Abstract: A micron yeast which can be used as a fat substitute. The product comprises fragmented water insoluble yeast solids, which fragments primarily are less than 3 microns in size, less than about 5% whole cells, less than about 10% ghost cells, 55-80% crude protein and substantially the same percentage of nucleic acid as was present in the starting yeast. The insoluble yeast solids are fragmented in one pass at 12,000-23,000 psi through a microfluidizer and can be recovered as a yeast paste which forms a minimum viscosity of 20,000 centipoise at 10% solids in an aqueous suspension. The solubles are recovered as yeast extract. The process includes an incubation or conditioning of the fragmented slurry of 60-120 minutes at 45.degree.-55.degree. C. and pH 5.5-7.0 followed by heating the slurry to 70.degree.-80.degree. C.

Abstract: This application covers a process of lowering or preventing an increase in the level of cholesterol and triglycerides in the blood of humans and animals by including a yeast product or yeast fraction in the daily diet in an amount of up to 30% of the total food intake. The preferred additive is yeast glycan as described in U.S. Pat. No. 3,867,554.

Abstract: An essentially cholesterol-free egg product which may be cooked to make scrambled eggs, omelets, egg patties, etc. contains egg white solids in amount greater than that contained in whole egg, plus non-fat milk solids and vegetable gum in the form of carboxymethyl cellulose to improve the eating quality of the product when cooked under a variety of conditions and, in addition to these conventional components, a minor amount of carrageenan sufficient to impart a still further improved cooking tolerance to the product. The product is also enhanced as to cooking tolerance by the addition thereto of up to 4% vegetable oil.

Abstract: This disclosure covers a frozen egg product which can be used to make scrambled eggs, omelets, etc., and which contains in the egg-derived solids essentially none of the fat and cholesterol of whole egg solids. The product is comprised of a mixture of liquid egg whites and egg white solids and may contain other ingredients such as non-fat milk solids, water, carboxymethyl cellulose, vegetable gums, edible alkaline salts, flavor enhancers etc., to improve the eating quality of the egg product cooked under a variety of conditions. The product containing egg whites is made by blending egg whites and small amounts of non-fat milk solids, vegetable gums, and flavor enhancers and preferably raising the pH between 9.0 and 10.0 with an alkaline salt, packaging and freezing. The egg white solids may be derived from liquid egg whites, concentrated egg whites, reconstituted freeze-dried egg whites, or reconstituted spray dried egg whites.