The invention provides a corn syrup, having a saccharide distribution having (i) a DP1+DP2 content of about 20 wt. % or less; and (ii) a DP60+ content of about 8 wt. % or less; relative to the total weight of saccharides. The invention further provides a method for preparing a corn syrup, said method comprising: a) Providing corn starch; b) Subjecting said corn starch to liquefaction to obtain a first hydrolysate; c) Subjecting said first hydrolysate to saccharification to obtain a second hydrolysate; d) Contacting said second hydrolysate with an alpha-amylase to obtain a third hydrolysate; and e) Processing the third hydrolysate to a corn syrup.
A23L 29/30 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing carbohydrate syrupsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugarsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugar alcohols, e.g. xylitolFoods or foodstuffs containing additivesPreparation or treatment thereof containing starch hydrolysates, e.g. dextrin
The technology disclosed in this specification pertains to a method for making or reconditioning an allulose syrup to have increased allulose content and lower allulose polymer content. The method comprises an allulose syrup comprising heating an allulose syrup during manufacture or after manufacture that has high dimer content for sufficient time and at sufficient temperature and pH to depolymerize allulose polymers that naturally form during or after manufacturing.
INGREDION PLANT BASED PROTEIN SPECIALTIES (CANADA), INC. (Canada)
Inventor
Anderson, Lauren
Bender, Sharon
Coutros-Hoffmann, Stella
Dar, Yadunandan
Jegede, Oyelayo
Welchoff, Marjorie
Murthy, Vishnu
O'Connell, Xavier
Sanghani, Jay
Shah, Tushar
Shariff, Roxanna
Skorge, Robert
Song, Delong
Xue, Meng
Cummins, Alexandra
Abstract
This specification discloses methods for removing unwanted flavors from legume protein concentrates, which are powdered legume compositions that have been classified to increase the protein compared to the protein content of the base legume. In at least some embodiments the methods are used to make de-flavored pea protein concentrates. Advantageously, the methods are selected to minimize damage to the de-flavored legume protein concentrates by reference to percent change of denaturation enthalpy compared an untreated legume protein concentrate.
This specification discloses protein compositions made using high moisture extrusion that are vegan and that do not use wheat gluten or soy. In one aspect the protein compositions disclosed in this specification use a protein blend capable of forming a fibrous texture when the protein compositions are made using high moisture extrusion. In another aspect the protein compositions are made using a protein blend having good particle size, flowability, and density.
The technology disclosed in this specification pertains to a dry sweetener composition and methods of making the sweetener. The sweetener can by a single sweetener, for example allulose, or can be a blend of sweeteners. The method comprises providing a concentrated syrup comprising a sweetener and a seed solid comprising a carbohydrate and contacting the syrup with the seed solid to form a composite composition; and drying the composite composition under conditions to obtain the solid sweetener composition wherein at least a portion of the solid sweetener reintroduced into the process to act as a seed solid.
The technology disclosed in this specification pertains to methods for agglomerating a legume protein isolate comprising heating a legume protein isolate to a temperature isolate to a temperature of at least about 35° C. applying an aqueous binding agent to the legume protein isolate to obtain the agglomerated legume protein isolate. In another aspect, the technology pertains to method for agglomerating a legume protein isolate comprising providing a first portion of a legume isolate; and applying a binding agent comprising a second portion of the legume protein isolate to the first portion of the legume protein isolate. Also disclose are agglomerated legume protein isolates obtained from the claimed methods.
The technology disclosed in this specification pertains to legume protein isolates having improved emulsifying function and methods for making them. The improved legume protein isolates are made by a process comprising heating the isolates in a neutral aqueous solution for at least 1.5 minutes at temperatures below 99° C. Following the treatment to improve emulsifying function, the legume protein isolates can be mixed with other ingredients to form stable emulsions, including acidic emulsions.
A23D 7/005 - Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
A23J 1/14 - Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seedsObtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from press-cake or oil-bearing seeds
Use of an unmodified specialty corn starch obtained from a corn endosperm having three copies of the recessive waxy gene (wx) and two copies of the recessive amylose extender gene (ae). The starch is useful in food compositions. The composition comprises an unmodified aewx corn starch in an amount about 0.1% (wt. % of the composition); an aqueous component; and a third ingredient wherein optionally, the third ingredient is selected from the group consisting of a protein, a second starch, a hydrocolloid and mixtures thereof. In at least some compositions the unmodified starch is used to form a thermally reversible gels.
A food or beverage product is provided comprising a steviol glycoside composition, said composition comprising rebaudioside A (reb A), stevioside, and rebaudioside C (reb C), wherein the steviol glycoside composition is present in an amount below its sweetness threshold. It is found that the food or beverage product has a modified or enhanced flavor compared to a food or beverage product not comprising the steviol glycoside composition.
01 - Chemical and biological materials for industrial, scientific and agricultural use
02 - Paints, varnishes, lacquers
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
42 - Scientific, technological and industrial services, research and design
Goods & Services
Acids; Dough stabilizers for the food industry; Alginates for the food industry; Calcium salts; Carbonates; Citric acid for industrial purposes; Emulsifiers; Emulsifying agents; Enzymes for the food industry; Flour for industrial purposes; Gelatine for industrial purposes; Glucose for the food industry; Gluten for the food industry; Gum arabic for industrial purposes; Lecithin for the food industry; Pectin for the food industry; Potato flour for industrial purposes; Casein for the food industry; Carbohydrate monomers; Carbohydrates used as an ingredient in nutraceuticals; Salts for industrial purposes; Lactose for the food industry; Silicates; Sodium salts [chemical preparations]; Starch for industrial purposes; Produce stabilizer used for preserving foods; Tapioca flour for industrial purposes. Food coloring; Caramel [food coloring]; Preservatives. Alginates for culinary purposes; Egg yolks; Jellies for food, other than confectionery; Coconut oil; Eggs; Palm kernel oil for food; Palm oil for food; Whey; Yogurt; Lecithin for culinary purposes; Dairy products; Cream. Coffee flavorings; Corn flour; Flavorings, other than essential oils, for beverages; Cakes (Flavorings [flavourings], other than essential oils, for -); Food flavorings, other than essential oils; Thickening agents for use in cooking; Glucose for food; Ice cream powder; Gluten additives for culinary purposes; Cocoa; Extracts of cocoa for use as flavours in foodstuffs; Chocolate based products; Preparations made from cereals; Spice mixes; Spices; Starch for food. Research and development of new products; Scientific research; Research and development services in the field of food.
11.
BINDING SYRUP COMPOSITION COMPRISING ALLULOSE AND LOW SUGAR SYRUPS, PRODUCTS CONTAINING THE SYRUP COMPOSITION AND METHODS OF MAKING
A binding syrup composition for formulating food products containing allulose and low sugar syrups is provided. The binding syrup composition overcomes limitations of allulose-containing products including product stickiness and failure to maintain shape and texture of the products. More particularly, the binding syrup compositions described herein contain low sugar syrups with low mono- and di-saccharide content in combination with allulose to provide binding and textural attributes to the allulose-containing food products that are comparable to full sugar products. Food products containing the allulose binding syrup compositions described herein and methods of making the same are also provided. Beneficially, food products having reduced caloric and sugar content are provided when employing the allulose-containing binding syrup compositions described herein.
A23L 29/30 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing carbohydrate syrupsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugarsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugar alcohols, e.g. xylitolFoods or foodstuffs containing additivesPreparation or treatment thereof containing starch hydrolysates, e.g. dextrin
A23L 7/126 - Snacks or the like obtained by binding, shaping or compacting together cereal grains or cereal pieces, e.g. cereal bars
42 - Scientific, technological and industrial services, research and design
Goods & Services
(1) Scientific consulting and laboratory research services in the nature of formulation expertise, ingredient applications insight, and new product development all in the field of food and beverage ingredients; product development for others, namely, development of ingredients for use in food products for humans and animals, pharmaceutical products, beauty products and industrial paper and corrugated cardboard and paper products; product development consulting services for others in the nature of making recommendations about the type of ingredients for use in food and beverage products for humans and animals, pharmaceutical products, beauty products and industrial paper and corrugated cardboard and paper products; scientific and technological services, namely research and design in the field of food and beverage; research on food and beverage; design and industrial testing of new products, namely new food and beverage; consultancy and advisory services in the field of analysis, selection and development of food and beverage; scientific and technological information and consulting services in the field of: beauty products; home products; and pharmaceutical products
13.
METHOD FOR OBTAINING A GELLED PLANT PROTEIN COMPOSITION USING TRANSGLUTAMINASE
This specification discloses methods for obtaining a gelled plant protein composition using transglutaminase to form gels having high elasticity and gel strength. In one aspect the methods use a highly soluble plant protein or include steps, such as shear. so that at least 40% of the protein relative to the raw material is dissolved in solution prior to adding transglutaminase. The described gelled compositions are useful in alternative meats.
A23J 1/14 - Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seedsObtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from press-cake or oil-bearing seeds
A23J 3/22 - Working-up of proteins for foodstuffs by texturising
42 - Scientific, technological and industrial services, research and design
Goods & Services
Scientific and technological services and research and design relating to Industrial analysis; Scientific and technological services and research and design relating to Industrial research and industrial design services; Quality control and authentication services; Scientific and technological consulting services for manufacturers of food, beverages, paper, paperboard, linerboard, textiles, foamed products, adhesives, building materials, construction materials, personal care products, cleaning products, packaging materials, pharmaceuticals, infant food, nutritional supplements, nutritional foods and beverages and animal feed; Research and design for manufacturers of food, beverages, paper, paperboard, linerboard, textiles, foamed products, adhesives, building materials, construction materials, personal care products, cleaning products, packaging materials, pharmaceuticals, infant food, nutritional supplements, nutritional foods and beverages and animal feed; Industrial analysis and development for manufacturers of food, beverages, paper, paperboard, linerboard, textiles, foamed products, adhesives, building materials, construction materials, personal care products, cleaning products, packaging materials, pharmaceuticals, infant food, nutritional supplements, nutritional foods and beverages and animal feed; Food and Beverage Research and development (including those for cocreation and innovation); Food Additive Research and development (including those for cocreation and innovation); Scientific Research and development (including those for cocreation and innovation) for Industrial Products.
42 - Scientific, technological and industrial services, research and design
Goods & Services
Scientific and technological consulting services, research and design services and research and development services, all in the fields of new products for manufacturers of food, beverages, paper, paperboard, linerboard, textiles, foamed products, adhesives, building material, construction materials, personal care products, cleaning products, packaging materials, pharmaceuticals, infant food, nutritional supplements, nutritional foods and beverages and animal feed; Industrial analysis of food and beverage drink products, beauty and cosmetic products, nutritional products, detergents and cleaning products; Food research and technical consultancy in relation to technical research in the field of food and beverages; Food additive research and development; Scientific research and development in the field of industrial new products
The technology disclosed in this specification relates to the development of a new specialty maize hybrid called A5000, which is bred to provide higher amylose content than common dent corn. More specifically, maize hybrid A5000 is an A5 hybrid, having amylose content of at least 50% by weight of the starch. Specialty maize hybrid A5000 improves on prior art A5 variants by having lower moisture content, which produces significant savings in drying costs for farmers.
This specification discloses methods for isolating a plant protein using a glutaminase enzyme. The methods comprise soaking a proteinaccous plant based starting material, in an aqueous solution comprising at a temperature less than about 45° C. less than about 5 hours to obtain a deamidated plant protein then separating the deamidated plant protein from the aqueous solution drying the deamidated plant protein.
Through solid dosage minor reduction, the weight percentage of solids in an initial solution of crystallization is reduced in a controlled manner for crystallizing a stevia extract or remaining stevia extract starting material with low steviol glycoside content to obtain crystal steviol glycosides. The solid dosage minor reduction in the crystallization process imparts increased efficiencies to manufacturing processes and enables one or more benefits such as increased particle size distribution of the final crystal product, completion of one or more of solid product isolation processes (e.g., filtration and/or centrifugation) after crystallization, increased dewatering rate in solid product isolation processes, increased speed in subsequent solid drying, and enhanced product purities.
The technology disclosed in this specification pertains to methods for making an allulose syrup providing a solution comprising allulose and a borate moiety adding a fructose to the solution to form a mixed material solution separating the allulose from the other components of the mixed material solution to obtain a allulose syrup. The addition of fructose to the form the mixed material is shown in improve allulose recovery. In at least some embodiments the technology further comprises using a glucose isomerase to reduce the amount of glucose in a feed stock solution or recycled raffinate stream.
This specification discloses a dry solids coating composition comprising separately by weight: a) 5% to about 35% of a legume protein isolate and b) from about 45% to about 95% of a starch mix (wt%). The dry coating can be used to coat an edible substrate or can be part of a fry batter that is used to coat an edible substrate. Advantageously, the dry mixes can be used to increase the protein content of a coating for while maintaining crispness.
This specification discloses methods for removing unwanted flavors from legume protein concentrates, which are powdered legume compositions that have been classified to increase the protein compared to the protein content of the base legume. In at least some embodiments the methods are used to make de-flavored fava bean protein concentrates. Advantageously, the methods are selected to minimize damage to the de-flavored legume protein concentrates by reference to percent change of denaturation enthalpy compared an untreated legume protein concentrate.
The present technology provides a low-calorie, gluten-free bread composition that includes a fermentable monosaccharide, disaccharide, or syrup, and a non-fermentable rare sugar, such as allulose. The bread composition can include a high potency sweetener (HPS). The bread composition may be a reduced calorie gluten-free bread composition, which mimics taste and physical properties normally observed in gluten-free bread products having higher fermentable sugar content.
This specification discloses heat moisture treated fava bean protein concentrates having between about 50% and about 73% protein, about 0.1% to about 8% be weight starch, and between about 0.1% and about 9% fat, and use of said concentrates in foodstuffs, including for example emulsions, confectionary spreads, and ice cream.
A23J 1/14 - Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seedsObtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from press-cake or oil-bearing seeds
A23G 1/44 - Cocoa products, e.g. chocolateSubstitutes therefor characterised by the composition containing peptides or proteins
A23G 3/44 - Sweetmeats, confectionery or marzipanProcesses for the preparation thereof characterised by the composition containing peptides or proteins
A23G 9/38 - Frozen sweets, e.g. ice confectionery, ice-creamMixtures therefor characterised by the composition containing peptides or proteins
A23L 11/00 - Pulses, i.e. fruits of leguminous plants, for production of foodProducts from legumesPreparation or treatment thereof
28.
DE-FLAVORED LEGUME FLOURS AND METHODS OF MANUFACTURE
INGREDION PLANT BASED PROTEIN SPECIALTIES (CANADA), INC. (Canada)
Inventor
Anderson, Lauren
Bender, Sharon
Coutros-Hoffmann, Stella
Dar, Yadunandan
Jegede, Oyelayo
Welchoff, Marjorie
Murthy, Vishnu
O'Connell, Xavier
Ozer, Canan
Shah, Tushar
Shariff, Roxanna
Skorge, Robert
Song, Delong
Xue, Meng
Abstract
This specification discloses de-flavored legume flour have less intense flavor profiles compared to untreated legume flour. The disclosed de-flavored legume flours have been processed to reduce flavor while minimizing damage to the components to the de-flavored legume flour (compared to an untreated legume flour). The disclosed de-flavored legume flours can be adjusted to have functionality like an untreated legume flour or to have improved function compared to untreated legume flour.
The technology disclosed in this specification pertains to methods of making thermally inhibited starch and flour using microwave heating. Using microwave heating methods, thermally inhibited starch and flour can be obtained in less time and at lower temperatures than are needed to make similar inhibited starch or flour using forced air heating methods. Also disclosed are thermally inhibited starches and flours obtained from the methods and compositions using such thermally inhibited starches and flours.
The technology disclosed in this specification pertains to the use of deamidated legume proteins in meltable compositions. In at least some embodiments the meltable compositions are imitation cheese, including vegan imitation cheese. The deamidated legume protein is used to as an emulsifier and to facilitate increased melt-spread of the meltable composition.
The technology disclosed in this specification pertains to a de-flavored lentil protein concentrate having a protein 30% to 75% (by weight of the concentrate) and being subjected to a heat and moisture treatment that removes at least some flavor compared to untreated lentil protein concentrate. The de-flavored lentil protein concentrates are selected to limited denaturation so that they retain functionality compared to more harshly treated lentil protein concentrates, while still being much less flavorful than untreated lentil protein concentrates.
A23J 1/14 - Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seedsObtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from press-cake or oil-bearing seeds
The technology disclosed in this specification pertains to pectin containing cellulosic materials. The cellulosic material is modified so that it can form strong gels when dispersed in aqueous solution. Also disclosed are methods for modifying the cellulosic materials, including, at least in some embodiments, methods to monitor changes in the infrared spectrum of the cellulosic material that happen during a modification reaction to control the reaction and obtain end products capable of making gels having the desired gel strength.
Improved thermally inhibited starch is disclosed and methods of making such starch are disclosed. In some embodiments a thermally inhibited starch has improved whiteness and flavor. In some embodiments a method for making a thermally inhibited starch includes providing adding a buffer and an acid to a starch to obtain a pH adjusted starch having an acidic pH and thermally inhibiting the pH adjusted starch. The technology further pertains to methods of making the thermally inhibited starch in batch, continuous, continuous-like process or combinations thereof.
The technology disclosed in this specification pertains to methods of reducing phosphate levels in aqueous preparations containing phosphate with the admixture of first and second compounds containing cations which can bind phosphates. In any embodiment, the phosphate level is reduced to less than about 80 wt. %. The technology also relates to methods of collecting and sequestering phosphate in aqueous preparations. The technology also relates to the collection or removal of phosphate while minimizing the loss of desired target molecules, such as saccharides. In any embodiment, the aqueous preparation is maintained within certain pH ranges during the admixture of the first and second compounds, to maintain the stability of certain target molecules, such as saccharides, during the reduction of the phosphate. Also disclosed is an aqueous preparation having precipitated phosphate or reduced phosphate levels, particularly aqueous preparations also maintaining levels of desired saccharides.
The technology disclosed in this specification pertains oil-in-water emulsions comprising a sweet corn flour. In various embodiments the oil-in-water emulsions further comprise pulse protein. Also disclosed are emulsifier compositions comprising a pulse protein and sweet corn flour that can be used in liquid or powdered form to obtain oil-in water emulsions. Embodiments of the disclosed oil-in-water emulsions are long term stable against separation of oil and water as measured by change in oil droplet size over time.
A novel hybrid corn plant, designated R3214 is disclosed. The invention relates to the seeds of hybrid corn R3214, to the plants and plant parts of hybrid corn R3214, and to methods for producing a corn plant by crossing the hybrid corn R3214 with itself or another corn plant. The invention further relates to methods for producing a corn plant containing in its genetic material one or more transgenes and to the transgenic plants produced by that method and to methods for producing other hybrid corn plants derived from the hybrid corn plant R3214. The specialty hybrid R3214 provides a low amylose corn having distinct functionality compared to common waxy maize starch.
This specification also discloses sweet flours and uses of sweet flours in compositions. In preferred embodiments the compositions are edible. In at some embodiments the sweet flour is used as an opacifier and can be used to replace common whitening agents such as titanium dioxide or calcium carbonate. Illustrative compositions are flowable or meltable and comprise a sweet flour in an amount a sweet flour in an amount of from about 1% to about 6% by weight of the composition.
This specification discloses high protein analog cheese having protein content greater than about 10% by weight. Such analog cheeses comprise pea starch and one more pulse protein isolate or pulse protein concentrate and have a firmness of greater than about 5000 g. Also, disclosed are methods of making analog cheese that avoid separation during processing. Such methods include applying reduced shear as the process progresses and heating a final mixture for a short time and at low speed.
Described herein are stable, homogenous syrup compositions which include one or more rare sugars having a purity of greater than about 90% on a dry solids basis; and about 0.08% to about 2.7%, based on weight of dry solids, of 1M succinate buffer, 10% citrate-phosphate buffer, or a combination thereof; wherein the syrup composition has a total dry solids content of at least 70 % by weight, as well as methods of preparing and using the composition.
A23L 3/34 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
A23L 29/30 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing carbohydrate syrupsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugarsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugar alcohols, e.g. xylitolFoods or foodstuffs containing additivesPreparation or treatment thereof containing starch hydrolysates, e.g. dextrin
Described herein are allulose-containing baked good compositions containing allulose and leavening acids and baked goods made therefrom, as well as methods of making such compositions and baked goods. wherein one or more allulose-containing composition described herein reduces the browning caused by allulose in the allulose-containing baked goods made therefrom. The allulose-containing baked goods described herein have reduced added sugars and reduced caloric content as a result of the allulose replacing at least a portion of the nutritive sweetener (e.g., sugar) contained in a full sugar sweet baked good while beneficially addressing the undesirable color, and/or flavor changes that can result from allulose inclusion and without negative effects to textural characteristics.
This specification discloses a starch mixture useful for making bakery creams. The starch mixture the comprises a cold water swellable, thermally inhibited waxy starch and a cold water swellable, thermally inhibited non-waxy starch. The starches may be co-processed or made separately and mixed. The disclosed mixture is useful to replace alginates and chemically modified food starch in bakery creams. Bakery creams made using the disclosed starch blends have firmness, and functional and organoleptic texture comparable to alginate containing bakery creams.
This specification discloses extrusion cooked vegetable protein compositions made from a mixture of legume proteins. The proteins come from the same type of legume but are processed differently. The extrusion cooked vegetable protein composition hydrates rapidly and at ambient conditions while maintaining firmness. This specification discloses a legume protein mixture useful as a feedstock for making an extrusion cooked vegetable protein compositions of the type described in this specification. This specification discloses extruder conditions for using a legume protein mixture feedstock to make an extrusion cooked vegetable protein compositions of the type described in this specification.
A method of separating and recovering a first carbohydrate from a feed solution comprising two or more carbohydrates and salts using a chromatography separation system which comprises one or more strong acid cation exchange resin, and recovering at least one fraction enriched in the first carbohydrate.
B01D 15/18 - Selective adsorption, e.g. chromatography characterised by constructional or operational features relating to flow patterns
B01D 15/36 - Selective adsorption, e.g. chromatography characterised by the separation mechanism involving ionic interaction, e.g. ion-exchange, ion-pair, ion-suppression or ion-exclusion
B01J 39/05 - Processes using organic exchangers in the strongly acidic form
C13K 13/00 - Sugars not otherwise provided for in this class
B01D 15/20 - Selective adsorption, e.g. chromatography characterised by constructional or operational features relating to the conditioning of the sorbent material
40 - Treatment of materials; recycling, air and water treatment,
42 - Scientific, technological and industrial services, research and design
Goods & Services
(1) Manufacture of ingredients for food and beverage
(2) Scientific and technological services, namely research and design in the field of food and beverage ingredient attributes; research on food and beverage ingredient attributes; design and industrial testing of new products, namely new food and beverage ingredient attributes. Consultancy and advisory services in the field of analysis, selection and development of food and beverage ingredient attributes. Scientific and technological information and consulting services in the field of: beauty products; home products; and pharmaceutical products
58.
BEVERAGES INCLUDING STEVIOL GLYCOSIDES AND A FOAM SUPPRESSING AGENT
Disclosed herein are edible compositions comprising one or more steviol glycosides and one or more foam suppressing agents comprising citral, nerol, geraniol, or combinations of two or more thereof.
01 - Chemical and biological materials for industrial, scientific and agricultural use
Goods & Services
Edible gums for use in the manufacture of foods, namely, chemical additives including edible gums and polysaccharides for use in full or part as a replacement for gum arabic for film forming agents, adhesives, strengtheners, coating agents, polishers, or decorators, all of the aforesaid being for use in the manufacture of foods
62.
FREE-FLOWING PLATED POROUS STARCH GRANULES AND METHODS OF MAKING
The present invention relates to a method of delivering stable oil-in-water emulsions onto porous starch particles and providing stable free-flowing particles that have the emulsions adsorbed onto them, and to the stable, free-flowing compositions thus provided. The emulsions are used to deliver active ingredients to the starch particles in a range of particle sizes. The emulsion-loaded compositions exhibited increases in amount of oil loaded and delivery of improved odor profiles, features that persisted over their shelf-life. Such compositions provide a cost-effective and sustainable approach for delivering active ingredients, especially oil- and water-soluble active ingredients, and for incorporating such active ingredients into other compositions. This approach circumvents the spray drying or high temperature requirements for other existing methods, and provides oxidation protection to sensitive active ingredients used in flavor, fragrance, nutritional, and other applications.
A23L 27/00 - SpicesFlavouring agents or condimentsArtificial sweetening agentsTable saltsDietetic salt substitutesPreparation or treatment thereof
A23D 7/005 - Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
Disclosed herein are beverages and throw syrups comprising Reb A, and at least one foam suppressing agent comprising Reb E, stevioside, rubusoside, Reb C, or any combination thereof.
The technology disclosed in this specification pertains to a dry solids coating composition comprising blend of a legume flour and legume protein concentrate for use as a partial or complete replacement of wheat flour or non-legume starches or mixture thereof in batters and coatings for food compositions. In various embodiments the legume flour and legume protein concentrate are partially denatured to have a defined amount of starch damage or protein damage.
A23J 1/14 - Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seedsObtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from press-cake or oil-bearing seeds
The technology disclosed in this specification is directed to pea protein emulsifiers containing dissolved pea protein and oil-in-water emulsions containing the pea protein emulsifier and so having dissolved pea protein content. The pea protein emulsifiers can be made from protein remaining dissolved the process water of a pea protein isolation process. The disclosed dissolved pea protein emulsifiers make emulsions have good stability against oil separation.
A23L 29/10 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing emulsifiers
A23J 1/14 - Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seedsObtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from press-cake or oil-bearing seeds
A23D 7/005 - Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
66.
METHODS AND PRODUCTS USING SWEET FLOUR FOR ENCAPSULATION
The technology disclosed in this specification pertains to encapsulating mixtures, encapsulating compositions, encapsulated products, and methods of their manufacture. The compositions and products comprise an emulsifier and a sweet flour and are useful for encapsulating oil-based ingredients. Such compositions and products can be formulated to have good oil retention and good oxidation resistance without the use of maltodextrins. In some embodiments the sweet flour is a sweet corn flour.
A23P 10/47 - Making free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added using additives, e.g. emulsifiers, wetting agents or dust-binding agents
A23L 29/10 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing emulsifiers
A23L 29/219 - Chemically modified starchReaction or complexation products of starch with other chemicals
A23P 10/30 - Encapsulation of particles, e.g. foodstuff additives
67.
METHOD FOR PURIFYING A CRUDE COMPOSITION COMPRISING ONE OR MORE STEVIOL GLYCOSIDES
Disclosed herein is a method for purifying a crude composition comprising one or more steviol glycosides, compositions obtained therefrom and compositions in amorphous form comprising one or more steviol glycosides.
The present technology provides a beverage composition that includes about 0.005 wt% to about 0.06 wt% of a high potency sweetener, about 0.005 wt% to about 0.75 wt% of a hydrocolloid, and about 1 wt% to about 5 wt% of a rare sugar. The beverage composition may be a zero or reduced calorie sweetened beverage composition, which mimics taste normally delivered from sucrose.
Disclosed herein are consumable food, beverage and other products comprising an effective amount of a steviol glycoside sweetener composition to provide a sucrose sweetness equivalence of at least 1%, said composition comprising 5-30 wt% rebaudioside M (reb M), 15- 35 wt% rebaudioside AM (reb AM), and 10-25 wt% rebaudioside N2 (reb N2) based on the total amount of steviol glycosides in the consumable product. Beneficially, the sweetener compositions provide characteristics like that of sucrose that include maximal response, flavor profile, temporal profile, adaptation behavior and mouthfeel. The sweetener compositions can be included in various food, beverage, and other consumable products to provide a clean sugar-like taste and may be used as sweeteners or sweetness enhancers in reduced sugar food, beverage, and other consumable products.
Disclosed herein are edible compositions comprising a steviol glycoside composition comprising 5-30 wt% rebaudioside M (reb M), 15-35 wt% rebaudioside AM (reb AM), and 10-25 wt% rebaudioside N2 (reb N2) based on the total amount of steviol glycosides in the edible composition, wherein the edible composition has improved solubility and/or foaming characteristics.
A food or beverage product is provided comprising a steviol glycoside composition, said composition comprising 5-30 wt% rebaudioside M (reb M), 15-35 wt% rebaudioside AM (reb AM), and 10-25 wt% rebaudioside N2 (reb N2) based on the total amount of steviol glycosides in the product, wherein the steviol glycoside composition is present in an amount below its sweetness threshold. It is found that the food or beverage product has a modified or enhanced flavor compared to a food or beverage product not comprising the steviol glycoside composition.
This specification discloses heat moisture treated fava bean protein concentrates having between about 50% and about 73% protein, about 0.1% to about 8% be weight starch, and between about 0.1% and about 9% fat, and use of said concentrates in foodstuffs, including for example emulsions, confectionary spreads, and ice cream.
A23J 1/14 - Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seedsObtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from press-cake or oil-bearing seeds
A23L 11/00 - Pulses, i.e. fruits of leguminous plants, for production of foodProducts from legumesPreparation or treatment thereof
A23G 1/44 - Cocoa products, e.g. chocolateSubstitutes therefor characterised by the composition containing peptides or proteins
A23G 3/44 - Sweetmeats, confectionery or marzipanProcesses for the preparation thereof characterised by the composition containing peptides or proteins
A23G 9/38 - Frozen sweets, e.g. ice confectionery, ice-creamMixtures therefor characterised by the composition containing peptides or proteins
75.
ANALOG CHEESE HAVING HIGH PROTEIN CONTENT AND METHODS OF MANUFACTURE
The technology disclosed in this specification pertains to high protein analog cheese and methods of making such analog cheese. More specifically, such analog cheese comprises a crosslinked plant protein and may have a hardness of greater than 3,000 g without adding gums, fibers, or starches. As described in this specification are analog cheese masses useful for making an analog cheese.
The technology disclosed in this specification pertains to a powdered chickpea-protein based emulsifier comprising a soluble chickpea protein and a gelatinized but otherwise unmodified amylopectin. The soluble chickpea protein is not hydrolyzed, and the emulsifier is obtainable by drying the amylopectin and the chickpea protein together. The emulsifier is useful in high oil load and low oil load emulsions and provides emulsions stability against oil separation for at least several months.
A23P 10/47 - Making free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added using additives, e.g. emulsifiers, wetting agents or dust-binding agents
A23D 7/005 - Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
A23L 15/00 - Egg productsPreparation or treatment thereof
40 - Treatment of materials; recycling, air and water treatment,
42 - Scientific, technological and industrial services, research and design
Goods & Services
(1) Manufacture of ingredients for food and beverage
(2) Scientific and technological information and consulting services in the field of food product development and food manufacturing; scientific and technological information and consulting services in the field of: beauty products, namely, cosmetics, skin care, and hair care products; home products; and pharmaceutical products
40 - Treatment of materials; recycling, air and water treatment,
42 - Scientific, technological and industrial services, research and design
Goods & Services
(1) Manufacture of ingredients for food and beverage
(2) Scientific and technological information and consulting services in the field of food product development and food manufacturing; scientific and technological information and consulting services in the field of: beauty products, namely, cosmetics, skin care, and hair care products; home products; and pharmaceutical products
42 - Scientific, technological and industrial services, research and design
Goods & Services
Scientific and technological consulting services to food manufacturers regarding ingredients of food for use in food product development; Scientific and technological consulting services to manufacturers regarding development of beauty, home and pharmaceutical products
42 - Scientific, technological and industrial services, research and design
Goods & Services
Scientific and technological consulting services to food manufacturers regarding ingredients of food for use in food product development; Scientific and technological consulting services to manufacturers regarding development of beauty, home and pharmaceutical products
42 - Scientific, technological and industrial services, research and design
Goods & Services
Scientific and technological services and research and design relating to Industrial analysis; Scientific and technological services and research and design relating to Industrial research and industrial design services; Quality control and authentication services.
42 - Scientific, technological and industrial services, research and design
Goods & Services
Scientific and technological services and research and design relating to Industrial analysis; Scientific and technological services and research and design relating to Industrial research and industrial design services; Quality control and authentication services.
83.
BLENDS OF LEGUME PROTEIN AND KONJAC AND THEIR USE IN FOOD APPLICATIONS
The technology disclosed in this specification pertains to a baked good or baked good dough or batter comprising konjac and a legume protein in a weight ratio from about of about 1:2 wherein the legume protein content is in an amount from about 0.5% to about 10% (wt.%). The disclosed konjac and legume protein mixtures are useful for replacing at least part of the egg typically used in such baked goods, and baked good doughs and batters.
The technology disclosed in this specification pertains to methods for increasing the dewatering efficiency of a sheared plant fiber, for example citrus fiber, by shearing the plant material in a slurry of water and organic solvent. The plant fibers obtained from the method provide significant viscosity even when using little alcohol. The obtained citrus fibers may be used in edible, cosmetic, household, or an industrial compositions.
The technology disclosed in this specification pertains to a deamidated pea protein isolates, processes for making a deamidated pea protein isolate, and use of the deamidated pea protein isolate in food and beverage compositions. The disclose deamidated pea protein isolates have dissolution properties that are significantly improved compared to non-deamidated pea protein isolates. Furthermore, the deamidated protein isolates maintain good dissolution properties throughout storage.
A cosmetic or dermatologically acceptable composition is provided comprising: water; a personal care ingredient and a cationic starch characterized by: a) an amylopectin/amylose weight ratio of greater than 60/40; b) an apparent cationic molecular weight of greater than or equal to 12 million daltons; and c) a cationic degree of substitution of from 0.5 meq/g to 2.5 meq/g. Also provided are cosmetic or dermatologically acceptable compositions comprising highly substituted mung bean starches and cosmetic and dermatologically acceptable compositions which are free of polymeric silicones.
The technology disclosed in this specification pertains to an extrusion cooked vegetable protein composition having protein content greater than about 60% having defined small particle size. In at least some embodiments, the extrusion cooked vegetable proteins are useful as a coatings or fillers in food compositions, for example as a replacement for bread crumbs or wheat flour.
The technology disclosed in this specification pertains to an extrusion cooked vegetable protein composition having protein content greater than about 60% having defined small particle size. In at least some embodiments, the extrusion cooked vegetable proteins are useful as a coatings or fillers in food compositions, for example as a replacement for bread crumbs or wheat flour.
The technology disclosed in this specification is directed to starch from a hybrid corn plant. The starch is called in this specification an aewx corn starch or is described by the amylopectin fine structure of the starch. The starch had differentiated functionality compared to common waxy corn starch. Also disclosed in this specification are uses of unmodified aewx corn as a texturizer in, alone or in combination with a second ingredient in food composition.
This specification discloses thermally inhibited waxy cassava starches and edible compositions made therefrom. In one aspect edible compositions have improved creaminess compared to prior art starches, independent of starch usage level and the viscosity provided by the starch. In an embodiment the edible composition comprises between 0.1% and 35.0% by weight. In various embodiments the thermally inhibited waxy cassava starch has a peak viscosity of between about 100, and 2000 Brabender units or between 500 and 1500 Brabender Units.
The technology disclosed in this specification is directed to starch from a hybrid corn plant. The starch is called in this specification an aewx corn starch or is described by the amylopectin fine structure of the starch. The starch had differentiated functionality compared to common waxy corn starch. Also disclosed in this specification are uses of unmodified aewx corn as a texturizer in, alone or in combination with a second ingredient in food composition.
Use of an unmodified specialty corn starch obtained from a corn endosperm having three copies of the recessive waxy gene (wx) and two copies of the recessive amylose extender gene (ae). The starch is useful in food compositions. The composition comprises an unmodified aewx corn starch in an amount about 0.1% (wt.% of the composition); an aqueous component; and a third ingredient wherein optionally, the third ingredient is selected from the group consisting of a protein, a second starch, a hydrocolloid and mixtures thereof. In at least some compositions the unmodified starch is used to form a thermally reversible gels.
This specification describes edible compositions comprising a deamidated legume protein isolate. The compositions comprise deamidated legume protein in an amount of at least 0.5% (wt.% of the composition). Also the deamidated legume protein isolate has a degree of deamidation from about 10% to 25% with reference to legume protein isolate that has not been deamidated. Illustrative edible compositions comprise the deamidated legume protein isolate and some illustrative compounds further comprise a fat component and an aqueous component.
The technology disclosed in this specification is directed to baked goods comprising a deamidated legume protein isolate. In some embodiments the baked good is gluten free. In some embodiments the deamidated legume protein isolate is a deamidated pea protein isolate. The baked goods described in this specification have from about 0.5% to about 5% wt.% deamidated legume protein.
The invention provides a corn syrup, having a saccharide distribution having (i) a DP1+DP2 content of about 20 wt.% or less; and (ii) a DP60+ content ofabout 8 wt.% or less; relative to the total weight of saccharides. The invention further provides a method for preparing a corn syrup, said method comprising: a) Providing corn starch; b) Subjecting said corn starch to liquefaction to obtain a first hydrolysate; c) Subjecting said first hydrolysate to saccharification to obtain a second hydrolysate; d) Contacting said second hydrolysate with an alpha-amylase to obtain a third hydrolysate; and e) Processing the third hydrolysate to a com syrup.
A23L 29/30 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing carbohydrate syrupsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugarsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugar alcohols, e.g. xylitolFoods or foodstuffs containing additivesPreparation or treatment thereof containing starch hydrolysates, e.g. dextrin
C12P 19/14 - Preparation of compounds containing saccharide radicals produced by the action of a carbohydrase, e.g. by alpha-amylase
97.
EDIBLE COMPOSITIONS COMPRISING DEAMIDATED LEGUME PROTEIN ISOLATES
This specification describes edible compositions comprising a deamidated legume protein isolate. The compositions comprise deamidated legume protein in an amount of at least 0.5% (wt.% of the composition). Also the deamidated legume protein isolate has a degree of deamidation from about 10% to 25% with reference to legume protein isolate that has not been deamidated. Illustrative edible compositions comprise the deamidated legume protein isolate and some illustrative compounds further comprise a fat component and an aqueous component.
A23G 9/38 - Frozen sweets, e.g. ice confectionery, ice-creamMixtures therefor characterised by the composition containing peptides or proteins
A23C 11/06 - Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing non-milk proteins
The technology disclosed in this specification is directed to baked goods comprising a deamidated legume protein isolate. In some embodiments the baked good is gluten free. In some embodiments the deamidated legume protein isolate is a deamidated pea protein isolate. The baked goods described in this specification have from about 0.5% to about 5% wt.% deamidated legume protein.
The invention provides a corn syrup, having a saccharide distribution having (i) a DP1+DP2 content of about 20 wt.% or less; and (ii) a DP60+ content of about 8 wt.% or less; relative to the total weight of saccharides. The invention further provides a method for preparing a corn syrup, said method comprising: a) Providing corn starch; b) Subjecting said corn starch to liquefaction to obtain a first hydrolysate; c) Subjecting said first hydrolysate to saccharification to obtain a second hydrolysate; d) Contacting said second hydrolysate with an alpha-amylase to obtain a third hydrolysate; and e) Processing the third hydrolysate to a corn syrup.
A23L 29/30 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing carbohydrate syrupsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugarsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugar alcohols, e.g. xylitolFoods or foodstuffs containing additivesPreparation or treatment thereof containing starch hydrolysates, e.g. dextrin
C12P 19/14 - Preparation of compounds containing saccharide radicals produced by the action of a carbohydrase, e.g. by alpha-amylase
100.
COMPOSITIONS COMPRISING AN UNMODIFIED SPECIALTY CORN STARCH
Use of an unmodified specialty corn starch obtained from a corn endosperm having three copies of the recessive waxy gene (wx) and two copies of the recessive amylose extender gene (ae). The starch is useful in food compositions. The composition comprises an unmodified aewx corn starch in an amount about 0.1% (wt.% of the composition); an aqueous component; and a third ingredient wherein optionally, the third ingredient is selected from the group consisting of a protein, a second starch, a hydrocolloid and mixtures thereof. In at least some compositions the unmodified starch is used to form a thermally reversible gels.
