Bean, Nut Or Seed Type Patents (Class 426/598)
  • Patent number: 10006065
    Abstract: Some aspects of this invention relate to methods useful for the conversion of a carbon source to a biofuel or biofuel precursor using engineered microbes. Some aspects of this invention relate to the discovery of a key regulator of lipid metabolism in microbes. Some aspects of this invention relate to engineered microbes for biofuel or biofuel precursor production.
    Type: Grant
    Filed: June 23, 2014
    Date of Patent: June 26, 2018
    Assignee: Massachusetts Institute of Technology
    Inventors: Gregory Stephanopoulos, Syed Hussain Imam Abidi
  • Patent number: 9861659
    Abstract: A pharmaceutical composition of the present invention is used for improving health, cure abnormalities and degenerative disease; achieve anti-aging effect of therapy and therapeutic effect on mammals. The pharmaceutical composition includes a pharmaceutical carrier and an isotope selective ingredient including at least one of a chemical element and a chemical compound containing the chemical element whereby isotope distribution in the at least one of the chemical element and the chemical compound containing the chemical element is different from natural distribution of at least one of isotopes wherein the part of selected isotope of the chemical element ranges from 0 to 100%. A method of the present invention uses the inventive pharmaceutical composition to improve health, cure abnormalities and degenerative disease and achieve therapeutic effect on mammals.
    Type: Grant
    Filed: August 23, 2015
    Date of Patent: January 9, 2018
    Assignee: Vector Vitale IP LLC
    Inventors: Peter Y Novak, Maxim V Temnikov, Oleksandr Balakin
  • Patent number: 9744184
    Abstract: The present invention relates to a trehalulose-containing composition, its preparation and use.
    Type: Grant
    Filed: April 15, 2010
    Date of Patent: August 29, 2017
    Assignee: SUDZUCKER AKTIENGESELLSCHAFT MANNHEIM/OCHSENFURT
    Inventors: Wolfgang Wach, Thomas Rose, Michael Klingeberg, Siegfried Peters, Tillmann Dörr, Stephan Theis, J{dot over (o)}rg Kowalczyk, Stephan Hausmanns
  • Patent number: 9706788
    Abstract: Soy protein products are provided which lack the characteristic beany flavor of conventional soy protein isolates and can replace conventional isolates in various food products to provide food products having improved flavor.
    Type: Grant
    Filed: April 8, 2016
    Date of Patent: July 18, 2017
    Assignee: BURCON NUTRASCIENCE (MB) CORP.
    Inventors: Kevin I. Segall, Brent E. Green
  • Patent number: 9504272
    Abstract: Producing soluble oat flour with an increased level of avenanthramides by using enzymes to precondition whole oat flour prior to extrusion.
    Type: Grant
    Filed: March 4, 2013
    Date of Patent: November 29, 2016
    Assignee: The Quaker Oats Company
    Inventors: Gary Carder, Robert E. Chatel, YiFang Chu, Yongsoo Chung, Justin A. French, Ursula Vanesa Lay Ma, Marianne O'Shea, Bernardus Jan-Willem Van Klinken
  • Patent number: 9456621
    Abstract: pH-adjusted soy protein products, particularly isolates, that have a natural pH of about 6 and have a non-beany flavor are provided by the processing of soy protein product which is completely soluble in aqueous media at a pH of less than about 4.4 and heat stable in this pH range or a concentrated soy protein solution produced in the preparation of such soy protein product.
    Type: Grant
    Filed: December 22, 2010
    Date of Patent: October 4, 2016
    Assignee: BURCON NUTRASCIENCE (MB) CORP.
    Inventors: Brent E. Green, Sarah Medina, Martin Schweizer, Kevin I. Segall, Johann Tergesen, Russ Sampson, Roland Rosset, Curtis D. Hayden, Edwin Catipon
  • Publication number: 20150147452
    Abstract: An aqueous solution of a soy protein product having a protein content of at least about 60 wt % (N×6.25) d.b. which is completely soluble in aqueous media at a pH of less than about 4.4 and heat stable at that pH range is adjusted in pH to a pH of about 6.1 to about 8. The resulting product is further processed by drying the product, recovering and drying any precipitated soy protein material, heat treating and then drying the product, or heat treating the product and recovering and drying any precipitated soy protein material.
    Type: Application
    Filed: June 25, 2013
    Publication date: May 28, 2015
    Inventors: Brent E. Green, Martin Schweizer, Kevin I. Segall
  • Publication number: 20150140177
    Abstract: A liquid beverage enhancer product including a shelf-stable highly concentrated liquid flavor and color solution including at least 10% non-water solvents with humectant properties including propylene glycol, glycerol, ethanol and other alcohols. The liquid beverage enhancer product in combination with beverages or non-beverage food products. A method of enhancing a beverage by adding a liquid beverage enhancer product including a shelf-stable highly concentrated liquid flavor and color solution having at least 10% non-water solvents with humectant properties to a beverage, and enhancing the flavor and color of the beverage. A method of enhancing milk, milk substitute beverages, and protein containing products, by adding the liquid beverage enhancer product having a pH of greater than 4.6 to milk, milk substitute beverages, or protein containing products, and enhancing the flavor and color of the milk, milk substitute beverages, or protein containing products without curdling.
    Type: Application
    Filed: April 21, 2014
    Publication date: May 21, 2015
    Applicant: AMT Group, LLC dba Imbibe
    Inventors: Young Kang, Joe Farinella, Kathryn Frothingham, Justin Kozlowski, Holly Lynch, John Higgs
  • Publication number: 20150110940
    Abstract: D-Psicose is included in a zero- or low-calorie frozen beverage to achieve a Brix and mouthfeel substantially similar to that of a full-calorie frozen beverage.
    Type: Application
    Filed: October 2, 2014
    Publication date: April 23, 2015
    Inventors: Thomas Lee, Gregory Yep
  • Publication number: 20150110925
    Abstract: Disclosed is a beverage composition. The beverage composition includes a sweetener and cellulose ether. Accordingly, the beverage composition provides a strong sweet taste with low levels of unpleasant tastes or residual tastes, and satisfactory body-viscosity.
    Type: Application
    Filed: October 3, 2014
    Publication date: April 23, 2015
    Inventors: Hyun Woo LEE, Eun Jung LEE, Jae Ho LEE
  • Publication number: 20150079266
    Abstract: The disclosure relates to a glutinous millet nutrition milk taking glutinous millet as raw material, and preparation process thereof, and particularly relates to a glutinous millet nutrition milk or compound glutinous millet nutrition milk taking the rust-proofing and glutinous foxtail millet variety of “Ji Chuang 1” glutinous millet as raw material and preparation process thereof. The glutinous millet nutrition milk or compound glutinous millet nutrition milk prepared by the method has the characteristics that the emulsion is stable, it will neither become aged nor coagulate or precipitate after long-term storage, and it does not need to add any anticoagulant stabilizer, which is more environmental friendly and healthy; its products utilize the rich nutrition of the millet, digests and absorbs easily, and tastes delicately.
    Type: Application
    Filed: November 20, 2014
    Publication date: March 19, 2015
    Inventors: Zhiping DONG, Jianzhang QUAN, Jianfeng XIE, Xiaolin HUANG, Li DONG, Jifang MA, Lei LIU, Zhiyong LI, Hui BAI, Yanbin ZHU, Zhi ZENG
  • Publication number: 20150064317
    Abstract: A carbonated protein beverage composition and a method of making it relate to a beverage prepared using a cold-fill preparation and packaging process and carbonation in the container prior to sealing, providing a protein beverage composition with a protein content of about 2.0% by weight to about 6% by weight protein, carbon dioxide at level of between about 1.6 volumes to about 3.5 volumes, a pH of between about 2.0 to about 3.4, and at least one additional ingredient, wherein both, at the time of packaging of the protein beverage composition and during subsequent storage without refrigeration for a time period of at least 18 months after packaging, substantial solubility of the protein is maintained in the beverage composition, and the protein beverage is essentially free of active microbes known to be harmful to human health in the absence of a preservative, wherein the essentially free from active microbe condition is created by the inactivation of microbes by carbonation.
    Type: Application
    Filed: April 22, 2014
    Publication date: March 5, 2015
    Applicant: NEXT Proteins, Inc.
    Inventors: Shawn Sherwood, Steven Anthony Rittmanic, David A. Jenkins
  • Publication number: 20150050413
    Abstract: Beverage products may include an amount of solid material that may include a substantial non-aqueous fraction and may solidify at temperatures of about 25° F. to about 45° F. Particulate matter may include oils and/or a fibrous portion and the particles may provide a perception that the beverage includes crushed ice.
    Type: Application
    Filed: August 19, 2013
    Publication date: February 19, 2015
    Applicant: DR PEPPER/SEVEN UP, INC.
    Inventors: Adrian M. Sepcic, Bharani K. Ashokan, Matthew N. Lecky, Rein Hirs
  • Publication number: 20150044353
    Abstract: Beverages are provided having enhanced colloidal stability using a low calcium sensitive (calcium stable) high acyl gellan gum. The low calcium sensitive high acyl gellan gum has superior suspension performance for colloidal stability compared to other high acyl gellan gums. The low calcium sensitive high acyl gellan gum is prepared by adjusting the pH of a gellan fermentation broth (polymer solution) prior to pasteurization and reducing the pasteurization hold time compared to conventional pH levels and hold times.
    Type: Application
    Filed: October 6, 2014
    Publication date: February 12, 2015
    Inventors: C. Ronnie Yuan, Neil Argo Morrison, Ross Clark
  • Publication number: 20150033388
    Abstract: The invention relates to the wheat cultivar designated HV9W08-1836. Provided by the invention are the seeds, plants and derivatives of the wheat cultivar HV9W08-1836. Also provided by the invention are tissue cultures of the wheat cultivar HV9W08-1836 and the plants regenerated therefrom. Still further provided by the invention are methods for producing wheat plants by crossing the wheat cultivar HV9W08-1836 with itself or another wheat cultivar and plants produced by such methods.
    Type: Application
    Filed: July 21, 2014
    Publication date: January 29, 2015
    Inventor: Sid Perry
  • Patent number: 8927609
    Abstract: The present invention is directed to a co-attrited stabilizer composition comprising: (i) microcrystalline cellulose and (ii) carboxymethyl cellulose, wherein the carboxymethyl cellulose has a degree of substitution of from 0.95-1.5 and a viscosity of less than 100 cps. The composition is useful as a stabilizer, particularly, in food and pharmaceutical applications.
    Type: Grant
    Filed: November 30, 2012
    Date of Patent: January 6, 2015
    Assignee: FMC Corporation
    Inventors: Zheng Tan, Aaron Chip Venables, Michael Sestrick, Nadia Yaranossian, Jeremy Ondov
  • Publication number: 20140283209
    Abstract: The present inventors isolated many promoters having various expression characteristics from monocots, connected the OsWRKY45 gene downstream of these promoters, and then re-introduced them into a monocot (rice plant), and thereby strived to produce a rice line having both complex disease resistance and excellent agronomic traits. As a result, the present inventors succeeded in producing transgenic plants having both disease resistance and good agronomic traits by expressing OsWRKY45 using upstream sequences of the EF1? or OsUbi7 gene as promoters.
    Type: Application
    Filed: March 1, 2012
    Publication date: September 18, 2014
    Applicant: NATIONAL INSTITUTE OF AGROBIOLOGICAL SCIENCES
    Inventors: Hiroshi Takatsuji, Shingo Goto
  • Publication number: 20140255585
    Abstract: There is provided a non-fermented carbonated beverage comprising: an aqueous fruit or vegetable sugar-containing extract, a flavouring agent and a foam stabiliser, wherein, if the aqueous fruit or vegetable sugar-containing extract is produced from malted grain, the extract is not a lager wort. Also provided is a non-fermented concentrated beverage formulation comprising a concentrated aqueous fruit or vegetable sugar-containing extract; a flavouring agent; and a foam stabiliser, wherein the concentrated beverage formulation can be diluted with water and carbonated to form a non-fermented carbonated beverage.
    Type: Application
    Filed: October 22, 2012
    Publication date: September 11, 2014
    Applicant: Soft Brew Licensing Limited
    Inventors: Ketan Joshi, Gregory Watson, Neville Portelli
  • Publication number: 20140234488
    Abstract: A beverage system is created having beverage, with at least one liquid. The beverage is created in a variety, including tea drink, coffee drink, milk drink, yogurt drink, malted drink, roasted cereal grain beverage, roasted nut and seed beverage, roasted bean beverage, distilled water, mineral water, sports drink, fruit juice, vegetable juice, fruit drink, vegetable drink, fruit skin drink, vegetable skin drink, plant drink, soft drink, alcoholic drink, and soup drink. The beverage is also created with or without addition of ingredient, including flavoring ingredient, nutritional ingredient, health ingredient, and other ingredient. The beverage can be served as hot drink, cold drink, cold drink with ice, and warm drink. The beverage can be caffeinated, or non caffeinated; and diet or non diet. The liquid includes water, oil, and alcohol. The beverage system is created in various form, including bubble beverage, instant beverage, and beverage with dissolved gas.
    Type: Application
    Filed: November 26, 2013
    Publication date: August 21, 2014
    Inventor: Alice Chang
  • Publication number: 20140220222
    Abstract: An object of the present invention is to provide a method for producing an alcohol-free beer-taste sparkling beverage imparted with a fruity aroma and a reduced off-flavor; and an alcohol-free beer-taste sparkling beverage imparted with a fruity aroma and a reduced off-flavor produced by the aforesaid production method. “The method for producing an alcohol-free beer-taste sparkling beverage imparted with a fruity aroma and a reduced off-flavor” in the present invention is characterized by use of a hop or a hop component stored and aged in the state of being in contact with air as a hop or a hop component used during a raw material liquid-boiling step, or adjustment of the contents of myrcene, linalool, and nerol in the beer-taste sparkling beverage so as to satisfy five particular numerical ranges by boiling the hop or the hop component in a raw material liquid.
    Type: Application
    Filed: August 13, 2012
    Publication date: August 7, 2014
    Applicant: KIRIN BEER KABUSHIKI KAISHA
    Inventors: Atsushi Murakami, Yoshimi Oku, Yukimasa Owa, Yumiko Kawasaki
  • Publication number: 20140208451
    Abstract: A soybean cultivar designated KK-09 is disclosed. The invention relates to the seeds of soybean cultivar KK-09, to the plants of soybean cultivar KK-09, to the plant parts of soybean cultivar KK-09, and to methods for producing progeny of soybean cultivar KK-09. The invention also relates to methods for producing a soybean plant containing in its genetic material one or more transgenes and to the transgenic soybean plants and plant parts produced by those methods. The invention also relates to soybean cultivars or breeding cultivars, and plant parts derived from soybean cultivar KK-09. The invention also relates to methods for producing other soybean cultivars, lines, or plant parts derived from soybean cultivar KK-09, and to the soybean plants, varieties, and their parts derived from use of those methods. The invention further relates to hybrid soybean seeds, plants, and plant parts produced by crossing cultivar KK-09 with another soybean cultivar.
    Type: Application
    Filed: January 18, 2013
    Publication date: July 24, 2014
    Applicant: BOARD OF TRUSTEES OF THE UNIVERSITY OF ARKANSAS
    Inventor: BOARD OF TRUSTEES OF THE UNIVERSITY OF ARKANSAS
  • Publication number: 20140170295
    Abstract: An object of the present invention is to provide an unfermented beer-taste beverage which has an appearance with foam like beer, but does not have the characteristic odor common to beers and non-alcohol beer-taste beverages associated with fermentation; an unfermented beer-taste beverage containing a soybean dietary fiber does not have the characteristic odor common to general beers and non-alcohol beer-taste beverages associated with fermentation; when the beer-taste beverage is poured into a glass or the like, a beer-like foam with a good appearance can be formed; the foam arising from the glass is a fine and minute foam like champagne, and the foam arises linearly; in addition, the beer-like foam makes the mouthfeel smooth, and further provides a texture.
    Type: Application
    Filed: June 6, 2012
    Publication date: June 19, 2014
    Applicant: ASAHI BREWERIES, LTD.
    Inventors: Ryosuke Kaneko, Shinsuke Ito
  • Publication number: 20140173773
    Abstract: A soybean cultivar designated KK-08 is disclosed. The invention relates to the seeds of soybean cultivar KK-08, to the plants of soybean cultivar KK-08, to the plant parts of soybean cultivar KK-08, and to methods for producing progeny of soybean cultivar KK-08. The invention also relates to methods for producing a soybean plant containing in its genetic material one or more transgenes and to the transgenic soybean plants and plant parts produced by those methods. The invention also relates to soybean cultivars or breeding cultivars, and plant parts derived from soybean cultivar KK-08. The invention also relates to methods for producing other soybean cultivars, lines, or plant parts derived from soybean cultivar KK-08, and to the soybean plants, varieties, and their parts derived from use of those methods. The invention further relates to hybrid soybean seeds, plants, and plant parts produced by crossing cultivar KK-08 with another soybean cultivar.
    Type: Application
    Filed: December 14, 2012
    Publication date: June 19, 2014
    Applicant: BOARD OF TRUSTEES OF THE UNIVERSITY OF ARKANSAS
    Inventors: PENGYIN CHEN, JOHN C. RUPE, DONALD G. DOMBEK, TERRY KIRKPATRICK
  • Publication number: 20140161956
    Abstract: A soy protein product having a protein content of at least about 60 wt % (N×6.25) d.b., preferably a soy protein isolate having a protein content of at least about 90 wt % (N×6.25) d.b., is prepared from a soy protein source material by extraction of the soy protein source material with an aqueous calcium salt solution, preferably calcium chloride solution, to cause solubilization of soy protein from the protein source and to form an aqueous soy protein solution, separating the aqueous soy protein solution from residual soy protein source, concentrating the aqueous soy protein solution while maintaining the ionic strength substantially constant by using a selective membrane technique, optionally diafiltering the concentrated soy protein solution, and drying the concentrated and optionally diafiltered soy protein solution.
    Type: Application
    Filed: September 19, 2013
    Publication date: June 12, 2014
    Inventors: Kevin I. Segall, Martin Schweizer, Brent E. Green, Sarah Medina, Brandy Gosnell
  • Publication number: 20140154355
    Abstract: Disclosed is a food supplement including at least the amino acids leucine, isoleucine, valine, threonine and lysine and Chromium. Also disclosed are food compositions including the food supplement as well as uses of both.
    Type: Application
    Filed: June 20, 2012
    Publication date: June 5, 2014
    Applicant: INNOVAFOOD AB
    Inventors: Rickard Oste, Elin Ostman, Inger Bjorck
  • Publication number: 20140141127
    Abstract: A beverage composition comprising soy whey proteins that have been isolated from processing streams, wherein the beverage composition is used to form a beverage product. A process for recovering and isolating soy whey proteins and other components from soy processing streams is also disclosed.
    Type: Application
    Filed: June 29, 2011
    Publication date: May 22, 2014
    Applicant: SOLAE LLC
    Inventors: Michael A. Jincks, William C. Smith, John A. Brown
  • Patent number: 8728558
    Abstract: A process for the production of a foodstuff containing a fat carrier, a stabilizer and a solvent for the stabilizer, the fat carrier comprising vegetable fat contents having a solid consistency at room temperature comprising dissolving the stabilizer in the solvent, soaking the mixture containing the solvent and the stabilizer in a warmed state for between 15 and 45 minutes at a temperature of between 10 degrees Celsius and 35 degrees Celsius, heating the vegetable fat contents to a temperature between 2% and 20% above their melting point, and mixing the fat carrier to the mixture containing the solvent and the stabilizer in liquid form.
    Type: Grant
    Filed: December 29, 2010
    Date of Patent: May 20, 2014
    Assignee: Hama Foodservice Gesmbh
    Inventors: Rudolf Haindl, Hans Mandl
  • Publication number: 20140134310
    Abstract: The present invention provides a pectic polysaccharide, wherein a degree of methyl esterification of constituent galacturonic acid is 45% or less, a structure of a single molecule observed with an atomic force microscope comprises a star structure, and a diameter of the molecule is more than 100 nm and equal to or less than 200 nm.
    Type: Application
    Filed: June 21, 2012
    Publication date: May 15, 2014
    Applicant: FUJI OIL COMPANY LIMITED
    Inventors: Akihiro Nakamura, Junko Tobe, Norifumi Adachi
  • Patent number: 8709525
    Abstract: Present invention relates to a process for preparing soybean curd, including removing moisture of non-standardized soybean curd; mixing the non-standardized soybean curd of which moisture was removed with soybean milk; obtaining micronized solution of soybean curd by grinding and filtering a mixture thereof; and mixing the micronized solution of soybean curd with a coagulant and soybean milk so as to coagulate it.
    Type: Grant
    Filed: October 18, 2011
    Date of Patent: April 29, 2014
    Assignee: CJ Cheiljedang Corporation
    Inventors: Jin Sang Park, Jong Hyun Ryoo, Soon Hee Kwon, Hong Wook Park, Min Choul Shin
  • Publication number: 20140113013
    Abstract: The present invention addresses the problem of providing a soybean-derived raw material-containing food or beverage that improves problems with flavor and physical properties, such as the grassy smell caused by soybean raw materials, and markedly improves product quality, in a soybean-derived raw material-containing food or beverage using conventional soybean raw materials such soymilk or tofu. Provided are a milk-substitute composition, and an egg-yolk substitute composition, etc., characterized by including a soybean emulsion composition having a protein content relative to dry material of at least 25 wt %, a fat content (as a chloroform/methanol mixed solvent extract) relative to the protein content of at least 100 wt %, and an LCI value of at least 55%. Also provided are a variety of soybean-derived raw material-containing food and beverages using these compositions.
    Type: Application
    Filed: May 23, 2012
    Publication date: April 24, 2014
    Applicant: FUJI OIL COMPANY LIMITED
    Inventors: Masahiko Samoto, Jiro Kanamori, Norifumi Adachi, Chizuru Ueno, Eriko Harada, Mai Kanda, Takahiro Tsuruda, Ayako Ogama, Yuki Usui, Koichi Saito, Kohsuke Ito, Hideo Sugano, Masashi Asanoma, Mitsutaka Kohno, Masayuki Shibata, Yuusuke Shishido, Sayuri Kitagawa, Miyuki Kanaya, Shigeru Ashida, Takayasu Motoyama
  • Publication number: 20140113866
    Abstract: The present invention addresses the problem of providing a soybean-derived raw material-containing food or beverage that improves problems with flavor and physical properties, such as the grassy smell caused by soybean raw materials, and markedly improves product quality, in a soybean-derived raw material-containing food or beverage using a conventional soybean raw material such soymilk or tofu. Provided are a milk-substitute composition, an egg yolk-substitute composition, and a composition for improving renal function, etc., characterized by including a reduced-fat soybean protein material having a total protein and carbohydrate content relative to dry material of at least 80 wt %, a fat content (as a chloroform/methanol mixed solvent extract) relative to the protein content of less than 10 wt %, and a total campesterol and stigmasterol (as plant-derived sterols) content of at least 200 mg relative to 100 g of fat.
    Type: Application
    Filed: May 23, 2012
    Publication date: April 24, 2014
    Inventors: Masahiko Samoto, Jiro Kanamori, Masayuki Shibata, Tsukasa Kiyama, Masanobu Yanagisawa, Mai Kanda, Sayuri Kitagawa, Yuusuke Shishido, Shigeru Ashida, Takayasu Motoyama, Kumiko Yoshioka, Hirofumi Kugitani, Masashi Asanoma, Mitsutaka Kohno
  • Publication number: 20140113050
    Abstract: An object of the invention is to impart a taste like beer to a non-fermented beer taste drink. Means for achieving the object is a method for production of a non-fermented beer taste drink, comprising a step of including in drinking water 8 mg/ml or more of a polymeric saccharide and 0.008 to 100 parts by weight of a sweet-taste substance based on 100 parts by weight of the polymeric saccharide.
    Type: Application
    Filed: December 1, 2011
    Publication date: April 24, 2014
    Applicant: ASAHI BREWERIES, LTD.
    Inventors: Shinsuke Ito, Jun Kubota
  • Publication number: 20140113030
    Abstract: A beverage using coconut juice as a sole fluid base supplying water, fortified with one or more nutrients such as vitamins and minerals. The nutrient may be of a type which is insoluble in water, and has been artificially solubilized for compatibility with the fluid base. The beverage may be provided in concentrate form by removing some or all of the water present in natural coconut juice. The concentrate may be reconstituted by adding water obtained from a source other than the original coconut juice. The beverage or the concentrate may include non-nutritive components such as carbonation, sweeteners, preservatives, coloring agents, artificial flavors and fragrances.
    Type: Application
    Filed: October 22, 2012
    Publication date: April 24, 2014
    Inventor: Kevin Hinds
  • Publication number: 20140106056
    Abstract: A soy protein product is obtained by extracting a soy protein source material with an aqueous calcium salt solution to form an aqueous soy protein solution and adjusting the pH of the mixture of aqueous soy protein solution and residual soy protein source to a pH of about 1.5 to about 4.4. The acidified soy protein solution then is separated from the residual soy protein source. The acidified soy protein solution may be dried, following optional concentration and diafiltration, to provide the soy protein product.
    Type: Application
    Filed: May 18, 2012
    Publication date: April 17, 2014
    Inventors: Martin Schweizer, Kevin I. Segall
  • Publication number: 20140087050
    Abstract: A composition of matter is disclosed and formed from a stable, defatted whole grain flour derived from Salvia hispanica L. whole ground seed using a suitable solvent that is free of cyanogenic glycosides, vitamin antagonists, and gluten. The composition includes minerals, about 30% wt/wt protein, about 30-40% insoluble fiber and about 2-3% of fructo-oligosaccarides.
    Type: Application
    Filed: December 3, 2013
    Publication date: March 27, 2014
    Applicant: U.S. NUTRACEUTICALS, LLC d/b/a Valensa International
    Inventors: John A. MINATELLI, W. Stephen HILL, Rudi E. MOERCK, Uy NGUYEN
  • Publication number: 20140026255
    Abstract: This invention relates to compositions and methods for reducing reactive oxygen species in plants, yeast, algae or bacteria by transforming a plant, yeast or bacteria with a heterologous polynucleotide encoding a superoxide reductase from an archaeon species. The invention also provides methods for protecting a photosynthetic reaction center, for reducing photorespiration and/or for increasing the photosynthetic efficiency of plants or cyanobacteria as well as methods for increasing tolerance to abiotic stress in plants, yeast or bacteria by transforming a plant, yeast, or bacteria with a heterologous polynucleotide encoding a archaeon superoxide reductase. Methods for delaying senescence, reducing lignin polymerization and increasing accessibility of cell wall cellulose to an enzyme in a plant by transforming the plant with a heterologous polynucleotide encoding an archaeon superoxide reductase are also provided.
    Type: Application
    Filed: June 24, 2013
    Publication date: January 23, 2014
    Inventors: AMY MICHELE GRUNDEN, HEIKE INGE ADA SEDEROFF, ROOPA D. YALAMANCHILI
  • Publication number: 20140010944
    Abstract: A soy protein product having a protein content of at least about 60 wt % (N×6.25) d.b., preferably an isolate, is formed by a procedure in which soy protein is extracted from a soy source material using an aqueous calcium chloride solution at low pH, generally about 1.5 to about 5, and separating the resulting aqueous soy protein solution from residual soy protein source. The resulting clarified aqueous soy protein solution may be diluted and the pH adjusted within the range of 1.5-5.0. The solution may be concentrated by ultrafiltration, diafiltered and then dried to provide the soy protein product. The soy protein product is soluble in acidic medium and produces transparent, heat stable solutions and hence may be used for protein fortification of soft drinks and sports drinks.
    Type: Application
    Filed: September 10, 2013
    Publication date: January 9, 2014
    Inventors: Kevin I. Segall, Martin Schweizer, Brent E. Green, Sarah Medina, Brandy Gosnell
  • Patent number: 8617620
    Abstract: Provided are a piceatannol-containing composition which is a composition originating in a natural material and containing piceatannol at a high concentration, and a method of producing the piceatannol-containing composition. A piceatannol-containing composition which contains 0.0001 to 99.9% by mass of piceatannol is obtained by extracting passion fruit seeds. The extraction of piceatannol is carried out by grinding the passion fruit seeds, adding at least one solvent selected from an aqueous alcohol-based solvent and an aqueous ketone-based solvent and agitating to thereby extract piceatannol into the above-described solvent. In this case, it is preferable to conduct stepwise extraction by using both of the aqueous alcohol-based solvent and the aqueous ketone-based solvent.
    Type: Grant
    Filed: April 3, 2009
    Date of Patent: December 31, 2013
    Assignee: Morinaga & Co., Ltd.
    Inventors: Yuko Matsui, Masanori Kamei, Kenkichi Sugiyama
  • Patent number: 8597712
    Abstract: A method for removing isoflavones from a soy-based beverage is disclosed. The method includes processing a soy base by subjecting ground or milled soy beans to one or more of sonic vibration and ultrahigh pressure homogenization. The soy base is separated, using centrifugation, into a lipid phase substantially free from isoflavones and a serum phase containing isoflavones. One or more isoflavones are separated from the serum phase. The serum phase is mixed with the lipid phase.
    Type: Grant
    Filed: September 27, 2010
    Date of Patent: December 3, 2013
    Assignee: WhiteWave Services, Inc.
    Inventors: Kirby Hayes, Dennis Lane
  • Publication number: 20130316069
    Abstract: A soy protein product, which may be an isolate, produces transparent heat-stable solutions at low pH values and is useful for the fortification of soft drinks and sports drinks without precipitation of protein. The soy protein product is obtained by extracting a soy protein source material with an aqueous calcium salt solution to form an aqueous soy protein solution, separating the aqueous soy protein solution from residual soy protein source, adjusting the pH of the aqueous soy protein solution to a pH of about 1.5 to about 4.4 to produce an acidified clear soy protein solution, which may be dried, following optional concentration and diafiltration, to provide the soy protein product.
    Type: Application
    Filed: September 26, 2011
    Publication date: November 28, 2013
    Inventors: Martin Schweizer, Kevin I. Segall, Brent E. Green, Sarah Medina, James Logie, Brandy Gosnell
  • Publication number: 20130302502
    Abstract: A low calcium sensitive (calcium stable) high acyl gellan gum is prepared for enhanced colloidal stability in beverages. The low calcium sensitive high acyl gellan gum has superior suspension performance for colloidal stability compared to other high acyl gellan gums. The low calcium sensitive high acyl gellan gum is prepared by adjusting the pH of a gellan fermentation broth (polymer solution) prior to pasteurization and reducing the pasteurization hold time compared to conventional pH levels and hold times.
    Type: Application
    Filed: July 18, 2013
    Publication date: November 14, 2013
    Inventors: C. Ronnie Yuan, Neil Argo Morrison, Ross Clark
  • Patent number: 8580330
    Abstract: Canola protein isolates are provided which contain both albumin and globulin protein fractions that are soluble and transparent in an acidic aqueous environment. The canola protein isolates are completely soluble in water at low pH, low in phytic acid and useful in products for human consumption, pet foods and aquaculture.
    Type: Grant
    Filed: July 10, 2009
    Date of Patent: November 12, 2013
    Assignee: Burcon Nutrascience (MB) Corp.
    Inventors: Martin Schweizer, Brent E. Green, Kevin I. Segall, James Logie
  • Patent number: 8563071
    Abstract: A soy protein product, which may be an isolate, produces transparent heat-stable solutions at low pH values and is useful for the fortification of soft drinks and sports drinks without precipitation of protein. The soy protein product is obtained by extracting a soy protein source material with an aqueous calcium salt solution to form an aqueous soy protein solution, separating the aqueous soy protein solution from residual soy protein source, adjusting the pH of the aqueous soy protein solution to a pH of about 1.5 to about 4.4 to produce an acidified clear soy protein solution, which may be dried, following optional concentration and diafiltration, to provide the soy protein product.
    Type: Grant
    Filed: October 13, 2010
    Date of Patent: October 22, 2013
    Assignee: Burcon Nutrascience (MB) Corp.
    Inventors: Martin Schweizer, Kevin I. Segall, Brent E. Green, Sarah Medina, James Logie, Brandy Gosnell
  • Publication number: 20130273195
    Abstract: Cereal-based semi-liquid and/or semi-solid compositions suitable for supporting the transition period wherein the infant changes from a diet consisting of breast milk or liquid infant formula to solid adult foods, comprising uronic acid carbohydrates with a degree of polymerisation (DP) between 10 and 300 and also uses thereof are disclosed.
    Type: Application
    Filed: June 10, 2013
    Publication date: October 17, 2013
    Inventors: Bernd STAHL, Martine Sandra ALLES, Brigitte Antonia Maria BORGMANN
  • Patent number: 8557321
    Abstract: A soy protein product having a protein content of at least about 60 wt % (N×6.25) d.b., preferably an isolate, is formed by a procedure in which soy protein is extracted from a soy source material using an aqueous calcium chloride solution at low pH, generally about 1.5 to about 5, and separating the resulting aqueous soy protein solution from residual soy protein source. The resulting clarified aqueous soy protein solution may be diluted and the pH adjusted within the range of 1.5-5.0. The solution may be concentrated by ultrafiltration, diafiltered and then dried to provide the soy protein product. The soy protein product is soluble in acidic medium and produces transparent, heat stable solutions and hence may be used for protein fortification of soft drinks and sports drinks.
    Type: Grant
    Filed: June 30, 2010
    Date of Patent: October 15, 2013
    Assignee: Burcon Nutrascience (MB) Corp.
    Inventors: Kevin I. Segall, Martin Schweizer, Brent E. Green, Sarah Medina, Brandy Gosnell
  • Publication number: 20130260006
    Abstract: A composition for a cola beverage with enhanced flavor and texture combines a carbonated cola and a cola enhancing mixture for an enhanced cola beverage. The cola enhancing mixture may be added to existing cola beverages, or the present invention may be manufactured and distributed as a unit. The cola enhancing mixture includes flavoring syrup, a high-fat liquid dairy product, cinnamon powder, caffeine, and chia powder. The combination of the cola enhancing mixture with the cola beverage produces a unique taste and texture that is a dramatic enhancement over a standard cola beverage.
    Type: Application
    Filed: March 28, 2013
    Publication date: October 3, 2013
    Inventor: Peter M. Wells
  • Patent number: 8541379
    Abstract: A substance capable of imparting a kokumi having CaSR agonist activity is described. This substance is able to impart kokumi in a superior manner, in particular, at the initial taste, and is also highly stable and can easily be produced at a low cost. The present invention thus provides a kokumi-imparting composition which includes such a substance as well as a complex kokumi-imparting composition which includes the substance and other substances possessing the CaSR agonist activities in combination. More particularly, the present invention herein provides a kokumi-imparting composition including ?-Glu-Nva (L-?-glutamyl-L-norvaline), and a complex kokumi-imparting composition including the foregoing substance and another substance having a CaSR agonist activity, in combination.
    Type: Grant
    Filed: June 21, 2012
    Date of Patent: September 24, 2013
    Assignee: Ajinomoto Co., Inc.
    Inventors: Takashi Miyaki, Naohiro Miyamura, Megumi Kaneko, Yusuke Amino, Reiko Yasuda, Yuzuru Eto, Takaho Tajima
  • Patent number: 8518464
    Abstract: A method for manufacturing whole soy milk by sterilizing raw beans with the bean skins by heating in a heating chamber, transforming the starch into soluble dextrin, and then grinding the beans into an ultra-fine particle to be manufactured into whole soy milk. When the starch is transformed into dextrin by means of the above-described method, whole soy milk which is as smooth as bovine milk can be manufactured, said whole soy milk being easier to digest and having an excellent taste and flavor due to the removal of the inherent fishy taste and grassy flavor or “stink’ of the beans. By using the entire bean the problem of waste generated in traditional soy milk manufacturing processes is resolved, and soy milk yield is greatly improved. Further, a method is provided for manufacturing whole black soybean milk utilizing the quality anticancer ingredients found in the black bean skins.
    Type: Grant
    Filed: April 26, 2010
    Date of Patent: August 27, 2013
    Inventors: JongHae Kim, Michael J. Kim
  • Publication number: 20130216686
    Abstract: Soy protein products obtained from high oleic soybeans, wherein such products, have improved whiteness, reduced viscosity and reduced gel-strength, are described. Use of such products in food, beverage and animal feed are also disclosed.
    Type: Application
    Filed: September 28, 2012
    Publication date: August 22, 2013
    Inventors: SUSAN KNOWLTON, Charles T. Blaisdell
  • Publication number: 20130196027
    Abstract: A barley plant including a mutant LOX-1 protein and that is deficient in lipoxygenase activity.
    Type: Application
    Filed: March 13, 2013
    Publication date: August 1, 2013
    Applicant: Sapporo Breweries Limited
    Inventor: Sapporo Breweries Limited