FAVA PROTEIN COMPOSITION

The invention pertains to a fava protein composition comprising:fava globulins and fava albumins; andat most 2.5 ppm hexanal, based on the weight of the protein in the fava protein composition,wherein the solubility of the protein in water at a pH of 7 and at a temperature of 20° C. is at least 55%,...

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Bibliographische Detailangaben
Hauptverfasser:	GEERTS, Marlies Elisabeth Johanna, VAN NISPEN, Joannes Gerardus Maria
Format:	Patent
Sprache:	eng ; fre ; ger
Schlagworte:	DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES MAKING THEREOF MILK OR CHEESE SUBSTITUTES PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROTEIN COMPOSITIONS FOR FOODSTUFFS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES WORKING-UP PROTEINS FOR FOODSTUFFS
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Beschreibung
Zusammenfassung:	The invention pertains to a fava protein composition comprising:fava globulins and fava albumins; andat most 2.5 ppm hexanal, based on the weight of the protein in the fava protein composition,wherein the solubility of the protein in water at a pH of 7 and at a temperature of 20° C. is at least 55%, and wherein the weight ratio of fava albumins to fava globulins in the fava protein composition is between 1:4 and 1:20.The invention further pertains to a method of extracting fava proteins from de-hulled fava beans.