Abstract: Whole single-cell protein cells possessing improved functional properties are obtained by heat treating said cells at a temperature of from about 215.degree. to about 300.degree. F. for from about 30 seconds to about 25 minutes to inactivate invertase.

Abstract: A process is described of making active dried yeast comprising drying moist yeast particles in a fluidized bed and, during the fluidized bed drying, and before the yeast has a dry matter content of 80%, subjecting the particles to disintegration forces while they are fluidized, the disintegration forces being sufficient to prevent any substantial increase in particle size but insufficient to break the yeast cells themselves.

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: Protein-containing materials are treated at specified temperature and pH conditions for a suitable length of time to yield products which replace material such as egg solids and nonfat dry milk.

Abstract: An alcoholic beverage of good clarity and alcohol content in the 12-16% by volume range, namely wine or cider, is made in a space of about 28 days by mixing together water, sugar and a rapid ferment and flavor conferring composition, maintaining the mixture under fermentation conditions for about 28 days, and then removing the liquor from the solid sediment. The composition comprises a mixture of, firstly, the dried granulated product prepared by mixing the yeast nutrients ammonium phosphate, urea, monobasic potassium phosphate and tricalcium phosphate with water to form a paste, then drying and granulating the solid mixture from the paste; and, secondly, a combination of flavor conferring and fermentation ingredients including a wine yeast, food grade lecithin, calcium carbonate, sodium citrate and an organic acid such as malic acid. For a wine beverage, freeze-dried wine powder may be added. For a cider beverage, apple juice powder is added.

Abstract: A fresh baker's yeast preparation of greater stability is provided in which a hydrophobic additive which assists in the free flow properties of moist bulk materials, for example hydrophobic silicon dioxide, is added in from 0.01 to 5% by weight of yeast optionally a hydrophilic substance can be added for example hydrophilic silicon dioxide.

Abstract: A simulated deep fat fried food is prepared by coating the food with an emulsified blend comprising inactive dried yeast, vegetable oil, and water, and baking the coated food in an oven.

Abstract: A method for modifying the cell wall of single-cell microorganisms comprises treating the whole cells with a dilute solution of a source of perhalate ions to oxidize the structural polysaccharides in the cell wall without damaging the internal cellular components. If the treated cells are further treated with a dilute basic solution, the cells can be totally dissolved. The protein materials in this solution can then be recovered to obtain a variety of protein products that are whippable, coagulable, and soluble, etc.

Abstract: A process for preparing protein which employs an integrated system comprising a fermentation facility, air-separation means, ammonia production means and methanol production means. Microbial cellular material from the fermentor can be employed in feed formulations such that liquid and solid waste disposal in the process is minimal.

Abstract: This disclosure relates to a process for producing a yeast protein by treating the yeast medium with zinc at critical points in the process to protect the endogenous nuclease when the pH of the medium is raised during separation of the protein from the cell walls. The endogenous nuclease then is available to reduce the nucleic acid content of the protein during a subsequent incubation step.The yeast cells are ruptured by homogenization; extracted to remove the protein from the cells; and the cell wall debris separated by centrifugation. The soluble fraction is treated with alkali to enable the endogenous ribonuclease to degrade the nucleic acid. Specifically it has been found that adding zinc to the growing yeast, or to the cells before homogenization, or to the homogenate of cell walls and yeast protein before it is made highly alkaline will permit the endogenous nuclease of the yeast to degrade its own nucleic acid to tolerable levels.

Abstract: A process for treating single cell protein particularly of bacterial origin in order to reduce the nucleic acid content thereof and thereby render it more suitable for human consumption. The process involves subjecting a culture containing microorganism cells to three main steps namely, (A) treatment with acid to lower pH, (B) heating and (C) treatment with alkali to raise pH. The microorganism cells are thereafter removed from the culture medium.

Abstract: The palatability of oral ingesta, such as animal food or orally administered animal medicaments is improved by combining such ingesta with hydrolyzates of yeast from the genera ascomycetous yeasts or asporogenous yeasts. Oral ingesta such as an animal medicament or animal food is combined with either hydrolyzates of Torulopsis utilis or Saccharomyces cerevisiae.

Abstract: A low-cost substitute for nonfat dry milk (NFDM) solids is provided which serves as a functional equivalent of NFDM in yeast-leavened doughs used in bread making or the like, in terms of desirable organoleptic properties such as loaf volume, crumb quality and crust color. The substitute comprises a component such as an ammonium salt which serves as a source of ammonium ion in the dough, and a quantity of deproteinized whey; these components have been shown to synergistically maintain or enhance loaf volumes while giving good crust color and crumb quality, notwithstanding the fact that deproteinized whey alone has deleterious effect when used alone in doughs. In preferred forms, the substitute serves as both a functional and at least a partial nutritional replacement for NFDM in yeast-leavened doughs, but is much lower in cost and can be used without difficulty in both batch and continuous bread making processes.

Abstract: The invention is directed to emulsion compositions of, or including, bile acids, their conjugates, lower alcohol esters or salts of said acids or conjugates; water to effect solution of one or more of said defined bile acids; and at least one of: glycerides; phospholipids; fatty acids, amino fatty acids, or fatty acid amides; and steroids. Illustrative are sodium taurocholate, glyceryl monooleate, soy lecithin, oleic acid and cholesterol acetate. The emulsion compositions in conjunction with oil and/or water phase(s) can be controlled to give an emulsion product which is substantially stable water/oil type or oil/water type, or metastable mixture of water/oil and oil/water types. The emulsion product has utility in many fields such as cosmetics, dentifrices, food products, cleaners, lubricants, agricultural chemicals, etc; The emulsion composition itself has utility in many of these fields.

Abstract: A bread product which has superior nutritional characteristics regarding protein and roughage content and which exhibits a significant caloric reduction over standard white bread.

Abstract: A dough composition including flour, water, yeast, a starch digesting agent, a yeast nutrient and monosodium glutamate is used to prepare baked products such as bread and rolls. After mixing, the dough is allowed to relax and is then machined, proofed and baked. The monosodium glutamate acts as a gluten reducing agent for a short period during mixing and subsequently accounts for an oxidizing effect over an extended period.

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: A process is described of making active dried yeast comprising drying crumbly yeast aggregates in a fluidized bed and, during the fluid bed drying, and before the yeast has a dry matter content of 80%, subjecting the aggregates to disintegration forces while they are fluidized and while the dry matter content of the yeast is from 50 to 70%, the disintegration forces being sufficient to break the aggregates down into powder but insufficient to break the yeast cells themselves.

Abstract: An edible, water-soluble, thermoplastic molding composition comprising a starch material, a neutral inorganic alkali salt of protein material, water, an edible plasticizer, an edible lubricant, and other additives. This composition shows excellent moldability and processability when subjected to various constomery dry processes for molding and processing customary plastics, such as compression molding, transfer molding, extrusion molding, blow molding, inflation molding, injection molding, vacuum forming, pressure forming, heat sealing, etc. Transparent or translucent shaped articles obtained from the above composition have unique properties such as gas impermeability, solubility in water, edibility, biodegradability, etc., and may be utilized with favorable results in various fields such as food industry, feedstuff industry, agriculture, fisheries, etc.

Abstract: A liquid animal feed supplement. The liquid feed supplement, which is gravitationally stable for prolonged periods of time, comprises essentially a colloidal mixture of spent brewers' yeast and a water dispersible water-binding agent in an aqueous alcoholic medium.

Abstract: A composition comprising starch and lipid characterized by immobility of the lipid in water. A preferred embodiment is a high fat fish food particularly adapted for use as diet of aquarium fish which is prepared from at least one lipid material and starch, advantageously supplemented by further nutrient materials and/or flavoring constituents. The lipid and the starch are so intimately associated with one another in the composition that the lipid component is immobilized, i.e., is not separated from the composition on placing it in water.

Abstract: Salts of ascorbic acid 6-acylates (both the D-isoascorbic and L-ascorbic isomers) are provided which have significant utility as multi-functional, easily dispersible additives for yeast-leavened doughs or batters and serve as biologically active sources of vitamin C even when added to the dough or batter during preparation thereof and subjected to baking or frying temperatures. The additives hereof are also functional as dough conditioners, anti-staling agents, and shortening sparing agents, and also serve to maintain or even enhance loaf volume in resultant breads and the like and permit incorporation of protein supplements such as soy flour into such products without deleteriously affecting desirable organoleptic properties thereof.

Abstract: A low-cost substitute for nonfat dry milk (NFDM) solids is provided which serves as a functional equivalent of NFDM in yeast-leavened doughs used in bread making or the like in terms of increasing desirable organoleptic properties such as loaf volume and crumb quality. The substitute comprises a component such as an ammonium salt which serves as a source of ammonium ion in the dough, and in preferred forms includes a quantity of deproteinized whey, a protein supplement such as soy isolates, and where necessary a base for controlling the pH of the substitute. In the preferred form the substitute serves as both a functional and nutritional replacement for NFDM in yeast-leavened doughs but is much lower in cost and can be used without difficulty in both batch and continuous bread making processes.

Abstract: Modified polydextrose-based farinaceous compositions are disclosed which are useful in the preparation of pastas and other flour-containing foods.

Abstract: An improved animal food wherein synthetic proteins comprise all or a significant part of the protein content of the animal food. The animal food is characterized by a high degree of palatability and high nutritional and caloric value.

Abstract: Nutritionally fortified foodstuffs and methods for producing the same are provided. The foodstuffs comprise an edible, methionine deficient protein and a nutritionally supplemental amount of a bland and water-soluble C-terminal amino acid substituted methionine dipeptide, wherein the amino acid substituent is selected from the class consisting of glycine, alanine, valine and glutamic acid.

Abstract: An aqueous suspension of yeast is treated with a sufficient amount of an acid to achieve a pH within the range of from about 0.9 to about 2.0 under conditions whereby the initial leavening activity of the yeast in sweet dough is not detrimentally affected. The yeast suspension is then treated with a neutralizing agent to raise the pH of the suspension to within the range of from about 2.5 to about 6, the major portion of the neutralizing agent being composed of a material which is a source of ammonium ions.

Abstract: The invention relates to a process of manufacturing native microbial protein with a low content of nucleic acids, the product being useful as food or feed. The products obtained by the process of the invention may be widely used in the food industry, especially in the meat, milk, and bread industries. These products may replace meat or milk and can also be used in the nutrition of animals. The products may also be used as substitutes for casein, in the fortification of flour, or to improve the quality and value of bread and the like.

Abstract: Substances such as dyes, drugs, condiments, flavors, aromas, chemicals, vitamins, adhesives, and the like are provided as encapsulated within the cells of microorganisms. Microorganisms such as yeasts, fungi, molds, and protozoa are grown in a medium so as to promote the formation of biological capsules, such as by forming relatively large globules of fat within the cell wall. A substance such as a dye, a drug, a condiment, a flavor, an aroma, a chemical, a vitamin, an adhesive, and the like is passed through the cell wall of the microorganism and into the biological capsule thereby producing an encapsulated product.

Abstract: The palatability of comestibles, such as animal food is improved by coating such food with yeast from the genera ascomycetous yeasts or asporogenous yeasts. In one embodiment comestibles such as an animal food is coated with either Torulopsis utilis or Saccharomyces cerevisiae.

Abstract: Yeast or yeast saturated with vegetable oil is incorporated into batter, breading and meat-filler flour-based products resulting in improved physical, organoleptical and functional properties of said products.

Abstract: A method is provided for preparing a breading material suitable for use in coating various meat and vegetable products. A mixture including flour, yeast, whey together with various other materials is fed into an elongated treating chamber under pressure. The chamber has an inlet at one end and an outlet at the other end. A flow of hot gaseous fluid from the direction of the inlet propels the mixture through the elongated chamber and out of the outlet.

Abstract: The invention provides emulsions, particularly margarine and low fat spreads of the water-in-oil type containing substantially non-lypolytic and non-proteolytic oxygen-consuming yeasts in a concentration of 10.sup.3 to 10.sup.7 cells per gram of emulsion, strains of Kluyveromyces lactis and Debaryomyces hansenii being particularly preferred.

Abstract: The composition for preparing a high protein wheat bread includes six sources of protein and an amino acid, some of the proteins are complete and others incomplete. This is accomplished by blending the six sources of protein and lysine in critical proportions to give an optimum balance of essential amino acids.

Abstract: High protein active dried bakers' yeast having excellent gas production is prepared from yeast strains Ng 2031 and Ng 2103 having a protein content of 47 to 60%. Drying is carried out by dividing fresh compressed yeast into particles followed by contacting the particles with a stream of hot air initially at a maximum temperature of 160.degree. C until the yeast is dried to at least 85% dry matter content by weight in not more than 120 minutes. The air temperature is gradually decreased so that the temperature of the yeast does not rise above 50.degree. C. A swelling and/or wetting agent may be mixed with the yeast before drying.

Abstract: The bread composition includes six different proteins and an amino acid. Some of the proteins are complete and others incomplete. The individual proteins are blended according to the method in a proper combination to produce a bread product having a high complete protein composition.

Abstract: The bread composition incorporates a cellulose additive in precise amounts to produce a resultant white bread product having at least 25% less calories than the comparable standard white bread product. The composition also includes taste enhancements so that the reduced calorie bread will have the same eating quality and texture as the standard white bread.

Abstract: Process for reducing nucleic acid content of yeasts and bacteria comprising heat shocking for a period of time and at a temperature selected to increase effectiveness of enzymes which break down nucleic acids without allowing proteins to break down or leak out of the cell, and incubating the heat-shocked cells at a temperature lower than the heat shock temperature under conditions in which the cells remain intact and nucleic acid fragments permeate the cell walls.

Abstract: Yeast or a mixture of yeast and soy protein containing material is incorporated into pasta formulations resulting in pasta products having high protein and nutritional value with improved taste, texture and cooking properties.

Abstract: A method is described for making active dried yeast in which the yeast is dried in a fluidized bed using warm air and in which the yeast temperature at the end of the process exceeds 50.degree.C.

Abstract: Ascorbic acid coated with an edible, water insoluble material is used as an oxidizing agent for bread. It may be used to replace conventional bromate and iodate oxidizing agents. Preferably, it is used with conventional bromate oxidizing agent to replace the conventional iodate oxidizing agent. It may be used as an oxidizing agent in any bread making process.

Abstract: Storage stable dry compositions containing active dried yeast and edible fat or oil are described. They may also contain flour and optionally other dough forming ingredients and may thus serve as dry compositions to which water can be added to make a dough, for example, for bread making.

Abstract: When making dough using active dried yeast the yeast is reconstituted in an emulsion of an ester of a polyglycerol with saturated fatty acid or of an ester of sorbitan or hexitan with a saturated C.sub.16 to C.sub.18 fatty acid.

Abstract: In order to extract oil from yeast powder, the yeast powder is first pelletized, the pellets are flaked, and the resulting flakes are subjected to a solvent extraction process.

Abstract: A selected demineralized and partially delactosed whey is used as a substitute for nonfat dry milk in various food compositions. The selected whey has a predetermined ash to protein ratio of 0.01 to 0.3. Also, the selected whey can be combined with a modified starch to provide a satisfactory replacement for the nonfat dry milk constituent in baked goods.

Abstract: A feed comprising a culture product of strains of marine or halophilic yeasts in which the COD rising index of the strain is not more than 150 and the RNA excretion rate is not more than 20% in a medium containing waste molasses and an inorganic nitrogen compound, and a method for cultivating aquianimals with the feed. Typical example of the yeasts is Torulopsis candida var. marina NRRL Y-7345. The feed is particularly useful for breeding, for example, Brachionus, Copepoda, Brine Shrimp and Stage of Zoea, Mysis and Post Larva of shrimps.

Abstract: An additive composition for a flour containing dough, the additive composition consisting essentially of the following ingredients: (a) L-cysteine; and (b) ascorbic acid wherein the proportions of said ingredients are based upon the weight of 100 pounds of the flour in the dough and are in the following amounts: (a) 0.001 to 0.012 pound; and (b) 0.0015 to 0.04 pound.