Abstract: A leavening acid system for the production of baked goods useful in overcoming the difficulties such as browning and uneven color associated with the use of reducing sugars and particularly fructose in baked goods.

Abstract: Bulk starter media for making cheese is prepared having internal pH control by providing in conventional starter media an amount of magnesium ammonium phosphate sufficient to maintain a pH of at least 5 for at least 20 hours during fermentation to produce a cultured bulk starter. The magnesium ammonium phosphate is less than 50% soluble at a pH of from 6 to about 7.5 of the starter media prior to fermentation. The starter media preferably contains an alkali metal tripolyphospate phage control agent, and may contain sweet whey and autolyzed yeast.

Abstract: Fermented type sausage can be prepared with a taste equivalent to or improved over naturally fermented type sausage by the inclusion in the sausage of a cultured dairy product.

Abstract: The method of preparing a baked product which is leavened with the aid of a leavening acid. The leavening acid being prepared by adding calcium sulfate to an alkali metal aluminum phosphate slurry prior to drying same.

Abstract: Products of dough-like consistency exhibiting reduced water activity are disclosed comprising a mixture of a derived protein-containing composition and particularly a deproteinized mineral-containing whey byproduct and starch at a moisture content of from about 20% to about 50% by weight. The products are effective as base materials for intermediate moisture foods.

Abstract: A beverage comprising sodium ions, a sweetener and a protein which in liquid form provides from about 10 to about 50 milliequivalents/liter sodium ions, from about 0.25% to about 10% by weight protein and an osmolarity of from about 140 to about 375 mOs/kg. The preferred protein is derived from whey protein concentrate and most of the electrolytes needed in the beverage are provided by the whey protein concentrate.

Abstract: A single package dry freezer dessert mix preparable with water is provided having the composition of 1.5-20% protein, 4% to 20% lipid material, stearoyl-2-lactylic acid or the alkali or alkaline earth metal salts thereof and optionally, a stabilizer to prevent ice crystal formation and an emulsifier. The single package dry system can be used to prepare frozen desserts by diluting with water or optionally milk, whipping and freezing.

Abstract: The drying of solutions of derived protein-containing compositions and particularly mineral containing deproteinized whey byproducts and additives such as gelatin and sodium hexametaphosphate can be improved by mixing starch, preferably, a thin boiling modified starch, with the solution prior to drying. The dried product exhibits reduced hygroscopicity as well as improved physical and chemical properties.

Abstract: Shortening-containing protein enriched biscuits are obtained by using as protein fortifier, a whey protein concentrate wherein the whey protein is substantially oxidized.

Abstract: A novel flame retardant composition is provided wherein the major component is a triphosphate ester of the formula: ##STR1## wherein R represents an alkylene radical of from 2 to about 10 carbon atoms and the halosubstituted derivatives thereof, R' represents an alkylene radical of from 2 to 3 carbon atoms, X represents a halogen of chlorine or bromine, and n is an integer of from 1 to 5. In the preferred composition, R is ethylene or propylene and R' is ethylene, X is chlorine and n is 1. The compositions are less fugitive than the prior art diphosphate compositions yet easier to prepare than low volatility phosphates presently manufactured by polycondensation.

Abstract: An improved milk replacer for caramels is provided comprising 13.75% to 17.25% whey protein from a whey protein concentrate, 35-45% dry whey solids, and 8-12% sodium caseinate. The milk replacer is an effective dry substitute for the milk solids normally used in preparing high quality caramels. Caramels of equivalent quality are provided.

Abstract: The addition of calcium sulfate to an alkali metal aluminum phosphate slurry prior to drying provides an improved process which results in a cleaner reactor, easier drying and granulation, increased production rates, a decreased mill heat requirement and a product having an increased density which is less dusty allowing for easier handling, and substantially non-hygroscopic which avoids caking and blinding of classifier screens.

Abstract: Comminuted meat products are prepared containing a blend of a whey by-product and about 5 to 50% of casein or its salts. The whey by-product is selected from a low molecular weight fraction derived from the molecular sieve fractionation of whey, a permeate obtained from the ultrafiltration of whey or a delactosed form of the permeate. The blend functions as a binder, flavor enhancer and/or extender. Blends containing the permeate or delactosed permeate are particularly effective in flavor enhancing and extending of non-specific meat loaves.

Abstract: A novel flame retardant composition is provided wherein the major component is a triphosphate ester of the formula: ##STR1## wherein R represents an alkylene radical of from 2 to about 10 carbon atoms and the halosubstituted derivatives thereof, R' represents an alkylene radical of from 2 to 3 carbon atoms, X represents a halogen of chlorine or bromine, and n is an integer of from 1 to 5. In the preferred composition, R is ethylene or propylene and R' is ethylene, X is chlorine and n is 1. The compositions are less fugitive than the prior art diphosphate compositions yet easier to prepare than low volatility phosphates presently manufactured by polycondensation.

Abstract: New egg albumen extenders are provided comprising a derived protein-containing composition obtained from plant or animal sources, wherein said derived protein-containing composition has a molecular weight of less than 20,000, a total Kjeldahl nitrogen (TKN) content of from about 0.45 to about 2.1% of which at least 60% of the Kjeldahl nitrogen is non-protein nitrogen, and optionally, a whipping aid such as an enzyme modified wheat or soy protein, in combination with a member selected from the group consisting of gelatin, gelatin and a water soluble polyphosphate, a gum and mixtures thereof.The products of the invention can be used as egg albumen extenders in whipped products such as meringues, nougat candy, divinity candy and cakes such as yellow or sponge cake.

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 new leavening acid composition is provided comprising a potassium modified 1:3:8 sodium aluminum phosphate, the calcium modified derivatives or mixtures thereof in combination with an alkali metal acid pyrophosphate such as sodium acid pyrophosphate. The leavening action of the combination in biscuits using a slow sodium acid pyrophosphate is slower than the action of either ingredient alone. The compositions are useful in leavening baked goods and especially refrigerated canned biscuits.

Abstract: Depending on the application, up to 100% of the egg albumen requirement of a food composition can be replaced with a composition comprising a whey protein concentrate and 0.5-15% carboxymethylcellulose. The composition of the present invention can also be used to extend whole eggs, replace milk up to 100% and combinations thereof. Substantially no change is seen in the food product containing the substitution. An economic advantage can be gained by the substitution.

Abstract: Up to 75% of the whole egg requirement of a custard can be replaced using from about 40% to about 60% of a whey protein concentrate containing from about 0.5% to about 5% carboxymethylcellulose and from about 60% to about 40% of a lactylated shortening. Substantially no change is seen in the food product containing the substitution. An economic advantage can be gained by the substitution.

Abstract: Alkyl- or arylphosphonothioic dihalides are prepared by contacting an alkyl or aryl halide with a trivalent phosphorus compound having three halogens attached thereto or a pentavalent thiophosphorus halide having three halogens attached thereto or mixtures of the trivalent and pentavalent phosphorus halides, in the presence of phosphorus sulfides, for example, P.sub.4 S.sub.3, P.sub.4 S.sub.7 or P.sub.4 S.sub.10 under at least autogenous pressure at a temperature of from about 175.degree. C. to about 400.degree. C. The compounds obtained are useful as constituents in insecticides, fungicides, pharmaceuticals, and as intermediates in preparation of other organophosphorus compounds.