Roquette Freres

Institut National De Recherche Pour L'agriculture, L'alimentation Et L'environnement

Ingredia

Institut National De La Recherche Agronomique

Bernard Boursier

Guillaume Ribadeau-Dumas

Bernard Pora

Damien Passe

José Lis

Sophie Defretin

Patrick Leroux

Anne Lepoudere

Emmanuelle Moretti

Elsa Ostermann

Alain Riaublanc

Jacques Gueguen

Raymond Brendel

Isabelle Colin

Bruno Gehin

Marie Delebarre

Saliha Belaid

Jean-Jacques Snappe

Philippe Marquilly

A method for producing an assembly of at least one dairy protein and at least one vegetable protein, and the assembly obtained by the method. Also, the uses of the assembly, in particular in the food processing field.

Assembly of at least one vegetable protein and at least one dairy protein

The present invention relates to a vegetal milk, in the form of a granulated powder or of a solution, produced from vegetable raw materials and capable of replacing milk of animal origin, and more particularly cow's milk, and also the uses thereof as novel products intended for human foodstuffs. The present invention also relates to a process for preparing such vegetable milk.

Vegetable milk granulated powder, process for producing vegetable milk, and uses thereof

A subject of the present invention is the use of a maltodextrin and/or a glucose syrup obtained, by acid or enzymatic hydrolysis, from a leguminous starch having an amylose content comprised between 25% and 50%, expressed as dry weight relative to the dry weight of starch, for the encapsulation of organic compounds.

Encapsulation agent comprising a pea maltodextrin and/or a pea glucose syrup, compositions containing it and its preparation method

The invention relates to granulated pea protein composition characterized in that the protein content expressed in terms of a dry substance ranges from 70 to 95% by dry weight, preferably from 70 to 90% by dry weight, more preferably from 80 to 85% by dry weight, a mean diameter ranges from 150 to 300 &#x3bc;m, a compressibility value determined by the HOSOKAWA method ranges from 5 to 15%, preferably from 8 to 13% and a tamped density determined by the HOSOKAWA method ranges from 0.450 and 0.650 g/ml, preferably from 0.550 and 0.650 g/ml. The method for producing said granulated pea protein composition, the use thereof in the form of a raw material for producing textured pea proteins and the thus obtainable textured pea proteins are also disclosed.

Textured pea proteins

The subject of the invention is a process for preparing a food product with reduced calorific value, comprising the step consisting in replacing all or part of the high-calorie substances of the food with an effective quantity, in terms of the reduction of the calorific value, of branched maltodextrins having between 15 and 35% of 1&#x2192;6 glucoside linkages, a reducing sugar content less than 20%, a polymolecularity index of less than 5 and a number-average molecular mass Mn at most equal to 4500 g/mol.

Process for preparing a low-calorie food

The invention concerns a carbon-containing additive for food fermenting agents characterized in that it comprises branched maltodextrins having between 15 and 35% of 1&rarr;6 glucosidic bonds, a reducing sugars content less than 20%, a polymolecularity index less than 5 and a number average molecular mass Mn equal to at most 4,500 g/mole. It also concerns fermented food compositions containing the said additive as well as the process for preparing these fermented food compositions.

Carbon-containing additive for foodstuff fermentations and food compositions containing it

Confectionery or pharmaceutical product with the sugarless coating obtained by hard coating, this coating being essentially crystalline and comprising at least 90% by weight of maltitol.

Confectionery or pharmaceutical product with a sugarless coating

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Violaines, France

Bernard Boursier