Abstract: A low calorie, low-hygroscopic, quick-dissolving sweetening composition is obtained by co-drying a solution of a dipeptide sweetening agent with polyglucose.

Abstract: An improved method for fixing volatile flavoring compounds such as acetaldehyde is disclosed. The method comprises rapidly cooling a glassy aqueous sucrose solution to cause it to solidify while maintaining it in the glassy state; charging particles of the solidified glassy sucrose solution and a volatile flavoring compound into a revolving screw fed extruder to cause intimate mixing of the charged materials and to initiate crystallization of the sucrose; expressing the resultant mixture of charged materials from the extruder; subjecting the extruded mixture to additional mixing for a period of time effective to complete crystallization, thereby forming crystalline sucrose having the volatile flavoring compound fixed within the individual sucrose crystals. Volatile flavoring compounds such as acetaldehyde can be fixed at levels of up to about 0.5%.

Abstract: A process for manufacturing coffee extract is disclosed wherein an eductor is used to keep standing bodies of extract under sufficient agitation to prevent the coalescing and settling-out of insoluble materials contained in the extract.

Abstract: Enhancement of the flavor of foodstuffs is achieved by the addition of an effective flavor-modifying amount of an aromatic sulfur compound of the formula: ##SPC1##Wherein R.sub.1 is hydrogen, hydroxy, alkoxy or alkyl and R.sub.2 is hydrogen or alkyl; ##SPC2##Wherein R.sub.1 is hydrogen, hydroxy, alkyl or alkoxy, R.sub.2 is hydrogen or alkyl, R.sub.3 is alkyl or benzyl and n is 0, 1, Or 2; and ##SPC3##Wherein R is alkyl or phenyl.

Abstract: A dry carbonation source for preparing a carbonated beverage and a method for preparing the same, and a dry carbonated beverage concentrate are provided. The dry carbonation source is prepared by reducing the particle size of calcium carbonate in presence of an aqueous solution of a carbohydrate to form a colloidal suspension of calcium carbonate in the aqueous carbohydrate solution, and then drying this suspension to provide a solid suspension of finely-divided calcium carbonate dispersed within a matrix of the carbohydrate. This dry carbonation source is employed with other beverage ingredients to provide a dry carbonated beverage concentrate which readily dissolves to provide a carbonated beverage free from sediment.

Abstract: A novel process for extracting roasted coffee using split-extraction percolation techniques is disclosed comprising obtaining an autoclave coffee extract by passing aqueous extraction liquid through the autoclave section of the percolator set, splitting the autoclave extract into a product portion and a feed portion, obtaining an atmospheric coffee extract product from the atmospheric section of the percolator set by passing the feed portion of the autoclave coffee extract through the atmospheric section, and further processing the atmospheric coffee extract product and the product portion of the autoclave extract to obtain a dry instant coffee product.

Abstract: An expanded edible protein product is made by extruding, preferably following heating and working of, a mix containing a proteinaceous material, a sulfur-containing organic compound, and water from a high pressure zone to a low pressure zone. The resultant product has an open, cellular structure and is an excellent meat-like substitute, convenience food and pet food ingredient, and snack item.

Abstract: Enhancement of the coffee flavor of foodstuffs is achieved by the addition of a small but effective amount of a mixture of a) 2-nonenal, and/or 2-nonenol and particular derivatives thereof; and b) a compound represented by ##SPC1##Where X is oxygen or sulfur, R is lower alkyl, and R.sub.1, R.sub.2, and R.sub.3 is hydrogen or alkyl provided at least one of R.sub.1, R.sub.2, and R.sub.3 is alkyl of two to twelve carbons.

Abstract: This invention involves dispersing coffee extract in relatively warm immiscible liquid refrigerant wherein the temperature of the extract/refrigerant mix is maintained at about 15.degree.F. to the ice point of the extract. This permits the formation of large ice crystals whereby the finished product is darker and more coffee-like in color. Next the temperature of the mix is reduced to below -20.degree.F. and the frozen extract is separated from the refrigerant and is then freeze-dried.

Abstract: A slurry-forming substantial level of discretely-sized hydrated L-aspartic acid sweetening compound, preferably one milled to reduce the particle size of undissolved ester crystals, is encapsulated in a dextrinous water soluble agent by drying a uniform dispersion as by spray drying to yield a high density readily soluble powderous sweetening composition which is readily blendable and uniform in sweetening power and resists caking.

Abstract: The enhancement of foodstuffs is effected by the addition of a small but effective flavor-modifying amount of a compound having the general formula ##SPC1##Wherein R is hydrogen or methyl or ethyl and at least one R is methyl or ethyl.

Abstract: A shelf-stable, protein free emulsion having a pH within the range of 6-8 consisting of 0.1-1 part neutral type fat, 1 part water, 2 parts sugar and about 0.25% to about 7% by weight of an emulsufier selected from sodium stearyl fumarate and sodium succinoylated monoglycerides. An adjunct emulsifier, such as propylene glycol monostearate as well as food flavoring and coloring may also be present.

Abstract: Methional, its dimer or trimer or a combination of these, is added to polyunsaturated oils in small but effective amounts to stabilize the oils against oxidative rancidity.

Abstract: Flowable dextrin powders containing about 30 to 60% ethanol sorbed therein are prepared by sorption of an aqueous alcohol solution containing about 5 to 25% moisture with expanded dextrin particulates having a bulk density of about 0.05 to 0.30 grams/cubic centimeter, a dextrose equivalent of about 5 to 15, a moisture content of about 2 to 6%, a glucose content of less than 1% and trimer, hexamer and heptamer oligomers by weight of its total oligomer content of more than 50%. The resulting products are stable when hermetically packaged and are particularly qualified as alcoholic beverage forming compositions and flavoring materials since the powders readily dissolve in cold water to form clear, low-viscosity, colorless liquids.

Abstract: Flowable dextrin powders containing about 30 to 60% ethanol sorbed therein are prepared by sorption of an aqueous alcohol solution with particulates of expanded dextrin having a bulk density of from about 0.05 to about 0.30 grams/cubic centimeter, a dextrose equivalent of from about 5 to 15 and a moisture content of about 2% to 6%. The powders are stable when hermetically packaged and are particularly qualified as alcoholic beverage forming compositions and flavoring materials since the powders readily dissolve in cold water to form clear, low-viscosity, colorless liquids.

Abstract: Flowable powders are prepared containing a mixture of food flavoring ingredients, and particulates of expanded dextrin having a bulk density of from about 0.05 to about 0.30 grams/cubic centimeter, a dextrose equivalent of from about 5 to 15 and a moisture content of about 2% to 6%, and having sorbed in the dextrin particulates an aqueous alcohol solution to provide from about 30% to 60% by weight ethanol in the resultant ethanol-containing dextrin particulates. The powders are stable when hermetically packaged and are particularly qualified as alcoholic beverage forming compositions and flavoring materials since the ethanol-containing dextrin particulates readily dissolve in cold water to form clear low-viscosity, colorless liquids.

Abstract: APM is discretely dispersed throughout a matrix created by melting a fuseable mass and subdividing it to encapsulate the APM therein.

Abstract: A dry dessert mix composition for use in preparing a tangy or yoghurt-like dessert by reconstitution of the mix with milk and comprising a pregelatinized starch, an edible acid and a hydrocolloid gum.

Abstract: L-aspartic acid derivative sweetening compounds are admixed in aqueous suspension with hydrolyzed amylaceous derivatives comprising predominantly oligosaccharides solids having a low dextrose equivalency and applied as a coating solution to a cereal-base comestible whereby localized "hot-spots" are ameliorated and the product has a smooth sweetness, the derivative being uniformly distributed throughout the coating and a portion thereof being present as undissolved crystals.

Abstract: The chemical compound furfurylthioacetone which is useful as a flavor additive for foodstuffs and beverages.