Functionalized bran

Xia Liu; John McKeehen; Christine Ng; Nesli Sözer; Markus Nikinmaa

Functionalized bran

Xia Liu (Inventor)
, John McKeehen (Inventor)
, Christine Ng (Inventor)
, Nesli Sözer (Inventor)
, Markus Nikinmaa (Inventor)

General Mills Inc.

Research output: Patent › Patent

Abstract

A method is described for treating bran to improve sensory attributes in food products made with the treated bran. The method includes acidifying a bran to a pH of less than 5 for a period of time sufficient to achieve an increase in soluble protein, then increasing the pH to at least 5.5. Also described are compositions including a treated bran, and methods of using a treated bran to increase bran content in foods or to improve organoleptic qualities in foods containing bran.

Patent family as of 21.7.2026
US12133533 BB, US2021315218 AA, US2024423220 AA, WO20040757 A1

Original language	English
Patent number	US12133533 B2
IPC	A21D2/26
Priority date	22/08/18
Filing date	22/08/18
Publication status	Published - 5 Nov 2024
MoE publication type	H1 Granted patent

Cite this

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abstract = "A method is described for treating bran to improve sensory attributes in food products made with the treated bran. The method includes acidifying a bran to a pH of less than 5 for a period of time sufficient to achieve an increase in soluble protein, then increasing the pH to at least 5.5. Also described are compositions including a treated bran, and methods of using a treated bran to increase bran content in foods or to improve organoleptic qualities in foods containing bran. Patent family as of 21.7.2026 US12133533 BB, US2021315218 AA, US2024423220 AA, WO20040757 A1",

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AU - Liu, Xia

AU - McKeehen, John

AU - Ng, Christine

AU - Sözer, Nesli

AU - Nikinmaa, Markus

PY - 2024/11/5

Y1 - 2024/11/5

N2 - A method is described for treating bran to improve sensory attributes in food products made with the treated bran. The method includes acidifying a bran to a pH of less than 5 for a period of time sufficient to achieve an increase in soluble protein, then increasing the pH to at least 5.5. Also described are compositions including a treated bran, and methods of using a treated bran to increase bran content in foods or to improve organoleptic qualities in foods containing bran. Patent family as of 21.7.2026 US12133533 BB, US2021315218 AA, US2024423220 AA, WO20040757 A1

AB - A method is described for treating bran to improve sensory attributes in food products made with the treated bran. The method includes acidifying a bran to a pH of less than 5 for a period of time sufficient to achieve an increase in soluble protein, then increasing the pH to at least 5.5. Also described are compositions including a treated bran, and methods of using a treated bran to increase bran content in foods or to improve organoleptic qualities in foods containing bran. Patent family as of 21.7.2026 US12133533 BB, US2021315218 AA, US2024423220 AA, WO20040757 A1

UR - https://fi.espacenet.com/publicationDetails/biblio?II=0&ND=3&adjacent=true&locale=fi_FI&FT=D&date=20211014&CC=US&NR=2021315218A1&KC=A1

M3 - Patent

M1 - US12133533 B2

Y2 - 2018/08/22

ER -

Functionalized bran

Abstract

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