Field of the Invention

The invention is in the field of producing one or more products selected from the group consisting of a fibre-containing composition, a digestible-carbohydrate-rich composition, and a protein-rich composition, from biomaterial of a plant. Particularly, the invention pertains to recovering fibre fractions with useful functional properties from such biomaterial.

Background of the Invention

Biomaterials, such as a plant of the genus Citrus, a chicory plant, a beetroot plant, a carrot plant, a potato plant, a plant from the genus Stevia, a hemp plant, a pea plant, a plant of the family Fabaceae, Allium sativum, Allium ampeloprasum, brewer’s spent grain, brewer’s yeast, and grass, are often used in food; in many cases in processed form. Industrial processing of such plants to food products frequently results in residual streams comprising biomaterial of these plants, such as their leaves. Much of these residual streams are typically wasted or discarded, while they still contain useful and valuable components such as dietary fibre, digestible carbohydrates, and protein. These components can be used for food and feed applications.

Therefore, it is desired to provide products made from said biomaterial, for example fibre-rich compositions, digestible-carbohydrate-rich compositions, and/or protein-rich compositions.

It is a desire to provide compositions obtainable from biomaterial as disclosed herein that are rich in dietary fibre, but contain low amounts of other components such as digestible carbohydrates and protein. Furthermore, it is a desire to provide compositions obtainable from biomaterial as disclosed herein that are rich in digestible carbohydrates, preferably sugar, but preferably contain low amounts of other components such as dietary fibre and protein. Additionally, it is a desire to provide compositions obtainable from biomaterial as disclosed herein that are rich in protein, but preferably contain low amounts of other components such as dietary fibre and digestible carbohydrates. It is also a desire to provide a process for making such compositions. In particular, it is desired that such a process be provided that can be readily carried out, and/or is economical. Furthermore, it is also desired that compositions be provided that have excellent water-holding capacities, emulsifying capacities, and/or foaming capacities.

Summary of the Invention

In order to better address one or more of the foregoing desires, the invention provides, in one aspect a fibre-containing composition obtainable from biomaterial by a process comprising the steps of:

(a) providing said biomaterial;

(b) preparing an aqueous slurry having a pH of at least 7.5 from said biomaterial; and

(c) subjecting the aqueous slurry to separation so as to obtain a liquid fraction and a solid fraction; wherein the solid fraction is said fibre-containing composition; wherein said biomaterial is selected from the group consisting of a plant of the family Fabaceae, grass, brewer’ s yeast, a plant from the genus Stevia, a plant of the genus Citrus, a chicory plant, a beetroot plant, a carrot plant, a potato plant, a hemp plant, a pea plant, Allium sativum, Allium ampeloprasum, and brewer’s spent grain.

In another aspect, the invention provides a process for the preparation of one or more products from biomaterial, wherein said biomaterial is selected from the group consisting of a plant of the family Fabaceae, grass, brewer’s yeast, a plant from the genus Stevia, a plant of the genus Citrus, a chicory plant, a beetroot plant, a carrot plant, a potato plant, a hemp plant, a pea plant, Allium sativum, Allium ampeloprasum, and brewer’s spent grain; wherein said one or more products are selected from the group consisting of a fibre-containing composition, a digestible-carbohydrate-containing composition, and a protein-containing composition, wherein said process comprises the steps of:

(a) providing said biomaterial;

(b) preparing an aqueous slurry having a pH of at least 7.5 from said biomaterial; and

(c) subjecting the aqueous slurry to separation so as to obtain a liquid fraction and a solid fraction; wherein the solid fraction is a fibre-containing composition; and wherein the process optionally further comprises the steps of

(d) subjecting the solid fraction obtained in step (c) to one or more additional washing steps so as to obtain one or more liquid fractions and a solid fraction, wherein the solid fraction is a fibre-containing composition, and the one or more liquid fractions are digestible-carbohydrate-containing compositions;

(e) subjecting the liquid fraction obtained in step (c), the one or more liquid fractions obtained in step (d), and/or combinations thereof, to acidification so as to obtain an acid-treated liquid;

(f) subjecting the acid-treated liquid obtained in step (e) to separation so as to obtain an aqueous process liquid and a liquid gel, wherein the aqueous process liquid is a digestible-carbohydrate-containing composition and the liquid gel is a protein-containing composition;

(g) removing salt ions from the aqueous process liquid obtained in step (f) so as to obtain a low-salt aqueous process liquid; wherein the low-salt aqueous process liquid is a digestible-carbohydrate-containing composition; and/or

(h) subjecting the fibre-containing composition, the digestible-carbohydrate- containing composition, and/or the protein-containing composition to one or more concentration and/or drying steps so as to obtain one or more dry products.

In another aspect, the invention presents a protein-containing composition obtainable from biomaterial by the process according to the invention, wherein said process comprises steps (a)-(c), (e), and (f), and preferably step (h), wherein the protein- containing composition is subjected to one or more concentration and/or drying steps.

In yet another aspect, the invention relates to a digestible-carbohydrate- containing composition obtainable from biomaterial by the process according to the invention, wherein said process comprises steps (a)-(c), and said process further comprises step (d), and/or steps (e) and (f); wherein preferably said process further comprises step (g), wherein preferably said process further comprises step (h).

In another aspect, the invention provides a use of a composition according to the invention in feed or food. In another aspect, the invention provides a method for preparing an emulsion, comprising the step of contacting a protein-rich composition according to the invention with water and a solvent that is not soluble in water, preferably an oil.

In yet another aspect, the invention provides a method for preparing a foam, comprising the step of contacting a protein-rich composition according to the invention with water.

In another aspect, the invention provides a use of a protein-rich composition according to the invention as an emulsifier and/or a foaming agent.

Detailed description of the Invention

In a general sense, the invention is based on the judicious insight to subject the biomaterial as disclosed herein to a process wherein an aqueous slurry having a pH of at least 7.5 is prepared, and the aqueous slurry is then subjected to separation so as to obtain a liquid fraction and a solid fraction. Advantageously, this procedure leads to a product that is rich in dietary fibre, but contains low amounts of other components such as digestible carbohydrates and protein. In addition, optionally by including other steps as described herein, other valuable products such as a digestible-carbohydrate-rich composition and/or a protein-rich composition can be obtained as well.

Furthermore, the process of the invention can be readily carried out, and is economical.

In addition, the products of the invention typically have improved properties as compared to other products. For example, the protein-rich compositions of the invention can be used to create emulsions with improved stability, and/or have improved emulsion capacity. Similarly, said protein-rich compositions can be used to prepare foams with excellent foaming stability, and/or have excellent foaming capacities.

Definitions

Herein, all terms are used in their normal scientific meaning, unless indicated otherwise. Below, the present invention will be further described with respect to particular embodiments but the invention is not limited thereto but only by the claims. Where an indefinite or definite article is used when referring to a singular noun e.g. "a" or "an", "the", this includes a plural of that noun unless something else is specifically stated. The verb "to comprise", and its conjugations, as used in this description and in the claims is used in its non-limiting sense to mean that items following the word are included, but items not specifically mentioned are not excluded. In addition, reference to an element by the indefinite article "a" or "an" does not exclude the possibility that more than one of the element is present, unless the context clearly requires that there is one and only one of the elements. The indefinite article "a" or "an" thus usually means "at least one".

As used herein, “dietary fibre” refers to plant compounds that are not broken down by human digestive enzymes. Such compounds are well-known in the art. Preferably, the dietary fibre is water-insoluble fibre. Examples of water-insoluble fibres include, but are not limited to, cellulose, chitin, lignin, xanthan gum, resistant starch, and the like. By contrast, examples of water-soluble fibres include, but are not limited to, arabinoxylan, fructans, polyuronides (pectin and alginates), raffmose, polydextrose, inulin, and the like. It will be understood that herein “fibre” without adjective refers to “dietary fibre” unless stated otherwise. In addition, it will be understood that “fibre” and “fiber” can be used interchangeably.

As used herein, “digestible carbohydrates” are carbohydrates that are broken down by human digestive enzymes. Such digestible carbohydrates are well-known in the art, and include, but are not limited to, starch and sugar. Preferably, the digestible carbohydrates are water-soluble.

As used herein, “sugar” refers to monosaccharides, disaccharides, and oligosaccharides. Examples of monosaccharides include fructose, galactose, glucose, and the like. Examples of disaccharides include, but are not limited to, lactose, maltose, sucrose, trehalose, cellobiose, chitobiose, and the like. Oligosaccharides are saccharide polymers containing a small number, preferably of from 3 to 10, of monosaccharide units.

As used herein, “water-soluble” means that the compound can be dissolved in water of pH 7 at 25 °C to a concentration of more than 0.1 g per 100 mL.

As used herein, “water-insoluble” means that the compound cannot be dissolved in water of pH 7 at 25 °C to a concentration of more than 0.1 g per 100 mL.

Unless indicated otherwise, all weight percentages (wt%) used herein relate to the weight as compared of the dry weight of the composition.

It will be understood that herein, the term “fibre-rich composition” can denote both the fibre-containing composition of the invention and biomaterial-based composition comprising at least 20 wt%, preferably at least 40 wt% of dietary fibre of the invention. The term “fibre-rich composition” does not relate to the protein-rich composition, nor the digestible-carbohydrate-rich composition of the invention. Likewise, it will be understood that herein, the term “digestible-carbohydrate- rich composition” can denote both the digestible-carbohydrate-containing composition of the invention and biomaterial-based composition comprising at least 20 wt% of digestible carbohydrates of the invention. The term “digestible-carbohydrate-rich composition” does not relate to the protein-rich composition, nor the fibre-rich composition of the invention.

Likewise, it will be understood that herein, the term “protein-rich composition” can denote both the protein-containing composition of the invention and biomaterial- based composition comprising at least 20 wt% of protein of the invention. The term “protein-rich composition” does not relate to the digestible-carbohydrate-rich composition, nor the fibre-rich composition of the invention.

Fibre compositions

In one aspect, the invention relates to a fibre-containing composition obtainable from biomaterial as disclosed herein by a process of the invention as disclosed herein, preferably a process for the preparation of a fibre-containing composition as disclosed herein.

The invention also pertains to a biomaterial-based composition comprising at least 20 wt% of dietary fibre, preferably at least 40 wt%, wherein said biomaterial is as disclosed herein.

Typically, the fibre-rich compositions of the invention may comprise other components, such as ash, lipids (fats), and small molecular weight compounds, such as vitamins, antioxidants, flavours, peptides, and amino acids. Preferably, the fibre-containing compositions of the invention comprise at least

20 wt%, more preferably at least 40 wt% of dietary fibre.

Preferably, the fibre-rich compositions of the invention comprise at least 42 wt% of dietary fibre, more preferably at least 45 wt% of dietary fibre, more preferably at least 47 wt% of dietary fibre, even more preferably at least 50 wt% of dietary fibre, more preferably still at least 52 wt% of dietary fibre, and most preferably at least 55 wt% of dietary fibre. In other preferred embodiments, the fibre-rich compositions of the invention comprise at least 60 wt% of dietary fibre, at least 65 wt% of dietary fibre, at least 70 wt% of dietary fibre, or even at least 75 wt% of dietary fibre. Preferably, the fibre-rich compositions of the invention comprise at most 95 wt% of dietary fibre, more preferably at most 90 wt% of dietary fibre, more preferably at most 85 wt% of dietary fibre, even more preferably at most 80 wt% of dietary fibre, more preferably still at most 75 wt% of dietary fibre, and most preferably at most 65 wt% of dietary fibre. In other preferred embodiments, the fibre-rich compositions of the invention comprise at most 60 wt% of dietary fibre, at most 55 wt% of dietary fibre, at most 50 wt% of dietary fibre, or even at most 45 wt% of dietary fibre.

Preferably, the fibre-rich compositions of the invention comprise dietary fibre in an amount of from 40 wt% to 95 wt%, more preferably of from 42 wt% to 92 wt%, even more preferably of from 45 wt% to 90 wt%, more preferably still of from 47 wt% to 87 wt%, yet more preferably of from 50 wt% to 85 wt%, more preferably still of from 52 wt% to 82 wt%, and most preferably of from 55 wt% to 80 wt%.

Preferably, the fibre-rich compositions of the invention comprise at most 30 wt% of digestible carbohydrates, preferably at most 27 wt% of digestible carbohydrates, more preferably at most 25 wt% of digestible carbohydrates, more preferably at most 22 wt% of digestible carbohydrates, even more preferably at most 20 wt% of digestible carbohydrates, and more preferably still at most 19 wt% of digestible carbohydrates, more preferably at most 18 wt% of digestible carbohydrates, more preferably at most 15 wt% of digestible carbohydrates, and most preferably at most 10 wt% of digestible carbohydrates.

Preferably, the fibre-rich compositions of the invention comprise at least 0.01 wt% of digestible carbohydrates, preferably at least 0.1 wt% of digestible carbohydrates, more preferably at least 0.5 wt%, at least 1 wt%, at least 2 wt%, at least 3 wt%, at least 4 wt%, at least 5 wt%, at least 6 wt%, at least 7 wt%, at least 8 wt%, at least 9 wt%, at least 10 wt%, at least 11 wt%, at least 12 wt%, at least 13 wt%, at least 14 wt%, at least 15 wt%, at least 16 wt%, at least 17 wt%, at least 18 wt%, at least 19 wt%, at least 20 wt%, at least 21 wt%, at least 22 wt%, at least 23 wt%, at least 24 wt%, or at least 25 wt% of digestible carbohydrates. Preferably, the fibre-rich compositions of the invention comprise digestible carbohydrates in an amount of from 0.5 wt% to 30 wt%, more preferably of from 1 wt% to 27 wt%, even more preferably of from 5 wt% to 25 wt%, more preferably still of from 7 wt% to 22 wt%, yet more preferably of from 8 wt% to 20 wt%, more preferably still of from 10 wt% to 19 wt%, and most preferably of from 11 wt% to 18 wt%.

Preferably, the fibre-rich compositions of the invention comprise at most 30 wt% of sugar, preferably at most 25 wt% of sugar, more preferably at most 20 wt% of sugar, more preferably at most 15 wt% of sugar, more preferably at most 12 wt% of sugar, more preferably at most 11 wt% of sugar, more preferably at most 10 wt% of sugar, even more preferably at most 9 wt% of sugar, and more preferably still at most 8 wt% of sugar, or at most 7 wt% of sugar, at most 6 wt% of sugar, and most preferably at most 5 wt% of sugar.

Preferably, the fibre-rich compositions of the invention comprise at least 0.01 wt% of sugar, preferably at least 0.1 wt% of sugar, more preferably at least 0.5 wt%, at least 1 wt%, at least 2 wt%, at least 3 wt%, at least 4 wt%, at least 5 wt%, at least 6 wt%, at least 7 wt%, at least 8 wt%, at least 9 wt%, at least 10 wt%, at least 11 wt%, at least 12 wt%, at least 13 wt%, at least 14 wt%, at least 15 wt%, at least 16 wt%, at least 17 wt%, at least 18 wt%, at least 19 wt%, at least 20 wt%, at least 21 wt%, at least 22 wt%, at least 23 wt%, at least 24 wt%, or at least 25 wt% of sugar.

Preferably, the fibre-rich compositions of the invention comprise sugar in an amount of from 0.5 wt% to 15 wt%, more preferably of from 1 wt% to 12 wt%, even more preferably of from 2 wt% to 11 wt%, more preferably still of from 3 wt% to 10 wt%, yet more preferably of from 4 wt% to 9 wt%, more preferably still of from 5 wt% to 8.5 wt%, and most preferably of from 6 wt% to 8 wt%.

Preferably, the fibre-rich compositions of the invention comprise at most 30 wt% of protein, preferably at most 25 wt% of protein, more preferably at most 20 wt% of protein, more preferably at most 19 wt% of protein, more preferably at most 15 wt% of protein, more preferably at most 14 wt% of protein, more preferably at most 13 wt% of protein, even more preferably at most 12 wt% of protein, and more preferably still at most 11 wt% of protein, and most preferably at most 10 wt% of protein. Preferably, the fibre-rich compositions of the invention comprise at least 0.01 wt% of protein, preferably at least 0.1 wt% of protein, more preferably at least 0.5 wt%, at least 1 wt%, at least 2 wt%, at least 3 wt%, at least 4 wt%, at least 5 wt%, at least 6 wt%, at least 7 wt%, at least 8 wt%, at least 9 wt%, at least 10 wt%, at least 11 wt%, at least 12 wt%, at least 13 wt%, at least 14 wt%, at least 15 wt%, at least 16 wt%, at least 17 wt%, at least 18 wt%, at least 19 wt%, at least 20 wt%, at least 21 wt%, at least 22 wt%, at least 23 wt%, at least 24 wt%, or at least 25 wt% of protein.

Preferably, the fibre-rich compositions of the invention comprise protein in an amount of from 0.5 wt% to 19 wt%, more preferably of from 1 wt% to 15 wt%, even more preferably of from 2 wt% to 13 wt%, more preferably still of from 3 wt% to 12 wt%, yet more preferably of from 4 wt% to 11 wt%, more preferably still of from 5 wt% to 10 wt%, and most preferably of from 6 wt% to 9.5 wt%. Preferably, the fibre-rich compositions of the invention comprise at most 2 wt% of fat, preferably at most 1.5 wt% of fat, more preferably at most 1.4 wt% of fat, more preferably at most 1.3 wt% of fat, even more preferably at most 1.2 wt% of fat, and more preferably still at most 1.1 wt% of fat, and most preferably at most 1.0 wt% of fat.

Preferably, the fibre-rich compositions of the invention comprise at least 0.01 wt% of fat, preferably at least 0.05 wt% of fat, more preferably at least 0.1 wt%, at least 0.2 wt%, at least 0.3 wt%, at least 0.4 wt%, at least 0.5 wt%, at least 0.6 wt%, at least 0.7 wt%, at least 0.8 wt%, or at least 0.9 wt% of fat.

Preferably, the fibre-rich compositions of the invention comprise fat in an amount of from 0.2 wt% to 2 wt%, more preferably of from 0.3 wt% to 1.5 wt%, even more preferably of from 0.4 wt% to 1.4 wt%, more preferably still of from 0.5 wt% to 1.3 wt%, yet more preferably of from 0.6 wt% to 1.2 wt%, more preferably still of from 0.7 wt% to 1.1 wt%, and most preferably of from 0.8 wt% to 1.0 wt%.

Preferably, the solids content of the fibre-rich compositions of the invention is at least 50 wt%, more preferably at least 60 wt%, more preferably at least 70 wt%, more preferably at least 75 wt%, even more preferably at least 80 wt%, more preferably at least 85 wt%, more preferably at least 90 wt%, more preferably at least 95 wt%, more preferably at least 97 wt%, and most preferably at least 99 wt%, wherein the wt% is as compared to the total weight of the composition including fluids. Preferably, the moisture content of the fibre-rich compositions of the invention is at most 15 wt%, preferably at most 10 wt%, more preferably at most 5 wt%, more preferably at most 4 wt%, even more preferably at most 3 wt%, more preferably still at most 2 wt%, and most preferably at most 1 wt%, wherein the wt% is as compared to the total weight of the composition including fluids. Preferably, the fibre-rich compositions of the invention are dry powders.

In a preferred embodiment, for the fibre-rich composition of the invention, the biomaterial is a plant of the family Fabaceae, preferably Vicia faba. Preferably, said composition comprises dietary fibre in a range of from 20 wt% to 60 wt%, 25 wt% to 55 wt%, 30 wt% to 50 wt%, 35 wt% to 45 wt% and most preferably in a range of from 38 wt% to 43 wt%. Preferably, said composition comprises at most 30 wt% protein, more preferably in a range of from 1 wt% to 30 wt%, 5 wt% to 25 wt%, 8 wt% to 20 wt%, and most preferably in a range of from 10 wt% to 15 wt%. Preferably, said composition comprises digestible carbohydrates in an amount of at most 60 wt%, more preferably in a range of from 10 wt% to 60 wt%, 20 wt% to 58 wt%, 30 wt% to 57 wt%, and most preferably in a range of from 45 wt% to 55 wt%. Preferably, said composition comprises sugar in an amount of at most 10 wt%, more preferably in a range of from 0.01 wt% to 10 wt%, 0.1 wt% to 5 wt%, 0.5 wt% to 3 wt%, and most preferably in a range of from 1 wt% to 2 wt%.

In another preferred embodiment, for the fibre-rich composition of the invention the biomaterial is grass, preferably malt, more preferably malt germs. Preferably, said composition comprises dietary fibre in an amount of at least 40 wt%, more preferably in a range of from 40 wt% to 85 wt%, 50 wt% to 80 wt%, 55 wt% to 75 wt%, and most preferably in a range of from 60 wt% to 70 wt%. Preferably, said composition comprises at most 40 wt% protein, more preferably in a range of from 5 wt% to 40 wt%, 10 wt% to 35 wt%, 15 wt% to 30 wt%, and most preferably in a range of from 20 wt% to 25 wt%. Preferably, said composition comprises digestible carbohydrates in an amount of at most 15 wt%, more preferably in a range of from 1 wt% to 15 wt%, 3 wt% to 12 wt%, 5 wt% to 11 wt%, and most preferably in a range of from 7 wt% to 10 wt%. Preferably, said composition comprises sugars in an amount of at most 10 wt%, more preferably in a range of from 0.1 wt% to 10 wt%, 0.5 wt% to 7 wt%, 1 wt% to 5 wt%, and most preferably in a range of from 2 wt% to 3 wt%. In another preferred embodiment, for the fibre-rich composition of the invention the biomaterial is brewer’s yeast. Preferably, said composition comprises dietary fibre in an amount of at least 30 wt%, more preferably in a range of from 30 wt% to 70 wt%, 35 wt% to 65 wt%, 40 wt% to 60 wt%, and most preferably in a range of from 45 wt% to 55 wt%. Preferably, said composition comprises at most 50 wt% protein, more preferably in a range of from 20 wt% to 50 wt%, 25 wt% to 45 wt%, 30 wt% to 42 wt%, and most preferably in a range of from 35 wt% to 40 wt%. Preferably, said composition comprises digestible carbohydrates in an amount of at most 20 wt%, more preferably in a range of from 1 wt% to 20 wt%, 5 wt% to 17 wt%, 7 wt% to 15 wt%, and most preferably in a range of from 9 wt% to 13 wt%. Preferably, said composition comprises sugars in an amount of at most 10 wt%, more preferably in a range of from 0.1 wt% to 10 wt%, 0.5 wt% to 7 wt%, 1 wt% to 5 wt%, and most preferably in a range of from 2 wt% to 3 wt%. In another preferred embodiment, for the fibre-rich composition of the invention the biomaterial is a plant from the genus Stevia. Preferably, said composition comprises dietary fibre in an amount of at least 60 wt%, more preferably at least 70 wt%, at least 75 wt%, at least 80 wt%, at least 85 wt%, at least 90 wt%, or at least 92 wt%, or more preferably in a range of from 70 wt% to 100 wt%, 75 wt% to 99 wt%, 80 wt% to 97 wt%, 85 wt% to 96 wt%, and most preferably in a range of from 90 wt% to 95 wt%.

Preferably, said composition comprises at most 20 wt% protein, more preferably in a range of from 1 wt% to 20 wt%, 3 wt% to 17 wt%, 6 wt% to 15 wt%, and most preferably in a range of from 8 wt% to 12 wt%. Preferably, said composition comprises digestible carbohydrates in an amount of at most 10 wt%, more preferably in a range of from 0.1 wt% to 10 wt%, 1 wt% to 9 wt%, 3 wt% to 8 wt%, and most preferably in a range of from 5 wt% to 7 wt%. Preferably, said composition comprises sugar in an amount of at most 10 wt%, more preferably in a range of from 0.1 wt% to 9 wt%, 0.5 wt% to 7 wt%, 1 wt% to 5 wt%, and most preferably in a range of from 2 wt% to 3 wt%. Preferably, said composition comprises at most 20 wt% of Stevia glycosides, more preferably in a range of from 1 wt% to 20 wt%, 3 wt% to 17 wt%, 6 wt% to 15 wt%, and most preferably in a range of from 8 wt% to 12 wt%.

Protein-rich compositions

In one aspect, the invention relates to a protein-containing composition obtainable from biomaterial as disclosed herein by a process of the invention as disclosed herein, preferably a process for the preparation of a protein-containing composition as disclosed herein. The invention also pertains to a biomaterial-based composition comprising at least 10 wt% of protein, wherein said biomaterial is as disclosed herein.

Typically, the protein-rich compositions of the invention may comprise other components, such as ash, lipids (fats), and small molecular weight compounds, such as vitamins, antioxidants, flavours, peptides, and amino acids.

Preferably, the protein-rich compositions of the invention comprise at least 10 wt% of protein, preferably at least 12 wt% of protein, more preferably at least 15 wt%, at least 16 wt%, at least 17 wt%, at least 18 wt%, at least 19 wt%, at least 20 wt%, at least 21 wt%, at least 22 wt%, at least 23 wt%, at least 24 wt%, at least 25 wt%, at least

26 wt%, at least 27 wt%, at least 28 wt%, at least 29 wt%, at least 30 wt%, at least 31 wt%, at least 32 wt%, at least 33 wt%, at least 34 wt%, at least 35 wt%, at least 36 wt%, at least 37 wt%, at least 38 wt%, at least 39 wt%, at least 40 wt%, at least 41 wt%, at least 42 wt%, at least 43 wt%, at least 44 wt%, at least 45 wt%, at least 46 wt%, at least 47 wt%, at least 48 wt%, at least 49 wt%, at least 50 wt%, at least 51 wt%, at least 52 wt%, at least 53 wt%, at least 54 wt%, at least 55 wt%, at least 56 wt%, at least 57 wt%, at least 58 wt%, at least 59 wt%, at least 60 wt%, at least 61 wt%, at least 62 wt%, at least 63 wt%, at least 64 wt%, at least 65 wt%, at least 66 wt%, at least 67 wt%, at least 68 wt%, at least 69 wt%, or at least 70 wt% of protein. Preferably, the protein-rich compositions of the invention comprise at most 90 wt% of protein, preferably at most 89 wt% of protein, more preferably at most 88 wt%, at most 87 wt%, at most 86 wt%, at most 85 wt%, at most 84 wt%, at most 83 wt%, at most 82 wt%, at most 81 wt%, at most 80 wt%, at most 79 wt% of protein, at most 78 wt%, at most 77 wt%, at most 76 wt%, at most 75 wt%, at most 74 wt%, at most 73 wt%, at most 72 wt%, at most 71 wt%, at most 70 wt%, at most 69 wt%, more preferably at most 68 wt%, at most 67 wt%, at most 66 wt%, at most 65 wt%, at most 64 wt%, at most 63 wt%, at most 62 wt%, at most 61 wt%, at most 60 wt%, at most 59 wt%, at most 58 wt%, at most 57 wt%, at most 56 wt%, at most 55 wt%, at most 54 wt%, at most 53 wt%, at most 52 wt%, at most 51 wt%, at most 50 wt%, at most 49 wt%, at most 48 wt%, at most 47 wt%, at most 46 wt%, at most 45 wt%, at most 44 wt%, at most 43 wt%, at most 42 wt%, at most 41 wt%, at most 40 wt%, at most 39 wt%, at most 38 wt%, at most 37 wt%, at most 36 wt%, at most 35 wt%, at most 34 wt%, at most 33 wt%, at most 32 wt%, at most 31 wt%, at most 30 wt%, at most 29 wt%, at most 28 wt%, at most 27 wt%, at most 26 wt%, at most 25 wt%, at most 24 wt%, at most 23 wt%, at most 22 wt%, at most 21 wt%, or at most 20 wt% of protein.

Preferably, the protein-rich compositions of the invention comprise protein in an amount of from 10 wt% to 80 wt%, more preferably of from 12 wt% to 60 wt%, even more preferably of from 15 wt% to 50 wt%, more preferably still of from 20 wt% to 45 wt%, yet more preferably of from 25 wt% to 42 wt%, more preferably still of from 30 wt% to 40 wt%, and most preferably of from 35 wt% to 39 wt%.

Preferably, the protein-rich compositions of the invention comprise at most 40 wt% of dietary fibre, more preferably at most 30 wt% of dietary fibre, more preferably at most 25 wt% of dietary fibre, even more preferably at most 22 wt% of dietary fibre, more preferably still at most 20 wt% of dietary fibre, more preferably at most 15 wt% of dietary fibre, more preferably at most 10 wt% of dietary fibre, and most preferably at most 5 wt% of dietary fibre.

Preferably, the protein-rich compositions of the invention comprise at least 0.01 wt% of dietary fibre, preferably at least 0.1 wt% of dietary fibre, more preferably at least 0.5 wt%, at least 1 wt%, at least 2 wt%, at least 3 wt%, at least 4 wt%, at least 5 wt%, at least 6 wt%, at least 7 wt%, at least 8 wt%, at least 9 wt%, at least 10 wt%, at least 11 wt%, at least 12 wt%, at least 13 wt%, at least 14 wt%, at least 15 wt%, at least 16 wt%, at least 17 wt%, at least 18 wt%, at least 19 wt%, at least 20 wt%, at least 21 wt%, at least 22 wt%, at least 23 wt%, at least 24 wt%, or at least 25 wt% of dietary fibre.

Preferably, the protein-rich compositions of the invention comprise dietary fibre in an amount of from 0.5 wt% to 40 wt%, more preferably of from 1 wt% to 30 wt%, even more preferably of from 2 wt% to 25 wt%, more preferably still of from 5 wt% to 20 wt%, yet more preferably of from 7 wt% to 17 wt%, and most preferably of from 9 wt% to 15 wt%.

Preferably, the protein-rich compositions of the invention comprise at most 60 wt% of digestible carbohydrates, preferably at most 55 wt% of digestible carbohydrates, more preferably at most 50 wt% of digestible carbohydrates, more preferably at most 45 wt% of digestible carbohydrates, even more preferably at most 40 wt% of digestible carbohydrates, and more preferably still at most 35 wt% of digestible carbohydrates, more preferably at most 30 wt% of digestible carbohydrates, even more preferably at most 25 wt% of digestible carbohydrates, and most preferably at most 20 wt% of digestible carbohydrates.

Preferably, the protein-rich compositions of the invention comprise at least 0.01 wt% of digestible carbohydrates, preferably at least 0.1 wt% of digestible carbohydrates, more preferably at least 0.5 wt%, at least 1 wt%, at least 2 wt%, at least 3 wt%, at least 4 wt%, at least 5 wt%, at least 6 wt%, at least 7 wt%, at least 8 wt%, at least 9 wt%, at least 10 wt%, at least 11 wt%, at least 12 wt%, at least 13 wt%, at least 14 wt%, at least 15 wt%, at least 16 wt%, at least 17 wt%, at least 18 wt%, at least 19 wt%, at least 20 wt%, at least 21 wt%, at least 22 wt%, at least 23 wt%, at least 24 wt%, at least 25 wt%, at least 26 wt%, at least 27 wt%, at least 28 wt%, at least 29 wt%, at least 30 wt%, at least 31 wt%, at least 32 wt%, at least 33 wt%, at least 34 wt%, at least 35 wt%, at least 36 wt%, at least 37 wt%, at least 38 wt%, at least 39 wt%, at least 40 wt%, at least 41 wt%, at least 42 wt%, at least 43 wt%, at least 44 wt%, at least 45 wt%, at least 46 wt%, at least 47 wt%, at least 48 wt%, at least 49 wt%, or at least 50 wt% of digestible carbohydrates.

Preferably, the protein-rich compositions of the invention comprise digestible carbohydrates in an amount of from 5 wt% to 60 wt%, more preferably of from 10 wt% to 55 wt%, even more preferably of from 20 wt% to 50 wt%, more preferably still of from 25 wt% to 45 wt%, yet more preferably of from 30 wt% to 42 wt%, and most preferably of from 35 wt% to 40 wt%.

Preferably, the protein-rich compositions of the invention comprise at most 60 wt% of sugar, preferably at most 55 wt% of sugar, more preferably at most 50 wt% of sugar, more preferably at most 45 wt% of sugar, even more preferably at most 40 wt% of sugar, and more preferably still at most 35 wt% of sugar, more preferably at most 30 wt% of sugar, even more preferably at most 25 wt% of sugar, and most preferably at most 20 wt% of sugar.

Preferably, the protein-rich compositions of the invention comprise at least 0.01 wt% of sugar, preferably at least 0.1 wt% of sugar, more preferably at least 0.5 wt%, at least 1 wt%, at least 2 wt%, at least 3 wt%, at least 4 wt%, at least 5 wt%, at least 6 wt%, at least 7 wt%, at least 8 wt%, at least 9 wt%, at least 10 wt%, at least 11 wt%, at least 12 wt%, at least 13 wt%, at least 14 wt%, at least 15 wt%, at least 16 wt%, at least 17 wt%, at least 18 wt%, at least 19 wt%, at least 20 wt%, at least 21 wt%, at least 22 wt%, at least 23 wt%, at least 24 wt%, or at least 25 wt% of sugar.

Preferably, the protein-rich compositions of the invention comprise sugar in an amount of from 0.5 wt% to 60 wt%, more preferably of from 1 wt% to 55 wt%, even more preferably of from 5 wt% to 50 wt%, more preferably still of from 7 wt% to 45 wt%, yet more preferably of from 10 wt% to 40 wt%, more preferably still of from 15 wt% to 35 wt%, and most preferably of from 20 wt% to 30 wt%.

Preferably, the protein-rich compositions of the invention comprise at most at most 30 wt% of fat, more preferably at most 29 wt%, at most 28 wt%, at most 27 wt%, at most 26 wt%, at most 25 wt%, at most 24 wt%, at most 23 wt%, at most 22 wt%, at most 21 wt%, at most 20 wt%, at most 19 wt%, at most 18 wt%, at most 17 wt%, at most 16 wt%, at most 15 wt%, at most 14 wt%, at most 13 wt%, at most 12 wt%, at most 11 wt%, or at most 10 wt% of fat. Preferably, the protein-rich compositions of the invention comprise at least 0.01 wt% of fat, preferably at least 0.1 wt% of fat, more preferably at least 0.5 wt%, at least 1 wt%, at least 2 wt%, at least 3 wt%, at least 4 wt%, at least 5 wt%, at least 6 wt%, at least 7 wt%, at least 8 wt%, at least 9 wt%, at least 10 wt%, at least 11 wt%, at least 12 wt%, at least 13 wt%, at least 14 wt%, or at least 15 wt% of fat. Preferably, the protein-rich compositions of the invention comprise fat in an amount of from 0.2 wt% to 20 wt%, more preferably of from 1 wt% to 15 wt%, even more preferably of from 5 wt% to 13 wt%, more preferably still of from 7 wt% to 12 wt%, yet more preferably of from 8 wt% to 11 wt%, and most preferably of from 9 wt% to 10.5 wt%.

Preferably, the solids content of the protein-rich compositions of the invention is at least 85 wt%, preferably at least 90 wt%, more preferably at least 95 wt%, more preferably at least 97 wt%, and most preferably at least 99 wt%, wherein the wt% is as compared to the total weight of the composition including fluids. Preferably, the moisture content of the protein-rich compositions of the invention is at most 15 wt%, preferably at most 10 wt%, more preferably at most 5 wt%, more preferably at most 4 wt%, even more preferably at most 3 wt%, more preferably still at most 2 wt%, and most preferably at most 1 wt%, wherein the wt% is as compared to the total weight of the composition including fluids. Preferably, the protein-rich compositions of the invention are dry powders.

In a preferred embodiment, for the protein-rich composition of the invention, the biomaterial is a plant of the family Fabaceae, more preferably Vicia faba. Preferably, said composition comprises at least 70 wt% protein, more preferably in a range of from 70 wt% to 95 wt%, 75 wt% to 92 wt%, 80 wt% to 90 wt%, and most preferably in a range of from 83 wt% to 87 wt%. Preferably, said composition comprises dietary fibre in an amount of at most 10 wt%, more preferably in a range of from 0.01 wt% to 10 wt%, 0.1 wt% to 5 wt%, 0.5 wt% to 3 wt%, and most preferably in a range of from 0.7 wt% to 2 wt%. Preferably, said composition comprises digestible carbohydrates in an amount of at most 10 wt%, more preferably in a range of from 0.1 wt% to 9 wt%, 0.5 wt% to 7 wt%, 1 wt% to 5 wt%, and most preferably in a range of from 2 wt% to 3 wt%. In another preferred embodiment, for the protein-rich composition of the invention, the biomaterial is grass, preferably malt, more preferably malt germs. Preferably, said composition comprises at least 40 wt% protein, more preferably in a range of from 40 wt% to 80 wt%, 45 wt% to 75 wt%, 50 wt% to 70 wt%, and most preferably in a range of from 55 wt% to 65 wt%. Preferably, said composition comprises dietary fibre in an amount of at most 30 wt%, more preferably in a range of from 1 wt% to 30 wt%, 7 wt% to 25 wt%, 10 wt% to 20 wt%, and most preferably in a range of from 14 wt% to 18 wt%. Preferably, said composition comprises digestible carbohydrates in an amount of at most 20 wt%, more preferably in a range of from 0.1 wt% to 20 wt%, 1 wt% to 15 wt%, 3 wt% to 12 wt%, and most preferably in a range of from 5 wt% to 10 wt%. Preferably, said composition comprises sugars in an amount of at most 10 wt%, more preferably in a range of from 0.5 wt% to 10 wt%, 1 wt% to 9 wt%, 2 wt% to 7 wt%, and most preferably in a range of from 3 wt% to 5 wt%.

In another preferred embodiment, for the protein-rich composition of the invention, the biomaterial is brewer’s yeast. Preferably, said composition comprises at least 50 wt% protein, more preferably in a range of from 50 wt% to 90 wt%, 55 wt% to 85 wt%, 60 wt% to 80 wt%, and most preferably in a range of from 70 wt% to 75 wt%. Preferably, said composition comprises dietary fibre in an amount of at most 5 wt%, more preferably in a range of from 0.01 wt% to 5 wt%, 0.05 wt% to 3 wt%, 0.1 wt% to 2 wt%, and most preferably in a range of from 0.5 wt% to 1.5 wt%. Preferably, said composition comprises digestible carbohydrates in an amount of at most 40 wt%, more preferably in a range of from 5 wt% to 40 wt%, 10 wt% to 35 wt%, 15 wt% to 30 wt%, and most preferably in a range of from 20 wt% to 25 wt%.

Digestible-carbohydrate-rich compositions

In one aspect, the invention relates to a digestible-carbohydrate-containing composition obtainable from biomaterial as disclosed herein by a process of the invention as disclosed herein, preferably a process for the preparation of a digestible- carbohydrate-containing composition as disclosed herein.

The invention also pertains to a biomaterial-based composition comprising at least 20 wt% of digestible carbohydrates, wherein said biomaterial is as disclosed herein.

Typically, the digestible-carbohydrate-rich compositions of the invention may comprise other components, such as ash, lipids (fats), and small molecular weight compounds, such as vitamins, antioxidants, flavours, peptides, and amino acids.

Preferably, the digestible-carbohydrate-containing compositions of the invention comprise at least 20 wt% of digestible carbohydrates. Preferably, the digestible-carbohydrate-rich compositions of the invention comprise at least 25 wt% of digestible carbohydrates, more preferably at least 30 wt% of digestible carbohydrates, more preferably at least 35 wt% of digestible carbohydrates, even more preferably at least 40 wt% of digestible carbohydrates, and more preferably still at least 45 wt% of digestible carbohydrates, more preferably still at least 50 wt% of digestible carbohydrates, more preferably at least 55 wt% of digestible carbohydrates, more preferably at least 60 wt% of digestible carbohydrates, even more preferably at least 65 wt% of digestible carbohydrates, and most preferably at least 70 wt% of digestible carbohydrates.

Preferably, the digestible-carbohydrate-rich compositions of the invention comprise at most 95 wt% of digestible carbohydrates, more preferably at most 90 wt% of digestible carbohydrates, more preferably at most 85 wt% of digestible carbohydrates, even more preferably at most 80 wt% of digestible carbohydrates, and more preferably still at most 75 wt% of digestible carbohydrates, and most preferably at most 70 wt% of digestible carbohydrates.

Preferably, the digestible-carbohydrate-rich compositions of the invention comprise digestible carbohydrates in an amount of from 10 wt% to 90 wt%, more preferably of from 25 wt% to 85 wt%, even more preferably of from 35 wt% to 80 wt%, more preferably still of from 45 wt% to 75 wt%, yet more preferably of from 55 wt% to 70 wt%, more preferably still of from 60 wt% to 69 wt%, and most preferably of from 65 wt% to 68 wt%.

Preferably, substantially all digestible carbohydrates in the digestible- carbohydrate-rich compositions of the invention are sugars. Preferably, the digestible- carbohydrate-rich composition of the invention comprises fructose, glucose, and sucrose. Preferably, essentially all digestible carbohydrates in the digestible- carbohydrate-rich composition of the invention are selected from the group consisting of fructose, glucose, and sucrose.

Preferably, the digestible-carbohydrate-rich compositions of the invention comprise at most 20 wt% of dietary fibre, more preferably at most 15 wt% of dietary fibre, more preferably at most 10 wt% of dietary fibre, even more preferably at most 8 wt% of dietary fibre, more preferably still at most 6 wt% of dietary fibre, more preferably at most 4 wt% of dietary fibre, more preferably at most 3 wt% of dietary fibre, and most preferably at most 2 wt% of dietary fibre.

Preferably, the digestible-carbohydrate-rich compositions of the invention comprise at least 0.01 wt% of dietary fibre, preferably at least 0.1 wt% of dietary fibre, more preferably at least 0.5 wt%, and most preferably at least 1 wt% of dietary fibre. Preferably, the digestible-carbohydrate-rich compositions of the invention comprise dietary fibre in an amount of from 0.1 wt% to 20 wt%, more preferably of from 0.5 wt% to 10 wt%, even more preferably of from 0.7 wt% to 5 wt%, more preferably still of from 0.8 wt% to 4 wt%, yet more preferably of from 1.0 wt% to 3 wt%, and most preferably of from 1.5 wt% to 2.7 wt%.

Preferably, the digestible-carbohydrate-rich compositions of the invention comprise at most 30 wt% of protein, preferably at most 27 wt% of protein, more preferably at most 25 wt% of protein, more preferably at most 22 wt% of protein, even more preferably at most 20 wt% of protein, and more preferably still at most 15 wt% of protein, and most preferably at most 10 wt% of protein.

Preferably, the digestible-carbohydrate-rich compositions of the invention comprise at least 0.01 wt% of protein, preferably at least 0.1 wt% of protein, more preferably at least 0.5 wt%, at least 1 wt%, at least 2 wt%, at least 3 wt%, at least 4 wt%, at least 5 wt%, at least 6 wt%, at least 7 wt%, at least 8 wt%, at least 9 wt%, at least 10 wt%, at least 11 wt%, at least 12 wt%, at least 13 wt%, at least 14 wt%, or at least 15 wt% of protein.

Preferably, the digestible-carbohydrate-rich compositions of the invention comprise protein in an amount of from 0.5 wt% to 30 wt%, more preferably of from 1 wt% to 27 wt%, even more preferably of from 5 wt% to 25 wt%, more preferably still of from 7 wt% to 23 wt%, yet more preferably of from 8 wt% to 22 wt%, more preferably still of from 10 wt% to 21 wt%, and most preferably of from 15 wt% to 20 wt%.

Preferably, the digestible-carbohydrate-rich compositions of the invention comprise at least 15 wt% of sugar, more preferably at least 20 wt% of sugar, more preferably at least 25 wt% of sugar, more preferably at least 30 wt% of sugar, more preferably at least 35 wt% of sugar, even more preferably at least 40 wt% of sugar, and more preferably still at least 45 wt% of sugar, more preferably still at least 50 wt% of sugar, more preferably at least 55 wt% of sugar, more preferably at least 60 wt% of sugar, even more preferably at least 65 wt% of sugar, and most preferably at least 70 wt% of sugar.

Preferably, the digestible-carbohydrate-rich compositions of the invention comprise at most 95 wt% of sugar, more preferably at most 90 wt% of sugar, more preferably at most 85 wt% of sugar, even more preferably at most 80 wt% of sugar, and more preferably still at most 75 wt% of sugar, and most preferably at most 70 wt% of sugar.

Preferably, the digestible-carbohydrate-rich compositions of the invention comprise sugar in an amount of from 10 wt% to 90 wt%, more preferably of from 25 wt% to 85 wt%, even more preferably of from 35 wt% to 80 wt%, more preferably still of from 45 wt% to 75 wt%, yet more preferably of from 55 wt% to 70 wt%, more preferably still of from 60 wt% to 69 wt%, and most preferably of from 65 wt% to 68 wt%.

Preferably, the digestible-carbohydrate-rich compositions of the invention comprise at most 20 wt% of fat, more preferably at most 15 wt% of fat, more preferably at most 10 wt% of fat, even more preferably at most 8 wt% of fat, more preferably still at most 6 wt% of fat, more preferably at most 4 wt% of fat, more preferably at most 3 wt% of fat, and most preferably at most 2 wt% of fat.

Preferably, the digestible-carbohydrate-rich compositions of the invention comprise at least 0.01 wt% of fat, preferably at least 0.1 wt% of fat, more preferably at least 0.5 wt%, and most preferably at least 1 wt% of fat.

Preferably, the digestible-carbohydrate-rich compositions of the invention comprise fat in an amount of from 0.1 wt% to 20 wt%, more preferably of from 0.5 wt% to 10 wt%, even more preferably of from 0.7 wt% to 5 wt%, more preferably still of from 0.8 wt% to 4 wt%, yet more preferably of from 1.0 wt% to 3 wt%, and most preferably of from 1.5 wt% to 2.7 wt%.

Preferably, the solids content of the digestible-carbohydrate-rich compositions of the invention is at least 35 wt%, preferably at least 40 wt%, more preferably at least 40 wt%, at least 41 wt%, at least 42 wt%, at least 43 wt%, at least 44 wt%, at least 45 wt%, at least 46 wt%, at least 47 wt%, at least 48 wt%, at least 49 wt%, at least 50 wt%, at least 51 wt%, at least 52 wt%, at least 53 wt%, at least 54 wt%, at least 55 wt%, at least 56 wt%, at least 57 wt%, at least 58 wt%, at least 59 wt%, or at least 60 wt%, wherein the wt% is as compared to the total weight of the composition including fluids. Preferably, the moisture content of the digestible-carbohydrate-rich compositions of the invention is at most 60 wt%, preferably at most 59 wt%, more preferably at most 58 wt%, at most 57 wt%, at most 56 wt%, at most 55 wt%, at most 54 wt%, at most 53 wt%, at most 52 wt%, at most 51 wt%, at most 50 wt%, at most 49 wt%, at most 48 wt%, at most 47 wt%, at most 46 wt%, at most 45 wt%, at most 44 wt%, at most 43 wt%, at most 42 wt%, at most 41 wt%, at most 40 wt%, at most 39 wt%, at most 38 wt%, at most 37 wt%, at most 36 wt%, at most 35 wt%, at most 34 wt%, at most 33 wt%, at most 32 wt%, at most 31 wt%, or at most 30 wt%, wherein the wt% is as compared to the total weight of the composition including fluids. Preferably, the digestible-carbohydrate-rich compositions of the invention are dry powders.

In a preferred embodiment, for the digestible-carbohydrate-rich composition of the invention, the biomaterial is a plant of the family Fabaceae, more preferably Vicia faba. Preferably, said composition comprises at least 20 wt% digestible carbohydrates, more preferably in a range of from 20 wt% to 50 wt%, 22 wt% to 45 wt%, 25 wt% to 40 wt%, and most preferably in a range of from 30 wt% to 35 wt%. Preferably, said composition comprises sugar in an amount of at least 20 wt%, more preferably in a range of from 20 wt% to 50 wt%, 22 wt% to 45 wt%, 25 wt% to 40 wt%, and most preferably in a range of from 30 wt% to 35 wt%. Preferably, said composition comprises dietary fibre in an amount of at most 10 wt%, more preferably in a range of from 0.01 wt% to 10 wt%, 1 wt% to 9 wt%, 2 wt% to 8 wt%, and most preferably in a range of from 4 wt% to 7 wt%. Preferably, said composition comprises protein in an amount of at most 60 wt%, more preferably in a range of from 15 wt% to 60 wt%, 25 wt% to 55 wt%, 35 wt% to 50 wt%, and most preferably in a range of from 40 wt% to 45 wt%.

In another preferred embodiment, for the digestible-carbohydrate-rich composition of the invention, the biomaterial is grass, preferably malt, more preferably malt germs. Preferably, said composition comprises at least 20 wt% digestible carbohydrates, more preferably in a range of from 20 wt% to 60 wt%, 25 wt% to 55 wt%, 30 wt% to 45 wt%, and most preferably in a range of from 35 wt% to 40 wt%. Preferably, said composition comprises sugar in an amount of at least 20 wt%, more preferably in a range of from 20 wt% to 50 wt%, 22 wt% to 45 wt%, 25 wt% to 40 wt%, and most preferably in a range of from 30 wt% to 35 wt%. Preferably, said composition comprises dietary fibre in an amount of at most 10 wt%, more preferably at most 5 wt%, at most 3 wt%, at most 2 wt%, at most 1 wt%, and most preferably at most 0.5 wt%. Preferably, said composition comprises protein in an amount of at most 55 wt%, more preferably in a range of from 20 wt% to 55 wt%, 25 wt% to 50 wt%, 30 wt% to 45 wt%, and most preferably in a range of from 35 wt% to 40 wt%.

In another preferred embodiment, for the digestible-carbohydrate-rich composition of the invention, the biomaterial is brewer’s yeast. Preferably, said composition comprises at least 20 wt% digestible carbohydrates, more preferably in a range of from 20 wt% to 50 wt%, 22 wt% to 45 wt%, 25 wt% to 40 wt%, and most preferably in a range of from 30 wt% to 35 wt%. Preferably, said composition comprises sugar in an amount of at least 20 wt%, more preferably in a range of from 20 wt% to 50 wt%, 22 wt% to 45 wt%, 25 wt% to 40 wt%, and most preferably in a range of from 30 wt% to 35 wt%. Preferably, said composition comprises dietary fibre in an amount of at most 10 wt%, more preferably in a range of from 0.01 wt% to 10 wt%, 1 wt% to 9 wt%, 2 wt% to 8 wt%, and most preferably in a range of from 4 wt% to 7 wt%. Preferably, said composition comprises protein in an amount of at most 55 wt%, more preferably in a range of from 20 wt% to 55 wt%, 25 wt% to 50 wt%, 30 wt% to 45 wt%, and most preferably in a range of from 35 wt% to 40 wt%. In another preferred embodiment, for the digestible-carbohydrate-rich composition of the invention, the biomaterial is Stevia. Preferably, said composition comprises at least 30 wt% digestible carbohydrates, more preferably in a range of from 30 wt% to 75 wt%, 35 wt% to 70 wt%, 40 wt% to 65 wt%, 45 wt% to 60 wt%, and most preferably in a range of from 50 wt% to 55 wt%. Preferably, said composition comprises sugar in an amount of at least 5 wt%, more preferably in a range of from 5 wt% to 30 wt%, 7 wt% to 25 wt%, 10 wt% to 20 wt%, and most preferably in a range of from 14 wt% to 18 wt%. Preferably, said composition comprises Stevia glycosides in an amount of at least 5 wt%, more preferably in a range of from 5 wt% to 25 wt%, 8 wt% to 20 wt%, 9 wt% to 15 wt%, and most preferably in a range of from 10 wt% to 13 wt%. Preferably, said composition comprises dietary fibre in an amount of at most 12 wt%, more preferably in a range of from 0.01 wt% to 12 wt%, 1 wt% to 10 wt%, 2 wt% to 9 wt%, and most preferably in a range of from 4 wt% to 8 wt%. Preferably, said composition comprises protein in an amount of at most 10 wt%, more preferably at most 5 wt%, at most 3 wt%, at most 2 wt%, at most 1 wt%, and most preferably at most 0.5 wt%.

Process of the invention

The invention also relates to a process for the preparation of one or more products from biomaterial as disclosed herein. The one or more products are selected from the group consisting of a fibre-containing composition, a digestible-carbohydrate- containing composition, and a protein-containing composition. Preferably, the digestible-carbohydrate-containing compositions are sugar-rich compositions.

The process of the invention comprises at least steps (a)-(c) as disclosed herein. Furthermore, the process of the invention may further comprise one or more steps (d)- (h) as disclosed herein. In principle, all combinations of steps are possible, but if the process comprises step (e), the process also comprises step (f) and vice versa, and if the process comprises step (g), the process also comprises steps (e) and (f).

Preferably, the process for the preparation of one or more products from biomaterial as disclosed herein comprises steps (d) as disclosed herein. In other preferred embodiments, the process for the preparation of one or more products from biomaterial as disclosed herein comprises steps (e) and (f) as disclosed herein. In other preferred embodiments, the process for the preparation of one or more products from biomaterial as disclosed herein comprises step (g) as disclosed herein. In other preferred embodiments, the process for the preparation of one or more products from biomaterial as disclosed herein comprises step (h) as disclosed herein.

Preferably, the one or more products is a fibre-containing composition. In that case, it is preferred that the process of the invention is a process for the preparation of a fibre-containing composition, and comprises steps (a)-(c) as disclosed herein.

Preferably, the process for the preparation of a fibre-containing composition further comprises step (h) as disclosed herein, wherein in step (h) the fibre-containing composition is subjected to one or more concentration and/or drying steps.

It will be understood that the fibre-containing composition can be obtained at various steps in the process of the invention, and may be subjected to further purification steps, e.g. step (d) to, inter alia , further lower the amount of digestible carbohydrates in the fibre-containing composition. However, as these further purification steps do not lower the content of dietary fibres in the fibre-containing composition, after these purification steps the obtained composition can still be referred to as a fibre-containing composition. If a more precise wording is desired, the fibre- containing composition obtained after step (d) can be referred to as an fibre-containing composition with an extra low content of digestible carbohydrates.

In other preferred embodiments, the one or more products is a protein-containing composition. In that case, it is preferred that the process of the invention is a process for the preparation of a protein-containing composition, said process comprising steps (a)- (c), (e), and (f), as disclosed herein. Preferably, the process for the preparation of a protein-containing composition further comprises step (h) as disclosed herein, wherein in step (h) the protein-containing composition is subjected to one or more concentration and/or drying steps.

In other preferred embodiments, the one or more products is a digestible- carbohydrate-containing composition. In that case, it is preferred that the process of the invention is a process for the preparation of a digestible-carbohydrate-containing composition. Preferably, said process for the preparation of a digestible-carbohydrate- containing composition comprises steps (a)-(d) as disclosed herein. In other preferred embodiments, said process for the preparation of a digestible-carbohydrate-containing composition comprises steps (a)-(c), and steps (e)-(f), and preferably also step (g), as disclosed herein.

In other preferred embodiments, said process for the preparation of a digestible- carbohydrate-containing composition comprises steps (a)-(f), and preferably also step

(g), all steps as disclosed herein. In that case, the digestible-carbohydrate-containing compositions as obtained in steps (d), (f) and/or (g) can be collected separately, and optionally separately subjected to step (h), or said compositions can be combined, and optionally be subjected to step (h).

Preferably, the process for the preparation of a digestible-carbohydrate- containing composition further comprises step (h) as disclosed herein, wherein in step

(h) the digestible-carbohydrate-containing composition is subjected to one or more concentration and/or drying steps.

It will be understood that the digestible-carbohydrate rich composition can be obtained at various steps in the process of the invention, and may be subjected to further purification steps, e.g. step (g) to remove salt ions. However, as these further purification steps do not lower the content of digestible carbohydrates in the digestible- carbohydrate-containing composition, after these purification steps the obtained composition can still be referred to as a digestible-carbohydrate-containing composition. If a more precise wording is desired, the digestible-carbohydrate- containing composition obtained in step (f) can be referred to as a high-salt, digestible- carbohydrate-containing composition. Likewise, the digestible-carbohydrate-containing composition obtained in step (g) can be referred to as a low-salt, digestible- carbohydrate-containing composition.

Furthermore, it will be understood that after optional step (h), the concentrated and/or dried product is still referred to as a fibre-containing composition, a digestible- carbohydrate-containing composition, or a protein-containing composition, since the dry matter composition is not affected by concentration and/or drying. However, if a more precise phrasing is desired, the compositions subjected to step (h) may be referred to as concentrated products or dried products.

Step (a): providing the biomaterial

In the first step of the process of the invention biomaterial is provided. In the invention the biomaterial is selected from the group consisting of a plant of the family Fabaceae, grass, brewer’ s yeast, a plant from the genus Stevia, a plant of the genus Citrus, a chicory plant, a beetroot plant, a carrot plant, a potato plant, a hemp plant, a pea plant, Allium sativum, Allium ampeloprasum, and brewer’s spent grain.

Preferably, the biomaterial is selected from the group consisting of a plant of the family Fabaceae, grass, brewer’s yeast, and a plant from the genus Stevia. More preferably, the biomaterial is selected from the group consisting of Vicia faba , malt, brewer’s yeast, and a plant from the genus Stevia.

Preferably, the biomaterial is from a plant of the genus Citrus. Preferably, the biomaterial is a citrus fruit. Preferably, the biomaterial is a peel or skin of a citrus fruit. Preferably, the citrus fruit is selected from the group consisting of oranges, citrons, clementines, limes, grapefruits, lemons, pomelos, satsumas, and tangerines. Preferably, the citrus fruit is an orange.

Preferably, the biomaterial is from a chicory plant, viz. Cichorium intybus. The chicory can be root chicory or leaf chicory. Preferably, the biomaterial is at least one leaf of chicory. Preferably, the biomaterial is roots from the chicory plant.

Preferably, the biomaterial is from a beetroot plant, viz. Beta vulgaris. It will be understood that “beetroot” is British English and is generally referred to as “beets” in e.g. Canada and the United States.

Preferably, the biomaterial is from a carrot plant, viz. Daucus carota, subspecies sativus. Preferably, the biomaterial is the taproot of carrot. In particular, the biomaterial can be residue of the taproot of carrot, such as leftovers after cutting or scraping the taproot of the carrot. Preferably, the biomaterial is at least one leaf of a carrot plant. Preferably, the biomaterial is the stem of a carrot plant.

Preferably, the biomaterial is from a potato plant, viz. Solarium tuberosum. Preferably, the biomaterial is a tuber of a potato plant. In particular, the biomaterial can be residue of the tuber of a potato plant, such as the scrapings or (steam)peels of the tuber of a potato plant. Preferably, the biomaterial is a leaf of a potato plant. Preferably, the biomaterial is a stem of a potato plant.

Preferably, the biomaterial is from a plant from the genus Stevia. Preferably, the biomaterial is at least one leaf of a plant from the genus Stevia. Preferably, the plant from the genus Stevia is Stevia rebaudiana , which is also known as candyleaf, sweetleaf, or sugarleaf.

Preferably, the biomaterial is from a hemp plant, viz. Cannabis sativa. Preferably, the biomaterial is at least one leaf of a hemp plant. Preferably the biomaterial is the bark of a hemp plant. Preferably, the biomaterial is the root of a hemp plant. Preferably, the biomaterial is the seeds of a hemp plant.

Preferably, the biomaterial is from a pea plant, viz. Pisum sativum. Preferably, the biomaterial are peas, viz. seeds from Pisum sativum. Preferably, the biomaterial is at least one leaf from a pea plant. Preferably, the biomaterial is a stem from a pea plant. Preferably, the biomaterial is a sprout from a pea plant.

Preferably, the biomaterial is Allium sativum , viz. a garlic plant. Preferably, the biomaterial is at least one leaf of Allium sativum. Preferably, the biomaterial is a bulb of Allium sativum. Preferably, the biomaterial is the skin or peel of a bulb of Allium sativum. Preferably, the biomaterial is a residue of processing Allium sativum , such as skins, tops, bulbs, and leaves of Allium sativum.

Preferably, the biomaterial is Allium ampeloprasum , Preferably, the biomaterial is at least one leaf of Allium ampeloprasum. Preferably, the biomaterial is a bulb of Allium ampeloprasum. Preferably, the biomaterial is the skin or peel of a bulb of Allium ampeloprasum. Preferably, the biomaterial is a residue of processing Allium ampeloprasum , such as skins, tops, bulbs, and leaves of Allium ampeloprasum.

Preferably, the biomaterial is from a plant of the family Fabaceae. Preferably, the biomaterial is an entire plant of the family Fabaceae , viz. including the pods containing the beans. Preferably, the biomaterial is at least one bean from a plant of the family Fabaceae. Preferably, the bean is selected from the group consisting of lima beans, common beans (pinto bean, kidney bean, black bean, Appaloosa bean, green beans, and the like), lentils, soybean, cowpea, chickpea, black-eyed pea, and peanuts. Preferably, the biomaterial is a sprout from a plant of the family Fabaceae. Preferably, the plant of the family Fabaceae is Vicia faba , which is also known as the broad bean, fava bean, or faba bean.

In other embodiments, the plant of the family Fabaceae is Medicago sativa, which is also known as alfalfa or lucerne. More preferably, the biomaterial are sprouts, in particular beansprouts, of Medicago sativa.

Preferably, the biomaterial is brewer’s spent grain (BSG). As is well-known in the art, brewer’s spent grain is also known as draff, and is a by-product of the brewing industry. BSG is obtained as a mostly solid residue after wort production in the brewing process. Preferably, the biomaterial is brewer’s yeast, preferably a yeast from the family of Saccharomyces. Preferably, the yeast is selected from the group consisting of Saccharomyces cerevisiae , Saccharomyces pastorianus , and Saccharomyces pombe.

Preferably, the biomaterial is from grass, viz. a plant from the family Poaceae or Gramineae. Preferably, the grass is from a subfamily selected from the group consisting of Anomochlooideae , Aristidoideae, Arundinoideae, Bambusoideae, Chloridoideae ,

Danthonioideae , Ehrhartoideae , Micrairoideae , Panicoideae , Pharoideae , Pooideae, and Puelioideae. Preferably, the grass is selected from the group consisting of cereal grasses, and bamboo.

Preferably, the biomaterial is from cereal, viz. cereal grass. As is well-known in the art, cereal is any grass cultivated for the edible components of its grain. It will be understood that herein, “cereal” is not meant as “breakfast cereal” (i.e. breakfast food made of processed cereal grains). Preferably, the cereal is selected from the group consisting of wheat, rice, maize, barley, and millet. Preferably, the biomaterial is a sprout from a cereal grass. Preferably, the biomaterial is wheat, viz. a plant from the genus Triticum.

Preferably, the biomaterial is the root of a wheat plant. Preferably, the biomaterial is at least one leaf of a wheat plant. Preferably, the biomaterial is the stem of a wheat plant.

Preferably, the biomaterial is malt. It will be understood that herein, malt refers to germinated cereal grain that has been dried in a process known as “malting”, which is well-known in the art. More preferably, the biomaterial is malt germ. It will be understood that as used herein, the terms “malt term” and “brewer’s spent grain” are typically used interchangeably. Preferably, the biomaterial is malted grains, in particular residue from malted grains. It will be understood that malt, malt germs, malted grains, and residue from malted grains can be obtained from several species of cereal. As such, malt can be obtained from barley, wheat, rice, maize, millet, and combinations thereof, more preferably from barley, and/or wheat. It will be understood that the biomaterial can be an entire plant or part of a plant.

Preferably, the biomaterial is a part of a plant, preferably selected from the group consisting of a leaf, a stem, a root, a seed, a fruit, a skin, a peel, a bark, a shoot, a branch, a flower, a bean, a bulb, a sprout, and a tuber.

Preferably, the biomaterial comprises at least one leaf of a plant. Preferably, the at least one leaf is selected from the group consisting of a green leaf, a red leaf, a white leaf, and a yellow leaf. Preferably, the at least one leaf is an outer leaf of the plant.

Preferably, the biomaterial comprises a stem. In other preferred embodiments, the biomaterial comprises a root. In other preferred embodiments, the biomaterial comprises a seed. In other preferred embodiments, the biomaterial comprises a fruit. In other preferred embodiments, the biomaterial comprises a skin. In other preferred embodiments, the biomaterial comprises a peel. In other preferred embodiments, the biomaterial comprises a bark. In other preferred embodiments, the biomaterial comprises a shoot. In other preferred embodiments, the biomaterial comprises a branch. In other preferred embodiments, the biomaterial comprises a flower. In other preferred embodiments, the biomaterial comprises a bean. In other preferred embodiments, the biomaterial comprises a bulb. In other preferred embodiments, the biomaterial comprises a sprout. In other preferred embodiments, the biomaterial comprises a tuber.

Preferably, the biomaterial essentially consists of leaves. Preferably, the biomaterial essentially consists of stems. In other preferred embodiments, the biomaterial essentially consists of roots. In other preferred embodiments, the biomaterial essentially consists of seeds. In other preferred embodiments, the biomaterial essentially consists of fruits. In other preferred embodiments, the biomaterial essentially consists of skins. In other preferred embodiments, the biomaterial essentially consists of peels. In other preferred embodiments, the biomaterial essentially consists of bark. In other preferred embodiments, the biomaterial essentially consists of shoots. In other preferred embodiments, the biomaterial essentially consists of branches. In other preferred embodiments, the biomaterial essentially consists of flowers. In other preferred embodiments, the biomaterial essentially consists of beans. In other preferred embodiments, the biomaterial essentially consists of bulbs. In other preferred embodiments, the biomaterial essentially consists of sprouts. In other preferred embodiments, the biomaterial essentially consists of tubers.

Preferably, the biomaterial is obtained from a residual stream. In the context of the invention, such a residual stream typically comprises parts of plants, preferably leaves, that are left after processing the plants, for example after cutting. Moreover, such a residual stream can comprise plants or parts thereof that have failed to meet the standard for processing as a food (e.g., undersized plants or damaged plants). Moreover, such a residual stream can be plants or parts thereof that were left on the field after harvesting crops. Selecting biomaterial obtained from a residual stream for preparing one or more products of the invention is advantageous, because otherwise the residual stream would go to waste, and its useful components would be lost.

Preferably, the biomaterial has a size such that the longest dimension thereof is at most 5 cm. Optionally, the biomaterial can be cut to the desired dimensions before proceeding to step (b) of the process of the invention. Conventional means to cut plant material are known to the skilled person.

In addition, the biomaterial is optionally washed prior to step (b), depending on the quality of the starting material, for example to remove dirt and sand. The washing equipment is preferably divided in three sections: a washing section, a steam spraying section (if the optional blanching step, as described below, is carried out), and a spray cooler section (cooling / additional washing). These sections are entirely optional, and the use thereof depends on the quality of starting material. For the removal of sand, conventional settling tanks, medium consistency hydrocyclones, or vortex cyclones can be used.

In some embodiments, the biomaterial is subjected to blanching before the biomaterial is subjected to step (b) of the process of the invention. In principle, one of the advantages of the process of the invention is that blanching can be avoided. Nevertheless, in some embodiments it is preferred to subject the biomaterial to blanching to remove compounds that cause an unwanted taste or flavour, e.g. a bitter taste, to inhibit enzymatic activity, and/or to reduce decolouration. If the biomaterial is subjected to blanching, the biomaterial is preferably heated to a temperature of from 50 °C to 100 °C, more preferably of from 75 °C to 95 °C. Preferably, the biomaterial is held at said temperature for at most 3 minutes, more preferably for at most 2 minutes, or for a period of time in a range of from 10 seconds to 3 minutes, more preferably 15 seconds to 2 minutes, even more preferably 20 seconds to 1 minute, and most preferably for about 30 seconds. Preferably, blanching is carried out using a steam spraying section.

Step (b): preparing an aqueous slurry

After providing the biomaterial, an aqueous slurry having a pH of at least 7.5 is prepared. The skilled person is fully aware of how to prepare such an aqueous slurry. Typically, such a preparation comprises the steps of subjecting the biomaterial to mechanical treatment, and raising the pH to at least 7.5 by contacting the biomaterial with a basic substance under mixing. Optionally, the biomaterial is contacted with water in a separate step as discussed below. These steps can be carried out in any order, or simultaneously. Preferably, the mechanical treatment is selected from the group consisting of disrupting, homogenization, and a combination thereof. Suitable milling or homogenizing equipment to conduct such mechanical treatments is known to the skilled person and includes, e.g., blenders, ball mills, high shear mixers, inline dispersers, microcutters, shredders, pulpers, cutter pumps, and the like. Before, after or during the mechanical treatment the biomaterial is preferably contacted with a basic substance under mixing so as to raise the pH to the desired value. The mixing with the basic material can be conducted using any conventional mixing, stirring, or homogenizing apparatus. If required, the pH of the aqueous slurry can be monitored during mixing, and more of the basic substance can be added until the desired pH is reached, or so as to maintain the desired pH.

The basic substance can be an aqueous alkaline liquid, and subjected to mixing in the presence of water, so as to provide an aqueous slurry comprising solids and liquid. In the event that the basic substance is an aqueous alkaline liquid, it will generally not be necessary to separately add water, and contacting the biomaterial with water in a separate step is entirely optional. In the event that the basic substance is a solid, water will be added, generally in a sufficient quantity to yield an aqueous slurry that is pumpable. The basic substance can also be a gas (e.g. ammonia). In that case water will also be added separately to the mass, and the gas will be allowed to flow through it.

Preferably, the basic substance is a monovalent base selected from the group consisting of sodium hydroxide, potassium hydroxide, sodium hydrogen carbonate, potassium hydrogen carbonate, ammonium hydroxide and solutions thereof. The use of a monovalent base can be advantageous, because multivalent bases may induce protein aggregation, which is typically undesired.

Preferably, the aqueous alkaline liquid is a diluted strong base, such as a solution of sodium hydroxide. Preferably, the concentration of sodium hydroxide in such a solution is in a range of from 0.5 wt% to 30 wt%, more preferably from 5 to 25 wt%, wherein the weight percentage is as compared to the total weight of the solution including fluids.

As such, Preferably step (b) of the process of the invention comprises the steps of:

(bl) optionally contacting said biomaterial with water;

(b2) subjecting said biomaterial to a mechanical treatment selected from the group consisting of disrupting, homogenization, and a combination thereof; and (b3) contacting said biomaterial with a basic substance under mixing.

As explained above, step (bl) is entirely optional, and is only required if the basic substance in step (b3) is a solid or a gas. Furthermore, as explained above steps (bl), (b2), and (b3) can be carried out in any order or simultaneously. However, it is preferred that step (b2) be carried out prior to step (b3).

If step (bl) is carried out, it is preferred that the amount of water with which the biomaterial is contacted has a weight in a range of from 1 to 15 times, preferably 5 to 10 times, the dry weight of the biomaterial.

Preferably, the aqueous slurry has a pH of at least 7.6, more preferably of at least 7.7, more preferably still of at least 7.8, even more preferably of at least 7.9, and most preferably of at least 8.0. Preferably, the aqueous slurry has a pH in a range of from 7.5 to 11.0, more preferably 7.6 to 10.0, even more preferably 7.7 to 9.5, more preferably still from 7.8 to 9.0, yet more preferably 7.9 to 8.7, and most preferably of from 8.0 to 8.5. In particular embodiments, it is preferred that the protein in the product of the invention remains in its native form, i.e. that the protein is not denatured to an undesired extent during the process of the invention. In those particular cases, the pH of the aqueous slurry is at most 8.5.

Preferably, the aqueous slurry is mixed and maintained at the desired pH for at least 5 minutes, more preferably at least 10 minutes, more preferably still for at least 15 minutes. If required, maintaining the pH at the desired value can be achieved by contacting the aqueous slurry with an additional amount of a basic substance, wherein the basic substance is as described herein.

Step (c): separation of the aqueous slurry In step (c) of the process of the invention the aqueous slurry is subjected to separation so as to obtain a liquid fraction and a solid fraction. The solid fraction obtained in this step is a composition enriched in dietary fibre, viz. a fibre-containing composition of the invention. The liquid fraction obtained in step (c) is enriched in digestible carbohydrates and protein, and as such may also be of commercial interest, and may be subjected to concentration and/or drying steps as disclosed herein for digestible-carbohydrate-containing compositions and/or protein-containing compositions.

This separation in step (c) can be conducted by means of various techniques, such as centrifuging, filtering, sieving, and/or pressing. Filtering is preferred, and more preferably the filtering is conducted in conjunction with pressing. Typical filter pore sizes are 100 pm to 1000 pm, preferably of from 150 pm to 500 pm, and most preferably about 250 pm.

In the case of recovery of protein and carbohydrate concentration steps may be hampered by the presence of remaining small fibre or debris. Therefore, in case of protein and carbohydrate recovery the solid/liquid separation preferably involves one or more further steps of decanting and/or sieving the filtrate, so as to separate off a remaining amount of fibrous material and small debris.

In a preferred embodiment, the separation step (c) is carried out by providing the aqueous slurry on a sieving web or sieving belt, and introducing the mass on the sieving web or sieving belt into a fibre press. Without wishing to be bound by theory, the inventors believe that with this approach a higher drying efficiency can be achieved. After separation in step (c), the solid fraction typically has a solids content of at least 10 wt% as compared to the total weight of the composition, preferably at least 13 wt%, and more preferably at least 20 wt%.

Step (d): additional washing steps

Optionally, the solid fraction or part thereof as obtained in step (c) is subjected to one or more additional washing steps in step (d), so as to obtain one or more liquid fractions and a solid fraction. The solid fraction obtained in step (d) is a fibre-containing composition, and the one or more liquid fractions are digestible-carbohydrate- containing compositions. Advantageously, this one or more additional washing step further increases the amount of dietary fibre in the fibre product, and decreases the amount of digestible carbohydrates in the fibre product. Moreover, the liquid fractions can be collected separately or combined, to provide digestible-carbohydrate-containing compositions.

In the one or more additional washing steps, the solid fraction is preferably contacted with water.

Preferably, the solid fraction obtained in step (c) is sprayed with water. This can for example be done if the solid fraction is transported on a sieving web or sieving belt.

In other preferred embodiments, washing can also be performed by mixing the fibre in a (separate) vessel with an amount of water. Preferably, the solid fraction or part thereof as obtained in step (c) is contacted with water so as to form a mixture, after which the mixture is stirred. Preferably, the mixture is stirred for at least 5 minutes, more preferably for 5 to 25 minutes, for example about 15 minutes. Next, the mixture is preferably again subjected to separation, preferably as described herein for step (c) or with other filtering or screening techniques such as a cycloscreen, to once again yield a solid fraction, which is a fibre-containing composition of the invention, and a liquid fraction.

During this additional washing step, it is preferred that the water with which the solid fraction is contacted has a temperature in a range of from 20 °C to 80 °C, more preferably of from 40 °C to 70 °C, most preferably of from 55 °C to 65 °C.

Steps (e) and (f): acidification and separation Optional steps (e) and (f) of the process of the invention serve to prepare an acid-treated liquid that can be separated into an aqueous process liquid and a liquid gel. The aqueous process liquid is a digestible-carbohydrate-containing composition, and the liquid gel is a protein-containing composition. As such, at least some amount of proteins and digestible carbohydrates are separated in steps (e) and (f). Particularly, the aqueous process liquid typically comprises hardly any protein, while it is rich in digestible carbohydrates.

In step (e) the liquid fraction obtained in step (c), the one or more liquid fractions obtained in step (d), and/or combinations thereof are subjected to acidification so as to obtain an acid-treated liquid. It will be understood that if optional step (d) is not carried out, only the liquid fraction obtained in step (c) will be subjected to step (e).

The acidification in step (e) is typically done by contacting the liquid fraction with an aqueous acid, such as aqueous hydrochloric acid. Other suitable acids, e.g. formic acid, acetic acid, carbon dioxide (gaseous), or solid acids can also be used. The concentration of the acid typically is in a range of from 0.1 to 1.0 M.

Preferably, the acidification is conducted such as to bring the pH of the liquid fraction down to 6 or less in the acid-treated liquid. As such, the acid-treated liquid preferably has a pH of at most 6, more preferably of at most 5. In other preferred embodiments, the acid-treated liquid has a pH in a range of from 2.5 to 6, more preferably of from 3.5 to 5.5, even more preferably of from 4 to 5, and most preferably of from 4 to 4.5.

In step (f), the aqueous process liquid and liquid gel are separated. The separation in step (f) is suitably conducted by a centrifugal technique, using a customary decanter, sedicanter, separator, purifier or hydrocyclone. The aqueous process liquid generally comprises salts and sugars as further discussed below.

Step (g): removing salt ions

In step (g) of the process of the invention salt ions are removed from the aqueous process liquid as obtained in step (f). Then, a low-salt aqueous process liquid is obtained, which is a digestible-carbohydrate-containing composition.

Step (g) is especially beneficial if the process for preparing a digestible- carbohydrate-containing composition comprises steps (e) and (f). Then, typically the resulting liquid has been contacted with both a basic substance and an acid, which generally means that the resulting liquid also comprises salt ions, e.g. sodium ions and chloride ions if NaOH was used as the basic substance and HC1 as the acid. These salt ions (or the salt if the resulting liquid is dried) are typically undesired, for example because they may influence the taste of the resulting digestible-carbohydrate-containing composition. Advantageously, step (g) can be employed to remove these typically undesired salt ions.

Preferably, the salt ions are selected from the group consisting of Na ⁺ , CT, K ⁺ , HCO3 , CO3 ² , NH ₄ ⁺ , SO4 ² , NO3 , and SO3 ² . Most preferably, the salt ions are Na ⁺ and CT.

Preferably, step (g) is carried out by employing a semipermeable membrane that separates the smaller salt ions and the larger carbohydrate molecules based on size. The skilled person is fully capable of selecting a membrane that will filter out the salt ions in step (g), while retaining the digestible carbohydrates in the aqueous process liquid. Preferably a Reversed Osmosis-type or a Nanofiltrati on-type of semipermeable membrane is used. Other methods that can be employed in step (g) include ion- exchange membrane, ion-exchange chromatography, size-exclusion chromatography, and the like.

It will be understood that prior to being subjected to step (g), the aqueous process liquid obtained in step (f) can be subjected to concentration and/or reconstitution steps. In the context of the invention, these concentrated and/or reconstituted aqueous process liquids are still considered aqueous process liquids as obtained in step (f).

Step (h): concentration and/or drying

In step (h) of the process of the invention the fibre-containing composition, the digestible-carbohydrate-containing composition, and/or the protein-containing composition are subjected to one or more concentration and/or drying steps so as to obtain one or more dry products. Preferably, the fibre-containing composition of the invention is subjected to step (h). In other preferred embodiments, the digestible- carbohydrate-containing composition of the invention is subjected to step (h). In yet other preferred embodiments, the protein-containing composition of the invention is subjected to step (h). For all compositions of the invention, it is conceivable to isolate one or more products as an aqueous solution and/or an aqueous, thickened gel in one place, and subject the one or more products to drying and/or concentration, and, e.g ., packaging in another place (e.g. in the event of a pumpable gel transported from a protein recovery facility to a food ingredient packaging facility).

Regarding the fibre-containing composition, the concentration and/or drying steps are preferably carried out as follows. Concentrating the fibre-containing composition can be suitably performed by filtration, which results in water being removed as a filtrate, and a thickened solid fraction as a retentate. The fibre-containing composition can also be subjected to additional steps of sieving and/or decanting as described for step (c). It is also possible to subject the fibre-containing composition to drying techniques such as evaporation.

Preferably, the drying of the fibre-containing composition in step (h) is carried out by contacting the solid fraction obtained under step (c) to a gas selected from the group consisting of air, oxygen, and inert gases. Inert gases are preferred if it is desired to minimize oxidation of the fibre-containing composition. Suitable inert gases include, but are not limited to, nitrogen and argon. The drying can be conducted on a belt dryer. Preferably, the gas has a temperature of at least 30 °C, more preferably at least 45 °C. Preferably, the solid fraction as obtained in step (c) is dried in two consecutive steps. First, the solid fraction is subjected to cold pressing at a temperature of at most 45 °C, preferably in a range of from 2 °C to 45 °C. Suitable presses for cold pressing are known in the art. Second, the solid fraction is subjected to hot air or another suitable drying technique wherein the temperature is at most 120 °C, preferably in a range of from 50 °C to 120 °C. The advantage of these two consecutive drying steps is that it increases the water absorption of the resulting fibre composition. Without wishing to be bound by theory, the inventors believe that this results from inhibiting hydrophobization of the fibre during drying. Regarding the protein-containing composition, the concentration and/or drying steps are preferably carried out as follows. Concentrating the liquid gel as obtained in step (f) can be suitably performed by microfiltration, which results in water being removed as a filtrate, and a thickened gel as a retentate. It is also possible to subject the gel to drying techniques such as evaporation or freeze drying techniques. The drying will most typically involve spray-drying, using conventional atomizing equipment.

Regarding the digestible-carbohydrate-containing composition, the concentration and/or drying steps are preferably carried out as follows. Concentrating the digestible-carbohydrate-containing composition can be suitably performed by microfiltration, which results in water being removed as a filtrate, and a concentrated solution as a retentate. It is also possible to subject the digestible-carbohydrate- containing composition to drying techniques such as evaporation or freeze drying techniques. Drying of the digestible-carbohydrate-containing composition will most typically involve drum-drying or thin-film drying. Vacuum drying can be used as well.

It will be understood that these drying techniques can be regarded as concentration techniques if not all moisture is removed from the composition. For example, after steps (f) and/or (g) the digestible-carbohydrate-containing composition typically has a dry solids matter content of about 20-25 wt%, as compared to the total weight of the composition including fluids. After subjecting this composition to drying using drum drying and/or thin-film drying, the dry solids matter content is typically increased to at least 60 wt%, as compared to the total weight of the composition including fluids. This dry solids matter content of at least 60 wt% is advantageous, because it ensures stability against microbes and thus increases the shelf life of the digestible-carbohydrate- containing composition.

Temperature

Preferably, the processes of the invention are carried out at a temperature below room temperature, except in steps where temperatures above room temperature are preferred as described herein, e.g. during the optional blanching step, the optional additional washing step after the initial separation step, and/or in some embodiments wherein the solid fraction is dried at elevated temperatures. The advantage of employing low temperatures is that undesired processes such as bacterial growth and enzymatic conversion are slowed down, while all other advantages of the process of the invention can still be achieved.

Preferably, the process of the invention, in particular steps (b) and (c), is carried out at a temperature of at most 20 °C, more preferably at most 15 °C, more preferably still at most 12 °C, even more preferably at most 10 °C, and most preferably at most 8 °C. Any one of the optional steps (e)-(g) may also be carried out at these temperatures.

Preferably, the process of the invention, in particular steps (b) and (c), is carried out at a temperature of at least 0 °C, more preferably at least 2 °C, and most preferably at least 4 °C. Any one of the optional steps (e)-(g) may also be carried out at these temperatures.

As such, the process of the invention, in particular steps (b) and (c), is preferably carried out at a temperature in a range of from 0 °C to 20 °C, more preferably of from 2 °C to 12 °C, and most preferably of from 4 °C to 8 °C. Any one of the optional steps (e)-(g) may also be carried out at these temperatures.

Applications of the products of the invention

The invention also relates to the use of a composition according to the invention, preferably a fiber-rich composition, in feed or food. In principle, the compositions of the invention can be applied in any kind of feed or food. Nevertheless, preferred food products are meat products, meat analogues, bread, pasta, pizza, deserts such as yoghourts, pastry, and the like.

For the protein-rich compositions of the invention the use preferably relates to use in food products such as meat analogues or meat replacers, and the like, or as an additional or alternative protein source.

For the digestible-carbohydrate-rich composition of the invention the use preferably relates to use in food products such as soups, syrups, beverages (in particular soft drinks), and the like. In addition, the invention pertains to the use of a digestible- carbohydrate-rich composition of the invention as a replacement for syrup, in particular corn syrup.

Preferably, the compositions of the invention are used as feed or food components that are odourless, or at least do not have an unpleasant odour.

In addition, the disclosure also relates to the use of a protein-rich composition of the invention as an emulsifier. Preferably, said protein-rich composition is obtained from malt and/or a plant of the family Fabaceae, preferably Vicia faba.

As such, the disclosure also relates to a method for preparing an emulsion, comprising the step of contacting a protein-rich composition according to the invention with water and a solvent that is not soluble in water. Typically, the solvent that is not soluble with water is an oil. Preferably, said protein-rich composition is obtained from malt and/or a plant of the family Fabaceae, preferably Vicia faba.

Furthermore, the disclosure also relates to the use of a protein-rich composition of the invention as a foaming agent. Preferably, said protein-rich composition is obtained from malt and/or a plant of the family Fabaceae, preferably Vicia faba.

As such, the disclosure also relates to a method for preparing an emulsion, comprising the step of contacting a protein-containing composition according to the invention with water. Preferably, said protein-rich composition is obtained from malt and/or a plant of the family Fabaceae, preferably Vicia faba.

List of Embodiments

Embodiment 1. A fibre-containing composition obtainable from biomaterial by a process comprising the steps of:

(a) providing said biomaterial;

(b) preparing an aqueous slurry having a pH of at least 7.5 from said biomaterial; and

(c) subjecting the aqueous slurry to separation so as to obtain a liquid fraction and a solid fraction; wherein the solid fraction is said fibre-containing composition; wherein said biomaterial is selected from the group consisting of a plant of the genus Citrus, a chicory plant, a beetroot plant, a carrot plant, a potato plant, a plant from the genus Stevia, a hemp plant, a pea plant, a plant of the family Fabaceae, Allium sativum, Allium ampeloprasum, brewer’s spent grain, brewer’s yeast, and grass.

Embodiment 2. The fibre-containing composition according to Embodiment 1, wherein step (b) of the process comprises the steps of:

(bl) optionally contacting said biomaterial with water;

(b2) subjecting said biomaterial to a mechanical treatment selected from the group consisting of disrupting, homogenization, and a combination thereof; and (b3) contacting said biomaterial with a basic substance under mixing; wherein steps (bl), (b2), and (b3) can be carried out in any order or simultaneously. Embodiment 3. The fibre-containing composition according to any one of the preceding Embodiments, wherein the process further comprises the step of:

(d) subjecting the solid fraction obtained in step (c) to one or more additional washing steps so as to obtain one or more liquid fractions and a solid fraction, wherein the solid fraction is a fibre-containing composition, and the one or more liquid fractions are digestible-carbohydrate-containing compositions;

Embodiment 4. The fibre-containing composition according to any one of the preceding Embodiments, wherein the biomaterial is at least one leaf.

Embodiment 5. The fibre-containing composition according to any one of the preceding Embodiments, wherein the composition comprises at least 40 wt% of dietary fibre, preferably of from 45 wt% to 85 wt% of dietary fibre.

Embodiment 6. The fibre-containing composition according to any one of the preceding Embodiments, wherein the composition comprises at most 30 wt% of digestible carbohydrates, preferably of from 5 wt% to 25 wt% of digestible carbohydrates.

Embodiment 7. A biomaterial-based composition comprising at least 40 wt% of dietary fibre, preferably of from 45 wt% to 85 wt% of dietary fibre; wherein said biomaterial is selected from the group consisting of a plant of the genus Citrus, a chicory plant, a beetroot plant, a carrot plant, a potato plant, a plant from the genus Stevia, a hemp plant, a pea plant, a plant of the family Fabaceae, Allium sativum, Allium ampeloprasum, brewer’s spent grain, brewer’s yeast, and grass.

Embodiment 8. The biomaterial-based composition of Embodiment 7, which further comprises at most 30 wt% of digestible carbohydrates, preferably of from 5 wt% to 25 wt% of digestible carbohydrates.

Embodiment 9. A process for the preparation of one or more products from biomaterial, wherein said biomaterial is selected from the group consisting of a plant of the genus Citrus, a chicory plant, a beetroot plant, a carrot plant, a potato plant, a plant from the genus Stevia, a hemp plant, a pea plant, a plant of the family Fabaceae, Allium sativum, Allium ampeloprasum, brewer’s spent grain, brewer’s yeast, and grass; wherein said one or more products are selected from the group consisting of a fibre- containing composition, a digestible-carbohydrate-containing composition, and a protein-containing composition, wherein said process comprises the steps of:

(a) providing said biomaterial;

(b) preparing an aqueous slurry having a pH of at least 7.5 from said biomaterial; and

(c) subjecting the aqueous slurry to separation so as to obtain a liquid fraction and a solid fraction; wherein the solid fraction is a fibre-containing composition; and wherein the process optionally further comprises the steps of

(d) subjecting the solid fraction obtained in step (c) to one or more additional washing steps so as to obtain one or more liquid fractions and a solid fraction, wherein the solid fraction is a fibre-containing composition, and the one or more liquid fractions are digestible-carbohydrate-containing compositions;

(e) subjecting the liquid fraction obtained in step (c), the one or more liquid fractions obtained in step (d), and/or combinations thereof, to acidification so as to obtain an acid-treated liquid;

(f) subjecting the acid-treated liquid obtained in step (e) to separation so as to obtain an aqueous process liquid and a liquid gel, wherein the aqueous process liquid is a digestible-carbohydrate-containing composition and the liquid gel is a protein-containing composition;

(g) removing salt ions from the aqueous process liquid obtained in step (f) so as to obtain a low-salt aqueous process liquid; wherein the low-salt aqueous process liquid is a digestible-carbohydrate-containing composition; and/or (h) subjecting the fibre-containing composition, the digestible-carbohydrate- containing composition, and/or the protein-containing composition to one or more concentration and/or drying steps so as to obtain one or more dry products.

Embodiment 10. The process according to Embodiment 9, wherein step (b) comprises the steps of:

(bl) optionally contacting said biomaterial with water;

(b2) subjecting said biomaterial to a mechanical treatment selected from the group consisting of disrupting, homogenization, and a combination thereof; and

(b3) contacting said biomaterial with a basic substance under mixing; wherein steps (bl), (b2), and (b3) can be carried out in any order or simultaneously.

Embodiment 11. A protein-containing composition obtainable from biomaterial by the process according to any one of Embodiments 9 to 10, wherein said process comprises steps (a)-(c), (e), and (f), and preferably step (h), wherein the protein- containing composition is subjected to one or more concentration and/or drying steps.

Embodiment 12. A digestible-carbohydrate-containing composition obtainable from biomaterial by the process according to any one of Embodiments 9 to 10, wherein said process comprises steps (a)-(c), and said process further comprises step (d), and/or steps (e) and (f); wherein preferably said process further comprises step (g), wherein preferably said process further comprises step (h).

Embodiment 13. A biomaterial -based composition comprising at least 10 wt% of protein, preferably of from 20 wt% to 40 wt% of protein; wherein said biomaterial is selected from the group consisting of a plant of the genus Citrus, a chicory plant, a beetroot plant, a carrot plant, a potato plant, a plant from the genus Stevia, a hemp plant, a pea plant, a plant of the family Fabaceae, Allium sativum, Allium ampeloprasum, brewer’s spent grain, brewer’s yeast, and grass. Embodiment 14. A biomaterial-based composition comprising at least 20 wt% of digestible carbohydrates, preferably of from 25 wt% to 70 wt% of digestible carbohydrates; wherein said biomaterial is selected from the group consisting of a plant of the genus Citrus, a chicory plant, a beetroot plant, a carrot plant, a potato plant, a plant from the genus Stevia, a hemp plant, a pea plant, a plant of the family Fabaceae, Allium sativum, Allium ampeloprasum, brewer’s spent grain, brewer’s yeast, and grass.

Embodiment 15. Use of a composition according to any one of Embodiments 1-8, and 11-14 in feed or food.

The invention is hereinafter illustrated with reference to the following examples. The examples are not intended to be limiting to the invention.

Examples

In the examples below, the specific numbers given for the amounts of starting materials and products, and the specific percentages of dry matter (DM), serve as an illustration only. In addition, other biomaterial as described herein can be used as well, in accordance with the detailed description of the invention. Also, the pH adjusting agents are not limited to aqueous sodium hydroxide and aqueous hydrochloric acid, but rather extend to other bases and acids. It will be understood that the pH values in the examples are illustrations, and other pH values can be applied, such as indicated in the detailed description of the invention.

Example 1: fibre product obtainable after steps (a)-(c) of the invention

This experiment was performed in four variations, in which each time a different biomaterial was used. The biomaterials used in separate experiments are brewer’s yeast, malt germ, faba bean ( Vicia faba ), and Stevia. In the first step, one biomaterial was provided.

Optionally, depending on the size of the input material, the biomaterial was subjected to pre-cutting to a size that can be handled in a washing line; preferably to a size below 5 cm in all dimensions. Then, the biomaterial could be dosed onto a vegetable washing line, if desired. The washing equipment was preferably divided in three sections: a washing section, a steam spraying section (blanching), and a spray cooler section (cooling / further washing). These sections are entirely optional, and the use thereof depends on the quality of starting material.

In a next step, the biomaterial was contacted with water so as to obtain 1000 kg of an aqueous composition of 13 wt% dry matter (as compared to the total weight of the composition including fluids).

Next, the aqueous composition was fed into a dissolver tank, and was mixed with 1000 kg of water, and milled with a high shear mixer and an inline disperser into a pumpable slurry.

To the pumpable slurry a 25% sodium hydroxide solution was added until the pH of the aqueous slurry was between 8.0 and 8.6. The slurry was circulated approximately 15 minutes during which the pH was maintained at said level. Thereafter the slurry was pumped to a filter press, and the slurry was pressed so as to remove the water fraction with the dissolved compounds, yielding a solid fraction which was the fibre product. The fibre product contained more than double the amount of dietary fibre and less than 25% of sugar as compared to the untreated source material. During this mild procedure the protein level was maintained at about 75% of the original amount. Preferably, after pressing the fibre product is dried with hot air at moderate temperatures; preferably below 120 °C to a typical solids content of at least 90 wt% solids.

In Table 1 the composition is given of the products obtained from the various biomaterials used in this Example without an additional washing step. In Table 1, the values are given as wt% as compared to the dry weight of the composition unless indicated otherwise. The dry matter recovery refers to what weight percentage of the dry matter of the dietary fibre of the starting material has ended up in the product. As is known in the art, the dry matter or dry weight is a measurement of the mass of something when completely dried. Table 1. Composition of fibre-rich products obtained from various biomaterials in Example 1.

The fibre-rich composition obtained from Stevia also comprises Stevia glycosides in an amount of 10 wt% as compared to the total weight of the dry matter of said composition.

Example 2: Measuring the water-holding capacity of compositions of the invention

In this Example, the water holding capacity is determined of the fibre-rich compositions as obtained in Example 1. A protocol that is standard in the art was employed to determine the water holding capacity, which comprised the steps of:

1. weighing dry powder of the fibre-rich composition;

2. adding said powder to distilled water to obtain a suspension, wherein the amount of said composition as compared to the total weight of the suspension is 5 wt%;

3. vortexing the suspension for 10 seconds every 5 minutes during 30 minutes;

4. centrifuging the suspension for 10 minutes at 4500g;

5. decanting the liquid, and weighing the residue.

The water holding capacity then equals the difference between the weight of the residue obtained in step 5 and the weight of the dry powder obtained in step 1, and dividing said difference by the weight of the dry powder obtained in step 1. The results are shown in Table 2 below. Table 2. Results of water-holding capacity determination of fibre-rich compositions of Example 1.

Example 3: preparation protein product and digestible carbohydrate product This experiment was performed in three variations, in which each time a different biomaterial was used. The biomaterials used in separate experiments are brewer’s yeast, malt germ, faba bean ( Vicia faba ), and Stevia.

The steps of Example 1 were repeated, and the water fraction containing the dissolved compounds obtained after pressing was contacted with aqueous hydrochloric acid (3% m/m) so as to lower the pH of the protein-containing liquid to 4.2, so as to form a protein gel. Using a decanter, the resulting protein gel was separated from a clarified liquid fraction (which typically comprises sugars and/or salt ions). The gel was subjected to drying, so as to obtain a dry protein-containing composition.

Optionally, the clarified liquid fraction can be subjected to removal of salt ions, for example by using a semipermeable membrane that separates the digestible carbohydrates and salt ions based on their respective sizes.

The clarified liquid fraction was subjected to concentration and/or drying steps to obtain a digestible-carbohydrate-rich composition.

The compositions of the protein-containing products obtained in Example 3 are shown below in Table 3, and those of the digestible-carbohydrate-rich products in Table 4. In both Table 3 and Table 4, the values are given as wt% as compared to the dry weight of the composition unless indicated otherwise. The dry matter recovery refers to what weight percentage of the protein (Table 3) or digestible carbohydrates (Table 4) the dry matter of the starting material has ended up in the product. Table 3. Protein-rich compositions obtained from various biomaterials in Example 3.

Table 4. Digestible-carbohydrate-rich compositions obtained from various biomaterials in Example 3. The digestible-carbohydrate-rich composition obtained from Stevia also comprises Stevia glycosides in an amount of 13 wt% as compared to the total weight of the dry matter of said composition.

Example 4: Emulsifying properties of protein-rich compositions To obtain an emulsion, oil has to be gradually added to a protein solution. If the proteins have the required interfacial properties, they will form and stabilize droplets of oil within the water phase. The solution has become an emulsion. To understand the emulsifying properties protein powders, the emulsifying capacity and emulsion stability were determined. The emulsifying capacity is a measure that explains how much oil (ml) a gram of protein can stabilize in an emulsion. The emulsion stability is a measure of the amount of water and/or oil that escapes from the emulsion over time. It is therefore an indicator for the shelf-life of an emulsion.

To determine the emulsifying capacity, a protein solution was prepared by dissolving 0.4 grams of a protein-rich composition as obtained in Example 3 into 40 mL of tap water. The protein solution was contacted with 30 mL of sunflower oil, and then the resulting composition was stirred using an Ultra-Turrax device at 11,000 rpm until the conductivity became stable. Thus, an oil-in-water emulsion was formed. Amounts of sunflower oil (5 mL each time) were added until the emulsion inverted from an oil-in water emulsion to a water-in-oil emulsion, which was considered to have occurred after a drastic drop in conductivity. The amount of oil (ml) in the final stable oil-in-water emulsion was then divided by the amount of protein added (g) to arrive at the emulsifying capacity. The experiment was performed in duplicate. For the protein-rich composition obtained from malt germ as described in

Example 3, the emulsifying capacity was 460.53 ml oil per gram of said composition, and 767.54 ml oil per gram of protein in said composition.

For the protein-rich composition obtained from Vicia faba as described in Example 3, the emulsifying capacity was 256.25 ml oil per gram of said composition, and 301.47 ml oil per gram of protein in said composition.

For a commercially available protein product obtained from Vicia faba the emulsifying capacity was 249.48 ml oil per gram of said composition, and 283.50 ml oil per gram of protein in said composition.

Thus, the protein-rich compositions according to the invention demonstrated improved emulsifying capacities as compared to a commercially available protein product obtained from Vicia faba.

In separate experiments, the stability of emulsions formed by protein-rich compositions of the invention was tested. To that end, a protein solution was prepared by dissolving 2 grams of a protein-rich composition of the invention (obtained from Vicia faba or malt germ as described in Example 3), or a commercially available product obtained from Vicia faba , into 40 mL of water. The protein solution was contacted with 10 mL of sunflower oil, and then the resulting composition was stirred using an Ultra-Turrax device at 16,000 rpm for two minutes. Thus, an oil-in-water emulsion was formed. The volume of the resulting emulsified phase, as well as the total volume (excluding foam) was then determined every 10 minutes for 1 hour, after which it was determined every hour. The total duration of the experiment was 6 hours. The experiment was performed in duplicate. The results of these tests are presented in Table 5. At the start of the experiments, the volume fraction of the emulsion is set at 1.0. The longer the volume fraction of the emulsion remains high, the better the stability of the emulsion. Table 5. Results of emulsion stability tests using protein-rich compositions.

The results of Table 5 demonstrate that the protein-rich compositions of the invention can be used to prepare emulsions that are more stable than when a commercially available protein product obtained from Vicia faba is used.

Example 5: Foaming properties of protein-rich compositions

The amount of air a protein can bind into a foam is important in a diverse group of products, typically food or drinks such as beer. To obtain a foam, protein powder solutions (2.5 wt% in water), containing either the protein-rich composition obtained from malt germ or Vicia faba as described in Example 3, were stirred for 2 minutes using an Ultra-Turrax device at 11,000 rpm to incorporate air into the solution and stimulate the proteins to form an air-water interface. The volume of foam produced was determined and divided by the grams of added powder, resulting in the foaming capacity. Afterwards, the volume of the foam was determined every minute until it has decreased by half its volume. The half-life of the foam is used as a measure of the foam stability. The experiments were performed in triplicate.

When the protein-rich composition obtained from malt germ was used, a foam with many small bubbles was formed that behaved predictably. This foam had a half- life of about 4 minutes, and the foaming capacity of said composition was about 51 ml foam per gram of the composition or about 86 ml foam per gram of protein.

When the protein-rich composition obtained from Vicia faba was used, a foam with relatively large bubbles was formed. This foam had a half-life of about 6minutes, and the foaming capacity of said composition was about 37 ml foam per gram of the composition or about 44 ml foam per gram of protein.

Thus, the protein-rich compositions of the invention can be used to create stable foams with good half-lives and foaming capacities.