Abstract: A readily water-miscible powder-form amylaceous food product is prepared by a process in which a first mixture of amylaceous material and water is prepared, cooked and liquefied by enzymatic hydrolysis, a second mixture of amylaceous material, water and at least part of the liquefied first mixture is prepared, cooked, liquefied by enzymatic hydrolysis and at least part thereof is spray dried. The product obtained is a powder suitable for soups, acidic beverages or instant breakfasts.

Abstract: Improved method for the production of bio-gas incorporating a magnetic field to situate magnetotactic bacteria in the reactive zone of a bio-gas producing digester.

Abstract: A dough composition for making quality, thinly sheeted farinaceous food products such as pie crust or the like and which is shelf stable. The dough composition contains a high-starch, low-enzyme flour, shortening, water, gluten and preservatives. The composition is particularly adapted for making a pie dough which, during manufacture, is pre-sheeted and folded twice for packaging, and then is unfolded by the consumer for use.

Abstract: The disintegration process for prune juice production is improved through cooking prunes until substantial disintegration has taken place followed by treatment with cellulase, e.g., the cellulase of Trichoderma reesei, and optionally with a pectinase, which allows for good yield recovery of prune juice through centrifugal separation.

Abstract: Fresh cheese-like food products may be obtained by adding at least one thermally coagulable protein selected from the group consisting of whey protein, liquid albumen, liquid whole egg, albumen powder and whole egg powder and a coagulant composed of starch and glucono-.delta.-lactone to milk and/or skimmed milk, mixing them, and heating the mixture to effect coagulation.These food products have a water content of 75-85% by weight, a fat content of 0-8% by weight and a protein content of 5-10% by weight, are rich in calcium and vitamin B.sub.2, and exhibit a milk flavor and slightly sweet taste attributable to lactose.

Abstract: Horticultural crops may be stored in an acidic aqueous liquor at a temperature not exceeding about room temperature wherein the pH of the liquor is sufficiently low and the storage conditions are adequately starved of molecular oxygen to retard spoilage of the stored product. Following termination of the storage, the stored product is preferably at least partially neutralized at a temperature of between about 40.degree. and 60.degree. F. with a neutralizing agent to raise the pH of the stored product. When green horticultural crops are thus stored and thereafter boiled, a strong green coloration is produced and green pigments can be separated by solvent extraction.

Abstract: A concentrated emulsion of non-absorbable liquid polyol polyesters and high melting fatty acids or esters thereof in water can be diluted to a highly palatable beverage. The emulsifier system comprises a polyglycerol ester and an aliphatic glycol ester. The beverage provides the hypercholesteremic or obese patient with a highly agreeable vehicle for his daily requirement of non-absorbable liquid polyol polyester.

Abstract: A finished vinegar having an acetic acid concentration higher than 20 percent weight by volume is produced by repeating a fermentation cycle wherein a broth is fermented at 27.degree.-32.degree. C. in a 1st submerged fermentation tank by a continuous batch process, and, when the acetic acid concentration of the fermenting broth reaches 12-15 percent weight by volume, the large part of the fermenting broth in the 1st fermentation tank is withdrawn and charged in a 2nd submerged fermentation tank. The 1st fermentation tank is recharged with a mash and the fermentation of the fermenting broth in the 2nd tank is continued under aeration while lowering the temperature of the fermenting broth in such manner that the final fermentation temperature does not fall below 18.degree. C. and the lowering temperature does not become higher than the temperature once lowered.

Abstract: A dried infused celery which has extended storage stability and which upon rehydration possesses the taste, color, texture and appearance of fresh celery is prepared by soaking fresh celery pieces in a solution containing either lactose, glucose, a glucose syrup with a DE of 30 to 60 or derivatives thereof, the solution having a pH of 6.5 to 9 and maintained at a temperature of 120.degree. F. (48.degree. C.) to less than 220.degree. F. (105.degree. C.) and at a soaking concentration and period of time to infuse the celery pieces with from 55 to 85% sugar solids, followed by draining then drying the infused celery pieces.

Abstract: Fruit juices having a depressed freezing point are obtained by treating the juice with an enzyme suited for converting a portion of naturally present sucrose and or glucose into fructose. Frozen concentrated solutions of such juices are conveniently handled and readily reconstituted. When fructose is generated within whole fruit or within segments of fruit (as by inoculation with enzyme) the taste may be improved and the fruit may be subjected to freezing temperatures without suffering damage.

Abstract: A frozen onion food product is prepared by a process which includes the steps of peeling and slicing fresh uncooked onions, cutting the resulting onion slabs into pieces most of which are composed of two or more lengths of onion scales in side-by-side relationship, separating each piece into its individual scales or nuggets, coating the separated nuggets with a batter mixture and quick-freezing. The separating operation includes the use of hydro, mechanical and vibratory forces to produce a continuous supply of separated nuggets ready for the coating operation. If desired the coated cubes can be partially fried before freezing.

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 introduction of a carrier gas prior to ammonia gas perfusion. Other preservative methods and substances are also disclosed which provide superior preserved grain products.

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: Starch-protein clouds useful for clouding acidic fluids, especially fruit-flavored beverages, are prepared by forming an aqueous dispersion of from 3-15 parts of a starch base and 1 part of a water-soluble protein salt, such as the sodium and/or calcium salts of casein, a soy protein, or a wheat protein and then acidifying to a pH of about 2.5-5.5 to develop the cloud. The cloud may be isolated by spray drying or freeze drying to give a dry cloud suitable for incorporation in dry beverage mixes. Preclouds may be prepared in the same manner except that they are not acidified prior to use, but during use. Dry preclouds may be isolated by drum drying or freeze drying.

Abstract: Incorporation of a carbohydrase into cookie dough provides, via a special baking process, a cookie having a storage stable texture which emulates that of freshly baked, home-style, drop-type cookies. The process for making these cookies involves (1) retarding enzyme activity in the finished dough before baking; (2) deactivating the enzyme in a portion of the cookie, preferably the surface; (3) activating the remainder of the enzyme; (4) allowing the remaining active enzyme to operate on the carbohydrates in the cookie; and (5) final baking.

Abstract: A bonbon with a hard coat and a core of viscous filling material containing ultra-fine comminuted herbal parts and a procedure for its preparation. The herbal parts especially may be those of camomile, peppermint, sage, and thyme.

Abstract: This invention provides a process for the production of acrylamide from acrylonitrile in an aqueous medium by use of a microorganism having nitrilasic activity, wherein at least one compound selected from alkali metal carbonates and bicarbonates is added to the aqueous medium, either solely or in combination with an organic carboxylic acid, thus inhibiting the swelling of fixed cells, maintaining the enzymatic activity for a long period of time, and efficiently obtaining an aqueous solution of acrylamide having high quality.

Abstract: An organism rich fluid is withdrawn from a foam fermenting apparatus by collecting and withdrawing the fluid from the foam breaker. In another embodiment the fluid from the foam breaker inside of the fermentor is subjected to a liquid/solid centrifugal action and an organism rich fluid stream as well as an organism depleted fluid stream is recovered.

Abstract: Materials are disclosed for treating moist grains to prevent the growth of microorganisms during storage. These materials comprise aqueous solutions of ammonium bisulfite (NH.sub.4 HSO.sub.3) and at least one acidification compound for at least lowering the pH of the solution to between about 2.5 to 4.0, preferably 3.0. Preferred acidification compounds include acidic ammonium salts of inorganic acids, such as sulfuric or phosphoric acids, and of organic acids such as acetic, propionic or other short chain organic acids. Alternatively, the disclosed preservative materials comprise disproportionation products of ammonium bisulphite solutions, such as ammonium or alkaline mineral salts of metabisulfites, trithionates, thiosulphates, tetrathionates, dithionates and others. Natural and artificially disproportionated solutions of ammonium bisulfite are also disclosed as exhibiting surprising preservative actions.

Abstract: A process for producing a cocoa powder mix characterized in that immediately before agglomeration, a dilute aqueous solution of cocoa aroma is sprayed onto a ground cocoa powder mixture in an amount below that which would impair the free flowing properties of the powder, after which the powder is agglomerated using steam or water and then dried.