Abstract: There is disclosed a sandwich cream filling composition comprising a fat matrix consisting essentially of a plastic fat of defined SFI profile and melt point and a hard butter also of defined SFI profile and melt point. The composition is characterized as having good stand-up throughout a wide temperature range from about 50.degree. F. to about 90.degree. F. and an imperceptible solids content at temperatures above about 98.5.degree. F.

Abstract: There is disclosed a proteinaceous, water-dispersible, macrocolloid comprising substantially non-aggregated particles of dairy whey protein. The particles have a mean diameter particle size distributions in a dried state, ranging from about 0.1 microns to about 2.0 microns, with less than about 2 percent of the total number of particles exceeding 3.0 microns in diameter. The majority of the said particles are substantially spheroidal when viewed at about 800 power magnification under a standard light microscope. The colloid has a substantially smooth, emulsion-like organoleptic character when hydrated. There is also disclosed a process for preparing the above described product.

Abstract: A filler cream is disclosed which has a rapid "get away" that is achieved by aerating and mixing the filler cream to a specific gravity of between about 0.70 and about 0.82. The resulting filler cream utilizes fat or oleaginous compositions with specifically identified solid fat indexes. Specific oleaginous compositions suitable for use with this invention are disclosed.

Abstract: Fermentation method and apparatus comprising an outer container with a plastics bag hung from the neck of the container to define a chamber between the bag and the container. Means to pressurize the chamber with a temperature controlled medium to control fermentation of material within the bag. Additional pressurization of the chamber causing the fermented liquid to be expelled from the mouth of the bag.

Abstract: A method is disclosed for preparing a cheese flavor concentrate. There is provided an emulsion of a fat or oil containing butyric acid as an essential constituent fatty acid, a protein, a lactic bacteria assimilable saccharide and water. To the emulsion there is added a lipolytic enzyme and a proteolytic enzyme and lactic bacteria followed by subjecting the resulting mixture to aging for a time sufficient to produce said flavor concentrate.

Abstract: The process of simultaneously defatting and dehydrating raw fat animal tissue and other tissues in comminuted form by introducing the tissue particles into a boiling alcohol solvent, the fat of the tissue and water of the tissue being extracted into the body of boiling alcohol to form a slurry of alcohol, particles, fat and water. The water of the tissue and alcohol in an azeotropic vapor form are distilled off from the body of slurry and separated in a subsequent distillation to recover the alcohol for recycling. When sufficient water is removed from the slurry, the solids are separated from the liquids of the slurry, and the alcohol is evaporated from the fat. The recovered alcohol is dehydrated to less than 5% water by volume, and returned to the mass of alcohol.

Abstract: A process for the removal of deposits consisting essentially of the oxides of one or more transition metals from a surface, which process comprises contacting the said surface at a pH in the range of from 2.0 to 7.0 with a reagent comprising a one-electron reducing agent which is the complex formed between a low oxidation state transition metal ion and a complexing agent, for destabilizing the metal oxides deposited, thereby increasing their rate of dissolution, the complexing agent being thermally stable at the operating pH and present in order to form the necessary complex reagent and also to increase the thermodynamic solubility of the metal ions released.

Abstract: A mashed fish paste is formed into a thin sheet and heated in an oven to gel said sheet. The gelled sheet after heating is cooled and then cut into slender fibrous bodies. The fibrous bodies are further cut into suitable lengths.

Abstract: Edible fat blend having properties reminiscent of dairy butter is produced from a fat (a) rich in triglycerides from trans-unsaturated fatty acids, a fat (b) rich in symmetrical SUS triglycerides, and a fat (c) rich in asymmetrical triglycerides SSU.

Abstract: A method for preparing fish-egg-like edible products like salmon roe consisting of capsules of thin gel membranes filled with an oil material and a viscous fluid separately contained therein comprising surrounding a viscous emulsion consisting of the viscous fluid and the oil material with calcium alginate membranes and separating the viscous emulsion into the viscous fluid and the oil material and the fish-egg-like edible product.

Abstract: A novel whipped low fat and low cholesterol water separation resistant tofu cheese spread with a substantially soft creamy texture is described. A method of manufacturing a tofu cheese is disclosed from a firm relatively non-porous tofu brick by coating the brick with a thin mellow white miso coating, aging the coated brick, scraping miso from said brick and soaking the brick in water until the salt content of the brick reaches equalibrium with the water and thereafter whipping such brick to form a creamy texture.

Abstract: A butter-like concentrate is provided, which concentrate is a mildly heated mixture of25-98% (w/w) of an oil or fat preferably containing butterfat,2-74% (w/w) of protein and carbohydrate taken together, and0-20% (w/w) conventional adjuvants.Preferably the fat contains at least 25% (w/w) butterfat and the ratio of protein to carbohydrate is between 3:1 and 1:3. The butter-like concentrate is heated mildly so that it contains 5-hydroxymethyl-furfural and maltol at levels which increase considerably upon further heating to 135.degree. C. for 10 minutes in a closed vessel.

Abstract: Methods and apparatus for preserving fluid food products by subjecting the fluid foodstuffs such as dairy products, fruit juices and fluid egg products to controlled, pulsed, high voltage electric field treatment. The methods and apparatus further contemplate the utilization of treatment for storage temperature control in the preservation of perishable fluid foodstuffs.

Abstract: A coffee whitener composition made from decreamed milk ultrafiltration retentate having its protein concentrated between about 2:1 to about 4:1 compared to the protein content of the starting milk and a minor whitening power enhancing amount is added in the form of riboflavin (a vitamin) and beta carotene (a vitamin precursor) or a mixture thereof. The composition is usually in powdered form and is high in protein, low in fat and sodium and reduced in lactose and its high protein enhanced as described provided a low-fat dairy coffee whitening function approximately equal to non-dairy coffee creamers.

Abstract: A method of making a metalloid precursor powder is disclosed, which powder avoids impurity localization and is effective to produce an improved fine grained ceramic body. A metalloid melt is formed and rapidly solidified into particles having a particle size distribution of 2-50 microns; the particles are cooled at a rate to distribute impurities or additive metal ingredients substantially uniformly throughout the solidifed particles with spacing between localizations being substantially in the range of 1-25 microns and the size of each localization being one micron or less. The cooling rate is preferably equal to or greater than 10.sup.5 .degree. C./second.

Abstract: A process for obtaining an aqueous soluble butter flavor is disclosed comprising cooking together an aqueous combination of sugar and butter in a ratio of 50:1 to 1:10 at a temperature of about 150.degree. F. to 250.degree. F. for about 0.5-5 hours. The resultant emulsion is separated to recover an aqueous phase having a cooked butter flavor. When incorporated into low calorie table syrups, the flavor imparts a cooked butter taste and maintains the syrup as a clear composition. Low fat spreads may also successfully utilize the recovered cooked butter flavor phase.

Abstract: Protein may be removed from fluids by adsorption onto inorganic oxide-silica cogels. Preferred cogels are silica alumina and silica magnesia activated so that the cogel surface is in acid form, with H.sub.0 values less than the pH of the protein-containing fluid which, in turn, is less than the isoelectric point of the protein. The method is particularly effective for removing haze-forming proteins from wine.

Abstract: Cooking oil is treated with synthetic amorphous magnesium silicate having a surface area of at least 300 square meters per gram to permit reuse of the oil for cooking.

Abstract: A process of preparing an emulsified food product comprises preparing an aqueous phase of proteinaceous milk solids, an aqueous carrier and an amount of peptizing agent which is effective to peptize the precipitated protein in the milk solids on heating and agitating. An edible fat is mixed with the sol so produced to form an oil-in-water emulsion which is then cooled to below 5.degree. C. to convert the emulsion to one of the water-in-oil type by phase inversion. The product may be spreadable from the refrigerator on, if a large amount of protein has been included, may be in the form of a firm but sliceable product. If the emulsion has included non-precipitated protein, the product on being removed from the refrigerator may be unstable but can be stabilized by the addition of further amounts of peptizing agent and heating and agitating to produce a new oil-in-water emulsion which should then also be chilled to below 5.degree. C. to invert the phase.

Abstract: Aqueous protein dispersions obtained from vegetable sources are subjected to successive pressure and cavitation cycling (e.g., centrifugal homogenization) at temperatures below the protein heat denaturization and under slightly alkaline pH's (e.g., pH 7.0-8.0) to provide a high NSI product. These high NSI products may be dried to provide a vegetable seed product having functional properties and utility similar to milk proteins. Buffered salt extracts from such spray-dried products reveal a predominant restructuring of the protein constituents into high molecular weight protein aggregates. Low NSI soy concentrates obtained by aqueous alcohol extraction processes are converted into a high NSI product possessing many of the desirable functional attributes of soy isolates plus those of milk proteins.