Abstract: This specification discloses de-flavored legume flour have less intense flavor profiles compared to untreated legume flour. The disclosed de-flavored legume flours have been processed to reduce flavor while minimizing damage to the components to the de-flavored legume flour (compared to an untreated legume flour). The disclosed de-flavored legume flours can be adjusted to have functionality like an untreated legume flour or to have improved function compared to untreated legume flour.

Abstract: The technology disclosed in this specification pertains to pectin containing cellulosic materials. The cellulosic material is modified so that it can form strong gels when dispersed in aqueous solution. Also disclosed are methods for modifying the cellulosic materials, including, at least in some embodiments, methods to monitor changes in the infrared spectrum of the cellulosic material that happen during a modification reaction to control the reaction and obtain end products capable of making gels having the desired gel strength.

Abstract: This specification discloses extrusion cooked vegetable protein compositions made from a mixture of legume proteins. The proteins come from the same type of legume but are processed differently. The extrusion cooked vegetable protein composition hydrates rapidly and at ambient conditions while maintaining firmness. This specification discloses a legume protein mixture useful as a feedstock for making an extrusion cooked vegetable protein compositions of the type described in this specification. This specification discloses extruder conditions for using a legume protein mixture feedstock to make an extrusion cooked vegetable protein compositions of the type described in this specification.