Abstract: A viscous solution of a filmogenic protein is whipped into a foam and the foam is subjected to shear to reduce the size of the foam bubbles to a range (about 0.5-10 .mu.m) suitable for echography. The proteins include animal and vegetal proteins or partial hydrolyzates thereof with foaming properties. The suspensions of microspheres can be stabilized by heat or by cross-linkers.

Abstract: A lipophilic mass is liquefied or ground to a powder and there is incorporated therein by blending a foam of fine air or gas bubbles in water, then it is allowed to cool and degas. The foam is stabilized by the addition of a foamer, for instance an amphipatic surfactant, and may contain viscosity enhancers and thickeners. The method is applied to the hydration of chocolate in order to improve its storage stability and heat resistance; the foamer can be a whipped solution of egg-white or of esters of fatty acids with polyols.

Abstract: A cosmetic or soap product containing natural milk proteins in the form of micelles formed by the addition of calcium to an aqueous solution of casein. These micelles give the product light reflection properties analogous to those produced by the addition of a natural milk.

Abstract: A lipophilic mass is liquefied or ground to a powder and there is incorporated therein by blending a foam of fine air or gas bubbles in water, then it is allowed to cool and degas. The foam is stabilized by the addition of a foamer, for instance an amphipatic surfactant, and may contain viscosity enhancers and thickeners. The method is applied to the hydration of chocolate in order to improve its storage stability and heat resistance; the foamer can be a whipped solution of egg-white or of esters of fatty acids with polyols.

Abstract: Water-dispersible powder composition constituted by cocoa, sugars and a complex mixture of edible cations and anions which impart to the beverages prepared from the composition and water organoleptic "body" properties similar to that resulting from blending cocoa and sugar with ordinary milk.

Abstract: Non-creamed honey mousse comprised of a dispersion of air microbubbles in honey containing in addition a stabilier and a foaming agent. Its density is 0.7 or less. It is soft but does not flow.

Abstract: Milk foodproduct in the form of a foam obtained by whipping air or a gas into it so that its density is below 0.75. This foam contains raw milk which has been subjected to reduced pressure evaporation, plus preserving agents, gellifying agents, flavoring agents and foaming agents.

Abstract: A biscuit dough is kneaded, while at the same time being heated, in such a way that it is fragmented into granules which are baked at oven temperature either simultaneously or in a hot-air stream; biscuits are subsequently formed as a result of the caking of these granules.

Abstract: A fatty material and a starch product are brought together and sterilized, then a quantity of sterilized water is added and, by violent agitation, an emulsion is formed which is stored in a pressure dispensing bottle. Measured doses of this emulsion are used as thickeners in daily kitchen use.

Abstract: Dehydrated protein materials are treated with gaseous HCl without temperature control, the reaction temperature being susceptible to reach, momentarily, 150.degree. C. Then the material thus treated is degassed and, after drying, a non hygroscopic powder usable in the food industry or in the pharmaceutical industry is obtained.

Abstract: Cheese is melted under heating and an emulsion of air or a non toxic gas in an aqueous albumin solution is incorporated therein, by providing a laminar and non-turbulent mixing under heating.

Abstract: Aerated foodstuff of "mayonnaise" type containing an oil-in-water emulsion of mayonnaise ingredients and coagulated whipped egg white in a foam of fine air or gas bubbles dispersed therein and containing a gelifying stabilizer.

Abstract: A light condiment having a mustard base and in the form of a mousse is disclosed as well as a process for the preparation thereof. The mousse has a density of less than or equal to 0.9.

Abstract: A chocolate composition for use in the preparation of a heat-resistant chocolate article comprising a chocolate mass containing cocoa butter, sugar, milk solids and cocoa solids and, dispersed throughout the mass, from 2 to 10% by weight of the composition of a water-in-fat emulsion, at least a portion of the fat being in solid form.

Abstract: A protein food product having a general appearance, taste, nutritional properties similar to those of dried meat and having also a cracked texture similar to the fibrous texture of dried meat is produced by partially dehydrating a homogeneous mass of aqueous vegetable protein gel.

Abstract: The present invention is a proteinaceous food product and a method of its production. A mixture of protein and water is formed into a thin film between successive parallel rolls rotating in opposite directions and at sequentially increasing speeds so as to impart at least a 40% stretch to the film prior to removing the stretched film from the last roll with a blade set at an angle to the roll. The scraping off of the thin film forms a structure consisting of groups of many small folds interspersed on substantially larger folds. Compaction of this material creates a fiberous structure composed of the numerous small folds of material surrounded by a matrix of the material once comprising the larger folds. This compacted structure approximates the structure of natural meat where fibers are dispersed in a matrix of connective tissue.

Abstract: There is disclosed a method of reducing the aflatoxin content of all contaminated oilseed meal products. A homogeneous mixture comprising the product, from 10 to 40 percent by weight of water, at least one oxide and/or hydroxide of an .[.alkali metal or.]. alkaline earth metal, and at least one organic amine is formed. The quantity of oxide and/or hydroxide is such that the mixture has a pH of at least 8. The quantity of organic amine is such that this pH is raised to at least 9.5 percent. The mixture is reacted at a temperature below 150.degree. C. to reduce the aflatoxin content of the mixture to less than 100 parts per thousand million. The detoxified mixture is then dried.