Abstract: A product and process for animal feed ingredients free of biologically active proteins as well as bacteria and viruses. The process comprises the steps of: treating a proteinaceous mixture with alkali to cause the pH of the mixture to be raised to where proteins in the proteinaceous mixture will be solubilized to form a gel; maintaining the proteinaceous mixture at a temperature in a range between about 50.degree. to 55.degree. C.

Abstract: A fodder contains lipids having a low melting point, especially a fodder for aquatic organisms, wherein the lipids are carried within a crystalline structure formed by other lipids, emulsifiers or a mixture of lipids and emulsifiers. A method for making said fodder, wherein into the lipids firstly is mixed an additive component cooperating with the lipids, and forming a mixture which is at least partly crystalized at the fodder's highest temperature of use and storage. The mixture is added at elevated temperature to porous pellets, and the subsequent cooling brings the mixture into a crystalized state.

Abstract: A method of flavoring and mechanically processing foods by incorporating heat-stable and fracturable upon chewing polymer encapsulated flavor oil capsules formed by coacervation into a food in an effective flavor amount. The food is then cooked by heating with the capsules protecting food flavor oil in said food both during cooking and in the resulting cooked product.

Abstract: An edible product having a thin inorganic coating on at least a portion of its surface. The coating preferably forms a moisture/oxygen barrier to result in a coated edible product having an improved shelf-life. The edible products include foods and pharmaceuticals. The inorganic materials used for the coating include SiO.sub.2, SiO, MgO, CaO, TiO.sub.2, ZnO and MnO. Processes and apparatuses for depositing a thin film of inorganic material onto an edible substrate are also disclosed. The preferred processes include sputtering and vapor deposition. The preferred apparatus provides for the continuous production of coated edible products.

Abstract: Encapsulated yeast composition especially developed for use with frozen doughs comprising food grade fibers having adsorbed thereon liquid cream yeast, the particles being coated with a continuous layer of impervious thermoplastic material, frozen dough containing the encapsulated yeast composition and the method for making the encapsulated yeast.

Abstract: A method of forming a food product that includes dehydrated food pieces coated with a preselected amount of edible particles. The method includes providing dehydrated food pieces having outer surfaces. Next, a fat is provided that is substantially solid at room temperature and substantially flowable at a temperature of at least 90 degrees Fahrenheit. The fat is preheated to a temperature which is at least hot enough to cause the fat to flow. Next, food pieces are coated on their outer surfaces with the flowable fat and are further coated with coating particles. The resulting coating is nonflowable even at temperatures which exceed a temperature which caused a majority of the fat without the particles to flow.

Abstract: New lysine derivatives containing a containing an alkylsulphonyl or alkylaminocarbonyl group of formula (I):COOH--CH(NH.sub.2)--(CH.sub.2).sub.4 --NH--Xin which X represents an --SO.sub.2 R or --CONHR group, where R represents a linear or branched, saturated or unsaturated, alkyl radical having from 8 to 22 carbon atoms, salts thereof, and mixtures of the derivatives and the salts. A process for the preparation of these derivatives, salts, and mixtures and use of such derivatives, salts, and mixtures, especially in cosmetics. Compositions, especially cosmetic compositions, comprising the derivatives, salts, and mixtures.

Abstract: A starch hydrolysate composition is particularly suited for use as a sequesterer, i.e., it readily interacts noncovalently with other molecules to form stable inclusion complexes which are useful in a variety of applications. The starch molecules in the composition which act as sequesterers are in the form of single helical inclusion complexes with starch molecules having a D.P. of about 10 to 200 and a weight-average D.P. of about 10 to 50 as the host molecule holding one or more guest molecules within their internal cavities. These hydrolysates are prepared by first converting amylopectin molecules from the double helix form to the single helix form and then by cleaving chain segments from the molecules.

Abstract: The invention relates to microcapsules with a mixed wall of crosslinked atelocollagen and polyholosides, for example glycosaminoglycans, and to processes for the manufacture of the said microcapsules.According to the invention, the microcapsules comprise a mixed wall of crosslinked atelocollagen and polyholosides, for example glycosaminoglycans, the proportion of polyholosides, for example glycosaminoglycans, relative to the atelocollagen preferably being between 18 and 50% by weight. These microcapsules can be manufactured either by a process involving interfacial crosslinking or by the extrusion of a laminar flow which is broken up by vibrations into individual droplets, which fall into a crosslinking bath.These microcapsules are biocompatible by virtue of the presence of atelocollagen, which has most of the advantageous properties of collagen, namely a very low antigenicity and a perfect biodegradability.

Abstract: A method of forming a food product that includes dehydrated food pieces coated with a preselected amount of edible particles. The method includes providing dehydrated food pieces having outer surfaces. Next, a fat is provided that is substantially solid at room temperature and substantially flowable at a temperature of at least 90 degrees Fahrenheit. The fat is preheated to a temperature which is at least hot enough to cause the fat to flow. Next, food pieces are coated on their outer surfaces with the flowable fat and are further coated with coating particles. The resulting coating is nonflowable even at temperatures which exceed a temperature which caused a majority of the fat without the particles to flow.

Abstract: An encapsulated flavoring material contains an edible, oil-insoluble, water-soluble outer shell surrounding an edible, water-insoluble inner core that is liquid at a temperature of about 45.degree. C. and a volatile, oil-soluble flavoring material dissolved or dispersed in the inner core. In preferred embodiments, the encapsulated flavoring material has a diameter of from about 250 to about 710 microns, the outer shell is made from starch, the inner core is made from hydrogenated vegetable oil and the volatile, oil-soluble flavoring material is diacetyl.

Abstract: A process for enrichment of animal food with fat is described wherein air cell bubbles are introduced to a highly dense product in the extrusion system by the utilization of carbonation technology into the oils and fats with various functional and textural properties. It includes the use of low to highly charged oils and fats with various gases under pressure injected into the extrusion stream within the extruder under lower pressure to assist in the expansion of the extrudate once it leaves the die nozzle.

Abstract: Discrete entities of a solid suspension are made from a solid fat matrix and a non-fat solid substrate having an active associated with said substrate. These entities are spheroidal in shape, have uniform size and substantially the same active content due to the flash flow process used to make them. They are especially useful as delivery systems for comestibles, pharmaceuticals and personal products.

Abstract: A process for encapsulating an aroma or flavour for a beverage. An oil-in-water emulsion is formed from a vegetable oil, an aqueous medium, and a water-soluble, carbohydrate-based, film forming agent. A sufficient amount of the film forming agent is added so that the aqueous phase of the emulsion contains at least 50% by weight of the soluble carbohydrate solids. The oil-in-water emulsion is sprayed onto a soluble beverage powder whereupon the aqueous layer of each droplet rapidly desiccates to form the capsules; the moisture content of soluble beverage powder after spraying being less than 5% by weight. In use, the soluble beverage powder is dissolved in hot water to release the aroma or flavour.

Abstract: The invention concerns triglyceride compositions of the H.sub.2 M-type (H=saturated fatty acids C.sub.16 -C.sub.24 ; M=saturated fatty acids C.sub.10 -C.sub.14), wherein at least 30% H.sub.2 M is present, while the weight ratio of the two isomers HHM:HMH is more than 3.0. Application of these fats, e.g. as blends with fats high in SUS and/or fats high in (U.sub.2 S+U.sub.3) in chocolate compositions results in improved bloom behavior (S=saturated fatty acid C.sub.16 -C.sub.22 ; U- unsaturated fatty acid .gtoreq.C.sub.18).

Abstract: This invention is directed to a method for preparing frozen flavor capsules as well as a method for incorporating these flavor capsules into low-fat frozen or refrigerated desserts. The invention also encompasses the capsules themselves, as well as dessert products incorporating these capsules. The capsules are prepared by first forming discrete composite capsules having a flavor encapsulated in an oil, and then freezing these capsules to solidify the oil and form discrete frozen solid flavor particles. Because the oil is essentially a liquid at ambient temperature, the oil liquifies in the mouth upon consumption, providing a balanced flavor release from, the previously protected flavor capsule.

Abstract: Liposomes comprising an iron (II) source selected from the group consisting of ferrous sulfate, ferrous lactate and ferrous citrate. The iron source is stabilized in aqueous solutions of reducing agents, such as, ascorbic acid and soluble ascorbates, which inhibit oxidation of iron (II) to iron (III) and is microencapsulated. A process by which the liposomes containing the iron (II) source are formed is also provided whereby the iron source is encapsulated into an ingestible form.The liposomes make it possible to increase the level of bioavailable iron in ingestible substrates.

Abstract: Ruminant feedstuffs comprising at least one biologically active substance such as amino acids, salts of amino acids and vitamins which are dispersed in a protectant containing calcium salts of mixed fatty acids as a main component wherein the void ratio is 15% or less and the moisture content is 2% by weight or less are disclosed. The feedstuff preparations of the present invention have excellent rumen bypassing properties and excellent digestion and absorption properties in the abamasum and subsequent digestive organs in addition to the feedstuffs' excellent heat resistant stability.

Abstract: A process for the formation of clathrate inclusion complexes comprising suspending a suitable starting material such as acetylated starch in water, heating the resulting suspension past the gelation point of the starting material, cooling the resulting hydrocolloid to just above the convolution temperature of the starting material, cooling the resulting hydrogel while adding a lipid such as a triglyceride and homogenizing the resulting product at a temperature below the melting point of the lipid in the case of fats and 45.degree. C. in the case of oils.

Abstract: An improved product and process for protein encapsulation of lipid comprising treating a proteinaceous mixture with an alkali raising the pH to where the proteinaceous mixture is solubilized and will form a gel. With this invention the protein can be solubilized without addition of extraneous water to the process and a reduced requirement for the addition of exogenous chemicals is also accomplished. The optimum pH of solubilization and the optimum pH of encapsulation are determined by titration for each proteinaceous mixture to be used; as they vary depending on the types of proteins. Optimum pH of solubilization is determined as an alkali hydrogen ion difference on a graph in which rate of change in hydrogen ion concentration varies with acid equivalent units. Rate of change of hydrogen ion difference is measured and when the slope of the titration curve is essentially zero, then addition of alkali is ceased.

Abstract: A process for encapsulating an aroma or flavour for a beverage. An oil-in-water emulsion is formed from a hydrolyzed vegetable oil, an aqueous medium, and a water-soluble, carbohydrate-based, film forming agent. A sufficient amount of the film forming agent is added so that the aqueous phase of the emulsion contains at least 50% by weight of the film forming agent. The oil-in-water emulsion is sprayed onto a soluble beverage powder whereupon the aqueous layer of each droplet rapidly desiccates to form the capsules; the moisture content of soluble beverage powder after spraying being less than 5% by weight. In use, the soluble beverage powder is dissolved in hot water to release the aroma or flavour.

Abstract: A starch hydrolysate composition is particularly suited for use as a sequesterer, i.e., it readily interacts noncovalently with other molecules to form stable inclusion complexes which are useful in a variety of applications. The starch molecules in the composition which act as sequesterers are in the form of single helical inclusion complexes with starch molecules having a D.P. of about 10 to 200 and a weight-average D.P. of about 10 to 50 as the host molecule holding one or more guest molecules within their internal cavities. These hydrolysates are prepared by first converting amylopectin molecules from the double helix form to the single helix form and then by cleaving chain segments from the molecules.

Abstract: A process for improving the shape retention of chocolate or chocolate type products so that they have a reduced tendency to deform at elevated temperatures which comprises mixing an encapsulated product in particulate form comprising capsules of a polyol enclosed within an edible lipid with a flowable mixture of chocolate type ingredients, the encapsulated product being added in an amount to achieve a polyol content of from 0.2 to 5% by weight based on the total amount of the resultant chocolate.

Abstract: Blends of triglyceride compositions A, and B and/or C, whereinA is a triglyceride composition of the (H.sub.2 M+M.sub.2 H)-type,H=saturated fatty acid.gtoreq.C.sub.16,M=saturated fatty acid C.sub.8 -C.sub.14, while preferably the ##EQU1## ratio of components herein ranges from 1-20,B=triglyceride composition relatively high in (U.sub.3 +U.sub.2 S) triglyceridesU=unsaturated fatty acid,S=saturated fatty acid andC=vegetable fat with an N.sub.20 (not stab.)>15, containing preferably high amounts of SUS triglycerides.are novel and display excellent anti-bloom behavior at ambient temperatures.

Abstract: There is provided a product and process to produce a sucrose-free milk chocolate containing from about 2 to about 16 weight percent water by encapsulating a mixture of a water-in-oil cocoa butter emulsion and sucrose-free chocolate composition with a sucrose-free milk chocolate composition.

Abstract: There is disclosed a migration-resistant fat composition having an iodine value of 35 to 60; a trans acid content of 30% to 50%; a melting point of 40.degree. C. to 55.degree. C.; a solid fat content of not less than 85% at 20.degree. C.; not less than 60% at 30.degree. C., not less than 30% at 40.degree. C., and not more than 3% at 50.degree. C.; and a trans acid/saturated fatty acid content ratio of 0.5 to 2.0. Also disclosed is a nut-flavored filling including 5% to 20% migration-resistant fat composition as recited above and at least 20% nut paste having a fat content of at least 40%, the total content of the fat composition and the nut paste being not greater than 100%.

Abstract: An emulsion which provides an edible moisture barrier coating for foods is prepared by homogenizing from about 70% to about 95% by weight of an aqueous solution of a protein isolate and from about 30% to about 5% by weight of a mixture of a saturated lipid and emulsifier, each weight being based upon the weight of the emulsion. The saturated lipid employed has a melting point higher than 30.degree. C. The emulsifier is in an amount of from about 5% to about 30% by weight based upon the weight of the lipid and contains at least one diacetyl tartaric acid ester of a monoglyceride.

Abstract: A method of encapsulating volatile aroma compounds in which an inert gas, such as carbon dioxide, is dissolved in an aromatized edible liquid, and the aromatized, gasified liquid is co-extruded with a molten carbohydrate material having a glass transition temperature of between 20.degree. C. and 80.degree. C. to provide a continuous stream having an outer shell of the carbohydrate material surrounding an inner core of the aromatized, gasified liquid. The continuous stream is extruded into a pressure chamber having a pressure higher than the internal pressure of the inert gas in the aromatized liquid core, and is maintained under such pressure until the carbohydrate shell has cooled to below the glass transition temperature to provide capsules having a shell of hardened amorphous carbohydrate glass surrounding an inner core of gasified, aromatized liquid.

Abstract: The presence of a specific (H.sub.2 M+HM.sub.2)-fat, either in the filling or in the coating of encapsulated fillings, results in the retardation of bloom of the chocolate composition. Therefore, the invention is concerned with encapsulated fillings, wherein the coatings display a defined (H.sub.2 M+HM.sub.2)-content. A process of preparing these encapsulated products is also included. Encapsulated products are, e.g., chocolates, pralines, biscuits, cookies, toffees, fried snacks or cakes.

Abstract: Food products having soft or liquid centers, layers or other areas are formulated by arranging two fat-containing components contiguous with one another. A fat in the first component migrates into the second, forming a mixture having a lower solids content than the second fat, while the structural integrity of the first component is maintained. The process is especially adapted to the formation of soft- and liquid-centered confections. One preferred embodiment employs fats bearing long, saturated C.sub.16 to C.sub.22 fatty acid residues and a mixture of short C.sub.2 to C.sub.4 acid residues, preferably containing acetic acid residues, as the migrating fat in a confectionery coating, and hydrogenated coconut or palm kernel oil as the fat in the confectionery center.

Abstract: In this invention, the purpose is to provide a shelf-stable spray-dried powder embodying a desired organic oil, such as a flavorant, for example. First, hydroxylated lecithin is subject to a high-energy power input, such as by vigorous stirring or microfluidization or sonication. To make a uniform mix, the resultant product is mixed with a poloxamer surfactant, water, and the desired organic oil, whether it be a flavoring, insect repellent, paint base or other organic oil. This is then subjected to energization input again, such as by microfluidization or sonication. Following this, bulking agents are added and the mixture is spray-dried. This invention shows the novel improvement of spray-dried material of the oil, lecithin, and surfactant to produce an extended shelf-life with little escape of organic oil ingredient.

Abstract: An edible microwave composition is prepared for coating a food product to produce rapid, high temperature surface heating and/or browning on exposure to microwave energy. A method of heating/browning a food product includes the steps of coating a food product with a microwavable composition and subjecting the coated product to microwave energy. The microwavable composition essentially includes 1) about 8% to 97% of an edible oil; 2) about 1% to 90% of a selected microwave absorbing emulsifier; 3) about 0.1% to 30% of a supplemental microwave absorbing inorganic material; 4) about 2% to 90% of a microwave absorbing polyhydric alcohol; and in preferred compositions, 5) about 2% to 25% by weight of a thickener.

Abstract: A seamless capsule comprising a content and a film for coating said content is disclosed. The content is a hydrophilic substance. A viscous liquid having a viscosity of not more than 1000 cp at 100.degree. C. which is scarcely miscible with water is present between the content and the film. There is also disclosed a process for producing a seamless capsule which comprises simultaneously extruding a film solution for the seamless capsule, a hydrophilic substance solution and a viscous liquid which is scarcely miscible with water into a cooling solution from a concentrically arranged multiple nozzle composed of at least three nozzles, an outermost nozzle, an innermost nozzle and at least one intermediate nozzle placed in the middle position between the above nozzles, respectively, the diameter of said nozzle gradually increasing in that order.

Abstract: A low fat content, seasoned, cereal-based snack food having a low moisture content is produced. An adhesive for the seasoning is an at least partially amorphous form of a mixture of at least one monosaccharide, preferably glucose, and at least one polyhydric, aliphatic, saturated alcohol having 3 to 6 carbon atoms, preferably glycerol. The adhesive is applied to the snack food by direct spraying on the snack food or by encapsulating the adhesive in a fat and blending the encapsulated adhesive with the snack food.

Abstract: The novel agents for preventing dental calculus in domestic animals of the present invention are sequestering agents that are applied as coatings to commercially-prepared diets for domestic animals and that are significantly superior in terms of their anticalculus efficacy to the soluble pyrophosphate crystal growth inhibitors of the prior art. The sequestering agents of the present invention form soluble calcium complexes in saliva and dental plaque fluids thereby preventing the calcification of dental plaque. Sodium hexametaphosphate has been utilized as the preferred sequestering agents of the invention to date.

Abstract: A process for manufacturing a fiber fortified foodstuff that includes preparing the foodstuff and then topically applying supplemental fiber. In particular, puffed snack products are prepared by mixing cereal with a fiber premix and sufficient moisture to form an extrudable dough base. The dough base is cooked in a cooking extruder and then extruded to form a wet puff which is dried and then coated with an oil slurry. A flavor premix which includes supplemental dietary fiber, particularly a soluble fiber, is topically applied to the oil coated dry puff to form a fiber fortified, puffed snack product.

Abstract: Mixtures comprising fat-insoluble, inorganic particulates and a surface layer of a fatty material are employed in edible compositions as low calorie fat substitutes. The fatty material is any edible lipid, including triglycerides, fatty acids, monoglycerides, diglycerides, other fat-like materials including sucrose polyesters. The fatty material can be less than fully digestible. Preferably, one or both of the particulate and fatty materials are nutritious. In one embodiment, calcium carbonate particles are coated with oleic acid. The particles will preferably have average diameters of less than 5 microns, and desirably average less than 1 micron. Methods of making and using the low calorie fat mimetics and food products incorporating them are disclosed.

Abstract: Solid lipid pellets containing 65% to 95%, or higher, lipid concentration suitable for use in or as animal food supplements and/or feed rations wherein: a mixture containing at least water and an edible algin-like coagulant is formed in a mixing chamber (11,12); a liquified lipid is added to form a gel-like algin/water/lipid emulsion; and, the emulsion is deposited in discrete quantities (30) into a metal ion bath (29) causing the emulsion to "set" in a lipid pellet integral and solid throughout its entire structure. The lipid pellets may be packaged for delivery to points of consumption and/or admixed with other feed materials to form nutritive animal feed rations. Small amounts of ammonia and/or bentonite may be added to the aqueous mixture to increase the lipid absorptive capacity thereof.

Abstract: Microcapsules having a solid, fusible shell and a multiplicity of liquid cores. The microcapsules can be made by spray-cooling a water-in-oil type emulsion. The microcapsules, in aggregate, are a dry, free-flowing powder, and can be heated or otherwise processed to release their contents. The microcapsules can be used in food and non-food applications. The core can be any liquid, preferably aqueous, which does not readily dissolve or disperse the shell.

Abstract: A dielectric substrate is coated with a protective layer and a catalyst film is formed in a laser irradiated predetermined pattern on the protective layer so that during electroless deposition a metal is plated on the catalyst film in the predetermined pattern whether or not the dielectric has unwanted catalytic sites. The protective layer is not removed by the electroless plating bath or prior etch steps but can subsequently be stripped by a separate etch without removing the plated metal or the dielectric from the substrate.

Abstract: A composition of matter and method for administering a bioactive substance to the post-rumen portion of the digestive system of a ruminant substantially without introducing the substance to the rumen portion of the digestive system is provided. The composition of matter comprises particles which have a specific gravity between about 0.3 and 2.0, preferably between about 1.0 and 2.0. The particles comprises a core comprising bioactive substance; a hydrophobic coating essentially completely encapsulating said core in a quantity sufficient to essentially preclude introduction of bioactive substance into the rumen; and a surfactant applied to the surface of the hydrophobic coating in a quantity sufficient to ensure that said particles do not float on the rumen. The method comprises orally administering this composition of matter to a ruminant.

Abstract: The present invention pertains to edible diffusion-retarding fat-based films for food products based upon a blend of one or more polyol fatty acid polyesters. The films are particularly suitable for filled confectioneries.

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: A process for preparing fatty fodder additives comprising mixing an emulsifier, a carrier and a fat material containing omega-3-fatty acids and selected from the class consisting of vegetable oil, animal fats, fatty acids and mixtures thereof to produce an emulsion, atomizing and drying the emulsion to produce a powdered fat and coating the resulting powdered fat with an enteric coating material thereby producing an enteric coated fatty fodder additive.

Abstract: Very small particles of flavoring materials which are labile when subjected to both heat and an aqueous medium are coated with a coating material containing hydrogenated castor oil and having a melting point of from about 80.degree. to about 100.degree. C. The coating layer remains stable during the first minutes of the baking process, when the concentration of water in the dough or batter is relatively high. After several minutes, when most of the water in the dough or batter has evaporated and the temperature increases to about 100.degree. C., the coating layer or layers melt away. Within a few minutes thereafter, the active ingredient is exposed within the product. Alternatively, a leavening agent may be used wihtin the capsule which will release a gas at the predetermined temperature and cause rupture of the microencapsulation.

Abstract: A heat- or microwave-activated browning composition is prepared for coating a food product to produce surface browning on exposure to heat or microwave energy. A method of browning a food product includes the steps of coating a food product with a microwaveable browning composition and subjecting the coated product to heat or microwave energy. The microwaveable browning composition includes at least one liposome-encapsulated Maillard browning reagent. A basic amino acid is encapsulated in the aqueous interior of the liposome. A reducing sugar is dissolved in the external aqueous phase of the liposome. The external aqueous phase may also contain a film-forming material. The Maillard browning reaction is triggered by heat or microwave energy. This heat or microwave energy causes the liposomes to rupture, releasing amino acid to react with reducing sugar, producing Maillard browning products.

Abstract: A process for producing microcapsules which comprises forming a wall of coacervates on microdroplets of an oily substance of water-insoluble solid particles through reaction between gelatin and an anionic polymer, allowing a ylidoid compound to act on the coacervates so that cross-linking occurs between the polymer molecules of gelatin to harden the microcapsules.

Abstract: Solid lipid pellets containing 65% to 95%, or higher, lipid concentration suitable for use in or as animal food supplements and/or feed rations wherein: a mixture containing at least water and an edible algin-like coagulant is formed in a mixing chamber (11,12); a liquified lipid is added to form a gel-like algin/water/lipid emulsion; and, the emulsion is deposited in discrete quantities (30) into a metal ion bath (29) causing the emulsion to "set" in a lipid pellet integral and solid throughout its entire structure. The lipid pellets may be packaged for delivery to points of consumption and/or admixed with other feed materials to form nutritive animal feed rations. Small amounts of ammonia and/or bentonite may be added to the aqueous mixture to increase the lipid adsorptive capacity thereof.

Abstract: The present invention relates to flavorful partially-defatted nuts and a process of preparing them by infusing partially-defatted nuts with an edible oil, preferably containing a flavoring agent and a sweetener. This process makes it possible to produce partially-defatted nuts having both an improved flavor and a low caloric content.

Abstract: A sustained flavorant release composition is provided for use in a chewable structure. The flavorant release composition consists essentially of a homogenous dispersion of a liquid flavorant agent and polyvinyl acetate having a number average molecular weight of about 150,000 to about 200,000 daltons. The weight ratio of the liquid favorant agent to polyvinyl acetate is about 1:5 to about 5:1, respectively. A method of producing the flavorant release composition includes admixing the polyvinyl acetate, dissolved in a volatile, nonreactive organic solvent, with the flavorant release agent at a temperature at which the flavorant release agent does not degrade. The solvent is then removed. The chewable structure includes the flavorant release composition and a gum base composition.