Abstract: A sugar-free, low-calorie chewing gum utilizing polydextrose as the sole soluble bulking agent. A non-sweet chewing gum with a snack-type flavor or a low-calorie sweetened gum with aspartame or saccharin.

Abstract: Clear stable gels are made from hydrogenated maltose containing starch hydrolysates having 35-49% maltitol, 11-14% sorbitol, and minor amounts of higher saccharides by the addition of amorphous silica gelling agents. These gels are useful in formulating confections and food specialties.

Abstract: Preparing a foodstuff for human or animal consumption by sowing seeds of at least one quick-germinating plant of a type such as to produce strong root systems in peat which is allowed to lie in a layer having a thickness in the range of from 40 to 200 mm for a vegetation period of from 10 to 21 days, there being at least 900 Kg of seeds per hectare of the layer and recovering the germinated seeds and the peat as the foodstuff.

Abstract: A gum base is provided which has excellent film-forming properties and thus is particularly suited for use in a bubble gum. The gum base contains 50 to 80% ester gums and a unique fatty acid or fatty acid ester plasticizer, such as glycerol monooleate, and is free of conventional fillers. A bubble gum containing such gum base is also provided.

Abstract: An icing composition which remains pliable and spreadable even at freezer conditions and yet which is also spreadable but not runny at temperatures ranging from room temperature to refrigerator storage temperatures. These characteristics are achieved by careful control of icing total fat content, sugar content, and within the total fat content, having a certain portion of the total fat content comprising liquid oil, and a certain portion comprising hydrogenated shortening, with the ratio of liquid oil:liquid oil plus hydrogenated shortening being within the range of from about 0.26 to 0.43 of oil:1 part of liquid oil plus hydrogenated shortening.

Abstract: An edible suspension of a finely divided food material in a liquid suspending medium which swells cellulose, the suspension also containing microfibrillated cellulose in an amount sufficient to produce a stable, homogeneous suspension. The microfibrillated cellulose, a form of cellulose having a very large available surface area per unit of weight, acts to confer, among other benefits, greater stability on the suspension.

Abstract: A chewing gum is provided having improved processability and softness. The improved properties are achieved through the use of a fatty acid or fatty acid ester softening agent, such as glycerol trioleate, in place of conventional softeners such as lecithin.

Abstract: Frozen dessert products formulated with high levels of fructose and the inclusion of maltodextrin and sweetener additives in prescribed amounts. The frozen desserts may be formulated with corn derived sweeteners as the sole non-dairy sweetener additives.

Abstract: The coating batter composition disclosed preferably comprises a continuous aqueous phase comprising 20 to 85% water, from 3 to 30% flour which has been heat treated under conditions effective to eliminate substantially all viable microorganisms and inactivate enzyme activity, from 1 to 20% starch, from about 0.05 to 5% of a gum, a preservative system and a flavoring system of oleoresins extracted from natural spices; and a discontinuous fat phase comprising from 0.3 to 55% of a fat and from 0.025 to 10% of an emulsifier, the batter composition being effective to provide bacterial stability and prevent substantial sugar formation for at least 14 days at a temperature of 40.degree. F.

Abstract: A process for preparing instantly whippable whipping cream and whipping cream products with increased content of surfactants, whereby butter fat and lactic acid are separated from milk and/or milk products and a surfactant is prepared therefrom which consists of lactic acid esters of monoglycerides or of mixtures of lactic acid esters of monoglycerides with monoglycerides, mixing said surfactants with butter fat and emulsifying the fatty mixture in a milk protein and milk sugar containing solution.

Abstract: In a process for producing an edible roe-like multilayer spherical structure composed of at least two layers including an inner layer and an outer layer occluding the inner layer, which comprises a step of synchronously discharging at least two edible materials through a multi-tubular nozzle having at least two different passages including an inner passage and an outer passage surrounding the inner passage and a step of chemically gelling the resulting multilayer spherical structure with a metal ion acceptable for human intake, the outer layer in said resulting multilayer spherical structure being chemically gellable with said metal ion; the improvement wherein(i) said at least two edible materials are at least two edible aqueous sol materials having different properties of being chemically gelled with said metal ion, and(ii) among said edible aqueous sol materials, a material forming the inner layer is convertible to a softer aqueous gel than a material forming the outer layer or is present as an aqueous sol

Abstract: A high-quality ice cream and process and composition for the production of high-quality ice cream on the basis of fats, a quantity from about 4 to about 10 percent by weight of milk solid non-fat, a quantity from about 4 to about 10 percentages by weight of lactose, sugars, stabilizers, emulsifying agents, lactase, optionally aromas and/or coloring matters, and water, by which process the ingredients, except the fats, are mixed and kept at a temperature of from about 30.degree. to about 50.degree. C. for a period from about 1 to about 3 hours, whereafter the fats are added, and the mixture is pasteurized, homogenized, cooled, optionally ripened, and frozen, with addition of aromas and/or coloring matters as desired.

Abstract: The sweetness stability of an aspartame sweetened chewing gum is enhanced by coating the aspartame onto the surface of the chewing gum piece.

Abstract: A soft frozen dessert product which is readily extruded upon removal from a home freezer and which possesses good textural stability, even after prolonged, freezer storage, can be obtained according to this invention. The products of this invention is characterized as having a defined, and relatively high, ratio of higher saccharides to mono- and disaccharides.

Abstract: A candy base which comprises, before cooking, from about 35 to about 60%, by weight, sucrose, from about 55 to about 35%, by weight, corn syrup and from about 1 to about 10% by weight of a fluidizing agent selected from the group consisting of mannitol and a mixture of mannitol and sorbitol having a weight ratio of mannitol to sorbitol of at least about 1:1.

Abstract: A stable liquid red beet color is provided which may be stored at room temperature and which is formed of spray-dried liquid red beet color carried on a solid medium, such as gum arabic or maltodextrin, which is dispersed in a liquid medium, such as glycerin, hydrogenated vegetable oil or propylene glycol.A chewing gum containing the above stable liquid red beet color is also provided.

Abstract: There is disclosed a method for dyeing avian eggs whereby a pleasing decorative mottled appearance results. The method involves the temporary application of a hydrophobic granular water-insoluble solid to the eggshell followed by dyeing of the egg utilizing a conventional aqueous dyestuff. The granular solid is removed from the egg following the dyeing step.

Abstract: The process of preparing a semi-moist pet food product comprising the steps of: admixing and cooking ground meat or meat by-products with water, propylene glycol, phosphoric acid and one or more acids selected from the group consisting of fumaric acid and succinic acid, the admixture being a substantially soupy consistency; and, further admixing and cooking therewith water non-gellatinous absorbent ingredients in sufficient proportion to render the admixture a semi-moist relatively solid mass.

Abstract: An acid-resisting whipping cream powder which comprises sodium or calcium caseinate, a vehicle, a fat or oil, an acetylated monoglyceride and a cyclic phosphate and/or a polymer material. The acid-resisting whipping cream powder is easily reconstituted and incorporated with gas by whipping even under an acidic condition to give a whipped cream of rich volume. The cream powder is produced by dispersing or dissolving the caseinate and the vehicle in water or a liquid medium suitable for food and drink, adding thereto the fat or oil and the acetylated monoglyceride, emulsifying the mixture, adding thereto the cyclic phosphate and/or the polymer material, homogenizing the mixture and then spray-drying the homogenized mixture.

Abstract: In the manufacture of chewing grum, the viscosity of a chewing gum base is first reduced by heating. Thereafter, a major portion of a bulking agent, such as a carbohydrate, is added to the gum base while homogeneously mixing the ingredients. The mixture is cooled in order to increase its viscosity and to form granules thereof. The balance of the bulking agent is then added, preferably in increments, to form layers around the granules. The overall effect of the resultant chewing gum product is an improved initial taste impact due to the superficially positioned, typically sweet, bulking agent and a subsequent, long-lasting taste development due to the internal mixture of the bulking agent with the base.