Abstract: A composition includes (i) a matrix, (ii) a filler, and (iii) a filler treating agent; where the filler treating agent comprises a polyorganosiloxane capable of hydrogen bonding. The filler treating agent can be a saccharide-siloxane polymer, an amino-functional polyorganosiloxane, or a combination thereof.

Abstract: Novel processes for the production of soy protein products, such as soy protein isolates and soy protein flour, having reduced off-flavors are disclosed. One process includes a three step process including extraction utilizing a mixture of supercritical carbon dioxide and an organic solvent. The soy protein isolates produced by the processes describe herein are suitable for use in numerous food products, including soymilk.

Abstract: Paper coating formulations having a reduced level of binder and processes for their manufacture are disclosed. Specifically, the paper coating formulations comprise a paper coating pigment and a binder. The binder comprises a strongly associated adhesive material that can bind to the other components, such as pigments, that is less prone to depletion from paper coating formulations into a paper web during use.

Abstract: Snack products and processes for their manufacture are shown. The snack products provide a high concentration of protein, particularly soy protein, while maintaining an acceptable taste and texture. Additionally, there is a significant inhibition of the growth of microorganisms in the high protein snack products due to the high protein snack products having a low water activity. The high protein snack products have a textured soy protein product and a fruit or savory flavor flavoring agent and a semi-chewy or crisp texture.

Abstract: A modified oilseed material formed from oilseed-based material is described. The modified oilseed material can be utilized in a variety of nutritional applications, including the preparation of protein supplemented food products such as beverages, processed meats, frozen desserts, confectionery products, dairy-type products, and cereal grain products. The modified oilseed material typically includes at least 85 wt. % protein (dry solids basis), at least about 40 wt % of the protein in the modified oilseed material has an apparent molecular weight of at least 300 kDa, and/or the modified oilseed material has a MW50 of at least about 200 kDa.

Abstract: A method of imparting high water dispersibility to a protein product or protein-containing material, such as a powdered or particulate protein product, which method includes adding a surfactant and a flow enhancing agent to the protein product. The method is applicable to vegetable protein products, such as soy protein, and is also applicable to non-vegetable protein products, such as casein. Additionally, the method is particularly useful for imparting high water dispersibility to protein products in which greater than about 80 wt. % of the protein therein is water soluble protein.

Abstract: This invention is directed to an acid beverage composition having a pH of from 3.0 to 4.5 having (A) a hydrated protein stabilizing agent; (B) at least one flavoring material; and (C) a slurry of an aqueous protein material prepared by a process including preparing an aqueous extract from a protein containing material, adjusting the pH of same to precipitate the protein material, separating the precipitated protein and forming a suspension of same in water, adjusting the pH of the suspension to a particular pH value, and pasteurizing same.

Abstract: Modified oilseed material with a high gel strength is described. The modified oilseed material can be utilized in a variety of nutritional applications, including the preparation of protein supplemented food products such as processed meat products. The modified oilseed material typically includes at least 85 wt. % protein (dry solids basis) and has excellent functional properties. For example, the modified oilseed material can include at least about 40 wt. % of the protein has an apparent molecular weight of greater than 300 kDa, a gel breaking strength of at least 0.50 N, and/or the protein has a MW50 of at least about 200 kDa.

Abstract: A soy protein isolate and method for preparing the same are shown. The novel soy protein isolate possesses excellent suspension stability and flavor. The process used to produce the soy protein isolate includes an enzyme hydrolysis process, and the resulting soy protein isolate can be used in acidic beverage formulations.

Abstract: Disclosed is a lecithinated sugar composition wherein lecithin is present in the sugar composition at not more than about 200 parts per million. Also disclosed is a process for increasing the yield of raw sugar from a clarified sugar juice stream. Further disclosed is a process for increasing the yield of refined sugar from raw sugar.

Abstract: A soy protein isolate that has increased amounts of isoflavones and saponins and a high Nitrogen Solubility Index (“NSI”) is produced by a process that involves ultrafiltration and the avoidance of isoelectric precipitation. The soy protein isolate has at least about 90.0 wt. % protein of total dry matter; an isoflavone content of at least about 1.0 mg/g isoflavones of total dry matter; a Nitrogen Solubility Index (“NSI”) of at least about 75%; and wherein a solution of about 12.0 wt. % of the soy protein isolate in water at a temperature of about 22° C. has a viscosity of less than about 500 centipoise (cp). The isolate is high in saponins and has at least 2.0 mg/g soyasapogenols. The process for producing the soy protein isolate involves removing fiber from a defatted soybean material and obtaining liquor that is subsequently pasteurized.

Abstract: This invention is directed to a protein containing composition for coating a food product, containing a liquid batter protein material having a liquid and a soy protein material wherein the weight ratio of liquid to soy protein material is from about 3-20 to 1; and a soy fiber material; wherein the food product coating has a non-fiber carbohydrate content of not more than 5 grams non-fiber carbohydrate per serving. Said invention may also include a pre-dust protein material; a breading protein material containing at least 50% soy protein by weight on a moisture free basis; and a liquid clear coat protein material.

Abstract: Aqueous pigmented coating formulations for improving opacity and processes for their manufacture are disclosed. Specifically, the aqueous pigmented coating formulations comprise an acylated lecithin that comprises a chemically modified lecithin and less than 10% (by total weight acylated lecithin) free fatty acid. Additionally, the acylated lecithin is substantially free of fatty acid esters and surfactants. The acylated lecithin provides an increase in opacity to paper and paperboard coated with the aqueous pigmented coating formulation.

Abstract: A Bowman Birk Inhibitor (BBI) concentrate including at least 50% soy protein by weight of dry matter; and a chymotrypsin inhibitor activity level of at least 200 milligrams of chymotrypsin inhibited per gram of dry matter of product. A method of making a BBI concentrate including the steps of providing acid extracted solubles from a defatted soybean material; mixing acetone with the acid extracted solubles to form a precipitate mixture; separating the precipitate from the mixture of acetone and acid extracted solubles; diluting the separated precipitate with water to form an aqueous solution; ultrafiltering the aqueous solution to obtain a retentate. The defatted soybean material may be defatted soybean flakes or flour. The step of providing acid extracted solubles includes slurrying the defatted soybean flakes with water to form slurry, adjusting the pH of the slurry to 4.0 to 6.5 using hydrochloric acid and separating the solubles from the slurry.

Abstract: This invention is directed to a process for preparing a stable suspension of a protein material in an acidic beverage, having; blending (A) a hydrated and homogenized protein material slurry with (B) a hydrated protein stabilizing agent-acid dispersion, and pasteurizing and homogenizing the blend. In an alternative embodiment, the invention is directed to a process for preparing a stable suspension of a protein material in an acidic beverage, having; blending (A1) a hydrated and homogenized protein material-protein stabilizing agent slurry with (B) a hydrated protein stabilizing agent-acid dispersion, and pasteurizing and homogenizing the blend.

Abstract: Relatively low molecular weight components which contribute undesirable flavor, odor, appearance, functionality, and/or other characteristics to soy protein materials may be removed, in accordance with the present invention, by treating the materials with a size exclusion resin selective for removal of the low molecular weight components.

Abstract: This invention is directed to an acidic beverage composition, comprising; (A) a hydrated protein material having a combination of an inositol-6-phosphate content, an inositol-5-phosphate content, an inositol-4-phosphate content and an inositol-3-phosphate content of less than 8.0 ?mol/g, with (B) a hydrated protein stabilizing agent and (C) at least one acid comprising a fruit juice, a vegetable juice, citric acid, malic acid, tartaric acid, lactic acid, ascorbic acid, glucono delta lactone or phosphoric acid, wherein the acidic beverage composition has a pH of from 3.0 to 4.5.

Abstract: This invention is directed to a process for preparing a stable suspension of an acid beverage, wherein a hydrated protein stabilizing agent (A) and a flavoring material (B) are combined as a preblend (I) and combined with either a slurry of a homogenized protein material (C) or a homogenized preblend (II) of a hydrated protein stabilizing agent (A) and a slurry of a protein material (C) to form a blend and pasteurizing and homogenizing the blend wherein the homogenization of the blend is carried out in two stages comprising a high pressure stage of from 8000–30,000 pounds per square inch and a low pressure stage of from 300–1000 pounds per square inch; wherein the acid beverage composition has a pH of from 3.0 to 4.5.

Abstract: A method for manufacturing a soy protein concentrate having a low non-digestible oligosaccharide and high isoflavone content. The soy protein may have high saponin content. The method includes the use of a membrane in an ultrafiltration process to separate non-digestible oligosaccharides from protein, while retaining isoflavones and saponins with protein. The soy protein concentrate with a low non-digestible oligosaccharide and high isoflavone and saponin content is useful as a milk substitute and in drink mixes as well as an ingredient in other nutrition and health products.

Abstract: A process to obtain a highly soluble, low viscosity, salt tolerant gelling vegetable protein product. When introduced into a suitable meat injection brine, the protein product is capable of forming a firm sliceable meat piece with high water retention and no visible signs of the injected brine. When included in gel-based food products such as meat analog formulas, the protein product is capable of forming the desired gel structure, such as firm, sliceable meat-like pieces.