Solae LLC

St. Louis, MO, United States

Solae LLC

St. Louis, MO, United States
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Patent
Solae LLC | Date: 2013-07-26

An emulsifying agent comprising an amount of soy whey protein is disclosed herein, the soy whey protein having been isolated from processing streams. The emulsifying agent is especially suitable for producing a food product.


The invention provides protein compositions containing structured protein products having protein fibers that are substantially aligned.


Patent
Solae Llc and Novozymes AS | Date: 2013-06-19

The present invention provides protein hydrolysate compositions having enhanced cholecystokinin (CCK) releasing activity that can be used to promote satiety.


Patent
Solae Llc | Date: 2012-09-21

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.


Patent
Solae LLC and DuPont Company | Date: 2013-07-26

A foaming agent comprising an amount of soy whey protein is disclosed herein, the soy whey protein having been isolated from processing streams. The foaming agent is especially suitable for producing a food product.


The present invention relates to food materials containing a high concentration of protein and processes for their manufacture. More particularly, the present invention relates to protein extrudates containing high concentrations of soy protein, dairy protein, and mixtures thereof and low concentrations of carbohydrates, processes for manufacturing such protein extrudates, and the use of such protein extrudates as functional food ingredients.


The present invention provides protein hydrolysate compositions having enhanced cholecystokinin (CCK) releasing activity that can be used to promote satiety.


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.


An emulsifying agent comprising an amount of soy whey protein is disclosed herein, the soy whey protein having been isolated from processing streams. The emulsifying agent is especially suitable for producing a personal care product or industrial product.


The present invention relates to novel polypeptides having satiety hormone releasing activity (e.g., cholecystokinin (CCK) and/or glucagon-like peptide-1 (GLP-1) releasing activity).

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