Abstract: The present invention relates to a protein preparation of linseed and a cost-effective process for its production thereof. The protein preparation has a protein content of more than 30% by mass, an oil content of less than 68 by mass, a content of cyanogenic glycosides of less than 200 mg/kg and a brightness L* of greater than 75. The protein preparation is neutral in taste, light in color and of high quality, so that it is suitable for color and taste demanding food applications such as emulsions and baked goods.

Abstract: The invention relates to a moulding or a coating which contains at least one biopolymer or is made from at least one biopolymer. The biopolymer is a dietary fibre preparation which is produced from the flesh of the macauba fruit and has a dietary fibre content of more than 30% by mass, preferably more than 35% by mass, and a fat content of less than 8% by mass. This Biopolymer is suitable as a fully functional substitute for petroleum-based polymers and is at the same time biodegradable.

Abstract: The invention relates to a dietary fiber preparation and to a method for producing same. The dietary fiber preparation is produced from the flesh of macauba fruit and has a dietary fiber content of more than 25% by mass, preferably more than 30% by mass, a fat content of less than 20% by mass, preferably less than 10% by mass, a water content of less than 20% by mass, preferably less than 15% by mass, and a bright colour having an L* value, measured by CIE-L*a*b* colourimetry, of more than 84, preferably more than 90. The preparation is characterized in that the alcohol-water-soluble substance content in the dietary fiber preparation is less than 40% relative to the mass of the preparation. The preparation has good technofunctional and sensory properties, is suitable for foodstuffs, cosmetics, pet food and technical applications and can be produced at low cost and without chemical modification.

Abstract: The present invention relates to a protein preparation produced from almond seeds and a cost-effective method for the preparation thereof. The protein preparation has a protein content of more than 50% by mass, an oil content of less than 6% by mass, a sucrose content of less than 8% by mass and a brightness L* of greater than 70. The taste of the protein preparation is neutral, it has a light colour and is of high quality, so that it is suitable for food applications, such as emulsions and baked good, that are demanding in terms of colour and taste.

Abstract: The present invention relates to a protein preparation produced from pumpkin seeds and a cost-effective method for the preparation thereof. The protein preparation has a protein content or more than 60% by mass, a fat content of less than 6% by mass and a brightness L* of greater than 70. The protein preparation has a neutral taste, is bright and of superior quality so that it is suitable for foodstuff applications with high colour demands such as drinks and yoghurts and fine bakery goods such as cakes or also for emulsions such as cremes and fillings.

Abstract: The present invention relates to a protein preparation produced from hemp seeds and to a cost-effective method for the preparation thereof. The protein preparation has a protein content or more than 65% by mass, a fat content of less than 6% by mass and a brightness L* of greater than 70. The protein preparation has a neutral taste, is bright and of superior quality so that it is suitable for foodstuff applications with high colour demands such as vegetable dairy alternatives (drinks, yoghurt, cheese) or bright vegetable alternatives to meat, poultry or fish.

Abstract: The present invention relates to a protein ingredient and an oil preparation from seeds of macauba fruit and a method for producing same. The protein preparation has a protein content more than 15% by weight, advantageously more than 30% by weight, and a fat content less than 60% by weight, advantageously less than 25% by weight. The protein ingredient can be produced with light colour and good techno-functional properties. It has attractive sensory properties, and is thus usable for a wide range of applications in foodstuffs, pet food and also for cosmetics.

Abstract: The present invention relates to an emulsion which contains at least lupine protein and plant fat emulsified in water, and a method for the production of the emulsion. The emulsion is characterized in that the lupine protein comprises a mass fraction in the emulsion which is <3%. The proposed emulsion gives an impression regarding the rheological properties, color, smell and taste, which is comparable to such of cow milk and can be further processed into various neutral milk substitute products.

Abstract: The present invention relates to an emulsion which contains at least lupine protein and plant fat emulsified in water, and a method for the production of the emulsion. The emulsion is characterized in that the lupine protein comprises a mass fraction in the emulsion which is <3%. The proposed emulsion gives an impression regarding the rheological properties, color, smell and taste, which is comparable to such of cow milk and can be further processed into various neutral milk substitute products.

Abstract: The invention relates to a method for obtaining protein preparations from sunflower and/or canola seeds. At least the following steps are carried out: dehulling sunflower or canola seeds up to a shell content of <5 mass.%; partially deoiling the hulled sunflower or canola seeds in a mechanical manner by means of pressing up to a fat or oil content ranging between >7 and >35 mass.%; and carrying out one or more extraction steps using at least one organic solvent or supercritical CO2. At least one of the extraction steps produces a further deoiling of the sunflower or canola seeds and is carried out after a previous comminution process or during a simultaneous comminution process of the pressed cake to a particle size of <2 mm or a flake thickness of <2 mm as a percolation or immersion extraction.

Abstract: In a method for obtaining one or more protein preparations and oil fractions from sunflower seeds or rape seeds, at least three fractions are provided or formed from the seeds, of which a first fraction has a shell content of <1 mass percent, a second fraction has a shell content of <20 mass percent or <10 mass percent, the shell content being greater than the shell content of the first fraction but equal to at least >0.3 mass percent or >0.15 mass percent, and a third fraction has a shell content of >60 mass percent or >30 mass percent. Oil is separated from the first fraction by means of one or de-oiling steps to a residual oil content of <3 mass percent, whereby one or more oil fractions and an oil-free first fraction are obtained as protein preparations.

Abstract: The dried products of the present invention provide snacks (so-called crispy smoothies) having a particularly high proportion of fruit, which, owing to their production at low temperatures with extensive exclusion of oxygen, are distinguished by a high level of preservation of oxidation- and temperature-sensitive, but valuable, fruit constituents and which have an intense flavor and also a homogeneous appearance which is attractive in terms of color.

Abstract: This document provides dried products made from fruit including a press cake of constituents of at least one fruit variety, wherein a ratio of a mass of water-soluble saccharides to a mass of soluble and insoluble fiber in the press cake is less than 90% of said ratio in a raw material of the at least one fruit variety; the water content of the dried product is less than 10% by mass; methods for producing dried products made from fruit are also provided.

Abstract: In a process for producing protein preparations from sunflower seeds a protein-containing flour made of dehulled and deoiled sunflower seeds preferably having a protein solubility in water at pH 6 of >15% by mass and/or at pH 7 of >25% by mass relative to the protein content in the flour is subjected to at least one extraction step with water at a pH of more than 4 and less than 9 to obtain a liquid phase as an extract and a solids-rich phase as a raffinate. Before and/or during the extraction step the oxygen concentration in the water is reduced to a value<7 mg/l and/or an oxidation activity is reduced by addition of antioxidant components to the water. After separation of the extract and the raffinate the extract is concentrated and/or dried to obtain a protein preparation having a high protein content. The process makes it possible to obtain qualitatively high-grade and sensorily appealing light-coloured protein preparations having a protein content greater than 75% by mass.

Abstract: The invention relates to a plant protein preparation made of soybeans having improved functional properties and to a process for the production thereof. The preparation comprises a mixture of proteins and/or constituents of proteins and a proportion of saccharides from the group of mono-, di- and/or oligosaccharides having up to 4 monomer units. The mixture of proteins and/or constituents of proteins has a molecular weight distribution of proteins and peptides in which a mass fraction between 50% and 100% has a molecular weight of <20 kDa, a mass fraction between 0% and 30% has a molecular weight between 20 kDa and 45 kDa and a mass fraction between 0% and 20% has a molecular weight of >45 kDa. The preparation has good technofunctional properties and a pleasantly neutral aroma and taste profile.

Abstract: The invention relates to a method for obtaining protein preparations from sunflower and/or canola seeds. At least the following steps are carried out: dehulling sunflower or canola seeds up to a shell content of <5 mass. %; partially deoiling the hulled sunflower or canola seeds in a mechanical manner by means of pressing up to a fat or oil content ranging between >7 and >35 mass. %; and carrying out one or more extraction steps using at least one organic solvent or supercritical CO2. These steps produce a further deoiling of the sunflower or canola seeds and is carried out after a previous comminution process or during a simultaneous comminution process of the pressed cake to a particle size of <2 mm or a flake thickness of <2 mm as a percolation or immersion extraction. A deoiled protein-containing meal or granulate with good protein digestibility is obtained as a result.

Abstract: A method for obtaining a protein ingredient for animal feed from seeds of sunflowers or rape includes shelling the sunflower seeds or rapeseeds up to a shell content of <2.5 wt %, mechanically partially extracting the oil from the shelled sunflower seeds or rapeseeds by pressing, up to a fat or oil content in the region of >6 and <25 wt %, and carrying out at least one extraction step for further extraction of the oil with at least one organic solvent or supercritical CO2, up to an oil content of less than 3.5 wt %; and subsequently desolventing, wherein at least one protein-denaturing treatment of the sunflower seeds or rapeseeds is carried out between the shelling of the sunflower seeds or rapeseeds and the obtaining of the protein ingredient. Due to its good digestibility, the protein ingredient can be used as an at least partial replacement for animal proteins in animal feeds.

Abstract: The present invention relates to a lubricating mixture, which contains glycerides of natural origin and fatty acid alkyl esters. The glycerides are at least partly mono and/or diglycerides which form a mass fraction of 10% in the mixture. In a temperature range from ?10° C. to at least 15° C. the mixture has a liquid phase with a solid fraction of 1 vol. %, which is formed from a fraction of glycerides and/or fatty acid alkyl esters. The mixture can be formed entirely from renewable raw materials, has a high viscosity index and is particularly suitable as a lubricant for use in gearings, electric motors or internal combustion engines.

Abstract: The present invention relates to a plant protein fraction from legumes or oil seeds for use in foodstuffs or in feedstuffs and to a process for producing the plant protein fraction. In the process a first protein fraction is separated from comminuted leguminous seeds or oil seeds using a solvent to leave behind a second protein fraction, and a water-containing protein fraction obtained by this fractionating step directly or after addition of water is subjected to treatment with enzymes one or more times, a heating to a temperature>70° C. one or more times, optionally a fermentation one or more times and a pressure and/or shear treatment one or more times. The plant protein fraction produced with the process exhibits a reduced immunoreactivity and has good techno-functional and organoleptic properties.

Abstract: The present invention relates to a lubricating mixture, which contains glycerides of natural origin and fatty acid alkyl esters. The glycerides are at least partly mono and/or diglycerides which form a mass fraction of 10% in the mixture. In a temperature range from ?10° C. to at least 15° C. the mixture has a liquid phase with a solid fraction of 1 vol. %, which is formed from a fraction of glycerides and/or fatty acid alkyl esters. The mixture can be formed entirely from renewable raw materials, has a high viscosity index and is particularly suitable as a lubricant for use in gearings, electric motors or internal combustion engines.