Abstract: Method of producing an egg white substitute material from soy protein. The method comprises extraction of a defatted soy bean material at a pH between about 6.0 and 10.5, separation, subjection of the supernatant to one or more ultrafiltrations and proteolytic hydrolysis of the supernatant or some fraction thereof to a DH between 1 and 8. The hydrolyzed soy material exhibits both a superior whipping or emulsifying ability and a good nutritional value, and it has no bitter taste.

Abstract: Fresh, chopped onions may be packed as preparations in tubes and may be dispensed therefrom without disturbing the consistency when the preparation contains from 88 to 92% of raw onion cubes having an edge length of from 3 to 6 mm, from 0.05 to 0.1% of sodium metabisulphite, from 0.1 to 0.5% of tartaric acid and/or citric acid, from 0.05 to 0.20% of ascorbic acid, from 0.05 to 0.2% of swelling agent, about 1% of common salt, from 3 to 5% of sugar or a sugar alcohol, from 3 to 5% of vegetable oil and from 0.05 to 0.15% of emulsifying agent. After being filled into tubes, this preparation is heated for a short time to from 70.degree. to 80.degree. C. The onion particles retain their consistency over a comparatively long period of time and may be used in the same way as freshly cut onions.

Abstract: A cocrystallized sugar-nut product and a method for preparing such product are disclosed. A concentrated sugar syrup is prepared through evaporation, and nuts, chopped or finely divided, with or without additional food ingredients, are added to the concentrated syrup with vigorous mechanical agitation or impact beating within a crystallization zone. A cocrystallized sugar-nut product is produced, comprising aggregates of sugar crystals in intimate association with the nuts and any food ingredient. The cocrystallized sugar-nut product is dry, stable, free-flowing and possesses functional food ingredient characteristics, such as fondant quality and extrusion and compaction capabilities. The cocrystallized sugar-nut product, additionally, is capable of being dispersed in water.

Abstract: Novel sequential gas treatments for preserving grain are disclosed. Sulfur dioxide gas which has been bubbled through an organic acid, such as propionic acid, is perfused through grain to be treated and permitted to react with that grain for a preselected period of time, to produce a preserved grain product. This grain product is then preferably perfused with ammonia gas. Alternatively, residual sulfur dioxide may be dispersed within the treated grain mass through the introducton of a carrier gas prior to ammonia gas perfusion. Other preservative methods and substances are also disclosed which provide preserved grain products.

Abstract: An apparatus for continuously producing alcohol by fermenting a mash containing starch, sugar, and similar carbohydrates includes a series of main fermentation vessels and an auxiliary fermentation vessel. The mash, in mixture with yeast, is transferred in succession through the main vessels during normal operation of the apparatus. When the main fermentation vessels are to be cleaned, the further flow of the mash is diverted into the auxiliary fermentation vessel for a period of time sufficient to empty and clean the first main fermentation vessel in the series, whereupon the supply of the mash to the first main fermentation vessel is restored. The gap in the mash supply propagates through the series of the main fermentation vessels so that the remaining vessels can be in turn cleaned as well.

Abstract: Fructose is generated within whole fruit or within segments of fruit by inoculation with enzyme. The taste of the fruit is improved and the fruit may be subjected to freezing temperatures without suffering damage.

Abstract: A food product is prepared having a red-meaty color imparted thereto by the incorporation of an effective amount of pigments produced by the growth of the mold of the genus Monascus on an oat substrate.

Abstract: A food product is prepared having a red-meaty color imparted thereto by the incorporation of an effective amount of pigments produced by the growth of the mold of the genus Monascus on both wheat substrates and barley substrates.

Abstract: Special natural wines are prepared by sweetening and flavoring of selected natural wines having particular acidity, sugar and alcohol content. The special natural wines so prepared simulate distilled liqueurs in taste.

Abstract: A method of processing oat groats for imparting shelf stability to the groats by inactivating the enzymes of the groat without causing oxidation. By the subject invention the enzymes of the dehulled oats are deactivated by steaming, boiling or toasting. The boiled and steamed groats are then dried at a temperature and for a length of time sufficient that will not cause oxidation. The resulting toasted groats have increased shelf stability with good organoleptic attributes and may be prepared for consumption by boiling in water.

Abstract: A method and apparatus for preparing a liquid suspension of single, independent tissue cells for, e.g., subsequent cell proliferation as by in vitro culturing, is disclosed. The method involves introducing the combination of subdivided tissue and liquid medium into a chamber defined in part by a foraminous wall portion, and contracting the chamber to force the tissue through the foraminous wall, thereby further subdividing the tissue. An apparatus embodiment includes the combination of confining means for confining a liquid suspension of tissue; a screen; means supporting the screen; and pump means for passing the liquid suspension of tissue from the confining means back and forth through the screen.

Abstract: The substance naturally present in milk (referred to as Milk Factor or MF) which is capable of inhibiting mammalian synthesis of cholesterol is produced by a fermentation process using a culture of Pseudomonas fluorescens loitokitok or other Milk Factor--producing strain of P. fluorescens in a culture medium containing glutaconic acid. The process may be used to increase the Milk Factor content of milk, yogurt, or similar dairy product, or the Milk Factor may be recovered from a culture medium and concentrated, crystallized and used as a food additive.

Abstract: A method is described for producing fermented foods by generating lactic acid in the food using a culture of a lactobacillus similar to Lactobacillus casei subspecies alactosus NRRL-B-12,344 and a stimulatory food grade metal salt, wherein the culture has unique rapid low temperature fermentation characteristics and wherein lactose, glycogen, and starch are not fermented by the culture. The preferred Lactobacillus casei subspecies alactosus is NRRL-B-12,344 or strains having low temperature food fermentation characteristics in common with this strain. In order to provide rapid fermentation, the stimulatory, food grade metal salt, usually a manganese salt, is provided in the food or the culture which is added to the food with the selected lactobacillus to accelerate fermentation. The cultures are particularly suited for the controlled fermentation of carbohydrates, naturally present in or added to the food to provide a selected final pH.

Abstract: Compounds of the general formula (I) ##STR1## (wherein X represents a halogen atom; R.sup.1 and R.sup.2 respectively represent a combination selected from the group consisting of: a hydroxy group and a hydrogen atom; a halogen atom and a hydrogen atom; and a hydrogen atom and a halogen atom; andR.sup.3 and R.sup.4, which may be the same or different, each represent a substituent selected from the group consisting of a halogen atom and a hydroxy group;at least one of R.sup.1, R.sup.2 and R.sup.3 representing a halogen atom) are potent sweeteners obtainable by opening a corresponding 3',4'-lyxoepoxide with a source of halide ions.

Abstract: Discloed herein is a new method of producing ethanol from the Jerusalem Artichoke (Helianthus tuberosus) by removing the sugar juices from the stalk before the sugar moves down into the tubers and directly fermenting the sugar to produce ethanol, thereby eliminating the necessity of converting the resulting starches found in the tubes to fermentable sugars before fermenting the sugar to produce ethanol.

Abstract: Production of ethanol and enzymes by fermentation of biomass with co-cultures of C. thermocellum and C. thermohydrosulfuricum.

Abstract: Active dried yeast is treated to beneficiate subsequent fermentation activity and/or fermentation products of the yeast and to produce a beneficiated active yeast product by heating the dried yeast to a temperature of about 30.degree. to about 60.degree. C. for at least about 2 hours prior to utilization of the yeast in a fermentation process.

Abstract: A process for producing a cream cheese-like food comprising casein, an oil or fat, an emulsifying agent, lactose, a calcium salt in an amount of 4-24 mg, preferably 6-15 mg (as calcium) per gram of casein, and an orthophosphate wherein these ingredients are mixed together to obtain a solution. The resulting mixture solution is pasteurized, homogenized and cooled to 20.degree.-32.degree. C. to obtain an emulsion, then a starter and rennet are added to the emulsion. The whole emulsion mixture is fermented at 20.degree.-32.degree. C., the fermentation process is suspended in the pH range of 5.4-5.9, then glucono .delta.-lactone, a stabilizer and necessary additives are added thereto. The resultant whole mixture is pasteurized, charged into containers and then cooled. This method can be practiced to continuously make a cream cheese-like food by using a stirring device, homogenizer, transportation line, etc., which equipment is generally used in the dairy industries.

Abstract: A biologically pure culture of a bacterium of the genus Aquaspirillum, designated MS-1, has been found to contain chains (so-called magnetosomes) of single domain magnetite particles. The magnetite particles are roughly cubic and are about 500 A on a side. Each of the chains contains approximately 20 magnetite particles. These magnetite particles can be recovered from the bacterium and usefully employed in magnetic recording devices and the like. The biologically pure culture of the magnetic bacterium may be grown in a low oxygen environment and on a nutrient medium containing ferric quinate.

Abstract: A method for producing agglomerated products from garlic powder, onion powder, or mixtures thereof. The method includes the use of upright apparatus suitable for co-mingling free-falling, dry powder materials with atomized water, drying the agglomerated particles with hot air and operating at an air pressure slightly below atmospheric.