Central Soya Company, Inc.

Solae, LLC

Arthur H Konwinski

Bernard F Szuhaj

Charles W Monagle

Navpreet Singh

Thomas A Dobbins

Gabor Puski

Kenneth E Beery

A Bowman-Birk Inhibitor Concentrate (BBIC) that has a high protein content. The BBIC is made from conventional soybeans using ultrafiltration, without acid or alcohol extraction or acetone precipitation.

Bowman-Birk inhibitor soy protein concentrate composition

A method of imparting high water dispersibility to a protein product or protein-containing material, such as a powdered or particulate protein product, which method includes adding a surfactant and a flow enhancing agent to the protein product. The method is applicable to vegetable protein products, such as soy protein, and is also applicable to non-vegetable protein products, such as casein. Additionally, the method is particularly useful for imparting high water dispersibility to protein products in which greater than about 80 wt. % of the protein therein is water soluble protein.

Protein product imparting high water dispersibility

A method for preparing a Bowman-Birk inhibitor (BBI) product from soybeans is provided. The product produced in accordance with the method of the invention and compositions including the product are also provided. BBI product produced in accordance with the invention is a significantly improved inhibiter of malignant cell transformation and methods for its administration to prevent or inhibit progression of cancer are provided.

Method of making Bowman-Birk inhibitor product

A novel process for making an isoflavone concentrate product from soybeans which includes diluting solubles from alcohol-extracted hexane-defatted soybean flakes to about 10% to about 30% solids, separating undissolved solids from the diluted soy solubles, such that the separated solids have at least 4% isoflavones by weight of dry matter. That concentrate can then be further concentrated to at least 40% isoflavones by weight of dry matter by adjusting pH and temperature and extracting with solvents. The soy isoflavone concentrate products are then used in a liquid or dry beverage, food or nutritional products.

Soy isoflavone concentrate process and product

A novel process for making an isoflavone concentrate product from soybeans which includes diluting solubles from alcohol-extracted hexane-defatted soybean flakes to about 10% to about 30% solids, separating undissolved solids from the diluted soy solubles and drying the separated solids to make a product having at least 4% by weight isoflavones. The soy isoflavone concentrate product is then used in a liquid or dry beverage, food or nutritional product.

A novel process for making an isoflavone concentrate product from soybeans which includes diluting solubles from alcohol-extracted hexane-defatted soybean flakes to about 10% to about 30% solids, separating undissolved solids from the diluted soy solubles, pasteurizing the separated solids and drying the pasteurized solids to make a product having at least 8 times the isoflavone content of the flakes.

Process for making soy protein concentrate which includes agglomerating either dusty defatted soybean flakes or the dust itself in a screw device with substantially no die restriction at the discharge end, the material to be agglomerated having been subjected to moisture addition to bring the moisture content to 18-30%, maintaining the temperature in the range of 160.degree.-300.degree. and thereafter extracting the agglomerated material with 55-75% aqueous ethanol.

Process for making soy protein concentrate

This invention encompasses compressed texturized soy protein products having a protein content of greater than 45%, a moisture content of about 5 to 15%, a bulk density of about 30 to 40% lbs/cuft and an expansion capacity of about 50 to 150% by volume upon rehydration. The invention provides a high density rapidly rehydrating and expanding food product which resists fragmentation under ordinary commercial and shipping conditions and offers economical advantages when stored and shipped over existing products on the market. The invention also provides a method for making such a compressed texturized soy protein comprising first texturizing conventional soy protein ingredients having a fibrous cellular matrix, such as soy flours and soy protein concentrates and then adjusting the moisture content of structured particles for said soy protein ingredients to about 10 to 20%; and finally compressing said particles into a cake which is capable of expanding upon rehydration 50 to 150% of its original volume.

Compressed texturized soy protein product and process for making same

A process for preparing a soy-based meat substitute characterized by relatively flat, elongated, generally longitudinally aligned fibrous masses having the appearance of stacked platelets which simulate the compactness, chewiness and texture of meat; achieved by extrusion of a soy protein-containing source material at higher moisture content and lower temperature (as contrasted to prior art), minimizing expansion with reduction of pressure in the extruder in a somewhat stepwise fashion by modifying the extruder so as to allow more shearing action and to allow space for alignment of fibrous masses.

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Fort Wayne, IN, United States of America

Arthur H Konwinski