Protein, Amino Acid, Or Yeast Containing Patents (Class 426/656)
  • Patent number: 11477995
    Abstract: A process for producing a protein product for addition to raw meat wherein the source of the protein product is animal muscle or mechanically deboned meat. The animal muscle tissue is homogenized. Protein in the homogenate is solubilized. Solubilized homogenate is heated to a temperature required for pasteurization and/or sterilization according to known standards. The homogenate is then optionally adjusted to a value at which the protein precipitates. The protein product of the present invention is free of bacteria and toxins and can be used as meat or added to raw meat for delivery to a consumer as uncooked meat.
    Type: Grant
    Filed: July 3, 2020
    Date of Patent: October 25, 2022
    Assignee: KEMIN PROTEINS LLC
    Inventors: Stephen D. Kelleher, William R. Fielding
  • Patent number: 11477998
    Abstract: An extrusion process is disclosed for turning vegetable protein compositions such as soy protein into a fibrous, meat-like structure. The process involves the application of relatively high moisture contents. An open structure is produced that can be infused with water so as to influence the product's tenderness. The products of the invention can be provided with a fibrosity and tenderness at will. The invention offers the possibility to include relatively high amounts of fat in the product.
    Type: Grant
    Filed: June 26, 2020
    Date of Patent: October 25, 2022
    Assignee: OJAH B.V.
    Inventors: Franciscus Egenius Giezen, Wouter Wilhelmus Johannes Theodorus Jansen, Jeroen Harold Anton Willemsen
  • Patent number: 11452309
    Abstract: The subject of the invention is a new and improved formula of preparations for the oral and enteral feeding of children and offspring of mammals, which cannot or should not be fed by the mother, characterized by the fact, that the preparations contain kynurenic acid or its salt at a concentration adapted to its content in the mother's natural milk at different times from delivery.
    Type: Grant
    Filed: January 16, 2018
    Date of Patent: September 27, 2022
    Inventors: Mariusz Trus, Piotr Paluszkiewicz, Pawel Milart, Waldemar Turski
  • Patent number: 11439173
    Abstract: A nutritional or dietary supplement or food product is provided that may be eaten by children or adults. The food product is made from cow's milk that has been heat treated to selectively denature allergenic proteins contained therein.
    Type: Grant
    Filed: September 22, 2021
    Date of Patent: September 13, 2022
    Assignee: LIL MIXINS, LLC
    Inventors: Meenal Lele, James Petitti
  • Patent number: 11412770
    Abstract: Provided is a novel gel-like food composition. The gel-like food composition contains 0.1 to 10 wt % of a free branched-chain amino acid, 1 to 12 wt % of a protein, and 104/g to 1014/g of a probiotic.
    Type: Grant
    Filed: December 22, 2016
    Date of Patent: August 16, 2022
    Assignee: OTSUKA PHARMACEUTICAL CO., LTD.
    Inventors: Keiko Toyooka, Koichiro Hamada, Hiroshi Saitoh
  • Patent number: 11389548
    Abstract: This invention relates to kits including novel oral food challenge meal formulations. In particular, the invention also relates to kits including novel oral food challenge meal formulations, wherein the placebo dose formulation is indistinguishable from non-placebo dose formulations.
    Type: Grant
    Filed: June 3, 2016
    Date of Patent: July 19, 2022
    Assignee: Reacta Biotech Limited
    Inventors: Clare Mills, Anuradha Balasundaram, Carol Ann Costello, Ivona Baricevic-Jones
  • Patent number: 11370746
    Abstract: The present disclosure relates to granules comprising an L-amino acid and a method for preparing the same. The method may comprise: (a) preparing a fermentation liquid of L-amino acid; (b) removing moisture from the fermentation liquid of L-amino acid such that the solid content of the fermentation liquid of L-amino acid is in a range of 20% to 90%; (c) forming granulated particles with a moisture content of 0% to 40% by mixing the concentrated fermentation liquid of L-amino acid with a seed; (d) drying the granulated particles formed in Step (c); (e) sieving the granulated particles dried in Step (d); and (f) pulverizing or circulating the particles left in step (e) to be recycled as the seed in step (c).
    Type: Grant
    Filed: March 22, 2019
    Date of Patent: June 28, 2022
    Assignee: CJ CHEILJEDANG CORPORATION
    Inventors: Se-Hee Jo, Il Chul Kim, In Sung Lee, Yong Bum Seo, Kang Hoon Lee, Jaeik Kim, Jae Hun Yu, Min Kyung Kwon
  • Patent number: 11304435
    Abstract: Methods of making food-grade plant protein compositions, including yellow pea protein compositions, are provided. The methods use pulses, such as yellow peas, and flours derived therefrom.
    Type: Grant
    Filed: October 26, 2018
    Date of Patent: April 19, 2022
    Assignee: Innovative Proteins Holding, LLC
    Inventors: Seth A. Foster, Tim G. Foster, Donald L. Crank
  • Patent number: 11284637
    Abstract: Disclosed herein is a composition for producing egg-free simulated egg food products. The composition comprises whey protein, a soy material comprising a lipoxygenase inactivated soy flour and a pH modifying agent effective to alkalinise the composition upon hydration. A simulated egg food product having organoleptic properties similar to those of the egg food product if produced using hen eggs is produced upon hydrating and then cooking the composition.
    Type: Grant
    Filed: May 31, 2018
    Date of Patent: March 29, 2022
    Assignee: THE VEGGLETTO COMPANY PTY LIMITED
    Inventors: Deborah Ann Lewis, David Adrian Lewis
  • Patent number: 11234960
    Abstract: Provided are compositions comprising compounds or precursors to compounds which may be used for a variety of therapeutic applications including, for example, treating and/or preventing a disease or disorder related to reduced or inadequate mitochondrial activity, including aging or stress, diabetes, obesity, and neurodegenerative diseases. The compounds relate generally to urolithins and precursors thereof, including but not limited to ellagitannins and urolithin A. In certain embodiments the compositions are presented in or as food products or nutritional supplements. These same compounds and compositions can also be used advantageously in generally healthy individuals to increase or maintain metabolic rate, decrease percent body fat, increase or maintain muscle mass, manage body weight, improve or maintain mental performance (including memory), improve or maintain muscle performance, improve or maintain mood, and manage stress.
    Type: Grant
    Filed: March 11, 2015
    Date of Patent: February 1, 2022
    Assignee: Amazentis SA
    Inventors: Christopher L. Rinsch, William Blanco-Bose, Bernard Schneider, Charles Thomas, Carmen Sandi, Johan Auwerx, Penelope Andreux, Richardus Houtkooper, Eija Pirinen, Laurent Mouchiroud, David Genoux
  • Patent number: 11213053
    Abstract: Processes for separating and isolating proteins and fats from biomass matter utilizes a pH adjustment of a slurry. The biomass feedstock is derived from commingled animal and/or plant-based streams with highly variable concentrations of fat, proteins and impurities present in the biomass. A wide range of pH adjustment spanning highly acid to highly basic has been shown to be effective at separating the commingled streams into their constituent products. The processes do not rely on the proteins being solubilized into the solution, but rather solubilizing the fat portion, physically separating the constituents and precipitating the fat in a downstream process, resulting in two value streams: a highly digestible protein component and a fat component. The protein component has nutritional value as companion pet, animal and aquaculture feed ingredient and the fat component has value as standalone or blended solid or liquid biofuels, greases or specialty chemicals.
    Type: Grant
    Filed: May 18, 2020
    Date of Patent: January 4, 2022
    Inventors: Kenneth L. Laubsch, Ashley A. Cephas, Lucas Wangen
  • Patent number: 11203738
    Abstract: Microorganisms and bioprocesses are provided that convert gaseous substrates, such as renewable H2 and waste CO2 producer gas, or syngas into high-protein biomass that may be used directly for human nutrition, or as a nutrient for plants, fungi, or other microorganisms, or as a source of soil carbon, nitrogen, and other mineral nutrients. Renewable H2 used in the processes described herein may be generated by electrolysis using solar or wind power. Producer gas used in the processes described herein may be derived from sources that include gasification of waste feedstock and/or biomass residue, waste gas from industrial processes, or natural gas, biogas, or landfill gas.
    Type: Grant
    Filed: December 16, 2019
    Date of Patent: December 21, 2021
    Assignee: Kiverdi, Inc.
    Inventors: Lisa Dyson, John Reed, Jil Geller, Sonali Hande
  • Patent number: 11166478
    Abstract: A method of and system for making at least four types of animal feed products for various types of animals to maximize and use all of the components found in the whole stillage in an alcohol producing plant. The method includes liquefying, fermenting, distilling, performing a selective particle size separating into three streams, wherein the three streams contain a first stream of a large particle stream that is used to form a first animal feed suitable for ruminant animals, a second stream of a coarse protein stream that is used to form a second animal feed suitable for chicken and pigs, and a third stream of a fine particle stream that is used to form a third animal feed suitable for fish and pet. The third stream is further concentrated and enriched to have a syrup with 35%-80% of dry solid.
    Type: Grant
    Filed: October 27, 2020
    Date of Patent: November 9, 2021
    Assignee: Lee Tech LLC
    Inventor: Chie Ying Lee
  • Patent number: 11059009
    Abstract: The apparatus for manufacturing carbon nanotube pellets according to the present invention provides carbon nanotube pellets with increased apparent density by using only a small amount of solvent. The carbon nanotube pellets produced by the apparatus according to the present invention can improve various problems generated by scattering of powders. And since the density of the pellet form is high, transport, transfer and improvement become easier. Therefore, it can be more effectively applied to the manufacturing of composite materials.
    Type: Grant
    Filed: October 17, 2016
    Date of Patent: July 13, 2021
    Assignee: LG CHEM, LTD.
    Inventors: Kyung Yeon Kang, Jihee Woo, Seungyong Lee, Hyungsik Jang, Dong Hyun Cho
  • Patent number: 10973243
    Abstract: The present disclosure is directed to an animal food product for promoting dental efficacy including a hydrolyzed protein including one or more amino groups, and a high amylopectin content starch including one or more reducing sugars; wherein the one or more amino groups in the hydrolyzed protein are covalently bonded to the one or more reducing sugars in the high amylopectin content starch. Methods of preparing the animal food product and using the animal food product to promote dental efficacy, such as teeth-cleaning efficacy in an animal are also provided.
    Type: Grant
    Filed: December 19, 2014
    Date of Patent: April 13, 2021
    Assignee: Hills Pet Nutrition, Inc.
    Inventors: Dennis Jewell, Matthew Jackson, Christopher Waldy
  • Patent number: 10918117
    Abstract: The present disclosure relates to extruded protein products and methods for producing an extruded protein product. In particular, an extruded piece is disclosed having a high protein content and having a desirable texture and flavor. Methods for making an extruded piece include processing, under extrusion conditions, a combination of a powdered protein ingredient, a protein matrix disruptive ingredient, water, and an oil.
    Type: Grant
    Filed: January 19, 2016
    Date of Patent: February 16, 2021
    Assignee: General Mills, Inc.
    Inventors: Goeran Walther, Steven C Robie, Kevin H Wright, Joel R Lafavor
  • Patent number: 10863761
    Abstract: Disclosed herein are improved methods and compositions which more accurately replicate the characteristics that consumers value in the preparation and consumption of meat and which overcome the shortcomings and drawbacks of current meat substitutes.
    Type: Grant
    Filed: May 21, 2018
    Date of Patent: December 15, 2020
    Assignee: Impossible Foods Inc.
    Inventors: Patrick O'Reilly Brown, Marija Vrljic, Ranjani Varadan, Michael Eisen, Sergey Solomatin
  • Patent number: 10865223
    Abstract: A pulse protein product having a protein content of at least about 50 wt % (N×6.25) d.b. is recovered in the processing of pulse protein source material to form pulse protein products wherein the pulse protein source is extracted in one embodiment with calcium salt solution. The resulting pulse protein solution is separated from the bulk of the residual pulse protein source and then the pulse protein solution is processed to remove finer residual solids, which are optionally washed and then dried to provide the pulse protein product. In another embodiment, the pulse protein source is extracted with water, the bulk of the residual protein source removed and the resulting pulse protein solution treated with calcium salt to precipitate phytic acid. The precipitated phytic acid and any finer residual solids remaining in solution after the initial separation step are removed from the pulse protein solution then optionally washed and dried to provide the pulse protein product.
    Type: Grant
    Filed: March 11, 2014
    Date of Patent: December 15, 2020
    Assignee: BURCON NUTRASCIENCE (MB) CORP.
    Inventors: Brent E. Green, Martin Schweizer, Sampson Russ
  • Patent number: 10681926
    Abstract: The present invention relates to methods for preparing high protein flakes comprising forming a protein into a protein pellet and introducing the protein pellet and a food component into a cooker. The protein pellet and the food component are cooked in the cooker to give a cooked food product. The food product is then formed into a high protein flake.
    Type: Grant
    Filed: November 15, 2016
    Date of Patent: June 16, 2020
    Assignee: KELLOGG COMPANY
    Inventors: Monjur Hossen, George Cherian, Muhammad Asif
  • Patent number: 10561159
    Abstract: Process for the treatment of a sweet whey material (SWM) containing cGMP (caseinoGlycoMacroPeptide), comprising the following steps: Decationising the SWM material so as to obtain a sweet whey SW having a pH value of 1 to 4.5; Treating said SW in a fluidized bed reactor comprising a volume of an anionic resin, at 10 to 18° C., wherein said SW contacts said resin so that the resin absorbs between 0% and 100% of the cGMP present in the SW; and Recovering a protein material; Wherein the treating is such that the resin absorbs 30 to 45 g/L of the cGMP present in the sweet whey.
    Type: Grant
    Filed: February 2, 2016
    Date of Patent: February 18, 2020
    Assignee: Societe des Produits Nestle S.A.
    Inventors: Peter Erdmann, Gustavo Rocha, Gerard Terpstra
  • Patent number: 10435356
    Abstract: A composition is disclosed that includes a Nitrate or a Nitrite of an Amino Acid Compound selected from the group consisting of Arginine, Agmatine, Beta Alanine, Citrulline, Creatine, Glutamine, L-Histidine, Isoleucine, Leucine, Norvaline, Ornithine, Valine, Aspartic Acid, Cysteine, Glycine, Lysine, Methionine, Proline, Tyrosine, and Phenylalanine, wherein the composition is formulated to deliver an effective amount of the Nitrate or Nitrite of the Amino Acid Compound to prevent the development of nitrate tolerances, to increase bioabsorption of amino acids, to increase the vasodilative characteristics of amino acids, or to increase athletic performance in a human or animal. The composition may be in a dosage form selected from the group consisting of a capsule, a cachet, a pill, a tablet, a powder, a granule, a pellet, a bead, a particle, a troche, a lozenge, a gel, a liquid, a suspension, a solution, an elixir, and a syrup.
    Type: Grant
    Filed: October 28, 2013
    Date of Patent: October 8, 2019
    Assignee: ThermoLife International, LLC
    Inventors: Ronald Kramer, Alexander Nikolaidis
  • Patent number: 10426750
    Abstract: A supplement formulation is disclosed that includes a Nitrate or a Nitrite of an Amino Acid Compound selected from the group consisting of Arginine, Agmatine, Beta Alanine, Citrulline, Creatine, Glutamine, L-Histidine, Isoleucine, Leucine, Norvaline, Ornithine, Valine, Aspartic Acid, Cysteine, Glycine, Lysine, Methionine, Proline, Tyrosine, and Phenylalanine, wherein the supplement formulation is formulated to deliver an effective amount of the Nitrate or Nitrite of the Amino Acid Compound to prevent the development of nitrate tolerances, to increase bioabsorption of amino acids, to increase the vasodilative characteristics of amino acids, or to increase athletic performance in a human or animal. The supplement formulation may be in a dosage form selected from the group consisting of a capsule, a cachet, a pill, a tablet, a powder, a granule, a pellet, a bead, a particle, a troche, a lozenge, a gel, a liquid, a suspension, a solution, an elixir, and a syrup.
    Type: Grant
    Filed: October 28, 2013
    Date of Patent: October 1, 2019
    Assignee: ThermoLife International, LLC
    Inventors: Ronald Kramer, Alexander Nikolaidis
  • Patent number: 10412974
    Abstract: The present invention relates to frozen confectionary product comprising up to 20% wt fat, up to 25% milk solids non fat (MSNF), from 5 to 40% wt sweetening agent and up to 3% of stabilizer and/or emulsifier, wherein said frozen confectionery further comprises a hydrolyzed whole grain composition and an alpha-amylase or fragment thereof which alpha-amylase or fragment thereof shows no hydrolytic activity towards dietary fibers when in the active state.
    Type: Grant
    Filed: December 8, 2011
    Date of Patent: September 17, 2019
    Assignee: Societe des Produits Nestle S.A.
    Inventors: Christelle Schaffer-Lequart, Olivier Yves Roger, Anne-Sophie Wavreille, Anne-Cecile Agnes Lebleu, Beatrice Jeannine Bailleul
  • Patent number: 10314318
    Abstract: Compositions comprising: (i) from 25% to 90% by weight of an edible oil; (ii) one or more sugar alcohols; and (iii) one or more reducing sugars; wherein the oil comprises at least 20% by weight of one or more carboxylic acids containing at least 18 carbon atoms and at least 2 carbon-carbon double bonds, or an ester thereof, and the weight ratio of (ii) to (iii) is from 2:1 to 1:40, exhibit good stability and other advantages and can be used in food products.
    Type: Grant
    Filed: July 12, 2005
    Date of Patent: June 11, 2019
    Assignee: STEPAN SPECIALTY PRODUCTS, LLC
    Inventors: Paul Bastiaan van Seeventer, Sietze Theodorus Bouwer, Patrick van der Waal
  • Patent number: 10285421
    Abstract: [Problem] To make a color of a processed food containing anthocyanin pigment into a vibrant color. In this respect, using a common foodstuff that is cheap and highly safe, without adding a coloring agent, and not imparting an incongruous flavor to the food is preferred. [Means for Solving the Problem] To an anthocyanin pigment or a common processed food containing anthocyanin pigment is added, in an appropriate amount, a yeast extract containing 5 wt % or more of a peptide, 5 wt % or more of RNA, 4 wt % or less of free amino acid, and preferably further containing 15 wt % or more of dietary fiber.
    Type: Grant
    Filed: July 17, 2013
    Date of Patent: May 14, 2019
    Assignee: KOHJIN LIFE SCIENCES CO., LTD.
    Inventors: Yoshie Yasumatsu, Yuki Saito, Kenichi Ason
  • Patent number: 10206412
    Abstract: There is described a method of manufacturing an edible product comprising chocolate, the method comprising the steps of: (a) providing a baking mixture, for example a liquid batter or a pasty mass, comprising a source of starch and a liquid chocolate; (b) baking the baking mixture in a baking apparatus; wherein the liquid chocolate provides up to 70 wt % of the baking mixture. Edible products, including wafers and extruded snack foods, produced by such a method are also described.
    Type: Grant
    Filed: December 6, 2013
    Date of Patent: February 19, 2019
    Assignee: Kraft Foods R & D, Inc.
    Inventors: Gunther Gaim-Marsoner, Szymon Macura, Tadeusz Klaus
  • Patent number: 10182585
    Abstract: A product for cooking a food in oil and/or fat is provided. An adjusted pH protein suspension is produced in an aqueous or dry form and includes myofibrillar proteins and sarcoplasmic proteins substantially free of myofibrils and sarcomeres. The amount of oil and/or fat absorbed by the food during cooking is substantially reduced while the food retains its color and taste.
    Type: Grant
    Filed: May 2, 2016
    Date of Patent: January 22, 2019
    Assignee: Proteus Industries, Inc.
    Inventors: Stephen D Kelleher, William R Fielding, Wayne S Saunders, Peter G Williamson
  • Patent number: 10098358
    Abstract: Potassium bicarbonate is coated with an anionic or amphoteric surfactant, which is preferably a metal soap, such as calcium stearate, to inhibit caking on storage, and premature loss of carbon dioxide when mixed with acidulant, e.g. in a baking powder or self-raising flour blend. Loss of carbon dioxide in the blend may be further inhibited by coating the acidulant with surfactant. Combination of surfactant coating with an inorganic anti-caking agent such as silicon dioxide gives synergistic protection against caking of the potassium bicarbonate. Preferably the bicarbonate has D50 of between 35 and 200? and is free from particles greater than 400?.
    Type: Grant
    Filed: March 16, 2011
    Date of Patent: October 16, 2018
    Assignee: KUDOS BLENDS LTD.
    Inventors: Daniel James Brown, Diana Jordan
  • Patent number: 10085463
    Abstract: The invention provides multi-textured animal treats and methods for making the multi-textured animal treats. In a general aspect, the multi-textured animal treat includes a hard component comprising a mechanical joint and one or more soft components fixedly attached to the mechanical joint and wrapped around the hard component. The soft components can include an adhesive or a combination of adhesives and mechanical joints for providing an additional attachment mechanism to the hard component.
    Type: Grant
    Filed: September 29, 2011
    Date of Patent: October 2, 2018
    Assignee: NESTEC SA
    Inventors: Mario Guillermo Albuja, Michael Edward Leiweke
  • Patent number: 10071072
    Abstract: The invention relates to a composition comprising: i) one or more of uridine and cytidine, or salts, phosphates, acyl derivatives or esters thereof; ii) a lipid fraction comprising at least one of docosahexaenoic acid (22:6; DHA), eicosapentaenoic acid (20:5; EPA) and docosapentaenoic acid (22:5; DPA), or esters thereof, in which the lipid fraction comprises less than 2 weight % of ?-linolenic acid (ALA), calculated on the weight of all fatty acids; iii) choline, or salts or esters thereof; for use in the prevention or treatment of neurotrauma, traumatic brain injury, cerebral palsy and spinal cord injury.
    Type: Grant
    Filed: January 27, 2017
    Date of Patent: September 11, 2018
    Assignee: N.V. NUTRICIA
    Inventors: Mattheus Cornelis De Wilde, Johannes Wilhelmus Christina Sijben, Patrick Joseph Gerardus Hendrikus Kamphuis, Robert Johan Joseph Hageman
  • Patent number: 9718769
    Abstract: Pulverulent compositions of a complex between an acid and a metal form an at least partially spherical particle. The acid is selected from 2-hydroxy-4-methyl-thiobutanoic acid (HMTBA), methionine, aspartic acid, the alginic acids, the pectinic acids, and the corresponding anions, in particular 2-hydroxy-4-methyl-thiobutanoate, methioninate, aspartate, the alginates and the pectinates. The metal is divalent or trivalent. The particle has an amorphous fraction the mass of which represents at least 50% of the total mass of the particle. The particle is substantially devoid of uncomplexed acid or anion and of uncomplexed metal or metal cation.
    Type: Grant
    Filed: March 15, 2013
    Date of Patent: August 1, 2017
    Assignee: INNOV'IA 3I
    Inventors: Pierre Buisson, Robert Huet, Sebastien Fournier, Jean-Eudes Vendeville
  • Patent number: 9700066
    Abstract: A soy protein product having a protein content of at least about 60 wt % (N×6.25) d.b., preferably an isolate having a protein content of at least about 90 wt % (N×6.25) d.b., 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. Alternatively, the concentrated and optionally diafiltered soy protein solution may be optionally adjusted in pH within the range of 1.5-7.
    Type: Grant
    Filed: May 9, 2012
    Date of Patent: July 11, 2017
    Assignee: BURCON NUTRASCIENCE (MB) Corp.
    Inventors: Kevin I. Segall, Martin Schweizer, Brent E. Green, Sarah Medina, Brandy Gosnell
  • Patent number: 9644173
    Abstract: Methods of cleaning equipment such as hand tools dirtied by bituminous mixture. A biodiesel emulsion comprising biodiesel, water and emulsifier(s), is applied to the surface of the equipment for a period of time (e.g., at least about 15 minutes) and optionally agitated. The biodiesel emulsion produces cleaning properties comparable to straight biodiesel, at a cost reduction, due to the replacement of biodiesel with water.
    Type: Grant
    Filed: July 18, 2016
    Date of Patent: May 9, 2017
    Assignees: ALM Holding Company, Ergon Asphalt & Emulsions, Inc.
    Inventors: Gerald Reinke, Gaylon Baumgardner, David Cramer
  • Patent number: 9554525
    Abstract: The invention overcomes the deficiencies of the art by providing an agronomically elite soybean plant with non-transgenic mutations of at least two of the glycinin subunits selected from the group consisting of Gy1, Gy2, Gy3, Gy4, and Gy5, such as conferring a Gy2 and Gy4 null phenotype and increased ?-conglycinin content in seed. The invention also provides derivatives, and plant parts of these plants and uses thereof. Methods for marker assisted selection of soybean varieties comprising non-transgenic mutations conferring a reduced Gy1, Gy2, Gy3, Gy4, and Gy5 phenotype are also provided as part of the current invention. Methods for producing such plants that are further lipoxygenase and/or Kunitz Trypsin Inhibitor null and the plants produced thereby are also provided. The invention is significant in that soybeans from such plants are preferred dietary additives and provide important health benefits.
    Type: Grant
    Filed: December 13, 2013
    Date of Patent: January 31, 2017
    Assignee: Monsanto Technology LLC
    Inventors: Kunsheng Wu, Thomas Horejsi, Joseph R. Byrum, Neal Bringe, Julie Yang, Donghong Pei, Robert Reiter
  • Patent number: 9491956
    Abstract: Moisture is retained in cooked or thawed food by adding to the food an aqueous suspension of animal muscle protein obtained from animal muscle tissue. The aqueous suspension is obtained by mixing comminuted animal muscle tissue with a food grade acid to form an aqueous acidic solution of animal muscle protein. The acidic solution is mixed with a food grade base to precipitate the protein in an aqueous composition. The precipitated protein then is comminuted to form an aqueous suspension of comminuted animal muscle protein.
    Type: Grant
    Filed: April 5, 2010
    Date of Patent: November 15, 2016
    Assignee: Proteus Industries, Inc.
    Inventors: Stephen D. Kelleher, William R. Fielding, Wayne S. Saunders, Peter G. Williamson
  • Patent number: 9447397
    Abstract: The present invention relates to variants of a parent glucoamylase having altered properties (e.g., improved thermostability and/or specific activity). In particular, the present invention provides compositions comprising the variant glucoamylases, including starch hydrolyzing compositions, animal feed compositions and cleaning compositions. The invention also relates to DNA constructs encoding the variants and methods of producing the glucoamylase variants in host cells.
    Type: Grant
    Filed: October 9, 2007
    Date of Patent: September 20, 2016
    Assignee: Danisco US Inc.
    Inventors: Wolfgang Aehle, Piet Van Solingen, Martijn S. Scheffers, Richard R. Bott
  • Patent number: 9427011
    Abstract: The present invention relates to a non-allergenic food product, comprising an amino acid fraction comprising at least one component selected from the group consisting of amino acids and peptides having a degree of polymerization of 7 or less; and a lipid fraction comprising at least one fatty acid selected from the group consisting of arachidonic acid and docosahexanoic acid, the composition having a content of proteins and other peptides having a molecular weight of 1000 dalton or more of less than 0.01 wt. %, based on the dry weight, preferably less than 0.001 wt. %, more preferably less than 0.0001 wt %.
    Type: Grant
    Filed: February 3, 2009
    Date of Patent: August 30, 2016
    Assignee: N.V. Nutricia
    Inventor: Robert Johan Joseph Hageman
  • Patent number: 9394356
    Abstract: A nutritional supplement, a method for increasing the bacterial mass in the rumen of a ruminant and a nutritional preparation and corresponding uses. A nutritional supplement including proteins with a degree of hydrolysis above 28% and/or which have more than 23 mg ?-amino nitrogen per gram of protein and/or have more than 10% of free amino acids. The hydrolyzed proteins are animal proteins, preferably hemoglobin. The supplement is supplied orally, included in a nutritional preparation, in liquid, concentrated or dehydrated form.
    Type: Grant
    Filed: July 6, 2012
    Date of Patent: July 19, 2016
    Assignee: APC EUROPE S.A.
    Inventors: Francisco Javier Polo Pozo, Carmen Rodriguez Canel, Alejandro Bach Ariza, Anna Aris Giralt
  • Patent number: 9314045
    Abstract: The objective of the present invention is to provide a meat-like foodstuff that can provide a natural meat-like texture experienced when chewing and is also similar in appearance to natural meat. A meat-like foodstuff that can achieve the above objective can be obtained by molding a raw-material mixture to produce a molded product and then coagulating the product by heating. The raw-material mixture comprises: a first hydrated and split textured vegetable protein obtained by hydrating and splitting a first textured vegetable protein having been textured by extruder treatment so as to contain a vegetable protein and 0.17 to 0.76 parts by mass of starch with respect to 1 part by mass of the vegetable protein; a hydrated and split second textured vegetable protein obtained by hydrating and splitting a second textured vegetable protein having been textured by extruder treatment so as to contain a vegetable protein and 0.03 to 0.
    Type: Grant
    Filed: March 23, 2011
    Date of Patent: April 19, 2016
    Assignee: HOUSE FOODS CORPORATION
    Inventors: Shimpei Nishimura, Naoko Umetsu, Shoji Takata
  • Patent number: 9307778
    Abstract: Disclosed are: a fat-reduced soymilk having a reduced fat content, which is produced by separating a fat from a fat-containing soybean efficiently without relying on an organic solvent; and a novel fat-rich soybean material.
    Type: Grant
    Filed: May 25, 2011
    Date of Patent: April 12, 2016
    Assignee: FUJI OIL HOLDINGS INC.
    Inventors: Masahiko Samoto, Jiro Kanamori, Masayuki Shibata
  • Patent number: 9301538
    Abstract: A fat-reduced soybean protein material containing a protein and a carbohydrate at a total content of 80 wt % or more in terms of dried form content, containing a fat (as an extract from a chloroform/methanol mixed solvent) at a content of less than 10 wt % relative to the content of the protein, and containing campesterol and stigmasterol (as plant-derived sterols) at a total content of 200 mg or more relative to 100 g of a fat; and a soybean emulsion composition containing a protein at a content of 25 wt % or more in terms of dried form content, containing a fat at a content of 100 wt % or more in terms of dried form content relative to the content of the protein in terms of dried form content, and having an LCI value of 60% or more.
    Type: Grant
    Filed: July 15, 2013
    Date of Patent: April 5, 2016
    Assignee: FUJI OIL HOLDINGS INC.
    Inventors: Masahiko Samoto, Jiro Kanamori, Masayuki Shibata
  • Patent number: 9301539
    Abstract: A vegetable-based food product comprising at least 50 wt % protein, wherein the protein is gluten or is proteinaceous material derived from gluten, and wherein the product has the texture of minced meat. A method for preparing a vegetable-based food product including fermenting a gluten-based material with a mould and then processing the fermented product into a vegetable-based food product for use as a replacement for minced meat.
    Type: Grant
    Filed: December 10, 2012
    Date of Patent: April 5, 2016
    Assignee: Nestec S.A.
    Inventors: Daniel Sebastian Appel, Andrea Graf, Sheldon Fernandes, Pieter Berends
  • Patent number: 9278110
    Abstract: The invention relates to compositions intended for reducing, ideally for eliminating, regurgitation and/or gastro-oesophageal reflux phenomena affecting a subject. Anti-regurgitation and/or anti-reflux infant formulas and milks intended for feeding newborn babies, infants and young children are more particularly described.
    Type: Grant
    Filed: March 30, 2015
    Date of Patent: March 8, 2016
    Assignee: UNITED PHARMACEUTICALS
    Inventors: Jonathan Albert Margossian, Nicolas Pradeau, Yannick Fallourd
  • Patent number: 9253993
    Abstract: The present invention relates to a method for producing frozen confectionery products comprising a coagulated protein system which contributes to the improvement of textural and sensorial attributes of the confections, in particular of products based on lower fat formulations. Such a protein system is used according to the invention in frozen confection prepared by conventional freezing alone or combined with low temperature freezing wherein it improves the microstructure and stability on frozen products.
    Type: Grant
    Filed: July 22, 2011
    Date of Patent: February 9, 2016
    Assignee: Nestec S.A.
    Inventors: Madhavi Ummadi, Madansinh Nathusinh Vaghela, Aaron Beth Butterworth, Nirav Chandrakant Pandya, Bridgett Lynn McCune, Christophe Joseph Etienne Schmitt, Joumana Saikali
  • Patent number: 9222117
    Abstract: Disclosed are compositions comprising isolated peptides having a leucine content of from about 12 to about 40 weight percent. Also disclosed is a method for isolating leucine-rich peptides from protein sources such as bovine whey and methods of use for these peptides to provide beneficial effects in a human and/or animal such as increasing blood flow, decreasing blood pressure, increasing muscle mass, improving cognitive function, improving cardiovascular function, etc.
    Type: Grant
    Filed: February 24, 2014
    Date of Patent: December 29, 2015
    Assignee: Glanbia Nutritionals (Ireland) Ltd.
    Inventors: Brent Petersen, Loren S. Ward, Eric D. Bastian, Stanley Wrobel
  • Patent number: 9131710
    Abstract: The present invention relates to a vegetal milk, in the form of a granulated powder or of a solution, produced from vegetable raw materials and capable of replacing milk of animal origin, and more particularly cow's milk, and also the uses thereof as novel products intended for human foodstuffs. The present invention also relates to a process for preparing such vegetable milk.
    Type: Grant
    Filed: February 25, 2010
    Date of Patent: September 15, 2015
    Assignee: ROQUETTE FRERES
    Inventors: Bernard Boursier, Bruno Gehin
  • Patent number: 9127322
    Abstract: A yeast including a cell wall having a low mannan content, wherein the yeast has an immunopotentiating capability, and is able to grow in a YPD liquid medium with an osmotic pressure of 300 mOsm, and wherein, when a part of a pre-culture of the yeast grown in a YPDS liquid medium is added to the YPD liquid medium so that OD660 is adjusted to 0.1, followed by incubating at 30° C. for 24 hours, the yeast grows to increase the OD660 of the YPD liquid medium to 1.0 or more.
    Type: Grant
    Filed: June 9, 2010
    Date of Patent: September 8, 2015
    Assignees: ORIENTAL YEAST CO., LTD.
    Inventors: Masayuki Azuma, Taro Tachibana, Shuhei Furukawa, Ryoichi Nakajima, Hajime Watanabe, Sayumi Kobayashi
  • Patent number: 9078459
    Abstract: An animal feed mixture containing DL-methionyl-DL-methionine and salts thereof for animals kept in aquacultures is provided. Methods for preparing DL-methionyl-DL-methionine of formula (I) and methods to fractionate the diasteriomeric forms obtained are also provided.
    Type: Grant
    Filed: September 14, 2012
    Date of Patent: July 14, 2015
    Assignee: EVONIK DEGUSSA GmbH
    Inventors: Christoph Kobler, Thomas Haeussner, Christoph Weckbecker
  • Patent number: 9072767
    Abstract: The invention relates to compositions intended for reducing, ideally for eliminating, regurgitation and/or gastro-oesophageal reflux phenomena affecting a subject. Anti-regurgitation and/or anti-reflux infant formulas and milks intended for feeding newborn babies, infants and young children are more particularly described.
    Type: Grant
    Filed: December 16, 2011
    Date of Patent: July 7, 2015
    Assignee: UNITED PHARMACEUTICALS
    Inventors: Jonathan Albert Margossian, Nicolas Pradeau, Yannick Fallourd
  • Patent number: 9067162
    Abstract: An agricultural product treatment system. A preferred embodiment of the invention includes a truncated conical section which has a small diameter at one end in fluid communication with a conduit array conveying particulate matter from the DT. An open large diameter end of the structure is axially coextensive and coaxial with an expanded diameter conduit portion.
    Type: Grant
    Filed: August 9, 2012
    Date of Patent: June 30, 2015
    Assignee: Crown Iron Works Company
    Inventor: George E. Anderson