Stauffer Chemical Company

Standard Oil Company (indiana)

Constance R Corbett

Nicholas Melachouris

John A Ridgway, Jr

Helen D Haller

Randall S McIntyre

Brenda B Fracaroli

Ellen S Aliberto

A freeze-thaw stable aerated pancake batter is provided wherein, in addition to the standard ingredients of flour, sugar and soluble protein, an amount of emulsified plastic shortening sufficient to provide a substantial quantity of stabilized air cells in the batter is utilized. Particularly preferred results are obtained using from about 2% to about 10% of an emulsified plastic shortening wherein the emulsifiers comprising from about 5% to about 6.25% mono- and diglycerides and from about 7.5% to about 9.5% propylene glycol mono- and diesters of fats and fatty acids, said percentages being based on the weight of the emulsified plastic shortening.

Method of preparing freeze-thaw and refrigerator stable pancake batter

Up to 75% of the whole egg requirement of a custard can be replaced using from about 40% to about 60% of a whey protein concentrate containing from about 0.5% to about 5% carboxymethylcellulose and from about 60% to about 40% of a lactylated shortening. Substantially no change is seen in the food product containing the substitution. An economic advantage can be gained by the substitution.

Replacement of whole egg in baked custard

Growth of pseudomycelial yeasts and removal of bacterial contamination in conventional fermentation processes are accomplished by withdrawing product as a foam from the fermentor.

Method for growing pseudomycelial yeasts and reducing bacterial

A cheese product containing a non-fat dry milk substitute product. The non-fat dry milk substitute product contains therein lactalbumin, a modified whey solids product, and a texture improving amount of sodium hexametaphosphate. The protein content of the non-fat dry milk substitute product is from about 17% to about 30%, by weight, dry basis.

Growing community of inventors

White Plains, NY, United States of America

Constance R Corbett