Abstract: The invention relates to a process for preparing a protein containing fermented plant based product yoghurt analogue liquid from a defatted oleaginous plant, characterized in that it comprises the following steps: a) Forming a suspension comprising the defatted oleaginous plant in an aqueous solvent; b) Enzymatically treating the suspension obtained in step a), with the following enzymes: —at least one protein glutaminase for the solubilisation in said aqueous solvent of proteins contained in the defatted oleaginous plant, —optionally one transglutaminase, —at least one glycosidase, said enzymes being used successively or simultaneously; c) Homogenizing at a pressure higher than 30 bar to obtain a protein containing plant based product, d) Optionally recovering the plant protein containing plant based product obtained in step c); e) Heating the plant based product to a temperature from 80° C. to 140° C.

Abstract: The invention relates to a process for preparing a plant protein containing liquid from a defatted oleaginous plant, comprising the following steps: a) Forming a suspension of the defatted oleaginous plant in an aqueous solvent; b) Enzymatically treating the suspension obtained in step a), with the following enzymes: — at least one protein glutaminase for the solubilisation in said aqueous solvent of proteins contained in the defatted oleaginous plant, — at least one transglutaminase, said enzymes being used successively or simultaneously; c) Recovering the plant protein containing liquid obtained in step b). The Invention also relates to a plant protein containing liquid, obtained according to said process and a protein-rich food product, comprising the plant protein containing liquid obtained according to the above process.

Abstract: The present disclosure provides a novel and gentle process for producing oat-based products containing oat proteins that have good functional properties, including solubility, emulsifying, foaming and gelling properties. This process includes hydrolysis to break down carbohydrates, physical separation to remove insoluble fibers, and membrane filtration to concentrate oat proteins by the removal of sugars. The method can include providing an oat mixture; hydrolyzing the oat mixture with an enzyme or a combination of enzymes; physically separating an insoluble material from the hydrolyzed oat mixture to form a soluble hydrolyzed oat mixture; applying membrane filtration to the soluble hydrolyzed oat mixture using a membrane having molecular weight cut-offs (MWCO) greater than 100 kDa.

Abstract: The present invention relates to a method for treatment of a plant-based protein-containing composition comprising the steps of subjecting the protein-containing composition to a protein-deamidase treatment and to high-pressure homogenization. The invention further concerns a plant-based protein-containing composition that can be obtained by the inventive method as well as the use of the plant-based protein-containing composition obtained by the inventive method as a food, a food additive, or a starting material for the production of food.

Abstract: The present invention relates generally to the field of food compositions comprising algae. In particular, the present invention relates to a food composition comprising algae which are heat treated to reduce unwanted off-flavors. The algae may be algae from the Chlorella genus. For example, the algae may be Chlorella vulgaris. One embodiment of the present invention relates to a method to reduce the off-taste of an algae containing composition comprising a heat treatment, wherein the heat treatment comprises a primary heat treatment at a temperature in the range of about 130-160° C. and a secondary heat treatment at a temperature in the range of about 90-150° C.