Heat treatment for single-cell materials and resultant products

Claim 2

A process for treating whole single-cell protein cells consisting essentially of heating an aqueous slurry of the cells to a temperature of from about 215° to about 300° F. for a period of time of from about 30 seconds to about 25 minutes to deactivate invertase whereby heat treated whole cells are obtained having improved functional properties.

Claim 3

The process of claim 1 wherein the temperature range is from about 255° to about 300° F.

Claim 4

The process of claim 1 wherein the temperature range is from about 260° to about 270° F.

Claim 5

The process of claim 3 wherein the single-cell protein is a yeast.

Claim 6

The process of claim 4 wherein the yeast is selected from the group consisting of Candida utilis, Saccharomyces cerevisiae, Saccharomyces fragilis, and Saccharomyces carlsbergensis.

Claim 7

The process of claim 4 wherein the yeast is Candida utilis.

Claim 8

In a process for producing a food-quality yeast wherein a yeast broth is withdrawn from a fermentation zone, said yeast broth being subsequently concentrated to a cream which is subsequently spray-dried to a powder form, the improvement consisting essentially of heating the yeast cream to a temperature of from about 215° to about 300° F. for from about 30 seconds to about 25 minutes to deactivate invertase whereby a heat treated cell cream is obtained having improved functional properties.

Claim 9

In a process for producing a food-quality yeast wherein a yeast broth is withdrawn from a fermentation zone, said yeast broth being subsequently concentrated to a cream which is subsequently spray-dried to a powder form, the improvement consisting essentially of heating the yeast cream to a temperature of from about 215° to about 300° F. for from about 30 seconds to about 25 minutes to deactivate invertase whereby a heat treated cell cream is obtained having improved functional properties.

Claim 10

The process of claim 7 wherein the temperature is from about 255° to about 275° F.

Claim 11

The process of claim 7 wherein the temperature is from about 260° to about 270° F.

Claim 12

A process for treating an aqueous slurry of whole single-cell protein cells consisting essentially of heating the slurry at a temperature of from about 255° to about 275° F. for a period of time sufficient to deactivate invertase whereby heat treated whole cells are obtained having improved functional properties.

Claim 13

A process for treating an aqueous slurry of whole single-cell protein cells consisting essentially of heating the slurry at a temperature of from about 255° to about 275° F. for a period of time sufficient to deactivate invertase whereby heat treated whole cells are obtained having improved functional properties.

Claim 14

The process of claim 10 wherein the slurry is heated to a temperature of about 255° F. for at least 5 minutes.

Claim 15

The process of claim 10 wherein the slurry is heated to a temperature of about 260° F. for about 2 minutes.

Claim 16

The process of claim 10 wherein the slurry is heated to a temperature of about 270° F. for about 2 minutes.

Claim 17

The process of claim 10 wherein the single-cell protein is a yeast.

Claim 18

The process of claim 14 wherein the yeast is selected from the group consisting of Candida utilis, Saccharomyces cerevisiae, Saccharomyces fragilis, and Saccharomyces carlsbergensis.

Claim 19

The process of claim 14 wherein the yeast is Candida utilis.

Claim 20

The process of claim 14 wherein the yeast is active.

Claim 21

The process of claim 14 wherein the yeast is inactive.

Claim 22

The product of the process of claim 10.

Claim 23

In a process for producing a food-quality yeast wherein a yeast broth is withdrawn from a fermentation zone, said yeast broth being subsequently concentrated to a cream which is subsequently spray-dried to a powder form, the improvement consisting essentially of heating the yeast cream to a temperature of from about 255° to about 275° F. for a period of time about sufficient to deactivate invertase whereby a heat treated yeast cream is obtained having improved functional properties.

Claim 24

In a process for producing a food-quality yeast wherein a yeast broth is withdrawn from a fermentation zone, said yeast broth being subsequently concentrated to a cream which is subsequently spray-dried to a powder form, the improvement consisting essentially of heating the yeast cream to a temperature of from about 255° to about 275° F. for a period of time about sufficient to deactivate invertase whereby a heat treated yeast cream is obtained having improved functional properties.

Claim 25

The process of claim 20 wherein the yeast cream is heated to a temperature of about 265° F.

Claim 26

The process of claim 21 wherein the yeast cream is held at about 265° F. for from about 2 to about 2.5 minutes.

Claim 27

In a process for the continuous production of food quality yeasts by aerobic growth of said yeasts in a fermentation zone on an aqueous ethanolic substrate in the presence of ammonia, an oxygen-containing gas, and an excess of essential nutrients, wherein said yeasts are withdrawn from said fermentation zone as a broth, concentrated to a cream by centrifugation, and spray-dried to powder form, the improvement consisting essentially of heating the yeast cream to a temperature of from about 260° to about 270° F. for a length of time of from about 2 to about 2.5 minutes to inactivate invertase whereby a heat treated yeast cream is obtained having improved functional properties.

Claim 28

In a process for the continuous production of food quality yeasts by aerobic growth of said yeasts in a fermentation zone on an aqueous ethanolic substrate in the presence of ammonia, an oxygen-containing gas, and an excess of essential nutrients, wherein said yeasts are withdrawn from said fermentation zone as a broth, concentrated to a cream by centrifugation, and spray-dried to powder form, the improvement consisting essentially of heating the yeast cream to a temperature of from about 260° to about 270° F. for a length of time of from about 2 to about 2.5 minutes to inactivate invertase whereby a heat treated yeast cream is obtained having improved functional properties.

Claim 29

The process of claim 23 wherein the yeast is Candida utilis.

Claim 30

The process of claim 24 wherein the yeast cream is heated to about 265° F. for from about 2 to about 2.5 minutes.

Claim 31

The product of the process of claim 23.