Abstract: Immunoassay for isothiazolones based on monoclonal antibodies that react with isothiazolones, particularly, 5-chloro-2-methyl-3-isothiazolone, hybridomas that produce such antibodies, especially ATCC HB 11435, a method of preparing an immunogenic conjugate of isothiazolones and a macromolecule carrier, a method of producing monoclonal antibodies reactive with isothiazolones, and compositions comprising monoclonal or polyclonal antibodies reactive with isothiazolones.

Abstract: A conching step for the production of chocolate is described and is carried out by means of a turbomixer which arranges the previously refined chocolate paste in a thin, dynamic layer which flows in contact and in a heat-exchange relationship with an internal wall of the turbomixer.

Abstract: An enzyme composition having a synergetic phytate hydrolyzing activity comprising a phytase having phytate hydrolyzing activity at a pH of from 2.5 to 5.0 and an acid phosphatase having phytate hydrolyzing activity at a pH of 2.5, in a low ratio corresponding to a pH 2.5/5.0 activity profile of from 0.8/1.0 to 3/1. Said enzyme composition preferably displays a higher synergetic phytate hydrolyzing efficiency through thermal treatment. Fungal enzymes, especially those from Aspergillus, are preferred. Use of said enzyme composition in food, feed and fodder products to improve phytate hydrolysis.

Abstract: The invention relates to an agent for the preservation, storage and suspension of cells, especially erythrocytes, which contains a chelating agent for multiply charged metal ions, in addition to other substances known to those skilled in the art, such as, for example, electrolytes and sugars.

Abstract: A process for preparing a baked food product containing little or no fat, said process comprising: (a) preparing an initial mixture comprising from about 10% to about 35% by weight, as a percentage of the initial mixture, of an oat component selected from oat flour, oat bran, oat bran concentrate, defatted oat flour, defatted oat bran, defatted oat bran concentrate, and mixtures thereof, and the balance water; (b) hydrating the oat component in the initial mixture to form a hydrated mixture; (c) combining the hydrated mixture with flour and other necessary ingredients for preparing a baked product to form a baking mixture, wherein the amount of hydrated mixture combined is that amount sufficient to provide a low-fat or no-fat baked product having taste and textural properties which are substantially similar to the taste and textural properties of a full-fat version of the particular baked product; and (d) heating the baking mixture for a sufficient time and temperature to prepare a fully baked product.

Abstract: A self-contained biological indicator includes an outer container that is translucent and liquid impermeable. The container is normally closed by a vapor-permeable, micro-organism-impermeable closure and contains a source of viable microorganisms, a culture medium, a composition that decomposes hydrogen peroxide, and a detector that undergoes a visible change in response to growth of the microorganisms. In operation, the indicator is first subjected to a sterilization cycle in a hydrogen peroxide sterilizer. Without opening the outer container, the microorganism source, culture medium, and hydrogen peroxide-decomposing composition are brought into contact. The indicator is placed in an incubator, after which the detector responds to any microorganism growth, indicative of incomplete sterilization.

Abstract: Bacteria which will suppress fungus-induced potato disease under storage conditions have been screened and selected from soil samples. A method for isolating these antagonists, their use in controlling potato disease, and specific isolates which are inhibitory to potato dry rot disease under post-harvest conditions constitute the essence of the invention. The subject biocontrol agents are considered to be economically-feasible alternatives to chemical agents currently in use for this purpose.

Abstract: A package for containing a flowable infusible material comprising a closed bag made from a porous material. The bag has a first side, a second side that opposes the first side and two other sides. The package also has a drawstring that passes out of the interior of the package via a first exit point located adjacent one end of the first side and a second exit point located adjacent the other end of the first side. Means are provided to constrain the drawstring against adjacent the ends of the second side and at some intermediate point along each of said other sides (preferably near the midpoint). The arrangement being such that pulling the ends of the drawstring in substantially opposite directions causes the drawstring to move relative to the sides it engages and thus enable the package to collapse.

Abstract: A process for solubilising an alpha-glucan containing foodstuff which comprises processing a carbohydrate-containing material having a moisture content of less than 40% by weight in an extruder under severe conditions of mechanical disruption and shear at high screw speed. The solubility of the extrudate after milling is greater than 55% by weight in water. Novel soluble alpha-glucan components of the extrudate are provided having a ratio of greater than 1 for the amount of alpha-glucan having a degree of polymerisation greater than 50 to the amount of alpha-glucan with a degree of polymerisation less than 50. Food drinks comprising ingredients produced using the process are described.

Abstract: Methods and kits for detecting the presence of and quantifying the concentration of viable microorganisms in a liquid sample are provided. Enzymes present in viable microorgansims reduce an indicator reagent to produce a visible color change. No titrations or dilutions of the sample are necessary. Variations of the test are described which can be used to detect a threshold level of viable microorganisms, to detect the presence or absence of viable microorganisms and to quantify the concentration of viable microorganisms in a liquid sample. The results are obtained rapidly with those for the detection available within thirty minutes and those for the quantification available within thirteen hours.

Abstract: A highly-digestible, preferred taste and high-quality fermented bagasse feed prepared by incorporating a lactic acid bacterium capable of proliferating in an alkaline nutrient culture medium of not less than pH 9.5 or in a nutrient culture medium containing sodium chloride of 6.5 w/w % into an alkali-treated bagasse which is prepared by softening a bagasse while preventing the substantial decomposition of cellulose and hemicellulose, and succeedingly fermenting the resultant mixture, and to its preparation and uses.

Abstract: A DHA-containing food material includes a marine micro algae containing docosahexaenoic acid (DHA). A method of manufacturing the DHA-containing food material has the steps of culturing the marine micro algae containing DHA, separating bodies of the algae, water-washing, disinfecting and drying the bodies of the algae. A DHA-containing food including the marine micro algae containing the DHA can be directly added to a food. A method of manufacturing the DHA-containing food material may include the steps of kneading the marine micro algae containing the DHA with a food material, and heating the kneaded material.

Abstract: An alkali-treated bagasse is prepared by softening a bagasse with calcium oxide together with or without sodium hydroxide while preventing the substantial decomposition of cellulose and hemicellulose, a bagasse feed and a fermented bagasse feed prepared from the alkali-treated bagasse, and their preparations and uses as well as bacteria for fermenting the alkali-treated bagasse.

Abstract: Sheet products having a waved marginal portion are prepared by passing a sheet of a plastic material through and compressing the sheet between shaped circumferential rollers which are positioned and configured to provide therebetween a plurality of differing nip clearance gap distances and to compress the sheet to form an intermediate sheet portion flanked by a marginal waved flanking portion and a second flanking portion, wherein the intermediate portion has a thickness greater than the second portion which, in turn, has a thickness greater than the marginal waved portion.

Abstract: A stabilized gum base and chewing gum are prepared using techniques that significantly reduce the amount of antioxidant lost during manufacture. As a result, the gum base and chewing gum include at least about two-thirds, and preferably three-fourths, of the amount of antioxidant initially added during manufacture of the gum base. The improved antioxidant retention is accomplished primarily using mixing techniques which significantly reduce the average mixing time needed to prepare a homogeneous gum base, and further by integrating the manufacture of gum base and chewing gum into a single continuous mixer.

Abstract: The present invention relates to a process for preparing a shelf-stable, packaged, legume-containing product, said process comprising: (a) preconditioning dry legumes by contacting said dry legumes with a sufficient amount of an initial water source and for a sufficient period of time to produce pretreated legumes having a moisture content in the range of from about 15 wt. % to about 35 wt. %; (b) hydrating said pretreated legumes by contacting said pretreated legumes with a sufficient amount of a secondary water source for a sufficient period of time to produce hydrated legumes having a moisture content in the range of from about 35 wt. % to about 55 wt. %, wherein said secondary water source is at a temperature in the range of from about 60.degree. C. to about 95.degree. C.; (c) combining said hydrated legumes with a vehicle, thereby producing a legume-containing mixture comprising from about 10 wt. % to about 55 wt.

Abstract: A method is provided for the total manufacture of chewing gum on a continuous basis without requiring the separate manufacture of chewing gum base. The method uses a continuous high efficiency mixer which is configured for the total manufacture of a wide variety of chewing gum products. By integrating the manufacture of chewing gum into a single operation, the method of the invention can save time and labor, and improve product consistency.

Abstract: This invention describes new water-insoluble protein-based edible coatings and films having improved barrier and mechanical properties, and methods for their preparation from water-soluble proteins. In the invention, aqueous protein solutions are denatured with heat, chemicals and/or enzymes to induce thiol-disulfide interchange and thiol oxidation reactions, thereby forming new intermolecular and intramolecular disulfide crosslinkages. The formation of covalent intermolecular crosslinkages in protein-based edible films and coatings results in films having improved barrier and mechanical properties which are insoluble in water. Water-insoluble emulsion film systems can be formed by incorporating lipids into the denatured aqueous protein matrix.

Abstract: A ridged dough product is made by a method for making a ridged dough. The method includes preparing a dough and processing the dough with a means for providing ridges and valleys on the outer surface of the dough, such as a die. The ridged dough product exhibits a moisture gradient across the thickness of the dough.

Abstract: The invention proposes the damping of grain, for example, by creating a rotating layer (20) in a damping chamber (2) with the help of acceleration rotors (3). For this, the cross-section of the rotation chamber is designed to form an outer boundary around two or, preferably, three acceleration rotors (3, 3', 3"). In this way, the rotating layer is forced into an eccentric and spiralling motion within the damping chamber (2). Damping is carried out in a very gentle manner, so that there occurs hardly any abrasion and no grain damage. Additional advantages include a longer and controllable reaction period during damping, optimized preparation for milling and a shorter, controllable tempering period.