Abstract: Frozen dessert products formulated with high levels of fructose and the inclusion of maltodextrin and sweetener additives in prescribed amounts. The frozen desserts may be formulated with corn derived sweeteners as the sole non-dairy sweetener additives.

Abstract: Phytate-containing proteinaceous materials are treated with trivalent aluminum to alter the physical, chemical, metabolic, functional and nutritional values of the protein. Protein derived from phytate-containing seed materials treated with trivalent aluminum possess improved solvent solubility, protease digestability, reduced thermophiles and trypsin inhibition reduction, low viscosity, trace mineral bioavailability, etc. without requiring phytate or phytic acid removal. The aluminum treatment may be conducted at numerous protein manufacturing stages with a wide variety of different materials. Phytate-containing proteins may be effectively extracted at acid pH levels in the presence of trivalent aluminum without sacrificing recoverable protein yields.

Abstract: The 7S and 11S proteins of vegetable proteins may be effectively fractionated and isolated by selectively extracting 7S proteins from an isoelectrically precipitated mixture of 7S and 11S protein in the presence of water-soluble salts. The initial 7S extraction is typically conducted at a pH 5.0-5.6. An enriched 11S fraction is recovered by separating the water-insoluble 11S protein from the water-soluble enriched 7S extract.

Abstract: Aqueous mixtures of water-soluble 7S and 11S proteins are effectively fractionated and isolated by precipitating the 11S protein at a pH 5.8-6.3 in the presence of carefully controlled concentrations of water-soluble salts and sulfurous ions. The enriched 7S whey may then be adjusted to a pH 5.3-5.8 to precipitate substantially all of the remaining water-soluble 11S protein from the whey and an enriched 7S fraction may then be recovered from the whey. The fractionation is capable of producing either 11S or 7S isolates which respectively contain less than 5% 7S or 11S protein impurities.

Abstract: Large-scale apparatus and process for chromatographic separation of fructose/dextrose sugar solutions employing large diameter beds of a strongly cationic salt of an ion exchange resin. The cationic ion exchange resin is densely and uniformly packed in a separation column by means of a resin loading method which includes washing the resin with a salt selected from the group of calcium, barium, strontium or silver salts of the resin. The shrunken resin is then placed in the column to completely fill the column. After sealing the column, excess salt is washed away to thereby expand the resin inside the confined separation column chamber.The uniformly dense packing of the resin in the separation column chamber eliminates the need for mechanical baffles which were formerly required to insure regular and uniform flow throughout the entire cross sectional area of the separation columns.

Abstract: Vegetable proteins may be converted into isolates which are useful for preparing imitation cheese products. These unique isolates are characterized in general as: having an NSI of at least 90, having not been subjected to enzymatic or chemical hydrolysis, forming an insoluble gel when reconstituted in water at a 15% by weight protein isolate concentration and heated to 85.degree. C. for 30 minutes, and yielding a melt value of at least 15 cm.sup.2. The isolates are prepared under conditions which precondition the protein molecules so that they may be converted, upon heat treatment, into protein aggregates which simulate the hydrocolloidal attributes of caseinate. The heat treatment causes restructuring of the proteinaceous molecules into large molecular weight aggregates.

Abstract: A nutritious vegetable seed solubles binder for animal feed blocks. The subject vegetable seed solubles contain about 80% by weight carbohydrate and up to about 24% by weight protein on a dry substance basis. The new binder may be used as a complete or partial replacement for cane molasses as a binder in animal feed blocks, including those such as molasses/salt blocks, medicated feed blocks and high protein feed blocks. The subject vegetable seed solubles may also be combined with soybean hulls, bagasse or such similar material to make an ingredient which is then used to make animal feed blocks.

Abstract: High NSI dry vegetable protein isolates may be effectively utilized to replace egg albumin and/or milk caseinates in food recipes. The isolates are characterized as having an NSI of at least 90, substantially free from vegetable protein hydrolyzates, capable of forming insoluble heat-set gels and having aqueous Brookfield viscosities substantially lower than those which are obtained from conventional undigested vegetable protein hydrolyzates. The relatively neutral pH extraction conditions in the presence of sulfurous ions, coupled with its recovery without chemically or enzymatically hydrolyzing the protein constituents affords an effective method for manufacturing these unique isolate products. The isolates may be used to directly replace either casein or egg albumin in a wide variety of food recipes.

Abstract: The present invention relates to the preparation of aldoside mixtures, recovering at least a portion of one aldoside component therefrom and reusing the remaining portion of the aldoside mixture to prepare additional aldoside. The aldoside mixture may be prepared by slurrying the carbohydrate in alcohol and passing the slurry through a continuous reactor at an elevated temperature under fluid pressure in the presence of an acid catalyst. The resultant aldoside mixture may then be partitioned into a mother liquor portion and an aldoside portion by selectively recovering at least a portion of one aldoside from the crude aldoside mixture with the remaining mother liquor being recycled.Crude glycoside mixtures prepared from starch and methanol slurries are suitable substrates for selectively recovering methyl-alpha-D-glucopyranoside. The methyl-alpha-D-glucopyranoside may be easily crystallized and recovered from the glycoside mixture because of its lower solubility in methanol.

Abstract: Fructose productivity and isomerase activity in immobilized beds or column operations employing isomerases obtained from Bacillus organisms are significantly improved by isomerizing a high solids feed syrup at pH 7.0-7.5 and 55.degree. C. to 60.degree. C. Without adding cobalt to the feed streams, continuous column operation in excess of 4,000 hours and yielding greater than 3,500 pounds of a 42% fructose syrup for each pound of isomerase can be achieved.

Abstract: A solvent extraction and desolventizing process is disclosed which removes substantially all flavor-bearing substances from a moist vegetable protein concentrate, provides a nitrogen solubility index (NSI) of about 6-15, a Bostwick flow value of less than 10, a water absorbency of the concentrate in the range of 270-350, and a penetrometer reading in the range of 7-30 mm so that said vegetable protein concentrate may be used as a protein-containing ingredient in prepared meats.The process includes extracting defatted vegetable protein flakes with an aqueous alcohol solution to remove soluble carbohydrates and flavors, leaving an extracted product having a moisture and volatiles content of about 50-70% by weight. The alcohol-extracted product which contains about 20-40% by weight water, is thereafter desolventized in a humid gas atmosphere with a relatively low gas temperature of less than about 260.degree. F. (127.degree. C.) for about 1-6 hours.

Abstract: A method of modifying the viscosity characteristics of a starchy flour by physical treatment, including heating in alcohol in a confined zone. The resulting starchy flour exhibits thin-thick viscosity characteristics when heated, and provides added viscosity in acid systems without breaking down. It has particular application to baby food recipes to impart desired texture and mouthfeel. Oat flour is the presently preferred starchy flour to be treated for use in baby foods.In one embodiment, a starchy flour is slurried in an aqueous organic liquid, preferably ethanol, and is then subjected to heat and pressure for a predetermined time to modify the physical properties of the flour. The specific combination of pressure, temperature, and heating time determine the properties of the treated flour.

Abstract: The functionality of Dutch and natural cocoa powders in cold water and bakery recipes are simulated by a base mix which contains starch granules characterized as having a swelling power of less than 22 and a critical concentration value of at least 5.0 in combination with defatted vegetable seed material. Edible fats, coloring, flavoring and viscosity imparting additives may be included in the base mix to simulate the organoleptic characteristics of the particular cocoa powder which the base mix is intended to extend or replace.

Abstract: Aqueous protein dispersions obtained from vegetable sources are subjected to successive pressure and cavitation cycling (e.g., centrifugal homogenization) at temperatures below the protein heat denaturization and under slightly alkaline pH's (e.g., pH 7.0-8.0) to provide a high NSI product. These high NSI products may be dried to provide a vegetable seed product having functional properties and utility similar to milk proteins. Buffered salt extracts from such spray-dried products reveal a predominant restructuring of the protein constituents into high molecular weight protein aggregates. Low NSI soy concentrates obtained by aqueous alcohol extraction processes are converted into a high NSI product possessing many of the desirable functional attributes of soy isolates plus those of milk proteins.

Abstract: In the demolding of confectionery products (especially high-amylose candy recipes) steam pressure, which is applied between the surface of the mold and molded confectionery product, can be effectively employed to expel the product from a fixed or permanent mold. The steam pressure effectively functions as a self-lubricating and self-dissipating agent which cleanly separates the molded confection from the mold. Temporary chemical release or permanent release coating agents are not needed.

Abstract: A continuous process for making alkyl aldosides from polysaccharides and more particularly mixed alkyl glycosides from starch by direct alcoholysis. A polysaccharide, such as starch, is slurried in an alcohol and passed through a heated, confined zone under pressure in the presence of an acid catalyst to form a mixed alkyl aldoside. The alcohols which may be used include methanol, ethanol, propanol and butanol, their isomers and mixtures thereof. Higher alkyl glycosides are surfactants and, in some instances, it is advantageous to use higher alcohols, such as decyl and dodecyl alcohols, to obtain particular surfactant properties in the resulting alkyl glycosides. Mixed alkyl glycosides are useful in detergent applications, and as backbone polymers in polyurethane foams.

Abstract: A method of recovering a high-grade lecithin and solvents from an oil-bearing full miscella which also contains lecithin and which results from an oilseed ternary solvent extraction process. The method may include a first step of phase separation of the oil-bearing miscella containing lecithin and the ternary solvents into a polar and a non-polar phase, and a second step of azeotropic distillation of the non-polar phase to recover a portion of the solvents, and to remove substantially all the water from the residual crude oil, thereby keeping the lecithin in solution. A commercial grade lecithin having good water dispersibility is subsequently recovered from the residual crude oil, and a small amount of highly water dispersible lecithin may be recovered from the polar phase by atmospheric distillation.

Abstract: Cold-water-dispersible lecithin concentrates are prepared by a homogeneous blend of lecithin and certain nonionic emulsifiers (e.g., polyoxyethylene mono- and diglycerides and polyoxyethylene derivatives of partial fatty acid esters and hexitol anhydrides). The concentrates readily disperse into cold water (e.g., under 5.degree. C.) over a broad concentration range (e.g., 0.05-30%) to form low-viscosity and stable lecithin in water emulsions. Concentrates containing polyoxyethylene mono- and/or diglycerides are particularly effective emulsifiers for the lecithin concentrate.

Abstract: Water-absorbent starch products may be prepared by simultaneously drying and polymerizing an aqueous media containing starch, ethylenic unsaturated monomer and free-radical initiator. Without necessitating further refining or chemical modification, effective water-absorbent, drum-dried products essentially free from water-soluble salts and free-radical initiator contaminants and containing a high level of functional water-attractant groups may be directly manufactured. If desired, the water-absorbent starch products may be further refined to increase the water-absorbent properties of the starch polymer.

Abstract: Acrylic copolymer solutions having a T.sub.g less than 0.degree. C., a weight average molecular size ranging from about 20,000 to about 50,000 and consisting essentially of about 4-14% ethylenically unsaturated acid, about 80-95% methyl acrylate and/or ethyl acrylate and about 1-8% lower alkyl methacrylate are obtained by copolymerizing the comonomers in the presence of an organic solvent which functions as a chain terminator. Water-borne, heat-curable, internal can coating compositions may be prepared by formulating these acrylic copolymer solutions with aqueous ammonia and a water-dispersible, cross-linking reagent.