Abstract: The process disclosed by the invention is characterized in that a first fat or fat blend with an aqueous phase are emulsified, whereby an emulsion is obtained, the temperature of which is adjusted, if necessary to a value below 15.degree. C., which cold W/O-emulsion, containing at least 1 wt. % of crystallized fat, is thereafter mixed with a second fat or fat blend having a slip melting point above that of the first fat or fat blend which second fat or fat blend is at such a temperature that the solids content thereof is not more than 25 wt. %.

Abstract: A vegetable oil process and assembly is disclosed for extracting oil from an oil bearing material such as soybean, corn and the like. The process comprises adding at least one reagent and an oil of preferably the same type as will be extracted from the oil bearing material to the oil bearing material to form a slurry mixture. The slurry is heated at a preselected temperature for a preselected period of time preferably under a partial vacuum. This processing reduces the phospholipid and trace metal content in the oil extracted from the oil bearing material. The oil product produced is light in color, shows no turbidity and exhibits a minimal amount of phosphorus, calcium, magnesium and iron. The oil is ready for physical refining.

Abstract: The invention pertains to an edible dispersion and a process for making same, comprising an aqueous and a fat phase, the aqueous phase being gel-forming and comprising carrageenan and a cation of a type and in a concentration effective to cause the aqueous phase to have a transition midpoint temperature of below 50.degree. C. Dispersion according to the invention can be advantageously applied in water-in-oil spreads, mayonnaise, salad dressings, etc.

Abstract: Fish fillets, particularly those from high fat fish, can be storage stabilized and yield stabilized by means of a composition containing an alkali metal tripolyphosphate hydrated with lemon juice solids, an alkali metal acid pyrophosphate and an alkali metal sorbate at sorbate levels significantly less than required by prior art and without citric acid.

Abstract: Pumpable, edible fillings are produced from vegetable shortening having a Wiley melt point from 90.degree. F. to 120.degree. F. and a solid fat index from 1% to 6% at 92.degree. F. and at 100.degree. F., a solids extender, and solid flavoring materials by a method which carefully controls the crystal structure of the vegetable shortening and the particle size of the solid flavoring material.

Abstract: An animal feed or drinking water contains a biocidally or biostatically active amount of not less than one formic acid ester of 1,2-propanediol.

Abstract: A method of producing a texturized material of a marine product from the "surimi" of the same. It comprises the step of feeding to a twin-screw extruder at least one of the following materials; the material prepared by heat-treatment of the "surimi", the material prepared by addition and mixing of suitable subordinate raw material to and into the "surimi" and subsequent heat-treatment of the resulting mixture, the material prepared by drying, for dehydration, of the "surimi" to make the water content thereof not greater than 70% and the material prepared by gelation of the "surimi" through the setting of the same. It further comprises the steps of treating the at least one material under pressures of 1 to 50 kg/cm.sup.2 and temperatures of 100.degree. to 200.degree. C., by means of the twin-screw extruder, thereby processing it into a texturized material.

Abstract: Pumpable, edible fillings are produced from vegetable shortening having a Wiley melt point from 90.degree. F. to 120.degree. F. and a solid fat index from 1% to 6% at 92.degree. F. and at 100.degree. F., a solids extender, and solid flavoring materials by a method which carefully controls the crystal structure of the vegetable shortening and the particle size of the solid flavoring material.

Abstract: Spreads containing less than 35 wt. % fat, comprising 10-35 wt. % continuous fat phase and 90-65 wt. % dispersed aqueous phase that are stable at ambient temperature and do not lose moisture when spread, but that destabilize and release their flavor in the mouth and that can be prepared relatively easily despite the very low fat content, can be obtained by using as composition that is to constitute the aqueous phase, a gel-forming composition having a viscosity of at least 20 mPa.s when measured at 5.degree. C. and at a shear rate of 17090 sec..sup.-1.

Abstract: Disclosed are food products, especially stable emulsions such as salad dressings, which contain non-hydrogenated fish oil yet which exhibit enhanced stability of the fish oil against flavor degradation. The improved food products are stabilized by the incorporation of the food product such that the weight ratio of fructose to fish oil is at least about 0.05:1. Surprisingly, incorporation of modest amounts of fructose in food products within the indicated range provides a stabilizing effect of the highly unstable fish oil. The present invention finds particular suitability for use in connection with fish oils rich in omega-3 fatty acids.

Abstract: A method and apparatus arrangement for continuous cooking of food in hot oil with clarification, purification and recycle of oil. Particulates-laden oil from the cooker is passed through a comminutor then through a precoat filter to remove particulates. The filter bed may also contain a quantity of adsorbent to remove free fatty acid from the oil before reuse. Elevated temperatures are maintained and the operation is conducted in an oxygen-poor environment. An apparatus arrangement includes a cooker, a comminutor and an enclosed precoat filter through which all oil passes. Appropriate piping and controls are provided.

Abstract: A process for preparing a food product in the form of a bundle of membranes which comprises subjecting a mixture of oil seed protein, 0.17 to 0.76 part by weight of starch per one part by weight of oil seed protein and water to a heat treatment using a twin-screw extruder under pressure, and extruding the resultant through a die, the content of said oil seed protein in said mixture being 50 to 70% by weight based on the total weight of starting materials other than water.

Abstract: A process for preparing a starch-protein fiber comprising forming a dough, relaxing the dough mixing tension in said dough, pushing said dough through a passageway having a decreasing cross-sectional area, and then pushing said dough through a further passageway and heating said dough to set the product.

Abstract: The present invention provides an additive for frozen surimi containing branched dextrins and a surface active agent for food; the frozen surimi into which the additives for surimi of the present invention are added does not give off a fish smell or a bad smell after thawed, and the fish meat product such as kamaboko, chikuwa and the like which is produced from the frozen surimi has a bad smell.

Abstract: A method for producing granules having natural butter flavor is provided, the granules being formed of a carrier such as maltodextrin, a small amount of a fat such as a vegetable oil, and enzyme modified butter oil, with or without, but preferably with a water soluble butter flavor component. The granules may include salt to taste, if desired and may also include an emulsifier. The granules of the invention are very low in calories, have a high intensity butter flavor, have no cholesterol and dissolve instantly upon contact with wet and hot foods to provide the flavor and mouthfeel of butter.

Abstract: A process for preparing a stable pourable shortening having a pumpable consistency that is retained at ambient temperatures after storage for extended periods over a temperature range of about 0.degree. F. to about 100.degree. F. and the resulting product. Solid fatty glyceride particles capable of crystallizing in the beta phase are mixed with liquid glyceride oil. The particle size of the solid particles is reduced while dispersed in the liquid oil until substantially all of the particles have a maximum particle size of about 70 microns. The temperature of the mixture is increased as the particle sizes of the solid particles are reduced such that the temperature does not exceed the melting point of the solid fatty glyceride particles and at least 10% of the solid fatty glyceride particles remain in the solid phase.

Abstract: This invention encompasses compressed texturized soy protein products having a protein content of greater than 45%, a moisture content of about 5 to 15%, a bulk density of about 30 to 40% lbs/cuft and an expansion capacity of about 50 to 150% by volume upon rehydration. The invention provides a high density rapidly rehydrating and expanding food product which resists fragmentation under ordinary commercial and shipping conditions and offers economical advantages when stored and shipped over existing products on the market. The invention also provides a method for making such a compressed texturized soy protein comprising first texturizing conventional soy protein ingredients having a fibrous cellular matrix, such as soy flours and soy protein concentrates and then adjusting the moisture content of structured particles for said soy protein ingredients to about 10 to 20%; and finally compressing said particles into a cake which is capable of expanding upon rehydration 50 to 150% of its original volume.

Abstract: Process for preparing an edible spread containing a continuous fat phase and an aqueous phase, comprising mixing a first fraction, consisting of a separately prepared water-and-oil emulsion, of which the fat phase consists of fat having an N2O below 5%, which fat phase has a temperature below 35.degree. C., with a second fraction consisting of fat having an N2O of at least 7%, which second fraction has a temperature at which said second fraction has an N-value of at least 10%. Optionally a third fraction may also be mixed with the first and second fractions.

Abstract: An edible plastified dispersion having a continuous fat phase and a dispersed aqueous phase, in particular low-calorie spread, is prepared by a process that includes (i) cooling a constituted emulsion having a continuous aqueous phase and a dispersed fat phase and comprising essentially no solid fat, by passing it through a static heat exchanger to cause partial crystallization of fat, the emulsion leaving the heat exchanger as a dispersion having a continuous aqueous phase and containing crystallized fat, and (ii) feeding the dispersion from step (i) directly to means for imparting kinetic energy so as to invert the dispersion into a dispersion having a continuous fat phase and a dispersed aqueous phase. The use of scraped-surface heat exchangers can be dispensed with, without adverse effects on the product properties.

Abstract: A method for preparation of solid foodstuff comprises reacting an alkaline earth metal-type solidifying agent with an emulsion comprising soybean protein, a casein, oils and fats and water with heating. According to this method, mixing and emulsification of raw materials can be performed in a shortened period of time. In spite of agitation with heating, products free from sandy feeling or dryness and crumbling but having an excellent melt in the mouth can stably be obtained.