Abstract: The invention provides a method for suppressing off-flavor formation in food products which comprise or have been prepared from a mixture comprising water, a lipid and native patatin, as well as to food products thus obtained.

Abstract: The invention provides a method for treating root—or tuber juice, comprising a) a pretreatment of the root—or tuber juice to remove root—or tuber lipids to a level below 28 g/kg dry weight; b) cooling the root—or tuber juice to a temperature of ?0.3° C. to ?16° C. to form ice crystals; and c) separating the ice crystals from the root—or tuber juice to obtain, as a first root—or tuber juice product, a concentrated root—or tuber juice. In addition, the invention provides methods to obtain protein depleted root—or tuber juice products, as well as products comprising root—or tuber free amino acids, and uses thereof.

Abstract: The invention provides a method for treating root- or tuber juice, comprising a) a pretreatment of the root- or tuber juice to remove root- or tuber lipids to a level below 28 g/kg dry weight; b) cooling the root- or tuber juice to a temperature of ?0.3° C. to ?16° C. to form ice crystals; and c) separating the ice crystals from the root- or tuber juice to obtain, as a first root- or tuber juice product, a concentrated root- or tuber juice. In addition, the invention provides methods to obtain protein depleted root- or tuber juice products, as well as products comprising root- or tuber free amino acids, and uses thereof.

Abstract: The present invention provides a method to isolate native tuber protein using a pretreatment of tuber processing water and diafiltration against a salt solution. This sequence of steps has the advantage that protein is stabilized during diafiltration, increasing process efficiency and protein quality and yield.

Abstract: The invention provides a method for obtaining a tuber protein isolate, comprising a) peeling at least one tuber, thereby obtaining at least one peeled tuber and a tuber peel composition; b) processing said at least one peeled tuber to obtain an aqueous liquid comprising tuber protein; and c) subjecting said aqueous liquid to a protein isolation step to obtain said tuber protein isolate. It has been found that peeling potatoes prior to protein isolation has several benefits: the isolated crude protein, or a hydrolysate thereof, is more clean, and has a composition enriched in tyrosine, proline, arginine glutamine, glutamate, asparagine and aspartate. The protein composition obtained from the tuber peels on the other hand is enriched in the essential amino acids threonine, leucine, isoleucine, methionine and phenylalanine.

Abstract: The invention provides a method for isolating root or tuber native protein, which method comprises at least the process steps of a) processing a root or tuber to obtain root or tuber processing water comprising root or tuber native protein; b) isolating said root or tuber native protein from said root or tuber processing water to obtain an aqueous solution comprising at least 5 wt. % of root or tuber native protein, characterized in that all process steps are performed at a temperature lower than 40° C. This method results in root or tuber native protein with decreased tendency to gel, which has advantages for the processing of liquid protein solutions.

Abstract: The invention relates to the field of food ingredients. In particular, it relates to methods for providing highly purified coagulated potato protein having a desirable taste which is advantageously used for the fortification of food products. Provided is a method for providing a purified coagulated potato protein product, comprising (i) subjecting heat coagulated potato protein to one or more extraction step(s) with an alcoholic extraction solvent comprising (a) ethanol and water at a ratio in the range of 90:10 to 60:40 (v/v), or (b) propanol and water at a ratio in the range of 90:10 to 40:60 (v/v) at a pH in the range of 3 to 6, under conditions allowing for extraction of glycoalkaloids and lipids from said heat coagulated potato protein composition, followed by (ii) washing the extracted heat coagulated potato protein with water to obtain a purified coagulated potato protein product, followed by (iii) drying the purified coagulated potato protein product.

Abstract: The present invention is directed to a method for decreasing the lag time in a fermentation of a culture medium to prepare a target substance, wherein the target substance is not yogurt and wherein the fermentation results in formation of acid or ethanol, which method comprises the steps of providing, to a suitable culture medium, a fermentation starter culture comprising a microorganism which liberates acid or ethanol, adding a potato protein protease inhibitor to the culture medium, culturing the microorganism, and obtaining the target substance. It has been found that addition of potato protein protease inhibitor to a fermentation feed significantly reduces the lag time of the fermentation. The required amount of potato protein is low enough not to affect the taste of the target substance adversely, and the lag time reduction occurs both in batch- and in semi-continuous processes. The invention further pertains to a fermented food product which is not yogurt, comprising potato protein protease inhibitor.

Abstract: The present invention is in the field of fermentation, and pertains to a method for preparing yogurt by fermentation, comprising the steps of providing a fermentation starter culture comprising a selected microorganism in a suitable culture medium, adding a potato protein protease inhibitor to the culture medium, culturing the microorganism, and harvesting the yogurt. This method has the advantage that the lag time of fermentation can be reduced by the addition of relatively low amounts of potato protein protease inhibitor. It has the additional advantage that the potato protein protease inhibitor allows for application of the present method over a wide pH range and wide temperature range including pasteurization, is filter sterilizable and that potato protease inhibitor protein is non-allergenic.

Abstract: The invention provides a method for treating root- or tuber juice, comprising a) a pretreatment of the root- or tuber juice to remove root- or tuber lipids to a level below 28 g/kg dry weight; b) cooling the root- or tuber juice to a temperature of ?0.3° C. to ?16° C. to form ice crystals; and c) separating the ice crystals from the root- or tuber juice to obtain, as a first root- or tuber juice product, a concentrated root- or tuber juice. In addition, the invention provides methods to obtain protein depleted root- or tuber juice products, as well as products comprising root- or tuber free amino acids, and uses thereof.

Abstract: The present invention is directed to a method for decreasing the lag time in a fermentation of a culture medium to prepare a target substance, wherein the target substance is not yogurt and wherein the fermentation results in formation of acid or ethanol, which method comprises the steps of providing, to a suitable culture medium, a fermentation starter culture comprising a microorganism which liberates acid or ethanol, adding a potato protein protease inhibitor to the culture medium, culturing the microorganism, and obtaining the target substance. It has been found that addition of potato protein protease inhibitor to a fermentation feed significantly reduces the lag time of the fermentation. The required amount of potato protein is low enough not to affect the taste of the target substance adversely, and the lag time reduction occurs both in batch- and in semi-continuous processes. The invention further pertains to a fermented food product which is not yogurt, comprising potato protein protease inhibitor.

Abstract: Patatin, a lipase obtainable from potatoes, has been found to have advantages in the esterification reaction of fatty acids to yield fatty acid alkyl esters. Methods for application of this lipase activity are described, as well as the use of patatin in various industrial processes.

Abstract: A method for flocculation of root or tuber juice is described having the advantage that dissolved protein remains unaffected and that clear potato juice with an OD620 below 0.8 is obtained. This is important for applications in which soluble protein is to be extracted from root or tuber juice, because it increases lifetime of the used equipment. The method involves a) use of a coagulant comprising a cationic coagulant and a flocculant comprising an anionic polyacrylamide with a specific viscosity of 4-6 mPa·s and a charge density between 45 and 75%; or b) use of a coagulant comprising a polymeric silicate of formula SiO32? and a flocculant comprising a cationic polyacrylamide with a specific viscosity of 3-5 mPa·s and a charge density of at most 30%; or c) use of a coagulant comprising a cationic or neutral coagulant and a flocculant comprising carrageenan. The invention further provides valuable root- or tuber derived materials, such as the floc material, a potato lipid isolate or an amino acid material.

Abstract: The present invention is in the field of fermentation, and pertains to a method for preparing yogurt by fermentation, comprising the steps of providing a fermentation starter culture comprising a selected microorganism in a suitable culture medium, adding a potato protein protease inhibitor to the culture medium, culturing the microorganism, and harvesting the yogurt. This method has the advantage that the lag time of fermentation can be reduced by the addition of relatively low amounts of potato protein protease inhibitor. It has the additional advantage that the potato protein protease inhibitor allows for application of the present method over a wide pH range and wide temperature range including pasteurization, is filter sterilizable and that potato protease inhibitor protein is non-allergenic.

Abstract: The invention relates to a process for the removal of glycoalkaloids, in particular from process streams such as those encountered during isolation of proteins from potatoes.

Abstract: The invention is directed to a method for preparing a fermented dough based food product, to a fermented dough based food product, to the use of native potato protein isolate, to a bread improver, and to a dough. The method of the invention comprises preparing a dough which dough comprises which dough comprises a native potato protein isolate, said native potato protein isolate having a protein content of 90% or more based on dry matter as determined from the weight of total Kjeldahl nitrogen multiplied by 6.25. The invention is also directed to a fermented dough based food product obtainable by said method.

Abstract: Patatin, a lipase obtainable from potatoes, is found to have specific selectivity for C4-C8 fatty acids, also when present in triglycerides. This makes patatin particularly suitable for hydrolysing triglycerides, such as present in milk fat, to enhance the flavour of food products. In particular, patatin is found to be beneficial in enhancing the flavour of cheese. Methods for application of the hydrolytic activity of lipase are described, as well as the use of patatin in a method of making cheese.

Abstract: Patatin, a lipase obtainable from potatoes, has been found to have advantages in the esterification reaction of fatty acids to yield fatty acid alkyl esters. Methods for application of this lipase activity are described, as well as the use of patatin in various industrial processes.

Abstract: The invention relates to a protein that can be added to a food product or beverage without thereby providing the food product or beverage with a strong astringent taste, an undesirable colouring and/or an off-taste. More in particular, the invention relates to a potato protein glycated with a reducing sugar, wherein the reducing sugar is preferably chosen from the group consisting of reducing monosaccharides, reducing disaccharides, dextran and combinations thereof.

Abstract: The invention relates to a protein that can be added to a food product or beverage without thereby providing the food product or beverage with a strong astringent taste, an undesirable colouring and/or an off-taste. More in particular, the invention relates to a potato protein glycated with a reducing sugar, wherein the reducing sugar is preferably chosen from the group consisting of reducing monosaccharides, reducing disaccharides, dextran and combinations thereof.