Abstract: An apparatus for stir-frying discrete pieces or particles of one or more foodstuffs, the apparatus comprising a heated surface in the form of the interior surface of a portion of a substantially circular cylindrical body, stirring means comprising a helical body or screw 44, 45, 46 having an axis and arranged for rotation at least partly within and in close proximity to the heated surface such that rotation of the helical body transfers the discrete pieces along the cylindrical body substantially parallel to the axis such that the screw and heated surface form a screw conveyor, and scraping elements 32 arranged on the rim of the turns of the screw for scraping the heated surface when the screw rotates so as to remove any layer of material originating from the foodstuffs and adhering to the heated surface, each of the scraping elements comprising a first elongate body 35 made of a resilient material, preferably polyetheretherketone (PEEK), and having a substantially rectilinear scraping surface 36 for engaging

Abstract: A method of frying minced meat includes the steps of providing a heated frying surface, providing a flow of discrete and separate particles of minced meat in a condition wherein the mean temperature of the flow of particles is less than 5 degrees centigrade, and heating the discrete particles to the onset of frying conditions, defined as a discernible change of the color of the particles from the original red meat color to a grey and brownish color, by bringing the particles into contact with the heated frying surface.

Abstract: An enteral diet composition which comprises a balanced diet aqueous medium mixture of fat, carbohydrate, and dietary nitrogen compounds characterized by a total energy content of at least about 0.68 kcal/ml, an osmolality of below about 350 milli-osmol and a pH lower than about 4.5. The dietary nitrogen compounds are at least about 95% soluble in the aqueous medium and are free from bitterness in the composition. At least about 50% of the dietary nitrogen compounds is derived from vegetable protein source(s).The enteral diet product exhibits a combination of advantageous characteristics, i.e., good microbiological stability, good physical stability of the emulsion, low osmolality, satisfactory organoleptic properties, and satisfactory nutritional and handling properties.

Abstract: SPS--A novel pectic-like polysaccharide derived from soy plant cell walls characterized by capability to bind to proteins.SPS-ase--The carbohydrase complex capable of decomposing SPS into decomposition products incapable of attaching to protein, and method for producing SPS-ase by cultivation of an SPS-ase producing microorganism for which preferred microorganism strains are Aspergillus aculeatus CBS 101.43 and Aspergillus japonicus IFO 4408.

Abstract: Hydrolysis of plant kingdom polysaccharides by treatment with SPS-ase preparations.SPS-ase is an enzyme adapted to hydrolyzing the water-soluble protein binding polysaccharide present in soy flour decomposed by use of conventional pectinases, which polysaccharide is believed to be widespread in plant kingdom substances. Treatment with an SPS-ase preparation can clarify juices, wines and beers, hydrolyze process wastes such as sugar beet pulp, pomace, and soy milk remanence, improve the digestability of silage, and reduce the viscosity of wort.

Abstract: A process for recovering purified vegetable protein particularly soymeal protein by enzymatic treatment to dissolve the remanence employing a novel enzyme composition agent adapted to decompose a hitherto unreported pectic-like polysaccharide capable of binding to proteins. The process can recover protein from corn gluten, cotton seed meal, sunflower meal, rape meal etc.

Abstract: A material based on blood, in which the red corpuscle fraction has been partially proteolytically hydrolyzed and thereby decoloured, to be used as an additive to food products, especially meat, due to the nutritional and functional properties of this material.