Abstract: The purpose of this invention is to produce Electricity from running surface water by the use of a water wheel mounted on a Floating platform and coupled to a Generator assembly. The invention specifically uses already known technologies and existing equipment, in a novel combination to create a versatile floating power plant.

Abstract: A frozen food with a high protein to fat ratio with a smooth creamy mouth-feel is provided. The frozen food can be prepared with a low sugar (available carbohydrate) content and a high protein to sugar and a high protein to fat ratio. A major portion of the protein is derived from water soluble protein.

Abstract: The object of the invention is to provide an improved shelf-stable food, which is reliably stable against microbial attack without need to resort to pasteurization. The disclosed food products contain a preservative system comprising an aromatic alcohol selected from the group consisting of benzyl alcohol, 2-phenyl ethanol, sec-phenyl ethanol, 3-phenyl-1-propanol, 1-phenyl-1-propanol, 2-phenyl-1-propanol, 2-phenyl-2-propanol, 1-phenyl-2-butanol, 2-phenyl-1-butanol, 3-phenyl-1-butanol, 4-phenyl-2-butanol, dl-1-phenyl-2-pentanol, 5-phenyl-1-pentanol, 4-phenyl-1-butanol, and combinations of these. The products can be nutritionally-balanced pet food and contain moisture contents within the range of from about 12 to 80%. According to a preferred embodiment, the amount of aromatic alcohol will comprise from about 0.75 to about 1.25% of the moisture content of the food. The food products are stabilized against microbial growth including bacteria, molds and yeasts, as well as against infestation by mites.

Abstract: A formulation and process for the preparation of imitation cocoa powder containing fat, flavor, and a mixture of finely ground, bland flours and, optionally, colorant, in proportion to provide essentially the same carbohydrate, protein, fiber, ash, water and fat content as natural cocoa powder. The imitation cocoa powder of the present invention can be substituted for natural cocoa powder on a 100% pound-for-pound basis to duplicate the organoleptic and functional properties of products containing natural cocoa powder.The present invention also resides in the formulation of a cocoa powder base employed in the preparation of the imitation cocoa powder and in confectionery, dairy, bakery and chocolate liquor products containing the imitation cocoa powder.

Abstract: A thin-thick, hydroxypropylated, epichlorohydrin crosslinked tapioca-based starch derivative for continuous process pressure cooking of acid food systems. The degree of crosslinking of this starch derivative is carefully controlled so that it is initially low in viscosity and develops full viscosity only under high pressure and temperatures. These characteristics make this starch derivative ideally suited for use in recently developed acid medium, food canning processes in which initial rapid heat penetration without degrading the starch derivative is necessary for the heat sterilization of the canned foods. For the new continuous retort processing, the usual time allowed for the complete retorting cycle is less than twenty minutes, and this must include heat sterilization. As the retort medium using the starch derivative of the invention reaches the heat sterilization temperature, it then increases in viscosity to a range which retains the canned food product in a desirable suspension.

Abstract: Thin-thick, hydroxypropylated, epichlorohydrin cross-linked starch derivatives for continuous process pressure cooking of neutral or acid food systems. The degree of cross-linking for these starch derivatives is carefully controlled so that they are initially low in viscosity and develop full viscosity only under high pressure and temperatures. These characteristics make these starches ideally suited for use in recently developed food canning processes in which initial rapid heat penetration without degrading the starch derivative is necessary for the heat sterilization of the canned foods. For the new continuous retort processing, the usual time allowed for the complete retorting cycle is less than twenty minutes, and this must include heat sterilization. As the retort media using the starch derivative of the invention reaches the heat sterilization temperature it then increases in viscosity to a range which retains the canned food product in a desirable suspension.

Abstract: Thin-thick, hydroxypropylated, epichlorohydrin cross-linked starch derivatives for continuous process pressure cooking of neutral or acid food systems. The degree of cross-linking for these starch derivatives is carefully controlled so that they are initially low in viscosity and develop full viscosity only under high pressure and temperatures. These characteristics make these starches ideally suited for use in recently developed food canning processes in which initial rapid heat penetration without degrading the starch derivatives is necessary for the heat sterilization of the canned foods. For the new continuous retort processing, the usual time allowed for the complete retorting cycle is less than 20 minutes, and this must include heat sterilization. As the retort media using the starch derivative of the invention reaches the heat sterilization temperature it then increases in viscosity to a range which retains the canned food product in a desirable suspension.