Ralston Purina Company

Ralph A Hoer

Iue Chung Cho

James E Walsh

Thomas W Daly

George H Irwin

Michael H Stewart

Christopher W Frederiksen

Henry T James

John A Ederle

A matrix for incorporating titanium dioxide into extruded plant protein extenders for natural meat products is disclosed. In particular, this matrix made from vegetable protein is useful for incorporating TiO.sub.2 tracer in extruded plant protein extenders in such a way that there will be reduced optical contrast with natural ground meat fibers.

Process for preparing meat products containing a protein extender with

The present invention provides a process for the production of a protein isolate having low solubility with excellent functional properties as a complete or partial replacement for milk co-precipitate in a non-aqueous, 'creme' filling used in cookies, snacks and the like. The process comprises; forming an aqueous slurry of an isolated soy protein; controlling the pH of the slurry to between about 4.5 to 5.8 by the addition of a monovalent alkali reagent; heating said slurry to a temperature of between about 170.degree.-240.degree. F.; and neutralizing said slurry to a pH of 6.8 to 7.2 in the presence of an alkaline earth cation to provide a low solubility protein isolate.

Protein isolate having low solubility characteristics and process for

An improved method for continuously and automatically manufacturing water soluble adhesives for use in coatings is disclosed. A continuous flow of water is heated, an antifoam agent is injected into the flow of water, the solids base for the adhesive is admixed into the flow at a predetermined level and an alkali cutting agent is added directly into the flow.

Method for the manufacture of water soluble adhesives

A process of continuously forming pH modified protein filaments from a proteinaceous material is disclosed wherein an aqueous slurry of the proteinaceous material is formed having a proteinaceous solids content of between about 0.5 and 35% by weight. Discrete filaments are formed by conducting the slurry under pressure through a heat exchange zone and heating the slurry to a temperature which is above 240.degree. F. whereby the protein is subjected to such temperature for a sufficient period of time so that elongated filaments are thereafter separated from the remaining constituents of the slurry. The heated slurry is then continuously removed from said heat exchange zone through a back pressure creating orifice whereby discharge of said filaments from the heat exchange zone to a collecting zone is controlled by confining the stream of said filaments to within a total angle of between about 4.degree. and 90.degree.. A pH elevating material is then injected into the stream of filaments during confinement in order to modify the pH of the filaments to a pH of above about 6.0 and preferably between about 6.0 and 7.0. It has been determined that pH modified filaments produced in the above manner are highly functional for meat extender applications, yet pH modification in the above manner provides the maximum yield of protein filaments from a given weight of proteinaceous slurry since the pH of the slurry is not altered prior to filament formation.

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Ballwin, MO, United States of America

Ralph A Hoer