Abstract: A cold-water-swelling granular starch material derived from ungelatinized corn starch and characterized by a cold-water solubility of at least 50% is prepared by subjecting granular corn starch, slurried in selected aqueous alcohols, to conditions of high temperature and pressure. The cold-water-swelling granular starch material derived from chemically unmodified (or minimally modified) ungelatinized corn starch has an ability to set to a sliceable gel without cooking or chilling when blended with an aqueous sugar syrup. That granular starch material is particularly useful in food systems of the type which set or gel upon standing such as pie fillings, jellies, demouldable desserts and puddings.

Abstract: Diacetone fructose solutions may be effectively hydrolyzed to fructose by acid exchange resins. Hydrolysis of diacetone fructose with acid exchange resins substantially reduces the formation of objectionable flavoring, coloring and other hydrolyzate by-products. The immobilized acid catalysis provides a fructose product substantially free from ash residues and significantly reduces the carbon, cation and anion exchange requirements for the manufacture of enriched, food-grade fructose syrups. Perfluorinated acid exchange resins have been found to be particularly effective for hydrolyzing aqueous diacetone fructose solutions into fructose.

Abstract: Aqueous fructose and aldehydes, ketones and/or acetals may be effectively catalyzed into alkylidene fructose derivatives with immobilized acid catalysts. The reaction provides a means for enriching the fructose content of conventional high fructose corn syrups. Perfluorinated acid resins are especially effective catalysts for converting aqueous fructose and acetone solutions into diacetone fructose. Catalysis with the perfluorinated acid resins may be conducted at significantly lower conversion temperatures with superior reactant and reaction product exchange rates. Enrichment of high fructose corn syrups may be generally accomplished by catalyzing the fructose and acetone into a diacetone fructose solution with the perfluorinated acid resin, allowing the dextrose to precipitate from the diacetone solution, hydrolyzing the diacetone fructose to fructose and recovery of the enriched fructose product therefrom.

Abstract: Acidophilic and acidoduric streptomycetes strains have been found to produce carbohydrases. These Streptomyces effectively elaborate glucose isomerase under acid conditions typically unfavorable for growth of conventional glucose isomerase producing Streptomyces. Sterilization of the culture and production media may be avoided by selectively propagating newly discovered Streptomyces acidodurans under acidic conditions which will effectively eliminate contaminating micro-organisms. The Streptomyces acidodurans herein also have the ability to undergo cultivation and elaborate glucose isomerase over a relatively broad pH range. Constitutive streptomycetes strains have also been isolated. Glucose isomerases derived from these Streptomyces strains are particularly effective for isomerizing glucose syrups to fructose-containing syrups.

Abstract: Hydroxypropylation of granular starch in a liquid medium comprising a lower alkanol under alkaline conditions in a confined zone at high temperature provides a novel improved hydroxypropyl substituted granular starch having a pasting temperature reduced from that of the granular starch before hydroxypropyl substitution by at least 6.5.degree. C. for each 1% by weight of hydroxypropyl substitution.

Abstract: The "livering" or gelling of corn steep liquor or liquid products containing corn steep liquor is prevented or reversed by the addition of an effective amount of a calcium complexing agent, preferably at a pH of less than about 3.8.

Abstract: Vegetable proteins may be converted into isolates which are useful for preparing imitation cheese products. These unique isolates are characterized in general as: having an NSI of at least 90, having not been subjected to enzymatic or chemical hydrolysis, forming an insoluble gel when reconstituted in water at a 15% by weight protein isolate concentration and heated to 85.degree. C. for 30 minutes, and yielding a melt value of at least 15 cm.sup.2. The isolates are prepared under conditions which precondition the protein molecules so that they may be converted, upon heat treatment, into protein aggregates which simulate the hydrocolloidal attributes of caseinate. The heat treatment causes restructuring of the proteinaceous molecules into large molecular weight aggregates.

Abstract: By enzymatically modifying vegetable glycoprotein isolates with an acid proteinase such as pepsin, the glycoproteins may be converted to a vegetable isolate useful as an egg albumin replacement or whip-stabilizing agent. The enzymatic modification partially hydrolyzes the glycoproteins and compositionally alters the glycoprotein subunit and aggregate structure. The enzymatic alteration produces a glycoprotein aggregate comprised of a plurality of subunits having saliently different physical and functional properties from that of the vegetable protein precursor source materials. The enzymatically modified vegetable isolates are capable of forming firm, white, opaque heat-set gels similar to those of egg albumin. The enzymatically modified glycoproteins are compatible with salt-containing recipes and functionally useful over a broad pH range.

Abstract: It has been discovered that phosphatides contain certain carbohydrates which adversely affect their functional properties. By hydrolyzing such carbohydrates with an effective amount of carbohydrase, the physical and functional properties of such phosphatides are significantly improved. In the manufacture of lecithin, wet gums enzymatically treated with carbohydrases dehydrate more rapidly into a low moisture lecithin product. The enzymatic treatment also fluidizes phosphatide compositions and stabilizes the compositions against solidification.

Abstract: Acidophilic and acidoduric streptomycetes strains have been found to produce carbohydrases. These Streptomyces effectively elaborate glucose isomerase under acid conditions typically unfavorable for growth of conventional glucose isomerase producing Streptomyces. Sterilization of the culture and production media may be avoided by selectively propagating newly discovered Streptomyces acidodurans under acidic conditions which will effectively eliminate contaminating microorganisms. The Streptomyces acidodurans herein also have the ability to undergo cultivation and elaborate glucose isomerase over a relatively broad pH range. Constitutive streptomycetes strains have also been isolated. Glucose isomerases derived from these Streptomyces strains are particularly effective for isomerizing glucose syrups to fructose-containing syrups.

Abstract: It has been discovered that the combination of certain polyvalent metal ions with certain proteinaceous foaming agents will significantly enhance the efficacy of proteinaceous foaming compositions. The present invention affords the means for achieving significantly improved protein foam from vegetable protein hydrolyzates which normally fail to possess the foaming efficacy of conventional proteinaceous foam agents such as egg albumen and caseinates. The improved foamed products may be obtained by employing a combination of polyvalent ions such as calcium and zinc with enzymatically hydrolyzed soy protein whipping agents which are characterized as being soluble throughout the pH 4 to 7 range. The proteinaceous foaming composition may be utilized for a variety of industrial and food applications. The present foaming compositions are particularly useful in providing coated paper products.

Abstract: Frozen dessert products formulated with high levels of fructose and the inclusion of maltodextrin and sweetener additives in prescribed amounts. The frozen desserts may be formulated with corn derived sweeteners as the sole non-dairy sweetener additives.

Abstract: Phytate-containing proteinaceous materials are treated with trivalent aluminum to alter the physical, chemical, metabolic, functional and nutritional values of the protein. Protein derived from phytate-containing seed materials treated with trivalent aluminum possess improved solvent solubility, protease digestability, reduced thermophiles and trypsin inhibition reduction, low viscosity, trace mineral bioavailability, etc. without requiring phytate or phytic acid removal. The aluminum treatment may be conducted at numerous protein manufacturing stages with a wide variety of different materials. Phytate-containing proteins may be effectively extracted at acid pH levels in the presence of trivalent aluminum without sacrificing recoverable protein yields.

Abstract: The 7S and 11S proteins of vegetable proteins may be effectively fractionated and isolated by selectively extracting 7S proteins from an isoelectrically precipitated mixture of 7S and 11S protein in the presence of water-soluble salts. The initial 7S extraction is typically conducted at a pH 5.0-5.6. An enriched 11S fraction is recovered by separating the water-insoluble 11S protein from the water-soluble enriched 7S extract.

Abstract: Aqueous mixtures of water-soluble 7S and 11S proteins are effectively fractionated and isolated by precipitating the 11S protein at a pH 5.8-6.3 in the presence of carefully controlled concentrations of water-soluble salts and sulfurous ions. The enriched 7S whey may then be adjusted to a pH 5.3-5.8 to precipitate substantially all of the remaining water-soluble 11S protein from the whey and an enriched 7S fraction may then be recovered from the whey. The fractionation is capable of producing either 11S or 7S isolates which respectively contain less than 5% 7S or 11S protein impurities.

Abstract: Large-scale apparatus and process for chromatographic separation of fructose/dextrose sugar solutions employing large diameter beds of a strongly cationic salt of an ion exchange resin. The cationic ion exchange resin is densely and uniformly packed in a separation column by means of a resin loading method which includes washing the resin with a salt selected from the group of calcium, barium, strontium or silver salts of the resin. The shrunken resin is then placed in the column to completely fill the column. After sealing the column, excess salt is washed away to thereby expand the resin inside the confined separation column chamber.The uniformly dense packing of the resin in the separation column chamber eliminates the need for mechanical baffles which were formerly required to insure regular and uniform flow throughout the entire cross sectional area of the separation columns.

Abstract: A nutritious vegetable seed solubles binder for animal feed blocks. The subject vegetable seed solubles contain about 80% by weight carbohydrate and up to about 24% by weight protein on a dry substance basis. The new binder may be used as a complete or partial replacement for cane molasses as a binder in animal feed blocks, including those such as molasses/salt blocks, medicated feed blocks and high protein feed blocks. The subject vegetable seed solubles may also be combined with soybean hulls, bagasse or such similar material to make an ingredient which is then used to make animal feed blocks.

Abstract: Vegetable proteins may be converted into isolates which are useful for preparing imitation cheese products. These unique isolates are characterized in general as: having an NSI of at least 90, having not been subjected to enzymatic or chemical hydrolysis, forming an insoluble gel when reconstituted in water at a 15% by weight protein isolate concentration and heated to 85.degree. C. for 30 minutes, and yielding a melt value of at least 15 cm.sup.2. The isolates are prepared under conditions which precondition the protein molecules so that they may be converted, upon heat treatment, into protein aggregates which simulate the hydrocolloidal attributes of caseinate. The heat treatment causes restructuring of the proteinaceous molecules into large molecular weight aggregates.

Abstract: High NSI dry vegetable protein isolates may be effectively utilized to replace egg albumin and/or milk caseinates in food recipes. The isolates are characterized as having an NSI of at least 90, substantially free from vegetable protein hydrolyzates, capable of forming insoluble heat-set gels and having aqueous Brookfield viscosities substantially lower than those which are obtained from conventional undigested vegetable protein hydrolyzates. The relatively neutral pH extraction conditions in the presence of sulfurous ions, coupled with its recovery without chemically or enzymatically hydrolyzing the protein constituents affords an effective method for manufacturing these unique isolate products. The isolates may be used to directly replace either casein or egg albumin in a wide variety of food recipes.

Abstract: The present invention relates to the preparation of aldoside mixtures, recovering at least a portion of one aldoside component therefrom and reusing the remaining portion of the aldoside mixture to prepare additional aldoside. The aldoside mixture may be prepared by slurrying the carbohydrate in alcohol and passing the slurry through a continuous reactor at an elevated temperature under fluid pressure in the presence of an acid catalyst. The resultant aldoside mixture may then be partitioned into a mother liquor portion and an aldoside portion by selectively recovering at least a portion of one aldoside from the crude aldoside mixture with the remaining mother liquor being recycled.Crude glycoside mixtures prepared from starch and methanol slurries are suitable substrates for selectively recovering methyl-alpha-D-glucopyranoside. The methyl-alpha-D-glucopyranoside may be easily crystallized and recovered from the glycoside mixture because of its lower solubility in methanol.