Abstract: A method of decorating the outside surface of a firm-rinded fruit of vines of the genus Cucurbita e.g. a pumpkin with a non-toxic, peelable film of predetermined design which comprises applying to the outer surface of said fruit at least one homogeneous film-forming composition containing a film-forming amount of a non-toxic polyvinyl alcohol polymer, a plasticizer, a volatile solvent ethanol and an amount of a colorant or a mixture of colorants sufficient to mask the color of said fruit, and allowing the solvent to evaporate thereby forming a non-toxic, peelable film of predetermined design on the surface of said fruit.

Abstract: A method of making a low fat food item having the taste and flavor of a fried food product is disclosed. The food item is first wetted and then coated with a breading mixture. After spraying the food item with a mist of water until the breading composition appears sticky, the product is ready for cooking. The food item is then placed in a cooking tray and hot gas jets are directed against to coated surface of the food item at a temperature of 375.degree.-475.degree. F. for a time of 11-25 minutes. After cooking the food item is sprayed with a mist of water to turn the item uniformly brown. Food which has been cooked by this method can then be vacuum packed and retains its flavor for an extended period of time.

Abstract: Encapsulated corn kernels consisting essentially of a kernels of corn suitable for popping coated over at least a portion of the outer surface thereof with an edible oleaginous substance or edible wax and thereover with an outer shell of an edible polymer. The process of making such encapsulated kernel; and microwaveable corn products consisting essentially of the encapsulated corn kernels in a microwaveable package.

Abstract: Described is a process for preparing a batter-coated, barrier layer-coated flavored porous inner food structure containing macerated beef or macerated chicken having the properties of:(x) retention of a substantial quantity of the water originally contained in the macerated beef or macerated chicken structure on re-cooking;(y) substantial imperviousness to the absorption or adsorption of cooking oil into the resulting product when the resulting product is contacted with cooking oil on further cooking (re-cooking) subsequent to the cooking step required to prepare the product; and(z) retention of substantially all of the flavor nuances originally present in the macerated chicken or macerated beef on re-cooking beyond the original cooking step used to produce the product originally.The barrier coating consists of a starch, methyl cellulose, xanthan gum as well as a reaction flavor composition and/or reaction flavor precursor composition.

Abstract: Described is a process for preparing a batter-coated, barrier layer-coated porous inner food structure containing macerated beef or macerated chicken having the properties of:(x) retention of a substantial quantity of the water originally contained in the macerated beef or macerated chicken structure on re-cooking; and(y) substantial imperviousness to the absorption or adsorption of cooking oil into the resulting product when the resulting product is contacted with cooking oil on further cooking (re-cooking) subsequent to the cooking step required to prepare the product.The barrier coating consists of a starch, methyl cellulose and xanthan gum.

Abstract: A chewable mineral supplement which comprises: a chewing gum composition coated with an outer shell containing layers of a mineral compound and a coating syrup and wherein the mineral compound has an average a particle size of about 5 to about 75 microns to impart good "mouthfeel" to the chewable mineral supplement.

Abstract: The present invention is a method for producing a chewing gum with a delayed release high-potency sweetener as well as the chewing gum so produced. The delayed release high-potency sweetener is obtained by mixing a quantity of previously coated high-potency sweetener particles with a limited quantity of a solution of zein. Preferably, the zein is dissolved in water with a pH between about 11.5 and about 12.1. The quantity of the zein solution being added is limited to thereby produce a damp mix which is characterized as being dust free, non-flowing, and crumbly. The damp mix is dried and then particle sized to thereby produce twice-coated particles of the high-potency sweetener within a predetermined particle size range. When incorporated into the chewing gum, these particles are adapted to enhance the shelf-stability of the sweetener and/or produce a delayed release when the gum is chewed.

Abstract: A system for applying a coating of wax and fungicide to the surface of fruit applies the coating in two stages. The first stage sprays onto the fruit a mixture of both wax and fungicide, while a second stage sprays onto the fruit wax alone. The fungicide is thereby concentrated immediately adjacent the fruit, where it is most effective in controlling fruit decay, and the wax is at its full concentration at the outside of the coating, where it can provide an optimum surface shine.

Abstract: A method of treating an edible tissue to improve its shelf life which comprises contacting the tissue with a liquid treating agent comprising an inert carrier, preferably an ester of alginic acid, and a food grade organic acid, preferably acetic acid. In a particular method according to the invention the tissue is treated with a second agent comprising alginic acid to form a material capable of encapsulating the tissue.

Abstract: Composition for feeding ruminants, containing a water-soluble biologically active substance which is stable in a medium whose pH is greater than or equal to 5 and which permits the release of the active substance in a medium whose pH is less than 3.5, comprising:a core containing the active substance, which has optionally undergone a surface treatment,a first coating layer consisting of a film-forming substance sensitive to pH variations, optionally in combination with an inorganic filler, anda second coating layer consisting of a hydrophobic substance, optionally in combination with an inorganic filler.

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: A xylitol coated comestible is disclosed. The coated comestible comprises an edible core and a xylitol coating thereon, said coating comprising about 40 to about 70 wt % xylitol, based on the weight of the coating, at least one film-forming agent, at least one binder, at least one filler, and, optionally, at least one plasticizer.A process of producing a sugarless coated or a sugar coated comestible is also disclosed. The process comprises applying to an edible core at least three coating solutions to coat the edible core, wherein each solution comprises a sweetener, at least one film-forming agent, at least one binder, optionally at least one filler, and optionally at least one plasticizer. In the process, after each coating solution is applied by spraying the solution onto the cores, the solution so applied is dried, whereby, upon application of all the solutions, a final coated product having a smooth, hard, and crunchy coating is produced.

Abstract: A frozen confectionery product is formed as a bonded composite of an inner core of frozen dessert having a first liquid coating solidified around and physically bonded to the frozen core with a second coating of dry food crumbs partially embedded in the first coating. A third coating of liquid batter enrobes the first and second coating and is physically bonded thereto to form an integral, composite structure. The product may be stored for long intervals and transported without adverse effect on either frozen core or multi-layered coatings. The product is suitable for cooking in hot vegetable oil without adversely affecting the frozen core.

Abstract: A process of producing a biscuit with a baked-on proteinaceous coating, comprising steps of:(a) preparing a dough piece from a dough comprising flour, meal, fat and water;(b) enrobing the dough piece with a viscous coating formulation comprising 10 to 30 weight percent of a dextrin carrier, 10 to 50 weight percent of meat, 10 to 30 weight percent of a glazing agent, 1 to 5 weight percent of polysaccharide gum, 5 to 15 weight percent of a monosaccharide sugar, 5 to 15 weight percent of a disaccharide sugar, and water, all based upon total dry solids; and(c) baking the dough piece to form a dry biscuit with a baked-on coating. The glazing agent can comprise a gelatin or a modified food starch, and the polysaccharide gum can be a xanthan gum. Biscuits produced by the process and a bakable proteinaceous coating formulation as employed in step (b) are disclosed and claimed.

Abstract: A chewing gum composition having prolonged sweetness duration through the incorporation of a delivery system comprising a high intensity sweetener encapsulated in a low molecular weight polyvinyl acetate material and an emulsifier.

Abstract: Fresh root vegetables coat a battered foodstuff for a prefried and deep-frozen food product. The vegetables may be coated with a predusting flour. To prepare the food product, the vegetables, which may include predusting flour, are coated on the battered foodstuff, prefried and then deep-frozen. The battered foodstuff may be fed onto the vegetables on a conveyor and then more vegetables are fed onto the foodstuff.

Abstract: A sugarless hard coated chewing gum comprising a sugarless chewing gum center and a sugarless hard coating containing hydrogenated isomaltulose. The chewing gum center has a low water content, preferably less than about 2.5 weight percent based on the weight of the gum center. The sugarless hard coated chewing gum is manufactured by applying to the chewing gum center a sugarless syrup comprising hydrogenated isomaltulose to coat the gum centers. The coated gum centers are then dried in an inert medium such as air to form the hard coating.

Abstract: The invention provides a method for coating comestibles such as chewing gum and candy with sugarless and sugar coatings from aqueous syrups containing a sweetener, gum arabic and a calcium salt, preferably calcium chloride, which coatings are smooth and non-flaky and crunchy when chewed.

Abstract: A process for keeping cooked poultry skin unwrinkled during low temperature storage wherein glazed cooked, skin-covered meat product is cooled to about 40.degree. F. followed by searing the skin at a high temperature then glazing once again and cooling to a refrigeration temperature for storage.

Abstract: This invention relates to a process for preparing dry roasted nuts, comprising applying a uniform coating of a starch to raw nuts, applying a uniform coating of a gelatin solution to the starch-coated nuts, applying a coating of a seasoning mix to the coated nuts, and roasting the resulting nuts. The invention further relates to the nuts produced thereby. The process of this invention produces nuts exhibiting increased uniformity of coating, improved flavor, enhanced coating adhesion and reduced clumping and sticking.

Abstract: Polished rice or barley enriched with nutrients, wherein the nutrients are fixed in and on the grain by coating an oil/fat and/or a wax on the grains, coating the same with a hydrophilic emulsifier and further coating them with a starch-based coating agent. The enriched polished rice or barley has essential nutrients in good balance and quality-wise advantageous characteristics.

Abstract: A method is disclosed for preparing coated, frozen comestibles which are stable when stored for extended periods and which, when reconstituted by microwave heating, have a texture and appearance organoleptically equivalent or superior to that of fat fried coated comestibles. According to the method, the comestibles are enrobed with a first coating of a batter including wheat flour and shortening, placed in a heated water bath for up to sixty seconds, fried, given a second coating, fried a second time and frozen.

Abstract: A glazing agent for bakery products comprises a homogenized emulsion of 10-50 wt. % of an edible oil (e.g. soybean oil), 5-15 wt. % (of the aqueous phase) of a protein (e.g. sodium caseinate), 2-10 wt. % of a thin-boiling starch (e.g. a dextrin) and water. Optionally an emulsifier like lecithin can xanthan gum is being used. The emulsion may be spray-dried.

Abstract: In a machine for manufacturing multi-layered decorative ice cream cake and pie products. The machine frame supports a plurality of ingredient dispensing stations including ice cream dispensing stations. A conveyor simultaneously conveys products between the respective stations for indexing and positioning the products. The ice cream dispensers are mounted on lift positioning devices for lowering and raising the ice cream dispensers between a raised standby position and a lowering dispensing position. Ice cream dispensing valves on the ice cream dispensers open and close between a valve open position for flow of ice cream through an ice cream dispensing head from a continuous pressurized source of ice cream and a valve closed position for blocking the dispensing flow of ice cream. An index timer actuates the conveyor to convey products between stations and index products at each station for a selected dwell period.

Abstract: A process for producing a sorbitol coated comestible is disclosed. The process comprises applying to a substantially anhydrous edible core at least two coating solutions comprising sorbitol to coat the edible core,wherein the first coating solution comprises:(a) about 77 to about 81 wt % sorbitol solution comprising about 65 to about 75 wt % sorbitol;(b) about 9.5 to about 12.5 wt % crystalline sorbitol powder;(c) about 0.25 to about 1.5 wt % of at least one film-forming agent; and(d) about 0.1 to about 5.0 wt % of at least one crystallization retardant; andwherein the second coating solution comprises:(a) about 82 to about 92 wt % sorbitol solution comprising about 65 to about 75 wt % sorbitol;(b) about 1.0 to about 2.5 wt % crystalline sorbitol powder;(c) about 0.05 to about 2.0 wt % of at least one film-forming agent; and(d) about 0.1 to about 0.

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: A method is disclosed for preparing coated, frozen comestibles which, when reconstituted by microwave heating, have a texture and appearance organoleptically equivalent or superior to that of fat fried coated comestibles. According to the method, the comestibles are enrobed with a first coating of a batter including wheat flour and shortening and fried, and the once coated and fried comestibles are then given a second coating, fried a second time and frozen.

Abstract: A stable cinnamon-flavored chewing gum composition comprising a gum base, cinnamon flavor and a sweetener delivery system comprising a dipeptide or amino acid sweetener encapsulated in a mixture of fat and high melting point (106.degree.) polyethylene wax.

Abstract: Bulk handling, transportation and processing of raisins are improved by first coating raisins with glycerine followed by coating with oil. The finished raisins are packed in sizes of at least 1 lb and no clumping is observed.

Abstract: A flavored-nut product, made by coating nuts (or other centers) alternately with a liquid mixture (of water, sugar, and modified tapioca) and a solids mixture (of flour, modified corn starch, sugar and salt, with small amounts of flavoring, usually mixed with a small amount of vegetable oil), and each time permitting the solid portion to dry before the next additions of liquids. When the desired thickness of coating is obtained, usually after four to six repetitions, the liquid and solid multi-coated nuts are deep-fat fried.

Abstract: This invention is a roasted nut product that is subsequently coated with an aqueous solution containing sucrose, honey, corn syrup, vegetable oil, emulsifiers and certain other ingredients.

Abstract: A sweet, coated, ready-to-eat cereal and a method for making the sweet, coated, ready-to-eat cereal where the coated ready-to-eat cereal comprises: (a) a ready-to-eat cereal base; (b) a dipeptide sweetener in an amount in the range of about 0.05% to 0.5% of the weight of the ready-to-eat cereal base; and (c) an edible acid selected from the group consisting of mono-, di- and tri-carboxylic acids which have at least one pK.sub.a in the range of about 3.0 to 6.0, wherein the dipeptide sweetener and the edible acid are intermingled in a coating on the ready-to-eat cereal base.

Abstract: Methods for making sweet, flavored, coated comestible where the sweet, flavored, coated comestible comprises (a) a comestible base, (b) a dipeptide sweetener, (c) a fat dispersible flavoring material containing a carbonyl flavoring compound, and (d) an edible fatty material having a Wiley Melting Point in the range of about 20.degree. C. to 45.degree. C. and an iodine value of less than about 40, wherein the flavoring material containing the carbonyl flavoring compound is dispersed within the edible fatty material and wherein the dispersed flavoring material and dipeptide sweetener are intermingled in a coating on the comestible base.

Abstract: Methods for making sweet, coated ready-to-eat cereal wherein the coated ready-to-eat cereal comprises: (a) a ready-to-eat cereal base; (b) a finely ground dipeptide sweetener, and (c) an edible fatty material having a Wiley Melting Point in the range of about 20.degree. C. to 45.degree. C. and an iodine value of less than about 40, wherein the dipeptide sweetener is encapsulated within the edible fatty material and attached to the surface of the ready-to-eat cereal. In a preferred embodiment, methods are described for making a ready-to-eat cereal product which offers a strong sensation of sweetness without a greasy appearance or feel.

Abstract: Snack food product in which a piece of cake is coated with a fruit jelly or a creme bonding layer and with a sticky icing over the bonding layer. The process for making the product includes applying a pressure bearing member to the icing to press it into intimate contact with the bonding layer and to press the bonding layer into the cake. The pressure bearing member and cutting knives may be heated to avoid sticking.

Abstract: The present invention is related to a process for the coating of cheese for the purpose of the packaging, protection and/or preservation of cheese, in particular of hard cheese, solid or semi-solid cut cheese in the form of complete loafs of cheese or parts therof, in particular of kinds of cheese having a highly fatty surface and/or a sharp-edged form. The coating process applies a combination of particular protective layers applied in a particular sequence, namely first a layer of selected acetoglycerides and thereafter a layer of a particular cheese wax.

Abstract: A method of forming a printed food or baked product, and the product itself comprises forming a hard, non-porous icing surface by drying an icing mixture and printing one or more edible inks on the hard surface of the icing using a printing pad having an edible silicone oil therein. The icing may be in the form of a coating on a hard baked product. The specific gravity of the icing mixture before drying is between about 1.0 and 2.5 and, preferably, between about 1.05 and 1.5. The hard baked product has a finished moisture of between about 2-10% by weight of the finished baked product and, preferably, between about 2-8% by weight.

Abstract: A novel structural jelly confectionery product is provided. This confectionery product is prepared by providing a jelly having a lower level of sugar content, enrobing a baked biscuit with said jelly and then coating the enrobed product with chocolate.

Abstract: A process is disclosed for producing a chocolate coated creamed wafer candy bar, wherein the coating layer does not crack or delaminate during normal storage. Wafer sheets are first baked and their moisture content is substantially increased. A layer of cream having a moisture content less than that of the wafer sheets is applied to the wafer sheets and smaller units of creamed wafers are formed and coated with a paste to produce a candy bar.

Abstract: A particulate food acidulant is prepared by plating lactic acid onto particulate calcium lactate carrier and then encapsulating said carrier and acid with a molten edible lipid.

Abstract: A process for applying a coating to an edible nut which comprises partially roasting the nut until the onset of flavor development, coating the nut with a sugar syrup containing slurry, subjecting the coated nut to a final roasting process until full flavor development, cooling the coated nut and recovering the product. The preferred sugar syrup is honey.

Abstract: This invention is concerned with a novel process for preparing breaded foods which, when baked, have the desirable characteristics of the deep-fat fried counterpart which is made possible by coating with a fat-emulsion, breading and thereafter overcoating with an egg white solution.

Abstract: A nutritious dry food for feeding to pets, wherein a farinaceous-based core is covered by a primary coating containing farinaceous material and a relatively small amount of proteinaceous material to provide flavor and texture, and is further covered by a secondary coating containing an ingredient such as starch or egg to impart a sheen to the surface of the finished pet food. In a preferred form, the core includes a majority by weight of ground uncooked wheat and additionally meat and bone meal, the primary coating includes cracked oat groats and a small amount of liver or meat, and the secondary coating includes starch to give the final dried product a shiny, glistening appearance.

Abstract: A high amylose starch enrobing slurry comprising a starch material of not less than 50 percent by weight of amylose, wheat flour, and edible acid is applied to the outer surface of a frozen food product. After the starch slurry has been applied, the food product is frozen and then coated with a high melting point lipid. The resulting product is then stored at subfreezing temperatures. After the coated food product is deep fried in lipid, the starch enrobing forms a crisp tender crust that is retained for a substantial period of time.

Abstract: A method for protecting citrus fruit against resistant organisms by treating fruit with a combination of a soluble sorbate and at least one antifungal agent of the benzimidazole type, an alkali metal o-phenylphenol or sec.-butylamine.

Abstract: A process for automatically and continuously manufacturing lasagne by forming a continuous sheet of pasta which contains first through fifth longitudinal surface area rows; passing the pasta under a first sauce dispenser which dispenses different kinds of sauces onto the middle three surface area rows of the sheet of pasta; folding the respective outer surface area rows over the respective next inner surface area rows; dispensing additional sauce over an exposed surface of one of the outer folded surface area rows; and further folding the sheet of pasta so that the first through fifth surface area rows are vertically aligned. Subsequently, the sheet of pasta is cut into predetermined sizes, and each predetermined size is placed into its own corresponding food tray. Thereafter, each predetermined size of lasagne is frozen. This process allows lasagne to be efficiently and quickly produced at a relatively low cost.

Abstract: The present invention comprises the encapsulation of the artificial sweetener L-aspartyl-L-phenylalanine methyl ester (APM) within a coating material including cellulose ethers, cellulose esters, certain vinyl polymers, gelatin and zein, in a ratio of coating material to APM to 1:1 or less. Shelf stability of products containing the encapsulated APM is nearly doubled. The presently stabilized APM is particularly suited for incorporation into chewing gum formulations.

Abstract: Disclosed are methods for coating discrete food pieces with a sweet coating such as in the preparation of a presweetened ready-to-eat cereal. The coating contains a mixture of crystalline fructose and high fructose corn syrup. The amorphous fructose of the HFCS is converted in situ into the sweeter beta fructo-pyranose. The method of preparation comprises the steps, in sequence of: (A) providing a base of dried food pieces; (B) applying HFCS seeded with up to 2% powdered crystalline fructose; (C) enrobing dry powdered crystalline fructose onto the cereal pieces in a weight ratio of crystalline fructose to HFCS of from 2:1 to 1:1; (D) coating the food base pieces with an edible oil; and (E) dusting with a dry powdered sugar.

Abstract: Improved apparatus and methods for assembling and cooking pizza are disclosed which markedly reduce the final cooking time required. Preferably, a pizza shell is precooked in an enclosed container which confines and controls the shape of the shell as well as the moisture loss by the shell during precooking. In addition, a high solids, preheated sauce and a high fat, thin sliced cheese are used to accelerate the final cooking process. Cooking is preferably performed in a perforated cooking pan having a plurality of raised support surfaces. A forced air oven is preferably used for cooking, and the raised support areas and the perforations of the pan cooperate to maximize contact between the heated air and the underside of the pizza. In combination, these techniques significantly reduce required cooking time for pizza.

Abstract: Dextrose and sucrose are co-crystallized onto the surface of breakfast cereal products such as corn flakes, puffed wheat or puffed rice, by applying to the surface of said cereal product a powdered crystalline material comprising any of sucrose, dextrose or mixtures thereof, and coating the surface with a layer of a concentrated aqueous solution of dextrose and sucrose. The coated cereal product is then dried at a temperature below the browning temperature of the product. The resulting coated cereal product has a desirable frosted appearance.