Abstract: A process for the preparation of a composition based on a finely divided active principle sparingly soluble in water and intended to be dispersed in water without forming a deposit. The active principle is mixed in a quantity of from 0.4 to 10% with non-fat milk solids, preferably skimmed milk powder, and the particles of said mixture are subjected to movement at a temperature above 40.degree. C., but at a temperature at which the non-fat milk solids do not burn, for a time sufficient for at least partially encapsulating the particles with the non-fat milk solids.

Abstract: A hot cereal is prepared by treating a cereal grain with a slurry resulting from the treatment of a grain-water mixture with starch-converting enzymes, heating the mixture until the grain is at least partially cooked, flaking the cooked cereal, and, optionally, agglomerating the flakes. It is preferred that the flakes be agglomerated for packaging in single-sized point of sale containers. This cereal has a rich, nutty flavor and when prepared does not have a gummy texture.

Abstract: A method of preparing a delivery system wherein in the core material is a sweetener, flavoring or the like and is protected by a matrix coating which process comprises:(A) forming an agglomerate of the core material in a hydrophobic matrix coating comprising the steps of melting the hydrophobic coating and dispersing the core material uniformly therein; feeding the dispersion into a heat controlled high pressure spray nozzle; atomizing the dispersion under controlled pressure to maintain the particle size between about 200 to about 30 mesh; collecting the congealed, dry spherical-like particles; and(B) coating the agglomerated particles by conducting the particles through a stream of air passing through a zone of atomized droplets of a second hydrophobic material.

Abstract: The invention relates to a method of extracting natural materials with carbon dioxide, in which the materials are used in the form of pellets of a diameter of 1.5 to 4.0 mm and a length of 1.5 to 10 mm, and of a bulk density of 0.4 to 0.6 kg/l, this method being highly suitable for the carbon dioxide extraction of hop constituents, so that the commonly practiced second grinding becomes unnecessary.

Abstract: The present invention relates to an ingestible aggregate comprising a pre-swelled substantially anhydrous hydrocolloid and a substrate. More particularly this invention relates to an aggregate having as a substrate a dietary fiber and/or drug wherein the composition can be administered in a therapeutically effective amount. Hydrocolloids useful include natural and modified gums, celluloses, modified celluloses, pectins, mucillages, modified starches, noncellulose polysaccharides, algal polysaccharides and mixtures thereof. The aggregate should be in the size range of about 4 to about 70 U.S. mesh. The unpleasant taste and mouthfeel of the fiber and/or drug is effectively masked and substantial hydration is delayed until the composition reaches the stomach. The compositions are substantially more palatable, devoid of graininess, bitterness or fibrous texture. The pleasant taste of the composition encourages patient compliance with their fiber or drug therapy.

Abstract: The present inventive compositions concern a stable delivery system capable of effecting a controlled release of core material comprising:(A) at least one natural or artificial core material selected from the group consisting of amino acid based sweeteners, dipeptide sweeteners, glycyrrhizin, saccharin and its salts, acesulfame salts, cyclamates, steviosides, talin, dihyrochalcone compounds, drugs, medicaments, flavoring agents and mixtures thereof; and(B) a hydrophobic matrix consisting essentially of(i) lecithin; and(ii) an edible material having a melting point in the range of about 25.degree. C. to about 100.degree. C. selected from the group consisting of (a) fatty acids having an iodine value of about 1 to about 10, (b) natural waxes, (c) synthetic waxes and (d) mixtures thereof; and(iii) at least one glyceride.

Abstract: Agglomerated potato granules are prepared from a mixture of potato granules, egg white solids and water. The egg white solids, in a quantity of from 2 to 3 parts by weight, are mixed with the potato granules and water which are each in a quantity of from 45 to 55 parts by weight. The mixture is passed through a 3 mm to 6 mm mesh sieve, and then the sieved moist powder is dried for obtaining a dried agglomerated powder. The agglomerated powder then is crushed to form agglomerates having apparent densities in the range of from 0.2 g/cm.sup.3 to 0.45 g/cm.sup.3.

Abstract: In an inclined rotary drum, a vortex of a particulate main product is formed about an inclined axis, an agglomerating agent is sprayed onto the vortex from outside and a particulate secondary product is distributed in the vortex from inside.

Abstract: A method of tableting de-oiled phosphatides (lecithin) where the moisture content of granular lecithin is maintained below about 1% the aerated density above about 0.38 grams per cubic centimeter and the percent compressibility below about 15%.

Abstract: A peanut applicator has a rotating cylindrical member with air passages therein. A vacuum pump draws air from an interior portion of the cylindrical member, air being drawn in through a plurality of air passages located between an inner surface of the cylindrical member and an outer surface having a groove therein.The groove has a generally semi-circular cross sectional shape.An extrudate rope passing beneath the cylindrical member in proximity to the groove will cause adhesion to articles which were retained by the vacuum of the air passageways in the groove.Upstanding walls are disposed in a fixed plate, the plate having an aperture therethrough communicating with the interior of the cylindrical member, the cylindrical member being generally cup-shaped.

Abstract: This invention is a method for making agglomerated bits. The agglomerated bits are made by mixing aspartame and a bulking agent, desirably maltodextrin, with starch and a gum. Flavorings and dispersing agents can be added to this blend. Upon mixing of this blend, a vegetable oil and water mixture is added to the dry ingredients with mixing which causes agglomeration to occur. Following agglomeration, the agglomerated bits are dried and sifted through a screen. The agglomerated bits are suitable for use in home-cooked grain cereals and other foods.

Abstract: A pulverulent, water-soluble material is agglomerated by projecting the material in a stream through a moistening zone. Means are provided for directing an aqueous gas towards the stream of particulate material in the moistening zone so that the stream of particulate material is surrounded by and confined throughout its path of travel through the moistening chamber as particles of the particulate material are moistened and fused, and means are provided for drying the material. Means are also provided for feeding a cooling gas and/or a stream of steam adjacent to and about the periphery of the stream of material.

Abstract: An ingestible, high-density compressed-tablet fruit fiber composition having a high dietary fiber content is prepared by blending at least one fruit fiber source preferably apple fiber, having a maximum starch content of about 25%, with a microcrystalline cellulose compression aid; mixing water with the blend at a rate ratio of about 1.5:1 to about 2.5:1 based on the weight of water to the weight of the blend, for a time sufficient to form a cohesive, deformable, plastic mass; drying the plastic mass; milling the dried product to recover granules having a particle size of about 125 to about 840 microns; blending the granules with a tableting lubricant and compressing into a high-density, high fiber tablet. The low starch content provides for increased hardness and structural tablet integrity with less compressive force, thereby producing high quality tablets.

Abstract: A binder-diluent for direct compression tableting based on pulverized crystalline fructose is prepared by granulating the fructose with a small amount of a disaccharide syrup such as maltose syrup.

Abstract: An ingestible, high-density compressed-tablet fiber-composition having a high dietary fiber content is prepared by blending at least one high fiber source with a microcrystalline cellulose compression aid; mixing water with the blend at a rate ratio of about 1.5:1 to about 2.5:1 based on the weight of water to the weight of the blend, for a time sufficient to form a cohesive, deformable, plastic mass; drying the plastic mass and milling the dried product to recover granules having a particle size of about 125 to about 840 microns; blending the granules with a tableting lubricant and compressing into a high-density, high fiber tablet.

Abstract: A compressible soft tablet is provided which has organoleptic qualities of a baked confection, such as a cookie, cracker or wafer, and is formed of prebaked comestibles, such as graham crackers, shortbread or other types of flour-based crumbs or even unbaked raw materials, coated with chocolate or compound coatings. Upon heating or baking, the tablet provides the taste and appearance of a baked confection.A method for preparing the soft tablet is also provided.

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: A pulverulent, water soluble material is agglomerated by projecting the material in a stream through a moistening zone, directing steam or mist towards the stream in the moistening zone so that the stream is surrounded by steam or mist flowing inwardly towards the stream, thereby moistening and fusing the particles, and then drying the material. Particles of the material may be engaged with one another to form chunks before moistening.

Abstract: A method and apparatus for introducing a powdery substance to a particulate material contained within a rotary granulator. The powdery material is contained in a feeding hopper that is positioned above a nozzle that is in communication with a source of compressed air. The compressed air issues from the nozzle and draws from the supply funnel powdery material that is conveyed through a conduit that extends into the rotary granulator and is so oriented as to introduce the powdery material to the particulate material as it is being rotated. The compressed air can be introduced in the form of pulses by periodically interrupting the flow of air to thereby control the apportionment of the powdery substance.

Abstract: Flavoring compositions for topical, prebake application to baked dough products are produced by mixing a comminuted baked dough product, a low density oil absorbing starch hydrolysate, and flour to produce a dry ingredient mixture; mixing the dry ingredient mixture with a first melted fat having a Wiley melting point below about 120.degree. F.; mixing water with the dry ingredient mixture and first melted fat; mixing a second melted fat having a Wiley melting point above about 124.degree. F. with the dry ingredient mixture, first melted fat and water; and mixing at least one flavoring agent with the ingredients in one or more or the other steps. The method of the invention produces discrete particles of flavoring composition which can be topically applied to the surface of an unbaked dough such as a cracker preform, and baked to obtain a baked dough product having excellent flavor and texture variety.

Abstract: A process for producing an agglomerated instant coffee product having a roasted and ground appearance comprising:a. milling spray-dried instant coffee to produce a milled powder of an average particle size of 25 to 75 microns;b. adjusting the cohesiveness of the powder so that it will flow and will bind together with slight compaction;c. forming a regular shaped, loosely bound, structurally intact cluster from the cohesive adjusted powder, said cluster have a size of 800 to 2100 microns;d. fusing the outer surface of the cluster to a depth of from 5 to 30 microns; ande. drying and screening the fused clusters to produce an agglomerated instant coffee having a density of from 0.20 to 0.28 gms/cc, a hardness value of less than 8, a color of 17 to 24 Lumetron units and an average agglomerate size of from 800 to 1,300 microns.

Abstract: A process for producing an agglomerated instant coffee product having a roasted and ground appearance comprising;a. milling spray-dried instant coffee to produce a milled powder of an average particle size of 30 to 75 microns;b. adding oil to the powder so that it will bind together with slight compaction;c. forming a regular shaped, loosely bound, structurally intact clusters from the powder with oil added, said cluster have a size of 800 to 2100 microns;d. fusing the outer surface of the cluster to a depth of from 5 to 30 microns; ande. drying and screening the fused clusters to produce an agglomerated instant coffee having a density of from 0.20 to 0.28 gms/cc, a hardness value of less than 8, a color of 17 to 24 Lumetron units and an average agglomerate size of from 800 to 1,300 microns.When this process is employed, an agglomerate instant coffee is produced at commercially acceptable rates which has a dark color, a fused surface and a size giving the appearance of roasted and ground coffee.

Abstract: A process for producing an agglomerated instant coffee product having a roasted and ground appearance comprising;a. milling spray-dried instant coffee to produce a milled powder of an average particle size of 30 to 75 microns;b. adding colloidal particles to the powder so that it will bind together with slight compaction;c. forming a regular shaped, loosely bound, structurally intact cluster from the powder with colloidal particles added, said cluster have a size of 800 to 2100 microns;d. fusing the outer surface of the cluster to a depth of from 5 to 30 microns; ande. drying and screening the fused clusters to produce an agglomerated instant coffee having a density of from 0.20 to 0.28 gms/cc, a hardness value of less than 8, a color of 17 to 24 Lumetron units and an average agglomerate size of from 800 to 1,300 microns.

Abstract: A method of forming a cake from a sticky confectionary material based on sugar and cereals comprising the steps of transporting a layer of such sticky confectionary material having a uniform thickness on a surface of an endless conveyor to a position beneath at least one vertically disposed hollow cylinder whose wall is tapered at its lower end and inside which is a piston, advancing the cylinder downwardly so that it cuts through the sticky material until the lower edge of said cylinder contacts said surface and severs the sticky material within the cylinder from the layer; then advancing the piston downwardly to compress the severed sticky material to between about 40% and about 60% of its original thickness to form the cake, maintaining such compression for between 0.5 and 5.

Abstract: A process and a product of a process for producing agglomerated flavor bits is disclosed. The agglomerated flavor bits are produced by mixing a sugar and a vegetable oil with a starch and a gum. Flavorings can be added to this blend. Upon mixing of this blend a corn syrup solution is added and agglomeration occurs. Following agglomeration, the particles are dried and sifted through a U.S. #6 mesh for size. Particles are suitable for use in cooked grain cereals and other foods.

Abstract: A process for preparing granular food products which essentially comprises the steps of admixing solid fat having a melting point from 30 to 130.degree. C. and at least one food material powder to provide a mixture, heating the mixture to prepare an intermediate paste product, flaking the paste product, adding additives to the paste product, heating the resulting product under agitation to prepare a granular food product and cooling the granular product to obtain a final granular food product.

Abstract: Isomaltulose is of use for direct compression of tablets.

Abstract: The present invention provides a method for agglomerating a comestible mix without the addition of moisture. At least 30% of a food-acid chosen from the group consisting of anhydrous citric acid, malic acid and combinations thereof, and at least 3% aspartame is blended with other food approved materials like bulking agents, flavorants, colorants, starches or proteins. The blending is effected at an elevated temperature, the temperature being 140.degree. to 200.degree. F. The blending period is for a time effective to produce a desired agglomerate size. The product is cooled and then may be packaged for direct consumption. Agglomerates consisting of aspartame and the food acid can be made with as little as 0.5% aspartame.

Abstract: Disclosed are dry mixes for cakes, comprising conventional full formulation dry mixes in a particular physical form. The present granulated dry mixes can be used to prepare finished cakes by conventional baking but without requiring such steps as mixing to form a batter, or batter aeration or coating the baking container. The granulated dry mixes are characterized by the physical features of (1) particle size, (2) bulk porosity, (3) density, (4) initial rates of moisture absorption, and (5) moisture content. The particle size essentially ranges from about 0.9 to 3.0 mm. The bulk porosity essentially ranges from about 0.55 to 0.64. The density essentially ranges from about 0.45 to 0.70 g./cc. The rates of initial moisture absorption essentially range (at 70.degree. F., 21.degree. C.) from about 0.055 to 0.075 gram of water per gram of mix per second.

Abstract: The present invention provides improved beverage mix tablets and an improved process for preparing them. According to the improved process, a dipeptide sweetener, acidulent, colorant and hydrophilic material are blended to form a dry mix with which an aqueous moistener comprising glycerine and monocalcium phosphate is admixed to form a cohesive powder. The moistened cohesive powder is then mixed with a disintegrant to form a tabletable mixture which can be suitably compressed to form a coherent tablet which has a tablet density, after drying, of about 0.5 to 1.0 grams per cubic centimeter. The resulting tablet is tough, void-free, nonfriable and rapidly soluble in water.

Abstract: A novel formulation and method of processing for artificially sweetened, sugar free, powdered beverage mixes containing Aspartame (an artificial sweetener) is obtained by premixing the ingredients until the blend is uniform in composition, feeding the blend through an agglomerator such that the faster dissolving ingredients form two layers around each particle of Aspartame, and drying and cooling the agglomerated particles to provide a free flowing blend.

Abstract: A sweetening tablet containing 70 to 95% of APM (L-aspartyl-L-phenylalanine methylester) with a particle size of from 0.01 to 0.4 mm, up to 1% of an auxiliary tabletting agent, and the rest a solubility accelerator which is a jellifier that swells in water and forms insulating layers enveloping the APM granules.

Abstract: A sweetening tablet containing 100 parts by weight of APM (L-aspartyl-L-phenylalanine methylester) with a particle size of from 0.01 to 0.4 mm, 150 to 400 parts of glycine, 10 to 40 parts solubility accelerator, and up to 4 parts auxiliary tabletting agent, in each case based on dry weight.

Abstract: Moisture sensitive materials are agglomerated by a process that does not disrupt the structure of these materials. A first fraction of the moisture sensitive materials are coated with a hydrophylic binding agent foam and then contacted with the remaining materials. The agglomerated mixture is then dried to a final product moisture.

Abstract: Coffee, tea, herb preparation or a like refreshment in granular or flaky form for use as a drink dissolved in a liquid by extraction or cooking. The refreshment contains 5-50% of an inert, water insoluble carrier which is polymeric or polymerizing material, preferably .alpha.-cellulose. The carrier forms granules or fibers to whose surface said refreshment is adhered in fine-powdered form and the finished product is ground into desired coarseness. The fine-powdered refreshment and the inert carrier are mixed by extrusion by applying heat and pressure.

Abstract: Whole clean, living soft-shelled turtles are frozen in liquid nitrogen. The frozen turtles are crushed and then ground in an atmosphere of nitrogen gas to form a powder. The powder may be mixed with other components, encapsulated or formed into tablets.

Abstract: There is disclosed compositions comprising primarily mixtures of edible cellulose fibers and/or colloidal cellulose microfibrils, incorporated with low-molecular animal and/or vegetable proteins, crosslinked with edible non-covalent and/or covalent crosslinking agents. The compositions possess a water-expandable property such as to grow in volume in an aqueous acidic medium and serve as a firm gelatinous binder for the edible components. The above mixture is compressed in dry powder forms into tablets and/or granular compositions capable of swelling at the acid pH of the stomach into a firm gelatinous physical mass or masses that effectively serve to provide a temporary reduction of the appetite by mechanical rather than systemic action.

Abstract: A method for producing agglomerated products from garlic powder, onion powder, or mixtures thereof. The method includes the use of upright apparatus suitable for co-mingling free-falling, dry powder materials with atomized water, drying the agglomerated particles with hot air and operating at an air pressure slightly below atmospheric.

Abstract: The invention relates to a process for producing a food product in the form of an individual article, particularly a bar, by sintering a powder-form starting material.To carry out the process, the powder is introduced into the cells of a mould, lightly compacted in the cells, heat-treated in a furnace for a period and at a temperature such that the individual particles melt at their surface and adhere to one another, after which the articles are removed from their moulds and cooled.The process is applicable to culinary products and to articles of confectionery or chocolate. The articles obtained may be coated.

Abstract: A dietary product in the form of a tablet and containing glucomannan powder, beef bone dust which contains marrow, and lactose powder and a method for preparing the tablet is disclosed. The composition comprises about 20-50 parts by weight of the glucomannan powder, 5-10 parts by weight of the beef bone dust, and 20-50 parts by weight of the lactose powder. Ingredients to impart flavor, color, odor or other desired properties to the composition are optionally included. The tablets are prepared by stamping a uniform mixture of the powders at a pressure of about 70-80 kg/cm.sup.2.

Abstract: This invention relates to the problem of water-soluble tablets, wherein dry, edible ingredients having a substantially granular or crystalline structure are blended to form a dry mix which is contacted with an aqueous moistener comprising corn syrup and admixed to form a dough or cohesive powder. The moistened dough or cohesive powder is then mixed with a hydrolyzed starch material to form a flowable composition which can be suitably compressed to form a coherent tablet, using tableting pressures below 200 psig that has a tablet density of about 0.7 to 1.0 grams per cubic centimeter. Optionally, said tablet may be subsequently dried to a stable moisture content to improve storage shelf-life. The resulting tablet is tough, void-free, non-crumbly and rapidly soluble in water.

Abstract: Spray dried products exhibiting improved dispersibility in solvent medium are obtained from a highly porous foraminous mat. The mat is comprised of a multiplicity of spheroidal dry particles bonded or fused together in an aggregate form. The fused particles of the mat are structurally arranged to provide a multiplicity of communicating pores and channels extending through the mat permitting the flow of a gas through the mat. The mat can be subdivided into pieces of the required size or reduced to a fine powder, if desired.

Abstract: The invention relates to a process for the production of bread crumbs from a starch-containing raw material characterized by the raw material being humidified to a water content of 20 to 50% by weight while forming agglomerates, the agglomerates being baked under the influence of humid heat and subsequently dried. Bread crumbs of a desired agglomerate size are obtained from the dried product, if necessary, after granulation.

Abstract: A quick-dissolving, sucrose and acid-containing drink mix is prepared by binding particles of a water-soluble carbonate onto the surface of sucrose granules such that the CO.sub.2 -generation which occurs when the mix is dissolved in water promotes rapid dissolution of the sucrose. The level of CO.sub.2 -generator is insufficient to produce a carbonated beverage and desirably an antifoam agent is included in the mix.

Abstract: A process for producing a cocoa powder mix characterized in that immediately before agglomeration, a dilute aqueous solution of cocoa aroma is sprayed onto a ground cocoa powder mixture in an amount below that which would impair the free flowing properties of the powder, after which the powder is agglomerated using steam or water and then dried.

Abstract: A method for preparing animal feeds wherein a multi-element mixture is subjected to disk pelletizing resulting in a unique animal food product.

Abstract: A process for the manufacture of instant fat-containing dry milk and flavored dry milk products. Anhydrous non-fat milk powder is used as a source material and fat in the form of a fat emulsion is added in the instantizing or agglomerating operation. The fat emulsion is one prepared in such a manner that it is stable with respect to reversal of the emulsion phase. In one processing step the anhydrous powder is treated in an agglomerating chamber to which is supplied separately atomized materials comprising fat emulsion and lecithin, accompanied by sufficient moisture to cause the milk particles to become sticky and to form random aggregates which incorporate the fat emulsion and the lecithin as extraneous lecithin. The aggregates are dried to produce the desired instant fat containing dry milk product.

Abstract: A method of producing a porous pelletized food product.A mixture of finely divided, particulate edible materials, including at least one material which acquires surface stickiness when moistened and a chemical leavening system is contacted with a spray of water and formed into pellets on a pelletizing disc. The moist pellets are contacted with a stream of hot air to effect reaction of the components of the leavening system with the release of carbon dioxide gas to provide the pellets with a porous cellular structure, and to dry the pellets. The resulting dried pellets have a crisp, crunchy, friable texture, and sufficient mechanical strength to permit the pellets to be compacted at a pressure of 500-750 psi without crumbling or disintegration of the pellets. If desired, the pellets may be coated with an edible fat having a relatively high melting point to produce porous, non-hydrating food pellets.

Abstract: An improved process is provided for treating skinned peanuts with an edible powder. In the improved process, peanuts including those peanuts which have split into halves are rotated relative to each other while associated with a substantially dry edible powder until the flat faces of half peanuts have an edible powder adhering thereto and two half peanuts become bonded together face to face to form a whole peanut. A tumbler having a drum disposed to rotate about a substantially horizontal axis and having a roughened interior surface is preferably used for rotating the peanuts.

Abstract: Improved granular cocoa which is sufficiently dense and stiff but nevertheless is readily soluble in water, even in cold water, can be produced without using any binder by subjecting a cocoa powder of which fat content is 12-29% to compression, feeding the compressed powder to a roller press thereby forming small plate-like agglomerates which are 0.5-3 mm thick, and crushing and sifting the agglomerates to obtain 10-30 mesh granules of cocoa. The physical properties of the cocoa granules are further improved by ageing the granules at temperatures below about 27.degree. C., most preferably at 15-25.degree. C., for a few hours to several days. the starting cocoa powder may have been added with powdered sugar and/or milk.