Abstract: This invention relates generally to the processing of soy-derived materials for use in various products. More particularly, the invention relates to a process producing highly functional soy protein using ultrafiltration followed by an enzymatic treatment.

Abstract: This invention relates generally to the processing of soy-derived materials for use in various products. More particularly, the invention relates to a process producing highly functional soy protein using ultrafiltration followed by an enzymatic treatment.

Abstract: A strong and secure magnetic cage framed in a lightweight material such as aluminum with a plastic polymer bottom and detachable panels allowing for an innovative and versatile cage construction. All detachable panels work to secure the caged animal with strong yet lightweight material preventing escape while keeping with the lightweight intent for the design. The cage includes a screened front region with a hinged door structure. The door includes an integrated knob with a locking mechanism. The front region is completed by a detachable screened support panel to further secure the animal. The frame is secured with high-powered magnets housed in plastic connectors with protruding pegs reinforcing the connection between the screened panels. This assembly also encloses and secures the plastic polymer bottom. This invention is easy to clean, store and transport because of its lightweight materials and fully detachable design.

Abstract: Whey protein materials such as whey from cheese making processes, whey protein concentrates, and whey protein isolates, are deflavored by adjusting the pH of an aqueous composition of such whey protein materials to about 8 to about 12 to solubilize the whey proteins and to release the flavoring compounds and thereafter passing the pH-adjusted composition to an ultrafiltration membrane having a molecular weight cutoff up to about 50,000 Daltons under conditions at which the flavoring compounds pass through the membrane, leaving the retained whey protein material with improved flavor.

Abstract: Whey protein materials such as whey from cheese making processes, whey protein concentrates, and whey protein isolates, are deflavored by adjusting the pH of an aqueous composition of such whey protein materials to about 8 to about 12 to solubilize the whey proteins and to release the flavoring compounds and thereafter passing the pH-adjusted composition to an ultrafiltration membrane having a molecular weight cutoff up to about 50,000 Daltons under conditions at which the flavoring compounds pass through the membrane, leaving the retained whey protein material with improved flavor.