Abstract: A frozen confectionery product which changes color has first and second frozen confectionery product compositions arranged for being consumed together. In an embodiment, the first composition has an acidic pH and contains a colorant component which colors the first composition and which, upon an increase in pH, changes color, and the second composition has a pH so that upon a mixing with the first composition, the pH of the first composition and colorant mixed with the second composition increases so that the colorant changes color, and each composition may contain a differing coloring component for obtaining a different coloration upon mixing.

Abstract: Frozen aerated compositions are prepared by introducing an unfrozen composition suitable for being frozen for preparing a frozen aerated composition into the barrel of an extrusion apparatus containing a single screw and rotating the screw for transporting the composition through the apparatus to and then through an extrusion exit die and for during transport of the composition through the extrusion apparatus, mixing, shearing and compressing the composition. Additionally during the transport of the composition through the apparatus, the composition is cooled and air is injected into composition to obtain from the die a compressed, aerated, cooled composition which has a temperature of equal to or lower than −8° C.

Abstract: A liquid smoke browning agent solution having good browning but minimal or no flavor, and a related method for making same. The liquid smoke browning agent solution may be made from commercially existing delignified wood pulp.

Abstract: Frozen concentrated milk is prepared by introducing a concentrated milk, such as a concentrated whole or skim milk, into the barrel of an apparatus for extrusion of a product which contains at least one screw which is rotated for transport of the concentrated milk through the apparatus barrel for extrusion of product through an extrusion apparatus product exit die, and during the transport of the concentrated milk through the extrusion apparatus, the concentrated milk is cooled to a temperature of equal to or lower than −8° C. to obtain, from the exit die, frozen concentrated milk.

Abstract: A decorative food formed of a plurality of kinds of fluid food materials and manufactured by using a mold is provided. The decorative food has an outside shape thereof conforming to an interior surface of the mold inclusive of an opening of said mold. The decorative food has a colored pattern divided into multiple divisions extending up to a central portion of the decorative food, in a direction to extrude the food materials into the mold, the colored pattern being formed such that the multiple divisions are arranged with substantially the same ratio at any of a cross sectional area intersecting the direction to extrude the food materials, and wherein the decorative food contains therein a foodstuff. Also disclosed are an apparatus and method for manufacturing the decorative food.

Abstract: Physically modified starch products are prepared using pressure and heat such as by extruding starting material starch which optionally can be admixed with gums and/or surfactants. The properties of the products can be adjusted by varying the moisture content of the materials in the extruder and the temperature and pressure at a die plate provided at the discharge end of the extruder. The screw elements in the extruder are selected with the goal of using enough mixing elements at the discharge end to keep the pressure in the extruder barrel as high as possible over a short distance. The physically modified starch products are made up of partially to fully cooked starch and some raw starch particles. They are highly dispersible in cold or hot water with hot or cold swelling viscosity.

Abstract: A process for the production of a frozen food product comprising anti-freeze peptide (AFP), wherein the product is at least partially pre-frozen in the substantial absence of free AFP, followed by including the free AFP therein.

Abstract: A chocolate coating having a marbled appearance, a confectionary product provided with a chocolate coating having a marbled appearance, and methods for preparing the same. The chocolate coating may be water or chocolate based.

Abstract: According to the method for preparing frothed milk or café crème, milk concentrate or coffee concentrate is mixed with water, using a venturi chamber. The venturi chamber comprises a water inlet, a concentrate inlet and an outlet. Further, a whirl chamber, located downstream of the venturi chamber, is used, which is in fluid communication with the outlet. The water is supplied under pressure via the water inlet to the venturi chamber, so that a reduced pressure is created in the venturi chamber. The concentrate inlet is brought into fluid communication with a stock of milk or coffee concentrate, so that, as a result of the reduced pressure in the venturi chamber, via the concentrate inlet, milk or coffee concentrate is sucked into the venturi chamber. The milk or coffee concentrate and the water then flow together via the outlet to the whirl chamber, and the milk or coffee concentrate and the water are beaten in the whirl chamber to form frothed milk or café crème.

Abstract: A gelled food composition containing fruit pieces distributed therein is obtained by preparing, separately, a jelly ground mass composition and a fruit composition which contains fruit pieces and then combining the two compositions and cooling to obtain the gelled composition wherein (a) to prepare the jelly ground mass, ingredients, in amounts by weight based upon jelly ground mass weight, of from 15% to 30% sugar, of from 0.4% to 0.7% xanthan and of a gelling agent which is (i) from 0.5% to 1.5% of a carrageenan composition, (ii) from 0.4% to 1.0% of a carrageenan composition and from 0.1% to 0.5% locust bean gum and (iii) from 0.1% to 0.5% of gellan gum, are blended into water at a temperature so that the ingredients are suspended in the water, and (b) the fruit composition is prepared with fruit pieces and with xanthan in an amount, by weight based upon the weight of the fruit composition, of from 0.4% and 0.7%.

Abstract: The invention relates to a method and apparatus for producing a laminated edible product such as a candy product. This method includes the steps of extruding from the exit port of a coaxial die a thin strip of a first fluid material encased in a layer of a second fluid material, depositing the thin strip on a support, and superimposing additional thin strip on top of the first thin strip. The invention also relates to an edible product prepared by this method.

Abstract: A continuous method for preparing an aerated confection, especially marshmallows, includes the steps of A. continuously forming a clear concentrated sugar syrup in a single vessel by continuously admixing to form a sugar syrup slurry; cooking the sugar syrup slurry with agitation and indirect heat to dissolve the solids, concentrating the sugar syrup by evaporating water as vapor and venting the vapor to form a concentrated clear syrup, wherein the residence time of the syrup within the vessel ranges from about 1 to 5 minutes; B. cooling the clear concentrated syrup without crystallization to form a cooled clear sugar syrup; C. admixing the clear cooled sugar syrup with about 1 to 30% of a foam structuring agent to form a liquid confection blend; D. seeding the liquid confection blend with dry sugar crystals to form a seeded liquid confection blend; E. aerating the seeded liquid confection blend to form an aerated confection plastic foam; F.

Abstract: A natural, red-hue colorant that is substantially free of alkaloids and polyphenoloxidase, has good stability, minimal aroma, and does not contain any organic solvent residuals is provided. The natural colorant has a red-hue equivalent to the red-hue of FD&C Red No. 40 and is more stable as compared to existing natural colorants. Methods for extracting anthocyanin pigments from red-fleshed potatoes without use of an organic solvent, while essentially eliminating alkaloids and polyphenoloxidase from the extract are also provided. Potatoes are pressed and filtered and the filtrate (i.e., potato juice containing potato anthocyanin pigments) is concentrated. The pH of the concentrate is adjusted with alkali to precipitate alkaloids therein. The concentrate is filtered and the pH of the filtrate is adjusted to a pH value of about 3.5 or lower. The pH is adjusted in such a manner to obtain a colorant having the desired red-hue color and intensity (i.e.

Abstract: A method for removing hydrocarbon products from water surfaces, which entails contacting the hydrocarbon products with a crystalline polypropylene, which when observed under a microscope of 2500 magnetization, exhibits a spongy surface having relatively homogeneous intercommunicating pores, with dimensions of between about 3 &mgr;m and 20 &mgr;m in diameter.

Abstract: A water-containing chocolate composition, which is particularly suitable for being combined with an ice confectionery composition as a coating upon or as an inclusion in the ice confectionery composition to provide a composite composition, is an admixture of chocolate and of a water-in-oil emulsion which includes a vegetable oil and milk fat. By weight based upon the composition weight, the water is present in an amount of from 10% to 30%, fat substances are present in an amount of from 35% to 45% and carbohydrates are present in an amount of from 30% to 40%.

Abstract: To prepare a food product, dehydrated pregelatinized starch and a mixture of hydrated gelatinized starch, fat and water are introduced into an apparatus for mixing and cooling the same to a temperature between −8° C. and −3° C. so that a frozen mixture is obtained from the apparatus, and then the frozen mixture is cut into portions and the portions are frozen. The hydrated gelatinized starch may be prepared by treating a dehydrated pregelatinized starch in admixture with water and fat so that it hydrates and swells, or it may be obtained by heating native/raw starch in admixture with water and fat by heating to hydrate and gelatinize the starch.

Abstract: A filter assembly, particularly for use with a plastic bottle having an open neck with an inside diameter of about 50 mm or less (e.g. about 25 mm), includes a tube of filtering material connected to one surface of a cap while a valve extends from an opposite surface of the cap. The tube is preferably of filtering material such as activated carbon with plastic binder, having a substantially continuous liquid-porous sidewall, a hollow interior, a first closed end, and a second open end. The tube is operatively connected to the cap second surface at the tube second open end by sonic welding, a mechanical connection, or adhesively. The cap has a fitting portion for cooperating with the bottle neck, such as internal screw threads or a snap portion. The valve may be a reciprocating valve, a baby bottle nipple, or a spray device. A biocidal medium may be disposed within the hollow interior of the filter tube, and the tube may be wrapped with a filter material having a pore size of about 1-4 microns.

Abstract: A method for enhancing the salty-taste and/or delicious-taste of food products and materials thereof, containing sodium chloride, by using trehalose without imparting any unsatisfactory taste and flavor. The content of trehalose to be incorporated is usually in the range of about 1.5-12% to the food products and materials thereof, on a dry solid basis. The method can reduce the content of sodium chloride used in conventional salty food products without losing their satisfactory salty-taste.

Abstract: A process for the preparation of an ice confection having an aqueous phase and a fat phase, wherein the ice confection is subjected to an ultra high pressure treatment, the ice confection comprising in the aqueous phase at least 1 wt % micellar casein and sufficient total sugars such that a protein gel is formed on application of the ultra high pressure, providing that if micellar casein is present in the aqueous phase at less than 2 wt %, the ice confection composition includes a stabilizer.

Abstract: Disclosed are annatto-caramel food colorant blends having a pH of about 9.1 to 10 that exhibit improved stability against precipitation and provide a rich brown color. The colorant blends are particularly useful for use in RTE cereals. The blends are characterized by low ammonia contents (<0.05%). Also disclosed are methods for preparing low ammonia content caramel color solutions. The methods involve adding KOH to a caramel solution to a pH of >10, off gassing ammonia to reduce the ammonia content to <0.05%, and acidifying the caramel colorant to a pH of 6.5 to 7 to provide a treated low ammonia neutral aqueous caramel colorant. An aqueous annatto colorant having a pH of about 12.5 to 13.5 is admixed with the treated low ammonia neutral caramel solution in a solids weight ratio of about 1:1 to about 4:1.