Abstract: Microcrystalline cellulose intimately admixed with a galactomannan gum such as guar gum, in an aqueous medium and then dried, preferably by spray drying, forms a novel aggregate comprising a powder whose particles are spheroidal in shape. The resulting material may be used e.g., as a low-calorie fat-like material in certain foods. Optionally, a third, edible, component such as a lipophilic material, or a hydrophilic material, such as a proteinaceous material or a polysaccharide, or mixtures thereof, may be incorporated in this composition to enhance taste and/or other desired properties. When this composition, in colloidal form, is added to such foods as salad dressings or dairy products as a fat substitute, it imparts a fat-like mouth feel and consistency without the caloric value of fat.

Abstract: A nutritional composition in the form of an oil-in-water emulsion containing an amino acid source and a glucide is stabilized by the presence of a combination of kappa-carrageenan and xanthan gum. The composition is prepared by mixing a colloidal solution containing an amino acid source and a glucide with an oil-in-water emulsion. The stabilizers may be incorporated into the composition by adding them to the colloidal solution prior to mixing the solution with the emulsion or by adding them after mixing the colloidal solution with the emulsion. The composition also may be sterilized.

Abstract: To reduce insoluble solids contained in a coffee extract obtained from a countercurrent extraction process, the percolation rate of extraction liquid passing through at least one extraction cell, which is positioned intermediately in the countercurrent cell series between extraction cells containing the least extracted coffee material and the most extracted coffee material, is reduced. The flow of extraction liquid may be increased through an extraction cell in the series downstream from the at least one cell in which the percolation rate is reduced.

Abstract: Primary amide esters, ester amide derivatives of the general formula: ##STR1## where B is an organic radical having from 2 to 6 carbons,m=1 to 3,n=1 to 3, andeach R is, independently, an aliphatic, ether or ester group having 1 to 29 carbon atomsare edible, preferably partially digestible, fat replacements for foods.

Abstract: Acylated amino acid ester derivatives are disclosed as fat mimetic compounds for reduced calorie food compositions. These compounds are derived from amino acids and contain one amino group acylated with a fatty acid or fatty acid derivative, one carboxylic group esterified with a fatty alcohol or a fatty alcohol derivative, and, optionally, a free or derivatized amino acid side chain. Many of the compounds can be represented by the following formula: ##STR1## where A is a hydrocarbyl group derived from an amino acid, X is a free or derivatized amino acid side chain, n is 0 or 1, and R and R' are aliphatic, ether or ester groups. Preferred compounds have one side chain and are partially digestible, achieving reduced caloric value and reducing problems associated with non-metabolizable fat substitutes.

Abstract: The present invention relates to a process for producing yeast extract which comprises adding chitosan to yeast thereby to accelerate autolysis. Organic solvents have been added in the past. However, organic solvents are frequently not naturally occurring substances in the concentrations used. When yeast extract is used for food, there are problems with toxicity, flavor, etc. should organic solvents not be completely removed. Accordingly the present invention prepares an excellent yeast extract using chitosan derived from natural substances thereby to accelerate autolysis of yeast without the unwanted problems of organic solvents.

Abstract: Reduced calorie 1,2-propylene glycol diesters, where one ester group contains a medium chain C.sub.6 -C.sub.12 saturated fatty acid radicals(s), and where the other ester group contains a long chain C.sub.20 -C.sub.24 saturated fatty acid radical(s) are disclosed. These diesters are preferably obtained by the selective esterification of long chain saturated fatty acid monoesters of propylene glycol with the respective medium chain saturated fatty acids or anhydrides. Certain preferred diesters where the medium chain radicals are C.sub.8 and/or C.sub.10 radicals and where the long chain radicals are C.sub.20 and/or C.sub.22 radicals are particularly useful as reduced calorie cocoa butter substitutes and hard butters. Chocolate-flavored products formulated from these preferred diesters, when properly crystallized, are bloom resistant, even when subjected to thermal stress.

Abstract: A process for preparing a flavored dried fruit product having a flavor which does not substantially correspond to the natural flavor of the dried fruit is provided. As a first step, a dried fruit is treated with an acidulant being selected from the group consisting of tartaric acid, malic acid, citric acid, ascorbic acid, phosphoric acid, and fumaric acid in an amount and for a period of time which is sufficient to substantially remove the natural flavor of the dried fruit. As a second step, the treated dried fruit is then dehydrated to the desired moisture content. The dried fruit is treated during the first step or after the second step with a flavoring agent having a flavor which does not correspond to the natural flavor of the dried fruit. The flavoring agent is employed in an amount and for a period of time which is sufficient to impart to the dried fruit a flavor which is substantially the same as the flavoring agent.

Abstract: Modified starches useful for emulsifying industrial products, especially foods and beverages containing flavor oils, are prepared by enzymatic degradation of the 1,4-alpha-D-glucosidic linkages from the non-reducing ends of a starch molecule, preferably employing beta-amylase, which may be carried out before or after the preparation of a starch derivative containing a hydrophobic group or both hydrophilic and hydrophobic substituent groups. The enzymatic degradation provides a starch emulsifier whose emulsions are characterized by improved shelf stability, which emulsifier may be used as a replacement for gum arabic and in other industrial applications.

Abstract: Two flash evaporation steps are incorporated into a countercurrent extraction process employed to extract coffee. One flash evaporation step is performed upon a first extract obtained from an extraction cell having a temperature of above 150.degree. C., the flash evaporation being performed at a temperature reduced from 150.degree. C. The second flash evaporation step is performed upon a second extract obtained from an extraction cell positioned at least one cell downstream in the series from the cell from which the first extract was obtained, the second flash evaporation being carried out at a temperature higher than the temperature of the first flash evaporation and the product thereof being introduced to a further downstream extraction cell.

Abstract: A process for producing a vegetable protein product for use with an animal protein material in which a non-hydrated vegetable proteinaceous extract is blended under conditions of shear with a quantity of water insufficient for full hydration of the extract and a frozen animal food product having a temperature sufficiently low to render it essentially rigid, e.g. not greater than 0.degree. C., to produce a granular product containing said vegetable proteinaceous extract and said animal food product.

Abstract: A process for producing a salad oil comprises transesterifying a mixture of (A) an oil or fat produced from palm oil and having the following characteristics:______________________________________ iodine value: 55 to 75 constituent fatty acids: palmitic acid: 30 to 42% by weight oleic acid: 42 to 48% by weight linoleic acid: 11 to 20% by weight tripalmitin: 2% by weight or less open-tube melting point: 5 to 25.degree. C. ______________________________________and (B) a liquid edible oil other than the component (A) in a weight ratio of 5:95 to 95:5 with immobilized lipase having 1,3-specificity in the absence of solvent and then fractionating the product in the absence of solvent. Thereby, the salad oil can be efficiently derived from palm oil which is a solid oil and the relative amount of the starting material obtained from palm oil in the salad oil can be increased. The thus-produced salad oil has a satisfactory cooling resistance.

Abstract: A baking agent and a process for producing a baking agent for leavened doughs includes a phospholipid fraction whereby the portion of phosphatidyl choline to phophtidyl ethanolamine is lower than 1.

Abstract: A method and apparatus for producing a sheet of dough, wherein powdered materials, including flour, yeast, sugar, and fats and oils, for making bread, are mixed with particles of ice, such that the particles of ice do not melt, to make them into a dough mixture. The dough mixture is formed into a continuous belt-like dough mixture having a uniform width and thickness such that the particles of ice do not melt, and then the particles of ice are melted to make the belt-like dough mixture hydrated. Finally continuous hydrated belt-like dough mixture is stretched so that a continuous sheet of dough having a gluten network is provided.

Abstract: A method of producing cheese by ripening the cheese under high pressure, e.g. between 100 to 2500 kg/cm.sup.2. Ripening the cheese under high pressure significantly shortens the period of time required for ripening, while having no adverse effect on the flavor and testure of the cheese as compared to cheese ripened in the conventional manner. Ripening the cheese also reduces the proliferation of contaminant microorganisms.

Abstract: A method for stabilizing a taste-modifier comprising fresh Curculigo latifolia fruits, dried fruits thereof or a curuculin-containing material obtained therefrom which comprises heating said taste-modifier to 50.degree. to 90.degree. C.; or subjecting said taste-modifier to ultrahigh-temperature short-time pasteurization at 110.degree. to 150.degree. C. for two seconds to two minutes; is disclosed. Curuculin is a coined name for protein extracted from C. latifolia. Either of these methods enables the stable preservation of said taste-modifier, which is in the form of a crude product or an aqueous solution, for prolonged period of time.

Abstract: A composition for preparing a bread product containing a wheat flour having a protein content between about 10% and about 17% by weight and about 24% to about 48% by weight per 100 parts of flour of high heat non-fat dry milk solids, and optionally including one or more vegetable gums to improve the loaf volume, shape and structural strength of the bread product. The preparation of leavened doughs from the composition and baked products from the leavened doughs are also disclosed.

Abstract: The invention concerns a process for the preparation of flavoring mixtures by heating of fatty acids or fatty acid derivatives with an oxidizing agent in the presence of at least 0.1% by weight of an antioxidant. Polyunsaturated fatty acids or animal or vegetable fats which are rich in such acids are preferred as starting materials. The preferred oxidizing agent is oxygen. The oxidation mixtures obtained are rich in aldehydes and can be used to improve the organoleptic properties of foods.

Abstract: A method for processing a taste-modifier which comprises formulating a taste-modifier comprising fresh Curculigo latifolia fruits, dried fruits thereof or a curuculin-containing material obtained therefrom into granules or a film, thus stabilizing said taste-modifier and effectively utilizing the taste-modification effect of the same.

Abstract: A reinforcer for a taste-modifier comprising fresh Curuculigo latifolia fruits, dried fruits thereof or a curuculin-containing material obtained therefrom, which comprises a material capable of lowering the concentration of divalent metal ions in the mouth and reinforces the taste-modification effect of said taste-modifier.