Entries |
Document | Title | Date |
20080226810 | 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 100 000 Da, preferably 20-55% of proteins greater than 15 000 and 100 000 Da, 15-30% of proteins of greater than 5 00 and 15 00 Da and 25-50%, preferably 25-45% of proteins greater than 5 000 Da and whose soluble protein content determined by a method for measuring the protein solubility in water ranging from 20 to 85%, preferably 25 to 65%. | 09-18-2008 |
20080226811 | Textured Pea Proteins - The invention relates to granulated pea protein composition characterised in that the protein content expressed in terms of a dry substance ranges from 70 to 95% by dry weight, preferably from 70 to 90% by dry weight, more preferably from 80 to 85% by dry weight, a mean diameter ranges from 150 to 300 μm, a compressibility value determined by the HOSOKAWA method ranges from 5 to 15%, preferably from 8 to 13% and a tamped density determined by the HOSOKAWA method ranges from 0.450 and 0.650 g/ml, preferably from 0.550 and 0.650 g/ml. The method for producing said granulated pea protein composition, the use thereof in the form of a raw material for producing textured pea proteins and the thus obtainable textured pea proteins are also disclosed. | 09-18-2008 |
20080254199 | Colored Structured Protein Products - 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. | 10-16-2008 |
20080254200 | Wheat protein and methods of production - Isolated wheat proteins that are substantially free of sulfites and compositions formed from the isolated wheat proteins are described. Methods of forming compositions which include isolated wheat proteins that are substantially free of sulfites are also described. | 10-16-2008 |
20080274265 | ALLELES OF THE PRPD1 GENE FROM CORYNEFORM BACTERIA - An isolated mutant of coryneform bacteria comprising a gene encodes a polypeptide having 2-methylcitrate dehydratase activity, where the polypeptide comprises an amino acid sequence in which one of the proteinogenic amino acids except L-proline is present at position 272 or a corresponding or comparable position. In addition, an isolated polynucleotide encoding a polypeptide having 2-methylcitrate dehydratase enzymic activity, which comprises at position 272 of the amino acid sequence or a corresponding or comparable position a proteinogenic amino acid except L-proline is described. A method for producing a recombinant coryneform bacterium and L-amino acids. A recombinant microorganism, L-Lysine-containing feed additive, and L-Tryptophan-containing feed additive is also described. | 11-06-2008 |
20080280024 | Lentil Extract - A precipitated protein fraction, a high protein retentate and a high starch solid fraction are derived from lentils. | 11-13-2008 |
20080311277 | DERIVATIVES OF SELENO-AMINO ACIDS - Derivatives of seleno-alpha amino acids, particularly selenomethionine as enhanced bioavailable sources of selenium in animal diets. | 12-18-2008 |
20080317937 | Extruded Compositions Suitable for Use in Food Products and Processes of Making Thereof - A process for the extrusion of a composition from an extruder, which composition is suitable for use in a food product, is disclosed. The process provides a composition which is comprised of a hydrophilicized carrier and surface-active compound which is extruded. The process describes adding the surface-active compound after the carrier is hydrophilicized. | 12-25-2008 |
20090035445 | Modified Protein-Based, Low-Carbohydrate Food Ingredient and Process for Making Same - A process for producing a protein-carbohydrate complex includes the steps of providing a modified protein (MP), the MP characterized by being denatured and heated sufficiently to gel; mixing the MP with a carbohydrate to form an MP-carbohydrate mixture; and heating the MP-carbohydrate mixture to a temperature and for a time sufficient to form MP-carbohydrate complexes. The resulting protein-carbohydrate complex may have properties that include a viscosity of at least 1.0 Pa-s at a shear rate of a 50 s | 02-05-2009 |
20090061069 | High Protein Caramel Flavored Confection - A caramel flavored confection with high protein content, and methods for making the confection. | 03-05-2009 |
20090081355 | Canola Protein Isolate Functionality I - A canola protein isolate having a protein content of at least about 100 wt % (Nx 6.25) is employed as an at least partial replacement for at least one component providing functionality in a food composition. | 03-26-2009 |
20090110802 | METHOD FOR PREPARING PLASTICISED WHEAT GLUTEN COMPOSITIONS FOR PETFOOD AND PET TREAT APPLICATIONS - A method for manufacturing plasticised gluten compositions for pet food and pet treat applications, the method comprising the steps of: mixing at least gluten and a plasticiser wherein the mixing equipment is set to a value below 500C and the SME (Specific Mechanical Energy) applied to the mix is less than 600 kj/kg, wherein the gluten content is between 20 and 85% by weight wherein the plasticiser content is less than 40% by weight. The invention also relates to the use of plasticised gluten for the manufacture of a chewy pet food having a high breaking force. | 04-30-2009 |
20090117256 | METHOD FOR DECREASING BITTERNESS AND IMPROVING TASTE OF PROTEIN-FREE AND HYDROLYZED INFANT FORMULAS - The present invention relates to a method for decreasing the bitterness or improving the taste of a protein-free or hydrolyzed infant formula. The method comprises intermixing ingredients of the formula and adjusting the pH of the formula to between about 6.5 and about 7.2. | 05-07-2009 |
20090155447 | Protein extrudates comprising omega-3 fatty acids - 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. | 06-18-2009 |
20090155448 | Organic Protein Extrudates and Preparation Thereof - 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. | 06-18-2009 |
20090169712 | Method for sterilization of native soybean protein composition - Disclosed is a slightly denatured, sterilized soybean protein composition. The composition can be produced by sterilizing an aqueous solution of a slightly denatured soybean protein composition which has been salted to such a degree that the ionic strength becomes 0.04 or more, by heating the aqueous solution at a temperature not lower than 60° C. and lower than the denaturation temperature of a soybean protein for 30 minutes or longer. | 07-02-2009 |
20090181154 | NON-ALLERGENIC INGREDIENTS AND FOOD PRODUCTS - The present invention relates to a non-allergenic food product, comprising an amino acid fraction comprising at least one component selected from the group consisting of amino acids and peptides having a degree of polymerization of 7 or less; and a lipid fraction comprising at least one fatty acid selected from the group consisting of arachidonic acid and docosahexanoic acid, the composition having a content of proteins and other peptides having a molecular weight of 1000 dalton or more of less than 0.01 wt. %, based on the dry weight, preferably less than 0.001 wt. %, more preferably less than 0.0001 wt %. | 07-16-2009 |
20090186145 | Composition for Preventing and Improving Metabolic Syndrome - The present invention is intended to provide a composition for preventing or improving metabolic syndrome, which is safe and efficiently ingestible. Provided is a composition for reducing blood cholesterol level, improving blood HDL/LDL cholesterol ratio, reducing blood triglyceride level, reducing blood sugar level, controlling increase in liver weight, and/or reducing body weight, the composition containing soybean germ protein as an active ingredient. The composition according to the present invention improves blood cholesterol level, triglyceride, and glucose levels thereby contributing to health promotion. | 07-23-2009 |
20090220674 | Egg protein product - An expanded extruded high protein product comprising an extrudate of a composition comprising about 10-50% by dry weight of egg white and about 50-90% by dry weight of an edible starch, wherein the product has a moisture content of less than 8%, a protein content of at least 10%, and a density of less than 100 grams per liter. | 09-03-2009 |
20090263565 | PROTEINACEOUS FOODSTUFF - An extruded foodstuff having a protein content in the range of 45% to 80% protein by mass and specific density of 0.10-0.40 g/cm | 10-22-2009 |
20090269477 | METHODS AND APPARATUS FOR DRYING CONDENSED DISTILLER'S SOLUBLES (CDS) TO PRODUCE DRIED DISTILLER'S SOLUBLES (DDS) - Dried distiller's solubles is described. Methods for drying condensed distiller's solubles into dried distiller's solubles are presented. The methods may include introducing the condensed distiller's solubles into a drying gas stream and recovering dried distiller's solubles from the drying gas stream. | 10-29-2009 |
20090297689 | PEPTIDYLARGININE DEIMINASE AND USES THEREOF IN THE PRODUCTION OF CITRULLINATED PROTEINS AND PEPTIDES - The present invention relates to a protein, peptide or protein hydrolysate wherein the molar ratio of citrulline and arginine residues, being part of protein or peptide, is at least 0.15, preferably at least 0.30, more preferably at least 0.5, still more preferably at least 1.0, even still more preferably 2.0 and most preferably at least 4. | 12-03-2009 |
20090304903 | PELLETS OF VEGETABLE PROTEIN - Pellets of vegetable protein Pellets, consisting of dried compressed proteins and a moisture content of maximum 12%, are described. These proteins comprise vital wheat gluten. A process for preparing these and the application in fish feed is described as well. | 12-10-2009 |
20100028525 | Low Fat, Clear, Bland Flavored Whey Products - Novel methods for producing whey protein concentrates with favorable properties are provided. The methods include using chitosan selective precipitation whey pre-treatment, and microfiltration using polymeric membranes. The products obtained using these methods include WPC80 with low fat content, high clarity, low browning potential during storage, and having low levels of volatiles. Compositions and foaming agents obtained using the methods of the present invention are also provided. | 02-04-2010 |
20100034957 | Fish feeding stimulant - A fish feeding stimulant in one example comprises a host media. The host media comprises an amino acid component with a dominant amino acid. The host media is configured to release the dominant amino acid with a predetermined flux rate into an aqueous environment upon placement of the host media in the aqueous environment. The predetermined flux rate is selected to provide a concentration of the dominant amino acid, in an area surrounding the host media, which exceeds a threshold level for an involuntary feeding response of one or more fish in the area surrounding the host media. | 02-11-2010 |
20100040763 | Preparation of Canola Protein Isolate Without Heat Treatment ("C200Ca") - The supernatant from the deposition of canola protein micellar mass is processed to provide a canola protein isolate which is soluble in an aqueous acidic environment. | 02-18-2010 |
20100092654 | METHOD FOR MODIFYING THE FLAVOR PROFILE OF A PLANT PROTEIN PREPARATION - A method for modifying the flavor profile of a plant protein preparation, especially a protein preparation from a leguminous plant. The protein preparation is brought into contact with water-soluble carbohydrates in an aqueous solution before being added to a food product, the contact advantageously influencing the flavor profile of protein preparations from leguminous plant, so that the preparations can be used in foodstuffs without essentially changing the flavor thereof. | 04-15-2010 |
20100098830 | High satiety, low calorie solid food product with high protein and fiber content - Low sugar solid food product such as a cracker, chip, shelf-stable bread or crouton, that promotes satiety primarily as a result of its high fiber and protein content. The fiber plus protein content, expressed in grams, times n=kcal per portion, where n is from 5 to 10 gives a result from 1 to 3. | 04-22-2010 |
20100112187 | METHODS OF SEPARATING FAT FROM SOY MATERIALS AND COMPOSITIONS PRODUCED THEREFROM - Disclosed are methods for separating a fat-enriched fraction and a reduced-fat extract from soy materials. Also disclosed are a fat-enriched fraction, a crude oil, a degummed oil, soy gums, a reduced-fat soy extract, reduced-fat soy protein compositions and food products comprising the reduced-fat extracts or reduced-fat soy protein compositions. | 05-06-2010 |
20100151111 | Polypeptides of Strain Bacillus SP. P203 - A new strain | 06-17-2010 |
20100151112 | Novel Triglyceride and Fuel Compositions - Triglyceride oils and fuel compositions derived therefrom are disclosed. In some embodiments the novel oils contain levels of medium chain fatty acids such as those having chain lengths of 8, 10, 12, and 14 carbon atoms. Also disclosed are biodiesel and alkane diesel fuels derived from the novel oils. Byproduct animal feeds from the process of manufacturing the novel oils are also disclosed. | 06-17-2010 |
20100215832 | MEAT ANALOGUE WITH EXTERNAL TEXTURE - A method of manufacturing an extruded meat analogue, said method including the step of holding the extrudate at ambient temperature and pressure conditions, thereby facilitating the formation of a ‘skin’ on the outer surface of the extrudate, and contraction of the cross-sectional area of the extrudate, thereby to cause said ‘skin’ to wrinkle in a manner which resembles the appearance of cooked muscle meat. | 08-26-2010 |
20100233349 | Biomass Extracts with Protein and Nutritional Value - Biomass extracts with high protein and nutritional value and methods for making the same are disclosed. Such extracts may include cakes with low residual oil and high levels of desirable constituents and oils that require little to no downstream processing upon extraction from the biomass. Also includes methods of extracting desirable products from an oil bearing biomass. | 09-16-2010 |
20100291285 | Production of canola protein product without heat treatment ("C200CaC") - The supernatant from the deposition of canola protein micellar mass is processed to provide a canola protein product having a protein content of about 60 to less than about 90 wt % (N×6.25) protein on a dry weight basis and which is soluble in an aqueous acidic environment. | 11-18-2010 |
20100297333 | ENRICHED LIQUID FOOD COMPRISING SOYBEAN PROTEIN MATERIAL - The object is to provide an enriched liquid food which comprises a soybean protein material, which has a low viscosity, which produces little aggregates, and which has good physical properties. An enriched liquid food can be prepared by using a soybean protein material having the following physical properties a) to d): a) an aqueous solution containing the soybean protein material in an amount of 5 g in terms of solid content relative to 100 g of the aqueous solution and also containing calcium lactate in an amount of 30 mg in terms of calcium content has a viscosity of 10 mPa·s or less at 20° C. after the aqueous solution is heated at 121° C. for 10 minutes, and produces precipitates in an amount of 1 vol % or less after the aqueous solution is centrifuged at 1,300×g for 5 minutes; b) a 12-wt % aqueous solution of the soybean protein material has a viscosity of 1,000 mPa·s or less at 5° C.; c) the soybean protein material can be solubilized in a 0.22 M TCA at a solubilization ratio of less than 11%; and d) the soybean protein material has a PSI (protein solubility index) value of 70 or more. The soybean protein material can be produced by heating an aqueous solution or an aqueous dispersion solution of a soybean protein raw material at pH 5.7 to 7.4 and at a temperature of 110 to 160° C. for 15 to 70 seconds. | 11-25-2010 |
20100304003 | PET FOOD COMPOSITION - The present invention relates to a pet food composition having amino acids in an amount at least 7% by weight of the formulation and less than about 1% phosphorous by weight of the formulation. | 12-02-2010 |
20110003066 | SOY PROTEIN PRODUCTS HAVING ALTERED CHARACTERISTICS - Soy protein products obtained from high oleic soybeans, wherein such products, have improved whiteness, reduced viscosity and reduced gel-strength, are described. Use of such products in food, beverage and animal feed are also disclosed. | 01-06-2011 |
20110059225 | Rice and products thereof having starch with an increased proportion of amylose - Rice having reduced levels of starch branching enzymes produce grain having a high relative amylose content in the endosperm. The rice grain of this invention can be of a non-shrunken phenotype despite a lesion in the amylopectin synthesis pathway and may be transgenic or nontransgenic. | 03-10-2011 |
20110076382 | AQUEOUS PLANT PROTEIN PREPARATION AND METHOD FOR PRODUCING THE SAME - The present invention relates to a plant protein preparation, preferably from lupine protein, and a method for producing the same. The protein preparation consists of an aqueous mixture with a water content >75% by weight and a solid material mass, which contains over 70% by weight of plant proteins, wherein a proportion of the plant proteins are denatured. The preparation has excellent techno-functional properties, is easy to process and displays large-scale stability to fat oxidation. It can be used as an ingredient for producing foodstuffs and as a substitute for commercial plant and animal protein preparations. | 03-31-2011 |
20110143013 | ZEIN COMPOSITION AND METHODS OF PRODUCTION - A high cysteine content zein composition is provided. A method and system for the manufacture of the bioproduct is likewise disclosed herein. | 06-16-2011 |
20110165314 | pH Adjusted Soy Protein Isolate and Uses - pH-adjusted soy protein products, particularly isolates, that have a natural pH of about 6 and have a non-beany flavour are provided by the processing of soy protein product which is completely soluble in aqueous media at a pH of less than about 4.4 and heat stable in this pH range or a concentrated soy protein solution produced in the preparation of such soy protein product. | 07-07-2011 |
20110200736 | Protein Extrudates Comprising Whole Grains - 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. | 08-18-2011 |
20110305817 | Method for Separating Protein from Food - The present invention relates to a method for separating protein from food by using an iso-electric point precipitation, comprising: obtaining a protein extract by adjusting pH of a raw material food in a media; precipitating the protein by adjusting pH of the protein extract to an iso-electric point of the desired protein; and recovering the protein precipitated after separating a protein filtrate through centrifuging the precipitated protein; in which the method may further include a heat-precipitation of the protein by heating the protein extract or the protein filtrate to 60˜145° C. The protein obtained in high yield according to the above method can be used as a food additive or a food nutritional enhancer. | 12-15-2011 |
20120009324 | RECOMBINANT POLYPEPTIDE HAVING PANCREATIC LIPASE ACTIVITY AND NUCLEIC ACID CODING SEQUENCE THEREOF, AND THEIR PRODUCTION AND USE - Disclosed herein is an isolated nucleic acid sequence encoding a recombinant polypeptide that has pancreatic lipase activity. Also disclosed herein are a recombinant vector and a recombinant host cell for producing the aforesaid recombinant polypeptide. The aforesaid recombinant polypeptide is adapted for preparation of an animal feed that is able to facilitate utilization of fats therein regarding pigs (especially postweaning pigs) and to enhance growth performance of the pigs. | 01-12-2012 |
20120027915 | PROCESS FOR DRYING URONIC ACID OLIGOSACCHARIDES - The present invention relates to a process for spray drying uronic acid oligosaccharides and to a powder compositions thus obtained. Typically the powder composition comprises between 25 and 100 wt. % uronic acid oligosaccharide with a DP between 2 and 50 based on total weight of uronic acid, with and an average particle size between 20 μm and 100 μm. | 02-02-2012 |
20120040082 | PRODUCTION OF SOLUBLE SOY PROTEIN PRODUCT FROM SOY PROTEIN MICELLAR MASS ("S200Ca") - A soy protein product having a protein content of at least 60 wt % (N×6.25) d.b., preferably an isolate having a protein content of at least about 90 wt % (N×6.25) d.b., is formed from the supernatant from the precipitation of a soy protein micellar mass. A calcium salt or other divalent salt is added to the supernatant, before concentration, after initial concentration or after final concentration, to provide a conductivity of about 2 to about 30 mS. Precipitate is removed from the resulting solution and the pH of the clear soy protein solution is optionally adjusted to about 1.5 to about 4.4. The optionally pH-adjusted clear solution is concentrated to a concentration of about 50 to about 400 g/L and the clear concentrated protein solution is optionally diafiltered prior to drying. The soy protein product is soluble in acidic media and produces transparent, heat stable solutions at low pH values and, therefore, may be used for protein fortification of soft drinks and sports drinks. | 02-16-2012 |
20120045566 | OLIGOSACCHARIDE INGREDIENT - An oligosaccharide ingredient comprising glycosylated amino acids and peptides of the general formula RnSacm where R is an amino acid residue, Sac is a monosaccharide selected from the group comprising N-acetyl-neuraminic acid, N-acetyl galactosamine and galactose, n has a value between 1 and 10 with the proviso that if n has the value 1 R is a threonine residue or a serine residue and if n has a value between 2 and 10 the peptide contains at least one threonine or serine residue, m has a value between 2 and 4 and at least 20 mol % of the ingredient is N-acetyl-neuraminic acid. | 02-23-2012 |
20120070561 | METHOD FOR PRODUCING HEAT PROCESSED FOOD - An objective to be achieved by the present invention is to provide a method for producing a heat processed food which can be uniformly heated in a short time without causing “unevenness of heating” on microwave oven cooking. Another objective of the present invention is also to provide a heat professed food, use of an antifreeze protein in producing a heat processed food, a method for improving an effect of heating treatment on a heat professed food, and an agent for improving an effect of heating treatment. The method for producing a heat processed food according to the present invention is characterized in comprising the steps of adding an antifreeze protein to a food material or a food; and cooling the resulting mixture. | 03-22-2012 |
20120076917 | Process for Improving Water Holding Capacity and Tenderness in Cooked Protein Food Products - Processes for processing food products by adjusting the pH of the food product from a first pH to a second pH and then to a third pH, with or without cooking, are provided. Also provided are methods for adjusting the pH of a food product using buffers. | 03-29-2012 |
20120107484 | PRODUCTION OF CANOLA PROTEIN PRODUCT WITHOUT HEAT TREATMENT ("C200CaC") - The supernatant from the deposition of canola protein micellar mass is processed to provide a canola protein product having a protein content of about 60 to less than about 90 wt % (N×6.25) protein on a dry weight basis and which is soluble in an aqueous acidic environment. | 05-03-2012 |
20120183672 | PROCESS FOR PRODUCTION OF COMPOSITION CONTAINING COLLAGEN PEPTIDE - The present invention provides a method of producing a collagen peptide-containing composition, the method including performing a masking treatment including reacting, in a liquid having a pH of from 5 to 12 at a temperature of from 70° C. to 100° C. for 0.01 hour to 2 hours, a collagen peptide having an average molecular weight of 1,200 or less with a saccharide in an amount of from 0.0001 to 0.05 parts by mass of with respect to 1 part by mass of the collagen, the saccharide being capable of undergoing Maillard reaction with an amino group in the collagen peptide. | 07-19-2012 |
20120201951 | METHIONINE-RICH COMPOSITION FOR FEEDING ANIMALS - The present invention relates to a novel liquid or crystalline methionine composition, obtained by means of biomass bioconversion by means of microorganisms that are suitable for producing methionine. | 08-09-2012 |
20120282388 | PROCESS FOR MODIFYING PROTEIN DIGESTION OF RUMINANT FEEDS AND PRODUCTS PRODUCED THEREFROM - Processes for increasing rumen undegraded protein in protein containing compositions, fermentation by-products or combinations thereof are disclosed. Uses of alkaline crystalline solids to increase rumen undegraded protein in protein containing compositions, fermentation by-products or combinations thereof are further disclosed. Products produced from such processes are also disclosed. | 11-08-2012 |
20120315373 | METHODS FOR PRODUCING AMINO-SUBSTITUTED GLYCOLIPID COMPOUNDS - A method of preparing a compound of formula (I): wherein: a first group selected from R | 12-13-2012 |
20130017310 | Process for Manufacturing Soluble and Functional Plant Proteins, Products Obtained and UsesAANM Dhalleine; ClaireAACI CompiegneAACO FRAAGP Dhalleine; Claire Compiegne FRAANM Passe; DamienAACI DouaiAACO FRAAGP Passe; Damien Douai FR - The invention relates to a process for manufacturing soluble and functional plant proteins, characterized in that it comprises at least one functionalizing step that consists of a treatment of 0.01 s to 1 s constituted of a step of heating plant proteins at a temperature of 100° C. to 160° C. and a step of cooling the heated plant proteins. The invention also relates to a process for converting non-functional plant proteins to functional proteins. Another subject of the invention is a plant protein, characterized in that it has a solubility in water of greater than 50% (with the exception of a potato protein for which the solubility in water is 25%), an emulsifying capacity between 700,000 mPa·s and 1,200,000 mPa·s for a sample directly placed at 4° C. for 24 h (with the exception of a potato protein for which the emulsifying capacity for a sample directly placed at 4° C. for 24 h is between 400,000 mPa·s and 600,000 mPa·s) and between 500,000 mPa·s and 1,100,000 mPa·s for a sample treated at 75° C. then placed at 4° C. for 24 h and an emulsifying capacity between 70% and 95%. A further subject of the invention is the use of said plant protein in the manufacture of food. | 01-17-2013 |
20130040040 | PUFFED PROTEIN BASED SNACK FOOD - A food product and method are provided. The food product is a crisp expanded proteinacious food product characterized by an absence of objectionable protein fiber formation. The product is puffed to provide a low density while providing a good eating texture. The product may be coated to provide additional flavors and/or nutrients. | 02-14-2013 |
20130078363 | FAT-REDUCED SOYBEAN PROTEIN MATERIAL AND SOYBEAN EMULSION COMPOSITION, AND PROCESSES FOR PRODUCTION THEREOF - Disclosed are: a fat-reduced soymilk having a reduced fat content, which is produced by separating a fat from a fat-containing soybean efficiently without relying on an organic solvent; and a novel fat-rich soybean material. Specifically disclosed are: a fat-reduced soybean protein material characterized by containing a protein and a carbohydrate at a total content of 80 wt % or more in terms of dried form content, containing a fat (as an extract from a chloroform/methanol mixed solvent) at a content of less than 10 wt % relative to the content of the protein, and containing campesterol and stigmasterol (as plant-derived sterols) at a total content of 200 mg or more relative to 100 g of a fat; and a soybean emulsion composition characterized by containing a protein at a content of 25 wt % or more in terms of dried form content, containing a fat at a content of 100 wt % or more in terms of dried form content relative to the content of the protein in terms of dried form content, and having an LCI value of 60% or more. | 03-28-2013 |
20130142937 | Alleles of the oxyR Gene from Coryneform Bacteria - The invention relates to mutants and alleles of the oxyR gene of coryneform bacteria coding for variants of the OxyR transcription regulator and processes for producing amino acids using bacteria which comprise these alleles. | 06-06-2013 |
20130196051 | DAIRY PRODUCT AND PROCESS - The invention relates to a liquid nutritional composition comprising (a) 2-25% by weight of a calcium-depleted milk protein concentrate (MPC) that has undergone a heat treatment to at least 80° C. and has between 15-45% by weight of the calcium removed; (b) 0-30% by weight fat; (c) 5-45% by weight carbohydrate; wherein the nutritional composition has a viscosity of less than 200 cP at a temperature of 20° C. and shear rate of 100 s | 08-01-2013 |
20130202777 | FUNCTIONAL HEMP PROTEIN EXTRACTION - A protein development process including soaking and cleaning the hemp as necessary, combining the hemp and water in a desired ratio and emulsifying the mixture in a high shear processing blender until green oil is evident, and add protein, if desired. | 08-08-2013 |
20130236628 | FROZEN DESSERT MIXES USING SOY PROTEIN PRODUCTS - A soy protein product having a protein content of at least about 60 wt % (N×6.25) d.b., preferably at least about 90 wt %, and being completely soluble at pH values of less than about 4.4 and heat stable at such pH values is used to provide, at least in part, the protein component of a dairy analogue or plant/dairy blend frozen dessert mix. | 09-12-2013 |
20130287928 | PRODUCTION OF SOLUBLE PROTEIN PRODUCTS FROM PULSES - Protein products from pulses are obtained using procedures in which calcium chloride is used in multiple extractions of pulse protein source material. | 10-31-2013 |
20130287929 | PRODUCTION OF SOLUBLE PROTEIN PRODUCTS FROM PULSES - Protein products from pulses are obtained using procedures in which calcium chloride is used in multiple extractions of pulse protein source material. | 10-31-2013 |
20130287930 | METHOD FOR PRODUCING HIGHLY PALATABLE DRY CAT FOOD - The present invention relates to a method for producing highly palatable dry cat foods, by providing dry cat food preparations having specific compositions and/or texture properties, and by adding thereto palatability enhancers, so as to obtain highly palatable dry cat foods. Also is the present invention related to a method for increasing the palatability effect of a liquid palatability enhancer for use in dry cat food preparation, and to kits useful for enhancing palatability of dry cat foods. | 10-31-2013 |
20130323400 | Edible Filling and Method Of Making An Edible Filling - An edible filling formed of protein-containing solid particles in a fat-containing carrier having lecithin during wet particle size reduction to emulsify before enough starch is added to absorb excess or free fat-containing carrier when mixed together. One preferred particle size reduction method step employs wet grinding of proteins in a ball mill disposed in a fat containing oil or shortening carrier until substantially all of the proteins have been reduced in size to a particle size of less than 40 microns enabling the reduced size protein particles to remain in suspension in the resultant filling for an extended period of time increasing filling storage or shelf life while also producing a filling of more uniform appearance, texture and taste. Lecithin in excess of what is needed for emulsification is added during filling making to protect proteins and absorb excess water in the filling. | 12-05-2013 |
20130323401 | FAT-REDUCED SOYBEAN PROTEIN MATERIAL AND SOYBEAN EMULSION COMPOSITION, AND PROCESSES FOR PRODUCTION THEREOF - A fat-reduced soybean protein material containing a protein and a carbohydrate at a total content of 80 wt % or more in terms of dried form content, containing a fat (as an extract from a chloroform/methanol mixed solvent) at a content of less than 10 wt % relative to the content of the protein, and containing campesterol and stigmasterol (as plant-derived sterols) at a total content of 200 mg or more relative to 100 g of a fat; and a soybean emulsion composition containing a protein at a content of 25 wt % or more in terms of dried form content, containing a fat at a content of 100 wt % or more in terms of dried form content relative to the content of the protein in terms of dried form content, and having an LCI value of 60% or more. | 12-05-2013 |
20140004246 | PRODUCTION OF SOLUBLE PROTEIN PRODUCTS FROM PULSES | 01-02-2014 |
20140004247 | AGENT FOR STARCH PROCESSED FOOD | 01-02-2014 |
20140050839 | METHOD OF EXTRACTING LECTIN FROM THE COMMON BEAN AS WELL AS A LECTIN PREPARATION - A method of extracting lectin from the common bean as well as a lectin preparation. The abstract of the disclosure is submitted herewith as required by 37 C.F.R. §1.72(b). As stated in 37 C.F.R. §1.72(b): A brief abstract of the technical disclosure in the specification must commence on a separate sheet, preferably following the claims, under the heading “Abstract of the Disclosure.” The purpose of the abstract is to enable the Patent and Trademark Office and the public generally to determine quickly from a cursory inspection the nature and gist of the technical disclosure. The abstract shall not be used for interpreting the scope of the claims. Therefore, any statements made relating to the abstract are not intended to limit the claims in any manner and should not be interpreted as limiting the claims in any manner. | 02-20-2014 |
20140065289 | PH ADJUSTED SOY PROTEIN ISOLATE AND USES - pH-adjusted soy protein products, particularly isolates, that have a natural pH of about 6 and have a non-beany flavour are provided by the processing of soy protein product which is completely soluble in aqueous media at a pH of less than about 4.4 and heat stable in this pH range or a concentrated soy protein solution produced in the preparation of such soy protein product. | 03-06-2014 |
20140087057 | DRIED SILKEN TOFU - Provided is a dried soft bean curd and a drying method of soft bean curd capable of recovering a taste and texture of soft bean curd before drying as it is by vacuum freeze-drying the soft bean curd without a pre-freezing process. In addition, provided are soft bean curd having excellent physical properties of the bean curd, and a manufacturing method of soft bean curd including a step of adding starch to soy milk and a step of heating the starch for gelatinizing starch. Further, provided is a stirring method capable of uniformly dispersing the starch in soy milk by preparing and using starch in a starch dispersion solution state. Furthermore, provided are a manufacturing method of soft bean curd for drying by adding starch and gelatinizing the added starch, and a manufacturing method of dried soft bean curd by vacuum freeze-drying this soft bean curd for drying. | 03-27-2014 |
20140161961 | SOY PRODUCTS WITH REDUCED LEVELS OF SULFITE, FREE RADICALS AND METHANETHIOL - Soy products or compositions are treated with a food grade iodate compound or a cystine compound to reduce levels of methanethiol, sulfites and sulfite free-radicals, sulfate free radicals and other free radicals generated from sulfite free radicals in the soy products or compositions by 1% to 95%. | 06-12-2014 |
20140161962 | PET FOOD WITH PERCEPTIBLE SHAPES - A processed dry pet food having perceptible shapes is provided. The pet food includes a mixture of solid shaped kibble and shadow-enhancing kibble. | 06-12-2014 |
20140199467 | LIQUID FEED COMPRISED OF CORN STEEPWATER AND HYDROL - The application relates to a composition comprising: from about 10 parts to about 40 parts of hydrol and from about 60 parts to about 90 parts of steepwater by volume. | 07-17-2014 |
20140248413 | FILLING SWEET (VARIANTS) AND METHOD FOR MAKING SAME - The invention relates to the food industry. The sweet contains a protein mass and a high-boiled sugar mass. The high-boiled sugar mass consists of sugar and/or a sugar substitute and water, and the protein mass consists of wheat flour and gram flour or pea meal or a composition thereof and melted fat, preferably real butter. The method for making the sweet involves the concurrent preparation of the protein mass and the high-boiled sugar mass. The sweet is then shaped in the form of a layered product made up of fine fibres by the repeated stretching of the high-boiled sugar mass and the saturation thereof with the protein mass. The group of inventions makes it possible to produce a sweet in the style of a pastry which is comprised of fine, readily separating fibres and has an enhanced biological and nutritional value and digestibility and an increased shelf life. | 09-04-2014 |
20140248414 | GLYCOMACROPEPTIDE MEDICAL FOODS FOR NUTRITIONAL MANAGEMENT OF PHENYLKETONURIA AND OTHER METABOLIC DISORDERS - Medical foods containing glycomacroprotein and additional supplemented amounts of arginine, leucine, and optionally other amino acids, such as tyrosine, are disclosed. The medical foods can be used to provide the complete protein requirements for patients having metabolic disorders such as phenylketonuria. | 09-04-2014 |
20140295052 | EDIBLE ANIMAL CHEWS - The present invention provides a longer-lasting edible animal chew ( | 10-02-2014 |
20140302226 | PET FOOD COMPOSITION WITH A SOFT TEXTURE - Provided are pet food compositions having a soft texture. Also provided are methods for preparing soft textured pet food compositions in which mixtures comprising appropriate amounts of protein, fat, and carbohydrate are contacted with an amylase at a temperature to provide the desired degree of softening of the composition. The pet food compositions exhibit increased penetrating force and are substantially unchanged with respect to digestibility and stool formation as compared to pet food compositions without added amylase. | 10-09-2014 |
20140314944 | INDUSTRIAL METHOD FOR PREPARING ALKALINE HYDROLYSATES OF VEGETABLE PROTEINS - A method for preparing alkaline hydrolysates of vegetable proteins, includes the following steps: 1) placing the vegetable proteins in suspension in water so as to have a concentration of 15 to 30 dry weight %, at a temperature of 70 to 80° C. and a pH of 9.5 to 10.5 by adding an alkaline hydroxide selected from the group made up of sodium hydroxide and potassium hydroxide; 2) allowing the suspension to incubate for 10 to 15 hours, at a temperature of 70 to 80° C. and a pH of 9.5 to 10.5; 3) neutralizing the heated suspension with a mineral acid; and 4) drying the neutralized suspension so as to obtain the alkaline hydrolysate. | 10-23-2014 |
20140328996 | Method for Dissociation of Cells - Disclosed is a method for the dissociation of cells. Cells are processed under conditions of pH, temperature, and shear to thereby yield a mixture of cell wall ghosts and cytoplasm. Preferably, the cells are jet cooked at an alkaline pH to form an intermediate mixture, and the intermediate mixture is subsequently jet cooked. Generally, the cells become dissociated, whereby at least one separate cell wall component is substantially separate from the dissociated cell walls. | 11-06-2014 |
20140356518 | MICROORGANISM FOR SIMULTANEOUSLY PRODUCING L-AMINO ACID AND RIBOFLAVIN, AND METHOD FOR PRODUCING L-AMINO ACID AND RIBOFLAVIN USING SAME - The present invention relates to a method for producing highly-concentrated L-amino acid and riboflavin simultaneously, and a microorganism for simultaneously producing L-amino acid and riboflavin. Specifically, the present invention relates to a modified microorganism for producing L-lysine or L-threonine, and riboflavin simultaneously, wherein the microorganism belonging to | 12-04-2014 |
20140377447 | PROCESS FOR MODIFYING PROTEINS - Disclosed is a process for glycating and denaturing a globulin or globular protein in a liquid material, said liquid material having a reducing sugar, said process comprising: heating said liquid material at a temperature and for a time sufficient both to denature and glycate said protein; and controlling the glycation of said protein. The process may include controlling a degree of denaturation of said protein. Also disclosed is a denatured, glycated globulin or globular protein, which has been glycated with a reducing sugar and denatured in a liquid material; wherein (a) the degree of glycation is such that the free amino groups are reduced by from 0.05 to 100% compared with the native protein; wherein (b) the degree of denaturation as determined by the increase in free sulfhydryl groups is greater than 3%; and wherein (c) the quantity of total sulfhydryl groups is not reduced compared to the native protein. | 12-25-2014 |
20150037491 | Phytic Acid as a Stabilizer for Phytase - The invention provides improved methods and compositions comprising phytase and phytic acid. In some embodiments, improved stability of phytase is achieved and employed in such areas as improved animal feed compositions. The phytase and phytic acid are in functional proximity, preferably in a multi-layered granule or a pellet comprising such a multi-layered granule. | 02-05-2015 |
20150037492 | METHOD FOR PRODUCING WHEAT GLUTAMINE PEPTIDE - The present invention discloses a method for producing wheat glutamine peptide using wheat gluten powder as raw material, belonging to the fields of food and biotechnology. The method includes the steps of: performing enzymolysis in two steps using Alcalase and papain with the wheat gluten powder as raw material, to obtain the wheat glutamine peptide with components with molecular weight of less than 1000 Da being more than 90%, characteristic glutamine peptide segment glutamine-arginine-glutamine (Gln-Arg-Gln, QRQ) content being more than 2.0% and glutamine content being up to 23.54% by treating the enzymatic hydrolysate by centrifugation, ultrafiltration, concentration, spray drying, etc. The produced glutamine peptide can be used as functional nutrition composition ingredient in the development and production of ordinary foods, health foods and medicines. | 02-05-2015 |
20150044356 | Solid State Fermentation Systems and Process for Producing High-Quality Protein Concentrate and Lipids - The present invention describes a bio-based process to produce high quality protein concentrate (HQPC) and lipids by converting plant derived materials into bioavailable protein and lipids via solid state fermentation (SSF) and hybrid-SSF, including the use of such HQPC and lipids so produced as nutrients, including use as a fish meal replacement in aquaculture diets. Also disclosed is a SSF reactor and method of using the reactor. | 02-12-2015 |
20150093495 | Nucleic Acids, Cells, and Methods for Producing Secreted Proteins - A method for producing a secreted recombinant polypeptide sequence is provided. In some embodiments it comprises providing a recombinant microorganism comprising a recombinant nucleic acid comprising a first nucleic acid sequence encoding the recombinant polypeptide sequence operatively linked to a second nucleic acid sequence encoding a signal peptide; and culturing the recombinant microorganism in a culture medium under conditions sufficient for production and secretion of the recombinant protein by the recombinant microorganism. In some embodiments the coding sequence for the signal peptide is not native to the recombinant microorganism. In some embodiments the recombinant microorganism is photo synthetic. Also provided are recombinant photosynthetic microorganisms, isolated polypeptides comprising a signal peptide comprising an amino acid sequence disclosed herein, and isolated nucleic acids comprising a coding sequence for one of the signal peptides, among other things. | 04-02-2015 |
20150110948 | PRODUCTION OF SOLUBLE PROTEIN PRODUCTS FROM PULSES - Protein products from pulses are obtained using procedures in which calcium chloride is used in multiple extractions of pulse protein source material. | 04-23-2015 |
20150118387 | PROTEIN CONCENTRATE AND AN AQUEOUS STREAM CONTAINING WATER-SOLUBLE CARBOHYDRATES - Disclosed are processes for contacting a protein containing material with one or more wet-mill streams. The protein content of the protein containing material is increased. | 04-30-2015 |
20150296836 | SOY PROTEIN CRISPS - Improved soy protein crisps, containing at least 70% by weight of at least one hydrolyzed soy protein, wherein the crisp has a total protein content of at least 70% and a maximum moisture content of 7%, are disclosed. High protein crisps with superior functionality have been produced using one or more of partially hydrolyzed soy proteins having a degree of hydrolysis of 30 or more as determined by the TNBS method. | 10-22-2015 |
20150306553 | PARTICLE SIZE BREAKUP DEVICE AND ITS PERFORMANCE ESTIMATION METHOD AND SCALE UP METHOD - Herein is disclosed a comprehensive mixer performance estimation method that can be applied to the mixers of the rotor-stator type having various configurations and circulation systems. | 10-29-2015 |
20150327573 | PET FOOD PRODUCTION METHOD AND PET FOOD - To provide a method of producing pet food with superior preference qualities. A pet food production method includes: a kneading step of adding amino acid and reducing sugar to pet food raw materials and kneading to thereby obtain a kneaded food product; a granulating step of granulating the kneaded food product to thereby obtain food grains; and a baking step of baking the food grains by infrared rays. It is preferable that a plurality of types of amino acid is added in the kneading step. | 11-19-2015 |
20160029664 | DOG CHEW WITH INCREASED OCCUPANCY - An edible pet chew is disclosed that has a twisted body form with enhanced textural characteristics over un-twisted body forms. The pet chew is comprised of fibrous protein, water absorbing polymer, plasticizer, water, and additives. The pet chew provides enhanced textural and oral hygiene properties. | 02-04-2016 |
20160128356 | PROCESS TO PRODUCE RICE BRAN HYDROLYSATES - The present invention provides a (preferably defatted) rice bran hydrolysate composition which comprises of more than 50 wt % (on dry matter) of (poly)peptides and which has a DH (Degree of Hydrolysis) of at least 10%, preferably between 10 and 16% and more than 90%, preferably more than 95%, of the (poly) peptides has a molecular weight (MW) of more than 500 Da. | 05-12-2016 |
20160135481 | PH ADJUSTED PULSE PROTEIN PRODUCT - An aqueous solution of a pulse protein product having a protein content of at least about 60 wt % (N×6.25) d.b. which is soluble in aqueous media at a pH of less than about 4.4 and heat stable at that pH range is adjusted in pH to a pH of about 6 to about 8. The resulting product is further processed by drying the product, recovering and drying any precipitated pulse protein material, heat treating and then drying the product, or heat treating the product and recovering and drying any precipitated pulse protein material. | 05-19-2016 |
20160157510 | PRODUCTION OF SOY PROTEIN PRODUCTS WITH REDUCED ASTRINGENCY (I) - The present invention is directed to soy protein products of reduced astringency. The reduced astringency soy protein products may be obtained by using a pH adjustment step to fractionate soy protein solutions, which provide soy protein products which are completely soluble and heat stable in aqueous media at acid pH value of less than about 4.4, into lower molecular weight, less astringent proteins and higher molecular weight, more astringent proteins. | 06-09-2016 |
20160249639 | IMPROVED PELLETS CONTAINING VITAL GLUTEN AND PROCESS FOR THEIR PRODUCTION | 09-01-2016 |
20190142041 | METHODS OF BLANCHING A MICROCROP AND HIGH-CONCENTRATION PROTEIN PRODUCTS DERIVED THEREFROM | 05-16-2019 |
20190142049 | WHEAT BASED BINDING AGENT | 05-16-2019 |