Abstract: A dispersant solution includes a hydrocarbon dispersing solution derived from a bacterium from ATCC 75527, ATCC 75529, or ATCC 55638.

Abstract: A method for the continuous conditioning of a cell suspension, more particularly whole blood, in order to obtain an erythrocyte concentrate which is returned to the patient by autotransfusion. In accordance with the invention there are three treatment stages, that is to say sedimentation of the cell suspension, the addition of washing solution to the cell concentrate and renewed sedimentation and separation of the washing solution.

Abstract: An encapsulated flavoring material contains an edible, oil-insoluble, water-soluble outer shell surrounding an edible, water-insoluble inner core that is liquid at a temperature of about 45.degree. C. and a volatile, oil-soluble flavoring material dissolved or dispersed in the inner core. In preferred embodiments, the encapsulated flavoring material has a diameter of from about 250 to about 710 microns, the outer shell is made from starch, the inner core is made from hydrogenated vegetable oil and the volatile, oil-soluble flavoring material is diacetyl.

Abstract: An aqueous composition for the preparation of optically clear products for use in human or animal healthcare comprising 0.1 to 2.0% w/w of an oil-soluble ingredient as a 20-30% w/w dispersion in a suitable oil or 0.1 to 5.0% w/v as the pure crystalline compound, 2-20% of an emulsifier having an HLB (hydrophilic/lipophilic balance) value of between 10 and 18 or where a blend of emulsifiers is employed, a calculated HLB value of between 10 and 18 and 0.1 to 1.0% of an antioxidant or a mixture of antioxidants. Processes for preparation of the compositions and their use in the preparation of beverages are provided.

Abstract: From 2% to 15% by weight of solid pieces of a gel having a water content of above 95% and a size of from 2 mm to 10 mm are mixed with a meat base or fish base to obtain a heterogeneous composition which has a water content of at least 82% by weight. The gel is prepared with K-carragheenin or gellane.

Abstract: A method and composition for preparing battered and breaded food compositions which resist absorbing oil during deep fat frying. The breading composition is prepared by enriching the breading formulation with calcium. This is accomplished by either dry blending, spray drying or agglomerating (e.g., spray coating or application with subsequent drying), by baking the calcium source into the bread crumb or any combination of the above. The battered and breaded food composition is then treated, with a solution of calcium reactive pectin. The calcium-pectin coating functions to significantly impede the absorption and adsorption of frying oil, increases the moisture content, the crispness and heat lamp stability of the food composition. Alternatively, the food may first be treated with the calcium reactive pectin and then the calcium source, depending upon the circumstances of use.

Abstract: A method of making a platelet releasate product is disclosed involving performing an assay on a platelet releasate sample for a component of the releasate and forming platelet releasate product by comparing the assay results to a predetermined range of amounts of the component to be contained in the product. A method of treatment of tissue is disclosed involving the topical application of such product.

Abstract: An acidified pasta product is prepared by mixing a farinaceous material, an edible acid and water to obtain an acidified dough, forming the acidified dough into a shape to obtain a raw acidified pasta product, steaming the raw pasta product to surface-gelatinize the raw pasta product to obtain a surface-gelatinized pasta product, contacting the surface-gelatinized product with water to obtain a wet acidified pasta product, steaming the wet product for cooking the wet product to obtain a steam-cooked acidified pasta product and packaging the steam-cooked product to obtain a packaged acidified pasta product.

Abstract: A process for the production of a creamed coconut product, which process comprises the step of milling a coconut-containing product having an average particle size of 50-700 .mu.m, a moisture content of less than 10% by weight, based on the total weight of the coconut-containing product, and a fat content of at least 50% by weight, based on the total weight of the coconut-containing product; at a temperature of from 48.degree. C.-60.degree. C. for a sufficient time to produce a creamed coconut product which contains substantially no coconut particles with a particle size greater than 30 .mu.m. Also disclosed is a creamed coconut product having substantially no coconut particles of a size in excess of 30 .mu.m, which product may be made by the process of the invention. The creamed coconut product has an excellent storage stability and improved organoleptic characteristics.

Abstract: The present invention is an enhanced method for the removal and recovery of mercury from mercury-contaminated matrices. The method involves contacting a mercury-contaminated matrix with an aqueous dispersant solution derived from specific intra-amoebic isolates to release the mercury from the mercury-contaminated matrix and emulsify the mercury; then, contacting the matrix with an amalgamating metal from a metal source to amalgamate the mercury to the amalgamating metal; removing the metallic source from the mercury-contaminated matrix; and heating the metallic source to vaporize the mercury in a closed system to capture the mercury vapors.

Abstract: A plant propagation system and method are provided for promoting the growth of plant tissue into small plantlets. The plant propagation system includes sealed, semipermeable membrane vessels for completely enclosing plant material therein. The sealed vessels generally are translucent and permeable to gases and liquids while remaining impermeable to biological contaminates. Plant tissue originally extracted from a parent plant can be placed within the sealed vessels and grown heterotrophically. Once the plant material has developed the capability to photosynthesize, the sealed vessels can be transferred to a greenhouse environment for photoautotrophic growth. Once in a greenhouse environment, the sealed vessels are supported in trays and exposed to light, gases, water and a liquid nutrient solution for optimizing growth. A central controller can be included in order to automate the system for controlling the flow of fluids in and out of the vessel support trays while also monitoring system conditions.

Abstract: A process for preparing a gel coated food substrate comprising: a) applying an aqueous batter dispersion having sodium ion sources, calcium ion sources or a combination of sodium ion sources and calcium ion sources, to the surface of a food substrate to form a batter-food substrate complex; b) contacting the batter-food substrate complex with a dry bread material to form a breaded complex; and c) applying an aqueous gel-forming solution to the breaded batter-food substrate complex to form a thermally irreversible gel film around the complex.

Abstract: The present invention includes a method for making dough for use as a pie crust made by emulsifying fat and a water slurry to make an emulsion and adding the emulsion to a preblend containing flour. The present invention also includes a dough product made by the process.

Abstract: Cooking of dough-based food products such as corn tortillas is effected with a considerably reduced cooking time by applying to the uncooked tortilla very low and low frequency radio frequency waves simultaneously on both sides of the tortilla in order to quickly cook both surfaces of the tortilla. This cooking forms the capping layers that retain a high degree of moisture within the body of the tortilla without unduly drying it. The radio frequency waves are preferably applied by an antenna formed by two parallel arrays of electrodes, one on each side of the tortilla, the arrays of electrodes having alternate electrodes of opposite polarity to constitute dipoles which irradiate the radio frequency waves approximately parallelly to both sides of the tortilla.

Abstract: This invention relates to a method of using an apparatus is provided for the accelerated bioremediation of treated contaminated material. The material is treated with chemical and/or biological amendments for facilitating accelerated bioremediation thereof. The apparatus comprises a system for for generating a treated contaminated material entraining air stream at a predetermined velocity for entraining the treated contaminate material therein for microenfractionating the treated contaminated material. In this way, accelerated bioremediation is facilitated. In another form of the invention, a method of accelerated bioremediation of treated contaminated material is provided.

Abstract: A method and device for docking a rimmed crust carried on an intermittently moving conveyor is provided. The device has a vertical reciprocating piston positioned above the rimmed crest, a plate supported by the piston, a plurality of pins protruding downwardly from the plate in a predetermined docking pattern, a stripper plate supported from and below the plate wherein the stripper plate has a plurality of holes arranged to allow the pins to penetrate therethrough, resilient springs positioned between the stripper plate and the plate to force the stripper plate and the plate apart, and a controller to operate the piston to move the plate toward the conveyor and to lift the plate away from the conveyor. A method of perforating a plurality a rimmed crust of dough is also provided.

Abstract: A package and a method for making a package which allows for the central processing of fresh red meat is disclosed which includes a tray, a first film enclosing the product within the tray and a second film, which is removed at retail, enclosing the first film. The first film and the second film are sealed to the inner periphery and the outer periphery, respectively, of the single flange of a conventional foamed or nonfoamed tray. The first film is a heat shrinkable film which is sealed to the inner periphery of the flange forming a first seal, trimmed outboard of the first seal, thereby forming an excess portion of the first film outboard of the first seal, and then subjected to a sufficiently high temperature to shrink the excess portion and thereby expose a sealing area on the outer periphery of the flange. The second film is then sealed to the sealing area on the outer periphery of the flange, forming a second seal such that the second film encloses the first film.

Abstract: A method for determining the possible presence of an antimicrobial compound in a sample. The method includes the steps of: (i) adding the sample to a culture medium; (ii) growing a microorganism in the culture medium, the growth of the microorganism being susceptible to inhibition by the compound; (iii) measuring an electrical parameter of the culture medium over a period of time; (iv) determining a first time point at which an accelerating change of the electrical parameter occurs, the change resulting from the growth of the microorganism; and (v) comparing the first time point with a plurality of time points to determine the possible presence of the compound. Each of the plurality of time points is determined in a manner identical to that in which the first time point is determined except that the compound is present in the culture medium at a known concentration, and, further, a relationship exists between the plurality of time points and their corresponding concentrations.

Abstract: Methods are claimed for producing egg-yolk containing artificial egg-yolk materials and egg-white or other thermally non-reversile gell formers. The egg-yolk is produced in the form of a cylinder, which is useful to be cut into disks, which after being encapsulated into an edible membrane, are used in combination with egg-white to form egg-products which may be fried or poached in a similar manner as real eggs.

Abstract: A process for enrichment of animal food with fat is described wherein air cell bubbles are introduced to a highly dense product in the extrusion system by the utilization of carbonation technology into the oils and fats with various functional and textural properties. It includes the use of low to highly charged oils and fats with various gases under pressure injected into the extrusion stream within the extruder under lower pressure to assist in the expansion of the extrudate once it leaves the die nozzle.