Katholieke Universiteit Leuven

Wouter Merckx

Ivo Roelants

Mathijs Soogen

Methods of removing plant tone of starchy Fabaceae pulses are disclosed. The pulses are selected from chickpea (), yellow pea (), common bean () and fava bean (), and can be hulled or de-hulled pulses, whole pulses, split pulses or chopped solids having a Feret diameter of 1 to 4 mm. The pulses are transformed in an emulsifying and emulsion stabilizing manner suitable for fermentation. The emulsion thereof may be used in fermented milk derivatives that have a desirable texture or form that melts or self-disintegrates in-mouth. To achieve these technical effects, the pulses are pretreated with an aqueous bicarbonate (MHCO) solution or bicarbonate/carbonate (MCO) solution of bicarbonate salt, bicarbonate salt and carbonate salt, or bicarbonate salt and hydroxide salt (MOH), wherein M is an alkali metal cation, and having a pH between pH 7 and 10, preferably between 7.5 and 10.

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Kumtich, Belgium

Wouter Merckx