Abstract: A blended yolk composition is disclosed comprised of a fat, an emulsifier and an aqueous component, at least one of the fat and the aqueous component containing a chicken-type flavoring. The yolk composition can be used in baking or combined with egg white, a modified egg white or a simulated egg white to produce a simulated blended whole poultry egg composition.Alternatively the yolk composition may utilize a modified yolk, such as decholesterolized yolk. Also disclosed are methods of preparing the compositions.

Abstract: Powdered grain and/or legume material is mixed with a liquid binder containing algin to form a dough that is molded, or extruded and the extruded material severed, to form synthesized kernels or bits. Such kernels or bits are deposited in an edible boiling liquid, preferably containing calcium chloride and/or calcium lactate, for setting the binder, and cooked in such setting liquid for a few minutes after which they are removed from the setting or gelling liquid, rinsed, retrograded, or set and stabilized in their cooked and expanded state as by freezing or the like, and dried; or they may be canned or frozen. As a consequence, the kernels or bits can be rehydrated and rendered instantly edible merely by the addition of an edible hot or cold liquid without requiring further cooking. The bits may contain other food ingredients and/or fortifying agents such, merely by way of example, as vitamins, minerals, proteins, amino acids, fats, oils, medicaments and/or flavorings or coloring materials.

Abstract: Meat products which, before and after preparation, have the aroma, appearance, and taste of meat products of a comparable character but contain substantially less cholesterol and/or saturated fats and typically retain their juiciness and taste upon standing after being cooked for a longer time than conventional meat products do. The reduced cholesterol/saturated fat content is realized by in part substituting for natural adipose an artificial adipose based on an emulsion of: (a) blood plasma, preferably from the same specie of animal as the meat from which the product is made, and (b) cholesterol-free or low cholesterol fats and oils which may also be free of saturation or have a low degree of saturation. Various agents can be employed to convert the blood plasma/lipid emulsion to a gelatinous form in which it closely resembles a natural adipose; and the adipose can be formulated so that it will become colorless as the product is prepared by cooking like natural adipose does.

Abstract: Meat products which, before and after preparation, have the aroma, appearance, and taste of meat products of a comparable character but contain substantially less cholesterol and/or saturated fats and typically retain their juiciness and taste upon standing after being cooked for a longer time than conventional meat products do. The reduced cholesterol/saturated fat content is realized by in part substituting for natural adipose an artificial adipose based on an emulsion of: (a) blood plasma, preferably from the same specie of animal as the meat from which the product is made, and (b) cholesterol-free or low cholesterol fats and oils which may also be free of saturation or have a low degree of saturation. Various agents can be employed to convert the blood plasma/lipid emulsion to a gelatinous form in which it closely resembles a natural adipose; and the adipose can be formulated so that it will become colorless as the product is prepared by cooking like natural adipose does.

Abstract: Meat products which, before and after preparation, have the aroma, appearance, and taste of meat products of a comparable character but contain substantially less cholesterol and/or saturated fats and typically retain their juiciness and taste upon standing after being cooked for a longer time than conventional meat products do. The reduced cholesterol/saturated fat content is realized by in part substituting for natural adipose an artificial adipose based on an emulsion of: (a) blood plasma, preferably from the same specie of animal as the meat from which the product is made, and (b) cholesterol-free or low cholesterol fats and oils which may also be free of saturation or have a low degree of saturation. Various agents can be employed to convert the blood plasma/lipid emulsion to a gelatinous form in which it closely resembles a natural adipose; and the adipose can be formulated so that it will become colorless as the product is prepared by cooking like natural adipose does.

Abstract: Solid lipid pellets containing 65% to 95%, or higher, lipid concentration suitable for use in or as animal food supplements and/or feed rations wherein: a mixture containing at least water and an edible algin-like coagulant is formed in a mixing chamber (11,12); a liquified lipid is added to form a gel-like algin/water/lipid emulsion; and, the emulsion is deposited in discrete quantities (30) into a metal ion bath (29) causing the emulsion to "set" in a lipid pellet integral and solid throughout its entire structure. The lipid pellets may be packaged for delivery to points of consumption and/or admixed with other feed materials to form nutritive animal feed rations. Small amounts of ammonia and/or bentonite may be added to the aqueous mixture to increase the lipid absorptive capacity thereof.

Abstract: A whole egg analogue is disclosed wherein a yolk analogue is treated to form a membrane on its outer surface. The yolk analogue with its attendant membrane is combined with natural egg white, treated egg white or an egg white analogue to form the whole egg analogue.

Abstract: A meat-free gel, which can be employed in the formation of artificial adiposes, comprising a fibrinogen and albumin containing protein constituent, e.g. blood, and a saccharide binder, e.g. algin, the protein constituent and binder being cross-linked to provide matrix-forming copolymeric networks. The artificial adipose contributes to a reduced cholesterol/saturated fat content in meat products and can be used in other products including skins and membranes, dewatering agents, coagulants and stabilizers for lipids.

Abstract: Food flavor enhancer composition which may be comprised of a variety or any one of edible salts including sodium chloride, potassium chloride, monosodium glutamate, flavor potentiators and at least one variety of soluble dietary fibers which is preferably decomplexed is specified.Improved potassium chloride, either alone or in combination with other edible salts together with soluble dietary fibers blended in accordance with the foregoing Examples, produces a composition which is much more similar to sodium chloride than heretofore known and/or possible.In a preferred form, hypocholesteremic soluble dietary fibers and salt compositions are also specified.

Abstract: Scrubbing apparatus for effecting contact between polluted air and a scrubbing liquid may define a serpentine path mounted on a rooftop, an upright tank having a central depending outlet conduit or an upright tank in which contact between the polluted gas and the scrubbing liquid is effected by projecting the scrubbing liquid onto a rotating propeller to effect atomization of the scrubbing liquid. Purification of the scrubbing air is enhanced by producing turbulence in the air carrying the scrubbing liquid by passing the air carrying the scrubbing liquid between closely adjacent, flexible, vibrating sheets disposed parallel to the gas flow. The vibrating characteristics of the flexible sheets can be altered by stretching such sheets and/or by placing such sheets alongside a hard surface struck by the flexible sheets.

Abstract: Solid lipid pellets containing 65% to 95%, or higher, lipid concentration suitable for use in or as animal food supplements and/or feed rations wherein: a mixture containing at least water and an edible algin-like coagulant is formed in a mixing chamber (11,12); a liquified lipid is added to form a gel-like algin/water/lipid emulsion; and, the emulsion is deposited in discrete quantities (30) into a metal ion bath (29) causing the emulsion to "set" in a lipid pellet integral and solid throughout its entire structure. The lipid pellets may be packaged for delivery to points of consumption and/or admixed with other feed materials to form nutritive animal feed rations. Small amounts of ammonia and/or bentonite may be added to the aqueous mixture to increase the lipid adsorptive capacity thereof.

Abstract: Palatability of fish feed pellets is increased by coating preformed pellets with a coating of soft and flexible consistency that may be formed of alginate or guar gum set by calcium chloride solution or may incorporate gum tragacanth, pectin or gelatin.

Abstract: An aqueous liquid containing unsaturated vegetable, marine or land animal oil or liquid fat, preferably drying or semidrying oil, is used as a scrubbing liquid to remove pollutant from an air stream. Specifically, styrene constituting an air pollutant is sorbed from the air and polymerized to polystyrene by ultraviolet light radiation to facilitate its separation from the scrubbing liquid.

Abstract: Powdered grain and/or legume material is mixed with a liquid binder containing algin to form a dough that is molded, or extruded and the extruded material severed, to form synthesized kernels or bits. Such kernels or bits are deposited in an edible boiling liquid, preferably containing calcium chloride and/or calcium lactate, for setting the binder, and cooked in such setting liquid for a few minutes after which they are removed from the setting or gelling liquid, rinsed, retrograded or set and stabilized in their cooked and expanded state as by freezing or the like, and dried; or they may be canned or frozen. As a consequence, the kernels or bits can be rehydrated and rendered instantly edible merely by the addition of an edible hot or cold liquid without requiring further cooking. The bits may contain other food ingredients and/or fortifying agents such, merely by way of example, as vitamins, minerals, proteins, amino acids, fats, oils, medicaments and/or flavorings or coloring materials.

Abstract: An effluent treatment apparatus adapted for conditioning an effluent stream within a treatment zone is comprised of an injection system which includes at least one injection nozzle having a flexible discharge tube with an effective length at least equal to the characteristic wavelength for flexural resonant vibration thereof when pressurized fluid issues therefrom. The injection nozzle(s) preferably include(s) a length of elastomeric tubing as the discharge conduit, capable of providing a high flow rate of a conditioning agent to the treatment apparatus while delivering same in a relatively finely divided state. The conditioning agents may be delivered to a treatment zone within the apparatus in a generally concurrent, generally countercurrent, or generally transverse direction with respect to the flow of effluent to be conditioned. A recirculating system for the conditioning agent may be employed.

Abstract: Scrubbing apparatus for effecting contact between polluted air and a scrubbing liquid may define a serpentine path mounted on a rooftop, a tank in which contact between the polluted gas and the scrubbing liquid is effected by projecting the scrubbing liquid onto a rotating propeller to effect atomization of the scrubbing liquid or contact between the scrubbing liquid and the polluted air can be effected by dripping scrubbing liquid onto filters through which the polluted air passes. Purification of the scrubbing air is enhanced by producing turbulence in the air carrying the scrubbing liquid by passing the air carrying the scrubbing liquid between closely adjacent, flexible, vibrating sheets disposed parallel to the gas flow. The vibrating characteristics of the flexible sheets can be altered by stretching such sheets and/or by placing such sheets alongside a hard surface struck by the flexible sheets.

Abstract: A nozzle for expelling a fluid stream and dispersing and/or mixing same with(in) an ambient fluid is comprised of a resiliently flexible tube having an effective length at least equal to one harmonic wavelength of a coupled fluid stream for flexural resonant vibration of the tube as the stream is conducted therethrough, wherein the tube has a transverse cross-sectional profile and a longitudinal cross-sectional profile, at least one of which possesses a motion-affecting geometric gradient. The tube of the nozzle may include vanes disposed for creating turbulence within the ambient fluid. The nozzle is preferably formed from an elastomeric material and includes an enlarged, plastically deformable shoulder region at its proximal end for radial distention upon passage of any particulate material within the fluid stream having a dimensional aspect in excess of the bore dimension of the tube.

Abstract: Deodorant-dispensing products include volatile solid deodorant, release retardant which will cause the deodorant to vaporize slowly over an extended period of time, a binder and/or carrier or flotation agent such as paraffin or gelatin, and perhaps other ingredients such as sawdust or clay as absorbent and biodegradant material. The product may take various forms. One form is an extrudable gel which will adhere to a surface and will solidify quickly on exposure to air. Such gel can also be used as a vehicle for insecticides or insect repellents. Another product is a solid, useful for deodorizing heated malodorous organic material such as animal, fish or poultry waste which is being rendered. A further solid product for deodorizing liquid and/or fumes emitted from such liquid is floatable and can have an adjunct incorporating biodegradant for biodegrading material of the liquid.

Abstract: A shoe cleaner for removing debris from the sole of a shoe is comprised of a foraminous scraper for contacting the sole of a shoe and, upon relative motion therebetween, removing debris therefrom and a wick member for applying a liquid deodorant and/or solvent for the debris to the shoe from a reservoir proximate the foraminous scraper. The shoe cleaner disclosed herein also preferably includes a mat for removal of any excess deodorant and/or solvent and for secondary removal of debris from the sole of the shoe.

Abstract: Methods for forming simulated, shaped, edible products suitable for human and/or animal consumption, or as a bait for marine creatures; and simulated, edible products produced thereby.