Abstract: The present invention is an emulsifier system for cookies comprising:(a) from about 40% to about 100% (by weight, on the basis of monoglyceride content) fatty acid mono-diglycerides, said mono-diglycerides having from about 35% to about 99% fatty acid mono-glycerides, and from about 1% to about 50% fatty acid diglycerides, wherein at least about 65% of said fatty acids are selected from the group consisting of C.sub.14 -C.sub.20 saturated fatty acids and C.sub.16 -C.sub.20 trans-unsaturated fatty acids and mixtures thereof;(b) from about 0% to about 60% (by weight) fatty acid esters of polyols having an average of from about 4 to about 14 hydroxyl groups, wherein from about 10% to about 66% of the hydroxyl groups are esterified, wherein at least about 65% of said fatty acids are selected from the group consisting of C.sub.14 -C.sub.20 saturated fatty acids and C.sub.16 -C.sub.

Abstract: The invention is a method for the removal of off-flavor from a textured vegetable product by extraction with a gas in the supercritical fluid or liquid state. The method for supercritical fluid extraction of off-flavors comprises the steps of: (a) extracting off-flavors from the textured vegetable product by contacting it with a supercritical fluid gas in a pressurized container; and (b) removing the gas and off-flavors from the textured vegetable product. Liquid extraction comprises the steps of: (a) extracting the off-flavors from the textured vegetable product by contacting it with a liquid gas in a pressurized container; and (b) removing the gas and off-flavors from the textured vegetable product. The temperature and pressure of the gas may be varied to maintain it in the supercritical fluid or liquid state. Carbon dioxide is a preferred gas.

Abstract: The thermogelation temperature of protein in a solution having a pH above the isoelectric point of the protein can be lowered within the range of the thermogelation temperature of egg albumen and an increase of stability of the protein in a solution having a pH below the isoelectric point of the protein by a process comprising cooling an ungelled heated protein-containing alkaline solution having a total protein content of less than about 20% wherein the pH of the solution is within the range of from about 7.5 to about 10 and the temperature is within the range of from about 50.degree. C. up to the gelation temperature of the protein to a temperature sufficiently low and within a sufficient time after the solution reaches its maximum temperature level to prevent any substantial further change in the protein structure or gelation.

Abstract: A process for sterilizing egg yolk wherein an aqueous slurry of egg yolk is acidified to a pH of less than 6.0 and then sterilized under ultra high temperature processing conditions. There is also disclosed a process for preparing sterilized food products containing said sterilized egg yolk.

Abstract: Diesters of the formula ##STR1## wherein R.sub.1 and R.sub.2 are hydrogen or alkyl of from 1 to about 20 carbon atoms, and X and Y are alkyl, alkenyl or dienyl of from about 12 to about 18 carbon atoms, useful as low calorie synthetic oils suitable for consumption by mammals.

Abstract: A chicory base refreshing drink is prepared from a chicory root extract solution by causing a sugared chicory juice to be fermented by using a Kefir type ferment. The solution is obtained by maceration, decoction or infusion of roasted or dried chicory roots, and sugared to yield a 6-percent saccharose concentration in the end product. Preferably, the sugar consists of a mixture of molasses and pure sugar with molass contents of the third-crop sirup in excess of 81.6 g/liter, the fermentation process being controlled by measuring the acidity rate which is kept preferably at 2.5 percent after 70 hours.

Abstract: An improved enteral nutritional hypoallergenic formula is disclosed. The formula contains carbohydrates, lipids, protein hydrolysate, vitamins and minerals and a starch modified by octenyl succinic anhydride which is utilized as the sole lipid emulsifying agent to provide a nutritionally well-balanced dietary formula.

Abstract: Fish fillets can be storage stabilized and yield stabilized by means of a composition containing an alkali metal hexametaphosphate, an alkali metal acid pyrophosphate and an alkali metal sorbate at sorbate levels significantly less than required by prior art and without citric acid.

Abstract: The shelf life of root crops such as raw carrots can be substantially increased by subjecting the raw carrots to a process including (a) a mild heat treatment effective to reduce the microflora of the carrots but not to adversely affect the organoleptic qualities of the raw carrots, (b) the rapid cooling of the heat treated vegetable and placing the vegetable in a sealed container to prevent microbial recontamination and maintain the vegetable in a viable condition.

Abstract: The invention provides an edible fat product for incorporation into a formula suitable for feeding infants. The product includes certain fatty acids, namely, at least one of a C.sub.20 or C.sub.22, .omega.-6 fatty acid and a C.sub.20 or C.sub.22, .omega.-3 fatty acid, found to be present in human milk. These fatty acids are included in the product in certain defined amounts to avoid causing harmful effects on an infant fed on the product. The C.sub.20 or C.sub.22, .omega.-6 fatty acids, if present, are included in a total amount of about 0.13%-5.6% by weight of all fatty acids in the product. The C.sub.20 or C.sub.22, .omega.-3 fatty acids, if present, are included in a total amount of about 0.013%-3.33% by weight of all fatty acids in the product.

Abstract: Reduced calorie cookies having a pH of from about 6.8 to about 9.0 are disclosed which exhibit the desirable texture, mouth-feel and appearance of conventional cookies. An alkaline agent and a leavening system which is predominantly active during baking are used to control pH and textures of the cookies. The cookie contains as a preferred cellulosic bulking agent microcrystalline cellulose. An aqueous solution of the water-soluble polydextrose is used as a replacement for shortening or fat and sugar to avoid lump formation. Powdered or insoluble polydextroses or polymaltoses are incorporated into the dough in the dough forming stage rather than in the creaming stage to enhance crispiness and achieve further caloric reductions.

Abstract: A process is provided for making flavored soluble protein concentrates from peanuts by grinding, pressing, and extracting with a flash steaming step interposed between the pressing and the extracting. The product concentrates display high protein water solubility and excellent storage characteristics.

Abstract: Dehydrated protein materials are treated with gaseous HCl without temperature control, the reaction temperature being susceptible to reach, momentarily, 150.degree. C. Then the material thus treated is degassed and, after drying, a non hygroscopic powder usable in the food industry or in the pharmaceutical industry is obtained.

Abstract: A process for the manufacture of soybean curd is disclosed. The steps comprise: (a) intensely agitating prepared soybean milk to such an extent that a homogenized colloidal state thereof is produced in which contained soybean protein is homogeneously dispersed and also contained soybean fat is homogeneously emulsified; (b) adding magnesium chloride to the soybean milk to obtain a mixture thereof; (c) again intensely agitating the obtained mixture to such an extent that the added magnesium chloride is instantaneously dispersed throughout the soybean milk; (d) stopping flowing of the mixture immediately after the preceding step (c); and (e) leaving the mixture to form a coagulated gel.

Abstract: The addition of a polyol, such as glycerine or sorbitol, to a system containing a low melting point fat or oil greatly increases the viscosity of the fat or oil thereby immobilizing it even at temperatures which are well above its normal melting point. When a polyol is added to chocolate, the resulting product does not stick to wrappers or fingers even at elevated temperatures where the cocoa butter in the chocolate would normally flow.

Abstract: This invention comprises crumb-continuous cookie products having distributed therein discrete regions of storage-stable crisp texture and discrete regions of storage-stable chewy texture in which the crisp regions contain a shortening having an SCl at 21.degree. C. of from about 14.0 to about 20.0 and an SCl at 33.degree. C. of from about 0.0 to about 8.0 and the chewy regions contain a shortening having an SCl at 21.degree. C. of from about 12.0 to about 18.0 and an SCl at 33.degree. C. of below about 2.0. The shortening system having these melting characteristics provides a more tender crumb texture, more desirable mouthmelt and dissipation and better flavor display in the cookie.

Abstract: A mixture and process for tempering feed grain by adding a natural surfactant in the form of a extract of the yucca plant to the grain. The yucca extract contains generally 10 to 11 percent sarsasaponin by weight which is diluted with water and sprayed on grain just prior to processing in rollers for flaking to increase water intake and gelatinization. The mixture also contains small amounts of copper sulfate and sodium benzoate as preservatives. Combinations of the mixture can also be used such as combinations with other known grain tempering compositions. The grain tempering yucca extract mixture is either sprayed on the grain as it is dumped into a steam cabinet or is sprayed on the grain which is then allowed to sit in a conditioning tank for a predetermined period of time.

Abstract: A process for preparing a milk protein resistent to acids and bases which comprises subjecting an aqueous solution or dispersion containing casein and 0.5-30 parts of an acidic polysaccharide per 100 parts of casein at pH of 7.3-10.5 and at a temperature of 70.degree. C. or higher for 3 minutes or more. When the heat treatment is carried out in the presence of calcium or magnesium ion in an amount of up to 1.4 parts by weight per 100 parts of casein, thickening activity of the milk protein is further improved.

Abstract: Edible fat compositions containing diglycerides or a mixture of diglycerides and monoglycerides, wherein (i) the amount of diglycerides ranges from 5-30%, (ii) the level of saturated C.sub.16 - to C.sub.22 -fatty acid residues in said diglycerides does not exceed 45% and (iii) the ratio of diglyceride to saturated monoglyceride exceeds 8:1 and the ratio of diglyceride to unsaturated monoglyceride exceeds 5:1.Emulsions prepared from such compositions display butter-likeness and improved spreadability.

Abstract: A process for preparing a heat resistant milk protein having excellent processability which comprises subjecting an aqueous solution or dispersion containing casein and an acidic polysaccharide at pH of 7.5-10.5 and at a temperature of 70.degree. C. or higher for 5 minutes or more, forming the resultant into a desired shape, and soaking in an aqueous solution containing multivalent metallic compound in an amount of 10 mM or more as a multivalent metal.