Patents by Inventor Arthur H. Konwinski
Arthur H. Konwinski has filed for patents to protect the following inventions. This listing includes patent applications that are pending as well as patents that have already been granted by the United States Patent and Trademark Office (USPTO).
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Patent number: 7404973Abstract: A Bowman-Birk Inhibitor Concentrate (BBIC) that has a high protein content. The BBIC is made from conventional soybeans using ultrafiltration, without acid or alcohol extraction or acetone precipitation.Type: GrantFiled: July 17, 2002Date of Patent: July 29, 2008Assignee: Solae, LLCInventors: Arthur H. Konwinski, Charles W. Monagle, Navpreet Singh, Bernard F. Szuhaj
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Patent number: 7399495Abstract: 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.Type: GrantFiled: April 30, 2003Date of Patent: July 15, 2008Assignee: Solae, LLCInventors: Charles W. Monagle, Arthur H. Konwinski
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Publication number: 20080166443Abstract: A peripheral die assembly for use in an extrusion process is disclosed. The peripheral die assembly includes a cylindrical-shaped hollow die sleeve defining an interior area in communication with a proximal opening and a distal opening as well as a plurality of outlets for permitting egress of extrusion from the peripheral die assembly. A die insert controls the flow of extrusion that enters the die sleeve and is engaged to an end plate through the interior area of the die sleeve. The die insert includes a circular-shaped base with a cone portion that extends outwardly from the proximal opening of the die sleeve and a plurality of raised flow diverters spaced circumferentially along the base. A flow pathway is defined between adjacent flow diverters with one end of the flow pathway in communication with the cone portion and the opposite end in communication with a respective outlet.Type: ApplicationFiled: December 26, 2007Publication date: July 10, 2008Applicant: SOLAE, LLCInventors: Kurt A. Busse, Santiago Solorio, Arthur H. Konwinski, Eduardo R. Soares Batista, Eduardo Carvalho Biehl, Andrew K. Wilkinson
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Patent number: 6887498Abstract: A method for preparing a Bowman-Birk inhibitor (BBI) product from soybeans is provided. The product produced in accordance with the method of the invention and compositions including the product are also provided. BBI product produced in accordance with the invention is a significantly improved inhibiter of malignant cell transformation and methods for its administration to prevent or inhibit progression of cancer are provided.Type: GrantFiled: July 16, 2002Date of Patent: May 3, 2005Assignee: SOLAE, LLCInventors: Arthur H. Konwinski, Bernard F. Szuhaj
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Publication number: 20040131711Abstract: 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.Type: ApplicationFiled: October 24, 2003Publication date: July 8, 2004Inventors: Arthur H. Konwinski, Bernard F. Szuhai, Navpreet Singh
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Publication number: 20040043127Abstract: 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.Type: ApplicationFiled: April 30, 2003Publication date: March 4, 2004Inventors: Charles W. Monagle, Arthur H. Konwinski
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Publication number: 20030064121Abstract: A Bowman-Birk Inhibitor Concentrate (BBIC) that has a high protein content. The BBIC is made from conventional soybeans using ultrafiltration, without acid or alcohol extraction or acetone precipitation.Type: ApplicationFiled: July 17, 2002Publication date: April 3, 2003Inventors: Arthur H. Konwinski, Charles W. Monagle, Navpreet Singh, Bernard F. Szuhaj
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Publication number: 20030026861Abstract: A method for preparing a Bowman-Birk inhibitor (BBI) product from soybeans is provided. The product produced in accordance with the method of the invention and compositions including the product are also provided. BBI product produced in accordance with the invention is a significantly improved inhibiter of malignant cell transformation and methods for its administration to prevent or inhibit progression of cancer are provided.Type: ApplicationFiled: July 16, 2002Publication date: February 6, 2003Inventors: Arthur H. Konwinski, Bernard F. Szuhaj
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Patent number: 6369200Abstract: A novel process for making an isoflavone concentrate product from soybeans which includes diluting solubles from alcohol-extracted hexane-defatted soybean flakes to about 10% to about 30% solids, separating undissolved solids from the diluted soy solubles, such that the separated solids have at least 4% isoflavones by weight of dry matter. That concentrate can then be further concentrated to at least 40% isoflavones by weight of dry matter by adjusting pH and temperature and extracting with solvents. The soy isoflavone concentrate products are then used in a liquid or dry beverage, food or nutritional products.Type: GrantFiled: December 4, 2000Date of Patent: April 9, 2002Assignee: Central Soya Company, Inc.Inventors: Thomas A. Dobbins, Arthur H. Konwinski
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Patent number: 6320028Abstract: A novel process for making an isoflavone concentrate product from soybeans which includes diluting solubles from alcohol-extracted hexane-defatted soybean flakes to about 10% to about 30% solids, separating undissolved solids from the diluted soy solubles and drying the separated solids to make a product having at least 4% by weight isoflavones. The soy isoflavone concentrate product is then used in a liquid or dry beverage, food or nutritional product.Type: GrantFiled: December 4, 2000Date of Patent: November 20, 2001Assignee: Central Soya Company, Inc.Inventor: Arthur H. Konwinski
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Publication number: 20010003781Abstract: A novel process for making an isoflavone concentrate product from soybeans which includes diluting solubles from alcohol-extracted hexane-defatted soybean flakes to about 10% to about 30% solids, separating undissolved solids from the diluted soy solubles, such that the separated solids have at least 4% isoflavones by weight of dry matter. That concentrate can then be further concentrated to at least 40% isoflavones by weight of dry matter by adjusting pH and temperature and extracting with solvents. The soy isoflavone concentrate products are then used in a liquid or dry beverage, food or nutritional products.Type: ApplicationFiled: December 4, 2000Publication date: June 14, 2001Inventors: Thomas A. Dobbins, Arthur H. Konwinski
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Patent number: 6228993Abstract: A novel process for making an isoflavone concentrate product from soybeans which includes diluting solubles from alcohol-extracted hexane-defatted soybean flakes to about 10% to about 30% solids, separating undissolved solids from the diluted soy solubles, pasteurizing the separated solids and drying the pasteurized solids to make a product having at least 8 times the isoflavone content of the flakes.Type: GrantFiled: October 12, 1998Date of Patent: May 8, 2001Assignee: Central Soya Company, Inc.Inventor: Arthur H. Konwinski
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Patent number: 5097017Abstract: Process for making soy protein concentrate which includes agglomerating either dusty defatted soybean flakes or the dust itself in a screw device with substantially no die restriction at the discharge end, the material to be agglomerated having been subjected to moisture addition to bring the moisture content to 18-30%, maintaining the temperature in the range of 160.degree.-300.degree. and thereafter extracting the agglomerated material with 55-75% aqueous ethanol.Type: GrantFiled: December 13, 1990Date of Patent: March 17, 1992Assignee: Central Soya Company, Inc.Inventor: Arthur H. Konwinski
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Patent number: 4888198Abstract: This invention encompasses compressed texturized soy protein products having a protein content of greater than 45%, a moisture content of about 5 to 15%, a bulk density of about 30 to 40% lbs/cuft and an expansion capacity of about 50 to 150% by volume upon rehydration. The invention provides a high density rapidly rehydrating and expanding food product which resists fragmentation under ordinary commercial and shipping conditions and offers economical advantages when stored and shipped over existing products on the market. The invention also provides a method for making such a compressed texturized soy protein comprising first texturizing conventional soy protein ingredients having a fibrous cellular matrix, such as soy flours and soy protein concentrates and then adjusting the moisture content of structured particles for said soy protein ingredients to about 10 to 20%; and finally compressing said particles into a cake which is capable of expanding upon rehydration 50 to 150% of its original volume.Type: GrantFiled: August 10, 1988Date of Patent: December 19, 1989Assignee: Central Soya CompanyInventors: Kenneth E. Beery, Arthur H. Konwinski
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Patent number: 3950564Abstract: A process for preparing a soy-based meat substitute characterized by relatively flat, elongated, generally longitudinally aligned fibrous masses having the appearance of stacked platelets which simulate the compactness, chewiness and texture of meat; achieved by extrusion of a soy protein-containing source material at higher moisture content and lower temperature (as contrasted to prior art), minimizing expansion with reduction of pressure in the extruder in a somewhat stepwise fashion by modifying the extruder so as to allow more shearing action and to allow space for alignment of fibrous masses.Type: GrantFiled: August 2, 1974Date of Patent: April 13, 1976Assignee: Central Soya Company, Inc.Inventors: Gabor Puski, Arthur H. Konwinski