Abstract: An egg white substitute is prepared by a process involving the acidification of milk serum at a pH of 2 to 6, heating between 45.degree. and 80.degree. C. for five to twenty minutes, then sudden cooling to a temperature comprised between 15.degree. C. and 25.degree. C. and subsequent alkalinization to a pH comprised between 7 and 9.

Abstract: An improved process is disclosed for the manufacture of a meringue for use in meringue-garnished pastries which will retain its stiffness after whipping. The meringue is formed by whipping a mixture of warm water, boiled gelatine and whipping agents to provide a whipped mixture, adding a boiling solution of xylitol under continued whipping, and thereafter admixing pulverized xylitol under further whipping until a non-collapsing stiffness is attained.

Abstract: Low-calorie imitation dairy products are obtained by elimination of the conventional triglyceride fat content and substituting therefor an edible partial glycerol ester emulsifier in which a major constituent is diglyceride, present in an amount of about 38-48%, based on the ester emulsifier weight. The triglyceride content is less than the mono- and diglyceride contents combined, the ratio of diglyceride to monoglyceride being about 5:1 to about 1.5:1.

Abstract: A method for frying comestibles comprising frying the comestible in a frying medium containing an oil or fat and an amount of an emulsifier effective to foam the oil or fat during frying. The emulsifiers can be added to the frying medium as part of a dry coating mix which is coated onto the comestible prior to frying.

Abstract: An unbaked cheese cake is prepared by forming a mixture consisting essentially of cream cheese, non-dairy whipped topping and powdered sugar and refrigerating the mixture until firm to produce the cheese cake in final form without baking.

Abstract: Microbiologically stable intermediate-moisture whippable or whipped foods which remain soft and ready for use at freezer temperatures and which can be maintained at room temperature and refrigerator temperature for an extended period of time having an oil-in-water emulsion with a controlled sugar-fat ratio. The foods contain 15-45% water, sugar in a ratio to water of 1-2:1, about 2.5 to 30% fat, the sugar comprises at least one of fructose, dextrose plus fructose is at least 50% of the total sugar and at least one unsaturated fat. Water activity of the products are from about 0.8 to 0.9.

Abstract: A modified protein composition which is produced by contacting a water-soluble protein, such as plant seed proteins, cow milk protein, animal meat proteins, fish meat proteins, egg proteins and microorganisms proteins, with a cysteine-enriched plastein in an amount of at least 1% by weight on the basis of the water-soluble protein in an aqueous medium, and if desired, heating the resultant under a mild condition (e.g. at a temperature of 40.degree. to 90.degree. C.), said cysteine-enriched plastein being produced by hydrolyzing a protein with an enzyme having an endopeptidase activity and subjecting the hydrolyzate to dehydration-condensation with a protease having an esterase activity in the presence of an activated cysteine (e.g. lower alkyl cysteinate, N-acetyl-L-cysteine or L-cysteinyl-L-cysteine).

Abstract: Peptide mixtures having relatively narrow average molecular weights and characteristic amino acid compositions and a process for preparing the same from a collagenous material or gelatin are disclosed. The peptide mixtures have unique properties and are useful as a water- or moisture-retaining agent for cosmetic articles or foods, a foaming agent for foods, a bitterness-blocking agent for medicines or a nutritional component for soft drinks.

Abstract: Calcium phospho-caseinates produced by the addition of 1.0 to 3.0% of one of the edible di- or tri-basic salts of phosphoric acid, or any of the complex dehydration products of these salts, to a slurry of casein and water, and neutralization with calcium hydroxide.

Abstract: A pourable, whippable, edible emulsion, containing about 45 to 60% water, 20 to 30% fat, 7 to 20% sweetener, 0.5 to 2.5% dispersible protein, 0.1 to 0.75% thickener, 0.1 to 1.0% buffer and 0.75 to 2.5% emulsifier, where the emulsifier has a major proportion of propylene glycol monostearate or hexaglycerol distearate in the range from 0.5 to 1.5% and a minor proportion of a combination of ethoxylated sorbitan ester in the range from 0.3 to 0.6%, sorbitan monostearate in the range from 0.05 to 0.25% and lecithin in the range from 0 to 0.15%, is stable against separation and/or gelation for at least one year at room temperature under aseptic conditions and whippable to at least 200% overrun from about 40.degree. to 100.degree. F.

Abstract: An improved whippable whey protein containing composition is provided comprising a whey protein containing product having at least 20% soluble whey protein, in combination with a member selected from the group consisting of gelatin, gelatin and a water soluble polyphosphate, a gum and mixtures thereof, the whey protein containing product being prepared by:A. ultrafiltration of cottage cheese whey; orB. adjusting the pH of a solution containing a whey protein to a value of from about 11 to about 13, thereafter reducing the pH to a value of from about 4 to about 6 to yield a water solution of a water soluble whey product and insoluble whey solids and separating the water soluble whey final product; orC. hydrolyzing the insoluble whey solids of step (b) at a pH of between about 11 and about 13; orD.

Abstract: Functional yeast protein products with good thermogelability, emulsification capacity, foaming ability, solubility, and whippability are prepared by an alkali extraction of whole yeast cells preceded by a hot water extraction and/or a dilute alkaline extraction. These products are good substitutes for either casein, sodium caseinate, or egg white, and can also be used in making stabilized acidic protein beverages.

Abstract: An aqueous suspension of a proteinaceous mass of fungal mycelial fibers is foamed with a gas such as air under shear conditions adequate to break the gas into bubbles small enough to be retained by the suspension but not so vigorous as to destroy the fungal mycelial fibers. The resulting slurry is filtered to remove most of the water while retaining the air. The resulting filter cake retains its foamed structure and can then be further processed if desired and air dried to produce a texturized meat-like product. In a preferred aspect of the invention the filter cake is sliced into strips, recompacted and dried to produce a product closely resembling meat in physical properties.

Abstract: Coffee aroma gas is admixed with an absorbent comprising aqueous liquid and liquid edible oil under pressure to produce a foam. This foam may then be contacted with soluble coffee solids to effect their aromatization.

Abstract: The extraction and production of whippable product from microbial cells is obtained by a process involving temperature, slurrying, and separation treatments.

Abstract: A whipped honey spread having a butter-like consistency and capable of extended on-shelf storage periods without substantial syneresis or crystallization is produced by introducing a liquefied, unpasteurized natural honey into a closed chamber, shearing and agitating the honey at a temperature of about 50.degree. to 60.degree. F in the closed chamber in the presence of an inert gas, such as air, and at superatmospheric pressure for a sufficient time to incorporate and uniformly distribute many minute bubbles of the gas throughout the honey, withdrawing a whipped or aerated, syrup-like product from the chamber, and storing this product in a mildly refrigerated atmosphere for curing to a butter-like consistency. The process is readily adaptable for a continuous operation.

Abstract: A dry, particulate composition is prepared. When the dry, particulate composition is reconstituted with a liquid and whipped, the whipped composition is suitable for blending with pourable salad dressings to provide a whipped salad dressing. The composition includes a hard fat and a liquid vegetable oil. Both the hard fat and the liquid vegetable oil are encapsulated within a proteinaceous film.

Abstract: Yogurt and quark are prepared by a process wherein milk prior to culturing and coagulating is subjected to ultrafiltration to concentrate and to remove mineral salts with or without lactose removal. This process provides a high degree of flexibility in composition, and enhanced viscosity and increased yield. Additionally, quark made by the process is capable of being whipped to at least 200% overrun.

Abstract: Debranched amylopectin and debranched low-DE maltodextrin have been found to cause protein to aggregate in solution. Such aggregation, which can lead to precipitation or flocculation of the protein, is useful for instance in aerated aqueous fat emulsions, e.g. ice cream and whipped cream, where the stability of the product can be altered as desired.

Abstract: Aqueous oil emulsions which can be whipped to an overrun of 70 to 500% and heat treated for microbial stability are prepared containing an aqueous phase with a pH of 4.2 to 5.5, a fat content of 3 to 50%, an emulsifier that forms a flocculate in water at the pH of the aqueous phase, such as partial fatty acid esters of polyalcohols, and a globular protein in substantial absence of coagulated protein. The globular protein may be a complex of globular protein with an anionic polysaccharide and the fat may be butter fat or vegetable fat.

Abstract: This invention relates to an edible emulsion which is stable during storage and carriage and the phases of which are reversed by mechanical working to form an oil-in-water type emulsion, containing a polyhydric alcohol fatty acid ester having a substantial proportion of a polyhydric alcohol fatty acid ester in an amount of about 0.25 - 2.5% by weight of said emulsion and a sucrose fatty acid ester having an HLB value of at least 10 in an amount of about 0.5 - 5% by weight of said emulsion.

Abstract: Aqueous solutions containing dissolved cheese whey protein exhibiting improved whipping properties are obtained by heating the solution to within the range of at least 90.degree. C. to less than 99.degree. C., thereafter cooling the solution to less than 60.degree. C., and whipping the solution within about 8 hours after heating. The process is particularly effective with protein solutions derived from cheese whey protein concentrates.

Abstract: A gellable and whippable protein is produced having characteristics exhibited by egg white protein by enzymatic treatment of a vegetable protein isolate at alkaline pH, reisolation at isoelectric pH, raising the pH thereafter, reducing the pH to about neutral and drying. The thus produced modified protein material exhibits molecular configurations similar to natural egg white protein and can be compounded and heated at about 140.degree.-190.degree.F. for about 10 minutes to form a gel and/or may be whipped.