Strategies for Improving Flavor in Plant Proteins

Preparing plant-based protein compositions with improved taste and digestibility. The method involves adding protein and solvent to a vessel, then treating it with a small amount of hydrogen peroxide to oxidize and improve the taste and smell of the protein. The oxidized protein is isolated and has better taste and digestibility compared to the starting protein. The hydrogen peroxide concentration is carefully controlled to avoid off-flavors.

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Pea proteins with a unique milky taste profile that can be used in food applications like plant-based milk alternatives. The pea proteins are produced by a specific process involving steps like grinding, water extraction, heating, pH adjustment, and shearing. This process results in pea proteins with a distinct milky flavor that is less beany and more desirable compared to regular pea proteins. The process steps, like heating and shearing, may contribute to generating or reducing certain volatile compounds that impact flavor.

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Flavor enhancers for fat-type flavor that provide enhanced fatty taste perception through controlled Maillard reaction pathways. The enhancers, comprising a complex blend of volatile and non-volatile reaction products, achieve superior flavor profiles compared to conventional heat-processed flavors. The formulations can be prepared using microwave energy processing, offering a fast, reliable, and cost-effective method for creating flavor enhancers.

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A novel pea or fava bean protein composition with improved nutritional value compared to conventional pea protein concentrates. The composition contains a high protein content (50-70%) from pea or fava bean globulins and albumins, along with 3-15% soluble fiber derived from pea galactooligosaccharides. The process to make this composition involves crushing pea or fava beans in water, extracting the proteins, defructosylating the galactooligosaccharides, and concentrating the protein. This provides a protein-rich product with natural fibers instead of starch. The composition can be used in food and beverages as a plant-based protein source with improved nutritional and functional properties.

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A method for producing a bioactive compound from insects, specifically silkworm hydrolyzate, using fruit juice extracts. The method involves combining insect-derived hydrolyzate with fruit juice extracts, then processing the resulting mixture through enzymatic hydrolysis. The resulting bioactive compound is characterized by enhanced food flavor properties and demonstrated therapeutic benefits for conditions like benign prostatic hypertrophy through anti-inflammatory and hormonal regulation mechanisms.

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A carrier for encapsulating flavor or fragrance ingredients in spray-dried products. The carrier comprises a plant-based protein, with an emulsifier, and an active ingredient comprising a flavor or perfume. The carrier achieves optimal solubility and viscosity for spray drying while maintaining high active ingredient retention. The carrier can be prepared with a carrier composition of 40-95% protein, with the emulsifier added to enhance stability and compatibility.

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Compositions and methods to improve the flavor profiles of foods and beverages containing non-animal proteins like soy and pea protein. The compositions contain yeast lysate, enzymatically glucosylated steviol glycosides, vanillin, lactones, and other flavor components. Adding these compositions to products with non-animal proteins reduces bitterness, astringency, green notes, and improves sweetness, creaminess, vanilla, darkness, and spreading sensation.

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Method for suppressing undesirable flavor compounds in food products containing non-animal proteins. The method employs ethyl cyclohexanoate as a flavor masking agent that selectively neutralizes specific off-flavor attributes associated with non-animal proteins. The ethyl cyclohexanoate concentration can be adjusted to achieve optimal flavor balance in the final product, with concentrations ranging from 0.025 to 1500 ppb.

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Improving the flavor of food products, especially grains and cereals, by incorporating apigenin glycosides and C-glycosides with unique structural features. The compounds, which can be hexosides and pentosides, specifically target the formation of pinellic acid, a key contributor to bitter flavor in whole grain foods. By modulating this pathway, the compounds enhance the flavor profile of grains while maintaining their nutritional benefits.

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A method for extracting pea protein that eliminates unwanted flavors typically associated with pea protein, such as "bean-like" or "vegetable-like" odors. The method involves a controlled heat treatment process that selectively inactivates lipoxygenase and other enzymes responsible for flavor formation during pea protein extraction. The process maintains optimal temperature (70-90°C) for 2-4 minutes, followed by grinding the resulting suspension to produce a neutral protein powder. This approach preserves the nutritional properties of pea protein while eliminating the characteristic flavor compounds.

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A novel process for producing natural flavor bases from microbial fermentation that provides authentic, unprocessed flavor profiles. The method involves cultivating bacterial strains that overproduce L-methionine through fermentation, then thermal processing the bacterial culture medium to generate a savory flavor base. The resulting flavor base can be used directly in food products as a natural, non-processed flavor component. This approach eliminates the need for chemical additives or purification steps, offering a more authentic flavor experience while maintaining natural composition.

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Process to create a natural flavor base with improved malty, tropical fruit, chocolate, and roasted notes. It involves culturing a bacterial strain like Corynebacterium glutamicum to overproduce L-arginine. After fermentation, the culture medium is concentrated and heated with a reducing sugar like glucose. This Maillard reaction generates flavor compounds with enhanced malty and other taste profiles compared to plain L-arginine. The resultant natural flavor base can be added to foods and beverages for authentic, all-natural flavoring.

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Flavor enhancers that modify taste profiles in comestible products through novel molecular interactions. The compounds enhance flavor characteristics by modulating flavor perception, texture, and mouthfeel without altering the taste of the primary flavor ingredients. They achieve this through specific molecular interactions that enhance flavor qualities such as authenticity, roundness, and mouthfeel, while maintaining the flavor intensity of the primary ingredients.

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Near-neutral pH soy protein products with enhanced functional properties, particularly in non-food applications, that achieve a soy protein content of at least 60 wt % (N×6.25) dry weight basis through a novel process involving selective membrane filtration. The process involves extracting soy protein from a calcium salt solution, separating the protein from residual material, concentrating the protein solution while maintaining ionic strength, and optionally drying the concentrated solution. The resulting product retains its functional properties while achieving higher protein concentration than conventional soy protein isolates.

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A novel method for producing pulse protein products with improved taste and solubility characteristics. The method involves acidifying the pulse protein solution to pH 1.5-3.4, selectively concentrating the solution through membrane filtration, and optionally performing diafiltration to remove impurities. The acidified solution is then dried to produce a pulse protein product with improved solubility and taste characteristics compared to conventional methods. The process maintains the protein's nutritional value while achieving the desired taste profile.

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Flavor systems for plant-based protein products that enhance flavor release while minimizing off-flavors. The systems incorporate a protein binder that selectively binds to the protein rather than the flavor compounds, thereby maintaining free flavor release. This binder is engineered to have a higher affinity for the protein than the flavor compounds, allowing the flavorant to be released while the protein remains intact. The binder composition includes terpenes and carbonyl compounds, which are combined with an off-flavor blocking compound to create a synergistic flavor system. This approach addresses the common issue of flavor fade in plant-based protein products by maintaining flavor intensity throughout consumption.

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