Abstract: The invention relates to a process for the production of a concentrate containing a bee product. According to the invention, bee pollen, bee bread, propolis or honey or mixtures thereof are added to concentrates of whole milk, skimmed milk, protein-enriched filtrates from the membrane separation of milk, various wheys or other byproducts of the milk industry or mixtures thereof and the mixture obtained is stirred until a homogeneous dispersion is obtained, followed by concentration through evaporation and drying. Carbohydrates, yeasts, single-cell proteins or other microorganisms and additives may optionally be added to the mixture of bee product and milk product. The invention also relates to concentrates containing bee products and to the use of these concentrates as a dietetic, anabolic or strengthening aid for human beings and animals, as preparations for young children and sportsmen and women or as a feed supplement for young animals.

Abstract: A cheese-containing composition in the form of an oil-in-water type emulsion useful for dessert making such as cheese cake making which comprises cheese, a liquid selected from the group consisting of milk, skim milk, water and a mixture thereof, an emulsifier and, optionally, a fat ingredient. The cheese-containing composition can be produced by mixing the desired ingredients, homogenizing the resulting mixture, sterilizing the homogenized mixture and then cooling.

Abstract: An improved process for preparing emulsified dressings including non-specific dressings, salad dressings, and dressings of the mayonnaise type which employs colloid milling to prepare emulsified dressings which possess unique freeze-thaw stability and resistance to mechanical stress.

Abstract: According to the invention, there is provided a process for molding chocolate to make a molded product including a thin ornamental relief pattern made of a first chocolate material of one color and a body portion carrying the thin ornamental relief pattern and made of a second chocolate material of different color. The body portion has a hollow cavity internally thereof. The first and second chocolate materials contain 30 to 40% by weight of the same kind of base oils and fats. The process comprises the steps of casting the first chocolate material into a first mold to form the thin ornamental relief pattern, pouring into a second mold the second chocolate material to form the body portion, combining the first and second molds to form a closed mold and rotating the closed mold while vibrating to thereby form a hollow cavity in the body portion.

Abstract: A treated confectionery can be baked along with a dough and exhibits the distinct characteristics of a confectionery even after baking. The confectionery, which is comprised of a substantial amount of fat, is prepared by heating a confectionery of suitable composition to form a melt, and then cooling and solidifying the confectionery through the temperature range of about 120.degree. F. to about 80.degree. F. at an overall rate that is sufficiently slow for the desired product characteristics to develop.

Abstract: A whipped ice cream or milk shake which maintains stable volume when stored at refrigerator or freezer temperatures, is non crystalline and spoonable at about 0.degree. F. and is an oil-in water emulsion of nonfat milk solids, 40% to about 75% water, sugar in a ratio to water of about 1:1.75 to about 3.0, the sugar being at least about 30% fructose and/or dextrose; and about 3 to about 10% fat wherein at least 50% of the fat is a sold beta phase-tending crystalline fat, flavoring, emulsifiers and stabilizers of microcrystalline cellulose and sodium carboxy methylcellulose.

Abstract: Sauce hollandaise, sauce bearnaise or similar fancy sauces, dressings, batters or soups are prepared by maintaining a supply of mixture of ingredients including butter or margarine, flour, milk, wine, vinegar, spices, salt, egg yolks and/or others in a state of readiness at a temperature of less than 50.degree. C., drawing by a pump a desired quantity of mixture from the supply and automatically mixing the withdrawn material with air in requisite quantities and simultaneously homogenizing the mixture of withdrawn material and air so that the ultimate product is of foamy consistency. Large quantities of prepared mixture can be stored in deep frozen condition, and batches of deep frozen mixture are defrosted as the need arises. The pump which draws mixture from the supply can be used to draw a stream of washing and/or rinsing liquid when the pump, its mixture supplying conduit and the homogenizing unit are to be cleaned.

Abstract: The present invention constitutes an improved, packaged, non-frozen topping capable of storage at ambient temperature, and immediate use after storage, comprising broadly a plurality of edible deep-fat fried, batter-coated fibrous vegetable pieces and blended therewith an effective amount of edible, crisp, cellular, farinaceous pieces sufficient for rendering the topping resistant to clumping, said topping being readily pourable from the container therefor.

Abstract: A method and apparatus for producing a cellular chocolate product in which a supply of chocolate is heated to bring it to a molten state, a gas which is largely soluble in the chocolate is introduced into the molten chocolate under pressure, the molten chocolate is fed under pressure into a mixing device having closely adjacent relatively movable parts, the mixing device is operated to disperse the gas uniformly, so that it is dissolved throughout the molten chocolate, the liquid chocolate is passed through a restricted orifice to release the pressure suddenly to atmosphere, so that the dissolved gas forms gaseous bubbles in the chocolate and the liquid chocolate is solidified into a finally resulting chocolate product by cooling.

Abstract: A commercially prepared dry food product containing a thickening agent is disclosed. The thickening agent comprises a root starch or a tuber starch having retarded thickening properties. Preparation of the dry food product for ultimate consumption is carried out by adding it directly to boiling aqueous liquid and cooking it therein.

Abstract: A method for the production of cultured dairy products, such as buttermilk, yogurt or sour cream, by the controlled fermentation of a liquid medium consisting of a major portion of light cream, milk, low-fat milk or skim milk or reconstituted skim milk powder or buttermilk powder, or a mixture of these two components. The liquid medium is fermented using a bacterial fermentation culture. The fermentation of the medium is allowed to proceed for sufficient time to achieve a pH in the range of between 6.2 to about 4.9, at which point the liquid medium is then cooled to a fermentation rate-reducing temperature and acidulated to a pH of 4.7 or below using food grade acids such as those selected from the group consisting of lactic, citric or acetic acid.

Abstract: The present invention relates to chewing gum compositions whose elastomeric component in the chewing gum base employed in formulating said chewing gum compositions comprises as an essential ingredient a polyisoprene obtained from naturally-occurring guayule rubber.

Abstract: A dry mix composition which may be added directly to boiling water to form a sauce or gravy substantially free of lumps. The dry mix contains as essential ingredients, a thickening agent such a starch or flour, and maltodextrin, with the mix containing a weight ratio of maltodextrin to thickening agent of at least 1:1.

Abstract: A marshmallow frozen confection in which the marshmallow encloses a core material, such as ice cream or sherbert and which retains its solidity at the temperature below about -15.degree. C. A water content of the marshmallow is in the range of about 20 to 35%.

Abstract: A dessert composition is prepared which is pourable at ambient temperature, but hardens to a smooth, brittle, edible coating when applied to a frozen dessert comprising from 50% to 65% by weight of a mixture of a major proportion of a first vegetable oil melting below 5.degree. C. and a minor proportion of a second vegetable oil melting above 20.degree. C., from 10% to 35% by weight of a finely-divided sugar and from 5% to 20% by weight of a dried milk powder.

Abstract: A natural food colorant composition is disclosed which is particularly useful for natural oleomargarine in that it 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, corn gluten, saffron or the like.

Abstract: A process for making a protein stabilizer for an edible, frozen foamed emulsion in which proteins are modified by co-drying the protein with a selected emulsifier.

Abstract: An expanded food product possessing unique structural and taste properties is provided. This expanded product is a mixture of separately aerated components--one fat-based and one aqueous sugar syrup-based. The resulting expanded product has a density of from about 0.2 to 1.0 g/cm.sup.3 and comprises about 15% to about 40% by weight of an edible fat component, about 20% to about 60% by weight of a sugar component, about 6 to 20% by weight of water and about 0.1% to about 10% by weight of a colloid. A preferred product is a stable, homogenous blend of a soft whipped chocolate mass and a whipped marshmallow-like low-cooked sugar syrup.

Abstract: A composite confection material suitable for incorporation as a center or filling in food products is provided. This composite material imparts enhanced mouth feel and taste properties to the food product by providing a dense first portion exhibiting intense flavor characteristics contiguously associated with a second portion of expanded fat-based material having a light fluffy texture and relatively less intense flavor characteristics as compared to the first portion. This material is particularly suitable as a center for chocolate candy products.

Abstract: A process is disclosed for isolating and concentrating a natural colorant of bland taste found in plants containing betanin. The process involves adjusting the pH of an aqueous extract of the betanin-containing plant to the isoelectric point of betanin, contacting the pH-adjusted extract with a non-ionic adsorbent to concentrate the betanin pigment on the adsorbent, eluting the adsorbent to remove the betanin pigment, and separating the pigment from the eluting agent.