Protein, Amino Acid, Or Yeast Containing Patents (Class 426/656)
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Publication number: 20140147897Abstract: Methods of and devices for recovering oil and protein and increasing production yields using two centrifuges in series or a centrifuge with dual oil and protein separating functions in a dry mill are provided.Type: ApplicationFiled: March 15, 2013Publication date: May 29, 2014Inventor: Chie Ying Lee
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Publication number: 20140147549Abstract: The present invention generally relates to the field of nutrition, in particular performance nutrition. In particular, the present invention relates to a novel carbohydrate bar comprising glucose and fructose in a ratio in the range of 3:1 to 1:1. The carbohydrate bar of the present invention can be used to treat or prevent problems with the gastrointestinal tract while allowing for an enhanced blood sugar maintenance and/or an increased exogenous carbohydrate oxidation.Type: ApplicationFiled: January 31, 2014Publication date: May 29, 2014Applicant: NESTEC S.A.Inventors: Asker JEUKENDRUP, Trent STELLINGWERFF, Eric Scott ZALTAS
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Patent number: 8728556Abstract: The present invention relates to hydrolysed protein-polysaccharide complexes, and more specifically to those complexes formed by complex formation of a protein with a polysaccharide followed by hydrolysis. The resulting complexes have good emulsifying and stabilizing properties and can be used in food, cosmetic or pharmaceutical products. The invention further relates to the method of manufacture of such complexes.Type: GrantFiled: November 30, 2009Date of Patent: May 20, 2014Assignee: Nestec S.A.Inventors: Christophe Joseph Etienne Schmitt, Sandra Isabel Laneuville Ballester, Sylvie Turgeon, Sylvie Gauthier
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Patent number: 8728559Abstract: Disclosed herein are pet food compositions. In one embodiment, pet food compositions which are described comprise a component selected from 2-deoxy-D-glucose; 5-thio-D-glucose; 3-O-methylglucose; 1,5-anhydro-D-glucitol; 2,5-anhydro-D-mannitol; mannoheptulose; and mixtures thereof. In yet another embodiment, pet food compositions which are described comprise an extract of plant matter selected from avocado, alfalfa, fig, primrose, and mixtures thereof. The pet food compositions may be prepared by any of a variety of processes including, but not limited to, optional processes described herein.Type: GrantFiled: December 15, 2009Date of Patent: May 20, 2014Assignee: The IAMs CompanyInventors: Michael Griffin Hayek, Stefan Patrick Massimino, George Roth
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Patent number: 8729345Abstract: A soybean cultivar designated S070160 is disclosed. The invention relates to the seeds of soybean cultivar S070160, to the plants of soybean S070160, to plant parts of soybean cultivar S070160 and to methods for producing a soybean plant produced by crossing soybean cultivar S070160 with itself or with another soybean variety. The invention also relates to methods for producing a soybean plant containing in its genetic material one or more transgenes and to the transgenic soybean plants and plant parts produced by those methods. This invention also relates to soybean cultivars or breeding cultivars and plant parts derived from soybean variety S070160, to methods for producing other soybean cultivars, lines or plant parts derived from soybean cultivar S070160 and to the soybean plants, varieties, and their parts derived from use of those methods. The invention further relates to hybrid soybean seeds, plants and plant parts produced by crossing the cultivar S070160 with another soybean cultivar.Type: GrantFiled: March 31, 2008Date of Patent: May 20, 2014Assignees: Monsanto Technology LLC, Stine Seed Farm, Inc.Inventor: William H. Eby
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Patent number: 8728560Abstract: The invention relates to granulated pea protein composition characterized 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 ?m, 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.Type: GrantFiled: July 25, 2006Date of Patent: May 20, 2014Assignee: Roquette FreresInventors: Bernard Boursier, Marie Delebarre, José Lis, Philippe Marquilly
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Patent number: 8728769Abstract: The invention relates to xylanases and to polynucleotides encoding the xylanases. In addition, methods of designing new xylanases and methods of use thereof are also provided. The xylanases have increased activity and stability at increased pH and temperature.Type: GrantFiled: March 11, 2009Date of Patent: May 20, 2014Assignee: BP Corporation North America Inc.Inventors: Brian Steer, Walter Callen, Shaun Healey, Geoff Hazlewood, Di Wu, David Blum, Alireza Esteghlalian
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Publication number: 20140134316Abstract: 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.Type: ApplicationFiled: June 29, 2011Publication date: May 15, 2014Applicant: SOLAE LLCInventors: Michael A. Jincks, William C. Smith, John A. Brown
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Publication number: 20140127381Abstract: 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.Type: ApplicationFiled: June 29, 2011Publication date: May 8, 2014Applicant: SOLAE LLCInventors: John A. Brown, William C. Smith, Reecha Wadhwa, Michael A. Jincks
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Publication number: 20140127754Abstract: Methods to convert lignocellulosic biomass to fermentable sugars with enzymes that degrade the lignocellulosic material are provided, as well as novel combinations of enzymes, including those that provide a synergistic release of sugars from plant biomass.Type: ApplicationFiled: November 5, 2012Publication date: May 8, 2014Applicant: DYADIC INTERNATIONAL, INC.Inventors: Marco A. Baez-Vasquez, Richard Burlingame, Jon K. Magnuson, Marion Bradford, Arkady Panteleimonovich Sinitsyn
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Patent number: 8716249Abstract: Compositions and methods for improving cardiovascular health in the elderly by delivering a selection of essential amino acids, phytosterols, stanols, and isoflavones, which may be supplemented with a low glycemic carbohydrate and/or a medium chain fatty acid.Type: GrantFiled: January 31, 2008Date of Patent: May 6, 2014Assignee: Energy Light LLCInventors: Robert Wolfe, John Troup, Nicolaas (“Mick”) Emile Paulus Deutz
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Patent number: 8715769Abstract: The present invention provides the use of a composition comprising non-digestible oligosaccharide for the manufacture of a composition for enteral administration to an infant delivered via caesarean section.Type: GrantFiled: October 6, 2006Date of Patent: May 6, 2014Assignee: N.V. NutriciaInventors: Joachim Schmitt, Bernd Stahl, Jan Knol
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Publication number: 20140113032Abstract: Pet treats and chews that have been aerated during their production by a supercritical fluid are provided. The aeration process results in pet treats and chews that have a lower density and increased oral care properties in comparison to treats of similar composition that have not been similarly aerated.Type: ApplicationFiled: October 22, 2013Publication date: April 24, 2014Applicant: MARS, INCORPORATEDInventors: Ralf Bela Reiser, Chad A. Cepeda, Matthew Elliott
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Publication number: 20140113866Abstract: The present invention addresses the problem of providing a soybean-derived raw material-containing food or beverage that improves problems with flavor and physical properties, such as the grassy smell caused by soybean raw materials, and markedly improves product quality, in a soybean-derived raw material-containing food or beverage using a conventional soybean raw material such soymilk or tofu. Provided are a milk-substitute composition, an egg yolk-substitute composition, and a composition for improving renal function, etc., characterized by including a reduced-fat soybean protein material having a total protein and carbohydrate content relative to dry material of at least 80 wt %, a fat content (as a chloroform/methanol mixed solvent extract) relative to the protein content of less than 10 wt %, and a total campesterol and stigmasterol (as plant-derived sterols) content of at least 200 mg relative to 100 g of fat.Type: ApplicationFiled: May 23, 2012Publication date: April 24, 2014Inventors: Masahiko Samoto, Jiro Kanamori, Masayuki Shibata, Tsukasa Kiyama, Masanobu Yanagisawa, Mai Kanda, Sayuri Kitagawa, Yuusuke Shishido, Shigeru Ashida, Takayasu Motoyama, Kumiko Yoshioka, Hirofumi Kugitani, Masashi Asanoma, Mitsutaka Kohno
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Patent number: 8697158Abstract: This document provides complexes comprising a mineral-amino acid compound and a polysaccharide. For example, the document provides compositions containing such complexes and methods of making and using such complexes.Type: GrantFiled: September 21, 2012Date of Patent: April 15, 2014Assignee: Melaleuca, Inc.Inventors: Alexander B. Rabovsky, Jermey Ivie
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Patent number: 8697157Abstract: Meal replacement compositions are described herein. The meal replacement compositions are made using all natural ingredients and includes relatively high amounts of fiber and protein and relatively low amounts of fat. In some instances, a single serving of a meal replacement composition includes high amounts of cocoa, an ingredient containing plant polyphenols.Type: GrantFiled: August 2, 2010Date of Patent: April 15, 2014Assignee: Ray and Terry's Health Products, Inc.Inventors: Terry Grossman, Raymond C. Kurzweil
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Patent number: 8697156Abstract: 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.Type: GrantFiled: April 4, 2011Date of Patent: April 15, 2014Assignee: Pulse Holdings, LLCInventors: Jeffrey L Tate, James A Rehkopf, David A Mirko
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Publication number: 20140099388Abstract: A primary composition comprising all essential nutrients of a fruit or a plant material, which has an increased stability, bio-availability and miscibility, and a process of forming same are provided. An oral composition containing the primary composition in a foodstuff, food supplement, cosmetic preparation or a pharmaceutical preparation is also provided.Type: ApplicationFiled: December 13, 2013Publication date: April 10, 2014Applicant: NESTEC S.A .Inventors: Junkuan Wang, Raymond Bertholet, Herbert Johann Watzke, Pierre Ducret, Peter Bucheli
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Patent number: 8691213Abstract: The invention relates to the use of composition comprising free amino acids as a sole source of protein, a fatty acid source comprising long chain polyunsaturated fatty acids, a carbohydrate source comprising digestible and indigestible carbohydrates, and milk protein free Bifidobacteria for treating a person suffering from (a) colic, congestion, runny nose, wheezing, vomiting, diarrhea, bloody stools, mucus in stools, rash, eczema, gastroesophageal reflux, eosinophilic esophagitis or asthma; (b) cow's milk allergy and/or food protein intolerance; and/or (c) infections, wherein the indigestible carbohydrate is selected from a milk protein free source and the total composition is essentially free of intact proteins.Type: GrantFiled: July 5, 2007Date of Patent: April 8, 2014Assignee: SHS InternationalInventors: Jane Elizabeth Langford, Ian Sullivan, Catherine Teresa Deering, Sandra Helen Giffen
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Patent number: 8691318Abstract: 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: GrantFiled: October 21, 2009Date of Patent: April 8, 2014Assignee: Burcon Nutrascience (MB) Corp.Inventors: Martin Schweizer, Kevin I. Segall, Brent E. Green, Sarah Medina, James Logie, Brandy Gosnell
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Publication number: 20140093626Abstract: 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: April 3, 2014Inventors: Kevin I. Segall, Martin Schweizer
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Patent number: 8685485Abstract: 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.Type: GrantFiled: May 19, 2006Date of Patent: April 1, 2014Assignee: Solae, LLCInventors: Matthew K. McMindes, Izumi Mueller, Mac W. Orcutt, Patricia A. Altemueller, Eduardo Godinez
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Patent number: 8685914Abstract: The present invention provides: (1) crystals of a dipeptide which do not substantially comprise a dipeptide comprising D-amino acid as a constituent or a polypeptide consisting of three or more amino acids; and (2) crystals of a dipeptide which do not substantially comprise a dipeptide comprising D-amino acid as a constituent, a polypeptide consisting of three or more amino acids, or an amino acid amide; and a process for producing the dipeptide crystals.Type: GrantFiled: March 29, 2006Date of Patent: April 1, 2014Assignee: Kyowa Hakko Bio Co., Ltd.Inventors: Shin-ichi Hashimoto, Kazuhiko Tabata, Shizuo Tsuchiya, Tetsuo Nishimura
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Publication number: 20140087024Abstract: A shelf stable, high protein, high fiber, and/or low fat aerated nougat is described. The aerated nougat can be provided in a nutrition bar, a nutritionally fortified product, an aerated confectionary product, and so forth. The aerated nougat can include mechanically denatured proteins and/or fibers without significantly affecting the texture, taste, and/or shelf stability of the finished product. The aerated nougat can be manufactured using a simplified single-step batch process.Type: ApplicationFiled: September 12, 2013Publication date: March 27, 2014Applicant: CONAGRA FOODS RDM, INC.Inventors: KHALED A. KHATIB, JAMES CASTELLANO, MICHELLE SONKSEN
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Publication number: 20140087057Abstract: 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.Type: ApplicationFiled: May 1, 2012Publication date: March 27, 2014Applicant: CJ CHEILJEDANG CORPORATIONInventors: De Ik Kang, Yoon Jung Choi, Hyo Geun An, Hong Wook Park
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Publication number: 20140087023Abstract: The present invention relates to a process for producing a rice protein concentrate from a rice substrate comprising, enzymatically hydrolyzing a rice substrate with an enzyme having granular starch hydrolyzing (GSH) activity and a second starch hydrolyzing enzyme at a temperature at or below 72° C. and at a pH of about 3.0 to 6.5 to obtain a solubilized starch fraction and a residue fraction which includes insoluble protein, and separating the solubilized starch fraction from the residue to obtain a rice protein concentrate. The rice protein concentrate may be used in animal feed and human food formulations.Type: ApplicationFiled: June 21, 2013Publication date: March 27, 2014Inventors: Gang DUAN, Nigel Dunn-Coleman, Jayarma K. Shetty, Alex Sung, Ying Qian
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Patent number: 8679568Abstract: The invention provides an easy-to-drink beverage that contains citrulline, wherein the generation of bad odors due to storage or heating is suppressed. In particular, the invention provides a beverage that contains citrulline and citric acid, as well as sodium citrate or disodium hydrogen phosphate.Type: GrantFiled: November 17, 2008Date of Patent: March 25, 2014Assignee: Kyowa Hakko Bio Co., Ltd.Inventors: Yasushi Sakai, Takeshi Ikeda, Ayako Kamimura
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Patent number: 8673385Abstract: 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 extracting a soy protein source with water to form an aqueous protein solution having a pH of about 1.5 to about 11, preferably about 5 to about 7, and separating the resulting aqueous protein solution from residual soy protein source. The protein concentration of the aqueous protein solution is increased to about 50 to about 400 g/L while the ionic strength is maintained substantially constant by using a selective membrane technique. The resulting concentrated protein solution is optionally diafiltered and a calcium salt, preferably calcium chloride, is added to the concentrated and optionally diafiltered protein solution to a conductivity of 5 to about 30 mS.Type: GrantFiled: June 30, 2010Date of Patent: March 18, 2014Assignee: Burcon Nutrascience (MB) Corp.Inventors: Kevin I. Segall, Martin Schweizer, Brent E. Green, Sarah Medina, Brandy Gosnell
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Publication number: 20140065260Abstract: A feed additive composition includes a protective agent, lecithin, an acidic or neutral amino acid, and water. A method of producing a feed additive composition includes preparing a molten mixture of a protective agent, lecithin, and an acidic or neutral amino acid, and immersing the molten mixture in water or an aqueous liquid to obtain a solidified mixture. Feed additives may be obtained by such method. The protective agent may include a hydrogenated vegetable oil or hydrogenated animal oil having a melting point of higher than 50° C. and lower than 90° C.Type: ApplicationFiled: November 8, 2013Publication date: March 6, 2014Applicant: AJINOMOTO CO., INC.Inventors: Hidetsugu NAKAZAWA, Hiroyuki SATO, Yuki MIYAZAWA, Susumu SHIBAHARA, Sachiko OKA, Yumi GOTO
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Publication number: 20140065289Abstract: 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.Type: ApplicationFiled: November 7, 2013Publication date: March 6, 2014Inventors: 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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Patent number: 8663729Abstract: Disclosed herein are pet food compositions. In one embodiment, pet food compositions which are described comprise a component selected from 2-deoxy-D-glucose; 5-thio-D-glucose; 3-O-methylglucose; 1,5-anhydro-D-glucitol; 2,5-anhydro-D-mannitol; mannoheptulose; and mixtures thereof. In yet another embodiment, pet food compositions which are described comprise an extract of plant matter selected from avocado, alfalfa, fig, primrose, and mixtures thereof. The pet food compositions may be prepared by any of a variety of processes including, but not limited to, optional processes described herein.Type: GrantFiled: March 3, 2010Date of Patent: March 4, 2014Assignee: The Iams CompanyInventors: Michael Griffin Hayek, Stefan Patrick Massimino, George Roth
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Publication number: 20140050839Abstract: 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.Type: ApplicationFiled: February 11, 2013Publication date: February 20, 2014Inventor: Pawel MICHALOWSKI
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Patent number: 8652563Abstract: The present invention relates to a nutrient composition which contains at least a carbohydrate, a lipid, a protein, and a mineral, and is liquid or semisolid, characterized in that the volume-based median size (d50) of particles in the nutrient composition is 5 to 100 ?m and water-insoluble particles having a protein insolubilized by a divalent cation are contained as a major component of the nutrient composition, or a nutrient composition which contains at least a carbohydrate, a lipid, a protein, and a mineral, and is liquid or semisolid, characterized in that water-insoluble particles having a protein insolubilized by a divalent cation are contained as a major component of the nutrient composition and the mass of the protein with respect to the total moles of divalent ions forming the water-insoluble particles is 1.5 to 3 g/mmol.Type: GrantFiled: February 27, 2008Date of Patent: February 18, 2014Assignee: Ajinomoto Co., Inc.Inventors: Itaru Kon, Naoki Hayashi, Tatsuro Tanaka, Hisayuki Uneyama, Shinji Somekawa
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Publication number: 20140044825Abstract: The present invention relates to a nutritionally complete pet food product comprising at least two compositions for use in a method of reducing calorie intake in a companion animal, wherein the compositions differ in their level of fat, protein or carbohydrate on an energy ratio basis by 6% to 50% and wherein the compositions are consumed on consecutive days, each composition being consumed on a different day. The invention also relates to such a food product in the prevention of weight gain after surgical procedures to neuter a companion animal, and also to the food product in a weight loss regime. It also relates to a method of reducing calorie intake in a companion animal, comprising feeding the companion animal the pet food product of the invention.Type: ApplicationFiled: July 15, 2011Publication date: February 13, 2014Applicant: Mars, IncorporatedInventors: Adrian Hewson-Hughes, Craig Leavesley, Stephen James Simpson, David Raubenheimer
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Publication number: 20140045225Abstract: The present invention discloses novel polypeptides and enzyme preparations containing them, which enhance the efficiency of the cellulosic degradation even at elevated temperatures. The polypeptides are produced by recombinant technology, and means for their production are described. The novel polypeptides are useful in processing biomass, and in biofuel, starch, textile, detergent, pulp and paper, food, feed or beverage industries. They may also be used e.g. in cleaning the interior of a dishwashing machine or for biofinishing or biostoning. The novel polypeptides are also useful in animal feed.Type: ApplicationFiled: June 6, 2013Publication date: February 13, 2014Applicant: Roal OyInventors: Susanna MAKINEN, Kari JUNTUNEN, Alexandra KOMANDER, Kim LANGFELDER, Jari VEHMAANPERA, Terhi PURANEN
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Publication number: 20140037824Abstract: 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: February 6, 2014Inventors: Martin Schweizer, Brandy Gosnell
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Patent number: 8642109Abstract: 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.Type: GrantFiled: November 23, 2005Date of Patent: February 4, 2014Assignee: Solae, LLCInventors: Craig R. Baumer, Santiago Solorio, Phillip I. Yakubu
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Patent number: 8642106Abstract: Methods for preparing cheese blends of analog cheese and soft or firm/semi-hard, ripened or unripended, cheese are provided. The methods generally involve combining a slurry that contains the basic ingredients for an analog cheese and optionally one or more other ingredients with a mass of heated soft or firm/semi-hard cheese. Slurries that are used in the methods and cheeses produced by the methods are also provided.Type: GrantFiled: June 3, 2011Date of Patent: February 4, 2014Assignee: Leprino Foods CompanyInventors: Richard K. Merrill, Mayank Singh
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Publication number: 20140033343Abstract: A soybean cultivar designated S100143 is disclosed. The invention relates to the seeds of soybean cultivar S100143, to the plants of soybean cultivar S100143, to the plant parts of soybean cultivar S100143, and to methods for producing progeny of soybean cultivar S100143. The invention also relates to methods for producing a soybean plant containing in its genetic material one or more transgenes and to the transgenic soybean plants and plant parts produced by those methods. The invention also relates to soybean cultivars or breeding cultivars, and plant parts derived from soybean cultivar S100143. The invention also relates to methods for producing other soybean cultivars, lines, or plant parts derived from soybean cultivar S100143, and to the soybean plants, varieties, and their parts derived from use of those methods. The invention further relates to hybrid soybean seeds, plants, and plant parts produced by crossing cultivar S100143 with another soybean cultivar.Type: ApplicationFiled: July 26, 2012Publication date: January 30, 2014Inventor: Justin T. Mason
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Publication number: 20140030416Abstract: 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.Type: ApplicationFiled: September 30, 2013Publication date: January 30, 2014Applicant: Solae, LLCInventors: DAVID SABBAGH, William C. Smith, John A. Brown
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Publication number: 20140030380Abstract: The present invention provides a production method of a food, which can effectively enhance a taste without conferring an unpreferable or undesirable flavor, and a method for enhancing a taste of food. The present invention provides a method of producing a food with an enhanced taste, including by adding a peptide mixture obtained by hydrolyzing, with an enzyme, a composition containing ?-conglycinin, and a method of enhancing the taste of food, including a step of adding the peptide mixture.Type: ApplicationFiled: October 1, 2013Publication date: January 30, 2014Applicant: AJINOMOTO CO., INC.Inventors: Seiji Kitajima, Yuzuru Eto, Takaho Tajima
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Patent number: 8637101Abstract: The present invention relates to novel polynucleotide sequences comprising genes that encode novel lipolytic enzymes, as well as functional equivalents of the gene or the amino acid sequences with high homology thereto. The invention also relates to methods of using these lipolytic enzymes in industrial processes, for example in the dairy or baking industry.Type: GrantFiled: February 26, 2009Date of Patent: January 28, 2014Assignee: DSM IP Assets B.V.Inventors: Jan Metske Laan Van Der, Yulia M. Efimova, Karin Turk, Margot Elisabeth Francoise Schooneveld-Bergmans, Arie Gerrit Terdu, Arjen Sein, Natalja Alekseevna Cyplenkova
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Patent number: 8632834Abstract: An energy composition includes a methylated xanthine, a choline derivative, and at least one flavorant in a sufficient amount to render the energy composition palatable. The energy composition may also include vitamins, amino acids, preservatives, and the like.Type: GrantFiled: February 2, 2012Date of Patent: January 21, 2014Assignee: International IP Holdings LLC.Inventor: Manoj Bhargava
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Publication number: 20140017379Abstract: 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: January 16, 2014Inventors: Kevin I. Segall, Martin Schweizer
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Patent number: 8629331Abstract: A soybean cultivar designated 7113111 is disclosed. The invention relates to the seeds of soybean cultivar 7113111, to the plants of soybean 7113111, to plant parts of soybean cultivar 7113111 and to methods for producing a soybean plant produced by crossing soybean cultivar 7113111 with itself or with another soybean variety. The invention also relates to methods for producing a soybean plant containing in its genetic material one or more transgenes and to the transgenic soybean plants and plant parts produced by those methods. This invention also relates to soybean cultivars or breeding cultivars and plant parts derived from soybean variety 7113111, to methods for producing other soybean cultivars, lines or plant parts derived from soybean cultivar 7113111 and to the soybean plants, varieties, and their parts derived from use of those methods. The invention further relates to hybrid soybean seeds, plants and plant parts produced by crossing the cultivar 7113111 with another soybean cultivar.Type: GrantFiled: March 24, 2008Date of Patent: January 14, 2014Assignees: Monsanto Technology LLC, Stine Seed Farm, Inc.Inventor: William H. Eby
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Patent number: 8628817Abstract: The invention is directed to a process for the production of wet solutions of peptides concentrated to 50% or dry peptides, for human and animal consumption, using as raw material secondary products generated in the production of protein food for human consumption. The process is started with a low temperature fat extraction previous to enzymatic action, and the subsequent enzymatic hydrolysis of the low fat raw material is combined with acid hydrolysis, increasing the protein yield to nearly 100%, eliminating organic liquid industrial waste originating from products and residues of animal protein origin, fish and aquaculture.Type: GrantFiled: February 2, 2010Date of Patent: January 14, 2014Assignee: Ingeniera Ramfer LtdaInventor: Rodrigo Ramirez Reid
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Publication number: 20140010920Abstract: The objective of the present invention is to provide a meat-like foodstuff that can provide a natural meat-like texture experienced when chewing and is also similar in appearance to natural meat. A meat-like foodstuff that can achieve the above objective can be obtained by molding a raw-material mixture to produce a molded product and then coagulating the product by heating. The raw-material mixture comprises: a first hydrated and split textured vegetable protein obtained by hydrating and splitting a first textured vegetable protein having been textured by extruder treatment so as to contain a vegetable protein and 0.17 to 0.76 parts by mass of starch with respect to 1 part by mass of the vegetable protein; a hydrated and split second textured vegetable protein obtained by hydrating and splitting a second textured vegetable protein having been textured by extruder treatment so as to contain a vegetable protein and 0.03 to 0.Type: ApplicationFiled: March 23, 2011Publication date: January 9, 2014Applicant: HOUSE FOODS CORPORATIONInventors: Shimpei Nishimura, Naoko Umetsu, Shoji Takata
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Publication number: 20140010944Abstract: A soy protein product having a protein content of at least about 60 wt % (N×6.25) d.b., preferably an isolate, 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. The soy protein product is soluble in acidic medium and produces transparent, heat stable solutions and hence may be used for protein fortification of soft drinks and sports drinks.Type: ApplicationFiled: September 10, 2013Publication date: January 9, 2014Inventors: Kevin I. Segall, Martin Schweizer, Brent E. Green, Sarah Medina, Brandy Gosnell
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Publication number: 20140010947Abstract: Pulse protein products having a protein content of at least about 60 wt % (N×6.25) d.b., preferably at least about 90 wt %, and being soluble at pH values of less than about 4.4 and heat stable at such pH values, or alternatively adjusted in pH to a pH of about 6 to about 8 and 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 are used to provide, at least in part, the protein component of a dairy analogue, dairy alternative or plant/dairy blend frozen dessert mix.Type: ApplicationFiled: July 8, 2013Publication date: January 9, 2014Inventors: Sarah Medina, Kevin I. Segall
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Publication number: 20140010948Abstract: Soy protein products are provided which lack the characteristic beany flavour of conventional soy protein isolates and can replace conventional isolates in various food products to provide food products having improved flavour.Type: ApplicationFiled: December 16, 2011Publication date: January 9, 2014Inventors: Kevin I. Segall, Brent E. Green