Disclosed are methods of providing nutrition to infants, as well as sterilized liquid protein supplements including extensively hydrolyzed casein for use with human milk and other infant feeding formulas. The sterilized liquid protein supplements have a low pH, thereby inhibiting protein denaturation and reducing microbial growth.

Abstract: A method of preparing a protein hydrolysate using extrusion technology is provided. An intact protein source and a protease component are added to an extruder and mixed therein to form a slurry including a protein hydrolysate having a degree of hydrolysis of 5% to 30%. The slurry has a total protein content of at least 30% based on the weight of solids in the slurry. A protein hydrolysate accordingly produced is also claimed.

The present invention concerns novel protein hydrolysates of marine origin and methods of producing the same. The invention also concerns the use of such hydrolysates as palatants and as a food flavoring agents.

The invention relates to a method of processing a pulse protein material, which comprises effecting hydrolysis of the pulse protein material, optionally adjusting the pH, then separating to form a soluble fraction and processing the soluble fraction to provide a pulse protein hydrolyzate which is substantially completely soluble throughout the pH range of about 2 to about 7 and which provides little or no astringency when an acidic beverage containing the pulse protein hydrolyzate is consumed and a solid residue, and processing the solid residue to provide a second pulse protein hydrolyzate having an improved Amino Acid Score, which is improved compared to the substrate pulse protein material.

The invention discloses a granular, free-flowing, non-dusting enriched oligopeptide isolate with a narrow, low-molecular-weight distribution derived from legume, seed, grain, marine and other sprouted or un-sprouted plant protein isolates and improved suitability for industrial applications and method for preparing the same. The novel oligopeptide isolate possess fluidity, dispersion, solubility, sensory properties, interaction stability and safety that are consistent and well-suited for applications. The viscosity and clarity of the hydrate are well suited for applications. The product is stable, potent and easily absorbed by the body. The effective method of processing used to produce the oligopeptide isolate includes an ultra-high temperature processing treatment prior to enzymatic hydrolysis, dilution ratio and Brix parameters for hydrolysis and separation, nanofiltration and coupled fluidized bed and spray drying followed by drum drying process. The resulting plant or marine oligopeptide enriched isolate is suitable, not only for nutrient fortification of acidic media, but may be used in a wide variety of conventional applications of protein isolates, including but not limited to, fortification of acidic and non-acidic foods and beverages, emulsification of oils, as a body former in baked goods and foaming agent in products which entrap gases, pharmaceutical, preventative health, dietary supplement, pediatric nutrition, food additive, pet food, animal feed, fertilizer, antioxidant, antimicrobial, cosmetic, surfactant, adhesive and bio-fuel formulations.

The invention discloses a granular, free-flowing, non-dusting enriched oligopeptide isolate with a narrow, low-molecular-weight distribution derived from legume, seed, grain, marine and other sprouted or un-sprouted plant protein isolates and improved suitability for industrial applications and method for preparing the same. The novel oligopeptide isolate possess fluidity, dispersion, solubility, sensory properties, interaction stability and safety that are consistent and well-suited for applications. The viscosity and clarity of the hydrate are well suited for applications. The product is stable, potent and easily absorbed by the body. The effective method of processing used to produce the oligopeptide isolate includes an ultra-high temperature processing treatment prior to enzymatic hydrolysis, dilution ratio and Brix parameters for hydrolysis and separation, nanofiltration and coupled fluidized bed and spray drying followed by drum drying process. The resulting plant or marine oligopeptide enriched isolate is suitable, not only for nutrient fortification of acidic media, but may be used in a wide variety of conventional applications of protein isolates, including but not limited to, fortification of acidic and non-acidic foods and beverages, emulsification of oils, as a body former in baked goods and foaming agent in products which entrap gases, pharmaceutical, preventative health, dietary supplement, pediatric nutrition, food additive, pet food, animal feed, fertilizer, antioxidant, antimicrobial, cosmetic, surfactant, adhesive and bio-fuel formulations.

Described are emulsion compositions comprising oil, water and partially hydrolyzed soy beta-conglycinin, as well as materials and methods for their preparation and use. The soy beta-conglycinin can be enzyme-hydrolyzed material, such as trypsinized material. The degree of hydrolysis of the soy beta-conglycinin can be light, for example up to 2.5%. The hydrolyzed soy beta-conglycinin can be effective to form fibril sheets adsorbed to oil droplets at the interface between the droplets and a continuous aqueous phase in an emulsion composition. The soy beta-conglycinin can be hydrolyzed to such an extent that it provides improved oxidative stability to the oil in the emulsion composition while also providing physical stability equal to and/or greater than that obtained using a corresponding nonhydrolyzed soy beta-conglycinin composition.

Described are emulsion compositions comprising oil, water and partially hydrolyzed soy beta-conglycinin, as well as materials and methods for their preparation and use. The soy beta-conglycinin can be enzyme-hydrolyzed material, such as trypsinized material. The degree of hydrolysis of the soy beta-conglycinin can be light, for example up to 2.5%. The hydrolyzed soy beta-conglycinin can be effective to form fibril sheets adsorbed to oil droplets at the interface between the droplets and a continuous aqueous phase in an emulsion composition. The soy beta-conglycinin can be hydrolyzed to such an extent that it provides improved oxidative stability to the oil in the emulsion composition while also providing physical stability equal to and/or greater than that obtained using a corresponding nonhydrolyzed soy beta-conglycinin composition.

The present disclosure provides an egg-free meringue composition that comprises a hydrolyzed pea protein, a carrageenan, at least one sweetening agent (preferably sucrose), water, and optionally a starch. The present disclosure also provides a use of a blend of hydrolyzed pea protein and carrageenan as an albumen replacement to prepare an egg-free meringue composition. A method of manufacturing an egg-free meringue is also described herein.

The present disclosure provides an egg-free meringue composition that comprises a hydrolyzed pea protein, a carrageenan, at least one sweetening agent (preferably sucrose), water, and optionally a starch. The present disclosure also provides a use of a blend of hydrolyzed pea protein and carrageenan as an albumen replacement to prepare an egg-free meringue composition. A method of manufacturing an egg-free meringue is also described herein.