Abstract: A silicate containing adhesive is disclosed which is suitable for the production of laminated paper products comprising an aqueous solution of an alkali metal silicate together with soy polysaccharides in an amount effective to thicken the silicate solution, thereby providing a silicate adhesive which has good adhesive properties and may be used for bonding of two surfaces without excess penetration of the adhesive into either of the surfaces to be bonded.

Abstract: A method of producing a paper coating composition containing a soy protein adhesive binder which is thermally sensitive or coagulates with heating is described wherein a soy protein isolate is solubilized to form a proteinaceous adhesive binder, said binder is mixed with a mineral pigment to provide a slurry having a solids level of at least about 36% by weight of the slurry, followed by control of the pH of the slurry to between about 5.7 to 6.2 and the addition of a salt selected from the group consisting of Zinc Acetate and Zinc Formate in amounts effective to cause heat coagulation of said slurry upon heating thereof. The coating is particularly used in cast coating processes, involving the application of heat to achieve uniform smoothness of the applied coating on paper.

Abstract: An improved pellet mill die is disclosed which has improved production efficiency without a corresponding loss in pellet quality or durability. The die comprises a compression side, a discharge side, and a plurality of die holes extending through the die. The die holes have a countersink on the compression side, and preferably at least a portion of die holes have a relief section to thereby define a working section of the die hole where the pellet is formed, and an effective thickness for the die holes which is preferably less than the distance between the compression and discharge side of the die. The die has a ratio of effective thickness to countersink diameter of at least about 1.8 to 1 wherein the countersink diameter is at least about 137% and preferably between about 137-159% of the working section diameter.

Abstract: An intermediate moisture pet food is described which forms a gravy-like mixture upon the addition of a warm aqueous liquid. The pet food comprises a particulate mass of a proteinaceous - farinaceous mixture having a moisture content of between about 15-55% by weight which is coated with particles of a fat encapsulated gravy forming material. The fat encapsulated particles of gravy forming materials are resistant to moisture activation during storage but activate to produce a gravy-like mixture upon the addition of a warm aqueous liquid to the pet food.

Abstract: A feed dispenser which is eminently suitable for wild bird feeding may be collapsed to a compact condition for shipment and storage and readily erected for feed dispensing. The feed dispenser or feeder is comprised of a bottom tray with foldably connected end walls, a cover which is releasably supported by the end walls in the erected condition and a replaceable feed container which may be positioned on the feed dispenser tray and then caused to dispense the feed.

Abstract: A gravity flow feeder for caged animals, especially fur bearing animals such as mink is disclosed wherein said feeder comprises an open ended container with front, side, rear and bottom panels. The bottom panel slopes forward from the rear panel underneath the bottom edge of the front panel to form a ramp, wherein the bottom panel forms a trough beyond the front panel and the gap between the bottom of the trough and the bottom edge of the front panel provides an opening to permit flow of feed into the trough from the container. A screen overlays the inside of the front panel, said screen being of slightly larger vertical dimensions than the front panel to at least partially cover the opening and of slightly smaller horizontal dimensions. Attachment of the screen on the top edge of the front panel and the dimensions of the screen permit lateral and rearward movement of the screen.

Abstract: A process for the production of a floating aquatic food pellet is disclosed which avoids the use of extrusion-expansion equipment to provide floatability. Conventional pelleting equipment may be used to produce a pellet from farinaceous-proteinaceous mixtures, which contains sufficient expanded grain particles to provide buoyancy or floatability. A hardenable or vitrifiable matrix containing a liquid carbohydrate material, a water soluble phosphorous source, a colloid material and an alkaline earth oxide is included to prevent compaction of the expanded grain particles during pelleting and provide structural integrity and floatability to permit feeding by an aquatic species.

Abstract: A matrix for incorporating titanium dioxide into extruded plant protein extenders for natural meat products is disclosed. In particular, this matrix made from vegetable protein is useful for incorporating TiO.sub.2 tracer in extruded plant protein extenders in such a way that there will be reduced optical contrast with natural ground meat fibers.

Abstract: A cooked and frozen chopped egg product is disclosed which is suitable as a condiment for foodstuffs. The chopped egg product is produced by a process comprising; dynamically or continuously preheating egg yolks to a product temperature which does not exceed about 183.degree. F. and dynamically or continuously preheating egg whites to a product temperature which does not exceed about 167.degree. F. Preheating of the yolks and whites is followed by statically heating the egg yolks and whites at a temperature and time effective to coagulate the yolks and whites to a substantially firm texture followed by freezing of the coagulated yolks and whites. The frozen whites and yolks are chopped at a temperature of 20.degree.-30.degree. F. to provide a chopped egg mixture having desirable color and texture, without significant smearing of the yolks on the particles of egg white.

Abstract: A cooked and frozen chopped egg product is disclosed which is suitable as a condiment for foodstuffs. The chopped egg product is produced by a process comprising; separately heating egg yolks and whites for a period of time effective to coagulate the yolks and whites to a firm texture followed by freezing of the coagulated yolks and whites. The frozen whites and yolks are chopped at a temperature of about 20.degree.-30.degree. F. to provide a chopped mixture having desirable color and texture without significant smearing of the yolks on the particles of egg whites.

Abstract: An improved pellet mill die is disclosed which has improved production efficiency without a corresponding loss in pellet quality or durability. The die comprises a compression side, a discharge side, and a plurality of die holes extending through the die. The die holes have a countersink on the compression side, and preferably at least a portion of die holes have a relief section to thereby define a working section of the die hole where the pellet is formed, and an effective thickness for the die holes which is preferably less than the distance between the compression and discharge side of the die. The die has a ratio of effective thickness to countersink diameter of at least about 1.8 to 1 wherein the countersink diameter is at least about 137% and preferably between about 137-159% of the working section diameter.

Abstract: This invention relates to a simulated milk protein product, suitable as a milk replacer for young animals with excellent suspension characteristics in water. The simulated milk product is formed by enzymatically treating a slurry of vegetable components. The slurry is then heated to inactivate the enzyme followed by drying and mixing with various minerals, vitamins and fats to form a nutritionally complete milk replacer for animals having excellent suspension characteristics in water.

Abstract: A modified vegetable protein adhesive binder and process for its production is disclosed comprising; forming a slurry of a urease containing vegetable protein material having a proteinaceous solids content of 10 to 30% by weight and including in said slurry a quantity of water soluble silicate to minimize foaming during reaction of the protein material. Urea is then added which reacts with the urease to liberate ammonia from the urea and raise the pH of the slurry to above about 8. The slurry having an alkaline pH is reacted with an oxidizing agent to modify the protein, followed by heating of the modified protein at a temperature of 220-320.degree. F. The modified protein material is then cooled and dried to result in a protein adhesive binder with excellent rheological properties and good coating characteristics.

Abstract: A method of producing a dry pet food product containing fibrous food pieces having a tough, pliable texture combined with a basal matrix containing proteinaceous and farinaceous materials having a porous texture and appearance is disclosed. The fibrous food pieces, which may simulate vegetables, grains and red meat pieces, comprise denatured proteinaceous material. The food pieces are blended with undenatured proteinaceous materials and farinaceous materials. The mixture is mechanically worked under conditions of elevated temperature and pressure and finally extruded to form an expanded dry pet food product having a porous texture interspersed with food pieces having a tough, pliable fibrous texture.

Abstract: A simplified process for the production of a protein isolate from defatted vegetable protein material is disclosed which comprises extracting a defatted vegetable protein material with an aqueous extractant to provide a protein extract, followed by adjustment of the pH of said extract to the isoelectric point of the protein to provide a protein precipitate. The protein precipitate is thereafter heated to a temperature between about 115.degree.-145.degree. F. and concentrated to a solids level of at least about 44% by weight. This unexpectedly results in the production of a protein isolate which has an improved degree of whiteness over those isolates produced by prior art techniques.

Abstract: A non-fat milk replacer for baking containing an isolated vegetable protein ingredient is disclosed. The milk replacer is produced by forming a slurry containing 94-48% by weight dairy whey, 6-52% isolated vegetable protein, said slurry having a pH of 5.8-7.5 and an added alkaline earth cation concentration of 0.1 to 2.0% by weight of the solids. The slurry is heated within a critically defined temperature range of 190.degree.-230.degree. F. for a period of time sufficient to partially insolubilize the protein, followed by cooling and drying of the slurry to form a non-fat milk replacer which has comparable baking properties to non-fat dry milk.

Abstract: The present invention provides a process for the production of a protein isolate having low solubility with excellent functional properties as a complete or partial replacement for milk co-precipitate in a non-aqueous, "creme" filling used in cookies, snacks and the like. The process comprises; forming an aqueous slurry of an isolated soy protein; controlling the pH of the slurry to between about 4.5 to 5.8 by the addition of a monovalent alkali reagent; heating said slurry to a temperature of between about 170.degree.-240.degree. F.; and neutralizing said slurry to a pH of 6.8 to 7.2 in the presence of an alkaline earth cation to provide a low solubility protein isolate.

Abstract: A process for the production of a dense, granulated protein gel is disclosd which is readily rehydratable with water at ambient temperatures, and upon rehydration with water functions as a meat extender in various natural meat products. The textured, granulated gel is prepared by hydrating a vegetable protein isolate having superior gel forming properties and a protein content of at least 90% by weight, followed by heating of the hydrated protein at a temperature between about 75.degree.-125.degree. C. to form a protein gel. The gel is granulated and dried to form a textured protein material which has excellent rehydration characteristics and is highly functional as a meat extender.

Abstract: A process for the conversion of feathers into a foodstuff is disclosed wherein moistened feathers are subjected to an elevated temperature and a pressure of 15-40 psig without agitation to form a pulpy mass of the feathers. The pulpy mass of feathers is then hydrolyzed at a pressure of 40-80 psig, to convert the feathers into a highly nutritious food product. The converted feathers can be dried to form a highly nutritious feather meal or combined with other poultry by-products such as offal or blood to form an aggregate or mixture of these by-products.

Abstract: An animal feed supplement in a solid, weather resistant block form and method of making is disclosed. The molasses based feed supplement block, intended for consumption primarily by ruminant animals, although not limited thereto, contains ferrous sulfate as a blocking agent. The feed supplement also comprises a water absorbent clay, a phosphorous source and finely ground magnesium oxide as well as an edible fat or oil in sufficient quantities to set into a solid block when admixed with the blocking agent. A preferred block composition is prepared by a method which comprises admixing the molasses, water, phosphate source and water absorbent clay under high speed shearing action for an effective amount of time to disperse the clay, admixing edible fat and dispersing it in the mixture and then admixing ferrous sulfate and finely ground magnesium oxide to obtain a nutrient mixture. The mixture is then poured into molds or packages and solidifies to form a hard block.