Abstract: A foodstuff composed of a texturized protein impregnated with a binder composition comprising gluten, dairy seroproteins, albumin and an edible liquid diluent, e.g. water.

Abstract: A dry beverage mix composition for use in preparing a low pH milk-based beverage comprising a readily soluble substrate with carboxymethylcellulose applied to it, and an edible acid in an amount effective to bring the pH of the beverage to below about 5.

Abstract: A process for the production of dehydrated foodstuffs, feedstuffs or plant fertilizers includes the following steps: (a) preparing protein-containing animal matter to a particulate size acceptable to homogenizing equipment; (b) subjecting the comminuted matter to ultra homogenization; (c) heating the resultant homogenate to a temperature of between about 50.degree. C. and 85.degree. C. to agglomerate the protein; (d) granulating the agglomerate; (e) drying the granules at a temperature not greater than 95.degree. C. until their moisture content is within the range of about 20% to about 50% by weight; (f) passing the partially dried granules through a mincer to form kibbles; (g) drying the kibbled material to achieve a moisture content not more than 8% by weight.

Abstract: This invention is directed to a nutrition composition suitable for human use, especially as a dietary supplement for obese and/or diabetic persons. The main composition includes about 5-90% of sugar hydrolyzable to glucose and/or fructose; about 5-90% of glucose and/or fructose; about 0.5-60% of dietary protein; and about 0.5-10% of edible yeast. Optionally one or more B Vitamins are included. Another composition includes glucose and/or fructose, about 60-80%, and dietary protein, about 20-40%, and optionally one or more B Vitamins. Each of the named components in each composition total to 100%.

Abstract: A dietetic foodstuff granulate having a low rate of decomposition in the digestive tract comprises casein and about 0.4-2 weight percent of carob flour based on the weight of dry casein. The particle size is preferably 0.5-5 mm. It is prepared by a process in which casein is made granulatable by addition thereto of the mentioned amount of carob flour and an effective amount of water.

Abstract: A dry coating composition is employed to coat a moistened fowl which upon being baked imparts the resultant fowl with a crisp, uniform and adherent coating which has the taste, texture and appearance of a fried coated fowl. The dry coating composition comprises bulking agents containing crumbs or fines and a flour, a protein and a binding agent containing a starch and/or a dextrin. The flour and a portion of the binding agent and the protein are mixed together and hydrated, followed by drying the mixture to form a coating premix which is part of the dry coating composition.

Abstract: A ready-to-eat breakfast cereal product contains coarse particulate vegetable components, sugar components, and shortening, with or without other ingredients, and is substantially free of flour. The ingredients are mixed into a heterogeneous moldable mass, and the mass is die molded to form a plurality of bite sized pieces which are dried to form a crisp structure characterized by a matrix of particulate components coated and adhered together by the sugar and shortening components.

Abstract: An edible, hydrophilic substance is wetted with water or an aqueous liquid to form a crumbly mass which is then uniformly mixed. A starch or starch-containing material is then folded into the mixed mass until a homogeneous blend is obtained which is then conditioned, crushed, if desired, dried and sifted to a particle size of about 100 to 300 microns. The weight ratio of hydrophilic substance to water and starch is such that the conditioned product is in the form of agglomerates comprising starch nuclei particles that are surrounded by or embedded in a protective layer of the hydrophilic substance.The agglomerated product obtained can be mixed or blended with dry food ingredients to obtain an instant food product that can be readily and easily prepared by stirring in hot or cold water and which is free of lumps.

Abstract: A lubricant-binder additive composition and method for densifying particulate, granular animal feed material. The additive composition comprises a fatty acid salt, a hydrogenated lipid and a water soluble anionic polymer.

Abstract: Two planes of dissimilar droplets, an oil phase and a syrup phase, are sequentially centrifugally distributed onto a cascading assortment of dissimilarly sized and shaped pulverulent food particles of varying densities, an aggregate thereof being formed by the action of high speed paddle means; the aggregates being transformed into agglomerates by tumbling in an undulating rotating zone.

Abstract: Method for agglomerating finely divided particulate solid materials which are capable of agglomerating by intersurface moisture for inter-particle adherence. A mass of the particulate material in a cool atmosphere in an agglomeration zone is simultaneously agitated and subjected to electromagnetic radiation to cause the free moisture contained within the particles to appear in liquid state at the surfaces of the particles so that, with the agitation causing random particle-to-particle contact, agglomeration by inter-particle adherence occurs in the same manner as if extraneous moisture had been introduced. Advantageously, radio frequency energy is employed to accomplish dielectric heating of the moisture within the particle, the moisture escaping to the surface of the particle but persisting there in liquid state because the solid matter of the particle is not heated to a temperature such as to cause unduly rapid vaporization of the moisture.

Abstract: An agglomerating unit having a rotatable, conical, downwardly, narrowing section on the interior surface of which moistened powder is deposited. Close to said interior surface a stationary scraper is mounted. When the conical section is rotated the powder is dislodged from said surface by the scraper. A very efficient removal of powder is obtained whereby the risk of biological or chemical deterioration of the powder is reduced.

Abstract: A natural, ready-to-eat breakfast cereal or snack product is produced by aggregating an assortment of amylaceous and proteinaceous particles around puffed and preferably at least partially cupped toasted cereal flakes which serve as focal points for the particles and thereby afford a multi-textured lower density and eating quality, the aggregates being preserved and agglomerated in a fat-syrup double or single coating.

Abstract: A water-soluble solid beverage cube, consisting of powdered glucose monohydrate, sucrose and hygroscopic flavor material, is prepared by mixing the ingredients, heating them above 95.degree. F in a high humidity atmosphere, shaping the solidified mass and allowing the solid to cool. Additives may be added to the powdered mixture to increase the strength of the solid, improve its hygroscopic nature and alter its taste.

Abstract: A strong, molasses-type flavor associated with cereal-based coffee-like beverages is eliminated by agglomeration therewith of a minor portion of roasted carob powder.

Abstract: A water-dispersible composition is disclosed. This composition contains co-agglomerates of finely-divided particles of a normally non-dispersible material and a silicon dioxide flow agent having a thin coating of edible fat. The composition may optionally include flavorants and other additives.

Abstract: Tabletting compositions are formed by adding to a crystalline sugar such as dextrose, sucrose, and blends of dextrose and sucrose, a low D.E. starch hydrolysate having a descriptive ratio of less than about 2 and subsequently agglomerating the mixture. When this starch hydrolysate is added in amounts of about 1 to about 10% by weight of the sugar, the resulting agglomerated crystals exhibit reduced dusting and breakage characteristics, as well as the ability to be easily compressed into strong tablets using relatively low pressures.

Abstract: A method and apparatus for automatically and continuously making solid filled confections, such as chocolate nut clusters, which have an irregular homemade appearance. The illustrated machine includes a plurality of extrusion tubes each having a screw type auger, a supply for separate streams of nuts and hot fluid chocolate into each extrusion tube, elements for rotating and oscillating the auger to thoroughly mix the fluid chocolate and nuts that are introduced into the tube and transfer the mixture to an extrusion orifice, and reciprocatable cutting blades located adjacent the extrusion orifice of each extrusion tube for successively cutting the extruded mixture into discrete pieces of predetermined size which thereupon drop onto a moving conveyor surface below.

Abstract: Combining a readily soluble form of L-aspartyl-L-phenyl methyl ester (APM) with an effervescent calcium carbonate system and citric acid, when compressed into tablet form, produces an effervescent APM tablet having superior solubility and stability and is devoid of characteristic lingering sweet aftertaste.

Abstract: Preparation of effervescent molded triturate tablets which are rapidly disintegratable and soluble or dispersible in hot or cold aqueous media, said tablets comprising a mixture including two separate, originally pulverulent materials, which are capable of reacting in the presence of water to produce a gas, for instance, sodium bicarbonate and citric acid, the tablets being characterized by the presence of a substantial percentage of voids, generally in the range of 15% to 35%, in the interior of said tablet resulting from the limited interaction of a very minor proportion of said separate, originally pulverulent materials during the production of said molded tablet.

Abstract: Monocalcium phosphate containing above 4% dicalcium phosphate by weight thereof conditions the flow of citric or malic acid-based beverage mixes so as to provide a free-flowing and controllably-packageably dry mix.

Abstract: This invention relates to producing a multi-textured flake cereal by the two-step cooking of various grains followed by a flaking and corrugation of the grain pieces whereby a ribbed structure is afforded having a multiplicity of textures, the grain being particularly characterized by the addition of rice as part of a secondary cook.

Abstract: A dough of about 26% solids and about 74% moisture by weight comprising cooked intact separated potato cells, a synergistic binder-film forming matrix system, and water is formed into rice-like pellets or strips which are predried to about 30% moisture in hot air after which the predried pieces are coated with oil and heated at about 300.degree. F. to texturize the surface. The pieces are then dried to about a final 7-8% moisture by weight to produce a dehydrated instantized texturized piece which can be reconstituted by standing in boiling water for about 3-4 minutes to produce a finished dish with unique rice-like texture. Other dishes such as Hashbrowns, potato pancakes and one-pan stove top recipes such as Spanish rice, rice pudding and the like can be made from the dry or reconstituted product.

Abstract: A dry, granular mix for making a potage instantly, i.e., in 1 minute or less, upon the addition of boiling or hot water. The mix granules have sizes in the range 10 mesh to 60 mesh, and are formed from a uniformly constituted mixture of certain pulverized dry potage ingredients that are coated with a fat component, and with a finely-divided dispersion aid distributed between the fat-coated particles. The fat component consists of an edible oil or fat and an oleophilic surfactant having an HLB value of about 6 or less.

Abstract: This application is directed to processes involving the use of nonmiscible inert liquid carriers such as halogenated hydrocarbons. The processes are applicable to mixing, agglomerating, coating, dyeing, reorientating, crystallizing, precipitating, reacting and similar types of operations. Examples of products which can be treated by these processes are foods, pharmaceuticals, detergents, fabrics and papers. The inert carrier acts as an expanded matrix to support and disperse such products to facilitate carrying out the indicated operating steps.

Abstract: A protein composition is described, which comprises, on a dry solids by weight basis, 15 to 30% of a fish protein isolate containing at least 90% protein, less than 0.5% of lipids and 1 to 10% of minerals, and having a Nitrogen Solubility Index (NSI) of 80 to 100, and 70 to 85% of whey solids.

Abstract: A method and an apparatus for producing agglomerated powders such as coffee powder, coffee substitutes such as chicory and other highly hygroscopic and thermoplastic powders in which powder is made to fall down against a central area of a rotating disc. The powder is moistened during the fall against the disc by the supply of steam or finely atomized water across the central area of the disc at such a distance above the same that practically all the powder is moistened before it hits the disc.

Abstract: An improvement in process for producing encapsulated condiment particles by spray drying wherein said spray-dried particles are cooled while they are maintained in gas-suspended condition in order to prevent them from agglomerating upon collection.The process involves contacting a first spray of particles with cold air to assist in atomizing it; then spraying a second particle stream which contacts the first. The particle stream which is formed, is then discharged through a heating zone, after which it is cooled while being maintained in a gas suspended condition. Finally, the resulting coated particles are separated from the gas.

Abstract: Dehydrated sugary syrups in the form of dried flakes or ground flakes obtained by thin film drying of liquid aqueous syrups of honey, high fructose corn syrup, invert sugar, corn syrup, malt syrup, sorghum syrup and/or molasses in the presence of ungelatinized starch which is partially gelatinized in situ and/or in the presence of a soy protein are agglomerated by adding a spray of water in small amounts to said flakes while tumbling them to form agglomerates, drying the said lightly moistened tumbled agglomerates by blowing warm air on them while continuing the tumbling until stickiness of the agglomerates is reduced, thereafter drying the resultant agglomerates on a tray or conveyor drier at temperatures within the range of 75.degree.F. to 180.degree.F. until the moisture content is reduced to approximately 3.5-4.0% by weight, and finally spraying the dried agglomerates with a light coating of an edible high melting fat.

Abstract: A granular composition is comprised of primary carrier particles that are mixed with a liquid containing an active ingredient which saturates, by adsorption, the surface of each particle. A second carrier material is then mixed in so that secondary carrier particles adhere to the surface of each primary particle to form an agglomerate. The secondary carrier adsorbs additional liquid in the composition so that the composition may be handled as a granular mass.