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assignee http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_62bf2c8e3be7f282db6e658eb393bed1
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classificationCPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J3-14
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http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J3-14
filingDate 2020-05-29-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_229fc1652aa983ff63f76665d523ba60
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7411faa5fe15be3ad673f35e53d9469c
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e1580239d6b5570fa88b2fb23100344c
publicationDate 2022-07-14-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber US-2022218010-A1
titleOfInvention Co-atomised legume protein with reduced flavour
abstract The invention relates to the field of legume proteins and in particular the organoleptic improvement of the proteins. The invention particularly relates to a method for co-atomizing a legume protein composition and at least one flavoring, comprising the steps of dissolving and mixing a legume protein composition and at least one flavoring in an aqueous solvent, heat-treating the aqueous suspension obtained and drying, by co-atomization, the aqueous suspension which has been heat-treated. When the different steps are carried out, the method according to the invention allows a synergistic effect to be obtained in the reduction of the legume flavor of the proteins. The invention also relates to a co-atomized composition comprising a legume protein composition and at least one flavoring, and to its use in preparing human or animal food compositions.
priorityDate 2019-05-29-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

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