Foodstuffs comprising treated fava bean protein concentrates

Abstract

This specification discloses heat moisture treated fava bean protein concentrates having between about 50% and about 73% protein, about 0.1% to about 8% be weight starch, and between about 0.1% and about 9% fat, and use of said concentrates in foodstuffs, including for example emulsions, confectionary spreads, and ice cream.

1 - 38 . (canceled) 
     
     
         39 . A heat moisture treated fava bean protein concentrate having between 50% and 73% protein, a denaturation enthalpy from 5.5 and 7.0 J/g. 
     
     
         40 . The heat moisture treated fava bean protein concentrate of  claim 39  having a distribution of particles wherein a surface mean diameter of the particles is between about 5 and 20 microns, and a volume mean diameter of the particles is between about 20 and 100 microns. 
     
     
         41 . The heat moisture treated fava bean protein concentrate of  claim 39  having a denaturation enthalpy from 10% to 30% less than an untreated fava bean protein concentrate. 
     
     
         42 . The heat moisture treated fava bean protein concentrate of  claim 39  having a distribution of particles wherein a surface mean diameter of the particles is at least 1.5 times the surface mean diameter of particles of an untreated fava bean protein concentrate. 
     
     
         43 . The heat moisture treated fava bean protein concentrate of  claim 39  having a distribution of particles wherein a volume mean diameter at least 3 times the volume mean diameter of particles of an untreated fava protein concentrate. 
     
     
         44 . The heat moisture treated fava bean protein concentrate of  claim 39  having a peak denaturation temperature of between 85 and 88.5° C. 
     
     
         45 . The heat moisture treated fava bean protein concentrate of  claim 39  wherein the heat moisture treated fava bean protein can be characterized by measuring the interfacial elasticity of a test emulsion wherein the test emulsion mixes 40 μL droplet of soy oil within 50 mL of a buffered solution comprising 0.1% w/v of the heat moisture treated fava bean protein concentrate having pH 3 and wherein the interfacial elasticity of the oil droplet is between 20 and 30 mN/m, as measured by the Interfacial tension and interfacial rheology procedure over a frequency range of between 0.01 and 0.2 Hz. 
     
     
         46 . The heat moisture treated fava bean protein concentrate of  claim 39  wherein the heat moisture treated fava bean protein concentrate can be characterized by the following test: a test emulsion having the recipe of Table 3 and mixed at 30 Hz for 2 minutes and stored at between 20° and 30° C. has a viscosity of between 19,000, and 22,500 cP after one week's storage.