Abstract: A novel functional food ingredient is provided. The functional food ingredient contains an unrefined plant protein material. The unrefined plant protein material of the functional food ingredient is obtained by hydrating a particulate or flaked unrefined plant protein material with at least 2 parts of water per part of unrefined plant protein material, partially denaturing at least a portion of plant protein contained in the hydrated unrefined plant protein material, and drying the hydrated partially-denatured unrefined plant protein material. In one embodiment, the dried partially-denatured unrefined plant protein material has a nitrogen solubility index of from about 30% to about 80% and at least one of the following properties: a salt tolerance index of from about 30% to about 80%; a water hydration capacity of at least 4 times the weight of the unrefined plant protein material; or a viscosity of at least 500 centipoise at a temperature of 15° C. to 25° C.

Abstract: A novel functional food ingredient is provided. The functional food ingredient contains an unrefined plant protein material. In one embodiment, the unrefined plant protein material of the functional food ingredient has a nitrogen solubility index of from about 30% to about 80% and at least one of the following properties: a salt tolerance index of from about 30% to about 80%; a water hydration capacity of at least 3.75 times the weight of the unrefined plant protein material; or a viscosity of at least 500 centipoise at a temperature of 15° C. to 25° C. In another embodiment, the unrefined plant protein material of the functional food ingredient has at least one of the following properties: a gel weight of at least 30 grams at a temperature of from about 15° C. to about 25° C.

Abstract: A novel soy functional food ingredient is provided. The functional food ingredient contains a soy material which contains less than 65% soy protein on a moisture free basis. In one embodiment, the soy material of the functional food ingredient also has a nitrogen solubility index of from about 30% to about 80% and at least one of the following properties: a water activity of 0.3 or less; a salt tolerance index of from about 30% to about 80%; a water hydration capacity of at least 3 times the weight of the soy material; a viscosity of at least 500 centipoise at a temperature of 18° C. to 25° C.; and a trypsin inhibitor activity of at most 10 trypsin inhibitor units per milligram of the soy material. In another embodiment, the soy material of the functional food ingredient also has at least one of the following properties: a gel weight of at least 30 grams at a temperature of from about 15° C. to about 25° C.

Abstract: The present invention relates to a hormone replacement therapy, and a composition useful therein, for women having reduced levels of endogenous estrogen. A mammalian estrogen and an isoflavone which is incapable of being metabolized to equol are co-administered to a woman having a reduced level of endogenous estrogen. The hormone replacement therapy is effective to inhibit or prevent diseases or conditions resulting from, or exacerbated by, a reduction in endogenous estrogen including: coronary heart disease, cardiovascular disease, osteoporosis, loss of cognitive function, urinary incontinence, weight gain, fat mass gain, and vasomotor symptoms. A composition for use in the hormone replacement therapy of the present invention contains a mammalian estrogen and at least one isoflavone, where the isoflavone is incapable of being metabolized to equol by a human, and where the composition contains less than 10% by weight of isoflavones and phytoestrogens capable of being metabolized to equol by a human.

Abstract: Methods for recovering isoflavones and derivatives thereof from soy molasses are disclosed. In a first embodiment, a method is disclosed in which isoflavones are recovered without any significant conversion of isoflavone conjugates to other forms. In a second embodiment, a method is disclosed whereby isoflavone conjugates are converted to glucosides while in the soy material prior to their recovery. In a third embodiment, a method is disclosed in which isoflavones are converted to their aglucone form while in the soy material and prior to their recovery. Also disclosed are various isoflavone enriched products obtained from soy molasses.

Abstract: The present invention provides a breakfast cereal for human consumption that contains at least one cereal grain and a soy material selected from soy flour, soy grits, soy flakes, a comminuted whole soybean material, or combinations thereof. The soy material contains at most 20 &mgr;mol/g raffinose and 35 &mgr;mol/g stachyose, and at least 200 &mgr;mol/g sucrose. A process for producing such a breakfast cereal is also provided in which at least one cereal grain and a soy material selected from a soy flour, soy grits, soy flakes, a comminuted whole soybean material, or combinations thereof are blended, cooked to form a cereal dough, and a ready-to-eat cereal is formed from the cereal dough. The soy material contains at most 20 &mgr;mol/g raffinose and 35 &mgr;mol/g stachyose, and at least 200 &mgr;mol/g sucrose.

Abstract: The present invention is a composition for preventing, minimizing, or reversing the development or growth of breast cancer. The composition contains a combination of a selective estrogen receptor modulator selected from at least one of raloxifene, droloxifene, toremifene, 4′-iodotamoxifen, and idoxifene and at least one isoflavone selected from genistein, daidzein, biochanin A, formononetin, and their respective naturally occurring glucosides and glucoside conjugates. The present invention also provides a method of preventing, minimizng, or reversing the development or growth of breast cancer in which a selective estrogen receptor modulator selected from at least one of raloxifene, droloxifene, toremifene, 4′-iodotamoxifen, and idoxifene is co-administered with at least one isoflavone selected from genistein, daidzein, biochanin A, formononetin, and their naturally occuring glucosides and glucoside conjugates to a woman having or predisposed to having breast cancer.

Abstract: An improved vegetable protein adhesive binder which can be used in paper coating compositions at much lower levels than conventional vegetable protein adhesive binders while imparting to the paper coating composition rheological and other properties equivalent to conventional paper coating compositions containing higher levels of vegetable protein adhesive binders is prepared by forming an alkaline dispersion of a vegetable protein material and a polyacrylate, mixing the polyacrylate and the vegetable protein material at a temperature and for a time sufficient to achieve entanglement of the polyacrylate with the vegetable protein material, and co-precipitating the vegetable protein material and polyacrylate at the isoelectric point of the vegetable protein.

Abstract: A short chain peptide material is provided containing a peptide material derived from a protein material. At least a majority of the peptides in the peptide material have a peptide chain length of 7 peptides or less. The peptide material is at least 95% soluble in an aqueous solution having a pH at which the protein material from which the peptide material is derived is insoluble. A process for forming the short chain peptide material is also provided. A slurry is formed of a protein material at a pH at which the protein material is substantially insoluble. The protein material is contacted with an enzyme having substantial endopeptidase activity and substantial exopeptidase activity at a temperature and for a time sufficient to form the peptide material of the invention.

Abstract: A low viscosity, high gel strength protein-starch composition is provided. The protein-starch composition contains a denatured protein material and a starch material which are complexed together where the starch material is in a substantially non-gelatinized state. The protein-starch composition has a low viscosity prior to cooking, yet has a high gel strength after being cooked. A meat emulsion is also provided which contains a meat material and the protein-starch composition. A process is provided for forming the protein-starch composition in which an aqueous slurry of a protein material is formed, the protein in the slurry is denatured by subjecting the slurry to temperatures sufficient to denature the protein, a starch material is mixed into the slurry of denatured protein, and the slurry of starch and protein material is spray dried under conditions which cause the protein material and starch material to complex without gelatinizing the starch material.

Abstract: The present invention relates to the production of an isoflavone enriched vegetable protein isolate in which the weight ratio of material to extractant is controlled and washing of the acid precipitated protein curd is avoided or minimized to provide an increased level of isoflavones in the protein isolate.

Abstract: The present invention is a vegetable protein composition. The vegetable protein composition contains an isoflavone depleted vegetable protein material and an isoflavone containing material which is dispersed in the isoflavone depleted vegetable protein material. The composition may be used in foods to provide the nutritional benefits of the isoflavone depleted vegetable protein material while providing the health benefits of the isoflavone containing material. The invention also includes processes for forming such vegetable protein compositions.

Abstract: The present invention relates to a food ingredient composition having anti-mycotic and anti-caking functionality, and a process for producing the same. The food ingredient composition contains a particulate anti-caking material at least partially encapsulated with an encapsulating agent, and a direct action anti-mycotic material coated on particles of the encapsulated anti-caking material. The present invention is also directed to food material compositions including the food ingredient composition.

Abstract: Methods for recovering isoflavones and derivatives thereof from soy molasses are disclosed. In a first embodiment, a method is disclosed in which isoflavones are recovered from soy molasses. In a second embodiment, a method is disclosed whereby isoflavone conjugates present in soy molasses are converted to isoflavone glucosides, and an isoflavone glucoside material is recovered from the soy molasses. In a third embodiment, a method is disclosed in which isoflavones are converted to their aglucone form, and an aglucone isoflavone material is recovered from soy molasses.

Abstract: Aglucone isoflavone enriched vegetable protein extract and isolate and process for producing and recovering are disclosed. The aglucone isoflavone extract is made by extracting a vegetable protein material comprising glucone isoflavones with an aqueous extractant having a pH above about the isoelectric point of the protein material to produce an aqueous extract, and reacting the glucone isoflavones with a sufficient amount of beta-glucosidase enzyme or esterase enzyme for a time period, temperature, and pH sufficient to convert at least a majority of the glucone isoflavones in the extract to aglucone isoflavones and thereby produce the aglucone isoflavone enriched extract. The aglucone isoflavone enriched isolates are produced by adjusting the pH of the reacted extract to about the isoelectric point of the vegetable protein material to precipitate the protein material, and separating the protein material to produce an aglucone enriched protein isolate.

Abstract: A process for providing an isoflavone rich protein isolate is provided, along with the isoflavone rich protein isolate produced thereby. A vegetable material containing protein and at least one isoflavone compound is extracted with an aqueous extractant having a pH above the isoelectric point of the protein, and preferably an alkaline pH. The protein and isoflavones are extracted into the extractant, and the extractant containing the protein and isoflavones is separated from insoluble vegetable protein materials to form a protein extract. The pH of the protein extract is adjusted to about the isoelectric point of the protein to precipitate the protein. The extract containing the precipitated protein is cooled to a temperature of about 40.degree. F. to about 80.degree. F., and then the protein is separated from the extract. Washing of the separated protein is avoided, or, is conducted with minimum amounts of water.

Abstract: A method is provided for inhibiting or reducing the risk of macular degeneration with phytoestrogenic isoflavones. A further method is provided for inhibiting or reducing the risk of macular degeneration with a soy protein material containing phytoestrogenic isoflavones.

Abstract: A process for providing an isoflavone rich protein isolate is provided, along with the isoflavone rich protein isolate produced thereby. A vegetable material containing protein and at least one isoflavone compound is extracted with an aqueous extractant having a neutral pH. The protein and isoflavones are extracted into the extractant, and the extractant containing the protein and isoflavones is separated from insoluble vegetable materials to form a protein extract. The pH of the protein extract is adjusted to about the isoelectric point of the protein to precipitate the protein. The extract containing the precipitated protein is cooled to a temperature of from about 40.degree. F. to about 80.degree. F., and then the protein is separated from the extract. The cool separation temperatures unexpectedly significantly increase the concentration of isoflavones recovered in the separated protein, while the neutral extract pH inhibits loss of protein normally observed at cool or cold separation temperatures.

Abstract: Methods for recovering isoflavones and derivatives thereof from soy molasses are disclosed. In a first embodiment, a method is disclosed in which isoflavones are recovered without any significant conversion of isoflavone conjugates to other forms. In a second embodiment, a method is disclosed whereby isoflavone conjugates are converted to glucosides while in the soy material prior to their recovery. In a third embodiment, a method is disclosed in which isoflavones are converted to their aglucone form while in the soy material and prior to their recovery. Also disclosed are various isoflavone enriched products obtained from soy molasses.

Abstract: Methods for inhibiting the development and relieving the symptoms of Alzheimer's disease and related dementias are provided. A phytoestrogenic isoflavone compound is administered to a human predisposed to developing Alzheimer's disease or a related dementia, or having Alzheimer's disease or a related dementia, in an amount effective to inhibit the development or relieve the symptoms of the disease. The phytoestrogenic isoflavone compound is selected from at least one of genistein, genistin, 6'-OMal genistin, 6'-OAc genistin, daidzein, daidzin, 6'-OMal daidzin, 6'-OAc daidzin, glycitein, glycitin, 6'-OMal glycitin, or mixtures thereof. The phytoestrogenic isoflavone compound is effective to up-regulate choline acetyltransferase mRNA and nerve growth factor mRNA.