Abstract: A method by means of which both the sensory appeal and the dietary fiber content can be increased in a range of food products. By assuring that a suitable dietary fiber component is substantially completely converted to a fully-dispersed colloidal sol, such a material in this state can produce beneficial changes in the sensory and functional properties of certain foods to which it is added while being otherwise undetectable by the consumer. “Suitable” dietary fiber being on that is capable of becoming the dispersed phase in a colloidal sol, and that neither has nor reacts to produce any objectionable taste, aroma, color or mouth-feel in the food to which it is added.

Abstract: A product and method by which a range of foodstuff products may be produced having a sufficiency of soluble dietary fiber to supplement dietary intake in a form that improves taste and texture. By adding a low viscosity, non-digestible fiber to foodstuff products in the form of a syrup composition, such foodstuff products have markedly enhanced sensory appeal and provide consumers a highly palatable source of dietary fiber.

Abstract: Chitin is extracted from the shells of exoskeletal animals such as crab, shrimp, crayfish, and lobster, by a primarily physical process comprising the step of cutting the shells in a wet state to approximately uniform particles. The resultant mass is then diluted and mixed to form a pumpable slurry. The slurry is separated to remove most unwanted materials, after which the particle size of the concentrated chitinous residue is further reduced. The once-washed, finely-cut chitinous slurry is again separated, resulting in a chitin end product.

Abstract: The present invention provides improvements in supercritical fluid extraction of particulate egg substrates by forming the substrate into porous solid particles characterized by a number weighted mean particle size ranging from about 0.5 millimeters to about 3 millimeters and by a tapped bulk density of from about 0.2 to about 0.5 grams per milliliter prior to subjecting the substrate to extraction under supercritical conditions.

Abstract: A fat substitute is disclosed which comprises water-dispersible macrocolloid particles composed of starch materials selected from the group consisting of taro, Saponaria vaccaria, Amaranthus retroflexus, Maranta arundinacea, Wheat B and buckwheat, which particles have a substantially spheroidal shape and a particle size distribution effective to impart the substantially smooth organoleptic character of an oil-and-water emulsion.

Abstract: Methods are provided for the delivery of fat soluble flavor compounds into nonfat and low-fat food products in which fat components have been replaced by non-lipid fat substitutes. A flavor delivery system comprising fat globules into which elevated levels of fat soluble flavor compounds have been loaded is incorporated into nonfat and low-fat food products in order that fat soluble flavor compounds are released in a more natural and familiar sequence.

Abstract: The present invention provides food products formulated with microparticulated protein which serves as a replacement for all or part of the fat and/or oil normally found in the food product. Food products of the invention include puddings, icings, sauces, spreads and processed cheeses.

Abstract: A fat substitute is disclosed which comprises water-dispersible macrocolloid particles composed of carbohydrate materials which particles have a substantially spheroidal shape and a specific particle size distribution effective to impart the substantially smooth organoleptic character of an oil-and-water emulsion.

Abstract: The present invention provides a viscous salad dressing formulated with microparticulated protein which serves as a replacement for all or part of the fat and/or oil normally found in a viscous salad dressing.

Abstract: The present invention relates to a method for the removal of lipids and cholesterol from protein materials comprising the steps of (a) treating the protein with an extraction mixture comprising a lower alcohol, water and an acid, in concentrations selected to extract cholesterol and lipids from the protein, and (b) removing the extraction mixture from the protein.

Abstract: The present invention provides a salad dressing formulated with microparticulated protein which serves as a replacement for all or part of the fat and/or oil normally found in a salad dressing.

Abstract: The present invention provides food products formulated with microparticulated protein which serves as a replacement for all or part of the fat and/or oil normally found in the food product. Food products of the invention include puddings, icings, sauces, spreads and processed cheeses.

Abstract: The present invention provides sour cream formulated with microparticulated protein which serves as a replacement for all or part of the fat and/or oil normally found in sour cream.

Abstract: The present invention provides yogurt formulated with microparticulated protein which serves as a replacement for all or part of the fat and/or oil normally found in yogurt.

Abstract: The present invention provides proteinaceous, water-dispersible macrocolloids which in a hydrated state have a substantially smooth, emulsion-like, organoleptic character. The macrocolloids may be produced from a variety of substantially soluble undenatured protein starting materials by controlled heat denaturation under high shear conditions.

Abstract: A fat substitute is disclosed which comprises water-dispersable macro-colloid particles having a substantially spheroidal shape and a particle size distribution effective to impart substantially smooth organoleptic character of an oil-and-water emulsion. The particles are composed of carbohydrate material.

Abstract: The present invention relates to a fluid processing apparatus particularly useful for processing fluid foods in a highly uniform, "non-statistical" manner at controlled temperatures and high shear rates. The apparatus comprises a first means including an essentially smooth and unencumbered concave cylindrical surface of constant radius; a second means including an essentially smooth and unencumbered convex cylindrical surface having a constant radius which is less than, but not more than about 2 mm less than, the constant radius of said first means; said first and second means being arranged in mutually concentric relation with one another and such that there is a uniform annular treatment zone consisting of the gap formed between said first and second means, said treatment zone being arranged in heat transfer relation with a source of heat transfer medium; and, a third means for providing relative rotary motion between said first and second means, about the common longitudinal axis of symmetry thereof.

Abstract: There is disclosed a proteinaceous, water-dispersible, macrocolloid comprising substantially non-aggregated particles of dairy whey protein. The particles have a mean diameter particle size distributions in a dried state, ranging from about 0.1 microns to about 2.0 microns, with less than about 2 percent of the total number of particles exceeding 3.0 microns in diameter. The majority of the said particles are substantially spheroidal when viewed at about 800 power magnification under a standard light microscope. The colloid has a substantially smooth, emulsion-like organoleptic character when hydrated. There is also disclosed a process for preparing the above described product.

Abstract: A dry modified vital gluten composition which includes vital gluten modified by dispersing wet vital gluten in a food grade hydrophobic liquid in the presence of an edible emulsifier, reducing the pressure, elevating the temperature to about 65.degree. C. in a short period of time and separating the dried particulate gluten from the liquid, whereby the gluten is dehydrated and rendered substantially odorless, tasteless and more functional.

Abstract: The present invention provides a novel lipoprotein complex formed by the reaction of gliadin with selected anionic lipids. In a process aspect gliadin or a gliadin-containing substrate is reacted with a selected anionic lipid at a temperature of not more than 70.degree. C. in an aqueous medium having a pH not greater than 7. The novel substances are useful in a variety of applications such as baking.