Did You Know...
...that the x-ray was discovered purely by accident? When German physicist Wilhelm Konrad von Roentgen was experimenting with cathode rays in 1895, he put an activated Crookes tube in a book and went out to lunch. When he returned, he discovered that a key that had also been placed in the book showed up as an image on the developed film!
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| Number | Title | Issue Date |
| 4188407 | Processes for producing active dried yeast A process is described of making active dried yeast comprising drying moist yeast particles in a fluidized bed and, during the fluidized bed drying, and before the yeast has a dry matter content of 80%, subjecting the particles to disintegration forces wh... | 02/12/1980 |
| 4182777 | Co-dried yeast whey food product and process Protein containing food products are prepared by a process in which yeast is codried with whey. The codried yeast-whey food is suitable for human foods. Preparations containing yeast-whey product do not have a yeast character or flavor in some food applic... | 01/08/1980 |
| 4178391 | Process for improving the functional properties of protein material 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.... | 12/11/1979 |
| 4178389 | Alcoholic beverage making composition and process An alcoholic beverage of good clarity and alcohol content in the 12-16% by volume range, namely wine or cider, is made in a space of about 28 days by mixing together water, sugar and a rapid ferment and flavor conferring composition, maintaining the mixtu... | 12/11/1979 |
| 4160040 | Freely-flowing powdered fresh baker's yeast preparation and method of producing it A fresh baker's yeast preparation of greater stability is provided in which a hydrophobic additive which assists in the free flow properties of moist bulk materials, for example hydrophobic silicon dioxide, is added in from 0.01 to 5% by weight of yeast o... | 07/03/1979 |
| 4160039 | Method for preparing simulated deep fat fried potatoes A simulated deep fat fried food is prepared by coating the food with an emulsified blend comprising inactive dried yeast, vegetable oil, and water, and baking the coated food in an oven.... | 07/03/1979 |
| 4154726 | Process for modifying the cell wall of single-cell microorganisms using periodate ions A method for modifying the cell wall of single-cell microorganisms comprises treating the whole cells with a dilute solution of a source of perhalate ions to oxidize the structural polysaccharides in the cell wall without damaging the internal cellular co... | 05/15/1979 |
| 4145445 | Process for protein production A process for preparing protein which employs an integrated system comprising a fermentation facility, air-separation means, ammonia production means and methanol production means. Microbial cellular material from the fermentor can be employed in feed for... | 03/20/1979 |
| 4135000 | Process for reducing the ribonucleic acid content or yeast protein This disclosure relates to a process for producing a yeast protein by treating the yeast medium with zinc at critical points in the process to protect the endogenous nuclease when the pH of the medium is raised during separation of the protein from the ce... | 01/16/1979 |
| 4133904 | Treatment of single cell protein A process for treating single cell protein particularly of bacterial origin in order to reduce the nucleic acid content thereof and thereby render it more suitable for human consumption. The process involves subjecting a culture containing microorganism c... | 01/09/1979 |
| 4118512 | Yeast hydrolyzate oral ingesta for animals The palatability of oral ingesta, such as animal food or orally administered animal medicaments is improved by combining such ingesta with hydrolyzates of yeast from the genera ascomycetous yeasts or asporogenous yeasts. Oral ingesta such as an animal med... | 10/03/1978 |
| 4118514 | Nonfat dry milk substitute for yeast-leavened baked products A low-cost substitute for nonfat dry milk (NFDM) solids is provided which serves as a functional equivalent of NFDM in yeast-leavened doughs used in bread making or the like, in terms of desirable organoleptic properties such as loaf volume, crumb quality... | 10/03/1978 |
| 4115313 | Bile acid emulsions The invention is directed to emulsion compositions of, or including, bile acids, their conjugates, lower alcohol esters or salts of said acids or conjugates; water to effect solution of one or more of said defined bile acids; and at least one of: glycerid... | 09/19/1978 |
| 4109018 | Low calorie diet bread A bread product which has superior nutritional characteristics regarding protein and roughage content and which exhibits a significant caloric reduction over standard white bread.... | 08/22/1978 |
| 4093749 | Preparation of yeast leavened dough products A dough composition including flour, water, yeast, a starch digesting agent, a yeast nutrient and monosodium glutamate is used to prepare baked products such as bread and rolls. After mixing, the dough is allowed to relax and is then machined, proofed and... | 06/06/1978 |
| 4089978 | Pet food acceptability enhancer The palatability of animal foods is increased by incorporating therein an effective amount of a palatability improving composition prepared by reacting an aqueous mixture of a reducing sugar, animal blood, yeast and fat with lipase and protease, preferabl... | 05/16/1978 |
| 4081558 | Processes and apparatus for producing active dried yeast A process is described of making active dried yeast comprising drying crumbly yeast aggregates in a fluidized bed and, during the fluid bed drying, and before the yeast has a dry matter content of 80%, subjecting the aggregates to disintegration forces wh... | 03/28/1978 |
| 4076846 | Protein-starch binary molding composition and shaped articles obtained therefor An edible, water-soluble, thermoplastic molding composition comprising a starch material, a neutral inorganic alkali salt of protein material, water, an edible plasticizer, an edible lubricant, and other additives. This composition shows excellent moldabi... | 02/28/1978 |
| 4055667 | Animal feeds A liquid animal feed supplement. The liquid feed supplement, which is gravitationally stable for prolonged periods of time, comprises essentially a colloidal mixture of spent brewers' yeast and a water dispersible water-binding agent in an aqueous alcohol... | 10/25/1977 |
| 4053646 | Water stable starch-lipid composition and method for preparing same A composition comprising starch and lipid characterized by immobility of the lipid in water. A preferred embodiment is a high fat fish food particularly adapted for use as diet of aquarium fish which is prepared from at least one lipid material and starch... | 10/11/1977 |
| 4044154 | Salts of 6-O-acyl ascorbic acid for yeast-raised baked products Salts of ascorbic acid 6-acylates (both the D-isoascorbic and L-ascorbic isomers) are provided which have significant utility as multi-functional, easily dispersible additives for yeast-leavened doughs or batters and serve as biologically active sources o... | 08/23/1977 |
| 4044155 | Nonfat dry milk substitute for yeast-leavened baked products A low-cost substitute for nonfat dry milk (NFDM) solids is provided which serves as a functional equivalent of NFDM in yeast-leavened doughs used in bread making or the like in terms of increasing desirable organoleptic properties such as loaf volume and ... | 08/23/1977 |
| 4042714 | Polydextrose-based farinaceous compositions Modified polydextrose-based farinaceous compositions are disclosed which are useful in the preparation of pastas and other flour-containing foods.... | 08/16/1977 |
| 4039687 | Animal food An improved animal food wherein synthetic proteins comprise all or a significant part of the protein content of the animal food. The animal food is characterized by a high degree of palatability and high nutritional and caloric value.... | 08/02/1977 |
| 4024286 | Fortification of foodstuffs with C-terminal amino acid substituted methionine dipeptides Nutritionally fortified foodstuffs and methods for producing the same are provided. The foodstuffs comprise an edible, methionine deficient protein and a nutritionally supplemental amount of a bland and water-soluble C-terminal amino acid substituted meth... | 05/17/1977 |
| 4008335 | Method of treating baker's yeast An aqueous suspension of yeast is treated with a sufficient amount of an acid to achieve a pH within the range of from about 0.9 to about 2.0 under conditions whereby the initial leavening activity of the yeast in sweet dough is not detrimentally affected... | 02/15/1977 |
| 4007088 | Process of manufacturing native microbial protein with a low content of nucleic acids The invention relates to a process of manufacturing native microbial protein with a low content of nucleic acids, the product being useful as food or feed. The products obtained by the process of the invention may be widely used in the food industry, espe... | 02/08/1977 |
| 4001480 | Encapsulation process utilizing microorganisms and products produced thereby Substances such as dyes, drugs, condiments, flavors, aromas, chemicals, vitamins, adhesives, and the like are provided as encapsulated within the cells of microorganisms. Microorganisms such as yeasts, fungi, molds, and protozoa are grown in a medium so a... | 01/04/1977 |
| 4000319 | Coated comestibles The palatability of comestibles, such as animal food is improved by coating such food with yeast from the genera ascomycetous yeasts or asporogenous yeasts. In one embodiment comestibles such as an animal food is coated with either Torulopsis utilis or Sa... | 12/28/1976 |
| 3997683 | Method to improve the physical organoleptical and functional properties of flour-based products through the use of yeast and product of said method Yeast or yeast saturated with vegetable oil is incorporated into batter, breading and meat-filler flour-based products resulting in improved physical, organoleptical and functional properties of said products.... | 12/14/1976 |
| 3997673 | Method for preparing breading A method is provided for preparing a breading material suitable for use in coating various meat and vegetable products. A mixture including flour, yeast, whey together with various other materials is fed into an elongated treating chamber under pressure. ... | 12/14/1976 |
| 3995065 | Composition for preparing a high complete protein wheat bread The composition for preparing a high protein wheat bread includes six sources of protein and an amino acid, some of the proteins are complete and others incomplete. This is accomplished by blending the six sources of protein and lysine in critical proport... | 11/30/1976 |
| 3995066 | Yeast containing food emulsions The invention provides emulsions, particularly margarine and low fat spreads of the water-in-oil type containing substantially non-lypolytic and non-proteolytic oxygen-consuming yeasts in a concentration of 103 to 107 cells per gram ... | 11/30/1976 |
| 3993783 | High protein active dried bakers' yeast High protein active dried bakers' yeast having excellent gas production is prepared from yeast strains Ng 2031 and Ng 2103 having a protein content of 47 to 60%. Drying is carried out by dividing fresh compressed yeast into particles followed by contactin... | 11/23/1976 |
| 3987206 | High complete protein bread The bread composition includes six different proteins and an amino acid. Some of the proteins are complete and others incomplete. The individual proteins are blended according to the method in a proper combination to produce a bread product having a high ... | 10/19/1976 |
| 3979523 | Reduced calorie bread and method of making same The bread composition incorporates a cellulose additive in precise amounts to produce a resultant white bread product having at least 25% less calories than the comparable standard white bread product. The composition also includes taste enhancements so t... | 09/07/1976 |
| 3968009 | Process for reducing nucleic acid content of yeasts and bacteria Process for reducing nucleic acid content of yeasts and bacteria comprising heat shocking for a period of time and at a temperature selected to increase effectiveness of enzymes which break down nucleic acids without allowing proteins to break down or lea... | 07/06/1976 |
| 3968258 | Process for the production of high-protein pasta utilizing dried yeast and the resulting product 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.... | 07/06/1976 |
| 3962467 | Processes of drying yeast A method is described for making active dried yeast in which the yeast is dried in a fluidized bed using warm air and in which the yeast temperature at the end of the process exceeds 50°C.... | 06/08/1976 |
| 3959494 | Active dried yeast composition Storage stable dry compositions containing active dried yeast and edible fat or oil are described. They may also contain flour and optionally other dough forming ingredients and may thus serve as dry compositions to which water can be added to make a doug... | 05/25/1976 |
