WO2026090295A1 - Isolat et utilisation de proteines de pois solubles - Google Patents

Isolat et utilisation de proteines de pois solubles

Info

Publication number
WO2026090295A1
WO2026090295A1 PCT/US2025/052075 US2025052075W WO2026090295A1 WO 2026090295 A1 WO2026090295 A1 WO 2026090295A1 US 2025052075 W US2025052075 W US 2025052075W WO 2026090295 A1 WO2026090295 A1 WO 2026090295A1
Authority
WO
WIPO (PCT)
Prior art keywords
pea protein
bar
protein isolate
microns
seconds
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
PCT/US2025/052075
Other languages
English (en)
Inventor
Francesca DE VITO
Canan OZER
Roxanna Shariff
Christopher Zhang
Helen GERARDI
Alexandra Hall
Matthew Yurgec
Luis A. DE LA CRUZ
Janine Reimann
Akshay Arora
Chaitanya SAMPAT
Mark PANCZYK
Jane Whittinghill
Kelly Cristine ZANCAN
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Corn Products Development Inc Brazil
Corn Products Development Inc USA
Original Assignee
Corn Products Development Inc Brazil
Corn Products Development Inc USA
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Corn Products Development Inc Brazil, Corn Products Development Inc USA filed Critical Corn Products Development Inc Brazil
Publication of WO2026090295A1 publication Critical patent/WO2026090295A1/fr
Pending legal-status Critical Current
Anticipated expiration legal-status Critical

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
    • A23J1/006—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from vegetable materials
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/14—Vegetable proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • A23L2/52—Adding ingredients
    • A23L2/66—Proteins

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Biochemistry (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

La technologie divulguée dans cette spécification concerne un isolat de protéine de pois qui n'est pas modifié par voie enzymatique ayant au moins 75 % de teneur en protéines en poids. L'isolat de protéine de pois est comparé à d'autres isolats de protéine de pois qui ne sont pas modifiés par voie enzymatique. Il se disperse rapidement dans l'eau et reste en suspension dans l'eau pendant suffisamment de temps pour être utilisé dans un mélange de poudre de boisson prête à mélanger. Des boissons prêtes à mélanger fabriquées à l'aide des isolats de protéine de pois décrits ont également une viscosité de cisaillement relativement faible, permettant un chargement de protéine plus élevé sans que la boisson ne devienne trop épaisse.
PCT/US2025/052075 2024-10-23 2025-10-22 Isolat et utilisation de proteines de pois solubles Pending WO2026090295A1 (fr)

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
US202463710674P 2024-10-23 2024-10-23
US63/710,674 2024-10-23
US202563771748P 2025-03-14 2025-03-14
US63/771,748 2025-03-14

Publications (1)

Publication Number Publication Date
WO2026090295A1 true WO2026090295A1 (fr) 2026-04-30

Family

ID=97871742

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/US2025/052075 Pending WO2026090295A1 (fr) 2024-10-23 2025-10-22 Isolat et utilisation de proteines de pois solubles

Country Status (1)

Country Link
WO (1) WO2026090295A1 (fr)

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2021236749A1 (fr) * 2020-05-20 2021-11-25 Corn Products Development, Inc. Composition, procédés et utilisations pour des isolats de protéine de pois présentant des caractéristiques de dissolution améliorées
WO2022192646A1 (fr) * 2021-03-12 2022-09-15 Corn Products Development, Inc. Compositions de protéines de pois et leurs utilisations
EP4563006A1 (fr) * 2023-11-28 2025-06-04 Roquette Freres Formulations de mélange en poudre à profil sensoriel amélioré
WO2025113823A1 (fr) * 2023-11-28 2025-06-05 Roquette Freres Formulations de mélange pulvérulent à profil sensoriel amélioré
WO2025222180A1 (fr) * 2024-04-19 2025-10-23 Louis Dreyfus Company Plant Proteins LLC Isolat de protéine de pois riche en albumine et son procédé de production

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2021236749A1 (fr) * 2020-05-20 2021-11-25 Corn Products Development, Inc. Composition, procédés et utilisations pour des isolats de protéine de pois présentant des caractéristiques de dissolution améliorées
WO2022192646A1 (fr) * 2021-03-12 2022-09-15 Corn Products Development, Inc. Compositions de protéines de pois et leurs utilisations
EP4563006A1 (fr) * 2023-11-28 2025-06-04 Roquette Freres Formulations de mélange en poudre à profil sensoriel amélioré
WO2025113823A1 (fr) * 2023-11-28 2025-06-05 Roquette Freres Formulations de mélange pulvérulent à profil sensoriel amélioré
WO2025222180A1 (fr) * 2024-04-19 2025-10-23 Louis Dreyfus Company Plant Proteins LLC Isolat de protéine de pois riche en albumine et son procédé de production

Non-Patent Citations (6)

* Cited by examiner, † Cited by third party
Title
A. K. SUMNER ET AL: "Production and Evaluation of Pea Protein Isolate", JOURNAL OF FOOD SCIENCE, vol. 46, no. 2, 1 March 1981 (1981-03-01), Hoboken, USA, pages 364 - 366, XP055492792, ISSN: 0022-1147, DOI: 10.1111/j.1365-2621.1981.tb04862.x *
HAN SHUANG ET AL: "Structural Characterization and Evaluation of Interfacial Properties of Pea Protein Isolate-EGCG Molecular Complexes", FOODS, vol. 11, no. 18, 18 September 2022 (2022-09-18), CH, pages 2895, XP093378834, ISSN: 2304-8158, DOI: 10.3390/foods11182895 *
KATONAKAI: "Hydrophobicity determined by a fluorescence probe method and its correlation with surface properties of proteins", BIOCHEM. BIOPHYS. ACTA, vol. 624, no. 1, 24 July 1980 (1980-07-24), pages 13 - 20
KATONAKAI: "Hydrophobicity determined by a fluorescence probe method and its correlation with surface properties of proteins", BIOCHIM BIOPHYS ACTA, vol. 624, no. 1, 24 July 1980 (1980-07-24), pages 13 - 20
NIKBAKHT NASRABADI MARYAM ET AL: "Modification approaches of plant-based proteins to improve their techno-functionality and use in food products", FOOD HYDROCOLLOIDS ELSEVIER BV, NL, vol. 118, 4 April 2021 (2021-04-04), XP086556322, ISSN: 0268-005X, [retrieved on 20210404], DOI: 10.1016/J.FOODHYD.2021.106789 *
SHEVKANI KHETAN ET AL: "Pulse proteins: secondary structure, functionality and applications", JOURNAL OF FOOD SCIENCE AND TECHNOLOGY SPRINGER (INDIA) PRIVATE LTD., INDIA, vol. 56, no. 6, 19 March 2019 (2019-03-19), pages 2787 - 2798, XP036795355, ISSN: 0022-1155, [retrieved on 20190319], DOI: 10.1007/S13197-019-03723-8 *

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