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.

Abstract: Protein concentrates and protein isolates, in addition to processes for the production of protein concentrates and protein isolates, are disclosed. In particular, the disclosure relates to the removal of fiber from an oilseed meal using low g-force centrifugation.

Abstract: Protein products from pulses are obtained using procedures in which calcium chloride is used in multiple extractions of pulse protein source material.

Abstract: Provided is a texture-improving agent for a starch processed food, which exhibits an effect of improving texture by being added to a starch processed food. By using a physical property-improving agent containing, as an active ingredient, a separated soybean protein composition obtained by drying in the form of an acid precipitate, a starch processed food having improved physical properties can be obtained. More specifically, the agent has an effect of improving physical properties and texture, for example, enhancing physical strength such as chewiness and elasticity, improving crispness and stickiness, and so on, and also has an effect of maintaining the improved properties and texture.

Abstract: Coffee whiteners prepared by using, as the aqueous phase thereof, a casein-containing milk protein solution that has been deamidated with a protein deamidating enzyme, exhibit excellent storage stability and dispersibility in coffee without the use of synthetic emulsifiers.

Abstract: An oligosaccharide ingredient comprising glycosylated amino acids and peptides of the general formula RnSacm where R is an amino acid residue, Sac is a monosaccharide selected from the group comprising N-acetyl-neuraminic acid, N-acetyl galactosamine and galactose, n has a value between (1) and (10) with the proviso that if n has the value (1) R is a threonine residue or a serine residue and if n has a value between (2) and (10) the peptide contains at least one threonine or serine residue, m has a value between (2) and (4) and at least (20) mol % of the ingredient is N-acetyl-neuraminic acid.

Abstract: A nutritional supplement specifically designed to lower cholesterol that addresses multiple mechanisms including hepatic synthesis and release, intestinal absorption of cholesterol, while, at the same time, including ingredients that mitigate the side effects of the constituents and increase their efficacy by affecting emotional factors that influence compliance such as a sense of well-being and euphoria on the one hand, or an increased overall metabolism and desire for the product stemming from its coloration on the other hand. The nutritional supplement can be prepared as a powder that can be added to a food item by a human subject, a concentrate that can be mixed with water or another beverage, or incorporated into a baked good for ingestion by the human subject.

Abstract: A nutriment or medicament may have a neutral buoyancy for being suspended in a liquid, or at a desired depth within the liquid to improve consumption of the nutriment or medicament and reduce waste. Disclosed also are methods for making and using the neutrally buoyant products.

Abstract: The present invention relates to a fermented infant formulae for decreasing protein digestive effort by decreasing the amount of endogenously formed proteases, concomitant with an increased protein digestion. The invention also relates to low protein fermented infant formulae.

Abstract: The supernatant from the deposition of canola protein micellar mass is processed to provide a canola protein product having a protein content of about 60 to less than about 90 wt % (N×6.25) protein on a dry weight basis and which is soluble in an aqueous acidic environment.

Abstract: The invention provides fried-chunk food compositions comprising (1) food chunks that have been fried in oil at a temperature of from about 110 to 205° C. to produce fried food chunks having a moisture content of about 16% and an Aw of about 0.7 and (2) from about 5 to about 35% plasticizer applied to the fried food chunks, wherein the fried food chunks with applied plasticizer have a moisture content of about 12% or less and an Aw of about 0.65 or less. The compositions are made without using preservatives, have a desirable texture and appealing meat-like appearance, and are shelf-stable and therefore do not spoil due to unwanted microbial growth.

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.

Abstract: Stevia compositions are prepared from steviol glycosides of Stevia rebaudiana Bertoni. The compositions are able to provide a superior taste profile and can be used as sweetness enhancers, flavor enhancers and sweeteners in foods, beverages, cosmetics and pharmaceuticals.

Abstract: The present invention belongs to genetic engineering technical field and discloses modified protein body tags, a system for evaluating the efficacy of the modified polypeptides, and methods for targeting proteins to protein bodies or for forming protein bodies. The present invention also discloses modified protein body tags with reduced allergenicity and methods for making and using the modified protein body tags.

Abstract: An edible filling formed of protein-containing solid particles in a fat-containing carrier having lecithin during wet particle size reduction to emulsify before enough starch is added to absorb excess or free fat-containing carrier when mixed together. One preferred particle size reduction method step employs wet grinding of proteins in a ball mill disposed in a fat containing oil or shortening carrier until substantially all of the proteins have been reduced in size to a particle size of less than 40 microns enabling the reduced size protein particles to remain in suspension in the resultant filling for an extended period of time increasing filling storage or shelf life while also producing a filling of more uniform appearance, texture and taste. Lecithin in excess of what is needed for emulsification is added during filling making to protect proteins and absorb excess water in the filling.

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.

Abstract: A method of diagnosing coeliac disease, or susceptibility to coeliac disease, in an individual comprising: (a) contacting a sample from the host with an agent selected from (i) the epitope comprising sequence which is: SEQ ID NO: 1 or 2, or an equivalent sequence from a naturally occurring homologue of the gliadin represented by SEQ ID NO: 3, (ii) an epitope comprising sequence comprising: SEQ ID NO: 1, or an equivalent sequence from a naturally occurring homologue of the gliadin represented by SEQ ID NO: 3, which epitope is an isolated oligopeptide derived from a gliadin protein, (iii) an analogue of (i) or (ii) which is capable of being recognised by a T cell receptor that recognises (i) or (ii), which in the case of a peptide analogue is not more than 50 amino acids in length, or (iv) a product comprising two or more agents as defined in (i), (ii) or (iii), and (b) determining in vitro whether T cells in the sample recognise the agent; recognition by the T cells indicating that the individual has, or is su

Abstract: (Modified) sorghum protein is used as novel protective hydrocolloid for active ingredients, especially fat-soluble active ingredients and/or colorants. Included are compositions comprising (modified) sorghum protein and at least one active ingredient and to their manufacture, as well as to the (modified) sorghum protein itself and its manufacture. These compositions are used for the enrichment, fortification and/or coloration of food, beverages, animal feed, personal care or pharmaceutical compositions, and to food, beverages, animal feed, personal care and pharmaceutical compositions containing such a (modified) sorghum protein and such a composition, respectively.

Abstract: The present invention provides a method for producing ?-aminobutyric acid by fermenting a rice medium from the preparation of a Cordyceps species and the application thereof. Firstly, water and an appropriate amount of rice medium are mixed together to form a fermentation broth. Secondly, add lactic acid bacteria to the fermentation broth. Then, the fermentation broth is fermented by both of the Cordyceps species retained in the rice medium and the lactic acid bacteria. Consequently, the ?-aminobutyric acid is produced. Moreover, the fermentation broth prepared by this method can be applied to a health food or drink.

Abstract: Novel brazzein variants having higher sweetness and the use thereof are provided. The brazzein variants or multi-variants have higher sweetness than a wild-type brazzein protein. Also, a method of preparing the brazzein variants and a food composition for enhancing a sugar content including the same are provided. The brazzein variants or multi-variants have higher sweetness at least twice that of a conventional brazzein protein, and show equivalent properties such as thermal and pH stabilities and high water solubility compared to the conventional brazzein protein. Therefore, a smaller amount of brazzein variants can be used together with a greater amount of other sweeteners such as sucrose, and can be replaced with the other sweeteners. So, the brazzein variants can be widely used as an additive in manufacture of food products.

Abstract: To increase the efficiency of utilizing protein, lipid and starch by ruminants, feed and urea-formaldehyde polymer are mixed in quantities suitable for a crosslinking reaction. The mixture is heated at a temperature, moisture content and time sufficient to covalently bond the urea-formaldehyde polymer with the proteins and starches to thereby protect the proteins, starches and contained lipids from degradation by rumen microbes.

Abstract: The present invention relates to new peptides and to use thereof, in particular for treatment and/or prevention of infections, inflammations, pain, wounds, scar and/or tumours.

Abstract: Partially deamidated rice endosperm protein or rice endosperm protein which is partially conjugated with mono-, di-, oligo- or polysaccharides is used as novel protective hydrocolloid for fat-soluble active ingredients and/or fat-soluble colorants. The present invention further includes compositions comprising that rice endosperm protein and at least one fat-soluble active ingredient/colorant, as well as their manufacture, that rice endosperm protein itself and its manufacture. These compositions are used for the enrichment, fortification and/or coloration of food, beverages, animal feed, personal care or pharmaceutical compositions. The present invention is directed to theses uses and to food, beverages, animal feed, personal care and pharmaceutical compositions containing such a rice endosperm protein and such a composition, respectively.

Abstract: The present embodiments provide for edible confectionery compositions made of natural ingredients, comprising a confectionery main body that includes, within the main body, a confectionery functional ingredient vehicle. The functional ingredient vehicle can include, for example, vitamins, antioxidants and/or electrolytes. The vehicle also provides at least one sensory signal to the consumer, such as a snap, crunch or pop, characterized by a hard bite-through.

Abstract: A heteromorphic granule comprising lysine free base and a lysine salt is disclosed. A fertilizer composition is set forth having cores containing an acid salt of a basic amino acid and effective amounts of first and second layer coatings coated sequentially to the surface of each core. A method for using the heteromorphic granule as a fertilizer and/or an animal feed is provided.

Abstract: The present invention relates to a cell which is genetically modified with respect to its wild type and which comprises a gene sequence coding for an autofluorescent protein, wherein the expression of the autofluorescent protein depends on the intracellular concentration of a particular metabolite. The present invention also relates to a method for the identification of a cell having an increased intracellular concentration of a particular metabolite, a method for the production of a cell which is genetically modified with respect to its wild type with optimized production of a particular metabolite, a cell obtained by this method, a method for the production of metabolites and a method for the preparation of a mixture.

Abstract: Various ingredients and compositions are prepared from Stevia rebaudiana Bertoni plant.

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.

Abstract: The present invention relates to the use of guanidinoacetic acid and/or salts thereof as feed additive, in predominantly vegetarian diets, in particular use being made of salts with hydrochloric acid, hydrobromic acid and phosphoric acid. The use proceeds especially in individual doses from 0.01 to 100 g/kg of feed in the form of powders, granules, pastilles or capsules, the feed additive also being able to be used in combination with other physiologically active materials of value. The claimed use which is suitable especially for breeding and growing livestock, has recourse to a compound which is in particular stable in aqueous solution, can be converted to creatine under physiological conditions, and, in contrast to other guanidine derivatives, is completely available to physiological sectors of use.

Abstract: A composition which permits protein fortification of citrus juices, particularly orange juice, or beverages containing citrus juices, to be carried out without separation of the juice or beverage and the rapid development of a clear or nearly clear liquid layer on top of the juice or beverage, comprises a soy protein product having a protein content of at least about 60 wt % (N×6.25), preferably at least about 90 wt %, and preferably at least about 100 wt %, which is completely soluble in water at an acid pH value of less than about 4.4 and which is heat stable in aqueous solution, and at least one of at least one calcium salt and at least one organic acid.

Abstract: Charged nutritive proteins are provided. In some embodiments the nutritive proteins an aqueous solubility of at least 12.5 g/L at pH 7. In some embodiments the nutritive proteins an aqueous solubility of at least 50 g/L at pH 7. In some embodiments the nutritive proteins an aqueous solubility of at least 100 g/L at pH 7.

Abstract: Apparatus, systems and methods are disclosed for manufacturing semi-moist meatballs. An illustrative embodiment provides a method of manufacturing generally spherical pet treats comprising: (a) providing a ground mix of proteinaceous material, flavor enhancers and preservatives to a portioning device that divides said mix into smaller portions of roughly uniform volume, (b) placing said portions on a first belt of a first conveyor moving at a first speed in a longitudinal direction, (c) periodically pressing said portions with a second belt of a second conveyor, where said second belt operates in a plane at a height above, and substantially parallel to, said first belt, said second belt moving at a second speed in substantially the same longitudinal direction as said first belt, while also oscillating back and forth in a lateral direction that is at an angle to said longitudinal direction, such that said portions are transformed into generally spherical shapes.

Abstract: Protein products from pulses are obtained using procedures in which calcium chloride is used in multiple extractions of pulse protein source material.

Abstract: The present invention is directed to a method to produce a glazing agent comprising the steps: disperse vegetable protein in water to obtain a vegetable protein solution of from 5 to 15 wt % of vegetable protein, optionally homogenise the vegetable protein solution, heat vegetable protein solution at a temperature of from 100 to 155° C. for 0.1 seconds to 60 minutes. The present invention is also directed to a glazing agent obtainable by the method and to a glazing agent comprising a solution of 5 to 15 wt % of vegetable protein with a viscosity of 35 m Pa·s or lower. Furthermore the present invention is directed to the use of a vegetable protein solution as a glazing agent for baked goods.

Abstract: Protein products from pulses are obtained using procedures in which calcium chloride is used in multiple extractions of pulse protein source material.

Abstract: The present invention relates to a method for producing highly palatable dry cat foods, by providing dry cat food preparations having specific compositions and/or texture properties, and by adding thereto palatability enhancers, so as to obtain highly palatable dry cat foods. Also is the present invention related to a method for increasing the palatability effect of a liquid palatability enhancer for use in dry cat food preparation, and to kits useful for enhancing palatability of dry cat foods.

Abstract: A method for the augmentation of immune function is described. The invention comprises a combination of ?-1,3 (4)-endoglucanohydrolase, ?-1,3 (4)-glucan, diatomaceous earth, mineral clay and glucomannan, which is fed to or consumed by mammalian or avian species in amounts sufficient to augment immune function. The invention described may be admixed with feeds or foods, incorporated into pelleted feeds or foods or administered orally to mammalian and avian species.

Abstract: A method includes combining ground beef with liquid that contains carbon dioxide. The ground beef and liquid are added to a vessel. The ground beef contains relative light and heavy components. The components that are predominantly lean beef will settle to the bottom of the liquid, and components that are predominantly fat will rise to the surface of the liquid. The separated components having predominantly lean beef can be removed from the liquid as a reduced fat ground beef product. The method can be practiced with any material containing fat, including plants and animals.

Abstract: Nutritional compositions delivered in vivo in a time controlled manner sustainable over long periods of time, provide enhancing athletic performance, increased hand/eye coordination and concentration on the task at hand.

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.

Abstract: The present invention relates to a process for liquefying cereal proteins. A process for making hydrolysed cereal protein is also disclosed. A composition comprising hydrolysed cereal proteins obtained by the process of the present invention and its uses in food and feed applications are also disclosed. Particularly, the use of a composition comprising hydrolysed wheat proteins as partial or total replacement of animal protein in calf milk is disclosed.

Abstract: The present invention relates to compositions comprising a) 0.1 to 70 weight-% based on the composition of one or more fat-soluble active ingredients; b) one or more plant protein(s) chosen from the group of proteins suitable for food application; and c) one or more soy soluble polysaccharide(s); wherein the sum of the amount of protein(s) and the amount of polysaccharide(s) represents 10 to 85 weight-% based on the composition in dry matter and, wherein the weight ratio of protein(s) to polysaccharide(s) is chosen like 1:b with the proviso that b is comprised between 0.5 and 15.

Abstract: A canola protein isolate useful in aquaculture is formed by a procedure in which canola oil seed meal is extracted to cause solubilization of protein in the canola oil seed meal to form an aqueous protein solution having a protein content of about 5 to about 40 g/L and a pH of about 5 to about 6.8. After separation of the aqueous protein solution from the residual canola oil seed meal, the protein concentration is increased to at least about 50 g/L while maintaining the ionic strength substantially constant by using a selective membrane technique. The concentrated protein solution is dried to provide a canola protein isolate having a protein content of at least about 90 wt % (N×6.25) d.b.

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.

Abstract: A method and system for efficiently producing a fermentative product alcohol such as butanol utilizing in situ product extraction are provided. The efficiency is obtained through separating undissolved solids after liquefying a given feedstock to create a feedstock and prior to fermentation, for example, through centrifugation. Removal of the undissolved solids avoids problems associated with having the undissolved solids present during in situ production extraction, and thereby increases the efficiency of the alcohol production.

Abstract: A process of aqueous protein extraction from Brassicaceae oilseed meal, such as canola, commercial canola meal or yellow mustard, to obtain a napin-rich protein extract, a cruciferin-rich protein extract, and a low-protein residue. The process comprising the steps of performing aqueous extraction of the Brassicaceae oilseed meal at a pH of from about 2.5 to about 5.0 to obtain a soluble napin-rich protein extract and a cruciferin-rich residue followed by performing aqueous extraction of the cruciferin-rich residue to obtain a soluble cruciferin-rich protein extract and a low-protein residue. The cruciferin-rich residue may be treated with cell wall degrading enzymes to obtain a cruciferin-rich fraction The cruciferin-rich protein products may be substantially free of napin protein and may be useful as a non-allergenic food product for human consumption.

Abstract: The present invention relates to powders comprising, based on dry weight: (a) 25-75 wt. % carbohydrates, including at least 50% sucrose by weight of said carbohydrates; (b) 10-70 wt. % fat; and (c) 0.4-20 wt % protein; wherein the powder comprise an amorphous matrix of fat, protein and carbohydrates as well as sucrose crystallites embedded therein; and wherein at least 40% of the sucrose is present in crystalline form. Processes of preparing the powders are also provided, comprising: (a) providing a dispersion comprising fat, carbohydrate, protein and water, and having a dry solids content of 50-75 wt. %; (b) providing a finely divided particulate sucrose; and (c) spray drying the dispersion into a spray drier whilst continuously introducing the finely divided particulate sucrose into the spray drier in an amount of at least between 40 and 80 wt. % based on the total weight of carbohydrates in the final spray dried product.

Abstract: The various non-limiting embodiments of the present disclosure relate to a protein-based binder or coating system for particulate- and/or powder-type food systems, for example, to form nutritive ready-to-eat food bars, protein bars, snack pieces, or cereal clusters, where the binder comprises a modified wheat protein isolate. Other non-limiting embodiments relate to food compositions comprising a modified wheat protein isolate binder, and at least one of food particulates; powdered food ingredients, such as protein powders; and combinations thereof. In addition, methods for forming the various non-limiting embodiments of the food compositions and the modified wheat protein isolate binder systems are also disclosed.

Abstract: Comestible products and methods of making the same are provided. In one aspect, a comestible product includes a composition comprising at least two of a dried protein, a dried vegetable, a dried fruit, a dried broth, a carbohydrate, and a flavoring. In another aspect, a comestible product includes a composition comprising, as a percentage by weight, between about 60% and about 98% of a dried product, between about 2% and about 40% of a flavoring, and the composition, as a percentage by weight, does not exceed 100%.

Abstract: A phorbol ester is decomposed by mixing an organic substance containing a phorbol ester and Bacillus substilis var. natto and subjecting the resulting mixture to fermentation. At this time, 4 parts by mass of organic substance containing a phorbol ester is mixed with 0.5 to 3 parts by mass of water, and the resulting mixture is subjected to high-temperature and high-pressure sterilization. Then, a solution obtained by dissolving 0.004 to 0.2 part by mass of Bacillus subtilis var. natto in 0.5 to 1 part by mass of water is added, and the resulting mixture is subjected to fermentation at 30 to 50° C. for two to four weeks.