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: 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 continuously from oil seed meals, preferably at a high purity level of at least about 100 wt % (Nx 6.25), by a process wherein oil seed protein is continuously extracted from oil seed meal, the resulting protein solution is continuously concentrated, preferably to a protein content of at least about 200 g/L, and the concentrated protein solution is continuously mixed with chilled water having a temperature below about 15° C. to form protein micellar, which are settled in the settling vessel to provide a protein micellar mass (PMM) while supernatant overflows the vessel. The PMM, when accumulated to a desired degree, may be separated from supernatant and dried. The supernatant may be processed to recover additional oil seed protein isolate.

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: Oil seed protein isolates, particularly canola protein isolate, are produced continuously from oil seed meals, preferably at a high purity level of at least about 100 wt % (N×6.25), by a process wherein oil seed protein is continuously extracted from oil seed meal, the resulting protein solution is continuously concentrated, preferably to a protein content of at least about 200 g/L, and the concentrated protein solution is continuously mixed with chilled water having a temperature below about 15° C. to form protein micellar, which are settled in the settling vessel to provide a protein micellar mass (PMM) while supernatant overflows the vessel. The PMM, when accumulated to a desired degree, may be separated from supernatant and dried. The supernatant may be processed to recover additional oil seed protein isolate.

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: Oil seed protein isolates, particularly canola protein isolate, are produced continuously from oil seed meals, preferably at a high purity level of at least about 100 wt % (N×6.25), by a process wherein oil seed protein is continuously extracted from oil seed meal, the resulting protein solution is continuously concentrated, preferably to a protein content of at least about 200 g/L, and the concentrated protein solution is continuously mixed with chilled water having a temperature below about 15° C. to form protein micellar, which are settled in the settling vessel to provide a protein micellar mass (PMM) while supernatant overflows the vessel. The PMM, when accumulated to a desired degree, may be separated from supernatant and dried. The supernatant may be processed to recover additional oil seed protein isolate.

Abstract: Oil seed protein isolates, particularly canola protein isolate, are produced continuously from oil seed meals, preferably at a high purity level of at least about 100 wt % (Nx 6.25), by a process wherein oil seed protein is continuously extracted from oil seed meal, the resulting protein solution is continuously concentrated, preferably to a protein content of at least about 200 g/L, and the concentrated protein solution is continuously mixed with chilled water having a temperature below about 15° C. to form protein micellar, which are settled in the settling vessel to provide a protein micellar mass (PMM) while supernatant overflows the vessel. The PMM, when accumulated to a desired degree, may be separated from supernatant and dried. The supernatant may be processed to recover additional oil seed protein isolate.

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: Oil seed protein isolates, particularly canola protein isolate, are produced continuously from oil seed meals, preferably at a high purity level of at least about 100 wt % (N×6.25), by a process wherein oil seed protein is continuously extracted from oil seed meal, the resulting protein solution is continuously concentrated, preferably to a protein content of at least about 200 g/L, and the concentrated protein solution is continuously mixed with chilled water having a temperature below about 15° C. to form protein micellar, which are settled in the settling vessel to provide a protein micellar mass (PMM) while supernatant overflows the vessel. The PMM, when accumulated to a desired degree, may be separated from supernatant and dried. The supernatant may be processed to recover additional oil seed protein isolate.

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: Elastic and rubbery protein fibres are formed by injection of a protein micellar mass through a screen or die into hot water or other fluid medium having a pH of about 5.5 to about 7.5 and a temperature above about 90.degree. C. The protein fibres have characteristics rendering them useful in various food analogs.

Abstract: A novel protein isolate is described. The isolate is substantially undenatured, has substantially no lysinoaniline content and substantially the same lysine content as the protein source material from which it is derived. The isolate has substantially no lipid content and takes the form of an amorphous, viscous, sticky, gluten-like protein mass, or a dried form of the mass. The amorphous protein mass is formed by settling an aqueous dispersion of protein micelles consisting of homogeneous amphiphilic protein moieties. The aqueous dispersion is formed from the source protein, usually a plant protein, preferably by a salting-in and dilution-out procedure. The protein isolate exhibits high functionality and may be used as an egg white or wheat gluten substitute in a variety of food products.

Abstract: A protein micellar mass is used to replace or extend egg white normally used in various food compositions, as a binder. The protein micellar mass exhibits similar binding and heat coagulation properties to egg white.

Abstract: Proteins of high functionality and in substantially undenatured form are isolated in high yield from protein sources by extraction of the protein from the source material using a food grade salt solution under controlled conditions, increasing the protein concentration of the resultant extract while maintaining the same salt concentration, and diluting the concentrated protein solution. Protein isolate in the form of protein micelles forms in the aqueous phase and settles to an amorphous sticky, gluten-like protein mass, which may be dried to powder form.

Abstract: Drilling fluid viscosifier which includes sepiolite and a partially hydrolyzed polyacrylamide polymer extender therefor.

Abstract: Proteins from a wide variety of sources--typically, starchy legumes, starchy cereals, and oilseeds--are extracted and recovered with gentle aqueous conditions which do not employ extremes of alkali, acid, or temperature. The ionic environment of these proteins is manipulated to firstly produce high solubility (salting-in) followed secondly by ionic strength reduction to cause the proteins to precipitate by a hydrophobic-out mechanism. This process results in the formation of novel proteinaceous products, referred to as protein micelles. The protein micellation process offers a new method for preparing protein isolates with conventional and non-conventional functionalities.