Abstract: The invention provides a stable liquid composition of less than 7500 cP comprising an edible gum/s and viscosity inhibiting carriers, wherein addition of the composition to a hot or cold foodstuff increases the viscosity of the foodstuff to greater than 400 cP. The invention also provides a method of manufacturing the liquid composition and method of using the composition to thicken foodstuff.

Abstract: The invention provides a comestible product, such as bread, cake, pastry, biscuit or cookie, comprising a water-in-oil emulsion, the water-in-oil emulsion comprising bakery fat continuous phase and an aqueous phase dispersed substantially throughout the bakery fat continuous phase. The bakery fat is typically selected from butter, margarine, animal fat and vegetable shortening.

Abstract: Disclosed are edible formulations, for example, edible films and gummi confectioneries, that mask the taste of semen. The films and confectioneries include a composition that upon activation in the oral cavity provides a lasting taste masking effect that endures for up to 20 minutes. The composition includes a film former or gelling agent, an effective amount of a protein masker, and an effective amount of a bitter masker. The composition may also include a flavoring agent, sweetening agents, and sensates.

Abstract: The present invention is directed to a method of preparing an indulgent edible composition that provides an orally pleasurable eating experience similar to chocolate as the chocolate melts in the oral cavity.

Abstract: The invention provides methods of using hay, vegetable and/or fruit pulp, and a hydrocolloid for making animal food; and the food products produced using such methods; and the products then being dried through low-temperature dehydration. The animal food products are free of gluten, grains, legumes, nuts, animal-products, sweeteners, and fats.

Abstract: The disclosure provides a process for producing a ready-to-eat (RTE) fruit food product, comprising: obtaining a quantity of granulated fruit meal; and forming the fruit meal into a predetermined shaped product, comprising: applying a heat sufficient to cause the fruit meal to become tacky; and applying a compressive force to the tacky fruit meal to form the predetermined shape. In one embodiment, the process can use a mold to form the predetermined shape. Importantly, the fruit food product can be formed into a stable predetermined shaped product independent of baking the product. The heat sufficient to cause the fruit meal to be come tacky generally causes the fruit meal to be between 80° F. (27° C.) to 200° F. (93° C.). For example, the compressive force can between 1 pound force (0.4 kilograms) to 16 pounds force (7.3 kilograms) for an exemplary 2 inch (5 cm) cookie/biscuit.

Abstract: The present invention aims to provide a jelly (as a result, easy-to-swallow), intraorally soluble edible jelly composition although it is preferably free of water. The present invention relates to an edible jelly composition including: a gelling agent; and a nonvolatile organic solvent compatible with the gelling agent.

Abstract: A method of promoting the growth of beneficial bacteria in the gut of a human in need thereof, which involves administering to a human a composition containing an effective amount of Ara-(1-5)-(Ara)n-(1-5)-Ara as a prebiotic, where n=0-18.

Abstract: Disclosed is an edible surface-modifying particle precursor composition for preparing edible surface-modifying particles that includes one or more starches resulting in a total amylose content from the starches of about 0.1% to about 20% of the total weight of the composition. The composition also includes a ground cereal in amounts of about 10% to about 40% of the total weight of the composition; and water. Disclosed also are coated food substrates bearing such edible surface-modifying particles, and methods for making food products using the edible surface-modifying particles.

Abstract: A packaged savoury food concentrate in the form of a gel, for preparing a bouillon, a soup, a sauce, a gravy or a seasoning comprising: —a gelling system, —a liquid phase comprising a liquid polyol, —from 3% wt to 30% wt of salt, based on the weight of the total food concentrate, wherein the liquid polyol is present in an amount of from 0.1 wt % to 80 wt %, based on the total weight of the food concentrate.

Abstract: Disclosed herein is a composition (composite thickener) that generally contains about 1 wt % to about 99 wt % (e.g., 1 wt % to 99 wt %) corn fiber gum (CFG) and about 99 wt % to about 1 wt % (e.g., 99 wt % to 1 wt %) polymer thickener. The polymer thickener may be anionic polysaccharides, cationic polysaccharide, neutral polysaccharides, or mixtures thereof. When applied to aqueous solutions, CFG produced synergistic effects with one or more polymer thickener components and showed a superior thickening effect than individual CFG and other polymer thickener components.

Abstract: The present invention is directed to a method for producing a thermal stable whey protein beverage comprising: (a) providing an aqueous solution of at least 2% (w/w) whey proteins and having a neutral pH; then (b) heating the aqueous solution of whey proteins; then (c) cooling the aqueous solution of whey proteins; then (d) adding at least one mineral salt at a neutral pH; and then (e) heating the aqueous solution of whey protein to produce a thermal stable whey protein beverage. The present invention is further directed to a method for producing a thermal stable whey protein beverage under aseptic processing conditions or pasteurization or ultrapasteurization conditions comprising: (a) providing an aqueous solution of at least 2% whey proteins and having a neutral pH; then (b) heating the aqueous solution of whey proteins; then (c) cooling the aqueous solution of whey proteins; then (d) adding at least one mineral salt to produce a thermal stable whey protein beverage.

Abstract: Shelf-stable fermented dairy products and methods of making the shelf-stable fermented dairy products are provided. The shelf-stable fermented dairy products can be shelf-stable with improved taste, viscosity and texture profiles. In a general embodiment, the present disclosure provides a shelf-stable fermented dairy product including a shelf-stable fermented dairy component, a stabilizer, and a puree composition. The shelf-stable fermented dairy component can be, for example, yogurt, sour cream, buttermilk or a combination thereof.

Abstract: The invention provides a W1/O/W2 type composite emulsified dressing characterized in that it comprises a polyglycerol polyricinoleate having a degree of esterification of 10-30% and a degree of ricinoleic acid-condensation of 5-8 and that it has a viscosity of 1,000-300,000 mPa·s, and a method for the preparation of the dressing which comprises the steps of 90-10 parts by mass of an aqueous phase (W1) is mixed with 10-90 parts by mass of an oily phase (O) to thus form a W1/O type emulsion and then 100 parts by mass of the resulting W1/O type emulsion is blended with 25-150 parts by mass of an aqueous phase (W2) to thus give a W1/O/W2 type composite emulsified dressing, wherein the dressing comprises a polyglycerol polyricinoleate having a degree of esterification of 10-30% and a degree of ricinoleic acid-condensation of 5-8, in an amount ranging from 0.01-5% by mass on the basis of the total mass of the W1/O/W2 type composite emulsified dressing. The dressing are quite excellent in their storage stability.

Abstract: The present invention relates to a process by which a pectin extract is first de-esterified using a biocatalyst. Secondly, the resulting high molecular weight de-esterified pectin is further de-esterified and optionally amidated using conventional methods. Since the bio-catalyst may de-esterify to a DE of about 25%, conventional acid or alkali de-esterification and optionally amidation will have little impact on the molecular weight of the pectin in question because the number of ester groups have been substantially reduced in the first part of the process. In addition, the novel process leads to novel pectin compositions having higher molecular weight and higher intrinsic viscosity compared to known pectin compositions. These changes lead to low ester pectins providing gels of higher gel strength.

Abstract: The invention relates to a foodstuff intermediate for producing a viscous to gelled foodstuff product by adding said intermediate to a flavour base and by processing using conventional household appliances. The intermediate comprises a household thickening agent with roughage consisting of predominantly insoluble vegetable fibre, mixed with a liquid such as water, milk or juice. The roughage is present in a quantity of between 0.1 and 10 wt % of the liquid and the foodstuff intermediate is packed into portions with a paste-like consistency.

Abstract: A carbonated gelatinous beverage containing inclusions and methods for making same.

Abstract: Nutritious protein-containing foodstuffs can be prepared in the form of gels, including protein gel and fruit purees that contain all essential amino acids. A protein el for use as a foodstuff is prepared by heating an aqueous protein solution to between 160 and 185 degrees Fahrenheit at an acidic pH between 2.85 and 3.5, the protein solution having a viscosity greater than 100 centipoise and containing a protein at a concentration of 10-20% w/w, the protein being at least one of a whey protein isolate and a liquid soy protein isolate, the protein gel having a viscosity of between 10,000 and 1,000,000 centipoise.

Abstract: Gel-based dessert systems, e.g., pudding systems, and preblend systems include an edible lipid and citrus pulp fiber. One particularly useful dry mix is made by homogenizing a combination that includes citrus pulp fiber, an edible lipid, and water to form a homogenized product. The combination includes 1-20 parts by weight of the lipid for each part by weight of citrus pulp fiber. The homogenized product is then dried to form a dry blend system. It has been found that such a dry blend system can be used to replace shortenings used in puddings and the like to reduce trans and saturated fats while retaining or even improving rheology and stability of the pudding.

Abstract: The present invention provides sugar beet pectin (modified sugar beet pectin) having improved or enhanced emulsifying properties and emulsion stability, compared to natural sugar beet pectin. Also provided is a method for producing the modified sugar beet pectin. The modified sugar beet pectin contains a water-insoluble component, and has a higher molecular weight after high-pressure homogenization than ordinary sugar beet pectin. The water-insoluble component absorbs water to form a hydrogel when the modified sugar beet pectin is dispersed in water at 25° C. to a final concentration of 0.1 mass %.

Abstract: A foodstuff composition is described which contains from 50 to 90% by weight of inulin or fructooligosaccharides, from 10 to 40% by weight of gelling fibres, and from 1 to 10% by weight of water-insoluble fibres. This composition may be mixed with soft wheat flour and/or durum wheat flour and used as an alternative to flour for the preparation of food products for the purpose of reducing the glycaemic peak.

Abstract: The present invention is directed to monolayer, bilayer, and multilayer films made from fruit, vegetable or a combination thereof, which films have the thinness, strength, flexibility, and crispness to serve as alternates or substitutes for seaweed-based films such as nori, while providing the nutrition and flavor of fruits and vegetables. The films are useful for wrapping around a multiplicity of foods, and can be used to provide wrapped foods, including for example fruit and vegetable wrapped sushi and onigiri.

Abstract: A hydroalcoholic fat emulsion having at least 1% alcohol by volume and at least 1% fat by weight and an emulsifier is shown. The invention also relates to an emulsifier suitable for use in a hydroalcoholic fat emulsion, wherein the emulsion has at least 1% alcohol by volume and at least 1% fat by weight. The emulsifier is a glycoprotein which has at least one protein and at least one carbohydrate covalently bonded and the invention further relates to the use of the glycoprotein as an emulsifier in a hydroalcoholic fat emulsion.

Abstract: Fruit compositions and methods for providing a serving of food having at least 3 grams of dietary fiber to a human without altering the flavor, appearance or consistency of the food are provided. In a general embodiment, the present disclosure provides a fruit composition comprising a fruit component, a sweetener component and a soluble dietary fiber component, wherein the soluble dietary fiber component provides at least 3 grams of dietary fiber per serving of the fruit composition.

Abstract: Disclosed are microcapsules with shells that are not animal by-products and methods for preparing and using such microcapsules.

Abstract: A heat resistant chewable composition for the oral delivery of dietary supplements and pharmaceutical compounds. The chewable composition includes a delivery vehicle and an active ingredient incorporated therein. The delivery vehicle may include a gummy candy made from a binding agent with thermo-irreversible characteristics. The active ingredient may include an over-the-counter drug or a prescription drug to provide a desired effect on the user. The active ingredient may also include any combination of nutraceuticals, vitamins, minerals, antioxidants, soluble and insoluble fiber, herbs, plants, amino acids, probiotics, prebiotics, fatty acids, digestive enzymes, or any other health promoting ingredient.

Abstract: A frozen or refrigerated food product is disclosed which comprises a polymer component, an egg component and water. The egg component comprises uncooked liquid eggs or egg substitutes.

Abstract: An edible snack product comprises an undulating elongated body with a crenate cross-section and a composition that includes fruit material. When the snack product is composed entirely or substantially of fruit material, the snack product tends to be sticky and the undulating body and crenate cross-section serve to reduce the surface area of the snack product that would contact the surfaces of a wrapper, equipment and the consumer. By reducing the surface area contact, the tendency of the snack product to stick to the wrapper, equipment and the consumer is reduced.

Abstract: The present invention comprises a freeze-dried, aerated fruit or vegetable composition comprising a fruit or vegetable ingredient and an emulsifier and methods of making thereof.

Abstract: To provide a composition and a method for producing a carbonic acid gas-containing soft jelly beverage in an airtight container suitable for drinking by pouring the beverage from the container after gently shaking the container several times to break the jelly product or for sucking through a drinking straw inserted in the container. Mixing 0.3% (w/v) or less (total amount) of a gelatinizer containing kappa carrageenan in an amount of 0.001% (w/v) or more to less than 0.035% (w/v) to a beverage stock, adding a carbonate to the resultant mixture, charging a container with the carbonic acid gas-containing liquid mixture, subjecting the container to a heat treatment of 700 C to 800 C for 10 to 20 minutes to melt and dissolve the gelatinizer, stirring the liquid mixture having the gelatinizer melted and dissolved therein to a homogeneous state, and cooling the mixture.

Abstract: A method is provided for treating pectin-containing plant materials in a manner to obtain fiber-containing pectin products, and subsequently pectin products, having a high molecular weight of the pectin polymer and a homogeneous distribution of the de-esterified sites in the pectin polymer and thereby providing products having improved gel-forming and/or viscous giving properties.

Abstract: A complex coacervate delivery system is provided which encapsulates water-insoluble flavorants. The complex coacervate delivery system provides a stable dispersion of water-insoluble flavorant in an aqueous system, and also protects the flavorant from degradation, e.g., by oxidation or hydrolysis. The complex coacervate delivery system upon ingestion is operative to release at least a substantial portion of the flavorant in the mouth in a pH-controlled manner. The complex coacervate delivery system may be included in a food or beverage product having a pH value within the range of about 1.5 to about 5.0.

Abstract: Ingestible compositions that include one or more anionic soluble fibers are provided herein. An ingestible composition can be in solid or liquid form. In certain cases, a solid ingestible composition includes an extruded food product, such as a crispy, that includes one or more anionic soluble fibers. Liquid ingestible compositions that can include one or more alginate anionic soluble fibers and one or more pectin anionic soluble fibers are also provided. Methods for making ingestible compositions are provided, as well as methods for using the ingestible compositions, e.g., to induce satiety or to increase the viscosity of stomach contents.

Abstract: Disclosed are compositions and methods for enhancing the yield of coagulated milk products including cheese and other fermented milk products. Admixture of structurally expanded cellulose into milk allows substantial incorporation of additional whey solids and fluids into the caseinate matrix. The resulting interactive particle network comprising the cellulosic microfibril substructure and caseinate curd is readily manipulated by standard methods employed in the dairy industry to produce a variety of natural and processed dairy products with increased yield.

Abstract: A fruit spread is provided that includes first soluble solids from a particular fruit having between 6 and 8 percent of soluble solids in a naturally occurring form, and second soluble solids from a concentrated form of the particular fruit. The first and second soluble solids are more than 7 percent by weight of the fruit spread. The fruit spread may include pectin. The particular fruit may have between 8 and 10 percent of soluble solids, and the first and second soluble solids may be more than 8.5 percent by weight of the fruit spread. The particular fruit may have more than 10 percent of soluble solids, and the first and second soluble solids may be more than 8.5 percent by weight of the fruit spread.

Abstract: A beverage composition comprises fat, protein and water, said fat comprising at least 5% by weight of pinolenic acid or a derivative thereof.

Abstract: The present invention relates to the use of fibers and/or sugar esters to reduce the sensory cooling effect of polyols, in particular, erythritol.

Abstract: Confectionery products comprising erythritol and methods of producing the confectionery products are provided. In a general embodiment, the present disclosure provides a jelly confectionery product comprising erythritol, a jellying agent and a gastrointestinal tolerant ingredient.

Abstract: The process of this invention involves one or more of at least one or more KEY ingredients, which can be almost any human consumable food stuff, such as whole fruit; soda pop of any flavor; milk and milk replacements with/without a flavorant added; tubers, roots and squash family products; and other edibles such as coconut milk, coconut meat which is diced as needed, cooked if not edible raw, mixed with a freeze inhibitor as may be needed, and a stabilizer as may be needed. The mix is then frozen and masticated to yield a soft serve dessert product. The product can then be served for immediate consumption, or frozen again, hard, for serving later in time as an ice cream replacement.

Abstract: The present invention relates to sweet confectionery products, in particular sweet confectionery products- with reduced content of sugar and calories. The present invention furthermore relates to methods for producing such products, the present invention relates to gelled low calories sweet confectionery products comprising at least one intensive sweetener, at least one texture giving agent, and two or more low calorie bulking agents.

Abstract: It is intended to provide a dietary fiber composition containing Amorphophallus konjac as an ingredient for an easy-to-take functional food, a controlled-release drug or the like, and it is obtained by adding and mixing water in Amorphophallus konjac with an average molecular weight of 50,000 or more purified using an alcohol from a matter in which starch is separated and removed from a tuber of Amorphophallus konjac plant and an inclusion agent which suppresses a water-absorbing property of Amorphophallus konjac. Further, it can also be obtained by adding and mixing water in one or more members selected from polysaccharide thickeners consisting of Amorphophallus konjac, seed coat of Plantago ovata (psyllium), carrageenan, xanthan gum, curdlan, pectin, gum Arabic, chitin, chitosan, guar gum, gellan gum, tara gum, tamarind gum, tragacanth gum and pullulan and an inclusion agent which suppresses a water-absorbing property of the polysaccharide thickeners.

Abstract: The present invention relates to a composition comprising citrus fruit fiber having a water binding capacity of from 8 to 25 (w/w) and native starch selected from the group consisting of corn starch, rice flour, sorghum starch, tapioca starch and mixture thereof.

Abstract: The invention relates to a method for the production of a food, a food supplement, or consumable good, wherein said good contains a mixture of water soluble carbohydrates, pectin, water, Ca2+ ions and at least one thickening agent. According to the invention, fruit juice concentrate and/or vegetable juice concentrate and/or alcohol are added to the mixture following warming and until the pectin is dissolved and the solution is clear, wherein a product which is ready for consumption and which has a stable shape due to gelatinization is formed when filled into a container, in particular a tube.

Abstract: A beverage composition comprises fat, protein, thickener and water, wherein the fat comprises at least 40% by weight of conjugated linoleic acid or a derivative thereof (CLA).

Abstract: Salad dressing compositions comprising from 1 to 50% of an oil phase and from 50% to 99% of a an aqueous phase, said aqueous phase comprising from 0.1 to 0.6% by weight of acetic acid and a further acid having a pKa of less than 2.5, said composition having a pH between 2.5 and 4.5, provide improved longer term properties, such as colour, leaf integrity, volume and overall appearance of the salads.

Abstract: The present invention relates to agents and methods for reducing calcium in beverages, in particular alcoholic and fermented beverages such as wine, beer, larger, ale, cider and perry. The agent comprises a pectin or a salt thereof.

Abstract: A method of making a fruit spread is provided that includes adding a first quantity of a particular fruit to a vessel, and adding a second quantity of concentrated juice of the particular fruit to the vessel. The method also includes adding a third quantity of another sweetener to the vessel to form a combination with the first and second quantities, and removing at least some of the water from the combination. A fruit spread made by the method is provided. A fruit spread is provided that includes first soluble solids from a particular fruit and second soluble solids a concentrated juice of the particular fruit. In the fruit spread, the first and second soluble solids represent between 5 and 99 percent by weight of an initial total soluble solids of the fruit spread.

Abstract: A method of preparing a gum arabic replacement, partial replacement or extending composition, for use in a variety of applications such as food, pharmaceutical and industrial applications is disclosed. In one embodiment, the invention is directed towards a method of preparing a gum arabic replacement, partial replacement or extending composition for use in panning, candy, coating and adhesion applications. The method includes selecting a strong (key) film former of natural and/or modified polysaccharides that comprises between approximately 0.1% and approximately 10% of the composition, or used at a level in the finished application equivalent to about 0.1 to 10% of what gum arabic would typically be used regardless of whether the gum arabic is used.

Abstract: A food product is provided that is formed from dehydrated fruit to form a crust for pies, wraps, and the like in which the dehydrated fruit has a water activity level in the range of 0.4 to 0.9 Aw. The dehydrated fruit can be ground into particles that are extruded, compressed, rolled, or stamped into a sheet that is cut into top and bottom crusts. Dehydrated fruit particles having a water activity level of 0.1 to 0.2 Aw can be used to form a cracker-like crust. The fruit-based crust can be used to form an all-fruit pie or similar-type pastry.

Abstract: A method is disclosed for producing a vegetable containing half product and final product. The vegetable containing food products have a high content of non-potato vegetable puree and can be made to resemble French fries. The vegetable containing food product and half product can be easily inserted into the supply chain of a quick service restaurant for efficient delivery to the consumer.