Abstract: Phospholipids in general, and lysophosphatidylethanolamine (LPE) in particular, have been found to be effective agents to enhance the ripening and storage characteristics of fruit, whether applied pre- or post- harvest. LPE both enhances ethylene production in fruit and decreases respiration so as to maintain the fruit firmer for longer. Similar effects occur in leaves and other green plant tissue. Other lysophospholipids and phospholipids with ethanolamine appear to have similar effects.

Abstract: The present invention is drawn to a process for extraction of gossypol for cottonseed using a solvent solution which includes: (a) a water miscible organic solvent; (b) water; and (c) an acid which is strong enough to prevent binding of gossypol to cottonseed protein but which is not so strong as to hydrolyze a substantial portion of the cottonseed protein. The present invention also includes cotton seed meals of reduced gossypol content (and optionally reduced aflatoxin and/or fat content) produced by the aforementioned extraction.

Abstract: A metabolite material of propionibacteria, having a metabolite of molecular weight greater than 300, is added to a food product to inhibit the growth of gram negative psychotropic bacteria, yeast, mold, gram positive bacteria, or Listeria. The metabolite material may contain less than 0.02% propionic acid such that there is insufficient propionic acid per se to inhibit microbial growth. The metabolite material is produced by growing propionibacteria cells in a liquid growth medium to produce a mixture containing the metabolite material. The mixture can be concentrated and added to a food product as a concentrated liquid or powder. The metabolite material added to a food product may contain viable cells of propionibacteria.

Abstract: Resorcinol derivatives are disclosed as inhibitors of enzymatic browning in foods and beverages such as shrimp, apples, fruit juices and wines.

Abstract: A composition capable of preserving moisture-containing agriculture products succeptible to mold spoilage from mold spoilage for an extended period of time comprising a mold-inhibiting agent, a quaternary ammonium compound, and a polyglycol and the method of preserving agricultural products utilizing the composition.

Abstract: A freshness preserving agent comprising carbon black having a specific surface area of at most 1,000 m.sup.2 /g as measured by BET method and a palladium compound supported thereon.

Abstract: The invention relates to the preparation of fruit for use in packaged dry foods, such as mixes and ready to eat ceral. A method of infusing high levels of liquid humectant into fruits such as raisins, without generating a stream of waste humectant, is disclosed. The method comprises applying a relatively high level of liquid humectant as a surface coating, and allowing the raisins to stand for enough time for most of the humectant to be absorbed into the fruit, before admixing the resulting fruit the dry food for packaging.For dry foods having very low Water Activity levels, e.g. 0.30 and below, special means are disclosed for increasing the liquid humectant carrying capacity of the fruit, in order to accommodate very high levels of liquid humectant as a topical application, for infusion during a period of time in which the raisins are standing, e.g. during storage or shipment.

Abstract: A protease-free composition and method for producing it is disclosed. The protease-free composition inhibits the enzymatic and non-enzymatic browning of foods and beverages susceptible to browning, such as shrimp, mushrooms and wines. A method for inhibiting browning using the protease-free extract is described.

Abstract: The invention is a process for making packaged uncooked pasta pieces from a feedstock comprising semolina, water and a source of ethyl alcohol wherein the amount of ethyl alcohol is 0.1% to 10% wherein the total moisture content of the feedstock is 26% or less. The extruded pasta can be packaged immediately without any drying step. The extruded pasta when packaged in vapor barrier containers can be sold as "fresh pasta" and may be stored at room temperature on the grocery shelf. The extruded pasta when packaged in a cardboard box will dry to consumer-acceptable dry pasta and can be sold as dry pasta and will keep indefinitely on the grocery shelf.

Abstract: A food preservative composition comprising alum and citric acid and a method for using same. The composition retards deterioration of fruits, vegetables and meats, without substantially changing the flavor, appearance, odor or texture of the food.

Abstract: The present invention provides a new inhibitor for Bacillus cereus which has been designated officially as a pathogen of food poisoning, which comprises a protamine or its salt as an essential component.

Abstract: The process of treating baked shredded wheat with a solvent spray using a potable solvent, preferably ethanol. The solvent is subsequently evaporated from the treated shredded wheat. The treatment retards the oxidation of the oil in the shredded wheat, which consequentially, substantially slows down rancification of such oil. In this manner, the shelf-stability of the shredded wheat product is significantly extended.

Abstract: The invention relates to the preparation of fruit for use in packaged dry foods, such as mixes and ready to eat cereal. A method of infusing high levels of liquid humectant into fruits such as raisins, without generating a stream of waste humectant, is disclosed. The method comprises applying a relatively high level of liquid humectant as a surface coating, and allowing the raisins to stand for enough time for most of the humectant to be absorbed into the fruit, before admixing the resulting fruit the dry food for packaging.For dry foods having very low Water Activity levels, e.g. 0.30 and below, special means are disclosed for increasing the liquid humectant carrying capacity of the fruit, in order to accommodate very high levels of liquid humectant as a topical application, for infusion during a period of time in which the raisins are standing, e.g. during storage or shipment.

Abstract: Disclosed are shelf stable food compositions comprising infused, dry, oatmeal flakes useful for the preparation of instant oatmeal. The instant oatmeal is, however, characterized by the oatmeal flake size, appearance, texture and taste of traditional oatmeal. The present oatmeal can be prepared by the consumer by simple addition of hot water and a 30 second steeping. Also disclosed are methods of preparing the improved dry oatmeal. The methods involve infusion of oatmeal flakes or preferably steamed oatmeal groats prior to flaking of between 1% to 35% of the oatmeal flakes of low molecular weight solutes such as sugars and polyhydric alcohols. The infused oatmeal flakes are then dried to water activities ranging from 0.17 to 0.7.

Abstract: The present application is directed to a process for producing a processed soybean food having a phosphorus and potassium content reduced by 30% or more. The process comprises heating 1 part by weight of soybean at 70.degree.-150.degree. C. for 1 to 60 minutes in the presence of water, soaking the heated soybean in 5-100 parts by weight of water at a pH of 3 to 6.5 and a temperature of 10.degree.-80.degree. C. for 5 to 36 hours, separating the soybean from the soaking liquor and washing the separated soybean with 1-100 parts by weight of water at a pH of 5 to 9 and a temperature of 10.degree.-80.degree. C. for 10 minutes to 3 hours.

Abstract: The compound ancymidol, a known potent plant growth retardant and weak fungicide, has now been found to inhibit biosynthesis of trichothecene toxins on substrates susceptible to growth of trichothecene-producing fungi. These fungi are known to contaminate cereal grains, forage crops, and potatoes. The effective level of ancymidol addition for toxin inbibition is substantially less than that required for control of fungal growth.

Abstract: Crystalline .alpha.-maltose extremely improves the stability, taste quality and shelf life of noodles and alimentary pastes, as well as decreases the addition of water in their preparation. Since crystalline .alpha.-maltose exerts an activity of binding flour, a satisfiable dough can be obtained with a reduced addition of water. In corporation of crystalline .alpha.-maltose into flour yields a premixed flour for preparing noodles and alimentary pastes, and the addition of water thereto attains an excellent dough products.

Abstract: A method for preventing deterioration of a food is disclosed wherein an oosaccharide originating from agar or carrageenan or both agar and carrageenan are added to the food. The method is effective to prevent deterioration of foods attributed to retrogradation of gelatinized starch.

Abstract: A water-base sugar confection having a caramel flavor and texture and formed of a total carbohydrate content equal to or greater than fifty percent by weight, dry basis wherein the carbohydrate ingredient consists essentially of a blend of dextrose and fructose in which the ratio of fructose to dextrose is from 30:70 to 90:10, the moisture content is an amount within the range of from about 4% to about 10% and the water activity (Aw) is an amount within the range of from about 0.20 Aw to about 0.50 Aw.

Abstract: A fiber-containing confectionery composition which is soft in texture and smooth in mouthfeel comprising dietary fiber pretreated with a lubricant, a foamed matrix portion comprising gelatin, gum arabic and non-sucrose liquid sweetener and an amorphous matrix portion comprising a non-sucrose syrup having a solids content of about 92 to about 96% by weight of the syrup.

Abstract: A raw moist alimentary paste product is made stable against microbial decomposition by including sufficient edible acid to inhibit bacterial growth. The alimentary paste products are generally stable under refrigeration for 3 to 8 weeks and stable at ambient temperature for at least 3 weeks if a fungistat is included.

Abstract: Soft cookies, biscuits, snacks and the like, are produced from a specially formulated and prepared dough. The soft edible products retain their fresh baked, moist, tender texture for extended periods of time. A firm gel, capable of being ground, is formed from: (a) a viscous liquid, e.g., a corn syrup, (b) a gum, e.g., an alginate gum, (c) an optional humectant and dispersing agent for the gum, e.g., glycerine, (d) a calcium ion source for gelling the gum, and (e) an optional humectant and dispersing agent for the calcium ion source, e.g., propylene glycol, using high shear mixing. The ground gel is incorporated into the cookie or other dough prior to baking.

Abstract: This invention relates to a shelf-stable sauce containing acidified texture protein. Protein extrudate is acidified and the acid is then removed to minimize added anion levels in the protein without materially, affecting its lowered pH. The acidified extrudate is then mixed with a binder and heatset to form an analog, the analog is mixed with sauce and the pH of sauce and meat analog equilibrated to less than 4.6 within 48 hours.

Abstract: An enzyme contaminated by bacteria during preservation or repeated use thereof is sterilized by immersing the enzyme contaminated mass in a polyvalent alcohol. This procedure does not inactivate the enzyme.

Abstract: This invention relates to the preservation of moist forage crops, high moisture grains, silages and haylages, brewer's wet and spent grains, distillers wet and spent grains and similar byproducts of fermentation used for animal feeding, and hays made from forage crops. In particular, this invention relates to the process by which these materials may be treated so as to prevent nutrient loss through excessive oxidative degradation and the concurrent heating therefrom.This invention relates to solid and emulsified compositions containing preferably 6-ethoxy-2,2,4-trimethyl-1,2-dihydroquinoline, Ethoxyquin, the addition of sorbic acid or alkali metal sorbate and optionally a mix of an alkali metal propionate and an alkaline earth metal propionate, such as calcium propionate, and an alkali metal propionate, such as sodium propionate, and method for preparation of solid and emulsified compositions embodying the above.

Abstract: Ready-to-eat baked goods which are of high quality and are shelf stable for up to one year, are disclosed. They are prepared from a flour containing base-batter mix, water, sugar and at least 5% by weight of the product of an edible, liquid polyhydric alcohol. The water activity level of the baked good is equal to or less than 0.85, the ratio of total water to edible liquid, polyhydric alcohol is equal to or less than 4.8 and the ratio of starch to edible, liquid polyhydric alcohol is equal to or less than 3.95.

Abstract: A method for conditioning edible seeds (cereal grains, pulses, etc.) prior to rolling is disclosed wherein a sorbate is dispersed in steam with which the seeds are contacted. The conditioned grain has increased shelf life (improved resistance to growth of microorganisms) and is also less prone to production of fines.

Abstract: Drying agents for cut plants provide a basic pH in a solution between approximately 12.4 and 13.2 when the drying is to be provided primarily on the stems of the cut plants. The drying agents include a first material which provides a pH of at least 12.4 in the solution. The first drying agent may constitute an alkaline metasilicate such as sodium metasilicate. The drying agents may also include a second material such as an alkaline carbonate. Sodium or potassium carbonate are preferable. The second drying agent constitutes a buffer to limit the pH in the solution to a value of approximately 13.2.The metasilicate is in the form of a colloid of silicon dioxide and this colloid tends to act primarily on the waxes on the stems to saponify the waxes on the surfaces of the stems. The drying agents form a chemical complex which serves as a protective coating to prevent water from entering into the stems of the plants.

Abstract: A soybean-based fibrous food material of improved preservability can be produced by incorporating polyhydric alcohol into a fibrous soybean material. The fibrous soybean material is prepared by grinding whole grains of soybean between two opposing disc grinding members. The food material can also be improved in texture by incorporating metal cations in a form of edible salt and/or an organic acid having 2 to 6 carbon atoms, with polyhydric alcohol into soybean material. The thus obtained soybean-based fibrous food material is useful as an ingredient of meat products, fish products and so on.

Abstract: A drying agent for cut plants provides a basic pH of at least 11 in a solution and has properties of becoming at least partially insoluble at a pH no greater than approximately 13.4 in the solution. A mold-inhibiting agent is mixed with the drying agent and is provided with properties of remaining inactive until the occurrence of conditions inducing molding of the plant. The mold-inhibiting agent has properties of reacting with moisture under such conditions inducing molding to inhibit such molding.A waterproofing agent is mixed with the drying and mold-inhibiting agents and is provided with properties, at the pH of the drying agent in the solution, for providing for a passage of moisture from the plants while preventing drops or droplets of water from being reabsorbed on the plants. The waterproofing agent may be sodium methyl siliconate.A surface active agent may also be included.

Abstract: Ready-to-eat baked goods which are of high quality and are shelf stable for up to one year, are disclosed. They are prepared from a flour containing base-batter mix, water, and at least 5% by weight of the product of an edible, liquid polyhydric alcohol. The water activity level of the baked good is equal to or less than 0.85, the ratio of total water to edible liquid, polyhydric alcohol is equal to or less than 4.8 and the ratio of starch to edible, liquid polyhydric alcohol is equal to or less than 3.95.

Abstract: Process for producing storage stable beans from edible dried beans comprises heating said dried beans, under pressure, in a humectant solution comprising an aqueous solution containing 4.5-7.5 weight percent of a sugar or polyglycol, 4.0-9.0 weight percent of a salt, 2.0-3.0 weight percent propylene glycol and 0.3-0.6 weight percent potassium sorbate for a period of time sufficient to increase the moisture level of said beans to about 50-60 percent. Thereafter the moisture level of the beans is reduced in a drying apparatus from about 50% to an intermediate moisture level of about 30-40 percent. The resulting intermediate moisture level beans are then packaged in a low value vapor transmission container. The beans produced in accordance with the process of this invention are quickly reconstituted, have excellent texture, and have the flavor of home cooked beans.

Abstract: A compound animal feed suitable for long-term preservation is disclosed. The feed is constituted by a mixture including a product chosen from wet cereals such as wet maize grain, maize grain meal or mash, maize cob meal or mash or their mixtures, which product is ground to a degree of fineness suitable for direct feeding to animals; molasses suitable for use in animal husbandry; and oil or fat suitable for use in animal husbandry, the feed mixture having a pH value less than 4.Preferably this pH value is obtained by treatment of the fine ground product with phosphoric acid.Also disclosed is a process for the long-term preservation of wet cereals by treatment thereof with phosphoric acid or other suitable acids until a pH less than 4 is reached, and then combining the treated cereals with molasses and oil or fat.

Abstract: Ready-to-eat baked goods which contain a substantial portion of non-gelatinized starch, and are shelf stable for up to one year, are disclosed. They are prepared from a flour containing base-batter mix, water, and at least 5% by weight of the product of an edible, liquid polyhydric alcohol. The water activity level of the baked good is equal to or less than 0.85, the ratio of total water to edible liquid, polyhydric alcohol is equal to or less than 4.8 and the ratio of flour to edible, liquid polyhydric alcohol is equal to or less than 5.6.

Abstract: Soft cookies, biscuits, snacks and the like, are produced from a specially formulated and prepared dough and then baked to produce said soft edible products which retain their fresh-baked, moist, tender texture for extended periods of time. A firm gel, formed from a viscous liquid, e.g., a corn syrup, a gum, e.g., an alginate gum, a humectant and dispersing agent for the gum, e.g., glycerine, a calcium source for gelling the gum, and humectant and dispersing agent for the gum, e.g., propylene glycol, is incorporated into the cookie or other dough prior to baking.

Abstract: A process for treating cereal grains and particularly oats, to separate the endosperm from the remainder of the kernel without dry milling. The grains are soaked in an aqueous medium having a pH of 3.0-7.0 at a temperature in the range 40.degree.-70.degree. C. for sufficient time to absorb at least an equal weight of the liquid medium. The conditions are such that the endosperm portion of the grain liquefies, as opposed to softens. The grain may be crushed in a variety of ways to split the husk and release the liquid endosperm contents which are then dispersed in water. The endosperm solids can be recovered from dispersion, following a screening step to separate the husks by drying to yield a substantially white, lower fiber whole endosperm flour product. Alternatively, the dispersion may be sedimented and/or centrifuged to produce a wet solids fraction and a soluble fraction, each of which can be subsequently recovered in dry form.

Abstract: Novel sequential gas treatments for preserving grain are disclosed. Sulfur dioxide gas which has been bubbled through an organic acid, such as propionic acid, is perfused through grain to be treated and permitted to react with that grain for a preselected period of time, to produce a preserved grain product. This grain product is then preferably perfused with ammonia gas. Alternatively, residual sulfur dioxide may be dispersed within the treated grain mass through the introducton of a carrier gas prior to ammonia gas perfusion. Other preservative methods and substances are also disclosed which provide preserved grain products.

Abstract: An expanded protein product is made by extruding a mix containing a proteinaceous material, an animal or vegetable fat, a non proteinaceous and non-farinaceous extrusion agent, sulfur and/or sulfur compound, plasticizers and water from a high pressure zone to a low pressure zone preferably followed by rehydration of the extrudate.

Abstract: The growth of Clostridium botulinum and the formation of enterotoxin in carbohydrate food products, such as honey, is inhibited by adding to the carbohydrate food products an effective amount of a compound selected from the group consisting of hypophosphorous acid and its nontoxic water-soluble salts. Such additives may be present in combination with minor amounts, for example 40 ppm, of sodium nitrite.

Abstract: A method is disclosed for preparing and using buffered aqueous solutions of carboxylic acids and metal salts of carboxylic acids. Such solutions are useful as mold inhibitors in bread, cakes, and animal feeds. Buffered aqueous solutions of about 40 to 80 percent of compounds of carboxylic acids and carboxylic acid metal salts, such as sodium diacetate, sodium dipropionate, sodium dibutyrate or sodium dibenzoate have been found to have a reduced corrosive nature to metals and alloys used to contain, transport, and apply these solutions, thereby permitting the use of these metals and alloys in existing and new facilities.

Abstract: Infusing fruit with sugar solutes which reduce the water activity by creating sites for removing part of the water content and bathing said fruit in sugar bath to infuse sugar therein, the bath being a fructose-containing corn syrup of about 70 to 80% sugar solids with 40-90% being resulting in fruit having a water activity of 0.45 to 0.65.The fruit is added to cereal.

Abstract: Microbiologically stable foods which are oil-in-water emulsions usually kept at freezer temperature, but which can be maintained at room temperature and refrigerator temperature for an extended period of time, are prepared by controlling their sugar/fat content.These foods are of intermediate-moisture content and have sufficient solutes, generally sugars, to provide a bacteriostatic effect. The sugars used are predominantly of low molecular weight to additionally provide for a significant freezing point depression. A substantial amount of fructose, dextrose or a combination thereof is preferred for its resistance to crystallization which would cause apparent hardness at low temperatures. Finally, the product can more readily be maintained soft at freezer and room temperature if its fat content is at least in part unsaturated.

Abstract: The invention provides a method of producing an edible dehydrated meat product having a water activity level of between 0.7 and 0.85. According to the method 40-90% by weight of raw meat pieces are intimately mixed with 10-60% by weight of vegetable materials to form a stiff cohesive mixture adding during mixing one or more substances such as salt alone or salt in combination with dextrose, sucrose or fructose, or hydrolysed plant proteins to reduce or control the water activity in the final product. Thereafter the mixture is formed into a sheet or an extrusion and dried to produce a intermediate moisture product that is bacteriologically stable at a moisture content of 15-45%.

Abstract: Solid carbonaceous fossil fuels such as coal, lignite and peat are treated with an aqueous medium containing a novel catalyst to remove undesirable constituents and produce valuable products. The catalyst is prepared by steps including admixing a water soluble alkali metal silicate with an aqueous medium containing carefully controlled amounts of dissolved water soluble substances which are sources of calcium ion and magnesium ion, reacting the same to produce an aqueous colloidal suspension of the reaction product, admixing a micelle-forming surfactant with the aqueous medium, and agitating the aqueous medium containing the colloidal particles and surfactant to form catalyst-containing micelles. Particles of the fossil fuel, or components thereof, are treated and solubilized in the aqueous catalyst suspension to produce a novel aqueous solution which has highly unusual and unexpected properties. The resultant solution has important applications in agriculture and animal husbandry.

Abstract: Horticultural crops may be stored in an acidic aqueous liquor at a temperature not exceeding about room temperature wherein the pH of the liquor is sufficiently low and the storage conditions are adequately starved of molecular oxygen to retard spoilage of the stored product. Following termination of the storage, the stored product is preferably at least partially neutralized at a temperature of between about 40.degree. and 60.degree. F. with a neutralizing agent to raise the pH of the stored product. When green horticultural crops are thus stored and thereafter boiled, a strong green coloration is produced and green pigments can be separated by solvent extraction.

Abstract: Novel sequential gas treatments for preserving grain are disclosed. Sulfur dioxide gas which has been bubbled through an organic acid, such as propionic acid, is perfused through grain to be treated and permitted to react with that grain for a preselected period of time, to produce a preserved grain product. This grain product is then preferably perfused with ammonia gas. Alternatively, residual sulfur dioxide may be dispersed within the treated grain mass through the introduction of a carrier gas prior to ammonia gas perfusion. Other preservative methods and substances are also disclosed which provide superior preserved grain products.

Abstract: This application relates to methods of infusing fruits with fructose sugar solids and food products which remain now-crystalline at freezer temperatures containing such infused fruit products.The fruit is infused by immersing it in two or more sugar containing solutes baths of gradually increasing sugar concentration so that the solids content of the fruit is increased in a step-wise and gradual manner to the level of about 32-55 percent by weight.

Abstract: Materials are disclosed for treating moist grains to prevent the growth of microorganisms during storage. These materials comprise aqueous solutions of ammonium bisulfite (NH.sub.4 HSO.sub.3) and at least one acidification compound for at least lowering the pH of the solution to between about 2.5 to 4.0, preferably 3.0. Preferred acidification compounds include acidic ammonium salts of inorganic acids, such as sulfuric or phosphoric acids, and of organic acids such as acetic, propionic or other short chain organic acids. Alternatively, the disclosed preservative materials comprise disproportionation products of ammonium bisulphite solutions, such as ammonium or alkaline mineral salts of metabisulfites, trithionates, thiosulphates, tetrathionates, dithionates and others. Natural and artificially disproportionated solutions of ammonium bisulfite are also disclosed as exhibiting surprising preservative actions.

Abstract: Loss of texture in vegetable and fruit material caused by heating such material in connection with the preservation thereof can be minimized by contacting the fresh vegetable and fruit material with certain organic compounds for a short period of time and then removing the organic compound by rinsing the material with water or a water-based medium prior to heating the vegetable and fruit material.

Abstract: Fruit and vegetable commodities subject to infestation by quarantine pests are disinfested so as to meet quarantine restrictions without adversely affecting the quality of the commodity. The method involves heating the commodity in hot air having a relative humidity of 30-80% until the temperature of the commodity exceeds the thermal death point temperature of the target pest but is not so high as to adversely affect commodity quality. The temperature is held at this temperature until the pest is killed. The method is effective against all life stages of quarantine pests and is suitable for large-scale commercial disinfestation of commodities for movement throught marketing channels, for example, for disinfestation of papayas of tephritid fruit flies such as the Mediterranean fruit fly, the melon fly, and the oriental fruit fly.