Patent ID: 7972647
Filing Date: 2011-07-05
Classification: A23J

Abstract:
1. A method for improving one or more functional properties of a vegetable protein product, said method comprising isolating the vegetable protein product by thermal coagulation to obtain a vegetable protein product having a solubility of below 5 weight %, then adjusting the pH of the vegetable protein product having a solubility of below 5 weight % to a value between 8 and 10.5, wherein the vegetable protein product comprises one or more proteins originating from a root or tuber, wherein the vegetable protein product has a solubility of below 5 weight % after the pH has been adjusted to a value between 8 and 10.5; wherein the vegetable protein product is a cake during adjustment of the pH; wherein the functional property is selected from water-binding properties and/or fat-binding properties, and wherein one or more functional properties of the vegetable protein product is improved.