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WO2025178848A1 - Compositions de protéines sucrées - Google Patents

Compositions de protéines sucrées

Info

Publication number
WO2025178848A1
WO2025178848A1 PCT/US2025/016229 US2025016229W WO2025178848A1 WO 2025178848 A1 WO2025178848 A1 WO 2025178848A1 US 2025016229 W US2025016229 W US 2025016229W WO 2025178848 A1 WO2025178848 A1 WO 2025178848A1
Authority
WO
WIPO (PCT)
Prior art keywords
permeate
retentate
liquid stream
soluble proteins
filtering
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
PCT/US2025/016229
Other languages
English (en)
Inventor
Emily WEINAND
Karl James Greden
Ian Mackay
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Sunflower Holdco Inc
Original Assignee
Sunflower Holdco Inc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Sunflower Holdco Inc filed Critical Sunflower Holdco Inc
Publication of WO2025178848A1 publication Critical patent/WO2025178848A1/fr
Pending legal-status Critical Current
Anticipated expiration legal-status Critical

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
    • A23J1/006—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from vegetable materials
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/14—Vegetable proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • A23L2/52—Adding ingredients
    • A23L2/60—Sweeteners
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • A23L2/52—Adding ingredients
    • A23L2/66—Proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • A23L2/52—Adding ingredients
    • A23L2/68—Acidifying substances
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30—Artificial sweetening agents
    • A23L27/31—Artificial sweetening agents containing amino acids, nucleotides, peptides or derivatives

Definitions

  • the present disclosure pertains to sweet protein compositions.
  • compositions comprising: one or more soluble proteins; chlorogenic acid; and wherein a ratio (w/w) of the one or more soluble proteins to chlorogenic acid is 500: 1 or greater.
  • the one or more soluble proteins include sunflower albumins.
  • the one or more soluble proteins are extracted from sunflower seeds.
  • the composition has a sweetness that is at least as sweet as sucrose.
  • the composition has a sweetness that is at least 1.7 times as sweet as sucrose.
  • a sweet protein composition derived from sunflower seeds comprises: a mixture of one or more soluble proteins and/or albumins extracted from sunflower seeds; chlorogenic acid; and wherein a ratio (w/w) of the mixture of one or more soluble proteins and/or albumins to chlorogenic acid is 500: 1 or greater.
  • the composition has a sweetness that is at least as sweet as sucrose.
  • the composition has a sweetness that is at least 1.7 times as sweet as sucrose.
  • a method for manufacturing a sweet protein composition comprises: extracting an oil seed meal to form a slurry; separating the slurry into a solid stream and a liquid stream; filtering the liquid stream to form a first retentate and a first permeate; filtering the first permeate to form a second retentate and a second permeate; passing the second retentate through an ion exchange column to form an output material; drying the output material to form a sweet protein composition, wherein the sweet protein composition includes a mixture of one or more soluble proteins and/or albumins and chlorogenic acid; and wherein a ratio (w/w) of the mixture of one or more soluble proteins and/or albumins to chlorogenic acid is 500: 1 or greater.
  • extracting an oil seed meal to form a slurry includes extracting a sunflower seed meal.
  • extracting an oil seed meal to form a slurry includes extracting the oil seed meal at a pH of 5.1 to 5.2.
  • separating the slurry into a solid stream and a liquid stream includes one or more decanting steps.
  • separating the slurry into a solid stream and a liquid stream includes a plurality of decanting steps.
  • fdtering the liquid stream to form a first retentate and a first permeate includes passing the liquid stream through a microfiltration membrane.
  • filtering the liquid stream to form a first retentate and a first permeate includes passing the liquid stream through a 0.8-micron microfiltration membrane.
  • fdtering the first permeate to form a second retentate and a second permeate includes passing the first permeate through a microfiltration membrane.
  • filtering the first permeate to form a second retentate and a second permeate includes passing the first permeate through a 0.1 micron microfiltration membrane.
  • the ion exchange column includes a column configured to remove polyphenols from a sample.
  • a composition comprises: one or more soluble proteins; chlorogenic acid; and wherein a ratio (w/w) of the one or more soluble proteins to chlorogenic acid is 150: 1 or greater.
  • the one or more soluble proteins include sunflower albumins.
  • the one or more soluble proteins are extracted from sunflower seeds.
  • the composition has a sweetness that is at least as sweet as sucrose.
  • the composition has a sweetness that is at least 1.7 times as sweet as sucrose.
  • a composition comprises: one or more soluble proteins; chlorogenic acid; and wherein a ratio (w/w) of the one or more soluble proteins to chlorogenic acid is 200: 1 or greater.
  • the one or more soluble proteins include sunflower albumins.
  • the one or more soluble proteins are extracted from sunflower seeds.
  • the composition has a sweetness that is at least as sweet as sucrose.
  • the composition has a sweetness that is at least 1.7 times as sweet as sucrose.
  • a composition comprises: one or more soluble proteins; chlorogenic acid; and wherein a ratio (w/w) of the one or more soluble proteins to chlorogenic acid is 300: 1 or greater.
  • the one or more soluble proteins include sunflower albumins.
  • the one or more soluble proteins are extracted from sunflower seeds.
  • the composition has a sweetness that is at least as sweet as sucrose.
  • a composition comprises: one or more soluble proteins; chlorogenic acid; and wherein a ratio (w/w) of the one or more soluble proteins to chlorogenic acid is 400: 1 or greater.
  • the one or more soluble proteins include sunflower albumins.
  • the one or more soluble proteins are extracted from sunflower seeds.
  • the composition has a sweetness that is at least as sweet as sucrose.
  • the composition has a sweetness that is at least as sweet as sucrose.
  • the composition has a sweetness that is at least 1.7 times as sweet as sucrose.
  • a sweet protein composition derived from sunflower seeds comprises: a mixture of one or more soluble proteins and/or albumins extracted from sunflower seeds; chlorogenic acid; and wherein a ratio (w/w) of the mixture of one or more soluble proteins and/or albumins to chlorogenic acid is 200: 1 or greater.
  • the composition has a sweetness that is at least as sweet as sucrose.
  • the composition has a sweetness that is at least 1.7 times as sweet as sucrose.
  • a sweet protein composition derived from sunflower seeds comprises: a mixture of one or more soluble proteins and/or albumins extracted from sunflower seeds; chlorogenic acid; and wherein a ratio (w/w) of the mixture of one or more soluble proteins and/or albumins to chlorogenic acid is 300: 1 or greater.
  • a sweet protein composition derived from sunflower seeds comprises: a mixture of one or more soluble proteins and/or albumins extracted from sunflower seeds; chlorogenic acid; and wherein a ratio (w/w) of the mixture of one or more soluble proteins and/or albumins to chlorogenic acid is 400: 1 or greater.
  • the composition has a sweetness that is at least as sweet as sucrose.
  • a method for manufacturing a sweet protein composition comprises: extracting an oil seed meal to form a slurry; separating the slurry into a solid stream and a liquid stream; filtering the liquid stream to form a first retentate and a first permeate; filtering the first permeate to form a second retentate and a second permeate; passing the second retentate through an ion exchange column to form an output material; drying the output material to form a sweet protein composition, wherein the sweet protein composition includes a mixture of one or more soluble proteins and/or albumins and chlorogenic acid; and wherein a ratio (w/w) of the mixture of one or more soluble proteins and/or albumins to chlorogenic acid is 150: 1 or greater.
  • extracting an oil seed meal to form a slurry includes extracting a sunflower seed meal.
  • extracting an oil seed meal to form a slurry includes extracting the oil seed meal at a pH of 5.1 to 5.2.
  • separating the slurry into a solid stream and a liquid stream includes one or more decanting steps.
  • separating the slurry into a solid stream and a liquid stream includes a plurality of decanting steps.
  • filtering the liquid stream to form a first retentate and a first permeate includes passing the liquid stream through a microfiltration membrane.
  • filtering the liquid stream to form a first retentate and a first permeate includes passing the liquid stream through a 0.8-micron microfiltration membrane.
  • filtering the first permeate to form a second retentate and a second permeate includes passing the first permeate through a 0.1 micron microfiltration membrane.
  • the ion exchange column includes a column configured to remove polyphenols from a sample.
  • a method for manufacturing a sweet protein composition comprises: extracting an oil seed meal to form a slurry; separating the slurry into a solid stream and a liquid stream; filtering the liquid stream to form a first retentate and a first permeate; filtering the first permeate to form a second retentate and a second permeate; passing the second retentate through an ion exchange column to form an output material; drying the output material to form a sweet protein composition, wherein the sweet protein composition includes a mixture of one or more soluble proteins and/or albumins and chlorogenic acid; and wherein a ratio (w/w) of the mixture of one or more soluble proteins and/or albumins to chlorogenic acid is 200: 1 or greater.
  • extracting an oil seed meal to form a slurry includes extracting a sunflower seed meal.
  • extracting an oil seed meal to form a slurry includes extracting the oil seed meal at a pH of 5.1 to 5.2.
  • separating the slurry into a solid stream and a liquid stream includes one or more decanting steps.
  • separating the slurry into a solid stream and a liquid stream includes a plurality of decanting steps.
  • filtering the liquid stream to form a first retentate and a first permeate includes passing the liquid stream through a microfiltration membrane.
  • filtering the liquid stream to form a first retentate and a first permeate includes passing the liquid stream through a 0.8-micron microfiltration membrane.
  • fdtering the first permeate to form a second retentate and a second permeate includes passing the first permeate through a microfiltration membrane.
  • filtering the first permeate to form a second retentate and a second permeate includes passing the first permeate through a 0.1 micron microfiltration membrane.
  • the ion exchange column includes a column configured to remove polyphenols from a sample.
  • a method for manufacturing a sweet protein composition comprises: extracting an oil seed meal to form a slurry; separating the slurry into a solid stream and a liquid stream; filtering the liquid stream to form a first retentate and a first permeate; filtering the first permeate to form a second retentate and a second permeate; passing the second retentate through an ion exchange column to form an output material; drying the output material to form a sweet protein composition, wherein the sweet protein composition includes a mixture of one or more soluble proteins and/or albumins and chlorogenic acid; and wherein a ratio (w/w) of the mixture of one or more soluble proteins and/or albumins to chlorogenic acid is 300: 1 or greater.
  • extracting an oil seed meal to form a slurry includes extracting a sunflower seed meal.
  • extracting an oil seed meal to form a slurry includes extracting the oil seed meal at a pH of 5.1 to 5.2.
  • separating the slurry into a solid stream and a liquid stream includes one or more decanting steps.
  • separating the slurry into a solid stream and a liquid stream includes a plurality of decanting steps.
  • filtering the liquid stream to form a first retentate and a first permeate includes passing the liquid stream through a microfiltration membrane.
  • filtering the liquid stream to form a first retentate and a first permeate includes passing the liquid stream through a 0.8-micron microfiltration membrane.
  • filtering the first permeate to form a second retentate and a second permeate includes passing the first permeate through a microfiltration membrane.
  • filtering the first permeate to form a second retentate and a second permeate includes passing the first permeate through a 0.1 micron microfiltration membrane.
  • the ion exchange column includes a column configured to remove polyphenols from a sample.
  • a method for manufacturing a sweet protein composition comprises: extracting an oil seed meal to form a slurry; separating the slurry into a solid stream and a liquid stream; filtering the liquid stream to form a first retentate and a first permeate; filtering the first permeate to form a second retentate and a second permeate; passing the second retentate through an ion exchange column to form an output material; drying the output material to form a sweet protein composition, wherein the sweet protein composition includes a mixture of one or more soluble proteins and/or albumins and chlorogenic acid; and wherein a ratio (w/w) of the mixture of one or more soluble proteins and/or albumins to chlorogenic acid is 400: 1 or greater.
  • extracting an oil seed meal to form a slurry includes extracting a sunflower seed meal.
  • extracting an oil seed meal to form a slurry includes extracting the oil seed meal at a pH of 5.1 to 5.2.
  • separating the slurry into a solid stream and a liquid stream includes one or more decanting steps.
  • separating the slurry into a solid stream and a liquid stream includes a plurality of decanting steps.
  • filtering the liquid stream to form a first retentate and a first permeate includes passing the liquid stream through a microfiltration membrane.
  • filtering the liquid stream to form a first retentate and a first permeate includes passing the liquid stream through a 0.8-micron microfiltration membrane.
  • filtering the first permeate to form a second retentate and a second permeate includes passing the first permeate through a microfiltration membrane.
  • filtering the first permeate to form a second retentate and a second permeate includes passing the first permeate through a 0.1 micron microfiltration membrane.
  • the ion exchange column includes a column configured to remove polyphenols from a sample.
  • a method for manufacturing a sweet protein composition comprises: extracting an oil seed meal to form a slurry; separating the slurry into a solid stream and a liquid stream; filtering the liquid stream to form a first retentate and a first permeate; filtering the first permeate to form a second retentate and a second permeate; filtering the second permeate with a nanofiltration membrane to form a third retentate; passing the third retentate through an ion exchange column to form an output material; drying the output material to form a sweet protein composition, wherein the sweet protein composition includes a mixture of one or more soluble proteins and/or albumins and chlorogenic acid; and wherein a ratio (w/w) of the mixture of one or more soluble proteins and/or albumins to chlorogenic acid is 150: 1 or greater.
  • extracting an oil seed meal to form a slurry includes extracting a sunflower seed meal.
  • extracting an oil seed meal to form a slurry includes extracting the oil seed meal at a pH of 5.1 to 5.2.
  • separating the slurry into a solid stream and a liquid stream includes one or more decanting steps.
  • separating the slurry into a solid stream and a liquid stream includes a plurality of decanting steps.
  • filtering the liquid stream to form a first retentate and a first permeate includes passing the liquid stream through a microfiltration membrane.
  • filtering the liquid stream to form a first retentate and a first permeate includes passing the liquid stream through a 0.8-micron microfiltration membrane.
  • fdtering the first permeate to form a second retentate and a second permeate includes passing the first permeate through a microfiltration membrane.
  • filtering the first permeate to form a second retentate and a second permeate includes passing the first permeate through a 0.1 micron microfiltration membrane.
  • the ion exchange column includes a column configured to remove polyphenols from a sample.
  • a method for manufacturing a sweet protein composition comprises: extracting an oil seed meal to form a slurry; separating the slurry into a solid stream and a liquid stream; filtering the liquid stream to form a first retentate and a first permeate; filtering the first permeate to form a second retentate and a second permeate; filtering the second permeate with a nanofiltration membrane to form a third retentate; passing the third retentate through an ion exchange column to form an output material; drying the output material to form a sweet protein composition, wherein the sweet protein composition includes a mixture of one or more soluble proteins and/or albumins and chlorogenic acid; and wherein a ratio (w/w) of the mixture of one or more soluble proteins and/or albumins to chlorogenic acid is 200: 1 or greater.
  • extracting an oil seed meal to form a slurry includes extracting a sunflower seed meal.
  • extracting an oil seed meal to form a slurry includes extracting the oil seed meal at a pH of 5.1 to 5.2.
  • separating the slurry into a solid stream and a liquid stream includes one or more decanting steps.
  • separating the slurry into a solid stream and a liquid stream includes a plurality of decanting steps.
  • filtering the liquid stream to form a first retentate and a first permeate includes passing the liquid stream through a microfiltration membrane.
  • filtering the liquid stream to form a first retentate and a first permeate includes passing the liquid stream through a 0.8-micron microfiltration membrane.
  • filtering the first permeate to form a second retentate and a second permeate includes passing the first permeate through a microfiltration membrane.
  • filtering the first permeate to form a second retentate and a second permeate includes passing the first permeate through a 0.1 micron microfiltration membrane.
  • the ion exchange column includes a column configured to remove polyphenols from a sample.
  • a method for manufacturing a sweet protein composition comprises: extracting an oil seed meal to form a slurry; separating the slurry into a solid stream and a liquid stream; filtering the liquid stream to form a first retentate and a first permeate; filtering the first permeate to form a second retentate and a second permeate; filtering the second permeate with a nanofiltration membrane to form a third retentate; passing the third retentate through an ion exchange column to form an output material; drying the output material to form a sweet protein composition, wherein the sweet protein composition includes a mixture of one or more soluble proteins and/or albumins and chlorogenic acid; and wherein a ratio (w/w) of the mixture of one or more soluble proteins and/or albumins to chlorogenic acid is 300: 1 or greater.
  • extracting an oil seed meal to form a slurry includes extracting a sunflower seed meal.
  • extracting an oil seed meal to form a slurry includes extracting the oil seed meal at a pH of 5.1 to 5.2.
  • separating the slurry into a solid stream and a liquid stream includes one or more decanting steps.
  • separating the slurry into a solid stream and a liquid stream includes a plurality of decanting steps.
  • filtering the liquid stream to form a first retentate and a first permeate includes passing the liquid stream through a microfiltration membrane.
  • filtering the liquid stream to form a first retentate and a first permeate includes passing the liquid stream through a 0.8-micron microfiltration membrane.
  • filtering the first permeate to form a second retentate and a second permeate includes passing the first permeate through a microfiltration membrane.
  • filtering the first permeate to form a second retentate and a second permeate includes passing the first permeate through a 0.1 micron microfiltration membrane.
  • the ion exchange column includes a column configured to remove polyphenols from a sample.
  • a method for manufacturing a sweet protein composition comprises: extracting an oil seed meal to form a slurry; separating the slurry into a solid stream and a liquid stream; filtering the liquid stream to form a first retentate and a first permeate; filtering the first permeate to form a second retentate and a second permeate; filtering the second permeate with a nanofiltration membrane to form a third retentate; passing the third retentate through an ion exchange column to form an output material; drying the output material to form a sweet protein composition, wherein the sweet protein composition includes a mixture of one or more soluble proteins and/or albumins and chlorogenic acid; and wherein a ratio (w/w) of the mixture of one or more soluble proteins and/or albumins to chlorogenic acid is 400: 1 or greater.
  • extracting an oil seed meal to form a slurry includes extracting a sunflower seed meal
  • separating the slurry into a solid stream and a liquid stream includes one or more decanting steps.
  • separating the slurry into a solid stream and a liquid stream includes a plurality of decanting steps.
  • filtering the liquid stream to form a first retentate and a first permeate includes passing the liquid stream through a microfiltration membrane.
  • filtering the liquid stream to form a first retentate and a first permeate includes passing the liquid stream through a 0.8-micron microfiltration membrane.
  • filtering the first permeate to form a second retentate and a second permeate includes passing the first permeate through a microfiltration membrane.
  • filtering the first permeate to form a second retentate and a second permeate includes passing the first permeate through a 0.1 micron microfiltration membrane.
  • the ion exchange column includes a column configured to remove polyphenols from a sample.
  • a method for manufacturing a sweet protein composition comprises: extracting an oil seed meal to form a slurry; separating the slurry into a solid stream and a liquid stream; filtering the liquid stream to form a first retentate and a first permeate; filtering the first permeate to form a second retentate and a second permeate; filtering the second permeate with a nanofiltration membrane to form a third retentate; passing the third retentate through an ion exchange column to form an output material; drying the output material to form a sweet protein composition, wherein the sweet protein composition includes a mixture of one or more soluble proteins and/or albumins and chlorogenic acid; and wherein a ratio (w/w) of the mixture of one or more soluble proteins and/or albumins to chlorogenic acid is 500: 1 or greater.
  • extracting an oil seed meal to form a slurry includes extracting a sunflower seed meal.
  • extracting an oil seed meal to form a slurry includes extracting the oil seed meal at a pH of 5.1 to 5.2.
  • separating the slurry into a solid stream and a liquid stream includes one or more decanting steps.
  • separating the slurry into a solid stream and a liquid stream includes a plurality of decanting steps.
  • filtering the liquid stream to form a first retentate and a first permeate includes passing the liquid stream through a microfiltration membrane.
  • filtering the liquid stream to form a first retentate and a first permeate includes passing the liquid stream through a 0.8-micron microfiltration membrane.
  • filtering the first permeate to form a second retentate and a second permeate includes passing the first permeate through a microfiltration membrane.
  • filtering the first permeate to form a second retentate and a second permeate includes passing the first permeate through a 0.1 micron microfiltration membrane.
  • the ion exchange column includes a column configured to remove polyphenols from a sample.
  • references in the specification to “an embodiment”, “some embodiments”, “other embodiments”, etc. indicate that the embodiment described may include one or more particular features, structures, and/or characteristics. However, such recitations do not necessarily mean that all embodiments include the particular features, structures, and/or characteristics. Additionally, when particular features, structures, and/or characteristics are described in connection with one embodiment, it should be understood that such features, structures, and/or characteristics may also be used connection with other embodiments whether or not explicitly described unless clearly stated to the contrary.
  • sunflower proteins e.g., proteins extracted and/or isolated from sunflower seeds
  • CGA chlorogenic acid
  • PA phytic acid
  • sunflower proteins can be classified generally into at least two groups: (a) group/class 001, corresponding generally to soluble proteins, low molecular weight proteins, albumins (e.g., soluble albumins), combinations thereof, and/or the like and (b) group/class 002 corresponding generally to insoluble proteins, high molecular weight proteins, helianthinins, globulins, albumins (e.g., residual albumins and/or insoluble albumins), combinations thereof, and/or the like.
  • group/class 001 corresponding generally to soluble proteins, low molecular weight proteins, albumins (e.g., soluble albumins), combinations thereof, and/or the like
  • group/class 002 corresponding generally to insoluble proteins, high molecular weight proteins, helianthinins, globulins, albumins (e.g., residual albumin
  • the sunflower proteins of group 001 may be labeled in the disclosure as soluble proteins (e.g., one or more soluble proteins and/or a mixture of one or more soluble proteins) or albumins (e.g., soluble albumins) and the sunflower proteins of group 002 may be labeled in this disclosure as insoluble proteins (e.g., one or more insoluble proteins and/or a mixture of one or more insoluble proteins) or helianthinins.
  • compositions that include a desirably sweet protein, for example a desirably sweet sunflower protein.
  • the compositions include materials that are extracted and/or isolated from sunflower seeds.
  • the compositions have a closely regulated ratio of protein (e.g., group 001 soluble proteins) to CGA. It has been discovered that relatively high ratios of protein (e.g., group 001 soluble proteins) to CGA provides the composition with desirable sweetness characteristics.
  • Processes have been developed for extracting the desired protein (e.g., e.g., group 001 soluble proteins) from sunflower seeds in a manner that maximizes the yield of sunflower protein for use in the compositions disclosed herein. These processes also help to keep the levels of CGA in the composition (e.g., the ratio of group 001 soluble proteins to CGA) at a desired level so that the desired sweetness characteristics can be achieved in a consistent manner while having a minimal effect on yield.
  • Example plants that produce oil seeds may include almond, argan, borage, canola, castor, cherry, coconut, com, cotton, flax, grape, hemp, jojoba, macadamia, mango, mustard, neem, oil palm, rapeseed, safflower, sesame, shea, sunflower, tonka bean, moringa, rice (and/or rice bran), and tung.
  • At least some of the following description refers to processes for extracting and/or isolating one or more materials from sunflower seeds. This, however, is not intended to be limiting. Other processes are contemplated that may use different oils seeds and/or combinations of oil seeds.
  • An example method for producing a sweet protein composition may include processing oil seeds, for example sunflower seeds.
  • sunflower seeds can be harvested and transported to a suitable processing facility.
  • the seeds can be dehulled and cold pressed in a conventional manner, which may remove at least some of the oil from the sunflower seeds.
  • cold pressing e.g., cold pressing at a temperature less than or equal to 140°F
  • the resulting meal can be further processed.
  • the meal from the cold press can be subjected to one or more extractions.
  • the meal may be mixed with an aqueous solution, for example a saline solution.
  • the amount of liquid added to the meal may include adding liquid at a ratio of about 5: 1-20: 1 liquid (and/or the water component of the saline solution) to the dry weight of the meal.
  • the saline solution may include a NaCl solution (e.g., 0.5M NaCl). Other salts and/or concentrations are contemplated.
  • the saline solution may include an additive.
  • the saline solution may include ascorbic acid (e.g., about 0.1 wt-% ascorbic acid).
  • the use of an aqueous solution for the extraction(s) may be desirable because, for example, the use of organic solvents during extraction can adversely impact the proteins and/or other materials that may be extracted from the meal.
  • Adding the aqueous solution to the meal may form a mixture.
  • the pH of the mixture may be adjusted to about pH of 5-5.5 or about 5.1-5.2 using a suitable acid (e.g., HC1).
  • the pH adjusted mixture can be heated to a target temperature (e.g., about 120- 160°F, or about 135-145°F, or about 138°F) and mixed for a suitable time (e.g., about 1-4 hours, or about 1-3 hours, or about 2 hours). Heating and mixing the pH adjusted mixture may form a slurry.
  • the slurry may be separated using a suitable separating apparatus such as a decanting centrifuge. Separating the slurry may include multiple rounds of decanting (e.g., 1, 2, 3, 4, 5, 6 or more decanting steps). For example, the slurry may undergo a first decanting step (e.g., using a decanting centrifuge) in order to be separated into a solid stream and a liquid stream. A liquid or solution may be added back to the solid stream and the solid stream may be decanted again (e.g., a second decanting step).
  • a suitable separating apparatus such as a decanting centrifuge. Separating the slurry may include multiple rounds of decanting (e.g., 1, 2, 3, 4, 5, 6 or more decanting steps).
  • the slurry may undergo a first decanting step (e.g., using a decanting centrifuge) in order to be separated into a solid stream and a liquid stream.
  • a liquid or solution may be added back to the solid
  • the solid stream may be mixed with a solution (e.g., a 0.25M NaCl saline solution) at a suitable ratio of liquid to the dry weight and be decanted (e.g., using a decanting centrifuge).
  • a solution e.g., a 0.25M NaCl saline solution
  • the ratio of liquid to dry weight of the solids may be about 5 : 1-20: 1 or about 10: 1.
  • the solid stream from the second decanting step may be decanted again (e.g., a third decanting step).
  • the third decanting step may include mixing the solid stream from the second decanting step with a saline solution similar to the first and second decanting steps, with water, or the like and decanting (e.g., using a decanting centrifuge).
  • the solid stream from the third decanting step may be dried to form a sunflower meal.
  • the liquid stream from the third decanting step may be sent to a reverse
  • the liquid streams from the first and second decanting steps may be combined.
  • CaCb may be added to the combined liquid streams.
  • the amount of CaCk added may be about 1-5 wt-% or about 2.5 wt-% of the incoming meal (e.g., the meal coming off of the cold press).
  • the pH may also be raised, for example using NaOH.
  • the pH may be raised to about 5-6 or about 5.6-5.8.
  • the addition of CaCh and the increase in the pH may precipitate phytic acid present in the liquid streams.
  • the phytic acid can be removed/recovered by sending the liquid to a decanter (e.g., a decanting centrifuge).
  • the phytic acid decanting step may produce a solid stream (e.g., the phytic acid) and a liquid stream.
  • the liquid stream from the phytic acid decanting step may undergo one or more filtrations. This may include a microfiltration process.
  • the liquid stream from the phytic acid decanting step may be filtered using a microfiltration membrane (e.g., a 0.8-micron microfiltration membrane). This may include concentrating the liquid stream to a factor of about 10-30 or to a factor of about 20.
  • the concentration factor as used herein, may be understood as referring to how much the volume on the retentate side (e.g., what is retained on the filter, rather than passing through) has been concentrated by due to liquid passing through the filter.
  • Diafiltration water may be added to the concentrated stream at up to about 0.15 times the volume of the initial volume of the concentrated stream.
  • the retentate captured on the microfiltration membrane may include materials such as sunflower meal and any remaining oil, which may be discarded as waste.
  • the permeate may include a number of other/ additional target materials such as proteins, CGA, and salts.
  • the permeate from the microfiltration may be further processed. For example, the pH may be lowered in the permeate using an acid such as HC1. For example, the pH may be lowered to about 4.0-4.1.
  • the temperature of the permeate may also be adjusted (e.g., cooled) to a temperature less than or equal to about 60°F. The adjustments to pH and temperature may precipitate the insoluble proteins/helianthinins.
  • the pH-adjusted and cooled permeate may be filtered, for example using another microfiltration membrane (e.g., a second microfiltration step using, for example, a 0.1- micron microfiltration membrane) which may be the same or different from the microfiltration membrane used in prior microfiltration.
  • a second microfiltration step using, for example, a 0.1- micron microfiltration membrane
  • the retentate may be concentrated to a factor of about 8-15 or to a factor of about 11 of the starting volume.
  • Diafiltration water may be added to the concentrated retentate at up to about 0.7 times the volume of material sent to the microfiltration membrane. This may help to de-salt the insoluble proteins/helianthinins in the retentate.
  • the pH may be raised in the retentate to a pH of about 5.6-6.0 with a base (e.g., NaOH) and then be sent to an evaporator to concentrate the solids (e.g., up to about 20%).
  • the concentrated solids can be sent to a flash dryer to create a dry, insoluble sunflower protein powder that is about 90 wt-% protein (Nx5.6).
  • the permeate (e.g., the permeate from the second microfiltration step, which may include soluble proteins/albumins, CGA, and salts) may be sent to a nanofiltration membrane (e.g., an 800 Da nanofiltration membrane).
  • a nanofiltration membrane e.g., an 800 Da nanofiltration membrane.
  • the retentate may be concentrated to a factor of about 50-100 or to a factor of about 75 of the starting volume and diafiltration water may be added at about 0.3-0.4, or about 0.36 times the volume of the material sent to the membrane. This may de-salt the soluble proteins/albumins.
  • the retentate may include the soluble proteins/albumins along with some CGA whereas the permeate contained the remaining (e.g., majority) of the CGA and salts.
  • the ratio (w/w) of protein to CGA in the retentate may be about 20: 1 to about 40: 1.
  • the permeate (e.g., the permeate from the second microfiltration step) can be sent to an adsorption column, which may allow the proteins, salt, and some of the CGA to pass through while adsorbing a majority of the CGA.
  • This may allow the CGA to be eluted, sent to an evaporator before going to a spray dray to produce a dry, CGA powder.
  • This may be desirable for a number of reasons. For example, this may allow a substantial portion of the CGA to be removed (e.g., about 75%), which may help with product properties such as color.
  • removing CGA at an earlier stage may allow for the nanofiltration (discussed below) to be more efficient.
  • the permeate from the nanofiltration step may be sent to an adsorption column, which may allow the saltwater to pass through while adsorbing the CGA.
  • the CGA can be eluted and sent to an evaporator to concentrate to 10% solids before going to a spray dryer where a dry, CGA powder as produced that was 60 wt% CGA.
  • CGA can be hydrolyzed into quinic acid and caffeic acid using an appropriate enzyme such as an esterase (e.g., a general esterase), lipase, or a specific CGA esterase.
  • an esterase e.g., a general esterase
  • lipase e.g., lipase
  • a specific CGA esterase e.g., a specific CGA esterase
  • the retentate (e.g., from the nanofiltration step) may be adjusted to raise the pH to about 5.6-6.0 with a base (e.g., NaOH) and be sent to an ion exchange column to remove additional CGA.
  • a target protein to CGA ratio (w/w) that is greater than or equal to about 40: 1, or greater than or equal to about 50: 1, or greater than or equal to about 60: 1, or greater than or equal to about 70: 1, or greater than or equal to about 80: 1, or greater than or equal to about 90: 1, or greater than or equal to about 100:1, or greater than or equal to about 150: 1, or greater than or equal to about 200: 1, or greater than or equal to about 250: 1, or greater than or equal to about 300: 1, or greater than or equal to about 350:1, or greater than or equal to about 400: 1 , or greater than or equal to about 450: 1 , or greater than or equal to about 500: 1 .
  • w/w target protein to CGA ratio
  • the output of the ion exchange column can be blended with some of the input. In other words, some of the input can be diverted around the ion exchange column and blended with the output to achieve a desired protein to CGA ratio. It has been determined that doing so helps to balance the level of CGA in the output.
  • the desired target composition has a protein to CGA ratio (w/w) of 500: 1
  • a suitable amount of the input material can be diverted around and blended with the output from the column. Knowing the ratio of protein to CGA prior to going to the column (e.g., in the range of about 20: 1 to about 40: 1), the expected ratio of protein to CGA coming off of the column (e g., in the range of about 500:1 to about 1000: 1), and the target ratio (e.g., 500: 1), the amount of input material to be blended with the output material can be calculated in order to achieve the desired result.
  • the ratio of protein to CGA prior to going to the column e.g., in the range of about 20: 1 to about 40: 1
  • the expected ratio of protein to CGA coming off of the column e.g., in the range of about 500:1 to about 1000: 1
  • the target ratio e.g., 500: 1
  • the final output of the ion exchange column may be sent to an evaporator to concentrate the solids up to about 40 wt-% before going to a spray dyer to create a dry, soluble protein powder that is about 90 wt-% protein (Nx5.6).
  • the soluble protein powder formed by the above process may have desirable characteristics including a desired level of sweetness.
  • samples were tested by forming 2% solutions of manufactured compositions including soluble proteins/albumins.
  • Compositions having ratios of protein to CGA on the order of about 52:1 and 129: 1 had a sweetness on the order of about equal to that of a similar sucrose solution.
  • Compositions having ratios of protein to CGA on the order of about 159: 1 and 181 : 1 had a sweetness on the order of about 1.7 times that of a similar sucrose solution.
  • Increasing the ratio of protein to CGA to about 500: 1 or more had a sweetness greater than 1.7 times that of a similar sucrose solution.
  • some processes may be utilized that can remove a significant amount of CGA, to nearly all CGA, from sunflower extracts, which may allow for a sweet protein composition to be produced.
  • activated carbon can remove nearly all CGA from sunflower extracts.
  • Activated carbon also removes a substantial amount of protein, thereby negatively impacting yield. Therefore, a need was identified for processes that would produce sunflower proteins with desirable characteristics (e.g., sweetness) without compromising on protein yield.
  • Example 1 Process for Preparing Sweet Protein Compositions
  • Sunflower seeds were brought into the facility, dehulled and cold pressed ( ⁇ 140F) to remove -85% of the oil from the seed.
  • the meal from the press was conveyed to the extraction processed.
  • the meal was mixed with a saline solution at a 10:1 water to dry weight ratio.
  • the saline solution was 0.5M NaCl and 0.1 wt% ascorbic acid.
  • the mixture was heated to 138F and mixed for 2 hours at a pH of 5.1-5.2, using HC1 to lower the pH. After 2 hours, the slurry was separated using a decanting centrifuge.
  • the solids stream was mixed with a 0.25M NaCl saline solution at 10: 1 water to dry weight ratio and decanted again, with the liquid stream from the first and second decanter combined.
  • the solids stream from the second decanter step was again mixed with water at a 10: 1 water to dry weight ratio and decanted, with the liquid stream being sent to an RO system to recover clean water.
  • the solids stream from the third decanting step was dried to form a sunflower meal.
  • the liquid stream from decanter steps 1 and 2 was mixed with CaC12 at 2.5wt% of the incoming meal and the pH was raised to 5.6 to 5.8 using NaOH to raise the pH to precipitate phytic acid. This stream was then sent to a decanter to remove the precipitated phytic acid.
  • the liquid stream from this decanter was sent to a 0.8-micron microfdtration membrane and diafiltration water was added after concentrating the stream to a factor of twenty. Diafiltration water was added at up to 0.15 times the volume of the initial volume of the stream sent to the membrane.
  • the retentate was composed of large particles (primarily sunflower meal and the oil that did not get separated in the disk stack centrifuge) while the clarified permeate contained the proteins, the CGA, and salts.
  • HC1 was added to the permeate to bring the pH to 4.0-4.1, and the temperature of the mixture brought to ⁇ 60F. This precipitates the insoluble proteins.
  • This mixture was subsequently sent to a 0.1 micron microfiltration membrane and the filtration was performed at ⁇ 60F and a pH of 4.0- 4.1.
  • the retentate was concentrated to a factor of 11 of the starting volume and diafiltration water was added at up to 0.7 times the volume of the material sent to the microfiltration membrane to desalt the insoluble proteins in the retentate.
  • the retentate contained the insoluble proteins and the permeate contained the soluble proteins, the CGA, and salts.
  • the retentate was raised to a pH of 5.6-6.0 with NaOH and was sent to an evaporator to concentrate the solids up to 20% before going to a flash dryer to create a dry, insoluble sunflower protein powder that is 90 wt% protein (Nx5.6).
  • the permeate was sent to a 800 Da nanofiltration membrane and filtered at ⁇ 90F and a pH of ⁇ 5.0.
  • the retentate was concentrated to a factor of 75 of the starting volume and diafiltration water was added at 0.36 times the volume of the material sent to the membrane to desalt the soluble proteins in the retentate.
  • the retentate contained the soluble proteins and some CGA and the permeate contained the majority of the CGA and the salts.
  • the retentate was raised to a pH of 5.6-6.0 with NaOH and was sent to an ion exchange column to more completely remove the CGA.
  • the output of the ion exchange column was tuned to hit a target protein to CGA ratio of >200: 1. Different (i.e.
  • Example 2 Example Sweet Protein Composition
  • An example sweet protein composition was prepared using the process described in Example 1, except that additional diafdtration at the nanofiltration step was used to remove CGA instead of an ion exchange column.
  • a 2% solution made using the resultant composition had a sweetness approximately equivalent to that of a similar sucrose solution.
  • the ratio (w/w) of soluble protein to CGA in the example solution was about 52: 1.
  • Example 3 Example Sweet Protein Composition
  • An example sweet protein composition was prepared using the process described in Example 1, except that additional diafdtration at the nanofiltration step was used to remove CGA instead of an ion exchange column.
  • a 2% solution made using the resultant composition had a sweetness approximately 1.7 time that of a similar sucrose solution.
  • the ratio (w/w) of soluble protein to CGA in the example solution was about 159: 1. The relatively low ratio is believed to be due to decreased removal of CGA due to insufficient diafiltration.
  • Example 4 Example Sweet Protein Composition
  • An example sweet protein composition was prepared using the process described in Example 1, except that additional diafiltration at the nanofiltration step was used to remove CGA instead of an ion exchange column.
  • a 2% solution made using the resultant composition had a sweetness less than that of a similar sucrose solution.
  • the ratio (w/w) of soluble protein to CGA in the example solution was about 48: 1. The relatively low ratio is believed to be due to decreased removal of CGA due to insufficient diafiltration.
  • Example 5 Example Sweet Protein Composition
  • An example sweet protein composition was prepared using the process described in Example 1, except that additional diafiltration at the nanofiltration step was used to remove CGA instead of an ion exchange column.
  • a 2% solution made using the resultant composition had a sweetness about 1.3-1.5 times that of a similar sucrose solution.
  • the ratio (w/w) of soluble protein to CGA in the example solution was about 129: 1. The relatively low ratio is believed to be due to decreased removal of CGA due to insufficient diafiltration.
  • Example 6 Example Sweet Protein Composition
  • An example sweet protein composition was prepared using the process described in Example 1, except that activated carbon was used to remove CGA instead of an ion exchange column.
  • a 2% solution made using the resultant composition had a sweetness greater than 1.7 times that of a similar sucrose solution.
  • the ratio (w/w) of soluble protein to CGA in the example solution was about 764: 1.
  • Example 7 Example Sweet Protein Composition
  • An example sweet protein composition was prepared using the process described in Example 1, except that additional diafiltration at the nanofiltration step was used to remove CGA instead of an ion exchange column.
  • a 2% solution made using the resultant composition had a sweetness about 1.7 times that of a similar sucrose solution.
  • the ratio (w/w) of soluble protein to CGA in the example solution was about 181: 1. The relatively low ratio is believed to be due to decreased removal of CGA due to insufficient diafiltration.
  • Example 8 Example Sweet Protein Composition
  • An example sweet protein composition was prepared using the process described in Example 1.
  • a 2% solution made using the resultant composition had a sweetness greater than about 1.7 times that of a similar sucrose solution.
  • the ratio (w/w) of soluble protein to CGA in the example solution was about 500: 1.

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Abstract

L'invention concerne des compositions de protéines sucrées et des procédés de fabrication de compositions de protéines sucrées. Une composition de protéine sucrée donnée à titre d'exemple peut comprendre un mélange d'une ou de plusieurs protéines solubles et/ou albumines extraites de graines de tournesol et d'acide chlorogénique. Un rapport (p/p) du mélange d'une ou de plusieurs protéines et/ou albumines solubles à l'acide chlorogénique peut être de 500 : 1 ou plus.
PCT/US2025/016229 2024-02-19 2025-02-17 Compositions de protéines sucrées Pending WO2025178848A1 (fr)

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Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20050100622A1 (en) * 2002-02-27 2005-05-12 Nair Muraleedharan G. Dietary food supplement containing natural cyclooxygenase inhibitors and methods for inhibiting pain and inflammation
US20150216218A1 (en) * 2011-12-19 2015-08-06 The Coca-Cola Company Methods for Purifying Steviol Glycosides and Uses of the Same
WO2022115784A1 (fr) 2020-11-30 2022-06-02 Apparo, Llc Extraits de graines oléagineuses et procédés de traitement de graines oléagineuses

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20050100622A1 (en) * 2002-02-27 2005-05-12 Nair Muraleedharan G. Dietary food supplement containing natural cyclooxygenase inhibitors and methods for inhibiting pain and inflammation
US20150216218A1 (en) * 2011-12-19 2015-08-06 The Coca-Cola Company Methods for Purifying Steviol Glycosides and Uses of the Same
WO2022115784A1 (fr) 2020-11-30 2022-06-02 Apparo, Llc Extraits de graines oléagineuses et procédés de traitement de graines oléagineuses

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