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This is a special protein powder made from oilseeds, like soy or sunflower. It's designed to have a very high protein content (over 85%) and unique properties, specifically large protein molecules that are also quite soluble in water. The invention focuses on a version of this powder that forms a weak gel and doesn't absorb too much water, making it suitable for adding protein to various foods without changing their texture much.
Why it matters: Filed before the massive surge in demand for plant-based dairy alternatives, especially fermented products like yogurt. Advances in protein processing and food microbiology since 2001 could make achieving the specific functional properties for these applications more viable.
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