Abstract: A method for producing alkyl glycoside polyesters comprising admixing a lower acyl ester alkyl glycoside, a fatty acid lower alkyl ester, and an alkaline metal catalyst to form a reaction mixture. Thereafter, the reaction mixture is heated to a reaction temperature and maintained at that temperature for a predetermined period of time. A low vacuum is drawn over the mixture. Yields of on the order of 95% to 99% can be achieved in accordance with this method. Novel fat substitute food compositions containing alkyl glycoside fatty acid polyesters are produced in accordance with this present invention. The alkyl moiety may be unsubstituted or substituted by from 1-3 free hydroxyl groups or fatty acid esterified hydroxyl groups.

Abstract: A fat substitute composition includes an edible, substantially non-digestible fat substitute material having a melting point of about 37.degree. C. or less in combination with an emulsifier as an anti-laxative agent to reduce an undesirable laxative effect associated with the fat substitute material. In a preferred embodiment, the emulsifier is present at a level of greater than 5% by weight of the fat substitute material.

Abstract: Anti-laxative agents are included in fat substitute compositions to reduce or eliminate anal leakage in mammals of fat substitute materials having a melting point of about 37.degree. C. or less. In one embodiment, the anti-laxative agents are emulsifiers such as polyglyceryl esters of fatty acids; mono- and di-glycerides; microcrystalline cellulose; ethoxylated mono- and di-glycerides; sorbitan esters of fatty acids; glyceryl-lacto esters of fatty acids; acetylated monoglycerides; poly glycerol lactic acid ester; and propylene glycol mono stearate; or gums, such as xanthan gum.

Abstract: A process for producing silage from fermentable forage chop is provided. The process consists of first preparing a microbial product by incubating fermentable vegetable matter in a brine and isolating the microbial product from the brine. The forage chop is then inoculated with the microbial product at a rate of from 10.sup.2 -10.sup.7 colony-forming units/g forage chop. The microbial product is characterized, and an improved pickling tank producing the microbial product is described.

Abstract: Low-calorie organopolysiloxane food products and methods for their preparation are disclosed. Low-calorie food products are prepared by replacing a portion of the oil with an organopolysiloxane compound having the following structure: ##STR1## wherein R is selected from C.sub.1 -C.sub.6 lower alkyl, phenyl, and combinations thereof. The low-calorie food products made include fried vegetables, such as potato chips, and food dressings, such as salad dressings and mayonnaise.

Abstract: A fat substitute food composition containing a polysaccharide fatty acid polyester in place of from about 0.5% to about 95% of the total fat content of the food composition is disclosed. The polysaccharide is a polymer of at least three monosaccharides and has at least four fatty acid ester groups, each fatty acid portion having from 4 to 24 carbon atoms.

Abstract: Low calorie foods are produced by substituting for the triglyceride fats normally found in foods or food products, a fat substitute comprising an alkyl glycoside fatty acid polyester, the polyester having at least 4 fatty acid ester groups, wherein each fatty acid has from 4 to 24 carbon atoms, and wherein the alkyl glycoside moiety comprises a saccharide portion and an alkyl portion, the alkyl portion having from 1 to 24 carbon atoms.

Abstract: A process for the aseptic preparation of particulate food products containing large and minor particulate components. The large and minor particulate components are separately heated within a single processing system at a temperature and time sufficient to sterilize each component. The large component may be acidified prior to heating and recombined with a heated minor component at basic pH to form a sterilized food product at neutral pH.

Abstract: A potato chip or snack product having corrugated upper and lower surfaces. The corrugations are defined by an asymmetric waveform. The waveforms on the upper and lower surfaces are in phase which each other.

Abstract: Alkyl glycoside fatty acid polyesters having at least four fatty acid ester groups being both saturated and unsaturated and having 4 to 24 carbon atoms wherein the alkyl glycoside moiety comprises a saccharide and an alkyl portion are suitable for use as a low calorie fat substitute food composition.

Abstract: Microbiologically-resistant sauces and dressings are prepared by a process of adjusting the pH while also adjusting the water activity of the ingredients of the food product. Preferred values for pH and water activity are described to provide optimal resistance to growth of microorganisms in the food product.