Mgp Ingredients, Inc.

Midwest Grain Products, Inc.

Mgpi Processing, Inc.

Other

3m Innovative Properties Company

Sergeant's Pet Care Products, Inc.

Manildra Milling Corporation

Clodualdo C Maningat

Sukh Bassi

Li Nie

Dharmen Makwana

Rangaswamy Chinnaswamy

Kyungsoo Woo

Mark A Howard

John Carson

Michael Douglas Parker

Girish M Ganjyal

Soraya Rohde

Ramaswamy Mani

Alan M Hill

Michael D Cain

Lianfu Zhao

George A Kelley

Larry Murphy

Edward E Trompeter

Michael K Weibel

R Carl Hoseney

Neal Dev Bassi

Liming Cai

Rebecca Ann Miller

Sarah Marie Gutkowski

Michael Buttshaw

Norman Worthy

Michael D Parker

Sukh D Bassi

Edward J Goettert

John J Watson

James E McCollum

Darren R Gray

Ying Hong Zheng

Shishir Ranjan

Jeremy T Miller

Jennifer Gaul

Christopher T Dohl

Gregory J Stempien

Neal D Bassi

Jennifer A Gaul

Gregory Stempien

High-protein food additives are prepared by reacting a protein material with L-cysteine, or a derivative thereof, with homogenization and heating. The homogenization and heating is preferably carried out on an aqueously slurry of the protein material and L-cysteine. The homogenized and reacted slurry is then dried to form a powder. The resultant food additive may be incorporated into a wide variety of food products to enhance the physical characteristics thereof.

L-cysteine-treated proteins with altered functionalities and preparations thereof

Wheat protein-based dough relaxers are prepared by pre-reacting a high-concentration wheat protein product (e.g., vital wheat gluten, wheat protein isolate, and mixtures thereof) with a yeast product selected from inactivated non-leavening yeast, yeast extract, and mixtures thereof. The pre-reaction is preferably carried out using an aqueous slurry containing the protein and yeast products, followed by drying. The resultant dough relaxers may be incorporated into a wide variety of wheat protein-based dough formulations to enhance the handling properties thereof, especially dough extensibility and machinability, and reduced dough mixing times.

Wheat protein-based dough relaxer compositions and methods of producing the same

Interacted starch products made up of resistant starch and hydrocolloid are provided which exhibit at least about 20% resistance to &#x3b1;-amylase digestion. The products are prepared by mixing together quantities of resistant starch and hydrocolloid in water with mixing and optional heating, followed by drying. Foods containing the interacted starch products are also disclosed.

Resistant starch-hydrocolloid blends and uses thereof

Composite materials containing non-plasticized, non-gelatinized starch, a compatibilizer and a synthetic resin, such as polyethylene and/or polypropylene, may be used to make wood replacement products for use as construction materials.

Starch-plastic composite resins and profiles made by extrusion

Process equipment for the separation of gluten from wheat starch including gluten process equipment configured to process gluten after the gluten is initially separated from a starch, the gluten processing equipment having a dewatering press configured to dewater gluten and modified gluten process equipment including at least one component selected from the group of a high pressure water wash system located upstream of the dewatering press, a kneader located upstream of the dewatering press, a homogenizer located upstream of the dewatering press, a dispersion tank configured to precipitate fines downstream of the dewatering press, a solids-ejecting centrifuge downstream, and combinations thereof.

Methods of making wheat protein isolates and their modified forms

Mineral-bound starch products are provided for enhanced absorption of nutrient minerals. The mineral-bound starch products are prepared by binding biologically active minerals to phosphorylated cross-linked starch. The mineral-bound starch products are stable against heating in hot water followed by washing processes, but able to release bound minerals after digestion.

Mineral-bound starch compositions and methods of making the same

High protein expanded products are produced by extrusion with unique blends of ingredients, such as wheat protein isolates, modified wheat starch, salts, gums and moisture. The mixture is extruded in a twin-screw extruder with the temperatures in the range of 50 to 140&#xb0; C., screw speeds of 250 to 450 rpm and with a back pressure of 350 to 1200 psi for different recipes. A range of expanded wheat crisps and other expanded products with wheat protein contents ranging from 30 to 90% are obtained from this process. The expanded products have good cell structure with varying cell sizes when viewed under a microscope. This process can be used to develop a varied range of products such as, wheat crisps, wheat curls, wheat loops etc. The products may be used in nutritional or health bars and other comestible having a high protein and low carbohydrate content.

Expanded products with high protein content

Process equipment for the separation of gluten from wheat starch including gluten process equipment configured to process gluten after the gluten is initially separated from A starch, the gluten processing equipment having a dewatering press configured to dewater gluten and modified gluten process equipment including at least one component selected from the group having a high pressure water wash system located upstream of the dewatering press, a kneader located upstream of the dewatering press, a homogenizer located upstream of the dewatering press, a dispersion tank configured to precipitate fines downstream of the dewatering press, a solids-ejecting centrifuge downstream, and combinations thereof.

Processes for producing wheat protein isolates

Hydrothermal processes are provided for preparing hybrid proteins containing altered SS/SH bonds, thereby yielding hybrid proteins having enhanced functional and/or nutritional properties. The processes involve initial homogenization of a protein-containing slurry containing at least two proteins, followed by high pressure steam treatment in a jet cooker () or similar device in order to heat shock and thereby alter the conformation of some of the proteins, followed by a holding period to allow the proteins to reform, whereupon the proteins are cooled. Plant and animal proteins may be processed, and the starting slurry can be pH-modified and/or supplemented with one or more additional ingredients (e.g., salts, phosphates, fatty acids, polysaccharides, alcohols, aromatic compounds). The hybrid proteins are useful as food ingredients (e.g., solubility, wetability, dispersibility, foiling, emulsification, viscosity, gelatinosa or thickening agents).

Process for preparing hybrid proteins

An extrusion-based injection molding system is designed for use in food processing applications. Interior surfaces, such as the barrel exit line and/or fill line, of the system may be coated with a friction-reducing agent.

Injection apparatus for producing molded food products

Hydrothermal processes are provided for preparing hybrid proteins containing altered SS/SH bonds, thereby yielding hybrid proteins having enhanced functional properties. The processes involve steam treatment of an aqueous protein-containing slurry containing at least two different proteins in a jet cooker () or similar device in order to heat shock and thereby alter the conformation of some of the proteins, followed by relatively rapid cooling to cause formation of the desired hybrids. Plant and animal proteins may be processed, and the starting slurry can be pH-modified and/or supplemented with one or more additional ingredients (e.g., salts, phosphates, fatty acids, polysaccharides, alcohols, aromatic compounds). The hybrid proteins are useful as food ingredients (e.g., solubility, wetability, dispersibility, foaming, emulsification, viscosity, gelation or thickening agents).

Pet dental chew

Unhydrolyzed and hydrolyzed jojoba protein having high simmondsin concentration are provided. These jojoba proteins may be in the form of an aqueous dispersion containing a mixture of amino acids, peptides, and/or protein fractions derived from the extraction and hydrolysis of naturally occurring jojoba protein, or dried into a powder.

Method of hydrolyzing jojoba protein

Improved starch-metal derivatives are provided which have excellent dry flow characteristics and ready dispersability in hot or cold water. The preferred derivatives comprise granules of starch which have been expanded or preswelled and cross-linked, followed by reaction with a polyvalent metal salt, especially salts of Ca, Mg, Zn Cu and Al.

Polyvalent metal-substituted starch products

Unhydrolyzed and hydrolyzed jojoba protein having high simmondsin concentration are provided. These jojoba proteins may be in the form of an aqueous dispersion containing a mixture of amino acids, peptides and/or protein fractions derived from the extraction and hydrolysis of naturally occurring jojoba protein, or dried into a powder.

Cosmetic formulation containing unhydrolyzed jojoba protein

Growing community of inventors

Platte City, MO, United States of America

Clodualdo C Maningat