Patents Assigned to Protein Technologies International, Inc.
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Publication number: 20040185147Abstract: This invention relates to a transglutaminase-coupled vegetable protein composition and a process for preparing said composition. Further, this invention relates to soy fish and meat products and analogs thereof and a process for making the same.Type: ApplicationFiled: March 20, 2003Publication date: September 23, 2004Applicant: Protein Technologies International, Inc.Inventor: Der Chyan Hwang
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Publication number: 20030157236Abstract: The present invention relates to a protein stabilizing agent for stabilizing a protein suspension in an aqueous acidic liquid such as a juice. The protein stabilizing agent is comprised of a high methoxyl pectin and a propylene glycol alginate. The present invention also includes compositions for suspension in an aqueous acidic liquid comprising a protein material and a protein stabilizing agent that contains a high methoxyl pectin and a propylene glycol alginate. The invention further includes aqueous acidic protein suspensions and methods of producing such suspensions, where the suspensions have a pH of from 3.0 to 5.5 and contain a stabilized suspension of a protein material and a protein stabilizing agent containing a high methoxyl pectin and a propylene glycol alginate therein.Type: ApplicationFiled: February 20, 2002Publication date: August 21, 2003Applicant: Protein Technologies International, Inc.Inventor: Xiaolin Huang
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Publication number: 20030129263Abstract: A health supplement composition is disclosed. The health supplement composition contains a solid health supplement material that is separated from a soy molasses material. The soy molasses material is derived from a soy material selected from soy flour, soy flakes, soy grit, or soy meal. The solid health supplement material contains at least two isoflavones where one of the isoflavones is either glycitein or glycitin.Type: ApplicationFiled: December 13, 2002Publication date: July 10, 2003Applicant: Protein Technologies International, Inc.Inventors: Doyle H. Waggle, Barbara A. Bryan
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Publication number: 20030118675Abstract: A health supplement composition is disclosed. The health supplement composition contains a solid health supplement material that is separated from a soy molasses material. The solid health supplement material contains at least two isoflavones where one of the isoflavones is either glycitein or glycitin.Type: ApplicationFiled: December 12, 2002Publication date: June 26, 2003Applicant: Protein Technologies International, Inc.Inventors: Doyle H. Waggle, Barbara A. Bryan
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Publication number: 20030119759Abstract: A health supplement composition is disclosed. The health supplement composition contains a solid health supplement material that is separated from a soy molasses material. The solid health supplement material contains at least least two isoflavones.Type: ApplicationFiled: October 30, 2002Publication date: June 26, 2003Applicant: Protein Technologies International, Inc.Inventors: Doyle H. Waggle, Barbara A. Bryan
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Patent number: 6579561Abstract: The present invention provides a process for producing an aglucone isoflavone enriched vegetable flour or grit from a vegetable material containing isoflavone glucosides. A vegetable material containing isoflavone glucosides is slurried in water and the isoflavone glucosides are contacted with an enzyme effective to convert isoflavone glucosides to aglucone isoflavones. A vegetable flour or grit containing the aglucone isoflavones is recovered from the slurry.Type: GrantFiled: June 19, 2001Date of Patent: June 17, 2003Assignee: Protein Technologies International, Inc.Inventors: Barbara A. Bryan, Maryann C. Allred
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Patent number: 6544566Abstract: A composition is provided comprising a plant sterol and a soy protein material and/or and isoflavone selected from genistein, daidzein, glycitein, biochanin A, formononetin, and their naturally occurring glycosides, where the plant sterol comprises at least 0.49% of the composition, by weight. The present invention is also a method for decreasing the blood concentration of total and LDL cholesterol in a human in which the plant sterol and a soy protein material and/or an isoflavone are co-administered to the human, where the plant sterol comprises at least 0.49%, by weight, of the combined weight of the plant sterol and the soy protein material and/or the isoflavone. Also provided is also a method for preventing or minimizing the development of atherosclerosis in a human in which a plant sterol and a soy protein material and/or an isoflavone are co-administered to the human, where the plant sterol comprises at least 0.Type: GrantFiled: April 23, 1999Date of Patent: April 8, 2003Assignee: Protein Technologies International, Inc.Inventors: Doyle H. Waggle, Susan M. Potter, E. C. Henley
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Patent number: 6521282Abstract: A vegetable protein flour or grit is provided which is rich in aglucone isoflavones. In one embodiment, the vegetable protein flour or grit contains at least 400 parts per million of genistein and 400 ppm of daidzein. In another embodiment the vegetable protein flour or grit contains at least 50% genistein and daidzein relative to all genistein family isoflavones and daidzein family isoflavones, respectively.Type: GrantFiled: October 31, 2000Date of Patent: February 18, 2003Assignee: Protein Technologies International, Inc.Inventors: Barbara A. Bryan, Maryann C. Allred
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Patent number: 6495141Abstract: Isoflavone compositions derived from soy molasses are provided. In a first embodiment, an isoflavone material derived from soy molasses containing at least two isoflavones is provided, where at least one of the isoflavones is genistein. In a second embodiment, an isoflavone material derived from soy molasses containing at least two isoflavones is provided, where at least one of the isoflavones is daidzein.Type: GrantFiled: October 19, 2001Date of Patent: December 17, 2002Assignee: Protein Technologies International, Inc.Inventors: Doyle H. Waggle, Barbara A. Bryan
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Publication number: 20020160097Abstract: A novel meat product is provided. The meat product contains a blend of at least one meat and an unrefined plant protein material. In one embodiment, the unrefined plant protein material of the meat product 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 meat product 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. in a 5 fluid ounce mixture containing 5 parts water per 1 part of unrefined plant protein material, by weight; or a refrigerated gel strength of at least 50 grams when combined with 5 parts of water per part of soy material, by weight.Type: ApplicationFiled: February 28, 2001Publication date: October 31, 2002Applicant: Protein Technologies International, INc.Inventors: Andreas G. Altemueller, Balagtas F. Guevara
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Patent number: 6465037Abstract: Processes for producing a novel soy functional food ingredient are provided. A soy material containing less than 65% soy protein by weight on a moisture-free basis is hydrated. In one aspect of the invention the soy material is hydrated with at least 2 parts of water per 1 part of soy material, by weight. At least a portion of soy protein in the hydrated soy material is then partially denatured. In one aspect of the invention, a hydrated soy material containing at least 2 parts of water per 1 part of soy material, by weight, is denatured by treating the hydrated soy material at a temperature of from about 75° C. to about 160° C. In another aspect of the invention, a hydrated soy material is denatured by subjecting the hydrated soy material to shear at a temperature of at least 40° C.Type: GrantFiled: February 29, 2000Date of Patent: October 15, 2002Assignee: Protein Technologies International, Inc.Inventors: Andreas G. Altemueller, Balagtas F. Guevara
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Publication number: 20020127288Abstract: A soy protein material containing reduced amounts of ribonucleic acids is provided. The soy protein material contains at most 4000 mg/kg of ribonucleic acids and is substantially devoid of ribonuclease enzymes.Type: ApplicationFiled: July 24, 2001Publication date: September 12, 2002Applicant: Protein Technologies International, Inc.Inventors: Thoedore M. Wong, David A. Singer, Santa H. Lin, Terry T. Lin
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Publication number: 20020123090Abstract: A method of reducing the ribonucleic acid content in a vegetable protein material is provided. A vegetable material containing protein and ribonucleic acids is treated with an enzyme preparation containing an acid phosphatase to degrade the ribonucleic acids in the vegetable protein material.Type: ApplicationFiled: July 24, 2001Publication date: September 5, 2002Applicant: Protein Technologies International INc.Inventors: Theodore M. Wong, David A. Singer, Santa H. Lin, Terry T. Lin
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Patent number: 6423364Abstract: 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.Type: GrantFiled: February 28, 2001Date of Patent: July 23, 2002Assignee: Protein Technologies International, Inc.Inventors: Andreas G. Altemueller, Balagtas F. Guevara
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Publication number: 20020072591Abstract: Isoflavone compositions derived from soy molasses are provided. In a first embodiment, an isoflavone material derived from soy molasses containing at least two isoflavones is provided, where at least one of the isoflavones is genistein. In a second embodiment, an isoflavone material derived from soy molasses containing at least two isoflavones is provided, where at least one of the isoflavones is daidzein.Type: ApplicationFiled: October 19, 2001Publication date: June 13, 2002Applicant: Protein Technologies International, Inc.Inventors: Doyle H. Waggle, Barbara A. Bryan
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Patent number: 6355296Abstract: 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.Type: GrantFiled: February 28, 2001Date of Patent: March 12, 2002Assignee: Protein Technologies International, Inc.Inventors: Andreas G. Altemueller, Balagtas F. Guevara
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Patent number: 6355295Abstract: 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.Type: GrantFiled: February 29, 2000Date of Patent: March 12, 2002Assignee: Protein Technologies International, Inc.Inventors: Andreas G. Altemueller, Balagtas F. Guevara
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Publication number: 20020015776Abstract: The present invention provides a process for producing an aglucone isoflavone enriched vegetable flour or grit from a vegetable material containing isoflavone glucosides. A vegetable material containing isoflavone glucosides is slurried in water and the isoflavone glucosides are contacted with an enzyme effective to convert isoflavone glucosides to aglucone isoflavones. A vegetable flour or grit containing the aglucone isoflavones is recovered from the slurry.Type: ApplicationFiled: June 19, 2001Publication date: February 7, 2002Applicant: Protein Technologies International, Inc.Inventors: Barbara A. Bryan, Maryann C. Allred
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Publication number: 20010047033Abstract: 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, minimizing, 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.Type: ApplicationFiled: July 6, 2001Publication date: November 29, 2001Applicant: Protein Technologies International, Inc.Inventors: Richard B. Taylor, Edna C. Henley
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Patent number: 6303177Abstract: 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.Type: GrantFiled: March 6, 2000Date of Patent: October 16, 2001Assignee: Protein Technologies International, IncInventors: Luping L. Ning, James L. Holbrook, Phillip S. Kerr