Abstract: A reduced calorie sandwich cookie wherein the weight percent of fat and/or oil of the cookie filler is reduced by at least one quarter and replaced by a predominantly non-caloric bulking agent having a water absorptivity of 200% or less while maintaining the water activity of the entire filler at from 0.2 to 0.7.

Abstract: The present invention provides a chewing gum product which has a content of one or more therapeutic ingredients for improved dental health. In one embodiment a present invention chewing gum product has a content of ingredients which include a gum base, dispersed particles of organic-encapsulated sodium bicarbonate, and a bulking sweetener. The sodium bicarbonate ingredient is a novel composition of particles having a co-encapsulated content of a flavorant ingredient.

Abstract: A method for producing a bakery food comprising the steps of kneading a wheat flour, baking the kneaded wheat flour after fermentation, the method being characterized by adding indigestible dextrin in the step of kneading.

Abstract: A fat sparing composition, and cremes, particularly cookie filler cremes, utilizing the fat sparing composition. The composition includes a soft fat blend, and an emulsifier which is preferably a phosphated mono- or diglyceride or polyglycerol polyricinoleate. DATEM esters and lecithin may also advantageously be used. The fat sparer may be used to extend vegetable fat in cookie filler and other cremes.

Abstract: A no and low fat salad dressing composition includes a continuous aqueous phase containing a semi-gelled pourable system comprising an amidated galacturonic acid methyl ester with a degree of esterification below 55% (LMA pectin) to replace part or all of the fat in order to make a salad dressing that has organoleptic characteristics that imitiate real salad dressing.

Abstract: Milk chocolate may be prepared from a chocolate crumb, or other milk and sugar precursor component, by which the required amount of dried milk solids are provided for subsequent processing, together with at least some sugar. Molasses or brown sugar is hydrated with milk, dried, and further processed by addition of the balance of sugar, fats, cocoa butter, and cocoa liquor if used; and the product is then set aside for subsequent pasting and conching operations which are typically used in the production of milk chocolate.

Abstract: An edible food container is formed by wrapping an elongate flat strip of uncooked bread dough around a conically-shaped mandrel to form a plurality of spiral turns with an overlap between adjacent turns of the spiral. The resultant uncooked dough cone is then baked to form an edible, cone-shaped container of soft bread. The bread cone is removed from the mandrel and the hollow interior of the cone is filled with a selected filling.

Abstract: Liquid-centered jelly candy and method for manufacture are claimed. In this invention jelly candy is processed to about 25-30% moisture content and deposited in a starch mold to a level that half fills the mold. A small hard candy pellet is made from sugar, color, flavor, and acidulant. The hard candy pellet is centered on the jelly candy in each of the half full molds. A second deposit of warm jelly candy is filled over the pellets completing the candy pieces. The candy is cured at about 130.degree. F. to about 140.degree. F. for about 24-48 hours. During which time, moisture from the jelly candy migrates to and liquifies each candy pellet forming the liquid-centered jelly candy.The completed candy pieces are cured in the molds at about 130.degree. F. to about 140.degree. F. for about 24-48 hours. During the curing process, the moisture from the jelly migrates into and liquifies the sugar paste forming a liquid-centered jelly candy.

Abstract: A water-continuous spread having a structuring amount of oligofructoses, from 0.1 to 15 wt % of mono- or disaccharides and 0.1 to 7 wt. % of fat in the form of small globules or crystals having a volume weighted mean diameter of less than 20 .mu.m.

Abstract: A process to add carbon dioxide under low shear conditions to an already formed food to produce a semi-solid or solid carbonated food. The carbonated semi-solid or solid spoonable food has the following properties:(a) a viscosity of between about 2000 and 200,000 centipoise at between about 1.5.degree. and 25.degree. C., and(b) a carbonation level of between about 0.5 and 4.0 volumes of carbon dioxide per volume of food. The process includes contacting the formed food with carbon dioxide gas with low shear agitation.

Abstract: A product densification method for producing sinking aquatic feed, densified cattle "range cubes" or the like includes a conventional cooking extruder into which feed ingredients, including cereal grains and additives, are introduced. The feed ingredients are cooked, gelatinized and expanded in the cooking extruder to form an intermediate feed product. The intermediate feed product is then loaded onto a cooling conveyor where it is transported to a product densification unit or PDU. The PDU is a specially designed high speed, low shear extruder which is adapted to densify and shape the intermediate feed product into a final feed product which is dense enough to sink in water and stable enough to stay together for a considerable period of time while submerged or exposed to weather. The density of the sinking feed, and therefore, the sink rate thereof, can be controlled by controlling the shaft speed of the high speed screw in the PDU.

Abstract: The present invention provides a chewing gum product which has a content of one or more active ingredients for improved dental health. In one embodiment a present invention chewing gum product has a content of ingredients which include a gum base, dispersed particles of organic-encapsulated sodium bicarbonate, a bulking sweetener, and a flavorant.

Abstract: A method is provided for the total manufacture of chewing gum on a continuous basis. The method uses a continuous high efficiency mixer which is configured for the total manufacture of a wide variety of chewing gum products. Pursuant to the method, glycerin is added at an early point in the mixer.

Abstract: A method of continuously manufacturing chewing gum with improved flavor perception comprises the steps of adding at least an elastomer and filler into a high-efficiency continuous mixer, and mixing the elastomer and filler together in the continuous mixer; adding a least one ingredient selected from the group consisting of fats, oils, waxes and elastomer plasticizers into the continuous mixer, and mixing said ingredient with the elastomer and filler in the continuous mixer; and adding at least one sweetener and-at least one flavor into the continuous mixer, and mixing said sweetener and flavor with the remaining ingredients to form a chewing gum composition. These steps are performed using a single high-efficiency continuous mixer and wherein the flavor is added at a level lower than that used to make the same chewing gum composition in a batch mixer but the flavor intensity in the chewing gum product is comparable to that of said same chewing gum composition made in a batch mixer.

Abstract: Chewing gum products containing a natural carbohydrate gum hydrolyzate and methods of making such products are disclosed. In one embodiment, the natural carbohydrate gum hydrolyzate is used in a rolling compound applied to the chewing gum product. In a second embodiment, a natural carbohydrate gum hydrolyzate is used in the center fill of a chewing gum. In a third embodiment, aspartame is used to sweeten the gum composition and the natural carbohydrate gum hydrolyzate is provided, preferably in an effective amount to stabilize the aspartame such that after eight weeks of storage at 85.degree. F., at least 5% less aspartame decomposes than would have decomposed if the natural carbohydrate gum hydrolyzate was not included. A natural carbohydrate gum hydrolyzate is also co-dried with other sweeteners, co-evaporated to make syrups and used as an encapsulating agent for high-intensity sweeteners or flavors used in gum compositions.

Abstract: A stabilizer composition useful for frozen desserts contains a water soluble hydrocolloid and microcrystalline cellulose coprocessed with an alginate salt complex. The method of using the stabilizer composition provides good resistance to heat shock in frozen desserts. The frozen desserts containing the stabilizer system, including such products with less than five percent fat, exhibit resistance to heat shock and good textural characteristics.

Abstract: A gummy starch is prepared by conmbining a starch with a saccharide and subsequently heating up the mixture. The gummy starch consists essentially of a water insoluble part with a chewable property and good dispersibility in oils and fats. A process for preparation of a gummy starch comprises the steps of combining a starch with a saccharide and heating up the mixture at such a temperature for such a time as to cause the saccharide to be caramelized to pick up water insoluble part. A chewable food raw material consists essentially of a gummy starch prepared by combining a starch with a saccharide and subsequently heating up the mixture. An oil and fat dispersant consists essentially of a gummy starch prepared by combining a starch with a saccharide and subsequently heating up the mixture.

Abstract: A chewing gum product comprises a gum pellet covered by a hard coating containing erythritol. The coating may be a homogeneous material built up of layers from a single coating syrup containing erythritol, or it may be a coating comprising two or more layers of different compositions, wherein at least one of the layers contains erythritol. The coating prevents the gum pellet from picking up moisture. The coating is particularly useful in making sugarless gum products.

Abstract: A non-stick, chewing gum base composition which is free from fats, waxes, and elastomer solvent resins, and a non-stick chewing gum composition made from the gum base. The resulting chewing gum is easily removable from a variety of surfaces.

Abstract: The invention relates to a new boiled sweet characterized in that it has a high water content and in that it contains, on a dry matter basis, less than 35% of sucrose and more than 65% of a composition of carbohydrates other than sucrose, and in that it has a glass transition temperature, measured for a specific water content, at least equal to 38.degree. C. The invention also relates to a process for the manufacture of this boiled sweet.