Abstract: A dried coffee whitener comprising functional amounts of a hydrogenated vegetable oil, a casein-containing protein, a buffering agent, an emulsifying agent, the remainder being essentially carbohydrate, the improvement comprising employing as said emulsifying agent an ionic emulsifier such as sodium stearoyl-2-lactylate in combination with at least about 0.7% partial glycerol ester emulsifier.

Abstract: An improved cold water soluble gelatin and a process for preparing it. An aqueous solution comprising gelatin and a mixture of corn syrup solids and maltodextrin is dried. The total weight of the corn syrup solids and maltodextrin in the solution will be from 3 to 7 times the weight of gelatin, and the ratio of corn syrup solids to maltodextrin will be within the range of from 1:9 to 9:1. The resulting product is rapidly soluble in cold water, preferably dissolving in water at 55.degree. F. in less than one minute of spoon stirring.

Abstract: This invention relates to a process for making a soybean-based milk analog or soymilk and food products prepared therefrom.The process involves the comminuting of whole soybeans having the hulls thereon, forming a slurry of the comminuted soybeans, simultaneously initiating the inactivation of trypsin inhibitor and lipoxygenase without fixing protein bodies or substantially denaturing the soybean protein, confining the heated slurry until the trypsin inhibitor activity is reduced to a desired value, cooling the slurry, and separating the hulls from the slurry to recover the desired product.The resulting soymilk is an aqueous preparation of the soybean which exhibits minimal destruction of essential amino acids, enhanced nutritional value, maximal retention, and thus increased yield of soybean solids including lipid and protein, optimal inactivation of trypsin inhibitors, reduced chemical browning, and enhanced flavor and palatability along with prolonged storage life.

Abstract: An improved cold water soluble gelatin and a process for preparing it. An aqueous solution comprising gelatin and a specific sugar composition is extruded as a foam and then dried. The foam can be prepared by incorporating a gas into the solution prior to extrusion at moderate pressure or by extruding under high pressure to effect expansion due to the volatilization of water upon exiting the extruder. The resulting product is rapidly soluble in cold water, preferably dissolving in water at 55.degree. F. in less than 1 minute of spoon stirring.

Abstract: A product which comprises essentially dry, storable, dehydrated fibrous fish products and process for making same from various raw materials including without limitation underutilized fish species or deboned fresh or frozen fish scrap and various parts. The process for making the novel product includes mincing, followed by a one-step, controlled, dehydration under conditions of reduced pressure and in the absence of an oxidizing atmosphere such as air, and at elevated temperatures of up to 95.degree. C., and in the absence of any other added ingredients.

Abstract: A process for dehydrating vegetables comprises first comminuting whole, uncooked vegetables to produce a puree. By passing the puree through a first-stage finishing step, and a second-stage finishing step having a finer screen size than the first stage, a puree substantially free from hardened vegetable particles is obtained. The puree may be dried by a variety of techniques to obtain a dehydrated product which, when reconstituted, displays a particularly smooth texture.

Abstract: A dried blend of deproteinized whey by-product and casein or its salts is produced by forming an admixture of 5 to 50% of casein, sodium caseinate or potassium caseinate and a deproteinized whey by-product selected from the group consisting of (1) the low molecular weight fraction obtained by gel fractionation of whey, (2) the permeate resulting from the ultrafiltration concentration of whey and (3) the delactosed permeate resulting from the ultrafiltration concentration of whey, and drying the admixture, preferably by spray drying. The dried blend has reduced hygroscopicity, and is useful in food products as a flavor enhancing agent, flavor agent or binding agent.

Abstract: To obtain a pasteurized cheese in powder form which, after reconstitution, has the properties of Mozzarella, a colloidal lactic solution having protein/lactose and protein/calcium ratios at least about twice as high as those of natural milk and a pH of from 5.0 to 5.5 is prepared, the pH of the solution thus prepared is adjusted to between 6.3 and 6.4, the solution is pasteurized and its pH is returned to 5.0 to 5.5 before drying by spray-drying.

Abstract: Spray drying coffee extract by uniformly fluctuating the extract and concomitant inert gas flow through the drying tower spray nozzle produces a unique agglemorate-type product. A two-fluid ventur-type flowrator is employed to assist regulation of extract flow rate cycles between set maximum and minimum values. Smaller, quickly drying droplets, atomized at high flow rates of extract are caused to impact with the larger, slower drying drop (minimum extract flow rate) by the reported expansion and collapse of the spray pattern and the augmentation of turbulence by the cyclic inert gas flow rate.

Abstract: A process for the manufacturing of crumb products by preparing a first raw material flow F1 containing components or part flows f1-f4, of which f1 contains liquid milk or milk products at a dry solids content of 2-70% by weight, f2 contains sugar raw materials in the form of tetroses, pentoses, hexoses, sugar alcohols, disaccharides, partially hydrolyzed starch, syrup products, or different combinations thereof, f3 contains dry protein raw materials at the same dry solids contents as stated for f1, f4 contains one or more amino acids and a second flow F2 consisting of part flows f5 and optionally f6, of which f5 contains fatty components and f6 consists of an emulsifier for the fat phase and that the flow f1 at a dry solids content of 20-70% by weight and a pH in the range of 4-8, preferably 6.5-7.5, is heat treated at a temperature of 100.degree.-130.degree. C. during a period of time of about 7-2 minutes for performing a Maillard reaction, and subsequently is cooled to a temperature of suitably 80.degree.

Abstract: A process for producing a dried albedo clouding agent which does not impart off-flavors to the beverage is disclosed. The process involves heating albedo-containing material which is then ground and treated with a macerating enzyme. The enzyme is then inactivated and coarse particles are filtered out and discarded. The filtrate is centrifuged to obtain the clouding agent which is then washed with water, isopropyl alcohol or a combination of the two. The clouding agent is dried to obtain a stable product compatible with dry beverage formulas for citrus-type beverages.

Abstract: There is provided a process for producing reconstitutable natural coconut flavor by grinding coconut meat preferably from which the germ eye has been removed, until a pulp of coconut fiber and coconut flavor liquor is obtained. The pulp is separated into the flavor liquor and fiber, wherein the liquor has no more than 2% fiber therein. The liquor is heat treated under enzyme deactivation conditions, whereby any deleterious coconut enzymes in the liquor are deactivated. The liquor is concentrated by condensing the liquor to more than 25% solids or spray drying the liquor to a free-flowing powder. The concentrated coconut flavor may be reconstituted with an aqueous diluent to provide a liquid coconut flavor. The coconut flavor is a mixture of coconut fat and coconut protein/carbohydrate in ratios of 40-72:60-28 and the coconut flavor in the reconstituted form contains no more than 2% coconut fiber.

Abstract: A process for producing a fruit preparation from a natural fruit juice, the process comprises removing water from the juice by flowing the juice on a heated, reciprocable, inclinable surface to reduce the water content to 10 to 25% by volume. A crystalline modifying agent is then added to the product. The modifying agent and the product are then blended while heating them. The heating and blending is continued until the water content of the product is in the range of 1 to 15% by volume. An apparatus for producing the preparation is described. The apparatus has a concentrator pivotably mounted at about its center. An end of the vessel can be raised and lowered to reciprocate the vessel about the pivotable mount. The vessel is heated and has a closable outlet at each end. Extractors for vapor produced from the fruit juice heated in the first vessel are provided and blender means to blend the material produced on the concentrator with an added material.

Abstract: The invention relates to a method for spray drying perishable liquid products such as milk products. The exhaust gas from the spray dryer is passed through a gas scrubber in which at least part of the liquid product to be dried is used as washing liquid before spraying it into the spray drying chamber of the spray dryer. Prior to passing it into the gas scrubber the washing liquid is heated to a pasteurizing temperature by suitable heating means. These heating means may, for example, be adapted to inject hot steam into the flow of washing liquid, or the heating means may be in the form of an evaporator connected to the spray dryer at the upstream side thereof.

Abstract: A free flowing, spray dried, rod-shaped particulate product, which is readily redispersible in water, is produced by preparing an aqueous solution of an encapsulating material, forming a dispersion by adding an active material to the solution, and spray drying the dispersion through a nozzle having a relatively small vortex device and a relatively large orifice. Relative weight of the encapsulating material to the total weight of the encapsulating material and water is at least 55% and viscosity of the dispersion is at least about 300 cps measured at 70.degree. C.

Abstract: A feed stock comprising sugar, milk solids, a significant amount of moisture, and in some instances chocolate, is raised to a temperature of about 125.degree. C. and at the same time is condensed to have a moisture content of between about 4% and 6%. This is done by moving the material upwardly in an annular column and heating the walls defining that annular column. The condensed material is maintained at its final temperature and transferred to a crystallizer. In the crystallizer it is moved downwardly and kneaded. The kneading is performed by two sets of interdigitating rods, one set being stationary and the other set moving transversely to the downward path of movement of the material. As it is being kneaded it is cooled, both by contact with refrigerated surfaces and also by a countercurrent flow of cool air. The kneading is continued until the product is crystallized and particulate. Thereafter, it is optionally dried to a moisture content of about 1%.

Abstract: The drying and dehydration of heat-sensitive materials is improved by submitting such materials to a second thermal treatment following their initial flash treatment. The method is particularly applicable to the treatment of foodstuffs.

Abstract: Intimate contacting of plural, physically disparate phases is achieved by establishing a current of axially extending, axially symmetrical helical flow of a first phase; separately establishing a current of coaxially extending, rectilinear flow of a physically disparate second phase, the currents of said first and said second phases being maintained physically separated from each other; circulating and directing said currents which comprise the plural phases to a zone of restricted flow passage with respect to said helical flow, whereby said plural currents converge and are intimately, homogeneously admixed and whereat such zone of convergence the momentum of the first phase helical flow is at least 100 times greater than the momentum of the second phase, coaxial rectilinear flow such as to effect atomization via transfer of momentum, and ultimately effecting phase separation of the product of admixture.

Abstract: A scrubber for separating powder particles from a gas stream comprising a closed vertical cylindrical housing having a tangential inlet for the gas stream and a concentric discharge pipe passing through the top of the housing for the removal of the purified gas stream; in which means are provided for flushing the lower portion of the inner wall of the housing. The flushing means comprises an annular gutter surrounding the housing and communicating with said inner wall by means of a large number of narrow passages. The level of the gutter is well above the lower end of the discharge pipe.

Abstract: Non-digestible food additives are prepared by heating starch with an edible di- or tri-basic carboxylic acid and anhydrides thereof acid at 140.degree. to 220.degree. C. under reduced pressure and in the presence of less than 5% water for sufficient time to form a non-digestible product.

Abstract: A dried, non-dairy food composition such as a powdered coffee whitener is provided which contains liquid fat (at room temperature) encapsulated or enrobed by a specialized, carbohydrate-containing matrix. In preferred forms, polyunsaturated liquid fat can be used for dietary purposes, and the matrix can be protein-free if desired so that the composition is hypoallergenic. The encapsulating matrix is especially formulated to render the composition stable in both hot and cold aqueous emulsions to thereby prevent undue separation and coalescence of the fat or other undesirable properties. In preferred practice the matrix normally contains a carbohydrate such as corn syrup solids, an emulsifier system having at least two anionic emulsifiers, and other optional ingredients added for organoleptic or nutritional reasons.

Abstract: Decholesterolized and defatted egg powder is obtained by removing at least 95% of the cholesterol and neutral fat and retaining 30% or more of the phospholipids, based on the content thereof in the whole egg or yolk. Said powder is obtained by removing moisture from whole egg or yolk and extracting cholesterol and neutral fat from the dried whole egg or yolk with liquid dimethylether.

Abstract: A material useful as a flavor extender is produced by pressure-cooking whey solids, such as spray dried sweet cheese whey, in the presence of liquid water at a temperature in the range about 110.degree.-200.degree. C. for up to about 30-60 minutes, followed by cooling and drying the resulting pressure-cooked whey solids. The resulting processed or pressure-cooked whey material is useful alone or in compositions as a flavor material or as a flavor extender. Food or flavor compositions can be flavored and/or their flavor extended by incorporating therein the processed whey solids material or compositions containing the same. Two particularly important embodiments of this invention are the use of the processed whey solids material or compositions containing the same as extenders for cocoa or coffee.

Abstract: Protein containing food products are prepared by a process in which yeast is codried with whey. The codried yeast-whey food is suitable for human foods. Preparations containing yeast-whey product do not have a yeast character or flavor in some food applications.

Abstract: Food products in the form of blown beads are prepared by spraying a composition into a heated zone to dry and expand the sprayed product followed by subjecting the product to a cooling zone to thereby quench cool and to thereby aid in the control of their bulk density.

Abstract: Alpha cellulose powder is used in the manufacture of dried soft curd cheese, such as bakers cheese or cottage cheese, to increase its texture and water-binding capacity.

Abstract: A process for obtaining yolk lecithin from a raw egg yolk which comprises subjecting a raw egg yolk to extraction with liquid dimethyl ether to obtain an extract and dehydrating the extract to an extent that the water content is not more than 20% by weight, whereby a lecithin-rich fraction is obtained as a separate phase from a neutral lipids-fraction. The isolated lecithin-rich fraction may further be subjected to a second-stage dehydration to give a product in which the lecithin content is as high as 50 to 85% by weight and the water content is very small, for example, below 2 to nearly 0% by weight. By the process of the present invention, there can be obtained a high quality lecithin in high yield.

Abstract: A process for the production of a cheese in powder form which, after reconstitution, has the properties of mozzarella or of a cheese for souffles, which comprises inoculating a colloidal solution having at least partly the composition of a skimmed milk with a lactic ferment, allowing the solution to ferment under aerobic conditions until its pH falls to a value of from about 4.8 to 5.2, heating the fermented solution to obtain curds and serum, separating the curds from the serum, adding to the curds approximately 5 to 50% by weight, based on dry matter, of fats while adjusting the pH of the mixture if necessary to a value of from about 5.1 to 5.7, and drying the mixture obtained.

Abstract: Milk or similar liquids are spray dried using a rotary atomizer wheel whereby such a temperature is imparted to the liquid that a violent release of gas and vapor from the liquid takes place in the atomizer wheel, which gas and vapor are removed before the atomization of the liquid. By these means a powder having at high bulk density and a low content of occluded air is obtained. A special atomizer wheel, having two sets of ejection apertures and two intercommunicating supply compartments makes it possible to eject released gas and vapor through one set of apertures and liquid through the other set, whereby reintroduction in the liquid of the released air is prevented. Also an atomizer wheel of this type is provided wherein the two supply compartments are steam-swept.

Abstract: In a process and apparatus for the treatment of liquids containing solid particles, the mixture is first formed into a film to run down the walls of an enclosure having a frustro conical top wall and be subjected to a drying gas flow, and the partially dried mixture is then led back to a spray inlet to discharge as an atomized spray within the same enclosure for a second stage of drying, which may include combustion of solid particles, also within the same enclosure.

Abstract: A method for preparing a fish meat powder capable of forming KAMABOKO is disclosed. The method involves forming a slurry of fish meat in a neutral buffer solution containing divalent metal ions and polyvalent weak-acid anions. The anions are present in an amount sufficient to sequester the metal ions. The slurry is converted to a fish meat powder by spray-drying.

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: Method for producing a free-flowing orange juice powder having improved flavor including (a) providing an aqueous slurry having up to about 65% solids, about 50-85% of which is orange juice with the balance being a food grade, water-dispersible or water-soluble drying aid and (b) cocurrently spray drying the slurry to a powder having an average moisture content of less than about 4% under carefully controlled drying conditions. The dryer inlet and outlet air temperatures are maintained at about 220.degree.-300.degree. F and about 145.degree.-205.degree. F, respectively. The spray dryer nozzle pressure is suitably less than about 5,000 psig with the slurry feed rate through each nozzle being less than about 45 gph. The interior walls of the spray dryer are maintained at a temperature of less than the sticky point temperature of the dried powder, preferably less than about 135.degree. F.

Abstract: An improved two step method for producing feeds for ruminant animals whereby carbamides, particularly urea and biuret, are reacted with fermented proteinaceous agricultural products and wastes with the aid of an aliphatic dicarboxylic acid catalyst to produce a highly palatable nutritive feed which releases protein and protein equivalent nitrogen in a slow and controlled manner in the rumen.First stage of the method mechanically destroys the cellular structure of the fermented agricultural products and wastes, removes unpalatable acids, aldehydes and amines by stripping with hot gas, and partially completes the adduct-forming reaction between proteinaceous sugars, fats, and cellulose in the fermented material and the carbamides in a homogeneous liquid phase at temperatures of between 80.degree. and 100.degree. C. In the second stage, adduct reaction and drying is completed in a hot gas fluidized reactor at temperatures between 100.degree. and 150.degree. C.

Abstract: An aqueous sucrose solution is evaporated continuously while being subject to vigorous mechanical agitation to produce a sucrose suspension which is spray dried immediately, after which the spray dried product is post-crystallized and post-dried. A complete recovery is obtained of the sucrose present in the solution, in a process which is simple and economical since injection of sucrose crystals in the drying gas in the spray drier is omitted.

Abstract: A powdered skimmilk additive for improving the flavor, texture and eye appeal of fluid milk products is prepared by a process involving non-dilutive heating skimmilk to about 185.degree. to 190.degree. F, then heating by direct steam injection to about 200.degree. F to 212.degree. F, condensing the heated skimmilk to about 39 to 45% solids, heating the condensed skimmilk by non-dilutive heating to about 175.degree. F, then heating by direct steam injection to at least about 185.degree. F, and spray drying to produce the powdered skimmilk additive.

Abstract: A process for the air drying of a food material, such as a proteinaceous material, is disclosed wherein the drying air is heated by direct contact with a burner in such a manner that the formation of undesirable residues in the proteinaceous material as a result of combustion products from the burner is substantially reduced. The burner is operated by feeding to it a fuel mixture containing a stoichiometric quantity of air for purposes of combustion to avoid the use of drying air for combustion. The burner is also operated to provide a heat output which is sufficient for drying of the proteinaceous material but which does not exceed 800,000 BTU/hr./lineal ft. of burner. The burner is also shielded from the drying air while operated at the necessary firing rate or heat output to substantially avoid aeration of the flame by the drying air.

Abstract: A slurry-forming substantial level of discretely-sized undissolved L-aspartic acid sweetening compound, preferably one milled to reduce the particle size of undissolved ester crystals, is encapsulated in a water soluble encapsulating agent by drying a uniform dispersion as by spray drying to yield a high density readily soluble powderous sweetening composition which is readily blendable and uniform in sweetening power and resists caking and clumping.

Abstract: Soluble coffee of improved stability during storage is prepared by removing a portion of the aromatics from an aqueous coffee extract, drying the remaining extract, fixing the removed aromatics by mixing them in solution with a fixative and drying the resultant solution, and adding at least a portion of the fixed aromatics to the dried remaining extract. The soluble coffee powder so prepared is characterized by its lack of off-flavors normally developed during storage.

Abstract: The water dispersibility of a reconstitutable food powder such as powdered milk is improved by adding to the powdered food during its manufacture a non-toxic surface active agent which is a fatty alcohol derivative having the formula RO--C.sub.2 H.sub.3 O (A)--n H wherein A represents --CH.sub.2 OH and n has a value of 2-10 or A represents --CH.sub.2 OCH.sub.2 CHOHCH.sub.2 OH and n has a value of 1-5, R is selected from alkyl, alkenyl C or carbonyl alkenyl groups and each of the alkyl and alkenyl groups is a straight chain having 8-22 carbons. When manufacturing milk powders, the non-ionic surface active agent also exhibits outstanding anti-foaming qualities.

Abstract: An improvement in process for producing encapsulated condiment particles by spray drying wherein a special surface-coating step is done while subjecting such particles to spray drying.

Abstract: Fish meat as raw material suitable for the manufacture of fish meat powder retaining fresh meat activity is obtained by subjecting low fat fish meat to a bleaching using an aqueous solution of a fatty acid ester of sugar alcohol or sucrose or a mixture thereof in the presence of dissolved calcium or magnesium ions. The pH of the bleaching solution is adjusted to approximately the isoelectric point of the particular fish meat protein being processed.

Abstract: Novel feed grade calcium phosphate compositions are provided which contain calcium chlorophosphate in varying amounts. This novel composition and other heretofore known varieties of feed grade calcium phosphates are prepared by low temperature drying steps (spray drying or crystallization-evaporation) of solutions or slurries which have been partially defluorinated to the extent that the solution P/F ratio is at least 30-35 but less than 100. The novel compositions described above have adequate levels of phosphorus availability to animals thereby permitting their usage as an animal feed supplement.

Abstract: The present invention relates to a process for the manufacture of a dry foodstuff powder containing fats, proteins and carbohydrates characterised in that a fat-free dispersion is formed of protein originating from foodstuff and of water, which dispersion contains carbohydrates and foodstuff supplements such as mineral substances, vitamins and flavoring materials, and in which protein accounts for at least 60% of the solids content and carbohydrates account for at most 35% of the solids content and into which dispersion is emulsified 1/3 to 1 part by weight of edible oil per 1 part by weight of protein, the emulsion then being dried whilst avoiding heating to above 65.degree.C, and the product being converted to a powder. The foodstuff powder obtained by the inventive process, whilst having a relatively high protein content and low carbohydrate content, is pleasant to consume, without causing revulsion.

Abstract: The manufacture of animal feed using as a principal ingredient food waste, wherein the food waste is first ground to a fine particle size, cooked and dried, and then blended with certain additives to provide a complete animal feed.

Abstract: A method and apparatus for vacuum dehydrating heat sensitive liquid material, particularly fruit juices including citrus and tomato juices. A top loading, endless belt conveyor for the thin liquid film is disposed in a vacuum dehydrator chamber which is maintained at about 2 mm. Hg. The belt travels through a cooling zone and a heating zone to attain substantially complete dehydration of the thin film. The liquid material is continuously applied to the upper side of the belt in the cooling zone by means of an applicator system comprising a grooved metering roll and a counter-rotating applicator roll which continuously deposits a uniform film of about 0.005 to 0.05 inches thickness on the endless belt. Dry product at about 0.5-2.5% moisture is removed from the belt in the cooling zone by means of a doctor blade which scrapes the product from the endless belt just prior to the portion of the cooling zone where the applicator system feeds additional liquid material onto the belt.

Abstract: Food products, such as meat, poultry and fish analogs, are prepared from plant protein concentrate by formulating an aqueous dispersion of the protein with or without the addition of an edible oil, converting the dispersion to a dry sheeted product, laminating the sheets and thereafter rehydrating the product.

Abstract: Cheese is prepared by a process which involves ultrafiltering milk to produce a milk concentrate having substantially the composition of cheese and drying the concentrate to produce a dry product which can be subsequently rehydrated to is original water content and converted into cheese. Drying can be carried out in more than one step by partially drying, adding additives such as cream, lactic starters and rennet, and then completely drying. The process eliminates conventional draining of whey, and provides a dried product which can be preserved over extended periods of time and subsequently rehydrated and converted into cheese.

Abstract: A high energy feed supplement for animals in the form of a block that is dense, non-porous, hard, and vitreous in nature, the block embodying molasses solids as a primary structural and nutritional constituent, and in general providing the ingredients and advantages of a liquid feed supplement in solid form.

Abstract: A method is disclosed for preparing a fish meat powder from a low viscosity slurry by spray-drying. An acid which decomposes or volatilizes at the spray-drying temperature is added to the slurry to lower the viscosity.