Abstract: A microcrystalline starch-based product comprising microcrystalline starch, glucose and short chain glucooligosaccharides and having an average particle size of less than about 10 .mu., and a process for making the microcrystalline starch-based product consisting of optionally debranching, retrograding and hydrolyzing a starch are disclosed. Also disclosed are food formulations comprising the microcrystalline resistant starch-based product.

Abstract: An enzymatic process for preparing an oil based product significantly enriched in omega-3 fatty acids is disclosed. The process is a two-step procedure involving lipase-catalyzed transesterification of triglycerides followed by low-temperature crystallization. The process yields a mixture of highly pure monoglycerides, at least sixty-percent of which contain omega-3 fatty acids. The process can also be used to produce omega-3 enriched triglyceride products.

Abstract: The present invention includes a process for making a mixture of homogeneous texturizing or flavoring particles that include fiber and protein from a mixture of heterogeneous particles. The process includes providing a mixture of heterogeneous particles that comprises particles of a cereal grain having a flavor and a fiber concentration. The process also includes moistening the particles to form a dough-like mixture, extruding the mixture and cutting the extruded mixture to form homogeneous texturizing and flavoring particles. The present invention also relates to an edible flake that includes a cereal grain. The edible flake includes an imparted flavor and a fiber concentration.

Abstract: A water dispersible coating composition for fat-fried foods contains a starch, a dispersing agent, an acid salt and a leavening agent. The improvement is the use of a combination of at least one modified corn starch and rice flour, in respective weight proportions of about 10:1 to 1:1, as the starch. The composition may also contain a dextrin, e.g. tapioca dextrin, and a high amylose starch. The composition is dispersed in an aqueous medium having from about 20 to 80 weight percent of the composition for application to a food prior to fat frying.

Abstract: A method of producing a granular resistant starch comprising the steps of heating a granular native starch to swell but not rupture the starch granules, debranching the starch, treating the starch to retrograde the amylose therein, optionally annealing the starch and optionally drying the product to a powder is described. Granular resistant starch produced by this method and food formulations containing the granular resistant starch are also described.

Abstract: An oven (1) for baking foods having a baking cabinet (2), at least one door (3), a plurality of burners (4), a plurality of annular heat exchange tubes (6) for receiving in an annulus (7) at an intake end (8) combustion gases (5) from the burners (4), a flue (9) for conducting the combustion gases (5) out of the oven (1), and a blower device (11) for recirculating air from within the baking cabinet (2), over the heat exchange tubes (6) and back into the baking cabinet (2). In the improvement, a first bracket (20) is removably attached to the oven (1), a second bracket (21) is attached to the oven (1) and spaced a distance from the first bracket (20). A plurality of annular heat exchange tubes (6) are disposed between the brackets (20, 21) with the intake end (8) of each tube attached to the second bracket (21) and the discharge end (10) of each heat exchange tube (6) attached to the first bracket (20) so as to form a removable rack (25) of the heat exchange tubes (6).

Abstract: An extruder for producing a food piece in a shape of a natural food piece. The extruder has a pressure vessel for containing a mash, a manifold communicating with the pressure vessel, and at least one die and cutter assembly communicating with the manifold. The die and cutter assembly has an extrusion member with an extrusion wall, a closed extrusion end, an opened feed end attachable to the manifold, at least one extrusion die formed in the extrusion wall, and a tubular cutter member which is reciprocably slidable on the extrusion wall. An opened cutter end has at least one cutting surface. The improvement is where the extrusion die has a shape generally configured to a cross-sectional shape of the food piece and configured to provide a substantially constant transverse flow rate of the mash through the die at substantially all portions of the die. The cutter member is reciprocated at speeds sufficient that a pressure of the mash in the extrusion member is not substantially changed during a reciprocation.

Abstract: A method of producing starch-emulsifier compositions by heating a starch in the presence of an emulsifier to form a complex with unique properties. The product can be further treated to obtain greater than about 20% short chain amylose. Starch-emulsifier compositions (e.g., powders, gels, pastes) produced by this method and food products containing the starch-emulsifier composition are also described.

Abstract: A food having an oil absorption and moisture transmission retarding, clear, crunchy coating and process for preparing is provided. The coating includes a predust adhered to the food and has at least about 50% of a starch and from about 0.1% to 5% of an at least partially water-soluble, edible calcium compound. A water-containing batter is gelled and adhered to the predust and has, on a solids basis, at least about 20% dextrin, about 0.1% to 8% of a pectate, and about 0.05% to 5% of a water-soluble thickener.

Abstract: Film forming colloidal dispersions containing gluten-derived gluten and their methods of manufacture are described. The colloidal dispersion can be coated onto a variety of substrates to provide resistance to moisture, lipid and gas permeation, as well as provide a glossy sheen to the substrate. Foods coated with the colloidal dispersion are also described.

Abstract: Film forming colloidal dispersions containing gluten or gluten-derived proteins and their methods of manufacture are described. The colloidal dispersion can be coated onto a variety of substrates to provide resistance to moisture, lipid and gas permeation, as well as provide a glossy sheen to the substrate. The colloidal dispersions can function as an adhesive for adhering particles onto the substrate. Foods coated with the colloidal dispersion are also described.

Abstract: Substantially fat free, reduced fat and low fat margarine-like spreads, dairy spreads and cream cheeses that have the taste, mouthfeel and textural properties of equivalent full fat spreads are described. The spreads contain a starch based texturizing agent that is derived from pregelatinized, high amylose starch. The presence of the texturizing agent functions to viscosify the spread in the absence of traditional viscosifying or thickening agents, such as gelatin and emulsifiers.

Abstract: Fat free, reduced fat and low fat cheeses, including natural cheese and processed cheese, and method for making the cheeses are described. The natural cheeses and processed cheeses contain a pregelatinized, high amylose starch based texturizing agent that can partially or totally replace fat and/or fillers which are traditionally incorporated into cheese formulations. The natural cheeses and processed cheeses have the textural and organoleptic mouthfeel properties of full fat, conventional natural cheeses and processed cheeses.

Abstract: A method of making an intermediate stabilized dough shape by heating a proofed dough shape with a combination of convection and microwave heating sufficient to stabilize the dough shape, to form a light skin thereon, to inhibit moisture loss from the interior thereof, and to decrease microbial activity therein. The pastry dough shape has an interior and an exterior, and the light skin is formed on the exterior to provide a moisture barrier and structural integrity sufficient to inhibit moisture loss from the interior and retain the shape during heating, handling, storage and cooking thereof to a finished product.

Abstract: A novel starch-based texturizing agent, methods of manufacture and food formulations containing the texturizing agent. The texturizing agent comprises an insoluble microparticle (e.g., titanium dioxide), a gum (e.g., xanthan gum) and starch (e.g., pregelatinized starch) in the form of a complex in which the insoluble microparticle has been stabilized or entrapped therein. The texturizing agent can be used in low fat and fat-free foods, including mayonnaise, edible spreads such as margarines, salad dressing, mousse, cottage cheese dressing, sour cream, ice cream, yogurt and cream cheese.

Abstract: An animal fat replacement product of an aqueous gel of one or more dextrins, each of dextrose equivalent less than 20, entrapped in a matrix of an alginate, gum, pectin or Konjae can be effectively used in meats and meat products without adverse organoleptic consequences. The fat mimetic, which can be generally used to replace animal fats, provides excellent lubricity and juiciness while being "rendered" under appropriate conditions, thus behaving quite similarly to animal fat. The animal fat replacement product also is an excellent vehicle for incorporation of other agents often added to meats, such as flavors, colors, preservatives, and so forth.

Abstract: A novel starch-based texturizing agent is disclosed. The texturizing agent is produced from high amylose (>30%) starch under specific conditions of temperature, pressure and shear. The texturizing agent functions to provide several fat-like attributes such as structure, viscosity, smoothness and opacity to reduce and/or essentially replace the fat content in foods. Additionally the texturizing agent can be used in full fat foods as a stabilizer. Foods containing the novel texturizing agents include mayonnaise, spoonable and pourable salad dressings, yogurt, cottage cheese, processed cheese, sour cream, edible spreads, cream cheese, peanut butter, frosting, meat products, cheesecake, mousse and sauces, among others. The texturizing agent can also be incorporated into drug and cosmetic formulations.

Abstract: This invention pertains to methods for extracting and purifying zein, zein bodies, glutelins or destarched corn gluten from corn gluten meal by efficiently removing and recovering food grade pigments and starch hydrolysates, while discarding unwanted fractions. Corn gluten is subjected to the combination of enzymatic starch hydrolysis, alkaline treatment, alcohol washing and alcohol extraction to produce a substantially starch-free, deflavored and decolored zein which is suitable for use in foods and pharmaceuticals. An advantage of the process described herein is its use of food grade alcohol(s) to deflavor, decolorize and extract the zein from corn gluten meal. Purified zein and zein bodies have improved utility and functionality in a variety of existing and emerging food applications. Alternate products such as deflavored, decolored and destarched corn gluten, zein bodies or glutelins are also obtained by the methods of this invention and are useful as vegetable protein supplements.

Abstract: The present invention pertains to a novel starch-based opacifying agent, to methods of manufacture and to food and non-food formulations containing the opacifying agent. The starch-based opacifying agent comprises an opacifier (e.g., titanium dioxide) and starch in the form of a complex in which the opacifier has been stabilized or entrapped therein. The opacifying agent can be used in low fat and fat-free foods and beverages, including coffee creamer, cottage cheese dressing, nutritional beverages, mayonnaise, sour cream, ice cream, yogurt, salad dressing and other foods and beverages that need to be opacified. The opacifying agent can also be incorporated into non-food formulation, such as cosmetics, creams and lotions.

Abstract: A method of forming the aqueous-based shellac dispersion includes dissolving a shellac solution in a basic aqueous solvent to form a shellac solution and subsequently combining the shellac solution with an acidic aqueous solution, whereby the shellac precipitates to form the aqueous-based shellac dispersion. A film can be formed by applying the shellac dispersion to a suitable surface and exposing the dispersion to conditions which cause a substantial portion of the shellac particles in the dispersion to fuse, thereby forming a shellac film on the surface. The shellac film does not include any organic solvent for the shellac or any amine-containing shellac salt. A plasticizer can be employed to form a continuous shellac coating on a substrate at significantly reduced temperatures.