US 12,029,225 B2
Protein-carbohydrate composite food product produced by low moisture extrusion
Nicholas John Gerald Hazell, Sydney (AU); Danyang Ying, Werribee (AU); Mary Ann Augustin, Werribee (AU); and Peerasak Sanguansri, Werribee (AU)
Assigned to V2 FOOD PTY LTD
Appl. No. 17/269,345
Filed by V2 FOOD PTY LTD, Sydney (AU)
PCT Filed Aug. 21, 2019, PCT No. PCT/AU2019/050883
§ 371(c)(1), (2) Date Feb. 18, 2021,
PCT Pub. No. WO2020/037368, PCT Pub. Date Feb. 27, 2020.
Claims priority of application No. 2018903077 (AU), filed on Aug. 21, 2018.
Prior Publication US 2021/0329942 A1, Oct. 28, 2021
Int. Cl. A23J 3/22 (2006.01); A23J 3/16 (2006.01); A23J 3/26 (2006.01); A23L 29/231 (2016.01); A23L 29/256 (2016.01); A23L 29/30 (2016.01); A23P 30/25 (2016.01)
CPC A23J 3/227 (2013.01) [A23J 3/16 (2013.01); A23J 3/26 (2013.01); A23L 29/231 (2016.08); A23L 29/256 (2016.08); A23L 29/35 (2016.08); A23P 30/25 (2016.08)] 24 Claims
OG exemplary drawing
 
1. A process for preparing a protein-carbohydrate composite food ingredient, comprising mixing a protein source and a carbohydrate source in an extruder barrel and subjecting the mixture of the protein source and the carbohydrate source to extrusion to produce a protein-carbohydrate composite comprising protein-carbohydrate conjugates (Maillard reaction products);
wherein the mixture in the extruder barrel qisilhas a total protein content of at least 80% w/w on a dry weight basis;
wherein the extruder barrel has a total moisture content of 40% (w/w) or less than 40% (w/w); and
wherein the carbohydrate source is selected from pectins, carrageenans and gums.