Patents by Inventor Charles W Monagle
Charles W Monagle 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).
-
Publication number: 20090093406Abstract: This invention relates to a vegetable protein composition of matter derived from an alcohol washed vegetable protein material, comprising; having a decreased amount of insoluble dietary fiber content and an increased amount of soluble dietary fiber content relative to said original amount of insoluble dietary fiber and soluble dietary fiber in the alcohol washed vegetable protein material. The invention further relates to processes for obtaining the vegetable protein composition having a decreased amount of insoluble dietary fiber content and an increased amount of soluble dietary fiber content.Type: ApplicationFiled: September 9, 2008Publication date: April 9, 2009Applicant: Solae, LLCInventors: Der-Chyan Hwang, Charles W. Monagle, Traci R. Hamersen
-
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
-
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
-
Patent number: 7081257Abstract: A process to obtain a highly soluble, low viscosity, salt tolerant gelling vegetable protein product. When introduced into a suitable meat injection brine, the protein product is capable of forming a firm sliceable meat piece with high water retention and no visible signs of the injected brine. When included in gel-based food products such as meat analog formulas, the protein product is capable of forming the desired gel structure, such as firm, sliceable meat-like pieces.Type: GrantFiled: June 16, 2003Date of Patent: July 25, 2006Inventors: Charles W Monagle, Helge S Pedersen, Carmen M Darland, Navpreet Singh
-
Patent number: 6811798Abstract: This invention relates to a soy protein product with a modified sugar profile. The soy protein product has desirable flavor and functional properties. The soy protein product has a high sucrose and monosaccharide content and is low in indigestible oligosaccharides. The soy protein product does not have galactinol that is present in soybeans developed to have a low indigestible oligosaccharide content. The soy protein product is rich in isoflavones. The method for manufacturing the soy protein product uses conventional soybeans that have better agronomic properties than soybeans developed to have a low indigestible oligosaccharide content. The method for manufacturing the soy protein product uses a &agr;-galactosidase enzyme. The method for manufacturing the soy protein product retains the natural level of isoflavones occurring in soybeans.Type: GrantFiled: November 18, 2003Date of Patent: November 2, 2004Assignee: Solae, LLCInventor: Charles W. Monagle
-
Patent number: 6803068Abstract: A soy protein with a high molecular weight. The high molecular weight soy protein has desirable flavor and functional properties, such as high water solubility and emulsification and low sedimentation and viscosity. The method of manufacturing the protein uses soy flour and aggregates its low molecular weight proteins into high molecular weight proteins without using aqueous alcohol to modify the structure of the protein.Type: GrantFiled: February 20, 2002Date of Patent: October 12, 2004Assignee: Solae, LLCInventors: Charles W. Monagle, Carmen M. Darland, Navpreet Singh
-
Patent number: 6797288Abstract: A process to obtain a highly soluble, low viscosity, salt tolerant gelling vegetable protein product. When introduced into a suitable meat injection brine, the protein product is capable of forming a firm sliceable meat piece with high water retention and no visible signs of the injected brine. When included in gel-based food products such as meat analog formulas, the protein product is capable of forming the desired gel structure, such as firm, sliceable meat-like pieces.Type: GrantFiled: January 15, 2002Date of Patent: September 28, 2004Assignee: Solae, LLCInventors: Charles W. Monagle, Helge S. Pedersen, Carmen M. Darland, Navpreet Singh
-
Patent number: 6797309Abstract: This invention relates to a soy protein product with a modified sugar profile. The soy protein product has desirable flavor and functional properties. The soy protein product has a high sucrose and monosaccharide content and is low in indigestible oligosaccharides. The soy protein product does not have galactinol that is present in soybeans developed to have a low indigestible oligosaccharide content. The soy protein product is rich in isoflavones. The method for manufacturing the soy protein product uses conventional soybeans that have better agronomic properties than soybeans developed to have a low indigestible oligosaccharide content. The method for manufacturing the soy protein product uses a &agr;-galactosidase enzyme. The method for manufacturing the soy protein product retains the natural level of isoflavones occurring in soybeans.Type: GrantFiled: August 15, 2001Date of Patent: September 28, 2004Assignee: Solae, LLCInventor: Charles W. Monagle
-
Publication number: 20040105904Abstract: This invention relates to a soy protein product with a modified sugar profile. The soy protein product has desirable flavor and functional properties. The soy protein product has a high sucrose and monosaccharide content and is low in indigestible oligosaccharides. The soy protein product does not have galactinol that is present in soybeans developed to have a low indigestible oligosaccharide content. The soy protein product is rich in isoflavones. The method for manufacturing the soy protein product uses conventional soybeans that have better agronomic properties than soybeans developed to have a low indigestible oligosaccharide content. The method for manufacturing the soy protein product uses a &agr;-galactosidase enzyme. The method for manufacturing the soy protein product retains the natural level of isoflavones occurring in soybeans.Type: ApplicationFiled: November 18, 2003Publication date: June 3, 2004Inventor: Charles W. Monagle
-
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
-
Publication number: 20030232121Abstract: A process to obtain a highly soluble, low viscosity, salt tolerant gelling vegetable protein product. When introduced into a suitable meat injection brine, the protein product is capable of forming a firm sliceable meat piece with high water retention and no visible signs of the injected brine. When included in gel-based food products such as meat analog formulas, the protein product is capable of forming the desired gel structure, such as firm, sliceable meat-like pieces.Type: ApplicationFiled: June 16, 2003Publication date: December 18, 2003Inventors: Charles W. Monagle, Helge S. Pedersen, Carmen M. Darland, Navpreet Singh
-
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
-
Publication number: 20030054087Abstract: A soy protein with a high molecular weight. The high molecular weight soy protein has desirable flavor and functional properties, such as high water solubility and emulsification and low sedimentation and viscosity. The method of manufacturing the protein uses soy flour and aggregates its low molecular weight proteins into high molecular weight proteins without using aqueous alcohol to modify the structure of the protein.Type: ApplicationFiled: February 20, 2002Publication date: March 20, 2003Inventors: Charles W. Monagle, Carmen M. Darland, Navpreet Singh
-
Publication number: 20030045689Abstract: A process to obtain a highly soluble, low viscosity, salt tolerant gelling vegetable protein product. When introduced into a suitable meat injection brine, the protein product is capable of forming a firm sliceable meat piece with high water retention and no visible signs of the injected brine. When included in gel-based food products such as meat analog formulas, the protein product is capable of forming the desired gel structure, such as firm, sliceable meat-like pieces.Type: ApplicationFiled: January 15, 2002Publication date: March 6, 2003Inventors: Charles W. Monagle, Helge S. Pedersen, Carmen M. Darland, Navpreet Singh
-
Publication number: 20020039619Abstract: This invention relates to a soy protein product with a modified sugar profile. The soy protein product has desirable flavor and functional properties. The soy protein product has a high sucrose and monosaccharide content and is low in indigestible oligosaccharides. The soy protein product does not have galactinol that is present in soybeans developed to have a low indigestible oligosaccharide content. The soy protein product is rich in isoflavones. The method for manufacturing the soy protein product uses conventional soybeans that have better agronomic properties than soybeans developed to have a low indigestible oligosaccharide content. The method for manufacturing the soy protein product uses a &agr;-galactosidase enzyme. The method for manufacturing the soy protein product retains the natural level of isoflavones occurring in soybeans.Type: ApplicationFiled: August 15, 2001Publication date: April 4, 2002Inventor: Charles W. Monagle
-
Patent number: 5508058Abstract: Vegetable meal compositions having high-rumen bypass potentials for use in the feeding of ruminant animals, and a method for producing the compositions are claimed. The claimed compositions comprise a protein meal and low levels of zinc ions, with the zinc ions being present in an amount sufficient to provide about 0.003-0.008 parts zinc ions per part of protein in the meal. The composition has a rumen bypass potential, as measured by the "Percent of Total Protein that is Available and Undegraded", or "% AUN", of not less than about 30. The method for producing the composition comprises treating the meals with low levels of zinc ions and heating the mixture under moist heat conditions.Type: GrantFiled: August 21, 1992Date of Patent: April 16, 1996Assignee: Consolidated Nutrition, L.C.Inventors: Joseph G. Endres, Janet C. Smith, Charles W. Monagle
-
Patent number: 4518620Abstract: This invention is concerned with a novel process for preparing breaded foods which, when baked, have the desirable characteristics of the deep-fat fried counterpart which is made possible by coating with a fat-emulsion, breading and thereafter overcoating with an egg white solution.Type: GrantFiled: August 26, 1983Date of Patent: May 21, 1985Assignee: Central Soya Company, Inc.Inventors: Charles W. Monagle, Janet C. Smith