Abstract: Dry dog foods are made more appealing to dogs by applying a surface coating of a blend of lipolyzed beef tallow and digest of beef. The coating is applied at a level of at least 4% and less than 8% based on the total weight of the dog food and will contain from 1 to 3 parts lipolyzed tallow and from 1 to 3 parts digest of beef. Preferably, the coating will contain from 2 to 3 parts of both the digest of beef and the lipolyzed beef tallow, and may contain up to four percent beef tallow.

Abstract: The palatability of dog foods is increased by incorporating therein effective amounts of ammoniated glycyrrhizin.

Abstract: Disclosed is a uniquely textured pet food in the form of low-intermediate moisture, but highly-palatable, resilient, soft, meat-like chunks. These soft, chewy chunks are expanded internally and have a substantially-continuous, fibrous, highly-irregular surface. This pet food is prepared by relatively high pressure extrusion of a plasticized, meat based formulation to achieve expansion. The product contains sufficient a.sub.w lowering and antimycotic agents to avoid spoilage when packaged under aerobic conditions. By virtue of their meat-like texture and structural integrity, these chunks enable the production of an unusually good dual-textured pet food.

Abstract: Dry foamable concentrates comprising a plant agent, an alpha olefin sulfonate as foaming agent and isopropanol, capable of spumescent constitution with water to provide a stable foam composition acting as a tracer in application.

Abstract: Dry foamable concentrates comprising a plant agent, a foaming agent, and an alcohol of limited solubility e.g., butanol, capable of spumescent constitution with water to provide a stable foam composition acting as a tracer in application.

Abstract: Disclosed is a device for sensing and indicating the pressure within a food extruder. Preferably, means are provided to supply a controlled flow of fluid to the interior of the food extruder at a pressure just above that needed to balance the process pressure and sufficient to provide a low positive flow of fluid into the extruder. Means are provided to sense the pressure of the supplied fluid and to indicate its value. By proper calibration of the fluid pressure indicator, the internal extruder pressure can be measured indirectly.

Abstract: Simulated multi-phased meat-like products containing vegetable protein, albumen, fat, and water are prepared from uncolored and colored emulsions which are layered into a loaf to produce distinctly colored regions. The loaf is coagulated with heat, and sliced into strips which when fried visually and texturally resemble fried meat, particularly bacon.

Abstract: An improved method and apparatus are provided for economically producing meat analog products. According to the invention, at least one slurry comprising oil, water and coagulable protein is continuously mixed and layered. The layered slurry is heat set under moist heat to provide a cohesive mass without surface product drying. The heat set product is then sliced for marketing as is, or after subjecting it to varying degrees of frying. The preferred product is a partially fried bacon analog product.

Abstract: Combining an effective amount of an antifoaming agent with other ingredients of a sugar substitute sweetener by co-spray drying the defoamer with a minor amount of these ingredients such that the defoamer is present in excessive amounts, and thereafter blending the co-dried material with the remaining major amount of the sugar substitute ingredients to bring the concentration back to an effective, but non-excessive amount, results in a bulked low-calorie sweetening composition which is not only readily soluble and non-foaming, but is devoid of any appreciable change in desirable physical characteristics such as density and flowability.

Abstract: Disclosed is an improved bacon analog and a process for preparing it. The bacon analog comprises: (1) a fat phase based on a heat coagulable component selected from the group consisting of egg albumen, blood albumin and combinations of these, a water-soluble, film-forming component such as gelatin, and a fat component; and (2) a lean phase based on a loose oil-in-water dispersion of a heat coagulable protein component such as egg albumen and a fat component which comprises a blend of palm oil with a partially hydrogenated soy bean oil. The lean phase, due to the oil blend, the loose dispersion and deaeration, when used with the particular fat phase formulation, has a chewy texture much like natural bacon. Moreover, the product responds to frying by browning and crinkling much like natural bacon. The novel process calls for deaerating the lean phase, and dry blending the gelatin with the other fat phase dry components prior to adding water in preparing the fat phase.