Abstract: A water-dispersible, gravitational and heat-stable fat replacer composition for foods, which comprises co-formed agglomerates of at least partially denatured whey protein and desolubilized casein, where the mean size of the agglomerate is about 1 to 20 microns.

Abstract: Free-flowing formations of spherules of loose knit microcrystals of the polymorphs of sorbitol and mannitol are useful in fast-frozen food products as cryoprotectants due to their improved rate of solubility and dispersion. The free-flowing formations are also helpful in formulating confectionary and pharmaceutical products by improving processing efficiencies and texture and are useful in selected industrial applications as a result of their improved rate of solution and free-flowing characteristics.

Abstract: There is disclosed an opacifying material of micrgranular protein opacifying material having a mean particle size distribution of 0.1 microns to 10 microns with fewer than 20% of the total number of particles exceeding 10 microns, which is prepared by wet milling denatured whey protein isolate.

Abstract: Bioactive agents, having growth-promoting activity upon Bifidobacteria, consisting of one or more lactoferrin-compounds selected from the group consisting of bovine lactoferrin, bovine apolactoferrin and bovine Fe-lactoferrin, which can be used as it is as agents to promote proliferation of Bifidobacteria both in vivo and in vitro, and as additives to prepare compositions, materials and products to afford growth-promoting activity thereto, and to improve survivability of Bifidobacteria, if contained therein.

Abstract: A crosslinked product of a primary amino group-containing compound such as proteins, chitosan or a mixture thereof is disclosed. The product has a crosslinked structure formed by crosslinking with an iridoid compound, and the blue color developed by the crosslinking is decolorized. Also, a method for decolorization of the above crosslinked product is disclosed. The method comprises reacting a crosslinked product obtained by crosslinking a primary amino group-containing compound with an iridoid compound, with at least one decolorizing agent selected from the group consisting of an oxidizing agent, a reducing agent and a reductone. The decolorized product and the method for decolorization according to the present invention can be broadly applied in the fields of foodstuffs, cosmetics, pharmaceuticals and the like where blue tone coloration is undesirable.

Abstract: A composition and method of making a reduced fat peanut butter in the form of a water-in-oil emulsion which contains a continuous peanut butter oil phase of peanut butter, and a protein complexing agent to maintain the consistency of the continuous peanut butter oil phase, and a discontinuous aqueous coagulated protein phase to reduce the fat content of the peanut butter which contains a coagulable dairy or vegetable protein and a protein coagulating agent.

Abstract: A completely digestible highly nutritious dog chew, the texture or hardness of which is easily modified to suit a particular dog by the dog owner. By irradiating the chew in a microwave oven, the chew is caused to expand and is thereby rendered more easily chewable.

Abstract: The present invention provides a fat substitute for meat food, which comprises a gelling material comprising a whey protein concentrate and a casein protein, the amount of the whey protein concentrate being from about 5 to about 20 percent by weight of the weight of the gelling material and the amount of the casein protein being from about 1 to about 10 percent by weight of the weight of the gelling material.

Abstract: Casings for food such as sausage are prepared from connective tissue that has been removed from animal tissue in accordance with the process comprising the steps of (1) mechanically separating connective tissue and impurities from animal tissue; (2) treating the connective tissue to remove the fat; (3) reducing the residual bone content of the connective tissue by exposure to acidic materials; (4) separation of the non-collagenous protein and elastin by treating the connective tissue with a first enzyme; and (5) separation of the muscle tissue from the connective tissue by treating with a second enzyme. The step of removing the fat from the connective tissue can be accomplished by one or more of the following steps: (A) hydrocarbon extraction of the fat from the connective tissue; (B) extraction of the connective tissue with a critical fluid; (C) dissolution of the fat with a third enzyme; (D) treatment of the fat with a suitable treating agent; (E) heat treatment; and/or (F) pressure treatment e.g.

Abstract: Nonphosphorylated peptides and phosphopeptides useful as alimentary products or medicaments are produced by proteolytic enzyme hydrolysis of a casein-based material. Membrane ultrafiltration is used to separate phosphopeptides which are retained by the membrane in a retentate from the nonphosphorylated peptides which pass through the membrane in an ultrafiltrate. The phosphopeptides in the retentate are disaggregated and are subjected to further membrane ultrafiltration where the phosphopeptides pass through the membrane and are separated from the enzyme. 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: Meat products which, before and after preparation, have the aroma, appearance, and taste of meat products of a comparable character but contain substantially less cholesterol and/or saturated fats and typically retain their juiciness and taste upon standing after being cooked for a longer time than conventional meat products do. The reduced cholesterol/saturated fat content is realized by in part substituting for natural adipose an artificial adipose based on an emulsion of: (a) blood plasma, preferably from the same specie of animal as the meat from which the product is made, and (b) cholesterol-free or low cholesterol fats and oils which may also be free of saturation or have a low degree of saturation. Various agents can be employed to convert the blood plasma/lipid emulsion to a gelatinous form in which it closely resembles a natural adipose; and the adipose can be formulated so that it will become colorless as the product is prepared by cooking like natural adipose does.

Abstract: A denatured whey-protein-containing solution which can be converted to an irreversible gel without heating characterized by the fact that said whey-protein-containing solution is produced by diluting a solution of non-denatured whey protein to an extent that coagulation of the whey protein does not occur when the solution is heated at a temperature higher than that required to denature the whey protein, and then heating this diluted solution to a temperature higher than that required for denaturing the whey protein, to produce a soluble association of denatured whey protein molecules without causing coagulation, which solution undergoes irreversible gelation simply by the addition thereto of monovalent or divalent salt-derived ions to form a transparent, non-heat-coagulated gel product which is highly resistant to water dissociation and stable to heat and therefore can be used extensively in raw, frozen, or heat-processed foods or other foodstuffs.

Abstract: Non-phosphorylated peptides and phosphopeptides useful as alimentary products or medicaments are produced. A hydrolyzate containing non-phosphorylated peptides and phosphopeptides is prepared by proteolytic enzyme hydrolysis of a casein-based material. The hydrolyzate is subjected to ultrafiltration with a membrane which allows peptides to pass through to produce a permeate containing the non-phosphorylated peptides and phosphopeptides. A bivalent cation-containing salt capable of aggregating the phosphopeptides is added to the permeate to produce a mixture containing phosphopeptide aggregates and non-phosphorylated peptides. The mixture is subjected to ultrafiltration with a membrane that retains the phosphopeptide aggregates and separates them from the non-phosphorylated peptides. 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: Lactoferrin hydrolyzates, having a decomposition rate between 6%-20% as measured by formol titration, for use as an antibacterial agent and which have remarkly more potent activity than unhydrolyzed lactoferrin; and lactoferrin hydrolyzates, having a decomposition rate between 4-50% as measured by formol titration, for use as a tyrosinase inhibition agent, are obtainable by conventional methods for hydrolysis with acids or enzymes, and are stable to heating.

Abstract: Meat products which, before and after preparation, have the aroma, appearance, and taste of meat products of a comparable character but contain substantially less cholesterol and/or saturated fats and typically retain their juiciness and taste upon standing after being cooked for a longer time than conventional meat products do. The reduced cholesterol/saturated fat content is realized by in part substituting for natural adipose an artificial adipose based on an emulsion of: (a) blood plasma, preferably from the same specie of animal as the meat from which the product is made, and (b) cholesterol-free or low cholesterol fats and oils which may also be free of saturation or have a low degree of saturation. Various agents can be employed to convert the blood plasma/lipid emulsion to a gelatinous form in which it closely resembles a natural adipose; and the adipose can be formulated so that it will become colorless as the product is prepared by cooking like natural adipose does.

Abstract: Meat products which, before and after preparation, have the aroma, appearance, and taste of meat products of a comparable character but contain substantially less cholesterol and/or saturated fats and typically retain their juiciness and taste upon standing after being cooked for a longer time than conventional meat products do. The reduced cholesterol/saturated fat content is realized by in part substituting for natural adipose an artificial adipose based on an emulsion of: (a) blood plasma, preferably from the same specie of animal as the meat from which the product is made, and (b) cholesterol-free or low cholesterol fats and oils which may also be free of saturation or have a low degree of saturation. Various agents can be employed to convert the blood plasma/lipid emulsion to a gelatinous form in which it closely resembles a natural adipose; and the adipose can be formulated so that it will become colorless as the product is prepared by cooking like natural adipose does.

Abstract: Method for removing suspended solids from a stream of waste water for subsequent use as an animal feed, wherein bentonite and an anionic polymer are added to the waste water which is maintained within a predetermined pH range. No metallic salts or other materials unacceptable as food additives are added to the waste water stream to facilitate flocculation of the bentonite and suspended solids. The pH range, maintained from 3.5 to 9.0 and optimally from 4.0 to 5.0, facilitates the coagulation of the suspended solids without the use of the metallic salts or other such additives. Microscopic air bubbles are used to float the flocculated bentonite and solids to the surface. In some cases the materials may be floated by gravity forces alone without the use of air bubbles. These floated materials are removed by skimmers or other top-floating solids removing apparatus commonly known in the industry and rendered into animal feed products.

Abstract: A poultry-derived proteinaceous material suitable as a substitute for ground meat prepared by extracting salt-soluble proteinaceous material from poultry muscle, gelling and then grinding the extract.

Abstract: A completely digestible highly nutritious dog chew, the texture or hardness of which is easily modified to suit a particular dog by the dog owner. By irradiating the chew in a microwave oven, the chew is caused to expand and is thereby rendered more easily chewable.

Abstract: According to the process the sludge is homogenized and heated to 30.degree.-60.degree. C. temperature. The heated sludge is circulated under 2-4 bar overpressure, and its temperature is raised to about 130.degree.-150.degree. C. in 1-2 sec by conducting steam of 130.degree.-151.degree. C. and 2-4 bar pressure directly into the sludge, thus granulation is brought about in the sludge. The sludge of increased temperature--while its temperature and pressure maintained--is further circulated for about 60-300 sec. Then, the sludge is adiabatically expanded in 1-2 sec by reducing the pressure to about 0.01-0.02 bar. The expanded sludge is separated to water, fat containing water and solid impurity and wet solid phase containing protein.It is characteristic to the apparatus that it is provided with device for heating the sludge, and pipe (18) for passing on the heated sludge connected with the heating unit (5) where an expansion valve is built in.

Abstract: Lactoferrin can be used to increase the efficacy of beta-lactam antibiotics. There is a potentiating effect when lactoferrin is administered either simultaneous with or shortly before or after the administration of beta-lactam antibiotics. The dosage of lactoferrin administered is usually 0.5-100 mg/kg and preferably 1-10 mg/kg.

Abstract: This invention provides a browning agent for producing a browned surface on food products having a dough crust upon heating in a microwave oven. The browning composition is produced by spray drying an aqueous solution containing reducing sugar and milk protein, preferably an aqueous solution of milk solids which has been subjected to enzymatic hydrolysis to hydrolyze substantially all of the lactose in the milk solids solution to glucose and galactose, to form Amadori rearrangement compounds in the spray dried powder. The spray dried powder is reconstituted with water to form a solution which is coated onto the dough crust of the food product, such as fruit or meat pie. Upon heating in a microwave oven, the coated dough crust develops a desirable golden brown color. If desired, a salt selected from the group of sodium bicarbonate, trisodium phosphate and disodium phosphate may be included in the coating composition to enhance development of the brown color upon microwave heating.

Abstract: A fermented malt beverage having improved foam stability and desirable lace, cling, and clarity is described. The beverage is stabilized by adding 5-400 ppm by weight of combined gellan gum and a cold-water soluble protein.

Abstract: At least part of the fat in fat-containing manufactured food products is replaced by gelatin in an amount by weight which is generally no more than 10% of the weight of the original fat content which has been replaced. Suitable gelatin for this purpose may be made from fish waste comprising fish skins by an aqueous extraction process, such as e.g. a stepwise process including separate alkaline, mineral acid and organic acid treatment steps. The gelatin is said to mimic the sensation experienced by the consumer of the creaminess or richness of foodstuffs containing regular fat levels. Exemplary products to which the invention may be applied are baked goods, dressings, whipped toppings, frostings, cream fillings and spreads. In Examples, the fat content is thus reduced substantially, to give food products which closely resemble in quality the higher fat-containing analogs.

Abstract: An edible plastic composition contains at least 5 wt. % of heat-denatured protein, the heat-denatured protein mainly being a dispersion in the form of non-aggregated protein-based macrocolloidal particles having a size in the range of from 0.1 to 10 microns. It is suitable as a low calorie fat replacer in food products and for topical applications and is prepared by successive heating and concentrating steps in which an aqueous composition comprising less than 15% by weight of the water, of heat-denaturable protein is at least partly denatured and the protein concentration of the aqueous composition is at least doubled and at least part of any soluble protein is removed.The present process for instance offers the advantage of not requiring complicated apparatus, and moreover is easy to control.

Abstract: Methods and compositions for maintaining animals on a diet containing keratin as a source of protein are disclosed. The method comprises feeding an animal a carbohydrate source and a first protein source, the first protein source comprising keratin and a keratinase capable of hydrolyzing the keratin. A composition of the present invention is an animal feed comprising a carbohydrate source and a first protein source, the first protein source comprising keratin and a keratinase capable of hydrolyzing the keratin. A preferred keratin for practicing the present invention is ground feather, and a preferred keratinase for practicing the invention is obtained from Bacillus licheniformis strain PWD-1.

Abstract: A dry food for domestic dogs or cats is prepared by moistening and crushing cereals and/or legumes and thereupon drying the crushed substance at a temperature of not more than between 50.degree. and 70.degree. C. to form flakes, by drying chunks or lumps of meat, fish and/or comminuted vegetables, and by mixing the chunks or lumps and flakes with each other and with effective quantities of micronutrients and/or a gelling agent. The resulting dry food can be stored in bags and can be served dry or subsequent to contacting with water, milk or another liquid.

Abstract: Reformed casein micelles are produced from an aqueous solution or dispersion of commercially available processed casein by the sequential addition, over an extended period of time, of calcium ions and a soluble phosphate salt, after which the aqueous reaction medium is concentrated such as by ultrafiltration or diafiltration, to increase the level of casein micelles thereon and remove excess salts. The reformed casein micelles are used as a complete or partial replacement for fat in a variety of food products, particularly coffee whiteners. Coffee whiteners containing reformed casein micelles as a replacement for the fat component have functional and organoleptic properties equivalent to conventional coffee whiteners.

Abstract: The present invention provides food products formulated with microparticulated protein which serves as a replacement for all or part of the fat and/or oil normally found in the food product. Food products of the invention include puddings, icings, sauces, spreads and processed cheeses.

Abstract: Foodstuffs comprising a bakery component and a moist filling or other component, in the form of crumbs for coating a moist filling are described which contain a heat set protein, which reduces the problems associated with moisture when the foodstuff is stored over long periods of time, under conditions of high humidity, or when heated in a microwave oven.

Abstract: A particulate proteinaceous product and methods for producing the same from waste raw animal parts are disclosed. The product is dry to the touch, is compressible into pellets or cakes, and comprises about 45 to 65 w/w percent partially hydrolyzed, non-denatured animal protein, about 20-35 w/w percent oil derived from the animal parts, about 10-15 w/w percent moisture, and about 0-7 w/w percent ash. The product also has less objectionable odor, less propensity to oxidize, and higher nutritional value than existing products. The method involves mulling raw animal parts, hydrolyzing proteins in the animal parts with enzymes, heating to inactivate enzymes, screening, concentrating and adding oil, pasteurizing, removing water, separating oil and routing a portion of the separated oil to the beginning of concentrating as oil added. The method is distinctive in that it produces a dry, flaky product without the use of a conventional dryer.

Abstract: A nutritionally balanced water soluble powdered food composition which, when mixed with water, has a low pH, extended shelf life, high antimicrobial activity, and which includes protein alpha-amino acids in solution or in suspension. The food composition utilizes a binary stabilizer system.

Abstract: The present invention is directed to a process for the manufacture of microparticulated protein from egg white and gelatin protein phases, the product manufactured therefrom, and to the use of the product manufactured in accordance with the process as a replacement of at least a portion of fat in formulated edible foods manufactured for human use.

Abstract: This invention provides an instant, dry powdered yogurt formulation which can be reconstituted into either a yogurt meal or a yogurt drink, and a process for making same. The formulation of this invention includes a hydrocolloid gum, preferably a combination of xanthan gum and locust beam gum. This ingredient is important in making the formulation suitable to produce either a high quality meal or drink. A Lactobacillus culture and whey or another suitable dairy product are also included in the formulation. A process for preparing the formulation is described.

Abstract: A composition and method thereof for increasing milk production in diary cattle by balancing the essential amino acids via a particular complete feed, concentrate, or blender or base mix form of the composition which delivers essential amino acids post-ruminally wherein the composition generally comprises wheat middlings; corn; soybean meal; corn gluten meal; distillers grains or distillers grains with solubles; blood meal; fat; macro-minerals, which include calcium, phosphorous, magnesium, potassium, sodium, chlorine and sulfur; trace minerals, which include cobalt, copper, iodine; iron, manganese, selenium and zinc; and vitamins, which include vitamin A, vitamin D and vitamin E.

Abstract: This invention provides an instant, dry powdered yogurt formulation which can be reconstituted into either a yogurt meal or a yogurt drink, and a process for making same. The formulation of this invention includes hydrocolloid gums, preferably a combination of xanthan gum and locust bean gum, and may include other gel systems such as a combination of carrageenan and diary protein, active protein, or certain type of maltodextrins. The powder can be reconstituted into a yogurt product of the desired thickness virtually instantaneously with agitation using a household blender, agitating by hand requires slightly longer times, but still under a minute. The composition is also useful for making a frozen or chilled yogurt product.

Abstract: The present invention relates to an improved method for the modification of a food for a ruminant mammal such that the mammal will produce a modified milk fat or meat fat which method comprises:(a) producing an emulsion of(i) a non-toxic food substance to be encapsulated; and(ii) an acid sensitive nontoxic crosslinkable material which will surround and encapsulate the substance with the proviso that no added crosslinking chemical is present in the emulsion; (b) subjecting the emulsion to reaction conditions which crosslink the crosslinkable material and encapsulate the substance. Specifically, the method is useful to encapsulate emulsified unsaturated fatty acids with a natural protein such as whey protein concentrate containing a reducing sugar, such as lactose, with crosslinking and encapsulating using the Maillard browning reaction. Cattle sheep or goats feed the modified food produce a higher level of unsaturated milk fat and meat fat.

Abstract: The invention relates to a dried, high protein food product derived from phosphate-modified milk protein concentrate (MPC) rather than from casein. The high protein food product is preferably spray dried, and is useful as a non-feathering coffee whitener. The non-feathering and spray drying properties are the results of the inclusion of a phosphate salt.

Abstract: The present invention provides a method of increasing the ratio of body protein to fat in a animal by maintaining the animal in a hyperimmune state. The invention also provides a method of increasing carcass protein levels in animals. The invention further provides a method for producing lean, low-fat meat for human or animal consumption.

Abstract: There is disclosed a hypoallergenic (oligoantigenic) nutritional formula comprising a homogeneous powder of such fineness that it will form a water suspension resembling milk which will have acceptable stability, will keep fresh in a refrigerator after allementation for approximately 24 hours and will not block a standard feeding teat, comprising meat selected for its low allergenicity as the sole or substantially the sole source of protein content together with lipid and carbohydrate additives, and a vitamin and mineral content, all in such proportions as will constitute a nutritionally balanced food which may be regarded as hypoallergenic and/or oligoantigenic.

Abstract: A salt-free treatment liquid for processing mushrooms comprising waxy rice starch, xanthan gum, pure dry egg white protein and water. After impregnation of the mushrooms, the mushrooms are blanched in water having a temperature of approximately 90.degree. C. to 100.degree. C. In the blancher the treatment liquid jells within the mushrooms.

Abstract: This invention relates to a nutrient composition containing a dipeptide and method for administering the same. Particularly, this invention relates to a dipeptide tyrosyl-arginine, comprised of the amino acids tyrosine and arginine and the use of this dipeptide as a nutrient supplement to intravenous nutrition.

Abstract: Novel methods of improving freezing tolerance of organic materials through the use of antifreeze polypeptides is provided. These polypeptides increase the storage life of foodstuffs and biologics, as well as protect plant products, such as during growth. The antifreeze polypeptides, or their fusion proteins, may be produced chemically or by recombinant DNA techniques, and then purified for a variety of uses.

Abstract: The present invention relates to a method for the removal of lipids and cholesterol from protein materials comprising the steps of (a) treating the protein with an extraction mixture comprising a lower alcohol, water and an acid, in concentrations selected to extract cholesterol and lipids from the protein, and (b) removing the extraction mixture from the protein.

Abstract: A liquid nutritional product is specially formulated to meet the needs of a person receiving renal dialysis. The caloric distribution, vitamins and minerals, and electrolytes are carefully controlled. The source of magnesium in the product is a calcium magnesium caseinate.

Abstract: A process for preparing food products having adjustable energy and nutritional values which comprises, in that sequence, (a) preparing an emulsion of a milk product such as whole milk, nonfat milk, powdered milk and the like, (b) freezing this emulsion and (c) then thoroughly and intimately admixing this frozen emulsion with a meat, fish, vegetable, grain, fruit, cheese etc. product. By suitable selection and adjustment one to the other of the milk component with the other component, products having different caloric and energy values can be obtained. These products are distinguished by fine taste, texture and stability.

Abstract: Microfragmented ionic polysaccharide/protein complex dispersions which are suitable for use as fat substitute compositions in food products such as ice cream, salad dressings, dips, spreads and sauces and methods for preparing such dispersions and food products.

Abstract: A meat-free gel, which can be employed in the formation of artificial adiposes, comprising a fibrinogen and albumin containing protein constituent, e.g. blood, and a saccharide binder, e.g. algin, the protein constituent and binder being cross-linked to provide matrix-forming copolymeric networks. The artificial adipose contributes to a reduced cholesterol/saturated fat content in meat products and can be used in other products including skins and membranes, dewatering agents, coagulants and stabilizers for lipids.

Abstract: Dietetic nutrient compositions suitable for consumption by patients with kidney insufficiency comprise proteins, fats, carbohydrates, and mineral substances in a manner resembling cow's milk as regards the sensory aspects and the processability. The compositions have a high total energy content, are albumin-poor and phosphorus-poor and have a high calcium content. The compositions have good taste properties and are suitable for sustained treatment of patients with chronic kidney insufficiency. The compositions can be processed in the context of numerous lactovegetable recipes.

Abstract: A feed-stuff for young animals, particularly piglets, to be administered during the first weeks of life and comprising starch, vitamins, and minerals, whereby it has a composition which in general resembles the composition of the mother's milk with regard to the ratio of casein to whey proteins, the lactose content has been adopted to the lactose content of the mother's milk, that the starch present is gelatinized and is substantially free of fibers and other mineral and trace substance binding carbohydrate complexes, and it contains organic, acidifying compounds to maintain a low pH in the stomach.