Abstract: The present invention relates to shortening compositions having reduced trans-fatty acids and methods of making the same. Such a shortening composition may include, for example, a mixture of a hard fat, a non-hydrogenated oil and an emulsifier. The shortening compositions may be used to make various food products.

Abstract: The present invention relates to shortening compositions having reduced trans-fatty acids and methods of making the same. Such a shortening composition may include, for example, a mixture of a hard fat and a liquid oil, wherein the liquid oil is a monounsaturated oil. The shortening compositions may be used to make various food products.

Abstract: A composition is described for cosmetic and/or pharmaceutical treatment of the outermost layers of the epidermis by topical application to the skin. The preparation comprises a relatively high amount of phospholipids that applies a thin monomolecular layer to the skin, permitting natural hydration. The chemical composition of the phospholipids provides antioxidant protection and natural sun-blocking effects. All natural oils are incorporated into the phospholipid phase. Since no synthetic emulsifiers or harsh alcohols are used in the composition, it is non-irritating to the skin. Moreover, the cosmetics of the present invention exhibit both good emulsion stability and storage stability while providing a good skin feel.

Abstract: The present invention relates to compositions primarily comprised of phospholipids, commercially known as lecithin, wherein the phospholipids form a solid mass—a liquid crystal phospholipid (LCP)—without the use of emulsifiers or other ingredients which are typically used as carriers for phospholipids. The invention also relates to the methods for making the phospholipid compositions. More particularly, the invention relates to a physical form of phospholipids and its use as a topical cosmetic skin bar, as a nutrient supplement or as a pharmaceutical dosage form if taken orally. Regardless of the exact shape of the new phospholipid composition, it comprises an amount of phospholipid equal to at least about 20% by weight of the total product. The new composition of the phospholipids appears as a solid which is produced by subjecting granular or powdered phospholipids to high levels of pressure which result in the formation of the solid phospholipid composition.

Abstract: A process of producing a high-stability parboiled rice product which is not quickly rehydrated, but which is highly resistant to breakdown during long periods of steamtable exposure. The parboiling process comprises a hot water soak followed by steaming to effectuate substantially complete gelatinization. The rice is then pre-dried at an elevated temperature and tempered for an extended period of four to six hours. Plural stages following tempering reduces stress and thus enhances kernel integrity.

Abstract: Disclosed are comestibles, especially ready-to-eat cereals, that are coated with a sweetener and a cold-water-swelling granular starch. A preferred method of preparation comprises: (a) providing a base of dried food pieces; (b) dampening comestible with an aqueous medium; (c) coating dampened coated comestible with substantially dry sweetener cold-water-swelling granular starch and (d) drying the coated comestible.

Abstract: Insect infestation of grain is controlled by contacting the grain, or a locus separating the grain from an insect population, with an insecticidally effective amount of a liquid comprising a concentration of phosphatides greater than that found in crude vegetable oils. The dust associated with the grain is controlled as well when the grain is contacted with the liquid.

Abstract: Sizing agents are combined with a solid form with a size retention aid to more effectively deliver the size to a substrate.

Abstract: A method of preparing a substrate coated with a proteinaceous foaming composition wherein the substrate is coated with the foamed composition and the foamed composition is mechanically disintegrated to form a continuous surface coating upon the substrate. The foamed composition is prepared by ingesting gas into an aqueous medium containing a proteinaceous foaming composition consisting essentially of at least one proteinaceous foaming component selected from the group consisting of vegetable protein hydrolyzate having at least two different chelating sites, egg albumen, and casein hydrolyzate; alkaline earth metal ions, and zinc ions.

Abstract: The presence of a sufficient amount of a calcium complexing agent prevents the gelling of corn steep liquor.

Abstract: The "livering" or gelling of corn steep liquor or liquid products containing corn steep liquor is prevented or reversed by the addition of an effective amount of a calcium complexing agent, preferably at a pH of less than about 3.8.

Abstract: By enzymatically modifying vegetable glycoprotein isolates with an acid proteinase such as pepsin, the glycoproteins may be converted to a vegetable isolate useful as an egg albumin replacement or whip-stabilizing agent. The enzymatic modification partially hydrolyzes the glycoproteins and compositionally alters the glycoprotein subunit and aggregate structure. The enzymatic alteration produces a glycoprotein aggregate comprised of a plurality of subunits having saliently different physical and functional properties from that of the vegetable protein precursor source materials. The enzymatically modified vegetable isolates are capable of forming firm, white, opaque heat-set gels similar to those of egg albumin. The enzymatically modified glycoproteins are compatible with salt-containing recipes and functionally useful over a broad pH range.

Abstract: It has been discovered that phosphatides contain certain carbohydrates which adversely affect their functional properties. By hydrolyzing such carbohydrates with an effective amount of carbohydrase, the physical and functional properties of such phosphatides are significantly improved. In the manufacture of lecithin, wet gums enzymatically treated with carbohydrases dehydrate more rapidly into a low moisture lecithin product. The enzymatic treatment also fluidizes phosphatide compositions and stabilizes the compositions against solidification.

Abstract: It has been discovered that the combination of certain polyvalent metal ions with certain proteinaceous foaming agents will significantly enhance the efficacy of proteinaceous foaming compositions. The present invention affords the means for achieving significantly improved protein foam from vegetable protein hydrolyzates which normally fail to possess the foaming efficacy of conventional proteinaceous foam agents such as egg albumen and caseinates. The improved foamed products may be obtained by employing a combination of polyvalent ions such as calcium and zinc with enzymatically hydrolyzed soy protein whipping agents which are characterized as being soluble throughout the pH 4 to 7 range. The proteinaceous foaming composition may be utilized for a variety of industrial and food applications. The present foaming compositions are particularly useful in providing coated paper products.

Abstract: Phytate-containing proteinaceous materials are treated with trivalent aluminum to alter the physical, chemical, metabolic, functional and nutritional values of the protein. Protein derived from phytate-containing seed materials treated with trivalent aluminum possess improved solvent solubility, protease digestability, reduced thermophiles and trypsin inhibition reduction, low viscosity, trace mineral bioavailability, etc. without requiring phytate or phytic acid removal. The aluminum treatment may be conducted at numerous protein manufacturing stages with a wide variety of different materials. Phytate-containing proteins may be effectively extracted at acid pH levels in the presence of trivalent aluminum without sacrificing recoverable protein yields.

Abstract: The 7S and 11S proteins of vegetable proteins may be effectively fractionated and isolated by selectively extracting 7S proteins from an isoelectrically precipitated mixture of 7S and 11S protein in the presence of water-soluble salts. The initial 7S extraction is typically conducted at a pH 5.0-5.6. An enriched 11S fraction is recovered by separating the water-insoluble 11S protein from the water-soluble enriched 7S extract.

Abstract: Aqueous mixtures of water-soluble 7S and 11S proteins are effectively fractionated and isolated by precipitating the 11S protein at a pH 5.8-6.3 in the presence of carefully controlled concentrations of water-soluble salts and sulfurous ions. The enriched 7S whey may then be adjusted to a pH 5.3-5.8 to precipitate substantially all of the remaining water-soluble 11S protein from the whey and an enriched 7S fraction may then be recovered from the whey. The fractionation is capable of producing either 11S or 7S isolates which respectively contain less than 5% 7S or 11S protein impurities.

Abstract: High NSI dry vegetable protein isolates may be effectively utilized to replace egg albumin and/or milk caseinates in food recipes. The isolates are characterized as having an NSI of at least 90, substantially free from vegetable protein hydrolyzates, capable of forming insoluble heat-set gels and having aqueous Brookfield viscosities substantially lower than those which are obtained from conventional undigested vegetable protein hydrolyzates. The relatively neutral pH extraction conditions in the presence of sulfurous ions, coupled with its recovery without chemically or enzymatically hydrolyzing the protein constituents affords an effective method for manufacturing these unique isolate products. The isolates may be used to directly replace either casein or egg albumin in a wide variety of food recipes.

Abstract: A method of recovering a high-grade lecithin and solvents from an oil-bearing full miscella which also contains lecithin and which results from an oilseed ternary solvent extraction process. The method may include a first step of phase separation of the oil-bearing miscella containing lecithin and the ternary solvents into a polar and a non-polar phase, and a second step of azeotropic distillation of the non-polar phase to recover a portion of the solvents, and to remove substantially all the water from the residual crude oil, thereby keeping the lecithin in solution. A commercial grade lecithin having good water dispersibility is subsequently recovered from the residual crude oil, and a small amount of highly water dispersible lecithin may be recovered from the polar phase by atmospheric distillation.

Abstract: Methylated, ethylated or carboxymethylated starch products which have, per anhydroglucose unit within the starch molecule, an average of from about 0.03 to about 1.0 methyl, ethyl or carboxymethyl substituents covalently bonded thereto and which contain a combined total of less than 1 weight percent, on a dry starch solids weight basis, of polyvalent inorganic anions, monovalent inorganic anions and methylsulfate and ethylsulfate anions are particularly well suited for use as protective colloids in emulsion polymerization or copolymerization processes.