Abstract: Oil seed protein isolates, particularly canola protein isolate, are produced at a high purity level of at least about 100 wt % (N×6.25) by a process wherein oil seed protein is extracted from oil seed meal, the resulting aqueous protein solution is concentrated to a protein content of at least about 200 g/L and the concentrated protein solution is added to chilled water having a temperature below about 15° C. to form protein micelles, which are settled to provide a protein micellar mass (PMM). The protein micellar mass is separated from supernatant and may be dried. The supernatant may be processed to recover additional oil seed protein isolate by concentrating the supernatant and then drying the concentrated supernatant, to produce a protein isolate having a protein content of at least about 90 wt %. The concentrated supernatant may be mixed in varying proportions with at least part of the PMM and the mixture dried to produce a protein isolate having a protein content of at least about 90 wt %.

Abstract: Mustard seed protein isolates are produced at a high purity level of at least about 100 wt % (N×6.25) by a process wherein mustard seed protein is extracted from mustard seed meal, the resulting aqueous mustard seed protein solution is concentrated to a mustard seed protein content of at least about 200 g/L, and the concentrated mustard seed protein solution is added to chilled water having a temperature below about 15° C. to form mustard seed protein micelles, which are settled to provide a mustard seed protein micellar mass (PMM). The mustard seed protein micellar mass is separated from supernatant and may be dried.

Abstract: A canola protein isolate having a protein content of at least about 90 wt % (Nx 6.25) is employed as an at least partial replacement for at least one component providing functionality in a food composition. The canola protein isolate is a blend of canola protein isolate in the form of an amorphous protein mass formed by settling the solid phase of a dispersion of protein micelles and mixing the amorphous mass with concentrated supernatant from the settling step and drying the mixture.

Abstract: A canola protein isolate having a protein content of at least about 100 wt % (N×6.25) is employed as an at least partial replacement for at least one component providing functionality in a food composition.

Abstract: Oil seed protein isolates, particularly canola protein isolate, are produced at a high purity level of at least about 100 wt % (N×6.25) by a process wherein oil seed protein is extracted from oil seed meal, the resulting aqueous protein solution is concentrated to a protein content of at least about 200 g/L, and the concentrated protein solution is added to chilled water having a temperature below about 15° C. to form protein micelles, which are settled to provide a protein micellar mass (PMM). The protein micellar mass is separated from supernatant and may be dried. The supernatant may be processed to recover additional oil seed protein isolate by concentrating the supernatant and then drying the concentrated supernatant, to produce a protein isolate having a protein content of at least about 90 wt %. The concentrated supernatant may be mixed in varying proportions with at least part of the PMM and the mixture dried to produce a protein isolate having a protein content of at least about 90 wt %.

Abstract: Oil seed protein isolates, particularly canola protein isolate, are produced at a high purity level of at least about 100 wt % (Nx 6.25) by a process wherein oil seed protein is extracted from oil seed meal, the resulting aqueous protein solution is concentrated to a protein content of at least about 200 g/L, and the concentrated protein solution is added to chilled water having a temperature below about 15° C. to form protein micelles, which are settled to provide a protein micellar mass (PMM). The protein micellar mass is separated from supernatant and may be dried. The supernatant may be processed to recover additional oil seed protein isolate by concentrating the supernatant and then drying the concentrated supernatant, to produce a protein isolate having a protein content of at least about 90 wt %. The concentrated supernatant may be mixed in varying proportions with at least part of the PMM and the mixture dried to produce a protein isolate having a protein content of at least about 90 wt %.

Abstract: Mustard seed protein isolates are produced at a high purity level of at least about 100 wt % (N×6.25) by a process wherein mustard seed protein is extracted from mustard seed meal, the resulting aqueous mustard seed protein solution is concentrated to a mustard seed protein content of at least about 200 g/L, and the concentrated mustard seed protein solution is added to chilled water having a temperature below about 15° C. to form mustard seed protein micelles, which are settled to provide a mustard seed protein micellar mass (PMM). The mustard seed protein micellar mass is separated from supernatant and may be dried.

Abstract: A canola protein isolate having a protein content of at least about 100 wt % (Nx 6.25) is employed as an at least partial replacement for at least one component providing functionality in a food composition.

Abstract: An improved yield of oil seed protein isolate, preferably canola oil seed isolate, in an oil seed meal aqueous extraction procedure is obtained from oil seed meal which has been desolventized at a temperature of about 100° C. or less, preferably about 70° to 80° C.

Abstract: A canola protein isolate having a protein content of at least about 90 wt % (N×6.25) is employed as an at least partial replacement for at least one component providing functionality in a food composition. The canola protein isolate is a blend of canola protein isolate in the form of an amorphous protein mass formed by settling the solid phase of a dispersion of protein micelles and mixing the amorphous mass with concentrated supernatant from the setting step and drying the mixture.

Abstract: The recovery of protein from canola oil seed meal and other oil seed meals in the preparation of canola or other oil seed protein isolate is improved in comparison to conventional toasted meal by the use of a meal which has been air-desolventized at a temperature below about 50° C.

Abstract: Oil seed protein isolates, particularly canola protein isolate, are produced at a high purity level of at least about 100 wt % (Nx 6.25) by a process wherein oil seed protein is extracted from oil seed meal, the resulting aqueous protein solution is concentrated to a protein content of at least about 200 g/L, and the concentrated protein solution is added to chilled water having a temperature below about 15° C. to form protein micelles, which are settled to provide a protein micellar mass (PMM). The protein micellar mass is separated from supernatant and may be dried. The supernatant may be processed to recover additional oil seed protein isolate by concentrating the supernatant and then drying the concentrated supernatant, to produce a protein isolate having a protein content of at least about 90 wt %. The concentrated supernatant may be mixed in varying proportions with at least part of the PMM and the mixture dried to produce a protein isolate having a protein content of at least about 90 wt %.

Abstract: A canola protein isolate having a protein content of at least about 100 wt % (Nx 6.25) is employed as an at least partial replacement for at least one component providing functionality in a food composition.

Abstract: The recovery of protein from canola oil seed meal and other oil seed meals in the preparation of canola or other oil seed protein isolate is improved in comparison to conventional toasted meal by the use of a meal which has been air-desolventized at a temperature below about 50° C.

Abstract: A canola protein isolate having a protein content of at least about 90 wt % (N×6.25) is employed as an at least partial replacement for at least one component providing functionality in a food composition. The canola protein isolate is a blend of canola protein isolate in the form of an amorphous protein mass formed by settling the solid phase of a dispersion of protein micelles and mixing the amorphous mass with concentrated supernatant from the setting step and drying the mixture.

Abstract: An improved yield of oil seed protein isolate, preferably canola oil seed isolate, in an oil seed meal aqueous extraction procedure is obtained from oil seed meal which has been desolventized at a temperature of about 100° C. or less, preferably about 70° to 80° C.

Abstract: Oil seed protein isolates, particularly canola protein isolate, are produced at a high purity level of at least about 100 wt % (N×6.25) by a process wherein oil seed protein is extracted from oil seed meal, the resulting aqueous protein solution is concentrated to a protein content of at least about 200 g/L and the concentrated protein solution is added to chilled water having a temperature below about 15° C. to form protein micelles, which are settled to provide a protein micellar mass (PMM). The protein micelar mass is separated from supernatant and may be dried. The supernatant may be processed to recover additional oil seed protein isolate by concentrating the supernatant and then drying the concentrated supernatant, to produce a protein isolate having a protein content of at least about 90 wt %. The concentrated supernatant may be mixed in varying proportions with at least part of the PMM and the mixture dried to produce a protein isolate having a protein content of at least about 90 wt %.

Abstract: Oxygen permeation into a sealed container is determined both quantitatively or qualitatively by determining the intensity of color development of a reduced form of indigo-carmine dye in aqueous solution in the container.

Abstract: A canola protein isolate having a protein content of at least about 100 wt % (Nx 6.25) is employed as an at least partial replacement for at least one component providing functionality in a food composition.

Abstract: High fructose syrups are obtained from Jerusalem artichoke tubers and other naturally-occurring inulin-containing materials by extraction of the inulin and any related fructans from the tubers with water, elimination of some low molecular weight nitrogenous species and minerals from the aqueous extract by ultrafiltration, enzymatic hydrolysis of the inulin to fructose and glucose, separation of the reducing sugars from higher molecular species by ultrafiltration, and evaporative concentration of the purified reducing sugars solution to a syrup. The processing also removes colorants initially present in the aqueous extract. The dissolved solids in the syrup comprise at least 90 wt % reducing sugars and these sugars are constituted at least 60 wt %, often at least 75 wt %, by fructose with the balance glucose.