Abstract: A modulated protein composition is described with improved flavor properties over a vegetable protein. Methods of making a modulated protein composition including the use of a volatile modulating yeast culture to ferment a vegetable protein to produce the modulated protein composition are described. Also disclosed are a fermented vegetable composition made from a modulated protein composition, and ingredients and foods including a fermented vegetable composition or a modulated protein composition.
Type:
Application
Filed:
July 31, 2019
Publication date:
September 22, 2022
Applicants:
SODIMA, INSTITUT NATIONAL DE LA RECHERCHE AGRONOMIQUE (INRA), INSTITUT DES SCIENCES ET INDUSTRIES DU VIVANT ET DE L'ENVIRONNEMENT
Inventors:
Sébastien Fraud, Cynthia El Youssef, Pascal Bonnarme, Sophie Landaud-Liautaud, Sandra Helinck
Abstract: Fermented milk bases and methods of making fermented milk bases are disclosed. Such fermented milk bases are solid and contain little or no non-dairy stabilizers and non-dairy thickeners. Also disclosed are packaged food products including the disclosed fermented milk bases.
Abstract: The present disclosure relates to non-dairy fermented food products and methods of making non-dairy fermented food products. In particular, methods are disclosed for making non-dairy fermented food products using pea protein and having a desired texture without the use of added stabilizers.
Abstract: Fruit preparations comprising whey and having a desirable viscosity and texture are described. Fruit preparations described include about 3% to 16% whey protein by weight and at least 30% fruit ingredient by weight. Methods of making fruit preparations comprising whey are also described.
Abstract: Fermented milk bases and methods of making fermented milk bases are disclosed. Such fermented milk bases are solid and contain little or no non-dairy stabilizers and non-dairy thickeners. Also disclosed are packaged food products including the disclosed fermented milk bases.
© 2024 Justia
