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| Number | Title | Issue Date |
| 7892591 | Protein composition and its use in restructured meat and food products 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 lon... | 02/22/2011 |
| 7887870 | Restructured meat product and process for preparing same 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 moistur... | 02/15/2011 |
| 7638155 | Process for making soy protein products having reduced off-flavor 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 dioxi... | 12/29/2009 |
| 7625441 | Paper coating formulation having a reduced level of binder Paper coating formulations having a reduced level of binder and processes for their manufacture are disclosed. Specifically, the paper coating formulations comprise a paper coating pigment and a binder. The binder comprises a strongly associated adhesive material th... | 12/01/2009 |
| 7556836 | High protein snack product Snack products and processes for their manufacture are shown. The snack products provide a high concentration of protein, particularly soy protein, while maintaining an acceptable taste and texture. Additionally, there is a significant inhibition of the growth of mi... | 07/07/2009 |
| 7429399 | Modified oilseed material A modified oilseed material formed from oilseed-based material is described. The modified oilseed material can be utilized in a variety of nutritional applications, including the preparation of protein supplemented food products such as beverages, processed meats, f... | 09/30/2008 |
| 7419695 | Soy protein blend for soft confectionary food bars The present invention provides a soy protein containing composition for use in formulating confectionary food bars. In particular, the soy protein containing composition is formed of two types of protein materials, a structural protein material and a binding protein... | 09/02/2008 |
| 7404973 | Bowman-Birk inhibitor soy protein concentrate composition A Bowman-Birk Inhibitor Concentrate (BBIC) that has a high protein content. The BBIC is made from conventional soybeans using ultrafiltration, without acid or alcohol extraction or acetone precipitation. ... | 07/29/2008 |
| 7399495 | Protein product imparting high water dispersibility A method of imparting high water dispersibility to a protein product or protein-containing material, such as a powdered or particulate protein product, which method includes adding a surfactant and a flow enhancing agent to the protein product. The method is applica... | 07/15/2008 |
| 7357955 | Acid beverage composition utilizing an aqueous protein component This invention is directed to an acid beverage composition having a pH of from 3.0 to 4.5 having (A) a hydrated protein stabilizing agent; (B) at least one flavoring material; and (C) a slurry of an aqueous protein material prepared by a process including preparing ... | 04/15/2008 |
| 7354616 | Modified oilseed material with a high gel strength Modified oilseed material with a high gel strength is described. The modified oilseed material can be utilized in a variety of nutritional applications, including the preparation of protein supplemented food products such as processed meat products. The modified oil... | 04/08/2008 |
| 7332192 | Soy protein isolate A soy protein isolate and method for preparing the same are shown. The novel soy protein isolate possesses excellent suspension stability and flavor. The process used to produce the soy protein isolate includes an enzyme hydrolysis process, and the resulting soy pro... | 02/19/2008 |
| 7306679 | Composition and sugar refining process Disclosed is a lecithinated sugar composition wherein lecithin is present in the sugar composition at not more than about 200 parts per million. Also disclosed is a process for increasing the yield of raw sugar from a clarified sugar juice stream. Further disclosed ... | 12/11/2007 |
| 7306821 | Process for producing a high solubility, low viscosity, isoflavone-enriched soy protein isolate and the products thereof A soy protein isolate that has increased amounts of isoflavones and saponins and a high Nitrogen Solubility Index (“NSI”) is produced by a process that involves ultrafiltration and the avoidance of isoelectric precipitation. The soy protein isolate has at least ... | 12/11/2007 |
| 7303778 | Low carbohydrate coating system for breaded foods This invention is directed to a protein containing composition for coating a food product, containing a liquid batter protein material having a liquid and a soy protein material wherein the weight ratio of liquid to soy protein material is from about 3-20 to 1; and ... | 12/04/2007 |
| 7300509 | Aqueous pigmented coating formulation providing for improved opacity Aqueous pigmented coating formulations for improving opacity and processes for their manufacture are disclosed. Specifically, the aqueous pigmented coating formulations comprise an acylated lecithin that comprises a chemically modified lecithin and less than 10% (by... | 11/27/2007 |
| 7235269 | Bowman-birk inhibitor concentrate product and process A Bowman Birk Inhibitor (BBI) concentrate including at least 50% soy protein by weight of dry matter; and a chymotrypsin inhibitor activity level of at least 200 milligrams of chymotrypsin inhibited per gram of dry matter of product. A method of making a BBI concent... | 06/26/2007 |
| 7229659 | Process for making stable protein based acid beverage This invention is directed to a process for preparing a stable suspension of a protein material in an acidic beverage, having; blending (A) a hydrated and homogenized protein material slurry with (B)... | 06/12/2007 |
| 7169425 | Size exclusion chromatography process for the preparation of an improved soy protein-containing composition Relatively low molecular weight components which contribute undesirable flavor, odor, appearance, functionality, and/or other characteristics to soy protein materials may be removed, in accordance with the present invention, by treating the materials with a size exc... | 01/30/2007 |
| 7118776 | Phytase-treated acid stable soy protein products This invention is directed to an acidic beverage composition, comprising; (A) a hydrated protein material having a combination of an inositol-6-phosphate content, an inositol-5-phosphate content, an inositol-4-phosphate content and... | 10/10/2006 |
| 7101585 | Ultra high pressure homogenization process for making a stable protein based acid beverage This invention is directed to a process for preparing a stable suspension of an acid beverage, wherein a hydrated protein stabilizing agent (A) and a flavoring material (B) are combined as a preblend (I) and combined with either a slurry of a homogenized protein mat... | 09/05/2006 |
| 7090885 | Low isoflavones, high saponins soy protein product and process for producing the same A soy protein material having a very low isoflavones content and a high saponins content is produced by a process that involves removal, by adsorption, of isoflavones from a soy protein material obtained by removing fiber from soy flour or flakes. The soy protein ma... | 08/15/2006 |
| 7083819 | Process for manufacturing a soy protein concentrate having high isoflavone content A method for manufacturing a soy protein concentrate having a low non-digestible oligosaccharide and high isoflavone content. The soy protein may have high saponin content. The method includes the use of a membrane in an ultrafiltration process to separate non-diges... | 08/01/2006 |
| 7081257 | Gelling vegetable protein A process to obtain a highly soluble, low viscosity, salt tolerant gelling vegetable protein product. When introduced into a suitable meat injection brine, the protein product is capable of forming a firm sliceable meat piece with high water retention and no visible... | 07/25/2006 |
| 7070827 | Vegetable protein meat analog The present invention relates to a process for making a vegetable base meat analog, which may be used in a variety of vegetarian food products, such as burger patties and sausages. The process of the present invention involves sequentially blending methyl cellulose ... | 07/04/2006 |
| 7022355 | Composition and process for the production of a vegetable protein composition containing an alkaline earth metal salt This invention is directed to an alkaline earth metal fortified vegetable protein composition dispersed in an aqueous medium, comprising an aqueous slurry of a vegetable protein material and a hydrated gel of an alkaline earth metal phosphate salt. The alkaline eart... | 04/04/2006 |
| 6830895 | Method and kit for typing feline blood The present invention relates to a kit for determining feline blood type, wherein the kit includes a mixture comprised of a first monoclonal antibody and a second monoclonal antibody, wherein both antibodies recognize feline blood group specific A antigens. The pres... | 12/14/2004 |
