Abstract: A continuous process for preparing a high protein or low fat nut spread having desirable fluidity, texture and flavor. The process comprises as a first step depositing a nut paste in a mixing tank. Next, the solid ingredients which are to be present in the final product spread are mixed into the tank containing the peanut paste and the mixture is pumped through a high shear mixer. The temperature of the mixture is then adjusted so that the temperature of the mixture exiting the homogenizer is less than about 240.degree. F. The mixture is then pumped through a homogenizer at a pressure ranging from about 9,000 to about 14,500 psig, a colloid mill, a versator and a scraped wall heat exchanger.

Abstract: A method for enhancing .beta.-carotene absorption in animals and humans by administering a beverage comprising:(a) from about 0.05% to about 0.3% calcium;(b) at least 0.0004% of .beta.-carotene;(c) about 0.5% to about 60% sweetener;(d) at least 0.005% flavor; and(e) the remainder being water is disclosed. The beverage can contain vitamin C, A, B, D and E. The beverage must be essentially free of iron and metals which cause vitamin degradation. Preferably the beverage contains gums or thickeners.

Abstract: A novel nut paste having a particular monomodal particle size distribution and to monomodal full-fat nut butters and monomodal reduced fat nut spreads which contain the novel nut paste and which, as a result, have superior fluidity, texture and flavor which comprises from about 50% to 100% of a nut paste. The Casson plastic viscosity of the nut paste is less than about 15 poise and the fat content of the nut paste is at least about 45%, and it has a fat content ranging from about 25% to about 80%. The final nut butters and nut spread products of the present invention have a Casson plastic viscosity of less than about 17 poise and a yield value below about 300 dynes per square centimeter. The water insoluble solids have a monomodal particle size distribution such that at least about 90% of the water insoluble solids comprising the nut butter or spread have a particle size of less than about 21.

Abstract: The present invention relates to a process for preparing reduced calorie triglycerides which contain short or medium chain and long chain fatty acids, but which nevertheless contain low levels of difatty ketones. The process of the present invention comprises the step of adding glycerine to a crude reaction product after a selective esterification reaction of a monoglyceride with short or medium chain fatty acids fatty acids. The glycerin is typically added at a level of from about 0.1 to about 1.0% at a reaction temperature of from about 170.degree. C. to about 215.degree. C. The contact time is about 1 to about 15 minutes. The reduced calorie triglycerides prepared according to this process will contain less than about 100 ppm difatty ketones.

Abstract: The present invention relates to reduced calorie fats comprising mixtures of reduced calorie triglycerides which are enriched in long chain fatty acid 2-position isomers (MLM triglycerides). In particular, the reduced calorie fats comprise at least about 40% of the long chain fatty acid 2-position isomer. The reduced calorie fats according to the present invention further comprise at least about 85% combined MML and MLM triglycerides, no more than about 5% combined LLM and LML triglycerides, no more than about 2% LLL triglycerides, no more than about 4% MMM triglycerides and no more than about 6% other triglycerides; wherein M=fatty acids selected from the group consisting of C.sub.6 to C.sub.10 saturated fatty acids, and mixtures thereof, and L=fatty acids selected from the group consisting of C.sub.17 to C.sub.26 saturated fatty acids, and mixtures thereof. The reduced calorie fats of the present invention have the following fatty acid composition by weight percent:(a) from about 15% to about 70% C.sub.

Abstract: A process for preparing a high protein or low fat nut spread having desirable fluidity, texture and flavor. The process comprises as a first step depositing a nut paste in a mixing tank. Next, the solid ingredients are mixed sequentially with the paste with the proteins being added last. The Casson plastic viscosity of the mixture is adjusted to about 30 poise or less. This mixture is then pumped through a homogenizer and a colloid mill or series of colloid mills. Nut spreads having a bimodal particle size distribution such that at least 50% of the solids in the nut spread have a particle size of less than 18 microns and 90% of the solids in the nut spread have a particle size of less than 60 microns, and further having a Casson plastic viscosity of from about 8 to about 17 poise and a yield value of less than about 300 dynes per square centimeter are produced according to this process.

Abstract: A process for preparing polyol fatty acid polyesters having levels of triglyceride below 0.5% is described. Methyl esters having a level of monoglycerides below 500 ppm, a nondetectable level of di- and triglyceride and a glycerine level of less than about 200 ppm are prepared and then used in a two-stage, solvent-free transesterification reaction to prepare the polyol fatty acid polyesters.

Abstract: Solid nondigestible polyol polyesters wherein the ester groups contain (1) fatty acid radicals having at least one hydroxyl group that is esterified with another fatty acid or other organic radical, and (2) at least about 15% long chain (C.sub.20 or higher) saturated fatty acid radicals. The molar ratio of (1):(2) is from about 0.1:7.9 to about 3:5. These solid nondigestible polyol polyesters are very efficient passive oil loss control agents for liquid nondigestible oils. Edible fat-containing products including nondigestible fats containing these solid polyol polyesters can be less waxy tasting due to the lower level of solids required for passive oil loss control.

Abstract: Nondigestible fat compositions useful as a replacement for triglyceride fats or oils in foods are disclosed. These compositions have relatively flat Solid Fat Content (SFC) profile slopes between typical room and body temperatures. The nondigestible fat compositions comprise a liquid nondigestible oil and nondigestible particles of solid polyol polyester material dispersed in the oil in an amount sufficient to control passive oil loss. The ester groups of the solid polyol polyester material comprise (i) at least about 15% ester groups formed from C.sub.20 -C.sub.26 long chain saturated fatty acid radicals, and (ii) ester groups formed from fatty or other organic acid radicals which are dissimilar said long chain saturated fatty acid radicals. The molar ratio of said dissimilar acid radicals to said long chain saturated fatty acid radicals ranges from about 0.1:7.9 to about 3:5. Moreover, the dissimilar acid radicals cannot consist solely of C.sub.2 -C.sub.12 short chain saturated fatty acid radicals, C.sub.

Abstract: A process for preparing calcium-supplemented, ready-to-serve, not-from-concentrate (NFC) fruit juice beverages is disclosed. This process involves circulating an acidified NFC juice stream containing citric and malic acid from a blend tank through a mixing zone that creates turbulent flow. A powdered source of calcium is then added to this acidified juice stream in the mixing zone. The calcium supplemented juice is recirculated back to the blend tank until the acidified juice comprises from about 0.05 to about 0.26% by weight solubilized calcium.

Abstract: A beta prime stable plastic shortening exhibiting superior baking and frying performance and containing reduced levels of saturates and trans fatty acids is disclosed. The shortening is particularly useful in confectionery, baking, and frying applications. The plastic shortening of the present invention comprises from about 6% to about 25% by volume, of an inert gas and from about 75% to about 94% by volume of a fat phase comprising:a) from about 74% to about 90% by weight of a base oil having less than 10% by weight of trans fatty acids, less than 16% C.sub.4 -C.sub.26 fatty acids,b) from about 10% to about 20% by weight of a beta prime stable crystalline hardstock consisting essentially of at least 65% of PSP and PSS, wherein the ratio of PSP:PSS is at least 0.8 to 1.

Abstract: This invention relates to a process for making a pastry dough, and in particular for making a pie crust dough. The process involves making two phases, a dough like mixture of flour, water, salt and oil, and a shortening, starch and polyol phase. These phases are laminated to make a heterogeneous pastry dough which has a flaky tender texture when baked. This dough composition is made in manner which is largely independent of processing temperatures and mix times. The dough is characterized by having multiple, discontinuous layers which are interrupted by regions of gluten and the starch/fat/polyol phase.

Abstract: Disclosed is a process for making from dough a reduced-fat fried snack which has a more expanded, lighter structure than conventional fried snacks. A dough is formed which contains from 50% to 70% flour (preferably potato flour), at least 3% hydrolyzed starches, from 1% to 10% calcium carbonate, and a relatively low level of added water (20% to 40%). The dough is formed into a sheet from which snack pieces are cut and fried. The fried snack pieces contain only 18% to 38% fat. The fried snack pieces are from 1% to 14% larger by volume as compared to conventional fried snack pieces of equal weight.

Abstract: A process for preparing low fat shaped snack products having a light, crispy, crunchy texture is disclosed. A dough is formed from 50% to 70% flour, preferably potato flour, at least 3% hydrolyzed starches and a relatively low level of water (20% to 40%). This dough is formed into a sheet from which snack pieces are cut. The snack pieces are fried to provide a snack having 20% to 32% fat and having more and better flavor.

Abstract: This invention relates to a composition, preferably in the form of a beverage, whereby cellular hydration and drinkability are enhanced by the combination of green tea solids with selected levels and types of electrolytes and carbohydrates. The compositions comprise (a) from about 0.01% to about 0.35% flavanols; (b) from about 0.01% to about 0.3% sodium ions; (c) from about 0.005% to about 0.08% potassium ions; (d) from about 0.1% to about 20% of a carbohydrate which provides; (i) from about 0.05% to about 10.0% fructose; (ii) from about 0.05% to about 10.0% glucose; and (e) water.

Abstract: Nondigestible fat compositions having relatively flat Solid Fat Content (SFC) profile slopes between typical room and body temperatures are disclosed. These nondigestible fat comprise a liquid nondigestible oil and relatively small nondigestible particles dispersed in the oil to control passive oil loss. These nondigestible particles consist essentially of a cocrystallized blend of a nondigestible solid polyol fatty acid polyester hardstock and a crystal modifier capable of inducing this hardstock to form these relatively small particles. Edible fat-containing products comprising these nondigestible fat can be less waxy tasting due to the lower level of solids required for passive oil loss control.

Abstract: A sweetener supplement compositions which provides a bioavailable source of calcium and are stable from calcium salt precipitation for at least about four hours at temperatures of at least about 85.degree. F. (29.degree. C.). The compositions comprise:a) from about 0.6% to about 7%, by weight, soluble calcium;b) from about 2% to about 47%, by weight, of an edible acid component comprising a mixture of citric acid and malic acid wherein the ratio of citric equivalents and malic equivalents to calcium equivalents is from about 1.5:1 to about 2:1 and the ratio of citric equivalents to malic equivalents is from about 3:97 to about 93:7;c) from about 5% to about 80%, on a dry weight basis, sugar, wherein preferably at least about 15% of said sugar is fructose, on a dry weight basis; andd) from about 5% to about 92%, by weight, water.

Abstract: Disclosed is a alkaline liquid hard-surface cleaning and disinfecting composition. The composition comprises from about 0.001% to about 15% by weight of a C.sub.4 -C.sub.7 dicarboxylate or hydroxydicarboxylate, from about 0.005% to about 10% by weight of a quaternary ammonium disinfectant, from about 0.001% o about 15% by weight of a detergent surfactant, a pH of from about 8.5 to about 13, from about 15% to 98% by weight of water, and from 0 to about 20% by weight of an organic solvent having a hydrogen bonding parameter of less than about 7.7. The composition can be used to provide streak-free cleaning and disinfecting of hard surfaces. Moreover, in the presence of the selected dicarboxylates, the quaternary ammonium disinfectant retains its disinfectancy properties and does not precipitate out of solution. The composition can be prepared as a dry formulation.

Abstract: A tumbling bed of edible cores is formed which has a longitudinal axis extending from an entrance end to an exit end of the tumbling bed. Individual edible cores travel through the tumbling bed from the entrance end to the exit end by rotating in a generally helical path along the longitudinal axis of the bed. The edible cores are coated within the bed by repeatedly tumbling through both a wet zone(s) and a dry zone(s) formed within the bed. These wet and dry zones are formed, respectively, by spraying the surface of the tumbling bed with a hydrating liquid and by dusting the surface of the tumbling bed with a farinaceous powder. Both the wet and dry zones thus formed are generally rectangular, but not overlapping, zones with the major dimensions of these rectangular zones being substantially parallel to the longitudinal axis of the tumbling bed.

Abstract: The subject invention relates to a natural sweetening composition comprising:(a) sweet juice derived from the botanical genus/species Siraitia grosvenorii, S. siamensis, S. silomaradjae, S. sikkimensis, S. africana, S. borneensis, S. taiwaniana or mixtures thereof; and(b) sugar, wherein said sugar is selected fructose, sucrose, glucose or mixtures thereof; and wherein the ratio of the sweet juice to the sugar is from about 1:1 to about 1:5. An edible acid and/or an edible salt can be added to the composition to improve the flavor. A beverage comprising an effective amount of a flavoring system and a sweetening composition is also claimed. These beverages are reduced calorie and can be supplemented with vitamins and minerals.