Patents by Inventor Martin Schweizer
Martin Schweizer has filed for patents to protect the following inventions. This listing includes patent applications that are pending as well as patents that have already been granted by the United States Patent and Trademark Office (USPTO).
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Publication number: 20170006893Abstract: A soy protein product which is completely soluble and is capable of providing transparent and heat stable solutions at low and neutral pH values is produced by extracting a soy protein source material with water at low pH, subjecting the resulting aqueous soy protein solution to ultrafiltration and optional diafiltration to provide a concentrated and optionally diafiltered soy protein solution, which may be dried to provide the soy protein product. The soy protein product may be used for protein fortification of, in particular, soft drinks and sports drinks, without precipitation of protein.Type: ApplicationFiled: January 5, 2016Publication date: January 12, 2017Applicant: BURCON NUTRASCIENCE (MB) CORP.Inventors: Kevin I. Segall, Martin Schweizer, Brent E. Green, Sarah Medina, Brandy Gosnell
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Publication number: 20160324203Abstract: A soy protein product, which may be an isolate, produces transparent heat-stable solutions at low pH values and is useful for the fortification of soft drinks and sports drinks without precipitation of protein. The soy protein product is obtained by extracting a soy protein source material with an aqueous calcium salt solution to form an aqueous soy protein solution, separating the aqueous soy protein solution from residual soy protein source, adjusting the pH of the aqueous soy protein solution to a pH of about 1.5 to about 4.4 to produce an acidified clear soy protein solution, which may be dried, following optional concentration and diafiltration, to provide the soy protein product.Type: ApplicationFiled: April 7, 2016Publication date: November 10, 2016Applicant: BURCON NUTRASCIENCE (MB) CORP.Inventors: Martin Schweizer, Kevin I. Segall, Brent E. Green, Sarah Medina, James Logie, Brandy Gosnell
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Patent number: 9456621Abstract: pH-adjusted soy protein products, particularly isolates, that have a natural pH of about 6 and have a non-beany flavor 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.Type: GrantFiled: December 22, 2010Date of Patent: October 4, 2016Assignee: BURCON NUTRASCIENCE (MB) CORP.Inventors: Brent E. Green, Sarah Medina, Martin Schweizer, Kevin I. Segall, Johann Tergesen, Russ Sampson, Roland Rosset, Curtis D. Hayden, Edwin Catipon
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Publication number: 20160227833Abstract: A pulse protein product, which may be an isolate, produces heat-stable solutions at low pH values and is useful for the fortification of acidic beverages such as soft drinks and sports drinks without precipitation of protein. The pulse protein product is obtained by extracting a pulse protein source material with an aqueous calcium salt solution to form an aqueous pulse protein solution, separating the aqueous pulse protein solution from residual pulse protein source, adjusting the pH of the aqueous pulse protein solution to a pH of about 1.5 to about 4.4 to produce an acidified pulse protein solution, which may be dried, following optional concentration and diafiltration, to provide the pulse protein product.Type: ApplicationFiled: February 11, 2016Publication date: August 11, 2016Applicant: BURCON NUTRASCIENCE (MB) CORP.Inventors: Kevin Segall, Martin Schweizer
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Publication number: 20160205968Abstract: Canola protein products having a protein content of at least about 60 wt % (N×6.25) d.b., preferably at least about 90 wt %, more preferably at lease about 100 wt %, and low phytic acid content, are produced by extracting canola seeds or canola oil seed meal with an aqueous calcium salt solution, preferably calcium chloride solution, to cause solubilization of canola protein from the seeds or meal.Type: ApplicationFiled: January 5, 2016Publication date: July 21, 2016Applicant: BURCON NUTRASCIENCE (MB) CORP.Inventors: Randy Willardsen, Martin Schweizer, Kevin I. Segall
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Publication number: 20160205967Abstract: A soy protein product which is completely soluble and is capable of providing transparent and heat stable solutions at low and neutral pH values is produced by extracting a soy protein source material with water at low pH, subjecting the resulting aqueous soy protein solution to ultrafiltration and optional diafiltration to provide a concentrated and optionally diafiltered soy protein solution, which may be dried to provide the soy protein product. The soy protein product may be used for protein fortification of, in particular, soft drinks and sports drinks, without precipitation of protein.Type: ApplicationFiled: December 22, 2015Publication date: July 21, 2016Applicant: BURCON NUTRASCIENCE (MB) CORP.Inventors: Kevin I. Segall, Martin Schweizer, Brent E. Green, Sarah Medina, Brandy Gosnell
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Publication number: 20160165923Abstract: An aqueous solution of a soy protein product having a protein content of at least about 60 wt % (N×6.25) d.b. which is completely 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 6.1 to about 8. The resulting product is further processed by drying the product, recovering and drying any precipitated soy protein material, heat treating and then drying the product, or heat treating the product and recovering and drying any precipitated soy protein material.Type: ApplicationFiled: February 24, 2016Publication date: June 16, 2016Applicant: BURCON NUTRASCIENCE (MB) CORP.Inventors: Brent E. Green, Martin Schweizer, Kevin I. Segall
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Publication number: 20160159868Abstract: The present invention is directed to soy protein products of reduced astringency. The reduced astringency soy protein products of the present invention may be obtained by using membrane processing 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.Type: ApplicationFiled: October 1, 2015Publication date: June 9, 2016Applicant: Burcon NutraScience (MB) Corp.Inventors: Martin Schweizer, Kevin I. Segall
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Publication number: 20160157510Abstract: 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.Type: ApplicationFiled: October 1, 2015Publication date: June 9, 2016Applicant: Burcon NutraScience (MB) Corp.Inventors: Martin SCHWEIZER, Sarah MEDINA, Kevin I. SEGALL
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Publication number: 20160135482Abstract: 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.Type: ApplicationFiled: January 26, 2016Publication date: May 19, 2016Applicant: BURCON NUTRASCIENCE (MB) CORP.Inventors: Kevin I. Segall, Martin Schweizer
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Publication number: 20160135481Abstract: 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.Type: ApplicationFiled: December 29, 2015Publication date: May 19, 2016Applicant: BURCON NUTRASCIENCE (MB) CORP.Inventors: Kevin I. Segall, Martin Schweizer
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Publication number: 20160058031Abstract: The present invention is directed to soy protein products, very low in, or free of, beany flavour notes and useful for the fortification of food and beverage products and prepared without the use of salt in the process. The soy protein products of the present invention are obtained by extracting soy protein source with water to form an aqueous soy protein solution, at least partially separating the aqueous soy protein solution from residual soy protein source, adjusting the pH of the aqueous soy protein solution to a pH of about 1.5 to about 3.6 to solubilize at least a portion of the protein and form an acidified soy protein solution then separating the acidified soy protein solution from the acid insoluble solid material. The acidified soy protein solution may be dried following optional concentration and diafiltration to form a soy protein product, which may be an isolate. The acid insoluble solid material may be washed with acidified water and then dried to form another soy protein product.Type: ApplicationFiled: August 26, 2015Publication date: March 3, 2016Applicant: Burcon NutraScience (MB) Corp.Inventors: Kevin I. SEGALL, Martin SCHWEIZER, Brent E. GREEN
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Publication number: 20160050956Abstract: The present invention is directed to pulse protein products, very low in, or substantially free of, pea/vegetable flavour notes characteristic of conventional commercial pulse protein products and useful for the fortification of food and beverage products and prepared without the use of salt in the process. The pulse protein products of the present invention are obtained by extracting pulse protein source with water to form an aqueous pulse protein solution, at least partially separating the aqueous pulse protein solution from residual pulse protein source, adjusting the pH of the aqueous pulse protein solution to a pH of about 1.5 to about 3.4 to solubilize the bulk of the protein and form an acidified pulse protein solution then separating the acidified pulse protein solution from the acid insoluble solid material. The acidified pulse protein solution may be dried following optional concentration and diafiltration to form a pulse protein product, which may be an isolate.Type: ApplicationFiled: July 28, 2015Publication date: February 25, 2016Applicant: Burcon NutraScience (MB) Corp.Inventors: KEVIN I. SEGALL, BRENT E. GREEN, MARTIN SCHWEIZER
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Publication number: 20160016991Abstract: A pulse protein product having a protein content of at least about 50 wt % (N×6.25) d.b. is recovered in the processing of pulse protein source material to form pulse protein products wherein the pulse protein source is extracted in one embodiment with calcium salt solution. The resulting pulse protein solution is separated from the bulk of the residual pulse protein source and then the pulse protein solution is processed to remove finer residual solids, which are optionally washed and then dried to provide the pulse protein product. In another embodiment, the pulse protein source is extracted with water, the bulk of the residual protein source removed and the resulting pulse protein solution treated with calcium salt to precipitate phytic acid. The precipitated phytic acid and any finer residual solids remaining in solution after the initial separation step are removed from the pulse protein solution then optionally washed and dried to provide the pulse protein product.Type: ApplicationFiled: March 10, 2014Publication date: January 21, 2016Applicant: BURCON NUTRASCIENCE (MB) CORP.Inventors: Brent E. Green, Martin Schweizer, Russ Sampson
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Publication number: 20150366237Abstract: A soy protein product having a protein content of at least about 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 by a procedure in which soy protein is extracted from a soy source material using an aqueous calcium chloride solution at low pH, generally about 1.5 to about 5, and separating the resulting aqueous soy protein solution from residual soy protein source. The resulting clarified aqueous soy protein solution may be diluted and the pH adjusted within the range of 1.5-5.0. The solution may be concentrated by ultrafiltration, diafiltered and then dried to provide the soy protein product. Alternatively, the concentrated and optionally diafiltered soy protein solution may be optionally adjusted in pH within the range of 1.5-7.Type: ApplicationFiled: May 9, 2012Publication date: December 24, 2015Inventors: Kevin I. Segall, Martin Schweizer, Brent E. Green, Sarah Medina, Brandy Gosnell
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Patent number: 9115202Abstract: A soluble canola protein isolate is prepared from canola protein micellar mass by solubilizing the protein micellar mass in a calcium salt solution, preferably a calcium chloride solution, followed by dilution of the resulting canola protein solution. Following removal of the precipitate phytic acid, the aqueous canola protein solution is concentrated, optionally diafiltered, and acidified to a pH of about 2.5 to 4.0 to produce an acidified clear canola protein solution, which may be concentrated, subjected to a color removal step and dried. The canola protein isolate so formed is soluble, transparent and heat stable in an acid aqueous environment and also is soluble at natural pH, without precipitation of protein.Type: GrantFiled: August 17, 2009Date of Patent: August 25, 2015Assignee: BURCON NUTRASCIENCE (MB) CORP.Inventors: Kevin I. Segall, Brent E. Green, Martin Schweizer
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Publication number: 20150230497Abstract: A pulse protein product having a protein content of at least about 60 wt % (N×6.25) d.b., preferably a pulse protein isolate having a protein content of at least about 90 wt % (N×6.25) d.b., is prepared from a pulse protein source material by extraction of the pulse protein source material with an aqueous calcium salt solution, preferably calcium chloride solution, to cause solubilization of pulse protein from the protein source and to form an aqueous pulse protein solution, separating the aqueous pulse protein solution from residual pulse protein source, optionally concentrating the aqueous pulse protein solution while maintaining the ionic strength substantially constant by using a selective membrane technique, optionally diafiltering the optionally concentrated pulse protein solution, and optionally drying the optionally concentrated and optionally diafiltered pulse protein solution.Type: ApplicationFiled: September 30, 2013Publication date: August 20, 2015Inventors: Kevin I. Segall, Martin Schweizer
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Publication number: 20150196045Abstract: 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.Type: ApplicationFiled: July 9, 2013Publication date: July 16, 2015Applicant: BURCON NUTRASCIENCE (MB) CORP.Inventors: Kevin I. Segall, Martin Schweizer
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Publication number: 20150173395Abstract: A hemp protein product, which may be an isolate, produces solutions at low pH values and is useful for the fortification of soft drinks and sports drinks without precipitation of protein. The hemp protein product is obtained by extracting a hemp protein source material with an aqueous calcium salt solution to form an aqueous hemp protein solution, separating the aqueous hemp protein solution from residual hemp protein source, adjusting the pH of the aqueous hemp protein solution to a pH of about 1.5 to about 4.4 to produce an acidified hemp protein solution, which may be dried, following optional concentration and diafiltration, to provide the hemp protein product.Type: ApplicationFiled: August 1, 2013Publication date: June 25, 2015Applicant: BURCON NUTRASCIENCE (MB) CORP.Inventors: Martin Schweizer, Brandy Gosnell
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Publication number: 20150147452Abstract: An aqueous solution of a soy protein product having a protein content of at least about 60 wt % (N×6.25) d.b. which is completely 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 6.1 to about 8. The resulting product is further processed by drying the product, recovering and drying any precipitated soy protein material, heat treating and then drying the product, or heat treating the product and recovering and drying any precipitated soy protein material.Type: ApplicationFiled: June 25, 2013Publication date: May 28, 2015Inventors: Brent E. Green, Martin Schweizer, Kevin I. Segall