Plant Based Protein Powder Processing

A method to produce protein shakes containing vegetable protein with improved texture and dispersion stability. The method involves mixing vegetable protein powders like pea, rice, and soy with pectin extracts from sources like psyllium husk and yam. This complex is then made into a protein shake by adding vitamins and creamer. The pectin improves texture and stability compared to just vegetable protein powders.

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Preparing rice and pea plant double protein powder by combining rice protein and pea protein using high temperature shearing, pH adjustment, homogenization, and spray drying. The steps involve making a rice protein slurry, adding pea protein powder, adjusting pH, homogenizing, high temperature shearing, and spray drying to produce the rice and pea plant double protein powder. This provides a plant protein supplement with complementary amino acids from rice and pea proteins.

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Dry extruded vegetable protein composition for use in applications like food, pharmaceuticals, and cosmetics. The composition excludes hydrolyzed wheat gluten and instead uses vegetable proteins like pea protein. It is produced by dry extrusion of a powder mix with specific ratios of vegetable and wheat protein to achieve a final composition where wheat protein is 22-40% of total proteins. The dry extrusion process involves adding water to the powder mix before extruding. This allows making textured vegetable protein products without the issues of using too fine powder in extrusion.

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Synthesis and purification of plant-based foods with neutral color and taste. The process includes hydrating the plant protein material in water, treating the aqueous solution with amylase, c) heat treating the solution, d) a legume slurry, and f) removing moisture from the substantially liquid product to produce a high protein food product in powder form.

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High protein plant-based beverage powder with good reconstitution properties, stability in hard water, and taste. The powder contains 10-35% pea protein, 2-12% other plant protein, 3-8% fiber from cereals/pseudo cereals, 0-30% vegetable oil, and has 12-40% total protein. The powder is made by hydrolyzing pea protein, oat/rice flour, and enzyme at pH 6-9, then spray drying. This provides a creamy, reconstitutable powder with high protein quality and nutrition. The powder can also be fortified with vitamins and minerals.

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A high protein, high fiber plant-based beverage powder that can be used as a dairy alternative and has good reconstitution properties. The powder contains 12-45% pea protein, 3-40% fiber, 0-30% vegetable oil, and has 30-48% total solids. The pea protein is the only protein source. The powder can be made by heating and homogenizing the plant protein mixture, then spray drying. The powder reconstitutes well in both hot and cold water. It provides a good nutritional profile, with protein levels of 2-3 g per 100 ml reconstituted beverage, and tastes better than other plant-based powders. The oil adds creaminess. The high protein content allows it to be a dairy replacement.

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Protein-enriched pea compositions derived from high protein peas and methods of preparing them. The method involves grinding high protein peas to produce a ground pea composition, then isolating a protein-enriched pea composition from the ground pea composition using air classification. The protein-enriched pea composition contains at least 60% pea protein on a dry weight basis. It provides a chemical-free and more cost-effective alternative to wet processing methods for producing high protein pea compositions. The pea composition can have desirable properties like higher protein dispersibility index compared to wet processed pea compositions.

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Extrusion cooked vegetable protein compositions for use in meat alternatives and other foods. The compositions are made by extruding a mix of legume proteins with specific particle size distributions. The protein mixture is fed into an extruder, extruded, and then screened to obtain the desired particle sizes. The compositions have high protein content, small particle size, and are useful as texturizers in foods like vegetarian meat substitutes. The extrusion cooking process enhances the texture of the legume proteins. The compositions can also be used as coatings for foods like vegetables, potatoes, and meats to improve their texture and mouthfeel.

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A vegetable protein powder that maximizes digestion and completeness by combining pea protein with brown rice protein. The powder is made by washing and drying peas and brown rice, grinding them to specific particle sizes, heating them together, re-grinding, mixing with enzymes and bacteria, and re-heating. This process improves digestibility and texture compared to just pea protein.

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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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An oral food supplement for low FODMAP diets that provides a natural, vegan source of glutamine without high FODMAP ingredients. The supplement contains yellow pea protein, which is high in glutamine, as the primary ingredient. The supplement aims to address the issue of finding a low FODMAP diet-friendly glutamine supplement by leveraging the fact that glutamine is synthesized from glutamic acid, which is abundant in yellow pea protein. The supplement provides a glutamine dose of 15 grams per day, which is recommended for adults on low FODMAP diets. The supplement's composition is designed to meet all FODMAP requirements and avoid high FODMAP foods like garlic, onion, and wheat.

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Isolating organic plant proteins with high digestibility, balanced amino acids, and without chemical residues. The method involves grinding raw plant material, raising the pH of the resulting solution, separating solids, lowering the pH of the supernatant, precipitating, and drying to isolate the protein. This provides a clean, organic plant protein source without added sodium or chloride. The isolated proteins have improved digestibility, complete amino acid profiles, and are organic.

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High-biovalence protein food made with soybeans as the main protein source. The food provides a balanced essential amino acid profile compared to conventional soy products. The recipe involves mixing soybeans, rice protein, sesame protein, and whey protein in specific ratios to optimize amino acid absorption. The soybeans are prepared by roasting and grinding them. The other proteins can be added as powders. The resulting mixture provides a higher first limiting amino acid score compared to using soybeans alone. The food applications include cooked products, baked foods, beverages, and nutritional supplements.

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A comprehensive nutritional supplement in powder form that combines plant protein with phytochemicals for enhanced health benefits. The supplement comprises pea protein powder, rice protein powder, rice sprout, fermented rice bran, blueberry concentrate powder, papaya extract powder, maca extract powder, angelica root extract powder, hydroponic ginseng extract powder, turmeric extract powder, and aloe powder. The blend provides a balanced mix of protein, phytochemicals, and other nutrients for sustained health and wellness, with a unique blend of rice protein, rice sprout, and fermented rice bran.

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A dietary supplement that combines pea protein isolate with vegetable protein hydrolyzate to enhance weight management and muscle preservation in the elderly. The supplement contains pea protein isolate, vegetable protein hydrolyzate, and additional components like pumpkin seed protein, oat bran, and sea buckthorn powder. The pea protein isolate provides sustained amino acid delivery, while the vegetable protein hydrolyzate offers a balanced amino acid profile. The supplement's unique blend of branched-chain amino acids, including L-arginine, L-leucine, and L-isoleucine, supports muscle growth and metabolic control. The combination of these protein sources and additional nutrients like pumpkin seed protein, oat bran, and sea buckthorn powder provides a comprehensive nutritional profile for sustained weight management and muscle preservation.

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Yellow pea protein concentrates prepared from yellow field peas and flours derived therefrom, methods of making the concentrates, and food products prepared using the concentrates. The yellow pea protein concentrates have a complete amino acid profile, a digestibility score of 1.00, and Protein Digestibility Corrected Amino Acid Score (PDCAAS) of 1.00, making them ideal for use in hypoallergenic food products. The concentrates are produced through a unique combination of alkaline proteolytic extraction, selective membrane filtration, and ultrafiltration, resulting in a protein concentration of at least 70% by dry weight. The process preserves the natural sulfur and tryptophan content of yellow peas while achieving optimal protein quality parameters.

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A pea protein composition that achieves a protein digestibility-corrected amino acid score (PDCAAS) of 1, significantly improving the nutritional quality of plant-based proteins. The composition comprises a protein fraction enriched with pea globulins and albumin, with a specific mass ratio of 70:30 to 80:20. The protein fraction is extracted from peas, followed by enzymatic treatment to reduce anti-trypsin factors, and then further processed to achieve optimal protein digestibility and amino acid profile. This composition offers a unique blend of plant-based protein characteristics, including improved digestibility and reduced allergenicity, making it an ideal ingredient for food and pharmaceutical applications.

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A protein food product comprising Vicia faba and pea protein that achieves a total protein content of 45-55 weight percent and a Vicia faba:pea protein ratio of 1.1-1.8. The product combines Vicia faba protein with pea protein to create a balanced blend, and the ratio of Vicia faba to pea protein is specifically optimized for maximum protein yield while maintaining structural integrity. The blend is processed through extrusion and drying to produce a protein food product with a unique texture and nutritional profile.

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High-quality, plant-based protein blend that addresses the nutritional needs of vegetarians and vegans while avoiding soy. The blend combines Sacha inchi, pea, rice, and potato proteins with enhanced amino acid profiles to achieve a Protein Digestibility Corrected Amino Acid Score (PDCAAS) of 1.0. The blend delivers optimal levels of essential amino acids while maintaining a glycemic index below 1.0, making it suitable for maintaining healthy metabolism and weight. The blend can be formulated in various delivery forms, including beverages, snacks, and meal replacement products, with a focus on maintaining consistent texture and organoleptic properties.

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A method for preparing natural plant protein from a blend of soybeans, wheat, sunflower, rice, green beans, and peanuts. The blend is formulated to achieve optimal protein extraction and nutritional profile through a controlled ratio of these plant components. The method involves combining the plant parts in specific proportions to create a protein-rich matrix that can be processed into a usable protein powder.

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