Abstract: A high-solids, slurry of dent cornstarch is hydroxypropylated, washed, neutralized and spray-dried to produce an essentially flavor-free, pregelatinized modified cornstarch which has a viscosity building capacity equivalent to pregelatainized tapioca starch.

Abstract: A dry food product which is reconstitutable with aqueous liquids to form a pulpy textured sauce, soup, juice, compote or concassee, and a process for its preparation. The dry food product consists of combining a leguminous pre-gelatinized cold swelling starch component, with dry fruit, vegetable, fungus or root substances flavoring.

Abstract: A particulate creamer-thickener comprises 5-45%, preferably 10-25% by weight of fat (preferably having a melting point of 30.degree.-45.degree. C., 0.05-5%, preferably 0.1-3% by weight of a proteinaceous emulsifier (e.g. sodium caseinate) or a fatty acid emulsifier, 25-75% by weight of starch thickener and from 0-8% by weight of water. Also a process of its manufacture has been described.

Abstract: A thickened foodstuff containing a chemically modified starch extracted from a starch bearing plant having a waxy shrunken-2 genotype is disclosed. Maize is the preferred plant.

Abstract: A substantially pure starch extracted from a starch bearing plant having a waxy floury-1 genotype is disclosed. Maize is the preferred plant. The starch exhibits properties similar to chemically modified starches. A sol and foodstuff containing the starch are also disclosed.

Abstract: A foodstuff thickened with a chemically modified starch extracted from a starch bearing plant having a dull waxy genotype is disclosed. Maize is the preferred plant.

Abstract: Utilizing a combination of a low starch level, a high lauric acid-containing fat and from 0.12 to 0.2% sodium-stearoyl-2-lactylate a pudding is formulated which has a low on-line viscosity after cooking and sterilization and when subject to refrigerator storage develops a desirably high viscosity and a preferred texture and mouthfeel as compared to high starch level puddings. The cooked and sterilized pudding formulation of this invention is cooled in non-swept-surface heat exchangers after the cooking and sterilization step.

Abstract: A substantially pure starch extracted from a starch bearing plant having a dull horny genotype is disclosed. Maize is the preferred plant. The starch exhibits thin-thick properties similar to chemically modified starches. A sol and foodstuff containing the starch are also disclosed.

Abstract: Filling-containing, dough-based products, in particular fruit-filled cookies, having good eating quality and flavor release are disclosed. These products comprise a crumb or dough and a low water activity filling associated with this crumb or dough. The filling comprises an aqueous phase having sugar dissolved therein and a thixotropic cohesive network of fibrils and microfibrils dispersed therein. The network of fibrils and microfibrils functions as a flow control agent which permits the filling, and dough forming the crumb, to be co-baked.

Abstract: A substantially pure starch extracted from a starch bearing plant having a waxy shrunken-1 genotype is disclosed. Maize is the preferred plant. The sols produced for such starch exhibits superior freeze-thaw stability compared to sols made from chemically modified starches. A thickener composition and foodstuff containing the starch are also disclosed.

Abstract: A mono- and di-saccharide base sweetener composition is provided which consits essentially of a blend of fructose and sucrose. Such sweetener composition is useful for sweetening a wide variety of foodstuffs and other edible formulations. When such sweetener composition is used to sweeten foods, smaller quantities of sweetener is required as compared to that which is needed for equal sweetening power when sucrose is used as the sole sweetening ingredient.

Abstract: A process for producing an instant no-bake filling mix which upon reconstitution or hydration has an improved glossy, smooth, creamy and firm texture with a sliceable pie cut characteristic on setting. A pre-filling mix is provided by mixing all dry ingredients and then incorporating fat or oil.

Abstract: A sweetening agent or sweetened food which comprises .alpha.-L-aspartyl-L-phenylalanine methyl ester (Aspartame) and an aqueous dispersing agent, wherein the Aspartame is present in an amount sufficient to saturate the aqueous dispersing agent and further to provide undissolved Aspartame, is disclosed along with a method for producing such foods and sweetening agents.

Abstract: A new flan-type pudding using cereal flour to improve human nutrition is disclosed. The flan comprises the following combination of ingredients: Non Fat Dry Milk of from about 10 to 30 g; Sucrose of from about 10 to 20 g; Carrageanan of from about 0.2 to 1.0 g; Locust Bean gum of from about 0.07 to 0.3 g; Pectin of from about 0.05 to 0.3 g; Tetra Potassium Pyrophosphate of from about 0.1 to 1.0 g; and, Rice Flour of from about 0.5 to 8.0 g.

Abstract: A cocoa which has a simple polyhydroxyphenols content of more than about 0.25 percent by weight produces chocolate milk products which are more stable and chocolate pudding products which have a higher gel strength.

Abstract: A dry, sugar-free instant pudding mix containing at least 45% by weight of pregelatinized starch said starch having a preferable particle size wherein in excess of 95% by weight of particles are between 230 and 80 U.S. mesh. The mix contains from 15 to 30% of an expanded hydrolyzed starch material and other suitable functional ingredients.

Abstract: A sugar-free instant-type pudding and a hydratable dry mix for preparation thereof, the essential ingredients of which are a pregelatinized thickening starch, a non-sugar bulking/dispersing agent, phosphate gelling agents, a non-sugar sweetening agent and small but effective amounts of both carrageenan and an alginate to provide a texture and setting properties in the pudding which closely approximate those of sugar-containing instant puddings and, in turn, traditional cooked-starch puddings.

Abstract: Blends of low-acetyl gellan gum with xanthan gum and locust bean gum are described. The combination of xanthan gum/locust bean gum modifies the brittleness of the gellan gum gel and provides a useful range and diversity of gel textures which find particular utility in gelled food formulations. In place of locust bean gum, konjak, tara, or Cassia gums may be used.

Abstract: A process for producing an instant starch based pie filling mix by premixing natural sweetener and fat, subsequently dry mixing remaining sweetener, starch and maltodextrin with the pre-mixed fat and sweetener until a flowable powder results. The no-bake pie filling upon hydration sets to a firm glossy, smooth and creamy texture.

Abstract: The subject invention relates to a cold water swelling starch composition which is comprised of a blend of at least two distinct starch components. One starch component is an essentially amylose free starch, while the other is a starch containing at least 20 percent amylose. The starch components are heat processed together under conditions that impart cold water swelling characteristics. The starch composition is useful in instant and convenience food formulations.

Abstract: Novel 3-hydroxy-4-alkyloxyphenyl heterocyclic aromatic carboxylate compounds particularly well suited as sweeteners in foodstuff.

Abstract: A pudding composition particularly adapted to production of a sterile, aseptically packaged pudding product comprising an aqueous admixture of a sugar component, a starch component, a material selected from the group consisting of kappa-carrageenan, iota-carrageenan and mixtures thereof, and milk solids. In the preferred processing, the admixture is heated to elevated temperatures sufficient to sterilize the composition and effect cooking/solubilization of the starch, and then cooled to a temperature, preferably from about 70.degree. F. to 110.degree. F., suitable for aseptic filling and sealing in suitable containers. The final packaged pudding product of the invention exhibits stability against microbial contamination and changes in product characteristics, and possesses texture and organoleptic properties similar to (and often preferred to) those of homemade cooked-starch puddings.

Abstract: A dry instant dessert mix composition containing a cold water swelling hydroxypropylated granular starch component, a non-starch saccharide bulking and/or sweetener agent and a high intensity sweetener, which can be readily dispersed and hydrated in cold liquids. The dry mix composition is particularly advantageous in that it can be formulated to provide a reduced calorie dessert mix composition.

Abstract: Methods for preparing purified, decolorized polydextrose having a lower caloric value, higher pH and less color than presently available commercial material, and the use of said improved product in edible foodstuffs and beverages.

Abstract: Isomaltulose is of use as a whole or partial replacement for sucrose in products for human or animal consumption.

Abstract: A finely powdered unencapsulated food grade acid is incorporated into a pudding mix containing a starch and a highly-dutched cocoa. The finely powdered acid is added at such a level as to improve the texture and mouthfeel of a cooked pudding product by reducing the pH to less than 6.7 and preferably to between 6.3 to 6.6. The use of a finely-powdered, food-grade acid (less than 10% by weight retained on a #120 U.S. Screen and preferably less than 3% on a #120 U.S. Screen) has been found by the invention to eliminate dark spotting upon hydration and pudding formation, and to have good storage stability attributes.

Abstract: Disclosed is a pudding component comprising a conventional instant pudding in granulated form. The granulated pudding component has also been formed into larger sized pieces referred to herein as "nuggets." The granules of the pudding component are essentially characterized by the physical features of (1) particle size, (2) bulk porosity, (3) density, (4) initial rates of moisture absorption, and (5) moisture content. The granules are mixed with a heated sugar solution to form a matrix of sugar and pudding granules.

Abstract: Confections produced from flavor powders obtained from powdered roasted syrup of dahlia tubers. These dahlia flavored powders can be used to replace cocoa powder. When milled with a confectioner fat, the dahlia flavored powders produce a confection similar to chocolate. The powders can also be blended with protein, milk solids, fiber, carbohydrates such as starches, bland flours and sugars to produce flavor mixes which may be used as a direct replacement for cocoa powder and which can be ground with cocoa butter or a confection fat to produce chocolate-like confections. Foods incorporating these confections such as beverages, baked goods, desserts, icings, coatings, candies, syrups or ice cream are similar to analogous products made with natural cocoa or chocolate.

Abstract: A dry mix which contains an emulsification system including a combination of Polysorbate 60, xanthan gum and lecithin can be used to produce a creamy and stable fluid emulsion by hand shaking the dry mix with an aqueous phase and an oil phase. The amount of shaking required to produce a stable oil-in-water emulsion is much reduced as compared to other emulsification systems. The emulsification system of this invention has broad applicability for producing comestibles having a creamy texture and mouthfeel.

Abstract: A dry particulate mix comprised of a sugar component, a starch component and additional minor amounts of appropriate flavorants, colorants, acidulants and the like, which can be hydrated in a room temperature (or cold) aqueous medium to directly and rapidly form, without need for heating or reliance upon an independent or auxiliary gelation system, a firm, gelled mass suitable for use as a filling for pies, tarts or other pastry products. The starch component comprises a quick-setting, cold-water swellable starch, preferably derived from corn starch, possessing specified properties of solubility, pH, gel formation and gel strength. Also disclosed is a dry mix particularly adapted for preparation of a lemon pie filling.

Abstract: Converted starches, which with water form gels having a neutral taste and perferably a creamy, smooth consistency, are suitable as fat-and/or oil-replacements in various foodstuffs, especially high fat-and/or oil-containing foodstuffs such as ice cream and mayonnaise.The starches (e.g., tapioca, corn, or potato) have a DE of less than 5 and their aqueous dispersions have a hot flow viscosity of at least about 10 sec. at 10-50% solids, and they are capable of forming gels having a strength of at least about 25 g. within 24 hrs. and 4.degree. C. at 10-50% solids. The preferred starches are tapioca dextrins having a DE of about 2 or less and hot flow viscosity and gel strength of about 20-100 sec. and 65-930 g. at 25-35% solids. Acid- and enzyme-converted starches are also suitable.

Abstract: An instant pudding composition which, upon admixture with milk, produces a pudding having a creaminess and smoothness closely similar to that of a cooked starch pudding, while at the same time possessing sufficient firmness and cutting ability to function as a filling for dessert products such as pies or tarts, comprising pregelatinized starch, sugar, an alkali metal orthophosphate, an alkali metal pyrophosphate and an emulsifier component comprising a mixture of mono- and diglycerides.

Abstract: A method of modifying cereal starches to produce a clean, odor-free and without off-taste starch that does not develop objectional characteristics during storage. The modification process comprises an alkali treatment of the starch.

Abstract: An improved dry instant pudding mix which upon hydration yields a pudding with an improved texture and gloss is prepared by incorporating a critical starch particle size distribution with a powdered sugar of a controlled particle size.

Abstract: A cold-water-swelling granular starch material derived from ungelatinized corn starch and characterized by a cold-water solubility of at least 50% is prepared by subjecting granular corn starch, slurried in selected aqueous alcohols, to conditions of high temperature and pressure. The cold-water-swelling granular starch material derived from chemically unmodified (or minimally modified) ungelatinized corn starch has an ability to set to a sliceable gel without cooking or chilling when blended with an aqueous sugar syrup. That granular starch material is particularly useful in food systems of the type which set or gel upon standing such as pie fillings, jellies, demouldable desserts and puddings.

Abstract: A source of a traditional problem in instant pudding compositions containing cocoa was discovered. This disclosure describes a means of resolving the problem by a process which comprises the step of reducing the cocoa's magnesium activity.

Abstract: An instant rice pudding mix which comprises a mixture of a powder comprising 15 to 35% by weight of a finely divided sugar, 25 to 40% by weight of a starch, 5 to 20% by weight of a finely divided fat; 5 to 25% by weight of a dried skim-milk powder; up to 3% by weight of an emulsifier and 0 to 4% by weight of an edible gum; and granules formed by the extrusion of a dough formed from 87 to 100% by weight of rice flour, up to 4.0% by weight of a starch-complexing agent, up to 5% by weight of an aerating agent and up to 4.0% of dried skim milk powder and/or dried whey powder mixed with a proportion of water sufficient to produce an extrudable dough. The pudding mix of the invention may conveniently be made up by the addition of hot or boiling water to produce a product having the texture of a traditional rice pudding. The pudding mix of the invention may be packed in pouches, envelopes or other protective cartons which afford moisture-barrier features.

Abstract: A process for producing a pudding with a specified starch particle size distribution is disclosed. As a result of this process, a very uniform, fine starch particle distribution is produced.

Abstract: A process for making propylene chlorohydrin free, hydroxypropylated starch wherein the excess propylene oxide is removed from the reaction mixture before neutralization of the starch. This removal of the propylene oxide prevents the formation of propylene chlorohydrin and thus aleviates the need for its removal.

Abstract: A thickener is prepared comprising water and a waxy starch from a selected plant of a wxsu2 genotype, the sol of which starch exhibits superior resistance to breakdown on storage at low temperatures. The starch may optionally be modified. The thickener, which preferably employs a starch extracted from maize, is particularly useful for food applications.

Abstract: A powdered cheesecake mix is formulated with sugar, cheese, non-fat milk solids, fat, pregelatinized amylose-containing starch, gelling agents and a sufficient level of fatty acid mono and/or diesters of propylene glycol or glycol to shorten the sling texture otherwise produced, in the prepared cheesecake, by the amylose-containing starch.

Abstract: A commercially prepared dry food product containing a thickening agent is disclosed. The thickening agent comprises a root starch or a tuber starch having retarded thickening properties. Preparation of the dry food product for ultimate consumption is carried out by adding it directly to boiling aqueous liquid and cooking it therein.

Abstract: A dry mix composition which may be added directly to boiling water to form a sauce or gravy substantially free of lumps. The dry mix contains as essential ingredients, a thickening agent such a starch or flour, and maltodextrin, with the mix containing a weight ratio of maltodextrin to thickening agent of at least 1:1.

Abstract: A dry semolina dessert powdered composition comprising fine hard wheat semolina, a powdered starch, pulverized sugar, skim milk powder and a spray-dried fat emulsion, the ingredients and their proportions being selected so that the composition when mixing with boiling water and quickly stirred produces a creamy, grainy and thick textured semolina-like hot pudding. The composition allows the quick and convenient production of a ready-to-serve hot semolina pudding from the dry mix of the ingredients, with the textural and creamy taste characteristics of a conventional semolina pudding.

Abstract: A storage-stable food composition, expandable with either milk or water, even at acidic pH, into an organoleptic/nutritional edible food substrate, is comprised of (i) a successive anion exchange resin/silica or silica/anion exchange resin extracted lactoserum protein fraction, and (ii) a Xanthomonas hydrophilic colloid.

Abstract: A food composition thickened or suspended with an heteropolysaccharide known as Biopolymer PS 87 comprises glucose, galactose, mannose, glucuronic acid and fucose. Bipolymer PS 87 is pseudoplastic, has a consistency at 20.degree. C. of at least 150 poise and a yield stress value at 20.degree. C. of at least 30 dynes/cm.sup.2. Biopolymer PS 87 is synthesized by a strain of Bacillus polymyxa or a genetically similar micro-organism.

Abstract: Instant gelling tapioca or potato starches characterized by forming at least a weak gel having Bloom strengths of about 70 grams are prepared by forming an aqueous slurry of native tapioca or potato starch at a pH of about 5-12, drum drying the slurry to render the starches cold-water-dispersible, and heat treating the drum-dried starch to reduce its viscosity to within defined Brabender viscosity limits. The heat treatment is carried out in a conventional heating device, such as an electric or gas oven or a dextrinizer, for about 1.5-24 hours at about 125.degree.-180.degree. C. Lightly converted (fluidity) starches can also be used to prepare instant gelling starches provided the pH is above 6.5 and the proper time and temperature are selected for the heat-treatment. The instant gelling starch are particularly useful in food systems of the type which gel upon standing, such as pie fillings, jellies and puddings.

Abstract: A dry dessert powdered mix composition comprising a pectin, a modified starch, a rapidly dissolving uncoated edible acid, e.g., citric or lactic acid, and a slowly dissolving uncoated edible acid, e.g., adipic or fumaric acid, the ingredients and their proportions being selected such that the composition when mixed with milk produces a dessert product with a smooth gel structure and having a pH at or below 4.8. The pectin is preferably high-methoxy pectin and the preferred modified starch is propoxylated starch.

Abstract: Disclosed are improved coconut pieces coated with an impermeable coating of insoluble calcium alginate as well as methods of preparing such coconut pieces. Such coated coconut pieces are especially suitable for incorporation into ready-to-spread frostings. The methods essentially comprise the steps, in sequence, of: (a) providing dehydrated coconut pieces having a moisture content of about 3.0% to 3.5% by weight; (b) applying a dilute aqueous solution of a water soluble source of calcium ions sufficient to provide up to about 0.2% by weight calcium based on the dry weight of the coconut to form calcium-laden coconut pieces; (c) drying to a moisture content of between about 12% to 16% by weight; (d) applying an aqueous solution of up to about 3% by weight low viscosity sodium alginate in amounts sufficient to provide up to about 0.

Abstract: A bland-tasting starch is prepared by stirring a starch having a distinct cereal or root taste in aqueous slurry form with an acid at about pH 3-5 for at least about 25 minutes, adding an alkaline earth metal oxide to a pH of 5.5 to 8 and stirring, and thereafter filtering the slurry and drying the starch. In a preferred aspect the acid is sulfuric acid, the oxide is calcium or magnesium oxide and the starch is waxy maize. When the starch is dried by drum-drying, a pregelatinized starch is obtained. The resulting starch will not adversely affect the taste of foodstuffs to which it is added.