Abstract: This invention provides a method for making a sweet potato purée comprising the steps of (a) admixing a coarse sweet potato purée with a suitable amount of glucoamylase, wherein (i) the coarse sweet potato purée is made using frozen sweet potatoes that have been puréed at a suitable temperature, and (ii) the admixing is performed at a temperature and for a duration sufficient to permit the glucoamylase to catalyze the breakdown of starch present in the coarse purée to maltose and glucose; and (b) heating the resulting purée at a temperature and for a duration sufficient to inactivate the glucoamylase present therein. The color, taste and texture of the resulting sweet potato purée are comparable to those of a sweet potato purée made from fresh sweet potatoes and containing only native glucoamylase.

Abstract: Methods for enhancing cognitive ability in infants are shown. The methods comprise feeding infants baby-food compositions containing docosahexaenoic acid (DHA) in an amount of at least about 0.5 mg per gram of the composition. Infants fed a composition containing DHA from an age of about 6 months to about one year exhibit improved problem solving ability compared to infants fed a composition containing DHA in an amount less than about 5 mg per 100 grams total composition over the same period. The source of the DHA can be DHA-enriched coagulated egg yolk solids present in an amount of from about 5% to about 25% (grams/100 grams). Also shown are methods of making the DHA-enriched baby-food compositions, and methods of providing the compositions to a consumer.

Abstract: Baby-food compositions that enhance visual acuity upon feeding to an infant are shown. The compositions contain docosahexaenoic acid (DHA) in an amount of at least about 0.5 mg per gram of the composition. The source of the DHA can be from DHA-enriched coagulated egg yolk solids present in an amount of from about 5% to about 25% (grams/100 grams). The compositions have an organoleptically acceptable smooth texture as a result of contain an acidulant or as a result of being processed by a microcutter. Also shown are methods for enhancing visual acuity in infants and methods of providing the compositions to a consumer.

Abstract: A dried infant cereal composition is disclosed comprising one or more cereal grains, an iron compound slightly soluble in water but readily soluble in dilute acids in an amount sufficient to provide not less than about 30 mg of iron per 100 grams and not more than about 75 mg of iron per 100 grams, one or more vitamins, and no ingredients requiring labeling as a major food allergen. The iron compound slightly soluble in water but readily soluble in dilute acids is selected from the group consisting of ferrous fumarate, ferrous succinate, or ferrous saccharate. The one or more vitamins can include without limitation ascorbic acid. The composition is free of ingredients requiring labeling as a major food allergen, said major food allergens being milk, eggs, fish, Crustacean shellfish, tree nuts, peanuts, wheat, and soybeans.

Abstract: Baby-food compositions containing about 5% to about 25% egg-yolk solids and an acidulant in an acceptable, shelf-stable, baby-food preparation is set forth. The acidulant can be an acid, a cultured food substance containing lactic acid or a fruit or vegetable component which contributes acidity to the composition or a combination thereof. Also described are methods for preparing and using the compositions.

Abstract: Disclosed are vegetable compositions having an improved green color comprising a processed green vegetable and at least one zinc salt of a fatty acid, wherein the salt has a low water solubility. The vegetable composition can also contain an enhancing agent which further improves the green color of the composition. Also disclosed are methods for preparing the vegetable composition and a food additive comprising the zinc salt of a fatty acid for use in preparing the vegetable composition. A vegetable composition having improved green color comprising a processed green vegetable and a water-soluble zinc salt with an enhancing agent is also disclosed.

Abstract: A baby food composition is provided which comprises 5% to 25% egg yolk solids. The composition can be made with egg yolks enriched in docosahexaenoic acid (DHA) to provide the daily recommended amount of DHA for infants in only one or two servings. Also provided are methods for using and making the baby foods.

Abstract: Baby-food compositions containing ginger which can be used in reducing gastroesophageal reflux in infants are disclosed. The compositions can contain a ginger puree and one or more fruits or vegetables. Also disclosed are methods of making and using the compositions.

Abstract: Baby foods comprising water and celeriac root crown, Hamburg parsley root or a combination thereof and methods for preparation of such baby foods.

Abstract: A baby food composition is disclosed which contains one or more fructan-containing vegetables. The composition selectively stimulates colonic bifidobacteria in the infant. The fructan-containing vegetables can include, among others, Jerusalem Artichoke, Salsify, Burdock and mixtures thereof. The baby food compositions can be a mixed vegetable preparation that includes at lease one fructan-containing vegetables along with other vegetables or baby food preparations. Also disclosed are methods for using and methods for preparing the baby foods.

Abstract: Product and process of making a baby food containing water, a food suitable for consumption by babies and a light fleshed vegetable which is a non-bleeding beet root. The method requires mixing water with a pureed food and the pureed non-bleeding beet root, cooking the mixture, and comminuting and straining the cooked food to produce a reduced beta-carotene level food.

Abstract: Orange carrots have a beta-carotene content of 75-150 ppm. Orange carrots are commonly used in strained baby foods. The high beta-carotene content of orange carrots results in a high vitamin A statement on the product label and causes the product to have an orange color. White carrots and yellow carrots have a beta-carotene content of less than 10 ppm. White carrots and/or yellow carrots can be used in lieu of, or in combination with, orange carrots to control beta-carotene levels and the color of baby foods. White sweet potatoes can be used in lieu of, or in combination with, white carrots, orange carrots and orange sweet potatoes to control beta-carotene levels and the color of baby foods. The term white sweet potatoes refers to tubers of light colored flesh of the species Ipomea batata, of the morning glory family, Convolvulaceae.