Roquette Freres

Other

Manuel Barata

Pierrick Duflot

Jean-Marc Verrin

Claire Dhalleine

Mohamed Mathlouthi

Guillaume Ribadeau-Dumas

Aline Lecocq

Stéphanie Bureau

Marilyne Guillemant

Elsa Muller

Emmanuelle Moretti

Abdelfattah Bensouissi

Yves Le Bot

Elsa Muller Née Ostermann

Marie Delebarre

Adem Gharsallaoui

Ludovic Senecot

Elsa Müller

Elsa Muller Nee Ostermann

Bensouissi Abdelfattah

The invention relates to a method for fractionating soluble fractions of peas, including, in sequence, a step of microfiltering or centrifuging, followed by a step of ultrafiltering, and optionally a reverse-osmosis step. A reduction of the leakage of proteins toward the soluble fractions, an improvement of the yield of the single concentration step by evaporating the soluble fractions, and the selective isolation of proteins of interest are thus achieved. The method is easy to implement, the devices used at each single step are conventional and well known to the person skilled in the art. Also, the method of the invention does not use any organic solvent other than water.

Method for fractionating soluble fractions of peas, fraction thus obtained and upgrade thereof

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

A method for fractionating soluble fractions of peas, includes, in sequence, a step of microfiltering or centrifuging, followed by a step of ultrafiltering, and optionally a reverse-osmosis step. A reduction of the leakage of proteins toward the soluble fractions, an improvement of the yield of the single concentration step by evaporating the soluble fractions, and the selective isolation of proteins of interest are thus achieved. The method is easy to implement, the devices used at each single step are conventional and well known to the person skilled in the art. Also, the method does not use any organic solvent other than water.

The invention relates to a method for functionalizing a protein composition, by heating between 100&#xb0; C. and 160&#xb0; C. for between 0.1 s and 1 s, then cooling between 60&#xb0; C. and 90&#xb0; C., with a pH adjustment to a value of between 6.2 and 9 by means of calcium hydroxide. When used in the production of bread, the protein compositions thus produced allow products to be produced without any unpleasant aftertaste; these bread products are also especially large which provides them with a very pronounced soft character. Such a balance of performances has never been achieved until now for bread-making products.

Method for producing protein compositions of low solubility, compositions produced, and use thereof in bread-making products

The invention concerns maltitol crystals, characterized in that they have a rectangular parallelepipedal shape and have a length to width dimensional ratio in the range 1.8 to 5.3, preferably 3&#xb1;0.7, and a process for producing them.

Rectangular parallelepipedal maltitol

A crystallized maltitol powder including a maltitol content greater than 99.5% by weight, characterized by a particle-size distribution by volume, determined by laser granulometry, having less than 20% particles less than 200 &#x3bc;m in size, less than 6% particles less than 100 &#x3bc;m in size, less than 2% particles less than 40 &#x3bc;m in size and a pour value less than or equal to 10 seconds, an aerated density greater than 0.85 g/ml, a compacted density greater than 0.97 g/ml, and a compressibility of less than 17%, and to its use in the pharmaceuticals and above all foods sectors, in particular in the formulation of chocolates or table sweeteners.

Large particle size crystallised maltitol powder, method for preparing same and applications thereof, particularly in chocolate production

A process for preparing maltitol crystals by evapocrystallization, includes preparing a maltitol solution with a maltitol richness of at least 85% based on dry matter, preferably a maltitol richness of between 89% and 99% based on dry matter, and even more preferably a maltitol richness of between 93% and 95% based on dry matter; concentrating under vacuum maltitol solution in the evapocrystallizer so as to obtain a maltitol syrup whose degree of maltitol supersaturation is within the metastable zone of maltitol; seeding the supersaturated maltitol solution with a maltitol seed crystal in dispersed form; performing the crystallization while keeping constant the degree of maltitol supersaturation within the metastable zone of maltitol by controlling the conditions of temperature, the conditions of vigorous stirring by pumping of the evaporation vapors, and the conditions of feeding in of the maltitol syrup to be crystallized; and recovering the crystals thus obtained.

Process for the evapocrystallization of maltitol

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Gonnehem, France

Manuel Barata