Abstract: A structured meat product which may resemble a natural cut of meat comprises a lean portion formed by extrusion of multiple lean meat chunks bonded by a protein exudate and a fat cap or rim formed by simultaneous extrusion of a fat emulsion. The product is made by preparing chunks of lean meat substantially free of fat, gristle and sinew. The muscle scaffold network is slackened e.g., by multiple severing of the connective tissue of the lean meat chunks. These chunks then are massaged under reduced pressure to produce the protein exudate, while sufficient water is added to obtain a desired protein-to-moisture ratio. Fat trimmings are ground and blended into an emulsion which is simultaneously extruded with the lean meat chunks through separate but adjacent extrusion heads which may be shaped to produce a product resembling a steak, roast or other conventional cut of natural meat.

Abstract: Sources of protein, such as residues and waste products from processing fish, poultry, pork and beef as well as single cell microorganisms, are hydrolyzed to provide liquid products containing substantially all of the component amino acids, lipids and phosphorus in metabolically useful form. The process involves a brief alkaline treatment with heat (120.degree.-170.degree. F.) and alkali (pH 12 or above) which facilitates liquefication and enhances susceptibility to subsequent enzyme hydrolysis with bacterial proteinase at elevated temperatures (100.degree.-140.degree. F.). Cell rupture and protein denaturation occur during alkaline treatment and permit and facilitate the enzyme to rapidly break down the intact proteins to smaller, more soluble molecules. The product may be preserved with various acids at a pH of 3.8 to 4.2.

Abstract: The invention relates to a method for obtaining protein-containing animal feed from organic substances dissolved and/or suspended in water, where the substances are biologically processed in at least two series-connected stages (I, II) each having an activating tank (5, 7) and a settling tank (6, 8). In the first stage (I) a larger percentage of bacteria than protozoea prevails. The sludge is drained intermittently and alternatingly from the first and second stage (I, II), and conducted to a dehydrating device (9), and a part of the dehydrated sludge is returned to the input (5a, 7a) of that stage from which the sludge was taken. Into at least one of the activating tanks (5, 7), especially into the activating tank (5) of the first stage (I), additives promoting the growth of the micro organisms, especially trace elements and/or minerals, are placed.

Abstract: A method for the enzymatic transesterification useful for modification of a lipid which comprises continuously or repeatedly contacting an enzyme or an enzyme preparation having transesterification activities with a fresh supply of a dried fatty ester substrate such as fats and oils of glycerides. The enzyme or the enzyme preparation has transesterification activities (Kr value) of 0.01 or more as well as lipolytic activities. The enzyme preparation is prepared by dispersing, adsorbing or bonding an enzyme having lipolytic activities in or to a carrier and drying the resulting mixture at an adequately slow initial drying rate to activate or increase transesterification activities of the enzyme.

Abstract: Disclosed are a low-fat, butter-flavored, liquid spread and a process for preparing it. The spread preferably comprises an oil-in-water emulsion having: less than 30% of a dispersed fat, a continuous aqueous phase containing an emulsion stabilizer, and an emulsifier system comprising a lipophilic emulsifier and a hydrophilic emulsifier. The product realistically simulates the flavor, texture, mouthfeel, appearance, and stability of commercial, liquid margarine, yet reduces the caloric density by from 50 to 95%.

Abstract: A fermentation product comprising a nonviable edible proteinaceous mass derived from a non-toxic fungal mycelium of a non-toxic strain of Fusarium preferably selected from the group consisting of Fusarium graminearum, Fusarium solani and Fusarium oxysporum possessing a reduced level of RNA of below 4%.

Abstract: A dry food mix including principally dehydrated ground mung bean sprouts and method of producing same. The sprouts are harvested upon three days growth with the outer seed coat being removed therefrom. The sprouts are coated with a water solution including tomato and hydrolyzed plant protein. The coated sprouts are dehydrated to a moisture content of approximately 5 percent and subsequently ground and dry blended with a mix. The mix is varied to produce mung bean burger mix, mung bean instant soup and mung bean protein drink.

Abstract: A cocoa butter hard butter equivalent comprising a blend of (a) the solid fraction which is obtained from fractionation of crude or refined sal fat, and (b) a solid palm mid-fraction obtained from two-step fractionation of palm oil removing a liquid fraction in a first fractionation step and then a solid filter cake fraction in a second fractionation step.

Abstract: A process for producing a refrigerated minced flesh of fish, which comprises adding (a) a sugar and/or a sugar alcohol and (b) lactalbumin and/or blood plasma to a dehydrated fish flesh, mincing the mixture and then refrigerating the minced product.

Abstract: A novel polyglycerol ester emulsifier blend beneficial in improving the performance of hard butters, which can be either lauric or non-lauric, and improved confectionary coatings made with such hard butters.

Abstract: Yeast-raised wheat-based food products comprising wheat flour, yeast and an amount of long-grain rice flour effective to reduce deterioration in the palatability of the food product caused by microwave energy. The food products are made by preparing a formulation including the above mentioned ingredients, mixing the formulation into a dough and baking the dough formulation for a time and a temperature sufficient to form a yeast-raised wheat-based food product. The yeast-raised wheat-based food products show vast improvement in palatability over conventionally prepared yeast-raised wheat-based food products upon exposure to microwave energy.

Abstract: A hand-held edible product in the form of an edible pizza cone having filling therein. The pizza cone filling may be any filling or topping used on conventional pizzas including but not limited to tomato, cheese, pepperoni, sausage, peppers, mushrooms, anchovies, olives and the like. The cone is edible and has dimensional characteristics enabling it to be conveniently handheld while the food product is being consumed with the cone having sufficient rigidity and structural characteristics enabling it to retain its structural integrity during the time period that the cone would normally be held while being consumed. An inverted cone-like structure is provided interiorly of the cone and internal ribs are formed on the inner surface of the cone to stabilize, grip and retain the pizza filling. Also, the upper end of the cone is provided with an outwardly extending flange or lip to further retain the pizza filling properly associated with the cone while being consumed.

Abstract: An oil-in-water emulsion comprising edible fats and oils, milk protein and/or vegetable protein, an emulsifier and water is disclosed. The emulsion further contains 0.2 to 6% by weight of amino acids and 3 to 40% by weight of saccharides. It is characterized by long shelf life and provides whipping cream and other creams having excellent storability.

Abstract: The invention discloses a method for preparing optically active bifunctional synthons useful in synthesizing natural isoprenodis by resolving racemic substituted aryloxy-.alpha.-alkyl esters through the hydrolytic action of microorganisms selected from the orders Endomycetales and Eubacteriales.

Abstract: Baked products comprising from about 12% to about 60% of a non-absorbable, non-digestible liquid polyol polyester and from about 25% to about 85% microcrystalline cellulose or a mixture of microcrystalline cellulose and flour in a weight ratio cellulose:flour of at least 1:1 have good texture, good mouthfeel, are highly palatable and have a low caloric content.

Abstract: The present invention relates to a fat blend useful for producing butter-like spreads. The fat blend comprises (i) a non-interesterified component based on tallow fat or a fraction thereof, and (ii) a mixture of triglycerides obtained by interesterification of tallow fat or a fraction thereof with a liquid oil or a mixture of a liquid oil and a hydrogenated oil.

Abstract: A dry, protein-free coffee whitener comprises a dried emulsion concentrate comprising an edible fat having an average particle size of about 1-3 microns in diameter. The fat is stabilized with a degraded and chemically modified starch derivative having a flow viscosity of at least 15 seconds and a lipophilic character in an amount sufficient to provide said concentrate with a starch derivative to fat ratio in the range of 0.05-0.3 to 1. A method of preparing the stable, dry, protein-free coffee whitener comprises forming a liquid emulsion concentrate comprising water and the stabilized edible fat and drying the liquid emulsion concentrate.

Abstract: A plantain impregnated with fruit juice, particularly orange juice, having a unique taste and texture. Plantains are selected with ripeness such that the sugar content is derived from at least 70% conversion of the starch to sugar, peeling the plantains and then apply a high vacuum to the plantains. The plantains are then immersed in a solution of fruit juice. After holding the vacuum for a time, the plantains are held immersed in the fruit juice under superatmospheric pressure for a sufficient dwell time to substantially completely impregnate the plantains which are then removed and frozen. The plantains prior to impregnation are desirably preserved from fungus attack by ripening the plantains in a low humidity of about a maximum of 40% relative humidity and/or contacting the plantains with a fungicide, such as that containing chlorine.

Abstract: Process for making a reconstitutable dehydrated, cooked potato piece or strip. Raw potatoes are cooked and a dough of separated potato cells is formed therefrom. A small quantity of the cells are ruptured to release their starch contents. The released starch alone or in combination with additional raw starch which is gelatinized after mixing with the dough are used to give the dough an adhesive character which will permit the eventually dried potato pieces to be reconstituted in water without loss of piece identity. After rupture of the potato cells the dough is maintained in a heated condition until formed into strips or pieces of the desired size after which they are dried. An alternative process employs raw starch as the principle means for obtaining the desired adhesive character in the dried potato pieces. In the alternative process the dough is processed and formed into the desired pieces or strips without heating and thereafter the raw starch is gelatinized by application of heat.

Abstract: A dehydrated potato product yielding rapidly upon reconstitution pieces resembling pieces of fresh potato suitable for frying, as for instance hash brown potatoes, formed by preparing an aqueous dough of about 23 percent solids, not less than about 80 percent of which are undamaged potato cells and the balance of which includes conventional additives and not less than about 6 percent extracellular starch in a form to provide sufficient soluble edible adhesive, forming pieces of the desired size, and drying the pieces to a moisture content of about 71/2 percent.