For the purpose of providing a composition having an ability of promoting degradation of accumulated cellular fats, a substance having such ability was developed from naturally-occurring safe materials. Thus, according to the present invention, a composition for promoting fat-degradation in a fat cell comprising containing an isoflavone in an amount effective to promote the fat-degradation in said fat cell.

A temperature-stable, whippable composition characterized by its ability to undergo repeated freezing and thawing cycles without adverse effects, the composition containing controlled amounts of at least one edible vegetable glyceride fat, a combination of mono- and diglycerides and lactylic esters of fatty acids, at least one non-toxic, non-ionic emulsifying agent, a milk soluble sodium alginate, calcium gluconate, starch, sugar, salt, hydroxypropyl cellulose, and the balance substantially wate...

A frozen egg product which contains reduced levels of fat and cholesterol comprising the specified properties of: A. about 4 percent to about 6 percent liquid whole egg, B. about 88.5 percent to about 92.5 percent liquid egg white, C. about 2 percent to about 2.6 percent potato flour, D. about 0.1 percent to about 0.2 percent carboxymethyl cellulose, E. about 1.4 percent to about 1.8 percent non-fat milk solids, and F. sufficient citric acid to provide a pH between about 6.8 and 7.9 in the mix, ...

In order to separate fat from the top of soup or broth or perform other similar kitchen chores, upper and lower vessels are provided with a valve control arrangement in the upper vessel to control the leakage of the heavier component out of the bottom of the vessel into the lower vessel. To provide simple control in a sanitary environment that may be readily cleaned the upper vessel has its bottom slightly coned or funnelled toward a center hole and a tapered rod is inserted into the hole to sea...

A new process and apparatus for the continuous deep-fat cooking of a food to produce a processed comestible wherein the food is passed through an elongated cooking zone. Hot cooking oil is introduced and withdrawn from the cooking zone at a plurality of points to produce hydraulic effects which insure proper contact of the food with the cooking oil.

Apparatus for cooking foods by immersion in a cooking medium maintained at a predetermined temperature and in which the liquid cooking medium is constantly circulated in a manner that particulate matter is removed from the surface and from the bottom of the cooking vessel and such particulate matter is removed from the circulating cooking medium without interrupting the flow of such medium. The particulate matter separated from the cooking medium is discharged into a collection receptacle which ...

A deep fat dryer having a cooking pot, combustion chambers extending front-to-rear under the pot, burners adjacent front ends and a vertical flue at rear ends of combustion chambers, characterized by a horizontal bottom wall for the flue with an air intake opening of less area than the horizontal area of the flue, and a cool air scoop secured along its rear edge adjacent rear edge of opening and having a depending portion comprising a forwardly and downwardly inclined section and a horizontal se...

A fat recovery system for hide fleshings and trimmings is disclosed having a grinder for comminuting the fleshings and trimmings, the same being oriented to deliver its parts into a cooker having a steam jacket tube with an interior screw conveyor. After the particulate material has passed through the cooker, a drum type rotary screen is provided from which fat will drop, and the particulate materials pass into a press. Thereafter the solid particulates are removed and the liquid products are de...

A fat-liquoring compositions for animal skins and leather containing as the active substance a content of an olefin sulfonation product produced by reacting an unbranched olefin or an olefin with a branched alkyl chain attached to one of the carbon atoms of the double bond with a strong sulfonating agent and then neutralizing and partially or completely hydrolyzing the sulfonated product with an aqueous solution of at least one member of the group consisting of alkali metal hydroxides, ammonia, ...

Apparatus for automatically frying potato pieces in a hot oil bath. The apparatus is arranged to receive french fry type potato pieces, subject the pieces to a pre-determined interval of cooking in a hot oil bath, thereafter allow the pieces to drain of excess hot oil and transfer the drained pieces to a holding basket for subsequent distribution. A process for automatically preparing french fries including the steps of subjecting french fry shaped pieces of potato dough to a pre-determined term...