Abstract: Mineral-containing polymeric compositions of matter having high aqueous dispersibility, and methods of synthesizing the same, are disclosed which permit nutritionally important elements such as calcium, magnesium, phosphorus, potassium, iron and certain trace elements to be added in aqueous form to foods of all types without adversely affecting taste qualities. The compositions generally are high molecular weight species having moieties of the generalized formula ##STR1## wherein M.sub.1 and M.sub.2 are polyvalent metals, A.sub.1 and A.sub.2 are respectively taken from the group consisting of hydrogen, ammonium and the alkali metals, and X is an organic acid moiety having at least three carboxyl groups therein (preferably citrate). The synthesis preferably includes the steps of admixing in water a metal cation source, a potassium phosphate source and an organic acid, followed by heating and further agitation. Dispersibility of the compositions is enhanced by the use of adjuncts such as hydroxyl sources (e.g.

Abstract: Protein-free, preferably non-dairy, emulsified food products such as low or non-sugar synthetic milk and creams are provided which exhibit desirable organoleptic properties virtually identical with or even exceeding those of the corresponding dairy products and have excellent storage and freeze-thaw characteristics. The products hereof can be in liquid, frozen or dried form and include a base which consists essentially of respective amounts of non-sweet, water soluble, carbohydrates having a D.E. of from about 10 to 70, fat in particulate form, and an emulsifier for maintaining the carbohydrate and fat is a stable aqueous dispersion. Stability of the products of the invention is achieved without the presence of protein or large amounts of sugar as has heretofore been thought necessary, so that the products can be used in lieu of traditional relatively non-sweet dairy products by persons having an intolerance to milk protein, for example.

Abstract: A dried, non-dairy food composition such as a powdered coffee whitener is provided which contains liquid fat (at room temperature) encapsulated or enrobed by a specialized, carbohydrate-containing matrix. In preferred forms, polyunsaturated liquid fat can be used for dietary purposes, and the matrix can be protein-free if desired so that the composition is hypoallergenic. The encapsulating matrix is especially formulated to render the composition stable in both hot and cold aqueous emulsions to thereby prevent undue separation and coalescence of the fat or other undesirable properties. In preferred practice the matrix normally contains a carbohydrate such as corn syrup solids, an emulsifier system having at least two anionic emulsifiers, and other optional ingredients added for organoleptic or nutritional reasons.

Abstract: Mineral-containing polymeric compositions of matter having high aqueous dispersibility, and methods of synthesizing the same, are disclosed which permit nutritionally important elements such as calcium, magnesium, phosphorus, potassium, iron and certain trace elements to be added in aqueous form to foods of all types without adversely affecting taste qualities. The compositions generally are high molecular weight species having moieties of the generalized formula ##STR1## wherein M.sub.1 and M.sub.2 are preferably taken from the group consisting of calcium, magnesium, iron, nickel, copper, boron, zinc, manganese and molybdenum, A.sub.1 and A.sub.2 are respectively taken from the group consisting of hydrogen and the alkali metals, and X is an organic acid moiety having at least three carboxyl groups therein (preferably citrate). The synthesis preferably includes the steps of admixing in water a cation source, a potassium phosphate source and an organic acid, followed by heating and further agitation.