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: A food or beverage product is provided comprising a steviol glycoside composition, said composition comprising rebaudioside A (reb A), stevioside, and rebaudioside C (reb C), wherein the steviol glycoside composition is present in an amount below its sweetness threshold. It is found that the food or beverage product has a modified or enhanced flavor compared to a food or beverage product not comprising the steviol glycoside composition.

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 fava bean 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: The technology disclosed in this specification pertains to a heat-moisture treated fava bean protein concentrates having between 50% and 73% and a denaturation enthalpy from about 5.5 and 6.5 J/g. This is limited degree of denaturation. The disclosed heat-moisture treated fava bean protein concentrates are useful as emulsifiers, and good solubility in water, and reduced flavor.

Abstract: The technology disclosed in this specification pertains to a heat-moisture treated fava bean protein concentrates having between 50% and 73% and a denaturation enthalpy from about 5.5 and 6.5 J/g. This is limited degree of denaturation. The disclosed heat-moisture treated fava bean protein concentrates are useful as emulsifiers, and good solubility in water, and reduced flavor.