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 substantially free-flowing powder comprising a surface-active agent such as a food emulsifier applied on a particulate carrier such as a starch is prepared by mixing the suface-active substance with the carrier and subjecting the resulting mixture to extrusion.

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 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: An agglomerated dry mix composition suitable for addition to a boiling or hot mixture of water and meat or poultry fat drippings to make a lump-free gravy, comprising a starch thickening agent in a thickening amount; a binding amount of a carbohydrate binding agent; flavoring and coloring amounts of a flavorant and colorant; and an emulsifying agent in an amount effective to emulsify the composition in water, said emulsifying agent comprising a blend of a protein source having a protein content of at least about 70% and a buffering agent in an amount effective to establish a pH of the composition in water in the range of about 6-7.

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: A process is used to increase the rate and quality of dispersion of hydroxypropylmethylcellulose (HPMC) in water. The HPMC is dry blended in a fluidized bed by intermittently spraying the HPMC particles with a liquid spray while the particles are in the fluidized state causing the surfaces of the particles to become tacky and the particles to stick to each other. The particles are permitted to dry between spraying intervals and the spraying and drying is continued until agglomerated particles are formed having a moisture content of less than 25% by weight of the agglomerated particle.

Abstract: Apparatus and method for manufacturing a dry product in the form of granular aggregates from liquid source materials such as may be selected from the group consisting of dairy whey in unmodified or modified forms, non-fat and fat containing dairy milk and mixtures thereof, the method making use of a spray drying together with pulsed filter membranes.

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 composition and method for providing slowed-down or controlled release of sweetener for confections including an agglomeration of sweetener and an insoluble fat material.

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: A chewing gum composition comprising a gum base and an agglomerated sweetener 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, dihydrochalcone compounds, 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 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 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 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 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: A method for agglomerating a low-moisture, amorphous gelatin-containing mix wherein finely ground gelatin is combined with a ground, anhydrous food acid and ground sugar and/or polydextrose and the mix is heated, while being agitated to a temperature between 180.degree. and 200.degree. F.

Abstract: A process is used to increase the rate and quality of dispersion of a vegetable gum in water. The vegetable gum is dry blended with a food grade particulate carrier, such as starch, in a fluidized bed. The mixture of the carrier and the vegetable gum is intermittently sprayed sufficiently to wet the surfaces of the carrier and vegetable gum. During the spraying, the particles become tacky and stick to each other to form agglomerated particles. Between the intermittent spraying, the particles are dried by the air fluidizing the bed. The intermittent spraying and drying is continued until agglomerated vegetable gum/carrier particles are formed having a moisture content below approximately 25% by weight.

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: A highly palatable soft granular foodstuff suitable for a wide range of animals including both livestock and fish is prepared by adding propylene glycol and a fatty component to the basic nutritional components, moisture content being adjusted. No heat treatment is necessary.

Abstract: L-aspartic acid derivatives typified by L-aspartyl, L-phenylalanine methyl ester (APM) in crystalline form are agglomerated by a minor weight percent of a like solution serving as a permanent aggregating matrix at the spaced points of the contact in a random distribution of the crystals whereby they are assembled and immobilized to a free flowing form for use in dry food mixes.

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: An agglomerated powdery milk product is prepared by spraying a concentrate of milk or a fraction thereof into a stream of drying gas directed against the surface of a fluidized layer of already spray dried particles in a conical chamber, thereby obtaining a favorable interaction. Special parameters including temperatures, rates of streams of drying air and residence time are adjusted to obtain an extensively agglomerated product, high production capacity, improved heat economy, low heat damage of the product, and to make possible an easy spray drying of materials, which have hitherto been regarded as unsuitable for spray drying.

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: 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 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: 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: Method for preparing a binder useful for tableting finely divided gasified candy by coating fine dextrose with a solution of starch hydrolysate and drying to less than 3% moisture.

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 method for preparing animal feeds wherein a multi-element mixture is subjected to disk pelletizing resulting in a unique animal food 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: A horizontal cylinder having a circular discharge opening at one end and a piston moveable toward and away therefrom. The cylinder has an upwardly open side inlet opening through which dry potato agglomerates and water is introduced. An impervious barrier spanning the discharge opening prohibits egress of water through the discharge opening, and after the dry product and water are introduced through the inlet opening into the chamber, the piston is moved toward the impervious wall to consolidate the dry product and water into a confined volume so as to distribute the water uniformly throughout the dry product and produce a homogeneous potato dough that can be formed into shaped potato pieces, such as french fry shaped pieces. A method for enhancing uniform wetting of the dry product, which includes the steps of introducing into the chamber a minor amount of the water, then introducing the dry product, and then introducing the balance of the water.

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: Tablets of finely divided gasified candy are prepared by direct compression utilizing a binding agent having a moisture control of 1-2% or below.

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: A confection of gasified candy dispersed in a hard binding matrix of crystallized sorbitol.

Abstract: A process for the preparation of peanut-curd with a roasted taste and flavor, which comprises roasting peanuts, pressing the roasted peanuts to partially remove oil therefrom, pulverizing the pressed peanuts at a temperature at or below -40.degree. C., dissolving the pulverized peanuts in water, boiling the resultant mixture, cooling the mixture and adding a coagulant to the mixture to solidify the mixture to obtain peanut-curd.

Abstract: An apparatus for the treatment of powdery and granular substances, which provides for cooling or heating and/or spraying the substances with liquid or molten addition or treatment elements in a vessel rotationally symmetrical to its vertical axis. The substances to be treated are introduced into a vortex flow at the head of the vessel and then carried along by a substantially axially parallel, downward-moving gas stream and are conducted through a spraying zone in which the liquid or molten elements are sprayed thereon. This flow, after a movement undisturbed over a certain interval, strikes upon a counterflow rising from underneath, the velocity adjustment of which is determined by the sifting effect and/or the staying time. The gases, preferably air, enter the vessel in a tempered state in correspondence to the desired result of the process.

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: 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 an emulsion of edible fat and glycerol. The composition may optionally include flavorants and other additives.

Abstract: Proteins such as seed meal proteins, casein and caseinates are converted to readily water dispersible end products by providing a dry substrate which is the protein or a carbohydrate sweetening agent and is a small fraction of the weight of the end product, mixing a surfactant such as lecithin with the substrate to provide a uniform blend of substrate and surfactant, adding to and intimately mixing with the blend an increment of the protein which is a small fraction of the weight of the end product and continuing addition of the protein in increments each of which is a minor fraction of the total weight of the end product until an end product results which contains not less than 90% of the protein and not more than 2% of the surfactant. This process enables production of readily dispersible protein products containing amounts of surfactant considerably less than 1% by weight such as less than 0.1%.

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: Powdered acidophil fermented milk products that can be readily reconstituted are prepared by spray drying milk which has been fermented with acidophil bacteria to produce a powdered product, agglomerating the powdered product, lyophilizing a culture of acidophil bacteria under specific conditions to insure maximum survival of the bacteria to produce a foamy dried mass containing live acidophil bacteria, grinding the foamy dried mass and mixing the resultant ground powdered product with the agglomerated powdered product to produce a powdered acidophil milk product that can be readily reconstituted to produce an acidophil milk containing about 200 million acidophil bacteria per cc.

Abstract: A feedstuff and method for making such in which a liquid mixture, containing one part by weight of urea, 0.2 to 1.5 parts by weight of acetic acid, 3 to 0.25 parts by weight of molasses and water in an amount of from 0 to 50 percent by weight of the total liquid mixture, is intimately mixed with a finely divided or ground starchy material in such proportions that the liquid mixture will amount to 15-30 percent by weight of the total mix.

Abstract: An agglomerate of dehydrated potato particles containing a binder, the agglomerate having a bulk density in the range of 0.25-0.50 grams per milliliter a bulk porosity in the range of 0.6-0.9 and an initial moisture absorption rate during reconstitution at 130.degree.F of 0.20 to 0.35 grams of water per gram of product per second and being reconstitutable without agitation to form a substantially homogenous dough even when disposed as a consolidated mass. By proper distribution of the binder among the particles, the reconstituted potato dough exhibits uniform cohesive characteristics that allow for ready division into shapes suitable for french-frying.

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: 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.