Abstract: The present invention includes a soft butter composition wherein the fat components are derived from cream. The soft butter has a unique fat crystal matrix and is more spreadable due to the altered crystal structure and melting points. The soft butter also equilibrates to room temperature faster than traditional churned butter. The soft butter is made using a process that includes separating the fat and serum components of cream, removing the crystal memory from the fat fraction and recombining fat and aqueous fractions in a process that employs a stepwise cooling and shearing process and filled into tubs of different geometry.

Abstract: The invention relates to a continuous process for the preparation of a flavor or fragrance delivery system, wherein the presence of two heat exchangers operating respectively an evaporation and cooling step, allow to optimize the quality and yield of the final product.

Abstract: A method of forming a butter/margarine blend that includes removing water of butterfat from a feed material that includes butter to yield an intermediate, combining a non-dairy fat with the intermediate to form an intermediate blend, and processing the intermediate blend to form the butter/margarine blend.

Abstract: This invention describes self assembled monolayers (SAMs) manufactured by imprinting reactive peptides onto solid supports. The invention further relates to methods of preparing and using these improved SAMs.

Abstract: A method and apparatus enable the immune system of an infant to distinguish between ABBOS protein sections and p69 protein sections and reduces the risk that an infant will develop diabetes. The method cleaves protein-to-protein bonds in bovine serum albumin to reduce the similarity between the bovine serum albumin and pancreatic beta cells to minimize the likelihood that an infant will develop bovine serum albumin antibodies which will attack and kill the pancreatic beta cells.

Abstract: A butter-like food fat being directly spreadable at refrigeration temperature, i.e. 4 to 5.degree. C., and preferably containing 80 to 83% fat is produced by addition of vegetable oil, water, and salt. Initially conventional butter is produced, which preferably contains 80 to 83% fat and which is made exclusively from milk. Subsequently, the conventional butter is passed continuously through a tight, closed plant, whereby the butter initially passes through a kneading station followed by addition of half the total amount of added vegetable oil. Then the butter mixture passes through a mixer, whereafter the remaining portion of the amount of added vegetable oil and water and salt are added. In this manner buttermilk results exclusively as a by-product from the production of the conventional butter and contains therefore nothing but pure milk fat. Accordingly, the buttermilk can be used as market milk and sold at the highest possible market price.

Abstract: Hypoallergenic milk products, and processes for preparing the same, which have the flavor and smell of natural whole mammalian milk products, are disclosed herein. The process for preparing one of the hypoallergenic milk products includes the steps of (a) melting a salt-free anhydrous milk fat in boiling water to produce a mixture of sterilized butter oil and boiling water, and (b) removing the resulting sterilized butter oil from the mixture.

Abstract: A disposable heat storage unit comprises a hermetically sealed, heat conductive pouch containing a quantity of a latent heat substance which may be preheated to an initial temperature higher than that of its heat of fusion so that, upon cooling, it releases first its sensible heat followed by the release of the heat of fusion at a constant temperature over a sustained period of time. The unit may be placed in a container within which is positioned an article whose temperature is to be maintained at an elevated level.