Abstract: A press for compressing a food material includes a support frame, a die plate rotatably supported by the support frame and forming a multitude of die cavities for receiving the food material, and a food supply device conducting the food material to the die cavities from a source of the food material. The press further includes a first punch assembly rotatably supported the support frame, located on a first side of the die plate, and including a multitude of first punches for axial reciprocating movement; and a second punch assembly rotatably supported by the support frame, located on the second side of the die plate, and including a multitude of second punches supported for axial reciprocating. Each of the first and second punches is aligned with one of the die cavities of the die plate.

Abstract: The present invention relates to a filled, elongate half product which can be expanded (i.e., puffed) when subjected to microwaves. The half product comprises an elongate outer casing formed from a dough containing a cereal material, water, and, optionally, starch, microwave absorptive materials (e.g., sugar or salts), and emulsifiers. Within the outer casing is a filling formed from an edible oil and flavoring. The half product of the present invention is prepared by mixing the ingredients which form the dough, cooking the dough at an elevated temperature and pressure to gelatinize the starch, venting the cooked dough to reduce its moisture content and temperature, cooling the cooked dough, coextruding the cooked dough and filling material to form a filled half product, and cutting the resulting extrudate cross-sectionally.

Abstract: Polyvinyl alcohol fatty acid esters, notably unsaturated acid esters, comprise a new class of edible fat replacements. Polyvinyl oleate, prepared either by direct esterfication of low molecular weight polyvinyl alcohol with oleic acid, oleic anhydride or oleyl chloride, by the transesterification between low molecular weight polyvinyl alcohol and methyl oleate, or by the interesterification between low molecular weight polyvinyl acetate and methyl oleate, is a preferred edible fat replacement.

Abstract: Process for preparing raw hide having a coating containing, at least one inorganic pyrophosphate compound, comprising:(a) subjecting raw hide to a liquefied coating material containing at least one inorganic pyrophosphate compound, thereby, forming a coating of such liquefied coating material on the raw hide; and(b) drying the raw hide having a coating containing said at least one inorganic pyrophosphate compound. The raw hide having a coating containing at least one inorganic pyrophosphate is chewed and/or eaten by dogs, with the result that tartar accumulation on their teeth is reduced or prevented.

Abstract: The added fat or shortening content of baked goods such as fermented and chemically leavened crackers is reduced while retaining: 1) a tender, non-brittle shelf stable texture, and 2) dough machinability. The fat or shortening is replaced by water and an enzyme composition having activities for hydrolyzing non-cellulosic cell wall polysaccharides. The amount of water and the enzymatic treatment are such so as to avoid excessive starch gelatinization which is deleterious to texture.

Abstract: A process is provided for making a cookie preform from a continuous cookie dough rope by inserting finger means into said rope in a direction generally transverse to a longitudinal axis of said rope and displacing at least selected ones of said finger means at a velocity relative to the velocity of said rope sufficient to stretch said rope to the breaking point to separate said portion from said rope, whereby said portion has at least one surface formed by said stretching action to have a coarse appearance. Also provided is a cookie preform that has ridges and grooves in at least one surface thereof to provide a coarse surface appearance.

Abstract: The invention is a continuous process and a product of the process for preparing a low fat content chip-like baked snack food from a composition containing at least one ingredient having starch. Water and the ingredient having starch comprise substantially all of the ingredients of the composition. The method involves mixing and heating the composition in a cooker extruder or continuous mixer to form a dough-like consistency. In the most preferred embodiments of the invention the ingredient including starch is either a corn or a potato ingredient. The heating is conducted until the composition obtains a temperature of from about 130.degree. F. to about 260.degree. F. The composition is extruded under a pressure drop which substantially avoids expansion of the extrudate to obtain an extrudate having a water content of from about 25% by weight to about 60% by weight. The extrudate is sheeted, while hot.

Abstract: The addition of a coagulation suppressing organosulfur compound to egg prior to pasteurization permits the use of higher temperatures without denaturing the protein. In one embodiment the addition of L-cysteine to a low-cholesterol egg product comprised principally of egg white enables pasteurization at temperatures 5.degree. F. higher than without it.

Abstract: The present invention relates to flavorful partially-defatted nuts and a process of preparing them by infusing the nuts with an edible oil. This process makes it possible to produce partially-defatted nuts having both an improved flavor and a low caloric content.

Abstract: Process for preparing dog biscuits which contain at least one inorganic pyrophosphate salt. The dog biscuits containing at least one inorganic pyrophosphate salt are chewed and/or eaten by dogs, with the result that tartar accumulations on their teeth are reduced or prevented.

Abstract: Alcohol amine ester derivatives are disclosed as fat mimetic compounds for reduced calorie food compositions. These compounds have a nitrogen to which is attached at least one fatty acid ester or ester derivative via an alkylene bridge and at least one other fatty group which can be attached either as a second fatty acid ester via an alkylene bridge, or in amine or amide linkage. These compounds can be represented by the following formula: ##STR1## where m, n, q and r are integers, A is --(CH.sub.2).sub.2 --, --(CH.sub.2).sub.3 --, or --CH.sub.2 CH(CH.sub.3)--, and the R groups are, independently, C.sub.1 to C.sub.29 aliphatic, ester or ether groups. Preferred compounds are partially digestible and have m+q=3, or three R groups.

Abstract: A ready-to-eat cereal is prepared from a cookie formulation, including flour, sugar, shortening or fat and a bowl-life extender. The bowl-life extender includes a waxy starch, preferably a pregelatinized starch from waxy maize in an effective amount to improve the bowl life of the cereal pieces without causing the cereal pieces to become excessively firm. A cold water swelling granular starch is also included with the pregelatinized waxy starch to improve bowl life of the cereal. The dough is prepared by mixing the ingredients to form a cookie dough-like consistency. The dough may be rotary molded or sheeted and cut into bite-size pieces and baked to leaven the cereal pieces. The baked pieces may then be coated with an optional sugar glaze.

Abstract: A bubble gum made with SBR (styrene butadiene) gum base has both its initial bite and bubble quality improved by coblending PIB (polyisobutylene) gum base with the SBR base at a weight ratio of SBR:PIB of between 2:1 and 6:1, and preferably 3:1 to 4:1. The bubble gum may be naturally sweetened or sugarless and preferably contains hydrogenated starch hydrolysate (HSH).

Abstract: Sterol compounds, especially cholesterol, are removed from fluid mixtures by contacting the mixture with charcoal which has been activated by heating to at least 110.degree. C., and preferably about 130.degree. C., in a stream of an oxygen-containing gas, which can be air. More than 90 percent of the sterol compounds present in the fluid mixture can be removed. The charcoal also removes part of the saturated fatty acids (especially stearic acid), but does not remove a substantial proportion of any unsaturated fatty acids which may be present in the mixture. The process is especially useful for the removal of cholesterol and reduction of stearic acid from butter oil, which contains large amounts of both materials.

Abstract: A heat- or microwave-activated browning composition is prepared for coating a food product to produce surface browning on exposure to heat or microwave energy. A method of browning a food product includes the steps of coating a food product with a microwaveable browning composition and subjecting the coated product to heat or microwave energy. The microwaveable browning composition includes at least one liposome-encapsulated Maillard browning reagent. A basic amino acid is encapsulated in the aqueous interior of the liposome. A reducing sugar is dissolved in the external aqueous phase of the liposome. The external aqueous phase may also contain a film-forming material. The Maillard browning reaction is triggered by heat or microwave energy. This heat or microwave energy causes the liposomes to rupture, releasing amino acid to react with reducing sugar, producing Maillard browning products.

Abstract: A spray-dried composition comprising a volatile and/or labile component in a carrier, is further encapsulated in an extruded glassy matrix comprising:(a) from about 40 to about 80 percent by weight of a water-soluble, chemically-modified starch having a dextrose equivalent not greater than about 2;(b) from about 10 to about 40 percent by weight of a maltodextrin having a dextrose equivalent in the range of from about 5 to about 15;(c) from about 5 to about 20 percent by weight of corn syrup solids or a polydextrose having a dextrose equivalent in the range of from about 21 to about 42; and(d) from about 5 to about 20 percent by weight of a mono- or disaccharide.The resultant glassy matrices are useful for introducing and/or retaining and/or stabilizing the volatile and/or labile components in cooked and uncooked food products.

Abstract: Amide/amine ester derivatives of the general formula: ##STR1## where B is an aliphatic group having 2 to 6 carbons,each R is independently, an aliphatic group having 1 to 23 carbons,Q is --N(R')-- or --O--(CH.sub.2).sub.p --N(R')--,R' is --H, --R or --(CO)--R, independently,m=0 to 3,n=1 to 3,p=2 to 4, andq=0 to 3comprise a new class of low calorie fat mimetics. Edible compositions incorporating and methods of using the new fat mimetics are disclosed.

Abstract: Bloom resistant cookies containing cocoa powder and/or chocolate liquor as a flavoring are produced without lard using a vegetable fat or shortening having a solid fat content of about 2.3% to about 21.6% at 70.degree. F. and about 0.2% to about 11.6% at 85.degree. F. The preferred fats are partially hydrogenated soybean oil, partially hydrogenated cotton seed oil and mixtures thereof. The fats further have an oleic acid content of about 52% to 62% and a combined linolenic acid and gadoleic acid content of 1.2% or less. The cookies exhibit similar color, taste and texture to control samples made with lard without experiencing any fat bloom.

Abstract: Sucrose-free or -reduced cookies having the crispy texture associated with conventional sucrose-containing doughs can be prepared by replacing part or all of the sucrose with a combination of a glass-forming polysaccharide (preferably a maltodextrin) and a humectant sugar (preferably fructose). Multi-textured cookied can be prepared using the combination of glass-forming polysaccharide and humectant sugar in the crispy outer layer, and a humectant sugar as the sweetening agent in the soft, chewy center.

Abstract: The present invention relates to the production of a shelf stable unleavened cookie composition which can be leavened to exhibit a cookie crumb-like structure after baking in a convection, radio frequency, or microwave oven. The cookie composition is prepared by using a cooker extruder to mix ingredients and to heat the ingredients to preferably at least about 200.degree. F. to promote browning and flavor development. The resulting cookie composition has a water activity of less than 0.7, preferably less than 0.6. The cookie composition produced using the cooker extruder is shaped into cookie preforms, and leavened by heating in an oven such as a microwave, convection oven, or a combination thereof. The total moisture content of the cookie mixture is generally less than 10% and preferably less than 8%. Water or a source of water may be admixed with the cookie mixture in an amount sufficient to form a dough-like consistency.