Process for manufacturing a soy protein concentrate having...

Details Process for manufacturing a soy protein concentrate having... Process for manufacturing a soy protein concentrate having...

2006-08-01

2006-08-01

Weier, Anthony (Department: 1761)

Food or edible material: processes, compositions, and products

Processes

Preparation of product which is dry in final form

C426S656000, C426S634000, C426S431000, C426S495000, C426S507000, C426S456000

Reexamination Certificate

active

07083819

ABSTRACT:
A method for manufacturing a soy protein concentrate having a low non-digestible oligosaccharide and high isoflavone content. The soy protein may have high saponin content. The method includes the use of a membrane in an ultrafiltration process to separate non-digestible oligosaccharides from protein, while retaining isoflavones and saponins with protein. The soy protein concentrate with a low non-digestible oligosaccharide and high isoflavone and saponin content is useful as a milk substitute and in drink mixes as well as an ingredient in other nutrition and health products.

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