Abstract: A single package dry freezer dessert mix preparable with water is provided having the composition of 1.5-20% protein, 4% to 20% lipid material, stearoyl-2-lactylic acid or the alkali or alkaline earth metal salts thereof and optionally, a stabilizer to prevent ice crystal formation and an emulsifier. The single package dry system can be used to prepare frozen desserts by diluting with water or optionally milk, whipping and freezing.

Abstract: Process for making elastomer-resin masterbatch using an ester gum type resin and an elastomer in latex form, process that involves the following steps: (a) fine grinding of the ester gum resin; (b) adding of the finely grinded resin to latex contained in a reactor, while maintaining a low temperature and continuous agitation of the ingredients within the reactor, in order to produce an emulsion; (c) coagulating the emulsion produced in the reactor by adding a saturated solution of sodium chloride until reaching a sodium chloride concentration in the batch between 1 to 10% and then adding sulphuric acid to complete coagulation of the batch; (d) separating the coagulated solid formed in crumbs from the liquid phase, which is discarded; (e) washing repeatedly the formed crumbs with water until obtaining the desired purity; (f) eliminating the excess water contained in the crumbs until a predetermined degree of moisture is obtained; (g) bagging of the final product for its handling and sale.

Abstract: Dry chip-like discs of provisions or fine foods and a process for producing such discs. Raw food materials containing builder materials and soluble ingredients are converted into an essentially homogeneous pulp, and are brought into a composition which, as regards taste, is ready to be consumed. This pulp, having a consistency from flowable to pasty, is shaped into discs having a thickness of from 1 to 10 mm and is carefully dried, thereby substantially maintaining the builder structure and the thickness of the layer of the disc. The discs so produced are suitable for immediate consumption without previous mixing with liquids, and are converted back into a pulp by saliva in the mouth, the presence of the discs in the mouth stimulating the production of saliva.

Abstract: A stable semisolid egg yolk-free dressing is obtained by emulsifying an edible oil with an aqueous neutral solution of soybean protein, and lastly mixing vinegar therein.

Abstract: A natural food colorant composition for oleomargarine which imparts a pleasant yellow color to the margarine with essentially no migration of the color to the margarine container or wrapper. The colorant composition is a mixture of an edible material of natural origin having a predominantly reddish hue, such as annatto, paprika or the like, with an edible material of natural origin having a predominantly yellowish hue, such as palm oil, carrot oil or corn gluten oil.

Abstract: A proteinaceous food product simulating cheese, comprising a blend of (a) soy protein selected from the class consisting of soy isolate, cold insoluble soy fraction, and combinations thereof, (b) gelatin, (c) a hydrocolloid gum preferably including either xanthan-locust bean gum mixtures and carrageenans, (d) fat, and (e) water. Other desirable ingredients include an emulsifier, salt, chelating agent, coloring agent and flavoring.

Abstract: Refined soybean proteins are prepared by solubilizing an alcohol-denatured soybean protein with protease and separating insoluble materials. The refined soybean protein thus obtained is used as an emulsifier instead of eggs in mayonnaise-like foods.The squeezing property of the mayonnaise-like food upon extruding from a plastic tubular container is improved by effecting a partial hydrolysis of the protein till a specific degree and limiting the content of the refined soybean protein to a specific range.

Abstract: A liquid-filled chewing gum is provided which releases relatively large amounts of liquid sweetener and/or flavor into the oral cavity. The liquid-filled chewing gum includes a solid phase and a liquid phase, the solid phase includes a gum base matrix including a network of voids or pockets laced throughout the matrix, and the liquid phase includes a liquid sweetener and/or flavor composition, such as a sweetener-flavor solution, retained in the voids or pockets, and surrounded by gum base. Upon chewing, the liquid sweetener and flavor are released into the oral cavity.A method is also provided for forming the liquid-filled chewing gum.

Abstract: A method for preparing an edible suspension product, including combining a quantity of water with a weak solution of acetic acid, adding a buffering agent to the combination to elevate its pH up to a compatibly workable level, then separately mixing particular dry ingredients together that add viscosity and flavoring to the solution, heating the solution from its ambient temperature up to a heated level, gradually adding the dry ingredients into the heating solution between a particular temperature range, simultaneously agitating the mixture during heating and while the ingredients are being added to prevent coagulation, and thereafter cooling the mixture down to ambient temperature while simultaneously stirring the mixture in its solution.

Abstract: Autolyzed yeast acts to reduce bitterness in foods caused by the presence of potassium chloride-containing salt substitutes.

Abstract: A method of solid freezing tomatoes and forming them into solid members free of preservatives and adapted for cutting, shaping and placement into plastic bags. The method includes reducing the ambient temperature of the tomatoes to a freezing temperature of -30.degree. C., cracking the external membrane of the tomatoes by subjecting them to a temperature between 30.degree. C. to 35.degree. C. for a total temperature gradient of .DELTA.T equal to between 60.degree. C. to 65.degree. C. above the freezing temperature, by dipping the tomatoes into backwater supplied from a heat exchanger associated with a cooling device for supplying the low temperature cooling or freezing temperature of -30.degree. C., then peeling the external membrane from the tomatoes and reducing the temperature of the peeled tomatoes again to a freezing temperature.

Abstract: A frozen aerated gelatin mix is prepared by dissolving a gelatin mix containing 0.6% to less than 5% gelatin, 5% to 50% solids and acid in water, cooling the dissolved mix while agitating and aerating the mix, shaping, then freezing the mix to a core temperature less than 10.degree. F. (-10.degree. C.). This frozen aerated composition has a pH of 2.5 to 7 and is ready-to-eat at freezer temperatures, while providing a smooth and creamy texture, but without excessive gummy or icy characteristics.

Abstract: There is provided a process for producing reconstitutable natural coconut flavor by grinding coconut meat preferably from which the germ eye has been removed, until a pulp of coconut fiber and coconut flavor liquor is obtained. The pulp is separated into the flavor liquor and fiber, wherein the liquor has no more than 2% fiber therein. The liquor is heat treated under enzyme deactivation conditions, whereby any deleterious coconut enzymes in the liquor are deactivated. The liquor is concentrated by condensing the liquor to more than 25% solids or spray drying the liquor to a free-flowing powder. The concentrated coconut flavor may be reconstituted with an aqueous diluent to provide a liquid coconut flavor. The coconut flavor is a mixture of coconut fat and coconut protein/carbohydrate in ratios of 40-72:60-28 and the coconut flavor in the reconstituted form contains no more than 2% coconut fiber.

Abstract: A new chlorinated sucrose derivative, 2,6,1',6'-tetrachloro-2,6,1',6'-tetradeoxy-mannosucrose, is used as a bittering agent, e.g. to replace quinine sulphate, in ingestible compositions such as Indian tonic water, and in non-ingestible compositions.

Abstract: Mayonnaise-like foods not containing eggs are obtained by solubilizing an alcohol-denatured soybean protein with protease, separating insoluble materials to refine the soybean protein and emulsifying the refined soybean protein together with edible oils, vinegars, seasonings and others.

Abstract: Fruit and vegetable juice concentrates, such as orange juice, are prepared by simultaneously whipping and freezing a concentrate in the presence of whipping agents and, optionally, stabilizers. Suitable whipping agents to be employed include soya proteins and egg whites. The resulting concentrated juice is discharged from, e.g., an ice cream freezer at a temperature of 18.degree.-30.degree. F. The frozen fruit concentrate has a soft whipped texture, which makes it divisible into aliquot portions for use by a consumer.

Abstract: A center-filled chewing gum containing a flavored liquid center fill in which a natural emulsifier is added to a flavored liquid center fill.

Abstract: A method of separating the fruit flesh of nuts or kernels into a fibre mass, oil and cell liquid by tempering the fruit flesh to a temperature at which the oil is in fluid form without the proteins coagulating, comminuting by cutting and, in the exact moment of the cutting, centrifuging so that, the fruit flesh is divided into a fibre mass and a liquid mixture comprising oil and cell liquid, and, any occurring natural emulsions are broken down. The fibre mass is then separated from the liquid mixture by means of filtration.

Abstract: Xylitol and sorbitol, when present in edible material, have the advantage that they do not decompose to form products attacking the dental enamel, but difficulty has been experienced in their use in confectionery material due to their instability or the fact that they may contain constituents not permitted by food laws. The invention provides a chewy sugar-free material based on sorbitol and a sugar-free swelling agent which has the required plasticity and cohesion so that it can be formed into attractive chewy sweets or hard sweets or gum, and furthermore the tendency of xylitol to recrystallize is suppressed, by the use of a swelling agent which may be carrageenates, pectins, agar, alginates such as sodium alginate or potassium alginate or calcuim alginate; carob bean flour, tragacanth, methyl cellulose, carboxymethyl cellulose, gelatine, gum arabic and/or low-sugar maltodextrin.

Abstract: A process for producing an aqueous concentrate which can be pasteurized and subsequently reconstituted into a lump-free, thick soup, sauce, gravy or dessert, which process involves producing a concentrate in which are incorporated:(i) a proportion of starch sufficient to obtain a product of the desired degree of creaminess,(ii) a proportion of an appropriate osmotic-pressure increasing agent, sufficient to substantially reduce the rate of swelling of starch granules and prevent gelatinization of said starch during pasteurization, and(iii) a proportion of a water-activity depressing agent conducive to a water activity not exceeding 0.92.