Abstract: Improved liquid foamer products, methods of preparation thereof, and end-use personal care products including the foamers are provided wherein the liquid foamers comprise a quantity of aqueous liquid hydrolyzed grain protein (e.g., aqueous liquid hydrolyzed wheat gluten protein) with an amount up to about 10% by weight of initially solid hydrolyzed grain protein (e.g., hydrolyzed wheat gluten protein powder) solubilized in the liquid ingredient. The foamer products have good foaming and color characteristics, and can be readily incorporated into a variety of personal care product formulations.

Abstract: Improved compositions for coating paper stock, methods of forming such compositions, and methods of coating paper stock with those compositions are provided. The compositions comprise an aqueous dispersion including therein from about 20-45% by weight filler (e.g., a starch such as wheat starch) and from about 6-18% by weight wheat gluten. Preferably, the gluten is initially modified with a reducing agent so that the average molecular weight of the gluten is less than about 1,000 kDa. The compositions have a viscosity of up to about 2000 cP and a solids content of from about 25-57% by weight, thus making them suitable for high speed coating of paper stock. The finished, coated stock may be conventionally printed to achieve high gloss end products. The compositions are preferably water soluble, thereby greatly facilitating repulping of the coated stock.

Abstract: Improved liquid foamer products, methods of preparation thereof, and end-use personal care products including the foamers are provided wherein the liquid foamers comprise a quantity of aqueous liquid hydrolyzed grain protein (e.g., aqueous liquid hydrolyzed wheat gluten protein) with an amount up to about 10% by weight of initially solid hydrolyzed grain protein (e.g., hydrolyzed wheat gluten protein powder) solubilized in the liquid ingredient. The foamer products have good foaming and color characteristics, and can be readily incorporated into a variety of personal care product formulations.

Abstract: Hydrolyzed jojoba protein is provided which can be used in a variety of cosmetic formulations to enhance the desirable properties thereof. The preferred hydrolyzed jojoba is in the form of an aqueous dispersion containing a mixture of amino acids, peptides and/or protein fractions derived from the hydrolysis of naturally occurring jojoba protein. Cosmetic formulations such as shampoos, shampoo conditioners, hair styling gels, hair conditioners, hair reparatives, bath and shower gels, skin lotions and creams, shaving creams, and sunscreens can be improved by incorporation of hydrolyzed jojoba protein therein.

Abstract: Hydrolyzed jojoba protein is provided which can be used in a variety of cosmetic formulations to enhance the desirable properties thereof. The preferred hydrolyzed jojoba protein is in the form of an aqueous dispersion containing a mixture of amino acids, peptides and/or protein fractions derived from the hydrolysis of naturally occurring jojoba protein. Cosmetic formulations such as shampoos, shampoo conditioners, hair styling gels, hair conditioners, hair reparatives, hair tonics, hair fixatives, hair mousses, bath and shower gels, liquid soaps, moisturizing sprays, makeup, pressed powder formulations, lip products, bath additives, sanitizing wipes, hand sanitizers, premoistened towelettes, skin lotions and creams, shaving creams, and sunscreens can be improved by incorporation of hydrolyzed jojoba protein therein.

Abstract: Bread and similar wheat flour-based products are provided which exhibit reduced toughness when subjected to microwave heating. The products are prepared from wheat flour-based, leavened doughs which have adjusted gliadin:glutenin ratios of from about 1.1-2.3, such ratio adjustment is preferably accomplished by the addition of a gliadin-rich preparation into the starting doughs, typically at levels of from about 1-6% (fwb).

Abstract: Improved compositions for coating paper stock, methods of forming such compositions, and methods of coating paper stock with those compositions are provided. The compositions comprise an aqueous dispersion including therein from about 20-45% by weight filler (e.g., a starch such as wheat starch) and from about 6-18% by weight wheat gluten. Preferably, the gluten is initially modified with a reducing agent so that the average molecular weight of the gluten is less than about 1,000 kDa. The compositions have a viscosity of up to about 2000 cP and a solids content of from about 25-57% by weight, thus making them suitable for high speed coating of paper stock. The finished, coated stock may be conventionally printed to achieve high gloss end products. The compositions are preferably water soluble, thereby greatly facilitating repulping of the coated stock.

Abstract: Wheat gluten protein-based biodegradable or edible films are produced using aqueous, essentially alcohol-free casting dispersions containing modified wheat protein and a plasticizer. The modified wheat protein is prepared by treating purified naturally occurring wheat protein with a reducing agent (e.g., sodium metabisulfite) in order to reduce the average molecular weight of the wheat protein and to cleave disulfide bonds therein. Such modified wheat gluten protein lowers the viscosity and allows increased solid contents in the casting dispersions, allowing fabrication of improved films.

Abstract: Gluten protein-based biodegradable or edible films are produced using aqueous, essentially alcohol-free casting dispersions containing modified protein (preferably wheat gluten protein) and a plasticizer. The modified protein is prepared by treating purified naturally occurring wheat protein with a reducing agent (e.g., sodium metabisulfite) in order to reduce the average molecular weight of the wheat protein and to cleave disulfide bonds therein. Such modified wheat gluten protein lowers the viscosity and allows increased solid contents in the casting dispersions, allowing fabrication of improved films using continuous casting techniques and without use of organic solvents.

Abstract: Improved aqueous gliadin-containing cosmetic formulations are provided which include form about 0.5-10% by weight gliadin dispersed in an aqueous solvent system together with additional ingredients giving desired end properties. The formulations are preferably selected from the group consisting of hairsprays, hair shampoos and shampoo conditioners, hair styling gels, hair conditioners, instant conditioners, and hair reparatives, as well as sunscreens, shaving creams and bath and shower gels.

Abstract: Improved aqueous gliadin-containing hairspray formulations are provided which include form about 0.5-10% by weight gliadin dispersed in an aqueous alcohol-containing solvent system at a pH of from about 3-5.5. The preferred formulations have a VOC content of up to about 55% and contain little or no synthetic polymer.

Abstract: Wheat gluten protein-based biodegradable or edible films are produced using aqueous, essentially alcohol-free casting dispersions containing modified wheat protein and a plasticizer. The modified wheat protein is prepared by treating purified naturally occurring wheat protein with a reducing agent (e.g., sodium metabisulfite) in order to reduce the average molecular weight of the wheat protein and to cleave disulfide bonds therein. Such modified wheat gluten protein lowers the viscosity and allows increased solid contents in the casting dispersions, allowing fabrication of improved films.

Abstract: A method of forming solid, non-edible biodegradable, grain protein-based articles is provided wherein a grain protein formulation is heated to a maximum temperature of up to about 80.degree. C. to create a substantially homogeneous and flowable mixture which can be formed into biodegradable articles. The formulation includes from about 20-85% by weight of grain protein, from about 5-75% by weight starch, up to about 14% by weight water, from about 10-40% by weight plasticizer, and at least about 0.01 by weight of a reducing agent such as sodium bisulfite for cleaving disulfide bonds present in the grain protein. Optional ingredients such as fillers, fiber, lubricant/mold release agents and colorants can also be used. The formulations can be processed in extrusion or injection molding equipment to create solid articles.

Abstract: An improved alcohol-free method for fractionating gluten into gliadin and glutenin fractions is provided where an acidic dispersion of gluten is formed with a reducing agent (e.g., sodium metabisulfite) operable for breaking disulfide bonds in the gluten protein. Thereafter, the pH of the dispersion is raised to cause glutenin to precipitate while leaving gliadin suspended in the dispersion. The respective fractions can then be separated by decanting or centrifugation. In preferred processing, the dispersion is reacidified prior to separation in order to achieve a higher degree of separation of the glutenin and gliadin.