Navpreet S Singh, 563284 Secretariat Cir, West Lafayette, IN 47906

6803068, Oct 12, 2004

Feb 20, 2002

10/079306

Charles W. Monagle - Fort Wayne IN
Carmen M. Darland - Fort Wayne IN
Navpreet Singh - Fort Wayne IN

Solae, LLC - St Louis MO

A23L 120

426656, 426574, 426634, 530378

A soy protein with a high molecular weight. The high molecular weight soy protein has desirable flavor and functional properties, such as high water solubility and emulsification and low sedimentation and viscosity. The method of manufacturing the protein uses soy flour and aggregates its low molecular weight proteins into high molecular weight proteins without using aqueous alcohol to modify the structure of the protein.

6818246, Nov 16, 2004

Apr 8, 2002

10/118764

Navpreet Singh - Fort Wayne IN

Solae, LLC - St Louis MO

A23L 120

426656, 426634, 530378

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.

7081257, Jul 25, 2006

Jun 16, 2003

10/462335

Charles W Monagle - Fort Wayne IN, US
Helge S Pedersen - Viby, DK
Carmen M Darland - Fort Wayne IN, US
Navpreet Singh - Fort Wayne IN, US

A61K 36/00

424725, 426573, 426574, 426634

A process to obtain a highly soluble, low viscosity, salt tolerant gelling vegetable protein product. When introduced into a suitable meat injection brine, the protein product is capable of forming a firm sliceable meat piece with high water retention and no visible signs of the injected brine. When included in gel-based food products such as meat analog formulas, the protein product is capable of forming the desired gel structure, such as firm, sliceable meat-like pieces.

7083819, Aug 1, 2006

Oct 17, 2003

10/688604

Navpreet Singh - Fort Wayne IN, US

Solae, LLC - St. Louis MO

A23L 1/20

426459, 426656, 426634, 426431, 426495, 426507, 426456

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.

7090885, Aug 15, 2006

May 7, 2003

10/431188

Navpreet Singh - Fort Wayne IN, US

Solae, LLC - St. Louis MO

A23L 1/20

426598, 426656, 426634

A soy protein material having a very low isoflavones content and a high saponins content is produced by a process that involves removal, by adsorption, of isoflavones from a soy protein material obtained by removing fiber from soy flour or flakes. The soy protein material also has a high Nitrogen Solubility Index (“NSI”). The low isoflavones, high saponins soy protein material has at least about 55. 0 wt. % protein, less than about 200 μg/g isoflavones of total dry matter and at least about 1000 μg/g soyasapogenols of total dry matter. The process for producing the low isoflavones, high saponins soy protein material involves removing fiber from a defatted soybean material and obtaining a liquor that is subsequently pasteurized. Next, sugars and other small molecular weight components are optionally removed from the liquor using membrane separation to increase the protein content of the final material. The resulting liquor or retentate is subjected to adsorptive removal of isoflavones, and is optionally pasteurized and spray dried.

7306821, Dec 11, 2007

Apr 3, 2003

10/406429

Navpreet Singh - Fort Wayne IN, US

Solae, LLC - St. Louis MO

A23L 1/20

426656, 426634, 530378, 530396

A soy protein isolate that has increased amounts of isoflavones and saponins and a high Nitrogen Solubility Index (“NSI”) is produced by a process that involves ultrafiltration and the avoidance of isoelectric precipitation. The soy protein isolate has at least about 90. 0 wt. % protein of total dry matter; an isoflavone content of at least about 1. 0 mg/g isoflavones of total dry matter; a Nitrogen Solubility Index (“NSI”) of at least about 75%; and wherein a solution of about 12. 0 wt. % of the soy protein isolate in water at a temperature of about 22 C. has a viscosity of less than about 500 centipoise (cp). The isolate is high in saponins and has at least 2. 0 mg/g soyasapogenols. The process for producing the soy protein isolate involves removing fiber from a defatted soybean material and obtaining liquor that is subsequently pasteurized. Next, sugars and other small molecular weight components are removed from the liquor using membrane separation with diafiltration while retaining isoflavones and saponins and the resulting retentate is subjected to pasteurization, and optionally spray dried.

7404973, Jul 29, 2008

Jul 17, 2002

10/196778

Arthur H. Konwinski - Fort Wayne IN, US
Charles W. Monagle - Fort Wayne IN, US
Navpreet Singh - Fort Wayne IN, US
Bernard F. Szuhaj - Fort Wayne IN, US

Solae, LLC - St. Louis MO

A61K 35/78

424757, 514783

A Bowman-Birk Inhibitor Concentrate (BBIC) that has a high protein content. The BBIC is made from conventional soybeans using ultrafiltration, without acid or alcohol extraction or acetone precipitation.

2003004, Mar 6, 2003

Jan 15, 2002

10/050432

Charles Monagle - Fort Wayne IN, US
Helge Pedersen - Viby, DK
Carmen Darland - Fort Wayne IN, US
Navpreet Singh - Fort Wayne IN, US

C07K014/415

530/370000

A process to obtain a highly soluble, low viscosity, salt tolerant gelling vegetable protein product. When introduced into a suitable meat injection brine, the protein product is capable of forming a firm sliceable meat piece with high water retention and no visible signs of the injected brine. When included in gel-based food products such as meat analog formulas, the protein product is capable of forming the desired gel structure, such as firm, sliceable meat-like pieces.