Abstract: This specification discloses methods for removing unwanted flavors from legume protein concentrates, which are powdered legume compositions that have been classified to increase the protein compared to the protein content of the base legume. In at least some embodiments the methods are used to make de-flavored pea protein concentrates. Advantageously, the methods are selected to minimize damage to the de-flavored legume protein concentrates by reference to percent change of denaturation enthalpy compared an untreated legume protein concentrate.

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: This invention relates to an inhibited non-solubilized granular starch modified by less than 5% of a carboxylated polymer. In addition, a process is provided wherein a non-solubilized, substantially granular starch is mixed with a carboxylated polymer, dried to form a starch/carboxylated polymer blend and then physically treated to form a starch/carboxylated polymer composite. Further, this invention relates to the improved industrial and food products prepared from these starch/carboxylated polymer composites.

Abstract: High amylose flour may be processed by a short hydrothermal treatment to increase its total dietary fiber (TDF) content. These flours may be prepared by heating a high amylose flour at a total water content of from about 10 to 50% by weight at a temperature of from about 80 to 160° C., for about 0.5 to 15 minutes at target temperature. This invention further relates to products which contain the high TDF flour, including food products.

Abstract: The present invention relates to the use of a starch which is crosslinked or inhibited to control and/or regulate the blood glucose level of mammals and post-prandial absorption. Such chemically modified starches, when properly formulated into foods, may be used to provide the consumer with glucose over an extended time period and more constant glucose levels.

Abstract: The present invention relates to the use of a chemically modified starch to control and/or regulate the blood glucose level of mammals and post-prandial absorption. Such chemically modified starches, when properly formulated into foods, may be used to provide the consumer with glucose over an extended time period and more constant glucose levels.