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| Number | Title | Issue Date |
| 8158186 | 2-methylthioethyl-substituted heterocycles as feed additives A chemical compound of the general formula I or II is useful as feed additive: wherein X=O or NR, and R=H, C1-C6-alkyl (optionally branched), C3-C6-cycloalkyl, aryl, or aralkyl, a... | 04/17/2012 |
| 8142832 | Vegetable protein fractionization process and compositions According to the invention a novel vegetable protein fractionation procedure is disclosed which includes a straightforward process to obtain β-conglycinin-rich and glycinin-rich isolated protein fractions with unique functional and nutritional properties desired by... | 03/27/2012 |
| 8124162 | Pea protein composition The invention relates to a pea protein whose protein content is equal to or greater than 60% by dry weight, preferably ranging from 60 to 95% by weight, a molecular weight distribution profile is of 1.0-1.8%, preferably of 1.5-3.0% of proteins of greater than 100 00... | 02/28/2012 |
| 8080276 | Method for producing a food product from a concentrated protein Improved processes for manufacturing cream, plastic cream, cream analogs, milk, milk analogs, and other food products from concentrated and/or dried protein and a suitable fat source are provided. Preferably, the protein is treated to enhance its ability to emulsify... | 12/20/2011 |
| 8071152 | Methods involving whey protein isolates The present invention concerns methods and compositions that involve whey protein isolates. Methods of the invention include purification processes for preparing whey proteins that are substantially nondenatured across a range of pH, including their isoelectric poin... | 12/06/2011 |
| 8057839 | Nanoparticulated whey proteins The present invention relates to a method for producing whey proteins in nanoparticulated form and to the nanoparticulated whey proteins thus obtained. Specifically, the present invention pertains to the use of these nanoparticulated whey proteins as emulsifiers, fa... | 11/15/2011 |
| 7989017 | Canola protein isolate functionality II A canola protein isolate having a protein content of at least about 90 wt % (Nx 6.25) is employed as an at least partial replacement for at least one component providing functionality in a food composition. The canola protein isolate is a blend of canola protein iso... | 08/02/2011 |
| 7972647 | Method for improving a protein product The invention relates to a method for improving one or more functional properties of a protein product, said method having the adjustment of the pH of the protein product to a value higher than 7. The invention further relates to a product having such a protein prod... | 07/05/2011 |
| 7959968 | Canola protein isolate with improved solubility A novel canola protein isolate consisting predominantly of 2S canola protein and having improved solubility properties, has an increased proportion of 2S canola protein and a decreased proportion of 7S canola protein. The novel canola protein isolate is formed by he... | 06/14/2011 |
| 7923051 | Method for the manufacturing of a soy protein-based preparation Method for the manufacturing of a soy protein-based preparation comprising hydration of soy proteins and thickener agent in two different recipients which are combined and homogenized with subsequent acidification, and soy protein-based preparations obtained by said... | 04/12/2011 |
| 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 |
| 7867545 | Homogenous granular solid matrix containing vegetable protein The present invention relates to a homogeneous solid matrix composition containing vegetable proteins, lecithin and at least one ingestible bioactive compound which is at least partially insoluble in an aqueous medium. ... | 01/11/2011 |
| 7851010 | Process of making a product containing at least partially denatured milk protein The present invention relates to a dietary composition produced by a process involving extruding a protein containing product and water through an extruder (e.g., at about 50-about 450 rpm and at a temperature of about 40° to about 120° C., wherein the residence t... | 12/14/2010 |
| 7851009 | Process of making meat-like food products The present invention provides a meat-like food material having a favorable flavor and a meat-like mouthfeel by heating and pressurizing ingredients including a vegetable protein ingredient, a milk whey protein ingredient and water as the main ingredients with an ex... | 12/14/2010 |
| 7842330 | Process for preparation of flax protein isolate Flax protein isolates are obtained in a procedure in which flax oil seeds are initially extracted to remove mucilage therefrom prior to crushing to recover the oil and produce a meal. The flax protein meal then is processed to recover a flax protein isolate therefro... | 11/30/2010 |
| 7820226 | Production of flax protein isolate Flax and linola oil seed protein isolated are provided. Such isolates are made by extracting flax and linola oil seed protein from the oil seed meal, concentrating the aqueous protein solution, diluting the concentrated protein solution to form protein micelles, col... | 10/26/2010 |
| 7811620 | Method of making whey protein compounds A method of making a powdered whey protein, where the method includes heating a slurry comprising starting whey protein to a temperature of about 140° F. to about 300° F. The heating converts at least a portion of the starting whey protein to denatured whey protei... | 10/12/2010 |
| 7776378 | Canola protein isolate functionality III A canola protein isolate having a protein of at least about 90 wt % (N×6.25) is employed as an at least partial replacement for at least one component providing functionality in a food composition. The canola protein isolate is a dried concentrated supernatant from... | 08/17/2010 |
| 7709044 | Acidic soy protein gel foods and process for producing the same The present invention is intended to provide acidic gel foods containing soybean protein to diversify means of taking soybean protein in daily eating habits. Using the acid-soluble soybean protein as specified in the description, an aqueous solution or an alcohol-co... | 05/04/2010 |
| 7695751 | Detoxifizyme with activity of transforming aflatoxin and the gene encodes thereof The present invention relates to a detoxifizyme with the activity of transforming aflatoxin and the gene encodes thereof. Firstly a novel protein is isolated and purified, named aflatoxin-detoxifizyme (ADTZ), which has the activity of transforming aflatoxin. The ADT... | 04/13/2010 |
| 7691430 | Food material technology with controllable functional characteristics and industrial process applications, and the resulting fabricated foods A novel high-protein, reduced carbohydrate food material technology, and high-protein, reduced carbohydrate food products made therefrom, in which the food products meet high organoleptic, stability, and taste/texture standards. This novel material technology posses... | 04/06/2010 |
| 7682646 | Process for preparation of canola protein isolates A novel canola protein isolate having predominantly of 2S canola protein and having improved solubility properties, has an increased proportion of 2S canola protein and a decreased proportion of 7S canola protein. The novel canola protein isolate is formed by heat t... | 03/23/2010 |
| 7658965 | Use of acid stable protease in animal feed The present invention relates to acid-stable proteases homologous to those derived from strains of the genus Nocardiopsis, their use in animal feed, feed-additives and feed compositions containing such proteases, and methods for the treatment of vegetable proteins u... | 02/09/2010 |
| 7608292 | Method of processing soy protein A method of processing a proteinaceous material, the method entails (1) blending the proteinaceous material with alcohol and a reducing agent and (2) maintaining a combination having the proteinaceous material and the reducing agent at a greater than ambient tempera... | 10/27/2009 |
| 7601381 | Polysaccharides and protein conjugate, and emulsifiers and emulsions containing it Emulsifying agents of the natural polvymer type, especially polysaccharide type, attain excellent emulsion stability and give a stable emulsion. However, their emulsifying power is not always high and these emulsifying agents have been still insufficient in giving a... | 10/13/2009 |
| 7595081 | Non-flour containing baked and related food compositions Non-flour containing baked and related food compositions are made with egg protein and soy protein isolate stabilized with a hydrocolloid component. Fats and oils may be added without collapsing the matrix of egg protein and soy protein isolate. The food composition... | 09/29/2009 |
| 7579038 | Edible pet chew The several embodiments of the present invention include methods of producing a thermoplastic, protein-based, edible molded article and the resulting articles. An exemplary method includes the steps of mixing a protein-based thermoplastic composition of the present ... | 08/25/2009 |
| 7563473 | Quinoa protein concentrate, production and functionality The present invention relates to a new source of high quality plant protein, termed, “quinoa protein concentrate (QPC)”, which contains at least about 50 wt % protein which is food-grade and/or pharmaceutical-grade and methods of preparing such protein co... | 07/21/2009 |
| 7563472 | Composition for replacing milk powder The current invention relates to a composition comprising a) from 20 w/w % to 70 w/w % cereal proteins, b) from 25 w/w % to 70 w/w % maltodextrin, c) from 1 w/w % to 20 w/w % amino acids, and d) from 0 w/w % to 20 w/w % minerals, and e) from 0 w/w % to 45 w/w % fat.... | 07/21/2009 |
| 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 |
| 7524526 | Process for producing high purity isoflavones A process for the production of a high purity isoflavone composition is disclosed. The process involves subjecting plant material to a primary chromatographic step to obtain an isoflavone enriched fraction and subjecting the isoflavone enriched fraction to a seconda... | 04/28/2009 |
| 7521080 | Process for the granulation of an animal feedstuff additive The invention relates to a process for the granulation of an animal feedstuffs additive comprising amino acids or vitamins in a circulating fluidized bed, wherein the additive is preferably a fermentation product and optionally comprises further constituents from th... | 04/21/2009 |
| 7494685 | Trichoderma reesei glucoamylase and homologs thereof The present invention is related to glucoamylases having at least 80% sequence identity to a Trichoderma glucoamylase having the sequence of SEQ ID NO: 4 and biologically functional fragments thereof. The invention is also related to DNA sequences coding for ... | 02/24/2009 |
| 7470446 | Method and system for supplying amino acids or chemical derivatives in liquid form to ruminant livestock A method and system for supplying increased bio-available quantities of amino acids or chemical derivatives in liquid form to ruminant livestock. The method includes supplying a liquid, supplying at least one amino acid, producing a liquid mixture by mixing the liqu... | 12/30/2008 |
| 7465471 | Palatability of aquaculture feed A method for enhancing the palatability of aquaculture food, the method comprising treating the food with a compound of Formula I: wherein R1, R2, R3, and n are as defined herein, are disclo... | 12/16/2008 |
| 7465470 | Process for producing a soybean protein usable in acidic foods It is intended to provide a soybean protein material which is excellent in solubility, stability, emulsifying properties and gel-forming properties under acidic conditions and thus advantageously usable in acidic foods, its production process, and acidic foods using... | 12/16/2008 |
| 7445807 | Agglomerated granular protein-rich nutritional supplement A agglomerated granular protein-rich nutritional supplement includes a mixture of one or more of: edible nutritional food proteins; edible carbohydrates; edible fats; edible dietary vitamins and minerals; edible amino acids; and edible plant extracts, where the nutr... | 11/04/2008 |
| 7442400 | Egg replacer composition and method for making a bakery product therewith An egg replacer composition is provided that has a low cholesterol content and that can be used for preparing bakery products. It includes, calculated on dry matter, 35-85 wt % protein, 10-50 wt % vegetable oil, 0.5-5 wt % stearoyl lactylate, 0.5-15 wt % carbohydrat... | 10/28/2008 |
| 7432098 | Phytases and methods for making and using them The invention provides isolated and recombinant phytase enzymes. In one aspect, the phytases are produced by modification of the wild type appA of E. coli. The enzyme can be produced from recombinant host cells. The phytases of the invention can be used to ai... | 10/07/2008 |
| 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 |
