Abstract: The present invention provides flavored seasoning compositions containing low-salt substitutes that reduce the quantify of common salt used to flavor foods. More specifically, the compositions contain (a) a flavored seasoning mixture comprising flavoring agents, and flow agents, bulking agents, binding agents and/or preservatives, and (b) a salt substitute containing potassium chloride and bitterness inhibitors taurine and 5?-adenosinic acid, 5?-inosinic acid and/or 5?-guanylic acid. Furthermore, the present invention provides foods containing these compositions, methods of using these compositions and methods for preparing them.

Abstract: The present invention provides flavored seasoning compositions containing low-salt substitutes that reduce the quantity of common salt used to flavor foods. More specifically, the compositions contain (a) a flavored seasoning mixture comprising flavoring agents, and flow agents, bulking agents, binding agents and/or preservatives, and (b) a salt substitute containing potassium chloride and bitterness inhibitors taurine and 5?-adenosinic acid, 5?-inosinic acid and/or 5?-guanylic acid. Furthermore, the present invention provides foods containing these compositions, methods of using these compositions and methods for preparing them.

Abstract: This relates to foodstuffs containing maltitol. More particularly, this invention relates to improved fat-containing foodstuffs, wherein the improvement includes the partial or total replacement of the fat by a taste effective amount of maltitol.

Abstract: The invention relates to methods and compositions for masking the taste of minerals in ingestible products. In particular, tannic acid, glycyrrhizin and acesulfame potassium are added to compositions comprising minerals such as potassium, calcium, magnesium, iron, copper, chromium, zinc, and mixtures in order to reduce or eliminate the unpleasant taste or aftertaste associated with these minerals.

Abstract: A food composition containing a food product, fish oil, and a fish oil stabilizing agent. The fish oil is a nonhydrogenated fish oil containing omega-3 long chain fatty acids that has been deodorized and refined for packaging. The stabilizing agent consists of the citrus flavonoid naringin that is derived from the pulp and peel of grapefruit. The stabilizing agent comprises between about 0.003 weight percent of the food composition to about 0.02 weight percent of the food composition. The stabilizing agent protects the fish oil from taste and odor degradation, and allows for long term storage of the food composition containing the fish oil.

Abstract: The invention relates to methods and compositions for masking the taste of minerals in ingestible products. In particular, tannic acid glycyrrhizin and acesulfame potassium are added to compostions comprising minerals such as potassium, calcium, magnesium, iron, copper, chromium, zinc and mixtures in order to reduce or eliminate the unpleasant taste or aftertase associated with these minerals.

Abstract: The present invention pertains to chewing gum compositions containing cough suppressing agents. The compositions include a taste-masking mixture containing a flavoring agent, an intense sweetening agent and menthol. This combination nullifies the taste or off-note of the cough suppressant. The present invention also pertains to a method preparing the chewing gum composition and methods of treatment which include administering the cough suppressant-containing chewing gum to a patient in need thereof.

Abstract: A spread is provided which is butter-like in its consistency (and of course therefore margarine-like) but which is low in fat and is either low in or substantially free of cholesterol, so that the spread can be used for spreading on bread and the like. In addition, the spread is suitable for frying. The spread comprises a combination of low fat and natural starches in particular combination and proportions.

Abstract: A lactose-hydrolyzed fluid milk comprising fluid milk, the normal lactose content of which has been reduced by at least about 70% by lactase hydrolysis, having incorporated therein from about 0.01 to about 0.15% by weight of potassium chloride, a process for its preparation and a method of suppressing perceived sweetness of lactose-hydrolyzed milk by incorporating therein potassium chloride.

Abstract: At least part of the fat in fat-containing manufactured food products is replaced by gelatin in an amount by weight which is generally no more than 10% of the weight of the original fat content which has been replaced. Suitable gelatin for this purpose may be made from fish waste comprising fish skins by an aqueous extraction process, such as e.g. a stepwise process including separate alkaline, mineral acid and organic acid treatment steps. The gelatin is said to mimic the sensation experienced by the consumer of the creaminess or richness of foodstuffs containing regular fat levels. Exemplary products to which the invention may be applied are baked goods, dressings, whipped toppings, frostings, cream fillings and spreads. In Examples, the fat content is thus reduced substantially, to give food products which closely resemble in quality the higher fat-containing analogs.

Abstract: Fat-free and low fat mayonnaise-like dressings are provided wherein, in addition to water, a food acceptable acid such as vinegar, and an edible fat, if desired, insoluble particles of uncooked rice starch having a particle size of between about 1-15 microns are included. The rice starch particles provide opacity and fat mimetic properties with the desired mouthfeel required for mayonnaise-like dressings.

Abstract: Natural extracted honey flavor and/or coconut flavor in small amounts are used to enhance the sweetness of intense and artificial sweeteners while simultaneously reducing objectionable aftertaste thereof. These natural flavors, which can also be mixed with other fruit flavors, in amounts below the level at which the flavor itself is recognizable, have been found to increase the intensity level of artificial sweeteners and reduce undesired aftertaste thereof.

Abstract: Food compositions are substantially sugar or fat-free, comprise a texturizing amount of a polyalkylene oxide polymeric composition, and have a texture substantially similar to food compositions containing sugar or fat.

Abstract: A method for producing granules having natural butter flavor is provided, the granules being formed of a carrier such as maltodextrin, a small amount of a fat such as a vegetable oil, and enzyme modified butter oil, with or without, but preferably with a water soluble butter flavor component. The granules may include salt to taste, if desired and may also include an emulsifier. The granules of the invention are very low in calories, have a high intensity butter flavor, have no cholesterol and dissolve instantly upon contact with wet and hot foods to provide the flavor and mouthfeel of butter.

Abstract: Shelf-stable aerosol dispensable yogurt products are disclosed. These products contain a stabilizer system comprising a preponderant amount of microcrystalline cellulose together with carboxymethylcellulose and a hydrophillic gum or colloid such as xanthan gum, and can be used as desserts and as toppings for other dessert items.

Abstract: Granules having natural butter flavor are provided, the granules being formed of a carrier such as maltodextrin, a small amount of a fat such as a vegetable oil, and enzyme modified butter oil, with or without, but preferably with a water soluble butter flavor component. The granules may include salt to taste, if desired and may also include an emulsifier. The granules of the invention are very low in calories, have a high intensity butter flavor, have no cholesterol and dissolve instantly upon contact with wet and hot foods to provide the flavor and mouthfeel of butter.

Abstract: A sweetener composition consisting essentially of codried halodeoxysugar and acid saccharin and designed for use as a non-caloric sweetener in orally ingestible products such as chewing gum to provide prolonged sweetness without aftertaste of either the halodeoxysugar or the acid saccharin.

Abstract: A sweetener composition consisting essentially of codried thaumatin, and/or monellin and acid saccharin and designed for use as a non-caloric sweetener in comestibles such as chewing gum to provide prolonged sweetness without aftertaste of either the protein or the acid saccharin.

Abstract: An edible sterilized herb composition is provided which is in the form of a puree or paste and is stabilized to retain fresh flavor and color even after prolonged periods of storage and includes one or more herbs, less than about 7.5% by weight salt to stabilize the composition, edible acid to control pH, preferably ascorbic acid tominimize color oxidation, and an edible oil as a lubricant. A method for preparing the above-described shelf-stable herb composition is also provided.

Abstract: Lactose-hydrolyzed whey or whey fractions are used in chewing gum to replace all or a part of the soluble sweetner, emulsifier and plasticizer components of conventional chewing gum formulations. The use of these materials allows the production of softer chewing gums which are not sticky and of athletic chewing gums which promote salivation. The use of the disclosed whey-based materials results in lower costs for chewing gum products, as well as providing a means to utilize the abundant food value of whey.