Abstract: The present invention describes a process for preserving the natural texture of diced, pectin-containing fresh fruit and vegetable products through the rigors of conventional heat and acid sterilization procedures. Fruit or vegetable products are first impregnated with an aqueous polyuronic acid-containing solution and are thereafter contacted with an aqueous source of di-valent metal cations for gelling the absorbed acid.

Abstract: A freeze-thaw stable aerated pancake batter is provided wherein, in addition to the standard ingredients of flour, sugar and soluble protein, an amount of emulsified plastic shortening sufficient to provide a substantial quantity of stabilized air cells in the batter is utilized. Particularly preferred results are obtained using from about 2% to about 10% of an emulsified plastic shortening wherein the emulsifiers comprising from about 5% to about 6.25% mono- and diglycerides and from about 7.5% to about 9.5% propylene glycol mono- and diesters of fats and fatty acids, said percentages being based on the weight of the emulsified plastic shortening.

Abstract: Cookie products having a storage-stable plurality of textures, comprising (1) discrete regions providing a stable, crisp texture; and (2) discrete regions providing a stable, chewy texture are disclosed. A method for the generation of the plurality of textures requires a process for inhibiting sugar crystallization in parts of the product.

Abstract: A process for the production of vinegar with an acetic acid concentration of more than 12 grams per 100 milliliters of vinegar, by means of a single-stage submerged fermentation of alcohol-containing mashes in a series of successive fermentation periods. In each such period, a quantity of finished vinegar constituting between about 20% and less than 40% of the contents of the fermentation tank and having the requisite acetic acid concentration is extracted from the fermentation tank and replaced by a like quantity of fresh mash having an acetic acid concentration of up to 2 g/100 ml and an alcohol concentration of more than 10 volume percent, in such a manner that the starting concentrations in the tank for each of the successive fermentation periods are more than 9 g/100 ml but less than 13 g/100 ml acetic acid and correspondingly less than 4 vol. % but more than 2.5 vol. % alcohol. In a refinement of the process, a maximum hourly increase in acidity of between about 0.17 g/100 ml and about 0.

Abstract: Nuts are coated by first contacting them with an aqueous sugar and carbohydrate adhesive material, followed by treatment with a dry, honey-containing mixture.

Abstract: Disclosed are comestibles, particularly ready-to-eat cereals, having an exterior coating sweetened with aspartame as well as methods of preparing such coated comestibles. The methods of preparation comprise: (a) preparing an aqueous suspension comprising sufficient amounts of certain cold water-soluble gums to provide a viscosity of 50 to 25,000 cp. (65.degree. F.) and from about 0.1% to 4% aspartame; (b) enrobing a comestible with the aqueous suspension at a temperature of from about 50.degree. F. to 100.degree. F. to apply sufficient amounts of aspartame so as to provide between about 0.05% to 0.3% aspartame; and then (c) drying the comestibles to a final moisture content of less than about 5%.

Abstract: Yeast quickener and dough conditioner compositions having the ability to reduce raising and baking times and improving shelf life of the baked product are obtained by adding to the said compositions an activating amount of fenugreek and a rancidity inhibiting amount of rosemary. Particularly superior characteristics are obtained by adding fenugreek and rosemary to a combination of (1) whey solids, (2) lecithin, (3) ascorbic acid, along with fillers and flavoring agents such as starch, salt, dried honey and silica gel or a silicate salt.

Abstract: A coffee roasting method permitting control of final product properties is disclosed. Gases, usually air and combustion gases, are heated to a temperature selected from the range between 200.degree. C. and about 240.degree. C. A bed of coffee beans is suspended in a bubbling bed by the heated gas and maintained that way for about 2 minutes to about 10 minutes. The roasted coffee beans are subsequently discharged from the bubbling bed and cooled. The density of the roasted coffee beans is determined by the specific roasting conditions selected.

Abstract: Bread dough is improved by the addition therein of a composition containing L-ascorbic acid, cystine and aspartic acid or glutamic acid.

Abstract: A new leavening acid composition characterized by a slow reaction rate is provided comprising a heat treated potassium modified 1:3:8 sodium aluminum phosphate such that the L.O.I. (loss on ignition) ranges between about 11 and about 14 and such that the leavening acid has a neutralizing value above 90. The leavening action of the new leavening acid is slower than non-heat treated SALP. The compositions are useful in leavening baked goods and especially refrigerated canned biscuits, pancakes and cakes.

Abstract: The invention relates to a process for the modification of bran comprising forming a bran and water feed having a bran to water ratio of from 5.5:1 to 10:1 and extruding the feed in a counter-rotating twin screw extruder under high temperature and high shear conditions. The modified bran is more readily millable and when milled will possess a mouthfeel with an absence of grittiness and a greater functionality in a food product.

Abstract: The method consists in subjecting a natural alcoholic liquid to three successive steps of non denaturating physical fractionation; the first step is a molecular utltrafiltration under low pressure through a semi-permeable ultra-filter the splitting threshold of which is between 30,000 and 1000 and preferably around 10,000; the second step is a reverse osmosis step applied to the ultra-filtrate resulting from the preceding operation through semi-permeable membranes the splitting threshold of which is between 500 and 100 and preferably around 250; the third step consists in evaporating and distillating under vacuum, at low temperature, the ultra-filtrate resulting from the second step. Natural beverages having a low alcohol content thus obtained. Products obtained from the filtrates or retention products of the various steps of the method.

Abstract: A process for producing a snack product with an expanded coating comprising a core material selected from the group consisting of nuts, beans, seeds, expanded starchy materials coated with fatty confectionary material and shaped fatty confectionary material. While being tumbled, the core material is given a first coating by alternately sprinkling or spraying a 60:40 to 30:70 mixture by weight of a starchy flour that has small expandability but provides good savor and a highly expandable pregelatinized starchy flour and an aqueous sugar solution comprising corn syrup or a mixture of 1 part by weight of corn syrup and not more than 2 parts by weight of sucrose that is dissolved in water to give a refractive Brix value between 30 and 40.

Abstract: A novel formulation and method of processing for artificially sweetened, sugar free, powdered beverage mixes containing Aspartame (an artificial sweetener) is obtained by premixing the ingredients until the blend is uniform in composition, feeding the blend through an agglomerator such that the faster dissolving ingredients form two layers around each particle of Aspartame, and drying and cooling the agglomerated particles to provide a free flowing blend.

Abstract: A feedstock slurry of starch and acid is continuously moved through a high intensity tubular starch hydrolyzer to produce a fluid hydrolyzate containing glucose. This glucose-containing fluid is then fermented to form a fermentation product containing ethanol which is then distilled to separate the ethanol from the residue of the distillation which contains non-fermented carbohydrate materials. At least part of the distillation residue is recycled as part of the feedstock slurry of starch and acid to the hydrolyzer, thus allowing a substantial portion of the previously unfermented feedstock to be hydrolyzed to a fermentable glucose-containing fluid.

Abstract: Black barley malt extract is produced by crushing fully grown and fully germinated barley malt followed by a series of hulling, heating, agitating, cooling, separating and concentrating procedures.

Abstract: Droplets of an aqueous, flour-based batter are deep fat fried in vegetable oil. These particles are used as a component of a coating mix which is designed to impart a fried taste, texture and appearance to baked foodstuffs.

Abstract: A sweetening tablet containing 70 to 95% of APM (L-aspartyl-L-phenylalanine methylester) with a particle size of from 0.01 to 0.4 mm, up to 1% of an auxiliary tabletting agent, and the rest a solubility accelerator which is a jellifier that swells in water and forms insulating layers enveloping the APM granules.

Abstract: A high-protein, food-grade product is prepared by defatting dry-milled corn germ fractions with carbon dioxide under supercritical conditions. The residual lipid and peroxidase activity responsible for development of off-flavors during storage are reduced to a fraction of the levels obtainable by conventional hexane extraction methods.

Abstract: A process for obtaining soybean protein flakes, granules, or powder, suitable for the direct human consumption, easily digestible and which do not lead, when eaten, to flatulence, consisting of subjecting, through a puffing process, to a further cooking and consequent expansion - lightening the granules of soybean proteins formerly extruded, that is already heat-treated and expanded. The obtained product may be further heat-treated for a period from 30 minutes to 10 hours, but preferably from one and two hours for obtaining flakes, granules or powder of soybean proteins light, agreeable to eat as such and easily digestible.The flakes, granules or powder of soybean proteins may be mixed to soy lecithin paste or an edible oil, in a dosage varying from 2% to 40% by weight.