A method of producing a mineral enriched protein composition for use in the production of liquid foodstuffs comprising: Forming a hydrated gel of an alkaline earth salt, such as a calcium salt and adding the hydrated gel to a slurry of a soy protein isolate to form a mineral enriched soy protein composition. The composition can then be dried and upon resuspension in a liquid foodstuff results in improved suspension of the mineral in the foodstuff.
A silicone resin-containing emulsion composition is based on a silicone resin-containing emulsion obtained by emulsion polymerization of a mixture containing (A) a silanol group-bearing silicone resin and (B) a radical-polymerizable vinyl monomer. The silicone resin (A) contains 30-100 mol % of T units: R.sup.1 --SiZ.sub.3, and specifically 30-80 mol % of T-2 units: R.sup.1 --Si(OH)Z'.sub.2 among other T units wherein R.sup.1 is a monovalent hydrocarbon group, Z is a OH group, hydrolyzable group or siloxane residue, and Z' is a siloxane residue, and has a number average molecular weight of at least 500. The composition has a good film forming ability and cures into a flexible film having mar, weather and chemical resistance.
A process for recovering waste liquid from the distillation of fermented rice liquor. After filtration of the waste liquid, the residue can be recovered as dry feed, and the filtrate which contains about 4-5% crude protein, 1% starch and 92 wt. % water is first concentrated to lower the water content to about 70-80 wt. %. The filtrate is then dried with a spray dryer to produce nutritious dry feed while a suitable chelating agent such as magnesium hydroxide is used to prevent the clinging of the product on the wall of the dryer.
The present invention relates generally to a complete nutritional product that provides soy protein and enhanced levels of isoflavones. Preferably, the soy protein comprises at least 0.7 mg isoflavones/gm soy protein and at least 0.5 mg genistein/gm soy protein. The product is fortified at 35% of the RDI for calcium and contains an antioxidant package. The invention also describes the method to produce a heat stable isoflavone-enriched soy protein complete nutritional.
A method of imparting high water dispersibility to a protein product or protein-containing material, such as a powdered or particulate protein product, which method includes adding a surfactant and a flow enhancing agent to the protein product. The method is applicable to vegetable protein products, such as soy protein, and is also applicable to non-vegetable protein products, such as casein. Additionally, the method is particularly useful for imparting high water dispersibility to protein products in which greater than about 80 wt. % of the protein therein is water soluble protein.
The present invention relates generally to a complete nutritional product that provides soy protein and enhanced levels of isoflavones. Preferably, the soy protein comprises at least 0.7 mg isoflavones / gm soy protein and at least 0.5 mg genistein / gm soy protein. The product is fortified at 35% of the RDI for calcium and contains an antioxidant package. The invention also describes the method to produce a heat stable isoflavone-enriched soy protein complete nutritional.
