Standard Oil Company (indiana)

John A Ridgway, Jr

Kwei C Chao

William P Weisrock

Cavit Akin

Philip G Schnell

Constance R Corbett

Elmer J Saunders

Terry A Lappin

Benny M Benjamin

Jacqueline H Pearce

Michael J Heller

Helen D Haller

Richard L Allen

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

Proteinaceous materials such as yeast and soy flour can be treated with anhydrous ammonia gas at conditions sufficient to cause exothermic absorption of the ammonia to achieve improvements in certain properties such as texture and flavor.

Treatment of proteinaceous materials with anhydrous ammonia gas

A method for inhibiting microbial contamination, particularly applicable to processes for preparing food materials under nominally aseptic conditions, is carried out by cycling the temperature of a desired portion of the process which is a source of contamination between upper and lower limits which fall between 0.degree. and 60.degree. C. and which are at least 5.degree. C. apart at a frequency of about 0.2 to 5 cycles per hour to create a varying thermal environment at the source of contamination which slows microbial growth.

Method for inhibiting microbial growth in food processes

Polyamino acids having a degree of polymerization of from 3 to about 60 have been found to be water-insoluble yet digestible in the presence of certain common proteolytic enzymes. Unlike the higher molecular weight polyamino acids, the polyamino acid products of this invention are useful for nutritional fortification of food materials.

Digestible polyamino acids

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

Protein-containing materials are treated at specified temperature and pH conditions for a suitable length of time to yield products which replace material such as egg solids and nonfat dry milk.

Process for improving the functional properties of protein material

The flavor of a yeast product is modified by subjecting a slurry of fresh yeast cells to aeration with an oxygen-containing gas for from less than about 1 to about 120 minutes at a temperature of from about 45 to about150.degree. C. The resulting yeast product has a bland, slightly sweet, mushroom- and toasted almond-like flavor and a cocoa-like aroma.

Method for modifying the flavor of yeast

Improved apparatus for the continuous aseptic growth of single-cell protein materials, employing an aqueous ethanolic substrate fortified with nutrient elements, preferably under oxygen limited conditions. The fermentation is conducted under conditions which afford effective means of attaining high rates of oxygen transfer and heat removal coupled with intense agitation.

Growing community of inventors

LaPorte, IN, United States of America

John A Ridgway, Jr