Soy protein-containing composition
First Claim
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1. A composition comprising a soy protein material, the composition being in solid or liquid form, the composition being characterized in that an aqueous mixture of the composition has a whiteness index of at least 50 and an L value of less than 78 when the aqueous mixture has a soy protein content of 2 to 3% by weight and a pH of 6.8 to 7.2, wherein the whiteness index (WI) is determined using the equation WI=L−
- 3b and L and b are determined using a colorimeter, L being a measure of the whiteness of the composition with the value of L ranging from 0 to 100 with increasing whiteness and b being a measure of the presence of yellow or blue colors in the composition, with positive b values indicating the presence of yellow colors and negative b values indicating the presence of blue colors.
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Abstract
The present invention relates to soy protein-containing compositions having improved flavor, odor, appearance, and/or functionality.
42 Citations
25 Claims
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1. A composition comprising a soy protein material, the composition being in solid or liquid form, the composition being characterized in that an aqueous mixture of the composition has a whiteness index of at least 50 and an L value of less than 78 when the aqueous mixture has a soy protein content of 2 to 3% by weight and a pH of 6.8 to 7.2, wherein the whiteness index (WI) is determined using the equation WI=L−
- 3b and L and b are determined using a colorimeter, L being a measure of the whiteness of the composition with the value of L ranging from 0 to 100 with increasing whiteness and b being a measure of the presence of yellow or blue colors in the composition, with positive b values indicating the presence of yellow colors and negative b values indicating the presence of blue colors.
- View Dependent Claims (2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22)
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23. A composition comprising a soy protein material and one or more isoflavones selected from:
- (i) aglucone and non aglucone type daidzin, daidzein, genistin, genistein, glycitin, and glycitein isoflavones and (ii) the malonyl and acetyl esters of aglucone and non aglucone type daidzin, daidzein, genistin, genistein, glycitin, and glycitein isoflavones, wherein the weight ratio of soy protein to the combined weight of all such isoflavones is at least 3,000;
1, respectively. - View Dependent Claims (24, 25)
- (i) aglucone and non aglucone type daidzin, daidzein, genistin, genistein, glycitin, and glycitein isoflavones and (ii) the malonyl and acetyl esters of aglucone and non aglucone type daidzin, daidzein, genistin, genistein, glycitin, and glycitein isoflavones, wherein the weight ratio of soy protein to the combined weight of all such isoflavones is at least 3,000;
Specification