Cooperatie Koninklijke Cosun UA has filed a patent for a method to separate potato proteins and insoluble fibers from salts and phenolic and/or glycoalkaloid compounds in potato fruit juice. The method involves cross-flow membrane filtration and diafiltration processes. The patent also covers a potato fruit juice product containing potato protein and insoluble fibers obtained using this method. GlobalData’s report on Cooperatie Koninklijke Cosun UA gives a 360-degree view of the company including its patenting strategy. Buy the report here.
According to GlobalData’s company profile on Cooperatie Koninklijke Cosun UA, microfibrillated cellulose production was a key innovation area identified from patents. Cooperatie Koninklijke Cosun UA's grant share as of September 2023 was 49%. Grant share is based on the ratio of number of grants to total number of patents.
Method for separating potato proteins and insoluble fibers from salts and compounds in potato fruit juice
A recently filed patent (Publication Number: US20230232860A1) describes a method for separating potato proteins and insoluble fibers from salts and phenolic and/or glycoalkaloid compounds in potato fruit juice or a derivative thereof. The method involves several steps, including subjecting the potato fruit juice to cross-flow membrane filtration processes and adding aqueous diafiltration liquid containing salts. The goal is to achieve the separation of potato proteins from unwanted compounds while maintaining the desired protein concentration and solubility.
The patent claims also include steps for adjusting the pH and conductivity of the potato fruit juice prior to filtration, as well as eliminating enzymatic activity by exposing the retentate to specific pH values, temperatures, and time intervals. The method also allows for further membrane filtration processes to concentrate the protein and insoluble fibers and remove additional salts.
The patent claims highlight the target specifications for the potato fruit juice product obtained through this method. The product should have a high true protein content, ranging from at least 60% to 90%, and a specific range of insoluble fiber content on a dry weight basis. The amount of phenolic and total glycoalkaloid compounds in the product should be below certain thresholds, measured in milligrams per kilogram of potato protein on a dry weight basis.
Overall, this patent describes a method for efficiently separating potato proteins and insoluble fibers from unwanted compounds in potato fruit juice or its derivative. The resulting potato fruit juice product has high protein content, controlled levels of phenolic and glycoalkaloid compounds, and a specific range of insoluble fiber content. This method could have potential applications in the food and beverage industry, particularly in the development of potato-based products with improved nutritional profiles.