Abstract: The invention relates to food products having a gelled or thickened aqueous phase, a pH value of 2.5 up to 5.0 and in the case of milk products up to the neutral range about 7.5. Applicants have found unexpected benefit in using crude pectinaceous material of which the degree of esterification is or has been reduced to less than 20%, and preferably less than 10%, as the thickening or gelling agent in such products. Gel strength measurements show that comparable gels are formed with much lower pectin concentrations when the crude material is used than when purified or extracted pectin is employed. Gel structures are better and there is an outstanding cost advantage. Products contain from 0.1 to 20% crude pectinaceous material such as comminuted citrus peel. They may contain comminuted animal or vegetable protein or fruit puree or other flavoring at a pH of 2.5 to 5.0.

Abstract: A process is disclosed for producing an improved modified plant protein having thermoplastic and forming properties similar to casein and caseinate salts. The process comprises making an aqueous slurry of a carbohydrate containing plant protein material, fermenting the slurry with yeast to generate carbon dioxide, reacting the carbon dioxide with a hydroxide to form a carbonate, adjusting the pH, reacting the carbonate with the protein, admixing the slurry with a peroxide, neutralizing the slurry, and then removing steam volatile flavor components. The process produces a liquid product which is improved in odor, taste and color.

Abstract: A process for texturizing proteinaceous materials for use in foods comprises mixing the proteinaceous material with a texturizing agent and a spacing agent and adjusting the water content to provide a workable mass, forming the mixture into a desired shape, drying the shaped mixture, heat treating the dried product to fix the shape and texture, and removing the spacing agent.

Abstract: A protein slurry is shaped into a film. The protein film is then shaped into a variety of products. This process permits the use of otherwise unsuitable protein in forming desirable products.

Abstract: Cellular protein products are recovered from microbiologically produced masses by incorporation therewith of a protein material suitable as a food which acts as a flocculant.