Abstract: A chewing gum composition is provided comprising a water soluble gum portion and a water insoluble gum base portion including an elastic protein-based polymer. Additionally, a method for creating an environmentally acceptable chewing gum is provided comprising the steps of creating a chewing gum base that includes a sufficient amount of elastic protein-based polymer to create a resultant chewing gum that is more environmentally acceptable than a chewing gum without elastic protein-based polymer, and adding to the chewing gum base a water soluble portion to create the resultant chewing gum.

Abstract: A process for the preparation of a sweetener, in which sucrose is converted enzymatically into a saccharide mixture which is called "isomerized sucrose" and has a disaccharide content of more than 85% by weight, then non-isomerized remaining sucrose is removed from the latter by enzymatic and/or H.sup.+ ion-catalyzed cleavage, and this product is catalytically hydrogenated. Preferably either before or after the catalytic hydrogenation, the resulting mixture is subjected to a chromatographic separation. The sweeteners prepared by this process contain either a mixture of 10 to 50% by weight of 6-O-.alpha.-D-glucopyranosyl-D-sorbitol; 2 to 20% by weight of 1-O-.alpha.-D-glucopyranosyl-D-sorbitol; and 30 to 70% by weight of 1-O-.alpha.-D-glucopyranosyl-D-mannitol or of 5 to 10% by weight of 6-O-.alpha.-D-glucopyranosyl-D-sorbitol; 30 to 40% by weight of 1-O-.alpha.-D-glucopyranosyl-D-sorbitol; and 45 to 60% by weight of 1-O-.alpha.-D-glucopyranosyl-D-mannitol.

Abstract: A method of degrading trinitrotoluene (TNT) includes contacting the TNT with intra-amoebic isolate CR-1, ATCC 75528.

Abstract: A method of dispersing a hydrocarbon includes the steps: providing a bacterium selected from the following group: ATCC 85527, ATCC 75529, and ATCC 55638, a mutant of any one of these bacteria possessing all the identifying characteristics of any one of these bacteria, and mixtures thereof; autoclaving the bacterium to derive a dispersant solution therefrom; and contacting the dispersant solution with a hydrocarbon to disperse the hydrocarbon.Moreover, a method for preparing a dispersant solution includes the following steps: providing a bacterium selected from the following group: ATCC 75527, ATCC 75529, and ATCC 55638, a mutant of any one of these bacteria possessing all the identifying characteristics of any one of these bacteria, and mixtures thereof; and autoclaving the bacterium to derive a dispersant solution therefrom.

Abstract: A coextruded film suitable for packaging a flowable material, particularly milk, in a form, fill and seal machine comprises a core layer of a blend of high density polyethylene and linear low density polyethylene and skin layers of a blend of linear low density polyethylene and ethylene-methyl acrylate copolymer.

Abstract: A pre-baked microwaveable dough composition comprising a dough of flour, plasticizer, water, and a leavening agent; a crisping agent dispersed across the dough; and, optionally, a topping wherein said dough comprises from about 0 wt-% to 50 wt-% water and from about 15 wt-% to 35 wt-% plasticizer. The invention also comprises a method of preparing a pre-baked microwaveable dough composition.

Abstract: Fried food products are produced by feeding a dough to a nip between a pair of contrarotating rollers arranged with their curved surfaces in contact with each other, and each of the rollers has grooves indented into its curved surface. The rollers push the dough into the grooves and form the dough into a lattice comprising an array of ridges imparted to the dough by one of the rollers, which ridges are spaced apart from and extend in substantially the same direction as each other, and an array of ridges imparted to the dough by the other roller, which ridges are spaced apart from and extend in substantially the same direction as each other. The direction in which the ridges of one array extend are at an angle to that of the other array so that the ridges of one array intersect the ridges of the other, and the contacting portions of the curved surfaces of the rollers form apertures in the dough between the intersecting ridges.

Abstract: The present invention relates to a process for obtaining sterile milk, wherein the calcium ion content is reduced preferably to half of the naturally occurring amount by means, for example, of ion exchange or dialysis, and the milk is then filtered sterile, and if desired calcium ions are added again to restore the natural content.The product thus obtained has all of the biological activities as well as virtually the original composition, but it is free of bacteria, fungi and spores and will keep for a longer time.

Abstract: A novel serum-free culture medium is provided which contains inorganic iron compound as a growth factor for the culture of animal cells. Culture products are easy to purify from the culture broth.

Abstract: The color of cured comminuted meat is stabilized by curing comminuted meat with a curing medium containing an edible iron salt encapsulated in an edible thermoresistant and oxygen-permeable material.

Abstract: A process for purifying glucose polymers which consists in treating a low-calorie soluble glucose polymer: polyglucose, polydextrose or pyrodextrin, with a glucose oxidase and an anion exchanger in hydroxyl form. It enables largely colourless products having little or no bitterness, high viscosities and little hygroscopicity to be obtained. The products obtained may be used as sugar substitutes or fat substitutes.

Abstract: The present invention includes a method of making an animal feed having a stable suspension of psyllium. The method includes the step of mixing an effective amount of a psyllium composition, an animal feed composition, and water to form an animal feed solution. The psyllium composition remains in suspension for greater than 5 minutes.

Abstract: A hamburger type food material to be stuffed with an edible stuffing which comprises as a main ingredient granular soybean proteins and 0.5 to 5% by weight of casein as dry weight, 0.5 to 6% by weight of egg white as dry weight, 0.2 to 9% by weight of m-starch as dry weight and 55 to 79% by weight of water based on the total weight of the raw material, and being substantially free from minced meat is disclosed. A hamburger type food containing an edible stuffing therein prepare by using this food material is also disclosed.

Abstract: A beverage package and a method of forming such a package has a can 1 within a primary chamber 5 of which is located an insert 6 having a secondary chamber 10. The insert has a seating in the form of a bore 11 within which is received the lower end of a tube 15. The tube 15 is fitted to the insert whilst the latter is positioned in the can. When the can is charged with beverage such as beer 20 having gas in solution and sealed to form a headspace 21 containing gas at a pressure greater than atmospheric, beer from the chamber 20 may fill the tube 15. The secondary chamber 10 contains gas at a pressure greater than atmospheric and on opening the container the headspace 21 de-pressurises causing beverage and/or gas from the secondary chamber to be ejected through the tube 15 and such ejection causes froth to be developed in the headspace 21.

Abstract: An apparatus for determining the sensitivity of MAI to different antimicrobial agents and dosages thereof is provided. The apparatus comprises a plurality of test tubes adapted to contain an amount of an antimicrobial agent to be tested and MAI complex organisms to be assayed and a separate paraffin coated slide adapted for placement in each of the test tubes. The growth of the MAI complex organisms on the slide can be used to determine the concentration of the antimicrobial agent necessary to resist MAI complex organism growth on the slide. An associated method is also disclosed.

Abstract: Nut butter and jelly food slices are provided They preferably include a first layer of jelly and a second layer of jelly disposed in contacting relationship with the first layer of jelly. The first and second layers of jelly cooperate to define a hollow region therebetween. A volume of nut butter is placed within the hollow region, and is thereby totally encapsulated between the first and second layers of jelly. Finally, a jelly slice dimensioned to fit on a food substrate and jelly suitable for making jelly slices or nut butter and jelly slices are provided. The jelly slices and the nut butter and jelly slices may be individually wrapped in flexible coverings and packaged in a single food container.

Abstract: An inorganic carbon removing part defined by has a double tube structure formed by an inner tube of polytetrafluoroethylene having continuous pores and an outer tube of resin. An acidified sample solution is guided into the inner tube and an alkalified sample solution is guided into the outer tube, and inorganic carbon contained in the acidified sample solution is outwardly moved toward the alkalified sample solution to be removed. The acidified sample solution, from which inorganic carbon is removed, is injected into a combustion tube, so that a carbon component contained in the sample solution is converted into carbon dioxide and detected by a detecting part. Since the alkalified sample solution contains purgeable organic carbon components of the same concentration as the acidified sample solution, the content of total organic carbon is correctly measured with no loss of the purgeable organic carbon components.

Abstract: An animal food composition is prepared from a mixture of from 55% to 85% meat and meat by-product and from 10% to 25% cereal ingredients by weight. The mixture is emulsified at a temperature less than 15.degree. C. to obtain an emulsified paste which then is pumped to a frame system for containing and shaping the paste. The framed contained paste is cooked to coagulate the paste into a coagulated shaped form, the coagulated shaped paste is cut into pieces suitable for being cut into chunks, the pieces are cooled to harden the pieces, and the hardened pieces are cut into chunks which may be carried out particularly so that irregularly shaped chunks are obtained. A further food product is prepared by filling the chunks in a container together with a sauce or base, and the container and contents are heated to sterilize the contents.

Abstract: White balsamic vinegar which exhibits a basic flavor profile similar to conventional red balsamic vinegar and which does not discolor light colored food is produced by blending white must with a white wine vinegar.

Abstract: The present invention provides a novel soy flour-wheat flour feed, referred to herein as "MSWF feed" useful as a protein source in the diets of animals. Such MSWF feed is particularly useful for at least partially replacing milk as a protein source in the diets of young animals. The MSWF feed comprises modified soy flour, modified wheat flour and malted grain, preferably malted barley, and preferably yeast. Preferably, the wheat flour and soy flour is added in a ratio of from about 2:1 to about 0.1:9.9, by weight; and from about 0.25 to about 25%, by weight, of the combined soyflour-wheat flour weight, of the malted grain. Unlike conventional soy flour, the MSWF feed does not induce diarrhea, poor growth or weight loss associated with an allergic response. The MSWF feed is useful in the diets of young domestic animals, and is also useful as a food for humans particularly where an allergic reaction to soy flour is a problem.