Abstract: Discrete entities of a solid suspension are made from a solid fat matrix and a non-fat solid substrate having an active associated with said substrate. These entities are spheroidal in shape, have uniform size and substantially the same active content due to the flash flow process used to make them. They are especially useful as delivery systems for comestibles, pharmaceuticals and personal products.

Abstract: A chewing gum pellet coated with a coating of natural carbohydrate gum hydrolyzate material, wherein the material is selected from the group consisting of guar gum hydrolyzate, locust bean gum hydrolyzate and karaya gum hydrolyzate. The coating may also include xylitol.

Abstract: Methods and compositions for flavor enhancement and development in a cultured dairy product employ identification and selection of fat fractions from sources such as milk(butter) fat for use as flavor precursors. The selected fractions are added to the product at a step in the manufacturing process where they are available for flavor development by means characteristic of the product. The selected fractions are preferably enhanced for fatty acids and have low melting points. For a reduced fat product, the flavor precursors are generally added in combination with a fat substitute. Homogenization of all the aqueous protein component in this type of product was an improvement over homogenizing only a portion of this component. The invention is particularly suitable for production of reduced fat cultured dairy products.

Abstract: A frozen dough which does not need to be thawed and proofed prior to baking. The dough includes a specific leavening system consisting of sodium or potassium bicarbonate and a leavening acid wherein sodium or potassium bicarbonate is present in the amount of from 3.2% to 3.7% and the leavening acid is present in such an amount as to completely neutralize the bicarbonate. The dough also includes yeast in the amount necessary to impart aroma and flavor of a proofed product.

Abstract: A dry composition comprising attrited MCC particles at least partially coated with a barrier dispersant which is an alginate calcium/sodium salt complex; processes for manufacturing the barrier dispersant and MCC particle composition; and methods for using the inventive composition. The alginate salt complex barrier dispersant permits attrited MCC particles to be dried without agglomeration and then to be dispersed in an aqueous medium.

Abstract: A soft candy composition comprising 9-82% by weight of a hydrogenated starch hydrolysate, 82-9% by weight of at least one polymer of glucose or maltose, 3-16% by weight of gelatin and a sufficient quantity of water to form a soft candy composition.

Abstract: A chewing gum composition and process whereby the process comprises softening the base between a temperature range of about 40.degree. C. to about 60.degree. C.; admixing softening agents, sweetening agents and flavoring agents; extruding the composition prior to cooling; forming the composition into suitable chewing gum pieces without cooling; and immediately wrapping the pieces with a minimum of protective wrapping without prior conditioning. No moisture or moisture-containing ingredients are used and the chewing gum composition has a final moisture content of up to about 0.3% by weight.

Abstract: Aerated foodstuff of "mayonnaise" type containing an oil-in-water emulsion of mayonnaise ingredients and coagulated whipped egg white in a foam of fine air or gas bubbles dispersed therein and containing a gelifying stabilizer.

Abstract: A process for preparing granular food products which essentially comprises the steps of admixing solid fat having a melting point from 30 to 130.degree. C. and at least one food material powder to provide a mixture, heating the mixture to prepare an intermediate paste product, flaking the paste product, adding additives to the paste product, heating the resulting product under agitation to prepare a granular food product and cooling the granular product to obtain a final granular food product.

Abstract: The disclosure is of a lead-free glass composition including SiO.sub.2, B.sub.2 O.sub.3, ZnO, Al.sub.2 O.sub.3, Na.sub.2 O, K.sub.2 O, CaO, and Li.sub.2 O. The glass is used as a cement frit and as an insulating layer in gas-filled display panels including an electrode which is insulated from the gas therein.

Abstract: A gelatin dessert mix adapted to be hydrated in an aqueous medium to form a gelled dessert, the mix containing gelatin, acid, buffer, flavor, the sweetener aspartame in an amount to provide sweetness in the gelled dessert, and small but effective amounts of a sugar alcohol and a maltodextrin sufficient to cause the gelled product to exhibit sweetness and taste characteristics closely similar to those of a sucrose-sweetened counterpart product. Also disclosed is a method in which the sweetness and taste characteristics of an edible product in which aspartame is employed to provide sweetness are made to more closely simulate those of a sucrose-sweetened counterpart product by inclusion of a sugar alcohol and maltodextrin therein.

Abstract: A method for agglomerating a low-moisture, amorphous gelatin-containing mix wherein finely ground gelatin is combined with a ground, anhydrous food acid and ground sugar and/or polydextrose and the mix is heated, while being agitated to a temperature between 180.degree. and 200.degree. F.

Abstract: A snack-type confectionary product is comprised of a hollow, substantially tubular body, made of extruded cooked biscuit with particular characteristics of lightness, crispness and digestibility, with the ends closed or open, stuffed with more or less fluid cream with or without grains and fruit, possibly covered with chocolate and grains of various kinds. A process is also provided for the production of the confectionary product described above, involving the high temperature extrusion cooking of said biscuit, as well as subsequent operational phases for completing the product.

Abstract: The present invention resides in a hard, glossy, confection-like coating which has the flavor and texture of a hard cheese, but which is capable of being stored under ambient conditions, the coating comprising: a flavoring amount, preferably about 30-37%, cheese powder; a hard butter in sufficient amount, preferably about 35-40%, to form a continuous matrix, the hard butter having a Wiley Melting Point in the range of about 84.degree.-120.degree. F., and an approximate solid-fat index of more than about 40 at 80.degree. F. and less than about 35 at 92.degree. F.; and about 0.4-0.8% lecithin; the remainder being essentially cheese related filler; said coating having a moisture content of less than about 31/2%.

Abstract: A process for the preparation of dehydrated base products for thickened soups and sauces which disperse readily in hot water and form thick, creamy, lump-free products. The product is prepared by combining a starchy material with an edible fat into a homogeneous mixture. Water is added to the mixture which may also contain milk proteins. The mixture is then subjected to heat treatment, cooled and grated. Optionally the homogeneous mixture is heated under elevated pressure.

Abstract: Cheese sauce which is shelf stable, has good mouth feel and has superior tolerance to heat. The cheese sauce includes 5 to 15 weight percent of cheese, 0.1 to 0.7 weight percent of lactic acid, 0.2 to 0.6 weight percent of a nontoxic edible alkali metal salt or a nontoxic edible alkaline earth metal salt, 0.05 to 0.5 weight percent of a dairy protein, 0.5 to 5.0 weight percent of natural cheese flavor, 4.0 to 7.0 weight percent of at least one starch, 0.03 to 0.08 weight percent of carrageen gum, 0.2 to 0.4 weight percent of locust bean gum and guar gum, and 70 to 85 weight percent of water. The weight ratio of the carrageen gum, locust bean gum, guar gum and starch to the water is between 0.05 and 0.11. The weight ratio of the carrageen gum, locust bean gum and guar gum to the starch is between 0.03 and 0.12. The weight ratio of the carrageen gum to the locust bean gum and guar gum is between 0.07 and 0.4. The process of preparing the improved cheese sauce is also unique.

Abstract: A cheese flavored confectionery composition containing dry powdered cheese, a bland particulate fill, a hard butter, an emulsifier and stearine. The composition is refined and conched and suitable for application to various substrates.

Abstract: An improved method is provided for extruding a starch containing gel confection such as jelly bean centers, imitation fruit slices, and the like. The confection is prepared from a mixture of (a) a starch having a cold-water-solubility of greater than 25 percent, hydratable and functioning as a gelling colloid and (b) saccharides. The starch is heated at a temperature below the boiling point of the mixture to fully gelatinize the starch, and the mixture is extruded to provide the gel confection.

Abstract: A dry mix for making a whipped topping when combined with cold milk or water is produced by dry blending a spray dried, encapsulated fat, a sweetener and particles of a hydroxypropyl cellulose gum. The prepared topping has excellent texture, an absence of off-flavors and a relatively low level of the hydrocolloids stabilizers.

Abstract: Confections produced from flavor powders obtained from powdered roasted syrup of dahlia tubers. These dahlia flavored powders can be used to replace cocoa powder. When milled with a confectioner fat, the dahlia flavored powders produce a confection similar to chocolate. The powders can also be blended with protein, milk solids, fiber, carbohydrates such as starches, bland flours and sugars to produce flavor mixes which may be used as a direct replacement for cocoa powder and which can be ground with cocoa butter or a confection fat to produce chocolate-like confections. Foods incorporating these confections such as beverages, baked goods, desserts, icings, coatings, candies, syrups or ice cream are similar to analogous products made with natural cocoa or chocolate.