Abstract: A salt-free treatment liquid for processing mushrooms comprising waxy rice starch, xanthan gum, pure egg white protein and water. After impregnation of the mushrooms, the mushrooms are blanched in water having a temperature of approximately 90.degree. C. to 100.degree. C. In the blancher the treatment liquid jells within the mushrooms, thereby providing a product which has an improved taste, texture and increased yield.

Abstract: An oil-in-water-in-oil doubly emulsified fat or oil composition suitable for cream, spread, confectionery and baking, which contains a diglyceride having an open-tube melting point of below 20.degree. C. in the outermost oil phase and/or the innermost oil phase. The stability of this composition is further dramatically improved by using a phospholipid mixture as an emulsifying agent.

Abstract: A method of processing whole soybeans to produce discrete, irregularly-shaped chunks or pieces of textured proteinaceous material which are free from off-flavors and odors and have a meat-like texture and appearance. Whole soybeans are hydrated and acidified to a pH in the range of about 4.5 to 6.5 and the pH of the soybeans is maintained in this range throughout processing. The acidified whole soybeans are ground in an aqueous medium to provide an aqueous slurry or dough of soybean particles having a pH in the range of 4.5-6.5. The aqueous acidic slurry or dough is passed through a confined treatment zone in which high temperature pressurized steam is injected directly into a confined stream of the slurry or dough under conditions which effect texturization of the soy protein in the form of discrete chunks or pieces which are discharged from the treatment zone.

Abstract: Acid-hydrolyzable ester derivatives, notably compounds having the following formula ##STR1## where ##STR2## X=H, an alkyl having 1 to 4 carbons, --O--(CO)--R, or --(CO)--O--R, or mixtures thereof,Y=H, an alkyl having 1 to 4 carbons, or --(CO)--O--R,R=an aliphatic group having 1 to 29 carbons,m=0, 1, or 2,n=0, 1, or 2, andp=0, 1, or 2,are a new class of edible fat mimetics suitable for use in neutral or alkaline food compositions.

Abstract: A norbixin complex with a water-soluble or water-dispersible branched-chain or cyclic polysaccharide or a water-soluble or water-dispersible protein, which will not precipitate upon standing in water, which gives an essentially stable bright reddish or magenta solution in water, and from which complex norbixin cannot be removed by centrifugation, as well as a process for preparing such a complex of norbixin and a substrate, selected from a water-soluble or water-dispersible branched-chain or cyclic polysaccharide and a water-soluble or water-dispersible protein, by contacting the substrate and norbixin in an aqueous solution at an alkaline pH, e.g., above about 8.5, at which pH the norbixin is present in its water-soluble orange alkaline form, and then acidifying to drop the pH to below about 7.7, preferably below about 6.8, thereby complexing the norbixin in its neutral to acidic reddish or magenta form with the substrate, are disclosed.

Abstract: The present invention provides a product containing glucomannan mixed with encapsulated acidic material having a wall made of hydrophobic substance which melts at a temperature higher than the coagulating temperature of the glucomannan. Because this acidic material is covered with a wall, when alkali is added to the mixture which is then heated, the glucomannan is coagulated. Then, the wall of the encapsulated material is melted by heating to liberate acid, neutralizing the alkaline substance, and producing a slightly alkaline, neutral or acidic glucomannan coagulated product. Further, although the glucomannan coagulated product has a water- releasing property, this can be reduced by adding other natural polysaccharides. Also, a decrease of elasticity caused by neutralization can be eliminated by adding food cellulose.

Abstract: A low calorie, low fat peanut butter-like and fruit preserve product that exhibits rich peanut flavor characteristics, texture, and mouth feel approximating conventional peanut butter is made from defatted peanut flour, either unroasted or roasted, that is mixed with from about one to about three times its weight of water, milled either dry or in the presence of water until the maximum particle size of the flour is smaller than about 200 microns, and then cooked at temperatures between about 80 degrees C. and the boiling point until approximating the texture and flavor of conventional peanut butter. The resulting peanut butter-like component is compatible with either conventional preserves made with natural sugars or with low calorie preserves made with artificial non-nutritive sweeteners.