Abstract: There has been explained a composite, particulate feed for fish larvae or fry, and larvae of other aquatic organisms. This dry feed, so-called formulated feed, shall be of such a high quality and condition and otherwise exhibit such properties as to make it suitable for replacing live feed (for example Artemia Salinas), which is very expensive and which may be hard to obtain, at least periodically, and which has a generally very low percentage of hatching (Artemia Salinas) some years. To this end a feed according to the invention excels in that the feed particles consist of a matrix containing water-insoluble nutrients, phospholipids/biomembranes being embedded in said particles, which biomembranes contain fat-soluble components and pack water-soluble nutrients.

Abstract: A recombined cream formulation for use in the commercial manufacture of frozen cream-based sweet confections, contains from 45% to 55% by weight of butter which has from 78% to 85% by weight thereof of milk fat content; and from 45% to 55% by weight of a milk constituent which has from 0.0% to 0.5% by weight thereof of milk fat content, from 4.0% to 8.0% by weight thereof of MSNF content, and from 0.02% to 0.2% by weight of phospholipid content, which is primarily lecithin. Typically, the milk constituent is real buttermilk derived from a butter churn, but it may also be made from dried buttermilk powder; skim milk to which lecithin has been added; or rehydrated skim milk or rehydrated condensed skim milk, to which lecithin has been added.

Abstract: The pan release coating is provided which includes water, mono and diclycerides, polysorbate, and an antimicrobial effective amount of acetic acid, citric acid and sodium benzoate. Desirably, the composition of the present invention is composed of water in an amount of 77% to 95% by weight, acetic acid in the amount of 0.3 to 1% by weight, citric acid in the amount of 0.02 to 1.0% by weight, sodium benzoate in an amount of 0.02 to 0.3% by weight, monoglycerides and diglycerides in the amount of 2 to 8% by weight and polysorbate in the amount of 2 to 7% by weight. Desirably, lecithin is also included. The resulting product has a pH of 4.5 or below, desirably between about 3.5 and 4.5, and most desirably a pH of 3.6 to 3.9. The product has a shelf life of 12 months or longer at room temperature, without refrigeration or a sealed container.

Abstract: The invention relates to an aroma product containing flavoring compounds and a process for preparing the aroma product. The aroma product is prepared by dissolving amino acids, peptides or hydrolyzed proteins and reducing sugars in water or by dissolving aroma precursors in water to form a solution; introducing an edible surfactant into the solution to provide a surfactant containing solution; heating the surfactant containing solution to a temperature sufficient to form a mesomorphic phase structure or a microemulsion, heating the surfactant containing solution for a sufficient time to develop flavoring compounds; and cooling the surfactant containing solution. The resulting aroma product can be used in a variety of food products to enhance the flavor and/or aroma of the food product.

Abstract: The invention relates to a food product comprising 0.1 to 1.5 wt % of one or more anti-spattering agents comprising no native soy lecithin or native soy lecithin in an amount of from 0 to 0.05 wt % on total product, whereby the anti-spattering agent is preferably selected from the group comprising hydrolyzed lecithin, fractionated lecithin, citric acid esters or combinations thereof; optionally one or more emulsifiers in a total amount of from 0 to 0.5 wt %; optionally one or more browning agents in a total amount of from 0 to 0.07 wt %; one or more salts in an amount of from 0.5 to 3 wt %.

Abstract: An animal feed supplement composition comprising a phospholipid composition having a specific ratio of components as defined below: Phosphatidylcholine 18±1; Phosphatidylethanolamine 14±1; Lysophosphatidylcholine 1±1; Lysophosphatidylethanolamine 1±1; Lysophosphatidylinositol 2±1. The phospholipid composition provides an improved animal feed which has beneficial effects on animal performance.

Abstract: The pan release coating is provided which includes water, mono and diclycerides, polysorbate, and an antimicrobial effective amount of acetic acid, citric acid and sodium benzoate. Desirably, the composition of the present invention is composed of water in an amount of 77% to 95% by weight, acetic acid in the amount of 0.3 to 1% by weight, citric acid in the amount of 0.02 to 1.0% by weight, sodium benzoate in an amount of 0.02 to 0.3% by weight, monoglycerides and diglycerides in the amount of 2 to 8% by weight and polysorbate in the amount of 2 to 7% by weight. Desirably, lecithin is also included. The resulting product has a pH of 4.5 or below, desirably between about 3.5 and 4.5, and most desirably a pH of 3.6 to 3.9. The product has a shelf life of 12 months or longer at room temperature, without refrigeration or a sealed container.

Abstract: The resistance to caking of normally hygroscopic materials, such as spray-dried hydrolyzed vegetable protein, upon exposure to high humidity conditions may be improved by increasing the average minimum dimension of the hygroscopic material and a carrier material to 125 to 2,000 microns.

Abstract: Disclosed are improved food preparation compositions. The compositions can include an anti-stick agent, a flavor enhancing agent, and an anti-foam agent. The compositions can be used in relatively low levels when preparing food, yet provide improved flavor, texture and aroma compared to results achieved using greater amounts of conventional food preparation compositions.

Abstract: The invention relates to oil-free glycerophospholipid formulations which contain a homogeneous mixture of glycerophospholipids and an anhydrous, liquid polyol compound such as glycerol in a molar ratio of 1:0.1 to 1. These formulations are produced, eg, by extracting a starting material consisting of an oil-containing glycerophospholipid (mixture) and the polyol component with a compressed hydrocarbon (mixture) in a rectifying column. The oil-free formulation can be obtained from the melt at the bottom of the column in the form of free-flowing powder, which is ideally suited for stabilising oil-in-water emulsions.

Abstract: A method is disclosed for preparing a parting composition for facilitating the release of foodstuffs from cooking utensils, the composition containing an edible oil, lecithin, water, a organic, non-soap fluidizing agent. The water is present in an amount sufficient to partially, but not fully, hydrate the lecithin so as to render the partially hydrated lecithin insoluble in the edible oil. The method includes combining at least the lecithin and fluidizing agent and homogenizing the ingredients to reduce the size of the lecithin platelets. The composition, which may further include a suitable normally gaseous propellant to discharge the composition from a conventional aerosol spray can, provides a substantially clear and smooth spray coating on cooking utensils at ambient temperatures, without the need for ethyl alcohol in the composition. The composition may optionally include conventional modifying agents such as suspending agents, anti-oxidants, preservatives, flavorants, etc.

Abstract: Nonalcoholic steatohepatitis (NASH) is a disease of the liver characterized by inflammation and damage to the liver cells. Typically, steatohepatitis involves inflammation of the liver related to fat accumulation, and mimics alcoholic hepatitis but is observed in patients who seldom or never consume alcohol. Nonalcoholic steatohepatitis can lead to serious liver damage, and ultimately cirrhosis. The present invention provides methods and compositions useful for the treatment or alleviation of nonalcoholic steatohepatitis and the pharmaceutical formulations for their administration to a human. Specifically, compositions comprised of lecithin, antioxidants and vitamin B complex are administered parenterally, most preferably by oral administration. Specific therapeutic formulations include admixtures of these compounds and specific dosage formulations include daily oral administrations of these compounds in tablet or powder forms.

Abstract: The invention relates to a process for producing and refining phosphatides (phospholipids) including lecithin. Unlike previous procedures, the claimed process does not use acetone as a solvent, thereby yielding an acetone-free product suitable for animal or human consumption or for use as a pharmaceutical. The process produces phosphatides or lecithin with >90 A.I.

Abstract: A residue in the distillation of crude fatty acids is used as a food for crustaceans. The fatty acids utilized in the distillation are obtained from hydrolysis of natural, chiefly animal, fats. Sterols have a higher boiling point than the fatty acids and are therefore not distilled. This gives the residue a much higher cholesterol content than the fatty acids and makes it eminently suitable as feed for crustaceans. The residue can be used directly as feed for crustaceans or first a carrier of protein and/or silicate can be added to the residue, with preferably lecithin also being added to the residue.

Abstract: Phosphate is recovered from waste. Trialkali metal orthophosphate used to reduce, remove or retard bacterial contamination during raw meat slaughter including poultry, fish and shellfish and red meat evisceration is recovered from an aqueous waste and recycled as a food additive for animal feed. The waste water containing the phosphate can be collected and mixed with offal during processing of the offal or may be concentrated and blended with the offal as feed for animals or may be reacted with an alkaline earth metal salt and concentrated and used as a calcium and phosphate supplement for animal feed. Trisodium orthophosphate is reacted with calcium chloride and the resulting precipitate removed from the aqueous stream by filtration or centrifugation or other means for separation. The precipitate is then added to offal during processing for animal feed or dried sterilized and sold as an animal feed mineral supplement.

Abstract: A food composition dispensed by a spraying mechanism comprising an oil phase comprising 10 to 80 wt. % of an edible oil based on total composition, 1 to 5 wt. % lecithin, an effective amount of an emulsifier, and an aqueous phase comprising an acidifier and water.

Abstract: A mineral-containing composition including enzymatically decomposed lecithin and a water-insoluble mineral. Since the mineral composition shows excellent dispersion stability of the water-insoluble mineral, the mineral composition can be utilized in a wide variety of fields such as foods, cosmetics and industrial products.

Abstract: Enteral formulas that contain long-chain polyunsaturated fatty acids (PUFAs) and a process for making such enteral compositions are described. More particularly, the invention relates to enteral compositions which provide long chain PUFAs arachidonic acid (AA) and docosahexaenoic acid (DHA) essentially free of cholesterol and may be derived from egg yolk lipids, and thus are predominantly in a phospholipid form. The process of making such a composition provides improved organoleptic and stability properties. Enteral compositions according to this invention may be used to feed infants, particularly pre-term infants, to promote neural development and development of visual acuity, and to reduce the incidence of necrotizing enterocolitis.

Abstract: Fat-like protein compositions for use in foods and cosmetics comprising a protein of gelatin and a water-soluble albumin, a carbohydrate, and a phospholipid wherein said gelatin, albumin, carbohydrate, and phospholipids are in the form of a water-insoluble complex coacervate, and processes for making the same. Preferred are compositions wherein some or all of the ingredients are optionally crosslinked.

Abstract: Improved process for the interesterification of a phospholipid with a triacyl glycerol is obtained by using an enzyme system containing immobilized lipase and immobilized phospholipase. The phospholipids obtained have better heat stabilized properties and better emulsifying properties than regular lecithin and may be used in emulsion systems or in coatings for instantized powders.

Abstract: Fat-like protein compositions for use in foods and cosmetics comprising a protein of gelatin and a water-soluble albumin, a carbohydrate, and a phospholipid wherein said gelatin, albumin, carbohydrate, and phospholipids are in the form of a water-insoluble complex coacervate, and processes for making the same. Preferred are compositions wherein some or all of the ingredients are optionally crosslinked.

Abstract: Spoilage of heat-sterilized liquid food products is reduced by preparing the liquid food product, prior to sterilization, by mixing an enzymatically-modified phospholipid composition, particularly an enzymatically-modified phospholipid composition having a degree of conversion of greater than 90%, with the liquid food product. Liquid food products which may be so treated include, in particular, coffee, tea, or cocoa beverage-component solids which provide beverage products. Additionally, an enzymatically hydrolyzed phospholipid composition having a degree of conversion greater than 90% may be obtained by hydrolyzing phospholipids in an aqueous medium, wherein the amount of water is greater than one part per part phospholipids, under agitated conditions so that a degree of conversion greater than 90% is obtained.

Abstract: An emulsion composition containinga) water in an amount up to 75%;b) oil, andc) hydrophilic lecithin which is capable of forming the emulsion and providing release properties and having a high solids content. This emulsion composition can be used for depanning baked goods.

Abstract: A baking improver composition in a homogeneous solid shaped form which includes one or more baking improver agents and at least one binding agent which permits disintegration of the solid form when in use for mixing a dough. Such a composition form may weigh between 25 grams and 2 kilograms and is capable of manual division into smaller dosage units and obtained, for example, by compacting a powder composition based on flour and containing about 20 to 30% by weight of lecithin as a binding agent and baking emulsifier.

Abstract: A powdery antifoaming agent for food containing straight chain fatty acid glycerol monoester, lecithin, an agent for improving the water dispersibility and a powdery dextrin.

Abstract: A nutrient fortified non-cooked food bar having dietary fiber, non-animal protein, simple carbohydrates, complex carbohydrates, sugars, antioxidant and lecithin that additionally provides polyunsaturated linoleic acid, superunsaturated alpha-linolenic acid, amino acids, magnesium, chlorophyll and pyridoxine, and includes sodium and potassium in a metabolically advantageous ratio, and has no cholesterol, artificial additives, preservatives, flavorings and colors and a minimum amount of saturated fat. A mixture of dry ingredients are combined with a mixture of liquid ingredients in a ratio of about 3:1 by weight. Dry ingredients include about 38% dietary fibers, about 18% non-animal proteins, oil seeds containing polyunsaturated linoleic acid, superunsaturated alpha-linolenic acid, and amino acids, and ingredients containing chlorophyll, pyridoxine, magnesium. The mixture of liquid ingredients include about 90% by weight of naturally occurring syrup sweeteners, vegetable oils, and liquid flavorings.

Abstract: A water-based, low fat, peanut butter-like product having a pleasing texture and mouth-feel and being shelf stable at room temperatures and a method for producing the same. The peanut butter-like product includes defatted peanut flour, water, a humectant, a soluble salt, a natural gum, at least one ingredient selected from the group consisting of corn, malt, rice and potato syrup, a modified food starch, lecithin and conventional peanut butter. The peanut butter-like product has a water activity in the range of 0.80 to 0.85 and has 70 to 95% less fat than conventional peanut butter.

Abstract: The present invention relates to the domain of food and more particularly to the domain of nutritional supplements for the food of delicate or malnutritioned patients to food compositions, intended for premature or low-weight babies, which contain as a physiological source of polyunsaturated fatty acids of the n-3 series, mammalian brain phospholipids, in combination with or mixed with a food support for the food of very young children and a process for obtaining mammalian brain phospholipids.

Abstract: A parting composition for facilitating the release of foodstuffs from cooking utensils contains an edible oil, lecithin, water, a carbonaceous, non-soap fluidizing agent. The water is present in an amount sufficient to partially, but not fully, hydrate the lecithin so as to render the partially hydrated lecithin insoluble in the edible oil. The composition, which may further include a suitable normally gaseous propellant to discharge the composition from a conventional aerosol spray can, provides a substantially clear and smooth spray coating on cooking utensils at ambient temperatures, without the need for ethyl alcohol in the composition. The composition may optionally include conventional modifying agents such as suspending agents, anti-oxidants, preservatives, flavorants, etc. The fluidizing agent, is either a glycerol ester of a fatty acid or a free fatty acid material, fluidizes the lecithin so that if the lecithin settles, it can easily be re-dispersed in the oil.

Abstract: Improved gum base and chewing gum made therefrom. The gum base includes non-soy lecithin. The non-soy lecithin may be either in a liquid state or powder form.

Abstract: Disclosed herein is a purification method of a crude product by column chromatography on silica gel or on a vinyl alcohol copolymer. Methanol-containing n-hexane and/or n-hexane-containing methanol is used as an eluent to elute the crude product, thereby obtaining an intended product with high purity and good yield. The solvents recovered from the effluent can be regenerated without any trouble such as rectification and a great cost by mixing them under stirring and then separating the resulting upper and lower layer from each other. The column used can also be reused again and again by washing with methanol. The separation and purification method is excellent in separation efficiency, operation efficiency and economical efficiency.

Abstract: Lysolecithin/polymer compositions of lysolecithin and a polymer of pectin or of a food-quality gum or of mixtures thereof. The compositions, when added to protein-containing food products to be subjected to heating, effect stabilization of protein to heat, and the composition may be combined with an oil for preparation of emulsions with water.

Abstract: A color stable chewing gum base, and chewing gum that contains the chewing gum base, that does not include phosphatidyl ethanolamine. Preferably, the bases include a modified phosphatide. The modified phosphatide is substituted for at least the phosphatidyl ethanolamine that is present in commercially available lecithin oil. The use of modified phosphatides, and in particular, acetylated phosphatidyl ethanolamine, hinders the reaction responsible for the discoloration of the base, thus reducing or eliminating darkening of the gum base over time at elevated temperatures.

Abstract: The calcium content of crackers and other baked goods is substantially increased without adversely affecting texture by the use of an emulsifier composition to reduce hardness and dry mouthfeel caused by increased levels of calcium. Exemplary amounts of the emulsifier composition for achieving tenderization of the calcium fortified crackers and other baked goods may be from about 3% by weight to about 45% by weight, based upon the weight of the calcium component. Calcium carbonate is the preferred calcium enrichment component. The amount of the calcium enrichment component for providing more than 10% of the U.S. R.D.A. of 1000 mg of calcium per 15 gram serving may be from about 3% by weight to about 30% by weight, preferably from about 5% by weight to about 15% by weight, based upon the total weight of the flour.

Abstract: Reduced fat, low fat and no-fat baked goods having a substantial amount of ungelatinized starch are produced by replacing a substantial portion of the shortening or fat of the dough with an emulsifier composition. The emulsifier composition increases the tenderness and softness of the baked good, and increases the air-holding capacity, the lubricity, lay time, and machinability of the dough, which would otherwise be diminished by the lower levels of oleaginous composition and higher levels of water. The emulsifier composition comprises: a) at least about 15% by weight, preferably from about 20% by weight to about 40% by weight of at least one polyoxyethylene sorbitan fatty acid ester, b) at least about 5% by weight, preferably from about 10% by weight to about 25% by weight of at least one lecithin, and c) at least about 20% by weight, preferably from about 35% by weight to about 70% by weight of at least one stearoyl lactylate.

Abstract: The invention presented is a high protein, low fat, nut-based snack product made from a dough base comprised of a defatted, roasted nut meal, a starch component and water. The individual product pieces have a nut content of at least about 40% based upon the total weight of the dough base. The particle size distribution in the meal is such that a major portion are relatively fine and a minor proportion relatively coarse.

Abstract: High impact energy is applied to a modified lecithin in water, to form a base product. A block copolymer surfactant, water and organic oil are added to this base product, and high impact energy is applied once again. The resultant product is a stable aqueous distribution of the organic oil.

Abstract: A foodstuffs parting composition for coating cooking surfaces composed of a water-in-oil emulsion prepared from lecithin, an edible oil component, an emulsifying agent selected from the group consisting of one or more of monocalcium phosphate, calcium chloride dihydrate, dibasic magnesium phosphate trihydrate and potassium chloride, and water. The lecithin is preferably acetylated lecithin, and the preferred emulsifying agent is monocalcium phosphate and is present in an amount of at least about 1 percent by weight of the composition. In alternative embodiments, mono- and diglycerides, including, e.g., phosphated mono- and diglycerides, are used as substitutes for the lecithin. Medium chain triglycerides are sometimes used with or in place of the edible oil as part of the edible oil component.

Abstract: It is known to add anti-spattering agents to spreads and other frying fats so as to reduce the spattering tendency. Anti-spattering agents include, nitrogen, salt, calcium chloride or phosphates, and emulsifiers such as egg yolk and lecithin. Oxidised bean oil is known to be effective against primary spattering but ineffective against secondary spattering. An improved anti-spattering agent effective against both primary and secondary spattering, comprises a mixture of a thermally oxidised vegetable oil such as "blown bean oil" and a source of phosphatidyl choline, preferably "Cetinol".

Abstract: A cheese product having a low level of saturated fat and cholesterol, a high level of polyunsaturated fat and good organoleptic properties is prepared by adding a fat-based cream to skim, semi-skimmed or low fat milk to a cheese vat and processing using conventional techniques to form cheese. The cream is prepared by adding a blend of vegetable pasteurized oils such as soya oil and hydrogenated soya oil and an emulsifier to an aqueous phase comprising a pasteurized blend of water and a stabilizer such as gelatin. The fat-in-water emulsion thus formed is then blended and homogenized to form the cream.

Abstract: There is described a cream composition in the form of an O/W type emulsion in which a mixture of raw materials containing an oil, SNF and water is emulsified with a combination of lysolecithin and polyglycerin fatty acid ester.

Abstract: A parting composition for facilitating the release of foodstuffs from cooking utensils contains an edible oil, lecithin and water and, optionally, a humectant such as glycerol. The water is present in an amount sufficient to partially, but not fully, hydrate the lecithin so as to render the parially hydrated lecithin insoluble in the edible oil. The composition, which may further include a suitable normally gaseous propellant to discharge the composition from a conventional aerosol spray can, provides a substantially clear and smooth spray coating on cooking utensils at ambient temperatures, without the need for ethyl alcohol in the composition. The composition may optionally include conventional modifying agents such as suspending agents, antioxidants, preservatives, flavorants, etc.

Abstract: Chewing gum containing Alitame and a high level of lecithin has surprisingly been found to provide chewing gum with a delayed release of the Alitame. The gum composition includes about 5% to about 95% gum base, about 10% to about 90% bulking agent, a sweetening amount of Alitame, and lecithin in an amount effective to delay the release of the Alitame such that at least a 15% decrease in Alitame release rate is achieved compared to the release rate of the same formula without lecithin.

Abstract: An egg yolk fortified with exogenous soybean lysophosphatidylcholine contained in exogenous soybean lysophospholipids is employed as an emulsification agent in oil and water emulsions, particularly in emulsions which are sterilized. The agent may be obtained by hydrolyzing phospholipids derived from soybeans with phospholipase A2, deactivating the phospholipase A2 with a proteolytic enzyme and then inactivating the proteolytic enzyme by heat-treatment at a temperature of from 80.degree. C. to 90.degree. C., and then, egg yolk is fortified by combining and homogenizing the so-obtained lysophospholipids, or exogenous phospholipids containing lysophosphatidylcholine otherwise obtained, with egg yolk.

Abstract: An aerosol-dispensable foodstuffs parting composition for coating cooking surfaces comprising a water-in-oil emulsion containing natural lecithin, refined lecithin or a chemically modified lecithin selected from the group consisting of acylated, preferably acetylated lecithin, hydroxylated lecithin, and acetylated-hydroxylated lecithin, or mixtures thereof; an edible oil; an emulsifying agent; water; and a pressurized, normally gaseous propellant suitable for discharging the composition as an aerosol spray. A procedure for preparing the water-in-oil emulsion comprises mixing together the aforesaid ingredients except the propellant with about 7 to 21% of the total water, to form a concentrate. The remainder of the water and the propellant are added later. The emulsion may also contain one or more of a humectant, a suspending agent, a release agent and a blocking agent.

Abstract: The liquid defoaming agent for food of the present invention contains low fatty acid diglyceride as the essential component thereof and is made to contain lecithin and/or inorganic carrier, and the defoaming agent can exhibit excellent defoaming effect even at ambient temperature as well as during heating, in the process of producing various foodstuffs.

Abstract: A powdery foaming agent suitable for cake and fry batters and premixes therefor, comprising saturated monoglyceride, saturated diglycerine monoester, lecithin and polyphosphate as essential ingredients is disclosed.

Abstract: A baking agent and a process for producing a baking agent for leavened doughs includes a phospholipid fraction whereby the portion of phosphatidyl choline to phophtidyl ethanolamine is lower than 1.

Abstract: A baking agent for breakfast-roll doughs includes a phospholopid fraction in which the portion of phosphatidyl choline to phosphatidyl ehtanolamine is greater than 1. A method for producing such a baking agent is also included.

Abstract: The invention relates to compounds of formula: ##STR1## in which m, n, p and q are equal to 0 or 1, p being different from q and the sum m+n+p+q being equal to 2, A denotes a nonionic chain arrangement chosen from the groups:C.sub.2 H.sub.4 O.sub.r and/orC.sub.3 H.sub.5 (OH)O.sub.s,in which r denotes a number which can assume all integral values between 0 and 5 or a statistical average value between 0 and 20,s denotes a number which can assume all integral values between 0 and 5 or a statistical average value between 0 and 10,u is equal to 0 or 1, with the restriction that when u=0, s and r are also zero,R denotes(i) a linear or branched hydrocarbon radical which has 1 to 32 carbon atoms and can contain one or more oxygen atoms in the chain or bear one or more OH groups or(ii) a (C.sub.8 -C.sub.18 alkyl)phenyl radical.These compounds can be used for preparing stable chemical compounds, for conveying active substances or for forming vesicles.