Mead Johnson & Company

Bristol-myers Company

Grant H Hartman, Jr

Kenneth C Goodnight, Jr

Robert F Marquardt

Gabor Puski

John R Euber

Robert D Talbott

This invention concerns a process for preparing soluble rice protein concentrate with reduced levels of manganese, aluminum, selenium and phytic acid and improved digestibility from rice raw material comprising:

Method for making soluble rice protein concentrate and the product

A method for preparing high protein rice flour (HPRF) containing low manganese is disclosed wherein essential steps comprise:

Low manganese high protein rice flour

A high quality soy protein isolate with significantly reduced aluminum content and substantially free of phytic acid and phytate complexes is prepared by aqueous extraction of defatted particulated soybeans at pH 8 to 10, and at a temperature above 65.degree. C., separating the extract and then precipitating the protein out of solution, at a pH slightly higher than its isoelectric point, i.e., pH 5.3.

Process for preparing low phytate soy protein isolate

Superior soy protein beverages are prepared by formulation of carbohydrate, fat, or other nutritional ingredients with the liquid retentate of a soy protein ultrafiltration purification process without first recovering the soy protein by precipitation or drying of the retentate. Short-time high-temperature heat treatment of soy protein solution purified by ultrafiltration improves functional and nutritional qualities thereof.

Liquid dietary product containing soy protein membrane isolate

An oilseed lipid-protein product adapted for food use is prepared by aqueous extraction of fat containing oilseed materials including the ground raw oilseed or full-fat oilseed flour or flake at a pH in excess of the isoelectric range of the protein for the purpose of solubilizing the protein. Insoluble material is removed by centrifugation or filtration, and soluble carbohydrate is removed from the resulting lipid-protein emulsion by membrane filtration.

Low carbohydrate oilseed lipid-protein comestible

Soy protein isolate having a greatly reduced content of phytic acid and phytate complexes and high nutritional quality is prepared by aqueous extraction of defatted soy flakes at a pH in excess of the isoelectric value of the protein, basification of the extract to a pH in excess of pH 10.5, and removal of insolubles. The soy protein is then precipitated from the clarified extract by acidification within the isoelectric range.

Low phytate isoelectric precipitated soy protein isolate

A process is described by means of which whole soybeans are converted into a milk-like product which is bland in flavor, has functionality characteristics similar to cow's milk, and which has a substantially reduced proportion of soybean carbohydrate. The process involves a combination of blanching, wet grinding, homogenizing, centrifuging, and heat treating steps.

Soy lipid-protein concentrate

Soy protein having greatly reduced phytic acid and phytate complexes is prepared by aqueous extraction of defatted soy flakes, basification to a pH in excess of 10.1, and removal of insolubles. The clarified extract may be reduced in mineral and carbohydrates content by ultrafiltration. The purified aqueous extract may be advantageously used directly in the preparation of liquid dietary products without drying.

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Evansville, IN, United States of America

Grant H Hartman, Jr