1539 results about "Soy protein" patented technology

A soy protein product, which may be an isolate, produces transparent heat-stable solutions at low pH values and is useful for the fortification of soft drinks and sports drinks without precipitation of protein. The soy protein product is obtained by extracting a soy protein source material with an aqueous calcium salt solution to form an aqueous soy protein solution, separating the aqueous soy protein solution from residual soy protein source, adjusting the pH of the aqueous soy protein solution to a pH of about 1.5 to about 4.4 to produce an acidified clear soy protein solution, which may be dried, following optional concentration and diafiltration, to provide the soy protein product.

Method for making lignocellulosic composites by adhering lignocellulosic substrates together. A first variant of the method involves using an adhesive composition that comprises a reaction product of (i) first ingredient selected from a soy protein or lignin and (ii) at least one substantially formaldehyde-free curing agent that includes at least one amine, amide, imine, imide, or nitrogen-containing heterocyclic functional group that can react with at least one functional group of the soy protein. A second variant of the method involves using an adhesive composition that comprises a reaction product of (i) a protein or lignin, (ii) a first compound that includes at least one amine, amide, imine, imide or nitrogen-containing heterocyclic functional group that can react with at least one functional group of the protein and (iii) a curing agent.

A viscoelastic fluid is prepared by shearing a gelled emulsion. The emulsion is an oil-in-water emulsion comprising 2% 12% (w/w) of a heat-treated protein that can form a heat-set gel and 5% 40% fat. The proteins used include whey protein and soy protein. The viscoelastic fluid may be used as a spread. It may also be used for the preparation of a plurality of different ultimate products formed from the original gel.

A biodegradable polymeric composition includes 99.5 wt. % to 40 wt. % soy protein and 0.5 wt. % to 60 wt. % of a first strengthening agent that consists essentially of a polysaccharide selected from the group consisting of agar, gellan, and mixtures thereof. The composition is substantially completely soluble in water at a pH of about 7.0 or higher. A biodegradable composite includes a fiber mat and the described biodegradable polymeric composition. A biodegradable molded thermoset solid article is obtained by subjecting the described biodegradable polymeric composition to conditions of temperature and pressure effective to form the thermoset solid article.

Medical articles including a hydrophilic water-swellable hydrogel and methods of using and making the articles are provided. The hydrogel may include a crosslinked mixture of a biocompatible polymer and a protein, such as polyethylene glycol and a soy protein. The hydrogel may further include an agent, such as diazolidinyl urea and iodopropynyl butylcarbamate, dispersed within the hydrophilic water-swellable hydrogel.

Disclosed is a composition comprising at least two of the following ingredients: Magnolia extract, honokiol, humulus lupulus extract, hesperidin methyl chalcone, gotu kola, dipeptide valyl-tryptophane, palmitoyl tetrapeptide-3, corylus avellana bud extract, centella asiatica extract, cucumis sativa extract, morus alba extract, hibiscus sabdariffa flower extract, vitis vinifera extract, ascorbyl glucoside, citrus medica limonum extract, avena sativa kernel extract, hydrolyzed soy protein, aniseed myrtle extract, tasmania lanceolata leaf extract, artemisia abrotanum extract, or citrus grandis fruit extract or any combination thereof. Also disclosed are methods of treating skin conditions by topically applying the composition to skin.

Dissolvable oral tablets and mini-bars which contain healthful ingredients. The products contain a multitude of discrete, extruded sections containing different healthful ingredients. A wide variety of active ingredients includes oxygen enhancers, vitamins, enzymes, dehydrated foods, pycnogenols, food supplements, soy proteins, herbs, roots, and mints. The tablets and mini-bars may be prepared by extruding discrete sections and matrix, all containing active ingredients, cutting the resulting shape for the tablet and mini-bar, and coating with dehydrated food. The tablets and mini-bars may supply needed active ingredients following natural disasters or prior to surgery or may be taken for general use. The products may be contained in a thermal insulating wrapper having an inner piece, an outer piece, and a corrugated piece between the inner and outer pieces. The products may be stored in a thermally insulating luminous canteen container having a primary container having a removable cover and a plurality of secondary containers affixed to the outer wall of the primary container, which containers have removable attached covers. The container may be constructed of hypoallergenic thermoplastic rubber, and may contain a compass and a signaling mirror. These containers also hold water and first aid supplies. The canteen containers may be supplied to survivors of natural disasters or used for general utility.

This invention relates to a soy protein containing food product comprising; (A) a soy protein material selected from the group consisting of a soy protein flour, a soy protein concentrate, a soy protein isolate and mixtures thereof; (B) a humectant comprising (i) a colorant and at least one selected from the group consisting of (ii) a flavoring agent, (iii) a triglyceride, (iv) a food grade acid or acidic salt, (v) a food grade base or basic salt, and (vi) a food grade emulsion; and (C) water. In another embodiment, the invention is directed to a process for preparing a soy protein containing food product.

Personal care compositions comprising a modified soy protein as an active ingredient are described. The modified soy proteins of the instant invention include soy proteins modified by treatment with a reducing agent and subsequently reacted with a carboxylic acid anhydride; soy proteins modified by treatment with a reducing agent, reacted with a carboxylic acid anhydride and subsequently oxidized; soy proteins modified by reaction with a hydroxy alkyl acrylate; soy proteins modified with ionic monomers such as epoxide, acrylate, and chlorohydrin; and soy proteins modified by reaction with an alkyl acrylimidoglycolate. The compositions may be in the form of skin care, skin cleansing, or anti-wrinkle products, shampoos, make-up, conditioners, lotions, aerosols, gels, mousses, dyes, or bleaches.

The, present invention provides useful adhesive compositions having similar adhesive properties to conventional UF and PPF resins. The compositions generally include a protein portion and modifying ingredient portion selected from the group consisting of carboxyl-containing compounds, aldehyde-containing compounds, epoxy group-containing compounds, and mixtures thereof. The composition is preferably prepared at a pH level at or near the isoelectric point of the protein. In other preferred forms, the adhesive composition includes a protein portion and a carboxyl-containing group portion.

The invention is directed to compositions containing polyamidoamine-epihalohydrin resins (PAE resins) of low molecular weight and a soy protein or lignin in which the weight ratio of protein or lignin to PAE is 100:0.1 to 0.1:100. The invention is also directed to the use of the compositions as adhesives for binding wood materials. The lower adhesive viscosity provides better handling properties, as well as allowing for less water in the adhesive formulation. The lower viscosity provides for both ease of handling of the adhesive material and the pot life if the adhesive formulation

A soy protein product, which may be an isolate, produces transparent heat-stable solutions at low pH values and is useful for the fortification of soft drinks and sports drinks without precipitation of protein. The soy protein product is obtained by extracting a soy protein source material with an aqueous calcium salt solution to form an aqueous soy protein solution, separating the aqueous soy protein solution from residual soy protein source, adjusting the pH of the aqueous soy protein solution to a pH of about 1.5 to about 4.4 to produce an acidified clear soy protein solution, which may be dried, following optional concentration and diafiltration, to provide the soy protein product.

The present invention relates to food materials containing a high concentration of vegetable protein and omega-3 fatty acids and processes for their manufacture. More particularly, the present invention relates to protein extrudates containing high concentrations of soy protein and omega-3 fatty acids, processes for manufacturing such protein extrudates, and the use of such protein extrudates as food ingredients.

An adhesive binder composition containing an isocyanate-functional resin modified with a protein, preferably with a source of soy protein, and the use of the binder for preparing wood composites, especially OSB.

An adhesive composition made by reacting a soy protein with at least one compound under conditions sufficient for introducing additional phenolic hydroxyl functional groups, amine functional groups, and/or thiol functional groups into the soy protein structure.

This invention relates to a restructured meat product, comprising; (A) a soy protein material; (B) a comminuted meat; and (C) water. In another embodiment, the invention discloses a process for preparing a restructured meat product, comprising the steps of; hydrating (A) a soy protein material; and adding (B) a comminuted meat, wherein the temperature of the comminuted meat is below about 40° C.; and mixing (A) and (B) to produce a homogeneous, and texturized meat product having a moisture content of at least about 50%.

The invention discloses an anti-stress health compound feed for jewfish. The feed consists of an animal protein source, a plant protein source, a fat source raw material, a sugar source raw material, composite vitamin, composite mineral salt, hepatinica, a Chinese herbal medicine compound preparation, probiotic powder, a composite immunopotentiator, antimicrobial peptide, an acidifying agent and a premixed compound additive, wherein the animal protein source comprises one or more of fish meal, euphausiid meal and chicken meat meal; the plant protein source comprises one or more of seaweed meal, fermented soybean meal, soy protein concentrate and corn protein powder; the fat source comprises one or more of soybean oil, fish oil and phosphatide oil. The feed disclosed by the invention has the characteristics of being rapid in growth, low in food coefficient, good in stability in water, rapid to eat, convenient to use, low in feeding cost, resistant to stress, healthy and the like.

A first variant of an adhesive composition for making a lignocellulosic composite includes soy protein and/or lignin; at least one substantially formaldehyde-free curing agent that includes at least one amine, amide, imine, imide, or nitrogen-containing heterocyclic functional group that can react with at least one functional group of the soy protein; and at least one compound selected from a boron compound, a group IA oxide or hydroxide, or a group IIA oxide or hydroxide. A second variant of an adhesive composition includes a first component selected from soy protein and/or lignin; and at least one substantially formaldehyde-free curing agent selected from a reaction product of epichlorohydrin with ethylenediamine, a reaction product of epichlorohydrin with bis-hexamethylenetriamine, or a reaction product of epichlorohydrin with hexamethylenediamine.

The invention provides compound feed for teaching piglets to eat foods other than breast milk, which is used for weaning piglets and teaching the piglets to eat foods other than breast milk, and comprises the following components in part by weight: 212.4 parts of corn starch, 154.0 parts of bulked corn, 100.0 parts of 46 percent of bulked bean pulp, 40 parts of fish meal, 100 parts of wheat flour, 5 parts of calcium powder, 21 parts of calcium hydrophosphate, 2 parts of table salt, 20 parts of soybean oil, 5 parts of lysine, 2 parts of threonine, 1.5 parts of choline chloride, 10 parts of premix, 0.2 part of complex enzyme, 0.3 part of pig Duowei, 0.2 part of sweetener, 0.3 part of flavouring agent, 3 parts of baking soda, 20 parts of cane sugar, 30 parts of glucose, 50 parts of egg powder, 70 parts of soy protein concentrate, 50 parts of fermented bean pulp, 6 parts of acidizer, 100 parts of whey powder, 0.5 part of mould removing agent, 0.3 part of antioxidant and 0.3 part of mildewpreventive. In the invention, the problems of incomplete immune functions, low disease resistance, inadequate digestive ferment, incomplete upper gastrointestinal development, low digestion and absorption ability, susceptibility to diarrhea and the like of piglets.

An adhesive composition that can be used in particleboards and other composites is formed from an aqueous mixture of soy protein, zinc sulfate heptahydrate, calcium oxide, sodium benzoate, pine oil, wax emulsion and non-sulfonated kraft lignin. In a second embodiment the composition further includes an acid.

An adhesive binder composition containing a urea-formaldehyde resin modified with a protein, preferably with a source of soy protein and the use of the binder for preparing wood composites, especially particleboard.

A bridging material for a well treatment fluid that comprises a protein-based fibrous material and at least one additional material is provided. For example, the protein-based fibrous material can be soy protein fiber (SPF).The additional material is a lost circulation material. A process for treating a wellbore penetrating a subterranean formation with minimal or no loss of treatment fluid into the formation is also provided. A system for drilling a wellbore from the surface into a subterranean formation with minimal or no loss of drilling fluid into the formation is also provided.

The invention relates to a fish cake which is mainly prepared form minced fillet, starch, egg white, soy protein and other materials. The invention also relates to the preparation method of the fish cake, which comprises the steps of fish meat preparing, washing, dewatering, chopping and stirring, milling, semi-unfreezing, forming, wrapping with flour and bran, quick-freezing, packaging and the like. After the fish cake is fired or baked, a fried or crisp fish cake with crisp mouthfeel and special flavor is obtained.