Abstract: Coffee-derived surfactants are provided by transesterification reactions of sugars and coffee oil. The coffee-derived surfactants are especially useful in the production of coffee oil emulsions for use with, or incorporation into, coffee products.

Abstract: Coffee-derived surfactants are provided by transesterification reactions of sugars and coffee oil. The coffee-derived surfactants are especially useful in the production of coffee oil emulsions for use with, or incorporation into, coffee products.

Abstract: Coffee-derived surfactants are provided by transesterification reactions of sugars and coffee oil. The coffee-derived surfactants are especially useful in the production of coffee oil emulsions for use with, or incorporation into, coffee products.

Abstract: The present invention is directed to microwaveable grilled cheese and grilled cheese and meat sandwiches that include an edible, lipid based moisture barrier. The edible moisture barrier includes an edible microparticulated high melting lipid and an edible low melting triglyceride blend.

Abstract: A method of preparing coffee aromatizing compositions. A coffee aroma such as a coffee aroma frost is contacted with a volatile organic carrier liquid at a processing temperature at which the carrier is in the liquid state and at which any moisture present is in the form of ice, to effect fixation of the aroma into the carrier liquid. The carrier liquid has a freezing point below the processing temperature, a boiling point above the processing temperature, a vapor pressure of at least 0.01 mm Hg at 25° C. and atmospheric pressure, and a water solubility of not more than 10% by weight.

Abstract: A particulate food preparation aroma composition and dehydrated food or beverage composition including the particulate preparation aroma composition. The particulate composition includes a food aromatizing composition which comprises a volatile characterizing food aroma constituent other than a natural essential oil and a volatile organic carrier which is in the liquid state at 25° C. and atmospheric pressure and has a vapor pressure of at least 0.01 mm Hg at 25° C., a boiling point in the range of 25 to 250° C., a density of less than 1.0 g/cc at 25° C., and water solubility of not more than about 10% at 25° C.

Abstract: A coffee aroma composition and a particulate coffee beverage preparation aroma composition. The aroma composition includes a coffee aroma constituent and a volatile organic carrier constituent. The carrier is in the liquid state at 25° C., and has a vapor pressure of at least 0.01 mm Hg at 25° C., a boiling point in the range of 25 to 250° C., a density of less than 1.0 g/cc, and water solubility of not more than about 10% by weight at 25° C.

Abstract: A method of preparing coffee aromatizing compositions. A coffee aroma such as a coffee aroma frost is contacted with a volatile organic carrier liquid at a processing temperature at which the carrier is in the liquid state and at which any moisture present is in the form of ice, to effect fixation of the aroma into the carrier liquid. The carrier liquid has a freezing point below the processing temperature, a boiling point above the processing temperature, a vapor pressure of at least 0.01 mm Hg at 25° C. and atmospheric pressure, and a water solubility of not more than 10% by weight.

Abstract: A particulate food preparation aroma composition and dehydrated food or beverage composition including the particulate preparation aroma composition. The particulate composition includes a food aromatizing composition which comprises a volatile characterizing food aroma constituent other than a natural essential oil and a volatile organic carrier which is in the liquid state at 25° C. and atmospheric pressure and has a vapor pressure of at least 0.01 mm Hg at 25° C., a boiling point in the range of 25 to 250° C., a density of less than 1.0 g/cc at 25° C., and water solubility of not more than about 10% at 25° C.

Abstract: A coffee aroma composition and a particulate coffee beverage preparation aroma composition. The aroma composition includes a coffee aroma constituent and a volatile organic carrier constituent. The carrier is in the liquid state at 25° C., and has a vapor pressure of at least 0.01 mm Hg at 25° C., a boiling point in the range of 25 to 250° C., a density of less than 1.0 g/cc, and water solubility of not more than about 10% by weight at 25° C.

Abstract: Plant sterols have been shown to be cholesterol-reducing agents in human serum. In the present invention, plant sterols, plant stanols, plant sterol esters and other non-toxic sterols are micromilled with emulsifiers in a solvent (water or edible oil) to produce dispersion which can be incorporated into full-fat, reduced-fat, low-fat, fat-free and triglyceride-free food products. Such water-based or edible oil-based dispersions can be used to incorporate relatively high levels of such sterols/stanols in food products without the adverse organoleptic effect normally associated with the use of such plant sterols and plant stanols.

Abstract: The present invention is directed to an edible microemulsion which includes an oil which cannot be formed into a microemulsion in a matrix of water and an alcohol selected from the group consisting of ethanol, propylene glycol, glycerine, sugar, sugar alcohol and mixtures thereof, a hydrophilic surfactant, a first water miscible alcohol emulsifying agent, a second water immiscible alcohol emulsifying agent and water.

Abstract: Very stable W/O/W and O/W/O multiple emulsions which include a substantially continuous gelatinous membrane at an aqueous/oil interfacial region of the emulsions are provided. Particularly preferred gelatinous membrane-containing multiple emulsions are prepared in methods employing an aqueous phase comprising an aqueous soluble/gellable polysaccharide and a lipid phase comprising a metal cation-containing compound, wherein the metal cation salt of the aqueous soluble polysaccharide is a gel. Also provided are W/O/W multiple emulsions having an ethylcellulose-containing oil phase, which emulsions exhibit improved stability at temperatures between 0.degree. C. and 10.degree. C.

Abstract: The present invention is directed to a method for preparing a W/0/W multiple emulsion by a greatly simplified, unique procedure. In the method, a mixture of oil, water, a second alkyl containing polar, protic solvent and a hydrophilic emulsifier is provided. This mixture breaks down the oil into extremely small droplets which in effect results in the solution of the oil in the mixture. This mixture containing extremely small droplets of oil is referred to herein as a "microemulsion". The 0/W microemulsion is then diluted with sufficient water to cause destabilization of the microemulsion and to provide a W/0/W multiple emulsion.

Abstract: The invention herein is a method of reducing cholesterol in egg yolks by extracting cholesterol with substantially low moisture alcohol extractant and then hydrolyzing with selected proteolytic enzymes, such that the resulting product is useful in producing emulsified products like mayonnaise, salad dressings, and the like.