Abstract: The present invention relates to a method for preparing a composition with reduced bitterness on the basis of legume proteins, a composition which can be obtained by said method, and uses of same particularly in the agri-food industry and more particularly in the preparation of food formulations.

Abstract: The invention relates to egg-white protein-free wheat flour noodles containing low acetylated pea starch.

Abstract: The present invention relates to a liquid food composition, in particular a beverage, based on pea and/or fava bean proteins, having an improved mineral composition, in order to fit with human nutrition requirements and characterized in that it includes tricalcium phosphate and magnesium carbonate as only divalent salts. The invention also pertains to a process for obtaining said liquid composition, and also to the uses thereof, in particular in the food-processing field and most particularly the preparation of food formulations and specialized nutrition.

Abstract: The invention is related to the of a wheat flour based instant noodle, containing acetylated pea starch, characterized in that the acetylated pea starch used for their preparation is high acetylated pea starch.

Abstract: The present invention is relative to an extruded oriental noodle, consisting essentially of a starch and water, characterized in that the starch used in the preparation of the noodle is low cross-linked pea starch.

Abstract: The invention relates to the deep-fried food, in particular in the use of hydrolyzed gluten in duster composition for deep fried food.

Abstract: The invention relates to an arginine-rich food composition comprising 10-20% by weight of proteins based on the weight of the composition and having a low hardness, as measured with Test A defined herein, of 0.01 to 0.2 N, to its preparation process by mixing a leguminous protein source and a casein source, and also to the uses thereof, in particular in the food-processing field and most particularly the preparation of food formulations. The food composition preferably comprises a mixture of a leguminous protein source and a casein source. The leguminous protein source is preferably pea protein isolate.

Abstract: The present invention relates to a food composition, in particular a powder mix for beverages, based on leguminous-plant proteins, having improved organoleptic properties, in particular a reduced sandy mouthfeel, to a process in order to obtain said composition, and also to the uses thereof, in particular in the food-processing field and most particularly the preparation of food formulations.

Abstract: The present invention relates to a method for preparing a composition with reduced bitterness on the basis of legume proteins, a composition which can be obtained by said method, and uses of same particularly in the agri-food industry and more particularly in the preparation of food formulations.

Abstract: The present invention is relative to an extruded oriental noodle, consisting essentially of a starch and water, characterized in that the starch used in the preparation of the noodle is low stabilized pea starch.

Abstract: The present invention is relative to an extruded oriental noodle, consisting essentially of a starch and water, characterized in that the starch used in the preparation of the noodle is low cross-linked pea starch.

Abstract: The present invention relates to noodle products comprising a high-lipid microalgal flour, and to noodle doughs suitable for preparing such noodle products. More particularly, the noodle dough comprises from 0.05% to 15% w/w of a microalgal flour comprising at least 50% of lipid by dry weight. The resulting noodle products show a reduced cooking time compared to regular noodles free of such microalgal flour.