| SOLAE, LLC Patent applications |
| Patent application number | Title | Published |
|---|
| 20120107478 | Omega-3 Fatty Acid Enriched Baked Foods and Bar Composition - The present invention relates to compositions and methods for producing baked food compositions and bar compositions with a quantity of long chain fatty acids. Specifically, the baked food compositions and bar compositions comprise a quantity of stearidonic acid (SDA) enriched soybean oil that imparts improved nutritional quality with an amount of long chain fatty acids, but retains the mouthfeel, flavor, odor, and other sensory characteristics associated with typical baked food compositions and bar compositions. | 05-03-2012 |
| 20120100257 | Omega-3 Fatty Acid Enriched Beverages - The present invention relates to beverage compositions and methods for producing beverage compositions with a quantity of omega-3 fatty acids (n-3 PUFAs). Specifically, the beverage compositions comprise a quantity of stearidonic acid (SDA) enriched soybean oil that imparts improved nutritional quality with a quantity of n-3 PUFAs, but retains the mouthfeel, flavor, odor, and other sensory characteristics associated with typical beverage compositions. | 04-26-2012 |
| 20110257087 | Protein Hydrolysate Compositions Having Enhanced CCK Releasing Activity - The present invention provides protein hydrolysate compositions having enhanced cholecystokinin (CCK) releasing activity that can be used to promote satiety. | 10-20-2011 |
| 20110250313 | Protein Hydrolysate Compositions - The present invention provides protein hydrolysate compositions, processes for making protein hydrolysate compositions, and food products comprising protein hydrolysate compositions. The protein hydrolysate compositions generally comprise a mixture of polypeptides enriched in a 47 kDa fragment, wherein between about 10% and about 66% of the polypeptides are the 47 kDa fragment. | 10-13-2011 |
| 20110236545 | Non-Dairy Creamers Comprising Protein Hydrolysate Compositions and Method for Producing the Non-Dairy Creamers - The present invention provides soy based non-dairy compositions and the method for producing the soy based non-dairy compositions. In particular, the soy based non-dairy compositions comprise soy protein hydrolysate compositions in non-dairy coffee creamers. | 09-29-2011 |
| 20110200736 | Protein Extrudates Comprising Whole Grains - The present invention relates to food materials containing a high concentration of vegetable protein and whole grains and processes for their manufacture. More particularly, the present invention relates to protein extrudates containing high concentrations of soy protein and whole grains, processes for manufacturing such protein extrudates, and the use of such protein extrudates as food ingredients. | 08-18-2011 |
| 20110183900 | High Caloric Enteral Formulations - Compositions and methods relating to high caloric enteral formulations are disclosed herein. The invention provides a dietary composition comprising hydrolyzed soy protein and having a low viscosity and acceptable shelf life. Methods of using the dietary compositions of the invention are also disclosed. | 07-28-2011 |
| 20110172142 | Functional Food Paste - Food compositions include carbohydrate, fat, and at least about 15 wt. % protein based on the total weight of the composition and a water activity of less than about 0.85 aw when measured at 25 degree celsius or a shelf-life at 25 degree celsius of at least 12 months. The food compositions are provided in a ready-to-eat form or incorporated into a bar, chew, filling or paste. | 07-14-2011 |
| 20110171360 | Frozen Confections Comprising Protein Hydrolysate Compositions and Method for Producing the Frozen Confections - The present invention provides frozen confection compositions and dairy-analog frozen confection compositions and the method for producing the frozen confection compositions. In particular, the frozen confections comprise protein hydrolysate compositions, which are generally comprised of polypeptide fragments having primarily either an arginine residue or a lysine residue at each carboxyl terminus. | 07-14-2011 |
| 20110165305 | Method for preparing a protein hydrolysate - The present invention relates to a method for preparing a protein hydrolysate. The invention further relates to a protein hydrolysate produced using the method, and to food products comprising such protein hydrolysate. | 07-07-2011 |
| 20110097448 | Protein Hydrolysate Compositions Stable Under Acidic Conditions - The present invention provides protein hydrolysate compositions, processes for making protein hydrolysate compositions, and food products comprising protein hydrolysate compositions. The protein hydrolysate compositions generally comprise a mixture of oligopeptides having an average molecular size of less than about 10,000 Daltons, wherein at least about 60% of the oligopeptides are soluble at a pH of less than about 7.0. | 04-28-2011 |
| 20100196575 | Melting Vegetable Protein Based Substitute Cheese - This invention is directed to a molded, pressed, low animal fat substitute cheese composition, comprising;
| 08-05-2010 |
| 20090208633 | Protein Composition for Meat Products or Meat Analog Products - This invention relates to a protein composition and to the use of the protein composition in meat products, vegetable products, and fruit products. This invention also relates to a process for preparing the protein composition. Further, this invention relates to a meat product containing the protein composition and the process for making the same by the combination of the protein composition, a meat source, and water, such that a meat product is obtained having a texture similar to that of intact muscles. | 08-20-2009 |
| 20090155448 | Organic Protein Extrudates and Preparation Thereof - The present disclosure relates to organic protein extrudates using organic soy proteins as starting materials and food products containing these organic protein extrudates. As a result of using organic starting materials, the organic protein extrudates have a higher concentration of fat and dietary fiber. Moreover, the present disclosure relates to extrusion processes for producing the organic protein extrudates using organic soy proteins as starting materials. | 06-18-2009 |
| 20090155447 | Protein extrudates comprising omega-3 fatty acids - The present invention relates to food materials containing a high concentration of vegetable protein and omega-3 fatty acids and processes for their manufacture. More particularly, the present invention relates to protein extrudates containing high concentrations of soy protein and omega-3 fatty acids, processes for manufacturing such protein extrudates, and the use of such protein extrudates as food ingredients. | 06-18-2009 |
| 20090155444 | Protein Extrudates Comprising Whole Grains - The present invention relates to food materials containing a high concentration of vegetable protein and whole grains and processes for their manufacture. More particularly, the present invention relates to protein extrudates containing high concentrations of soy protein and whole grains, processes for manufacturing such protein extrudates, and the use of such protein extrudates as food ingredients. | 06-18-2009 |
| 20090123629 | Tofu Hydrated Structured Protein Compositions - The present invention discloses a structured protein composition which includes a structured protein product which can be combined with tofu, soy whey, or soymilk and a coagulant to form the structured protein composition. Restructured meat compositions and restructured food compositions which include the structured protein composition are also included. | 05-14-2009 |
| 20090117231 | Soy Protein Composition and Beverage Products Containing the Soy Protein Composition - In one aspect, the present invention is directed to isolated soy protein compositions and to the preparation of the isolated soy protein compositions. In another aspect, the present invention is directed to beverage compositions that contain the isolated soy protein compositions and to the preparation of the beverage compositions that contain the isolated soy protein compositions. The beverage is selected from the group consisting of an aqueous acidic liquid or a liquid milk product. The beverage may be prepared and consumed as a cold beverage or a hot beverage or at any temperature of comfort between a cold temperature and a hot temperature. Cold beverages include juices, energy drinks, iced teas, iced coffees, etc. Hot beverages include lattes, mochas, espressos, cappuccinos and teas. | 05-07-2009 |
| 20090093406 | Vegetable Protein Concentrate Having a Reduced Insoluble Dietary Fiber Content and Increase Amount of Soluble Dietary Fiber Content - This invention relates to a vegetable protein composition of matter derived from an alcohol washed vegetable protein material, comprising; having a decreased amount of insoluble dietary fiber content and an increased amount of soluble dietary fiber content relative to said original amount of insoluble dietary fiber and soluble dietary fiber in the alcohol washed vegetable protein material. | 04-09-2009 |
| 20090087536 | Puffed protein based snack food - A food product and method are provided. The food product is a crisp expanded proteinacious food product characterized by an absence of objectionable protein fiber formation. The product is puffed to provide a low density while providing a good eating texture. The product may be coated to provide additional flavors and/or nutrients. | 04-02-2009 |
| 20090011083 | Modified Vegetable Protein Having Low Levels of Phytic Acid, Isoflavones and Ash - This invention is directed to a vegetable protein composition comprising a protein material having low levels of isoflavones, low levels of phytic acid and/or phytates, and moderate levels of ribonucleic acids. Many vegetable compositions described additionally have high protein content, low manganese content, low ash content, and enhanced storage stability in liquid form. Processes for preparing such vegetable protein compositions are also disclosed. | 01-08-2009 |
| 20080305212 | Protein Hydrolysate Compositions Having Improved Sensory Characteristics and Physical Properties - The present invention provides protein hydrolysate compositions, processes for making protein hydrolysate compositions, and food products comprising protein hydrolysate compositions. The protein hydrolysate compositions generally comprise polypeptide fragments having primarily either an arginine residue or a lysine residue at each carboxyl terminus. | 12-11-2008 |
| 20080268112 | Ground Meat and Meat Analog Compositions Having Improved Nutritional Properties - The invention provides ground meat and meat analog compositions having reduced fat and cholesterol. The ground meat compositions comprise a structured plant protein product and optionally meat. | 10-30-2008 |
| 20080260913 | Meat Compositions Comprising Colored Structured Protein Products - The invention provides animal meat compositions and simulated animal meat compositions. In particular, the meat compositions comprise colored structured protein products along with other ingredients. | 10-23-2008 |
| 20080254199 | Colored Structured Protein Products - The present invention provides a process for producing a colored structured protein product with protein fibers that are substantially aligned and the resultant product. Specifically, the plant protein is combined with a colorant and extruded, forming a colored structured protein product with protein fibers that are substantially aligned and the resultant product. | 10-16-2008 |
| 20080254168 | Dried Food Compositions - The invention provides dried food compositions. In particular, the dried food compositions generally contain a structured protein along with other macronutrients and micronutrients. | 10-16-2008 |
| 20080254167 | Seafood Compositions Comprising Structured Protein Products - The invention provides seafood meat compositions and simulated seafood meat compositions. In particular, the seafood meat compositions comprise structured protein products with protein fibers that are substantially aligned, along with other ingredients. | 10-16-2008 |
| 20080248167 | Processed Meat Products Comprising Structured Protein Products - The present invention provides processed meat compositions comprising structured protein products having substantially aligned protein fibers and reprocessed meat products. The processed meat products of the invention have improved nutritional profiles and favorable textural characteristics. | 10-09-2008 |
| 20080233244 | ANIMAL FOOD COMPOSITIONS AND TREATS - The invention provides animal food compositions. In particular, the animal food compositions generally contain a structured plant protein along with other macronutrients and micronutrients formulated in amounts to meet the daily nutritional requirements of the animal. | 09-25-2008 |
