Abstract: A chocolate product with increased protein content and having decreased carbohydrate content is disclosed. The product comprises substantially of a processed cheese and chocolate melt made perfectly homogeneous in a weight ratio of 1:1-1,5, being solid or semi-solid at environmental temperature. The carbohydrate content of the chocolate is partially replaced by decomposed milk or cheese protein. This product is manufactured by mixing melted cheese with a chocolate melt at 50.degree. C. or higher temperature by intensive stirring and homogenizing the mass, which is allowed to solidify preferably after it is formed. The formed product can be immersed into chocolate to obtain a chocolate icing on the surface of the product.

Abstract: A candy bar comprising tortilla chips distributed in or on an edible candy matrix.

Abstract: The storage and light stability of an anthocyanin food colorant obtained by extraction from grape pomace is enhanced by combination with tannic acid.

Abstract: A UHT processed physically stable milk composition comprising the following by weight:______________________________________ Milk 80-94.1% Sugar 5-10% Dried Fat 0-10% Emulsion Modified Starch 0.5-3% Iota-carrageenan 0.15-0.5% Xantham gum 0.0-0.5% ______________________________________and either 0-0.2% locust bean gum or 0-0.2% guar gum and 0-0.5% gelatin, and optionally flavoring, coloring and sweeteners the minimum proportion of gum blend being 0.1%.

Abstract: A process for reducing the color of a wine byimmobilizing gelatin to form an insoluble composite andcontacting a fluid selected from wine, grape juice, and grape must with the immobilized gelatin composite; andseparating the fluid from the insoluble composite.

Abstract: Lactose-hydrolyzed whey or whey fractions are used in chewing gum to replace all or a part of the soluble sweetner, emulsifier and plasticizer components of conventional chewing gum formulations. The use of these materials allows the production of softer chewing gums which are not sticky and of athletic chewing gums which promote salivation. The use of the disclosed whey-based materials results in lower costs for chewing gum products, as well as providing a means to utilize the abundant food value of whey.

Abstract: Peppermint oil containing a reduced methofuran content is prepared by reacting the peppermint oil with about 0.5% to about 15% by weight maleic anhydride, based on the weight of peppermint oil to selectively form a menthofuran-maleic anhydride adduct without otherwise affecting the flavoring agent properties of the remaining peppermint oil constituents and recovering the peppermint oil therefrom.

Abstract: A process for whipping an homogenized emulsion comprised of fat, protein, emulsifier, stabilizer and water. The emulsion is aerated in a continuous mixer. The aerated emulsion is then pressure reduced in a gradual manner and whipped under pressure. The whipped emulsion is then reduced to atmospheric pressure wherein the temperature of the whipped emulsion upon reaching atmospheric pressure is from about 46.degree. F. to 60.degree. F.

Abstract: A method of modifying cereal starches to produce a clean, odor-free and without off-taste starch that does not develop objectional characteristics during storage. The modification process comprises an alkali treatment of the starch.

Abstract: FD&C Red #3 is solubilized under acidic conditions to provide a substantially cloud-free and precipitate-free product by dispersing the Red #3 in a solvent having a pH above about 4.5, fixing the Red #3 with a substrate, and solubilizing the fixed Red #3 into an aqueous solution in the presence of an amount of gelatin and for a period of time effective to stabilize the Red #3 in an aqueous solution below the pH of about 4.5, and adjusting the pH of the aqueous solution below about 4.5.

Abstract: A method for reducing the water content of honey is disclosed. The method involves rotating a thin film of honey and passing a nonturbulent stream of ambient pressure 40.degree. C. to 75.degree. C. air over said honey to reduce its water content.

Abstract: Evaporating and cooking of toffee in a closed vessel having an inlet at the base thereof and an outlet towards the top and at one side of the vessel. A toffee premix liquor is continuously fed in the inlet and discharged through the outlet. High speed counter rotating stirrers are provided in the vessel to agitate the liquor in a vigorous and turbulent manner, such as to form the liquor into a vortex, the extremities of which are urged towards the outlet. The vigorous and turbulent agitation of the liquor assists the production of high quality toffee as a continuous process, at a relatively high throughput rate.

Abstract: Clear stable edible gels are made from hydrogenated-maltose containing starch hydrolysates having 25-94% maltitol, 2-30% sorbitol, and minor amounts of higher saccharides by the addition of amorphous silica gelling agents. These gels are useful in formulating confections and food decorating specialities.

Abstract: An improved dry instant pudding mix which upon hydration yields a pudding with an improved texture and gloss is prepared by incorporating a critical starch particle size distribution with a powdered sugar of a controlled particle size.

Abstract: A process for preparing a grained confection from a supersaturated sugar solution on a continuous basis is provided. A homogeneous aqueous solution comprised of corn syrup and sucrose is continuously fed to a heating apparatus having an inlet and an outlet with the heating means interposed therebetween to provide an increasing temperature to the solution from the inlet to the outlet. The solution is heated to a predetermined temperature and water vapor is continuously separated from the solution to form a sugar solution of a predetermined concentration which is supersaturated at up to 185.degree. F. The concentrated sugar solution is continuously cooled in 33 seconds or less to below its saturation temperature and a fine grained confection is produced having minute crystals therein.

Abstract: A center-filled confectionery or chewing gum composition having an outer shell enclosing a cavity, and a sugarless, substantially non-aqueous semi-liquid center-fill within said cavity, said liquid center-fill comprising.(a) about 30 to about 50% hydrogenated starch hydrolysate;(b) about 30 to about 50% sorbitol solution;(c) about 20 to 50% glycerin;(d) optionally a flavor in a sufficient amount to impart its taste;Wherein the total water content of the center-fill is about 5% or less, all percents being based on the weight of semi-liquid center-fill.A method of making the center-fill is also disclosed.

Abstract: Syrup for candying having the following composition:______________________________________ total fructose content < 17.5% dextrose content < 35% maltose content < 25% content of polysaccharides of DP > 20 < 2%, ______________________________________the complement of 100% being constituted by saccharides of degree of polymerization ranging from 3 to 20.

Abstract: A cold-water-swelling granular starch material derived from ungelatinized corn starch and characterized by a cold-water solubility of at least 50% is prepared by subjecting granular corn starch, slurried in selected aqueous alcohols, to conditions of high temperature and pressure. The cold-water-swelling granular starch material derived from chemically unmodified (or minimally modified) ungelatinized corn starch has an ability to set to a sliceable gel without cooking or chilling when blended with an aqueous sugar syrup. That granular starch material is particularly useful in food systems of the type which set or gel upon standing such as pie fillings, jellies, demouldable desserts and puddings.

Abstract: A suspension of a finely divided material in a liquid suspending medium which swells cellulose, the suspension containing microfibrillated cellulose in an amount sufficient to produce a stable, homogeneous suspension. The suspensions are oil-in-water emulsion.

Abstract: A source of a traditional problem in instant pudding compositions containing cocoa was discovered. This disclosure describes a means of resolving the problem by a process which comprises the step of reducing the cocoa's magnesium activity.