Protein supplemented confectionery compositions
First Claim
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1. A protein supplemented confectionery composition comprising a modified oilseed material, wherein the modified oilseed material comprises at least about 85 wt. % protein on a dry solids basis;
- and the modified oilseed material has an MW50 of at least about 200 kDa and an NSI of at least about 80.
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Accused Products
Abstract
Confectionery products, which include high protein content modified oilseed material, are described. The modified oilseed material typically includes at least 85 wt. % protein (dry solids basis) and has a relatively high average molecular weight, e.g., at least about 40 wt. % of the material has an apparent molecular weight greater than 300,000 daltons.
75 Citations
29 Claims
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1. A protein supplemented confectionery composition comprising a modified oilseed material, wherein the modified oilseed material comprises at least about 85 wt. % protein on a dry solids basis;
- and the modified oilseed material has an MW50 of at least about 200 kDa and an NSI of at least about 80.
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2. A protein supplemented confectionery composition comprising a modified oilseed material, wherein the modified oilseed material is produced by a process which includes:
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extracting oilseed material with an aqueous alkaline solution to form a suspension of particulate matter in an oilseed extract; and
passing the extract through a filtration system including a microporous membrane to produce a permeate and a protein-enriched retentate, wherein the microporous membrane has a filtering surface with a contact angle of no more than 30 degrees. - View Dependent Claims (3, 4, 5)
extracting soybean material at 20°
C. to 60°
C. with an aqueous solution having a pH of 7.5 to 10.0 to form a mixture of particulate matter in an alkaline extract solution;
removing at least a portion of the particulate matter from the mixture to form a clarified extract;
passing the clarified extract at 55°
C. to 60°
C. through a filtration system including a microporous modified polyacrylonitrile membrane to produce a permeate and a protein-enriched retentate, wherein the microporous modified polyacrylonitrile membrane has an MWCO of 25,000 to 500,000 and a filtering surface with a contact angle of no more than 30 degrees; and
diafiltering the protein-enriched retentate through the filtration system to produce a protein-containing diafiltration retentate.
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4. The confectionery composition of claim 3 wherein the modified oilseed material is produced by a process which further includes heating the diafiltration retentate to at least 75°
- C. for a sufficient time to form a pasteurized retentate.
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5. The confectionery composition of claim 2 wherein the modified oilseed material is produced by a process which includes extracting the soybean material at 20°
- C. to 60°
C. for no more than one hour with the aqueous solution to form the mixture.
- C. to 60°
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6. A protein supplemented confectionery composition comprising a modified soybean material;
wherein the modified soybean material comprises at least 90 wt. % protein on a dry solids basis; and
the modified soybean material has an MW50 of at least 200 kDa and an EOR of no more than about 0.75 mL.- View Dependent Claims (7)
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8. A protein supplemented confectionery composition comprising a modified oilseed material, wherein the modified oilseed material comprises at least about 85 wt. % protein on a dry solids basis;
- and the modified oilseed material has a bacterial load of no more than 50,000 cfu/g and a melting temperature of at least 87°
C.
- and the modified oilseed material has a bacterial load of no more than 50,000 cfu/g and a melting temperature of at least 87°
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9. A confectionery composition comprising a modified oilseed material, wherein the modified oilseed material comprises at least 85 wt. % protein on a dry solids basis;
- at least about 40 wt. % of the modified soybean material has an apparent molecular weight of at least 300 kDa; and
the modified oilseed material has a turbidity factor of no more than about 0.95 at 500 nm.
- at least about 40 wt. % of the modified soybean material has an apparent molecular weight of at least 300 kDa; and
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10. A confectionery composition comprising a modified oilseed material, wherein the modified oilseed material comprises at least 85 wt. % protein on a dry solids basis;
- at least about 40 wt. % of the modified oilseed material has an apparent molecular weight of at least 300 kDa; and
the modified oilseed material has a viscosity slope of at least about 30 cP/min.
- at least about 40 wt. % of the modified oilseed material has an apparent molecular weight of at least 300 kDa; and
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11. A confectionery composition comprising a modified soybean material, sugar and a triacylglycerol component;
wherein the modified soybean material comprises at least 90 wt. % protein on a dry solids basis;
at least about 40 wt. % of the modified soybean material has an apparent molecular weight of at least 300 kDa; and
the modified soybean material has a viscosity slope of at least about 30 cP/min and a melting temperature of at least 87°
C.
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12. A confectionery composition comprising a modified soybean material;
wherein the modified soybean material comprises at least 90 wt. % protein on a dry solids basis;
at least about 40 wt. % of the modified soybean material has an apparent molecular weight of at least 300 kDa; and
at least about 40 wt. % of the protein in a 50 mg sample of the modified oilseed material is soluble in 1.0 mL water at 25°
C.- View Dependent Claims (13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24)
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25. A protein supplemented confectionery composition comprising water, sugar and a modified soybean material;
- wherein the modified soybean material comprises at least about 90 wt. % protein on a dry solids basis; and
the modified oilseed material has an MW50 of at least about 400 kDa and at least about 40 wt. % of the protein in a 50 mg sample of the modified soybean material is soluble in 1.0 mL water at 25°
C. - View Dependent Claims (26, 27, 28, 29)
- wherein the modified soybean material comprises at least about 90 wt. % protein on a dry solids basis; and
Specification