Abstract: A method of raising the temperature of a liquid containing heat coagulable proteins above the coagulation temperature of the proteins to coagulate them using a heat exchanger to transfer heat from the heat source to the liquid without contact between the liquid containing the uncoagulated heat coagulable protein and the heat exchanging surface is described.

Abstract: Improved feed supplements for ruminants are prepared from protein from a leafy green source. The protein is combined with lipid material and the mixture is emulsified and coagulated. The coagulate is separated and dried to a solids content of about 85% or more at a temperature of about 80.degree.-110.degree. C.

Abstract: The present invention relates to the use of Saponins to inhibit cholesterol absorption. More particularly, the present invention relates to the enhancement of the cholesterol combining properties of saponins, by acid hydrolysis of the saponins under mild conditions.

Abstract: Stable protein concentrates are prepared from whey and seed products by a process which comprises mixing the seed product and the whey, adding alkali to the mixture, and separating a juice containing soluble protein and suspended starch and fat therefrom. Then, the juice is treated to precipitate a protein concentrate either by adding acid to pH 5-6 and heating to 85.degree.-95.degree. C. or by adding acid to pH 3-4 and then adding sodium hexametaphosphate.

Abstract: Stable protein concentrates are prepared from whey and seed products by a process which comprises mixing the seed product and the whey, adding alkali to the mixture, and separating a juice containing soluble protein and suspended starch and fat therefrom. Then, the juice, after adjustment to about pH 7, is dried directly to give a protein concentrate.

Abstract: Stable protein concentrates are prepared from whey and seed products by a process which comprises mixing the seed product and the whey, adding alkali to the mixture, and separating a juice containing soluble protein and suspended starch and fat therefrom. Then, the juice is treated to precipitate a protein concentrate either by adding acid to pH 5-6 and heating to 85-95.degree. C. or by adding acid to pH 3-4 and then adding sodium hexametaphosphate.

Abstract: Juice obtained from alfalfa or other leafy green crops is processed to isolate a cream-colored protein fraction which is soluble, odorless, bland (essentially tasteless) and useful for human nutrition. The juice is first treated to remove chloroplastic proteins, chlorophyll, carotenoids, and lipids. The residual juice containing the desired cytoplasmic proteins is treated by novel procedures--e.g., acid precipitation in the cold or by membrane filtration followed by acid precipitation at ambient temperature--to isolate the soluble bland protein.

Abstract: Juice obtained from alfalfa or other leafy green crops is processed to isolate a cream-colored protein fraction which is soluble, odorless, bland (essentially tasteless) and useful for human nutrition. The juice is first treated to remove chloroplastic proteins, chlorophyll, carotenoids, and lipids. The residual juice containing the desired cytoplasmic proteins is treated by novel procedures--e.g., acid precipitation in the cold or by membrane filtration followed by acid precipitation at ambient temperature--to isolate the soluble bland protein.

Abstract: Alpha-amylase inhibitor is prepared from whole wheat or other wheat material by blending the starting material with aqueous alkali, separating the juice therefrom, coagulating and separating a protein concentrate from the juice, and then applying acetone to the residual juice to precipitate the alpha-amylase inhibitor.