Abstract: Provided is a plant-based meat analog comprising a hydrated textured protein, preferably a hydrated textured pea protein, and a pea protein isolate, its process and various industrial uses.

Abstract: The invention is related to a high soluble leguminous starch having a content of oligosaccharides with a Degree of Polymerization (DP) of 1 and 2 of less than 10% in weight, more preferably less than 6%, a content of oligosaccharides with a DP of 3 to 20 of more than 50% in weight, more preferably more than 70%, a water solubility of more than 90% in weight, more preferably more than 95%, a viscosity of less than 500 cP, more preferably of less than 100 cP, and characterized by an ?1,4/?1,6 ratio determined by 13C NMR between 25 to 35%, preferably between 28 to 32%.

Abstract: The present disclosure includes methods and compositions using pregelatinized pea starch in fried batter coatings to provide viscosity, to prevent sedimentation by eliminating the need for other hydrocolloids such as xanthan or guar gum, and to improve crispness in fried foods.

Abstract: Provided is a plant-based meat analog comprising a hydrated textured protein, preferably a hydrated textured pea protein, and a pea protein isolate, its process and various industrial uses.

Abstract: The present invention pertains to a plant protein, including isolates and concentrates, preferably leguminous protein isolates, more preferably pea protein isolates characterized in that it contains less than 0.6% by dry weight of sodium on dry matter and below 1% by dry weight of calcium. The invention further relates to processes of extraction and purification of the plant proteins, including isolate and concentrate, preferably leguminous protein isolates, more preferably pea protein isolates of the invention. Finally, the invention also relates to the application of plant proteins, including isolate and concentrate, preferably leguminous protein isolates, more preferably pea protein isolates, of the invention, in the food, feed and pharmaceutical industries.

Abstract: Disclosed is a solid food product including a D-allulose syrup and a native protein. Also disclosed is the use of this solid food product as a protein supplement for dietarians, athletes and bodybuilders. It also relates to use of D-allulose to reduce hardening of a protein food product, as an aid for quick hydration and as an aid for improving the cohesiveness of a dough.

Abstract: The present invention describes a carbohydrate composition having a greater impact on the insulinemic response than on the glycemic response comprising a soluble dietary fiber and a glucose syrup, process to prepare it and their use in food.

Abstract: The present invention describes a carbohydrate composition having a greater impact on the insulinemic response than on the glycemic response comprising a soluble dietary fiber and a glucose syrup, process to prepare it and their use in food.