Abstract: Fruit juices, purees, and other food products are provided for the healthy-product market. A part of the available sugars in the fruit products is converted to non digestible polymers, thereby lowering the energetic content and simultaneously increasing the nutritional value by forming prebiotic components in the product stables in juices. Further provided is a method of manufacturing juices and purees, enabling to preserve all components but sugars naturally occurring in the fruit.

Abstract: Fruit juices, purees, and other food products are provided for the healthy-product market. A part of the available sugars in the fruit products is converted to non digestible polymers, thereby lowering the energetic content and simultaneously increasing the nutritional value by forming prebiotic components in the product stables in juices. Further provided is a method of manufacturing juices and purees, enabling to preserve all components but sugars naturally occurring in the fruit.

Abstract: Vegetable-based dough that comprises softened gluten and added vegetable material. The vegetables comprise legumes and/or fruits and/or fibers. The Vegetable dough essentially consists of softened gluten in admixture with vegetable materials or of an essentially homogeneous mixture of softened gluten, to which vegetable material has been added. The vegetable dough is produced by first softening a gluten mass, and then by mixing the resulting softened gluten with a preferred vegetable, until an essentially homogeneous mass is obtained.

Abstract: During the polishing of a wafer 2, the wafer 2 is illuminated with measuring light emitted from a light source 21, and the spectroscopic intensity of the reflected light is detected by a linear sensor 31. The signal processing part 11 monitors the polishing state of the wafer 2 on the basis of detection signals from the sensor 31, and detects the polishing endpoint of the wafer 2. The shutter mechanism control part 14 controls the motor 13b of the shutter mechanism 13 in response to the polishing endpoint detection signal from the signal processing part 11, and causes a light blocking member 13a to advance into the light path of the measuring light, so that the measuring light is blocked with respect to the wafer 2. As a result, the effect of the measuring light used for the monitoring of the polishing state on the object of polishing can be reduced.

Abstract: A nutritional “Humus”-like product consisting of a mixture of cooked ground soy-beans and sesame paste. In the product the weight ratio between sesame paste and cooked soy-beans is in the range of 5-50% on a wet soy-beam basis. The product conserves the nutritional value associated with the soy beans component, while possessing a desirable taste and texture of the chickpeas and sesame (Humus).

Abstract: A food product comprising continuous aligned bundles of formed fibers extending between faces of the food product is provided. The fibers in this food product are newly formed and fixed during its preparation. This novel food product may be prepared by forcing dough to move along an axis extending through a passageway toward an axial opening at a far end of the passageway, while transferring heat to at least that portion of the moving dough proximal said second end and controlling the heat transfer and speed of movement of the dough such that fibrous food product with essentially aligned axial fibers egresses through said opening.

Abstract: Wheat gluten of high viscous texture possessing a viscosity of about 70,000 cps and a fibrous structure is described. The method for its manufacture involves: (a) agitating gluten with ascorbic acid in the presence of a solution of an edible acid at a pH in the range of between 4.0 and 8.0, preferably 5.0 and 7.0 and at a temperature below 70.degree. C. to produce a relaxed gluten in the form of a viscous liquid-like structure, and (b) generating a stable fibrous structure by incorporating a textured vegetable protein. The wheat gluten is most useful to be incorporated in meat-like products.

Abstract: The present invention relates to a novel physical form of gluten to be utilized as a self-binder for meat-like products excluding the need of egg albumen. The novel physical form contains an inert material bound within its matrix and is characterized by its net-like fibrous structure, which fibers have a diameter smaller than 2 mm diameter and a viscosity of at least 50,000 cps.The novel physical form of gluten is obtained by agitating vital wheat gluten with a reducing agent at a temperature below 70.degree. C. and incorporating during said agitation the solid inert material having a particle size below 5 cm diameter. A preferred type of said inert material is textured vegetable protein.The product obtained according to the invention can be successfully utilized in meat industry, enhancing the binding properties of the meat and improving its texture as an extender.

Abstract: A process is provided for the preparation of a textured protein concentrate which has improved meat-like texture and bland flavor. The basic process utilized includes aqueous solvent extraction of water soluble constituents from protein extrudate containing such constituents, and the present invention provides an improvement in said basic process which comprises utilizing a protein extrudate having a density of between about 85 to 150 grams per liter on a dry weight basis and extraction at pH between about 4.4 and 6.0. Using an aqueous extraction at a pH between about 5.0 and 6.0, the textured protein concentrate has a texture similar to the tender lean portions of beef, pork, poultry or shellfish. Using an aqueous extraction at a pH between about 4.4 and 5.0, the textured protein concentrate has a texture similar to fish.

Abstract: Heat coagulable viscous protein product is prepared from oleaginous seed materials by forming an aqueous slurry thereof having a pH of about 5.1 to about 5.9, separating the liquid from the solids portion of said slurry, and recovering the protein product from said separated liquid.

Abstract: A bland, protein enriched product is produced by forming an aqueous slurry of a crude grain gluten which contains oil and water soluble constituents at a pH between about 6.5 and 10.0, agitating the slurry to form an oil-water emulsion, separating the gluten solids from the emulsion which contains oil and water-soluble constituents; and drying the separated gluten product.