Abstract: A tasty dietary nutritional composition useful in the administration of diets of predetermined caloric intake adapted to weight control regimens and method of making wherein the composition comprises three pre mixed components. The first component comprises a blend of flavors mixed with a suitable vehicle. The second component comprises a blend of d-calcium pantothenate and B-Vitamins. The third component comprises an invert sugar, protein isolate, yeast and a binder.

Abstract: An improved poultry feed supplement is provided by homogeneously mixing together, preferably utilizing both rotary and lateral oscillatory motions, waste lime from a sugar refining process and not in excess of about 20% of nutritive agglomerating constituent selected from the group consisting of beet molasses, cane molasses, wood molasses, citrus molasses, corn steep liquor, invert sugar solution and mixtures thereof. The moisture content of the mix is adjusted, if necessary, during mixing to about 18 to 23 weight percent, preferably about 21 weight percent, and the resulting mixture preferably is formed into pellets of an average diameter of about 1/16", which pellets are then dried to a hard stable form, with a moisture content of, for example, about 0 to 4 weight percent. The feed supplement is used to improve the strength of poultry egg shells. The supplement is simple, efficient and inexpensive to make and use.

Abstract: Composition containing acesulfam or a salt thereof, a soluble, CO.sub.2 -yielding compound, optionally a physiologically acceptable acid as auxiliary, and gelatin powder as dry binder, and its use for the manufacture of tablets.

Abstract: The present invention provides improved beverage mix tablets and an improved process for preparing them. According to the improved process, a dipeptide sweetener, acidulent, colorant and hydrophilic material are blended to form a dry mix with which an aqueous moistener comprising glycerine and monocalcium phosphate is admixed to form a cohesive powder. The moistened cohesive powder is then mixed with a disintegrant to form a tabletable mixture which can be suitably compressed to form a coherent tablet which has a tablet density, after drying, of about 0.5 to 1.0 grams per cubic centimeter. The resulting tablet is tough, void-free, nonfriable and rapidly soluble in water.

Abstract: A sweetening tablet containing 100 parts by weight of APM (L-aspartyl-L-phenylalanine methylester) with a particle size of from 0.01 to 0.4 mm, 150 to 400 parts of glycine, 10 to 40 parts solubility accelerator, and up to 4 parts auxiliary tabletting agent, in each case based on dry weight.

Abstract: Coffee, tea, herb preparation or a like refreshment in granular or flaky form for use as a drink dissolved in a liquid by extraction or cooking. The refreshment contains 5-50% of an inert, water insoluble carrier which is polymeric or polymerizing material, preferably .alpha.-cellulose. The carrier forms granules or fibers to whose surface said refreshment is adhered in fine-powdered form and the finished product is ground into desired coarseness. The fine-powdered refreshment and the inert carrier are mixed by extrusion by applying heat and pressure.

Abstract: Whole clean, living soft-shelled turtles are frozen in liquid nitrogen. The frozen turtles are crushed and then ground in an atmosphere of nitrogen gas to form a powder. The powder may be mixed with other components, encapsulated or formed into tablets.

Abstract: An improved pellet mill die is disclosed which has improved production efficiency without a corresponding loss in pellet quality or durability. The die comprises a compression side, a discharge side, and a plurality of die holes extending through the die. The die holes have a countersink on the compression side, and preferably at least a portion of die holes have a relief section to thereby define a working section of the die hole where the pellet is formed, and an effective thickness for the die holes which is preferably less than the distance between the compression and discharge side of the die. The die has a ratio of effective thickness to countersink diameter of at least about 1.8 to 1 wherein the countersink diameter is at least about 137% and preferably between about 137-159% of the working section diameter.

Abstract: A tacky substance such as a chewing gum base is formed into a compact body. The tacky substance is first comminuted within a bed consisting of a powdered solid, such as a bulking agent, turbulently suspended within a gaseous medium at room temperature. The tacky substance is subjected to repeated mechanical impact within the powdered solid to pulverize it into particles which are then immediately coated by the powdered solid in order to prevent cohesion between the particles. The coated particles are classified to identify those suitable for tableting and the suitable particles are then fed into a tablet press to form a compact body.

Abstract: Disclosed are an improved process for preparing compressed yeast and the product of that process. Prior to filtering yeast, it is conventional to contact the yeast with salt or other osmotically-active material to extract a portion of the intracellular water. Some solids are also withdrawn from the yeast cells; and, unless these are washed away prior to filtration, they tend to clog the filter medium. Our improvement concerns washing the yeast prior to filtration and results in increased filtration rates, increased filter medium life, and yeast of improved quality. The product yeast has improved color and plasticity and a lower salt content.

Abstract: There is disclosed compositions comprising primarily mixtures of edible cellulose fibers and/or colloidal cellulose microfibrils, incorporated with low-molecular animal and/or vegetable proteins, crosslinked with edible non-covalent and/or covalent crosslinking agents. The compositions possess a water-expandable property such as to grow in volume in an aqueous acidic medium and serve as a firm gelatinous binder for the edible components. The above mixture is compressed in dry powder forms into tablets and/or granular compositions capable of swelling at the acid pH of the stomach into a firm gelatinous physical mass or masses that effectively serve to provide a temporary reduction of the appetite by mechanical rather than systemic action.

Abstract: Disclosed is a bifidobacterium-containing confectionery tablet, and a process for preparing the same, which is prepared by mixing a freeze-dried living bifidobacterium powder to a basic compounding material separately prepared in a powdery state and forming a tablet of said powdery mixture, comprising further adding to the mixture of said basic compounding material and said bifidobacterium powder one or more of substances selected from the group consisting of starch, starch hydrolyzate and protein, containing not more than 4% of water.

Abstract: The invention relates to a process for producing a food product in the form of an individual article, particularly a bar, by sintering a powder-form starting material.To carry out the process, the powder is introduced into the cells of a mould, lightly compacted in the cells, heat-treated in a furnace for a period and at a temperature such that the individual particles melt at their surface and adhere to one another, after which the articles are removed from their moulds and cooled.The process is applicable to culinary products and to articles of confectionery or chocolate. The articles obtained may be coated.

Abstract: This invention relates to the problem of water-soluble tablets, wherein dry, edible ingredients having a substantially granular or crystalline structure are blended to form a dry mix which is contacted with an aqueous moistener comprising corn syrup and admixed to form a dough or cohesive powder. The moistened dough or cohesive powder is then mixed with a hydrolyzed starch material to form a flowable composition which can be suitably compressed to form a coherent tablet, using tableting pressures below 200 psig that has a tablet density of about 0.7 to 1.0 grams per cubic centimeter. Optionally, said tablet may be subsequently dried to a stable moisture content to improve storage shelf-life. The resulting tablet is tough, void-free, non-crumbly and rapidly soluble in water.

Abstract: L-1-hydroxymethyl alkaneamide derivatives of .alpha.-L-aspartic acid have been prepared and have been discovered to be non-nutritive sweeteners having favorable chemical and physiological properties for use in compositions ingested orally.

Abstract: This invention is directed to a nutrition composition suitable for human use, especially as a dietary supplement for obese and/or diabetic persons. The main composition includes about 5-90% of sugar hydrolyzable to glucose and/or fructose; about 5-90% of glucose and/or fructose; about 0.5-60% of dietary protein; and about 0.5-10% of edible yeast. Optionally one or more B Vitamins are included. Another composition includes glucose and/or fructose, about 60-80%, and dietary protein, about 20-40%, and optionally one or more B Vitamins. Each of the named components in each composition total to 100%.

Abstract: Feed pellets are produced by homogeneously mixing feed meals with from 0.1 to 2% of a pulverulent urea-formaldehyde resin obtained by spray-drying a glue solution, and pelletizing the mixture.

Abstract: A process for producing compacted, dehydrated, uncooked cabbage of increa density comprising subdividing fresh cabbage, treating the subdivided cabbage with aqueous sodium metabisulfite solution, removing the excess sodium metabisulfite solution, hot air blanching the cabbage, partially dehydrating the cabbage with heated air until its moisture content is reduced to about 5-8 percent by weight, partially rehydrating the cabbage to a moisture content of about 10 to 20 percent by weight with an aqueous solution of a food grade surface-active agent, equilibrating the solution of surface-active agent throughout the cabbage, compressing the partially rehydrated cabbage at a pressure of about 50 to 200 psi to obtain a compression ratio of about 7:1 to 15:1, redrying the compressed cabbage with heated air at about 55.degree. to 65.degree. C.

Abstract: A fruit-flavored, shelf-stable and self-preserving composition is prepared containing natural fruit-flavors or artificial fruit-flavors and finely dispersed fat particles having a melting temperature of 90.degree. to 124.degree. F enrobed in a fat enrobing agent that prevents coalescing of the fat particles by preventing fat-to-fat contact of the particles. The composition has a moisture content of no more than 5% and can be made to resemble bits of natural fruit meat. A preferred enrobing agent contains dried yeast and whey.

Abstract: Hard grated cheese is comminuted to provide a grated cheese product. The grated cheese product is then subjected to pressure to provide a compact of grated cheese which may be readily packaged and stored. The compact is easily crumbled by hand to provide a grated cheese product for use when desired.

Abstract: A water-soluble solid beverage cube, consisting of powdered glucose monohydrate, sucrose and hygroscopic flavor material, is prepared by mixing the ingredients, heating them above 95.degree. F in a high humidity atmosphere, shaping the solidified mass and allowing the solid to cool. Additives may be added to the powdered mixture to increase the strength of the solid, improve its hygroscopic nature and alter its taste.

Abstract: Combining a readily soluble form of L-aspartyl-L-phenyl methyl ester (APM) with an effervescent calcium carbonate system and citric acid, when compressed into tablet form, produces an effervescent APM tablet having superior solubility and stability and is devoid of characteristic lingering sweet aftertaste.

Abstract: A method of preparing animal food pellets wherein cooked mash under atmospheric pressure is forced through a die wherein the mash has been cooked under superatmospheric pressure.

Abstract: The dutching of cocoa to obtain a product of rich homogeneous color and high sterility is accomplished by grinding a pressed cake made from cocoa beans, converting the ground mass into a coarse, free-flowing powder, mixing the powder with sufficient aqueous alkaline solution and desired additives to obtain a damp mass containing about 20-35 wt. per cent moisture and feeding this mixture into a combined cooker and pressurized extruder and then pelletizing the cooked composition. The pellets are formed by extruding the mass through appropriate dies and breaking off the rods to form pellets by interaction with a stationary plate. The preferable temperature range of the combined cooking-pressurizing step is 150.degree.-230.degree. F. and the preferred pressures are progressive to between 500 and 1300 pounds per square inch adjacent the extruding die.

Abstract: A method of production of animal feed pellets made from oleaginous seeds and containing high levels of fat or other nutrient material. More particularly, hard, dry high fat feed pellets containing up to 50% fat are produced with the fat incorporated prior to the pelleting operation and is thereby distributed throughout the pellet.

Abstract: An apparatus and method for forming uniform patties from a mass of agglomerable edible material. The apparatus includes a supporting frame, drive means for operating the apparatus, a hopper, and a rotatable turret including a plurality of cavities radially aligned therein. Each cavity has a barrier means mounted for reciprocal movement therein including a working surface which together with a portion of the cavity forms a mold. Means in said hopper moves material therethrough and into each mold as it is rotated on the turret to a position in communication with the hopper. The patty is formed as the turret continues rotation and then the mold moves out of communication with the hopper. The barrier means reciprocates in the cavity and discharges the patty therefrom while maintaining its shape as formed The barrier means is removable and may be combined with a stationary core for changing the shape of the mold.

Abstract: In order to extract oil from yeast powder, the yeast powder is first pelletized, the pellets are flaked, and the resulting flakes are subjected to a solvent extraction process.

Abstract: Method of producing compacted, dehydrated, vegetable products of increased density comprising predrying without freezing morsels of a vegetable, the moisture content of the vegetable being thereby reduced to from about 7 percent to about 18 percent, substantially immediately after the predrying step compressing the predried vegetable at a temperature of about 110.degree.F. to 120.degree.F. and at a pressure of about 200 psi to 4000 psi, thereafter redrying the compacted vegetable mass to a moisture content of about 1 to 5 percent.

Abstract: A raw fish bait product, and method of making same, consisting almost entirely of a relatively solidly compacted body of comminuted, dried out raw fish remnants having structural integrity sufficient to maintain its basic form and shape when submerged in water for substantial periods of time.