Abstract: A liquid feed composition for ruminants is disclosed which is capable of controlling consumption by ruminants to a desired level without the use of equipment for this purpose. The liquid feed composition includes an intake limiting amount of 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.

Abstract: A composition for limiting feed supplement intake for cattle is disclosed which comprises at least one member of a group of compounds, including mixtures of these compounds, having the formula: ##STR1## in which R is a C.sub.9 to C.sub.17 saturated aliphatic group and R.sup.1 is hydrogen or a lower alkyl such a methyl, ethyl, propyl, or a cation such as sodium or potassium together with meat meal, diammonium phosphate, and ammonium sulfate. Furthermore, a compound of the above general type, has been found to control feed supplement intake in cattle without the additional intake limiting ingredients. These compositions control feed supplement intake by cattle upon addition to the feed supplement, thereby permitting self-rationed feeding to the cattle without waste, yet providing the right degree of weight maintenance for the animal.

Abstract: A method is described herein of growing parasitic insect larvae on a growth medium containing vegetable protein isolate and a slowly ionizable acid or acid producing salt sufficient to maintain a pH below 8.5.

Abstract: A composition for limiting feed supplement intake for cattle is disclosed which comprises at least one member of a group of compounds having the formula: ##STR1## wherein A is a hydroxyl or RB is a halogen or hydroxyl or RC is a halogen, or C is a hydroxyl in the event thatB is a halogen or C is a hydroxyl if B is also a hydroxyland A is Rwherein ##STR2## and preferably wherein R.sup.1 is a C.sub.9 -C.sub.

Abstract: A uniquely palatable horse feed is prepared by employing certain prescribed amounts of citric acid in the feed.

Abstract: An improved composition has been developed to effectively and efficiently limit protein or feed supplement intake to a prescribed amount in ruminants when added to the supplement and which in turn allows self-feeding of the supplement. The composition contains diammonium phosphate and/or ammonium sulfate, meat meal and oleoresin capsicum.

Abstract: A vegetable protein composition which is suitable as a replacement for fresh or frozen fish in Kamaboko products is disclosed. The composition comprises a mixture of a vegetable protein isolate and a fat emulsion containing fat at a level exceeding about 20% by weight. The composition does not detract from the color, texture, and flavor of Kamaboko products when used as a replacement for fish.

Abstract: An improved method for continuously and automatically manufacturing water soluble adhesives for use in coatings is disclosed. A continuous flow of water is heated, an antifoam agent is injected into the flow of water, the solids base for the adhesive is admixed into the flow at a predetermined level and an alkali cutting agent is added directly into the flow.

Abstract: A vegetable protein composition which is suitable as a replacement for fresh or frozen fish in Kamaboko products is disclosed. The composition comprises a vegetable protein isolate and an added amount of a polysaccharide effective to whiten Kamaboko type products in which the vegetable protein composition is used as an ingredient.

Abstract: An animal feed supplement in a solid, weather resistant block form and method of making is disclosed. The molasses based feed supplement block, intended for consumption primarily by ruminant animals, although not limited thereto, contains ferrous sulfate as a blocking agent. The feed supplement also comprises a water absorbent clay, a phosphorous source and magnesium oxide as well as an edible fat or oil in sufficient quantities to set into a solid block form in less than one hour at room temperature when admixed with the blocking agent. A preferred block composition is prepared by a method which comprises admixing the molasses, water, phosphorous source and water absorbing clay under high speed shearing action for an effective amount of time to disperse the clay, admixing edible fat and dispersing it in the mixture and then admixing ferrous sulfate and magnesium oxide to obtain a viscous nutrient mixture that thickens quickly.

Abstract: An animal feed supplement in a solid, weather resistant block form and method of making is disclosed. The molasses based feed supplement block, intended for consumption primarily by ruminant animals, although not limited thereto, contains magnesium oxide as a blocking agent. The feed supplement also comprises a water absorbent clay, a phosphorous source and an edible fat or oil in sufficient quantities to set into a solid block in a relatively short period of time at ambient temperatures. A preferred block composition is prepared by a method which comprises admixing the molasses, water, phosphorous source and water absorbing clay under high speed shearing action for an effective amount of time to disperse the clay, admixing edible fat and dispersing it in the mixture and then admixing magnesium oxide to obtain a viscous nutrient mixture that thickens quickly. The mixture is then poured into molds or packages and solidifies to form a hard depackagable block.

Abstract: A method of preventing iron deficiency anemia in baby pigs and an animal feed supplement containing an iron source is disclosed. The molasses based feed supplement block, intended for consumption primarily by baby pigs, contains fat as a major energy source to aid in weight gain and an effective amount of a nutritional iron source to inhibit anemia in baby pigs. The animal feed supplement may also contain ferrous sulfate to aid in the setting of the supplement in block form.

Abstract: Lemon oil at extremely low levels is found to greatly enhance the palatability of even an extruded horse ration.

Abstract: A method of preparing stable high moisture food products such as pet food products is disclosed which enables nutritious farinaceous-proteinaceous food materials to be preserved in a stable, nutritious and wholesome form without refrigeration or resorting to canning and autoclaving techniques. The preserved materials may be packaged in transparent, flexible containers and stored under ambient conditions for periods of a year or more. The method involves impregnating the materials with a preservative such as succinic acid, pyruvic acid, or fumaric acid, forming the materials, and packaging the formed food product.

Abstract: A process for the recovery of protein from vegetable protein material is disclosed which involves differential settling and separation of protein bodies and cellular debris from the material by hydrocyclone separation. The process includes the steps of grinding vegetable protein material to a particle size range of less than about 40 microns, preferably less than about 10 microns followed by admixing the ground material with an aqueous suspension medium having a pH of 4.5, separating the protein bodies from the non-proteinaceous material by hydrocyclone separation into underflow and overflow streams, the underflow stream substantially containing intact protein bodies, the overflow stream substantially containing cellular debris and recovering the solids from both streams. The underflow stream which is separated from the aqueous suspension medium provides protein concentration of at least 68% by weight.

Abstract: Meats are effectively pumped in excess of 140% of their green weights, yet maintain their original proteinaceous posture and nutritional value by a critically controlled preparation and injection of a protein medium. A salt .[.tolerance.]. .Iadd.tolerant .Iaddend.protein isolate is hydrated in water and subsequently curing salts are admixed to the hydrated salt tolerant protein isolate. Upon curing the liquid medium, which has been pumped into the meat, cooks to a uniformly distributed, meat-like gel, the extra pumped meat product maintains the same nutritional protein value and substantially identical textural properties of natural meat tissue, the protein substantially retains its hydrated form in the final product and there is substantially no protein separation.