The patent badge is an abbreviated version of the USPTO patent document. The patent badge does contain a link to the full patent document.
The patent badge is an abbreviated version of the USPTO patent document. The patent badge covers the following: Patent number, Date patent was issued, Date patent was filed, Title of the patent, Applicant, Inventor, Assignee, Attorney firm, Primary examiner, Assistant examiner, CPCs, and Abstract. The patent badge does contain a link to the full patent document (in Adobe Acrobat format, aka pdf). To download or print any patent click here.
Patent No.:
Date of Patent:
Apr. 04, 2006
Filed:
May. 08, 2003
Myong J. Cho, Chesterfield, MO (US);
Myong J. Cho, Chesterfield, MO (US);
Solae, LLC, St. Louis, MO (US);
Abstract
This invention is directed to an alkaline earth metal fortified vegetable protein composition dispersed in an aqueous medium, comprising an aqueous slurry of a vegetable protein material and a hydrated gel of an alkaline earth metal phosphate salt. The alkaline earth metal content of the alkaline earth metal fortified vegetable protein composition is from about 3–12% by weight, on a dry basis and further, the alkaline earth metal fortified vegetable protein composition forms a stable suspension in said aqueous medium. The invention is also directed to a process for producing a mineral enriched protein composition for use in the production of foodstuffs. This process is carried forth by combining an aqueous slurry of a vegetable protein material and a hydrated gel of an alkaline earth metal phosphate salt. The hydrated gel of an alkaline earth metal phosphate salt is prepared by forming an aqueous slurry of an alkaline earth metal hydroxide wherein the alkaline earth metal hydroxide forms at least 2% by weight of the slurry, rapidly adding phosphoric acid to the slurry of the alkaline earth metal hydroxide; and vigorously mixing and homogenizing the slurry of the alkaline earth metal hydroxide and the phosphoric acid to form the gel, wherein the gel has a solids content of at least 3.0% by weight and the gel is capable of forming a stable aqueous suspension in water.