Lipid-containing feed supplements and foodstuffs

A process for producing nutrient compositions containing microencapsulated lipids in proteinaceous matter consisting of:

• (a) grinding the proteinaceous matter to particulate form;
• (b) simultaneously with the grinding step of (a), contacting said protein with water and adjusting the pH value between about 9 and about 13 with a protein solubiliization agent and admixing the resultng mixture to solubilize said protein in said water;
• (c) admixing a lipid material with the solubilized proteinaceous matter so as to form an emulsion wherein said lipids are in the form of globules of a size in the range of from about 0.5 to about 50 microns;
• and
• (d) contacting the emulsion with an effective amount of a pH adjusting agent to lower the pH of the emulsion to at least its isoelectric point, thereby aggregating the protein and microencapsulating the lipid to thereby form said nutrient composition.

A process for producing processed meat products containing microencapsulated lipids in proteinaceous matter comprising:

• (a) grinding a mixture of proteinaceous matter, lipid, and water which has at least 5 weight percent protein based upon said lipid said mixture comprising meat;
• (b) adding an effective amount of a solubilization agent to said mixture to result in a pH thereof between about 9 and about 13 to thereby solubilize said proteinaceous matter in said water;
• (c) agitating the mixture of solubilized proteinaceous matter and lipids for an effective period of time to form an emulsion wherein said lipid is in globule form having sizes in the range of from about 0.5 to about 50 microns;
• and
• (d) contacting the emulsion with an effective amount of a pH adjusting agent to lower the pH of the emulsion to at least the isoelectric point of said proteinaceous matter, thereby aggregating said proteinaceous matter and microencapsulating said lipid to thereby form said processed meat product.

A process for microencapsulating lipids selected from the groups comprising polyunsaturated vegetable oil and animal fats into textured vegetable protein for inclusion into meat products consisting of:

• (a) solubilizing said textured vegetable protein in water by adding an effective amount of a solubilization agent to effect a pH in the range of from about 9 to about 13 therein;
• (b) blending the resulting solubilized textured vegetable protein for an effective amount of time to produce a smooth texture;
• (c) admixing a lipid selected from the group comprising polyunsaturated vegetable oil and animal fat for an effective period of time to form an emulsion containing solubilized protein and fat in the form of discrete globules having a particle size in the range of from about 0.5 to about 50 microns;
• and
• (d) contacting the emulsion with an effective amount of pH adjusting agent to lower the pH of the emulsion to at least the isoelectric point of said textured protein, thereby aggregating the protein and microencapsulating the fat.

A process for microencapsulating the fat contained in cheese comprising:

• (a) contacting ground cheese with an effective amount of a solubilization agent to effect a pH in the range of from about 9 to about 13 therein and to solubilize the protein contained in the cheese;
• (b) agitating the solubilized mixture to form an emulsion containing the solubilized protein and fat in the form of discrete globules having sizes in the range of from about 0.5 to about 50 microns;
• (c) contacting the emulsion with an effective amount of a pH adjusting agent to lower the pH of the emulsion to the isoelectric point of said protein, thereby aggregating the protein and microencapsulating the fat;
• and
• (d) drying the resulting gel to form a granular to powder particulate having no signs of free fat.

A process for producing animal meal from animal processing wastes comprising:

• (a) grinding the animal wastes to form a slurry, said animal wastes containing fat and at least 5 weight percent protein;
• (b) simultaneously with the grinding step of (a), solubilizing the protein contained within the slurry with an effective amount of a solubilization agent to impart a pH thereto in the range of from about 9.5 to about 13;
• (c) agitating the slurry for an effective period of time to form an emulsion containing solubilized protein and fat in the form of discrete globules having particle sizes in the range of from about 0.5 to about 50 microns;
• and
• (d) contacting the emulsion with an effective amount of a pH adjusting agent to lower the pH of the emulsion to the isoelectric point of said protein, thereby aggregating the protein and microencapsulating the fat.

A process for producing a lipid containing feed supplement containing from about 5 to about 40 weight percent proteinaceous material, from about 50 to about 70 percent by weight water, and from about 6 to about 25 weight percent liquid consisting of:

• (a) solubilizing said proteinaceous material in said water to form a proteinaceous water mixture by contacting said proteinaceous material in water with an effective amount of a solubilization agent to yield a pH in the range of from about 9 to about 13;
• (b) admixing said lipid material with the proteinaceous solution to form an emulsion wherein said lipid material is in globule form having particle sizes in the range of from about 0.5 to about 50 microns;
• (c) contacting the emulsion with an effective amount of a pH adjusting agent sufficient to lower the pH of the emulsion to not greater than about 6 and to cause gelatinization of the emulsion;
• and
• (d) drying the resulting gel to form a particulate feed supplement.