Protein supplemented confectionery compositions
AssigneeCargill, Incorporated
InventorsAnn M. Stark, Scott D. Johnson, Harapanahalli S. Muralidhara, Michael A. Porter, Ian Purtle, Jagannadh V. Satyavolu, William H. Sperber
Life of this patent
Estimating the term…
Abstract
Confectionery products, which include high protein content modified oilseed material, are described. The modified oilseed material typically includes at least 85 wt. % protein (dry solids basis) and has a relatively high average molecular weight, e.g., at least about 40 wt. % of the material has an apparent molecular weight greater than 300,000 daltons.
Claims29
A protein supplemented confectionery composition comprising a modified oilseed material, wherein the modified oilseed material comprises at least about 85 wt. % protein on a dry solids basis;
- and the modified oilseed material has an MW50 of at least about 200 kDa and an NSI of at least about 80.
A protein supplemented confectionery composition comprising a modified oilseed material, wherein the modified oilseed material is produced by a process which includes:
- extracting oilseed material with an aqueous alkaline solution to form a suspension of particulate matter in an oilseed extract;
- and
- passing the extract through a filtration system including a microporous membrane to produce a permeate and a protein-enriched retentate, wherein the microporous membrane has a filtering surface with a contact angle of no more than 30 degrees.
A protein supplemented confectionery composition comprising a modified soybean material;
- wherein the modified soybean material comprises at least 90 wt. % protein on a dry solids basis;
- and the modified soybean material has an MW50 of at least 200 kDa and an EOR of no more than about 0.75 mL.
A protein supplemented confectionery composition comprising a modified oilseed material, wherein the modified oilseed material comprises at least about 85 wt. % protein on a dry solids basis;
- and the modified oilseed material has a bacterial load of no more than 50,000 cfu/g and a melting temperature of at least 87° C.
A confectionery composition comprising a modified oilseed material, wherein the modified oilseed material comprises at least 85 wt. % protein on a dry solids basis;
- at least about 40 wt. % of the modified soybean material has an apparent molecular weight of at least 300 kDa;
- and the modified oilseed material has a turbidity factor of no more than about 0.95 at 500 nm.
A confectionery composition comprising a modified oilseed material, wherein the modified oilseed material comprises at least 85 wt. % protein on a dry solids basis;
- at least about 40 wt. % of the modified oilseed material has an apparent molecular weight of at least 300 kDa;
- and the modified oilseed material has a viscosity slope of at least about 30 cP/min.
A confectionery composition comprising a modified soybean material, sugar and a triacylglycerol component;
- wherein the modified soybean material comprises at least 90 wt. % protein on a dry solids basis;
- at least about 40 wt. % of the modified soybean material has an apparent molecular weight of at least 300 kDa;
- and the modified soybean material has a viscosity slope of at least about 30 cP/min and a melting temperature of at least 87° C.
A confectionery composition comprising a modified soybean material;
- wherein the modified soybean material comprises at least 90 wt. % protein on a dry solids basis;
- at least about 40 wt. % of the modified soybean material has an apparent molecular weight of at least 300 kDa;
- and at least about 40 wt. % of the protein in a 50 mg sample of the modified oilseed material is soluble in 1.0 mL water at 25° C.
A protein supplemented confectionery composition comprising water, sugar and a modified soybean material;
- wherein the modified soybean material comprises at least about 90 wt. % protein on a dry solids basis;
- and the modified oilseed material has an MW50 of at least about 400 kDa and at least about 40 wt. % of the protein in a 50 mg sample of the modified soybean material is soluble in 1.0 mL water at 25° C.
Dependencies are inferred from the claim text.