Abstract: A process for the production of crab analogue meats from wheat gluten is disclosed. Meat material of finely fibriform structure typical of crab meats is produced by blending reducing agent and foaming agent with wheat gluten, and thereafter subjecting the resulting blended material to gelation with heat and stirring.

Abstract: A feed supplement for ruminant animals is provided comprising a lower alkyl ester of a biologically -- useful amino acid other than methionine or a salt thereof, or a lower alkyl ester of a biologically -- useful ester of a hydroxy analogue of a biologically -- useful amino acid other than methionine or a salt thereof.

Abstract: Method for preventing moulding or other microbial surface deterioration of foods and feeds due to micro-organisms by using a preservative substance, either a chemically defined food additive or a vegetable extract having microbicidal or microbe-inhibiting effect. The preservative is applied in the form of an aerosol in which a substantial part of the particles or droplets in the aerosol have a diameter less than 5 microns, preferably within the limits 0.2-2 microns. The aim of the present invention is to reduce the economic losses and health risks caused by mould formation and other microbial surface growth on food materials and articles and feeds.

Abstract: A hard fat product for food purposes, especially for margarine fat blends, from rapeseed oil having a low erucic acid content, and method for producing same.

Abstract: An improved feed and food supplement composition for ruminant and monogastric animals including humans and a method for its preparation where urea and an aldehyde are reacted alone or in the presence of a catalyst which is effective to promote a reaction between the urea and the aldehyde and which also provides nutrients for the ruminant and monogastric animal, using water as a medium for the reaction.

Abstract: A low-cost, highly nutritious starch-NPN liquid feed supplement and method of producing same is provided wherein the supplement exhibits markedly superior protein synthesis and growth-inducing properties as compared with conventional, unprocessed NPN-fortified supplements notwithstanding the fact that the supplements hereof generally have lower theoretical nutritive values than such prior feeds. The preparative method preferably includes the steps of passing an aqueous slurry of a starch-bearing food source and an NPN substance such as urea through a hydrothermal-type cooker along with direct steam for turbulently heating, disrupting and gelatinizing the starch source in the presence of the NPN substance to thereby yield a reacted product which can be fed to ruminants as a low-cost, high-protein food source.

Abstract: Fish eggs which have been rendered hard and opaque by protein coagulation are made into fish egg bait by reacting them with an aqueous solution of urea under conditions predetermined to swell and plasticize the eggs and render them translucent.

Abstract: This disclosure covers a frozen egg product which can be used to make scrambled eggs, omelets, etc., and which contains in the egg-derived solids essentially none of the fat and cholesterol of whole egg solids. The product is comprised of a mixture of liquid egg whites and egg white solids and may contain other ingredients such as non-fat milk solids, water, carboxymethyl cellulose, vegetable gums, edible alkaline salts, flavor enhancers etc., to improve the eating quality of the egg product cooked under a variety of conditions. The product containing egg whites is made by blending egg whites and small amounts of non-fat milk solids, vegetable gums, and flavor enhancers and preferably raising the pH between 9.0 and 10.0 with an alkaline salt, packaging and freezing. The egg white solids may be derived from liquid egg whites, concentrated egg whites, reconstituted freeze-dried egg whites, or reconstituted spray dried egg whites.

Abstract: A dry, granular mix for making a potage instantly, i.e., in 1 minute or less, upon the addition of boiling or hot water. The mix granules have sizes in the range 10 mesh to 60 mesh, and are formed from a uniformly constituted mixture of certain pulverized dry potage ingredients that are coated with a fat component, and with a finely-divided dispersion aid distributed between the fat-coated particles. The fat component consists of an edible oil or fat and an oleophilic surfactant having an HLB value of about 6 or less.

Abstract: Fish eggs which have been rendered hard and substantially opaque by coagulation of their protein content are made into fish egg bait by treating them with an aqueous acid solution of urea, i.e. with an acid salt of urea, and under conditions predetermined to swell and plasticize the eggs and render them substantially translucent.

Abstract: A method of culturing monogastric animals which comprises feeding the animals a feed in which part of the protein is supplied by a urea-isobutyraldehyde condensate.

Abstract: Desugared egg white and bisulfite provides an improved egg white composition having improved egg white functionality, particularly in culinary mixes of the foam batter type, e.g., angel food cake mixes.

Abstract: A feedstuff and method for making such in which a liquid mixture, containing one part by weight of urea, 0.2 to 1.5 parts by weight of acetic acid, 3 to 0.25 parts by weight of molasses and water in an amount of from 0 to 50 percent by weight of the total liquid mixture, is intimately mixed with a finely divided or ground starchy material in such proportions that the liquid mixture will amount to 15-30 percent by weight of the total mix.

Abstract: A method of preparing whipping cream comprising the steps of partially removing low molecular weight material from animal milk with a semipermeable membrane or a molecular sieve having capability of screening up to 10,000 molecular weight, to concentrate the non-fat solid content of animal milk to 14.5 to 30 weight percent; homogeneously mixing 50 to 70 parts by weight of the animal milk thus obtained and 50 to 15 parts by weight of an oil or fat; and emulsifying the mixture; and products of such method.

Abstract: A protein composition is described, which comprises, on a dry solids by weight basis, 15 to 30% of a fish protein isolate containing at least 90% protein, less than 0.5% of lipids and 1 to 10% of minerals, and having a Nitrogen Solubility Index (NSI) of 80 to 100, and 70 to 85% of whey solids.

Abstract: The present invention relates to a process for the manufacture of a dry foodstuff powder containing fats, proteins and carbohydrates characterised in that a fat-free dispersion is formed of protein originating from foodstuff and of water, which dispersion contains carbohydrates and foodstuff supplements such as mineral substances, vitamins and flavoring materials, and in which protein accounts for at least 60% of the solids content and carbohydrates account for at most 35% of the solids content and into which dispersion is emulsified 1/3 to 1 part by weight of edible oil per 1 part by weight of protein, the emulsion then being dried whilst avoiding heating to above 65.degree.C, and the product being converted to a powder. The foodstuff powder obtained by the inventive process, whilst having a relatively high protein content and low carbohydrate content, is pleasant to consume, without causing revulsion.

Abstract: Frozen compositions of lactic acid producing bacteria which incorporate an alkali metal salt of glycerophosphoric acid are described. These salts reduce damage to the bacteria upon freezing and storage which with certain bacteria is evidenced by enhanced lactic acid forming activity upon thawing and use of the compositions as fermented dairy product starter cultures.

Abstract: A method was developed for producing cheddar cheese from pasteurized milk characterized by the addition of enzyme preparations to the cheddared curds prior to curing. An enzyme mixture of food grade lipase, microbial and animal, and neutral protease is added to substantially reduce the curing time of the cheese and at the same time impart the appropriate cheddar cheese flavor with minimum bitterness and rancidity. Optionally, peptidase enzyme may be added.

Abstract: A simulated egg and meat pet food comprising an egg portion and a meat portion, the egg portion having specified amounts of egg solids, edible water absorbing hydrocolloid, high protein binding agent, water, and either sugar, sugar equivalents or mixtures thereof; with the meat portion having specified amounts of meat or meat by-products, sugar or sugar equivalents or mixtures thereof, vegetable material and moisture with each having a specified pH and water activity.

Abstract: Easily wettable, water-soluble protein products having a flocculation temperature of above 80.degree.C and having no bitter taste can be prepared from natural protein sources by a hydrolytic, enzymatic treatment.