Abstract: A carton for packaging a wide variety of dry frangible materials preferably formed from a unitary blank of foldable sheet material comprising respective pairs of opposed major and minor sidewall panels, a glue panel foldably joined to one of the major sidewall panels having a pouring opening formed therein, a plurality of closure flaps foldably joined to the upper and lower end portions of each of the respective sidewall panels, all of the respective panels and closure flaps being foldably joined to each other to form a carton assembly, a movable closure member attached to one of the minor sidewall panels adjacent the top end portion thereof and adaptable to overlap the pouring opening when the respective panels are foldably joined together, the closure member being initially secured to the glue panel adjacent the pouring member, a tab member mounted for rotational movement adjacent the lower end portion of the closure member, a plurality of partial die cuts associated with the rear surfaces of the closure me

Abstract: A high moisture animal food product containing meat is disclosed in which a portion of the meat is replaced with a filamentous fungal biomass, produced from the fermentation of a medium such as soybean whey by a fungi, such as Aspergillus Oryzae. An unexpected improvement in palatability is obtained with meat products containing the fungal biomass.

Abstract: Molasses distillers condensed solubles (MDCS) is stabilized by adding a hydrocolloid so that substantial precipitation of soluble nutrients of the MDCS is avoided, and homogeneous liquid character of the MDCS is preserved at 30.degree. C.

Abstract: A method for reducing the severity of hip dysplasia in animals is provided wherein the animals are fed a nutritionally balanced composition during the formative stage of growth when the animal is particularly vulnerable to hip dysplasia, in which the dietary electrolyte balance in the composition is controlled to a level that is not greater than about 20 milliequivalents/100 g. Electrolyte balance is determined according to a formula wherein:Dietary Electrolyte Balance (Meq/100 g)=Sodium (Meq/100 g)+Potassium (Meq/100 g)-Chloride (Meq/100 g).

Abstract: Apparatus for disintegrating large food particles, particularly sticky food particles, in which a plurality of breaker blades spaced along a rotating shaft pass between a plurality of spaced breaker bars. Each of the breaker bars having an inwardly extending arm whereby large food particles which are not passed through the breaker bars are carried by the breaker blades into the inwardly extending arms to be reduced in size.

Abstract: The present invention relates to a process for the production of unique palatability enhancing materials, particularly suited for pet foods, from filamentous fungi biomasses. The palatability enhancing materials are produced by forming a slurry of a filamentous fungal biomass, and preferably an added proteinaceous material, such as meat, which is then autolyzed, in the absence of an added autolysis initiator, at a pH sufficient to form a palatability enhancing autolysate preferably at a pH of between about 2.5 and 10, most preferably of about 3.0 to 7.5. Autolysis is preferably performed at two distinct temperature stages during which endogenous protease and nuclease activity is initiated during the first stage and endogenous nuclease activity is increased during the second temperature stage, followed by substantial deactivation of endogenous protease activity.

Abstract: A modified vegetable protein adhesive binder and a process for producing the same is disclosed wherein an alkaline protein dispersion is treated with organosilane reagent in an amount sufficient to modify the protein material. The modified vegetable protein adhesive binder provides greater pigment structuring when employed in paper coating compositions containing pigment and other materials such as latex. The modified binder also results in coatings with an improved degree of wet rub resistance.

Abstract: An animal food composition of improved palatability is disclosed having a dried meat containing coating which comprises meat, vegetable protein isolate and whey. The palatability enhancing material is applied to a nutritionally balanced animal food product as a dusting in order to enhance the palatability of the pet food product.

Abstract: A method is disclosed for depositing soft, frangible food materials on an edible food product wherein the pieces to be deposited are feed from as hopper and conveyed to a depositor roll having pockets and subsequently conveyed into the product to be coated thereby preventing the coating product from breaking.

Abstract: A modified vegetable protein adhesive binder and a process for producing the same is disclosed wherein an alkaline protein dispersion is formed of a vegetable protein material and said dispersion is treated with a cationic monomer, preferably a cationic monomer selected from the group consisting of cationic epoxide monomers and cationic acrylate monomers, in an amount sufficient to modify the protein material. The modified vegetable protein adhesive binder has a greater affinity for pigments in a paper coating composition. This greater pigment affinity results in an improvement in the porosity of the final coating, thereby improving ink receptivity and printability on the coating surface.

Abstract: A modified vegetable protein adhesive binder and a process for producing the same is disclosed wherein an alkaline protein dispersion is treated with hydroxy alkyl acrylate in an amount sufficient to modify the protein material. The modified vegetable protein adhesive binder provides greater binder strength when employed in paper coating compositions containing pigment and other materials such as latex. The modified binder also results in coatings with an improved degree of water retention.

Abstract: A feed composition which limits the feed intake for animals, preferably swine, is disclosed which comprises grain or other feed materials and an intake limiting amount of a saccharide ester, preferably a saccharide ester selected from the group consisting of sucrose octaacetate, naringin, phenylglucopyranose, benzylglucopyranose, tetramethylglucose and glucose pentaacetate.

Abstract: A carton formed from a unitary blank of paperboard includes a front panel, a rear panel and side panels joined to the front and rear panels along fold lines. Top and bottom closure flaps are joined to the front and rear panels. A pour spout is defined by one of the panels. The pour spout includes a generally triangular flap joined to the panel along an angled fold line. The triangular flap or area includes a lateral edge to which a closure tab or glue flap is joined. A dust flap is joined to a top edge of the triangular flap along a fold line. The dust flap defines a curved edge and a notch. The notch is positioned to engage a top edge of one of the panels to hold the spout in an open position. Glue is applied to one of the panels to engage the closure tab or glue flap to initially hold the spout in a closed position.

Abstract: An apparatus and method are provided for depositing chips of chocolate, fudge, and the like on food products. The apparatus comprises a hopper shaped to retain the chips therein, and a depositor roll having a peripheral surface with a plurality of recessed pockets into which the chips are received. A feed plate extends from an outlet portion of the hopper to the depositor roll at an elevation substantially commensurate with the longitudinal axis of the depositor roll. The feed plate preferably has a length which is greater than twice the dimension of one of the chips to form a dynamic, free-surface reservoir in which the chips temporarily pool prior to lodging in the depositor roll pockets. When the depositor roll is rotated, the chips continuously feed from the hopper, along the feed plate, and into the depositor roll pockets.

Abstract: A process for the reduction of undesirable flavor components contained in a vegetable protein material such as a soy isolate, is described. An aqueous slurry of the vegetable protein material is formed and contacted with a mold of the genus Rhizopus or Aspergillus under conditions that are sufficient to reduce the level of undesirable flavor components in the protein material, yet insufficient to result in substantial replication or growth of the mold.

Abstract: A method of producing a mineral enriched protein composition for use in the production of liquid foodstuffs comprising: Forming a hydrated gel of an alkaline earth salt, such as a calcium salt and adding the hydrated gel to a slurry of a soy protein isolate to form a mineral enriched soy protein composition. The composition can then be dried and upon resuspension in a liquid foodstuff results in improved suspension of the mineral in the foodstuff.

Abstract: The reduced calorie bread compositions of this invention incorporate an alpha-cellulose substituent and have a higher fiber content than comparable standard bread products. The compositions include standard ingredients as well as various effective amounts of non-standard ingredients which enhance the taste and improve the texture so that the reduced calorie, high fiber bread compositions have comparable eating quality and textures as standard bread products.

Abstract: A modified vegetable protein adhesive binder and a process for producing the same is disclosed wherein an alkaline protein dispersion is formed of a vegetable protein material and said dispersion is treated with an alkyl acrylamidoglycolate alkyl ether in an amount sufficient to modify the protein material. The modified vegetable protein adhesive binder provides greater binder strength when employed in paper coating compositions containing pigment and other materials such as latex. The modified binder also results in coatings with good ink receptivity.

Abstract: A process for the treatment of a vegetable protein is disclosed wherein the disulfide bonds of the protein are electrolytically reduced to provide a protein of improved functionality. Electrolytic reduction also results in unexpected removal of many of the naturally occurring pigments contained in a vegetable protein, such as soy protein, to provide a protein of improved whiteness.

Abstract: The present invention relates to an apparatus for the slicing of items or products such as croissants and/or sandwich buns to minimize risk of injury and to assure uniform slicing, even with variations in the dimensions of the product. The apparatus comprises a holder for the item to be sliced on a support stand having a fixed surface and a movable cover. A support member spaced between the fixed surface and movable cover supports the item in alignment with a knife or slicer guide so that a user can slice an item such as a roll or croissant uniformly without risk of injury.