Roquette Freres

Commissariat a L'energie Atomique Et Aux Energies Alternatives

Aline Lecocq

Pierrick Duflot

Mathias Ibert

Baptiste Boit

Pierre Lanos

Veronique Rebuffel

Manuel Barata

Jean-Marc Verrin

Christian Delporte

Jean-Charles Baritaux

Véronique Rebuffel

Emeric Bergmann

Oumar Toure

Franck Debouverie

Ludovic Senecot

Vincent Courbois

The present invention relates to a pea protein composition, the nutritional quality of which, in particular the PDCAAS thereof, is improved, as well as to a method for producing same and to the use of this composition in a food or pharmaceutical composition.

Pea protein composition having improved nutritional quality

The present invention relates to a pea protein composition the nutritional quality, and in particular the PDCAAS, of which is improved, as well as to a method for preparing same and to the use of this composition in a food or pharmaceutical composition.

A process for producing maltitol includes at least: producing a maltose syrup, by hydrolysis of a granular starch, in a first stage of liquefaction of granular starch to form a liquefied starch, followed by a stage of saccharification of the liquefied starch to which an aqueous solution of beta-amylase has been added, to form the maltose syrup; hydrogenating the maltose syrup to form an aqueous maltitol composition; and recovering the maltitol composition. The aqueous solution of beta-amylase also includes potassium sorbate, glycerol, and sodium carbonate.

Method for producing maltitol, with an increased yield

The present invention relates to a pea albumin characterized in that its emulsifying activity is improved as it can emulsify more than 600 ml of corn oil per gram of albumin. The invention also relates to a method for obtaining the pea albumin according to the invention. It finally relates to the use of the pea albumin according to the invention in industrial, in particular food and pharmaceutical applications.

Pea albumins, method for obtaining same and applications thereof

The invention relates to pea proteins having improved flavour, a method of producing same involving wet grinding, and the use of these proteins in a food or pharmaceutical composition.

Pea proteins with improved flavour, production method, and industrial uses

The invention relates compositions rich in yeast proteins, methods for producing processing wheat for recovery of the compositions rich in yeast proteins, and uses thereof as animal feed.

Method for the valorisation of yeast biomass resulting from the production of ethanol

A method for determining the degree of polymerization of a polymer is disclosed, the polymer being contained in a sample (), the method comprising the following steps:

Method for determining a degree of polymerisation of a polymer

The invention relates to a starch hydrolysate having a Dextrose Equivalent DE of between 5 and 30 and a specific carbohydrate profile. In particular, the hydrolysate of the invention has improved retrogradation behaviour. The invention also relates to a method for the production of said starch hydrolysate.

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Mouvaux, France

Aline Lecocq