My dad is a retired organic chemist, who suggested we try this reaction. So what does it make?
To a 2-L jacketed round reactor vessel (reactor #1) with an overall heat-transfer coefficient of about 100 Btu/F-ft2-hr add 530 cm3 gluten, 5 cm3 NaHCO3, and 5 cm3 NaHCO3 with constant agitation.
In a second 2-L reactor vessel with a radial flow impeller operating at 100 rpm add 235 cm3 partially hydrogenated tallow triglyceride,
175 cm3 crystalline C12H22O11,
175 cm3 unrefined C12H22O11, and 5 cm3 methyl ether of protocatechuic aldehyde until the mixture is homogeneous.
To reactor #2 add two calcium carbonate-encapsulated avian albumen-coated protein followed by three equal portions of the homogeneous mixture in reactor #1. Additionally, add 475 cm3 theobroma cacao and 235 cm3 de-encapsulated legume meats (sieve size #10) slowly with constant agitation. Care must be taken at this point in the reaction to control any temperature rise that may be the result of an exothermic reaction.
Using a screw extrude attached to a #4 nodulizer place the mixture piece-meal on a 316SS sheet (300 x 600 mm). Heat in a 460K oven for a period of time that is in agreement with Frank & Johnston's first order rate expression (see JACOS, 21, 55), or until golden brown.
Once the reaction is complete, place the sheet on a 25 deg. C heat-transfer table allowing the product to come to equilibrium.
Synthetic method reported in Chemical & Engineering News (C&EN, Jun 19, 1995, p. 100) and attributed to Jeannene Ackerman of Witco Corp.
13 hours ago in Variety of Life