Abstract: Products rich in starch and poor in proteins such as maize and cassava are enriched in protein by fermentation with an appropriate yeast such as Candida Tropicalis.

Abstract: A processed cheese-like product containing soy cheese as a part of the major ingredient is made by adding both a casein-containing substance derived from animal milk and a cheese emulsifying melting salt to natural soy cheese and agitating this mixture under relatively high shearing conditions, while heating to an elevated temperature of less than about 85.degree. C, for a period sufficient to form the mixture into a softened, flowable consistency. After pasteurization, the melted or softened mixture is introduced into a suitable container and cooled to produce a processed cheese-like product having superior flavor and texture characteristics.

Abstract: Formation of carcinogenic nitrosamines when meats such as bacon and ham cured with the use of excess nitrite are grilled or fried is suppressed by introducing a 1, 2-dihydroquinoline into the meat.

Abstract: N-substituted maleimide polymers comprising the recurring structural units: ##STR1## wherein R and R' independently are lower alkyl groups of from 1 to 5 carbon atoms and n is an integer of from about 2 to about 2,000, are disclosed. Their preparation as well as the preparation of their monomer precursors and the preferred use of the polymers as antioxidants, particularly nonabsorbable food antioxidants, are also disclosed.

Abstract: Apple juice compositions are utilized to produce a stable, uncoagulated milk-apple juice drink, comprising milk, apple juice, sodium carboxymethyl cellulose, an aliphatic hydroxycarboxylic acid such as citric acid or lactic acid, with or without a coloring agent, fruit essence, seasonings and/or water.

Abstract: Combinations of sodium chloride or potassium chloride with certain other salts provide a greater degree of water binding in meat products than they would be expected to have based on Raoult's Law. In addition, these salt combinations provide highly palatable products such as chicken, ham and shrimp when rehydrated prior to consumption. Preferred salt combinations contain sodium chloride and alkali metal citrates in a weight ratio of from 3:2 to 2:3 at a level of from 6 to 13% based on the total weight of the product which contains from above 30 to 45% water. The preferred process includes the steps of infusing the meats with an aqueous solution of the salt combinations and drying the infused meats to the desired moisture under conditions which avoid surface hardening.

Abstract: A process for the production of a starting material for the preparation of bouillons from a yeast protein degradation product, which comprises diluting a yeast autolysate with at least the same quantity by weight of water, precipitating substantially insoluble salts, especially alkaline-earth metal phosphates, by heating the diluted autolysate at a pH-value of from 7 to 8.5, separating solid fractions from the treated autolysate by heating so that only a solution is left, treating the residual solution thus obtained by steam distillation, concentrating the treated solution by evaporation to a dry matter content of from 50% to 80% by weight, mixing 0 to 8% of fats, 0 to 5% of a monosaccharide, and 0 to 2% of a nucleotide with the concentrated solution obtained, reacting the mixture obtained by heating at a pH-value of from 5.8 to 6.8 and drying the mixture.

Abstract: A method for stripping phenols and fermentable oligosaccharides from vegetable materials is disclosed, which consists in using a mixed solvent composed of a polar organic solvent formed by an alcohol, a ketone or an ester combined with an aqueous solution of an acidic electrolyte, the electrolyte is preferably an organic or inorganic acid or an acidic salt of these. The extraction temperature is from 4.degree. C to the temperature which is safe enough as not to experience protein denaturation. Certain critical ranges for the pH and solute to solvent ratios are also indicated.

Abstract: The present invention relates to a composition which can be used to extend egg yolks up to about a 75% replacement on a per weight basis of the yolk replaced depending on the area of use of the yolk without the need of modifying the final recipe by the user. The compositions can be liquid or dry and can be used to replace liquid or dry egg yolks respectively.

Abstract: The invention relates to water-in-oil type low fat spreads of a fat content of 30-50%, the continuous fatty phase containing a fat blend which is plastic at room temperature and the dispersed aqueous phase containing phosphatides, proteinaceous ingredients and dispersed fat.

Abstract: An improved soybean milk yoghurt is prepared by first extracting a milk from soybeans. The milk is mixed with milk whey solids and sucrose and then sterilized. The hot milk is mixed with a dilute aqueous gelatin solution and rapidly cooled. A mixture, in approximately equal proportions, of two strains of L. acidophilus, namely, NRRL B-1910 and B-2092, is added to the milk, which is subsequently fermented to produce a yoghurt.

Abstract: Stable protein concentrates are prepared from whey and seed products by a process which comprises mixing the seed product and the whey, adding alkali to the mixture, and separating a juice containing soluble protein and suspended starch and fat therefrom. Then, the juice is treated to precipitate a protein concentrate either by adding acid to pH 5-6 and heating to 85-95.degree. C. or by adding acid to pH 3-4 and then adding sodium hexametaphosphate.

Abstract: The fish meat slurry which is obtained by finely mincing fresh fish meat or frozen ground fish meat (frozen SURIMI) in conjunction with a water-soluble protein and converting the resulting blend into the form of slurry has viscosity low enough to be easily spray dried into fish meat powder.

Abstract: A mustard flour of controlled pungency is obtained by mixing separately prepared mustard flours. A first mustard flour is prepared wherein the enzyme is deactivated but the glucoside is retained, whereas in a second mustard flour the enzyme is retained but the glucoside is substantially eliminated. Both mustard flours, alone, are mild in flavor.

Abstract: Hard butters, which are suitable replacements for cacao butter and which may be used for confectionary products without the occurrence of blooming, are obtained by hydrogenating a soft palm oil fraction having an iodine value of at least 55 with a conventional hydrogenation catalyst in the presence of methionine, whereby at least 40% of the glycerides are trans-isomers (calculated as trielaidine) and, optionally separating the middle-fraction of the hydrogenated product.

Abstract: A process for bleaching dark fish meat such as skeletal cod threshings. The fish is bleached in the undissolved state at ambient temperature with a dilute aqueous solution of hydrogen peroxide containing a polyphosphate at a pH of 10.5 to 11.5. Residual hydrogen peroxide is subsequently removed from the separated bleached fish by, for example, treatment with an aqueous solution of catalase at a pH of 7.5 to 8.0. The pH of the fish is finally adjusted to a value of from 6 to 7, that is, the pH of natural fish, by washing it with an aqueous solution of a food acid, for example, citric acid.

Abstract: A fraction of mango kernel fat is obtained which is substantially free from glycerides containing more than one unsaturated fatty acid moiety and is suitable for use in confectionery compositions, particularly as a replacement fat for cocoabutter. The fat is preferably obtained by fractional crystallization from inert organic solvents, particularly acetone.

Abstract: A lactic acid bacteria-fermented food product of a cereal germ is prepared, which comprises inoculating with lactic acid bacteria a culture medium containing a water extract of a cereal germ as a main ingredient, and then cultivating the lactic acid bacteria therein to a sufficient level to produce the lactic-acid bacteria-fermented food product.

Abstract: A process for solubilizing a suspension of casein in powder form in an aqueous medium, the casein suspension containing at most 270 g of casein per liter of aqueous medium, which comprises leaving the casein suspension to age for at least 10 minutes, after which a solubilizing agent is progressively added to this suspension until a homogeneous solution is obtained.Application to acid casein, the solubilizing agent being an alkaline agent. Application to phosphocalcic and rennet caseins, the solubilizing agent being a calcium-complexing agent.An apparatus for carrying out this process.

Abstract: The invention relates to a process for preparing an artificial milk useful for feeding young mammals in which the main proteinic components are of vegetal origin with the addition of animal proteins, minerals and lipids.