Abstract: A process for producing a bone extract for food use which includes viscosity reduction of a raw material extract using a protease prior to its concentration.

Abstract: An oxidatively stable comestible that includes a comestible base containing an oil, an acidulant, and optionally an egg yolk or an egg yolk substitute, and up to 750 ppm of tannic acid blended into the comestible base, based on a total weight of the oxidatively stable comestible. A method of preparing the oxidatively stable comestible involving blending the tannic acid into an aqueous phase comprising the egg yolk or the egg yolk substitute to form a treated aqueous phase, adding the acidulant to the treated aqueous phase to form an acidified aqueous phase, and adding an oil phase comprising the oil into the acidified aqueous phase and blending.

Abstract: Protein-rich feedstuffs which contain at least one protein feed material and either betaine or at least one feed product which contains betaine are resistant to reduction of digestibility as a result of heat damage during drying.

Abstract: Protein-rich feedstuffs which contain at least one protein feed material and either betaine or at least one feed product which contains betaine are resistant to reduction of digestibility as a result of heat damage during drying.