This disclosure relates to an extrudate which contains, by weight based on the weight of the extrudate on a moisture-free basis, (a) from about 60% to about 90% plant protein; (b) from about 1% to about 10% hydrocolloid, wherein the hydrocolloid is selected from the group consisting of alginate, pectin, agar, methylcellulose, and mixtures thereof; and (c) optionally, no more than about 14% starch. This disclosure also relates to a dry-blend composition which contains, by weight based on the total weight of the dry-blend composition on a moisture-free basis, (a) from about 65% to about 98% plant protein material, (b) from about 1% to about 10% hydrocolloid, wherein the hydrocolloid is selected from the group consisting of alginate, pectin, agar, methylcellulose, and mixtures thereof; and (c) optionally, no more than about 14% starch.
A23J 3/22 - Working-up of proteins for foodstuffs by texturising
A23J 3/26 - Working-up of proteins for foodstuffs by texturising using extrusion or expansion
A23L 29/212 - StarchModified starchStarch derivatives, e.g. esters or ethers
A23L 29/256 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
This disclosure relates to an extrudate which contains, by weight based on the weight of the extrudate on a moisture-free basis, (a) from about 60% to about 90% plant protein; (b) from about 1% to about 10% hydrocolloid, wherein the hydrocolloid is selected from the group consisting of alginate, pectin, agar, methylcellulose, and mixtures thereof; and (c) optionally, no more than about 14% starch. This disclosure also relates to a dry-blend composition which contains, by weight based on the total weight of the dry-blend composition on a moisture-free basis, (a) from about 65% to about 98% plant protein material, (b) from about 1% to about 10% hydrocolloid, wherein the hydrocolloid is selected from the group consisting of alginate, pectin, agar, methylcellulose, and mixtures thereof; and (c) optionally, no more than about 14% starch.
The present invention relates to amorphous food materials containing an amount of protein and processes for its manufacture. More particularly, the present invention relates to amorphous protein extrudates containing high concentrations of protein, processes for manufacturing such protein extrudates, and the use of such protein extrudates as food ingredients.
Compositions comprising oxidized soy polysaccharide compounds are disclosed herein. Oxidized soy polysaccharide compounds are produced by contacting soy polysaccharide under aqueous conditions with at least one N-oxoammonium salt, periodate compound, and/or peroxide compound.
An instant thickening dry food composition. The instant thickening dry food composition includes soy protein and a mineral. The soy protein is present in an amount ranging from 3% to 99% by weight of the instant thickening dry food composition. The instant thickening dry food composition has a total hydrocolloid content of not more than 1% by weight of the instant thickening dry food composition. The instant thickening dry food composition forms an instant thickened food product when added to a liquid.
01 - Chemical and biological materials for industrial, scientific and agricultural use
05 - Pharmaceutical, veterinary and sanitary products
Goods & Services
Proteins for use in the manufacture of food products, food supplements and beverages; protein for industrial use; plant protein used as an additive for food and beverages. Protein dietary supplements; protein based nutritional additives for human consumption.
01 - Chemical and biological materials for industrial, scientific and agricultural use
05 - Pharmaceutical, veterinary and sanitary products
29 - Meat, dairy products, prepared or preserved foods
Goods & Services
(1) Protein dietary supplements for general health and well-being; protein based nutritional additives for human consumption.
(2) Plant protein used as an additive for food and beverages; Proteins for use in the manufacture of food products, food supplements and beverages; plant proteins for the food industry.
9.
NOVEL POLYPEPTIDES HAVING SATIETY HORMONE RELEASING ACTIVITY
A foaming agent comprising an amount of soy whey protein is disclosed herein, the soy whey protein having been isolated from processing streams. The foaming agent is especially suitable for producing a food product.
An emulsifying agent comprising an amount of soy whey protein is disclosed herein, the soy whey protein having been isolated from processing streams. The emulsifying agent is especially suitable for producing a food product.
A23J 1/14 - Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seedsObtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from press-cake or oil-bearing seeds
An emulsifying agent comprising an amount of soy whey protein is disclosed herein, the soy whey protein having been isolated from processing streams. The emulsifying agent is especially suitable for producing a personal care product or industrial product.
A foaming agent comprising an amount of soy whey protein is disclosed herein, the soy whey protein having been isolated from processing streams. The foaming agent is especially suitable for producing an industrial product.
A dessert composition comprising soy whey proteins that have been isolated from processing streams, wherein the dessert composition is used to form a dessert food product. A process for recovering and isolating soy whey proteins and other components from soy processing streams is also disclosed.
A beverage composition comprising soy whey proteins that have been isolated from processing streams, wherein the beverage composition is used to form a beverage product. A process for recovering and isolating soy whey proteins and other components from soy processing streams is also disclosed.
A food composition comprising soy whey proteins that have been isolated from processing streams, wherein the food composition is used to form a baked or extruded food product. A process for recovering and isolating soy whey proteins and other components from soy processing streams is also disclosed.
A liquid food composition comprising soy whey proteins that have been isolated from processing streams, wherein the food composition is used to form liquid food product. A process for recovering and isolating soy whey proteins and other components from soy processing streams is also disclosed.
The present invention provides protein hydrolysate compositions having enhanced cholecystokinin (CCK) and/or giuoagon-like peptide- 1 (GLP-1) releasing activity and food forms incorporating the protein hydrolysate compositions, which can be used to promote satiety.
A23C 11/10 - Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
A23J 3/34 - Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
01 - Chemical and biological materials for industrial, scientific and agricultural use
Goods & Services
(1) Industrial proteins, namely soy polymers, for use in the manufacture of adhesives, inks, coatings and personal care products; industrial proteins, namely soy polymers, used as an ingredient in ink and paint products; industrial proteins, namely soy polymers, used in the manufacture of personal care and cosmetic compositions, shampoo, hair conditioners, hair dyes, hair coloring preparations, hair care preparations, hair gels, depilatory preparations, sunscreen preparations, tanning lotions, moisturizing lotions, moisturizing creams, and analgesic preparations; industrial proteins, namely soy polymers, used as a coating for paper and cardboard.
Compositions and methods relating to high caloric enteral formulations are disclosed herein. The invention provides a dietary composition comprising hydrolyzed soy protein and having a low viscosity and acceptable shelf life. Methods of using the dietary compositions of the invention are also disclosed.
The present invention relates to compositions and methods for producing a meat composition with a quantity of long chain fatty acids. Specifically, the meat composition comprises a quantity of stearidonic acid enriched soybean ingredient that imparts improved nutritional quality with a quantity of long chain fatty acids, but retains the mouthfeel, flavor, odor, and other sensory characteristics associated with typical meat compositions.
The present invention describes novel methods for purifying a BBI product having a total specified BBI protein concentration and other characteristics of BBI (including, for example, chymotrypsin inhibitor activity and endotoxin content).
A novel Kunitz-trypsin Inhibitor (KTI) isoform recovered from a processing stream and that has a total KTI protein concentration of at least about 95 wt.% is disclosed, as well as a process for recovering and isolating the purified KTI isoform from a processing stream.
A61K 36/00 - Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
27.
METHOD FOR RECOVERING KUNITZ-TRYPSIN INHIBITOR PROTEINS FROM A SOY PROCESSING STREAM
A process for recovering and isolating a KTI product having a total KTI protein concentration of at least 95 wt.% from a processing stream is disclosed.
Purified Bowman-Birk protease inhibitor (BBI) proteins recovered from a soy processing stream are disclosed, as well as a process for recovering and isolating purified BBI proteins from a soy processing stream.
The invention relates to a structured protein product comprised of a texturizable protein and a binding agent. The invention also relates to a method for extruding a wheat-free, and more particularly, gluten-free structured protein product with substantially aligned protein fibers. The method also works for wheat-containing blends.
The present invention relates to compositions and methods for producing shortening compositions and nut butters with a quantity of omega-3 fatty acids (n-3 PUFAs). Specifically, the shortening compositions and nut butters comprise a quantity of stearidonic acid (SDA) enriched soybean oil that imparts improved nutritional quality with a quantity of n-3 PUFAs, but retains the mouthfeel, flavor, odor, and other sensory characteristics associated with typical shortening compositions and nut butters.
The present invention relates to amorphous food materials containing an amount of protein and processes for its manufacture. More particularly, the present invention relates to amorphous protein extrudates containing high concentrations of protein, processes for manufacturing such protein extrudates, and the use of such protein extrudates as food ingredients.
The present invention relates to amorphous food materials containing an amount of protein and processes for its manufacture. More particularly, the present invention relates to amorphous protein extrudates containing high concentrations of protein, processes for manufacturing such protein extrudates, and the use of such protein extrudates as food ingredients.
The present invention relates to compositions and methods for producing a soup or sauce composition with an amount of long chain fatty acids. Specifically, the soup or sauce composition comprises an amount of stearidonic acid (SDA) enriched soybean oil that imparts improved nutritional quality with an amount of long chain fatty acids, but retains the mouthfeel, flavor, odor, and other sensory characteristics associated with typical soup or sauce compositions.
The present invention relates to compositions and methods for producing baked food compositions and bar compositions with a quantity of long chain fatty acids. Specifically, the baked food compositions and bar compositions comprise a quantity of stearidonic acid (SDA) enriched soybean oil that imparts improved nutritional quality with an amount of long chain fatty acids, but retains the mouthfeel, flavor, odor, and other sensory characteristics associated with typical baked food compositions and bar compositions.
The present invention relates to beverage compositions and methods for producing beverage compositions with a quantity of omega-3 fatty acids (n-3 PUFAs). Specifically, the beverage compositions comprise a quantity of stearidonic acid (SDA) enriched soybean oil that imparts improved nutritional quality with a quantity of n-3 PUFAs, but retains the mouthfeel, flavor, odor, and other sensory characteristics associated with typical beverage compositions.
01 - Chemical and biological materials for industrial, scientific and agricultural use
05 - Pharmaceutical, veterinary and sanitary products
32 - Beers; non-alcoholic beverages
Goods & Services
Lecithin for industrial use in the manufacture of food products. Food substitutes (for nutritional use); nutritional and dietary supplements; nutritionally fortified beverages. Mineral and aerated waters and other non-alcoholic drinks; Fruit drinks and fruit juices; Syrups and other preparations for making beverages.
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
31 - Agricultural products; live animals
32 - Beers; non-alcoholic beverages
Goods & Services
Meat, fish, poultry and game; meat extracts; preserved, dried and cooked fruits and vegetables; jellies, jams, fruit sauces [compote]; eggs, milk and milk products; edible oils and fats; soy product for use as an ingredient for human consumption. Coffee, tea, cocoa, sugar, rice, tapioca, sago, artificial coffee; flour and preparations made from cereals, bread, pastry and confectionery, ices; honey, treacle; yeast, baking-powder; salt, mustard; vinegar, sauces, fruit sauces, condiments; spices; ice. Agricultural, horticultural and forestry products and grains not included in other classes, none being for animal consumption; living animals; fresh fruits and vegetables; seeds, natural plants and flowers; malt not for animal consumption. Beers; mineral and aerated waters and other nonalcoholic drinks; fruit drinks and fruit juices; syrups and other preparations for making beverages.
38.
PROTEIN HYDROLYSATE COMPOSITIONS HAVING ENHANCED CCK RELEASING ABILITY
The present invention provides protein hydrolysate compositions having enhanced cholecystokinin (CCK) releasing activity that can be used to promote satiety.
The present invention provides protein hydrolysate compositions, processes for making protein hydrolysate compositions, and food products comprising protein hydrolysate compositions. The protein hydrolysate compositions generally comprise a mixture of polypeptides enriched in a 47 kDa fragment, wherein between about 10% and about 66% of the polypeptides are the 47 kDa fragment.
The present invention provides soy based non-dairy compositions and the method for producing the soy based non-dairy compositions. In particular, the soy based non-dairy compositions comprise soy protein hydrolysate compositions in non-dairy coffee creamers.
A23C 11/06 - Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing non-milk proteins
A23C 11/08 - Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing caseinates but no other milk proteins nor milk fats
Compositions and methods relating to high caloric enteral formulations are disclosed herein. The invention provides a dietary composition comprising hydrolyzed soy protein and having a low viscosity and acceptable shelf life. Methods of using the dietary compositions of the invention are also disclosed.
The present invention provides frozen confection compositions and dairy-analog frozen confection compositions and the method for producing the frozen confection compositions. In particular, the frozen confections comprise protein hydrolysate compositions, which are generally comprised of polypeptide fragments having primarily either an arginine residue or a lysine residue at each carboxyl terminus.
A23C 11/10 - Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
A23J 3/34 - Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
Food compositions include carbohydrate, fat, and at least about 15 wt.% protein based on the total weight of the composition and a water activity of less than about 0.85 aw when measured at 25 degree celsius or a shelf-life at 25 degree celsius of at least 12 months. The food compositions are provided in a ready-to-eat form or incorporated into a bar, chew, filling or paste.
The present invention relates to a method for preparing a protein hydrolysate. The invention further relates to a protein hydrolysate produced using the method, and to food products comprising such protein hydrolysate.
The present invention provides protein hydrolysate compositions, processes for making protein hydrolysate compositions, and food products comprising protein hydrolysate compositions. The protein hydrolysate compositions generally comprise a mixture of oligopeptides having an average molecular size of less than about 10,000 Daltons, wherein at least about 60% of the oligopeptides are soluble at a pH of less than about 7.0.
This invention relates to a protein composition and to the use of the protein composition in meat products, vegetable products, and fruit products. This invention also relates to a process for preparing the protein composition. Further, this invention relates to a meat product containing the protein composition and the process for making the same by the combination of the protein composition, a meat source, and water, such that a meat product is obtained having a texture similar to that of intact muscles.
The present invention relates to food materials containing a high concentration of vegetable protein and omega-3 fatty acids and processes for their manufacture. More particularly, the present invention relates to protein extrudates containing high concentrations of soy protein and omega-3 fatty acids, processes for manufacturing such protein extrudates, and the use of such protein extrudates as food ingredients.
The present disclosure relates to organic protein extrudates using organic soy proteins as starting materials and food products containing these organic protein extrudates. As a result of using organic starting materials, the organic protein extrudates have a higher concentration of fat and dietary fiber. Moreover, the present disclosure relates to extrusion processes for producing the organic protein extrudates using organic soy proteins as starting materials.
The present invention relates to food materials containing a high concentration of vegetable protein and whole grains and processes for their manufacture. More particularly, the present invention relates to protein extrudates containing high concentrations of soy protein and whole grains, processes for manufacturing such protein extrudates, and the use of such protein extrudates as food ingredients.
In one aspect, the present invention is directed to isolated soy protein compositions and to the preparation of the isolated soy protein compositions. In another aspect, the present invention is directed to beverage compositions that contain the isolated soy protein compositions and to the preparation of the beverage compositions that contain the isolated soy protein compositions. The beverage is selected from the group consisting of an aqueous acidic liquid or a liquid milk product. The beverage may be prepared and consumed as a cold beverage or a hot beverage or at any temperature of comfort between a cold temperature and a hot temperature. Cold beverages include juices, energy drinks, iced teas, iced coffees, etc. Hot beverages include lattes, mochas, espressos, cappuccinos and teas.
A23J 1/14 - Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seedsObtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from press-cake or oil-bearing seeds
This invention relates to a vegetable protein composition of matter derived from an alcohol washed vegetable protein material, comprising; having a decreased amount of insoluble dietary fiber content and an increased amount of soluble dietary fiber content relative to said original amount of insoluble dietary fiber and soluble dietary fiber in the alcohol washed vegetable protein material. The invention further relates to processes for obtaining the vegetable protein composition having a decreased amount of insoluble dietary fiber content and an increased amount of soluble dietary fiber content.
The present invention discloses a structured protein composition which includes a structured protein product which can be combined with tofu, soy whey, or soymilk and a coagulant to form the structured protein composition. Restructured meat compositions and restructured food compositions which include the structured protein composition are also included.
Among the various aspects of the invention is a vegetable protein composition having an isoflavone content of less than 0.6 mg aglycone per gram vegetable protein, a ribonucleic acid (RNA) content of at least about 5000 mg/kg, a total inositol phosphate content measured as the sum of an inositol-6-phosphate (IP6) content, an inositol-5-phosphate (IP5) content, an inositol-4-phosphate (IP4) content, and an inositol-3-phosphate (IP3) content of less than about 8 &mgr;mol per gram vegetable protein, and less than 0.4 wt.% phytic acid based on the total weight of the vegetable protein composition. Yet another aspect of the present invention is a process for making a vegetable protein composition from a protein-containing material comprising the steps of treating a vegetable protein curd with a phytase enzyme not having protease side activity to form a phytase-treated vegetable protein material; and solubilizing and separating the phytase-treated vegetable protein material to form the vegetable protein composition. The weight ratio of an aqueous extractant to the protein-containing material for the process is from 16:1 to 70:1.
A23J 1/14 - Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seedsObtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from press-cake or oil-bearing seeds
The present invention provides protein hydrolysate compositions, processes for making protein hydrolysate compositions, and food products comprising protein hydrolysate compositions. The protein hydrolysate compositions generally comprise polypeptide fragments having primarily either an arginine residue or a lysine residue at each carboxyl terminus.
The present invention provides a process for producing a colored structured protein product with protein fibers that are substantially aligned and the resultant product. Specifically, the plant protein is combined with a colorant and extruded, forming a colored structured protein product with protein fibers that are substantially aligned and the resultant product.
The invention provides animal meat compositions and simulated animal meat compositions. In particular, the meat compositions comprise colored structured protein products along with other ingredients.
The present invention provides processed meat compositions comprising structured protein products having substantially aligned protein fibers and reprocessed meat products. The processed meat products of the invention have improved nutritional profiles and favorable textural characteristics.
The invention provides seafood meat compositions and simulated seafood meat compositions. In particular, the seafood meat compositions comprise structured protein products with protein fibers that are substantially aligned, along with other ingredients.
The invention provides dried food compositions. In particular, the dried food compositions generally contain a structured protein along with other macronutrients and micronutrients.
The invention provides ground meat and meat analog compositions having reduce fat and cholesterol. The ground meat compositions comprise a structured plant protein product, optionally meat, and a color composition having coloring agents selected from the group consisting of a thermally unstable pigment, a thermally stable pigment, a reducing sugar and combinations thereof
A23J 1/14 - Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seedsObtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from press-cake or oil-bearing seeds
A23J 1/12 - Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from cereals, wheat, bran, or molasses
The present invention provides emulsified meat products that include animal and simulated meat compositions. In addition, the invention also provides processes for producing the emulsified meat products utilizing animal meat compositions and simulated meat compositions. In the process, the simulated meat composition includes structured plant protein products that are utilized to produce an emulsified meat product with an improved texture.
The present invention is directed to protein granule compositions as well as cheeses compositions containing the protein granule compositions. The protein granule composition is selected from the group consisting of a whey protein granule composition that comprises a vegetable protein material and a liquid dairy whey; wherein the weight ratio of the vegetable protein material to the liquid dairy whey is from about 1 to about 2-6 and a milk protein granule composition that comprises a vegetable protein material and a liquid milk; wherein the weight ratio of the vegetable protein material to the liquid milk is from about 1 to about 2-6.
The invention provides animal meat compositions and simulated animal meat compositions. In addition, the invention provides a process for producing animal meat compositions and simulated animal meat compositions. The process comprises producing the animal meat compositions and simulated animal meat compositions under conditions of low pH.
The invention provides simulated seafood compositions containing a structured plant protein product and fatty acid such that the simulated seafood composition of the invention has the flavor and smell of seafood meat and contains levels of omega-3 fatty acids comparable to the levels found in seafood rich in omega-3 fatty acids.
The invention provides animal meat compositions and simulated animal meat compositions. In addition, the invention provides a process for producing structured colored protein-containing products. The process comprises co-extruding a protein-containing material and a reducing sugar under conditions of elevated temperature and pressure.
The invention provides retorted fish compositions comprising a structured plant protein product with substantially aligned protein fibers and fish meat. In addition, the invention provides processes for producing retorted fish compositions and retorted simulated fish compositions in which an appropriate colorant is combined with the structured plant protein product.
This invention is directed to a food composition containing a coagulated protein, comprising; (A) a hyd rated protein stabilizing agent; (B) a dispersed coagulated protein material; and (C) a flavoring material. Also disclosed is a process for preparing a food composition containing a coagulated protein comprising; combining (A) a hydrated protein stabilizing agent; (B) a dispersed coagulated protein material; and (C) a flavoring material; to form a blend and pasteurizing and homogenizing the blend.
The present disclosure discloses novel bland tasting soy protein isolates and processes for producing the bland tasting soy protein isolates. The soy protein isolates described herein have very low levels of fat and volatile compounds that cause off-flavors in soy and are particularly suited for application in any number of food and drink products that incorporate soy proteins.
A23J 1/14 - Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seedsObtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from press-cake or oil-bearing seeds
The present disclosure discloses novel bland tasting soy protein isolates and processes for producing the bland tasting soy protein isolates. The soy protein isolates described herein have very low levels of fat and volatile compounds that cause off-flavors in soy and are particularly suited for application in any number of food and drink products that incorporate soy proteins. The claims disclose maximum amounts of 3-methyl butanal, pentanal, hexanal, l-octen-3-ol, 2-pentyl furan, (E) 3-octen-2-one and 2-octenal .
A23J 1/14 - Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seedsObtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from press-cake or oil-bearing seeds
The present disclosure discloses novel bland tasting soy protein isolates and processes for producing the bland tasting soy protein isolates. The soy protein isolates described herein have very low levels of fat and volatile compounds that cause off-flavors in soy and are particularly suited for application in any number of food and drink products that incorporate soy proteins.
The present disclosure discloses novel bland tasting soy protein isolates and processes for producing the bland tasting soy protein isolates. The soy protein isolates described herein have very low levels of fat and volatile compounds that cause off-flavors in soy and are particularly suited for application in any number of food and drink products that incorporate soy proteins. The claims address maximum amounts of 2-pentyl-furan, 3-octen-2-one and (E) 2-octenal.
A23J 1/14 - Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seedsObtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from press-cake or oil-bearing seeds
The present disclosure discloses novel bland tasting soy protein isolates and processes for producing the bland tasting soy protein isolates. The soy protein isolates described herein have very low levels of fat and volatile compounds that cause off-flavors in soy and are particularly suited for application in any number of food and drink products that incorporate soy proteins.
This invention relates to a protein containing composition, comprising; a protein composition, wherein at least about 75 weight % of the protein composition contains at least about 15 weight % of large pieces comprised of protein fibers at least about 4 centimeters long, protein strands at least about 3 centimeters long, and protein chunks at least about 2 centimeters long and wherein at least about 75 weight % of the protein composition has a shear strength of at least about 1400 grams. The invention also relates to a process for preparing the protein composition. The invention further relates to a restructured meat product, or a vegetable product, or a fruit product comprising; a vegetable protein composition; a comminuted meat, or a comminuted vegetable, or a comminuted fruit, respectively; and water; wherein at least about 75 weight % of the protein composition contains at least about 15 weight % of large pieces comprised of protein fibers at least about 4 centimeters long, protein strands at least about 3 centimeters long, and protein chunks at least about 2 centimeters long and wherein at least about 75 weight % of the protein composition has a shear strength of at least about 1400 grams. In another embodiment, the invention discloses a process for preparing the restructured meat product, or the vegetable product, or the fruit product, respectively.
This invention relates to a protein containing composition, comprising; a protein composition, wherein at least about 75 weight % of the protein composition contains at least about 15 weight % of large pieces comprised of protein fibers at least about 4 centimeters long, protein strands at least about 3 centimeters long, and protein chunks at least about 2 centimeters long and wherein at least about 75 weight % of the protein composition has a shear strength of at least about 1400 grams. The invention also relates to a process for preparing the protein composition. The invention further relates to a restructured meat product, or a vegetable product, or a fruit product comprising; a vegetable protein composition; a comminuted meat, or a comminuted vegetable, or a comminuted fruit, respectively; and water; wherein at least about 75 weight % of the protein composition contains at least about 15 weight % of large pieces comprised of protein fibers at least about 4 centimeters long, protein strands at least about 3 centimeters long, and protein chunks at least about 2 centimeters long and wherein at least about 75 weight % of the protein composition has a shear strength of at least about 1400 grams. In another embodiment, the invention discloses a process for preparing the restructured meat product, or the vegetable product, or the fruit product, respectively.
This invention relates to a protein containing composition, comprising; a protein composition, wherein at least about 75 weight % of the protein composition contains at least about 15 weight % of large pieces including protein fibers at least about 4 centimeters long, protein strands at least about 3 centimeters long, and protein chunks at least about 2 centimeters long and wherein at least about 75 weight % of the protein composition has a shear strength of at least about 1400 grams. The invention also relates to a process for preparing the protein composition. The invention further relates to a restructured meat product, or a vegetable product, or a fruit product having; a vegetable protein composition; a comminuted meat, or a comminuted vegetable, or a comminuted fruit, respectively; and water; wherein at least about 75 weight % of the protein composition contains at least about 15 weight % of large pieces including protein fibers at least about 4 centimeters long, protein strands at least about 3 centimeters long, and protein chunks at least about 2 centimeters long and wherein at least about 75 weight % of the protein composition has a shear strength of at least about 1400 grams. In another embodiment, the invention has a process for preparing the restructured meat product, or the vegetable product, or the fruit product, respectively.
Compositions and methods to reduce the oxidation of an oxidizable material are disclosed herein. A composition comprising a phospholipid-stabilized oxidizable material is disclosed. The composition comprises an oxidizable material, a phospholipid, and an optional protein. The phospholipid reduces the oxidation of the oxidizable material in the absence of water.
Compositions and methods to reduce the oxidation of an oxidizable material are disclosed herein. A composition comprising a phospholipid-stabilized oxidizable material is disclosed. The composition comprises an oxidizable material, a phospholipid, and an optional protein. The phospholipid reduces the oxidation of the oxidizable material in the absence of water.
The present disclosure generally relates to high protein puffed snack products including vegetable protein materials and a non-vegetable protein materials and processes for making high protein puffed snack products. More particularly, the present disclosure relates to high protein puffed snack products including soy protein materials and protein from meat, meat by-products, or dehydrated meat material.
Cross-linkable soy protein compositions and emulsified meat products including cross-linked soy protein compositions prepared from the cross-linkable soy protein compositions are disclosed. Specifically, the cross- linkable soy protein compositions comprise a soy protein product and a cross-linking compound. Once cross-linked, the cross-linkable soy protein compositions form cross-linked soy protein compositions that are suitable for use in cooked emulsified meat products.
The present disclosure generally relates to high protein leavened snack products including vegetable protein material and a non-vegetable protein material and processes for making high protein leavened snack products. More particularly, the present disclosure relates to high protein leavened snack products including soy protein materials and protein from meat, meat by-products, or dehydrated meat material.
Soy protein products, such as soy protein isolates and soy protein concentrates, and processes for producing the same are disclosed. The soy protein products are produced from a partially defatted soybean starting material without the use of hexane or other organic solvents. The soy protein products have a high sterol and/or tocopherol content, and may be used in a variety of food products.
High protein food bars having improved functionality are disclosed. Specifically, the high protein food bars comprise proteinaceous material comprising a combination of isolated soy protein and milk protein. The high protein food bars have an improved texture and extended shelf-life as compared to conventional high protein food bars.
Isolated soy proteins for producing high protein food bars having improved functionality are disclosed. The isolated soy proteins comprise both high molecular weight protein fractions and low molecular weight protein fractions. The isolated soy proteins produce high protein food bars having an improved texture and extended shelf-life as compared to conventional high protein food bars.
A23J 1/14 - Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seedsObtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from press-cake or oil-bearing seeds
A23J 3/34 - Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
01 - Chemical and biological materials for industrial, scientific and agricultural use
05 - Pharmaceutical, veterinary and sanitary products
29 - Meat, dairy products, prepared or preserved foods
Goods & Services
(1) Soy protein for use in dietary and nutritional products and supplements; soy protein for use as a nutritional ingredient in various powdered and ready-to-drink beverages; meat, fish, poultry and game; meat extracts; preserved dried and cooked fruits and vegetables; jellies, jams, fruit sauces; eggs, milk and milk products; edible oils and fats.
89.
HIGH PROTEIN FOOD BARS COMPRISING SUGAR SYRUPS AND HAVING IMPROVED TEXTURE AND SHELF-LIFE
High protein food bars having improved functionality are disclosed. Specifically, the high protein food bars comprise proteinaceous material comprising a combination of isolated soy protein and milk protein. The high protein food bars have an improved texture and extended shelf-life as compared to conventional high protein food bars.
The present invention is directed to a calcium containing vegetable protein containing composition, Comprising; a calcium containing protein material containing at least 90% protein by weight, dry basis, said protein material having a dry basis degree of hydrolysis of from about 1.8% up to about 4.0%, a dry basis calcium content of from 0.10% up to about 0.6%, a dry basis density of from about 0.28 up to about 0.48 g/cc, a pH of from about 6.9 up to about 7.7, and a particle size wherein not more than 10% of the particles are retained on a 30 mesh screen. The present invention is also directed to a calcium containing vegetable protein based beverage composition, comprising; a liquid and a calcium containing hydrolyzed soy protein isolate containing at least 90% protein by weight, dry basis, said protein material having a degree of hydrolysis of from about 1.8% up to about 4.0%, a percent calcium of from about 0.15 up to about 0.60, a density of from about 0.15 up to about 0.48 grams per cubic centimeter, a pH of from about 6.9 up to about 7.7, and a particle size wherein not more than 10% of the particles are retained on a 30 mesh screen
Processes for producing acidic, protein-containing drinks are disclosed. Specifically, the processes comprise producing acidic, protein-containing drinks comprising plant protein material. The acidic, protein- containing drinks have improved sensory and functional characteristics such as reduced viscosity, improved sedimentation rate, and improved mouthfeel.
A23L 1/015 - Removal of unwanted matter, e.g. deodorisation, detoxification (A23L 1/211 takes precedence);;
A23L 1/211 - Removing bitter or other undesirable substances
A23J 1/14 - Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seedsObtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from press-cake or oil-bearing seeds
Novel processes for the production of soy protein products, such as soy protein isolates and soy protein flour, having reduced off-flavors are disclosed One process includes a three step process including extraction utilizing a mixture of supercritical carbon dioxide and an organic solvent The soy protein isolates produced by the processes describe herein are suitable for use in numerous food products, including soymilk.
A23J 1/14 - Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seedsObtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from press-cake or oil-bearing seeds
Disclosed is a novel edible moisture barrier composition comprising a soy protein component. The edible composition is suitable for application to one or more layers of a food product and is capable of minimizing moisture migration between these layers over an extended period of time. Additionally, the edible composition can be applied to an outer layer of a food product to reduce moisture migration from the product to the surrounding environment. Also disclosed are methods for preparing the edible moisture barrier composition.
The present invention is directed to a functional food ingredient, comprising; a soy protein isolate, comprising; de-oiling hexane treated soybean flakes; heat treating the de-oiled hexane treated soybean flakes to a hexane content of below 200 parts per million at a temperature of from about 200°F to about 210°F, wherein the soybean flakes are from high beta conglycinin soybeans; mixing the heat treated soybean flakes with water to form a slurry; removing fiber from the slurry to produce a liquor; adding an acid to the liquor to produce a precipitate of curds and a liquid of whey; separating the curds and the whey; washing the curds with water; adjusting the pH of the washed curds to about 7 and drying the pH adjusted material to produce a soy protein isolate having a beta conglycinin content of from about 35% to about 85% and a glycinin content of from about 5% to about 40%.
A23J 1/14 - Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seedsObtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from press-cake or oil-bearing seeds
In a first embodiment, the invention is directed to a neutral beverage of an alkaline earth metal fortified soy protein composition dispersed in an aqueous medium, comprising; an aqueous slurry of a soy protein material and a hydrated gel of an alkaline earth metal phosphate salt, wherein the soy protein material has a beta-conglycinin content of from about 40% to about 85% and a glycinin content of from about 5% to about 40%, and wherein the alkaline earth metal content of the alkaline earth metal fortified soy protein composition is from about 1.5% to about 12% by weight, on a dry basis and wherein the alkaline earth metal fortified soy protein composition forms a stable suspension in the aqueous medium. In a second embodiment, a soy milk beverage is prepared. The soy milk beverage is prepared by combining soybeans having a beta-conglycinin content of from about 40% to about 85% and a glycinin content of from about 5% to about 40%, with water, grinding the soybeans while in the water and separating the liquid as a soy milk.
A23L 1/20 - Treatment of pulse, i.e. fruits of leguminous plants, for production of fodder or food; Preparation of products from legumes; Chemical means for rapid cooking of these foods, e.g. treatment with phosphates
A23J 3/34 - Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
A23J 3/22 - Working-up of proteins for foodstuffs by texturising
The present invention relates to food materials containing a high concentration of protein and processes for their manufacture. More particularly, the present invention relates to protein extrudates containing high concentrations of soy protein, dairy protein, and mixtures thereof and low concentrations of carbohydrates, processes for manufacturing such protein extrudates, and the use of such protein extrudates as functional food ingredients.
This invention relates to a restructured meat product, comprising;
(A) a fibrous material containing soy protein and soy cotyledon fiber, wherein said soy cotyledon fiber is present in the fibrous material in an amount of from 1% to 8%, by weight on a moisture free basis;
(B) a comminuted meat; and
(C) water.
In another embodiment, the invention discloses a process for preparing a restructured meat product, comprising the steps of; hydrating
(A) a fibrous material containing soy protein and soy cotyledon fiber, wherein said soy cotyledon fiber is present in the fibrous material in an amount of from 1% to 8%, by weight on a moisture free basis in water until the water is absorbed and the fibers are separated; and adding
(B) a comminuted meat, wherein the temperature of the comminuted meat is below 10° C.; and
mixing the fibrous material and the comminuted meat to produce a homogeneous, fibrous and texturized meat product having a moisture content of at least 50%.
