12 patents
Utility
Soy Protein Product with Neutral or Near Neutral PH ("S701N2")
2 Nov 23
An aqueous solution of a soy protein product having a protein content of at least about 60 wt % (N×6.25) d.b. which is completely soluble in aqueous media at a pH of less than about 4.4 and heat stable at that pH range is adjusted in pH to a pH of about 6.1 to about 8.
Brent E. Green, Martin Schweizer, Kevin I. Segall
Filed: 27 Jun 23
Utility
Preparation of Non-soy Oilseed Protein Products ("*810")
13 Apr 23
The present invention is directed to non-soy oilseed protein products, very low in, or free of, beany, green, vegetable or similar flavour notes and useful for the fortification of food and beverage products and prepared without the use of salt in the process.
Kevin I. Segall, Martin Schweizer, Brent E. Green
Filed: 17 Oct 22
Utility
Preparation of pulse protein products (YP810)
28 Feb 23
The present invention is directed to pulse protein products, very low in, or substantially free of, pea/vegetable flavour notes characteristic of conventional commercial pulse protein products and useful for the fortification of food and beverage products and prepared without the use of salt in the process.
Kevin I. Segall, Brent E. Green, Martin Schweizer
Filed: 28 Jul 15
Utility
Preparation of non-soy oilseed protein products (“*810”)
22 Nov 22
The present invention is directed to non-soy oilseed protein products, very low in, or free of, beany, green, vegetable or similar flavour notes and useful for the fortification of food and beverage products and prepared without the use of salt in the process.
Kevin I. Segall, Martin Schweizer, Brent E. Green
Filed: 27 Jan 17
Utility
Preparation of Non-soy Oilseed Protein Products ("*810")
12 May 22
The present invention is directed to sunflower protein products, very low in, or free of, beany, green, vegetable or similar flavour notes and useful for the fortification of food and beverage products and prepared without the use of salt in the process.
Kevin Segall, Martin SCHWEIZER, Brent E. GREEN
Filed: 24 Jan 22
Utility
Production of Soluble Protein Solutions from Pulses
24 Mar 22
A pulse protein product, which may be an isolate, produces heat-stable solutions at low pH values and is useful for the fortification of acidic beverages such as soft drinks and sports drinks without precipitation of protein.
Kevin SEGALL, Martin Schweizer
Filed: 7 Dec 21
Utility
Preparation of Pulse Protein Products ("YP810")
27 Jan 22
The present invention is directed to processes for producing pulse protein products, very low in, or substantially free of, pea/vegetable flavour notes useful for the fortification of food and beverage products and prepared without the use of salt in the process.
Kevin I. Segall, Brent E. Green, Martin Schweizer
Filed: 5 Oct 21
Utility
pH adjusted pulse protein product
5 Oct 21
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.
Kevin I. Segall, Martin Schweizer
Filed: 26 Jan 16
Utility
Soy Protein Product with Neutral or Near Neutral PH ("S701N2")
24 Jun 21
An aqueous solution of a soy protein product having a protein content of at least about 60 wt % (N×6.25) d.b. which is completely soluble in aqueous media at a pH of less than about 4.4 and heat stable at that pH range is adjusted in pH to a pH of about 6.1 to about 8.
Brent E. Green, Martin Schweizer, Kevin I. Segall
Filed: 5 Nov 20
Utility
Production of pulse protein product
14 Dec 20
A pulse protein product having a protein content of at least about 50 wt % (N×6.25) d.b. is recovered in the processing of pulse protein source material to form pulse protein products wherein the pulse protein source is extracted in one embodiment with calcium salt solution.
Brent E. Green, Martin Schweizer, Sampson Russ
Filed: 10 Mar 14
Utility
Preparation of Soy Protein Products (S810)
24 Jun 20
The present invention is directed to soy protein products, very low in, or free of, beany flavour notes and useful for the fortification of food and beverage products and prepared without the use of salt in the process.
Kevin I. Segall, Martin Schweizer, Brent E. Green
Filed: 29 Sep 19
Utility
Preparation of soy protein products (“S810”)
7 Oct 19
The present invention is directed to soy protein products, very low in, or free of, beany flavor notes and useful for the fortification of food and beverage products and prepared without the use of salt in the process.
Kevin I. Segall, Martin Schweizer, Brent E. Green
Filed: 25 Aug 15
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