Abstract: A freeze-thaw stable aerated pancake batter is provided wherein, in addition to the standard ingredients of flour, sugar and soluble protein, an amount of emulsified plastic shortening sufficient to provide a substantial quantity of stabilized air cells in the batter is utilized. Particularly preferred results are obtained using from about 2% to about 10% of an emulsified plastic shortening wherein the emulsifiers comprising from about 5% to about 6.25% mono- and diglycerides and from about 7.5% to about 9.5% propylene glycol mono- and diesters of fats and fatty acids, said percentages being based on the weight of the emulsified plastic shortening.

Abstract: Up to 75% of the whole egg requirement of a custard can be replaced using from about 40% to about 60% of a whey protein concentrate containing from about 0.5% to about 5% carboxymethylcellulose and from about 60% to about 40% of a lactylated shortening. Substantially no change is seen in the food product containing the substitution. An economic advantage can be gained by the substitution.

Abstract: Growth of pseudomycelial yeasts and removal of bacterial contamination in conventional fermentation processes are accomplished by withdrawing product as a foam from the fermentor.

Abstract: The present invention relates to an improved flavor agent for providing meaty flavor and increased flavor intensity to foods such as gravies, sauces, soups, cheese spreads, dairy based snack spreads or dip and seasoning mixes. The product comprises 50-85% hydrolyzed vegetable protein, 10-25% yeast autolysate and 5-25% on a dry solids basis of soluble modified whey solids selected from the group of delactosed whey solids, the second fraction obtained by passing a liquid mixture of cheese whey slides through a bed of molecular sieve resin, and the permeate and the delactosed permeate resulting from the ultrafiltration of whey, all percents being by weight.

Abstract: A cheese product containing a non-fat dry milk substitute product. The non-fat dry milk substitute product contains therein lactalbumin, a modified whey solids product, and a texture improving amount of sodium hexametaphosphate. The protein content of the non-fat dry milk substitute product is from about 17% to about 30%, by weight, dry basis.