Abstract: A method of preparing a material useful in reduced fat foods is provided. This method involves debranching an amylopectin starch in the presence of ultrasonic waves. The debranched amylopectin starch is precipitated and then fragmented to form an aqueous dispersion that is useful in replacing fat in a variety of food formulations. The debranched amylopectin starch can be derived from a starch which contains amylopectin, e.g. common corn starch and waxy maize starch, by gelatinizing the starch followed by treatment with a debranching enzyme, e.g. isoamylase or pullulanase, in the presences of ultrasonic waves followed by precipitation of the debranched starch.

Abstract: A processed meat article having a reduced level of fat and/or oil is provided. The article contains a fragmented granular starch hydrolysate. The fragmented granular starch hydrolysate is capable of forming an aqueous dispersion at 20% starch hydrolysate solids having a yield stress of from about 100 to about 1,500 pascals. The article is in the form of a patty or a molded sausage product, either being prepared from coarse ground meat and/or a meat emulsion.

Abstract: A highly fermentable, high maltose, non-crystallizing starch conversion syrup is produced having a minimum fermentable equivalent of 95%, a maltose content ranging from about 40 to 65%, a dextrose content ranging from about 35 to 50%, a maltotriose content of less than about 3%, and a dextrose content plus maltose content of at least 93%. The methods for producing the above-described syrup comprise either a one-stage conversion of an .alpha.-amylase thinned syrup using a mixture of enzymes, comprising a barley .beta.-amylase, a pullulanase, and a blend of a glucoamylase and a pullulanase or a two-stage conversion of an .alpha.-amylase thinned syrup, comprising two enzymatic conversions, the first using a mixture of .alpha.-amylase, maltogenic .alpha.-amylase, and pullulanase enzymes, and the second using glucoamylase and pullulanase enzymes.

Abstract: An integrated process is disclosed which produces both crystalline fructose and a liquid-phase sweetener such as High Fructose Corn Syrup from a feed stream comprising dextrose. A portion of the dextrose in the feed stream is isomerized to fructose and the resulting dextrose/fructose stream is fractionated to produce a high fructose stream. A portion of the fructose in the high fructose stream is crystallized out and the mother liquor remaining after crystallization is blended with dextrose-containing streams to produce the liquid-phase sweetener.

Abstract: A method and apparatus for separation of an extract component from a raffinate component in a simulated moving bed chromatographic separation train system. The system includes a plurality of beds, packed with a sorbent material, connected to form a closed recycle loop. Inlets to the train are provided for a feed stream and a desorbent stream along with outlets for removal of a raffinate stream and an extract stream. Increased product throughput and yield are obtained by intermittantly introducing and withdrawing the various streams to the train while continuously recycling a portion of the fluid in the system.

Abstract: A method of preparing a bulking agent useful in the replacement of carbohydrates and/or fats is provided. The bulking agent is comprised of a randomly-bonded polysacchardie prepared from a granular reducing saccharide and a granular edible polyol by means of an apparatus having a vented chamber with means for conveying the ingredients longitudinally through said chamber with lateral mixing of said ingredients and minimal longitudinal mixing of said ingredients.

Abstract: A method for producing anhydrous crystalline fructose by crystallizing from solution is provided. A highly supersaturated aqueous solution of fructose is added to a heel of crystalline fructose and dry seed. The temperature of the solution is then lowered to crystallize fructose from the solution to form a massecuite. The massecuite is divided into a product portion and a heel portion, the product portion being treated to isolated crystalline fructose which is then classified into product cuts on the basis of particle size of the fructose crystals, each product cut having a substantially typical particle size distribution.

Abstract: Methods of preparing and using sweetener syrups comprised of crystalline saccharides are provided. A crystalline saccharide composition comprised of crystalline fructose is dissolved in a potable liquid to form a concentrated syrup. Anhydrous crystalline fructose and/or crystalline fructose dihydrate are used to prepare the syrups. At least about 42% by weight of the crystalline saccharide composition is fructose, the remainder preferably being crystalline dextrose. The use of crystalline saccharides yield color stable syrups especially useful in clear and/or colorless beverages.

Abstract: A cold-water-swellable granular starch which affords aqueous solutions or dispersions having high-viscosity and/or excellent clarity is provided. In one embodiment, the granular starch is made cold-water swellable by contact with aqueous alcohol, then derivatized with an .alpha.-halocarboxylic acid, and then isolated under condition which inhibit esterification of the granular starch, e.g. high pH, to afford a starch that has excellent paste clarity. In other embodiments, the cold-water-swellable granular starch is crosslinked to afford a starch that has very high paste viscosity.

Abstract: A method of manufacturing gel pieces is provided. The gel pieces are prepared from a cooked mixture comprising a thin-boiling starch as a gelling agent and a sweetener system comprising a high fructose corn syrup and a crystalline sweetener comprised of fructose. The cooked mixture is deposited in a plurality of molds and allowed to set to yield gel pieces which can then be packaged in bulk. The use of high fructose corn syrup and a crystalline fructose sweetener yields gel pieces which have excellent resistance to adhesion to hard surface molds and/or one another when packaged in bulk even over a long period of time at elevated storage temperatures.

Abstract: A method of purifying hydrolysed protein compositions by contact with crystalline zeolite agglomerates is provided. A reduction in the concentration of chlorohydrins, measured as 1,3-dichloropropen-2-ol, in hydrolysed protein compositions can be obtained by contacting the hydrolysed protein composition with a crystallin zeolite agglomerate, e.g., as pellets, beads or granules of crystalline zeolite. The method allows removal of chlorohydrins without affecting the organoleptic qualities of the hydrolysed protein.

Abstract: A composition of matter comprising an insoluble dietary fiber material coated with hemicellulose is provided. In preferred embodiments, the insoluble dietary fiber material and hemicellulose are derived from grain hulls. The weight ratio of insoluble dietary fiber material to hemicellulose is generally greater than about 1:1. Also provided is a method of coating an insoluble dietary fiber material with a hemicellulose. Preferred embodiments employ a fluidized bed technique to obtain the coating of hemicellulose.

Abstract: Methods of using fructose as a sweetener, particularly crystalline fructose, are disclosed. Also disclosed are methods of using dry foodstuff mixes containing fructose in a crystalline form to prepare foods for consumption while hot or cold. Further, the use of fructose and acidulants to obtain a foodstuff of desired sweetness is also disclosed. The consistent sweetness of fructose over temperature, regardless of the distribution of anomeric forms thereof, and the varying effect different acidulants have on the sweetness of fructose are also disclosed.

Abstract: A beverage concentrate comprises (a) about 45 to 80 weight percent fructose; (b) about 15 to 50 weight percent water; and (c) about 1 to 25 weight percent flavoring. The concentrate has a water activity of about 0.6 to 0.8 and is pourable at 5.degree. F.

Abstract: A dry blend useful as a bulking agent in the replacement of carbohydrates and/or fats is provided. The dry blend is comprised of a mixture of a randomly-bonded polysaccharide and a cold-water-gelling granular starch having a cold-water solubility of at least about 50% by weight. Also provided are culinary premixes and method of formulating culinary premixes.

Abstract: A method of infusion of fruit is provided. Dried fruit is hydrated in a solution of fructose prior to infusion with a solution of fructose. The rehydration step raises the ratio of fructose to dextrose of the fruit which improves the organoleptic qualities and stability of the infused fruit.

Abstract: A method of making cherries of the maraschino type is provided. Sulfite brined cherries are leached to reduce residual sulfur dioxide content to at most about 100 ppm. The leached cherries are then immersed in a sweetener syrup consisting essentially of high fructose corn syrup, solids from crystalline fructose, and a red coloring agent. The syrup has a sweetener solids content insufficient to cause substantial osmotic shock to said fruit, but said immersing raises the solids level of said cherry fruit and imparts thereto a red color. The use of the particular sweetener syrup allows the solids level of the fruit to be raised much faster than in conventional maraschino cherry manufacture and yet collapse of the fruit is avoided. Also provided is a method of packing frozen fruit.

Abstract: Processes for manufacturing starch copolymer compositions are provided. In one process, a modified starch is reacted with a hydrophilic vinyl monomer to produce a starch copolymer gel which is, in turn, divided in a plurality of gel fragments. The gel fragments are then dried with a stream of gel to produce a flowable, particulate starch copolymer composition. In another process, water is evaporated from the copolymer gel and further polymerization of vinyl monomers is inhibited during the evaporating by any of a variety of means such as reducing the level of residual vinyl monomer or avoiding conditions which initiate polymerization.

Abstract: Dry mixes and method of formulating cake mixes for high-ratio cakes prepared from blends of crystalline sucrose, crystalline fructose and, optionally, crystalline dextrose are provided. The substitution of even minor amounts of sucrose with fructose in flour/sweetener/water mixtures was found to have a marked and disproportionate effect on the gelatinization temperature (as measured by differential scanning calorimetry) of the starch in the mixture. Models for predicting the gelatinization temperature of flour/sweetener/water systems from the amounts of flour and water and amounts and types of sweetener are also provided.

Abstract: A method of manufacturing dextrose grained confections is provided. The confections are prepared from a high solids syrup comprised of dextrose and fructose, said syrup being supersaturated with respect to dextrose. The method comprises seeding said syrup with dextrose seed crystals and allowing dextrose to crystallize from said syrup onto said dextrose seed crystals to produce a dispersion of dextrose microcrystals dispersed in the liquid phase of said syrup. The resulting dispersion of microcrystals is incorporated into a comestible article in which moisture transfer from the dispersion to the surrounding environment is limited. The comestible article is stable upon storage because the amount of fructose in said syrup is insufficient to prohibit the formation of said microcrystals of dextrose, but is sufficient to maintain the stability of said liquid phase during said storing.