Abstract: A method of shaping gummy substance by mixing starch and water together forming a mixture and then compressing and kneading the mixture to a swelling ratio of between about 10 and about 30 and a water content of between about 20% and about 60% and then shaping the mixture by granulating rolls having surfaces maintained at a temperature of not higher than 60.degree. C. into granules.

Abstract: A congealed fruit confection with a high fruit intensity comprising a mixture of a fruit concentrate, natural sweeteners, a softening agent, a humectant, water and pectin of over 1.0% by weight of the mixture where the mixture is congealed in molding material to reduce the water of the mixture to provide a water activity of substantially less than about 0.40.

Abstract: The present invention relates to an infusion product for making a beverage comprising an infusible material and a soluble additive material packaged in an infusion bag, wherein the soluble additive material comprises a co-agglomerate of a creamer base and a sweetener base. The present invention also relates to a process for making an infusion product comprising packaging an infusion material and a co-agglomerate of a creamer base and a sweetener base in an infusion bag. The present invention further relates to a method of preparing an individual serving of a beverage such as coffee, tea or the like, comprising immersing in a receptacle of hot water such an infusion product.

Abstract: A process for encapsulating an aroma or flavour for a beverage. An oil-in-water emulsion is formed from a hydrolyzed vegetable oil, an aqueous medium, and a water-soluble, carbohydrate-based, film forming agent. A sufficient amount of the film forming agent is added so that the aqueous phase of the emulsion contains at least 50% by weight of the film forming agent. The oil-in-water emulsion is sprayed onto a soluble beverage powder whereupon the aqueous layer of each droplet rapidly desiccates to form the capsules; the moisture content of soluble beverage powder after spraying being less than 5% by weight. In use, the soluble beverage powder is dissolved in hot water to release the aroma or flavour.

Abstract: A ready-to-eat cereal product contains a substantial portion of typical cereal grain component, such as bran, wheat and the like, together with a therapeutic quantity of psyllium. The quantity of psyllium is sufficient to reduce the cholesterol level of humans and animals when part of the diet. The psyllium may be added as an intermediate psyllium product prepared by directly expanding psyllium husks, either by itself or together with minor amounts of other ingredients. The psyllium intermediate is preferably added during the process for making the final cereal product after the typical cereal grain components have been totally or partially cooked.

Abstract: A soluble coffee product which has the appearance of roast and ground coffee particles. The product is produced by a process in which a coffee extract is frozen, comminuted into particles, freeze-dried, and darkened. During the process, the particles are separated into an oversize fraction of size greater than about 1.1 mm (16 US Standard mesh), a fines faction of size less than about 0.87 mm (20 US Standard mesh), and a middle fraction of size between the oversize fraction and the fines fraction. Then, the middle fraction is separated into a by-pass fraction and a major fraction, the by-pass fraction forming 2 to 20% by weight of the middle fraction. The major fraction and the fines fraction are then combined and the particles in the combination are darkened. The darkened particles and the by-pass fraction are then combined to provide the soluble coffee product.

Abstract: A method for preparing a granular food comprises the steps of mixing a material to be granulated with oil and fat having an open-tubed melting point ranging from 40.degree. to 55.degree. C. under heating without addition of water, then subjecting the mixture to granulation through extrusion and rapidly cooling the granulated product. The method permits the dry granulation of foods without addition of water and efficient preparation of granular foods which do not require any process for adjusting particle size distribution of the resulting foods after granulation and which permits the production of granular foods having appropriate strength.

Abstract: An anhydrous fat-based discrete flavoring additive is provided for incorporation into baked goods and flour confections. The discrete flavoring additive product comprises from substantially 0% to 2% by weight of moisture, from about 5% to about 15% by weight of finely ground cinnamon or other flavoring, from about 25% to about 35% by weight of a bakery-compatible oil that is substantially liquid at about 35.degree. C. to about 40.degree. C., with the balance being granulated sugar. The bakery-compatible oil is selected from the group consisting of vegetable oils and liquid butter fats, and mixtures thereof, which exhibit a solid fat index curve characteristic which is substantially that of butter fat. The bakery-compatible oil or fat system has finely ground cinnamon or other flavoring in suspension, is mixed with granulated sugar, and is then solidified at about 6.degree. C. to about 12.degree. C. The product, when solidified, will remain substantially solidified at temperatures below about 35.degree. C.

Abstract: An agglomeration nozzle is formed of a cylindrical tube and a sintered plate which surrounds and extends transversely from the tube with respect to a longitudinal axis of the tube at a position adjacent to an end of the tube and which is separated from the tube by a gap.

Abstract: The present invention provides improvements in supercritical fluid extraction of particulate egg substrates by forming the substrate into porous solid particles characterized by a number weighted mean particle size ranging from about 0.5 millimeters to about 3 millimeters and by a tapped bulk density of from about 0.2 to about 0.5 grams per milliliter prior to subjecting the substrate to extraction under supercritical conditions.

Abstract: Essentially dust-free powdered anti-caking agent for foodstuffs is produced by agglomerating particulate material in an airborne fraction of suspended powdered cellulose dust associated with the agitation of powdered cellulose in an enclosed space by contacting the airborne fraction of suspended powdered cellulose particles with a finely divided spray of a dilute aqueous solution of low viscosity cellulose gum and mixing to uniformity.

Abstract: A water-dispersible, gravitational and heat-stable fat replacer composition for foods, which comprises co-formed agglomerates of at least partially denatured whey protein and desolubilized casein, where the mean size of the agglomerate is about 1 to 20 microns.

Abstract: A process for producing a palatable dextromethorphan medicated hard candy lozenges on a continuous system comprising suspending dextromethorphan HBr adsorbate in a liquid suspension and adding this suspension to other candy materials in a novel continuous process.

Abstract: A process for making dehydrated potato products from potato flakes so that they can be sulfite-free by mixing the potato flakes with a sufficient amount of water to increase their moisture content to a predetermined level, lowering the temperature of the moistened potato flakes to a temperature and for a period of time sufficient for retrogradation of free soluble starch contained in the potato flakes, reducing the size of the potato flakes in a manner to minimize breakage of potato cell walls, and drying the resulting potato product. The dehydrated potato product can be reconstituted without using a boiling liquid to make a dough for french fries or to make a mashed potato product.

Abstract: Compositions for preparing cocoa beverages are prepared by mixing cocoa powder, non-fat milk solids, malto-dextrin, an emulsifier and an artificial sweetener to make a mixture which then is ground to disperse the emulsifier and to reduce lumps. The ground mixture then is agglomerated and after a resting period of up to 120 seconds, the agglomerates are dried.

Abstract: A rapidly-dissolving, sugar-free beverage tablet is made by formulating a mix containing from 20% to 70% mannitol, from 1% to 20% water-soluble CO.sub.2 -generator, intensive sweetener and food acid. The mix is compressed in an externally-lubricated tabletting press to produce a friable tablet which is then surface glazed to produce a structurally stable tablet.

Abstract: A continuous process for the non-destructive recovery of natural nitrogenous materials as highly available particulate agricultural nutrients, employing natural materials such as poultry waste, waste water treatment sludge, alfalfa meal, hatchery waste, feathermeal, corn gluten meal and bloodmeal in a fluid bed reactor-granulator where basic natural materials are acidified to pHs of 3.0 to 6.5 and formed into hardened particulates during a retention time between 4 and 20 minutes at a temperature between 70.degree. and 120.degree. C. and discharged free of caramelization before nitrogen losses from decomposition amounts to 0.5 percent of the natural nitrogenous materials. The continuous process provides a new natural nitrogenous particulate agricultural nutrient composition free of caramelization.

Abstract: A free-flowing granulated riboflavin product has granules comprised of from about 75 to about 99.5 weight percent riboflavin. The riboflavin product exhibits a flowability index of from about 75 to about 750.

Abstract: A ready-to-eat cereal product contains a substantial portion of typical cereal grain component, such as bran, wheat and the like, together with a therapeutic quantity of psyllium. The quantity of psyllium is sufficient to reduce the cholesterol level of humans and animals when part of the diet. The psyllium may be added as an intermediate psyllium product prepared by directly expanding psyllium husks, either by itself or together with minor amounts of other ingredients. The psyllium intermediate is preferably added during the process for making the final cereal product after the typical cereal grain components have been totally or partially cooked.

Abstract: A ready-to-eat cereal product contains a substantial portion of typical cereal grain component, such as bran, wheat and the like, together with a therapeutic quantity of psyllium. The quantity of psyllium is sufficient to reduce the cholesterol level of humans and animals when part of the diet. The psyllium may be added as an intermediate psyllium product prepared by directly expanding psyllium husks, either by itself or together with minor amounts of other ingredients. The psyllium intermediate is preferably added during the process for making the final cereal product after the typical cereal grain components have been totally or partially cooked.

Abstract: A process is disclosed for making a chewing gum with a fast release, stabilized chewing gum. According to the method, a quantity of aspartame (APM) is mixed with an agglomerating agent, such as a modified cellulose, and a limited quantity of a solvent for the agglomerating agent, such as water. The quantity of solvent is limited so as to produce a mixture which is only moist or damp. This damp mixture is characterized as being dust-free, non-flowing and crumbly. The damp mixture is then dried and the dried mixture is comminuted, e.g. by grinding, to produce particles of APM ingredient with essentially a maximum particle size of about 0.017 inches. These particles of APM ingredient are then added to a chewing gum formulation.

Abstract: A process is disclosed wherein an ingredient is treated so that it will exhibit a controlled release when incorporated in chewing gum. According to the method, a quantity of a powdered ingredient is mixed with an agglomerating agent, such as a modified cellulose, and a limited quantity of a solvent for the agglomerating agent, such as water. The quantity of solvent is limited so as to produce a mixture which is only moist or damp. This damp mixture is characterized as being dust-free, non-flowing and crumbly. The damp mixture is then dried and the dried mixture is treated, e.g. by grinding and/or screening, to produce the desired particle size range in the agglomerated ingredient particles. These agglomerated particles comprise collections or clusters of ingredient particles which have been bound together by the agglomerating agent.

Abstract: A spray drying mechanism for agglomerating food powders in which a standard spray dryer having a drying chamber is used. Spray nozzles extend into the drying chamber and are supplied with an agglomerating medium which the spray nozzles spray into the drying chamber. Powdered food supplying mechanism is provided for directing the powdered food against the agglomerating medium being sprayed from the spray nozzle into the drying chamber in order to agglomerate the powdered food. The agglomerating medium is sprayed in the drying chamber in a cone-shape configuration and the powdered food is directed against the cone-shaped configuration of the agglomerating medium.

Abstract: A process for treating Artemia brine shrimp cysts, which are deemed unhatchable, by the following steps: rehydrating the cysts in clear water until they are approximately double their weight; mechanically rupturing the rehydrated cysts without destroying the internal embryo content of the cysts; centrifuging the resulting slurry to extract the content of the cysts from fragmented casings; and processing the slurry to stabilize the contained nutritional values thereof.

Abstract: A feed pellet which is stable in water is manufactured by mixing the materials, including wheat gluten, from which the pallet is to be made, without heating, extruding the pellets through a pellet mill before heating and subsequently cooking and effecting binding of the pellet by heating, preferably with steam.

Abstract: A low sodium salt composition contains NaCl, a bulking agent and optionally a binder. The composition preferably has a density of less than about 0.6 gram/cc and tastes, handles and flows like a table salt.

Abstract: A low sodium salt composition suitable as a table salt product which comprises:a. 30 to 90 parts NaCl;b. 5 to 70 parts of a non-gritty bulking agent; andc. 0 to 40 parts of a binder;wherein the bulking agent is coated with the NaCl or the NaCl, bulking agent and, optionally binder are uniformly dispersed in a granule is provided. The composition preferably has a density of less than about 0.6 gram/cc and tastes and handles like ordinary table salt.

Abstract: Process for making soy protein concentrate which includes agglomerating either dusty defatted soybean flakes or the dust itself in a screw device with substantially no die restriction at the discharge end, the material to be agglomerated having been subjected to moisture addition to bring the moisture content to 18-30%, maintaining the temperature in the range of 160.degree.-300.degree. and thereafter extracting the agglomerated material with 55-75% aqueous ethanol.

Abstract: The present invention relates to a process for producing molded food which particles of processed food such as corn flakes, wheat flakes are binded with pregelatinized cereal powder containing aqueous ethyl alcohol or powdery polymer material to mold them in a shape such as thin and long plate and the like. In the case that molded food is made by binding said particles of processed food, conventionally corn syrup is used as a binder. In this case, the taste of corn syrup obstructs original taste of the processed food and besides obtained molded food is hard to be unpleasant when chewing since the processed food is binded strongly. In this invention, the particles of processed food are made wet previously, then they are sprinkled with pregelatinized cereal powder, dried with heating to bind the particles of processed food by making the pregelatinized cereal powder become a binder to obtain molded food.

Abstract: A method for forming a readily soluble or dispersable granular beverage material from a powdered extract of the beverage comprises sintering the powdered extract in a closed environment. Examples are given of coffee, tea and fruit-drink granulate preparations.

Abstract: A stepwise method of recovering high integrity particulate feed supplement fats free of live pathogens and malodors from abatoir sludge containing substantial fat components in a vacuum evaporating granulator. The method comprises: primary comminuting aqueous abatoir sludge with strong base until a fluid suspension of finely divided particles is formed; evaporatively heating the suspension until the dry matter amounts to more than 70 percent and the strong base has reacted with the fat component and coagulated the fluid suspension to form soft homogeneous solid agglomerates; secondary comminuting the agglomerates with high speed blades until particles are formed with diameters smaller than 5 millimeters; and setting the particles by heating under vacuum until the particles harden, exhibit no malodors, and are free of live pathogens. A chemical agent such as phosphoric acid or uncondensed urea-formaldehyde concentrate may be additively reacted with the abatoir sludge to ameliorate odors and pathogens.

Abstract: A product which includes sweetening agent and caramel is disclosed. The product includes limited amounts of caramel and is surprisingly fast dissolving.

Abstract: A substantially dry filtering media for rejuvenating glyceride oils is formed by admixing a calcined metallic oxide and an expanded silicate in a tumbler having grounded, electrically conducting walls for a period of time to electrostatically produce an agglomerate. Specific examples of metallic oxides are calcined magnesium oxide, calcined aluminum oxide, calcined potassium oxide, calcined calcium oxide, calcined zinc oxide and calcined ferric oxide. Examples of the silicate are expanded perlite and expanded pumice. The agglomerate so formed is of sufficient size to facilitate filtering of the oil, and subsequent removal of the media from the rejuvenated oil.

Abstract: A particulate comestible material is agglomerated by forming a flowable phase on the particle surfaces, consolidating the particles by passing them through a nip and resolidifying the flowable phase. The color, texture and density may be adjusted by controlling the degree of consolidation and the conditions of flowable phase formation.

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 biscuit, consisting of agglomerated granules of an extrusion cooked base, which are coated with a binder. The biscuit has a density of from 0.3 to 0.8 g/cm.sup.3 and a water content of from 1.5 to 4.5% by weight. The base consists of from 40 to 80 parts by weight of cereal flour, from 0 to 20 parts by weight of sucrose and from 0.5 to 3 parts by weight of oil or fat. The base has a specific weight of from 0.1 to 0.3 g/cm.sup.3. The binder consists of from 8 to 30 parts by weight of sucrose and/or mixtures of glucose and its polymers.

Abstract: There is disclosed novel methods and low caloric, edible products produced thereby comprising the steps of dry mixing, dry ultra pure cellulose and/or colloidal microfibrils dry blended with a combination of dry gums carageenan and guar gum and animal protein. The mixed powders so prepared are compacted under specific compression to provide a hardened but swellable tablet which quickly swells in the stomach juices into a firm gelatinous mass which imparts a feeling of fullness and reduces the appetite by a safe, local non-systemic, expandable bulking mechanism.

Abstract: A method of preparing high integrity natural nitrogenous granules for agriculture by heating natural nitrogenous materials under alkaline conditions until the materials develop adhesive properties, forming the materials into granules by mechanical means, and heating the natural nitrogenous granules until they harden; and the compositions formed by this method. The granules for agriculture include natural fertilizers, secondary nutrients, micronutrients, and natural animal feed protein supplements. The method also provides natural based plant food and animal feed supplement granules containing natural or synthetic additive substances which are useful in agriculture. The natural materials used in the method include poultry waste, poultry feather meal, hair meal, seafood meal, blood meal, bone meal, soybean meal, food waste, and grain by-products.

Abstract: A method and apparatus for forming food materials into three dimensional shapes that may be made to duplicate the appearance of a variety of natural food products. The machine comprises a dual rotary, matching forming cavity apparatus for producing, at continuous high speeds, food products in a variety of shapes. One embodiment of the invention employs a plurality of forming bars mounted in the dual rotary drums of the machine, the forming bars are easily removable and replacable with similar bars having different product forming cavities. Cam operated means are associated with the drums or the forming bars for ejecting formed products from the cavities.

Abstract: A composition for preparation of a beverage in which agglomerates of a beverage base are coated with chocolate.

Abstract: The present invention contemplates a particulate, free-flowing pelleting agent with energy value. The pelleting agent is constituted by discrete, free-flowing absorbent clay agglomerates that include clay and molasses in a clay-to-molasses weight ratio of at least about 1.5:1, respectively.

Abstract: A water-soluble coffee tablet comprising a mixture of ground coffee and an agglutinating agent is manufactured under arid conditions by grinding soluble coffee powder in the presence of an agglutinating agent to produce a granular mixture, then sifting the granulated mixture through a thin sieve to obtain a homogenous mixture, and compressing the homogenous mixture to form a coherent tablet. The coffee tablets may be individually sealed in an impervious wrapping or enclosed in air-tight containers to retain the flavor and aroma characteristics of the product under long-term storage.

Abstract: The present invention relates to the formation of an effervescent granulate which contains carnitine. The granulate is formed by combining an edible organic acid with an alkaline carbonate or an alkaline earth metal carbonate to form a preliminary reaction solution. After the addition of salt, the crystals are stirred and dried and then finally combined with carnitine.

Abstract: Agglomeration of particles of a pulverulent water-soluble material is achieved by conveying a layer of the material on a porous surface towards which a laminar flow of heated humid air is directed. A reduced pressure is applied from beneath the porous surface for drawing the heated humid air to contact the conveyed material for a time sufficient for fusing particles of the material at micropores formed at points of contact between the surfaces of the particles.

Abstract: An animal feed composition and method of compounding animal feed utilizing a carboxylic containing compound as a binder. The carboxylic containing compound comprises a polymer, copolymer or salts of the polymer or copolymer having a monomer unit of the general formula --(RCHCR'COOH).sub.n --where R is hydrogen or a carboxylic acid and R' is hydrogen or an alkyl group. One specific embodiment of the binder comprises a copolymer of a sulfonated lignin material and a monomer, polymer or polymer salt of the above general formula. The binder is incorporated with the feed in an amount of from about 0.025% to about 4.0% on a dry weight basis.

Abstract: Dunaliella algae, which is very rich in .beta.-carotene, can be utilized as an excellent nourishing diet supplement without extracting the .beta.-carotene from the cells of the algae and destroying the .beta.-carotene, in the form of a light impermeable tablet which consists of dried powder of the algae, cyclodextrin, an antioxidant such as vitamin C and vitamin E, a lubricant such as talc and ester of sucrose and fatty acid, a binder such as reducing maltose and starches and a coloring agent such as annato-, caramel-, paprika- or oleoresin-containing sugar solution.

Abstract: Disclosed are snack products comprising a dried agglomeration of fruit or vegetable pieces as well as a method for making these snack products. This method involves utilizing a sugar soaking step to prevent the collapse and shrinkage of the individual pieces of fruit or vegetable during the drying process. The method further comprises mixing the pieces of fruit or vegetable with a foam composition prior to drying. This results in distribution of the pieces within the snack in an open mat structure so that the snack product is characterized by a ratio of solids volume to total volume of from about 0.5 to about 0.85. The final snack product has a low water activity and bulk density and provides a crisp, tender eating quality.

Abstract: A nutritional fiber composition which comprises approximately 30 to 48.5% fiber, based on the weight of the entire composition, derived from the fruit and vegetable groups, approximately 30 to 48.5% fiber derived from the cereal group and approximately 3 to 40% fiber from sources other then the fruit, vegetable and cereal groups, wherein at least 10% of the total dietary fiber in the entire composition is soluble dietary fiber.

Abstract: A continuous confectionery product having discrete articles, such as peanuts or raisins, applied to the outer surface is made by passing a continuous confectionery rope through a rotating drum applicator. The applicator includes a hollow rotating drum having a circumferential groove adapted to cooperate with the continuously moving confectionery rope. A plurality of air passages are provided in the groove and a vacuum is applied to the inner surface of the drum whereby the drum picks up peanuts or raisins as they pass by a hopper. A positive pressure is applied to the holes in the drum as the peanuts or raisin come into contact with the confectionery rope to release the peanut or raisin and allow it to adhere to the confectionery rope. The rope then passes to a cutting station where it is cut into uniform lengths and coated with a suitable confectionery coating.

Abstract: Agglomeration of particles of a pulverulent water-soluble material is achieved by conveying a layer of the material on a porous surface towards which a laminar flow of heated humid air is directed. A reduced pressure is applied from beneath the porous surface for drawing the heated humid air to contact the conveyed material for a time sufficient for fusing particles of the material at micropores formed at points of contact between the surfaces of the particles.