Abstract: A cholesterol or body weight regulating material comprising an enzyme resistant starch is disclosed. A composition which contains said enzyme resistant starch is also disclosed. A food, food material, and beverage, containing said enzyme resistant starch are further disclosed. A method for regulating cholesterol or body weight is still further disclosed. Those are effective not only for lowering cholesterol level, but for preventing obesity.

Abstract: A dry soup mix adapted to be combined with water and residual food items in ield ration tray packs to provide a soup, the soup mix comprising a uniformly blended and free flowing mix of substantially dry edible components, the mix being adapted to pass through a U.S. Standard No. 5 sieve, having a moisture content of not greater than 5% by weight, and having a salt content of not greater than 6% by weight, and the mix comprising a selected one of two groups of components, the first of the groups comprising about 22-26% beef related components and the second of the groups comprising about 38-43.5% chicken related components.

Abstract: A liquid nutritional product for trauma and surgery patients has a caloric density of about 1.2 to 1.5 Kcal/mL and a calorie to nitrogen ratio of about 112:1 to 145:1. A portion of the protein system comprises partially digested protein, and supplemental L-arginine provides about 1-3% of the total calories in the product. The lipid system has a ratio of linoleic acid to alpha linoleic acid in the range of about 3.5:1 to about 5.5:1.

Abstract: A process for producing freeze dried meat is disclosed. Starch is dispersed in water, whole egg is added and mixed, and then ground meat is blended in. Polar compound from the egg protects oxygenation sites on the meat during initial freezing at ambient pressure, and subsequent freeze drying.

Abstract: A nutrient composition includes at least two oligopeptides of amino acids having in the N-terminal position of at least one oligopeptide a residue of glycine and having in the N-terminal position of at least one oligopeptide a residue of L-alanine, L-lysine or L-arginine. The aqueous compositions may also contain free amino acids and may contain other nutrient substances such as fats, oligosaccharides, minerals, trace elements, vitamins and free amino acids. The compositions are intended for oral or parenteral use with mammals. Compositions having dipeptide concentrations higher than prior art compositions are disclosed. Compositions containing elevated concentrations of total protein greater than heretofor proposed employ both the described oligopeptides and also free amino acids.

Abstract: The invention provides a process and confectionery product in the form of at least one bar. The product of the invention provides in said form a meal replacement or diet supplement and comprises a proteinaceous material and a carbohydrate material comprising indigestible carbohydrate. The proteinaceous material and the carbohydrate material are present in a relative weight ratio of from about 1:1 to about 1:10, and the indigestible carbohydrate is a carbohydrate having a molecular weight no higher than about 5,000.

Abstract: An uncooked sunflower seed foodstuff is prepared from soaked, rinsed and sprouted raw, shelled sunflower seeds. The sprouted seeds by themselves, or with such nutritional or flavoring additives desired (such as raisins), are ground into a dough. This dough is formed into a flat shape and submitted to ambient or mildly heated air drying until thoroughly dried. The resultant product is palatable, filling, nutritious and life supporting.

Abstract: Composition for treating dehydration in swine is described according to the preferred embodiment of the teachings of the present invention for adminstration in the drinking water or feed of pigs. Generally, the treatment composition is a palatable, electrolyte water-acidifier having mulitiple sources of energy that are readily consumable by most animals. Specifically, the composition includes citric acid which is very palatable and in a concentration to reduce the pH level of the water to which it is mixed in the range of at least 2.0 units. This reduction in pH helps restore the pH of the digestive tract to normal levels. The composition further includes saccharine in its most preferred form to increase palatability factors. Additionally, multiple energy sources are provided in the composition for a wide spectrum and prolonged energy reservoir and for increased palatabiltiy.

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: The method consists of intimately dry mixing a set amount of powdered milk with a set amount of ground microcrystalline sugar as binder alone or with one or more carbohydrates selected from a group including glucose, fructose, maltose, sucrose, matoldextrines, and maltitol, and of compressing the mixture into a bar. Fluorine and/or flavoring matter, such as cocoa, coffee, strawberry flavor, mint flavor, are added to the mixture prior to its compression. The resulting bars are in the form of square-based parallelepipeds with rounded corners.

Abstract: An intermediate moisture, polyhydric alcohol-free, cooked fondant to be used in the production of food bars. This cooked fondant can be used in the production of different types of food bars, by mixing the fondant with various dry ingredients, including dry grains, nuts, and fruits. The soft, chewy food bars are processed without the use of polyhydric alcohols, by adding free water and sucrose to the fondant prior to cooking. This added free water is available to migrate from the cooked fondant to the dry ingredients after the food bars are produced, and this results in a smaller amount of sugar crystallization and a soft, chewy bar.

Abstract: A tasty dietary nutritional composition useful in the administration of diets of predetermined caloric intake adapted to weight control regimens and method of making wherein the composition comprises three pre mixed components. The first component comprises a blend of flavors mixed with a suitable vehicle. The second component comprises a blend of d-calcium pantothenate and B-Vitamins. The third component comprises an invert sugar, protein isolate, yeast and a binder.

Abstract: A method of producing fortified honey by selecting pollen types, drying pollen at low temperatures, milling and mixing same to form a water-pollen solution. Then, this solution is blended with low viscosity honey to form a concentrated solution for later addition to processed honey.

Abstract: Disclosed is a ready-to-eat high carbohydrate, low fat, high guar gum dietitic snack bar composition for a Type II diabetic comprising 50-75% carbohydrates, 10-15% protein, 8-15% fat and 8-12% guar gum.

Abstract: A chocolate product with increased protein content and having decreased carbohydrate content is disclosed. The product comprises substantially of a processed cheese and chocolate melt made perfectly homogeneous in a weight ratio of 1:1-1,5, being solid or semi-solid at environmental temperature. The carbohydrate content of the chocolate is partially replaced by decomposed milk or cheese protein. This product is manufactured by mixing melted cheese with a chocolate melt at 50.degree. C. or higher temperature by intensive stirring and homogenizing the mass, which is allowed to solidify preferably after it is formed. The formed product can be immersed into chocolate to obtain a chocolate icing on the surface of the product.

Abstract: A candy bar comprising tortilla chips distributed in or on an edible candy matrix.

Abstract: A shelf stable, intermediate moisture, food bar having a soft and chewy texture with good taste is disclosed. Lowered sugar content and good texture and taste characteristics are maintained through the use of a combination of at least two polyhydric alcohols in varying ratios, one of which comprises a sugar alcohol and the other either glycerol or propylene glycol. In preferred embodiments the two polyhydric alcohols are glycerol and sorbitol employed in a ratio of glycerol to sorbitol in the range 1:1 to 5:1. Despite a low total sugar content the water activity may be maintained in the 0.2-0.55 range through the use of such polyhydric alcohols while achieving a soft texture.

Abstract: The invention relates to a process for the production of a concentrate containing a bee product. According to the invention, bee pollen, bee bread, propolis or honey or mixtures thereof are added to concentrates of whole milk, skimmed milk, protein-enriched filtrates from the membrane separation of milk, various wheys or other byproducts of the milk industry or mixtures thereof and the mixture obtained is stirred until a homogeneous dispersion is obtained, followed by concentration through evaporation and drying. Carbohydrates, yeasts, single-cell proteins or other microorganisms and additives may optionally be added to the mixture of bee product and milk product. The invention also relates to concentrates containing bee products and to the use of these concentrates as a dietetic, anabolic or strengthening aid for human beings and animals, as preparations for young children and sportsmen and women or as a feed supplement for young animals.

Abstract: A process for producing a natural fruit candy by mixing enzyme deactivated dehydrated fruit and enzyme deactivated fruit juice concentrate to provide a mixture in the form of a plastic mass having a moisture content in the range of 8 to 50% by weight the relative proportion of dehydrated fruit and fruit juice concentrate being limited only by the need to achieve a moisture content in the plastic mass which falls within the required range. The plastic mass is then formed to the required product configuration.

Abstract: A dietetic composition for natural digestion regulation, consisting of 50 to 150 parts by weight of whole fleawort seeds (Semen psyllii totum), 50 to 150 parts by weight of whole linseed, 50 to 150 parts by weight of wheat bran, 50 to 150 parts by weight of lactose, an amount of a binding agent based on natural rubber sufficient for binding these dry constituents, and optionally a flavor corrective and/or a food color.

Abstract: Compacted, freeze-dried cottage cheese which is readily rehydratable to form an acceptable reconstituted cottage cheese food product, and method of making the same involving blending a freeze-dried, low milk fat (dry curd) cottage cheese and a freeze-dried, high milk fat (creamed) cottage cheese, preferably in about equal proportions, and compressing the resulting blend to a compression ratio of from about 3:1 to about 4:1.

Abstract: The present invention concerns a novel low starch high protein bread substitute obtained by baking a water-containing dough comprising at least 15% by weight of milk protein, at least 1% by weight egg protein, at least 10% by weight lipids and at least 30% by weight carbohydrates wherein at least 50% by weight of the carbohydrates are derived from milk.