Abstract: A method for reducing the bacterial population of a blood powder having a moisture content of about 30% by weight or less, comprising heating the powder at a heating temperature of about 80 to about 160.degree. C. for a period of time to reduce the bacterial population of the blood powder so as to obtain blood products having a solubility of at least 50% without denaturing the blood protein. The blood product is useful for a foodstuff material and a rheological binding agent suitable for the improvement of the quality of a processed foodstuff.

Abstract: Tasteless and odourless blood cell protein isolate and heme are prepared from hemoglobin by converting the hemoglobin into a solid form by dehydration and extracting the heme from the solid product by solvent extraction with an organic solvent, preferably methanol or a methanol/ethanol mixture or a methanol/ethanol/water mixture, in the presence of acid, preferably hydrochloric acid, and recovering the blood cell protein isolate from the extraction residue. The acid may also be added to the hemoglobin before its conversion into the solid form.

Abstract: Method for processing and manufacture of chicken feed in using hatchery waste products, egg shells, dead chickens and spoiled eggs, blood, offal, by-products of waste water treatment, and fat in which there is a tank to provide intake and mix the various ingredients of a chicken feed, feeding mixed ingredients to cooker or dryer tanks or ovens over a vacuum line, and providing for ancillary or auxiliary venting through a vacuum blood storage tank, and in which hatchery waste and other material can be conveniently inmixed into a receiver tank in mixing ingredients for cooking into a chicken or animal feed.

Abstract: The invention relates to an improved food product for animals and a process for producing such a product. The product and process are based on whole animal blood, and/or coagulable phase(s) of such blood, which is (are) subjected to controlled stimulated coagulation.

Abstract: A food product comprising a laminar sheet material comprising two edible sheets of different swelling properties, the two edible sheets being bonded together along at least a portion of the surfaces of the sheets. At least one of the sheets is capable of swelling and being deformed in water, and the laminar sheet material is so deformed.

Abstract: A material based on blood, in which the red corpuscle fraction has been partially proteolytically hydrolyzed and thereby decoloured, to be used as an additive to food products, especially meat, due to the nutritional and functional properties of this material.

Abstract: A canned food product for use with dry pet foods or to use alone is composed of a nutritionally fortified liquid gravy and blood based, retort stable, metal-like chunks.

Abstract: A meat pickling method whereby meat pieces are placed in a container with brine, the container is pressurized with nitrogen gas and rotated. Subsequently, a vacuum is applied to the interior of the container and then the container is swept with nitrogen gas. Atmospheric pressure is then established in the container, the rotation stopped and the meat removed.

Abstract: An improved method for feeding ruminant animals so as to promote meat, fat and milk production whereby the animals are fed an alkali treated proteinaceous feed supplement that resists biodegradation in the rumen but is readily assimilable within the post-rumen gut.

Abstract: Blood from a slaughterhouse is gelatinized in a gelatinizer by adding steam and heat thereto. The blood is blown by additional steam pressure from the gelatinizer into an auger press thereby force feeding the press. The gelatinous mass is first squeezed gently to remove the liquids therefrom and during the latter stages is pressed more firmly to remove more of the liquids. The liquids are directed to a filter tank, while the solid gelatinous mass is directed to an offal cooker with offal.

Abstract: A process for the discoloration of animal blood in which whole blood or red blood corpuscles separated from whole blood by centrifugal action is carried in a fat milieu to which milk or vegetable protein is added and mixed. The mixture is then subjected to a considerable drop in pressure resulting in a reaction in which the red blood corpuscles are covered by a protein/fat film and thereby discolored. The drop in pressure is preferably in the order of 200-300 atmospheres and may take place in a homogenizer. The mixture of blood, fat, water and protein is preferably heated to a temperature in the range of 30.degree.-70.degree. before being fed to the homogenizer.

Abstract: A particulate composition which can be used as a fertilizer or feed or food additive for animals or humans is provided which comprises microencapsulated lipids in albumin. A process is also provided for making such composition which includes forming a dispersion or emulsion of globules of nutrient lipid within an aqueous albumin containing medium and thereafter forming a gel. The resulting gel can then be dried to form the particulate nutrient composition. This process is especially applicable in the use of animal blood as the source of albumin and provides for significant reduction of odors commonly associated with the drying of blood and thus represents a pollution control measure.

Abstract: A nitrogenous animal feed complex and especially a proteinaceous animal feed complex, comprising a protein organic tanning substance complex that protects the proteinaceous feed against bacterial deamination in the upper regions of the alimentary tract (typically in the rumen of a ruminant), and dissociates in the presence of the proteolytic enzymes present in the lower regions of the alimentary tract.

Abstract: Blood, red blood derivatives or blood-containing materials such as liver are decolorized for use in food or animal food products by oxidants such as hydrogen peroxide or calcium or sodium peroxide. Excess peroxide can be removed and a desirable color achieved by adding further blood, blood derivative or meaty material. Reaction with the peroxide can be facilitated by a pH reversal process in which the pH is raised or lowered by at least 2 units and then restored. Heat or a combination of heat and pH reversal can also be employed. Flavors and other additions added to the blood or other material before decolorization are locked in the resulting product. The decolorized material can be canned as a mince-like product or mixed with other foodstuffs.

Abstract: A high proteinic composition, useful for preparing human foods, is made with a lipophilic phase composed of microparticles of fatty material, a continuous hydrophilic phase surrounding said lipophilic phase and composed of animal blood albumin having a solids content of at least three weight percent. Both said phases are associated with one or more emulsifying agents in an aqueous medium, and the fatty material is present in the range of from about 4.0 to about 17 weight percent of the composition. In a preferred embodiment, blood albumin is added to said high proteinic composition in a phosphated and liquid state in a proportion not less than about 50 weight percent of the composition.

Abstract: Blood chunks are prepared by combining blood with at least one gum and other optional food materials heated and divided into solid meat by-product type ingredient for use in a pet moist food.

Abstract: Improved nutrient compositions derived from animal blood solids by the process of maintaining or heating an aqueous medium containing at least 10 weight percent blood solids to a temperature in the range of from about 20 degrees C to about 60 degrees C, adjusting the pH of the heated aqueous medium to a level ranging from 9 to about 13 to form a blood solids gel, and thereafter recovering the gel. Lipid materials can also be encapsulated within the nutrient compositions of the invention.

Abstract: A method of separating iron compounds from protein, mainly globin, which compounds are derived from hemoglobine, in a liquid containing blood substances, by adding to the liquid such a quantity of ethanol that the total ethanol concentration in the liquid amounts to at least 40 per cent by volume, preferably to at least 70 per cent by volume and by adjusting the pH of the liquid to a value lower than 4.5, preferably to a value of 2.5 to 4.5, and by possibly adding inorganic sodium or potassium salts in order to accentuate the agglomeration of iron compounds separated, whereafter the agglomerates of iron compounds are isolated and the globin remaining in the solution is recovered from the solution.

Abstract: Immunoglobulins for new-born piglets to provide them with antibodies effective against disease are administered as a dried particulate serum obtained from animal blood and having a reduced sodium chloride content. Such a serum is palatable to piglets and can be orally administered along with feed-stuffs.

Abstract: A semi-moist food containing an animal protein source is color stabilized by reacting carbon monoxide with the animal protein source, to provide a satisfactory color.

Abstract: This invention relates to the preparation of a textured pet food having the flavor and consistency of liver. The product is prepared by heating a homogenized mixture comprising fat, water, blood and a reducing sugar. According to a preferred embodiment, a stronger meat flavor is produced by the addition of yeast to the mixture before heating.

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: Manufacturing a fatty concentrate by emulsifying vegetable or animal fat heated to a temperature between 20.degree. and 40.degree. C in the medium of a protein or carbohydrate adsorbent. The adsorbent used serves to build up a protective coating on the particles of the fat being emulsified. The fat emulsion with the adsorbent is subjected to drying.

Abstract: Formulating a retart stable, red color in an animal protein source by slurrying the protein, adding a reducing agent, reacting with carbon monoxide and recovering the stabilized red color. The stabilized color is used in moist pet food.

Abstract: Fish are cooked and pressed. Oil may be separated from the first press liquor and recovered. The first press liquor remainder is concentrated to about 30-50 percent solids and intimately mixed with the first press cake and reabsorbed thereinto. Then the resulting mixture is pressed again and dried to produce a fish meal product containing substantially all of the solids originally present in the fish, but minus most of the water and optionally minus some of the oil originally present. Press waters, pumping waters and the like are recycled to minimize environmental effect. A flow control means is preferably used to ensure that sufficient concentrated first press liquor is added back to the first press cake to maintain a reasonably steady state material balance in the system.

Abstract: A preparation comprising a mixture of blood serum powder from cattle, aroma giving agents and water is applied to food such as slaughtered poultry, game and other meats for the purpose of tenderizing and improving the flavor of the food. The blood serum powder from cattle is used in combination with various aroma giving agents selected from the group consisting of sodium glutamate, mineral salts, onion, flavoring and mixtures thereof in one specific embodiment. The mixture may be applied to the food by injection or pickling thereby inherently causing the absorption of the tenderizing preparation therein.