Abstract: The present invention relates to a process for regenerating a rich MEG aqueous solution (100), recovering a maximum amount of MEG while at the same time removing the carboxylic acid salts, including: a) vacuum evaporation of the solution (100) in a unit (1000); b) optional precipitation in a tank (1002) of the inorganic salts of a portion (105) of the liquid residue enriched in MEG and in salts (104) obtained from a); c) removal of the precipitated inorganic salts in a solid/liquid separation unit (1003); d) sending all or part (114) of the liquid effluent (112) obtained from c) into a separation unit (1004) different from the unit (1000) to form, notably, an MEG stream depleted in carboxylic acid salts or in carboxylic acids (115); e) recycling of said stream (115) into step a).

Abstract: The invention relates to a method for producing a legume-based soft cheese equivalent, to the use of a legume-based liquid composition for preparing a soft cheese equivalent and to a soft cheese equivalent.

Abstract: The present invention relates to a nutritional formulation of yoghurt type, a cream, a dessert cream, an iced dessert or sorbet and a cheese and containing a pea protein isolate, characterized in that the pea protein isolate: contains between 0.5 and 2% of free amino acids, has a viscosity: from 13 to 16×10?3 Pa·s. at a shear rate of 10 s?1, from 10 to 14×10?3 Pa·s. at shear rate of 40 s?1, and from 9.8 to 14×10?3 Pa·s. at a shear rate of 600 s?1, has a solubility: from 30 to 40% in pH zones from 4 to 5 from 40 to 70% in pH zones from 6 to 8. The invention also relates to the use of this nutritional formulation as a single protein source or as a food supplement, intended for infants, children and/or adults.

Abstract: The present invention relates to a process for regenerating a rich MEG aqueous solution (100), recovering a maximum amount of MEG while at the same time removing the carboxylic acid salts, including: a) vacuum evaporation of the solution (100) in a unit (1000); b) optional precipitation in a tank (1002) of the inorganic salts of a portion (105) of the liquid residue enriched in MEG and in salts (104) obtained from a); c) removal of the precipitated inorganic salts in a solid/liquid separation unit (1003); d) sending all or part (114) of the liquid effluent (112) obtained from c) into a separation unit (1004) different from the unit (1000) to form, notably, an MEG stream depleted in carboxylic acid salts or in carboxylic acids (115); e) recycling of said stream (115) into step a).

Abstract: The present invention relates to the use of pea proteins to substitute at least partially the milk proteins in confectionery traditionally made with milk. It also relates to the confectionery product obtained after this substitution.

Abstract: The present invention relates to a nutritional formulation of yoghurt type, a cream, a dessert cream, an iced dessert or sorbet and a cheese and containing a pea protein isolate, characterized in that the pea protein isolate: contains between 0.5 and 2% of free amino acids, has a viscosity: from 13 to 16×10?3 Pa·s. at a shear rate of 10 s?1, from 10 to 14×10?3 Pa·s. at shear rate of 40 s?1, and from 9.8 to 14×10?3 Pa·s. at a shear rate of 600 s?1, has a solubility: from 30 to 40% in pH zones from 4 to 5 from 40 to 70% in pH zones from 6 to 8. The invention also relates to the use of this nutritional formulation as a single protein source or as a food supplement, intended for infants, children and/or adults.

Abstract: A granulated sweetening composition, includes: a poorly soluble polyol with a water solubility of less than 60 g/100 g of solution at 20° C., a hydrogenated dextrin with a molecular weight between 3000 and 5000 daltons, maltitol. A process for preparing such a composition is also disclosed.

Abstract: The present invention relates to the use of pea proteins to substitute at least partially the milk proteins in confectionery traditionally made with milk. It also relates to the confectionery product obtained after this substitution.

Abstract: The present invention relates to a granulated sweetening composition, characterized in that it comprises: a poorly soluble polyol with a water solubility of less than 60 g/100 g of solution at 20° C., a hydrogenated dextrin with a molecular weight between 3000 and 5000 daltons, maltitol. The invention is also directed towards a process for preparing such a composition.

Abstract: The subject of the present invention is a sugar-free confectionery rich in xylitol or erythritol, characterized in that it comprises a mixture of xylitol or erythritol and dextrins so as to reduce the cooling effect of the confectionery.