Abstract: This invention relates to a simulated milk protein product, suitable as a milk replacer for young animals with excellent suspension characteristics in water. The simulated milk product is formed by enzymatically treating a slurry of vegetable components. The slurry is then heated to inactivate the enzyme followed by drying and mixing with various minerals, vitamins and fats to form a nutritionally complete milk replacer for animals having excellent suspension characteristics in water.

Abstract: A modified vegetable protein adhesive binder and process for its production is disclosed comprising; forming a slurry of a urease containing vegetable protein material having a proteinaceous solids content of 10 to 30% by weight and including in said slurry a quantity of water soluble silicate to minimize foaming during reaction of the protein material. Urea is then added which reacts with the urease to liberate ammonia from the urea and raise the pH of the slurry to above about 8. The slurry having an alkaline pH is reacted with an oxidizing agent to modify the protein, followed by heating of the modified protein at a temperature of 220-320.degree. F. The modified protein material is then cooled and dried to result in a protein adhesive binder with excellent rheological properties and good coating characteristics.

Abstract: A composition for limiting feed supplement intake for animals is disclosed which comprises an acidulated fat, wherein acidulation of the fat is carried out at a temperature of at least about 220.degree. F. with an acid, preferably a mineral acid. The acidulated fat can be incorporated into the feed supplement at a level exceeding 1.5% by weight to control intake or combined with other intake limiters such as meat meal, diammonium phosphate, and ammonium sulfate for intake control. This composition controls feed supplement intake by the animal when added thereto, permitting self-rationed feeding without waste.

Abstract: A method of increasing the corrosion resistance of enamel coated steel by the application of a silyation agent in an effective amount to prevent the corrosion of enamel coated steel products is disclosed. This invention is particularly suited for the prevention of the interaction of a canned food product with its container.

Abstract: A method of producing a dry pet food product containing fibrous food pieces having a tough, pliable texture combined with a basal matrix containing proteinaceous and farinaceous materials having a porous texture and appearance is disclosed. The fibrous food pieces, which may simulate vegetables, grains and red meat pieces, comprise denatured proteinaceous material. The food pieces are blended with undenatured proteinaceous materials and farinaceous materials. The mixture is mechanically worked under conditions of elevated temperature and pressure and finally extruded to form an expanded dry pet food product having a porous texture interspersed with food pieces having a tough, pliable fibrous texture.

Abstract: Method of determining the quality of fish prior to processing and packaging thereof which comprises measuring the quantitative distribution of trimethylamine in the fish and more particularly, the extent of migration of trimethylamine from dark to light meat in the fish.

Abstract: A simplified process for the production of a protein isolate from defatted vegetable protein material is disclosed which comprises extracting a defatted vegetable protein material with an aqueous extractant to provide a protein extract, followed by adjustment of the pH of said extract to the isoelectric point of the protein to provide a protein precipitate. The protein precipitate is thereafter heated to a temperature between about 115.degree.-145.degree. F. and concentrated to a solids level of at least about 44% by weight. This unexpectedly results in the production of a protein isolate which has an improved degree of whiteness over those isolates produced by prior art techniques.

Abstract: Red or dark meat portions of whole fish are restructured and preferably combined with light meat fillets or loins to produce a palatable, nutritious fish product. The process comprises comminuting the red meat, trim, carcass and skin of the fish to form a minced meat mass that is colored with a heat stable dye to resemble the natural color of tuna and subjected to plastic flow at temperatures of about 70.degree. C. to about 90.degree. C. and hen decolored and dewatered to form a restructured product which after retort cooking, has the chewy texture, aroma, color and flavor of the more desirable loin or fillet portions of the fish. The restructured product may be combined with cooked loins or fillets to produce a product which closely resembles 100% loins or fillets.

Abstract: Red or dark meat portions of whole fish are injected into light meat fillets or loins of fish to produce a palatable, nutritious fish product. The process comprises comminuting the red meat, trim, including bellies, carcass and skin of the fish to form a minced meat mass that is colored with a heat stable dye to resemble the natural color of the fish, setting or cooking, decoloring and micro cutting the minced meat and pumping or injecting the minced meat into fillet or loin portions of fish up to about 108% to about 150% of the original weight of the loin portion. The loin portions injected with minced meat may then be cooked to form a product that has chewy texture, aroma and flavor of loins or fillet portions of fish.

Abstract: Red or dark meat portions of whole fish are restructured and preferably combined with light meat fillets or loins to produce a palatable, nutritious fish product. The process comprises comminuting the red meat, trim, including bellies, carcass and skin of the fish to form a minced meat mass that is colored with a heat stable dye to resemble the natural color of the fish and delicately extruded through an orifice at room temperature, the minced meat is then heat set or cooked and decolored and dewatered to form a restructured product which, after retort cooking, has the chewy texture, aroma and flavor and color of the more desirable loin or fillet portions of the fish. The restructured product may be combined with cooked loins or fillets to produce a product which closely resembles 100% loins or fillets.

Abstract: A dog food composition of improved palatability to dogs is disclosed as well as a method of generally enhancing the palatability of dried or intermediate moisture dog food compositions having a moisture content of less than about 50% by weight of the composition by adding thereto a palatability enhancing amount of 3,7-dimethyl-1,6-octadien-3-ol, preferably in an amount of between about 0.0001 to 0.001% by weight of the composition.

Abstract: A liquid feed composition for cattle is disclosed which is capable of controlling consumption by cattle to a desired level without the use of equipment for this purpose. The liquid feed composition includes an intake limiting amount of an acidulated fat wherein acidulation of the fat is carried out at a temperature of at least about 220.degree. F. with a mineral acid.

Abstract: A non-fat milk replacer for baking containing an isolated vegetable protein ingredient is disclosed. The milk replacer is produced by forming a slurry containing 94-48% by weight dairy whey, 6-52% isolated vegetable protein, said slurry having a pH of 5.8-7.5 and an added alkaline earth cation concentration of 0.1 to 2.0% by weight of the solids. The slurry is heated within a critically defined temperature range of 190.degree.-230.degree. F. for a period of time sufficient to partially insolubilize the protein, followed by cooling and drying of the slurry to form a non-fat milk replacer which has comparable baking properties to non-fat dry milk.

Abstract: The present invention provides a process for the production of a protein isolate having low solubility with excellent functional properties as a complete or partial replacement for milk co-precipitate in a non-aqueous, "creme" filling used in cookies, snacks and the like. The process comprises; forming an aqueous slurry of an isolated soy protein; controlling the pH of the slurry to between about 4.5 to 5.8 by the addition of a monovalent alkali reagent; heating said slurry to a temperature of between about 170.degree.-240.degree. F.; and neutralizing said slurry to a pH of 6.8 to 7.2 in the presence of an alkaline earth cation to provide a low solubility protein isolate.

Abstract: A process for the production of a dense, granulated protein gel is disclosd which is readily rehydratable with water at ambient temperatures, and upon rehydration with water functions as a meat extender in various natural meat products. The textured, granulated gel is prepared by hydrating a vegetable protein isolate having superior gel forming properties and a protein content of at least 90% by weight, followed by heating of the hydrated protein at a temperature between about 75.degree.-125.degree. C. to form a protein gel. The gel is granulated and dried to form a textured protein material which has excellent rehydration characteristics and is highly functional as a meat extender.

Abstract: A process for the conversion of feathers into a foodstuff is disclosed wherein moistened feathers are subjected to an elevated temperature and a pressure of 15-40 psig without agitation to form a pulpy mass of the feathers. The pulpy mass of feathers is then hydrolyzed at a pressure of 40-80 psig, to convert the feathers into a highly nutritious food product. The converted feathers can be dried to form a highly nutritious feather meal or combined with other poultry by-products such as offal or blood to form an aggregate or mixture of these by-products.

Abstract: The present invention comprises an improved animal dust bag for holding and dispensing powdered insecticide. The bag arrangement permits the bag to be hung from two spaced apart points when it is desired to avoid turning of the bag, or from a single overhead point when turning of the bag is of no concern. A flap extends upwardly from the top of the bag and presents an eyelet for receiving the two tie strings. When the two tie strings are threaded through the eyelet there is virtually no possibility of an animal sticking its head or a horn between the tie strings and pulling down the bag or damaging it. The eyelet also assures that the bag will be held relatively even, thus avoiding compaction of the powdered insecticide in one corner. A horizontal hanger bar extends across the top of the bag and presents two eyelets on either side so that when attachment at two spaced apart points is desired, the two eyelets of the hanger bar will avoid strain being placed on the bag material itself.

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: Meat from mollusks, especially clam and oyster meat, and isolated soy protein fibers are integrally bound by parboiling the meat, buffering the fibers, and mixing the two under agitation followed by forming and cooking.