Abstract: Phosphopeptides useful as alimentary products or as medicaments are obtained by a method of subjecting phosphocaseinates of monovalent cations or paracasein derived therefrom to enzymatic hydrolysis with at least one proteolytic enzyme that simulates proteic digestion in vivo in the human body, ultrafiltering the resultant hydrolysate with a membrane that retains the enzyme to obtain a permeate containing phosphopeptides and non-phosphorylated peptides, adding to the permeate a bivalent cation salt to form aggregates of the phosphopeptides, subjecting the resultant solution to ultrafiltration with a membrane that retains the phosphopeptide aggregates, and recovering the retained phosphopeptides. The phosphopeptides form salts, which have dietetic uses, with macroelements such as calcium and/or magnesium and/or oligoelements such as iron and zinc.

Abstract: A solid, high protein dietary food product containing high molecular weight polypeptides, and its method of preparation are disclosed. The food product has as its primary ingredient a gelatin hydrolysate composed predominantly of high molecular weight polypeptides. Essential amino acids and other additives may be included in the product.

Abstract: An improved hydrolysate is prepared from a water-soluble protein by enzymolysis wherein the protein has been heated under alkaline conditions for a period of time insufficient to gel the protein followed by cooling the solution to below 30.degree. C.

Abstract: A process for producing a refrigerated minced flesh of fish, which comprises adding (a) a sugar and/or a sugar alcohol and (b) lactalbumin and/or blood plasma to a dehydrated fish flesh, mincing the mixture and then refrigerating the minced product.

Abstract: A casein isolate which is substantially dispersible in water is disclosed along with the method of isolating this dispersible casein from skim milk. To isolate the casein, skim milk is filtered through a membrane of a type through which casein generally does not pass to concentrate the retentate to about a 4X VCR concentration. The retentate is stored at a temperature below the freezing point of the retentate for about four days. The retentate is diluted with a suitable diluent, such as water, in an amount sufficient to prevent gelling of the retentate. The casein is then substantially separated from the diluent and other materials in the retentate. Normally, this separation is performed by centrifugation.

Abstract: A process for improving the quality of whey protein, characterized by maintaining whey protein solution at a pH of from 8.5 to 11.5 and a temperature of from 35.degree. to 50.degree. C., adding to the solution a mixture of at least one acid selected from citric acid, phosphoric acid, polyphosphoric acids, phytic acid and oxalic acid with at least one acid selected from hydrochloric acid, sulfuric acid, lactic acid, tartaric acid, succinic acid and maleic acid so as to adjust the pH of the solution to 6-8. By the process of this invention, it is possible to obtain a whey protein having improved brittleness and excellent bending strength.

Abstract: In a process of preparing blood cell protein and haem by splitting haemoglobin under the influence of an acid and an organic solvent, the haemoglobin is first contacted with methanol and water and/or ethanol under turbulent conditions at a temperature of 20.degree. to 50.degree. C., whereafter the mixture thus obtained is mixed under turbulent conditions with a mixture of organic solvent and acid, preferably hydrochloric acid. The separation of the dispersion obtained is carried out in hydrocyclones and the recuperated organic solvent is at least partly recycled into the process.

Abstract: A cheese-like product is derived from dry rennet casein and generally exhibits the body, texture and eating quality of cheese. The cheese-like product is a substantially homogeneous mass of predetermined consistency and contains at least about 25 percent by weight of previously dry but solvated edible rennet casein as the principal protein source, a solvation agent and water. A bland edible oil or fat and a suitable flavoring agent (or agents) can be present in quantities sufficient to impart to the product the characteristic fat content and flavor of the desired cheese analog. A coloring agent may also be present. The cheese-like product is produced by the direct conversion of dry, particulate rennet casein to a substantially homogeneous mass of cheese-like consistency at an elevated temperature.

Abstract: The present invention prepares protein hydrolyzates by reacting selected protein material with at least one proteolytic enzyme and recovering the low molecular weight protein material by ultrafiltration while recycling the high molecular weight material and proteolytic enzyme for further hydrolysis. A series of ultrafilters of varying permeability may also be used.

Abstract: From an aqueous medium derived from milk substantially free from caseins, proteins are extracted, particularly lactoferrine and immunoglobulins, by adsorption on a solid support. The aqueous medium is weakly basic, while elution is effected by means of an acid solution.

Abstract: A heme concentrate containing 15 to 55 percent heme in readily absorbable form and useful as a pharmaceutical against anemia and as an iron-enriching agent in foodstuffs, and a method for the preparation of said heme concentrate of a mixture of heme and blood substance obtained when cleaving hemoglobin, for example, from whole blood or red blood cells, by treating said mixture with a dehydrating agent, preferably a lower alcohol or a mixture of alcohols, either at a pH of at least 8.0 or in the presence of a substance promoting the separation, preferably imidazole or an imidazole derivative, at a pH of at least 6.0, preferably 6.5 to 8.5, whereafter the solid blood substance is separated and the heme concentrate is recovered from the remaining solution; the blood substance simultaneously recovered, mainly globin, is intended for purposes of foodstuffs and fodder.

Abstract: A method for the production of formed food products of a microfibrillar milk protein, which comprises mixing an aqueous gel of a milk protein comprising mainly calcium caseinate with a specific amount of dehydrating agent (e.g. sodium chloride) and a specific amount of a dispersant (e.g. dextrin, sodium caseinate) and optionally fats and oils at a specified temperature and forming the mixture at the same temperature range into the desired shapes. The formed food products are obtained in various states of from comparatively soft products (e.g. imitation cheese) to comparative hard products (e.g. imitation jerky) by controlling the temperature in the mixing and forming steps and/or the amounts of the dehydrating agent and dispersant.

Abstract: What are disclosed are edible materials containing a thickened or gelled phase comprising a mixture or a reaction product of at least one carrageenan and at least one glucomannan, wherein the gelled phase may be either a thermo-irreversible gel or a thermo-reversible gel and the pH of the edible material is below 8.

Abstract: Protein and other useful products are recovered from animal bone by comminuting fresh bone to small particles which are defatted and then demineralized by maintenance in suspension in hydrochloric acid in a bone/acid counterflow treatment carried out by passing the bone particles through a series of tanks in counterflow with hydrochloric acid passed through the tanks in the reverse direction. Between the tanks the bone/acid mixture is separated and delivered to the respective successive tank in counterflow. After completion of the acid treatment the demineralized bone is separated and washed to produce the final product.

Abstract: Whole clean, living soft-shelled turtles are frozen in liquid nitrogen. The frozen turtles are crushed and then ground in an atmosphere of nitrogen gas to form a powder. The powder may be mixed with other components, encapsulated or formed into tablets.

Abstract: A wide variety of meat-like textures are simulated by a process requiring the unidirectional freezing of an aqueous mixture of protein and alginate to form vertically-aligned protein fibers, slicing the frozen mass to form fiber bundles, gelling the alginate in each bundle to reinforce the well-defined fiber structure, permanently heat-setting the protein fiber structure and then adjusting the texture with a sequestering agent. The resulting product has certain textural and nutritional properties of natural meat and can be flavored, colored, texturized, shaped, molded, cooked and substituted for meat.

Abstract: A high protein snack food is prepared from egg protein, preferably in the form of egg white, by a process involving the heat-coagulation of a molded body of the egg protein composition, cutting the body to form slices, coating the exterior surface of the slices with a liquid batter mix containing starch as a principal ingredient, then breading and deep-fat frying the battered coagulum slices to seal their outer surfaces. By this process, water weeping of the slices during frozen storage, thawing and reheating is substantially prevented.

Abstract: Disclosed is an improved dietary protein mineral module composed of a high quality protein, such as calcium-sodium caseinate, and electrolytes (minerals) combined in a fixed ratio so that when the protein concentration in water is 2.2 g/100 cc (a normal concentration) the normal mineral requirements are met and in which the dietary acid content (chloride) is reduced to a maximum of 2.0% dry weight and there is increased phosphorus content (a minimum of 1.0% up to 4.0% dry weight). The improved module has been quite successful in treating specific problems in infants who have not responded well to any of the existing commercial formulas. These include: acquired monosaccharide intolerance or intractable diarrhea of infancy; weaning from total parental nutrition; alteration of the renal solute load in infants with renal or congenital heart disease; and prevention of acidosis in infants thereby resulting in better growth.

Abstract: A chewable, digestible, high protein product for canine pets which has physical properties and appearance resembling rawhide is prepared by extruding a mixture of an oil seed protein, a polyol plasticizer, lecithin and water, and impacting the surface of the extrudate with a stream of particles until the leather-like appearance is obtained.

Abstract: An expanded protein product is made by extruding a mix containing a proteinaceous material, an animal or vegetable fat, a non proteinaceous and non-farinaceous extrusion agent, sulfur and/or sulfur compound, plasticizers and water from a high pressure zone to a low pressure zone preferably followed by rehydration of the extrudate.

Abstract: A fabricated seafood product is prepared by shaping a blend of seafood meat and as a binding agent therefor a combination comprising a whey protein concentrate composition having at least 30% protein wherein at least 50% of the protein in the whey protein concentrate composition is whey protein, and either (a) from about 1.25% to about 3% sodium tripolyphosphate or (b) from about 0.4 to about 1.25% sodium tripolyphosphate in combination with a food grade, nonphosphorus-containing alkalizing agent, the pH of said fabricated seafood product being within the range of from about 7.0 to about 7.75.

Abstract: Protein fortified intact fish flesh comprising intact fish flesh having incorporated therein a whey protein fortifier composition having more than about 30% by weight whey protein on a dry solids basis and process for the preparation thereof.

Abstract: Continuous method for dissolving milk proteins containing water insoluble casein by passing said milk proteins together with one or more solubilizers and with water in a continuous stream through a closed reaction chamber by means of a positive displacement pump and converting the mixture within said reaction chamber under the influence of shearing forces into a solution having a dry solids content within the range of from 20 to 70% by weight. The solution can be removed from the reaction chamber as liquid jets which are dried while forming endless threads or films which can be cut or milled. Water soluble milk protein product having a particle density amounting to at least 90% of the specific density. Apparatus for performing said method containing a positive displacement pump and a closed reaction chamber connected to said pump by way of the discharge conduit of said pump, in which reaction chamber preferably a rotary means, such as a colloid mill or a serrated impeller, is provided.

Abstract: Protein fortified red meat comprising intact natural skeletal meat having incorporated therein a whey protein fortifier composition having more than about 30% by weight whey protein on a dry solids basis and process for the preparation thereof.

Abstract: A soluble meat protein product in the form of a dry protein powder or concentrated solution is produced from any meat muscle. The preferred route is via pre-rigor meat finely comminuted, in the presence of a solution of sodium chloride and food phosphate. The resulting slurry may be spray dried to produce a powder which is stable at ambient temperatures and from which can be prepared a solution with the property of forming strong gels on heating.

Abstract: Protein is extracted from fresh or cured pork bones to produce an aqueous solution of about 4% to 7% protein, as well as a lard by-product and cooked bone fragments which may be ground and sold as bone meal. Bone fragments of the desired maximum dimension are combined with substantially equal parts of water and are heated to above the boiling point of water when papain proteolytic enzymes are added in controlled proportions. The aqueous bone-enzyme mixture is heated in the 135.degree. F. to 145.degree. F. range for two hours when salt is added in controlled proportions followed by heating the mixture at 145.degree. F. for one hour and then rapidly heating the mixture for 5 to 10 minutes to 195.degree. F., then heating at, but not above, 195.degree. F. for 1/2 hour followed immediately by chilling as rapidly as possible to 150.degree. F. The solids are separated from the liquids and the liquids centrifuged to separate the lard product and aqueous protein solution.

Abstract: There is disclosed compositions comprising primarily mixtures of edible cellulose fibers and/or colloidal cellulose microfibrils, incorporated with low-molecular animal and/or vegetable proteins, crosslinked with edible non-covalent and/or covalent crosslinking agents. The compositions possess a water-expandable property such as to grow in volume in an aqueous acidic medium and serve as a firm gelatinous binder for the edible components. The above mixture is compressed in dry powder forms into tablets and/or granular compositions capable of swelling at the acid pH of the stomach into a firm gelatinous physical mass or masses that effectively serve to provide a temporary reduction of the appetite by mechanical rather than systemic action.

Abstract: A method is disclosed for removing phosphates from deproteinized cheese whey to improve the handling characteristics of such deproteinized whey. The method includes adjusting the pH of the deproteinized whey, a heating step subsequent to pH adjustment followed by injection of calcium hydroxide to remove dicalcium phosphate as a precipitate. Following a holding period, the precipitate is removed to yield an improved deproteinized whey.

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: A shrimp analog product with the taste, texture and appearance of real shrimp is prepared by: extracting from a fish the myofibrillar proteins; solubilizing the myofibrillar proteins with salt; adding to the solubilized protein a starch, flavor and an organic acid to form a paste; heat setting the paste to set the paste and denature the protein; shredding the heat set paste into filaments; mixing the filaments with a protein based binder followed by molding the mixture into shrimp-like pieces; and setting the filament-binder matrix to provide a cohesive shrimp analog product.

Abstract: A storage-stable food composition, expandable with either milk or water, even at acidic pH, into an organoleptic/nutritional edible food substrate, is comprised of (i) a successive anion exchange resin/silica or silica/anion exchange resin extracted lactoserum protein fraction, and (ii) a Xanthomonas hydrophilic colloid.

Abstract: A method for making a simulated tofu product (soy milk curd) comprising mixing soybean protein and fish protein with water and salt and heating the mixture to cause it to coagulate by heat. The simulated tofu product so made has physical properties much similar to the genuine tofu made by the traditional method.

Abstract: Two powdered protein products are produced from animal raw material of varying composition, in particular offal from bacon factories and cattle slaughterhouses.The offal is heat treated and separated mechanically into a fluid phase and a solid phase, which is powder-dried with subsequent removal of bone pieces to obtain the first protein powder. The fluid phase is separated into a sludge which is returned into the process, into a fat phase--which is processed into technical fat and into a size phase which is spray-dried separately in order to obtain the second protein powder. The powders produced are free flowing without any lumping tendency. The first powder has a protein content which corresponds to the content of conventionally produced meat-bone meal, whereas the second powder has a high protein content and has gluing properties and may therefore be used as a gluing agent or as a protein supplement for fodder.

Abstract: Simulated adipose tissue is provided by heat coagulation of an aqueous emulsion of lipid material having protein fibres dispersed therein, formed using at least one emulsifying protein isolate, egg white and gelatin in defined proportions as the emulsifying and coagulating agents. The heat coagulated material has good oil release on cooking and in the mouth and may be flavored for any desired end use. A bacon analog utilizing the simulated adipose tissue as the white (fat) phase thereof is described.

Abstract: Protein fortified cured meat comprising cured intact skeletal meat muscle tissue having incorporated therein a whey protein composition having more than about 30% by weight whey protein on a dry solids basis and processes for preparation of the same.

Abstract: A fibrous protein material prepared by dispersing into an aqueous slurry or paste of protein an emulsion containing oil and water phases, and treating the mixture to give fibrous texture. The emulsion used has an external phase which is the oil phase and may contain a flavoring agent in its water phase.

Abstract: An apparatus for effecting the continuous conversion of feathers, hair, and other keratinaceous material into usable products, including a first vessel, said first vessel being jacketed and capable of heating the material therein without subjecting it to pressure, and paddles disposed for violently agitating the material within the vessel while gradually traversing it therethrough, a second vessel, a pump interconnected between the two vessels and providing for the transfer of the now fluidized material from the first vessel and into the second vessel while preventing the escape of any second vessel pressure back into the first vessel, the second vessel being jacketed and capable of heating the fluidized and flowable material therein to elevated temperatures while agitating the same to effect its hydrolyzation, and another pump connecting with the outlet side of the second vessel to provide for continuous discharge of the now hydrolyzed material and some pressure while the second vessel continuously hydrolyze

Abstract: Proteins lacking isoelectric points are precipitated out of solution by combining with the solution a protein (i.e. one or more proteins) having an isoelectric point, alkalizing the mixture to a pH of about 9-11, acidifying the mixture to a pH of about 2-4, and adjusting the pH of the mixture to the isoelectric point of the protein to precipitate novel protein complexes.A novel protein-free, undenatured dairy whey valuable for lactose crystallization and alcohol production is also obtainable.

Abstract: A crab meat flavored seasoning composition, comprising:(a) not less than 50% by wt. of amino acids,(b) not less than 2% by wt. of 5'-nucleotides,(c) not less than 30% by wt. of inorganic salts,(d) not less than 1% by wt. of glucides and(e) a substantial amount of crab shell extract or synthetic crab aromatics; said amino acids comprising not less than 40% by wt. of glycine, not less than 40% by wt. of arginine and glutamic acid and not less than 10% by wt. of alanine, said 5'-nucleotides comprising not less than 50% by wt. of GMP and said inorganic salts comprising not less than 20% by wt. of potassium ion, not less than 40% by wt. of phosphate ion and not more than 40% by wt. of sodium and chlorine ions.

Abstract: A process is disclosed for producing a simulated sausage product that resembles the natural product in appearance, cooking characteristics, flavor, eating qualities and texture. The simulated sausage is produced by hydrating textured vegetable protein with an aqueous solution containing flavors, spices, and coloring, followed by mixing with a heat denaturable protein ingredient, a soluble sugar system that browns upon heating, and sodium caseinate. To this mixture, a fat system is added. The mixture is then formed into sausage like patties or links and may be heat treated before storage.

Abstract: A high polymer material, e.g. polyvinylpyrrolidone, is mixed with an aqueous protein slurry composed of helical protein molecules. The pH of the slurry is then raised to about 8 to 12 to allow ingress of the high polymer material internally in the protein molecules. Thereafter, the slurry pH is reduced to about 5 to less than 8 to entrap a portion of the high polymer material within the protein molecules.

Abstract: The process of preparing a semi-moist pet food product comprising the steps of: admixing and cooking ground meat or meat by-products with water, propylene glycol, phosphoric acid and one or more acids selected from the group consisting of fumaric acid and succinic acid, the admixture being a substantially soupy consistency; and, further admixing and cooking therewith water non-gellatinous absorbent ingredients in sufficient proportion to render the admixture a semi-moist relatively solid mass.

Abstract: The object of the invention is to provide an improved proteinaceous food product and a process for preparing it.The current commercial production of proteinaceous food products often employs the use of reducing sugars under conditions which result in the loss of protein quality due to the Maillard reaction. The present invention improves upon these food products and provides a process for stabilizing the protein quality of them.According to the invention, an effective amount of a non-essential free amino acid is incorporated into the food composition to save the protein quality from degradation. A preferred group of products are intermediate moisture products, particularly pet foods, which contain reducing sugars such as corn syrup and high fructose corn syrup to serve as water binders. The preferred non-essential amino acid additive according to the present invention is glycine and its soluble salts.

Abstract: A structured protein product is prepared from a protein material having a three-dimensional organization solely by applying osmotic force. The process comprises exchanging the water in said protein material with an osmotic agent by compacting the protein material in an envelope of semi-permeable material which is closed and then immersed in a solution of osmotic agent.The product obtained may be used in the production of deep-frozen, preserved or dehydrated food products.

Abstract: A dried blend of egg albumen and whey protein-containing composition which exhibits improved gel strength is prepared by subjecting desugared dried egg albumen to a heat treatment for a period of time ranging from in excess of about 2 weeks to about 8 weeks beyond the time the heat history of the dry egg albumen has remained above about 55.degree. C. said period of time being sufficient to elevate the gel strength of the egg albumen above 250 grams over the gel strength of the egg albumen prior to pasteurization, the blending from about 50% to about 85% of said so treated egg albumen with at least 15% of a whey protein-containing composition having from about 35% to about 80% whey protein.

Abstract: A process and a composition used in preparing canned tuna fish which results in the canned tuna having improved product characteristics. Casein is treated with alkali metal hydroxide and a quantity of water. The treated casein is placed in a sealable container with a quantity of untreated tuna fish flesh. After sealing the container the container is heat treated at a temperature to react the treated casein with the tuna flesh and to prevent spoilage of the flesh, the temperature of treatment being governed by that required to prevent spoilage of the flesh. The sealed container, upon cooling, can be stored and the tuna fish utilized in a normal manner upon opening the container.

Abstract: A product of fish meat paste simulating shrimp, prawn or lobster, prepared by mixing 1 part by weight of fish meat paste and 0.2 to 2.5 parts by weight of edible fibrous material having a three-dimensional reticulate structure, kneading the mixture and forming the kneaded mixture into pieces of a predetermined shape and size. The fibrous material may be replaced by 0.4 to 2.0 parts by weight of edible fibers of less than 0.5 mm in diameter. The edible fibrous material or fibers incorporated into the fish meat paste impart to the product a texture which gives a particular oral sensation as if real shrimp, prawn or lobster were being eaten.

Abstract: Gelled egg white of the type normally found in hard boiled eggs can be replaced with substantially equivalent taste and mouth feel with a whey protein concentrate which is heat coagulated at a temperature of 80.degree. C. to 100.degree. C. at a pH within the range of about 7 to about 10.

Abstract: A fabricated food product is prepared by shaping a blend of edible textured protein particles, including single cell protein, bound together with a whey protein concentrate composition having more than 30% protein which is capable of forming a gel at 15% solids within 30 minutes when heated at 85.degree. C., wherein at least 50% of the protein in the whey protein concentrate is whey protein prepared by physical separation techniques.

Abstract: Phosphopeptides useful as dietetic aliments, therapeutic nutriments or medicaments are produced by subjecting phosphocaseinates of bivalent cations to enzymatic hydrolysis with at least one proteolytic enzyme capable of substantially reproducing the proteic digestion which occurs in vivo in the human body to produce a hydrolysate containing phosphopeptides and non-phosphorylated peptides, subjecting the resultant hydrolysate to ultrafiltration to obtain a retentate containing the phosphopeptides and proteolytic enzyme and a permeate containing the non-phosphorylated peptides, disaggregating the phosphopeptides in the retentate and subjecting the resultant retentate containing disaggregated phosphopeptides to ultrafiltration to separate the phosphopeptides from the proteolytic enzyme. Salts of the phosphopeptides, which have dietetic uses, may be formed from macroelements such as calcium and/or magnesium and/or from oligoelements such as iron, zinc and copper.