Abstract: The present invention is directed to protein granule compositions as well as cheeses compositions containing the protein granule compositions. The protein granule composition is selected from the group consisting of a whey protein granule composition that comprises a vegetable protein material and a liquid dairy whey; wherein the weight ratio of the vegetable protein material to the liquid dairy whey is from about 1 to about 2-6 and a milk protein granule composition that comprises a vegetable protein material and a liquid milk; wherein the weight ratio of the vegetable protein material to the liquid milk is from about 1 to about 2-6.

Abstract: The invention provides protein compositions containing structured protein products having protein fibers that are substantially aligned.

Abstract: Cross-linkable soy protein compositions and emulsified meat products including cross-linked soy protein compositions prepared from the cross-linkable soy protein compositions are disclosed. Specifically, the cross-linkable soy protein compositions comprise a soy protein product and a cross-linking compound. Once cross-linked, the cross-linkable soy protein compositions form cross-linked soy protein compositions that are suitable for use in cooked emulsified meat products.

Abstract: The present disclosure generally relates to high protein puffed snack products including vegetable protein materials and a non-vegetable protein materials and processes for making high protein puffed snack products. More particularly, the present disclosure relates to high protein puffed snack products including soy protein materials and protein from meat, meat by-products, or dehydrated meat material.

Abstract: The present disclosure generally relates to high protein leavened snack products including vegetable protein material and a non-vegetable protein material and processes for making high protein leavened snack products. More particularly, the present disclosure relates to high protein leavened snack products including soy protein materials and protein from meat, meat by-products, or dehydrated meat material.

Abstract: An encased food product and process for producing the same are disclosed. The encased food product includes a food material surrounded by an edible casing including a soy protein material. One embodiment for producing the encased food product includes coextruding a food material and a soy protein dough including a soy protein material and subsequently solidifying the soy protein coating surrounding the food material.

Abstract: According to the present invention, the color of beef subjected to injection is improved at the injection site with a composition, comprising; (A) a vegetable protein material and (B) an antioxidant comprising an alkali metal salt of ascorbic acid or an alkali metal salt of isoascorbic acid, wherein the vegetable protein material (A) and the antioxidant (B) are in an aqueous solution. Also disclosed is a method for using the composition.

Abstract: Disclosed is a protein fortified meat, comprising intact skeletal meat muscle tissue as the sole meat source, having incorporated into the muscle tissue of said meat a protein fortifying composition, comprising; (A) a vegetable protein material, (B) a dairy whey protein material and (C) a curing material. Also disclosed is a process for preparing a protein fortified meat, comprising intact skeletal meat muscle tissue as the sole meat source, having incorporated into the muscle tissue of said meat a brine of a protein fortifying composition, comprising; combining (A) a vegetable protein material and (B) a diary whey protein material with (C) an aqueous solution of a curing material to form the brine of the protein fortifying composition; and injecting the brine of the protein fortifying composition into the meat.

Abstract: This invention relates to a soy protein containing food product comprising; (A) a fibrous material containing soy protein and soy cotyledon fiber, wherein said soy cotyledon fiber is present in the fibrous material in an amount of from 1% to 8%, by weight on a moisture free basis; (B) a humectant comprising (i) a colorant and at least one of (ii) a flavoring agent, (iii) a triglyceride oil, (iv) a food grade acid or acidic salt, (v) a food grade base or basic salt, or (vi) a food grade emulsion; and (C) water. In another embodiment, the invention is directed to a process for preparing a soy protein containing food product.

Abstract: This invention relates to a restructured meat product, comprising; (A) a soy protein material; (B) a comminuted meat; and (C) water. In another embodiment, the invention discloses a process for preparing a restructured meat product, comprising the steps of; hydrating (A) a soy protein material; and adding (B) a comminuted meat, wherein the temperature of the comminuted meat is below about 40° C.; and mixing (A) and (B) to produce a homogeneous, and texturized meat product having a moisture content of at least about 50%.

Abstract: This invention relates to a soy protein containing food product comprising; (A) a soy protein material selected from the group consisting of a soy protein flour, a soy protein concentrate, a soy protein isolate and mixtures thereof; (B) a humectant comprising (i) a colorant and at least one selected from the group consisting of (ii) a flavoring agent, (iii) a triglyceride, (iv) a food grade acid or acidic salt, (v) a food grade base or basic salt, and (vi) a food grade emulsion; and (C) water. In another embodiment, the invention is directed to a process for preparing a soy protein containing food product.

Abstract: This invention relates to a restructured meat product, comprising; (A) a fibrous material containing soy protein and soy cotyledon fiber, wherein said soy cotyledon fiber is present in the fibrous material in an amount of from 1% to 8%, by weight on a moisture free basis; (B) a comminuted meat; and (C) water. In another embodiment, the invention discloses a process for preparing a restructured meat product, comprising the steps of; hydrating (A) a fibrous material containing soy protein and soy cotyledon fiber, wherein said soy cotyledon fiber is present in the fibrous material in an amount of from 1% to 8%, by weight on a moisture free basis in water until the water is absorbed and the fibers are separated; and adding (B) a comminuted meat, wherein the temperature of the comminuted meat is below 10° C.; and mixing the fibrous material and the comminuted meat to produce a homogeneous, fibrous and texturized meat product having a moisture content of at least 50%.

Abstract: In one embodiment, this invention is directed to a protein containing composition for coating a food product, comprising; a liquid batter protein material comprising a liquid and a soy protein material wherein the weight ratio of liquid to soy protein material is from about 3-20 to 1; and a soy fiber material; wherein the food product coating has a non-fiber carbohydrate content of not more than 5 grams non-fiber carbohydrate per serving. In a second embodiment, the composition further comprises a pre-dust protein material in addition to the liquid batter protein material and the soy fiber material.