Abstract: The present invention relates to a pea albumin characterized in that its emulsifying activity is improved as it can emulsify more than 600 ml of corn oil per gram of albumin. The invention also relates to a method for obtaining the pea albumin according to the invention. It finally relates to the use of the pea albumin according to the invention in industrial, in particular food and pharmaceutical applications.

Abstract: The invention relates to pea proteins having improved flavour, a method of producing same involving wet grinding, and the use of these proteins in a food or pharmaceutical composition.

Abstract: The present invention relates to a pea albumin characterized in that its emulsifying activity is improved as it can emulsify more than 600 ml of corn oil per gram of albumin. The invention also relates to a method for obtaining the pea albumin according to the invention. It finally relates to the use of the pea albumin according to the invention in industrial, in particular food and pharmaceutical applications.

Abstract: A process for producing maltitol includes at least: producing a maltose syrup, by hydrolysis of a granular starch, in a first stage of liquefaction of granular starch to form a liquefied starch, followed by a stage of saccharification of the liquefied starch to which an aqueous solution of beta-amylase has been added, to form the maltose syrup; hydrogenating the maltose syrup to form an aqueous maltitol composition; and recovering the maltitol composition. The aqueous solution of beta-amylase also includes potassium sorbate, glycerol, and sodium carbonate.

Abstract: The invention falls within the field of plant proteins. The invention relates to, in particular, a method for producing a leguminous protein composition, preferably of peas, comprising a dry heat pre-treatment of leguminous seeds at a temperature between 70 and 130° C. for 1 to 6 minutes followed by grinding the seeds into flour, forming a suspension of the flour in an aqueous solution, separating the soluble components from the suspension and extracting proteins from said soluble components, as well as the protein composition that can be obtained by this method.

Abstract: The invention relates compositions rich in yeast proteins, methods for producing processing wheat for recovery of the compositions rich in yeast proteins, and uses thereof as animal feed.

Abstract: The invention relates to compositions rich in yeast proteins, methods for producing processing wheat for recovery of the compositions rich in yeast proteins, and uses therefor as animal feed.

Abstract: A method for determining the degree of polymerization of a polymer is disclosed, the polymer being contained in a sample (2), the method comprising the following steps: a) illuminating the sample (2) using a laser beam (11) and acquiring (100) a Raman spectrum (S) representative of the polymer; b) identifying (110) a peak of interest (Pi) and determining (120) a position (vi) of the peak of interest in the Raman spectrum; c) on the basis of the position of the peak of interest, using a calibration function (ƒ) to determine a degree of polymerization (DP, DE) of the polymer, the calibration function expressing a variation in the position of the peak of interest as a function of the degree of polymerization of the polymer.

Abstract: The present invention relates to a method for stabilising an aqueous solution of ?-amylase, in particular by the use of glycerol, potassium sorbate and sodium carbonate. Said cocktail of additives is particularly effective at maintaining the enzymatic activity of ?-amylase over time. Another aim of the present invention consists of using said cocktail for the specific function of maintaining the enzymatic activity of the ?-amylase. Another aim of the present invention is to provide an aqueous solution of ?-amylase containing the aforementioned cocktail. A final aim of the present invention consists of using said ?-amylase aqueous solution in bread-making, in malting, as a food additive, as a digestive agent, for sweetener production, in pharmacy and, finally, for maltose and maltose-enriched syrup production.

Abstract: A method for determining the degree of polymerization of a polymer is disclosed, the polymer being contained in a sample (2), the method comprising the following steps: a) illuminating the sample (2) using a laser beam (11) and acquiring (100) a Raman spectrum (S) representative of the polymer; b) identifying (110) a peak of interest (Pi) and determining (120) a position (vi) of the peak of interest in the Raman spectrum; c) on the basis of the position of the peak of interest, using a calibration function (ƒ) to determine a degree of polymerization (DP, DE) of the polymer, the calibration function expressing a variation in the position of the peak of interest as a function of the degree of polymerization of the polymer.

Abstract: The invention relates to pea proteins having improved flavour, a method of producing same involving wet grinding, and the use of these proteins in a food or pharmaceutical composition.

Abstract: The present invention relates to a pea protein composition, the nutritional quality of which, in particular the PDCAAS thereof, is improved, as well as to a method for producing same and to the use of this composition in a food or pharmaceutical composition.

Abstract: The present invention relates to a pea protein composition the nutritional quality, and in particular the PDCAAS, of which is improved, as well as to a method for preparing same and to the use of this composition in a food or pharmaceutical composition.

Abstract: The present invention concerns an improved method for extracting ?-amylases from a soluble fraction of a starch plant, said method comprising a step of clarification by microfiltration and a step of concentration and purification by ultrafiltration. This method is characterised in that it uses a protease during the microfiltration step, making it possible to greatly reduce the fouling of the membranes used, which increases the production time before washing. Simultaneously, perfectly clear permeates are obtained, which assists with the subsequent ultrafiltration step and makes it possible to improve the transmission of ?-amylase. Finally, the protease has no negative effect on the ?-amylase activity.

Abstract: The invention relates to a starch hydrolysate having a Dextrose Equivalent DE of between 5 and 30 and a specific carbohydrate profile. In particular, the hydrolysate of the invention has improved retrogradation behaviour. The invention also relates to a method for the production of said starch hydrolysate.

Abstract: The present invention relates to a method for stabilising an aqueous solution of ?-amylase, in particular by the use of glycerol, potassium sorbate and sodium carbonate. Said cocktail of additives is particularly effective at maintaining the enzymatic activity of ?-amylase over time. Another aim of the present invention consists of using said cocktail for the specific function of maintaining the enzymatic activity of the ?-amylase. Another aim of the present invention is to provide an aqueous solution of ?-amylase containing the aforementioned cocktail. A final aim of the present invention consists of using said ?-amylase aqueous solution in bread-making, in malting, as a food additive, as a digestive agent, for sweetener production, in pharmacy and, finally, for maltose and maltose-enriched syrup production.

Abstract: The invention relates to a starch hydrolysate having a Dextrose Equivalent DE of between 5 and 30 and a specific carbohydrate profile. In particular, the hydrolysate of the invention has improved retrogradation behaviour. The invention also relates to a method for the production of said starch hydrolysate.

Abstract: The invention relates to a method for producing maltitol, with an increased yield, in which a stage of saccharification of starch is carried out using a stabilised aqueous solution of beta-amylase which also comprises potassium sorbate, glycerol and sodium carbonate.

Abstract: The invention relates compositions rich in yeast proteins, methods for producing processing wheat for recovery of the compositions rich in yeast proteins, and uses thereof as animal feed.

Abstract: The present invention relates to a method for stabilising an aqueous solution of ?-amylase, in particular by the use of glycerol, potassium sorbate and sodium carbonate. The cocktail of additives is particularly effective at maintaining the enzymatic activity of ?-amylase over time. Another aim of the present invention consists of using the cocktail for the specific function of maintaining the enzymatic activity of the ?-amylase. Another aim of the present invention is to provide an aqueous solution of ?-amylase containing the aforementioned cocktail. A final aim of the present invention consists of using the ?-amylase aqueous solution in bread-making, in malting, as a food additive, as a digestive agent, for sweetener production, in pharmacy and, finally, for maltose and maltose-enriched syrup production.