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Food Or Edible Material: Processes, Compositions, And Products > Products Per Se, Or Processes Of Preparing Or Treating Compositions Involving Chemical Reaction By Addition, Combining Diverse Food Material, Or Permanent Additive > Protein, Amino Acid, Or Yeast Containing Protein, Amino Acid, Or Yeast ContainingProtein, Amino Acid, Or Yeast Containing patent applications listed are from June 2005 to current and include Date, Patent Application Number, Patent Title, Patent Abstract summary and are linked to the corresponding patent application page.07/05/07 - 20070154619 - Food product and a process for the preparation thereof A process to prepare a protein aggregate is provided comprising the steps of decreasing the pH of an aqueous protein solution of one or more undenatured proteins and shearing said solution, whereby the temperature is less than 70 degrees C. ... 06/28/07 - 20070148324 - Dressed or multi-layer high protein food bars comprising sugar alcohols and having improved texture and shelf-life Dressed or multi-layer high protein food bars having improved functionality are disclosed. Specifically, the dressed or multi-layer high protein food bars comprise proteinaceous material comprising a combination of isolated soy protein and milk protein. The dressed or multi-layer high protein food bars have an improved texture and extended shelf-life as ... 06/21/07 - 20070141230 - Recovery of peptones The present invention relates to an effective process for converting animal-derived protein-containing material into a peptone mixture. The process comprises a step involving alkaline hydrolysis of the protein-containing material. The hydrolysis step can be rapid and typically requires only a low concentration of alkaline material. The overall conversion process can ... 06/14/07 - 20070134404 - Ice confections wherein X is 0.5 wt % and R is the sweetness of the non-saccharide sweeteners relative to sucrose expressed on a weight basis. ... 06/07/07 - 20070128340 - Food products, methods of producing the food products, and methods of distributing the food products and ingredients thereof Food products are disclosed. Methods of producing and distributing the food products are further disclosed. ... 06/07/07 - 20070128339 - Nutrient modified food composition Food compositions are described according to the invention which have specified nutrient content modification. In particular, food compositions intended for human consumption are provided having added L-lysine and a specified ratio of L-lysine content to L-arginine content. For example, a food composition intended for human consumption is provided which includes ... 05/03/07 - 20070098876 - Canola protein isolate functionality iii A canola protein isolate having a protein of at least about 90 wt % (N×6.25) is employed as an at least partial replacement for at least one component providing functionality in a food composition. The canola protein isolate is a dried concentrated supernatant from the settling of a solid phase ... 04/26/07 - 20070092633 - Soy protein product with a high sterol and tocopherol content and process for its manufacture Soy protein products, such as soy protein isolates and soy protein concentrates, and processes for producing the same are disclosed. The soy protein products are produced from a partially defatted soybean starting material without the use of hexane or other organic solvents. The soy protein products have a high sterol ... 04/26/07 - 20070092632 - Ultra high pressure modified proteins and uses thereof The present invention is a method for increasing the digestibility of a food protein by subjecting the food protein to a single-cycle of ultra high pressure. Food proteins of the instant invention find application in nutraceutical, nutritional food, nutritional product or dietary supplement compositions for providing a protein source to ... 04/26/07 - 20070092631 - Composition and foods for lowering glycemic index A composition for lowering a glycemic index (GI value) of a food or feed, comprising a Cyamopsis tetragonolobus bean protein and a degraded galactomannan; a low-glycemic index food comprising polygalactosyl mannose and gliadin and glutenin in a specified ratio; a low-glycemic index food comprising polygalactose and/or a polygalactose derivative and ... 04/12/07 - 20070082118 - Enhancing clarity and/or stability properties of protein-containing liquids and gels The present invention describes a method of enhancing clarity and/or stability properties of a protein-containing liquid or gel, comprising subjecting said liquid or gel to a pressure treatment of 100 Mpa or greater. Preferred proteins useful in the invention are whey protein isolates and whey protein concentrates. The methods of ... 04/05/07 - 20070077345 - High-protein soy-wheat crisps High-protein food products are provided, made primarily from soy protein. The products contain at least one additional protein, and can be made by extrusion. ... 03/15/07 - 20070059429 - Protein powder and protein-containing drink obtained therefrom The invention relates to a protein powder which contains at least one protein source and a stabilizer, selected from esterified pectin and/or carboxymethyl cellulose, which is obtainable by mixing a protein source with a stabilizer, heating the mixture, homogenizing the mixture, and drying the mixture, thereby obtaining a powder. The ... 02/22/07 - 20070042107 - High protein food bars comprising sugar syrups and having improved texture and shelf-life High protein food bars having improved functionality are disclosed. Specifically, the high protein food bars comprise proteinaceous material comprising a combination of isolated soy protein and milk protein. The high protein food bars have an improved texture and extended shelf-life as compared to conventional high protein food bars. ... 02/22/07 - 20070042106 - High protein food bars comprising sugar alcohols and having improved texture and shelf-life High protein food bars having improved functionality are disclosed. Specifically, the high protein food bars comprise proteinaceous material comprising a combination of isolated soy protein and milk protein. The high protein food bars have an improved texture and extended shelf-life as compared to conventional high protein food bars. ... 02/08/07 - 20070031583 - Organic-oil-based food product A food product having a variety of consistencies and flavors is described. The product may be made from ingredients that may not derive from animal sources or processes, and may have a consistency ranging from that of a pourable liquid, a cream-cheese spreadable solid or a tofu-like solid. The ingredients ... 02/08/07 - 20070031582 - Oxigen stable active containing compositions The invention relates to a moisture and oxygen stable composition comprising inert core particles and a partial or complete coating thereon of at least one active compound encapsulated in a carbohydrate matrix, which matrix is characterised by 5 to 95 wt. % high molecular weight film forming carbohydrate; 5 to ... 02/01/07 - 20070026129 - High protein aerated food composition The present invention relates to an aerated food composition and a process of making such composition. Particularly, the invention relates to an aerated food composition having a high protein content as well as pleasant organoleptic properties. ... 01/18/07 - 20070014914 - Protein isolate compositions and uses thereof The various non-limiting embodiments of the present disclosure relate to a protein-based binder or coating system for particulate- and/or powder-type food systems, for example, to form nutritive ready-to-eat food bars, protein bars, snack pieces, or cereal clusters, where the binder comprises a modified wheat protein isolate. Other non-limiting embodiments relate ... 12/28/06 - 20060292287 - Food products containing partially and/or totally denatured milk proteins The present invention relates to a dietary composition produced by a process involving extruding a protein containing product and water through an extruder (e.g., at about 50-about 450 rpm and at a temperature of about 40° to about 120° C., wherein the residence time of the protein containing product (e.g., ... 12/21/06 - 20060286281 - Canola protein isolate functionality ii A canola protein isolate having a protein content of at least about 90 wt % (Nx 6.25) is employed as an at least partial replacement for at least one component providing functionality in a food composition. The canola protein isolate is a blend of canola protein isolate in the form ... 12/21/06 - 20060286280 - Compositions containing protein and dag oil and methods for making them Methods are provided for making dried protein-diacylglycerol oil (DAG oil) compositions, for incorporation into food products. A protein-containing ingredient in liquid form is combined with DAG oil, and the mixture is then spray-dried. Dried protein-DAG oil compositions are also provided. ... 12/21/06 - 20060286279 - Textured food product Textured food product having a rice protein content of between about 10% and about 90% by dry weight and low off flavor. ... 11/16/06 - 20060257548 - Protein powder composition The invention relates to a powder composition wherein the powder composition is reconstituted to form a protein drink with an increased stability, said powder composition comprising from about 3 to about 30% pectin (weight/weight of the protein content), the pectin having a degree of esterification 50%. The invention also relates ... 10/26/06 - 20060240173 - Protein enhanced low carbohydrate snack food A protein enhanced, wafer having protein material in a concentration of about 26% to about 99% of the wafer is described, as well as methods of making the same. ... 10/19/06 - 20060233938 - Meat-like food materials and meat-like food products produced utilizing the same The present invention provides a meat-like food material having a favorable flavor and a meat-like mouthfeel by heating and pressurizing ingredients including a vegetable protein ingredient, a milk whey protein ingredient and water as the main ingredients with an extruder to obtain a swollen product, and a fried meat-like food ... 10/12/06 - 20060228463 - Soy protein isolate composition having improved functionality Soy protein isolate compositions having improved functionality and processes for their manufacture are disclosed. Specifically, the soy protein isolate compositions comprise a precipitated soy protein curd and a modifying agent selected from the group consisting of transglutaminase, a sucrose ester, a fatty acid, a lecithin, and combinations thereof. The soy ... 10/12/06 - 20060228462 - Processes for making functional soy protein isolate compositions Processes for producing soy protein isolate compositions having improved functionality are disclosed. Specifically, the processes comprise modifying a precipitated soy protein curd with a modifying agent selected from the group consisting of transglutaminase, sodium hypochlorite, a sucrose ester, a fatty acid, a lecithin and combinations thereof. The soy protein isolate ... 09/21/06 - 20060210695 - Expanded products with high protein content High protein expanded products are produced by extrusion with unique blends of ingredients, such as wheat protein isolates, modified wheat starch, salts, gums and moisture. The mixture is extruded in a twin-screw extruder with the temperatures in the range of 50 to 140° C., screw speeds of 250 to 450 ... 09/14/06 - 20060204644 - Vegetable protein meat analog The present invention relates to a process for making a vegetable base meat analog, which may be used in a variety of vegetarian food products, such as burger patties and sausages. The process of the present invention involves sequentially blending methyl cellulose into a water/ice mix to form a cream, ... 09/14/06 - 20060204643 - Whey protein compounds and methods of making A method of making a powdered whey protein, where the method includes heating a slurry comprising starting whey protein to a temperature of about 140° F. to about 300° F. The heating converts at least a portion of the starting whey protein to denatured whey protein. The method also includes ... 08/31/06 - 20060193966 - Multi-anion treated soy proteins and methods for preparation thereof Novel processes for treating soy proteins with multi-anionic reagents are disclosed. The processes include treating an acid precipitated soy protein curd with a multi-anionic species to modify the electrostatic charge on the protein molecules to improve functionality of the resulting soy protein containing composition when used in acidic environments. The ... 08/24/06 - 20060188643 - High protein nuggets and applications in food products 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 ... 08/24/06 - 20060188642 - High protein nuggets and applications in food products 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 ... 08/24/06 - 20060188641 - High protein nuggets and applications in food products 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 ... 08/17/06 - 20060182872 - High protein foodstuff The present invention is a high-protein foodstuff that comprises at least two layers wherein at least one of the layers comprises at least 25% of protein and wherein the high-protein foodstuff may further comprise of a high protein coating. The present invention is also directed to methods for making the ... 08/17/06 - 20060182871 - High protein foodstuff The present invention is a high-protein foodstuff that comprises at least two layers wherein at least one of the layers comprises at least 25% of protein and wherein the high-protein foodstuff may further comprise of a high protein coating or low protein coating. The present invention is also directed to ... 06/29/06 - 20060141126 - High protein and high fiber food products High protein and high fiber food products, additives for preparing high protein and high fiber food products, and methods of making high protein and high fiber food products are disclosed. More particularly, the additives and methods disclosed are useful for preparing high protein and high fiber bread products. The additives ... 06/29/06 - 20060141125 - Meat analogue of authentic appearance Disclosed is a proteinaceous meat analogue, for incorporation into packaged pet foods, wherein said meat analogue consists of particles of internally texturised, proteinaceous extrudate material dispersed in a gelled matrix composed of ground meat-based and cereal-based materials; wherein the moisture content of said extrudate and said matrix are different; and ... 06/22/06 - 20060134310 - Soy protein isolate and process for its manufacture A soy protein isolate and method for preparing the same are disclosed. The novel soy protein isolate possesses excellent suspension stability and flavor. The process used to produce the soy protein isolate includes an enzyme hydrolysis process, and the resulting soy protein isolate can be used in acidic beverage formulations. ... 06/22/06 - 20060134309 - Composition for replacing milk powder The current invention relates to a composition comprising a) from 20 w/w % to 70 w/w % cereal proteins, b) from 25 w/w % to 70 w/w % maltodextrin, c) from 1 w/w % to 20 w/w % amino acids, and d) from 0 w/w % to 20 w/w % ... 06/15/06 - 20060127560 - Protein-containing preparation which can be biotechnologically produced, method for the production thereof, and use of the same as a food ingredient The invention relates to a protein-containing preparation of plant origin, having significantly improved sensoric properties and optionally also nutritional and physiological properties and undiminished good technofunctional properties. Said preparation can be obtained by fermentation with a lactic acid bacterium and is suitable as a versatile food ingredient. It contains at ... 05/18/06 - 20060105098 - Shelf stable meat analogues comprising glycerol and glucose The invention relates to a method of manufacturing a texturised proteinaceous meat analogue having a relative water activity of less than about 0.8, comprising proteinaceous materials selected from the group consisting of defatted soy flour, soy meal, soy concentrate, cereal gluten (in vital or starch containing form) and egg white ... 05/11/06 - 20060099325 - Vegetable protein preparations and use thereof The invention relates to vegetable protein preparations (isolates and concentrates) with improved sensory properties due to enzymatic treatment of the raw material with a lipase during the isolation process and the use of these protein preparations. ... 05/11/06 - 20060099324 - Composition comprising viscous fibers and viscosity-lowering proteins The invention concerns compositions comprising one or more viscous soluble fiber(s) and one or more viscosity-lowering protein(s) and their use in the prevention or treatment of metabolic syndrome and/or diabetes and/or for lowering blood cholesterol level. ... 04/27/06 - 20060088651 - Protein fortifying composition for fortifying meats and process for preparing same Disclosed is a protein fortified meat, comprising intact skeletal meat muscle tissue as the sole meat source, having incorporated into the muscle tissue of said meat a protein fortifying composition, comprising; (A) a vegetable protein material, (B) a dairy whey protein material and (C) a curing material. Also disclosed is ... 04/27/06 - 20060088650 - Palatable vegetarian pet food A palatable, nutritionally complete vegetarian food for pet mammals, including a nutritionally complete, preferably low moisture, vegetarian kibble which incorporates a non-meat based flavour-enhancing additive. The additive includes a synergistic amount of hydrolyzed vegetable protein and xylose. The combination of these two ingredients provides an especially flavoursome character to the ... 04/13/06 - 20060078668 - Stable aqueous suspension of insoluble protein Disclosed is a process of producing an essentially stable aqueous suspension of protein wherein the aqueous suspension of protein is directly acidified, comprising the steps of: obtaining a protein material, dispersing the protein material in an aqueous protein dispersion to form an initial homogenized aqueous protein dispersion, adding an effective ... 04/06/06 - 20060073262 - Meat alernative A meat alternative, having from about 65% to about 85% by weight of a hydrated plant protein source and from about 15% to about 35% by weight of a meat protein source, is formed by mechanically or chemically extracting collagen into a slurry of the meat and water, the collagen ... 03/23/06 - 20060062894 - 7s/2s-rich soy protein globulin fraction composition and process for making same Disclosed is a soy protein composition, comprising; a mixture of 7S and 2S rich protein fraction having a β-conglycinin content greater than about 45% by weight on a moisture free basis, and having an a content of from about 15% up to about 30% by weight on a moisture free ... 03/16/06 - 20060057275 - Process for the preparation of glycinin-rich and beta-conglycinin-rich protein fractions This invention relates to processes for preparing vegetable protein fractions suitable for use as functional food ingredients, novel vegetable proteins suitable for use as functional food ingredients, and food products containing the novel vegetable protein fractions. ... 03/09/06 - 20060051492 - High protein snack product Snack products and processes for their manufacture are disclosed. The snack products provide a high concentration of protein, particularly soy protein, while maintaining an acceptable taste and texture. Additionally, there is a significant inhibition of the growth of microorganisms in the high protein snack products due to the high protein ... 03/09/06 - 20060051491 - Protein beverage mixing container The present invention is a protein beverage mixing container. The mixing container may be a carton, or it may be a pouch. The mixing container has a closeable opening. The mixing container contains dry protein powder, or a user may add protein powder into the mixing container. A user then ... 03/02/06 - 20060045957 - High-fat animal feed pellets and method for making same A method is provided for producing animal feed pellets that are made entirely or predominantly of fat. Fats, oils, and waxes with complimentary physical properties also can be included, as can nutrients. Cohesive pellets of high flowability and durability are achieved. The superior handling quality of the pellets allows for ... 02/02/06 - 20060024424 - Composition of a soy protein material and process for making same A high gel strength protein material that can be incorporated into food products. The high gel strength protein material may be a protein concentrate having a pork back fat emulsion strength of at least about 1850.0 grams and a protein content of at least about 65.0 wt. % on a ... 01/19/06 - 20060013939 - Pet food product and method of producing same A pet food product is produced having a coloured exterior that simulates the appearance of real meat that has been a marinated or grilled appearance. The product may be manufactured using a vegetarian (meat free) formulation or a formulation combining meat with dry proteinaceous materials. The ingredients are processed to ... 01/05/06 - 20060003083 - Food containing glycine and use thereof The present invention provides a food of the type based on unit of intake per serving, which contains glycine or a substance that can be hydrolyzed to give glycine in an amount of not less than 0.5 g based on glycine per serving. The food of the present invention can ... 12/15/05 - 20050276904 - Method of deflavoring whey protein using membrane electrodialysis Whey protein materials such as whey from cheese making processes, whey protein concentrates, and whey protein isolates, are deflavored by adjusting the pH of an aqueous composition of such whey protein materials to about 8.0 to about 12 using membrane electrodialysis to solubilize the whey proteins and to release the ... 12/01/05 - 20050266147 - Method for detecting fiberization of vegetable proteins Methods for determining the degrees of fiber formation of textured vegetable proteins are provided. One inventive method based on fluorescence polarization technology comprises selecting a sample or a section thereof, using fluorescence polarization spectroscopy to detect P-value or Anisotropy Index of the sample, and obtaining the degree of fiber formation ... 11/17/05 - 20050255227 - Highly selective membrane systems and methods for protein ultrafiltration A new ultrafiltration technique based on a multimembrane stack has been developed to fractionate solutes closer in size than conventionally possible. The technique is illustrated here by obtaining a pure protein product from a binary protein mixture. By employing membranes in series without any gaskets or spacers in-between, ultrafiltration is ... 11/17/05 - 20050255226 - Protein isolation procedures for reducing phytic acid Oil seed protein isolates, in particular canola protein isolate, having a decreased phytic acid content is prepared by a procedure in which extraction of phytic acid from oil seed meal is inhibited during extraction of protein from the oil seed meal. ... 11/10/05 - 20050249866 - Canola protein isolate functionality i A canola protein isolate having a protein content of at least about 100 wt % (N×6.25) is employed as an at least partial replacement for at least one component providing functionality in a food composition. ... 11/10/05 - 20050249865 - Process for producing soy protein The present invention is to provide a method for obtaining more efficiently isolated-soy protein, which has excellent gelation properties and shows neither bitterness nor astringency characteristic to soybean, while reducing the amount of water used in a soy protein manufacturing plant and thus lessening burden on the environment owing to ... 11/03/05 - 20050244567 - Method for production of peptides/amino acids produced by said method and use of the same According to a first aspect there is a method for producing a protein-free product comprising free amino acids and short peptides, wherein raw protein materials are crushed and hydrolysed with endogenous enzymes and passed through different separation processes, including coagulation of protein residues, in order to obtain the desired product. ... 10/27/05 - 20050238791 - Low carbohydrate coating system for breaded foods In one embodiment, this invention is directed to a protein containing composition for coating a food product, comprising; a liquid batter protein material comprising a liquid and a soy protein material wherein the weight ratio of liquid to soy protein material is from about 3-20 to 1; and a soy ... 10/27/05 - 20050238790 - Acidic soy protein gel foods and process for producing the same The present invention is intended to provide acidic gel foods containing soybean protein to diversify means of taking soybean protein in daily eating habits. Using the acid-soluble soybean protein as specified in the description, an aqueous solution or an alcohol-containing aqueous solution of the protein is adjusted to pH 3 ... 10/20/05 - 20050233059 - Textured protein and process for producing processed food using the same A textured protein comprising as main ingredients soybean protein, casein and water, and a frozen processed food in which the textured protein is mixed are disclosed. The textured protein is produced by heating a mixture of soybean protein, casein and water under pressure, followed by extruding the mixture to the ... 10/06/05 - 20050220980 - Use of pre-cooked cereal and tubular starch in high protein foods products The present invention relates to the utilization of pre-cooked cereal tubular starch such as oat flour, corn flour, corn starch, rice flour, rice starch, potato starch, pre-gelled potato starch, Cassava starch, or tapioca starch in the making of high protein pretzels and snacks as well as food particles which posses ... 10/06/05 - 20050220979 - High soy protein nuggets and applications in food products The present invention relates to food materials containing a high concentration of vegetable protein and processes for their manufacture. More particularly, the present invention relates to vegetable protein extrudates containing high concentrations of protein and low concentrations of carbohydrates, processes for manufacturing such protein extrudates, and the use of such ... 10/06/05 - 20050220978 - Dispersible protein composition The subject matter described herein relates to compositions with high protein concentrations that can be readily dispersed in aqueous liquids. The compositions include protein and a surfactant such as hydroxylated lecithin, which assists in readily dispersing the composition in aqueous liquids. A method for making the composition is disclosed which ... 10/06/05 - 20050220977 - Soy protein concentrate with high gel strength and the process for making the same A high gel strength protein material that can be incorporated into food products. The high gel strength protein material may be a protein concentrate having a lard gel strength of at least about 560.0 grams and a protein content of at least about 65.0 wt. % on a moisture free ... 10/06/05 - 20050220976 - Cheese substitutes A cheese substitute to imitate grated parmesan cheese comprises a protein or other bland edible particulate combined with a vegetable fat component and a salt along with flavouring to approximate the taste and smell of parmesan cheese. The preferred choice of protein or edible particulate source is a full fat ... 09/29/05 - 20050214440 - Method and apparatus for providing products of consistent properties for extrusion Methods of controlling waste streams and products in extrusion systems are provided in order to create from such materials consistent-quality recyclable waste streams which can be directly fed to an extruder without creating upset conditions or production of out of specification extrudates. In the methods of the invention, an incoming ... 09/15/05 - 20050202155 - Catnip enhanced pet food product A pet food for consumption by cats. The food consists of a basic food product such as shrimp, chicken, such as chicken liver and chicken heart, other fish products such as tuna, beef products and turkey having a low moisture content and a quantity of catnip associated therewith. ... 08/18/05 - 20050181113 - Egg replacer composition and method for making a bakery product therewith An egg replacer composition is provided that has a low cholesterol content and that can be used for preparing bakery products. It includes, calculated on dry matter, 35-85 wt % protein, 10-50 wt % vegetable oil, 0.5-5 wt % stearoyl lactylate and 0.5-15 wt % carbohydrate and optionally vegetable lecithin ... 08/18/05 - 20050181112 - Novel canola protein isolate A novel canola protein isolate consisting predominantly of 2S canola protein and having improved solubility properties, has an increased proportion of 2S canola protein and a decreased proportion of 7S canola protein. The novel canola protein isolate is formed by heat treatment of aqueous supernatant from canola protein micelle formation ... 08/11/05 - 20050175766 - Processed soybean beta-conglycinin protein By heating a solution or paste containing soybean β-conglycinin protein under acidic conditions, it is possible to provide soybean β-conglycinin protein whose high hydration property and high viscosity, which are problematic in various food processing using it or at the time of ingestion thereof, are improved. ... 07/07/05 - 20050147732 - Method for preparing a food product comprising texturizers The present invention relates to a method for improving the textural properties of a non-dairy food product by using a combination of hyaluronic acid and a second texturizing agent for producing the food product. ... 06/30/05 - 20050142279 - Industrial production of intermediate food product (i.f.p.) based on fish flesh and packaged i.f.p.s. thus produced The invention relates to the production of hydrated concentrates of myofibrillar proteins from fish flesh which are commonly known as surimi-base or, more generally, intermediate food products (I.F.P.). The inventive production method comprises the following successive steps: (1) initial minced fish flesh is prepared from fish fillets; (2) said initial ... 06/16/05 - 20050129835 - High protein content food supplement The present invention is based in part upon the discovery that the manufacture of high-protein foods, food supplements, and food additives can present improved organoleptic properties with significantly greater protein concentrations that previously available. The formulations incorporate only minimal artificial and manufactured food components and are typically exemplified in a ... ### FreshPatents.com Support |