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US20090317533 |
METHOD FOR PRODUCING A SOY MILK
A method of production of a soymilk or a soy-based beverage. The method includes the following processing steps: providing soybeans for processing; soaking the soybeans; grinding the soybeans to...
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US20090317530 |
PROTEIN-RICH PREMIX POWDERS COMPRISING OKARA FOR HEALTHY FOOD INDUSTRY
A stable okara concentrate is provided, being a protein-rich powder to be used in producing healthy foodstuffs, enriched in proteins, dietary fibers, and free of cholesterol, essentially consisting...
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US20090285959 |
FLAVOR-IMPROVING AGENT AND FOOD CONTAINING THE FLAVOR-IMPROVING AGENT
The present invention is directed to: a flavor improving agent for food including at least one selected from germinated whole fat soybean powder, and enzyme-inactivation-untreated ungerminated...
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US20090285932 |
BARLEY LIPOXYGENASE 1 GENE, METHOD OF SELECTING BARLEY VARIETY, MATERIAL OF MALT ALCOHOLIC DRINKS AND PROCESS FOR PRODUCING MALT ALCOHOLIC DRINK
A selection method for barley lipoxygenase-1 deficient barley, comprising a step of distinguishing the barley lipoxygenase-1 deficient barley by whether or not the guanine at the splicing donor...
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US20090252852 |
Aqueous Drink Product
The invention relates to an aqueous drink product having a pH in the range of from 5.3 to 8.0 and comprising 1-6 wt. % soy protein, from 0-10 wt. % fat, from 0.25-1.75 wt. % saturated monoglyceride...
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US20090208631 |
PROCESSED BARLEY PRODUCT AND PROCESSING METHOD THEREFOR
The object of the present invention is to provide processed barley products which are rich in GABA even after milling of barley seeds, and a processing method therefore. The present invention...
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US20090186119 |
Food composition
A liquid food product comprising 0.1 to 1.5 wt % of polyphenols, wherein said polyphenols contain a mixture of polyphenols from red grape and polyphenols from red wine in a weight ratio of from 1:1...
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US20090181114 |
CHIA SEED BEVERAGE AND RELATED METHOD
A beverage is disclosed that is effective for enhancing gastrointestinal regularity and heart health. It is formed by a liquid comprising fruit derived juices, water or naturally or artificially...
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US20090176001 |
SOY PROTEIN PRODUCTS HAVING ALTERED CHARACTERISTICS
Soy protein products obtained from high oleic soybeans, wherein such products, have improved whiteness, reduced viscosity and reduced gel-strength, are described. Use of such products in food,...
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US20090130248 |
Extended Energy Beverages
A method of reducing the rate of digestibility of a beverage so as to increase the period of time over which the beverage supplies energy to an individual who has consumed it by supplementing the...
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US20090081351 |
Method for supplementing an aqueous liquid composition with calcium
A method of producing an edible aqueous liquid composition that has been supplemented with at least 2 mmole calcium per litre, a soy drink that can be obtained by the present method and a...
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US20090068337 |
INCREASED ALPHA-PRIME BETA-CONGLYCININ SOYBEANS
The invention overcomes the deficiencies of the art by providing a soybean plant with non-transgenic mutations conferring decreased α-subunit of β-conglycinin content and increased α′-subunit...
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US20090061048 |
DELIVERY AND CONTROLLED RELEASE OF ENCAPSULATED LIPOPHILIC NUTRIENTS
A complex coacervate delivery system is provided which encapsulates lipophilic nutrients such as, for example, fish oils high in omega-3 fatty acids. The complex coacervate delivery system protects...
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US20080311272 |
CARBOHYDRATE COMPOSITION OBTAINABLE FROM MEDITERRANEAN FRUITS
The present invention is directed to a composition comprising carbohydrates obtainable from carob and carbohydrates obtainable from at least one further fruit.
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US20080280008 |
Soy Cotyledon Fibers and Methods For Producing Fibers
The disclosure relates to methods for producing treated aqueous soy cotyledon fiber suspensions and to the resultant aqueous soy cotyledon fiber suspensions. In some embodiments, the methods...
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US20080268098 |
High-Fiber Soybean Products and Process for the Preparation Thereof
A process for preparing a whole soybean food product including the steps of: mechanically milling soaked or germinated soybeans; micronizing the resulting crude milled soybeans by an enzymatic...
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US20080254191 |
MULTIZYMES AND THEIR USE IN MAKING POLYUNSATURATED FATTY ACIDS
Isolated nucleic acid fragments and recombinant constructs comprising such fragments encoding multizymes (i.e., single polypeptides having at least two independent and separable enzymatic...
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US20080241339 |
Hemp food product base and processes
A food process comprises starting with hemp ( Cannabis sativa ) seeds that have been cultivated to have low levels of tetrahydrocannabinol (THC) alkaloid, e.g., less than 0.3%. The hemp seeds are...
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US20080226801 |
Anisic Acid Modified Steviol Glycoside Sweetened Beverage Products
Taste of a non-nutritive steviol glycoside sweetener is improved by using anisic acid in an amount sufficient to mask the metallic aftertaste of the non-nutritive steviol glycoside sweetener when...
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US20080226802 |
BEVERAGE HAVING NATURAL SWEETENERS WITH ONE OR MORE STEVIA COMPONENTS AND SOURCE OF BERRY
Beverage compositions including a steviol glycoside and a berry component are provided. Beverage concentrate compositions including a steviol glycoside and a berry component are provided.
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US20080213433 |
Fluid compositions comprising polyphenols and methods for making and packaging the same
The present invention provides a number of compositions, including non-alcoholic and non-fermented aqueous solutions comprising trans-resveratrol and/or other polyphenols. In one aspect, the...
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US20080206415 |
PROTEIN BEVERAGE AND METHOD OF MAKING THE SAME
A protein beverage composition and a method of making it relate to a beverage including a protein essentially free of caseinate and derived from an aqueous protein isolate collected from...
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US20080206433 |
Packaged soy beverage with carbonation
The invention relates to a carbonated soy beverage which has been packaged under pressure in a pressure-resistant closed container, which beverage is based on soy extract, the soy beverage having...
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US20080206406 |
Modified Proteins With Altered Aggregation Properties
The invention relates a method for preparing modified proteins having an increased capacity to bind divalent cations. For example the concentration of calcium at which Ca 2+ induced aggregation...
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US20080194685 |
PRODUCTION OF ARACHIDONIC ACID IN OILSEED PLANTS
Oilseed plants which have been transformed to produce arachidonic acid, recombinant constructs used in such transformations, methods for producing arachidonic acid in a plant are described and uses...
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US20080182002 |
Processes for Removing Bitter Components from Soy Protein Isolates
Novel processes for the production of soy protein isolates having reduced off-flavors from conventional hydrolyzed soy protein isolates are disclosed. One embodiment includes an extraction and...
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US20080171125 |
Methods Of Forming Heat Stable Soy Milk Concentrates
Methods are provided to prepare heat stable soy milk concentrates above 3.2× based on the level of protein that are thermally stable upon achieving an F o of at least 5. One method removes...
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US20080118603 |
NUTRITIONAL BEVERAGE FOR OPTIMAL BONE HEALTH
A method for enhancing the bone health of a consumer comprising the step of providing the consumer at least about 8 fluid ounces of a nutritional beverage wherein said nutritional beverage...
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US20080102167 |
WHOLE SOYBEAN POWDERS
Compositions comprising whole soybean powders and soymilks produced therefrom are described.
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US20080095914 |
Novel Vegetable Protein Fractionization Process And Compositions
According to the invention a novel vegetable protein fractionation procedure is disclosed which includes a straightforward process to obtain 7S-rich (β-conglycinin-rich) and 11S-rich...
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US20080063765 |
Protein and calcium fortification system for clear and opaque beverages
A milk serum protein and calcium concentrate that is useful for fortifying acidic clear or opaque, carbonated or uncarbonated soft drinks without producing a cloudy appearance in clear drinks and...
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US20080044530 |
Shelf-stable, non-alcoholic, haze-free malt beverage and methods
A method of making a haze-free nonalcoholic malt beverage is disclosed. The method includes forming a malt solution containing a coagulant and water, adjusting the pH of the malt solution so that...
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