Potato protein powders

Patent metadata

Field	Value
Publication number	US-12376607-B2
Application number	US-201815940705-A
Country	US
Kind code	B2
Filing date	Mar 29, 2018
Priority date	Mar 31, 2017
Publication date	Aug 5, 2025
Grant date	Aug 5, 2025

Abstract

Methods for making wettable, dispersible potato protein powders are provided. The wettable dispersible potato protein powders comprise potato protein, free amino acids, non-protein nitrogen compounds, and minerals from potatoes; and are low in total α-glycoalkaloids. The inventive potato protein powders are suitable for use in formulating foods, feeds and beverages.

First claim

What is claimed is:

1. A native potato protein powder comprising
(a) crude protein extracted from potato fruit juice (PFJ) comprising:
(i) about 65-about 91 wt. % crude protein;
(ii) about 70-about 90 wt. % true protein; and
(iii) about 5-about 30 wt. % free amino acids; and

(b) about 1-about 20 wt. % ash from the PFJ;

wherein the native potato protein powder has an amino-acid score that is equal to, or greater than 1 (AAS≥1).

2. The native potato protein powder of claim 1 , wherein the native potato protein powder comprises a potassium level of about 10,000-about 20,000 ppm, or about 20,000-about 30,000 ppm, or about 30,000-about 40,000 ppm, or about 40,000-about 50,000 ppm, or about 50,000-about 60,000 ppm, or more than 60,000 ppm.

3. The native potato protein powder of claim 1 , wherein the native potato protein powder comprises about 65 wt. %, about 66 wt. %, about 67 wt. %, about 68 wt. %, about 69 wt. %, about 70 wt. %, about 71 wt. %, about 72 wt. %, about 73 wt. %, about 74 wt. %, about 75 wt. %, about 76 wt. %, about 77 wt. %, about 78 wt. %, about 79 wt. %, about 80 wt. %, about 81 wt. %, about 82 wt. %, about 83 wt. %, about 84 wt. %, about 85 wt. %, about 86 wt. %, about 87 wt. %, about 88 wt. %, about 89 wt. %, or about 90 wt. %, to about 91 wt. % crude protein.

4. The native potato protein powder of claim 1 , wherein the native potato protein powder comprises a total α-glycoalkaloid concentration is less than 300 ppm, or less than 200 ppm, or less than 100 ppm, or less than 75 ppm, or less than 50 ppm.

5. An edible, microparticulated potato protein powder comprising:
(a) crude protein extracted from potato fruit juice (PFJ) comprising:
(i) about 65-about 91 wt. % crude protein;
(ii) about 70-about 90 wt. % true protein; and
(iii) about 5-about 30 wt. % free amino acids; and

(b) about 1-about 20 wt. % ash from the PFJ;

wherein the microparticulated potato protein powder has an amino-acid score that is equal to, or greater than 1 (AAS≥1).

6. The microparticulated potato protein powder of claim 5 , wherein the potato protein powder has a reconstituted powder particle size (D [4,3]) that ranges from about 10 μm-about 100 μm.

7. The microparticulated potato protein powder of claim 6 , wherein the reconstituted powder particle size (D [4,3]) ranges from about 10-about 100 μm, or from about 10-about 50 μm, or from about 10-about 40 μm, or from about 10-about 30 μm, or from about 10-about 20 μm.

8. The microparticulated potato protein powder of claim 7 , wherein the reconstituted powder particle size (D [4,3]) is from about 10-about 20 μm.

9. The microparticulated potato protein powder of claim 5 , wherein the potato protein powder has a wettability of nearly 100% in less than 2 minutes when a mass of the potato protein powder sufficient to prepare an aqueous 5% protein dispersion in 200 g is added to the surface of water.

10. The microparticulated potato protein powder of claim 5 , wherein the potato protein powder has a dispersibility of at least 90% when a mass of the potato protein powder sufficient to prepare an aqueous 5% protein dispersion in 200 g is added to water and mixed for 1 minute.

11. A fermented yogurt product comprising the native potato protein powder of claim 1 , wherein there is an absence of syneresis in the fermented yogurt product 24 hours after completion of the fermentation process.

12. A beverage comprising the native potato protein powder of claim 1 , wherein the beverage is a ready to drink beverage or a dry mix beverage.

13. The beverage of claim 12 , wherein the beverage comprises at least one sensory characteristic selected from the group consisting of: appearance, flavor, aroma, and texture.

14. A food comprising the native potato protein powder of claim 1 .

15. The food of claim 14 , wherein the food comprises at least one sensory characteristic selected from the group consisting of: appearance, flavor, aroma, and texture.

16. The food of claim 14 , wherein the food is selected from the group consisting of: an extruded bar, a sports bar, a baked bar, a plant-based meat analog, a ready to eat meal, a dehydrated food, a shelf-stable food, a frozen food, a fermented food, a yogurt, a non-dairy vegan food, and a pet food.

17. A beverage comprising the microparticulated potato protein powder of claim 5 , wherein the beverage is a ready to drink beverage or a dry mix beverage.

18. A food comprising the microparticulated potato protein powder of claim 5 .

19. A potato protein powder comprising:
(a) crude protein extracted from potato fruit juice (PFJ) comprising:
(i) about 70-about 90 wt. % true protein; and
(ii) about 1-about 30 wt. % free amino acids; and

(b) about 1-about 20 wt. % ash from the PFJ;

wherein the potato protein powder has an amino-acid score that is equal to, or greater than 1 (AAS≥1).

Assignees

• Simplot Co J R

Inventors

• Bohlscheid Jeffri Curtis
• Fletcher Katrina Marie
• Huffman Lee Meryl

Classifications

• A23C11/06

  containing non-milk proteins (A23C11/08, A23C11/10 take precedence) · CPC title

• A23L19/15

  Unshaped dry products, e.g. powders, flakes, granules or agglomerates · CPC title

• A23C9/1315

  Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products · CPC title

• A23C11/10

  containing or not lactose but no other milk components as source of fats, carbohydrates or proteins · CPC title

• A23J1/006

  from vegetable materials (A23J1/005, A23J1/12 and A23J1/14 take precedence) · CPC title