Patents by Inventor Brandy Gosnell
Brandy Gosnell 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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Publication number: 20200015496Abstract: The invention relates to a method of processing a pulse protein material, which comprises effecting hydrolysis of the pulse protein material, optionally adjusting the pH, then separating to form a soluble fraction and processing the soluble fraction to provide a pulse protein hydrolyzate which is substantially completely soluble throughout the pH range of about 2 to about 7 and which provides little or no astringency when an acidic beverage containing the pulse protein hydrolyzate is consumed and a solid residue, and processing the solid residue to provide a second pulse protein hydrolyzate having an improved Amino Acid Score, which is improved compared to the substrate pulse protein material.Type: ApplicationFiled: March 5, 2018Publication date: January 16, 2020Applicant: Burcon NutraScience (MB) Corp.Inventors: Martin SCHWEIZER, Brandy GOSNELL, Randy WILLARDSEN, Sarah MEDINA, Kevin SEGALL
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Publication number: 20180289037Abstract: The invention relates to a method of processing a pulse protein material, which comprises effecting hydrolysis of the pulse protein material, optionally adjusting the pH, then separating to form a soluble fraction and processing the soluble fraction to provide a pulse protein hydrolyzate which is substantially completely soluble throughout the pH range of about 2 to about 7 and which provides little or no astringency when an acidic beverage containing the pulse protein hydrolyzate is consumed and a solid residue, and processing the solid residue to provide a second pulse protein hydrolyzate having an improved Amino Acid Score, which is improved compared to the substrate pulse protein material.Type: ApplicationFiled: March 5, 2018Publication date: October 11, 2018Applicant: Burcon NutraScience (MB) Corp.Inventors: Martin Schweizer, Brandy Gosnell, Randy Willardsen, Sarah Medina, Kevin Segall
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Publication number: 20180213818Abstract: A hemp protein product, which may be an isolate, produces solutions at low pH values and is useful for the fortification of soft drinks and sports drinks without precipitation of protein. The hemp protein product is obtained by extracting a hemp protein source material with an aqueous calcium salt solution to form an aqueous hemp protein solution, separating the aqueous hemp protein solution from residual hemp protein source, adjusting the pH of the aqueous hemp protein solution to a pH of about 1.5 to about 4.4 to produce an acidified hemp protein solution, which may be dried, following optional concentration and diafiltration, to provide the hemp protein product.Type: ApplicationFiled: March 28, 2018Publication date: August 2, 2018Applicant: Burcon NutraScience (MB) Corp.Inventors: Martin Schweizer, Brandy Gosnell
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Patent number: 9700066Abstract: A soy protein product having a protein content of at least about 60 wt % (N×6.25) d.b., preferably an isolate having a protein content of at least about 90 wt % (N×6.25) d.b., is formed by a procedure in which soy protein is extracted from a soy source material using an aqueous calcium chloride solution at low pH, generally about 1.5 to about 5, and separating the resulting aqueous soy protein solution from residual soy protein source. The resulting clarified aqueous soy protein solution may be diluted and the pH adjusted within the range of 1.5-5.0. The solution may be concentrated by ultrafiltration, diafiltered and then dried to provide the soy protein product. Alternatively, the concentrated and optionally diafiltered soy protein solution may be optionally adjusted in pH within the range of 1.5-7.Type: GrantFiled: May 9, 2012Date of Patent: July 11, 2017Assignee: BURCON NUTRASCIENCE (MB) Corp.Inventors: Kevin I. Segall, Martin Schweizer, Brent E. Green, Sarah Medina, Brandy Gosnell
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Publication number: 20170172185Abstract: A soy protein product having a protein content of at least 60 wt % (N×6.25) d.b., preferably an isolate having a protein content of at least about 90 wt % (N×6.25) d.b., is formed from the supernatant from the precipitation of a soy protein micellar mass. A calcium salt or other divalent salt is added to the supernatant, before concentration, after initial concentration or after final concentration, to provide a conductivity of about 2 to about 30 mS. Precipitate is removed from the resulting solution and the pH of the clear soy protein solution is optionally adjusted to about 1.5 to about 4.4. The optionally pH-adjusted clear solution is concentrated to a concentration of about 50 to about 400 g/L and the clear concentrated protein solution is optionally diafiltered prior to drying. The soy protein product is soluble in acidic media and produces transparent, heat stable solutions at low pH values and, therefore, may be used for protein fortification of soft drinks and sports drinks.Type: ApplicationFiled: December 21, 2015Publication date: June 22, 2017Applicant: BURCON NUTRASCIENCE (MB) CORP.Inventors: Kevin I. Segall, Martin Schweizer, Brent E. Green, Sarah Medina, Brandy Gosnell
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Patent number: 9603377Abstract: A soy protein product having a protein content of at least about 60 wt % (N×6.25) d.b., preferably a soy protein isolate having a protein content of at least about 90 wt % (N×6.25) d.b.Type: GrantFiled: February 11, 2010Date of Patent: March 28, 2017Assignee: Burcon NutraScience (MB) Corp.Inventors: Kevin I. Segall, Martin Schweizer, Brent E. Green, Sarah Medina, Brandy Gosnell
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Publication number: 20170006893Abstract: A soy protein product which is completely soluble and is capable of providing transparent and heat stable solutions at low and neutral pH values is produced by extracting a soy protein source material with water at low pH, subjecting the resulting aqueous soy protein solution to ultrafiltration and optional diafiltration to provide a concentrated and optionally diafiltered soy protein solution, which may be dried to provide the soy protein product. The soy protein product may be used for protein fortification of, in particular, soft drinks and sports drinks, without precipitation of protein.Type: ApplicationFiled: January 5, 2016Publication date: January 12, 2017Applicant: BURCON NUTRASCIENCE (MB) CORP.Inventors: Kevin I. Segall, Martin Schweizer, Brent E. Green, Sarah Medina, Brandy Gosnell
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Publication number: 20160324203Abstract: A soy protein product, which may be an isolate, produces transparent heat-stable solutions at low pH values and is useful for the fortification of soft drinks and sports drinks without precipitation of protein. The soy protein product is obtained by extracting a soy protein source material with an aqueous calcium salt solution to form an aqueous soy protein solution, separating the aqueous soy protein solution from residual soy protein source, adjusting the pH of the aqueous soy protein solution to a pH of about 1.5 to about 4.4 to produce an acidified clear soy protein solution, which may be dried, following optional concentration and diafiltration, to provide the soy protein product.Type: ApplicationFiled: April 7, 2016Publication date: November 10, 2016Applicant: BURCON NUTRASCIENCE (MB) CORP.Inventors: Martin Schweizer, Kevin I. Segall, Brent E. Green, Sarah Medina, James Logie, Brandy Gosnell
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Publication number: 20160205967Abstract: A soy protein product which is completely soluble and is capable of providing transparent and heat stable solutions at low and neutral pH values is produced by extracting a soy protein source material with water at low pH, subjecting the resulting aqueous soy protein solution to ultrafiltration and optional diafiltration to provide a concentrated and optionally diafiltered soy protein solution, which may be dried to provide the soy protein product. The soy protein product may be used for protein fortification of, in particular, soft drinks and sports drinks, without precipitation of protein.Type: ApplicationFiled: December 22, 2015Publication date: July 21, 2016Applicant: BURCON NUTRASCIENCE (MB) CORP.Inventors: Kevin I. Segall, Martin Schweizer, Brent E. Green, Sarah Medina, Brandy Gosnell
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Publication number: 20150366237Abstract: A soy protein product having a protein content of at least about 60 wt % (N×6.25) d.b., preferably an isolate having a protein content of at least about 90 wt % (N×6.25) d.b., is formed by a procedure in which soy protein is extracted from a soy source material using an aqueous calcium chloride solution at low pH, generally about 1.5 to about 5, and separating the resulting aqueous soy protein solution from residual soy protein source. The resulting clarified aqueous soy protein solution may be diluted and the pH adjusted within the range of 1.5-5.0. The solution may be concentrated by ultrafiltration, diafiltered and then dried to provide the soy protein product. Alternatively, the concentrated and optionally diafiltered soy protein solution may be optionally adjusted in pH within the range of 1.5-7.Type: ApplicationFiled: May 9, 2012Publication date: December 24, 2015Inventors: Kevin I. Segall, Martin Schweizer, Brent E. Green, Sarah Medina, Brandy Gosnell
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Publication number: 20150173395Abstract: A hemp protein product, which may be an isolate, produces solutions at low pH values and is useful for the fortification of soft drinks and sports drinks without precipitation of protein. The hemp protein product is obtained by extracting a hemp protein source material with an aqueous calcium salt solution to form an aqueous hemp protein solution, separating the aqueous hemp protein solution from residual hemp protein source, adjusting the pH of the aqueous hemp protein solution to a pH of about 1.5 to about 4.4 to produce an acidified hemp protein solution, which may be dried, following optional concentration and diafiltration, to provide the hemp protein product.Type: ApplicationFiled: August 1, 2013Publication date: June 25, 2015Applicant: BURCON NUTRASCIENCE (MB) CORP.Inventors: Martin Schweizer, Brandy Gosnell
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Patent number: 8936824Abstract: A soy protein product having a protein content of at least about 60 wt % (N×6.25) d.b., preferably an isolate having a protein content of at least about 90 wt % (N×6.25) d.b., is formed by extracting a soy protein source with a salt solution, preferably aqueous sodium chloride solution, to form an aqueous protein solution having a pH of about 1.5 to 11, preferably about 5 to about 7 and separating the resulting aqueous protein solution from residual soy protein source. The protein concentration of the aqueous protein solution is increased to about 50 to about 400 g/L while the ionic strength is maintained substantially constant by using a selective membrane technique. The resulting concentrated protein solution is optionally diafiltered and a calcium salt, preferably calcium chloride, is added to the concentrated and optionally diafiltered protein solution to a conductivity of 15 to about 85 mS.Type: GrantFiled: June 30, 2010Date of Patent: January 20, 2015Assignee: Burcon Nutrascience (MB) Corp.Inventors: Martin Schweizer, Kevin I. Segall, Brent E. Green, Sarah Medina, Brandy Gosnell
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Publication number: 20140161956Abstract: A soy protein product having a protein content of at least about 60 wt % (N×6.25) d.b., preferably a soy protein isolate having a protein content of at least about 90 wt % (N×6.25) d.b., is prepared from a soy protein source material by extraction of the soy protein source material with an aqueous calcium salt solution, preferably calcium chloride solution, to cause solubilization of soy protein from the protein source and to form an aqueous soy protein solution, separating the aqueous soy protein solution from residual soy protein source, concentrating the aqueous soy protein solution while maintaining the ionic strength substantially constant by using a selective membrane technique, optionally diafiltering the concentrated soy protein solution, and drying the concentrated and optionally diafiltered soy protein solution.Type: ApplicationFiled: September 19, 2013Publication date: June 12, 2014Inventors: Kevin I. Segall, Martin Schweizer, Brent E. Green, Sarah Medina, Brandy Gosnell
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Patent number: 8691318Abstract: A soy protein product, which may be an isolate, produces transparent heat-stable solutions at low pH values and is useful for the fortification of soft drinks and sports drinks without precipitation of protein. The soy protein product is obtained by extracting a soy protein source material with an aqueous calcium salt solution to form an aqueous soy protein solution, separating the aqueous soy protein solution from residual soy protein source, adjusting the pH of the aqueous soy protein solution to a pH of about 1.5 to about 4.4 to produce an acidified clear soy protein solution, which may be dried, following optional concentration and diafiltration, to provide the soy protein product.Type: GrantFiled: October 21, 2009Date of Patent: April 8, 2014Assignee: Burcon Nutrascience (MB) Corp.Inventors: Martin Schweizer, Kevin I. Segall, Brent E. Green, Sarah Medina, James Logie, Brandy Gosnell
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Patent number: 8673385Abstract: A soy protein product having a protein content of at least about 60 wt % (N×6.25) d.b., preferably an isolate having a protein content of at least about 90 wt % (N×6.25) d.b., is formed by extracting a soy protein source with water to form an aqueous protein solution having a pH of about 1.5 to about 11, preferably about 5 to about 7, and separating the resulting aqueous protein solution from residual soy protein source. The protein concentration of the aqueous protein solution is increased to about 50 to about 400 g/L while the ionic strength is maintained substantially constant by using a selective membrane technique. The resulting concentrated protein solution is optionally diafiltered and a calcium salt, preferably calcium chloride, is added to the concentrated and optionally diafiltered protein solution to a conductivity of 5 to about 30 mS.Type: GrantFiled: June 30, 2010Date of Patent: March 18, 2014Assignee: Burcon Nutrascience (MB) Corp.Inventors: Kevin I. Segall, Martin Schweizer, Brent E. Green, Sarah Medina, Brandy Gosnell
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Publication number: 20140037824Abstract: A hemp protein product, which may be an isolate, produces solutions at low pH values and is useful for the fortification of soft drinks and sports drinks without precipitation of protein. The hemp protein product is obtained by extracting a hemp protein source material with an aqueous calcium salt solution to form an aqueous hemp protein solution, separating the aqueous hemp protein solution from residual hemp protein source, adjusting the pH of the aqueous hemp protein solution to a pH of about 1.5 to about 4.4 to produce an acidified hemp protein solution, which may be dried, following optional concentration and diafiltration, to provide the hemp protein product.Type: ApplicationFiled: August 1, 2013Publication date: February 6, 2014Inventors: Martin Schweizer, Brandy Gosnell
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Publication number: 20140017387Abstract: Emulsified foods are provided in which whole egg or egg yolk, conventionally employed to formulate such foods, such as mayonnaises, is replaced, in whole or in part, by a canola protein isolate, which may be a PMM-derived canola protein isolate, the canola protein isolate directly obtained from the supernatant from the formation of PMM or the canola protein isolate obtained following heat treatment.Type: ApplicationFiled: September 17, 2013Publication date: January 16, 2014Inventors: Kevin I. Segall, Sarah Medina, Brandy Gosnell, Martin Schweizer
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Publication number: 20140010944Abstract: A soy protein product having a protein content of at least about 60 wt % (N×6.25) d.b., preferably an isolate, is formed by a procedure in which soy protein is extracted from a soy source material using an aqueous calcium chloride solution at low pH, generally about 1.5 to about 5, and separating the resulting aqueous soy protein solution from residual soy protein source. The resulting clarified aqueous soy protein solution may be diluted and the pH adjusted within the range of 1.5-5.0. The solution may be concentrated by ultrafiltration, diafiltered and then dried to provide the soy protein product. The soy protein product is soluble in acidic medium and produces transparent, heat stable solutions and hence may be used for protein fortification of soft drinks and sports drinks.Type: ApplicationFiled: September 10, 2013Publication date: January 9, 2014Inventors: Kevin I. Segall, Martin Schweizer, Brent E. Green, Sarah Medina, Brandy Gosnell
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Publication number: 20130316069Abstract: A soy protein product, which may be an isolate, produces transparent heat-stable solutions at low pH values and is useful for the fortification of soft drinks and sports drinks without precipitation of protein. The soy protein product is obtained by extracting a soy protein source material with an aqueous calcium salt solution to form an aqueous soy protein solution, separating the aqueous soy protein solution from residual soy protein source, adjusting the pH of the aqueous soy protein solution to a pH of about 1.5 to about 4.4 to produce an acidified clear soy protein solution, which may be dried, following optional concentration and diafiltration, to provide the soy protein product.Type: ApplicationFiled: September 26, 2011Publication date: November 28, 2013Inventors: Martin Schweizer, Kevin I. Segall, Brent E. Green, Sarah Medina, James Logie, Brandy Gosnell
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Patent number: 8563071Abstract: A soy protein product, which may be an isolate, produces transparent heat-stable solutions at low pH values and is useful for the fortification of soft drinks and sports drinks without precipitation of protein. The soy protein product is obtained by extracting a soy protein source material with an aqueous calcium salt solution to form an aqueous soy protein solution, separating the aqueous soy protein solution from residual soy protein source, adjusting the pH of the aqueous soy protein solution to a pH of about 1.5 to about 4.4 to produce an acidified clear soy protein solution, which may be dried, following optional concentration and diafiltration, to provide the soy protein product.Type: GrantFiled: October 13, 2010Date of Patent: October 22, 2013Assignee: Burcon Nutrascience (MB) Corp.Inventors: Martin Schweizer, Kevin I. Segall, Brent E. Green, Sarah Medina, James Logie, Brandy Gosnell