Patent classifications
A23V2250/5482
REDUCTION OF FUMONISIN IN CORN PROTEIN PRODUCTS
Described herein is as method of reducing fumonisin in a corn protein product, comprising adjusting the pH of the corn protein product to a range between about 5.75 and about 7.5 to reduce fumonisin by at least 70%. The method can further comprise the addition of a divalent cationic salt.
Corn protein product having decreased free sulfite levels and method for manufacturing same
Described herein is a corn protein product comprising greater than about 20% corn protein on a dry weight basis and a free sulfite concentration of less than 150 ppm on an as-is basis. Also disclosed herein is a method to obtain this corn protein product including the steps of providing a protein-rich stream derived from a wet corn milling operation, wherein the protein-rich stream comprises greater than 20% corn protein on a dry weight basis, and treating the protein-rich stream with an oxidant, preferably hydrogen peroxide.
CULTURED PLANT-BASED DAIRY ALTERNATIVE
Described herein are composition and method for manufacturing a cultured plant-based dairy alternative based on fermenting ancient grains. In one aspect, the composition contains flour of one or more ancient grains, one or more plant seed butters, one or more plant-based creams, one or more texturizers or stabilizers, and water that is cultured to form a hypoallergenic plant-based dairy alternative containing no added monosaccharides or disaccharides.
CULTURED PLANT-BASED DAIRY ALTERNATIVE
Described herein are composition and method for manufacturing a cultured plant-based dairy alternative based on fermenting ancient grains. In one aspect, the composition contains flour of one or more ancient grains, one or more plant seed butters, one or more plant-based creams, one or more texturizers or stabilizers, and water that is cultured to form a hypoallergenic plant-based dairy alternative containing no added monosaccharides or disaccharides.
Food products that contain zein, and related methods
Described are food products including doughs, extrudates, and finished food products derived therefrom, that contain zein protein, e.g., zein protein ingredient, wherein the zein protein improves processing or textural characteristics of the food product.
Process to Improve Protein Recovery in Stillage Processing Streams
Provided is a method of processing stillage from an ethanol production process. The method comprises treating stillage comprising oil, protein, and water upstream of a separation, concentration or evaporation step with at least one organic coagulant and at least one flocculant, thereby forming treated thin stillage comprising solids which include at least a portion of the oil and protein; and clarifying the treated stillage via a solid/liquid separation process thereby forming clarified stillage and a separated solids phase comprising at least a portion of the protein from the stillage.
Process to Improve Protein Recovery in Stillage Processing Streams
Provided is a method of processing stillage from an ethanol production process. The method comprises treating stillage comprising oil, protein, and water upstream of a separation, concentration or evaporation step with at least one organic coagulant and at least one flocculant, thereby forming treated thin stillage comprising solids which include at least a portion of the oil and protein; and clarifying the treated stillage via a solid/liquid separation process thereby forming clarified stillage and a separated solids phase comprising at least a portion of the protein from the stillage.
PROCESS FOR SEPARATION OF DRY FOOD AND FEED MATERIALS USING A TRIBO-ELECTROSTATIC SEPARATOR DEVICE
A process for fractionating a feed mixture derived from dried brewer's spent grains (BSG) or distiller's grains (DDG) or distiller's dried grains and mixed with solubles (DDGS) is disclosed. The process includes using a single-step tribo-electrostatic separation process and device to separate the feed mixture by supplying the feed mixture to a tribo-electric separator and simultaneously charging and separating the feed mixture into at least two subfractions, with one of the subfractions having a protein composition higher than the feed mixture and higher than that could be obtained otherwise.
METHODS AND COMPOSITIONS RELATED TO A STABLE BLEND OF CASEIN AND PLANT PROTEINS WITH IMPROVED PHYSICAL AND FLAVOR CHARACTERISTICS
Disclosed herein is a process for preparing a stable suspension of a globular protein material in a dairy product. Also disclosed are products produced by this method.
METHODS AND COMPOSITIONS RELATED TO A STABLE BLEND OF CASEIN AND PLANT PROTEINS WITH IMPROVED PHYSICAL AND FLAVOR CHARACTERISTICS
Disclosed herein is a process for preparing a stable suspension of a globular protein material in a dairy product. Also disclosed are products produced by this method.