Abstract: Blended soy protein products with improved whiteness, altered viscosity and altered gel-strength, are described. Use of such products in food, beverage and animal feed are also disclosed.

Abstract: The unique composition of a protein source remaining after producing an acid soluble protein that is heat stable and clear at acid pH allows for harvesting protein and non-protein ingredients with novel compositions and functionality. To this end, the invention is drawn to using a protein source remaining after producing an acid soluble protein that is heat stable and clear at acid pH for producing a novel protein composition and uses thereof.

Abstract: The present invention relates to compositions and methods for producing an agglomerated protein composition comprising at least one acid soluble protein.

Abstract: According to the invention a novel vegetable protein fractionation procedure is disclosed which includes a straightforward process to obtain 7S-rich (?-conglycinin-rich) and 11S-rich (glycinin-rich) isolated protein fractions with unique functional and nutritional properties desired by the food industry. The process is much simplified compared to the art and avoids multiple steps in the usual fractionation of soy protein and uses very small amounts of salts avoiding the necessity of excessive washing and desalting steps. The process yields high amounts of protein fractions with high isoflavone contents and improved functional properties.