Abstract: Process for the production of lupin extracts from lupins, comprising: (a) extracting lupin meal or flour with water at alkaline pH; (a) separating an alkali soluble lupin protein containing component from an alkali insoluble fibrous component; (b) adjusting the pH of the protein component with acid to a pH between 3-5.0 to precipitate a food grade lupin protein extract (PF1), from an acid soluble lupin protein containing component, collecting said precipitated food grade lupin protein extract (PF1), adjusting the pH of the extract to pH 5-6.5 and thereafter drying the extract to give a proteinaceous extract (PF1); and optionally, (c) dehydrating the acid soluble lupin protein containing component to give a second food grade lupin protein extract (PF3); or (e) raising the pH of the acid soluble lupin protein component to pH 5.7, and optionally recovering a lupin protein isolate (PF2), followed by dehydrating the soluble lupin protein component to give a third food grade lupin protein fraction (PF3).

Abstract: Methods for the production of food products comprising wheat and/or rye flour and added fat, said method comprising substituting the flour with 0.5-100% w/w of waxy wheat flour, wherein said waxy wheat flour replaces fat content in said food product by 20-100% w/w are described. Also described is use of waxy wheat in the preparation of a food product with a reduced fat content.

Abstract: The present invention relates to an aqueous coating composition which comprises an alkali oxidised aqueous gelatinised starch/protein mixture, said composition having a viscosity between 1 and 100 centapoise (cps), and a pH from pH 7.5 to pH 9, particularly compositions wherein said alkali oxidised aqueous gelatinised starch/protein mixture comprises a solids content of from 3% w/w to 50% w/w, and processes in the preparation of the same and also processes employing the said composition in the preparation of paper or fiberboard.

Abstract: The present invention relates to an aqueous coating composition which comprises an alkali oxidised aqueous gelatinised starch/protein mixture, said composition having a viscosity between 1 and 100 centapoise (cps), and a pH from pH 7.5 to pH 9, particularly compositions wherein said alkali oxidised aqueous gelatinised starch/protein mixture comprises a solids content of from 3% w/w to 50% w/w, and processes in the preparation of the same and also processes employing the said composition in the preparation of paper or fibreboard.

Abstract: Chemically cross-linked and/or substituted waxy wheat starch is described. The modified waxy wheat starch is stable to acid conditions between pH 3 and a pH less than 7, freeze/ thaw stable and has a smooth and creamy mouthfeel. Food products containing the modified waxy wheat starch are also described.

Abstract: The invention disclosed herein relates to a new and improved means of modifying gluten. The modification process consists of acid hydrolysis at relatively low temperatures for short periods of time to produce a modified gluten having improved physical characteristics of solubility, high water holding capacity, good emulsifying properties and the formation of stable foams.