Abstract: A process for extraction of edible protein from corn germ. The process includes providing a defatted corn germ with a fat concentration of less than about 5% by weight, milling the corn germ to a granulation of less than about 100 US mesh at less than 180° F., preparing a slurry from the milled corn germ, extracting a edible protein solution from the slurry, recovering the edible protein by precipitating agents (ethanol, acids), and drying the edible protein. The resulting food is 80% to 90% protein.

Abstract: A method for producing a choline-fortified, ready-to-eat cereal including the steps of cooking a blend of cereal ingredients to produce a cooked cereal mass; and blending a source of choline into the cooked cereal mass to produce a choline-fortified cereal mass used in the production of the ready-to-eat cereal. The source of choline may be lecithin and/or a choline salt. The step of blending a source of choline into the cooked cereal mass may include blending the choline source into the cooked cereal mass in an amount supplying at least 5% of the Adequate Intake (AI) of choline per serving of the choline-fortified, ready-to-eat cereal. A composition including a ready-to-eat cereal, the ready-to-eat cereal including a cereal grain and a nutritionally significant amount of choline. The nutritionally significant amount of choline is an amount supplying at least 5% of the AI of choline per serving of the composition.

Abstract: A process for preparing an oat-based functional syrup. The process includes milling an oat material to produce a base formulation. Material having a granulation of more than U.S. #100 mesh is separated from the base formulation. The base formulation is then blended with water to form a slurry. Effective amounts of alpha-amylase enzyme and glucoamylase enzyme are mixed into the slurry. The slurry is then cooked to convert the slurry into a syrup. The syrup is substantially flavorless.

Abstract: A process for forming a syrup product that is suitable for use as a non-dairy frozen confection. The non-dairy frozen confection exhibits selected sweetness, texture, and mouthfeel characteristics while being devoid of exogenous sweeteners, stabilizers, emulsifiers, and proteins. The process includes blending a base formulation and water to form a slurry, the base formulation having a major amount of an oat material or waxy barley hybrid flour. The process also includes liquefying and saccharifying the slurry to produce the syrup product.

Abstract: A process for preparing an oat-based functional syrup. The process includes milling an oat material to produce a base formulation. Material having a granulation of more than U.S. #100 mesh is separated from the base formulation. The base formulation is then blended with water to form a slurry. Effective amounts of alpha-amylase enzyme and glucoamylase enzyme are mixed into the slurry. The slurry is then cooked to convert the slurry into a syrup. The syrup is substantially flavorless.

Abstract: A process for forming a non-dairy frozen confection from an oat material or barley material. The non-dairy frozen confection exhibits selected sweetness, texture, and mouthfeel characteristics while being devoid of exogenous sweeteners, stabilizers, emulsifiers, and proteins.

Abstract: A non-dairy frozen confection formed from a frozen syrup product. The syrup product having a major amount of an oat flour. The non-dairy frozen confection exhibiting selected sweetness, texture, and mouthfeel characteristics while being devoid of exogenous sweeteners, stabilizers, emulsifiers, and proteins.