Abstract: Soy polysaccharides, which are substantially high molecular weight cell wall structural components of soybean cotyledons, are mixed with a therapeutically-active substance and the mixture is made into a tablet by conventional means such as wet or dry granulation or direct compression procedures. The tablets obtained by this method have sufficient hardness and highly beneficial disintegration properties.

Abstract: A composition for limiting feed supplement intake for ruminants is disclosed which comprises a chlorinated fat having a reacted chlorine content in an amount effective to limit intake or usually between about 0.2 and 7.0% by weight of said fat. The chlorinated fat can be incorporated into a feed supplement at a level effective to limit intake, preferably at a level exceeding 1.0% by weight, in addition to being employed with other intake limiters such as meat meal, diammonium phosphate, and ammonium sulfate in a feed supplement for intake control. The noted composition controls feed supplement intake by ruminants when added thereto permitting self-rationed feeding without waste.

Abstract: A liquid feed composition for ruminants is disclosed which is capable of controlling consumption by ruminants to a desired level without the use of equipment for this purpose. The liquid feed composition includes an intake limiting amount of chlorinated fat having a reacted chlorine content in an amount effective to limit intake or usually between about 0.2 and 7.0% by weight of said fat.

Abstract: A composition for limiting feed supplement intake for cattle is disclosed which comprises at least one member of a group of compounds, including mixtures of these compounds, having the formula: ##STR1## in which R is a C.sub.9 to C.sub.17 saturated aliphatic group and R.sup.1 is hydrogen or a lower alkyl such a methyl, ethyl, propyl, or a cation such as sodium or potassium together with meat meal, diammonium phosphate, and ammonium sulfate. Furthermore, a compound of the above general type, has been found to control feed supplement intake in cattle without the additional intake limiting ingredients. These compositions control feed supplement intake by cattle upon addition to the feed supplement, thereby permitting self-rationed feeding to the cattle without waste, yet providing the right degree of weight maintenance for the animal.

Abstract: A method is described herein of growing parasitic insect larvae on a growth medium containing vegetable protein isolate and a slowly ionizable acid or acid producing salt sufficient to maintain a pH below 8.5.

Abstract: A composition for limiting feed supplement intake for cattle is disclosed which comprises at least one member of a group of compounds having the formula: ##STR1## wherein A is a hydroxyl or RB is a halogen or hydroxyl or RC is a halogen, or C is a hydroxyl in the event thatB is a halogen or C is a hydroxyl if B is also a hydroxyland A is Rwherein ##STR2## and preferably wherein R.sup.1 is a C.sub.9 -C.sub.

Abstract: An improved composition has been developed to effectively and efficiently limit protein or feed supplement intake to a prescribed amount in ruminants when added to the supplement and which in turn allows self-feeding of the supplement. The composition contains diammonium phosphate and/or ammonium sulfate, meat meal and oleoresin capsicum.

Abstract: A vegetable protein composition which is suitable as a replacement for fresh or frozen fish in Kamaboko products is disclosed. The composition comprises a mixture of a vegetable protein isolate and a fat emulsion containing fat at a level exceeding about 20% by weight. The composition does not detract from the color, texture, and flavor of Kamaboko products when used as a replacement for fish.

Abstract: An improved method for continuously and automatically manufacturing water soluble adhesives for use in coatings is disclosed. A continuous flow of water is heated, an antifoam agent is injected into the flow of water, the solids base for the adhesive is admixed into the flow at a predetermined level and an alkali cutting agent is added directly into the flow.

Abstract: A vegetable protein composition which is suitable as a replacement for fresh or frozen fish in Kamaboko products is disclosed. The composition comprises a vegetable protein isolate and an added amount of a polysaccharide effective to whiten Kamaboko type products in which the vegetable protein composition is used as an ingredient.

Abstract: A protein fortified, natural cereal product is disclosed having a protein content above about 20% by weight which comprises a mixture of whole farinaceous grains, flavorants, and sweeteners with a textured vegetable protein material added for the purposes of protein supplementation without undesirable agglomeration of the grain particles and resistance to drying, both of which are normally associated with the addition of a vegetable protein flour to a natural cereal product.

Abstract: A process for the air drying of a food material, such as a proteinaceous material, is disclosed wherein the drying air is heated by direct contact with a burner in such a manner that the formation of undesirable residues in the proteinaceous material as a result of combustion products from the burner is substantially reduced. The burner is operated by feeding to it a fuel mixture containing a stoichiometric quantity of air for purposes of combustion to avoid the use of drying air for combustion. The burner is also operated to provide a heat output which is sufficient for drying of the proteinaceous material but which does not exceed 800,000 BTU/hr./lineal ft. of burner. The burner is also shielded from the drying air while operated at the necessary firing rate or heat output to substantially avoid aeration of the flame by the drying air.

Abstract: A method of preparing a protein food product having an arrangement of helically aligned protein layers is disclosed wherein an aqueous slurry of a proteinaceous material is frozen by conveying said slurry through an extruder equipped to provide a freezing zone in order to form ice crystal layers in said slurry which mold the protein material of the slurry into striated layers arranged in the form of a helix. The frozen extruded product is then heat set at a temperature sufficiently high to allow the protein layers to heat set and melt the ice crystal layers to form a protein food product. The resultant product has an improved degree of toughness because of "cross structuring" of the protein layers which is an inherent effect of the helix arrangement of the protein layers in the product.

Abstract: A synergistically effective composition with improved odor abatement properties has been devised which comprises a mixture of an enzyme, preferably a proteolytic enzyme, and a ferrous salt composition. The composition is particularly effective in reducing noxious odors emanating from waste materials by spreading the composition over the waste material. It also provides a process for the effective control of animal waste odors in commercial animal raising operations such as cattle feedlots, swine parlors, poultry operations, or the like, without affecting the usefulness of the waste material as fertilizer.

Abstract: The instant process describes a process for production of a protein food product by placing an aqueous proteinaceous slurry in a magnetic field and freezing the slurry to align the ice crystal layers generally in a manner which corresponds to the lines of force around the magnetic poles of the magnet. The ice crystal layers formed in this manner mold the protein layers in corresponding fashion and produce a protein structure upon heat setting which is highly simulative of a number of desirable food products. Alignment of the ice crystal layers of the magnetic field is remarkably uniform and consistently reproducible.

Abstract: A process of continuously forming pH modified protein filaments from a proteinaceous material is disclosed wherein an aqueous slurry of the proteinaceous material is formed having a proteinaceous solids content of between about 0.5 and 35% by weight. Discrete filaments are formed by conducting the slurry under pressure through a heat exchange zone and heating the slurry to a temperature which is above 240.degree. F. whereby the protein is subjected to such temperature for a sufficient period of time so that elongated filaments are thereafter separated from the remaining constituents of the slurry. The heated slurry is then continuously removed from said heat exchange zone through a back pressure creating orifice whereby discharge of said filaments from the heat exchange zone to a collecting zone is controlled by confining the stream of said filaments to within a total angle of between about 4.degree. and 90.degree..

Abstract: A process for the production of a pet food product resembling a "cooked" hamburger patty is set forth, which has a moisture content exceeding about 40% by weight and is stabilized against bacterial and mycotic penetration comprising: grinding raw animal meat into particles of a substantially uniform size, heating the same and impregnating the meat with a preservative composition which comprises a mixture of a bacteriostatic agent and an edible antimycotic. A critically defined range of expanded protein pieces are added to the final product which is between about 25 to 90% by volume of the product. The addition of a critically defined percentage of the expanded protein pieces provides a realistic chunky appearance and gives the product a shear value which exceeds about .080 ft. lb./gram. The bacteriostatic agent is preferably an organic acid selected from the group consisting of succinic acid, pyruvic acid, fumaric acid, adipic acid, glucono-.DELTA.

Abstract: A method of continuously forming elongated protein filaments from a cooked meat source is disclosed which comprises forming an aqueous slurry of a cooked meat source having a solids content of at least about 10 percent by weight and a pH of between about 3 and 10, followed by treatment of the noted slurry to provide a pumpable slurry with a viscosity ratio, as measured at a solids level of 15 percent by weight, to an uncooked meat slurry of substantially identical composition of at least about 1:2. Elongated protein filaments are thereafter formed from the slurry by continuously conducting the slurry under pressure through a heat exchanger and heating the slurry to a critical temperature of at least about 280.degree. F. and preferably between about 310.degree. - 335.degree. F. while the protein is subjected to such temperature for a sufficient period of time so that elongated filaments are separated from the slurry.

Abstract: A novel protein food product having a porous expanded structure with the texture and organoleptic properties of meat, is produced by a process which comprises: forming a mixture of a vegetable protein containing material and a meat source in an amount of between about 5 to 80% by weight, said mixture having a protein content on a dry basis of at least about 25% by weight, followed by extrusion of said mixture to form a porous expanded food product. The extrusion of a meat source and vegetable protein material provides a product having the economic and functional advantages of a simulated meat piece derived solely from a vegetable protein containing material, with the palatability of a real piece of meat because of the use of a meat source in the product.

Abstract: Meats are effectively pumped in excess of 140% of their green weights, yet maintain their original proteinaceous posture and nutritional value by a critically controlled preparation and injection of a protein medium. A salt .[.tolerance.]. .Iadd.tolerant .Iaddend.protein isolate is hydrated in water and subsequently curing salts are admixed to the hydrated salt tolerant protein isolate. Upon curing the liquid medium, which has been pumped into the meat, cooks to a uniformly distributed, meat-like gel, the extra pumped meat product maintains the same nutritional protein value and substantially identical textural properties of natural meat tissue, the protein substantially retains its hydrated form in the final product and there is substantially no protein separation.