Standard Oil Company (indiana)

The Standard Oil Company

Amoco Corporation

Cavit Akin

Franklin D Darrington

Rose M Murphy

John A Ridgway, Jr

Philip G Schnell

Garfield P Royer

April J Evans

Robert J Flannery

John J Joung

William D Prevatt

An immobilized biocatalyst suitable for fermenting to produce ethanol is prepared by mixing a biocatalyst such as a microorganism with a reaction product of a homogeneous dispersion of an anionic polysaccharide such as alginate and a cationic polymer such as polyethyleneimine, and combining the resultant dispersion with an oil phase to form beads. A surtactant may be present when combining the dispersion with the oil phase. A water soluble-oil insoluble curing powder includinga salt of a multivalent cation such as calcium chloride is mixed with the beads in the oil phase to gell and dehydrate the beads and to prevent the beads from adhering to one another until individual bead surfaces become hardened.

Biocatalyst immobilization in a gel of anionic polysaccharide and

A process for producing aromatic compound having at least one cyano group and one amide group or carboxyl group which process comprises subjecting aromatic polynitrile compound containing no carboxyl groups in a simple medium to the action of one or more microorganisms which have a nitrilase system capable of selectively hydrolyzing one cyano group of the polynitrile.

Selective conversion of cyano compounds to amides and carboxylic acids

A heat treatment for live yeast cell slurries and pastes, which comprises heating the slurry or paste at a temperature of about 60.degree. C. or greater for a sufficient period of time, increases the fluidity of the slurry or paste and allows more highly concentrated suspensions to be processed than otherwise possible.

Heat treatment for live yeast cell pastes

Autolysis of yeast slurries is accelerated by the presence of thiamine and/or pyridoxine and by gradually raising the temperature of the yeast slurry to the incubation temperature over a period of time of from about 20 to about 180 minutes.

Method for accelerating autolysis of yeast

A spreadable food product having a lower calorie content than conventional spreadable food products is prepared by mixing 10-20 weight percent autolyzed yeast cell residue with vegetable oil and an aqueous component wherein the volumetric ratio of the vegetable oil to the aqueous component is from about 40/60 to about 60/40.

Spreadable food product

A process for texturizing whole cell single-cell protein material which comprises mixing the proteinaceous material with a solvent-coagulable protein, adding a coagulating solvent to the mixture, whipping the mixture to incorporate microporous structure, and thermally fixing the texture by heat treating.

Process for texturizing proteins by coagulation with solvents

A process for texturizing an aqueous slurry of proteinaceous materials comprises forming an aqueous slurry of the proteinaceous material with a texturizing agent, freezing the aqueous slurry, dehydrating the frozen slurry, and heat treating the dehydrated slurry at a temperature between about 80.degree. to about 300.degree. C. to set the structure. The resultant sponge-like texturized product absorbs water but will not disperse in water.

Process for texturizing proteinaceous materials

Stretched fibers or fibrils from single-cell dopes are prepared by extruding the dope into a moving coagulating bath wherein the fluid motion of the bath causes the extrudate to gradually stretch. The resultant stretched fibers are useful as textured food products.

Method for stretching a coagulable extrudate

A process for texturizing proteinaceous materials for use in foods comprises mixing the proteinaceous material with a texturizing agent and a spacing agent and adjusting the water content to provide a workable mass, forming the mixture into a desired shape, drying the shaped mixture, heat treating the dried product to fix the shape and texture, and removing the spacing agent.

Texturization process using a removable spacing agent

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

Process for the production of high-protein pasta utilizing dried yeast

Single-cell protein is combined with plant protein and/or animal protein and texturized to produce analogs which can be used as extenders or replacers for meat, poultry and fish in food products.

Growing community of inventors

Naperville, IL, United States of America

Cavit Akin