Abstract: Novel fat mimetic compositions are disclosed to be useful in reduced calorie foods. These compounds, which can be referred to as linked esters, consist of linked multi-ester or mult-ester/ether fragments joined by a polycarboxylate. These complex linked esters may be partially broken down in the body to produce digestion residues which are substantially nondigestible themselves and are sufficiently hydrophilic to enable the digestion residues to be incorporated in the normal stool. These fat mimetic compounds are useful as replacements for fats and oils for most food applications.

Abstract: A method of preparing pickled cabbage by a fermentation process, typically in the absence of added salt, wherein the fermentation step of the process consists essentially of fermenting cabbage in the presence of a mixture of ethanol and an ingestible acid selected from the group consisting of acetic acid, lactic acid, malic acid, citric acid, and phosphoric acid, wherein the mixture adds between 25 and 45 osmoles to 100 pounds of cabbage. Similar processes in which part, rather than all, of the salt normally added during fermentation is replaced by the alcohol/acid mixture are also disclosed.

Abstract: A hypoallergenic milk which has the flavor and smell of natural whole mammalian milk is disclosed herein. The hypoallergenic milk is made from the ultrafiltered permeate of cow's milk, whey, or other milk fraction. The permeate is substantially free of cow's milk protein and fat. The permeate is supplemented with hypoallergenic protein, and optionally fat, vitamins and minerals to meet the minimum daily nutritional requirements for milk.

Abstract: A method for the preparation of ultra low-fat cheese products. The product is prepared by plasticizing a composition containing the desired low level of lipid, preferably butterfat; an amount of protein, preferably dairy protein, sufficient to emulsify the lipid; and from about 50% to about 70% moisture. The plasticization is achieved by subjecting the composition to the high speed cutting action of a razor sharp bladed food comminuter or to ultrasonic treatment to rupture the fat globules of the lipid and to reduce the particle size of the protein matrix, for a period of time sufficient to plasticize the composition. The physical changes which take place in the protein micelles and fat globules results in protein/fat interaction forming a stable self-emulsified product without the addition of chemical stabilizers or emulsifiers.

Abstract: The present invention relates to a low cholesterol, low fat milk that has the taste and mouthfeel of whole milk or 2% milk. The invention also relates to use of said aforementioned milk to produce low cholesterol, low fat dairy products.

Abstract: Novel C-Gel food products comprising an aqueous gelatin kappa carrageenan matrix and a dispersed food product selected from the groups consisting of meat, seafood, vegetable, fruit, synthetic protein fiber, chocolate and mixtures thereof, in which the gelatin and carrageenan are present as a structurally firm continuous aqueous carrageenan/gelatin phase matrix at refrigeration temperature.

Abstract: Simulated cheese analogs which are reduced in calories and animal fat are produced by combining protein derived from aged or non-aged low-fat or full-fat cheese, dry-powdered bland flavored milk protein, vegetable protein, or mixtures thereof; water; cheese flavors, an emulsifying salt; an acidulant, if desired; adjuvant materials, if desired; and a fatty substance which is non-digestible, partially digestible, or is lower in net caloric efficiency than butterfat, animal fat, or vegetable fat.

Abstract: The present application discloses processes for making novel foodstuffs from ingredients comprising potato materials and protein. The novel foodstuffs produced by these processes are rapidly heated from a frozen state to a serving temperature in conventional heating equipment. The novel foodstuffs produced comprise a new french fry type foodstuff and a seafood analog.Also disclosed is a process to improve the formation of fiber from vegetable protein.

Abstract: A gluten-based food product derived from wheat, fortified with L-lysine and flavored to provide a food that is not only a complete protein source high in fiber and low in fat and cholesterol, but one which is exceptionally palatable. To make this product, a protein-rich mass of gluten is extracted from wheat flour. Kneaded, cut, punched or otherwise introduced into the mass is L-lysine powder in an amount sufficient to form in combination with the gluten a complete protein. The l-lysine is intermixed with a seasoning powder which acts as a carrier to distribute the L-lysine throughout the mass and thereby provide a fortified and flavored mass which is then divided into food units.

Abstract: The present invention relates to a method for reforming fats and oils which comprises treating the fats and oils containing partial glycerides with two or more kinds of lipases which are different in a fatty acid specificity and/or a position specificity in the presence of a small amount of water to obtain fats and oils containing partial glycerides in a low content in a high yield. According to the invention, a reaction rate and a yield are improved.

Abstract: Synthetic cheese products which are reduced in calories and animal fat are produced by combining protein derived from dry-powdered bland-flavored milk protein, vegetable protein, aged or non-aged low-fat or full-fat cheese, or mixtures thereof; water; cheese flavors; an emulsifying salt; an acidulant; adjuvant materials, if desired; and a fatty substance which is non-digestible, partially digestible, or lower in net caloric efficiency than butterfat, animal fat, or vegetable fat.

Abstract: A method is disclosed for deacidifying wine using malolactic fermentation (MLF) under conditions inhibitory for spoillage lactic acid bacteria (LAB), making possible a "pure culture" MLF in which a winemaker is provided with a way to control the timing of onset and the outcome of wine MLF. The method comprises adding nisin to the wine at a concentration lethal to nisin-sensitive LAB, adding to the wine an inoculum of nisin-resistant LAB mutants capable in the presence of nisin of converting malic acid to lactic acid, and maintaining the inoculated wine under conditions in which the MLF can occur. Afterward, nisin can be removed from the wine by contacting the wine with a nisin-removing substance, such as bentonite. The nisin can be added either before or simultaneously with addition of the nisin-resistant LAB, at any time during winemaking, including primary yeast fermentation.

Abstract: The present invention is directed to a process for the production of an improved purified short fiber cellulose suitable for human consumption from agricultural by-product materials, such as legume hulls, preferably soybean hulls. The legume hulls are comminuted into a particulate feed which is admixed with water to form a slurry. The slurried particulate legume hulls are oxidized, hydrolyzed and extracted with a caustic oxidizing agent utilizing an initial pH of about 12 to effect solubilization of the greater portion of non-cellulose material in the feed. A solid cellulose containing material is thereafter removed from the slurry, for example, by filtration or centrifugation. The recovered solid mass is slurried in water and the resulting slurry if pH adjusted to about 7 by the addition of phosphoric acid. The resulting suspension is agitated and H.sub.2 O.sub.2 is added, and the mixture is heated to promote bleaching and breakdown of the non-cellulose components.

Abstract: A preparation is provided by drying an aqueous medium containing acid urease and dextrin whose dextrose equivalent is not less than 20. Thus obtained preparation can be used in a good workability for degrading or eliminating urea in alcoholic beverages because of a good compatibility in them.

Abstract: Shelf stable soybean curd which is stable for extended periods of time is prepared by reacting soy milk with a solidifying agent and a transglutaminase, which is not dependent on Ca.sup.+2 ions and which is capable of catalyzing the acyl rearrangement of .gamma.-carboxyamide in the glutamine residue of a peptide chain at a temperature not higher than 80.degree. C. to prepare a soybean curd, packing the thus prepared soybean curd in a heat-resistant container, and retorting the packaged soybean curd.

Abstract: A kefir-like fermented milk is produced from a raw material, which contains lactose and at least one sugar, by subjecting the lactose to lactic acid fermentation with a lactic acid bacterium and the sugar to alcoholic fermentation with a yeast. The alcoholic fermentation is controlled, for example, by conducting same with a lactose non-fermenting and galactose non-fermenting yeast until all assimilable sugar sources are substantially eliminated. A gelatinous kefir-like fermented milk is also produced by controlling the alcoholic fermentation to start after addition of a gelling agent.

Abstract: A flexible multilayer film tube has an inner layer comprising a blend of thermoplastic polymer and starch particles in protruding relationship with the inside surface which, after oxidation, develops improved meat adhesion during in situ cooking.

Abstract: Described is a process for carrying out microwave production of a chocolate flavoring product, the product produced thereby and foodstuffs, beverages and chewing gums containing said product. The process comprises the steps of:(a) providing a composition of matter consisting essentially of precursors of a chocolate flavor (e.g., sugar, leucine and phenyl alanine) and a solvent capable of raising the dielectric constant of the reaction mass to be heated;(b) exposing the mixture of reaction precursors to microwave radiation for a period of time so that the resulting product is caused to have a chocolate flavor;(c) providing a foodstuff, chewing gum or beverage base;(d) admixing the chocolate flavor reaction product of (b) with the foodstuff, beverage or chewing gum base.

Abstract: To prepare a hypoallergenic whey protein hydrolyzate product, particularly for employment in infant formula, whey material first is hydrolyzed with a proteolytic enzyme and then the enzymatic hydrolyzate is subjected to a heat treatment to denature proteins which remain intact after the first hydrolysis and which constitute allergens, and then the heated hydrolyzate is cooled. The cooled heat-treated hydrolyzate then is hydrolyzed by a proteolytic enzyme to provide a hydrolyzate substantially free of allergens of protean origin.

Abstract: This disclosure is concerned with a variety of methods for preparing various L-hexose monosaccharides and organoleptic testing in regard to the sweetness of these saccharides. The disclosure is further concerned with the use of these L-hexose monosaccharides as sweetening agents in a wide variety of foodstuffs and other edible formulations. The L-hexose monosaccharides disclosed include L-glucose, L-allose, L-fructose, L-gulose, L-galactose, L-altrose, L-idose, L-talose, L-tagatose and L-psicose.