Abstract: This invention relates to stable, aqueous polymeric dispersions comprised of graft copolymers of at least one vinyl monomer and a derivatized and thinned amylopectin starch, that is, a starch wherein the starch is made up entirely or almost entirely of amylopectin units such as waxy maize starch. The amylopectin starch is derivatized to a degree of substitution of at least about 0.01 and thinned to an intrinsic viscosity of not less than about 0.12 deciliters per gram. The graft copolymers have a starch/monomer ratio of less than about 100/25 by weight. The dispersions have high solids contents (25% by weight or greater) and are stable (show no excessive increase in viscosity and remain homogeneous) over extended periods of time. This invention also relates to processes for the production of the dispersions.

Abstract: Disclosed are methods of producing glucosone which comprises enzymatically oxidizing glucose with glucose-2-oxidase in a first zone and separating the concomitantly produced hydrogen peroxide from said first zone through a semi-permeable membrane into a second zone wherein an alkene is reacted with said hydrogen peroxide to form oxygenated products of said alkene, said membrane being permeable only to compounds of a molecular weight of less than about 100.

Abstract: Disclosed are methods of producing glucosone which comprises enzymatically oxidizing glucose with glucose-2-oxidase in a first zone and separating the concomitantly produced hydrogen peroxide from said first zone through a semi-permeable membrane into a second zone, said membrane being permeable only to compounds of a molecular weight of less than about 100.

Abstract: This invention discloses stable, aqueous polymeric dispersions comprised of at least 25% solids, dry basis, of a starch graft copolymer of a thinned and derivatized starch and at least one vinyl monomer. The starch has a degree of substitution of at least about 0.05 and an intrinsic viscosity of not less than about 0.12 deciliters per gram. The starch graft copolymers have a starch/monomer ratio of less than about 100/25. The dispersions are stable over extended periods of time at normal storage temperatures. Processes for the production of the dispersions are also disclosed.

Abstract: Disclosed are a low-fat, butter-flavored, liquid spread and a process for preparing it. The spread preferably comprises an oil-in-water emulsion having: less than 30% of a dispersed fat, a continuous aqueous phase containing an emulsion stabilizer, and an emulsifier system comprising a lipophilic emulsifier and a hydrophilic emulsifier. The product realistically simulates the flavor, texture, mouthfeel, appearance, and stability of commercial, liquid margarine, yet reduces the caloric density by from 50 to 95%.

Abstract: A glucose-containing liquor is treated with an ion exchange material in the bisulfite/sulfite form and the treated liquor contacted with immobilized glucose isomerase to convert a portion of the glucose to fructose.

Abstract: This invention relates to removal of cerium, used as a free-radical initiator, from aqueous polymeric dispersions, particularly starch graft copolymer dispersions, by adsorbing cerium (III) onto a strong cation exchange resin, to separation of the adsorbed cerium (III) from the resin using a solution such as sodium sulfate or sodium oxalate to form a cerium (III) precipitate, and to oxidation of the separated cerium (III) to cerium (IV).

Abstract: Disclosed are a low-fat, butter-flavored spread and a process for preparing it. The spread is solid at 40.degree. F., preferably at 70.degree. F., and will preferably comprise: from 10 to 30% of a dispersed fat; a continuous aqueous phase containing an emulsion stabilizer; and an emulsifier system comprising a lipophilic emulsifier and a hydrophilic emulsifier. According to a preferred aspect of the process: the ingredients are emulsified at a temperature elevated sufficiently to maintain the fat in the liquid state; the emulsion is rapidly cooled; and, the cooled emulsion is then agitated to promote crystallization of the fat and enhance solidification. The product realistically simulates the flavor, texture, mouthfeel, appearance, and stability of butter, yet reduces the caloric density by from 50 to 90%.

Abstract: A food product suitable for preparing a filled pastry shell and a method for preparing it are disclosed. The food product comprises an unbaked sheet of puff pastry dough which comprises a central portion which is sufficiently disrupted to reduce normal rising and a substantially-continuous peripheral portion which rises to a greater extent than the central portion during baking. According to a preferred embodiment of the invention, a frozen food insert is disposed over the central portion of the sheet and, during baking, the insert cooks to fill a recess formed as the peripheral portion of the sheet rises to form a shell.

Abstract: Disclosed are a low-fat spread and a process for preparing it. The spread, can be flavored as desired, is solid at 40.degree. F., preferably at 70.degree. F., and will preferably comprise: from 10 to 30% of a dispersed fat; a continuous aqueous phase containing an emulsion stabilizer; and an emulsifier system comprising both lipophilic and hydrophilic emulsifiers. According to a preferred aspect of the process: the ingredients are emulsified at a temperature elevated sufficiently to maintain the fat in the liquid state; the emulsion is rapidly cooled; and, the cooled emulsion is then agitated to promote crystallization of the fat and enhance solidification. The product has a wide range of applications due to its texture, mouthfeel, appearance, and stability. It provides a rich tasting product with a caloric density which is preferably about 25 calories per 14 gram serving.

Abstract: Disclosed are a low-fat, liquid spread and a process for preparing it. The spread preferably comprises an oil-in-water emulsion having: less than 30% of a dispersed fat, a continuous aqueous phase containing an emulsion stabilizer, and an emulsifier system comprising a lipophilic emulsifier and a hydrophilic emulsifier. The product has a wide range of applications due to its texture, mouthfeel, and stability. It can be flavored and colored as desired, and provides a rich-tasting product with a caloric density which is preferably about 25 calories per 14 gram serving.

Abstract: Tortillas which may be stored without substantial loss of flexibility are prepared from dough comprising wheat flour, water, fat, vital wheat gluten and a hydrophilic gum.

Abstract: A cellulose product containing hemicellulose derived from corn hulls is treated under acidic conditions to obtain purified cellulose having present at least about 70 percent alpha-cellulose. Hemicellulose or a xylose-containing solution may also be obtained.

Abstract: A free-flowing particulate yeast is provided comprising baker's yeast and a minor amount of a solid, substantially non-deliquescent drying agent having a particle size of less than about 100 milli-microns. Preferred drying agents are hydrophilic silicon dioxide, micronized wood pulp and micronized cellulose. The drying agent is dispersed throughout the yeast and the amount thereof utilized is sufficient to bind or absorb a portion of the extracellular water without substantially deleteriously affecting the leavening activity of the yeast. The drying agent maintains the flowability of the particulate yeast over extended periods.

Abstract: Potato solids having present substantially intact potato cells are provided in a dough which is cooked and formed into pieces having a moisture content of from about 9 to about 13 percent by weight and the pieces fried.

Abstract: A process is provided for preparing dry pet food having on its surface a salt of phosphoric acid. The improved palatability imparted to the pet food by the salt is maintained on storage.

Abstract: After weak base ion exchange resins are regenerated and washed with water, the resins are contacted with a solution of carbonic acid to remove the remaining regenerant wastes.

Abstract: An agglomerated fibrous ion exchange cellulose composite wherein the cellulose is embedded in a hydrophobic polymer and relatively large portions of the cellulose is free to adsorb charged macro-molecules.

Abstract: Particulate farinaceous material having moisture present therein and hot liquid fat are combined to provide a thick particulate mixture which is maintained at sufficient temperature to evaporate a substantial portion of said moisture and to thoroughly coat the particles with liquid fat. The heated mixture, which has a dough-like consistency, reverts to a liquefied state upon being cooled to within a specified temperature range. When the liquefied mixture is further cooled, a plastic mass is obtained wherein the farinaceous particles and crystallized fat glycerides are interspersed.

Abstract: A process is provided for converting liquefied starch to a mixture of glucose and fructose by the utilization of a multicomponent immobilized enzyme system. The enzyme system comprises immobilized glucoamylase, glucose isomerase and debranching enzyme.