DE-FLAVORED PEA PROTEIN CONCENTRATES AND METHODS OF MANUFACTURE
This specification discloses methods for removing unwanted flavors from legume protein concentrates, which are powdered legume compositions that have been classified to increase the protein compared to the protein content of the base legume. In at least some embodiments the methods are used to make...
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| creator | SONG, Delong SHARIFF, Roxanna COUTROS-HOFFMANN, Stella WELCHOFF, Marjorie MURTHY, Vishnu DAR, Yadunandan CUMMINS, Alexandra JEGEDE, Oyelayo BENDER, Sharon SANGHANI, Jay O'CONNELL, Xavier ANDERSON, Lauren XUE, Meng SKORGE, Robert SHAH, Tushar |
| description | This specification discloses methods for removing unwanted flavors from legume protein concentrates, which are powdered legume compositions that have been classified to increase the protein compared to the protein content of the base legume. In at least some embodiments the methods are used to make de-flavored pea protein concentrates. Advantageously, the methods are selected to minimize damage to the de-flavored legume protein concentrates by reference to percent change of denaturation enthalpy compared an untreated legume protein concentrate.
La présente invention concerne des procédés d'élimination d'arômes indésirables à partir de concentrés de protéines de légumineuses, qui sont des compositions de légumineuses en poudre qui ont été classifiées pour augmenter la teneur en protéines par rapport à la teneur en protéines de la légumineuse de base. Dans au moins certains modes de réalisation, les procédés sont utilisés pour fabriquer des concentrés de protéines de pois désaromatisés. De façon avantageuse, les procédés sont sélectionnés pour réduire au minimum les dommages causés aux concentrés de protéines de légumineuses désaromatisés en référence au pourcentage de changement d'enthalpie de dénaturation par rapport à un concentré de protéines de légumineuse non traité. |
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La présente invention concerne des procédés d'élimination d'arômes indésirables à partir de concentrés de protéines de légumineuses, qui sont des compositions de légumineuses en poudre qui ont été classifiées pour augmenter la teneur en protéines par rapport à la teneur en protéines de la légumineuse de base. Dans au moins certains modes de réalisation, les procédés sont utilisés pour fabriquer des concentrés de protéines de pois désaromatisés. De façon avantageuse, les procédés sont sélectionnés pour réduire au minimum les dommages causés aux concentrés de protéines de légumineuses désaromatisés en référence au pourcentage de changement d'enthalpie de dénaturation par rapport à un concentré de protéines de légumineuse non traité.</description><language>eng ; fre</language><subject>BAKERY PRODUCTS ; BAKING ; EDIBLE DOUGHS ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; PRESERVATION THEREOF ; PROTEIN COMPOSITIONS FOR FOODSTUFFS ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES ; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS ; WORKING-UP PROTEINS FOR FOODSTUFFS</subject><creationdate>2023</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20230223&DB=EPODOC&CC=WO&NR=2023023048A1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,777,882,25545,76296</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20230223&DB=EPODOC&CC=WO&NR=2023023048A1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>SONG, Delong</creatorcontrib><creatorcontrib>SHARIFF, Roxanna</creatorcontrib><creatorcontrib>COUTROS-HOFFMANN, Stella</creatorcontrib><creatorcontrib>WELCHOFF, Marjorie</creatorcontrib><creatorcontrib>MURTHY, Vishnu</creatorcontrib><creatorcontrib>DAR, Yadunandan</creatorcontrib><creatorcontrib>CUMMINS, Alexandra</creatorcontrib><creatorcontrib>JEGEDE, Oyelayo</creatorcontrib><creatorcontrib>BENDER, Sharon</creatorcontrib><creatorcontrib>SANGHANI, Jay</creatorcontrib><creatorcontrib>O'CONNELL, Xavier</creatorcontrib><creatorcontrib>ANDERSON, Lauren</creatorcontrib><creatorcontrib>XUE, Meng</creatorcontrib><creatorcontrib>SKORGE, Robert</creatorcontrib><creatorcontrib>SHAH, Tushar</creatorcontrib><title>DE-FLAVORED PEA PROTEIN CONCENTRATES AND METHODS OF MANUFACTURE</title><description>This specification discloses methods for removing unwanted flavors from legume protein concentrates, which are powdered legume compositions that have been classified to increase the protein compared to the protein content of the base legume. In at least some embodiments the methods are used to make de-flavored pea protein concentrates. Advantageously, the methods are selected to minimize damage to the de-flavored legume protein concentrates by reference to percent change of denaturation enthalpy compared an untreated legume protein concentrate.
La présente invention concerne des procédés d'élimination d'arômes indésirables à partir de concentrés de protéines de légumineuses, qui sont des compositions de légumineuses en poudre qui ont été classifiées pour augmenter la teneur en protéines par rapport à la teneur en protéines de la légumineuse de base. Dans au moins certains modes de réalisation, les procédés sont utilisés pour fabriquer des concentrés de protéines de pois désaromatisés. De façon avantageuse, les procédés sont sélectionnés pour réduire au minimum les dommages causés aux concentrés de protéines de légumineuses désaromatisés en référence au pourcentage de changement d'enthalpie de dénaturation par rapport à un concentré de protéines de légumineuse non traité.</description><subject>BAKERY PRODUCTS</subject><subject>BAKING</subject><subject>EDIBLE DOUGHS</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>PRESERVATION THEREOF</subject><subject>PROTEIN COMPOSITIONS FOR FOODSTUFFS</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><subject>TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</subject><subject>WORKING-UP PROTEINS FOR FOODSTUFFS</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2023</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZLB3cdV183EM8w9ydVEIcHVUCAjyD3H19FNw9vdzdvULCXIMcQ1WcPRzUfB1DfHwdwlW8HdT8HX0C3VzdA4JDXLlYWBNS8wpTuWF0twMym6uIc4euqkF-fGpxQWJyal5qSXx4f5GBkbGIGRi4WhoTJwqABnEKyY</recordid><startdate>20230223</startdate><enddate>20230223</enddate><creator>SONG, Delong</creator><creator>SHARIFF, Roxanna</creator><creator>COUTROS-HOFFMANN, Stella</creator><creator>WELCHOFF, Marjorie</creator><creator>MURTHY, Vishnu</creator><creator>DAR, Yadunandan</creator><creator>CUMMINS, Alexandra</creator><creator>JEGEDE, Oyelayo</creator><creator>BENDER, Sharon</creator><creator>SANGHANI, Jay</creator><creator>O'CONNELL, Xavier</creator><creator>ANDERSON, Lauren</creator><creator>XUE, Meng</creator><creator>SKORGE, Robert</creator><creator>SHAH, Tushar</creator><scope>EVB</scope></search><sort><creationdate>20230223</creationdate><title>DE-FLAVORED PEA PROTEIN CONCENTRATES AND METHODS OF MANUFACTURE</title><author>SONG, Delong ; SHARIFF, Roxanna ; COUTROS-HOFFMANN, Stella ; WELCHOFF, Marjorie ; MURTHY, Vishnu ; DAR, Yadunandan ; CUMMINS, Alexandra ; JEGEDE, Oyelayo ; BENDER, Sharon ; SANGHANI, Jay ; O'CONNELL, Xavier ; ANDERSON, Lauren ; XUE, Meng ; SKORGE, Robert ; SHAH, Tushar</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_WO2023023048A13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; fre</language><creationdate>2023</creationdate><topic>BAKERY PRODUCTS</topic><topic>BAKING</topic><topic>EDIBLE DOUGHS</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>PRESERVATION THEREOF</topic><topic>PROTEIN COMPOSITIONS FOR FOODSTUFFS</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><topic>TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</topic><topic>WORKING-UP PROTEINS FOR FOODSTUFFS</topic><toplevel>online_resources</toplevel><creatorcontrib>SONG, Delong</creatorcontrib><creatorcontrib>SHARIFF, Roxanna</creatorcontrib><creatorcontrib>COUTROS-HOFFMANN, Stella</creatorcontrib><creatorcontrib>WELCHOFF, Marjorie</creatorcontrib><creatorcontrib>MURTHY, Vishnu</creatorcontrib><creatorcontrib>DAR, Yadunandan</creatorcontrib><creatorcontrib>CUMMINS, Alexandra</creatorcontrib><creatorcontrib>JEGEDE, Oyelayo</creatorcontrib><creatorcontrib>BENDER, Sharon</creatorcontrib><creatorcontrib>SANGHANI, Jay</creatorcontrib><creatorcontrib>O'CONNELL, Xavier</creatorcontrib><creatorcontrib>ANDERSON, Lauren</creatorcontrib><creatorcontrib>XUE, Meng</creatorcontrib><creatorcontrib>SKORGE, Robert</creatorcontrib><creatorcontrib>SHAH, Tushar</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>SONG, Delong</au><au>SHARIFF, Roxanna</au><au>COUTROS-HOFFMANN, Stella</au><au>WELCHOFF, Marjorie</au><au>MURTHY, Vishnu</au><au>DAR, Yadunandan</au><au>CUMMINS, Alexandra</au><au>JEGEDE, Oyelayo</au><au>BENDER, Sharon</au><au>SANGHANI, Jay</au><au>O'CONNELL, Xavier</au><au>ANDERSON, Lauren</au><au>XUE, Meng</au><au>SKORGE, Robert</au><au>SHAH, Tushar</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>DE-FLAVORED PEA PROTEIN CONCENTRATES AND METHODS OF MANUFACTURE</title><date>2023-02-23</date><risdate>2023</risdate><abstract>This specification discloses methods for removing unwanted flavors from legume protein concentrates, which are powdered legume compositions that have been classified to increase the protein compared to the protein content of the base legume. In at least some embodiments the methods are used to make de-flavored pea protein concentrates. Advantageously, the methods are selected to minimize damage to the de-flavored legume protein concentrates by reference to percent change of denaturation enthalpy compared an untreated legume protein concentrate.
La présente invention concerne des procédés d'élimination d'arômes indésirables à partir de concentrés de protéines de légumineuses, qui sont des compositions de légumineuses en poudre qui ont été classifiées pour augmenter la teneur en protéines par rapport à la teneur en protéines de la légumineuse de base. Dans au moins certains modes de réalisation, les procédés sont utilisés pour fabriquer des concentrés de protéines de pois désaromatisés. De façon avantageuse, les procédés sont sélectionnés pour réduire au minimum les dommages causés aux concentrés de protéines de légumineuses désaromatisés en référence au pourcentage de changement d'enthalpie de dénaturation par rapport à un concentré de protéines de légumineuse non traité.</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | BAKERY PRODUCTS BAKING EDIBLE DOUGHS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVATION THEREOF PROTEIN COMPOSITIONS FOR FOODSTUFFS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS WORKING-UP PROTEINS FOR FOODSTUFFS |
| title | DE-FLAVORED PEA PROTEIN CONCENTRATES AND METHODS OF MANUFACTURE |
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