Abstract: A meat extender is derived from wheat kernels and is added to meats such as beef, pork, lamb, fowl and fish to increase the supply thereof. The kernels are boiled and dried to a moisture content of about 20%. The dried kernels are subjected to kneading and grinding operations which develop the gluten structure and cause the material to have a meat-like texture. The material is then dried to about a sixteen per cent moisture content and suitable meat flavors and nutritional supplements are added to produce a food product which closely resembles ground meat in appearance, taste, texture and nutritional value.

Abstract: A process for preparing a soy-based meat substitute characterized by relatively flat, elongated, generally longitudinally aligned fibrous masses having the appearance of stacked platelets which simulate the compactness, chewiness and texture of meat; achieved by extrusion of a soy protein-containing source material at higher moisture content and lower temperature (as contrasted to prior art), minimizing expansion with reduction of pressure in the extruder in a somewhat stepwise fashion by modifying the extruder so as to allow more shearing action and to allow space for alignment of fibrous masses.

Abstract: A process of preparing a nutritious orange juice concentrate by adding whey protein to a liquid admixture of water and orange juice concentrate, the liquid admixture being at a temperature between 65.degree. and about 130.degree.F., and then adding an imitation orange flavoring. The invention further includes another process of preparing the nutritious orange drink concentrate. The process involves adding whey protein to water or acidified water, the water being at a temperature between about 65.degree. and about 130.degree.F., and then adding imitation orange flavoring and orange juice concentrate. When acidified water is used, it is preferably acidified with citric acid.

Abstract: A process for the production of a protein food, especially cheese, which comprises coagulating the coagulable proteins of a milk, treating the curd obtained by ultrafiltration on at least one semi-permeable membrane and collecting a concentrated curd of which the dry solids content and the ratio by weight of proteins to non-proteins are substantially equal to those of the end product.

Abstract: The present invention concerns a novel low starch high protein bread substitute obtained by baking a water-containing dough comprising at least 15% by weight of milk protein, at least 1% by weight egg protein, at least 10% by weight lipids and at least 30% by weight carbohydrates wherein at least 50% by weight of the carbohydrates are derived from milk.

Abstract: The freshness of fruits, vegetables and cereals can be retained by storing or transporting these foods in the presence of a minor amount of calcium peroxide.

Abstract: A process for the manufacture of soybean products from soybean meals is described. The process comprises in combination the steps of (1) leaching the soybean meal by an aqueous solution and separating the solid residue from the extract; (2) adjusting the pH of the soybean extract to a range of 6.5-7.0; (3) sterilizing the thus-obtained soybean milk; (4) fermenting the soybean milk with a lactic culture selected from Streptococcus thermophilus, Lactobacillus arabinosus, Lactobacillus casei and mixtures thereof and (5) separating the resultant soybean curd. The process also describes the use of the soy protein curd as an additive to foodstuff products.

Abstract: A soy milk is precipitated and the resulting whey is centrifugally separated from the curd and washed, whereupon the curd is colloidally dispersed and spray dried.

Abstract: In a composition for the brine curing of cucumbers with salt to make pickle products, the improvement comprising using dehydroacetic acid as a processing additive in a sufficient amount to reduce pickle bloating while maintaining yeast growth.

Abstract: A selected demineralized and partially delactosed whey is used as a substitute for nonfat dry milk in various food compositions. The selected whey has a predetermined ash to protein ratio of 0.01 to 0.3. Also, the selected whey can be combined with a modified starch to provide a satisfactory replacement for the nonfat dry milk constituent in baked goods.

Abstract: A sunnyside up egg product which is low in cholesterol, preferably cholesterol-free, and relatively high in unsaturated fats is provided. It can be taken directly from the freezer and fried to give a product virtually identical to a natural egg fried sunnyside up. The egg product is made by molding a low cholesterol egg yolk portion of critical formulation together with an egg white portion consisting essentially of liquid egg white, and subjecting the molded egg to freezing. In the preferred embodiment of the invention, the mold employed in forming the egg product is employed as the package.

Abstract: A spoilage control composition containing an inoculum of Pediococcus cerevisiae or Lactobacillus viridescens and a combination of a sorbic acid compound and a propionic acid compound which permits the benign organism to grow but suppresses the common food-borne disease organisms and spoilage organisms.

Abstract: Process for reducing the nucleic acid content in the production of an edible protein-containing substance comprising contacting a grown non-toxic microfungus of the class Fungi Imperfecti with a solvent comprising between 40% and 100% (by volume) of a lower alkanol containing up to three carbon atoms and thereafter incubating at a pH between 5 and 9.5 and at a temperature between 30.degree.C. and 80.degree.C. for a time of at least 90 seconds.

Abstract: Processes for preparing nutrient compositions for animal feeds to obtain rapid and homogeneous impregnation of animal feed material with a nutrient material, such processes comprising preparing a dry mixture of from 35 to 48 parts of urea with 65 to 52 parts of urea phosphate, fusing the mixture at a temperature of from about 72.degree. to 90.degree.C, absorbing the mixture in an animal feed material, and cooling the product to provide a feed having a low moisture content and substantially free of germs, molds, and bacteria.

Abstract: There is disclosed a pareve liquid coffee whitener characterized by having freeze-thaw stability, which comprises an aqueous emulsion of vegetable fat, vegetable protein, carbohydrates, and emulsifiers therefor, said emulsifiers consisting essentially of monoglycerides, partial fatty acid esters of hexitol, ethoxylated partial fatty acid esters of hexitol, and stearoyl-2-lactylic acid.

Abstract: A protein food product comprising a mixture of edible protein fibers, and a stabilized fat consisting of 85-95% by weight edible triglyceride and 5-15% by weight ethyl cellulose.