Abstract: The present invention relates to a process for the production of a purified glucose isomerase which comprises contacting an impure extract containing glucose isomerase and soluble impurities with a weakly basic ion exchange material known to adsorb glucose isomerase; adding a first salt solution of a concentration which removes unadsorbed and weakly adsorbed impurities, but not glucose isomerase; and adding a second, buffered salt solution which elutes the adsorbed glucose isomerase.

Abstract: An improved deposited chewable antacid tablet containing solid antacid particles which includes solid antacid particles having a primary particle size of less than 100 millimicrons, which particles are thoroughly coated with a mixture composed of a fatty material or oil, a surfactant, and a flavorant selected from the group consisting of chocolate, mint-chocolate, butter, vanilla, butter fat and mint flavors. The fat or oil is present in an amount of from about 25% to about 45% of the mixture. As a result of the mixture coated on the antacid particles a non-chalky, non-gritty, antacid tablet is provided which readily disintegrates upon exposure to saliva as such way as to function as a liquid antacid.

Abstract: A quick acting whole wheat bread mix for home use and a process for preparing uniform symmetrical loaves. The essentials of the whole wheat dry mix are a fine grain flour, vital gluten and a carbohydrate mixture of dextrose and sucrose in the proper porportions. The process requires a special shaping such as the lamination technique, which is also applicable to breads other than whole wheat.

Abstract: This invention is a process for producing a mixed grain instant hot cereal product by cutting different grains by a steel cutting method, mixing the dry grains together, steaming the mixture, rolling the cooked grains on a flaking roller to form flakes, and baking the flakes. The process produces thicker than normal toasted flakes of high flake integrity that withstand packaging, shipping, and rehydration cooking.

Abstract: Phase controlled apparatus for a processing operation including an article conveyor, processing means driven by the conveyor for operating upon the articles being conveyed, and a phase control device operatively interposed between said conveyor and said operating means for adjusting the alignment of the operating means and the articles being conveyed.

Abstract: The invention discloses a process for making a baked dough product in which stabilized nuts or seeds have been incorporated into the dough prior to shaping and baking of the dough into a final product. The use of stabilized sunflower seeds in cracker dough is specifically addressed. Stabilized nuts and seeds are those which have been partially defatted and then impregnated with a more stable oil.

Abstract: A dry mix which is hydrated with aqueous milk medium to form a sugar-free cheesecake filling is disclosed, the dry mix containing a high percentage of dried milk solids, and also containing fat, emulsifier, starch, phosphate gelling agents, cheese flavor and/or cheese solids, a non-sugar sweetening agent, and a significant amount of a maltodextrin having a dextrose equivalent of from 3 to 15 and a bulk density of at least about 10 pounds per cubic foot. Notwithstanding the absence of sugar and the large amount of milk solids, the dry mix is readily dispersible in the hydrating medium and produces a cheesecake filling of excellent body and texture.

Abstract: The invention relates to a method for producing a glucose isomerizing enzyme which is functional at temperatures over 90.degree., utilizing a strain microorganisms having the identifying characteristics of Arthrobacter sp. ATCC 21748.

Abstract: Process of preparing a dry, instant, wheat farina-like product in flake form which will readily rehydrate upon the addition of hot water. Farina is impregnated with a sufficient amount of water to saturate the farina. The wetted farina is tempered, preferably with agitation, to produce a material having uniform moisture. The tempered material is cooked, the average particle size of the cooked material being increased thereby. The average particle size of the cooked material is then reduced. The particulate material is flaked to form a dry product in flake form. The flaked material is dried. The dried, flaked material is capable of being readily rehydrated by the addition thereto of hot water to provide a food product having the texture, etc., of cooked farina.

Abstract: Disclosed are an improved cold water soluble gelatin and a process of preparing it. The improved cold water soluble gelatin is prepared by a process which includes the steps of preparing an aqueous solution comprising water, gelatin and sugar containing corn syrup solids and maltodextrin, drying the solution and comminuting and screening the dried material so obtained to a particle size from about 20 to about 200 U.S. mesh wherein at least about 40 percent by weight of the particles will pass through U.S. mesh greater than 100.

Abstract: A process and a product of a process for producing agglomerated flavor bits is disclosed. The agglomerated flavor bits are produced by mixing a sugar and a vegetable oil with a starch and a gum. Flavorings can be added to this blend. Upon mixing of this blend a corn syrup solution is added and agglomeration occurs. Following agglomeration, the particles are dried and sifted through a U.S. #6 mesh for size. Particles are suitable for use in cooked grain cereals and other foods.

Abstract: The affinity of chewing gum made with hydrogenated starch hydrolysate, alone, or with glycerine, to become sticky is ameliorated by the addition of carboxymethyl cellulose.

Abstract: An improved deposited chewable antacid tablet containing solid antacid particles which includes solid antacid particles having a primary particle size of less than 100 millimicrons, which particles are thoroughly coated with a mixture composed of a fatty material or oil, a surfactant, and a flavorant selected from the group consisting of chocolate, mint-chocolate, butter, vanilla, butter fat and mint flavors. The fat or oil is present in an amount of from about 25% to about 45% of the mixture. As a result of the mixture coated on the antacid particles a non-chalky, non-gritty, antacid tablet is provided which readily disintegrates upon exposure to saliva as such way as to function as a liquid antacid.

Abstract: A yeast cake loader loads yeast cakes into shallow open-top boxes in a reciprocating motion. The yeast cakes are smoothly lowered by a resiliently bendable surface which resiliently bends under the weight of the yeast cakes during loading. A ram pushes a block of yeast cakes across the resiliently bendable surface, which operates to move the box as well. When the box is full and has been moved a distance of one box width, the ram retracts and a new box is supplied under the resiliently bendable surface. The resiliently bendable surface then returns to its initial position. Additional yeast cakes are supplied in front of the ram, and the cycle is repeated.

Abstract: An apparatus acts upon an extrudate rope to form individual elements of predetermined size and shape which elements are separated from one another a predetermined distance. A die is used having a predetermined shape with indentations therein to press the extrudate rope against a support at predetermined locations. A conveyor belt is used to carry the extrudate rope in one direction, and the die is supported such that during the pressing operation the die forward speed matches the extrudate rope forward speed. A supporting table underlies the conveyor belt. The die has a pair of generally spherical indentations for shaping pieces from the extrudate rope. The die is formed of a non-stick material such as Teflon.RTM.. A chamber is located in an opposite surface of the die from each respective indentation, to serve as a plenum fluid supply to the indentations, bores connecting the respective opposing chambers to respective indentations.

Abstract: Process for treating relatively light colored dates grown domestically to impart thereto the relatively darker appearance, the flavor, the soft-chewy texture and the shelf-stability of imported dates grown in the Middle East region. The process involves applying to the domestic dates a coating of a liquefied composition containing water and an effective amount of at least one saccharide sugar sweetening agent. The saccharide-coated domestic dates are steamed at a temperature and for a period of time which are sufficient to darken the coated domestic dates throughout to substantially the same darkness as that of imported dates. The steamed, coated domestic dates are dried to provide shelf-stable, treated dates. The size and shape of the shelf-stable, treated dates are substantially the same as the size and shape of the starting domestic dates. Domestic dates are generally of the sucrose-type dates, whereas the imported dates are generally of the inverted-sugar type dates.

Abstract: A gelatin dessert mix adapted to be hydrated in an aqueous medium to form a gelled dessert, the mix containing gelatin, acid, buffer, flavor, the sweetener aspartame in an amount to provide sweetness in the gelled dessert, and small but effective amounts of a sugar alcohol and a maltodextrin sufficient to cause the gelled product to exhibit sweetness and taste characteristics closely similar to those of a sucrose-sweetened counterpart product. Also disclosed is a method in which the sweetness and taste characteristics of an edible product in which aspartame is employed to provide sweetness are made to more closely simulate those of a sucrose-sweetened counterpart product by inclusion of a sugar alcohol and maltodextrin therein.

Abstract: A process for screening microorganisms to identify those microorganisms capable of the production of glucose-2-oxidase is disclosed. Microorganisms are cultured on a solid medium. Those capable of producing glucose-2-oxidase are identified by reaction of the hydrogen peroxide surrounding each such microorganism with a hydrogen peroxide indicating reagent. The process is particularly useful for the early detection of glucose-2-oxidase activity in slow growing strains of microorganisms such as Basidiomycetes.

Abstract: Cheese sauce which is shelf stable, has good mouth feel and has superior tolerance to heat. The cheese sauce includes 5 to 15 weight percent of cheese, 0.1 to 0.7 weight percent of lactic acid, 0.2 to 0.6 weight percent of a nontoxic edible alkali metal salt or a nontoxic edible alkaline earth metal salt, 0.05 to 0.5 weight percent of a dairy protein, 0.5 to 5.0 weight percent of natural cheese flavor, 4.0 to 7.0 weight percent of at least one starch, 0.03 to 0.08 weight percent of carrageen gum, 0.2 to 0.4 weight percent of locust bean gum and guar gum, and 70 to 85 weight percent of water. The weight ratio of the carrageen gum, locust bean gum, guar gum and starch to the water is between 0.05 and 0.11. The weight ratio of the carrageen gum, locust bean gum and guar gum to the starch is between 0.03 and 0.12. The weight ratio of the carrageen gum to the locust bean gum and guar gum is between 0.07 and 0.4. The process of preparing the improved cheese sauce is also unique.

Abstract: Glucose is enzymatically isomerized to fructose at a temperature of from about 90.degree. C. to about 140.degree. C. by contact with chemically stabilized glucose isomerase.