Abstract: The present invention provides a drying device for coagulating and/or drying a fluid material having significant solids content, such as animal blood, to produce a dried solid product where the device includes generally an upwardly sloped elongate housing of generally semicircular cross section of selected diameter to define a coagulation chamber where the top of a portion of the chamber can be open, heat source means to selectively heat the housing, elongate screw conveyor means disposed within the housing with its longitudinal axis parallel to the longitudinal axis of the housing where the screw conveyor has a shaft with generally continuous helical blade means extending radially therefrom and having an outer diameter approximately equal to the interior diameter of the chamber and where the screw conveyor is adapted for rotation in the chamber to agitate the fluid in a portion of the housing and to convey solid material from a first lower end of the housing, toward a second, higher, end of the housing for e

Abstract: Blood, red blood derivatives or blood-containing materials such as liver are decolorized for use in food or animal food products by oxidants such as hydrogen peroxide or calcium or sodium peroxide. Excess peroxide can be removed and a desirable color achieved by adding further blood, blood derivative or meaty material. Reaction with the peroxide can be facilitated by a pH reversal process in which the pH is raised or lowered by at least 2 units and then restored. Heat or a combination of heat and pH reversal can also be employed. Flavors and other additions added to the blood or other material before decolorization are locked in the resulting product. The decolorized material can be canned as a mince-like product or mixed with other foodstuffs.

Abstract: Protein is extracted from edible beef bones by crushing the bones to a predetermined size, then cooking the bones in approximately equal parts of water by weight with a papain based proteolytic enzyme added in a predetermined amount. Cooking is carried out for a total period of about 4-6 hours at stepped-up temperatures reaching up to but not in excess of about 195.degree. F. to avoid thermal shock to components. The cooked mixture is then filtered and screened to separate liquids from solids. The liquids then are centrifuged to separate the fats from the thus produced end product, a 4-7% solution of protein by weight. Thus three edible and salable products are produced without waste from the raw bone, i.e., gelatin bone, edible tallow or grease, and protein broth. The cooked material is held at about 150.degree. F. during filtering and centrifuging.

Abstract: A process for preparing dried egg white having improved flow and water solubility characteristics includes spray coating dried egg white particles with an aqueous 40%-80% solution of sucrose to form a substantially complete and uniform coating comprising from 15% to 35% of the total weight of the coated particles, sifting and drying the coated particles to less than 6% by weight moisture content.

Abstract: The palatability of animal foods is increased by incorporating therein an effective amount of a palatability improving composition prepared by reacting an aqueous mixture of a reducing sugar, animal blood, yeast and fat with lipase and protease, preferably as a mixture such as pancreatic lipase, at moderate temperature and then heating the resulting mixture to an elevated temperature to more fully develop the flavor and inactivate the enzymes. This palatability improving composition is preferably incorporated into an animal food, such as a nutritionally balanced dog food, by coating it thereon in an amount effective to increase the palatability of the animal food.

Abstract: Easily wettable, water-soluble protein products having a flocculation temperature of above 80.degree.C and having no bitter taste can be prepared from natural protein sources by a hydrolytic, enzymatic treatment.

Abstract: Foodstuffs of improved nutritive quality are obtained by incorporating enzymatically hydrolyzed non-gelatin proteinaceous materials into the foodstuffs. It has been discovered that organoleptic properties, color, clarity and the overall characteristics of the foodstuffs are not adversely affected by the inclusion of these soluble hydrolyzed proteins which are heat and acid stable.

Abstract: A liquid protein food of mild and pleasant taste is made by digesting powdered defatted bones including the bone marrow with trypsin, amylase and lipase which may be used in their pure state or mixed with other material. A pancreatin product, preferably Viokase, which contains the trypsin, amylase and lipase of suitable activity gives highly satisfactory results.The digestion results in a liquid containing the solubilized protein of the marrow, and a solid residue which is mainly collagen and calcium phosphate. A soluble collagenous product and a substantially pure mineral product is made from the residue by hydrolyzing it at a pH of 2-5. Pancreatin or other enzyme containing material effective in hydrolyzing collagen may be used.The defatted bones which are preferred for use in the digestion process are made by mixing bones including their marrow in an organic liquid fat solvent, such as ethylene dichloride, which forms an azeotrope with water.The mixture is heated at a moderate temperature such as 60.