Abstract: A new form of green color is prepared by specially treating copper chlorophyllin to make it acid-stable and cold-water-soluble. The new composition has a unique combination of properties makes it especially suitable for use in dry mix compositions for preparing acidic beverages and foods such as gelatin desserts. The dry, water-soluble, acid-stable green coloring composition contains copper chlorophyllin, a solid fixative and a hydrophilic surfactant. The weight ratio of the copper chlorophyllin to the hydrophilic surfactant is in the range of from about 1:1 to 1:6. For beverages and gelatin dessert mixes, flavor and sufficient acid are employed to achieve a pH of less than 4 when the dry mix composition is mixed with water.

Abstract: The present invention provides a method for fixing and/or preserving labile materials, especially food materials, in an extruded glassy substrate. A minor component containing of a high molecular weight water-soluble polymeric carbohydrate is dry-blended with a major component comprising of a low molecular weight water-soluble carbohydrate, sugar alcohol or food acid. Typically, the carbohydrate admixture comprises between about 15% to 40% high molecular weight carbohydrate material and at least about 40% low molecular weight carbohydrate, sugar alcohols or adipic, malic or citric acids or combinations thereof. A labile material like omega-3 oils or .beta.-carotene is combined with this substrate mixture. The dry-blended admixture is extruded so that the temperature of the material in the extruder is between about the glass transition state of the substrate and the melting point of the major ingredient. The free-flowing product is relatively non-hygroscopic and has a high fix.

Abstract: A dry mix for preparing a slush beverage. When the dry mix is dissolved in water at a 15% solids level, the liquid has an onset melting point greater than -6.5.degree. C. and a viscosity of less than 10 mPas at 14.7.degree. C. The mix contains at least 2% of water-soluble, low-viscosity hydrocolloid and preferably contains insoluble particles to function as an ice crystal nucleating agent.

Abstract: Disclosed are compositions useful for topical application to protect skin from ultraviolet radiation, which comprise effective amounts of the reaction product of a calcium compound such as calcium hydroxide, calcium oxide, or calcium carbonate, with citric acid, the reaction product exhibiting a calcium:citrate molar ratio of 2.50:2 to 2.95:2 and a 1% slurry of the reaction product in water at 25.degree. C. exhibiting a pH value of about 4 to below 7.

Abstract: Improved baked goods, doughs or batters, dry mixes and methods for producing same are provided by the addition of a special calcium citrate reaction product to the flour-containing baking ingredients.

Abstract: A vegetable oil-based composition containing finely divided special type of calcium citrate salt compositions to produce semi-solid to solid vegetable oil compositions without the use of hydrogenation.

Abstract: A ground meat product having improved moisture retention is provided by incorporating into ground meat, water and a specially prepared calcium salt of citric acid.

Abstract: Improved dried fruits having improved handling and physical properties are provided by coating the fruits with a finely divided specially prepared calcium citrate reaction product. Also included is the combination of these improved dried fruits with dry cereals.

Abstract: An aqueous dispersion containing a finely divided reaction product of a calcium compound with citric acid having a mole ratio of calcium to citric acid from 2.5:2 to 2.95:2 is provided to be used for opacifying and whitening aqueous food compositions.

Abstract: A new and useful calcium salt of citric acid is prepared and is used as an anticaking agent in furctose-sweetened powdered soft drinks. Also included are the processes for preparing the new calcium salt and powdered beverage mixes containing the new salt.

Abstract: A vegetable oil-based composition containing finely divided special type of calcium citrate salt compositions and processes of making are provided to produce semi-solid to solid vegetable oil compositions without the use of hydrogenation.

Abstract: A new and useful calcium salt of citric acid is prepared and is used as an anticaking agent in fructose-sweetened powdered soft drinks. Also included are the processes for preparing the new calcium salt and powdered beverage mixes containing the new salt.

Abstract: An antioxidant free, stable, fixed flavor is prepared from a mixture of flavor, maltose, malto-dextrin and a carbohydrate film former by spray-drying the mixture to form a dense product of at least 0.5 g/cc bulk free flow density and less than 20% voids, which is stable against oxidation for one year at 70.degree. F.

Abstract: A sucrose and fructose-containing dry food mix and method of manufacture is disclosed. The fructose is crystalline fructose having less than 10% of its particles smaller than 150 microns, a flavor having a low water activity particularly spray dried in a modified starch and malto-dextrin matrix and an acidic or neutral anti-caking agent. The food mix does not cake over an extended period of time.

Abstract: The present invention is concerned with a process for preparing rapidly solubilized calcium fumarate by first preparing a slurry of fumaric acid and water and a calcium containing base, combining under high shear conditions the calcium containing base with the fumaric acid slurry under temperatures not to exceed about 160.degree. F., quenching the reaction when at least one half of the fumaric acid is neutralized and wherein the mole ratio of the calcium to fumarate is at a mole ratio ranging from 1:2 to about 1:1, and drying the mixture.

Abstract: A process for the preparation of rapidly soluble DCP and TCP. The process comprises adding calcium to phosphoric acid, during continuous agitation, while regulating the pH and temperature. The resultant slurry is quickly dried. The TCP which is formed is rapidly soluble in an acidic aqueous solution, such as a dry beverage mix.

Abstract: The present invention provides a method for fixing volatiles in an extruded glass substrate. A minor component consisting of a low molecular weight water-soluble carbohydrate or food acid is dry-blended with a major component consisting of a high molecular weight water-soluble polymeric carbohydrate in a ratio of from 10% to 30% low molecular weight carbohydrate or adipic, malic or citric acids or combinations thereof to at least 70% high molecular weight material. A volatile flavorant like orange oil or acetaldehyde is combined with this substrate mixture. The dry-blended admixture is extruded so that the temperature of the material in the extruder is at or above the melting point of the minor ingredient and above the glass transition state of the substrate. The free-flowing powder is relatively non-hygroscopic and possesses a high fix.

Abstract: A method of decaffeination wherein a caffeine-containing coffee extract solution is contacted with caffeic acid in the presence of water. The caffeine and the caffeic acid form an insoluble caffeine/caffeic acid complex wherein the complex is separated from the coffee extract solution.

Abstract: A method for fixing a water-soluble water-dispersible or water-emulsifiable food ingredient is disclosed. The food ingredient is dried from an aqueous solution of a monobasic, dibasic and/or tribasic magnesium salt, the salt constituting the fixing substrate. The fixation of juice solids, flavors, colors and high fructose corn syrups are enabled by this method.

Abstract: The present invention provides a method for complexing a metal cation and a saccharide to form thereby a cation-saccharide salt. Upon instantly solidifying and dehydrating particles of said cation-saccharide compound, a highly microporous material results, said material being capable of adsorbing large volumes of volatile flavor/aroma or gaseous compounds.