Abstract: Sterol containing food products are disclosed. The food products contain a sterol and at least one of a corn product, a legume product and a flour product, and can be made by extrusion.

Abstract: Food products containing legume products, as well as processes for producing the food products are disclosed.

Abstract: High-protein food products are provided, made primarily from soy protein. The products contain at least one additional protein, and can be made by extrusion.

Abstract: The various non-limiting embodiments of the present disclosure relate to a protein-based binder or coating system for particulate- and/or powder-type food systems, for example, to form nutritive ready-to-eat food bars, protein bars, snack pieces, or cereal clusters, where the binder comprises a modified wheat protein isolate. Other non-limiting embodiments relate to food compositions comprising a modified wheat protein isolate binder, and at least one of food particulates; powdered food ingredients, such as protein powders; and combinations thereof. In addition, methods for forming the various non-limiting embodiments of the food compositions and the modified wheat protein isolate binder systems are also disclosed.

Abstract: This invention is directed to processes for producing legume products, and the legume products resulting therefrom.

Abstract: This invention is directed to processes for the production of edible beans, comprising the addition of an organic acid to the conditioning water, to the cooking water, or to both, which will provide a premium quality dehydrated bean. The beans of this invention are easy to prepare and will provide the same amount of finished beans as dry bag beans. The beans of the invention will have significantly fewer loose skins and free meats than currently available dehydrated beans. Further, the dehydrated beans of the invention will have a color similar to that of canned or dry bag beans.

Abstract: The present invention relates, in general, to fresh, unripened cheese analog and a method for making a fresh, unripened cheese analog by incorporating isolated soy protein. The invention also relates to hard, ripened cheeses or cheese analogs and methods for making hard, ripened cheeses or cheese analogs by incorporating isolated soy protein.

Abstract: The present invention relates, in general, to a method for making a fresh, unripened cheese analog. The invention also relates to fresh, unripened cheese analog.