Abstract: A bait or lure for fish and method of making same. The bait is comprised of a water soluble moldable body having a controlled rate of dispersion in water and a dough or putty-like consistency capable of being formed about a hook. The body is comprised of a cellulose ether and a polyalkylene glycol, such as polyethylene glycol, blended with water in a sufficient amount to form a moldable body of dough-like consistency with a slimy life-like feel when wet.

Abstract: A heat- or microwave-activated browning composition is prepared for coating a food product to produce surface browning on exposure to heat or microwave energy. A method of browning a food product includes the steps of coating a food product with a microwaveable browning composition and subjecting the coated product to heat or microwave energy. The microwaveable browning composition includes at least one liposome-encapsulated Maillard browning reagent. A basic amino acid is encapsulated in the aqueous interior of the liposome. A reducing sugar is dissolved in the external aqueous phase of the liposome. The external aqueous phase may also contain a film-forming material. The Maillard browning reaction is triggered by heat or microwave energy. This heat or microwave energy causes the liposomes to rupture, releasing amino acid to react with reducing sugar, producing Maillard browning products.

Abstract: A deoxidizer package for use together with a food to be treated by a microwave irradiation comprises a deoxidation composition including iron powder, a metal halide, and a power filler having a small or no water-solubility and having a particle size of 60 mesh or finer and a specific surface area of 50 m.sup.2 /g or less, the powder filler being contained in of 100 volume parts or more for 100 volume parts of the iron powder. The deoxidizer package further has a gas permeable packaging material containing the deoxidation composition and having a gas permeability of 1,000 seconds/100cc or less in terms of Gurley gas permeability. A food pack can be prepared in which the deoxidizer package is packed together with a food in a container made of a material having an oxygen permeability of 200 ml/m.sup.2 24 hr atm or less.

Abstract: A surface-active composition is provided which comprises phosphatidylcholine and phosphatidylethanolamine, wherein at least 3 wt. % of the phosphatide is lysophosphatidylethanolamine and wherein the hydrolysis ratio of the degree of hydrolysis of phosphatidylethanolamine and the degree of hydrolysis of phosphatidylcholine is higher than 1.7. The composition is particularly suitable for use as emulsifying agent in edible fat-containing products, especially as anti-spattering agent in, for example, margarine. The surface-active composition can be suitably prepared by fractionating vegetable lecithin with, for example, a lower alcohol, partially hydrolyzing the insoluble fraction and recombining the partially hydrolyzed insoluble fraction with the alcohol-soluble fraction.

Abstract: The present invention relates to a fat substitute comprising an ethoxyloted sugar or sugar alcohol sucrose fatty acid ester. Between 1 and about 50 alkoxyl groups are attached by ether linkages to each polyol molecule. Each ethoxylated polyol is esterified with between about 6 and about 8 fatty acid groups, the fatty acids containing between about 2 and about 24 carbon atoms. The invention also relates to a low calorie fat-containing food composition which comprises: (a) non-fat ingredients; and (b) fat ingredients, from about 10% to about 100% by weight of said fat ingredients consisting essentially of the above-described fat substitute.

Abstract: Salmonellae and other bacteria can be removed, reduced or retarded on poultry carcasses by treating eviscerated and defeathered poultry with a treatment solution containing an alkali metal orthophosphate, e.g., sodium, orthophosphate in combination with a basic agent, preferably sodium carbonate.

Abstract: The present invention is directed to a method for treatment of soapstock obtained by alkali refining of fats to provide a fluid, uniform, pumpable animal feed product. In the method, a raw soapstock is provided. Propionic acid is added to the raw soapstock and the pH is adjusted to provide an acidified soapstock. With soapstocks having low gum levels, a fluid, uniform, pumpable product is provided without further treatment. At higher gum levels, the acidified soapstock is heated to a predetermined temperature to provide the fluid, uniform, pumpable product.

Abstract: Cholesterol and other sterols are separated from fluid mixtures, especially foodstuffs such as egg yolk, using a surface-modified adsorbent which selectively adsorbs the sterols. The surface-modified adsorbent is prepared by (a) treating an adsorbent with a sterol compound so that the sterol compound becomes adsorbed on the adsorbent surface; (b) treating the sterol-modified adsorbent with a surface-modifying agent, this surface-modifying agent having a reactive group capable of reacting with the surface of the adsorbent, and an elongate hydrophobic portion, so that the surface of the adsorbent not covered by the adsorbed sterol compound reacts with the surface-modifying agent; and (c) desorbing the sterol compound from the adsorbent.

Abstract: Cholesterol and other sterols are separated from fluid mixtures, especially foodstuffs such as egg yolk, using a surface-modified substantially insoluble carbonate salt which selectively adsorbs the sterol. The surface-modified carbonate is prepared by (a) treating a substantially insoluble carbonate salt with a sterol compound so that the sterol compound becomes adsorbed on the carbonate surface; (b) treating the sterol-modified carbonate with a surface-modifying agent, said surface-modifying agent having a reactive group capable of reacting with the surface of the carbonate, and an elongate hydrophobic portion, so that the surface of the carbonate not covered by the adsorbed sterol compound reacts with the surface-modifying agent; and (c) desorbing the sterol compound from the carbonate.

Abstract: A process for producing a novel cereal grain food product is disclosed. This novel food product is high in fiber and protein with an unsweet dextrin coating that renders the product good-tasting and suitable for human consumption. This process involves the enzymatic conversion and removal of starch from the grain. The converted grain is separated from its liquor before the liquor is fermented to produce ethanol. The food product may be incorporated into baked goods, drinks, breakfast cereals and the like or eaten "as is".

Abstract: Primary amide esters, ester amide derivatives of the general formula: ##STR1## where B is an acyclic aliphatic group having from 2 to 6 carbons,m=1 to 3,n=1 to 3, andeach R is, independently, an aliphatic, ether or ester grouphaving 1 to 29 carbon atoms are edible, preferably partially digestible, fat replacements for foods.

Abstract: The invention is a low calorie fat-containing food composition. From 10% to 100% of the fat ingredients consist of alkoxylated alkyl glycosides esterified with fatty acids. Between 1 and about 50 alkoxyl groups are attached by ether linkages to each alkyl glycoside molecule, and not more than about 12 alkoxyl groups are attached to each attachment site of an alkyl glycoside molecule. Each alkoxylated alkyl glycoside molecule is esterified with between 4 and 7 fatty acid groups, the fatty acids containing between about 2 and about 24 carbon atoms. Preferred alkoxylated alkyl glycosides are ethoxylated methyl glucosides.

Abstract: Secondary amide esters of the general formula ##STR1## where A is an organic radical having 2 to 6 carbons, m=1 to 3,n=1 to 3, andeach R is, independently, an aliphatic, ether or ester group having 1 or 2 to 29 carbons are edible, preferably partially digestible, fat replacements for foods.

Abstract: Triol triester derivatives, notably compounds having a four- to thirty- carbon backbone to which are attached three fatty C.sub.1 or C.sub.2 to C.sub.29 ester groups in ester linkage are edible, preferably partially digestible, fat replacements for foods and pharmaceuticals.

Abstract: In a method and apparatus for controlling the ripening of fresh fruit, a stack of fruit boxes is spiral wound with a transparent synthetic resin strip around the four vertically oriented faces of the box stack. The boxes within the stack have openings on their upper and lower faces which register with corresponding openings in vertically adjacent boxes to permit a vertical movement of an air-ethylene mixture through the stack. A plastic cap or lid is disposed on top of the stack of boxes and is provided with a blower for drawing air vertically through the stack from the bottom thereof. An air-conditioning unit and an ethylene containing bottle may be disposed in a unit on which a pallet supporting the stack of boxes rests. Effluent air or a mixture of air and ethylene is fed back to the air-conditioning unit via a conduit on the outside of the wrapped stack of boxes.

Abstract: High-fiber baked goods contain an improved powdered cellulose fiber derived from cottonseed linters. The powder has a very small particle size and good hydration capability. As compared with cellulose derived from wood, the baked goods have improved volume. The combination of small particle size and good hydration characteristics permits the substitution of the powdered cellulose for a large percentage of the flour in bread to create high-fiber and/or reduced-calorie breads.

Abstract: A non-pungent dijon mustard flavoring has been isolated as a water soluble extract of brown mustard seed bran. This non-pungent dijon mustard flavoring is useful in a variety of foods and, particularly, in mustard pastes containing yellow mustard seed, brown mustard seed, or mixtures thereof, because the addition of the extract to such mustard pastes increases their dijon flavor character without altering pungency. The extract can be isolated by contacting the brown mustard seed bran with water or an aqueous solution and separating the residual bran solids from the extract-containing water. The extract can then be blended with any food product in which a dijon flavoring is desirable. With respect to mustard paste, brown mustard seed bran can alternatively be mixed with the other conventional mustard ingredients (which include water) and ground to withdraw the water soluble bran extract.

Abstract: A method of producing a pressurized gas-entrapping candy is disclosed, which candy releases the gas to generate pleasant sound in mouth, as it melts therein. The candy is produced by heating a mixture of raw materials and water to dissolve the mixture and to condense the same, forming fine air bubbles therein, cooling and shaping to convert the condensate to candy pieces of a desired form, dipping the shaped candy pieces into liquid nitrogen, taking out the candy pieces therefrom to put in a pressure vessel, charging into the vessel an inert gas under pressure, and heating the vessel to cause a partial melting of the candy piece and to entrap the gas in the candy piece.

Abstract: Disclosed are preferred shortenings made with polyol polyesters. The Solid Fat Content curve and penetration of the shortenings is adjusted to increase smoothness and decrease graininess. Also described are food compositions that have enhanced flavors from the addition of particular sucrose polyesters.

Abstract: Water-dispersible microparticles of hydrophobic, water-insoluble, non-denatured protein, and method for preparing a suspension of these microparticles by the controlled precipitation of the protein, is described. The suspension can be used as a substitute for most dietary fats, or to encapsulate selected molecules. The water-insoluble proteins used in the process can be chemically or enzymatically modified to enhance the properties of the microparticles.