Plant Protein Based Dairy Analogues

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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Dairy product analogues, like plant-based milk alternatives, with improved taste compared to conventional ones. The key is adding certain acidic food ingredients to the plant proteins during preparation. Compounds like acetoin, butanedione, ethyl acetate, etc. from vinegar or fermentation improve the taste of the dairy analogues by masking off-notes and enhancing dairy flavors. Adding these acids in specific steps during processing helps avoid curdling.

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A preparation for producing plant-based foods that enhances texture and binding properties through a combination of high molecular rapeseed protein and transglutaminase. The preparation specifically targets plant-based protein sources like soybean and rapeseed proteins, and combines them with transglutaminase to achieve superior binding properties that enhance texture and structure in plant-based foods. The preparation can be used as a binder in a wide range of plant-based food products, including meat substitutes, sausage, patties, and nuggets.

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Plant-based protein compositions and beverages with superior texture and mouthfeel compared to existing plant-based proteins. The compositions use a specific blend of plant proteins (pea and rice) along with additional plant proteins (chickpea, pumpkin seed, watermelon seed) and gums to improve mouthfeel. The compositions can have high protein digestibility scores (PDCAAS) of 1.0. Adding lecithin further enhances texture.

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High-protein food compositions that provide a balanced amino acid profile with more protein than traditional fillers like fruit, meat, or bread. The compositions have carrier-filler ratios where the carrier protein content exceeds the filler protein. The carriers can be made from microbially fermented biomass, plant flours, or mixtures. They aim to provide high-protein meals with at least 20% calories from protein, and less than 640 calories per serving. This allows traditional food forms like sandwiches to have enhanced protein content without excessive calories.

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Enhancing the nutritional value, digestibility, and sensory acceptance of plant-based proteins like soy by encapsulating them in a novel protein structure called glycelles. Glycelles are composed of casein proteins and non-milk particles like soy proteins. The casein forms the exterior layer and the non-milk particles form the interior core. This structure provides benefits of both casein and non-milk particles like improved coagulation, stability, and texture. Glycelles can be used in food applications like cheese, nutraceuticals, and protein shakes.

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A stable fully nutritious special medical food emulsion using whole plant protein as the only protein source, suitable for people with dietary restrictions and specific medical conditions. The emulsion is prepared by regulating the ratio of anionic polysaccharides and mineral ions and optimizing the preparation process to solubilize the minerals in the plant protein instead of having them directly contact the protein. This prevents instability issues like flocculation and coalescence. The emulsion has a uniform appearance, high thermal stability, and storage stability.

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Recombinant cheese analogue that can be used as a dairy ingredient, or emulsified with plant-based fats and other nutrients to form milk, cheese, yogurt or other dairy-like analogue products. The analogue includes a recombinant single variant of an alpha casein protein. The recombinant single variant provides at least one dairy-like property selected from the group consisting of adhesiveness, stretch, texture, mouthfeel, melt, hardness, creaminess, and flexibility.

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Plant-based protein composition with comparable digestibility to milk protein, containing legume protein, flax seed, whole grain protein, and quinoa, without soy. The composition provides complete essential amino acids and high digestibility without using soy. It aims to meet protein requirements in a natural, plant-based way for people who avoid soy. The composition can be used as a supplement, nutraceutical, or functional food.

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A vegetable protein beverage with improved taste, texture, and clarity compared to existing vegetable protein drinks. The beverage contains 1.9% hydrolyzed pea protein powder, fruit concentrate, citric acid, vitamins, synthetic flavor, and fructooligosaccharide. The hydrolyzed pea protein dissolves easily in water at pH 3.5. The beverage has 84.5-86.325% water, 0.28-0.47% fruit concentrate, 0.13-0.16% fructooligosaccharide, and 0.15-0.20% citric acid. The beverage is made by preheating water, adding hydrolyzed pea protein, then fruit concentrate, citric acid, vitamins, fructooligosaccharide, synthetic flavor, and

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Plant-based yogurt with enhanced protein content and flavor profile, achieved through the strategic incorporation of nut butters like macadamia nut butter. The formulation combines nut butters, vegetable proteins, and oil to create a dairy-free yogurt with a rich, creamy texture and satisfying taste. The macadamia nut butter specifically addresses the flavor profile issues associated with plant-based protein sources, providing a neutral background that enhances the overall yogurt experience. This innovative approach enables the production of high-protein, dairy-free yogurt products that are both nutritious and appealing to consumers.

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A novel method for producing cheese and yogurt using recombinant microorganisms that express dairy proteins. The approach involves growing recombinant microorganisms in a non-dairy serum, which then secrete the recombinant casein proteins into the serum. The serum is then combined with lactic acid bacteria and incubated to create a fermented dairy-like product. This process enables the production of cheese and yogurt without the need for animal-derived milk or animal-derived proteins, making it a promising alternative to traditional dairy products.

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Plant-protein based analog dairy compositions with high protein content and improved texture. The compositions contain gum acacia at specific levels, typically 0.25-1% (w/w), to mimic the functionality of dairy proteins. Other ingredients like starch, hydrocolloids, and sweeteners can be added. The compositions are made by mixing plant protein, gum acacia, and liquid, followed by homogenization, fermentation, shearing, and cooling steps. This allows creating plant-based dairy alternatives with similar texture and mouthfeel to dairy products.

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Plant-based milk alternative that closely mimics dairy milk's unique properties, including aeration, viscosity, and specific heat, through a composition of plant-derived fats, carbohydrates, and proteins. The composition achieves a water content of 84-90%, a protein content of 3.5% by weight, and a fatty acid ratio of 1:3, with a specific fatty acid profile that includes a balance of medium and long chain fatty acids. This composition enables the production of a plant-based milk alternative that can substitute dairy milk in many food and beverage applications, particularly in products requiring aseptic processing and high nutritional content.

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Producing a blend of at least one milk protein and at least one vegetable protein that has improved functional properties and/or sensorial properties. The composition includes at least one vegetable protein, a milk protein, and mixing the composition comprising at least one vegetable protein together with the composition comprising at least one milk protein.

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Granulated vegetable milk powder that can replace cow's milk and is particularly suitable for infant nutrition, containing pea protein and starch hydrolyzate. The powder has a mean particle diameter of 70-250 microns, with a dry matter content greater than 80%. It is formulated with a pea protein composition and at least one starch hydrolyzate, with a total protein content of 50-100% of the powder's dry matter. The powder can be used as a direct replacement for cow's milk in infant formulas, with its unique combination of pea protein and starch hydrolyzate providing a complete protein profile while maintaining nutritional adequacy.

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A dairy substitute that replicates the flavor, texture, and nutritional profile of traditional dairy products while eliminating the allergenic and lactose issues associated with traditional plant-based alternatives. The composition comprises a novel combination of plant-derived milk fats and proteins, including unglycosylated casein proteins and a specialized micelle structure, which together form a functional dairy substitute that can be used in a wide range of dairy applications. The composition meets all the requirements of traditional dairy products, including flavor, texture, and nutritional content, while providing a unique combination of plant-derived milk components that are not found in conventional dairy products.

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Dairy substitutes that replicate the flavor, texture, and nutritional profile of dairy products, particularly for applications requiring similar functionality and appearance. The composition comprises a non-animal milk protein source, such as κ-casein or β-casein, and specific lipid and flavor compounds. The protein source is combined with natural lipids and flavor enhancers to create a composition that maintains the characteristic taste and mouthfeel of dairy products. The composition can be used in dairy products like butter, cheese, and yogurt, as well as in dairy-based food products, offering a novel alternative that meets the nutritional and functional requirements of dairy products while eliminating the need for animal-derived components.

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