Abstract: Composite confection of a biscuit or wafer with a frozen confection the biscuit or wafer having a converture of a sweetened fat-containing composition having a slip M.P in the range of 27.degree.-34.degree. C. and a viscosity at 46.degree. C. of N.sub.3 at 10 poise, N.sub.100 at least 2.0 poise, and N.sub.CA at least 1.2 poise.

Abstract: A low calorie table syrup product consisting essentially of water, sugar, cellulose gum, salt, flavoring agent, anti-mycotic and sodium hexametaphosphate.

Abstract: The invention relates to a process for producing a food product in the form of an individual article, particularly a bar, by sintering a powder-form starting material.To carry out the process, the powder is introduced into the cells of a mould, lightly compacted in the cells, heat-treated in a furnace for a period and at a temperature such that the individual particles melt at their surface and adhere to one another, after which the articles are removed from their moulds and cooled.The process is applicable to culinary products and to articles of confectionery or chocolate. The articles obtained may be coated.

Abstract: A dietary product in the form of a tablet and containing glucomannan powder, beef bone dust which contains marrow, and lactose powder and a method for preparing the tablet is disclosed. The composition comprises about 20-50 parts by weight of the glucomannan powder, 5-10 parts by weight of the beef bone dust, and 20-50 parts by weight of the lactose powder. Ingredients to impart flavor, color, odor or other desired properties to the composition are optionally included. The tablets are prepared by stamping a uniform mixture of the powders at a pressure of about 70-80 kg/cm.sup.2.

Abstract: A food composition thickened or suspended with an heteropolysaccharide known as Biopolymer PS 87 comprises glucose, galactose, mannose, glucuronic acid and fucose. Bipolymer PS 87 is pseudoplastic, has a consistency at 20.degree. C. of at least 150 poise and a yield stress value at 20.degree. C. of at least 30 dynes/cm.sup.2. Biopolymer PS 87 is synthesized by a strain of Bacillus polymyxa or a genetically similar micro-organism.

Abstract: Cream-coated wafer sheets are conveyed by a feeder conveyor in a first plane to a stacking device. The coated wafers are raised in the stacking device into a second plane and by such a raising are attached to the lower sides of a wafer sheet already in the second plane to form a wafer block which is in a raised position with respect to the feeder conveyor. An uncoated covering wafer sheet is separately supplied to each wafer block such that the covering sheet is delivered directly into the second plane at the stacking point, and a coated sheet is attached to the lower side of this covering sheet by rising up into a position in which its cream coating contacts the lower side of the covering sheet. This separate, direct supply of the uncoated covering wafer sheet is effected by a covering sheet conveyor disposed above the feeder conveyor. The terminal end region of the covering sheet conveyor ends in the second plane at the upstream side of the stacking device.

Abstract: A method of extending and flavoring a soft serve product includes the steps of preparing a gelatin extender by adding a gelatin mix including approximately 18 grams of gelatin to one gallon of cold tap water, stirring and then adding the gelatin extender to a commercially prepared liquid soft serve product in quantities approximately proportional to one gallon of gelatin extender to between three and four gallons of the liquid soft serve product.Powdered ice cream mixes may also be extended by adding the gelatin extender of the invention to the liquid ice cream in quantities approximately proportional to one gallon of gelatin extender to between three and four gallons of liquid ice cream produced from the powdered product.

Abstract: Instant gelling tapioca or potato starches characterized by forming at least a weak gel having Bloom strengths of about 70 grams are prepared by forming an aqueous slurry of native tapioca or potato starch at a pH of about 5-12, drum drying the slurry to render the starches cold-water-dispersible, and heat treating the drum-dried starch to reduce its viscosity to within defined Brabender viscosity limits. The heat treatment is carried out in a conventional heating device, such as an electric or gas oven or a dextrinizer, for about 1.5-24 hours at about 125.degree.-180.degree. C. Lightly converted (fluidity) starches can also be used to prepare instant gelling starches provided the pH is above 6.5 and the proper time and temperature are selected for the heat-treatment. The instant gelling starch are particularly useful in food systems of the type which gel upon standing, such as pie fillings, jellies and puddings.

Abstract: A method of coating an edible food container by applying a moisture-resistant fat coating to the interior of the container by introducing the coating into the container and forcing the coating up the inside surface by rapidly rotating the container and/or coating. The resulting container has a more uniform and continuous film coating.

Abstract: Infusing fruit with sugar solutes which reduce the water activity by creating sites for removing part of the water content and bathing said fruit in sugar bath to infuse sugar therein, the bath being a fructose-containing corn syrup of about 70 to 80% sugar solids with 40-90% being resulting in fruit having a water activity of 0.45 to 0.65.The fruit is added to cereal.

Abstract: A dry dessert powdered mix composition comprising a pectin, a modified starch, a rapidly dissolving uncoated edible acid, e.g., citric or lactic acid, and a slowly dissolving uncoated edible acid, e.g., adipic or fumaric acid, the ingredients and their proportions being selected such that the composition when mixed with milk produces a dessert product with a smooth gel structure and having a pH at or below 4.8. The pectin is preferably high-methoxy pectin and the preferred modified starch is propoxylated starch.

Abstract: Microbiologically stable foods which are oil-in-water emulsions usually kept at freezer temperature, but which can be maintained at room temperature and refrigerator temperature for an extended period of time, are prepared by controlling their sugar/fat content.These foods are of intermediate-moisture content and have sufficient solutes, generally sugars, to provide a bacteriostatic effect. The sugars used are predominantly of low molecular weight to additionally provide for a significant freezing point depression. A substantial amount of fructose, dextrose or a combination thereof is preferred for its resistance to crystallization which would cause apparent hardness at low temperatures. Finally, the product can more readily be maintained soft at freezer and room temperature if its fat content is at least in part unsaturated.

Abstract: A non-adhesive chewing gum base composition demonstrates reduced adhesion, and improved chewing satisfaction, and consists essentially of an elastomer, at least one emulsifier including lecithin, lecithin derivatives, or mixtures thereof in an amount of from 0.5% to 6.0%, an elastomer solvent including the glyceryl ester of partially hydrogenated wood rosin, the latter present in an amount of from about 2.5% to about 8%, as well as one or more mineral adjuvants, a non-toxic vinyl polymer and at least one oleaginous plasticizer. Preferably, the wood rosin elastomer solvent is present in an amount ranging from 2.5 to 5%.A method for preparing the present chewing gum base composition is also disclosed, which comprises mixing the ingredients of the base composition in one step. Preferably, the elastomer is charged first, and subject to high shear, after which the remaining components are added and shearing is continued.

Abstract: A method for preparing a controlled, delayed release encapsulated flavorant composition for use in chewable confections prepared by the steps of forming an emulsion of flavoring agent in a partially hydrophilic matrix material comprising gelatin, a natural gum and plasticizer; drying the emulsion to a solid matrix; grinding to a solid base powder; and then coating the base powder with a water insoluble material which will prevent elusion of flavor from the base powder and will not dissolve under the hydrolytic condition of the mouth to give a delayed flavor release and yet which, when chewed, will give a substantial flavor "burst" and sustained flavor release as the hydrophilic base powder matrix is wetted in the mouth. An improved variable flavor chewing gum composition containing a delayed release flavorant of the invention is also disclosed.

Abstract: Disclosed are improved coconut pieces coated with an impermeable coating of insoluble calcium alginate as well as methods of preparing such coconut pieces. Such coated coconut pieces are especially suitable for incorporation into ready-to-spread frostings. The methods essentially comprise the steps, in sequence, of: (a) providing dehydrated coconut pieces having a moisture content of about 3.0% to 3.5% by weight; (b) applying a dilute aqueous solution of a water soluble source of calcium ions sufficient to provide up to about 0.2% by weight calcium based on the dry weight of the coconut to form calcium-laden coconut pieces; (c) drying to a moisture content of between about 12% to 16% by weight; (d) applying an aqueous solution of up to about 3% by weight low viscosity sodium alginate in amounts sufficient to provide up to about 0.

Abstract: An invert sugar flavored gum center of chicle or the like is coated with a flavored mixture of sucrose or dextrose or synthetic sugar free equivalents. The flavor consisting of a mixture of oil of spearmint and pepsin essence.

Abstract: The present invention comprises the encapsulation of the artificial sweetener L-aspartyl-L-phenylalanine methyl ester (APM) within a coating material including cellulose ethers, cellulose esters, certain vinyl polymers, gelatin and zein, in a ratio of coating material to APM to 1:1 or less. Shelf stability of products containing the encapsulated APM is nearly doubled. The presently stabilized APM is particularly suited for incorporation into chewing gum formulations.

Abstract: The invention relates to noncariogenic and sugarless chewing gum, and a process for manufacturing it.The chewing gum according to the invention is constituted by gum, by an aqueous softening agent and by one or several solid sweetening agents, of which notably mannitol, wherein the aqueous softening agent is at least partly constituted by a hydrogenated starch hydrolysate containing:less than 3% of polyols of DP higher than 20,less than 60% of maltitol (DP 2) andless than 19% of sorbitol (DP 1),the balance to 100 being constituted by a mixture of polyols of DP 3 to 20, the content of the final chewing gum in hydrolysate being from 5 to 35% in weight, preferably from 10 to 30% by weight, whereas its mannitol content decreases when the content of hydrolysate increases.

Abstract: A process for molding chocolate is provided to make a molded product including a thin ornamental relief pattern of a first chocolate material of one color and a body portion carrying the ornamental pattern and made of a second chocolate material of the other color. The first and second chocolate materials contain 30 to 40 wt. % of base oils and fats and at least 60 wt. % of the oils and fats in one material is the same as those in the other material. The first material in a fluidized state is cast into an engraved ornamental pattern formed on a mold, followed by scraping the face of the mold and rapidly cooling the surface of the first chocolate material to 18.degree. to 22.degree. C. Then the second chocolate material in a fluidized state is cast on the mold to cover the first chocolate to thereby firmly bond or adhere the two materials.

Abstract: Porous saccharide granules prepared by moistening saccharide granules and heating to crystallize the granules said porous granules having oil adsorbed therein and cake mixes and soups prepared with the use of said porous granules.