Abstract: A method of processing soybeans is disclosed which comprises heating raw soybeans in the absence of added water with superheated steam under atmospheric pressure, and cooling the resulting beans by exposure to the atmosphere. This method permits removing any offensive smell fully from the beans without impairing the natural flavor or taste of the beans.

Abstract: Margarine and shortenings contain a discrete fatty phase in which additional cooking ingredients such as antioxidants, ascorbic acid and emulsifiers are confined to improve the stability and the cooking propensities of the product.

Abstract: A cacao butter substitute is disclosed having a medium melting point fraction of palm oil, having a solid fat content of 70% or more at 20.degree. C., 10% or more at 30.degree. C., 1% or less at 33.degree. C. and 0% at 35.degree. C., and showing an initial curve in cooling curve which is identical down to 19.degree. C. to the initial curve of a palm soft oil having an iodine value of 65 or above in which the medium melting point fraction is removed and the high melting point fraction is completely removed. The cacao butter substitute has very sharp melting characteristics and excellent compatibility with cacao fat.

Abstract: This invention relates to a method for removing lipid deposits from contact lenses of a polymeric material, particularly contact lenses wherein at least a portion of the polymeric material is an organosilicon compound, by contacting the contact lens surfaces with certain volatile methylsiloxane fluids such as octamethylcyclotetrasiloxane and thereafter removing the fluid and the lipids removed from the contact lens. This method is especially useful for removing lipid deposits from silicone elastomer contact lenses.

Abstract: There is disclosed a process for enzymatically hydrolyzing a non-gelationized granular starch material directly to glucose. In another embodiment, granular starch remaining non-hydrolyzed following a direct, granular starch hydrolysis process and having liberated fat and/or protein residues coated, adsorbed or otherwise accumulated thereon is pasted, thinned separated from said fat and/or protein residues and recycled to said granular starch hydrolysis process for further hydrolysis to glucose therein.

Abstract: A substantially water-free creme having from about 20% to about 50% of a rapidly melting confectionery fat and 50% to about 80% of a carbohydrate is disclosed. This creme has a disordering temperature of between 80.degree. F. and less than 102.degree. F. and a melt rate of 15 seconds to 75 seconds at 92.degree. F. It has a back extrusion force of from about 0.3 to about 6 lbs at 70.degree. F. Disordering temperature relates to the temperature at which the creme and saliva mixture forms a water-continuous phase. The back extrusion force is a measure of the apparent viscosity of the creme. The creme's viscosity remains stable over a broad temperature range.

Abstract: A fat blend having a relatively low level of trans fatty acids, which is preferably lower than 10% is obtained by random interesterification of lauric fats, saturated fats and a minor proportion of partially hydrogenated fats. A good melting behaviour in the mouth is achieved without recourse to fractionation.

Abstract: An emulsifier composition for use in starch-containing foods which is prepared by powdering by spray cooling at a temperature below 5.degree. C. a mixed melt comprising a saturated fatty acid monoglyceride, and a cis-type unsaturated a fatty acid monoglyceride and/or fatty acid ester of a polyol.

Abstract: A butter-like spread which is spreadable direct from the refrigerator is obtained by blending a cream separated from cows milk with edible triglycerides of non-dairy origin and then churning the blend to form a butter-like spread which is separated from the resulting aqueous phase, the proportion of cream and triglyceride in the blend being such that the triglycerides of non-dairy origin represents at least 35% by weight of the total fat content of the spread.

Abstract: A synergistic effect on the viscosity behavior of oils is obtained by the addition of a combination of from 0.1% to 10% by weight of a high-melting glyceride of saturated fatty acids (C.sub.14 -C.sub.24) melting above 50.degree. C. (A) and from 0.2% to 10% by weight of a highly dispersed, pyrogenic silica (B), the weight ratio of (A) to (B) amounting to between 20:80 and 80:20. A distinct increase in viscosity may be obtained with relatively small additions of from 0.1% to 1.0% by weight of (A) and from 0.2% to 2% by weight of (B); additions of 1% by weight of (A) and 2% by weight of (B) in a ratio by weight of (A) to (B) of from 25:75 to 50:50 are required to obtain a pasty consistency.

Abstract: Wastes from insulated electrical cables, including plasticized polymeric material and metal conductors are treated with a solvent to extract selectively the plasticizers in the polymeric material and subsequently the deplasticized polymeric material is subjected to cold crushing. The method is particularly advantageous in connection with the recovery of mixed wastes including plasticized polyvinyl halides and olefin polymers, allowing the selective cold crushing of the polyvinyl halides and their recovery.

Abstract: Temperable confectionery compositions having improved mouth melt and firmness control are disclosed herein. These compositions comprise a fat component having, by weight of the fat component:(a) at least about 70% SOS triglycerides;(b) from about 4 to about 20% combined SUU/UUU/SLS triglycerides;(c) about 8% or less SLS triglycerides;(d) about 9.5% or less SSO triglycerides;(e) about 2.5% or less SSS triglycerides; and(f) about 4% or less other glycerides;wherein S is stearic (St) or palmitic (P); and U is oleic (O) or linoleic (L). The St:P weight ratio is about 0.8 or less. These confectionery compositions preferably comprise a flavor component containing a chocolate flavor, to form chocolate compositions.

Abstract: This invention relates to the preservation of moist forage crops, high moisture grains, silages and haylages, brewer's wet and spent grains, distillers wet and spent grains and similar byproducts of fermentation used for animal feeding, and hays made from forage crops. In particular, this invention relates to the process by which these materials may be treated so as to prevent nutrient loss through excessive oxidative degradation and the concurrent heating therefrom.This invention relates to solid and emulsified compositions containing preferably 6-ethoxy-2,2,4-trimethyl-1,2-dihydroquinoline, Ethoxyquin, the addition of sorbic acid or alkali metal sorbate and optionally a mix of an alkali metal propionate and an alkaline earth metal propionate, such as calcium propionate, and an alkali metal propionate, such as sodium propionate, and method for preparation of solid and emulsified compositions embodying the above.

Abstract: Edible water-in-oil emulsion spreads displaying good organoleptic properties, microbiological stability and release of flavouring ingredients are produced by incorporating, as a component of the dispersed phase of the emulsion, hydrated, non-crystalline, intact, undissolved starch particles.

Abstract: Development of excessive graininess in fats (i) which are prone to graininess can be reduced by incorporating therein a fat (ii) consisting of triglycerides from unsaturated fatty acids in the trans-configuration.Margarine fats with butter-like properties and displaying a reduced tendency to graininess are produced e.g. by interesterification of a fat rich in palmitic acid residues, particularly palm oil or fractions thereof, with triglycerides from C.sub.18 -C.sub.24 unsaturated fatty acids in the trans-configuration.

Abstract: The present invention relates to a process for the production of a water-in-oil-in-water (W/O/W) type multiple emulsion for foods, which is very fine and exhibits excellent stability. A stable W/O/W type multiple emulsion is obtained by using a polyglycerol polyricinoleate to obtain a fine W/O emulsion in a primary emulsification, and adding a water phase containing an emulsifier to the resulting W/O emulsion and mixing by agitating in a secondary emulsification.

Abstract: A process for obtaining a temperable confectionery fat from palm oil is disclosed herein. This process comprises the steps of:(1) removing from palm oil by solvent fractionation one or more olein fractions to provide a first stearine fraction having less than about 10% combined SUU/UUU/SLS triglycerides by weight of the first stearine fraction;(2) removing from the first stearine fraction by solvent fractionation one or more olein fractions to provide a second stearine fraction having less than about 8% SSO triglycerides by weight of the second stearine fraction; and(3) removing from the second stearine fraction by solvent fractionation a third stearine fraction to provide a confectionery fat having less than about 2.5% SSS triglycerides by weight of the confectionery fat; wherein S is palmitic (P) or stearic (St); and U is oleic (O) or linoleic (L).The temperable confectionery fat obtained is particularly suitable for making chocolate having improved mouthmelt properties.

Abstract: A process is disclosed for removing calcium containing mucin lipid proteins from polymeric contact lenses. The lenses are lightly rubbed with certain finely divided crystalline powders under light pressure. The finely divided crystalline powder employed has a critical range of particle sizes and consists essentially of sodium chloride, sodium bicarbonate, or a mixture of sodium chloride and sodium bicarbonate. The powder is free of iodide ions and other ions which irritate the human eye when in contact with a polymeric lens. The most preferred powder contains 94 weight % sodium chloride and 6 weight % sodium bicarbonate.

Abstract: A method of producing a paste product like lobster's meat is disclosed which comprises dividing finely paste product, which product has been already coagulated by heating; mixing said divided product with protein mixture and molding the resulting mixture, the mixing and/or molding procedure being carried out under reduced pressure; and then heating the molded product. The thus obtained paste product like lobster's meat according to the present invention has moderately hard flesh, and during chewing, an elastic and pleasant mouth feel is obtained as if eating natural lobster's meat.

Abstract: Edible water-in-oil emulsion spreads with good organoleptic properties, particularly with regard to release of salt, are produced by incorporating in the emulsion at least 1 wt. % of native starch granules or agglomerates of native starch granules in the crystalline state, 80-100% of said granules having a diameter of less than 25 microns.