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

Abstract: Crackers having a hollow interior and capable of being filled can be formed from a particular cracker dough. This cracker dough will contain a lower sugar content and shortening content than cookie or biscuit doughs. In order for the cracker dough to be used to form a hollow cracker, the dough must undergo treatment with proteolytic enzymes so as to selectively sever certain peptide linkages in the dough. This permits a hollow core to be formed upon the baking of the cracker rather than a cellular core. The hollow core of the cracker is filled using conventional needle injection techniques.

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: Process for preparing dog biscuits which are nutritionally balanced and which contain at least one inorganic pyrophosphate salt. The ingredients and the at least one inorganic pyrophosphate salt are selected and adjusted in amounts to provide a nutritional balance in the dog biscuit dough, from which the dog biscuits are produced. The nutritionally-balanced 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: Devices, compositions and the like which have or contain at least one inorganic pyrophosphate salt. The devices or compositions are used to reduce or prevent tartar accumulations on dog teeth.

Abstract: A cookie product is prepared having a liposome-encapsulated component dispersed therein and leavened to a crumb-like structure. The liposomes substantially retain their structural integrity during the processing, mixing, and post extrusion baking and thus remain intact in the finished cookie. The liposomes may encapsulate flavorings, fragrances, preservatives, anti-staling agents, and other labile food additives. The liposomes may provide a sustained release of the encapsulant to the cookie during storage and prior to consumption. The encapsulant may be released when the cookie is baked or eaten by the consumer. The cookies are prepared by feeding the cookie ingredients to a blending zone of a cooker-extruder and heated to form a heat treated mass. A liposome-encapsulated component is added to the cooled heat treated mass and mixed at low pressure and temperature to prevent rupture of the liposomes. An optional source of water may also be admixed to form a dough-like mixture.

Abstract: A chewy, semi-plastic, non-porous, microbiologically-stable dog food which includes: 12 to about 30 weight percent, based upon the total weight of the dog food, of gelatin; at least one acidulant; at least one cereal starch-containing textural agent; at least one release agent; at least one taste agent; at least one sugar; salt; and added water. The dog food is in a compacted form. The dog food has a pH of about 3 to 5, and has a moisture content of about 10 to about 25 weight percent, based upon the weight of the dog food. The process for preparing the dog food includes: (a) mixing the dry components and liquid components with low speed agitation and continuing the mixing until a dough is obtained; (b) forming the dough by compacting into compacted dog snacks or biscuits; (c) conditioning the compacted dough at 185.degree. to 200.degree. F. for about 7 to 8 minutes; and (d) packaging the compacted dog snacks or biscuits in a protective package.

Abstract: An apparatus for unloading bulk materials from hopper-type rail cars and, more particularly, a pneumatic unloading apparatus or device incorporating a dual outlet for the pneumatically-actuated discharging of flowable bulk materials from the bottom of a hopper structure, and in which the bulk material is aspirated from the hopper structure into a pair of parallel conduits through spaced discharge orifices designed to minimize or eliminate any possible damage to the bulk material during the procedure of being conveyed therethrough.

Abstract: Trishydroxymethyl alkanes, notably monomeric and dimeric trishydroxymethyl ethane and propane, esterified with fatty acids or dicarboxylate-extended fatty acid derivatives, are physiologically compatible, partially digestible edible synthetic fat replacements for foods and pharmaceuticals.

Abstract: Thiester derivatives are disclosed as fat mimetic compounds for reduced calorie food compositions. These compounds have a two- to six-carbon backbone to which are attached at least one C.sub.1 to C.sub.29 fatty aliphatic, ether, ester or thioester group in ester linkage and at least one other fatty C.sub.1 to C.sub.29 group in ester or thioester linkage. Preferred compounds have three fatty substituents attached to the backbone and are partially digestible.

Abstract: Apparatus 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.

Abstract: A spray device is used to deliver a liquid, liquid containing a solid or a solid in a shaped flow onto a surface. The spray device can be used to deliver the material downwardly, laterally or upwardly in the form of droplets, a curtain or a mist. The spray device consists of a housing which uses a center shaft to deliver the material from the feed end to the discharge end. At the discharge end this center shaft has a flange which rotates with the center shaft. This flange is adjustable. Disposed over this center shaft flange is a flange fixedly attached to the nozzle housing. The material that is being delivered is shaped into the desired form in this flange region of the spray device. This spray device is non-clogging. In a preferred embodiment the surface that is being coated is the surface of an edible food product such as a cookie, biscuit, cracker or candy. The coating can be an oil, an oil containing dissolved or suspended flavorants, or a confection such as chocolate.

Abstract: An extruder operating to continuously mix, at least partially bake and extrude a preselected formulation of ingredients to provide an at least partially baked output product which, upon final baking, exhibits a cookie-like crumb structure with structural integrity. The extruder includes an added water inlet port downstream from a feed port means. A screw-type element is rotatably arranged in the extruder to vigorously mix and convey at least certain ingredients of the preselected formulation, including flour and oil, input through the feed port means, wherein the total water content, by weight, of the ingredients is less than a preselected amount. A temperature control means operates to heat treat the ingredients upstream from the added water inlet port during the vigorous mixing and conveyance by the screw-type element.

Abstract: An extruder operating to continuously mix, at least partially bake and extrude a preselected formulation of ingredients to provide an at least partially baked output produce which, upon final baking, exhibits a cookie-like crumb structure with structural integrity. The extruder includes an added water inlet port downstream from a feed port means. A screw-type element is rotatably arranged in the extruder to vigorously mix and convey at least certain ingredients of the preselected formulation, including flour and oil, input through the feed port means, wherein the total water content, by weight, of the ingredients is less than a preselected amount. A temperature control means operates to heat treat the ingredients upstream from the added water inlet port during the vigorous mixing and conveyance by the screw-type element.

Abstract: Active ingredients useful in chewable articles of commerce are physically encased in non-porous, chewable, particles of elastomer and such particles are then incorporated in the articles of commerce. During mastication of the chewable article of commerce the active ingredient is released from the elastomer particles over a prolonged period of time. The active ingredients would include flavorants, intense sweeteners, colorants, medicaments, effervescent agents and tobacco.

Abstract: Food emulsions containing highly unsaturated fatty acids or derivatives thereof are stabilized against oxidative attack upon the unsaturated components by using a stabilizer system in the water phase of the emulsion which comprises either a sugar or sugar alcohol or a sugar or sugar alcohol and a metal-ion chelator.

Abstract: Food coating compositions, e.g., sauces, are disclosed which impart desirable brown color and crisp texture to the surface of microwave-cooked foods. These sauces comprise a substantially water-immiscible liquid having dispersed therein effective amounts of a coagulant, and foodstuff which is grindable and exhibits crispness when substantially dehydrated and which has a low affinity for said water-immiscible liquid.

Abstract: Highly unsaturated fatty acid compounds, and derivatives thereof, are stabilized against oxidation with a water activated oxidoreductase enzyme. The fatty acid containing component is preferably microencapsulated in a wall member which comprises the enzyme.

Abstract: Novel fat mimetic compounds are disclosed to be useful in reduced calorie foods. These compounds, which are here referred to as complex linked esters, consist of linked multi-ester or multi-ester/ether fragments joined by a polycarboxylate. These complex linked esters may be partially broken down in the body to produce digestion residues which are substantially non-digestible themselves and are sufficiently hydrophilic to enable the digestion residues to be incorporated in the normal stool. These fat mimetic compounds are useful as replacement for fats and oils for most food applications. Also disclosed are processes of synthesizing these compounds.