METHOD OF DEFLAVORING SOY-DERIVED MATERIALS

Soy derived materials such as soy milk, soy flour, soy concentrates and soy protein isolates, are deflavored by adjusting the pH of an aqueous composition of such soy derived materials to about 9 to 12 to solubilize the soy proteins and to release the flavoring compounds and thereafter passing the pH-adjusted composition to an ultrafiltration membrane having a molecular weight cutoff up to about 50,000 Daltons under conditions at which the flavoring compounds pass through the membrane, leaving the retained soy material with improved flavor.

CALORICALLY DENSE LIQUID ORAL SUPPLEMENT

The present invention provides a liquid oral supplement and a method for using the same. The supplement provides at least (2.25) calories per ml and provides at least (15%) by caloric content of protein.

SATIETY ENHANCING FOOD PRODUCTS

The present invention provides a food product comprising an encapsulated satiety agent and at least 2%wt protein, excluding any protein present as or in the encapsulated satiety agent, wherein the satiety agent is encapsulated by cross-linked encapsulation material and further wherein upon consumption of the food product by a subject the satiety agent is predominantly released from the encapsulation material in the intestines of that subject. Also provided is a method of preparing the food product. The food product may be used in a weight loss or weight control plan, e.g. such as a meal replacer or weight control product.

METHOD OF IMPROVING LEARNING AND MEMORY IN MAMMALS

A method of improving learning and/or memory behavior in a mammal is described which involves administering to the mammal casein glycomacropeptide in an amount sufficient to improve learning and/or memory behavior in the mammal.

HIGHLY SOLUBLE, HIGH MOLECULAR WEIGHT SOY PROTEIN

A soy protein with a high molecular weight. The high molecular weight soy protein has desirable flavor and functional properties, such as high water solubility and emulsification and low sedimentation and viscosity. The method of manufacturing the protein uses soy flour and aggregates its low molecular weight proteins into high molecular weight proteins without using aqueous alcohol to modify the structure of the protein.

CALCIUM CONTAINING SOY PROTEIN ISOLATE COMPOSITION

The present invention is directed to a calcium containing vegetable protein containing composition, Comprising; a calcium containing protein material containing at least 90% protein by weight, dry basis, said protein material having a dry basis degree of hydrolysis of from about 1.8% up to about 4.0%, a dry basis calcium content of from 0.10% up to about 0.6%, a dry basis density of from about 0.28 up to about 0.48 g/cc, a pH of from about 6.9 up to about 7.7, and a particle size wherein not more than 10% of the particles are retained on a 30 mesh screen. The present invention is also directed to a calcium containing vegetable protein based beverage composition, comprising; a liquid and a calcium containing hydrolyzed soy protein isolate containing at least 90% protein by weight, dry basis, said protein material having a degree of hydrolysis of from about 1.8% up to about 4.0%, a percent calcium of from about 0.15 up to about 0.60, a density of from about 0.15 up to about 0.48 grams per ...

NUTRITION BAR AND PROCESS OF MAKING COMPONENTS

A nutrition bar which incorporates protein in the form of nuggets having high levels of selected proteins. By use of the nuggets of the invention, nutrition bars are formulated to have elevated levels of protein, yet good taste and other organoleptic properties. The nuggets according to the invention include greater than 50 wt% of a non-soy protein selected from the group consisting of milk protein, rice protein and pea protein, especially between 51 wt% and 99 wt%, more preferably between 52 wt% and 95 wt%, most preferably 55 wt% or above. The milk protein is preferably whey protein. The nuggets of the invention are preferably made using an extrusion process wherein the extrusion temperature is moderated so as to avoid damage to the whey proteins and concomitant off-taste. In this preferred process according to the invention, extrusion is conducted at temperatures of from 60 to 140oC, after which the protein is dried using a belt/conveyor drier or a fluid bed drier. In an alternate method ...

PROTEIN-CONTAINING PREPARATION WHICH CAN BE BIOTECHNOLOGICALLY PRODUCED, METHOD FOR THE PRODUCTION THEREOF, AND USE OF THE SAME AS A FOOD INGREDIENT

The invention relates to a protein-containing preparation of plant origin, having significantly improved sensoric properties and optionally also nutritional and physiological properties and undiminished good technofunctional properties. Said preparation can be obtained by fermentation with a lactic acid bacterium and is suitable as a versatile food ingredient. It contains at least 60 % of protein of plant origin, in relation to the dry weight, a lacteous aroma corresponding to a quantity of at least 1 ppm diacetyl, and lactic acid. The invention also relates to a method for producing one such protein preparation, whereby a plant starting material containing at least 60 wt. % of plant protein, in relation to the dry weight of the material, is fermented in a manner known per se with a micro-organism producing a lactic acid in the presence of at least one nutrient source, nitrogen source and/or mineral source required for the micro-organism.

CANOLA PROTEIN ISOLATE FUNCTIONALITY I

A canola protein isolate having a protein content of at least about 100 wt% (Nx 6.25) is employed as an at least partial replacement for at least one component providing functionality in a food composition.

INFANT FORMULA CONTAINING PARTIALLY HYDROLYZED ISOLATED SOY PROTEIN WITH A REDUCED PHYTATE CONTENT

Nutritional formulas are provided which comprise isolated soy protein wherein the isolated soy protein has a phytate content of 100 mg per liter or less; and the isolated soy protein has a degree of hydrolysis between 5 and 20%.

TRADITIONAL SNACKS HAVING BALANCED NUTRITIONAL PROFILES

Appealing traditional nutritious snacks and mixes from which consumers can prepare appealing traditional nutritious snacks are disclosed. These snacks and mixes offer an alternative to appealing but unhealthy snacks. The nutritious snacks of the present invention are traditional in form, provide a balanced mix of an amino acid source, fat, and carbohydrates and typically have an appeal similar to that of unhealthy snacks of similar form. Thus, the snacks and snack mixes of the present invention resolve the dilemma that consumers are currently faced with - healthy eating or enjoying what you eat. Processes for making and methods of using appealing traditional nutritious snacks and mixes from which consumers can prepare appealing traditional nutritious snacks are also disclosed.

CARBOHYDRATE MODIFYING AGENT AND DRINKS CONTAINING THE MODIFYING AGENT

The present invention provides a composition that modulates the rate of sugar absorption and/or metabolism in a subject to whom the composition is administered. The composition includes active soluble fiber, one or more polyphenolic compounds, and a source of amino acids. The composition may be used dry in formulating foodstuffs and beverages. In a preferred embodiment, the composition is a component of a finished beverage, such as a carbonated soft drink.

PRODUCTION OF HIGH-QUALITY PROTEIN ISOLATES FROM DEFATTED MEALS OF BRASSICA SEEDS

The present invention provides a method for processing defatted oil seeds, comprising the steps of: (a) solubilizing at least a portion of the protein contained in the oil seeds to produce suspended residual solids and a first solution comprising protein, phenolic-protein complexes, and free phenolic compounds; (b) separating at least a portion of the free phenolic compounds from the first solution and recovering a free phenolic reduced solution; and (c) treating the free phenolic reduced solution to precipitate at least a portion of the protein as a precipitated protein isolate and recovering a treated solution containing a soluble protein isolate. Novel protein products are also disclosed. Food and drink products containing the novel protein products are also disclosed.

HIGH-PROTEIN, LOW-CARBOHYDRATE BAKERY PRODUCTS

A high-protein, low-carbohydrate bakery product comprising a first proteinaceous ingredient and a second proteinaceous ingredient selected from the group consisting of wheat protein isolate, wheat protein concentrate, devitalized wheat gluten, fractionated wheat protein, deamidated wheat gluten, hydolyzed wheat protein, and combinations thereof are provided. Preferred bakery products further comprise an amount of resistant starch which replaces a portion of digestible carbohydrate therein.

CALCIUM SORBEFACIENTS AND PROCESS FOR PRODUCING THE SAME

Calcium sorbefacients which are produced by subjecting a vegetable protein at least to a treatment for removing phytic acid salts with an anion exchange resin and a deamidation treatment with a weakly acidic cation exchange resin. Thus, calcium sorbefacients which are widely applicable and excellent in processing properties can be obtained.

USES OF WHITE CORN HYBRIDS

The present invention provides hybrid white corn that produces grain with novel compositional characteristics, such as, higher endosperm protein concentration and low levels of carotenoids. The compositional changes facilitate the use of an improved process for wet milling of white corn and improve the characteristics and performance of the products derived therefrom. A high protein, nearly carotene-free corn gluten meal and substantially pure starch are extracted from this white corn having a unique genotype, a unique kernel phenotype and advantage in the wet milling process is disclosed.

COMPOSITION AND FOODS FOR LOWERING GLYCEMIC INDEX

A composition for lowering a glycemic index (GI value) of a food or feed, comprising a Cyamopsis tetragonolobus bean protein and a degraded galactomannan; a low-glycemic index food comprising polygalactosyl mannose and gliadin and glutenin in a specified ratio; a low-glycemic index food comprising polygalactose and/or a polygalactose derivative and gliadin and glutenin in a specified ratio; a low-glycemic index food comprising polygalactosyl mannose and amylose and amylopectin in a specified ratio; a low- glycemic index food comprising specific polygalactose and/or a polygalactose derivative and amylose and amylopectin in a specified ratio.

NUTRITIONAL COMPOSITIONS CONTAINING SPRAY DRIED FIBER

Disclosed are fiber-containing nutritional powders comprising nutrients and a total dietary fiber component, wherein the total dietary fiber contains added, spray dried, fiber, and wherein at least about 50% by weight of the spray dried fiber is water insoluble. Also disclosed are improved methods of making nutritional powders by (A) preparing an aqueous liquid containing nutrients and added fiber, wherein at least about 50% by weight of the added fiber is water insoluble; (B) homogenizing the prepared aqueous liquid at a selected homogenization pressure; and (C) spray drying the homogenized liquid to form a nutritional powder, which can be formulated or reconstituted into a nutritional liquid. The nutritional formula is more effective than conventional fiber-containing, ready-to-feed, nutritional liquids in treating infants affected by colic, diarrhea, or excessive spit-up.

КОМПОЗИЦИЯ НА ОСНОВЕ СОИ, ИСПОЛЬЗУЕМАЯ В КАЧЕСТВЕ ПИЩЕВОЙ ДОБАВКИ ИЛИ ДЛЯ СНИЖЕНИЯ СОДЕРЖАНИЯ ЛИПИДОВ В СЫВОРОТКЕ КРОВИ

РАСТИТЕЛЬНАЯ БЕЛКОВАЯ КОМПОЗИЦИЯ

Растительные белковые композиции, полученные из растительного материала, не обработанного гексаном и спиртом, имеющие индекс диспергируемости по меньшей мере 65%. Также в изобретении описаны растительные белковые композиции, приготовленные из полученного с помощью жидкостной экстракции высокого давления растительного материала, имеющего индекс диспергируемости по меньшей мере 65%. Растительные белковые композиции содержат по меньшей мере 65% белка по сухому веществу или имеют соотношение белка к жиру, составляющее по меньшей мере 6 к 1.

СПОСОБЫ ОТДЕЛЕНИЯ ЖИРА ОТ СОЕВОГО МАТЕРИАЛА И КОМПОЗИЦИИ, ПОЛУЧЕННЫЕ ЭТИМ СПОСОБОМ

Настоящее изобретение относится к отделению сепарированием богатой жиром фракции и соевого экстракта с низким содержанием жира от соевого материала. Также настоящее изобретение относится к богатой жиром фракции, нерафинированному маслу, соевым камедям, соевому экстракту с низким содержанием жира, композициям соевого белка с низким содержанием жира и пищевым продуктам, предусматривающим экстракты с низким содержанием жира или белковые композиции с низким содержанием жира.

СОЕВЫЙ БЕЛКОВЫЙ ПРОДУКТ, ИМЕЮЩИЙ ИЗМЕНЕННЫЕ ХАРАКТЕРИСТИКИ

Изобретение относится к соевому белковому продукту, полученному из высокоолеиновой сои, в котором указанный продукт обладает по крайней мере одну характеристикой, выбранной из группы, включающей улучшенную белизну, уменьшенную прочность геля и уменьшенную вязкость, по сравнению с соевым белковым продуктом, полученным из продовольственной сои с применением того же способа, как для получения соевого белкового продукта из високоолеиновой сои. В соевом белковом продукте показатель белизны повышен по крайней мере на 3 % или прочность геля уменьшена по крайней мере на 25 %, или вязкость негидролизованного соевого белкового продукта уменьшена по крайней мере на 9 %. Изобретение относится также к способу улучшения способности высыхания соевого белкового продукта.

ПЕРЕРАБОТКА МАСЛИЧНЫХ СЕМЯН

Раздавленные и обезжиренные семена масличных культур экстрагируют водой при нейтральных, умеренно щелочных или умеренно кислых рН и фильтруют. Средство фильтрации позволяет мелким фрагментам клеточного материала проходить в фильтрат. Фильтрат обрабатывают щелочью для повышения рН выше 9 и твердые вещества отделяют. Белки отделяют от других компонентов жидкости и концентрируют, например, индукционным нагреванием или изоэлектрическим осаждением и/или ультрафильтрацией. Оставшаяся жидкость обогащена сахарами. Способ обеспечивает получение одного или более белковых продуктов, пригодных в качестве ингредиентов пищи для человека или корма для животных или косметических продуктов, и богатого сахарами продукта, пригодного для ферментации или в качестве пищевого ингредиента, и волоконно-белкового ингредиента корма животных.

ПИЩЕВАЯ ДОБАВКА

Пищевая добавка, способствующая хорошему заглатыванию и хорошему перевариванию животных и/или растительных белков. Она состоит из смеси ферментов, включающей амилазу, лактазу и бромелаин, и их весовая дозировка является следующей: от 15 до 90 мг амилазы; от 18 до 90 мг лактазы; от 6 до 80 мг для бромелаина.

Non-dairy protein beverage products

The present invention relates to a non dairy beverage products including products manufactured with superior creaminess. In particular, the invention is concerned with a partially denatured protein system induced by controlled denaturation of protein which imparts outstanding sensory attributes RTD beverage. A method for producing such beverage and product obtainable from the method are also part of the invention.

Momordica charantia polypeptide, preparation method and application thereof

The invention discloses momordica charantia polypeptide, a preparation method and application thereof. The momordica charantia polypeptide is prepared by the following step of: performing the enzymolysis reaction of momordica charantia powder by adopting papain to obtain the momordica charantia polypeptide, wherein the relative molecular mass is between 130 and 1,000 Da, and the momordica charantia polypeptide consists of 2 to 9 amino acids, is easy to absorb by human bodies, can be utilized by tissue quickly to balance blood sugar quickly, and can be taken for a long term. The momordica charantia polypeptide provided by the invention can be used as medicinal raw materials and food additives for preparing products such as medicaments, health-care products, food and the like which are usedfor preventing and/or treating diabetes. The method for preparing the momordica charantia polypeptide has a simple process, fewer investments, quick effectiveness and high additional value, and is suitable ...

Powdery soybean protein material

碳水化合物改良剂和含该改良剂的饮料

... 本发明提供了一种组合物，它调节被施用该组合物的受试验者中的糖吸收和/或代谢的速率。所述组合物包含：活性可溶性纤维，一种或多种多酚化合物，以及一种氨基酸来源。所述组合物可呈干形式用于食料和饮料的配制中。在一个优选的实施方案中，所述组合物是成品饮料(例如，充气软饮料)的一种组分。 ...

Food composition, useful to prevent/limit loss of muscle mass, loss of bone mineral density and cognitive decline, comprises pea/milk protein, potassium, calcium, selenium, vitamins D3, E, C, B2, B6, B9, and B12, choline and polyphenol

Composition alimentaire pour prévenir et limiter la perte de masse musculaire, la perte de densité minérale osseuse et le déclin cognitif, en particulier chez les personnes âgées de 50 ans et plus, caractérisée en ce que ladite composition comporte les constituants essentiels suivants exprimés en pourcentages en poids par rapport au poids sec de ladite composition : Protéines de pois ou de lait (lactosérum) 45 à 67 % Potassium 1,45 à 1,95 % Calcium 0,64 à 1 % Sélénium 0,000061 à 0,00013 % Vitamine D3 0,000011 à 0,000021 % Vitamine E 0,027 à 0,066 % Vitamine C 0,048 à 0,1 % Vitamine B2 0,0046 à 0,0066 % Vitamine B6 0,0048 à 0,011 % Vitamine B9 0,00037 % à 0,00086 % Vitamine B12 0,00008 % à 0,000013 % Choline 0,274 à 0,73 % Polyphénols 0,091 à 0,16 % ...

PRODUCT OF COOKING ENRICHED OUT OF FIBRES AND PLANT PROTEINS MANUFACTORING PROCESS Of SUCH a PRODUCT.

La présente invention a pour objet un produit de cuisson enrichi en fibres et en protéines comprenant: - de la farine, et - des fibres solubles choisies dans le groupe constitué par les FOS, les maltodextrines branchées, l'inuline, les IMO, les TOS, les GOS, les pyrodextrines, le polydextrose et les oligosaccharides solubles d'origine oléagineuse ou protéagineuse, - des fibres insolubles d'origine végétale, et - de 8 à 30%, préférentiellement de 15 à 25% de protéines, ces pourcentages étant exprimés en poids par rapport au produit fini.

CORN GLUTEN PELLETS.

La présente invention est relative à des pellets de protéines comprenant du gluten de blé, caractérisés en que ledit gluten présente une capacité de rétention d'eau, déterminée selon un test A, comprise entre 40 et 160 %, de préférence comprise entre 100 et 150 %, un comportement viscoélastique, selon l'alvéographe de Chopin, déterminé à une valeur du paramètre P/L compris entre 3 et 10, de préférence compris entre 3 et 8.

PROTEIN SYSTEM AND FOOD PRODUCTS INCLUDING SAME

COMPOSITION AND FOODS FOR LOWERING GLYCEMIC INDEX

A METHOD OF EXTRACTING LECTIN FROM THE COMMON BEAN AS WELL AS A LECTIN PREPARATION

A method of the industrial production of a lectin preparation from bean seeds, in which a lectin fraction is extracted from bean seeds in an extraction system containing acetic acid, an antioxidant, as well as a highly volatile organic acid or its salt, at a lowered temperature and substantially without mixing, and subsequently, after concentrating, preferentially on membranes, the resulting PHA fraction is supplemented with a poorly volatile preservative and it is dried by spray- drying resulting in a lectin preparation with a lectin activity of no less than 128 HU/100 mg of preparation, with a lowered level of ballasting substances.

PROTEIN PREPARATION PRODUCED FROM RAPE SEEDS

The invention relates to a protein preparation produced from rape seeds having a protein content of less than 90 % in relation to the dry mass having a brightness L*, determined according to CIE-L*a*b* colour scale, of at least 70 and also having at least water-binding, oil-binding and emulsifying functions. Said method for producing a protein preparation consists of dehulling the rape seeds and subjecting them to a mechanical deoiling process wherein only one part of the oil is separated and/or the deoiling is carried out at a temperature of less than 80°C which is determined according to the duration of the pressing process, and/or subjecting the grains to an extraction process wherein the amount of non-protein material is reduced in the protein flour and then the grain size is prepared in order to obtain bulk material having a predetermined particle size distribution.

LONG-TERM FEED - ELDERLY

The present invention provides methods of providing long-term and tube-fed nutrition to patients requiring same. More specifically, the present invention provides methods and compositions for providing long-term nutrition to an elderly patient.

USES OF LECTIN-CONOTOXIN

Provided herein are novel onco-fetal carbohydrate motifs present in adenocarcinoma cells. This novel carbohydrate motif is preferentially recognized by tomato fruit lectin-conotoxin. Also provided are methods for inhibiting proliferation and growth of cancer cells and for treating pathophysiological conditions, e.g., cancer, chronic pain, inflammation and/or a microbial infection, by contacting such cells with or administering tomato fruit lectin-conotoxin or similar natural or bioengineered molecules. In addition provided herein are genetically modified plants and seed, fruit, progeny, and hybrids therefrom and a genetically modified foodstuffs overexpressing a lectin- conotoxin. Further provided are DNA and expression vectors expressing lectin- conotoxin described herein.

EMULSIFYING AGENT FOR USE IN FOOD COMPOSITIONS

An emulsifying agent comprising an amount of soy whey protein is disclosed herein, the soy whey protein having been isolated from processing streams. The emulsifying agent is especially suitable for producing a food product.

PROTEIN-CONTAINING COMPOSITION AND METHOD FOR PRODUCING SAME

Provided is a method for producing a protein-containing composition that contains a high concentration of protein derived from cocoa beans, that contains substantially no fat, caffeine, thiobromine, or polyphenols, and that does not have a bitter or astringent (persisting bitterness) flavor. The method for producing the protein-containing composition includes (a) an extracting step for extracting protein under alkaline conditions from a raw material containing protein derived from cocoa beans to obtain an extract containing protein, and (b) a precipitation step for precipitating the protein under acidic conditions from the extract obtained in step (a) to obtain a composition containing protein that contains 42-70 wt% by weight ratio of the solid content of the protein derived from cocoa beans. The method for producing the protein-containing composition can also compris (c) a fat-removing step for removing fat derived from cocoa beans, either prior to step (a), and/or after step (b).

METHOD FOR PRODUCING A RAPE PROTEIN ISOLATE

The present invention relates to a method for producing a highly pure rape protein isolate and to a rape protein isolate produced by the method according to the invention.

CHICKPEA PREPARATION AND USES THEREOF

A chickpea soluble fraction enriched with nutritional components and a method of producing same are provided.

PROTEIN MIXTURE AND USE THEREOF IN THE PREPARATION OF A PRODUCT THAT IS INTENDED FOR ORAL OR ENTERAL FOOD

The invention relates to a novel protein mixture and to the use thereof in the preparation of a food product that is intended for oral or enteral food. The inventive protein mixture, which is based on caseinate, pea proteins and milk serum proteins, has very high protein quality indices (protein efficiency index) and a good digestibility. In this way, the ease of conversion of said protein mixture is very good when compared to that of superior-quality highly-digestible proteins.

SATIETY ENHANCING FOOD PRODUCTS

The present invention relates to an food product comprising at least 0.1 wt.% of oil bodies, said oil bodies having a volume weighted mean diameter within the range of 0.1- 100 m and comprising a lipid matrix surrounded by a layer of phospholipids embedded with structural proteins, wherein said structural proteins have been cross-linked. Furthermore the invention concerns the use of such cross-linked oil bodies in the treatment or prevention of overweight. The inventors have found that resistance of oil bodies against digestion may be improved dramatically by cross-linking the structural proteins contained therein. It is believed that the cross-linked oil bodies according to the present invention have a positive influence on appetite suppression because the oil contained in the oil bodies will reach the distal gut and thus inhibit transit through the proximal small intestine by means of the so called ileal brake mechanism.

NUTRIENT CLUSTERS FOR FOOD PRODUCTS AND METHODS OF PREPARATION

Nutrient clusters for food products such as for addition to Ready-To-Eat cereals by providing, in a preferred form of the present invention, nutrient products such in the form of aggregates or clusters comprising a first particulate component; a nutrient powder blend, and sufficient binder to adhere the powder to the particulates. The nutrient clusters are in the form of pieces each weighing from about 0.3 to 5g. and having a moisture content of about 2 % to 10 %. Disclosed are methods of preparing such nutrient clusters involving applying a liquid binder to the particulates to form sticky particulates, adding a powdered nutrient blend and curing the mixtures to form hardened dried nutrient clusters. The nutrient cluster can contain 100 % US recommended daily allowance ("USRDA") of essential vitamins and minerals and can contain added macronutrients such as soy proteins, soluble fiber, and/or calcium in nutritionally dense form in as little as 5 to 15 g of nutrient clusters. The clusters ...

A SUBSTANCE FOR USE IN A DIETARY SUPPLEMENT OR FOR THE PREPARATION OF A MEDICAMENT FOR THE TREATMENT OF NON-INSULIN DEPENDENT DIABETES MELLITUS, HYPERTENSION AND/OR THE METABOLIC SYNDROME

A substance including the chemical structures of bicyclo[3.2.1]octan or the chemical structures of kaurene selected from the group consisting of steviol, isosteviol, glucosteviol, gymnemic acid, steviolbioside, stevioside, Rebaudioside A, Rebaudioside B, Rebaudioside C, Rebaudioside D, Rebaudioside E or Dulcoside A, for the use in a dietary supplementation or as a constituent in a medicament for the treatment of non-insulin dependent diabetes mellitus, hypertension and/or the metabolic syndrome. In a combination drug which also comprise a soy protein, and/or fibre and/or at least one phytoestrogen these substances of plant origin act synergistically and such combination drugs are highly useful both prophylacticly or directly in the treatment of e.g. the metabolic syndrome and obesity and has due to the self-regulatory effect a widespread applicability as a dietary supplementation.

MANGOSTEEN PROTEIN SUPPLEMENT

A nutraceutical protein supplement composition containing xanthones and proteins is disclosed. The protein supplement, preferably, contains xanthones derived from fruit of the Garcinia mangostana L. plant, otherwise known as the mangosteen plant, especially from the pericarp or the whole fruit of the mangosteen plant.

METHODS AND COMPOSITIONS FOR DIETARY SUPPLEMENTS

Compositions and methods are provided to reduce glucose concentration in an organism. Particularly contemplated compositions include a compound that binds to a thaumatin-like protein and that is isolated from a plant. Contemplated compositions further reduce blood lipid concentrations at the concentration effective to reduce the glucose concentration.

COMPOSITION AND METHOD FOR PROVIDING GLUTAMINE

A nutritional composition for providing glutamine to a human or animal. The protein source of the composition includes carob protein which is rich in glutamine. A source of Met may also be included. The composition may be used in the treatment of stressed patients; for example those patients who are critically ill, suffering from sepsis, injury, burns, or inflammation, or who are recovering from surgery. Further, the composition may be used to raise plasma glutamine levels; for example in athletes after intense exercise.

COMPOSITION COMPRISING SOY PROTEIN, DIETARY FIBRES AND A PHYTOESTROGEN COMPOUND AND USE THEREOF IN THE PREVENTION AND/OR TREATMENT OF CARDIOVASCULAR DISEASES

L'invention concerne une composition contenant: (a) des protéines de soja, (b) un composé de phytoestrogène et (c) des fibres alimentaires. Les protéines de soja (a) représentent au moins 45 % en poids de la teneur totale en protéines de la composition, cette teneur totale en protéines représentant au moins 15 % du contenu énergétique total de la composition. Le composé de phytoestrogène (b) est de préférence une isoflavone d'origine naturelle et représente plus de 0,10 % en poids des protéines de soja, et les fibres alimentaires (c) sont de préférence des fibres de soja, représentant plus de 4 % en poids du poids total de la composition nutritionnelle sur une base sèche. La composition s'utilise pour abaisser le taux de cholestérol sérique, de cholestérol LDL et de triglycéride sérique et pour augmenter le coefficient de cholestérol HDL/LDL dans le sérum d'un sujet souffrant d'artériosclérose et de maladies cardiovasculaires apparentées.

PROTEIN HYDROLYSATE COMPOSITIONS

The present invention provides protein hydrolysate compositions, processes for making protein hydrolysate compositions, and food products comprising protein hydrolysate compositions. The protein hydrolysate compositions generally comprise a mixture of polypeptides enriched in a 47 kDa fragment, wherein between about 10% and about 66% of the polypeptides are the 47 kDa fragment.

OILSEED PROCESSING

Crushed and de-fatted oilseed is extracted with water at neutral, mildly basic or mildly acidic pH; and is filtered. The filter media allows passage of small fragments of solid cell meat into the filtrate. The filtrate is treated with a base to increase pH to over pH 9, and solids are separated out. Protein is separated from other constituents of the liquid and concentrated, for example by heat-induced or isoelectric precipitation and/or ultrafiltration. The remaining liquid is rich in sugars. The process results in one or more protein products suited for human or animal food ingredients or for production of cosmetics, a sugar rich product suitable for fermentation or use as a feed ingredient, and a fiber-protein animal feed ingredient.

Bland tasting soy protein isolate and processes for making same

The present disclosure discloses novel bland tasting soy protein isolates and processes for producing the bland tasting soy protein isolates. The soy protein isolates described herein have very low levels of fat and volatile compounds that cause off-flavors in soy and are particularly suited for application in any number of food and drink products that incorporate soy proteins.

Isoflavone-containing composition

This invention provides a composition comprising a daidzein-containing substrate and a strain of micro-organism capable of metabolizing daidzein to equol as essential ingredients. This composition is effective in the prevention and alleviation of unidentified clinical syndrome inclusive of menopausal syndrome in middle-aged to elderly women for which no effective means of prevention or alleviation has heretofore been avai lable.

Appetite suppressing diet bar

A method to decrease feed intake in humans by ingesting a diet bar comprising of whole soybean and medium chain triglycerides and/or medium chain fatty acids, said bar containing an adequate level of nutrients to serve as a meal.

High beta-conglycinin products and their use

The utility of soybeans having a composition of greater than 40% of the protein as beta-conglycinin and less than 10% of the protein as glycinin for making highly functional high beta-conglycinin compositions was discovered. The discovered ingredients are useful for mimicking the texturizing properties of casein while also maintaining or improving physiological benefits of soy protein ingredients (e.g., cholesterol and triglyceride lowering properties). The high stability of the high beta-conglycinin compositions against protein-protein aggregation reactions is valuable for creating good tasting beverages and beverage mixes. Cheese with good spreadability, gloss and smoothness was made using an enzyme-modified version of the new ingredient composition. Cheese with good firmness and meltability was also created using a different enzyme-treatment. High beta-conglycinin compositions were found to demonstrate excellent emulsifying and gelling properties in the pH region (5.5-6.2) relevant to ...

High-protein, reduced-carbohydrate bakery and other food products

A high-protein, low-carbohydrate bakery product comprising a first proteinaceous ingredient and a second proteinaceous ingredient selected from the group consisting of wheat protein isolate, wheat protein concentrate, devitalized wheat gluten, fractionated wheat protein, deamidated wheat gluten, hydrolyzed wheat protein, and combinations thereof are provided. Preferred bakery products further comprise an amount of resistant starch which replaces a portion of digestible carbohydrate therein.

Carbohydrate modifying agent and drinks containing the modifying agent

The present invention provides a composition that modulates the rate of sugar absorption and/or metabolism in a subject to whom the composition is administered. The composition includes active soluble fiber, one or more polyphenolic compounds, and a source of amino acids. The composition may be used dry in formulating foodstuffs and beverages. In a preferred embodiment, the composition is a component of a finished beverage, such as a carbonated soft drink.

High protein liquid enteral nutritional composition

The present invention relates in general to a shelf-stable liquid enteral composition for providing nutrition, either as a supplement, or as a complete nutrition, with a high protein content of a non-hydrolysed globular protein, in particular a whey protein.

Process for the fractionation of oilseed press cakes and meals

A process for the fractionation of oilseed cakes and meals (e.g. rapeseed cake, soybean meal, and cottonseed cake) is disclosed. This invention describes a fractionation process, in which the said cake or meal is subjected to enzymatic treatment with polysaccharidases with intermittent wet milling, followed by heat treatment to facilitate separation of insoluble from soluble phase by centrifugal forces. Sequential centrifugation and ultrafiltration steps are carried out in order to yield a fibre-rich fraction, at least three protein-rich fractions, in the case of oilseed cakes at leas one emulsified oil fraction, a sugar-rich fraction, and a phytate-rich fraction. This invention also describes the use of the above-mentioned fractions in food, feed, nutraceutical and pharmaceutical applications.

Method of producing, and composition of, cereal products or food particulates with zero net glycemic carbohydrates

The present invention is directed towards a method of producing a cereal product or food particulate with zero net glycemic carbohydrates. In one aspect, the product or particulate has a defined cell structure and cell strength. In another aspect, the method comprises preparing, cooking, expanding, cutting and drying a protein blend.

CALCIUM FORTIFIED SOY BASED INFANT NUTRITIONAL FORMULAS

Food supplement

Supplément alimentaire favorisant une bonne ingestion et une bonne digestion de protéines animales et/ou végétales. Il est constitué d'un mélange d'enzymes comprenant l'amylase, la lactase et la bromélaïne,et leur dosage pondéral est le suivant : - 15 mg à 90 mg pour l'amylase ; - 18 mg à 90 mg pour la lactase ; et - 6 mg à 80 mg pour la bromélaïne, ...

Method for gathering vegetable proteins and/or peptides, proteins and/or peptides produced through this method and usage thereof

Die vorliegende Erfindung betrifft ein Verfahren zur Gewinnung pflanzlicher Proteine und/oder Peptide, welches die Schritte umfaßt: a) Vorlegen eines Proteine und/oder Peptide enthaltenden, pflanzlichen Ausgangsmaterials in einer wäßrigen Matrix; b) optional Abtrennen von festen Bestandteilen aus der wäßrigen Matrix und/oder Klären der wäßrigen Matrix; c) Isolieren der Proteine und/oder Peptide aus der wäßrigen Matrix durch Adsorption auf zumindest einer Ionenaustauschermembran aus synthetischem Polymer; d) optional Waschen der Ionenaustauschermembran, um Verunreinigungen zu entfernen; e) Desorbieren der Proteine und/oder Peptide von der Ionenaustauschermembran mit zumindest einem Eluenten; f) Isolieren der Proteine und/oder Peptide vom Eluenten; und g) optional Trocknen der isolierten Proteine und/oder Peptide; sowie Protein, Peptid und/oder Mischungen derselben, die nach dem Verfahren hergestellt werden und Verwendungen derselben.

LOW-PHYTATE INFANT FORMULAS

PROTEIN PREPARATION PRODUCED FROM RAPE SEEDS

OILSEED PROCESSING

Process for making stable protein based acid beverage

... screenImproved dehydration system comprising a revolving screen, of the type used to dehydrate or dry different types of agricultural products, and characterized in that it uses a multiturn revolving screen perfected with a decantation unitsluice-free decantation unit, a mixed hot air generator with two heating stages, and a double fan system that improves the flow of the hot air inside the revolving screen. The invention provides the advantage of an optimum drying process for long fibre agricultural products, conserving their high protein content and allowing a significant reduction in fuel consumption, mainly because it can use low cost agricultural semisolid combustible waste.

High-protein dietary fibres and a method for the preparation thereof

The present invention relates to a method for the preparation of high-protein dietary fibres involving the following process steps: a. preparing a homogeneous aqueous mixture by mixing the following ingredients in the specified amounts: • from 1 to 10 % by weight of native globular protein belonging to the group consisting of whey proteins, egg proteins, soya proteins and combinations thereof; • from 1 to 12 % by weight of water-soluble, non-globular protein; • from 0.5 to 10 % by weight of a hydrocolloid which precipitates with metal cations with a valency of at least two; and • at least 60 % by weight of water; b. combining the mixture with an aqueous solution containing from 0.1 to 5 % by weight of metal cations with a valency of at least two, the precipitating material being mechanically processed to obtain fibrous structures; c. separating the fibres thus obtained; wherein prior to the combining of the mixture with the aqueous solution of a metal cation, the native globular protein ...

METHOD FOR MANUFACTURING BEADS CONTAINING EXOGENOUS SOY PROTEIN

The present invention provides protein-containing particles with a high eating quality characterised by having a high content of exogenous protein and optionally of phospholipids and/or of fibres. The present invention also procides a mehtod for manufacturing protein-containing particles with a high eating quality characterised by having a high content of exogenous proteins and optionally of phospholipids and of fibres. The present invention further provides soy protein-containing beads, methods for the manufactureof same and bread comprising soy protein-containing beads and methods for the manufacture of same.

CALORICALLY DENSE LIQUID ORAL SUPPLEMENT

HIGH-BETA-CONGLYCININ PRODUCTS AND THEIR USE

The utility of soybeans having a composition of greater than 40 % of the protein as beta-conglycinin and less than 10 % of the protein as glycinin for making highly functional high beta-conglycinin compositions was discovered. The discovered ingredients are useful for mimicking the texturizing properties of casein while also maintaining or improving physiological benefits of soy protein ingredients (e.g., cholesterol and triglyceride lowering properties). The high stability of the high beta-conglycin compositions against protein-protein aggregation reactions is valuable for creating good tasting beverages and beverage mixes. Cheese with good spreadability, gloss and smoothness was made using an enzyme-modified version of the new ingredient composition. Cheese with good firmness and meltability was also created using a different enzyme-treatment. High beta-conglycinin compositions were found to demonstrate excellent emulsifying and gelling properties in the pH region (5.5-6.2) relevant to ...

СОЛЬ МИНЕРАЛЬНЫХ ПИТАТЕЛЬНЫХ ВЕЩЕСТВ, СТАБИЛИЗИРОВАННАЯ АМИНОКИСЛОТАМИ И/ИЛИ АММОНИЕВОЙ СОЛЬЮ, ПРОДУКТ И ПИЩЕВАЯ ДОБАВКА, КОТОРАЯ ЕЕ СОДЕРЖИТ, И СПОСОБ ПОЛУЧЕНИЯ

Изобретение относится к области химии и пищевой промышленности. Предложена соль минеральных питательных веществ, стабилизированная аминокислотами и/или аммониевой солью. При этом соль получена с анионами органических кислот или неорганическими анионами и катионами металла, связанными с аминокислотами и/или аммониевой солью. Причем катионы металла соединены с анионами ионной связью и ковалентной семиполярной связью с аминогруппой аминокислот и/или аммониевой солью. Соль представлена своей общей формулой: {[Ac]n-·Men+←n [Аминокислота и/или аммониевая соль]}·xH2O, где ← представляет собой ковалентную семиполярную связь. Предложен также продукт и пищевая добавка, в которую включена соль, и способ ее получения. Изобретение позволяет получить соли, обладающие лучшим вкусом и большей растворимостью в воде, что делает их более биологически доступными. 6 н. и 10 з.п. ф-лы, 2 ил.

AMINO ACIDS FROM FISH AND SOY PROTEINS IMPROVE INSULIN SENSITIVITY

The present invention describes the use of fish protein (namely cod protein) and soy protein to improve the peripheral insulin resistance in a human or non- human animal. Fish and soy protein were administered to rats submitted to high- sucrose or high-fat/sucrose diets, which are animal models for diabetes. It was found that fish and soy protein efficiently control glucose utilization, and that fish protein is particularly effective in muscle tissue. This effect is not observed when rats are given casein. Fish and soy protein are therefore promising for controlling insulin-resistance, diabetes and complications resulting therefrom, such as obesity.

NUTRITIONAL COMPOSITIONS CONTAINING SPRAY DRIED FIBER

Disclosed are fiber-containing nutritional powders comprising nutrients and a total dietary fiber component, wherein the total dietary fiber contains added, spray dried, fiber, and wherein at least about 50% by weight of the spray dried fiber is water insoluble. Also disclosed are improved methods of making nutritional powders by (A) preparing an aqueous liquid containing nutrients and added fiber, wherein at least about 50% by weight of the added fiber is water insoluble; (B) homogenizing the prepared aqueous liquid at a selected homogenization pressure; and (C) spray drying the homogenized liquid to form a nutritional powder, which can be formulated or reconstituted into a nutritional liquid. The nutritional formula is more effective than conventional fiber-containing, ready-to-feed, nutritional liquids in treating infants affected by colic, diarrhea, or excessive spit-up.

USE OF ASPARTATE FOR REGULATING GLUCOSE LEVELS IN BLOOD

CALORICALLY DENSE LIQUID ORAL SUPPLEMENT

... ²²²The present invention provides a liquid oral supplement and a method for using ²the same. The supplement provides at least (2.25) calories per ml and provides ²at least (15%) by caloric content of protein.² ...

CORN PROTEIN CONCENTRATES

OILSEED PROCESSING

Crushed and de-fatted oilseed is extracted with water at neutral, mildly basic or mildly acidic pH; and is filtered. The filter media allows passage of small fragments of solid cell meat into the filtrate. The filtrate is treated with a base to increase pH to over pH 9, and solids are separated out. Protein is separated from other constituents of the liquid and concentrated, for example by heat-induced or isoelectric precipitation and/or ultrafiltration. The remaining liquid is rich in sugars. The process results in one or more protein products suited for human or animal food ingredients or for production of cosmetics, a sugar rich product suitable for fermentation or use as a feed ingredient, and a fiber-protein animal feed ingredient.

FERMENTED PROTEIN PRODUCT

The present invention relates to protein products with improved nutritional value, and enhanced organoleptic properties, and uses thereof. In particular, the present invention provides fermented protein rich products on basis of fermented pulses and yeast, wherein the fermentation is followed by a heat- ing step.

OIL BODY ASSOCIATED PROTEIN COMPOSITIONS AND METHODS OF USE THEREOF FOR REDUCING THE RISK OF CARDIOVASCULAR DISEASE

Compositions and methods for reducing hypercholesterolemia and, accordingly, the risk of cardiovascular disease, are provided. Such compositions may comprise isolated oil body associated proteins. Additionally provided are foodstuffs to which one or more oil body associated proteins have been added. The compositions employed in the invention may further comprise additive compounds, for example, a saponin, an isoflavone, a phospholipid, a carbohydrate substantially resistant to digestion, or a combination thereof. The methods and compositions of the invention may be used to lower cholesterol and other lipid levels in subjects to achieve a reduction in the risk of cardiovascular disease.

PARTICULATE VITAMIN COMPOSITION

A particulate composition comprising (a) an oil of a vitamin, an oil containing one or more vitamin or a derivative, (b) a gelling agent of vegetable origin, having a glass transition point greater than 20 ~C, and (c) a protein, except gelatine.

PHASEOLAMIN COMPOSITIONS AND METHODS FOR USING THE SAME

The present invention is for compositions containing phaseolamin and a mineral, such as chromium or vanadium or both, where the mineral is bound by a glycoprotein matrix. The present invention is also directed to methods for controlling carbohydrate cravings, inducing weight loss, reducing insulin requirements in a diabetic, and inhibiting the absorption of dietary starch by administering a composition of the invention.

СПОСОБ ПОЛУЧЕНИЯ ФЕРМЕНТИРОВАННОГО БЕЛКОВОГО ПРОДУКТА, ФЕРМЕНТИРОВАННЫЙ БЕЛКОВЫЙ ПРОДУКТ И ЕГО ПРИМЕНЕНИЯ

Настоящее изобретение относится к ферментированным белковым продуктам с улучшенной питательной ценностью и улучшенными органолептическими свойствами и их применению. А именно, настоящее изобретение относится к ферментированным богатым белком продуктам на основе белковых частей бобовых. Способ получения продуктов включает ферментацию смеси дрожжи/бобовые и последующее нагревание в закрытой системе.

КОМПОЗИЦИЯ, СОДЕРЖАЩАЯ БЕЛОК И ДИСПЕРГИРОВАННЫЙ ЖИР

Изобретение относится к способу производства композиции, содержащей белки и жиры, включающему простой и недорогой путь получения жиросодержащих белковых продуктов высокой питательной ценности, легкими в обращении и в то же время обладающими высокой устойчивостью против слипания частиц и окисления. Более конкретно, предлагаемый способ включает следующие стадии: (i) получения суспензии, имеющей рН выше 7,0, причем указанная суспензия содержит воду, белковый материал, жир и, если требуется, щелочь; (ii) инкубирования суспензии со стадии (i) при температуре в интервале 50-150°С; (iii) гомогенизации суспензию со стадии (ii) с образованием дисперсии; (iv) и, если требуется, подвергания дисперсии со стадии (iii) последующей обработке; причем белковый материал на стадии (i) содержит ферментированный измельченный белковый материал на растительной основе и/или белковый материал на дрожжевой основе; а суспензия на стадии (i) содержит по меньшей мере 5 вес.% жира по сухому веществу. Изобретение также ...

ПИЩЕВАЯ ДОБАВКА

Пищевая добавка, способствующая хорошему заглатыванию и хорошему пищеварению животных и/или растительных белков. Она содержит смесь ферментов, состоящую из амилазы, лактазы и бромелайна, которые используют в смеси в слабых дозировках. Сочетание дозировок ферментов, которые квалифицируются как слабые дозировки, показаны при лечении расстройств пищеварения.

БЕЛКОВАЯ СИСТЕМА И ПИЩЕВЫЕ ПРОДУКТЫ, СОДЕРЖАЩИЕ ЕЕ

Изобретение относится к пищевой белковой системе, содержащей источник влаги, комбинацию интактных белков частично гидролизованного молочного белка и частично гидролизованного белка бобовых в общем количестве, эффективном для снижения необходимых времени смешивания и/или усилия сдвига и для снижения развития твердости во время обработки и хранения пищевых продуктов с увеличением срока хранения. Указанная пониженная черствость достигается без придания горечи пищевому продукту при использовании белковой смеси, дающей уникальный баланс частично гидролизованных интактных белков. Также изобретение относится к пищевым продуктам, в том числе к питательному батончику, содержащему указанную белковую систему. Также изобретение относится к способу изготовления питательного батончика, включающего указанную систему белков.

СПОСОБЫ ОТДЕЛЕНИЯ ЖИРА ОТ НЕСОЕВОГО РАСТИТЕЛЬНОГО МАТЕРИАЛА И ПОЛУЧЕННЫЕ ИМ КОМПОЗИЦИИ

Настоящее изобретение относится к сепарированию несоевого растительного материала с получением обогащенной жиром фракции, растительного экстракта с низким содержанием жира, композиций растительного белка с низким содержанием жира, нерафинированного масла, растительных смол, обессмоленного масла и белково-жирового осадка. Также настоящее изобретение относится к пищевым продуктам, содержащим или полученным из экстрактов с низким содержанием жира, обогащенной жиром фракции, смол, масел, белково-жировых осадков и белковых композиций с низким содержанием жира.

СПОСОБ ПОЛУЧЕНИЯ СОДЕРЖАЩЕГО КЛЕТЧАТКУ ПЕКТИНОВОГО ПРОДУКТА И ПЕКТИНОВЫЕ ПРОДУКТЫ, ПОЛУЧЕННЫЕ ДАННЫМ СПОСОБОМ

Данное изобретение касается способа обеспечения содержащего клетчатку пектинового продукта из растительного материала. Способ включает этапы, на которых: (i) обеспечивают растительный материал, включающий пектин, где указанный пектин имеет степень этерификации 55% или меньше, (ii) добавляют кислотный водный раствор к содержащему пектин растительному материалу, полученному на этапе (i), и обеспечивают суспензию растительного материала, где суспендированный растительный материал обеспечивает in situ систему с помощью набухания растительного материала при условиях, когда пектин удерживают в растительном материале, и (iii) получают содержащий клетчатку пектиновый продукт из суспензии, обеспеченной на этапе (ii), где растительный материал, в основном, обеднен на двухвалентные катионы.

КОНЦЕНТРИРОВАННЫЕ, ОТ КРЕМООБРАЗНЫХ ДО ТВЁРДЫХ И СУХИХ, КОМПОЗИЦИИ ЭМУЛЬСИЙ ТИПА "МАСЛО-В-ВОДЕ", СПОСОБ ПРОИЗВОДСТВА И ПРИМЕНЕНИЯ ТАКИХ КОМПОЗИЦИЙ ДЛЯ ПРОИЗВОДСТВА ПРОДУКТОВ ПИТАНИЯ, УЛУЧШЕННЫХ В ОТНОШЕНИИ ОРГАНОЛЕПТИЧЕСКИХ АСПЕКТОВ И ФИЗИОЛОГИИ ПИТАНИЯ

Изобретение относится к эмульсии типа "масло-в-воде", по существу, содержащей белок, полисахарид и масло или жир, имеющей уникальные стабилизирующие свойства, которая подходит для применения в качестве загустителя, суспендирующего агента, материала для нанесения покрытия и в качестве добавки к продукту питания при производстве множества продуктов. Кроме того, предложены продукты питания с улучшенными свойствами в отношении органолептических аспектов и физиологии питания по сравнению с продуктами, произведенными традиционными способами, и обеспечен способ производства таких продуктов. Кроме того, эмульсию и продукты, приготовленные согласно настоящему изобретению, можно высушить и впоследствии восстановить их влагосодержание для получения композиций, которые имеют такие же свойства, что и композиции, которые не подвергались сушке.

ПИЩЕВОЙ ПРОДУКТ, СОДЕРЖАЩИЙ АЛЬГИНАТ

Настоящее изобретение относится к пищевому продукту, включающему в себя альгинат в водорастворимой форме или разбухшей форме при величине рН, не вызывающей желирование альгината.

КОМПОЗИЦИЯ, КОТОРАЯ СОДЕРЖИТ ВОЛОКНА ЦИТРУСОВЫХ ФРУКТОВ, И ЕЕ ПРИМЕНЕНИЕ В ПРОИЗВОДСТВЕ МЯСНЫХ ПРОДУКТОВ

Изобретение относится к композиции, которая содержит высушенные волокна цитрусовых фруктов и соевую белковую муку, в которой волокна цитрусовых фруктов имеют общее содержание пищевого волокна от 60 до 85 масс. % и влагосвязывающую способность от 7 до 25 (вес/вес). Изобретение относится также к эмульсии для производства мясных продуктов, которая содержит указанную композицию, жир и воду при весовом соотношении сухая композиция : жир : вода до 1:7:7, преимущественно от 1:4:4 до 1:7:7, более преимущественно 1:5:5, а также относится к способу получения обработанного мяса, которое предусматривает добавление в мясо указанной композиции, смешанной с водой, добавление жира, возможно, добавление соли, возможно, добавление дополнительных пищевых ингредиентов, перемешивание, возможно, помещение в оболочку.

СОЛЬ МИНЕРАЛЬНОГО ПИТАТЕЛЬНОГО ВЕЩЕСТВА, СТАБИЛИЗИРОВАННАЯ АМИНОКИСЛОТОЙ И/ИЛИ АММОНИЕВОЙ СОЛЬЮ, ПРОДУКТ И ПИЩЕВАЯ ДОБАВКА, КОТОРЫЕ СОДЕРЖАТ ТАКИЕ СОЛИ, И СПОСОБ ИХ СИНТЕЗА (ВАРИАНТЫ)

Представлены соли минеральных питательных веществ, стабилизированных аминокислотами и/или аммониевой солью, продукт и пищевая добавка, в которую они включены, и способы получения, при которых соли получены с анионами органических кислот или неорганическими анионами ({[Ас]n-) и катионами металла (Men+), связанными с аминокислотами и/или аммониевыми солями, которые представлены общей формулой:: {[Ас]n-·Men+ n [Аминокислота и/или аммониевая соль]}·x Н2О, где ковалентная семиполярная связь, n принимает значение от 1 до 3, и x принимает значение от 0 до 10. Представлены новые соединения, которые имеют высокую растворимость в воде и высокую биологическую доступность.

СПОСОБ ПОЛУЧЕНИЯ СОДЕРЖАЩЕГО КЛЕТЧАТКУ ПЕКТИНОВОГО ПРОДУКТА И ПЕКТИНОВЫЕ ПРОДУКТЫ, ПОЛУЧЕННЫЕ ДАННЫМ СПОСОБОМ

Данное изобретение касается способа обеспечения содержащего клетчатку пектинового продукта из растительного материала. Способ включает этапы, на которых: (i) обеспечивают растительный материал, включающий пектин, где указанный пектин имеет степень этерификации 55% или меньше, (ii) добавляют кислотный водный раствор к содержащему пектин растительному материалу, полученному на этапе (i), и обеспечивают суспензию растительного материала, где суспендированный растительный материал обеспечивает in situ систему с помощью набухания растительного материала при условиях, когда пектин удерживают в растительном материале, и (iii) получают содержащий клетчатку пектиновый продукт из суспензии, обеспеченной на этапе (ii), где растительный материал, в основном, обеднен на двухвалентные катионы.

ФЕРМЕНТИРОВАННЫЙ БЕЛКОВЫЙ ПРОДУКТ

Настоящее изобретение относится к белковым продуктам с улучшенной питательной ценностью и улучшенными органолептическими свойствами и их применению. А именно, настоящее изобретение относится к ферментированным богатым белком продуктам на основе ферментированных белковых культур и дрожжей, где за ферментацией следует стадия нагревания.

КОМПОЗИЦИЯ, СОДЕРЖАЩАЯ БЕЛОК И ДИСПЕРГИРОВАННЫЙ ЖИР

Настоящее изобретение относится к способу производства композиции, содержащей белки и жиры, включающему простой и недорогой путь получения жиросодержащих белковых продуктов высокой питательной ценности, легкими в обращении и в то же время обладающими высокой устойчивостью против слипания частиц и окисления. Более конкретно, предлагаемый способ включает следующие стадии: (i) получения суспензии, имеющей рН выше 7,0, причем указанная суспензия содержит воду, белковый материал, жир и, если требуется, щелочь; (ii) инкубирования суспензии со стадии (i) при температуре в интервале 50-150°С; (iii) гомогенизации суспензии со стадии (ii) с образованием дисперсии; (iv) и, если требуется, подвергания дисперсии со стадии (iii) последующей обработке; причем белковый материал на стадии (i) содержит ферментированный измельченный белковый материал на растительной основе и/или белковый материал на дрожжевой основе; а суспензия на стадии (i) содержит по меньшей мере 5 вес.% жира по сухому веществу. Изобретение ...

高溶解性、高分子量的大豆蛋白

... 一种高分子量的大豆蛋白。该高分子量的大豆蛋白具有需要的风味和功能，比如高水溶性、乳化性、低沉淀性和粘度。生产该蛋白的方法使用大豆粉，并将小分子量的蛋白聚集到高分子量的蛋白上，而不用醇的水溶液来改进蛋白的结构。 ...

DEVICE FOR A DIET FOOD OF SUBSTITUTION TO MILK AND SOYA

SOLID COMPOSITION

Provided is a masticatory solid composition including the following components (A) and (B): 1. A masticatory solid composition comprising the following components (A) and (B):(A) wheat albumin, and(B) erythritol, xylitol, or a combination thereof, whereina content mass ratio of the component (B) to the component (A) [(B)/(A)] is 0.25 or more.2. The masticatory solid composition according to claim 1 , wherein a content of the wheat albumin (A) in the masticatory solid composition is 10 to 70% by mass.3. The masticatory solid composition according to claim 1 , wherein the wheat albumin (A) comprises 10 to 60% by mass of 0.19-wheat albumin (a).4. The masticatory solid composition according to claim 1 , further comprising a carbonate (C) claim 1 , whereinthe content mass ratio of the wheat albumin (A) to the carbonate (C) [(A)/(C)] in the solid composition is 1.5 to 16.5.5. The masticatory solid composition according to claim 4 , further comprising an organic acid (D) claim 4 , whereinan equivalent ratio of the organic acid (D) to the carbonate (C) [equivalent (D)/equivalent (C)] is 0.7 to 1.9.6. The masticatory solid composition according to claim 1 , wherein the solid composition is a chewable tablet.7. A masticatory solid composition comprising the following components (a) and (B):(a) 0.19-wheat albumin, and(B) erythritol, xylitol, or a combination thereof, whereina content mass ratio of the component (B) to the component (a) [(B)/(a)] is 1 or more. The present invention relates to a masticatory solid composition containing wheat albumin.Priority is claimed on Japanese Patent Application No. 2011-274580 filed Dec. 15, 2011 and Japanese Patent Application No. 2012-253952 filed Nov. 20, 2012, the content of which is incorporated herein by reference.Recently, the number of patients suffering from glucose metabolic disorders represented by obesity and type II diabetes mellitus (hyperglycemia) has been increasing due to, for example, changes in diet and the like.In ...

COMPOSITION FOR PREVENTING AND TREATING NEUROLOGICAL DISEASES COMPRISING OSMOTIN

The present invention relates to a composition for preventing and treating neurological diseases, and more particularly to a composition for preventing and treating neurological diseases comprising osmotin, a health functional food composition for preventing and ameliorating neurological diseases comprising osmotin, and a method of preventing or treating neurological diseases by administering the composition. 1. A composition for preventing and treating neurological diseases comprising osmotin.2. The composition of claim 1 , wherein the neurological diseases include one or more diseases selected from the group consisting of Alzheimer's disease claim 1 , Parkinson's disease claim 1 , HIV dementia claim 1 , epilepsy claim 1 , schizophrenia claim 1 , depression claim 1 , manic depression claim 1 , neurodevelopmental disorder claim 1 , autism claim 1 , stroke claim 1 , Lou Gehrig's disease claim 1 , Huntington's disease claim 1 , and multiple sclerosis.3. The composition of claim 1 , wherein the neurological diseases are fetal alcohol syndrome (FAS).4. The composition of claim 1 , wherein the neurological diseases are alcohol-induced neurodegenerative diseases.5. The composition of claim 1 , wherein the osmotin is administered in an amount of 2-6 ug/ml.6. The composition of claim 1 , wherein the composition inhibits apoptosis of neuronal cells.7. The composition of claim 1 , wherein the osmotin inhibits apoptosis of neuronal cells of the brain of a fetus by inducing the restoration of mitochondrial membrane potential claim 1 , an increase in the Bcl-2/Bax ratio or a decrease in the concentration of Ca in cytoplasm.8. The composition of claim 1 , wherein the composition further comprises a pharmaceutically acceptable additive.9. The composition of claim 8 , wherein the additive is an excipient claim 8 , a carrier or a diluent.10. The composition of claim 1 , wherein the formulation of the composition is a powder claim 1 , granule claim 1 , tablet claim 1 , pill claim 1 , ...

MODULATING DISEASE THROUGH GENETIC ENGINEERING OF PLANTS

In certain embodiments transgenic plants (e.g., transgenic tomatoes) are provided that comprise cells that express a peptide one or more domains of which comprise the amino acid sequence of an apolipoprotein or apolipoprotein mimetic peptide where the peptide has biological activity (e.g., lowers SAA, and/or increases paroxonase activity, and/or improves HDL inflammatory index, etc.) when the plant and/or the peptide is fed to a mammal. 1. A transgenic plant comprising cells that express a peptide one or more domains of which comprise the amino acid sequence of an apolipoprotein or apolipoprotein mimetic peptide where said transgenic plant or a portion thereof and/or said peptide has biological activity.2. The transgenic plant of claim 1 , wherein said peptide comprises one domain that comprises the amino acid sequence of said apolipoprotein or apolipoprotein mimetic peptide.3. The transgenic plant of claim 1 , wherein said peptide comprises at least two domains that comprise the amino acid sequence of said apolipoprotein or apolipoprotein mimetic peptide.4. The transgenic plant of claim 1 , wherein said amino acid sequence comprises an ApoA-I mimetic amino acid sequence and/or a G* peptide amino acid sequence claim 1 , and/or an ApoE peptide sequence.5. (canceled)6. The transgenic plant of claim 1 , wherein said amino acid sequence comprises an amino acid sequence selected from the group consisting of DWLKAFYDKFFEKFKEFF (6F claim 1 , SEQ ID NO:17) claim 1 , FFEKFKEFFKDYFAKLWD (rev6F claim 1 , SEQ ID NO: 25) claim 1 , DWFKAFYDKVAEKFKEAF (4F claim 1 , SEQ ID NO:15) claim 1 , FAEKFKEAVKDYFAKFWD (rev4F claim 1 , SEQ ID NO: 23) claim 1 , LLEQLNEQFNWVSRLANL (SEQ ID NO:609) claim 1 , and LVGRQLEEFL (SEQ ID NO:612).7. The transgenic plant of claim 6 , wherein said amino acid sequence comprises the amino acid sequence DWLKAFYDKFFEKFKEFF (6F claim 6 , SEQ ID NO:17).8. The transgenic plant of claim 1 , wherein said amino acid sequence comprises an amino acid sequence selected ...

HIGH-PROTEIN CRISPS UTILIZING A SINGLE PROTEIN ISOLATE

High-protein crisp products and methods of making these products are provided. The products are made from a mixture of ingredients, including a hydrolyzed soy protein isolate and a source of a Group I or Group II metal (e.g., CaCO). The mixture preferably further comprises a filler (e.g., a starch) and water. The blended dry ingredients are preferably first introduced into a preconditioner, after which they are passed through an extruder barrel to yield an extrudate that expands upon exiting the extruder outlet to form the crisp rice-like product. 1. A method of forming a high-protein crisp product , said method comprising:providing a mixture of ingredients, said ingredients comprising a hydrolyzed protein, and a source of a Group I or II metal, and said protein being present in said mixture at a level of at least about 75% by weight, based upon the total weight of the ingredients taken as 100% by weight;passing said mixture through an extruder so as to form the high-protein crisp product.2. The method of claim 1 , wherein said mixture is essentially free of nonhydrolyzed proteins.3. The method of claim 1 , wherein said hydrolyzed protein is the sole protein in the mixture.4. The method of claim 1 , wherein said hydrolyzed protein comprises soy protein isolate from a single source.5. The method of claim 1 , wherein said source of a Group I or II metal is selected from the group consisting of sources of Ca claim 1 , Mg claim 1 , Na claim 1 , and mixtures thereof.6. The method of claim 5 , wherein said metal is a source of Ca.7. The method of claim 6 , wherein said source is selected from the group consisting of tribasic calcium phosphate claim 6 , calcium chloride claim 6 , dibasic calcium phosphate claim 6 , calcium carbonate claim 6 , and mixtures thereof.8. The method of claim 1 , wherein said hydrolyzed protein comprises soy protein isolate from a single source claim 1 , and wherein said Group I or II metal is a source of Ca.9. The method of claim 1 , wherein: ...

PROCESS FOR PRODUCING FROZEN GRATIN

A frozen gratin production method involves: obtaining fresh pasta by extruding a dough including durum wheat flour at a pressure of from 100 to 200 kgf/cm; boiling and cooking the fresh pasta; and then freezing the boiled-and-cooked fresh pasta together with a sauce. It is suitable to use, as the aforementioned dough, a dough including from 2 to 6 parts by mass of a vegetable protein with respect to 100 parts by mass of the durum wheat flour. It is also suitable to boil and cook the fresh pasta such that the yield-after-boiling of the fresh pasta is from 190% to 250%. 1. A method for producing a frozen gratin , comprising:{'sup': '2', 'obtaining fresh pasta by extruding a dough including durum wheat flour at a pressure of from 100 to 200 kgf/cm;'}boiling and cooking the fresh pasta; and thenfreezing the boiled-and-cooked fresh pasta together with a sauce.2. The frozen gratin production method according to claim 1 , wherein a dough including from 2 to 6 parts by mass of a vegetable protein with respect to 100 parts by mass of the durum wheat flour is used as said dough.3. The frozen gratin production method according to claim 1 , wherein the fresh pasta is boiled and cooked such that the yield-after-boiling of the fresh pasta is from 190% to 250%.4. The frozen gratin production method according to claim 1 , wherein extrusion is performed such that the fresh pasta has a thickness of from 1.0 to 1.8 mm.5. The frozen gratin production method according to claim 2 , wherein the fresh pasta is boiled and cooked such that the yield-after-boiling of the fresh pasta is from 190% to 250%.6. The frozen gratin production method according to claim 2 , wherein extrusion is performed such that the fresh pasta has a thickness of from 1.0 to 1.8 mm.7. The frozen gratin production method according to claim 3 , wherein extrusion is performed such that the fresh pasta has a thickness of from 1.0 to 1.8 mm.8. The frozen gratin production method according to claim 5 , wherein extrusion is ...

MICRO-, SUBMICRO- AND NANO-STRUCTURES CONTAINING AMARANTH PROTEIN

The invention relates to micro-, submicro- or nano-structures comprising amaranth protein, optionally combined with at least one other biopolymer, which structures are suitable for use as an encapsulation matrix. In particular, the invention relates to micro-, submicro- or nano-structures comprising amaranth protein and a polysaccharide. The invention also relates to the production method thereof, said method comprising an electrospinning, electrospraying or blow spinning step. The encapsulated product is characterised in that it comprises an encapsulation matrix formed by micro-, submicro- or nano-structures of the invention and at least one functional ingredient. The invention further relates to the method for obtaining same. 1. Micro- , submicro- or nano-structures comprising amaranth protein , combined or not with at least another biopolymer.2. Micro- claim 1 , submicro- or nano-structures according to claim 1 , suitable for use as encapsulation matrixes.3. Micro- claim 1 , submicro- or nano-structures according to claim 1 , wherein they are shaped as fibre or capsule.4. Micro- claim 1 , submicro- or nano-structures according to claim 1 , wherein the biopolymer is a polysaccharide.5. Micro- claim 4 , submicro- or nano-structures according to claim 4 , wherein the polysaccharide is pullulan.6. Micro- claim 1 , submicro- or nano-structures according to claim 1 , wherein the amaranth protein to biopolymer ratio is between 30:70 and 100:0.7. Micro- claim 6 , submicro- or nano-structures according to claim 6 , wherein the amaranth protein to biopolymer ratio is between 50:50 and 80:20.8. Micro- claim 1 , submicro- or nano-structures according to claim 1 , wherein they comprise one or more additives.9. Micro- claim 8 , submicro- or nano-structures according to claim 8 , wherein the additive is a surfactant.10. Method for obtaining micro- claim 1 , submicro- and/or nano-structures as described in claim 1 , comprising an electrospinning claim 1 , electrospraying or blow ...

TOBACCO-DERIVED PROTEIN COMPOSITIONS

The disclosure describes methods for the purification of protein-enriched extracts to provide concentrates and isolates and methods for incorporation of such materials into products. The purification methods are adapted for removal of one or more of ash, metal salts, alkaloids, particulates, heavy metals, and other impurities and/or contaminants from extracts, as well as modifying the sensory characteristics (e.g., odor, color, and/or taste characteristics) of extracts. The methods generally include diafiltration, treatment with functionalized resins, and supercritical extraction. A protein composition in the form of a concentrate or isolate is provided, the protein composition including RuBisCO, F2 fraction proteins, or combination thereof extracted from a plant of the species, wherein the protein composition is characterized by one or more of: an ash content of less than about 15% by weight; a nicotine content of less than about 10 μg/g, and a heavy metal content of less than about 60 μg/g. 127.-. (canceled)28. A method for modifying the sensory characteristics of a protein-enriched material , the method comprising:a) receiving a plant-derived, protein-enriched material comprising RuBisCO, F2 fraction proteins, or a combination thereof, wherein the plant-derived, protein-enriched material exhibits an initial odor and taste;b) extracting components from the protein-enriched extract with a solvent while the solvent is in a supercritical state to provide a protein concentrate or isolate having an altered odor, taste, or combination thereof; andc) separating the protein concentrate or isolate from the unextracted residue.29. The method of claim 28 , wherein the plant-derived claim 28 , protein-enriched material is in spray dried or freeze-dried form.30. The method of claim 29 , wherein the method further comprises moistening the plant-derived claim 29 , protein-enriched material prior to the extracting step with water to provide a plant-derived claim 29 , protein- ...

High-protein food additives

Both dairy and non-dairy based high protein ingredient systems that are available in either a liquid or dry powder blend. These ingredient system options have been balanced to provide a rich and creamy mouthfeel which can be easily added into a wide array of products to enhance their protein and nutritional levels without creating the sandy or gritty texture that typically forms. The liquid version has already been pasteurized or asceptically packaged for easy incorporation into other liquid products such as smoothies, yogurts, puddings, jells, toppings, fillings, carbonated or still beverages such as juices of milks, ice cream mixes, frozen yogurts and frozen desserts. The powdered version is designed to be easily blended into other dry mixes, batters, baked goods, cereals, dressings, hummus products, breads, and dry dessert mixes, while liquid additive versions may be added to water, milk products such as liquid milk and yogurt, etc.

MUNG BEAN PROTEIN GEL COMPOSITION AND CHEESE-LIKE FOOD

The invention provides a gelled composition of mung bean protein comprising a mung bean protein and an alkali metal ion, wherein the gelled composition of mung bean protein comprises the alkali metal ion at 50 mM or greater based on the total amount of the gelled composition of mung bean protein. 1. A gelled composition of mung bean protein comprising a mung bean protein and an alkali metal ion , wherein the gelled composition of mung bean protein comprises the alkali metal ion at 50 mM or greater based on the total amount of the gelled composition of mung bean protein.2. The gelled composition of mung bean protein according to claim 1 , wherein the alkali metal ion is at least one of sodium ion and potassium ion.3. The gelled composition of mung bean protein according to claim 1 , further comprising no greater than 50 wt % of a fat or oil based on the total weight of the gelled composition of mung bean protein.4. A cheese-like food comprising the gelled composition of mung bean protein according to and a flavoring.5. The gelled composition of mung bean protein according to claim 2 , further comprising no greater than 50 wt % of a fat or oil based on the total weight of the gelled composition of mung bean protein.6. A cheese-like food comprising the gelled composition of mung bean protein according to and a flavoring.7. The gelled composition of mung bean protein according to claim 2 , wherein a sodium ion content is at least 50 mol % of a total alkali metal ion in the gelled composition of mung bean protein.8. The gelled composition of mung bean protein according to claim 1 , wherein a mung bean protein content is 8.3 to 15.0 wt % based on the total weight of the gelled composition of mung bean protein claim 1 , as crude protein calculated by the Kjeldahl method. The present invention relates to a gelled composition of mung bean protein and to a cheese-like food.Mung bean (seed) is a seed with a high level of physiological function that has been used in China as a ...

Dessert compositions comprising soy whey proteins that have been isolated from processing streams

A dessert composition comprising soy whey proteins that have been isolated from processing streams, wherein the dessert composition is used to form a dessert food product. A process for recovering and isolating soy whey proteins and other components from soy processing streams is also disclosed.

Hemp-Based Infant Formula and Methods of Making Same

The present invention pertains to the field of nutrition and in particular a food product formulation based on protein and other nutrients extracted from oil seeds, such as hemp, for a plurality of uses, including, but not limited to an infant or toddler formula, a beverage, baked goods or a protein supplement. Suitable oil seeds include, but are not limited to hemp, flax, chia, pea and spirulina. Accordingly, the present invention provides a food product formulation for human consumption that can provide a complete source of dietary protein and other nutrients through oil seed protein. The formulation may be prepared in a variety of product forms, including but not limited to, a ready-to-serve liquid form, or a powder form that can be reconstituted prior to human consumption into liquid form, or a powder form that can be added to oilier ingredients to produce a baked product for human consumption, or a protein supplement. 1. An infant formula composition comprising protein , carbohydrates and lipids effective to supply , per 100 calories , between about 1.8 and 4.5 g of protein , between about 3.3 and 6 g of lipids , and between about 9 and 14 g of carbohydrates , the formulation also comprising between about 1 and 100% of a daily recommended intake of vitamins and minerals , wherein said formulation comprises hemp or a hemp derivative as at least one source of protein , carbohydrate , lipids , vitamins or minerals , or a combination thereof.2. The composition of claim 1 , wherein said hemp or a hemp derivative comprises hulled or dehulled hemp seed claim 1 , hemp concentrate claim 1 , hemp protein powder claim 1 , hemp isolate claim 1 , hemp oil claim 1 , hemp liquid or a combination thereof.3aphanizomenflos aquaequinoa. The composition of claim 1 , wherein said composition comprises a protein source in addition to said hemp or a hemp derivative selected from the group consisting of: hemp protein claim 1 , hemp protein isolate claim 1 , hemp milk claim 1 , whey ...

HYDRATED FOOD

Providing a hydrated food which contains theanine and in which theanine content can stably be maintained even when the hydrated food is preserved for a long period of time and the taste threshold of the food can be improved and the peculiar taste can be flavored. The problem can be overcome by a hydrated food containing theanine and pyroglutamic acid. In this case, it is preferable that pH ranges from about 2.8 to about 7.5. Furthermore, it is preferable that a content of pyroglutamic acid ranges from about 1% to about 20% relative to a content of theanine. 1. A hydrated food comprising (A) pyroglutamic acid and (B) theanine , wherein the hydrated food is a beverage , the theanine content ranges from about 0.1 mg/mL to about 10 mg/mL , and the pyroglutamic acid content ranges from about 0.01 mg/mL to about 1 mg/mL.2. The hydrated food according to claim 1 , wherein pyroglutamic acid/theanine ranges from about 0.1% to about 10%.3. The hydrated food according to claim 1 , wherein the pH ranges from about 2.8 to about 4.5.4. The hydrated food according to claim 2 , wherein the pH ranges from about 2.8 to about 4.5.5. A hydrated food comprising (A) pyroglutamic acid claim 2 , (B) theanine claim 2 , and (C) an additive selected from the group consisting of valine claim 2 , leucine claim 2 , isoleucine claim 2 , acesulfame K claim 2 , aspartame claim 2 , L-phenylalanine claim 2 , and albumin peptide claim 2 , wherein the hydrated food is a beverage claim 2 , the theanine content ranges from about 0.1 mg/mL to about 10 mg/mL claim 2 , and the pyroglutamic acid content ranges from about 0.01 mg/mL to about 1 mg/mL.6. The hydrated food according to claim 5 , wherein pyroglutamic acid/theanine ranges from about 0.1% to about 10%.7. The hydrated food according to claim 5 , wherein the pH ranges from about 2.8 to about 4.5.8. The hydrated food according to claim 6 , wherein the pH ranges from about 2.8 to about 4.5. This application is a continuation of U.S. application Ser. No ...

PRE-PACKAGED MEAL OF FORTIFIED MACARONI AND CHEESE, AND FORTIFIED RICE AND BEANS

A prepackaged, fortified meal provides a substantial portion of the daily recommended requirements, which can be adjusted depending upon the intended consumers for the meals. In a first embodiment, the meal contains macaroni, powdered cheese, soy, vitamins, and minerals. The cheese, vitamins and minerals are contained in a small package, and is added to a larger bag with the macaroni and soy. In a second embodiment, the meal contains rice, beans, soy, dehydrated vegetables, vitamins, minerals and seasoning. The vitamins, minerals and seasoning are contained in a small package, which is added to a larger bag with the rice, beans, soy and vegetables. The meals are cooked in boiling water before consumption. 1. A method of preparing a pre-packaged , fortified meal:opening a first package containing macaroni, soy protein and a second package, wherein the second package contains powdered cheese, vitamins and minerals;boiling the macaroni and soy protein in water to cook the macaroni; and thenafter the macaroni is cooked, adding the contents of the second bag to the cooked macaroni and soy protein.2. The method of wherein the soy protein is selected from a group consisting of textured soy and granulated soy.3. The method of wherein the vitamins are selected from a group consisting of Vitamin A claim 1 , Vitamin B6 claim 1 , Vitamin B12 claim 1 , Vitamin C claim 1 , Vitamin D and Vitamin E claim 1 , biotin claim 1 , folic acid claim 1 , pantothenic acid claim 1 , niacin claim 1 , thiamine claim 1 , and riboflavin.4. The method of wherein the minerals are selected from a group consisting of phosphorus claim 1 , iodine claim 1 , magnesium claim 1 , copper claim 1 , zinc and manganese.5. The method of further comprising retaining the water with the macaroni and soy protein for consumption.6. The method of where in the water is not drained prior to consumption of the macaroni and soy protein.7. A method of preparing a meal of fortified macaroni and cheese claim 1 , comprising: ...

Dietetic mixtures and dietetic products made therewith for human consumption in particular conditions in which elimination of carbohydrates is necessary

Dietetic mixtures that make it possible to follow a aglucidic and hyperlipidic diet for persons in particular conditions of health which require the elimination of carbohydrates (amides and simple sugars); such dietetic mixtures are made from plant proteins, plant fibers and lipids; the elimination of farinaceous products and their substitution with aglucidic and hyperlipidic products made with the above-mentioned mixtures results in the ketogenic diet, a particular diet that is based on a drastic reduction in carbohydrates.

Preparation for Use of Aspartate for Regulating Glucose Levels in Blood

The invention relates to the use of specific protein and/or peptide fractions having a high aspartate content for regulating plasma glucose concentrations and increasing insulin sensitivity in a mammal. The invention relates to a complete food fortified with aspartate equivalents as well as a supplement rich in aspartate equivalents that is given simultaneously with or even minutes up to an hour prior to the consumption of a meal comprising glucose. The nutritional or pharmaceutical composition contains at least one protein having a high aspartate content, preferably of soy or dairy origin, which is further enriched with aspartate equivalents from another protein and/or free aspartate equivalents. The protein fraction comprises glutamate equivalents in a weight ratio of aspartate equivalents to glutamate equivalents (asp:glu) between 0.41:1 and 5:1. 1. A method for regulating plasma glucose concentrations and/or increasing insulin sensitivity in a mammal in need thereof , said method comprising administering to said mammal a nutritional or pharmaceutical composition containing a protein fraction comprising at least 10.8 wt % aspartate equivalents , wherein at least part is provided by an aspartate source containing at least 12.0 wt % aspartate equivalents.2. The method according to claim 1 , wherein said aspartate source comprises free aspartate equivalents claim 1 , which are present in an amount of 0.2-9 wt % of said protein fraction.3. The method according to claim 1 , wherein said aspartate source is a protein claim 1 , or isolate claim 1 , concentrate of hydrolysate thereof claim 1 , which is present in an amount of 5-100 wt % of said protein fraction.4. The method according to claim 1 , wherein said protein is a lactalbumine-enriched whey or a potato protein.5. The method according to claim 1 , wherein said protein fraction further comprises glutamate equivalents in a weight ratio of aspartate equivalents to glutamate equivalents (asp: glu) between 0.41:1 and ...

NON-MEAT FOOD PRODUCTS HAVING APPEARANCE AND TEXTURE OF COOKED MEAT

Non-meat food products are provided that have the appearance and the texture of cooked meat. Methods for making such non-meat food products are also provided. In an embodiment, a method includes mixing dry ingredients comprising vegetable proteins with wet ingredients including water and/or oil to form a non-meat dough; heating the non-meat dough under pressure; maintaining the pressure while transferring the heated non-meat dough to a cooling device; and gradually cooling the heated non-meat dough while gradually decreasing pressure on the heated non-meat dough, to form a non-meat food product. The mixing can be performed by a batch or continuous mixer; the heating can be performed by a device selected from the group consisting of a high shear emulsifier, a heat exchanger, and a dielectric heater; and the gradual cooling can be performed by a heat exchanger. 1. A method comprising:mixing dry ingredients comprising vegetable proteins with wet ingredients comprising at least one of water or oil to form a non-meat dough;heating the non-meat dough under pressure; andgradually cooling the heated non-meat dough to form a non-meat food product.2. The method of wherein the heated non-meat dough undergoes gradually decreasing pressure during the gradual cooling.3. The method of comprising pumping the non-meat dough from a device that performs the mixing to a device that performs the heating claim 1 , without any processing therebetween.4. The method of comprising maintaining the pressure on the heated non-meat dough during transfer from a device that performs the heating to a device that performs the gradual cooling claim 1 , without any processing therebetween.5. The method of wherein the mixing is performed by a batch or continuous mixer.6. The method of wherein the heating is performed by a device selected from the group consisting of a high shear emulsifier claim 1 , a heat exchanger claim 1 , and a dielectric heater.7. The method of wherein the non-meat dough is an ...

ENGINEERED RICE HAVING ALCOHOLISM RELIEF AND LIVER PROTECTION FUNCTION, AND PREPARATION METHOD THEREOF

The present invention relates to a functional engineered rice having alcoholism relief and liver protection functions for those drinking alcohol over an extended period of time or drinking alcohol excessively, and preparation method thereof. The engineered rice comprises six starting materials: coarse rice powder, isolated soy protein, kudzu root extract, corn oligopeptide, purple sweet potato powder, and hawthorn extract, and is prepared by: premixing the starting materials; employing a double screw extruder to conduct texturized processing and forming under high temperature and high pressure; and then drying, dedusting and packaging. The coarse cereal components of the engineered rice have the effects of balancing the diet and ensuring nutrition ingestion for those consuming the rice; and the functional factors such as the corn oligopeptide, the kudzu root extract and the like have the functions of enhancing ethanol metabolism inside the body, reducing liver damage, relieving alcoholism and protecting the liver. 1. An engineered rice having alcoholism relief and liver protection functions , comprising in the materials thereof comprise the following components by parts of weight: about 70-85% of coarse rice powder , about 5-25% of isolated soy protein , about 0.01-5% kudzu root extract , about 0.5-5% of corn oligopeptide , about 2-10% of purple sweet potato powder , about 1-9% of hawthorn extract.2. A method for preparing the engineered rice having alcoholism relief and liver protection functions according to claim 1 , comprising the steps of:a. weighing each component according to the required amount of formulation, mixing uniformly coarse rice powder, isolated soy protein, kudzu root extract, corn oligopeptide, purple sweet potato powder with hawthorn extract to obtain the staring material A for use;b. employing a double screw extruder to conduct extrusion forming to obtain the product B, wherein the control parameters of production process are: feed rate of 200- ...

Ph adjusted pulse protein product

An aqueous solution of a pulse protein product having a protein content of at least about 60 wt % (N×6.25) d.b. which is 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 to about 8. The resulting product is further processed by drying the product, recovering and drying any precipitated pulse protein material, heat treating and then drying the product, or heat treating the product and recovering and drying any precipitated pulse protein material.

PH ADJUSTED PULSE PROTEIN PRODUCT

An aqueous solution of a pulse protein product having a protein content of at least about 60 wt % (N×6.25) d.b. which is 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 to about 8. The resulting product is further processed by drying the product, recovering and drying any precipitated pulse protein material, heat treating and then drying the product, or heat treating the product and recovering and drying any precipitated pulse protein material. 1. A pulse protein product having a protein content of at least about 60 wt % (N×6.25) d.b. with a natural pH in aqueous solution of about 6 to about 8 and which has a clean flavor2. The pulse protein product of claim 1 , the flavor of which does not contain green and/or beany and/or vegetable notes.3. The pulse protein product of wherein the pH is about 6.5 to about 7.5.4. The pulse protein product of which has a protein content of at least about 90 wt % (N×6.25).5. The pulse protein product of which has a protein content of at least about 100 wt % (N×6.25).6. A food composition comprising a pulse protein product as claimed in .7. The food composition of which is a processed meat product.8. The food composition of which is a baked good.9. The food composition of which is a nutrition bar.10. The food composition of which is a dairy analogue or dairy alternative product.11. The food composition of wherein the dairy analogue or dairy alternative product is a beverage or a frozen dessert.12. A method of producing a pulse protein product as claimed in claim 1 , which comprises:providing an aqueous solution of a pulse protein product having a protein content of at least about 60 wt % (N×6.25) d.b. which is soluble in aqueous media at a pH of less than about 4.4 and heat stable at that pH range,adjusting the pH of the solution to about pH 6 to about 8, andoptionally drying the entire pH-adjusted solution oroptionally recovering and then drying any ...

LIQUID FOOD COMPOSITION

A liquid food composition that can be conveniently ingested or given by tube feeding, and can prevent gastroesophageal reflux disease, vomiting, esophagitis, pneumonia, asphyxiation, diarrhea, etc., and can increase feeling of fullness through improvement in the solidification ratio of the composition under the endogastric condition is provided. Since the liquid food composition of the present invention shows superior solidification ratio under the endogastric acidic condition, it can more effectively reduce the risks for developing gastroesophageal reflux disease, vomiting, esophagitis, pneumonia, asphyxiation, diarrhea, etc., and it does not require labor for separately adding a gelling agent etc. at the time of ingestion, and since it is liquid, it can be easily ingested by tube feeding. 1. A liquid food composition , comprising:at least one substance selected from the group consisting of alginic acid, a salt thereof, and pectin;a divalent metal salt; anda vegetable protein having a relative mobility, Rf value, of larger than 0.6 at a cumulative value of pixel intensity frequency of 50% in SDS-PAGE densitometry analysis,wherein the liquid food composition has fluidity at pH 5.5 to 10.0, and thickens and/or solidifies at a pH of lower than 5.5.2. The liquid food composition according to claim 1 , wherein the vegetable protein includes a 7S globulin at a content of not lower than 0.01% by weight and lower than 21% by weight claim 1 , and the vegetable protein includes a 11S globulin at a content of not lower than 0.01% by weight and lower than 41% by weight.3. The liquid food composition according to claim 2 , wherein a content ratio of the 11S globulin with respect to the 7S globulin is larger than 0.0005 and smaller than 4100.4. The liquid food composition according to claim 1 , wherein a content ratio of the at least one substance with respect to the vegetable protein is from 0.05 to 4.0.5. The liquid food composition according to claim 2 , wherein a content ...

PEA PROTEIN PEPTIDES WITH ANTI HELICOBACTER PYLORI ACTIVITY

The invention relates to a composition comprising pea protein hydrolysate for the treatment and/or prevention of infection by gastrointestinal pathogens, in particular and/or a disease associated with infection by said gastrointestinal pathogen in mammals. 1. A composition comprising a lipid , protein and carbohydrate constituent wherein the lipid constituent provides 5 to 50% of the total calories , the protein constituent provides 5 to 50% of the total calories and the carbohydrate constituent provides 15 to 90% of the total calories , wherein the protein constituent comprises:(i) at least one protein source consisting of pea protein hydrolysate, wherein the pea protein hydrolysate is obtained by hydrolysis with a protease in the absence of chymotrypsin and(ii) at least one nitrogen source selected from the group consisting of milk proteins, milk protein hydrolysate, egg proteins, egg protein hydrolysate, soy protein, soy protein hydrolysate, wheat protein, wheat protein hydrolysate, rice protein, rice protein hydrolysate, free amino acids and mixtures thereof.2. The composition according to claim 1 , wherein the pea protein hydrolysate is obtained by hydrolysis by the protease trypsin.3. The composition according to claim 1 , comprising at least one selected from the group consisting of hydrolysed cow's whey claim 1 , non-hydrolysed cow's whey claim 1 , hydrolysed cow's casein claim 1 , non-hydrolysed cow's casein claim 1 , hydrolysed soy protein and non-hydrolysed soy protein.4. The composition according to claim 1 , comprising a soluble claim 1 , non-digestible claim 1 , fermentable oligosaccharide.5. The composition according to claim 1 , having an osmolality between 50 and 500 mOsm/kg.6. The composition according to claim 1 , in the form of a nutritional or pharmaceutical composition.7. The composition according to claim 1 , wherein the pea protein hydrolysate comprises a peptide selected from the group consisting of Xaa-Asp-Phe-Leu-Glu-Asp-Ala-Phe-Asn-Val- ...

METHOD FOR THE SIMULTANEOUS PRODUCTION OF ETHANOL AND A FERMENTED, SOLID PRODUCT

The invention relates to a method for the simultaneous production of a fermented, solid product and ethanol comprising the following steps: 1) providing a mixture of milled or flaked or otherwise disintegrated biomass, comprising oligosaccharides and/or polysaccharides and live yeast in a dry matter ratio of from 2:1 to 100:1, and water; 2) fermenting the mixture resulting from step (1) under conditions where the water content in the initial mixture does not exceed 65% by weight, for 1-36 hours at a temperature of about 25-60° C. under anaerobic conditions; 3) incubating the fermented mixture resulting from step (2) for 0.5-240 minutes at a temperature of about 70-150° C.; and 4) separating wet fermented, solid product from the fermented mixture resulting from step (3); further comprising either a) that the fermentation in step (2) is performed in one or more interconnected paddle worm or continuous worm conveyers with inlet means for the fermentation mixture and additives and outlet means for the ferment as well as control means for rotation speed, temperature and pH, or b) that one or more processing aids are added in any of steps (1), (2) and (3) and further comprising a step of 5) separating crude ethanol from the fermented mixture in step (2) by vacuum and/or in step (3) by vacuum or by injection of steam and condensing the surplus stripping steam. The invention further relates to the products of this method as well as uses thereof. 2. Method according to claim 1 , wherein one or more processing aids are added in any of steps (1) claim 1 , (2) and (3).4. Method according to claim 3 , further comprising that the fermentation in step (2) is performed in a vertical screw mixer or one or more interconnected paddle worm or continuous worm conveyers with inlet means for the fermentation mixture and additives and outlet means for the ferment as well as control means for rotation speed claim 3 , temperature and pH.524. Method according to any of the - and claims 1 , ...

EXTRUDED PROTEIN PRODUCT AND METHODS OF MAKING

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. 1. A composition comprising extruded pieces , the extruded pieces comprising:a. protein in an amount of about 30% to about 90% by weight,b. a protein matrix disruptive ingredient in an amount of from about 5% to about 50% by weight,c. oil in an amount of from about 2% to about 20% by weight,d. water in an amount of from about 1.5% to about 8% by weight, ande. inclusions in an amount of from 0% to about 50% by weight.2. The composition of claim 1 , wherein the extruded pieces comprise a substantially non-linearly oriented protein matrix.3. The composition of claim 1 , wherein the extruded pieces have a texture analysis measurement of from about 1000 g to about 7400 g force.4. The composition of claim 1 , wherein the oil is substantially uniformly distributed throughout the extruded pieces.5. The composition of claim 1 , wherein the extruded pieces have a density of from about 0.5 g/cc to about 1.0 g/cc.6. The composition of claim 1 , wherein the extruded pieces comprise inclusions substantially uniformly distributed throughout the extruded pieces.7. The composition of claim 1 , wherein the extruded pieces comprise a rough and/or uneven surface.8. The composition of claiml claim 1 , wherein the protein comprises soy protein.9. The composition of claim 1 , wherein the protein comprises whey protein claim 1 , bean protein claim 1 , pea protein claim 1 , wheat protein claim 1 , canola protein claim 1 , or algae protein.10. The composition of claim 1 , wherein the protein matrix disruptive ingredient comprises a flour or a syrup.11. The composition of ...

Extruded Protein Product and Methods of Making

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. 1. A composition comprising extruded pieces , the extruded pieces comprising:a. protein in an amount of about 30% to about 90% by weight,b. a protein matrix disruptive ingredient in an amount of from about 5% to about 50% by weight,c. oil in an amount of from about 2% to about 20% by weight,d. water in an amount of from about 1.5% to about 8% by weight, ande. inclusions in an amount of from 0% to about 50% by weight.2. The composition of claim 1 , wherein the extruded pieces comprise protein granules with an average size greater than 75 μm within a matrix comprising the protein matrix disruptive ingredient.3. The composition of claim 2 , wherein the extruded pieces comprise protein granules that have a substantially non-linearly oriented protein matrix.4. The composition of claim 2 , wherein the extruded pieces comprise protein granules that have regions of linearly oriented protein matrix.5. The composition of claim 1 , wherein the extruded pieces have a texture analysis measurement of from about 1000 g to about 7400 g force.6. The composition of claim 5 , wherein the extruded pieces have a texture analysis measurement of from about 2000 g to about 5000 g force.7. The composition of claim 1 , wherein the oil is substantially uniformly distributed throughout the extruded pieces.8. The composition of claim 1 , wherein the extruded pieces have a density of from about 0.5 g/cc to about 1.0 g/cc.9. The composition of claim 1 , wherein the extruded pieces comprise inclusions substantially uniformly distributed throughout the extruded pieces.10. The ...

METHODS FOR TREATING NEUROLOGICAL DISORDERS USING NUTRIENT COMPOSITIONS

Nutrient compositions comprising botanical extracts and an omega 3 fatty acid as well as methods of their use for treating, inter alia, autism or apraxia and/or ameliorating one or more symptoms thereof are disclosed. The use of such compositions for enhancing cognitive function and/or one or more aspects thereof, or for treating stroke or seizures and/or ameliorating one or more symptoms thereof are also disclosed. 1. A nutrient composition comprising:{'i': gymnema sylvestre, commiphora mukul, curcuma longa, camellia sinensis, emblica officinalis,', 'terminalis chebula;, 'an effective amount of a mixture or purified mixture thereof comprising three or more botanical extracts selected from the group of botanicals consisting of and and'}an effective amount of an omega 3 fatty acid or pharmaceutically acceptable or food grade acceptable derivative thereof.2. A method for treating apraxia , autism , speech impairments , traumatic brain injury , seizure disorders , epilepsy , global delays , Alzheimer's Disease , or ADHD , comprising administering to a patient in need thereof:{'i': gymnema sylvestre, commiphora mukul, curcuma longa, camellia sinensis, emblica officinalis,', 'terminalis chebula;, "a nutrient composition that ameliorates one or more symptoms of apraxia, autism, speech impairments, traumatic brain injury, seizure disorders, epilepsy, global delays, Alzheimer's Disease, or ADHD, said nutrient composition comprising an effective amount of a mixture or purified mixture thereof comprising three or more botanical extracts selected from the group of botanicals consisting of and and"}an effective amount of an omega 3 fatty acid or pharmaceutically acceptable or food grade acceptable derivative thereof.3gymnema sylvestre, commiphora mukul, curcuma longa, camellia sinensis, emblica officinalis,terminalis chebula.. A nutrient composition according to claim 1 , wherein the nutrient composition comprises a mixture or purified mixture thereof comprising botanical ...

PROCESS FOR TEXTURING A MICROALGAL BIOMASS

A process for texturing microalgal biomass flour includes the following steps: (a) introducing water, microalgal flour and, optionally, a vegetable protein source into a solid-liquid mixer, (b) emulsifying and homogenizing the content of the solid-liquid mixer, (c) optionally, placing the internal space of the mixer at low pressure or under vacuum. 117-. (canceled)18. A process for texturing microalgal biomass flour , which comprises the following steps:(a) introducing water, microalgal flour and, optionally, a vegetable protein source into a solid-liquid mixer,(b) emulsifying and homogenizing the content of the solid-liquid mixer,(c) optionally, placing the internal space of the mixer at low pressure or under vacuum.19. The process as claimed in claim 18 , wherein claim 18 , in step (a) claim 18 , the microalgal flour is introduced in such a way that its solids content is between 20% and 50% by weight claim 18 , preferably between 25% and 45% by weight of the mixture.20. The process as claimed in claim 18 , wherein steps (b) and (c) are carried out until a homogeneous emulsified pasty mixture is obtained.21. The process as claimed in claim 18 , wherein steps (b) and (c) are carried out at a temperature of between 50° C. and 90° C. claim 18 , preferably at a temperature of between 65° C. and 85° C.22. The process as claimed in claim 18 , wherein steps (b) and (c) are carried out at a shear rate of more than approximately 2000 s claim 18 , preferably of between 2500 and 10 000 s.23. The process as claimed in claim 18 , wherein steps (b) and (c) are carried out until phase conversion of the content of the solid-liquid mixer takes place.24. The process as claimed in claim 18 , wherein steps (b) and (c) are carried out at a temperature which allows phase conversion of the content of the solid-liquid mixer.25. The process as claimed in claim 18 , wherein steps (b) and (c) are carried out until an increase in the viscosity of the content of the solid-liquid mixer is ...

PHARMACEUTICAL OR NUTRACEUTICAL COMPOSITION

The invention relates to a pharmaceutical or nutraceutical composition comprising an alkalized organic substance selected from the group comprising proteins, carbohydrates, lipids, amino acids, vitamins, therapeutic agents and mixtures thereof. Such compositions are useful for treating a range of diseases and conditions. They also give rise to beneficial physiological effects such as, for example, increasing physical strength, muscle mass and endurance. 1. A pharmaceutical or nutraceutical composition , comprising an alkalized organic substance wherein the organic substance comprises one or more proteins , amino acids , or a mixture thereof.2. The pharmaceutical or nutraceutical composition of wherein the one or more proteins comprise either or both of whey protein and grain protein.3. The pharmaceutical or nutraceutical composition of wherein at least one of (i) the whey protein is provided as whey protein concentrate claim 2 , or (ii) the grain protein is rice protein or wheat protein.4. The pharmaceutical or nutraceutical composition of wherein the organic substance comprises glutamine.5. The pharmaceutical or nutraceutical composition of wherein the glutamine is L-glutamine.6. The pharmaceutical or nutraceutical composition of which comprises one or more of disodium phosphate claim 1 , magnesium glycerol phosphate claim 1 , magnesium stearate claim 1 , di-potassium phosphate claim 1 , soda ash claim 1 , sodium bicarbonate claim 1 , sodium phosphate and potassium phosphate.7. A method for preparing a pharmaceutical or nutraceutical composition that comprises an alkalized organic substance wherein the organic substance comprises one or more proteins claim 1 , amino acids claim 1 , or a mixture thereof claim 1 , the method comprising mixing the organic substance with sufficient base for the composition to have a pH that is between 7 and 15.8. The method of wherein at least one of:(a) the one or more proteins comprise either or both of whey protein and grain protein ...

PRODUCTION OF PULSE PROTEIN PRODUCT USING CALCIUM CHLORIDE EXTRACTION ("YP702")

A pulse protein product having a protein content of at least about 60 wt % (N×6.25) d.b., preferably a pulse protein isolate having a protein content of at least about 90 wt % (N×6.25) d.b., is prepared from a pulse protein source material by extraction of the pulse protein source material with an aqueous calcium salt solution, preferably calcium chloride solution, to cause solubilization of pulse protein from the protein source and to form an aqueous pulse protein solution, separating the aqueous pulse protein solution from residual pulse protein source, optionally concentrating the aqueous pulse protein solution while maintaining the ionic strength substantially constant by using a selective membrane technique, optionally diafiltering the optionally concentrated pulse protein solution, and optionally drying the optionally concentrated and optionally diafiltered pulse protein solution. 1. A method of producing a pulse protein product having a pulse protein content of at least about 60 wt % (N×6.25) , dry weight basis , which comprises:(a) extracting a pulse protein source with an aqueous calcium salt solution to cause solubilization of pulse protein from the protein source and to form an aqueous pulse protein solution,(b) separating the aqueous pulse protein solution from residual pulse protein source,(c) optionally concentrating the aqueous pulse protein solution while maintaining the ionic strength substantially constant by using a selective membrane technique,(d) optionally diafiltering the optionally concentrated pulse protein solution, and(e) optionally drying the optionally concentrated and optionally diafiltered pulse protein solution.2. The method of wherein said calcium salt is calcium chloride.3. The method of wherein said calcium chloride solution has a concentration of less than about 1.0 M.4. The method of wherein said calcium chloride solution has a concentration of about 0.10 to about 0.15 M.5. The method of wherein said extraction step is effected ...

Method for extracting protein from kaniwa and protein products thereof

Provided herein is a method for making a protein product from kaniwa. The method comprises milling the kaniwa. The milled kaniwa is contacted with a salt solution. A protein is precipitated from the kaniwa. The precipitated protein is dried to form a protein product. Also provided herein is a protein product produced by a method disclosed herein.

INDUSTRIAL METHOD FOR PREPARING ALKALINE HYDROLYSATES OF VEGETABLE PROTEINS

A method for preparing alkaline hydrolysates of vegetable proteins, includes the following steps: 1) placing the vegetable proteins in suspension in water so as to have a concentration of 15 to 30 dry weight %, at a temperature of 70 to 80° C. and a pH of 9.5 to 10.5 by adding an alkaline hydroxide selected from the group made up of sodium hydroxide and potassium hydroxide; 2) allowing the suspension to incubate for 10 to 15 hours, at a temperature of 70 to 80° C. and a pH of 9.5 to 10.5; 3) neutralizing the heated suspension with a mineral acid; and 4) drying the neutralized suspension so as to obtain the alkaline hydrolysate. 1. A method for preparing alkaline hydrolysates of plant proteins , characterized in that it comprises the following steps:1) placing the plant proteins in suspension in water such that they areat a concentration between 15 and 30 dry wt %,at a temperature between 70 and 80° C. andat a pH between 9.5 and 10.5, by addition of an alkali metal hydroxide chosen from the group consisting of sodium hydroxide and potassium hydroxide, preferably potassium hydroxide,2) allowing said suspension to incubate for 10 to 15 hours, preferably for 12 hours, at a temperature between 70 and 80° C. and at a pH between 9.5 and 10.5,3) neutralizing said heated suspension by means of a mineral acid, preferably hydrochloric acid,4) drying the neutralized suspension to obtain the alkaline hydrolysate.2. The alkaline hydrolysates obtained by implementing the method of claim 1 , and having a water solubility value between 60 and 100% at pH 7.5 claim 1 , an emulsifying capacity between 60 and 90% claim 1 , and an average length of peptide chain between 10 and 20 amino acids.3. A food composition containing alkaline hydrolysates obtained by implementing the method of .4. The food composition as claimed in claim 3 , characterized in that it is an emulsion emulsified by said alkaline hydrolysates. The present invention relates to an industrial method for preparing alkaline ...

Nutritional compositions including calcium beta-hydroxy-beta-methylbutyrate, protein and low levels of electrolytes

Disclosed are nutritional compositions, and methods of using and making the nutritional compositions, that include calcium beta-hydroxy-beta-methylbutyrate and protein. The calcium beta-hydroxy-beta-methylbutyrate is in sequestered or ion-exchanged form to reduce the interaction of the calcium with the protein in the nutritional composition and improve the overall stability of the nutritional composition.

METHODS FOR ISOLATION, USE AND ANALYSIS OF FERRITIN

This invention provides methods of isolating ferritin from plant and animal material. The isolated ferritin can be administered to humans or animals in need of iron, and can be used to treat or supplement iron deficiency. The isolated ferritin can be used in industrial applications, such as increasing the iron content in heat-processed food or beverages. The methods of the invention also include remineralization of plant ferritin protein with iron atoms. 1. A dietary supplement , the dietary supplement comprising plant ferritin protein containing more than 2700 iron atoms per ferritin protein cage.2. The dietary supplement of claim 1 , wherein the plant ferritin protein comprises plant ferritin protein from a legume.3. The dietary supplement of claim 1 , wherein the dietary supplement further comprises at least one carrier.4. The dietary supplement of claim 1 , wherein the dietary supplement further comprises at least one excipient.5. The dietary supplement of claim 1 , wherein the dietary supplement is in the form of a beverage product.6. The dietary supplement of claim 1 , wherein the dietary supplement is in the form of a food product.7. The dietary supplement of claim 1 , wherein the dietary supplement is in the form of a nutraceutical.8. A dietary supplement claim 1 , the dietary supplement comprising mineralized plant ferritin protein claim 1 , the plant ferritin protein mineralized by the method comprising:(a) isolation of plant ferritin protein from plant material; and(b) mineralization of the isolated plant ferritin protein with iron atoms.9. The dietary supplement of claim 8 , wherein the plant material is a legume.10. The dietary supplement of claim 8 , wherein the plant material comprises the waste stream from the processing of legumes.11. The dietary supplement of claim 8 , wherein the mineralized plant ferritin protein comprises 10-50% by weight of the total protein in the dietary supplement.12. The dietary supplement of claim 8 , wherein the dietary ...

Protective anti-etec antibody

This disclosure relates to an antibody that can protect against ETEC infection in a passive immunization set up. More specifically, it relates to a VHH grafted on an IgA scaffold and produced in plant seeds. When the seeds are given in food or feed, the subject is protected against ETEC infection.

Method of Preparing an Oat Protein and Fiber Product

A method of preparing an oat protein and fiber product. A base composition is prepared that includes an oat material. The base composition and water are mixed to form a slurry. At least one enzyme is mixed into the slurry. The at least one enzyme facilitates sugar formation and thinning of the slurry. The slurry is cooked to convert the slurry into a first intermediate product having a dextrose equivalent (DE) of between about 20 and 90. The first intermediate product is diluted with water to form a second intermediate product. A decanting centrifuge solids slurry is recovered from the second intermediate product by passing the second intermediate product through a decanting centrifuge. The decanting centrifuge solids slurry is heated. A clarifying centrifuge solids slurry is recovered from the heated decanting centrifuge solids using a clarifying centrifuge. The clarifying centrifuge solids slurry is dried to form a dried product. The dried product has a protein concentration of between about 30 weight percent and about 90 weight percent and a total dietary fiber concentration of less than about 5 weight percent. 1. A method of preparing an oat protein and fiber product comprising:preparing a base composition comprising an oat material;mixing the base composition and water to form a slurry;mixing at least one enzyme into the slurry, wherein the at least one enzyme facilitates sugar formation and thinning of the slurry;cooking the slurry to convert the slurry into a first intermediate product having a dextrose equivalent (DE) of between about 20 and 90;diluting the first intermediate product with water to form a second intermediate product;recovering a decanting centrifuge solids slurry from the second intermediate product by passing the second intermediate product through a decanting centrifuge;heating the decanting centrifuge solids slurry;recovering a clarifying centrifuge solids slurry from the heated decanting centrifuge solids using a clarifying centrifuge; ...

METHODS FOR TREATING NEUROLOGICAL DISORDERS USING NUTRIENT COMPOSITIONS

Nutrient compositions comprising botanical extracts and an omega 3 fatty acid as well as methods of their use for treating, inter alia, autism or apraxia and/or ameliorating one or more symptoms thereof are disclosed. The use of such compositions for enhancing cognitive function and/or one or more aspects thereof, or for treating stroke or seizures and/or ameliorating one or more symptoms thereof are also disclosed. 1. A nutrient composition comprising:{'i': gymnema sylvestre, commiphora mukul, curcuma longa, camellia sinensis, emblica officinalis,', 'terminalis chebula;, 'an effective amount of a mixture or purified mixture thereof comprising three or more botanical extracts selected from the group of botanicals consisting of and and'}an effective amount of an omega 3 fatty acid or pharmaceutically acceptable or food grade acceptable derivative thereof.2. A method for treating apraxia , autism , speech impairments , traumatic brain injury , seizure disorders , epilepsy , global delays , Alzheimer's Disease , or ADHD , comprising administering to a patient in need thereof:{'i': gymnema sylvestre, commiphora mukul, curcuma longa, camellia sinensis, emblica officinalis,', 'terminalis chebula;, "a nutrient composition that ameliorates one or more symptoms of apraxia, autism, speech impairments, traumatic brain injury, seizure disorders, epilepsy, global delays, Alzheimer's Disease, or ADHD, said nutrient composition comprising an effective amount of a mixture or purified mixture thereof comprising three or more botanical extracts selected from the group of botanicals consisting of and and"}an effective amount of an omega 3 fatty acid or pharmaceutically acceptable or food grade acceptable derivative thereof.3gymnema sylvestre, commiphora mukul, curcuma longa, camellia sinensis, emblica officinalis,terminalis chebula.. A nutrient composition according to claim 1 , wherein the nutrient composition comprises a mixture or purified mixture thereof comprising botanical ...

TOBACCO-DERIVED PROTEIN COMPOSITIONS

The disclosure describes methods for the purification of protein-enriched extracts to provide concentrates and isolates and methods for incorporation of such materials into products. The purification methods are adapted for removal of one or more of ash, metal salts, alkaloids, particulates, heavy metals, and other impurities and/or contaminants from extracts, as well as modifying the sensory characteristics (e.g., odor, color, and/or taste characteristics) of extracts. The methods generally include diafiltration, treatment with functionalized resins, and supercritical extraction. A protein composition in the form of a concentrate or isolate is provided, the protein composition including RuBisCO, F2 fraction proteins, or combination thereof extracted from a plant of the species, wherein the protein composition is characterized by one or more of: an ash content of less than about 15% by weight; a nicotine content of less than about 10 μg/g; and a heavy metal content of less than about 60 μg/g. 1. A method for reducing the ash or alkaloid content in a protein-enriched material , the method comprising:a) receiving a plant-derived, protein-enriched material comprising RuBisCO, F2 fraction proteins, or a combination thereof, wherein the plant-derived, protein-enriched material further comprises undesirable ash, nicotine, or a combination thereof;b) dissolving at least a portion of the plant-derived, protein-enriched material in a solvent to form a solution;c) subjecting the plant-derived, protein-enriched material solution to diafiltration by passing the solution through one or more ultrafiltration membranes to afford a retentate comprising a protein concentrate or isolate having a reduced amount of ash, nicotine, or a combination thereof as compared with the plant-derived, protein-enriched material.2. The method of claim 1 , wherein the solvent is aqueous.3. The method of claim 1 , wherein the solvent has a pH of greater than 7.4Nicotiana. The method of claim 1 , ...

PROTECTIVE HYDROCOLLOID FOR ACTIVE INGREDIENTS

(Modified) protein is used as novel protective hydrocolloid for active ingredients, especially fat-soluble active ingredients and/or colorants. Included are compositions comprising (modified) protein and at least one active ingredient and to their manufacture, as well as to the (modified) 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) protein and such a composition, respectively. 1sorghum. A process for the manufacture of a composition comprising a protein and an active ingredient , wherein the process comprises the steps of:{'i': 'sorghum', 'I) preparing an aqueous solution or colloidal solution of a (modified) protein,'}II) optionally adding at least a water-soluble excipient and/or adjuvant to the solution prepared in step I),III) preparing a solution or dispersion of at least an active ingredient, preferably of at least a fat-soluble active ingredient and/or colorant, and optionally at least a fat-soluble adjuvant and/or excipient,IV) mixing the solutions prepared in step I) to III) with each other, andV) homogenising the thus resulting mixture,{'i': 'sorghum', 'VI) optionally adding a cross-linking agent for cross-linking the (modified) protein,'}{'i': 'sorghum', 'VIa) optionally submitting the mixture resulting after having performed step VI) to enzymatic treatment or heat treatment to cross-link the (modified) protein,'}VII) optionally converting the dispersion obtained in step V) and/or VI) into a powder,VIII) optionally drying the powder obtained in step VII), and{'i': 'sorghum', 'IX) optionally submitting the (dry) powder to heat treatment or to enzymatic treatment to cross-link the (modified) protein, with the proviso that only step Vla) or step IX) is carried out, but not both, when step VI) is ...

METHOD FOR INCREASING FOOD SAFETY BY MEANS OF A HIGH-PRESSURE TREATMENT OF RAW MATERIALS OR SEMIFINISHED PRODUCTS

The invention relates to a method for increasing food safety by means of a high-pressure treatment of raw materials or semi-finished products. A high-pressure treatment of the product is carried out during the production of the product while monitoring a product-specific dwell time in order to reduce the microbial count in a controlled manner without using heating processes. The products are then packed, stored, and transported to the consumer, where the product is thermally heated so as to be safe for human consumption, in particular with respect to the desired cut resistance. 1. Method for increasing food safety of a raw material or semi-finished food product , the product having been produced without utilizing heating processes , the method comprising the steps of:high-pressure treating the product according to a product-specific retention time for directed germ reduction;packaging and storing the product, and delivering the product to a consumer; andthermally heating the product as appropriate for consumption, thereby obtaining desired product properties.2. The method according to claim 1 , wherein the high-pressure treating is carried out at pressures between 3000 bar and 6000 bar and the product specific retention time is between 2 and 5 minutes.3. The method according to claim 1 , further comprising adding antimicrobial substances to the product prior to the high-pressure treating.4. The method according to claim 1 , further comprising supplying COto the product claim 1 , or subjecting the product to CO claim 1 , prior to the high-pressure treating.5. The method according to claim 1 , further comprising replacing claim 1 , at least partially claim 1 , animal protein in the product with vegetable protein claim 1 , wherein the vegetable protein has been subjected to a separate high-pressure treatment.6. The method according to claim 5 , further comprising hydrating the vegetable protein prior to the high-pressure treating.7. The method according to claim 1 , ...

HIGH PROTEIN LIQUID ENTERAL NUTRITIONAL COMPOSITION

The present invention relates in general to a shelf-stable liquid enteral composition for providing nutrition, either as a supplement, or as a complete nutrition, with a high protein content of a non-hydrolysed globular protein, in particular a whey protein. 1. A sterilized or pasteurized liquid enteral nutritional composition having a pH of about 2 to 8 and comprising 10 to 20 g of non-hydrolysed globular protein per 100 ml of the composition , wherein the globular protein is selected from the group consisting of whey protein , pea protein , soy protein , and any mixture thereof.2. The liquid enteral nutritional composition according to claim 1 , further comprising dietary fibre.3. The liquid enteral nutritional composition according to claim 2 , wherein the dietary fiber comprises fructo-oligosaccharides and galacto-oligosaccharides with DP 2-10.4. The liquid enteral nutritional composition according to claim 1 , comprising carrageenans claim 1 , xanthans claim 1 , pectins claim 1 , galactomannans and other high molecular weight (DP>50) indigestible polysaccharides in an amount less than 20% of the weight of the dietary fibre fraction claim 1 , or less than 1 g/100 ml.5. The liquid enteral nutritional composition according to claim 1 , wherein the composition is an acidic yoghurt or juice with a pH of about 4.6. The liquid enteral nutritional composition according to claim 1 , having a pH≧4 and ≦8.7. The liquid enteral nutritional composition according to claim 6 , wherein the pH is in the range of 4 to 7.8. The liquid enteral nutritional composition according to claim 1 , comprising 11 to 20 g non-hydrolyzed globular proteins per 100 ml of the composition.9. The liquid enteral nutritional composition according to claim 8 , comprising 12-20 g non-hydrolyzed globular proteins per 100 ml of the composition.10. The liquid enteral nutritional composition according to claim 1 , wherein the globular protein comprises whey protein concentrate (WPC) claim 1 , whey protein ...

Method for Texturing Vegetable Fibres and Proteins

The present invention relates to a method for providing a meat substitute composition, comprising providing plant fibers having a water content of at least wt % and mixing with vegetable protein, followed by extruding the homogeneous dough in a co rotating twin screw extruder having intermeshing screws under addition of water, and texturing the extrudate in a container wherein the extrudate is subjected to a temperature of between 50° C. to 10 20° C. and a pressure of between 10 to 70 bar for a time period of 2 to 20 minutes, thereby providing the meat substitute composition. 1. Method for providing a meat substitute composition , comprising the steps of:(i) providing plant fibers having a water content of at least 1 wt %;(ii) mixing the plant fibers with vegetable protein, thereby providing a homogeneous dough;(iii) extruding the homogeneous dough in a co rotating twin screw extruder having intermeshing screws under addition of water, thereby providing an extrudate having a water content of less than 60 wt % of the extrudate;(iv) texturing the extrudate in a container wherein the extrudate is subjected to a temperature of between 50° C. to 120° C. and a pressure of between 10 to 70 bar for a time period of 2 to 20 minutes, thereby providing the meat substitute composition.2. Method according to claim 1 , wherein the plant fibers have a water content of between 1 and 85 wt %.3. Method according to or claim 1 , wherein the plant fibers have a water content of between 70 and 85 wt %.4. Method according to any of the to claim 1 , wherein the homogeneous dough comprises 30 to 60 wt % vegetable protein and 25 to 40 wt % plant fibers claim 1 , preferably wherein the homogeneous dough comprises 40 to 55 wt % vegetable protein and 25 to 35 wt % plant fibers.5. Method according to any of the to claim 1 , wherein the plant fibers are carrot fibers.6. Method according to any of the to claim 1 , wherein the vegetable protein is pea protein.7. Method according to any of the to ...

NOVEL NON-ALLERGENIC SNACKS CONTAINING VEGETABLE PROTEINS

Novel food products to be consumed, preferably in the form of snacks, distinct in that they are fat-free, non-allergenic, and have a texture very similar to dried fruit, such as peanuts. In particular, the novel non-allergenic snacks are obtained by compressing specific vegetable proteins, preferably vegetable proteins and more preferably pea proteins. 119-. (canceled)20. A food product obtained by compressing a pulverulent composition comprising an essentially , preferably exclusively , vegetable protein or protein mixture.21. The food product as claimed in claim 20 , wherein the vegetable protein(s) belong(s) to proteins derived from cereals claim 20 , from oleaginous plants claim 20 , from leguminous plants and from tubers claim 20 , and also all the proteins derived from algae and from microalgae.22. The food product as claimed in claim 20 , wherein the vegetable protein belongs to leguminous-plant proteins claim 20 , the leguminous-plant protein preferably being chosen from the group consisting of alfalfa protein claim 20 , clover protein claim 20 , lupin protein claim 20 , pea protein claim 20 , bean protein claim 20 , broad bean protein claim 20 , horse bean protein claim 20 , lentil protein claim 20 , and mixtures thereof.23. The food product as claimed in claim 22 , wherein the vegetable protein is a pea protein.24. The food product as claimed in claim 20 , which contains at least 15% of a composition of vegetable proteins claim 20 , these percentages being expressed relative to the total weight of the ingredients used in the recipe for preparing said product.25. The food product as claimed in claim 20 , containing at least 50% claim 20 , of a composition of vegetable proteins claim 20 , this percentage being expressed relative to the total weight of the ingredients used in the recipe for preparing said product.26. The food product as claimed in claim 20 , containing at least 60% of vegetable proteins claim 20 , this percentage being expressed relative to ...

MICROPARTICLES COMPRISING A PROBIOTIC, CROSS-LINKABLE REAGENT, A DENATURED PROTEIN, POLYOL PLASTICISER AND TREHALOSE

The present invention relates to microparticles, methods of producing microparticles and microparticle precursor compositions. In particular, it relates to microparticles comprising a protective matrix and a protective matrix precursor composition comprising a blend of a denatured protein, a polyol plasticizer, trehalose and a carrier. 1. A microparticle precursor composition comprising a blend of a probiotic , a cross-linkable reagent , a denatured protein , a polyol plasticizer , trehalose and a carrier.2. A microparticle precursor composition according to claim 1 , wherein the denatured protein comprises whey protein isolate.3. A microparticle precursor composition according to or claim 1 , wherein the denatured protein comprises pea protein.4. A microparticle precursor composition according to claim 1 , or claim 1 , wherein the polyol plasticizer is glycerol.5. A microparticle precursor composition according to any one of to claim 1 , wherein the blend further comprises an emulsion comprising a hydrophobic active.6. A protective matrix precursor composition comprising a blend of a denatured protein claim 1 , a polyol plasticizer claim 1 , trehalose and a carrier.7. A protective matrix precursor composition according to claim 6 , wherein the denatured protein comprises whey protein isolate.8. A protective matrix precursor composition according to or claim 6 , wherein the denatured protein comprises pea protein.9. A protective matrix precursor composition according to claim 6 , or claim 6 , wherein the polyol plasticizer is glycerol.10. A method of producing a protective matrix precursor composition comprising blending together a denatured protein claim 6 , a polyol plasticizer claim 6 , trehalose and a carrier.11. A method of producing a microparticle precursor composition comprising blending together a probiotic claim 6 , the protective matrix precursor composition according to any one of to and a cross-linkable reagent.12. A method according to claim 11 , ...

ECONOMICAL PROCESS FOR THE ISOLATION OF FUNCTIONAL PROTEIN FROM PLANTS

The invention relates to a method for obtaining a protein from a plant material, wherein the method comprises the steps of i) mechanically disrupting the plant cells to obtain a plant juice in the presence of a reducing agent, ii) treating the plant juice to cause aggregation of chloroplast membranes, iii) removing the aggregated chloroplast membranes by precipitation and/or microfiltration, iv) subjecting the plant juice to ultrafiltration, and v) subjecting the soluble plant protein concentrate to hydrophobic column adsorption to remove residual chlorophyll, phenolic compounds and off-odors in a single column passage. The present invention also pertains to an apparatus and system for plant protein isolation based on this method. The isolated proteins can be economically obtained in batch scale and in large scale. Further, the invention is directed to a protein obtained by the method of the invention, a food product comprising thereof, and a use thereof. 2. A method according to claim 1 , wherein the extraction composition comprising at least one of a reducing agent and a divalent ion source claim 1 , further comprises at least one selected from water and a buffering agent claim 1 , and a combination thereof claim 1 , preferably wherein said chelating agent claim 1 , buffering agent and/or divalent ion source is food grade claim 1 , more preferably wherein said divalent ion source is calcium chloride.3. A method according to claim 1 , wherein the reducing agent is metabisulfite.4. A method according to claim 1 , wherein said plant juice after addition of said extraction composition comprises a dry matter content of up to 10 wt % based on the total weight of the plant juice.5. A method according to claim 1 , wherein said treating step involves heating the plant juice to a temperature of between about 40° C. to 60° C. claim 1 , preferably wherein after the heating said the heated juice is cooled by forced cooling claim 1 , and/or wherein said treating step involves ...

PROCESS FOR THE PREPARATION OF FUNCTIONAL PLANT PROTEINS

The present invention relates to a process for the preparation of vegetable proteins having increased absorbability with respect to proteins extracted with conventional methods. The invention also relates to the proteins obtainable by said process, their use, and to a precipitate obtainable from step c. of said process and its uses. 1. A process for increasing the absorbability of proteins of vegetable origin comprising the following steps:a. vegetable proteins are put in solution in water in a ratio of between about 0.7:10 and about 1:10, said solution is brought to a temperature between 45° C. and 55° C. at a pH comprised between 6 and 6.5, and said solution is incubated at said pH and temperature with exopeptidase and endopeptidase, wherein said exopeptidase is added to said solution at a time T0 of the incubation, a first exopeptidase is added to the solution at a time T0 +1 hour incubation, a second endopeptidase different from said first endopeptidase is added to the solution at a time T0 +2 hours of incubation and said incubation is carried out for a period between 8 and 16 hours;b. said incubation is stopped by heating;c. the solution obtained in step b. is cooled at a temperature comprised between 20° C. and 40° C. and the proteins are separated on a horizontal or vertical separator;d. the supernatant is recovered in a tank cooled to a temperature comprised between 5° C. and 10° C.;e. the supernatant obtained in d. is subjected to at least two rnicrofiltrations at decreasing porosity in a range between 1.5 μm and 0.4 μm and the filtrate thus obtained is recovered.2. The process according to claim 1 , further comprising step f. concentrating the solution obtained in step e. at a concentration of between 50 g protein/liter and 150 g protein/liter.3. The process according to claim 2 , further comprising step g. drying the concentrate obtained in step f. optionally after sterilization.4. The process according to claim 1 , wherein said exopeptidase is a fungal ...

METHODS AND COMPOSITIONS FOR AFFECTING THE FLAVOR AND AROMA PROFILE OF CONSUMABLES

This document relates to food products containing highly conjugated heterocyclic rings complexed to an iron ion and one or more flavor precursors, and using such food products to modulate the flavor and/or aroma profile of other foods. The food products described herein can be prepared in various ways and can be formulated to be free of animal products. 1. A food product comprising:a) an isolated and purified heme-containing protein or a highly conjugated heterocyclic ring complexed to iron ion; andb) one or more flavor precursor molecules selected from the group consisting of glucose, fructose, ribose, arabinose, glucose-6-phosphate, fructose 6-phosphate, fructose 1,6-diphosphate, inositol, maltose, sucrose, maltodextrin, glycogen, nucleotide-bound sugars, molasses, a phospholipid, a lecithin, inosine, inosine monophosphate (IMP), guanosine monophosphate (GMP), pyrazine, adenosine monophosphate (AMP), lactic acid, succinic acid, glycolic acid, thiamine, creatine, pyrophosphate, vegetable oil, algal oil, sunflower oil, corn oil, soybean oil, palm fruit oil, palm kernel oil, safflower oil, flaxseed oil, rice bran oil, cottonseed oil, olive oil, sunflower oil, canola oil, flaxseed oil, coconut oil, mango oil, linoleic acid, a free fatty acid, cysteine, methionine, isoleucine, leucine, lysine, phenylalanine, threonine, tryptophan, valine, arginine, histidine, alanine, asparagine, aspartate, glutamate, glutamine, glycine, proline, serine, tyrosine, glutathione, an amino acid derivative, a protein hydrolysate, a malt extract, a yeast extract, and a peptone.2. The food product of claim 1 , wherein the highly conjugated heterocyclic ring complexed to an iron ion is selected from the group consisting of porphyrin claim 1 , porphyrinogen claim 1 , corrin claim 1 , corrinoid claim 1 , chlorin claim 1 , bacteriochorophyll claim 1 , corphin claim 1 , chlorophyllin claim 1 , bacteriochlorin claim 1 , and isobacteriochlorin moiety complexed to iron ion.3. The food product of ...

PREPARATION OF SOY PROTEIN ISOLATE USING CALCIUM CHLORIDE EXTRACTION ("S703 CIP")

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 1.5-7.0 then diluted into water to cause the formation of a precipitate, separating the precipitate from the diluting water (supernatant) and drying the separated soy protein to form 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. The supernatant may be processed to form soy protein products 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 90 wt % (N×6.25) d.b. Alternatively, the precipitate from the dilution step may be re-solubilized in the diluting water by adjustment of the pH to resolubilize the precipitate and form a protein solution. The soy protein solution may be concentrated while maintaining the ionic strength substantially constant by using a selective membrane technique followed by optional diafiltration and drying. 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. 1. A method of producing a soy protein product ...

Protein hydrolysate compositions having improved sensory characteristics and physical properties

The present invention provides protein hydrolysate compositions, processes for making protein hydrolysate compositions, and food products comprising protein hydrolysate compositions. The protein hydrolysate compositions generally comprise polypeptide fragments having primarily either an arginine residue or a lysine residue at each carboxyl terminus.

Generation of plants with altered oil, protein, or fiber content

The present invention is directed to plants that display an improved oil quantity phenotype or an improved meal quality phenotype due to altered expression of an HIO nucleic acid. The invention is further directed to methods of generating plants with an improved oil quantity phenotype or improved meal quality phenotype.

Process for reducing oil and fat in cooked food with pea protein

A process for cooking a food in oil and/or fat is provided. A dry pea protein mixture or an aqueous pea protein is added to a food prior to cooking. The amount of oil and/or fat absorbed by the food during cooking is substantially reduced.

High caloric enteral formulations

Compositions and methods relating to high caloric enteral formulations are disclosed herein. The invention provides a dietary composition comprising hydrolyzed soy protein and having a low viscosity and acceptable shelf life. Methods of using the dietary compositions of the invention are also disclosed.

Composition comprising protein and disperse fat

The present invention relates to a method for the manufacture of a composition comprising proteins and fats, said method providing a simple and non-expensive way of obtaining fat-containing proteinaceous products of high nutritional value that are easy to handle and at the same time possess high stability towards coalescence and oxidation. More particularly, a method is provided for the manufacture of a composition comprising protein and fat in disperse form, the method comprising the following steps: (i) providing a suspension having a pH value higher than 7.0, said suspension comprising water, proteinaceous material, fat, and optionally alkali; (ii) incubating the suspension from (i) at a temperature in the interval 50-150° C.; (iii) homogenizing the suspension from (ii) to form a dispersion; and (iv), if desired, subjecting the dispersion from (iii) to a subsequent treatment; wherein the proteinaceous material in step (i) comprises vegetable-based proteinaceous material, and/or yeast-based proteinaceous material; wherein the suspension in step (i) comprises at least 5% fat by weight of dry matter. The current invention also relates to the compositions obtained by the method and to compositions obtainable by the method of the invention and, further, to the use of these compositions.

Novel antimicrobial peptide from Pinus densiflora Sieb. et Zucc. and use thereof

본 발명은 솔잎으로부터 분리된 신규한 항생 펩타이드 PN-5 및 이의 용도에 관한 것으로, 구체적으로 솔잎에서 분리한 서열번호 1로 기재되는 아미노산 서열을 가지는 신규한 펩타이드가 병원성 균주 및 식중독 균주에 대하여 현저한 항진균 효과를 나타낸고, 세포독성이 없는 것을 확인함으로써, 상기 솔잎으로부터 분리된 신규한 항생 펩타이드 PN-5는 항생용 약학적 조성물, 화장료 조성물, 농약, 건강식품, 방부용 조성물 및 의약의품으로 유용하게 사용할 수 있다.

Texture-improving agent for a starch processed food

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.

Pea protein peptides with anti Helicobacter pylori activity

The invention relates to a composition comprising pea protein hydrolysate for the treatment and/or prevention of infection by gastrointestinal pathogens, in particular Helicobacter pylori and/or a disease associated with infection by said gastrointestinal pathogen in mammals.

FOOD SHAKE AND METHOD FOR THEIR ELABORATION.

Batido alimenticio y método para su elaboración. Food shake and method for your elaboration. Este batido comprende en su composición: proteínas de clara de huevo, de leche, de algas y/o de soja, edulcorante, concentrado de zumo de fruta, y agua, con los porcentajes en peso siguientes: proteínas de clara de huevo, de leche, de algas y/o de soja (entre el 2% y el 52%), concentrado de zumo de fruta (entre el 3 y el 33%), edulcorante (entre el 0,01% y el 1,5% ), y agua el porcentaje restante. El método de elaboración del batido alimenticio comprende: el mezclado de la proteína con el agua, posteriormente el enriquecimiento con el concentrado de zumo de fruta y la adición de edulcorante; finalmente la pasteurización del producto a una temperatura igualo superior a 63ºC durante 10 minutos. This shake includes in its composition: egg white, milk, seaweed and / or soy proteins, sweetener, fruit juice concentrate, and water, with following weight percentages: egg white proteins, from milk, seaweed and / or soy (between 2% and 52%), concentrated fruit juice (between 3 and 33%), sweetener (between 0.01% and 1.5%), and water the remaining percentage. The elaboration method of the food shake comprises: mixing the protein with the water, then enrichment with juice concentrate of fruit and the addition of sweetener; finally pasteurization of the product at a temperature equal to or greater than 63 ° C for 10 minutes

Solid composition containing wheat albumin and alanine or a salt thereof

Provided is a solid composition which has reduced bad taste and offensive odor and provides good taste and flavor, while containing wheat albumin at a high concentration. A solid composition comprising the following components (A) and (B): (A) wheat albumin, and (B) alanine or a salt thereof, wherein a mass ratio of a content of the 0.19-wheat albumin (a) in the solid composition to a content of the alanine or a salt thereof in terms of alanine (b) in the solid composition, [(a):(b)], is from 250:1 to 10:1.

Procedimiento de fabricacion de una hamburguesa libre de grasa animal, con aceite de oliva, enriquecida en soja y producto asi obtenido.

Procedimiento de fabricación de la hamburguesa libre de grasa animal, con aceite de oliva, enriquecida en soja y producto así obtenido, compuesto por dos procesos paralelos, el primero de ellos consiste en un proceso de mezcla de agua y proteína de soja que supondrá entre el 2% y el 10% en peso del producto final. Esta mezcla se añadirá durante la etapa de picado de la carne magra de cerdo pulida previamente atemperada. Así mismo, en esta etapa de picado se añadirá una pasta emulsionada en aceite de oliva, cuya cantidad en aceite de oliva supondrá entre el 0,1% y el 1 % en peso del producto final, mezclada con carnes blancas de ave y que sustituirán al tocino. Tras esta etapa de picado se pasa a una etapa de amasado donde se añaden diversos aditivos como sal, entre otros. Finalmente se procede a la formación de la hamburguesa, con la maquinaria habitualmente utilizada en la industria cárnica para la elaboración de hamburguesas, y se envasa el producto resultante, la hamburguesa libre de grasa animal, con aceite de oliva, enriquecida en soja, objeto de la presente patente de invención. El producto obtenido, pues, elimina las grasas saturadas e incorpora ingredientes cardiosaludables, tales como el aceite de oliva y la proteína de soja, conservando un aspecto y un sabor idénticos a los del producto tradicional.

High-protein food additives

Both dairy and non-dairy based high protein ingredient systems that are available in either a liquid or dry powder blend. These ingredient system options have been balanced to provide a rich and creamy mouthfeel which can be easily added into a wide array of products to enhance their protein and nutritional levels without creating the sandy or gritty texture that typically forms. The liquid version has already been pasteurized or asceptically packaged for easy incorporation into other liquid products such as smoothies, yogurts, puddings, jells, toppings, fillings, carbonated or still beverages such as juices of milks, ice cream mixes, frozen yogurts and frozen desserts. The powdered version is designed to be easily blended into other dry mixes, batters, baked goods, cereals, dressings, hummus products, breads, and dry dessert mixes, while liquid additive versions may be added to water, milk products such as liquid milk and yogurt, etc.

Method for producing a protein comprising composition with reduced digestive coagulation

A process of producing a composition comprising at least two different proteins is disclosed, of which at least one is a coagulating protein, such as a casein and/or a caseinate, and at least one is an anti-coagulating protein, such as a leguminous protein (for example pea and/or soy) combined or not with whey protein, comprising the steps of: a) heat-sterilizing a first liquid component comprising the coagulating protein, b) heat-sterilizing a second liquid component comprising the anti-coagulating protein, and c) mixing the first component with the second component to obtain a mixture thereof. The obtained mixture is useful as a food constituent having reduced coagulation in the upper gastro-intestinal tract, more in particular in the stomach.

Process for the manufacture of a product from a plant material

The present invention relates to a process for the manufacture of a product from a plant material including the steps of providing a disrupted plant material including <10% (w/w) starch and <10% (w/w) oil/lipids; adjusting the pH of the disrupted plant material to a value of pH 3.5 or below to provide an acidic suspension; heating the acidic suspension to a temperature in the range of about 50° C. to about 80° C.; isolating the product from the heated, acidic suspension. The product may be a protein product or a non-protein product. In particular, the process of the invention provides a protein product with reduced contents of non-protein components of negative nutritional value.

Hypocaloric, high protein nutritional compositions and methods of using same

Nutritional compositions having reduced amounts of calories and high amounts of protein and methods of making and using the nutritional compositions are provided. The nutritional compositions may include a processed whole food component, a high amount of protein, and a reduced amount of calories in order to provide a patient with a pH-balanced formulation that includes the benefits of food bioactives beyond essential macro- and micronutrients without providing excessive energy. Methods of administering such nutritional compositions to patients in need of improved bone, muscle, neurological, immune, and/or overall health are also provided.

Use of hulled rapeseed

The invention relates to a method for processing rape seeds (A.A), according to which the seeds are hulled and separated into kernels (S.E) and hulls (S.G), the kernels (S.E) being subjected to one or more pressings in order to extract oil (P.A; P.C), leaving behind a press cake (P.B; P.D) containing solids and oil. Said method is carried out in such a way that the press cake (P.B; P.D) is either directly distributed or distributed after at least one further grinding process (K; W) as a raw material, filler or additive (K. D) for animal feed.

High protein liquid enteral nutritional composition

The present invention relates in general to a shelf-stable liquid enteral composition for providing nutrition, either as a supplement, or as a complete nutrition, with a high protein content of a non-hydrolyzed globular protein, in particular a whey protein.

Early stimulation of taste and/or flavour acceptance

The invention relates to a kit of parts comprising 2 to 100 containers each containing an infant formula, wherein each infant formula is in a form suitable for administration to an infant and/or toddler or in a form suitable for administration to an infant and/or toddler after admixing with an aqueous liquid, wherein the kit of part comprises at least two different infant formulas which differ from each other in taste and/or flavor by having a different protein fraction or by being a fermented infant formula, wherein each of the different protein fractions is selected from the group consisting of intact milk proteins including cow milk proteins, intact plant proteins including soy protein, hydrolysed proteins, free amino acids, or mixtures of two or more thereof.