Abstract: A novel process for making an isoflavone concentrate product from soybeans which includes diluting solubles from alcohol-extracted hexane-defatted soybean flakes to about 10% to about 30% solids, separating undissolved solids from the diluted soy solubles, such that the separated solids have at least 4% isoflavones by weight of dry matter. That concentrate can then be further concentrated to at least 40% isoflavones by weight of dry matter by adjusting pH and temperature and extracting with solvents. The soy isoflavone concentrate products are then used in a liquid or dry beverage, food or nutritional products.

Abstract: A novel process for making an isoflavone concentrate product from soybeans which includes diluting solubles from alcohol-extracted hexane-defatted soybean flakes to about 10% to about 30% solids, separating undissolved solids from the diluted soy solubles and drying the separated solids to make a product having at least 4% by weight isoflavones. The soy isoflavone concentrate product is then used in a liquid or dry beverage, food or nutritional product.

Abstract: A novel process for making an isoflavone concentrate product from soybeans which includes diluting solubles from alcohol-extracted hexane-defatted soybean flakes to about 10% to about 30% solids, separating undissolved solids from the diluted soy solubles, pasteurizing the separated solids and drying the pasteurized solids to make a product having at least 8 times the isoflavone content of the flakes.

Abstract: An adjuvant composition for use in a pesticide formulation that is applied to a substrate. The adjuvant composition comprises acidulated soap stock. A surfactant and/or mixed tocopherols may be added to the adjuvant.

Abstract: Process for making soy protein concentrate which includes agglomerating either dusty defatted soybean flakes or the dust itself in a screw device with substantially no die restriction at the discharge end, the material to be agglomerated having been subjected to moisture addition to bring the moisture content to 18-30%, maintaining the temperature in the range of 160.degree.-300.degree. and thereafter extracting the agglomerated material with 55-75% aqueous ethanol.

Abstract: A method for deoiling crude lecithin which includes pretreating crude lecithin with from about 5% to about 20% acetone to control viscosity variability and to facilitate breakup of solids during extraction, introducing the thus pretreated lecithin into the upper part of a contacting chamber under conditions of agitation but without flow constriction at essentially atmospheric pressure, thereafter flowing the lecithin in continuous, countercurrent relation to acetone at a rate of 3 to 10 parts acetone to one part lecithin to provide a refined lecithin having an Acetone Insolubles content in the range of about 94% to about 99.9%.

Abstract: A method of tableting de-oiled phosphatides (lecithin) where the moisture content of granular lecithin is maintained below about 1% the aerated density above about 0.38 grams per cubic centimeter and the percent compressibility below about 15%.

Abstract: Zinc oxide and zinc carbonate are dry blended with proteinaceous feeds for dairy cattle and beef cattle to protect the protein against rumen digestion. Although zinc oxide and zinc carbonate have limited water solubility and are not prereacted with the protein, milk production in dairy cattle and rate of weight gain in beef cattle can be increased in relation to protein intake.

Abstract: This invention encompasses protein-protected ruminant feed comprising a pelleted admixture of unhydrolyzed proteinaceous meal and a ruminant-edible water-soluble zinc salt providing zinc ions in aqueous solution, said zinc salt being present in an amount providing a 0.25 to 1.3% zinc ions based on the dry weight of the proteinaceous meal, this feed having been prepared by intermixing said zinc salt with said proteinaceous meal, and forming the mixture into pellets. The large amount of zinc protects protein in the rumen of cattle and provides for more efficient utilization of feed protein.

Abstract: Dry mixes of zinc salts with particulate proteinaceous feeds for ruminants decrease the rumen digestibility of the protein thereby increasing the nutrient value of the feed to the ruminant. The zinc salts are incorporated as powders external to the particles of feed material. The protective action against micro-organism attack on the protein is provided in the rumen. The dry mix feed materials can be used with beef and dairy cattle and sheep.

Abstract: This invention is concerned with improvement in the nutritive value of soybean meal and other oil seed proteinaceous meals for feeding cattle. The improvement is accomplished by treating the meals with a water-soluble zinc salt to provide zinc ions for reaction with the protein. The treatment reduces the rumen digestibility of the protein of the meal and thereby improves its nutritive value.

Abstract: A process for the manufacture of aquatic bait blocks wherein filler material, lime, molasses and condensed fish solubles are made into relatively small blocks having a water degradability of from about 18 to 96 hours.

Abstract: This invention is concerned with a novel process for preparing breaded foods which, when baked, have the desirable characteristics of the deep-fat fried counterpart which is made possible by coating with a fat-emulsion, breading and thereafter overcoating with an egg white solution.

Abstract: A clear heat resistant lecithin is produced by acylating lecithin to less than 1.2 mg nitrogen per gram, adjusting the pH to the range of 7.5-9.0 and fluidizing with suitable diluents for use as a release agent for diverse applications.

Abstract: This invention is concerned with the emulsification and stabilization of fat in meat-in-sauce, meat-in-gravy and meat filling foods which are heat processed. The method includes first adding from about 0.5% to about 3.5%, by weight of the meat fat, of a refined soybean phosphatide, adding water, thereafter adding from about 2.5 to about 30% of a soybean protein or from about 2.5 to about 35% of a textured soybean protein, and thereafter cooking the resultant mixture for at least 10 minutes at 180.degree. F.

Abstract: An improved process for preparing emulsified dressings including non-specific dressings, salad dressings, and dressings of the mayonnaise type which employs colloid milling to prepare emulsified dressings which possess unique freeze-thaw stability and resistance to mechanical stress.

Abstract: A novel aqueous process for the production of soy protein concentrates which possess many of the functional attributes of soy protein isolates. In producing the soy concentrate, parameters are controlled in the aqueous leaching and separating, neutralization, pastuerization and drying steps which are performed in the order recited.

Abstract: A method for preparing animal feeds wherein a multi-element mixture is subjected to disk pelletizing resulting in a unique animal food product.

Abstract: Aqueous protein dispersions obtained from vegetable sources are subjected to successive pressure and cavitation cycling (e.g., centrifugal homogenization) at temperatures below the protein heat denaturization and under slightly alkaline pH's (e.g., pH 7.0-8.0) to provide a high NSI product. These high NSI products may be dried to provide a vegetable seed product having functional properties and utility similar to milk proteins. Buffered salt extracts from such spray-dried products reveal a predominant restructuring of the protein constituents into high molecular weight protein aggregates. Low NSI soy concentrates obtained by aqueous alcohol extraction processes are converted into a high NSI product possessing many of the desirable functional attributes of soy isolates plus those of milk proteins.