Abstract: Processes for producing whole soybean powders and soymilks are described.

Abstract: Compositions having whole soybean powders and soymilks produced therefrom are described.

Abstract: The present teaching relates generally to cocoa products. In one embodiment, a composition comprises a sweetener, a digestion resistant soluble fiber, a cocoa powder, and a dispersing agent. In the composition, the sweetener, the digestion resistant soluble fiber, the cocoa powder and the dispersing agent are present in such amounts such that the composition disperses in liquid. Processes for producing the compositions are also disclosed.

Abstract: Novel grain processing methods and the products obtained therefrom are disclosed. Methods may include separation of pericarp fractions, hydrolysis of the pericarp fractions one or more time, and fractionation of the hydrolyzed pericarp fractions. Hydrolyzed pericarp fractions have applications including fermentation media, livestock feed, and fuel feedstocks.

Abstract: Compositions comprising whole soybean powders and soymilks produced therefrom are described.

Abstract: Novel grain processing methods and the products obtained therefrom are disclosed. High value oil streams are obtained by extraction during conventional corn dry milling. De-oiled whole grain products are disclosed.

Abstract: An easily dispersible granule of soybean protein comprises powdery soybean protein whose surface is coated with a carbohydrate, which is not readily digestible, wherein the carbohydrate is present in an amount of at least 5 parts by weight per 100 parts by weight of the powdery soybean protein. A method for preparing such an easily dispersible granule of soybean protein in which powdery soybean protein is granulated while the powder is sprayed with an aqueous solution containing a carbohydrate which is not readily digestible and which is characterized by using at least 5 parts by weight of the hardly digestible carbohydrate per 100 parts by weight of the powdery soybean protein is also disclosed. An Alternative method involves spraying a dry mix of soybean protein and not readily digestible carbohydrate with lecithin in water, and removing the water from the resultant lecithin-coated mix.

Abstract: Processes for obtaining lignan extracts from plant materials are disclosed. Compositions including lignan extracts as well as uses of the lignan extracts are also disclosed.

Abstract: Hydrothermically formed phytosterol-emulsifier compositions are disclosed, along with the process for their production. The compositions are organoleptically pleasing and useful in foods, health products, and nutraceutical products for lowering cholesterol levels. Phytosterols are mixed with an emulsifier dispersion and then hydrothermically heated to integrate the phytosterols into a micellar form with the emulsifier, which produces a smooth and pleasing mouthfeel and a bioactive and bioavailable product.

Abstract: Methods are provided for making dried protein-diacylglycerol oil (DAG oil) compositions, for incorporation into food products. A protein-containing ingredient in liquid form is combined with DAG oil, and the mixture is then spray-dried. Dried protein-DAG oil compositions are also provided.

Abstract: A microparticle having a calcium moiety encapsulated by a sugar alcohol such as mannitol. The microparticle may be substantially spherically shaped and may be used in conjunction with sugar-free gum compositions. Microparticles comprising a calcium moiety encapsulated by mannitol may be used as a sugar-free sweetener such as a replacement for sucrose or other sweetener in food, beverages, and pharmaceuticals. A confectionery ingredient is also included herein and comprises a calcium moiety encapsulated by a sugar alcohol such as mannitol.

Abstract: This invention is directed to processes for producing legume products, and the legume products resulting therefrom.

Abstract: The present invention belongs to the field of processing techniques used in the manufacturer of soyfoods. The invention relates to methods for preparing a soya fiber particulate from dehulled soybeans of a superior smooth texture, nutritional quality and flavor. The invention can be used to obtain a soya fiber particulate having a particle size in a range of about 0.01 microns to about 100 microns, wherein at least about 50% to about 100% of the soya fiber particulate has a size in a range of about 0.01 microns to about 35 microns. The invention furthermore is concerned with the use in the manufacture of food products which include but are not limited to beverages, dry mixes, yogurts, sour cream, and cream cheese.

Abstract: This invention is directed to processes for the production of edible beans, comprising the addition of an organic acid to the conditioning water, to the cooking water, or to both, which will provide a premium quality dehydrated bean. The beans of this invention are easy to prepare and will provide the same amount of finished beans as dry bag beans. The beans of the invention will have significantly fewer loose skins and free meats than currently available dehydrated beans. Further, the dehydrated beans of the invention will have a color similar to that of canned or dry bag beans.

Abstract: The present invention belongs to the field of processing techniques used in the manufacturer of soyfoods. The invention relates to methods for preparing a soya fiber particulate from dehulled soybeans of a superior smooth texture, nutritional quality and flavor. The invention can be used to obtain a soya fiber particulate having a particle size in a range of about 0.01 microns to about 100 microns, wherein at least about 50% to about 100% of the soya fiber particulate has a size in a range of about 0.01 microns to about 35 microns. The invention furthermore is concerned with the use in the manufacture of food products which include but are not limited to beverages, dry mixes, yogurts, sour cream, and cream cheese.

Abstract: A process for producing a free-flowing powder comprising water dispersible sterols, the process comprising commingling sterols and lecithin in an organic solvent, removing the solvent to produce a commingled solid material, grinding the commingled solid to produce a powder, hydrating the powder in water, adding a spray drying adjunct before or after homogenization of the powder, and spray drying the homogenized product.

Abstract: The present invention relates, in general, to fresh, unripened cheese analog and a method for making a fresh, unripened cheese analog by incorporating isolated soy protein. The invention also relates to hard, ripened cheeses or cheese analogs and methods for making hard, ripened cheeses or cheese analogs by incorporating isolated soy protein.

Abstract: This invention is directed to processes for the production of edible beans, comprising the addition of an organic acid to the conditioning water, to the cooking water, or to both, which will provide a premium quality dehydrated bean. The beans of this invention are easy to prepare and will provide the same amount of finished beans as dry bag beans. The beans of the invention will have significantly fewer loose skins and free meats than currently available dehydrated beans. Further, the dehydrated beans of the invention will have a color similar to that of canned or dry bag beans.

Abstract: The present invention relates, in general, to a process for the production of fresh cheese. The present invention further relates to a fresh cheese.

Abstract: The present invention relates, in general, to a process for the production of fresh soy cheese. The present invention further relates to a fresh soy cheese.