Abstract: Relatively low molecular weight components which contribute undesirable flavor, odor, appearance, functionality, and/or other characteristics to soy protein materials may be removed, in accordance with the present invention, by treating the materials with a size exclusion resin selective for removal of the low molecular weight components.

Abstract: The present invention relates to soy protein-containing compositions having improved flavor, odor, appearance, and/or functionality.

Abstract: Disclosed is a soy protein composition, comprising; a mixture of 7S and 2S rich protein fraction having a ?-conglycinin content greater than about 45% by weight on a moisture free basis, and having an a content of from about 15% up to about 30% by weight on a moisture free basis, an ?? content of from about 22% up to about 40% by weight on a moisture free basis and a ? content of from about 5% up to about 18% by weight on a moisture flee basis: a glycinin content of from about 13% up to about 45% by weight on a moisture free basis; wherein a weight ratio of ?-conglycinin to glycinin in the soy protein composition is from about 1 up to about 6; and wherein a TIU/mg content in the soy protein composition is from about 50 up to about 125 before denaturation and from about 5 up to about 30 after denaturation.

Abstract: A temperature warning device for monitoring the temperature of an article and for providing a dependable signal that a preselected temperature has been reached. The device includes an axially extending bore into which a heat responsive element, a driver, and a sensing indicator are arranged. The bore is normally sealed by a closure plug to prevent failure due to contaminants. Upon reaching a preselected temperature the element exerts force against the driver which in turn forcibly removes the closure plug, exposing the indicator.