IP Library › Patent Application 17675732
Patent Application
App. No. 17/675,732

ISOLATED PLANT PROTEIN

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Patent No.
US None
App. No.
17/675,732
Abstract

An isolated plant protein comprising both native and denatured proteins, food compositions containing such isolates, and methods for preparing isolated plant protein are disclosed. In some embodiments, the hardness and gel elasticity of the isolated plant protein can be controlled by controlling the amounts of native protein and denatured protein present in the plant protein isolate.

Claims (73)

1 . An isolated plant protein, the isolated protein comprising both native and denatured proteins, wherein the amount of the native protein, by weight, is between 20% to 95%, and wherein the hardness of the protein increases with increasing amounts of native protein or the apparent modulus of the protein increases with increasing amounts of native proteins.

2 . The isolated plant protein of claim 1 , wherein the hardness of the protein increases with increasing amounts of native proteins.

3 . The isolated plant protein of claim 1 , wherein the apparent modulus of the protein increases with increasing amounts of native proteins.

4 . The isolated plant protein of claim 1 , wherein the hardness and the apparent modulus of the protein increase with increasing amounts of native proteins.

5 . (canceled)

6 . (canceled)

7 . The isolated plant protein of claim 1 , wherein the amount of the native protein by weight, is between 20%-95%; 25%-95%; 30%-95%; 35%-95%; 40%-95%; 45%-95%; 50%-95%; 55%-95%; 60%-95%; 65%-95%; 70%-95%; 75%-95%; 80%-95%; 85%-95%; 90%-95%; 25%-75%; 25%-50%; 30%-75%; 30%-50%; 40%-75%; 40%-70%; 40%-60%; or 40%-50%.

8 . (canceled)

9 . (canceled)

10 . (canceled)

11 . (canceled)

12 . The isolated plant protein of claim 1 , wherein

a. the hardness of the plant protein is between 300 g-1800 g; 300 g-1700 g; 300 g-1600 g; 300 g-1500 g; 300 g-1400 g; 300 g-1300 g; 300 g-1200 g; 300 g-1100 g; 300 g-1000 g; 300 g-900 g; 300 g-800 g; 300 g-700 g; 300 g-600 g; 300 g-500 g; 300 g-400 g; 400 g-1000 g; 400 g-900 g; 400 g-800 g; 400 g-700 g; 400 g-600 g; or 400 g-500 g; and/or

b. the apparent modulus of the plant protein is between 10,000 Pa-130,000 Pa; 10,000 Pa-120,000 Pa; 10,000 Pa-110,000 Pa; 10,000 Pa-100,000 Pa; 10,000 Pa-90,000 Pa; 10,000 Pa-80,000 Pa; 10,000 Pa-70,000 Pa; 10,000 Pa-60,000 Pa; 10,000 Pa-50,000 Pa; 10,000 Pa-40,000 Pa; 10,000 Pa-30,000 Pa; 10,000 Pa-20,000 Pa; 20,000 Pa-130,000 Pa; 20,000 Pa-100,000 Pa; 20,000 Pa-90,000 Pa; 20,000 Pa-80,000 Pa; 20,000 Pa-70,000 Pa; 20,000 Pa-60,000 Pa; 20,000 Pa-50,000 Pa; or 20,000 Pa-40,000 Pa.

13 . (canceled)

14 . (canceled)

15 . A food composition or a food ingredient comprising an isolated plant protein, wherein the isolated plant protein comprises both native and denatured proteins, wherein the amount of the native protein, by weight, is between 20% to 95%, and wherein the hardness of the food composition or food ingredient increases with increasing amounts of native protein or the apparent modulus of the protein increases with increasing amounts of native proteins.

16 . (canceled)

17 . (canceled)

18 . (canceled)

19 . (canceled)

20 . (canceled)

21 . The food composition or food ingredient of claim 15 , wherein the amount of the native protein by weight, is between 20%-95%; 25%-95%; 30%-95%; 35%-95%; 40%-95%; 45%-95%; 50%-95%; 55%-95%; 60%-95%; 65%-95%; 70%-95%; 75%-95%; 80%-95%; 85%-95%; 90%-95%; 25%-75%; 25%-50%; 30%-75%; 30%-50%; 40%-75%; 40%-70%; 40%-60%; or 40%-50%.

22 . (canceled)

23 . (canceled)

24 . (canceled)

25 . (canceled)

26 . The food composition or food ingredient of claim 15 , wherein

a. the hardness of the food composition or food ingredient is between 300 g-1800 g; 300 g-1700 g; 300 g-1600 g; 300 g-1500 g; 300 g-1400 g; 300 g-1300 g; 300 g-1200 g; 300 g-1100 g; 300 g-1000 g; 300 g-900 g; 300 g-800 g; 300 g-700 g; 300 g-600 g; 300 g-500 g; 300 g-400 g; 400 g-1000 g; 400 g-900 g; 400 g-800 g; 400 g-700 g; 400 g-600 g; or 400 g-500 g; and/or

b. the apparent modulus of the food composition or a food ingredient is between 10,000 Pa-130,000 Pa; 10,000 Pa-120,000 Pa; 10,000 Pa-110,000 Pa; 10,000 Pa-100,000 Pa; 10,000 Pa-90,000 Pa; 10,000 Pa-80,000 Pa; 10,000 Pa-70,000 Pa; 10,000 Pa-60,000 Pa; 10,000 Pa-50,000 Pa; 10,000 Pa-40,000 Pa; 10,000 Pa-30,000 Pa; 10,000 Pa-20,000 Pa; 20,000 Pa-130,000 Pa; 20,000 Pa-100,000 Pa; 20,000 Pa-90,000 Pa; 20,000 Pa-80,000 Pa; 20,000 Pa-70,000 Pa; 20,000 Pa-60,000 Pa; 20,000 Pa-50,000 Pa; or 20,000 Pa-40,000 Pa.

27 . (canceled)

28 . (canceled)

29 . A method of controlling the hardness and/or apparent modulus of a food composition or food ingredient, the food composition or food ingredient comprising an isolated plant protein, the method comprising the steps of:

a. providing isolated plant proteins that comprise both native and denatured proteins;

b. identifying the desired hardness and/or apparent modulus of the food composition or food ingredient; and

c. determining the amount of native protein to achieve the desired hardness and/or apparent modulus, wherein the amount of the native protein, by weight is between 20% to 95%, and

wherein the hardness and/or apparent modulus of the food composition or food ingredient increases with increasing amounts of native protein used to prepare the food composition or food ingredient.

30 . The method of claim 29 , wherein the hardness of the food composition or food ingredient increases with increasing amounts of native protein.

31 . The method of any claim 29 , wherein the apparent modulus of the food composition or food ingredient increases with increasing amounts of native proteins.

32 . The method of claim 29 , wherein the hardness and the apparent modulus of the food composition or food ingredient increases with increasing amounts of native proteins.

33 . (canceled)

34 . (canceled)

35 . The method of claim 29 , wherein the amount of the native protein by weight, is between 20%-95%; 25%-95%; 30%-95%; 35%-95%; 40%-95%; 45%-95%; 50%-95%; 55%-95%; 60%-95%; 65%-95%; 70%-95%; 75%-95%; 80%-95%; 85%-95%; 90%-95%; 25%-75%; 25%-50%; 30%-75%; 30%-50%; 40%-75%; 40%-70%; 40%-60%; or 40%-50%.

36 . (canceled)

37 . (canceled)

38 . (canceled)

39 . (canceled)

40 . The method of claim 29 , wherein

a. the hardness of the food composition or food ingredient is between 300 g-1800 g; 300 g-1700 g; 300 g-1600 g; 300 g-1500 g; 300 g-1400 g; 300 g-1300 g; 300 g-1200 g; 300 g-1100 g; 300 g-1000 g; 300 g-900 g; 300 g-800 g; 300 g-700 g; 300 g-600 g; 300 g-500 g; 300 g-400 g; 400 g-1000 g; 400 g-900 g; 400 g-800 g; 400 g-700 g; 400 g-600 g; or 400 g-500 g; and/or

b. the apparent modulus of the food composition or food ingredient is between 10,000 Pa-130,000 Pa; 10,000 Pa-120,000 Pa; 10,000 Pa-110,000 Pa; 10,000 Pa-100,000 Pa; 10,000 Pa-90,000 Pa; 10,000 Pa-80,000 Pa; 10,000 Pa-70,000 Pa; 10,000 Pa-60,000 Pa; 10,000 Pa-50,000 Pa; 10,000 Pa-40,000 Pa; 10,000 Pa-30,000 Pa; 10,000 Pa-20,000 Pa; 20,000 Pa-130,000 Pa; 20,000 Pa-100,000 Pa; 20,000 Pa-90,000 Pa; 20,000 Pa-80,000 Pa;

20,000 Pa-70,000 Pa; 20,000 Pa-60,000 Pa; 20,000 Pa-50,000 Pa; or 20,000 Pa-40,000 Pa.

41 . (canceled)

42 . (canceled)

43 . A method of preparing a food composition or a food ingredient having a desired hardness and/or apparent modulus, the method comprising the steps of:

a. providing isolated plant proteins that comprise both native and denatured proteins;

b. identifying the desired hardness and/or apparent modulus of the food composition or food ingredient;

c. determining the amount of native protein to achieve the desired hardness and/or apparent modulus, wherein the amount of the native protein, by weight is between 20% to 95%; and

wherein the hardness and/or apparent modulus of the food composition or food ingredient increases with increasing amounts of native protein used to prepare the food composition or food ingredient.

44 . The method of claim 43 , wherein the hardness of the food composition or food ingredient increases with increasing amounts of native proteins.

45 . The method of claim 43 , wherein the apparent modulus of the food composition or food ingredient increases with increasing amounts of native proteins.

46 . The method of claim 43 , wherein the hardness and the apparent modulus of the food composition or food ingredient increases with increasing amounts of native proteins.

47 . (canceled)

48 . (canceled)

49 . The method of claim 43 , wherein the amount of the native protein by weight, is between 20%-95%; 25%-95%; 30%-95%; 35%-95%; 40%-95%; 45%-95%; 50%-95%; 55%-95%; 60%-95%; 65%-95%; 70%-95%; 75%-95%; 80%-95%; 85%-95%; 90%-95%; 25%-75%; 25%-50%; 30%-75%; 30%-50%; 40%-75%; 40%-70%; 40%-60%; or 40%-50%.

50 . (canceled)

51 . (canceled)

52 . (canceled)

53 . (canceled)

54 . The method of claim 43 , wherein

a. the hardness of the food composition or food ingredient is between 300 g-1800 g; 300 g-1700 g; 300 g-1600 g; 300 g-1500 g; 300 g-1400 g; 300 g-1300 g; 300 g-1200 g; 300 g-1100 g; 300 g-1000 g; 300 g-900 g; 300 g-800 g; 300 g-700 g; 300 g-600 g; 300 g-500 g; 300 g-400 g; 400 g-1000 g; 400 g-900 g; 400 g-800 g; 400 g-700 g; 400 g-600 g; or 400 g-500 g; and/or

b. the apparent modulus of the plant protein is between 10,000 Pa-130,000 Pa; 10,000 Pa-120,000 Pa; 10,000 Pa-110,000 Pa; 10,000 Pa-100,000 Pa; 10,000 Pa-90,000 Response to Notice to File Missing Parts Attorney Docket No. 116377.00108 Pa; 10,000 Pa-80,000 Pa; 10,000 Pa-70,000 Pa; 10,000 Pa-60,000 Pa; 10,000 Pa-50,000 Pa; 10,000 Pa-40,000 Pa; 10,000 Pa-30,000 Pa; 10,000 Pa-20,000 Pa; 20,000 Pa-130,000 Pa; 20,000 Pa-100,000 Pa; 20,000 Pa-90,000 Pa; 20,000 Pa-80,000 Pa; 20,000 Pa-70,000 Pa; 20,000 Pa-60,000 Pa; 20,000 Pa-50,000 Pa; or 20,000 Pa-40,000 Pa.

55 . (canceled)

56 . (canceled)

Assignments (2)
SECURITY INTEREST Recorded Aug 1, 2025
From: EAT JUST, INC.; GOOD MEAT, INC.
To: AHIMSA FOUNDATION, AS COLLATERAL AGENT
Reel/Frame 072317/0826 →
ASSIGNMENT OF ASSIGNOR'S INTEREST Recorded Sep 23, 2022
From: LI, MENG; JAMROS, MICHAEL; MAHADEVAN, SWETHA; LANQUAR, VIVIANE; HEROLD, CAMILLA; LICARI, PETER
To: EAT JUST, INC.
Reel/Frame 061198/0591 →