Abstract: A meat pumping process employing a readily dispersible, soy protein isolate which is non-gellable upon heating and which has a polar lipid material on the surface thereof.

Abstract: A pan release agent employing a lecithin, an alcohol, at least one tri-glycol ester and water.

Abstract: A release agent employing a lecithin, an alcohol and a mixture of tri-glycol esters.

Abstract: A web dispenser wherein an elongated coated web is dispensed from a container by manually pulling the same through a closely confined rotatable ball closure whereby the coating is metered.

Abstract: A method of preparing animal food pellets wherein cooked mash under atmospheric pressure is forced through a die wherein the mash has been cooked under superatmospheric pressure.

Abstract: A method of producing a pasta product (macaroni, spaghetti, noodles, etc.) wherein either hard or soft wheat or blends with durum semolina are improved with soy protein isolate to provide physical characteristics in the products substantially equivalent to those of durum semolina pasta in both the conventionally cooked and retorted products while increasing the usable protein content.

Abstract: A method for producing breaded vegetable shapes such as onion rings, wherein the coating of the breaded ring is set quickly, as by flash frying, before freezing and without cooking appreciably the vegetable ring; and where the ring is made directly from onion slices, the breading is provided in two layers; an interior layer of viscous batter with fine mesh breading, and an outer layer of relatively less viscous batter with relatively coarse mesh breading.

Abstract: A procedure for modifying a natural phosphatide to develop water dispersability which includes steps of acylation, hydroxylation, and neutralization.

Abstract: A process for preparing a soy-based meat substitute characterized by relatively flat, elongated, generally longitudinally aligned fibrous masses having the appearance of stacked platelets which simulate the compactness, chewiness and texture of meat; achieved by extrusion of a soy protein-containing source material at higher moisture content and lower temperature (as contrasted to prior art), minimizing expansion with reduction of pressure in the extruder in a somewhat stepwise fashion by modifying the extruder so as to allow more shearing action and to allow space for alignment of fibrous masses.

Abstract: An apparatus for forming rings which are made from a formable food mass, made, for example, from onion pieces and a binder. The apparatus includes a hopper for containing the food mass. A rotating cylindrical member is horizontally mounted within the hopper and annular openings are preferably provided in the outer periphery of the cylindrical member for receiving the food mass at a first position. A ring is reciprocally mounted within each of the annular openings, the rings being reciprocated between the loading position and a discharge position, at which the rings are moved towards and beyond the periphery of the cylindrical member. To separate the formed rings from the cylindrical member, a moving cutter is provided near the discharge position.