Abstract: Disclosed are compositions and methods for enhancing the yield of coagulated milk products including cheese and other fermented milk products. Admixture of structurally expanded celluloses into milk allows substantial incorporation of additional whey solids and fluids into the caseinate matrix. The resulting interactive particle network comprising the cellulosic microfibril substructure and caseinate curd is readily manipulated by standard methods employed in the dairy industry to produce a variety of natural and processed dairy products with increased yield.

Abstract: Disclosed are compositions and methods for enhancing the yield of coagulated milk products including cheese and other fermented milk products. Admixture of structurally expanded cellulose into milk allows substantial incorporation of additional whey solids and fluids into the caseinate matrix. The resulting interactive particle network comprising the cellulosic microfibril substructure and caseinate curd is readily manipulated by standard methods employed in the dairy industry to produce a variety of natural and processed dairy products with increased yield.

Abstract: Disclosed is a novel solid dosage unit, preferably in the form of a film or thin troche, containing at least one pharmaceutical agent, and its method of manufacture, which involves introduction of a fluid containing at least one non-volatile material, such as a polymeric film forming substance, a volatile carrier and at least one pharmaceutical agent into a depression or cavity comprising the major element of the packaging film for the finished dosage unit (s), and removing the volatile carrier from the cavity by exposure to radiant energy, whereby the remaining non-volatile residue comprises the desired dosage unit. The packaging film can be subsequently lidded by conventional sealing methods to produce packaged dosage units which are suitable for sublingual and other oral applications.

Abstract: Disclosed are compositions and methods for enhancing the yield of coagulated milk products including cheese and other fermented milk products. Admixture of structurally expanded celluloses into milk allows substantial incorporation of additional whey solids and fluids into the caseinate matrix. The resulting interactive particle network comprising the cellulosic microfibril substructure and caseinate curd is readily manipulated by standard methods employed in the dairy industry to produce a variety of natural and processed dairy products with increased yield.

Abstract: Disclosed are compositions and methods for enhancing the yield of coagulated milk products including cheese and other fermented milk products. Admixture of structurally expanded cellulose into milk allows substantial incorporation of additional whey solids and fluids into the caseinate matrix. The resulting interactive particle network comprising the cellulosic microfibril substructure and caseinate curd is readily manipulated by standard methods employed in the dairy industry to produce a variety of natural and processed dairy products with increased yield.

Abstract: Disclosed is a process for continuous casting of edible cellulose-containing film sheets having unique physical characteristics. The cellulose film sheets have diverse applications in the processed food industry.

Abstract: Disclosed is a process for continuous casting of edible cellulose-containing film sheets having unique physical characteristics. The cellulose film sheets have diverse applications in the processed food industry.

Abstract: A method is disclosed for making reduced calorie cultured cheeses whereby the natural lipid content of milk is replaced with colloidal forms of synthetic or chemically structured lipids displaying low to no human digestibility. The colloidal dispersion of modified lipids contained within the milk base is initially stabilized by preferred combinations of polymeric and particulate hydrocolloidal materials such as structurally expanded cellulose. Such stabilization is important during formation of the curd to ensure homogeneous distribution and maintenance of the lipid dispersion throughout the coagulum yet allow effective concentration of the coagulum solids by means of ordinary water removal methods commonly used in the manufacture of conventional cultured cheeses. The coagulum is then processed by means similar to that employed for naturally fermented cheeses.

Abstract: Disclosed are compositions and methods for enhancing the yield of coagulated milk products including cheese and other fermented milk products. Admixture of structurally expanded celluloses into milk allows substantial incorporation of additional whey solids and fluids into the caseinate matrix. The resulting interactive particle network comprising the cellulosic microfibril substructure and caseinate curd is readily manipulated by standard methods employed in the dairy industry to produce a variety of natural and processed dairy products with increased yield.

Abstract: Disclosed is a novel solid dosage unit, preferably in the form of a film or thin troche, containing at least one pharmaceutical agent, and its method of manufacture, which involves introduction of a fluid containing at least one non-volatile material, such as a polymeric film forming substance, a volatile carrier and at least one pharmaceutical agent into a depression or cavity comprising the major element of the packaging film for the finished dosage unit (s), and removing the volatile carrier from the cavity by exposure to radiant energy, whereby the remaining non-volatile residue comprises the desired dosage unit. The packaging film can be subsequently lidded by conventional sealing methods to produce packaged dosage units which are suitable for sublingual and other oral applications.

Abstract: A method is disclosed for making reduced calorie cultured cheeses whereby the natural lipid content of milk is replaced with colloidal forms of synthetic or chemically structured lipids displaying low to no human digestibility. The colloidal dispersion of modified lipids contained within the milk base is initially stabilized by preferred combinations of polymeric and particulate hydrocolloidal materials such as structurally expanded cellulose. Such stabilization is important during formation of the curd to ensure homogeneous distribution and maintenance of the lipid dispersion throughout the coagulum yet allow effective concentration of the coagulum solids by means of ordinary water removal methods commonly used in the manufacture of conventional cultured cheeses. The coagulum is then processed by means similar to that employed for naturally fermented cheeses.

Abstract: A method is disclosed for making reduced calorie cultured cheeses whereby the natural lipid content of milk is replaced with colloidal forms of synthetic or chemically structured lipids displaying low to no human digestibility. The colloidal dispersion of modified lipids contained within the milk base is initially stabilized by preferred combinations of polymeric and particulate hydrocolloidal materials such as structurally expanded cellulose. Such stabilization is important during formation of the curd to ensure homogeneous distribution and maintenance of the lipid dispersion throughout the coagulum yet allow effective concentration of the coagulum solids by means of ordinary water removal methods commonly used in the manufacture of conventional cultured cheeses. The coagulum is then processed by means similar to that employed for naturally fermented cheeses.

Abstract: A method is disclosed for making reduced calorie cultured cheeses whereby the natural lipid content of milk is replaced with colloidal forms of synthetic or chemically structured lipids displaying low to no human digestibility. The colloidal dispersion of modified lipids contained within the milk base is initially stabilized by preferred combinations of polymeric and particulate hydrocolloidal materials such as structurally expanded cellulose. Such stabilization is important during formation of the curd to ensure homogeneous distribution and maintenance of the lipid dispersion throughout the coagulum yet allow effective concentration of the coagulum solids by means of ordinary water removal methods commonly used in the manufacture of conventional cultured cheeses. The coagulum is then processed by means similar to that employed for naturally fermented cheeses.

Abstract: A method is disclosed to enhance the softness of baked products and retard staling. The method is based on the use of structurally expanded cellulose which is incorporated into the dough during mixing to increase the water absorption of the dough without imparting stickiness. The ability to supersaturate the dough without detrimental impact on processability results in softer character and better grain of the baked product. These properties are maintained over time resulting in reduced staling and superior quality of sliced product.

Abstract: Gluten protein-based biodegradable or edible films are produced using aqueous, essentially alcohol-free casting dispersions containing modified protein (preferably wheat gluten protein) and a plasticizer. The modified protein is prepared by treating purified naturally occurring wheat protein with a reducing agent (e.g., sodium metabisulfite) in order to reduce the average molecular weight of the wheat protein and to cleave disulfide bonds therein. Such modified wheat gluten protein lowers the viscosity and allows increased solid contents in the casting dispersions, allowing fabrication of improved films using continuous casting techniques and without use of organic solvents.

Abstract: A process for the production of and a composition of redispersible mechanically disassembled cellulose and the resultant product, referred to as microdenominated cellulose (MDC). The process is characterized by drying the MDC in the presence of a dispersion agent. The product is characterized by a settled volume of greater than 50%, as determined on the basis of a 1% by weight suspension in water after twenty-four hours, and a water retention value of over 350%. MDC is useful as an ingredient in foods, pharmaceutical and cosmetic products.

Abstract: A process for the production of mechanically disassembled cellulose and the resultant product, referred to as microdenominated cellulose (MDC). The product is characterized by a settled volume of greater than 50%, as determined on the basis of a 1% by weight suspension in water after twenty-four hours, and a water retention value of over 350%. MDC is useful as an ingredient in foods, pharmaceutical and cosmetic products.

Abstract: Cataracts are treated for removal by introducing a lenticular tissue dispersing agent into the opacified lens through a small opening in the lens capsule so that the capsule remains substantially intact. The tissue dispersing agent is contained in the lens by a gel-forming substance which functions to block the opening in the lens capsule, preventing its escape. This treatment is preferably carried out in conjunction with laser induced phacofracture.

Abstract: Sugar beet pectins are provided, which are characterized by unique properties which render them particularly useful in the preparation of food or drug comestibles. By incorporating the sugar beet pectins into food or drug products, improved properties, including physicochemical, rheological and nutritional properties are obtained.

Abstract: Improved comestibles including foods and drugs are provided, incorporating parenchymal cell cellulose. Improved properties, including physicochemical, rheological and nutritional properties result from such incorporation. Stabilized dispersions, emulsions, foams and frozen materials can preferably be provided through employment of the preferred embodiments.