Abstract: Hardened stabilized ice cream confections comprise aerated compositions of ice crystals, edible fat particles and aqueous syrupy phase, shear-frozen under aeration, extruded at nozzle temperatures about -8.degree. C. to -13.degree. C., hardened at -20.degree. C. or colder, and contain sugars, sugar alcohols or other low molecular weight materials in amounts molarly equivalent to more than 32% by weight disaccharide, with overruns of 140% or more, and have hardness at -18.degree. C. expressed by log H=0.85 or less: the confections though storable in the deep-freeze, have eating qualities analogous to those of soft-serve ice cream when eaten direct from the deep freeze.

Abstract: Fibers containing casein and at least one heat-settable protein are prepared by dry-spinning an aqueous protein mixture containing calcium- and phosphate ions at a temperature below the gelling point of the protein mixture and drying the fibers obtained. The fibers are hydrated, and incorporated into a meat analogue mixture as texture-imparting materials.

Abstract: A process for producing edible protein fibres by dry-spinning an aqueous mixture based on milk solids in which the ratio of calcium ions to the casein present is reduced to a value below 0.85 mM Ca.sup.2+ /g. casein.The fibres obtained according to this process can be used as a fibrous component in reformed meat formulations or as an ingredient for protein-enriched snacks.

Abstract: A composite food product is prepared by dosing a portion of an ice confection onto incipiently gelling calcium alginate or calcium low-methoxy pectate. It forms a depression in which it sits. A particular process described gives a peach Melba product.

Abstract: A process for purifying phosphatides to obtain transparent phosphatides wherein crude phosphatides are subjected to the combined action of a hydrophobic liquid and water is described. The two liquids are separated and the purified phosphatide product is recovered from the hydrophobic liquid. In this way, a transparent phosphatide product is obtained.

Abstract: The properties of ice creams scoopable at deep-freeze temperatures are improved by incorporating stabilizer mixtures comprising (a) locust bean gum and/or tara gum and (b) kappa-carrageenan and/or xanthan gum and/or agar-agar.

Abstract: In a process for preparing simulated berries by co-extruding alginate or low-methoxy pectate round fruit pulp, puree or a fruit-flavored solution to give drops coated with the alginate or low-methoxy pectate, damage and inconvenient splashing as drops enter a setting bath of a solution of edible calcium salt is reduced by foaming the surface of the bath. Foaming can be achieved in a preferred form of the invention by bubbling air under the surface of the bath to ensure constant breaking of the surface of the bath.

Abstract: Fibres containing casein and at least one heat-settable protein are prepared by dry-spinning an aqueous protein mixture containing calcium- and phosphate ions at a temperature below the gelling point of the protein mixture and drying the fibres obtained.

Abstract: A method for producing frozen confections of re-entrant shape using moulds made of flexible, elastic material, comprising filling moulds made of said material with confection mix, inserting a handle into the mix, contacting the outside of the filled mould with a freezant so as to freeze the mix and anchor the handle, and withdrawing the handle, whereby the mould distorts and expands to release the frozen product. Distortion of the shape of the mould due to the pressure of liquid freezant is avoided by filling the mould with confection mix prior to its immersion in the freezant, partially immersing it until the exterior of the liquid mix has frozen, and then equalizing the levels of the mix and the freezant.

Abstract: Beverage compositions comprise flavor granules coated on the outer surface with a powdered beverage such as tea, cocoa or coffee, preferably prepared by coating the flavor granules in a rotating granulator.

Abstract: Cold water extractable tea leaf is prepared by treatment of fresh green tea with the enzyme tannase under anaerobic conditions. The cold water extractable tea leaf is also used to prepare an instant tea product.

Abstract: Cold flavored drinks are prepared by adding for instance water to a flavored water ice with an overrun greater than 50%. The water ice can conveniently be extruded into and frozen in a drinking receptacle; on adding water a cold drink is obtained conveniently.

Abstract: A water-soluble solid beverage cube, consisting of powdered glucose monohydrate, sucrose and hygroscopic flavor material, is prepared by mixing the ingredients, heating them above 95.degree. F in a high humidity atmosphere, shaping the solidified mass and allowing the solid to cool. Additives may be added to the powdered mixture to increase the strength of the solid, improve its hygroscopic nature and alter its taste.

Abstract: Ice confections are extruded through a multiplicity of holes. Unevenness of flow during extrusion is reduced. The holes can be arranged in an array to determine the cross-section of the extruded ice confection. Extruded ice confections can be readily prepared with, in cross-section, very fine detail e.g. key-shaped, or heart-shaped or containing air passages.

Abstract: Edible protein fibers with improved characteristics are produced by spinning an aqueous solution of proteins which has been subjected to a heat pre-treatment, into a hot coagulating medium in which the extrudate is completely gelled to obtain fibers of satisfactory texture which can be incorporated in foodstuffs.

Abstract: A meat product formed from consolidated comminuted meat, meat anologue or meat, incorporating a proportion of texturized vegetable protein, is improved in respect of heat shrinkage and (in the case of dried meat products) in respect of dehydration/rehydration rates, by incorporating therein a minor proportion of potato pulp.

Abstract: A continuous, in-line bulk density instrument is described which provides real time monitoring of a product stream consisting of a free flowing powder. The instrument utilizes a cylindrical tube pendulum whose period of oscillation is measured to determine the bulk density of the powder flowing therethrough.

Abstract: A stabilizer system has been developed that is particularly useful in ice cream requiring more than usual stabilization. The system comprises microcrystalline cellulose with one or more of carboxymethyl cellulose and a galactomannan gum. A preferred system consists of microcrystalline cellulose, carboxymethyl cellulose and locust bean gum or tara gum.

Abstract: Novel ice confections are described that contain air passages. The passages are preferably parallel to each other and are so arranged that cutting of the ice confection at low temperatures, eg deep-freeze temperatures is facilitated and is adequately uniform throughout the ice confection.

Abstract: The yield in the aqueous extraction of tea leaf is improved by using an aqueous solution of ammonium bicarbonate or of ammonia as the extractant.