Yogurt with Plant Based Protein

Process for producing a high protein ingredient from leguminous plants like fava beans, with improved functionality and reduced color and bitterness for use in plant-based dairy alternatives. The process involves enzymatic modification of the protein concentrate in the presence of antioxidants to extract soluble proteins, followed by membrane separation to concentrate the proteins and remove impurities. This yields a light-colored, neutral-tasting high protein ingredient with improved gelation properties in dairy analogues.

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A process for producing plant-based food products with improved flavor, color, and texture, like dairy alternatives, by enzymatically modifying and separating plant proteins. The process involves solubilizing leguminous proteins in the presence of antioxidants, enzymatically modifying the proteins, separating the soluble protein fraction, and further treating it. This results in a neutral-flavored, light-colored, and soluble plant protein ingredient suitable for plant-based foods.

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A leguminous protein composition exhibiting enhanced acid-gelling properties for acidification-based food products. The composition combines pea protein with cooked pea fiber, which improves acid-gelling properties beyond those of pure pea protein. The cooked pea fiber enhances gel strength and stability during acidification, while maintaining water-holding capacity. This composition enables the manufacture of acid-gelling foods like yogurts and cheeses without the need for traditional gelling additives.

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Plant milk with improved protein bioavailability for healthier plant-based diets. The plant milk is made by germinating grains like beans and fermenting grains like rice, then blending them into a beverage. This process increases protein content and makes the proteins more digestible compared to regular plant milks. The germination step provides more protein and the fermentation step breaks down anti-nutrients that impede protein absorption. The resulting milk has higher amounts of free amino acids released during digestion and reduced molecular weight of digested protein, improving protein bioavailability.

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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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Producing high protein, low carbohydrate, thick texture plant-based yogurt without added stabilizers. The method involves concentrating the plant-based base, fermenting it with lactic acid bacteria, and further concentrating the fermented product. The initial base is diluted and concentrated to increase protein content before fermentation. This allows building texture and protein without excess carbohydrates.

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A pea protein isolate with reduced lipid content that addresses the flavor issues associated with plant-based proteins. The isolate contains 7-9g of total lipids per 100g of protein, with a lipid content of less than 9g per 100g of protein. This novel protein source has been developed to overcome the flavor limitations of traditional pea protein isolates while maintaining high nutritional value.

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Beverage containing vegetable protein with improved taste, clarity, and texture compared to existing vegetable protein drinks. The beverage contains hydrolyzed pea protein, fruit concentrate, citric acid, vitamins, synthetic flavor, fructooligosaccharide, and optionally a natural pigment. The specific composition allows dissolving the protein powder easily, avoiding cloudiness, and enhancing flavor and sweetness. The protein powder is hydrolyzed pea protein with a pH of 3.5 for solubility.

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Assembly of plant and milk proteins with improved functional properties for food applications. The assembly is made by lowering pH of a plant protein dispersion, adding milk protein, raising pH, and optionally heat treating. This promotes formation of protein assemblies beyond simple mixing. The assembly has enhanced solubility, emulsifying, foaming, gelling, thickening, and water retention compared to the individual proteins. The assembly can be used as a functional ingredient in foods like beverages, sauces, and spreads.

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Production method for a plant-based full-price artificial milk that has similar nutritional value to animal milk without the health drawbacks. The method involves complementing proteins from different plant sources to provide a complete amino acid profile like animal milk. Rice protein is added for methionine, soy protein for lysine, and millet protein for tryptophan. DHA, EPA, phospholipids, and other ingredients are added to promote brain development. This provides a plant-based milk with higher protein biological value, unsaturated fats, and easy-to-absorb carbohydrates compared to animal milk.

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Nutritional formulations comprising a pea protein isolate that can replace milk protein in dairy products, achieving neutral taste and improved solubility characteristics. The formulations feature pea protein isolates with unique rheological properties, enabling enhanced emulsification, foaming, and solubility. These formulations can be used as dairy alternatives, cheese substitutes, creamers, desserts, and ice cream ingredients, particularly suitable for vegan applications.

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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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