Abstract: A method of treating a subterranean formation penetrated by a wellbore utilizing a preformed high solids content slurry is prepared and transported to the wellsite. A portion of the slurry is admixed with a treatment fluid whereby the resultant solids content of the fluid is reduced and the fluid is introduced into a wellbore penetrating the subterranean formation. The high solids content slurry is substantially stable and the particulate does not substantially settle within the fluid prior to admixing with the treatment fluid thereby permitting large quantities of particulate to be rapidly admixed with a treatment fluid.

Abstract: Microfragmented ionic polysaccharide/protein complex dispersions which are suitable for use as fat substitute compositions in food products such as ice cream, salad dressings, dips, spreads and sauces and methods for preparing such dispersions and food products.

Abstract: An extrusion apparatus includes a housing having parallel top and bottom surfaces and a converging portion and a cooperating diamond-shaped flow bar for aligning fibers during extrusion of a meat dough. The flow bar is disposed in the housing such that trailing faces of the flow bar are parallel to the converging faces of the apparatus and the leading faces of the flow bar converge with the parallel faces of the housing and are spaced therefrom a distance to effect fiber alignment. The flow bar is rotatably mounted within the housing to control and vary the extent of fiber alignment as desired. A discharge nozzle is provided having a constricted portion tapering longitudinally and transversely toward the center of the nozzle to ensure fiber alignment throughout the width of the extruded dough. The extruder is able to effect substantial fiber alignment across a wide extrudate such that when cut into individual pieces, each piece will have a substantial portion of fibers uniformly aligned.

Abstract: Lengthwise coextensively aligned jerky which has fibrous portions aligned generally parallel to the length of the jerky, and a procedure for preparing the lengthwise coextensively aligned jerky by extruding an alignable meat dough through a directional flow bar extruder under conditions such that fibers in the dough are coextensively aligned; further preparing the fiber-aligned dough into cuttable jerky, for example, by freezing, and cutting and/or slicing the cuttable jerky. The resulting lengthwise coextensively aligned jerky typically has a generally rugged, natural-like appearance and feel.

Abstract: A cooked and frozen chopped egg product is disclosed which is suitable as a condiment for foodstuffs. The chopped egg product is produced by a process comprising; dynamically or continuously preheating egg yolks to a product temperature which does not exceed about 183.degree. F. and dynamically or continuously preheating egg whites to a product temperature which does not exceed about 167.degree. F. Preheating of the yolks and whites is followed by statically heating the egg yolks and whites at a temperature and time effective to coagulate the yolks and whites to a substantially firm texture followed by freezing of the coagulated yolks and whites. The frozen whites and yolks are chopped at a temperature of 20.degree.-30.degree. F. to provide a chopped egg mixture having desirable color and texture, without significant smearing of the yolks on the particles of egg white.