Canadian Patents & Development Ltd.

Other

Gordon E Timbers

James I Elliot

Richard R Cowmeadow

H Wayne Modler

Daniel B Cumming

Robert W Allen

Alexander W Gingell

Winston A Spratt

Jacques C Caron

David Paton

Robert Stark

Half products expandable or puffable by microwave or convection heat energy are prepared by (a) preparing a starch-containing material having a moisture content of not more than about 25%, (b) extruding the moisture-tempered material at a temperature of about 80.degree. to 110.degree. C. without causing expansion thereby producing a hot melt in a rope or piece form, and (c) cooling the extrudate without substantially lowering the moisture content for a time necessary to harden up. The half-products contain not more than about 25% of moisture in a glass-like rope or piece form and are shelf stable without preservatives. Substantial savings can be achieved in manufacture, storage, shipping, and handling because of the low processing temperature and the storage stability of the dense and hard products.

Microwave-puffable half-products of starch-containing material and their

A method for the continuous production of a purified immunoglobulin preparation wherein the antibodies are substantially enriched by means of a selective two-step ammonium sulfate fractionation procedure employing centrifugation and ion depletion processes. The purified immunoglobulins are subsequently commingled with condensed skim milk and spray dried. The resulting product for example is employed in the formulation of milk replacers for artificial rearing of neonatal pigs to provide the passive immunity to disease normally provided by sows' colostrum and later milk.

Production of purified porcine immunoglobulins

The continuous processing of food products with steam, such as for blanching or cooking of vegetal products. The apparatus comprises a heating module and holding module. The heating module includes a pervious conveyor through which steam is emitted to heat and agitate the products thereon allowing uniform treatment of relatively thick layers of product. The holding module, comprising a compartmentalized conveyor, holds the heated products at an elevated temperature to complete processing without additional heat input.

Food processing with steam

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Nepean, Canada

Gordon E Timbers