Abstract: A composition which is suitable for use as a replacement for gum arabic in foodstuff applications, the replacement is a combination of hydroxypropylated starch and hydrolysed collagen.

Abstract: A process for manufacturing gum base that involves forming a pre-blend having a viscosity less than 2.times.10.sup.6 cps where the pre-blend contains certain liquefiable gum base ingredients and certain dry powder ingredient(s). The pre-blend is transferred to a different mixer and then blended with elastomeric gum base components.

Abstract: A soft candy is disclosed, which comprises erythritol, a sugar or a sugar alcohol other than erythritol, a fat and an emulsifier. A process for producing a soft candy is also disclosed, which comprises concentrating a mixture of erythritol with a sugar or a sugar alcohol other than erythritol and water by heating, adding a fat, in which an emulsifier has been dispersed, thereto and homogeneously kneading the resulting mixture. The soft candy of the present invention comprising erythritol as the main sweetening component is not coarse but smooth in texture. In addition, it is low-caloric and low-corrosive compared with the existing ones containing sucrose.

Abstract: A method for suspending inclusions in an acidic or alcoholic liquid composition is provided. The method includes the steps of preparing a pre-gel solution including gellan gum in water, providing a liquid composition having inclusions, and incorporating the pre-gel solution into the liquid composition. Alternatively, the liquid composition can be provided without inclusions and the inclusions may be added after the pre-gel solution is incorporated into the liquid composition. Upon standing, the pre-gel solution will cause the inclusions to suspend in the liquid composition. Acidic or alcoholic liquid compositions having suspended particulates or inclusions are also provided.

Abstract: Solid delivery systems for highly volatile flavor oils which include a stabilized, substantially non-volatile mixture of a highly volatile flavor oil or flavor component and a medium chain triglyceride are disclosed. The stabilized mixtures may be absorbed or adsorbed onto a non-fat solid substrate and incorporated into a saccharide based matrix and flash flow processed. The delivery systems may be added to chewing gum and confectionery products, as well as other pharmaceutical and comestible preparations.

Abstract: Ice confection and couverture are co-extruded with the ice confection from a first volume and supercooled couverture extruded from a second volume thermally separated from the central volume to contact a surface of the ice confection. Preferably the extrusion volumes have cylindrical geometry to provide a layer of couverture enveloping the ice confection.

Abstract: Improved gum base and chewing gum made therefrom. The gum base includes non-soy lecithin. The non-soy lecithin may be either in a liquid state or powder form.

Abstract: The invention relates to zero fat whipped frozen dessert products. Such products can be regarded as a low calorie alternative for ice cream. More in particular, the invention relates to zero fat whipped frozen dessert products having improved melting properties. Products showing a controlled melting behavior were obtained by using a specific emulsifier blend.

Abstract: The subject of the invention is a novel chewing-gum composition of improved organoleptic quality.This composition contains maltitol particles of purity greater than 95%, which are distributed within the composition such that at least 50% of them are smaller than 90 microns in size.The invention also relates to a process for the preparation of such a composition and the use of a pulverulent maltitol having very specific properties.

Abstract: Chewing gum containing gum base, powdered erythritol, flavor and less than 2% moisture has an improved shelf life, i.e., does not absorb significant amounts of water from the atmosphere to soften with age, or give off significant amounts of water to the atmosphere to harden or stiffen with age.

Abstract: The present invention concerns a smoking substitute composition wherein nicotine is the form of an inclusion complex between nicotine and a cyclodextrincompound.

Abstract: A dairy case confection and a process of producing a frozen dairy case confection by mixing together a solid or semi-solid aerated composition comprising protein and ice crystals and particles having a hydrophilic core encapsulated in a hydrophobic coating at a temperature wherein there is substantially no melting of the ice crystals.

Abstract: A soup concentrate to be mixed with hot water to produce a soup product comprising a combination of a cooked starch slurry, a raw starch and at least one of food particles, flavoring and spices. The soup concentrate has Bostwick Value of between about 0.5 and about 5.0 cm at 40.degree. F. to enable it to be mixed in and dispensed from a machine.

Abstract: A sugarless non-tack chewing gum having excellent cohesive properties and flavor is prepared using a non-tack gum base which is typically less cohesive or even crumbly. The lack of cohesiveness in the gum base is overcome by adding, to the chewing gum, a syrup blend including glycerin with evaporated hydrogenated starch hydrolysates and water. The syrup blend is preferably prepared by coevaporating a mixture of glycerin with a conventional aqueous hydrogenated starch hydrolysate solution, in order to remove much of the water. The syrup blend acts as a binder for the gum base and chewing gum ingredients without causing the gum to adhere to teeth and dentures.

Abstract: A chewing gum product comprises a gum pellet covered by a hard coating containing erythritol and xylitol. The coating may be a homogeneous material built up of layers from a single coating syrup containing erythritol and xylitol. The syrup preferably contains, on a solids basis, a blend of about 5% to about 95% erythritol and about 5% to about 95% xylitol. The coating is particularly useful in making sugarless gum products.

Abstract: Chewing gum compositions including a liquid dispersion containing aspartame and methods of making the compositions are disclosed. The liquid dispersion contains at least 20% aspartame, and preferably contains about 50% aspartame and about 50% water.

Abstract: The invention is a fat-free spread composition comprising water, non-gelling starch, gelling salt, nonfat milk solids, and gellan gum. The composition includes the following weight ratio amounts of ingredients:81-95.9% water2-11% non-gelling starch1-3% gelling salt1-3% nonfat milk solids0.1-1.0% gellan gum.

Abstract: A chewing gum containing an appetite suppressant quantity of chromic picolinate.

Abstract: The present invention is directed to a marshmallow product having melt resistant properties when heated. The marshmallow confection contains corn syrup, sugar, dextrose, water, starch, gelatin, microcrystalline cellulose and a phosphate salt. The marshmallow confection product has a predetermined ratio of corn starch to microcrystalline cellulose to provide the melt resistant properties of the marshmallow confection.

Abstract: A method of making stable, low-calorie emulsion-type dressings wherein the triglyceride oil is replaced wholly or partially with an edible, wholly or partially nondigestible, low-calorie polyol fatty acid polyester is provided. A preemulsion containing at least a portion of the polyol fatty acid polyester, preferably sucrose fatty acid polyester, is prepared in a thickened gum solution. The preemulsion is then combined with the remaining ingredients. Stable mayonnaise-type products can be prepared containing about 40 to 60 weight percent polyol fatty acid polyesters. By incorporating a starch, viscous salad dressings containing about 12 to 50 weight percent polyol fatty acid polyesters can be prepared. The mayonnaise-type products can be used as a base for pourable salad dressings containing about 12 to 50 weight percent polyol fatty acid polyesters.