Abstract: The energy requirements for preparing vinyl chloride monomer can be reduced by a process which includes the steps of purifying by distillation ethylene dichloride, compressing the ethylene dichloride vapor from the distillation column to a temperature and pressure sufficient for direct feed to a pyrolysis furnace. Up to 80% of the heat presently used after distillation and before pyrolysis can be saved.

Abstract: Unsaturated hydantoins are reduced to the corresponding saturated hydantoin by carrying out the hydrogenation reaction using a nickel catalyst in the presence of more than a stoichiometric amount of caustic. Use of this process allows for almost complete hydrogenation in short reaction times and also allows the reaction to be done using aqueous solvents and low levels of catalyst.Frothing or foaming of the hydrogenation reaction mixture at elevated concentrations of hydantoin is overcome by incremental addition of hydantoin to the hydrogenation reaction mixture.

Abstract: Racemates of optically active amino acid substituted at the carbonyl position wherein the alpha amino acid nitrogen is underivatized and can be resolved using a two phase solvent system. The racemate is dissolved in a substantially water immiscible organic material which is a solvent for said amino acid racemate but not for the corresponding amino acids. The racemate is also dissolved in water (aqueous phase) and is in equilibrium with the racemate in the organic phase. One of the optical isomers of the amino acid racemate in the aqueous phase is enzymatically hydrolyzed to the corresponding amino acid and is recovered. The preferred product is L-phenylalanine.

Abstract: A purified protein particularly adapted for enzymatic hydrolysis can be prepared by gelling the protein followed by breaking the gel into particles and washing the particles in sufficient liquid to allow portions of the nonproteinaceous material in the gel matrix to diffuse into the liquid.

Abstract: Optically active compounds having a chlorine atom attached to the chiral carbon atom such as 2-bromoaliphatic acids can be racemized without by-product formation by heating an acidified solution of the organic acid at a temperature sufficient to accomplish racemization, the solution being substantially devoid of ionized halogen other than bromine ions. The preferred acidifying agent is hydrobromic acid. The use of hydrochloric acid causes extensive by-product formation.

Abstract: Amino acids can be easily prepared by reducing unsaturated hydantoins to the corresponding saturated hydantoins by hydrogenating the unsaturated hydantoin using either Raney Nickel catalyst in the presence of more than a stoichiometric amount of caustic or by using zinc and hydrochloric acid followed by hydrolyzing the resultant composition with at least 3 molar equivalents of an alkali metal hydroxide to produce a racemate of an alpha amino acid. The amino acid in suitable derivative form can then be resolved particularly using a two-phase solvent system. The residual isomer of the amino acid remaining after the resolution process can then be racemized using either pyridoxal-5-phosphate or an aliphatic acid in combination with an aldehyde or a ketone. By these procedures, it is possible to obtain high yields of amino acids.

Abstract: Optically active compounds having a chlorine atom attached to the chiral carbon atom such as 2-chloroaliphatic acids can be racemized without by-product formation by heating an acidified solution of the compound in the presence of chloride ion at sufficient strength, and at a pH and temperature sufficient to accomplish racemization. The preferred acidifying agent and source of chloride ion is hydrochloric acid. The use of hydrochloric acid at room temperature as well as the use of either sulfuric acid or caustic soda failed to produce racemization.

Abstract: A cheese flavor product can be prepared by incubating cheese or cheese curd with a lipase enzyme, preincubating the mixture to partially digest the cheese or curd, incubating the partially digested cheese to develop the flavor and admixing cream with the product after preincubation or incubation. The product has an intense cheese flavor which is usable as an additive to cheese or imitation cheese to improve the flavor characteristics thereof.

Abstract: Alkylidene or arylidene substituted hydantoins are produced by condensation of an aromatic or aliphatic aldehyde with hydantoin in the presence of at least one basic salt of an inorganic acid. The desired products are obtained in high yields.

Abstract: The beany flavor of soy products can be reduced by hydrating the soy product with a solution containing a water soluble primary yeast extract prior to incorporating the soy product into a food product, preferably a comminuted meat product.

Abstract: Residual nitrite levels in bacon can be lowered using a curing system of salt, nitric oxide-forming compound, such as sodium nitrite, erythorbate and a blend of sodium hexametaphosphate with a carbonate alkalizing agent, preferably sodium bicarbonate.

Abstract: Unsaturated hydrocarbons such as ethylene, propylene, butylene, pentene, cyclohexene and 1,3-butadiene among others are reacted with P.sub.4 S.sub.10 and PSX.sub.3, wherein X is selected from the group consisting of Cl and Br, under autogenous pressure at temperatures from about 90.degree. C. to about 250.degree. C. The reaction products obtained are useful as intermediates in preparation of agricultural chemicals; lubricant and polymer additives; mercaptoethyl- and mercaptobutylphosphonic acids; and mercaptobutylphosphinic acids.

Abstract: A process for improving the viscosity of vegetable protein-containing solutions which comprises:1. adjusting the pH of an aqueous solution containing from about 3.5% to about 9.5% vegetable protein such as an oil seed protein wherein at least a major proportion of the protein is insoluble at its isoelectric point to a pH within the range of from about 7.5 to about 12;2. heating the alkaline solution of step (1) to an elevated temperature at a rate sufficient to produce an increase in viscosity and insufficient to provide a reduction in solubility; and3. cooling said heated solution to a temperature sufficient to retard further substantial change in the protein.

Abstract: A freeze-thaw stable aerated pancake batter is provided wherein, in addition to the standard ingredients of flour, sugar and soluble protein, an amount of emulsified plastic shortening sufficient to provide a substantial quantity of stabilized air cells in the batter is utilized. Particularly preferred results are obtained using from about 2% to about 10% of an emulsified plastic shortening wherein the emulsifiers comprising from about 5% to about 6.25% mono- and diglycerides and from about 7.5% to about 9.5% propylene glycol mono- and diesters of fats and fatty acids, said percentages being based on the weight of the emulsified plastic shortening.

Abstract: A process for increasing the viscosity of vegetable protein-containing solutions which comprises subjecting a substantially dry protein composition containing at least 60% protein which protein is substantially insoluble at its isoelectric point and substantially soluble above and below its isoelectric point to a heat treatment for a period of time sufficient to modify the protein such that the viscosity of a 10% solution of said treated protein composition is increased over a solution of untreated protein composition by at least 100%.

Abstract: The concurrent use of autolyzed yeast extract and sodium tripolyphosphate hydrated with a solution containing citrus juice solids greatly improves the organoleptic acceptability of comminuted meats. Less acceptable grades of meat from the standpoint of flavor, such as shank meat, can be upgraded in taste to that of chuck meat.

Abstract: A new leavening acid composition characterized by a slow reaction rate is provided comprising a heat treated potassium modified 1:3:8 sodium aluminum phosphate such that the L.O.I. (loss on ignition) ranges between about 11 and about 14 and such that the leavening acid has a neutralizing value above 90. The leavening action of the new leavening acid is slower than non-heat treated SALP. The compositions are useful in leavening baked goods and especially refrigerated canned biscuits, pancakes and cakes.

Abstract: A fermentation aid for yeast-raised bakery goods comprising a fermented mixture of flour, sugar, water and a yeast of the species Saccharomyces cereviseae wherein the mixture is fermented for a period of time sufficient in the absence of other ingredients to decrease the pH of the mixture from the initial pH to a pH below about 4.75 and dried under conditions such that a major amount of the volatile components of the mixture with the exception of water remain in the fermented aid after drying.

Abstract: An improved hydrolysate is prepared from a water-soluble protein by enzymolysis wherein the protein has been heated under alkaline conditions for a period of time insufficient to gel the protein followed by cooling the solution to below 30.degree. C.

Abstract: A high acid monocalcium phosphate can be prepared by partially neutralizing phosphoric acid with lime. A substantially non-caking product can be made by hydrating the high acid product dried to a L.O.I. of between about 16% to less than 18.5% with water to an L.O.I. of from 18.5% to about 23% and drying to a free water content of less than 1%. The product is useful in effervescent dry beverage mixes and pharmaceuticals.