Abstract: There is a formulation having improved chemical stability containing: a) from about 1% to about 20% by weight of a combination of lactase and cutting agent where said combination has from 0 to about 4 parts by weight cutting agent for each part by weight lactase; b) from about 1% to about 98% by weight of microcrystalline cellulose; c) from about 0% to about 97% by weight of mannitol; and d) an effective amount of lubricant to aid compression.

Abstract: A process for the isolation of active proteins from plant material or from fermentation media, wherein the active proteins contained in an enzymatic solution extracted from the plant material or from the fermentation media are precipitated in an appropriate organic solvent, continuously and in a single step in a specific reactor, the conditions in the reactor being adjusted so as to obtain a precipitate of nondenatured proteins. The precipitate is then passed through a maturation step before being continuously separated.

Abstract: A method of preparing a uniformly tender meat product having an extended shelf life comprises the steps of selecting one or more meat ingredients wherein the muscle weight is comprised of whole protein tissue fibers, such as beef or pork, and mixing an acidulent with the meat to form a pretenderized meat product. Subsequently, the pre-tenderized meat product is mixed with an enzymatic tenderizer and cooked. The finished product is typically packaged in an oxygen-impermeable film, which also contains a microbe-inhibiting atmosphere and an oxygen-moisture scavenging agent.

Abstract: A multi-functional marinade for fish and meat products that adds flavor to the fish or meat product and improves the texture and color of the fish or meat product during cooking. The marinade does not require the addition of other ingredients and can be applied immediately before cooking. The marinade can be a solid powder that is coated on the food or a liquid that is brushed or sprayed on the food.

Abstract: A process for preparing a dough or a baked product comprises adding an amylase to the dough in an amount which is effective to retard the staling of the bread. The amylase is an exo-amylase which hydrolyzes starch to form mainly mal-totriose.

Abstract: A formulation for making a yeast-raised baked good having an extended shelf life is provided. The ingredients that contribute to the shelf life extension of the product are hard and soft wheat flours, dextrose, soybean oil, nonfat dry milk or milk replacement, fermented flavor, a gum blend, vital wheat gluten, distilled monoglycerides, an enzyme blend, konjac flour, and methylcellulose.

Abstract: The invention relates to the preparation of enzyme pregranules with stable activity which can be incorporated into particles of a granular animal feed. The invention further relates to the pregranules with stable activity which are obtained by the preparative processes and can be incorporated into granular animal feeds.

Abstract: The present invention relates to a novel improved protein mutant which produces low allergenic response in humans compared to the parent of that mutant. Specifically, the present invention comprises neutralizing or reducing the ability of T-cells to recognize epitopes and thus prevent sensitization of an individual to the protein.

Abstract: The staling of leavened baked products such as bread is retarded by adding an enzyme with exoamylase activity to the flour or dough used for producing the baked product in question.

Abstract: A liquid food based on a protein hydrolysate and a method for manufacturing the liquid food. The food is manufactured by preparing a solution of a starting material containing proteins, adjusting the pH of the solution, sterilizing the solution, aseptically adding to the solution a proteolytic enzyme in an amount which is sufficient to produce the desired degree of hydrolysis, aseptically packaging the sterilized solution, and allowing the solution and enzyme to effect hydrolysis after packaging.

Abstract: A food composition containing from about 80 to about 98 parts by weight of a first plant material derived from fruit and/or vegetable juices, from about 1 to about 10 parts by weight of a second plant material derived from fruit and/or vegetable fiber, and from about 1 to about 10 parts by weight of enzyme material selected from the group consisting of amylase, protease, lipase, cellulase, and mixtures thereof. Preferably, the first and second materials are each dried before being combined, and the enzyme material is derived from at least one species of Aspergillus mold.

Abstract: The present invention discloses a method for obtaining feed pellets. The method includes the addition of active ingredients to feed pellets after the pellets have been extruded. The method further includes the addition of a solution or suspension of the desired feed or ingredient in a water or oil phase to the pellets under reduced pressure and subsequently increasing the pressure. The method results in pellets with a high degree of loading and in which the active ingredients are homogeneously distributed.

Abstract: Method and apparatus for harvesting and processing zooplankton and, in particular, for harvesting and processing euphausiids for subsequent use as a feed product for early stage juvenile or larvae feed or for a food product as an additive. The euphausiids are continuously harvested from coastal waters and dewatered. The dewatered product is passed to a heat exchanger to increase its temperature and, hence, to a digester where a desired level of enzymatic activity is obtained. The product is then held by a surge tank for subsequent transfer to a ball dryer where the product is dried at a relatively low temperature without destroying the stabilized enzymes created in the digester. The digesting step may be deleted in the event the end use of the product is for a food product.

Abstract: The present invention relates to a method of obtaining protein hydrolysates useful as flavoring agents. More specifically, the invention provides a method of obtaining from a proteinaceous sustrate a hydrolysate enriched in free glutamic acid and/or peptide bound glutamic acid residues, which method comprises the steps of subjecting the substrate to a deamidation process, and subjecting the substrate to the action of a specific acting proteolytic enzyme.

Abstract: A thermostable trehalose phosphorylase which is obtainable from microorganisms of the genus Thermoanaerobium and which hydrolyzes trehalose in the presence of an inorganic phosphoric acid to form D-glucose and .beta.-D-glucose-1-phosphoric acid. The trehalose phosphorylase can be also prepared by recombinant DNA technology. When the enzyme is allowed to contact with .beta.-D-glucose-1-phosphoric acid as a saccharide donor in the presence of other saccharides, glucosyl-transferred saccharides including glucosyl-D-galactoside, which are conventionally known but scarcely obtainable, can be produced on an industrial-scale and in a relatively-low cost.

Abstract: The invention relates to a nitrogenous composition resulting from the hydrolysis of wheat gluten by steepwater obtained from the maize starch industry, characterized in that it exhibits a ratio of inorganic phosphorus to total phosphorus (Pi/Pt) concentrations greater than or equal to 0.15 and a ratio of amino nitrogen to total nitrogen (Na/Nt) concentrations greater than or equal to 0.11.

Abstract: A dough suitable for baking biscuits is presented which comprises a proteinase which is at least partially inactivated by oxidation with an oxidizing agent and a second enzyme which produces the oxidizing agent. The protease is present in 10.sup.6 to 10.sup.8 NF/kg flour, and the enzyme which produces the oxidizing agent is present in 100 to 2000 SU/kg flour. The resulting dough has a consistency between bread dough and a fully hydrolyzed dough and is used to bake biscuits.

Abstract: Microorganisms which are able to produce maltose/trehalose conversion enzyme, a novel enzyme, are cultivated in nutrient culture media with malose. During the cultivation, the microorganisms readily convert maltose into trehalose to accumulate trehalose in the cultures which yield saccharide mixtures with high trehalose contents when separated from insoluble substances. Removal of contaminant saccharides and subsequent crystallization readily yield trehalose in crystalline trehalose hydrate or anhydrous crystalline form. The trehalose and saccharide mixture containing the same commonly bear desirable properties including mild sweetness and superior stability which render them very useful in a variety of compositions indlucing food products, cosmetics and medicines.

Abstract: A baby formula is provided having enzymes added to imitate the effect of those present in normal breast milk, aiding digestion of protein, carbohydrate (simple and complex sugars), and lipid. The enzymes are either of procaryotic or eucaryotic origin, isolated from fermentation broth or tissue, or expressed from recombinant gene sequences. The enzymes are provided in a form for addition to the formula prior to feeding the infant or at the time of feeding. In the preferred form, the enzymes are provided in a form that is stable to storage in the formula, but active when the formula reaches the portion of the gastrointestinal tract where the formula would normally be digested. In the most preferred embodiment, the enzymes are provided in a matrix with an enteric coating that releases the enzyme in the upper portion of the intestine. Depending on the formulation, proteases, carbohydrate degrading enzymes such as alpha-amylase, lactase, fructase, and sucrase, or lipases, are added to the formulation.

Abstract: A method for monitoring the effects of a chemotherapeutic agent on a neoplasm medium. The method is premised on the discovery that chemotherapeutic agent, such as retinoic acid, affects the fluorescence spectroscopy of neoplasmic media and that such differences can be monitored, for example, by comparing the spectral profiles, spectral peaks, and spectral bandwidths of fluorescence at various wavelengths of the medium before and after administration of the chemotherapeutic agent. Differences in the excitation spectroscopy of the medium can also be used to monitor the effects of the agent.

Abstract: A feed additive for ruminants, comprising dried glutamic acid fermentation solubles, dried corn fermentation solubles, or a mixture of dried glutamic acid fermentation solubles and dried corn fermentation solubles, wherein the dried solubles have been dried to a total moisture content of less than 30% by weight at a temperature not less than about 80.degree. F. and not more than about 900.degree. F.

Abstract: The present invention is directed to a method for making a particulate natural cheese suitable for preparation of processed cheese, as well as for use as a natural cheese, such as a snack food and shreds for cheese toppings. In the method, a milk coagulum is provided. The coagulum is cut to provide particulate cheese curds and whey. The cheese curd is cooked while undergoing agitation. Thereafter, whey is drained from the cheese curd while the cheese curd is continuously agitated. The cheese curd is then cooled or dried sufficiently to maintain the cheese curd as separate particles. Agitation may be used during or immediately after the cooling or drying step to insure separation of the cheese particles. The cheese particles formed may form friable lumps but do not knit during storage. The cheese particles are then packed into relatively large containers holding from about 1,000 to about 2,500 pounds of cheese curd or may be bulk packed in rail cars or trucks.

Abstract: A process for preparing a fried bean flavor which comprises preparing a bean paste, hydrolysing the bean paste with a proteinase and a carbohydrase, and reacting the hydrolysed bean paste at an elevated temperature with an edible fat or oil and lecithin.

Abstract: Microorganisms which are able to produce maltose/trehalose conversion enzyme, a novel enzyme, are cultivated in nutrient culture media with malose. During the cultivation, the microorganisms readily convert maltose into trehalose to accumulate trehalose in the cultures which yield saccharide mixtures with high trehalose contents when separated from insoluble substances. Removal of contaminant saccharides and subsequent crystallization readily yield trehalose in crystalline trehalose hydrate or anhydrous crystalline form. The trehalose and saccharide mixture containing the same commonly bear desirable properties including mild sweetness and superior stability which render them very useful in a variety of compositions indlucing food products, cosmetics and medicines.

Abstract: The present invention discloses a method for obtaining feed pellets. The method comprises the addition of active ingredients to feed pellets after the pellets have been extruded. The method further comprises the addition of a solution or suspension of the desired feed or ingredient in a water or oil phase to the pellets under reduced pressure and subsequently increasing the pressure. The method results in pellets with a high degree of loading and in which the active ingredients are homogeneously distributed.

Abstract: The present invention relates to a method for proteolytic degradation of fish muscle having protease enzyme which includes distributing the enzyme uniformly throughout the fish muscle and drying the fish muscle thereafter. The present invention also relates to a method of making a food product and includes reducing hydrolyzed fish muscle to a powdered form, and then mixing the fish muscle in powder form with a starchy and/or proteinaceous material to form a mixture which is subsequently subjected to high temperature extrusion processing to form a desired food product. The present invention further relates to processes for tenderizing or causing substantial or complete proteolytic degradation of animal muscle by applying onto the animal muscle, protease enzyme obtained from fish having the enzyme present therein. Also disclosed is the resulting food products resulting from these processes.

Abstract: The invention comprises two grain conditioners. The first grain conditioner, which is suitable for use on all grains, comprises a pectinase, a protease, a beta-glucanase and an amylase. The second grain conditioner, which is designed for use on easier-to-digest grains, comprises a pectinase, a beta-glucanase, an amylase and a hemicellulase. The invention also comprises animal feeds which comprise a grain which has been conditioned with one of the grain conditioners of the invention designed to be effective on that grain and methods of increasing the weight gain and feed utilization efficiency of an animal comprising feeding the novel animal feeds of the invention to the animal. The invention further comprises a method of conditioning a grain which comprises providing the grain, contacting the grain with one of the grain conditioners of the invention designed to be effective on that grain and incubating the grain and grain conditioner together for at least about 30 minutes.

Abstract: A process for preparing a food supplement is disclosed. In the first step of this process, at least two different food materials are juiced either together or separately to provide a juice fraction and a fiber fraction. The juice fraction is dried to produce a powder. The fiber fraction is dried. Thereafter, from about 80 to about 98 parts of the dried juice fraction, from about 1 to about 10 parts of the dried fiber fraction, and from about 1 to about 10 parts of a specified mixture of enzymes is mixed to provide the supplement.

Abstract: Enzyme products are disclosed. The enzyme products include an enzyme-bearing matrix formed by subjecting a feedstock containing enzyme(s) and carrier materials to conditions which alter the physical and/or chemical structure of the carrier. The matrix suspends the enzyme for protection, delivery, dispersion and activation at the desired time and under selected conditions. Methods of producing the enzyme carrying matrix and enhanced enzyme products are also disclosed.

Abstract: In the method for treatment of potato fruit water the potato fruit water is subjected to a heat treatment to at least 125.degree. C. for at least 3 minutes, whereafter the heat treated potato fruit water is cooled to a temperature, at which enzymes are relatively stable, then enzymatically treated with a proteinase, and finally concentrated to microbial stability. Hereby a method for treatment of potato fruit water, which will enable a commercially sound utilization of potato fruit water, is provided.

Abstract: A method is disclosed which inactivates protease enzyme in fish, such as arrowtooth flounder, having this enzyme in a portion thereof. In the process, the fish are minced and then subsequently mixed with a starchy and/or proteinaceous material to form a mixture which is then subjected to high-temperature, short-time processing in a screw extruder containing a reaction zone. Also disclosed is the resulting food product resulting from this process.

Abstract: A method for proteolytic degradation of fish muscle having protease enzyme which includes distributing the enzyme uniformly throughout the fish muscle and drying the fish muscle thereafter. The present invention also relates to a method of making a food product and includes reducing hydrolyzed fish muscle to a powdered form, and then mixing the fish muscle in powder form with a starchy and/or proteinaceous material to form a mixture which is subsequently subjected to high temperature extrusion processing to form a desired food product.

Abstract: An enzyme preparation for bound-formed food use which comprises transglutaminase, a casein and an edible surface active agent. The enzyme preparation strongly binds raw food materials, and the resulting bound-formed foods have an excellent taste and savor.

Abstract: A meat tenderization process for a microwavable meat product is disclosed. The multi-step process takes whole primals, specifically of canner and cutter grade, and prepares them with a solution including proteolytic enzymes. The proteolytic enzymes include a mixture of bromelin, ficin and papain. The first step of the process is to inject the primals with the proteolytic enzyme and flavor solution. The second step includes the tumbling of the primal for a period of time at a certain pressure and rpm. The third step includes the vacuum bagging of the primal at certain pressures, during this step the primal assumes an elongated cylindrical shape with a diameter. The fourth step is placing the bagged primal in a heated environment at a specific temperature range for a specific time period range. The fifth step is rapidly cooling the bagged primal to a specific temperature within a certain time period. The sixth step is the final cooling step, cooling the primal to a final temperature.

Abstract: An enzyme containing T-granulate, coated with a coating agent comprising a high melting fat or wax, is combined with a mixture containing fodder components, and the combination is steam treated and subsequently pelletized. The method considerably improves the stability of the enzyme in the pelletized mixture.

Abstract: Transglutaminase, when added to flours or baking agents, preferable in combination with a protease or ascorbic acid, improves the resistance of dough to stretching, particularly of yeast doughs made from wheat flour.

Abstract: Emulsifying agents are prepared by sequentially treating a biological material with a protease and with a lipase. The enzymatically treated biological material may be pasteurized during or following the enzymatic treatment.

Abstract: A process for the production of hydrolyzed vegetable proteins containing no detectable level of monocholorodihydroxypropanol and substantial flavor enhancement characteristics by using enzymatic hydrolysis of the protein followed by mild acid hydrolysis with gaseous hydrochloric acid and the product therefrom.

Abstract: A process for the manufacture of cheese is provided in which milk is acidified, heat treated, cooled and inoculated with an acid producing starter culture. Fermentation is then allowed to proceed until an acid coagulum is formed. The coagulum is cut, cooked to the desired firmness, and further processed by adding cream dressing or press or cheddaring. The initial acidification step will be unnecessary if a supply of milk with a sufficiently low pH is obtained.

Abstract: To extract the juice from fruits and vegetables, a process is used in which first the raw material is crushed in a mill (1) and then fed to a pulping machine (2) and a membrane filtration device (4). Before membrane filtration device (4), a liquefaction stage (3) is provided in which the raw material is liquefied enzymatically or physically only to the extent that a considerable portion of the mash can be run through membrane filtration device (4). The main breakdown of the cells occurs in the retentate of membrane filtration device (4) by a downstream device (5) for chemical or physical cell breakdown.

Abstract: Deamidation of food proteins by Bacillus circulans peptidoglutaminase was impaired by the large molecular size and unique conformation of these proteins. The limited ability of peptidoglutaminase to deamidate food proteins was increased dramatically by protein hydrolysis and altering protein conformation, principally by moist heat. A method to prepare enzymatically deamidated food proteins with a wide range of protein deamidation was developed. Enzymatic deamidation of proteins improved their functional properties especially in the mild acidic pH region (e.g., 4-6).

Abstract: A low sodium, low monosodium glutamate soy hydrolysate is prepared from a soy material, as for instance, soy flour, soy meal or soy grits by hydrolyzing the soy material with a protease enzyme in water. The hydrolysis is conducted in the absence of the addition of either acid or base at a temperature of about 90.degree. for 2 hours. After deactivating the enzyme and dewatering the mixture the resulting hydrolysate contains from about 45 to about 55 weight percent of enzymatic hydrolyzed soy based protein, from about 1 to about 3 weight percent fat, from about 5 to about 9 weight percent ash, from about 2 to about 8 weight percent water, from about 32 to about 36 weight percent carbohydrate, and less than 0.1 weight percent sodium.

Abstract: A preparation is provided by drying an aqueous medium containing acid urease and dextrin whose dextrose equivalent is not less than 20. Thus obtained preparation can be used in a good workability for degrading or eliminating urea in alcoholic beverages because of a good compatibility in them.

Abstract: Process of producing a grain product which comprises subjecting parboiled grain to compression by rolling the grains being maintained at temperatures prior to and during compression below gelatinization temperature. In certain cases the compression step is omitted and an improved product can be obtained by subjecting the grains to treatment with a solution containing an enzyme or enzymes, the quantity of the solution used is such that it is totally absorbed by the grain. In other cases the two aforementioned processes are combined in which case the grain is treated with a solution containing a measured quantity of a solution containing an enzyme or enzymes the quantity of the solution is such that it is totally absorbed by the grains, thereafter the grains are subject to compression by rolling. The invention also relates to a grain product produced by said process.

Abstract: The invention discloses an antimicrobial composition composed of an antimicrobial polypeptide and a hypothiocyanate component. Synergistic activity is seen when the composition is applied at between about 30 and 40 degrees Centigrade at a pH between about 3 and about 5. The composition is useful against gram negative bacteria such as Salmonella. A preferred composition is nisin, lactoperoxidase, thiocyanate and hydrogen peroxide. Such a composition is capable of reducing the viable cell count of Salmonella by greater than 6 logs in 10 to 20 minutes.

Abstract: To prepare a hypoallergenic whey protein hydrolyzate product, particularly for employment in infant formula, whey material first is hydrolyzed with a proteolytic enzyme and then the enzymatic hydrolyzate is subjected to a heat treatment to denature proteins which remain intact after the first hydrolysis and which constitute allergens, and then the heated hydrolyzate is cooled. The cooled heat-treated hydrolyzate then is hydrolyzed by a proteolytic enzyme to provide a hydrolyzate substantially free of allergens of protean origin.

Abstract: The present invention relates to processes for enzymatically hydrolysing protein in a protein-containing liquid, comprising the step of hydrolysing the protein with an enzymatic amount of a Candida enzyme preparation, in the absence of non-indigenous beer wort protein concentrations sufficient to substantially increase foam stability in the liquid. The invention also extends to a proteolytic, Candida enzyme preparation substantially free of beer wort proteins.

Abstract: Crackers having a hollow interior and capable of being filled can be formed from a particular cracker dough. This cracker dough will contain a lower sugar content and shortening content than cookie or biscuit doughs. In order for the cracker dough to be used to form a hollow cracker, the dough must undergo treatment with proteolytic enzymes so as to selectively sever certain peptide linkages in the dough. This permits a hollow core to be formed upon the baking of the cracker rather than a cellular core. The hollow core of the cracker is filled using conventional needle injection techniques.

Abstract: A coagulent for preparation of an unfermented yoghurt-like food is disclosed. The coagulent consists essentially of an admixture of protease and a coagulent for tofu selected from glucono delta lactone, calcium sulfate, calcium chloride, calcium gluconate, calcium lactate, magnesium sulfate, magnesium chloride, calcium pantothenate and calcium glycerophosphate.

Abstract: A method of degrading keratinaceous material is disclosed. The method comprises the steps of combining the keratinaceous material with Bacillus licheniformis to form a fermentation media and then fermenting the media for a time sufficient to degrade the material. The method can be used to produce amino acids from keratinaceous material and to produce a hydrolyzed feather product useful as a feed additive from the keratinaceous material.A preferred keratinaceous material for carrying out the present invention is feather, and a preferred bacteria for carrying out the invention is Bacillus licheniformis PWD-1.