TEXTURIZED VEGETABLE PROTEIN AND USE THEREOF

FIELD OF THE INVENTION

The invention is broadly in the field of the plant-based savoury market, more precisely in the field of texturized vegetable protein. In particular, the invention concerns a texturized vegetable protein comprising protein from at least two different types of pulses, and its use in food applications.

BACKGROUND OF THE INVENTION

Nowadays, two types of texturized protein exist on the market: texturized or textured vegetable protein (TVP) and high moisture meat analogues (HMMA). Generally, TVP has a water content of less than 10% by weight of the product, while the water content of a HMMA is at least 10% by weight of the product.

It is estimated that the European market supply of TVP will at least double in the next five years from 5000 tons to 11000 tons.

TVP protein has prime importance in food industry as well as from a health point of view. Indeed, TVP is used to replace the meat because the texture provided by the TVP can mimic the texture of the meat. TVP is also cholesterol free and used worldwide due to quality protein of plant source. Its utilization is also related with cultural and economic issues, it is especially popular in vegetarians. Worldwide relief agencies use this product in child school nutrition programmes. It is easy to handle, has a larger shelf-life than real meat and has health benefits.

TVP is generally used to completely replace meat in a food serving or it can be eaten in combination with meat as extenders. TVP resembles meat in terms of texture and taste. Animal protein is expensive and in short supply on worldwide basis. Hence, there is a need to replace animal protein. This can be done by utilizing concentrated or isolated plant proteins. Although most vegetable proteins are of inferior quality to animal protein, legumes are good sources of protein, more specifically pulse proteins.

Today, due to increasing consumer demand for healthy diets, and concerns about rising meat prices and environmental issues, plant protein-based food materials are getting of prime importance as meat alternatives worldwide. This is the reason why various types of plant protein-based meat products are now seen in the market like TVP comprising pea protein, faba bean protein, or lentil protein. However, TVP comprising pea protein, faba bean protein, or lentil protein is not satisfactory to replace meat in all kinds of food applications due to unacceptable sensory evaluation including taste and texture. Therefore, there remains a need in the art for further and/or improved texturized vegetable protein products having different properties than existing TVP products in term of texture, sensory properties, and nutritional value.

SUMMARY OF THE INVENTION

The present inventors have found a texturized vegetable protein (TVP) comprising faba bean protein and pea protein, thereby addressing one or more of the above-mentioned problems in the art.

Accordingly, a first aspect of the invention relates to a texturized vegetable protein comprising faba bean protein and pea protein, wherein the texturized vegetable protein comprises at least 60% by weight of faba bean protein and pea protein based on dry weight of the TVP. Preferably, the texturized vegetable protein comprises faba bean protein concentrate, pea protein concentrate, and pea protein isolate.

As shown in the experimental section, the present inventors realized that the present texturized vegetable protein has unique characteristics including high protein content and provides good results in terms of texture and taste for food applications. Due to the low hydration capacity, the present texturized vegetable protein has high functionality, for instance in vegetarian chorizo that requires chunks to mimic fat inclusion, in vegetarian burgers that require good texture to form the patties, or in plant-based Teewurst that requires meat-like texture. Furthermore, the present texturized vegetable proteins are gluten-free, free from animal-based protein, high in essential amino acids, and suitable for vegetarian and vegan products.

Preferably, the texturized vegetable protein has a hydration capacity of at most 3.0 g water/g of the texturized vegetable protein; preferably a hydration capacity of 1.5 to 3.0 g water/g or 2.0 to 2.8 g water/g of the texturized vegetable protein. Compared to other TVPs on the market, the present texturized vegetable protein has a good fibrous texture and taste, while the hydration rate is lower, thereby leading to advantageous functionalities and satisfactory sensory analysis.

The texturized vegetable protein has satisfactory nutritional and functional properties for food applications. As shown in the example section, good results were obtained when the texturized vegetable protein is used to form meat analogues such as vegetarian chorizo, vegetarian burger, or vegan teewurst.

According to a second aspect, an edible composition is provided, preferably a food or feed product, comprising the texturized vegetable protein as defined herein. A further aspect provides the use of the texturized vegetable protein as defined herein in a food or feed product, preferably in vegetarian products (e.g. vegetarian chorizo or vegetarian burger), vegan products (e.g. a plant-based teewurst), meat products, dairy products, non-dairy products, confectionery products, beverages, food supplements, nutritional products destined to weight control, sports food, medical food, food for elderly, and bakery food products. The texturized vegetable protein can advantageously be used as a meat analogue or meat extender.

The above and further aspects and preferred embodiments of the invention are described in the following sections and in the appended claims. The subject-matter of appended claims is hereby specifically incorporated in this specification.

DESCRIPTION OF THE DRAWINGS

Figure 1 shows photographs illustrating the form, shape, and size of texturized vegetable proteins according to embodiments of the invention: (A): TVP Fl (chunks), (B): TVP F2 (chunks), and (C): TVP F3 (granules); and of a commercially available texturized pea protein: (D): Vegtein60.

Figure 2 represents photographs illustrating the visual aspect of a vegetarian chorizo comprising a texturized vegetable protein according to an embodiment of the invention: (A): TVP F2; or of vegetarian chorizos comprising commercially available texturized pea proteins: (B) SotexPro, (C): Zumbro TexPeaTVP, or (D): Blumos Cl.

DETAILED DESCRIPTION OF THE INVENTION

As used herein, the singular forms "a", "an", and "the" include both singular and plural referents unless the context clearly dictates otherwise.

The terms "comprising", "comprises" and "comprised of" as used herein are synonymous with "including", "includes" or "containing", "contains", and are inclusive or open-ended and do not exclude additional, non-recited members, elements or method steps. The terms also encompass "consisting of" and "consisting essentially of".

The recitation of numerical ranges by endpoints includes all numbers and fractions subsumed within the respective ranges, as well as the recited endpoints.

The term "about" as used herein when referring to a measurable value such as a parameter, an amount, a temporal duration, and the like, is meant to encompass variations of and from the specified value, in particular variations of +/-10% or less, preferably +/-5% or less, more preferably +/-1% or less, and still more preferably +/-0.1% or less of and from the specified value, insofar such variations are appropriate to perform in the disclosed invention. It is to be understood that the value to which the modifier "about" refers is itself also specifically, and preferably, disclosed. Whereas the term "one or more", such as one or more members of a group of members, is clear per se, by means of further exemplification, the term encompasses inter alia a reference to any one of said members, or to any two or more of said members, such as, e.g., any >3, >4, >5, >6 or >7 etc. of said members, and up to all said members.

All documents cited in the present specification are hereby incorporated by reference in their entirety.

Unless otherwise specified, all terms used in disclosing the invention, including technical and scientific terms, have the meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. By means of further guidance, term definitions may be included to better appreciate the teaching of the present invention.

By experimental testing, the present inventors have found texturized vegetable protein with pleasant taste and good texture, and excellent functionalities in food applications.

Accordingly, the present invention relates to a texturized vegetable protein (TVP) comprising faba bean protein and pea protein, wherein the texturized vegetable protein has a protein content of at least 60% by weight (based on dry weight of the TVP).

The terms "textured vegetable protein", "texturized vegetable protein", "texturized plant protein", or "TVP" may be used interchangeably herein and refers to a plant-based protein product prepared by extrusion.

In embodiments, a TVP is a dry product. In embodiments, a TVP has a water content of less than 10% by weight of the product. In embodiments, a TVP has a water content of less than 8% by weight, less than 6% by weight, less than 5% by weight, less than 4% by weight, less than 3% by weight, less than 2% by weight, or less than 1% by weight of the product. This is as opposed to a high moisture meat analogue (HMMA) having a water content of at least 10% by weight of the product. The water content as used herein refers to the water content of the product after extrusion and before performing any further processing step on the product such as a drying step. For instance, when a product is dried after extrusion to lower the water content, the water content should be determined prior to the drying step. Preferably, the water content as used herein refers to the water content of the product as measured immediately (e.g., at most 6 hours, at most 1 hour, at most 30 minutes, at most 20 minutes, at most 15 minutes, at most 10 minutes, at most 5 minutes, or at most 1 minute) after extrusion of the product.

In embodiments, a TVP is an expanded or air expanded product. In embodiments, a TVP is an extruded and (air) expanded product. In embodiments, a TVP is a dry, extruded, and (air) expanded product. In embodiments, a TVP is an expanded or air expanded plant-based protein product. In embodiments, a TVP is an extruded and (air) expanded plant-based protein product. In embodiments, a TVP is a dry, extruded, and (air) expanded plant-based protein product.

In embodiments, the TVP may be a texturized pulse protein.

As used herein, the term "pulse" refers to dried seeds of legume. There are 11 types of pulses: dry beans, dry broad beans, dry peas, chickpeas, cow peas, pigeon peas, lentils, Bambara beans, vetches, lupins and pulses nes (minor pulses).

The term "legume" refers to a plant in the family Fabaceae (or Leguminosae), or the fruit or seed of such a plant.

Dry beans (Phaseolus spp. including several species in Vigna) are selected from the group consisting of Adzuki Beans, Anasazi Beans, Appaloosa Beans, Baby Lima Beans, Black Calypso Beans, Black Turtle Beans, Dark Red Kidney Beans, Great Northern Beans, Jacob's Cattle Trout Beans, Large Faba Beans, Large Lima Beans, Mung Beans, Pink Beans, Pinto Beans, Romano Beans, Scarlet Runner Beans, Tongue of Fire, White Kidney Beans and White Navy Beans.

Dry peas (Pisum spp.) are selected from garden pea (Pisum sativum var. sativum) and protein pea (Pisum sativum var. arvense). Dry peas are represented by: Black-Eyed Peas, Green Peas, Marrowfat Peas, Pigeon Peas, Yellow Peas and Yellow-Eyed Peas.

Chickpeas or chick peas (Cicer arietinum) are selected from gram or Bengal gram, garbanzo or garbanzo bean (kabuli), or Egyptian pea.

Lentils (Lens Culinaris) are selected from Beluga Lentils, Brown Lentils, French Green Lentils, Green Lentils, or Red Lentils.

In embodiments, the TVP may have a solids content of at least 90% by weight. In embodiments, the TVP may have a solids content of at least 91% by weight, at least 92% by weight, at least 93% by weight, at least 94% by weight, or at least 95% by weight. In embodiments, the solids content of the TVP as taught herein may be from about 90% by weight to about 95 by weight.

The terms "% by weight", "percentage by mass", "percentage by weight" or "wt%" may be used interchangeably herein and refer to the mass fraction w, times 100. The mass fraction w, is the ratio of the mass m, of one compound to the mass m _to t of the total mixture (e.g., the TVP as taught herein), as defined in (1): m,-

W; = — -

W-tot

(1) Hence, unless indicated otherwise, % by weight as used herein is expressed based on dry weight of the TVP.

In embodiments, the TVP may have a solids content of at least 90% by weight based on dry weight of the TVP. The terms "solids content" or "dry matter content" may be used interchangeably herein and refer to the ratio of the weight of solids in a composition to the total weight of the composition. The solids content may be expressed as a ratio of the weight of a sample after drying (in g) to the weight of a sample before drying (in g). For instance, the solids content may be expressed as a weight percentage (wt%) or g of dry matter per 100 g of sample. The solids content may be determined gravimetrically. Moisture may be evaporated from the sample by oven drying.

The terms "composition", "formulation", or "preparation" may be used interchangeably herein and refer to a mixture of ingredients.

In embodiments, the TVP comprises, consists essentially of, or consists of faba bean protein and pea protein.

As used herein, the terms "faba bean", "fava bean" or "broad bean" refer to the seeds contained in the pod of Viciafaba and its subspecies, varieties or cultivars. Varieties that are fed to horses or other animals are called field bean, tic bean, tick bean, or horse bean (Viciafaba var. equina). Other varieties include Viciafaba var. major, with large seeds, and Viciafaba var. minor, with small seeds. "Faba bean protein" or "faba protein" as used herein refers to the proteins contained in the faba bean seeds. Faba bean protein may include several classes of protein: albumins, globulins, glutelins, and prolamins.

As used herein, the term "pea" refers to the round seeds contained in the pod of Pisum sativum and its subspecies, varieties or cultivars. Preferably, the peas are yellow peas, preferably dry yellow peas, i.e. yellow peas which have been harvested in a dry state. "Pea protein" as used herein therefore refers to the proteins contained in the pea seeds. Pea protein may include several classes of protein: globulins, albumins, prolamins, and glutelins.

In embodiments of the products or uses as taught herein, the TVP comprises (based on dry matter) at least 60% by weight of proteins, in particular faba bean protein and pea protein. In embodiments, the TVP comprises (based on dry matter) at least 65% by weight of proteins, in particular faba bean protein and pea protein. In embodiments, the TVP comprises (based on dry matter) at least 66% by weight, at least 67% by weight, at least 68% by weight, at least 69% by weight, or at least 70% by weight of proteins, such as at least 75% by weight or at least 80% by weight of proteins, in particular faba bean protein and pea protein. In embodiments, the TVP comprises (based on dry matter) from 60% by weight to 80% by weight of proteins, in particular faba bean protein and pea protein. Preferably, the TVP comprises (based on dry matter) from 60% by weight to 70% by weight, such as from 60% by weight to 65% by weight or from 65% by weight to 70% by weight of proteins, in particular faba bean protein and pea protein.

The protein, such as the pea protein and/or faba bean protein, may be determined by measuring the protein content. The "protein content" refers to the ratio of the weight of proteins in a composition (based on dry matter) to the total weight of the composition (based on dry matter). The protein content may be expressed as 6.25 times the ratio of the weight of nitrogen after combustion (in g) to the weight of a sample before combustion (in g). For instance, the protein content may be expressed as a percentage (%) protein = 6.25 x nitrogen percentage (% nitrogen) = 6.25 x g of nitrogen per 100 g of sample.

The protein content may be determined by any known method for determining protein concentration such as by the Dumas method or Kjeldahl method.

In embodiments, the texturized vegetable protein may comprise, consist essentially of, or consist of faba bean protein concentrate, pea protein concentrate, and pea protein isolate. In embodiments, the texturized vegetable protein may be prepared by extruding a mixture comprising, consisting essentially of, or consisting of faba bean protein concentrate, pea protein concentrate, and pea protein isolate.

Protein extraction from pulse flour (e.g. pea flour or faba bean flour) yields either protein concentrate or protein isolate. Generally, protein concentrates are prepared using dry or wet processing methods, whereas protein isolates derive solely from wet processes.

The term "protein concentrate" as used herein refers to a mixture of protein, starch, and fibers obtained from pulse seeds. A protein concentrate may further comprise sugars and flavour components.

The term "protein isolate" as used herein refers to a mixture obtained from pulse seeds, the mixture comprising protein but no fibers.

Accordingly, the amount of fibers in the TVP may be indicative of the amount of protein concentrate (e.g. pea protein concentrate and/or faba bean protein concentrate) in the TVP.

In embodiments, the faba bean protein may be faba bean protein concentrate.

The term "faba bean protein concentrate" refers to a mixture of protein, starch, and fibers obtained from the faba bean seeds. Methods for obtaining a faba bean protein concentrate are known in the art. Faba bean protein concentrates are typically produced using air classification, which separates beans into fractions based on different particle sizes. Air currents fed into a classifying chamber separate flour based on centrifugal and gravitational forces as a function of size and density, which then generates two main fractions: a fine protein-rich and a coarse starch-rich fraction (Lundgren, 2011, Uppsala, Sweden: SLU, Dept, of Food Science). Electrostatic separation is another dry extraction method relying on differences in dielectric properties of particles instead of their size and density (Sharan et al., 2021, Compr Rev Food Sci Food Saf.;20:401-428).

In embodiments, the faba bean protein concentrate may comprise at least 50% by weight of proteins (based on dry matter). In embodiments, the faba bean protein concentrate may comprise (at least 55% by weight of proteins (based on dry matter). In embodiments, the faba bean protein concentrate may comprise at least 60% by weight of proteins (based on dry matter). In embodiments, the faba bean protein concentrate may comprise at least 65% by weight of proteins (based on dry matter).

In embodiments, the faba bean protein concentrate comprises (based on dry matter) from 50 wt% to 80 wt% of proteins, preferably from 55 wt% to 80 wt% of proteins, more preferably from 60 wt% to 80 wt% of proteins, more preferably from 65 wt% to 80 wt% of proteins. In embodiments, the faba bean protein concentrate may comprise (based on dry matter) from 60 wt% to 70 wt% of proteins.

Examples of commercially available faba bean protein concentrate include HerbaPRO FB65-010 (Herba Ingredients BV, The Netherlands), and VITESSENCE® Pulse 3600 faba bean protein concentrate (Ingredion, Germany).

In embodiments of the invention, the pea protein may be pea protein concentrate, pea protein isolate, or a combination thereof. Preferably, the pea protein is pea protein concentrate and pea protein isolate.

The term "pea protein isolate" refers to a pea protein extract or a composition comprising (based on dry matter) at least 80 wt% proteins, preferably at least 81 wt% proteins, more preferably at least 85 wt%. Preferably, the term pea protein isolate refers to a composition comprising (based on dry matter) from 80 wt% to 98 wt% of proteins, preferably from 81 wt% to 98 wt% of proteins, more preferably from 85 wt% to 98 wt% of proteins, more preferably from 88 wt% to 98 wt% of proteins. The skilled person will understand that when referring to "pea protein isolate" in some embodiments, in fact a composition is described, which predominantly, but not exclusively comprises pea proteins. Residual impurities may be present in such compositions. Such residual impurities may include for instance minerals, sugars, etc. Methods for obtaining a pea protein isolate are known in the art. Such methods involve extracting and purifying proteins from peas. Isolating pea proteins comprises at least one step selected from precipitation, flocculation, filtration, chromatography, and/or concentration, as described in WO2015/071498.

In embodiments, the pea protein isolate may comprise at least 81% by weight of proteins (based on dry matter). In embodiments, the pea protein isolate may comprise at least 85% by weight of proteins (based on dry matter). In embodiments, the pea protein isolate may comprise at least 90% by weight of proteins (based on dry matter).

In embodiments, the pea protein isolate may comprise (based on dry matter) from 81 wt% to 99 wt% of proteins, preferably from 81 wt% to 98 wt% of proteins, more preferably from 85 wt% to 98 wt% of proteins, more preferably from 90 wt% to 98 wt% of proteins. In embodiments, the pea protein concentrate may comprise (based on dry matter) from 81 wt% to 98 wt% of proteins.

Examples of commercially available pea protein isolates include Pisane (Cosucra Groupe Warcoing, Belgium), and Empro (Emsland, Germany).

The term "pea protein concentrate" refers to a pea product comprising a mixture of protein, starch, and fibers obtained from pea seeds. Methods for obtaining a pea protein concentrate are known in the art, and typically include an air classification step (Swanson, 1990, Journal of the American Oil Chemists' Society, 67, 276-280).

In embodiments, the pea protein concentrate may comprise at least 50% by weight of proteins (based on dry matter). In embodiments, the pea protein concentrate may comprise at least 55% by weight of proteins (based on dry matter). In embodiments, the pea protein concentrate may comprise at least 60% by weight of proteins (based on dry matter).

In embodiments, the pea protein concentrate may comprise (based on dry matter) from 50 wt% to 80 wt% of proteins, preferably from 55 wt% to 80 wt% of proteins, more preferably from 60 wt% to 80 wt% of proteins, more preferably from 65 wt% to 80 wt% of proteins. In embodiments, the pea protein concentrate may comprise (based on dry matter) from 50 wt% to 60 wt% of proteins.

Examples of commercially available pea protein concentrate include AMN Pea Protein concentrate (AM Nutrition, Norway), and VITESSENCE® Pulse 1550 yellow pea protein concentrate (Ingredion, Germany).

In embodiments, the texturized vegetable protein may comprise from 25% to 45% by weight of faba bean protein concentrate, from 15% to 40% by weight of pea protein concentrate, and/or from 25% to 50% by weight of pea protein isolate, based on dry weight of the TVP. In embodiments, the texturized vegetable protein may be prepared by extruding a mixture comprising from 25% to 45% by weight of faba bean protein concentrate, from 15% to 40% by weight of pea protein concentrate, and/or from 25% to 50% by weight of pea protein isolate, based on dry weight of the TVP. In embodiments, the texturized vegetable protein may comprise from 30% to 40% by weight of faba bean protein concentrate, from 15% to 35% by weight of pea protein concentrate, and/or from 25% to 45% by weight of pea protein isolate, based on dry weight of the TVP. In embodiments, the texturized vegetable protein may comprise from 25% to 45% by weight of faba bean protein concentrate, from 15% to 40% by weight of pea protein concentrate, and/or from 25% to 40% by weight of pea protein isolate, based on dry weight of the TVP. Such TVP has an advantageous hydration capacity of at most 3.0 g water per g of the TVP, such as a hydration capacity of from 1.5 to 3.0 g water per g of the TVP or from 2.0 to 3.0 g water per g of the TVP, thereby resulting in a TVP with particularly good sensory analysis, while providing high functionality, for instance in vegetarian chorizo that require chunks to mimic fat inclusion, in vegetarian burgers that require good texture to form the patties, or in plant-based Teewurst that require meat-like texture.

In embodiments, the texturized vegetable protein may comprise from 25% to 45% by weight of faba bean protein concentrate comprising from 50 wt% to 80 wt% of proteins, preferably from 55 wt% to 80 wt% of proteins, more preferably from 60 wt% to 80 wt% of proteins, more preferably from 65 wt% to 80 wt% of proteins, such as from 60 wt% to 70 wt% of proteins.

In embodiments, the texturized vegetable protein may comprise from 15% to 40% by weight of pea protein concentrate comprising from 50 wt% to 80 wt% of proteins, preferably from 55 wt% to 80 wt% of proteins, more preferably from 60 wt% to 80 wt% of proteins, more preferably from 65 wt% to 80 wt% of proteins, such as from 50 wt% to 60 wt% of proteins.

In embodiments, the texturized vegetable protein may comprise from 25% to 50% by weight of pea protein isolate comprising from 81 wt% to 99 wt% of proteins, preferably from 81 wt% to 98 wt% of proteins, more preferably from 85 wt% to 98 wt% of proteins, more preferably from 90 wt% to 98 wt% of proteins, such as from 81 wt% to 98 wt% of proteins.

In embodiments, the texturized vegetable protein may comprise from 25% to 45% by weight of faba bean protein concentrate comprising from 50 wt% to 80 wt% of proteins, from 15% to 40% by weight of pea protein concentrate comprising from 50 wt% to 80 wt% of proteins, and from 25% to 50% by weight of pea protein isolate comprising from 81 wt% to 99 wt% of proteins.

In embodiments, the texturized vegetable protein may comprise from 25% to 45% by weight of faba bean protein concentrate comprising from 60 wt% to 70 wt% of proteins, from 15% to 40% by weight of pea protein concentrate comprising from 50 wt% to 60 wt% of proteins, and/or from 25% to 50% by weight of pea protein isolate comprising from 81 wt% to 98 wt% of proteins. The faba bean protein content of the TVP may be calculated based on the amount of faba bean protein concentrate having a known protein content. In embodiments, the texturized vegetable protein may comprise at least 12.5% by weight of faba bean protein. For instance, the texturized vegetable protein may comprise at least 15% by weight, at least 16% by weight, at least 17% by weight, or at least 18% by weight of faba bean protein. In embodiments, the texturized vegetable protein may comprise from 12.5% to 36% by weight of faba bean protein. In embodiments, the texturized vegetable protein may comprise from 15% to 32% by weight of faba bean protein. In embodiments, the texturized vegetable protein may comprise from 16% to 30% by weight of faba bean protein. In embodiments, the texturized vegetable protein may comprise from 18% to 28% by weight of faba bean protein. Such TVPs advantageously have high protein content and satisfactory nutritional and functional properties.

The pea protein content of the TVP may be calculated based on the amount of pea protein concentrate having a known protein content and/or the amount of pea protein isolate having a known protein content. In embodiments, the texturized vegetable protein may comprise at least 27.75% by weight of pea protein. In embodiments, the texturized vegetable protein may comprise at least 28% by weight, at least 29% by weight, at least 30% by weight, at least 35% by weight, at least 36% by weight, at least 37% by weight, at least 38% by weight, at least 39% by weight, at least 40% by weight, at least 41% by weight, at least 42% by weight, at least 43% by weight, at least 44% by weight, or at least 45% by weight of pea protein. In embodiments, the texturized vegetable protein may comprise from 27.75% to 81.5% by weight of pea protein. In embodiments, the texturized vegetable protein may comprise from 28% to 68% by weight of pea protein. In embodiments, the texturized vegetable protein may comprise from 40% to 55% by weight of pea protein. In embodiments, the texturized vegetable protein may comprise from 41% to 51% by weight of pea protein. Such TVPs advantageously have high protein content and satisfactory nutritional and functional properties.

The protein content of faba bean protein and pea protein of the TVP may be calculated based on the amount of faba bean protein concentrate having a known protein content, the amount of pea protein concentrate having a known protein content, and/or the amount of pea protein isolate having a known protein content. In embodiments, the texturized vegetable protein may comprise at least 12.5% by weight of faba bean protein, e.g. at least 15% by weight, at least 16% by weight, at least 17% by weight, or at least 18% by weight of faba bean protein; and at least 27.75% by weight of pea protein, e.g. at least 28% by weight, at least 29% by weight, at least 30% by weight, at least 35% by weight, at least 36% by weight, at least 37% by weight, at least 38% by weight, at least 39% by weight, at least 40% by weight, at least 41% by weight, at least 42% by weight, at least 43% by weight, at least 44% by weight, or at least 45% by weight of pea protein. In embodiments, the texturized vegetable protein may comprise at least 16% by weight of faba bean protein and at least 40% by weight of pea protein.

In embodiments, the texturized vegetable protein may comprise from 12.5% to 36% by weight of faba bean protein, and/or from 27.75% to 81.5% by weight of pea protein, based on dry weight of the TVP. In embodiments, the texturized vegetable protein may comprise from 15% to 32% by weight of faba bean protein, and/or from 28% to 68% by weight of pea protein, based on dry weight of the TVP. In embodiments, the texturized vegetable protein may comprise from 16% to 30% by weight of faba bean protein and from 40% to 55% by weight of pea protein, based on dry weight of the TVP. In embodiments, the texturized vegetable protein may comprise from 18% to 28% by weight of faba bean protein and from 41% to 51% by weight of pea protein, based on dry weight of the TVP. Such TVPs advantageously have high protein content and satisfactory nutritional and functional properties.

In embodiments, the texturized vegetable protein may comprise a ratio (by weight) of pea protein/faba bean protein of 0.67 (i.e. 40/60) to 9 (i.e. 90/10). In embodiments, the TVP may comprise a ratio (by weight) of pea protein/faba bean protein of 0.82 (i.e. 45/55), 1 (i.e. 50/50), 1.22 (i.e. 55/45), 1.5 (i.e. 60/40), 2.33 (i.e. 70/30), 3 (i.e. 75/25), 4 (i.e. 80/20), or 5.67 (i.e. 85/15), or any value lying within this range. Preferably, the TVP may comprise a ratio (by weight) of pea protein/faba bean protein of 0.82 to 5.67, or of 1 to 4, such as a ratio of 1.22 to 3 or of 1.5 to 2.33.

In embodiments, the texturized vegetable protein may comprise further pulse protein selected from chickpea protein, bean protein, cow pea protein, pigeon pea protein, lentil protein, Bambara bean protein, vetch protein, lupin protein, pulse nes protein, or a combination thereof. In embodiments, the texturized vegetable protein may comprise further pulse protein selected from chickpea protein, bean protein, or a combination thereof.

The term "chickpea protein" as used herein refers to the proteins contained in the chickpea seeds.

The term "bean protein" as used herein refers to the proteins contained in the bean seeds.

In embodiments, the texturized vegetable protein may have a hydration capacity of at most 3.0 g water/g of the texturized vegetable protein. In embodiments, the TVP may have a hydration capacity of from 1.5 to 3.0 g water/g of the TVP, such as a hydration capacity of from 1.6 to 3.0 g water/g of the TVP, from 1.7 to 3.0 g water/g of the TVP, from 1.8 to 3.0 g water/g of the TVP, from 1.9 to 3.0 g water/g of the TVP, from 2.0 to 3.0 g water/g of the TVP, from 2.1 to 3.0 g water/g of the TVP, or from 2.2 to 3.0 g water/g of the TVP. As illustrated in the example section, such TVP has satisfactory sensory analysis, while providing high functionality, for instance in vegetarian chorizo that require chunks to mimic fat inclusion, in vegetarian burgers that require good texture to form the patties, or in plant-based Teewurst that require meat-like texture.

The terms "hydration capacity", "hydration ratio", "hydration rate", "water hydration capacity", "water absorption", "water uptake", or "water holding or binding" as used herein refers to the maximum amount of water that 1 g of material will imbibe and retain after 15 minutes.

The hydration capacity may be measured by any method suitable for determining the hydration capacity as known in the art such as by putting in a beaker a volume of water with a mass ml of TVP. The mixture is let for a hydration time of 15 minutes. The TVP is then collected using a sieve and the mass of the TVP is weighted after hydration, noted m2. The hydration capacity is: ( m2 - ml ) / ml. For instance, the hydration capacity may be measured by putting in an 800 ml beaker, 400ml of water with 15g of TVP. The mixture is let for a hydration time of 15 minutes. The TVP is then collected using a sieve. The TVP is weighted after hydration, noted P. The hydration rate is: ( P - 15 ) / 15.

Accordingly, a further aspect relates to a texturized vegetable protein comprising protein from at least two different pulses, wherein the texturized vegetable protein has a hydration capacity of at most 3.0 g water/g of the texturized vegetable protein. In embodiments, the TVP may have a hydration capacity of from 1.5 to 3.0 g water/g of the TVP, or from 2.0 to 3.0 g water/g of the TVP. In embodiments, the TVP may comprise (based on dry matter) at least 60% by weight or at least 65% by weight of proteins, such as from 60% by weight to 65% by weight of proteins. In embodiments, the TVP may have a density of 0.050 kg/l to 0.300 kg/l or a density of 0.100 kg/l to 0.250 kg/l. In embodiments, the pulse protein may be selected from the group consisting of the pea protein, faba bean protein, chickpea protein, bean protein, cow pea protein, pigeon pea protein, lentil protein, Bambara bean protein, vetch protein, lupin protein, and pulse nes protein. In embodiments, the pulse protein may be selected from the group consisting of pea protein, faba bean protein, chickpea protein, and bean protein. In embodiments, the pulse protein may be pea protein and faba bean protein. The present inventors have advantageously found that such TVPs having a hydration capacity of at most 3.0 g water/g of the TVP, such as from 1.5 to 3.0 g water/g of the TVP or from 2.0 to 3.0 g water/g of the TVP, provides a TVP with excellent properties namely satisfactory sensory analysis, while providing high functionality, for instance in vegetarian chorizo that require chunks to mimic fat inclusion, in vegetarian burgers that require good texture to form the patties, or in plant-based Teewurst that require meat-like texture. In embodiments, the TVP may be free of additives. In embodiments, the TVP may be free of salt, in particular sodium salts. In embodiments, the TVP may be free of additives with the exception of calcium chloride (CaCL).

In embodiments, the TVP may comprise calcium chloride (CaCL). In embodiments, the TVP may comprise at most 5% by weight of calcium chloride based on dry weight of the TVP. For instance, the TVP may comprise at most 4% by weight, at most 3% by weight, at most 2% by weight, at most 1% by weight, or at most 0.5% by weight of calcium chloride, based on dry weight of the TVP. In embodiments, the TVP may comprise from 0.5% by weight to 5% by weight of calcium chloride, such as from 1% by weight to 3% by weight of calcium chloride based on dry weight of the TVP.

In embodiments, the TVP may comprise, consist essentially of, or consist of pea protein concentrate, faba bean protein concentrate, pea protein isolate, and optionally calcium chloride (CaCL). In embodiments, the TVP may comprise from 15% to 40% by weight of pea protein concentrate, from 25% to 45% by weight of faba bean protein concentrate, from 30% to 50% by weight of pea protein isolate, and optionally from 0.5% by weight to 5% by weight of calcium chloride, based on dry weight of the TVP.

In embodiments, the TVP may be free of allergens.

In embodiments, the TVP may be free of gluten or seed storage proteins found in cereal grains, such as wheat, barley, rye and oats, as well as any cross hybrids of these grains (such as triticale).

In embodiments, the TVP may be free of any ingredient of animal origin. Hence, the TVP may be suitable for vegetarian and vegan customers. In embodiments, the TVP may be free of protein of animal origin, such as for example egg white or eggs.

In embodiments, the texturized vegetable protein may have a density of 0.050 kg/l (i.e., 50 g/l) to 0.300 kg/l (i.e., 300 g/l). In embodiments, the texturized vegetable protein may have a density of 0.100 kg/l (i.e., 100 g/l) to 0.250 kg/l (i.e., 250 g/l).

The term "density" of a substance or composition refers to its mass per unit volume.

The density of the TVP may be determined by any method suitable for determining the density as known in the art. For instance, the density of the TVP may be determined by pouring the TVP in a 500 ml glass and measuring the mass (m), e.g. in g. Volume (Vav) may be recorded in ml.

Density was calculated by dividing the mass (e.g. in g or kg) by the volume (e.g. in ml or I).

In embodiments, the texturized vegetable protein may comprise: particles having a shape of chunks, granules, or slices; and/or particles having a size (i.e. the largest dimension) of at most 5.0 cm (50.0 mm), such as at most

4.5 cm (45.0 mm), at most 4.0 cm (40.0 mm), at most 3.5 cm (35.0 mm), at most 3.0 cm (30.0 mm), at most 2.5 cm (25.0 mm), or at most 2.0 cm (20.0 mm); preferably wherein the texturized vegetable protein comprises particles having a size (i.e. the largest dimension) of from 0.5 cm (5.0 mm) to 5.0 cm (50.0 mm), such as from 1.0 cm (10.0 mm) to 4.0 cm (40.0 mm)or from 1.0 cm (10.0 mm) to 3.0 cm (30.0 mm).

In embodiments, the texturized vegetable protein may comprise particles having a shape of chunks, granules, slices, or fine slices. Preferably, the TVP may comprise particles having a shape of chunks. The shape of the TVP may be determined by visual inspection. Chunks refer to particles having a size of 10.0 mm to 50.0 mm; granules refer to particles having a size of less than 10.0 mm; slices refer to particles with the slice having a thickness of more than 1.00 mm (>1.00 mm).

In embodiments, the TVP may comprise particles having a length of at most 5.0 cm, such as at most

4.5 cm, at most 4.0 cm, at most 3.5 cm, at most 3.0 cm, at most 2.5 cm, or at most 2.0 cm; preferably wherein the texturized vegetable protein comprises particles having a length of from 0.5 cm to 5.0 cm, such as from 1.0 cm to 4.0 cm or from 1.0 cm to 3.0 cm.

In embodiments, the TVP may comprise particles having a width of at most 3.0 cm, such as at most

2.5 cm, or at most 2.0 cm; preferably wherein the texturized vegetable protein comprises particles having a width of from 0.5 cm to 3.0 cm, such as from 1.0 cm to 2.0 cm.

A further aspect relates to an edible composition comprising the texturized vegetable protein as defined herein. Accordingly, a further aspect relates to an edible composition comprising a TVP, the TVP comprising faba bean protein and pea protein, wherein the TVP comprises at least 60% by weight of faba bean protein and pea protein. Preferably, the TVP comprises faba bean protein concentrate, pea protein concentrate, and pea protein isolate.

As used herein, and as will be understood by the person skilled in the art, an "edible" composition refers to a composition which is suitable for human or animal consumption. Preferably said edible composition is a food or feed, such as a vegetarian product, vegan product, meat product, dairy product, non-dairy product, confectionary product, beverage, food supplement, nutritional product destined to weight control, sports food, medical food and food for elderly, and a bakery food product. In a preferred embodiment, said food product is a chorizo, a burger, or a teewurst such as a vegetarian chorizo, a vegetarian burger, or a plant-based teewurst.

The term "vegetarian product" as used herein refers to any food that excludes meat and animal tissue products (such as gelatine). The term "vegan product" or "plant-based product" as used herein refers to any food that excludes all animal products (e.g. excluding meat, dairy, eggs, honey, and any other animal-derived substances).

In embodiments, the edible composition may be a food or feed product; preferably wherein the edible composition is a chorizo, a burger, or a teewurst, such as a vegetarian chorizo, a vegetarian burger, or a plant-based teewurst.

In embodiments, the edible composition may have a texture of 200 g to 1000 g. In embodiments, the edible composition may have a texture of 200 g to 700 g. In embodiments, the TVP may have a texture of 300 g to 600 g, or of 400 g to 550g. In embodiments, the edible composition may have a texture of 500 g to 1000 g, such as of 500 g to 700 g.

The term "texture" as used herein refers to the maximum force required to compress an edible composition over a distance of 20 mm using a texture analyser. The texture may be determined by any method suitable for determining the texture as known in the art such as by using a texture analyser such as TA-XT2I texture analyser (Stable Micro Systems, Ltd).The texture of the edible composition may be defined as the force required to compress the edible composition over a specified distance, for instance over a distance of 20 mm. The texture of the edible composition may be the maximum force recorded during the test (expressed as "maximum force"). The results of the tests may be obtained from several samples and the average value may be calculated.

In embodiments, the edible composition may have a pH of 5.5 to 7.0, such a pH of 6.0 to 7.0.

Accordingly, in a further aspect, the invention relates to the use of the texturized vegetable protein as defined herein, in particular a TVP comprising faba bean protein and pea protein, wherein the TVP comprises at least 60% by weight of faba bean protein and pea protein, in a food product or a feed product. In an embodiment, the food products are selected from the group consisting of vegetarian products, vegan products, meat products, dairy products, non-dairy products, confectionery products, beverages, food supplements, nutritional products destined to weight control, sports food, medical food, food for elderly, and bakery food products. In a preferred embodiment, the food products are meat analogues, in particular vegetarian or vegan meat analogues, such as vegetarian chorizo, vegetarian burgers, or plant-based teewurst. The TVPs as taught herein may for instance partially or completely replace other proteins in food or feed products, such as for instance proteins of animal origin. Particularly suited applications of the TVPs as taught herein may for instance involve applications in which the complete or partial replacement of meat or animal-based protein is desired, for instance in plant-based meat. In embodiments, the food product may be a chorizo, a burger, or a teewurst, such as a chorizo, a burger, or a teewurst having a composition as provided herein.

An aspect relates to a chorizo, such as a vegetarian chorizo, comprising the texturized vegetable protein as taught herein, oil (e.g. sunflower oil), egg albumen, pea protein (e.g. PISANE™ M9), natural flavour, pea starch (e.g. NASTAR™ Instant), potato starch, pea cell-wall fibre (e.g. SWELITE™ C), colouring, spices, ascorbic acid, xanthan, locust bean gum, and water.

An aspect provides a burger, in particular a vegetarian burger, comprising the texturized vegetable protein as taught herein, vegetables (e.g. carrots and tomatoes), oil (e.g. sunflower oil), egg albumen, pea cell-wall fibre (e.g. SWELITE™ C), methylcellulose, spices, and water.

An aspect relates to a teewurst, in particular a vegan teewurst, comprising the texturized vegetable protein as taught herein, vegetables (e.g. one or more of carrots, potato, green pepper, onion), oil (e.g. sunflower oil), pea protein (e.g. PISANE™ M9), pea starch (e.g. NASTAR™ Instant), potato starch, defatted vegetable broth, spices, beetroot juice powder, carrageenan, bacon flavour, ascorbic acid, and water.

In embodiments, the texturized vegetable protein as taught herein may be used as a meat analogue or a meat extender.

The terms "meat analogue" or "meat substitute" refers to a meat-like substance made from vegetarian or vegan ingredients.

The term "meat extender" refers to any non-meat substance with substantial protein content (as opposed to a "filler").

A further aspect relates to a method for preparing a TVP as defined herein, the method comprising extruding a mixture comprising faba bean protein and pea protein, wherein at least 60% by weight of faba bean protein and pea protein are extruded. In embodiments, the methods as taught herein may comprise extruding a mixture comprising from 16% to 30% by weight of faba bean protein and from 40% to 55% by weight of pea protein.

In embodiments, the methods as taught herein may comprise extruding a mixture comprising faba bean protein concentrate, pea protein concentrate, and pea protein isolate. In embodiments, the methods as taught herein may comprise extruding a mixture comprising faba bean protein concentrate, pea protein concentrate, pea protein isolate, and calcium chloride (CaCL).

In embodiments, the methods as taught herein may comprise extruding from 25% to 45% by weight of faba bean protein concentrate, from 15% to 40% by weight of pea protein concentrate, and from 25% to 50% by weight of pea protein isolate. In embodiments, the methods as taught herein may comprise extruding from 25% to 45% by weight of faba bean protein concentrate, from 15% to 40% by weight of pea protein concentrate, from 25% to 50% by weight of pea protein isolate, and from 0.5% by weight to 5% by weight of calcium chloride.

In embodiments, the methods as taught herein may comprise extruding a mixture comprising faba bean protein, pea protein, and further pulse protein. The further pulse protein may be selected from chickpea protein, bean protein, cow pea protein, pigeon pea protein, lentil protein, Bambara bean protein, vetch protein, lupin protein, pulse nes protein, or a combination thereof. The further pulse protein may be selected from chickpea protein, bean protein, or a combination thereof.

In embodiments, the method may comprise extruding a mixture comprising faba bean protein and pea protein by kneading or mixing in an extruder.

In embodiments, the methods as taught herein may comprise extruding a mixture comprising faba bean protein and pea protein using an extruder such as a twin-screw extruder, in particular a corotating twin screw extruder. The extruder may comprise at least three zones, such as at least four zones or at least five zones, e.g. a zone comprising a supply opening, and further zones comprising heating. The extruder may comprise transport elements and kneading elements. The extruder may comprise a die. For instance, the extruder may comprise a die of about 5 cm. The extruder may comprise a cutter. The cutter refers to a rotating plate with 2 or 4-way blades.

In embodiments, the method may comprise extruding a mixture comprising faba bean protein and pea protein in an extruder. The extrusion step may comprise subjecting the mixture to heat and/or pressure. In embodiments, the method may comprise extruding a mixture comprising faba bean protein and pea protein in an extruder, and allowing the mixture to exit the extruder via a die to form the TVP. As known in the art, when the mixture passes through the die, water will be evaporated, and the product will expand due to a pressure drop and/or temperature change.

As opposed to a method for preparing a high moisture meat analogue (HMMA) in which a long cooling die is used in order to gradually cool the product before it exits from the extruder, the method for preparing a textured vegetable protein (TVP) uses a shorter die, e.g. of about 5 cm, and hence when the product exists the extruder, the product expands in the air due to a sudden drop in temperature and/or pressure.

In embodiments, a TVP is an expanded or air expanded product (as opposed to a HMMA being a non-expanded product). In embodiments, the temperature of extrusion may be between 50°C and 200°C, such as between 80°C and 150°C, or between 100°C and 150°C, e.g. between 110°C and 145°C, between 120°C and 140°C, or between 110°C and 130°C.

In embodiments, the temperature at the die may be between 50°C and 200°C, e.g. between 50°C and 150°C, e.g. between 50°C and 95°C, between 50°C and 90°C, or between 60°C and 80°C; or between 80°C and 150°C, e.g. between 100°C and 150°C, between 110°C and 145°C, between 120°C and 140°C, or between 110°C and 130°C.

In embodiments, the extruder screw speed may be from 50 rpm to 600 rpm or from 50 rpm to 400 rpm, in particular from 100 rpm to 300 rpm, such as about 200 rpm. Such speed provides better texture of the TVP.

In embodiments, the water feed rate may be from about 1 kg/h to about 50 kg/h, such as from about 2 kg/h to about 20 kg/h. Such water feed rate provides better texture of the TVP.

In embodiments, the product feed rate may be from about 20 kg/h to about 55 kg/h, such as from about 30 kg/h to about 50 kg/h. Such feed rate provides better texture of the TVP.

In embodiments, the method may comprise the step of cutting the TVP. In embodiments, the cutter speed may be from about 100 rpm to about 1000 rpm, such as from about 200 rpm to about 600 rpm.

In embodiments, the method may comprise the step of drying the TVP.

The present application also provides aspects and embodiments as set forth in the following Statements:

Statement 1. A texturized vegetable protein (TVP) comprising faba bean protein and pea protein, wherein the texturized vegetable protein comprises at least 60% by weight of protein, in particular faba bean protein and pea protein.

Statement 2. The texturized vegetable protein according to statement 1, wherein the texturized vegetable protein comprises faba bean protein concentrate, pea protein concentrate, and pea protein isolate.

Statement 3. The texturized vegetable protein according to statement 1 or 2, wherein the texturized vegetable protein comprises from 25% to 45% by weight of faba bean protein concentrate, from 15% to 40% by weight of pea protein concentrate, and from 25% to 50% by weight of pea protein isolate. Statement 4. The texturized vegetable protein according to any one of statements 1 to 3, wherein the texturized vegetable protein comprises from 16% to 30% by weight of faba bean protein, and from 40% to 55% by weight of pea protein.

Statement 5. The texturized vegetable protein according to any one of statements 1 to 4, wherein the texturized vegetable protein comprises further pulse protein selected from chickpea protein, bean protein, cow pea protein, pigeon pea protein, lentil protein, Bambara bean protein, vetch protein, lupin protein, pulse nes protein, or a combination thereof; preferably wherein the texturized vegetable protein comprises further pulse protein selected from chickpea protein, bean protein, or a combination thereof.

Statement 6. The texturized vegetable protein according to any one of statements 1 to 5, wherein the texturized vegetable protein has a hydration capacity of at most 3.0 g water/g of the texturized vegetable protein; preferably a hydration capacity of 1.5 to 3.0 g water/g of the texturized vegetable protein; more preferably a hydration capacity of 2.0 to 3.0 g water/g of the texturized vegetable protein.

Statement 7. The texturized vegetable protein according to any one of statements 1 to 6, wherein the texturized vegetable protein comprises at least 65% by weight of faba bean protein and pea protein.

Statement 8. The texturized vegetable protein according to any one of statements 1 to 7, wherein the texturized vegetable protein has a density of 0.050 kg/l to 0.300 kg/l.

Statement 9. The texturized vegetable protein according to any one of statements 1 to 8, wherein the texturized vegetable protein has a solids content of at least 90% by weight.

Statement 10. The texturized vegetable protein according to any one of statements 1 to 9, wherein the texturized vegetable protein comprises calcium chloride (CaCL); preferably wherein the texturized vegetable protein comprises at most 5% by weight of calcium chloride.

Statement 11. The texturized vegetable protein according to any one of statements 1 to 10, wherein the texturized vegetable protein comprises: particles having a shape of chunks, granules, or slices; and/or particles having a size of at most 5.0 cm, such as at most 4.0 cm, at most 3.0 cm, or at most 2.5 cm; preferably wherein the texturized vegetable protein comprises particles having a size of from 0.5 cm to 5.0 cm, such as from 1.0 cm to 4.0 cm or from 1.5 cm to 3.5 cm.

Statement 12. An edible composition comprising the texturized vegetable protein as defined in any one of statements 1 to 11. Statement 13. The edible composition according to statement 12, wherein the edible composition is a food or feed product; preferably wherein the edible composition is a vegetarian chorizo, a vegetarian burger, or a plant-based teewurst.

Statement 14. Use of the texturized vegetable protein as defined in any one of statements 1 to 11, in a food product or a feed product; preferably in vegetarian products, vegan products, meat products, dairy products, non-dairy products, confectionery products, beverages, food supplements, nutritional products destined to weight control, sports food, medical food, food for elderly, and bakery food products; such as in a vegetarian chorizo, in a vegetarian burger, or in a plant-based teewurst.

Statement 15. The use according to statement 14, as a meat analogue or a meat extender.

The above aspects and embodiments are further supported by the following non-limiting examples.

EXAMPLES

Materials and methods

Determination of protein content by the Dumas method

The apparatus (Leco FP2000) was calibrated with EDTA marketed by Leco under reference 502092. The Quantities of EDTA weighed for the realization of the calibration ranged from 0.08 g to 0.50 g (0.08 g, 0.15 g, 0.25 g, 0.35 g, 0.40 g, 0.50 g). 0.3 g to 1 g of sample was weighed on a precision balance (Sartorius BP61 S, capacity 61 g, sensitivity 0.1 mg) and placed into a ceramic boat. The ceramic boat was automatically placed in an oven at 1200 °C wherein the sample was burnt in a combustion tube by pyrolysis under controlled oxygen flow. Nitrogen compounds are converted to Nj and NOx while other volatile decomposition compounds are retained through adsorbent filters and series of purification regents. All nitrogen compounds are reduced to molecular N, which is quantitatively determined by a thermal conductivity detector. The Nitrogen content was then calculated by a microprocessor.

Results are expressed as a percentage of protein as follows:

% Nitrogen = g of Nitrogen per 100 g of sample

% protein = % Nitrogen x 6.25

Density

The density was measured by pouring the TVP in a 500ml glass and the mass (m) was noted in g. Volume (Vav) was recorded in ml.

Density was calculated as follows: density = m/Vav, wherein m: mass in g

Vav: volume in ml.

Hydration rate

In an 800 ml beaker, 400 ml of water was added with 15 g of TVP. The mixture was left for a hydration time of 15 minutes. The TVP was then collected using a sieve. The TVP was weighted after hydration, noted P. The hydration rate was calculated as: (P - 15) / 15.

Dry matter determination

Total dry matter or solids content was determined gravimetrically as residue remaining after drying. Moisture was evaporated from sample by oven drying.

5 g of sample were weighed in a dry aluminium dish previously weighed (precision balance Ohaus, capacity 410 g, sensitivity 0.001 g). The sample was placed in an oven at 103°C until the residual weight remained constant (at least 24h). Sample was cooled in a desiccator for lh and then immediately weighed. Results are expressed in % (g of dry matter per 100 g of sample).

Dry matter (%) = (m3 - ml)/(m2 - ml) x 100 ml = weight of the dry aluminium dish (in g) m2 = weight of the aluminium dish with the sample before drying (in g) m3 = weight of the aluminium dish with the sample after drying (in g)

Texture

The texture of chorizo and teewurst was defined as the force required to compress over a distance of 20 mm.

The measurement was carried out using a TA-XT2I texture analyser (Stable Micro Systems, Ltd).

Compression cell load, 25 kg

Probe P45C 45° Perspex cone

Procedure: TA-XT2I parameters:

Measurement of compressive force

Speed before the test: 2 mm/s; speed during the test: 1 mm/s; speed after the test: 1 mm/s

Penetration distance: 35 mm

Temperature: 0° C.

Contact pressure/surface: Auto-1.0 g

The results were recorded by the analyser and transcribed onto a graph. The texture of the teewurst or chorizo was the maximum force recorded during the test (expressed as "maximum force"). The results of the tests were obtained from 20 samples and the average value was calculated.

Production process of texturized vegetable protein by extrusion

TVPs illustrating the invention are prepared by extrusion of protein powder.

The used material is a co-rotating twin screw extruder type BC45 (Clextral).

Technical specifications are as follows:

The device is a co-rotating twin-screw extruder

The extruder consists out of 5 modules of 200 mm

1st module: supply opening, cooling circuit

2nd to 5th module: heating, cooling circuit

The diameter of the screw is 55 mm and the screw speed is adjustable between 0 and 612 rpm

The unit is equipped with an additional closed module with heating

Each module is equipped with an inlet for liquid injection

There is also the possibility of steam injection into one of the modules

The unit is equipped with the ability to carry out co-extrusion (co-extrusion mould, premix with injection system, conveyor belt crimper and cutter)

The screw elements are interchangeable and include positive and negative conveying elements and kneading elements

The mould consists of a die plate with 8 circular openings, individually closable

There are different insert shapes with different diameters available

The cutter is a rotating plate with 2 or 4-way blades

The operating temperature is adjustable between 50 and 200 °C

A High Moisture Extrusion unit can be connected to the exit of the extruder, consisting of 8 cooling modules.

The setup (screw configuration) of the extruder is as follows: Powder and water are added to zone 1.

The used screw elements are defined as follows:

C2F 100/50 (transport element): 2 step displacement; Length 100 mm; Pitch: distance of displacement within a complete rotation 50mm

C1F 100/33 (transport element): 1 step displacement, Length of screw 100 mm; Pitch: distance of displacement within a complete rotation 33mm

C1F 100/50 (transport element): 1 step displacement; Length of screw 100 mm; Pitch: distance of displacement within a complete rotation 50mm

C1F 100/25 (transport element): 1 step displacement; Length of screw 100 mm; Pitch: distance of displacement within a complete rotation 25mm

Kn BiL 50/25 (Kneading element): Length of screw 50 mm; Due to this kneading element, the product is pressed under pressure between the lobes by the pre-placed transport elements.

Control parameters during processing

Temperature range: 1 ^st module/zone (no heating): only supply opening; the 4 following modules: Heating zone (Tl): 20 - 50 °C; Heating zone (T2): 20 - 70 °C; Heating zone(T3): 20 - 90 °C; Heating zone (T4): 20 - 150 °C. For example, the extrusion temperatures are set to (from inlet to die): 1 ^st zone: no heating; Tl: 40°C; T2: 50°C; T3: 70°C; T4: 110°C; die: 130°C.

Other parameters:

Extruder screw speed: 50 - 400 rpm

Water Feed rate: 0 - 60 l/h

Product Feed Rate: 20 - 55 kg/h

Cutter speed: 0 - 3000 rpm

The parameters including screw speed (rpm), feed rate (kg/h), water feed rate (L/hour), cutter speed (rpm), injection pump (L/h), and temperatures of the zones (T1-T4) and of the die are adapted to obtain the TVPs.

Example 1: Production of texturized vegetable protein according to embodiments of the invention comprising a mixture of pea protein and faba bean protein

The following texturized vegetable proteins (TVPs) were prepared by extrusion: TVP Fl, TVP F2 and TVP F3. The composition of the TVPs is provided in Table 1. TVP Fl and TVP F2 were prepared as chunks and TVP F3 was prepared as granules. Table 1: Composition of the TVPs Fl, F2 and F3 according to embodiments of the invention

The faba bean concentrate as used in the TVPs according to embodiments of the invention comprises 60-70% by weight of protein. The pea protein concentrate as used in the TVPs according to embodiments of the invention comprises 56±3% by weight of protein. The pea protein isolate as used in the TVPs according to embodiments of the invention comprises 86±2% by weight of protein.

The faba bean protein content, pea protein content, and ratio of the TVPs according to embodiments of the invention is provided in Table 2.

Table 2: Faba bean protein content, pea protein content, and ratio of pea protein/faba bean protein of TVP products according to embodiments of the invention Example 2: Analysis of texturized vegetable proteins according to embodiments of the invention and existing texturized vegetable proteins

In the following example, the texturized vegetable proteins Fl, F2 and F3 illustrating the invention were compared with existing texturized vegetable proteins as listed in Table 3. In particular properties such as protein content, texture and hydration capacity were compared.

Table 3: Description of commercially available texturized vegetable protein

Characterization and results

Chemical analysis The solids content and protein content of the TVPs Fl, F2 and F3 illustrating the invention and of the commercially available TVPs was determined as described herein (Table 4).

Table 4: Chemical analysis of TVPs Fl, F2 and F3 illustrating the invention and of commercially available TVPs

The solids content of TVPs Fl, F2 and F3 illustrating the invention and of the commercially available TVPs was higher than 90% by weight of the TVP.

The protein content of TVP Fl, TVP F2 and TVP F3 was at least 65% by weight of the TVP (based on dry matter). This was higher than the protein content of some of the commercially available TVPs, e.g. Vegtein60, Vantastic Foods Soy TVP.

Physical characteristics

The texture including density, size and shape of TVPs Fl, F2 and F3 illustrating the invention and of the commercially available TVPs was determined (Table 5). Table 5: Physical characteristics of TVPs Fl.4, F4.4 and F9.2 illustrating the invention and of commercially available TVPs

Photographs illustrating the shape of the TVPs Fl (Figure 1A), F2 (Figure IB) and F3 (Figure 1C) according to embodiments of the invention and of a commercially available texturized pea protein Vegtein60 (Figure ID) are provided in Figure 1.

Functional properties

The hydration capacity of the TVPs Fl, F2 and F3 illustrating the invention and of the commercially available TVPs was determined (Table 6). Table 6: Hydration capacity of TVP Fl, TVP F2 and TVP F3 illustrating the invention and of commercially available TVPs.

Hydration capacity of the commercially available TVPs ranged from 3.4 to 4.9 g water / g TVP. TVP Fl, TVP F2 and TVP F3 had a hydration capacity of at most 3.0 g water /g TVP, and hence lower than the hydration capacity of the commercially available TVPs.

Sensory analysis

A sensory analysis was performed for TVPs Fl, F2 and F3 according to embodiments of the invention and for the commercially available texturized pea protein Vegtein60. The sensory analysis was performed as described above under cold conditions and hot conditions. The results are provided in Table 7.

Table 7: Results of sensory analysis after 10 min for TVPs Fl, F2 and F3 illustrating the invention and for a commercially available TVP.

The texturized vegetable proteins illustrating the invention provided good results in term of sensory analysis both in cold and hot conditions with different taste and texture for the different TVPs. It is noted that faba bean brings crispiness and vegetal taste. The TVPs Fl, F2 and F3 according to embodiments of the invention had a hydration capacity of 2.2, 2.0, and 2.8 g of water per g of TVPs respectively. Overall, these TVPs gave good results in terms of texture and taste.

Conclusion

All the TVP products have different protein content, particle size and density and particle size and shape. Moreover, TVP Fl, TVP F2 and TVP F3 illustrating the invention have a lower hydration capacity than the commercially available TVPs, and hence the TVPs according to embodiments of the invention will have different behaviour in applications depending on the conditions of use.

The lower hydration capacity of at most 3.0 g water/ g TVP provides texturized vegetable proteins with good sensory properties (both cold and hot conditions) and excellent properties for use in particular food products such as vegetarian chorizo, vegetarian burger, and vegan teewurst (as shown in Examples 3-5).

Example 3: Use of a texturized vegetable protein according to embodiments of the invention and of comparative texturized pea proteins in vegetarian chorizo

In this example, texturized vegetable proteins according to embodiments of the invention were used in a vegetarian chorizo and advantageously allow to obtain a vegetarian chorizo with improved texture and visual aspect, namely imitation of fat pieces in delicatessen (Figure 2).

The composition of the vegetarian chorizo is as provided in Table 8. The ingredients list contains: sunflower oil, egg albumen, pea protein (PISANE™ M9), natural flavour, pea starch (NASTAR™ Instant), potato starch, pea cell-wall fibre (SWELITE™ C), colouring, spices, ascorbic acid, xanthan, locust bean gum, and texturized vegetable protein.

The tested TVPs were TVP Fl or F2 according to embodiments of the invention (as described in Examples 1 and 2, referred to as "TVP Fl" and "TVP F2"), Texta Pois 65/70 (SotexPro, referred to as "SotexPro"), non-GMO texturized pea protein (Zumbro Pure Farms, referred to as "Zumbro TVP"), and Ancient Balance D-Texturized Pea Protein Cl (R&S Blumos, referred to as "Blumos Cl"). Nutrition information of a vegetarian chorizo according to an embodiment is as follows (per serving of 30 g): Energy (Kcal): 93, Fat (g): 7.9, of which saturated fat: 0.9, Total sugars (g): 2.3, Protein (g): 3.7, Fibre (g): 0.3.

Table 8: Composition of vegetarian chorizos illustrating the invention and comparative chorizos

The vegetarian chorizos were prepared according to the following steps: hydrate the TVP with the adapted quantity of water and time; in Stephan mixer, pour the remaining water and add egg, xanthan gum, locust bean gum and PISANE™ M9. Mix for 1 minute at 1500 rpm; - add the rest of the powders (except spices and colouring agents) and mix again for 1 minute at 1500 rpm; add oil (under vacuum) and mix for 1 minute at 3000 rpm; add the spices and the colouring agents, mix for 1 minute at 3000 rpm; add the hydrated TVP and mix for 30 seconds at 1500 rpm; fill in casings (55 mm diameter, 50 cm length) (casings are hydrated in advance in water at 30°C for 20 min; cook in oven at 75°C (till 72°C) (~2.5 hours) in steam atmosphere; cool down and pack in appropriate packaging.

Results

No difference was observed with the different TVPs during the process.

Dry matter, pH, texture (TAXT2/pic) and sensory analysis were made. The results are provided in Table 9. The texture was measured using a T / TAXT2 (using a slice of 2 cm of height).

Table 9: Analysis of vegetarian chorizos illustrating the invention and of comparative chorizos

*Properties considered as undesirable are indicated in italics

It can be seen from Table 9 that the pH and dry matter were not affected by the different TVPs.

The chorizo with Zumbro TVP had the lowest hardness. This was observed during the sensory analysis.

The texturized vegetable proteins TVP Fl and TVP F2 illustrating the invention gave the best results in terms of visual aspect because the big pieces better mimic fat inclusion (Figure 2A). Less visual pieces were observed in the vegetarian chorizos comprising SotexPro (Figure 2B), Zumbro TVP (Figure 2C) and Blumos Cl (Figure 2D). The sensory analysis of the chorizos with TVP Fl and TVP F2 was also satisfactory with less dry taste in comparison with the vegetarian chorizos comprising Zumbro TVP or Blumos Cl. A nice texture and taste were observed in the vegetarian chorizo comprising SotexPro but no pieces mimicking the fat inclusion were observed (Figure 2B). In conclusion, the faba bean/pea-based TVPs gave good results in vegetarian chorizo in term of visual aspect, texture and taste. The big pieces observed with the texturized vegetable proteins illustrating the invention are recommended for this application for a better visual aspect that mimic fat inclusion in delicatessen.

Example 4: Use of texturized vegetable protein according to embodiments of the invention and of comparative texturized pea proteins in a vegetarian burger

In this example, texturized vegetable proteins according to embodiments of the invention are used in a vegetarian burger and advantageously allow to obtain a vegetarian burger with improved texture (Table 11).

The composition of the vegetarian burger is as provided in Table 10. The ingredients list contains: water, vegetables (carrots and tomatoes), sunflower oil, egg albumen, pea cell-wall fibre (SWELITE™ C), methylcellulose, spices, and texturized vegetable protein.

The tested TVPs were TVP Fl or F2 according to embodiments of the invention (as described in Examples 1 and 2, referred to as "TVP Fl" and "TVP F2"), Texta Pois 65/70 (SotexPro, referred to as "SotexPro"), non-GMO texturized pea protein (Zumbro Pure Farms, referred to as "Zumbro TVP"), and Ancient Balance D-Texturized Pea Protein Cl (R&S Blumos, referred to as "Blumos Cl").

Nutrition information of a vegetarian burger according to an embodiment is as follows (per serving of 100 g): Energy (Kcal): 114, Fat (g): 5.6, of which saturated fat: 0.7, Total sugars (g): 3.8, Protein (g): 10.9, Fibre (g): 2.3.

Table 10: Composition of vegetarian burgers illustrating the invention and comparative burgers, and of hydration ratio and time of the TVPs illustrating the invention and comparative TVPs

Hydration ratio and time were different according to the different TVPs. Therefore, the quantity of TVP and water was determined for each TVP. Also, as the water content of the recipe is not high, the TVP was hydrated with water separate from the water of the recipe. In this way, a better processing was achieved.

The vegetarian burgers were prepared according to the following steps: hydrate the TVP with the adapted quantity of water and time; cook the vegetables in hot water (95°C) for 3 minutes; in the Stephan mixer with knife, disperse powder in water, mix 30 seconds 750 rpm (25%); - add oil, mix 15 seconds 1500 rpm (50%); add vegetables, mix 30 seconds 3000 rpm (100%); add hydrated TVP, mix 30 seconds 3000 rpm (100%); form the patties (100g) and store at -18°C.

Cook in pan frying for 12 minutes. Different process observations and results of sensory analysis are provided in Table 11.

Table 11: Process observations and sensory analysis of vegetarian burgers illustrating the invention and of comparative burgers

*Properties considered as undesirable are indicated in italics

It was very difficult to form a vegetarian burger comprising SotexPro, Zumbro TVP or Blumos Cl. The paste was too soft and liquid leading to an inhomogeneous formation of patties. No issues were observed for forming the patties comprising TVP Fl and TVP F2. Indeed, the results of the texture confirm that TVP Fl and TVP F2 illustrating the invention provided a better texture for forming the patties than the comparative TVPs (SotexPro, Zumbro TVP and Blumos Cl).

In addition to the better and firmer texture, the taste of the vegetarian burgers comprising TVP Fl illustrating the invention was satisfactory. For the vegetarian burgers comprising TVP F2, flavours can be added to overcome the bitter taste.

Example 5: Use of texturized vegetable proteins according to embodiments of the invention and of comparative texturized pea proteins in a plant-based Teewurst

In this example, the texturized vegetable proteins according to embodiments of the invention are used in a plant-based Teewurst and advantageously allow to obtain a plant-based Teewurst with meat-like texture (Table 13).

The composition of the plant-based Teewurst is as provided in Table 12. The ingredients list contains: water, vegetables (carrots, potato, green pepper, onion), sunflower oil, pea protein (PISANE™ M9), pea starch (NASTAR™ Instant), potato starch, defatted vegetable broth, spices, beetroot juice powder, carrageenan, bacon flavour, ascorbic acid, and texturized vegetable protein. The tested TVPs were TVP Fl or TVP F2 according to embodiments of the invention (as described in Examples 1 and 2, referred to as "TVP Fl" and "TVP F2" respectively), Texta Pois 65/70 (SotexPro, referred to as "SotexPro"), non-GMO texturized pea protein (Zumbro Pure Farms, referred to as "Zumbro TVP"), and Ancient Balance D-Texturized Pea Protein Cl (R&S Blumos, referred to as "Blumos Cl").

Table 12: Composition of plant-based Teewurst illustrating the invention and comparative Teewurst The plant-based Teewurst were prepared according to the following steps: blanch all vegetables in hot water (85°C for 20 minutes); hydrate TVP with the adapted quantity of water and for an adapted time; in Stephan mixer, put the vegetables for 1 minutes at 3000 rpm (100%); add the powder, mix 1 minutes at 1500 rpm (50%); - add oil, mix 1 minutes at 3000 rpm (100%); add hydrated TVP, mix 30 seconds at 1500 rpm (50%). The paste was filled in glass jars and pasteurised (85°C core temperature) (1 hours in oven at 95°C).

In this application, texturized vegetable proteins were used for the meat-like texture that a Teewurst needs. No difference was observed with the different TVPs during the process. The TVP Fl and TVP F2 illustrating the invention provided the meat-like texture that a Teewurst needs.

Dry matter, pH, texture (TAXT2/cone) and sensory analysis were made. The results are provided in Table 13. The texture was measured using a T / TAXT2, with a Cone Perspex 45C (using a slice of 2 cm of height).

Table 13: Analysis of plant-based Teewurst illustrating the invention and of comparative Teewurst

The pH was not affected by the different TVPs, except for the Teewurst comprising SotexPro which had slightly lower pH. Teewurst comprising TVP Fl and TVP F2 illustrating the invention had slightly higher dry matter. This can be explained by the lower hydration capacity.

Except for the texture of the Teewurst comprising Zumbro TVP (lower hardness), all the trials had quite the same hardness. The Teewurst comprising SotexPro had the better spread-ability.

Taste was not an issue in this application, all the trials were vegetal and no off-note was detected. The TVP Fl and TVP F2 illustrating the invention thus demonstrated satisfactory taste when used for preparing a plant-based Teewurst.

For this application, it is possible to grind the chunks of TVP Fl and TVP F2 illustrating the invention before incorporation in the matrix, in order to make the pate homogeneous and more less spreadable. The texturized vegetable proteins illustrating the invention provided in the form of chunks thus offer a flexible solution to customers for preparing plant-based and vegetarian food products. Conclusion

In chorizo, where higher particles size is preferred, the present texturized vegetable proteins provided for a good texture and better visual aspect with bigger pieces that mimics delicatessen. In burgers, the present texturized vegetable proteins resulted in a firmer texture with excellent properties for forming the patties. In Teewurst, where lower particles size are better for the spreadability of the pate, the present texturized vegetable proteins resulted in good taste and meat-like texture.

Thus, the texturized vegetable proteins comprising pea protein and faba bean protein according to the invention give good results in terms of texture and taste for food applications. Due to the low hydration capacity, the present texturized vegetable proteins have high functionality for instance in vegetarian chorizo that require chunks to mimic fat inclusion, in vegetarian burgers that require good texture to form the patties, or in plant-based Teewurst that require meat-like texture. Furthermore, the present texturized vegetable proteins are high in protein, free of animal-based protein, free of gluten, high in essential amino acids, and suitable for vegetarian and vegan products.