Abstract: The present invention relates to a method for stabilizing beverage fountain syrups having a dispersed oil phase consisting essentially of incorporating into said syrups from about 0.02% to about 0.3% of a stabilizer which is xanthan gum.The present invention further relates to beverage fountain syrup compositions, preferably dilute juice beverage fountain syrup compositions, comprising:a) from about 0.02% to about 0.3% of a stabilizer which is xanthan gum;b) from about 0.2% to about 3% oil:c) from about 0.2% to about 10% of an emulsifier which is a modified food starch;d) an effective amount of a flavor component:e) an effective amount of sweetener; andf) from about 30% to about 70% water;wherein said syrup has a Brix value of from about 30.degree. to about 70.degree. ; and a modified food starch to oil ratio of from about 0.1 to about 4.

Abstract: The present invention relates to stable beverage products. The beverage products of the present invention comprise of an oil-in-water beverage emulsion which comprises an unweighted oil, water and a food grade stabilizer. The ratio of the stabilizer to the unweighted oil within the beverage emulsion is at least about 0.5:1. The mean particle size of the oil droplets present in the emulsion ranges from about 0.10 to about 0.30 microns. The particle size distribution of the oil droplets in the emulsion is such that less than about 3% (volume percent basis) of the particles have a particle size greater than about 0.39 microns and less than about 9% (volume percent basis) of the particles have a particle size of greater than about 0.34 microns The beverage products of the present invention further comprise a fruit juice and/or fruit or other flavor.

Abstract: The invention is a reduced past nut or oilseed butter composition made from roasted nuts which contains: (a) from about 40% to about 67% nut solids, between 65% and 80% of said solids having a particle size less than 18 microns and a SPAN of greater than 2.5 and not more than 5.0; (b) from about 33% to about 45% oil; (c) from 0% to about 4% stabilizer; (d) from 0% to about 40% bulking agent; (e) from 0% to about 8% flavorant; and (f) from 0% to about 3% emulsifier; where the product has a Casson plastic viscosity of between 1 and 15 poise and a yield value below 300 dynes per square centimeter. The invention also relates to a reduced fat or full compositions of the general type described above which is whipped to contain dispersed gas bubbles, where at least 90% of the bubbles have a diameter less than 150 microns. Processes for making these compositions are also described.

Abstract: An all-purpose plastic shortening exhibiting a reduced concentration of saturates is disclosed. Said low-saturate shortening consists essentially of (a) about 10% to about 30% intermediate-melting fat; (b) about 5% to about 14% fully- or substantially-hydrogenated hardstock; (c) about 50% to about 84% unhydrogenated or partially-hydrogenated base oil; and (d) about 0.5% to about 10% of an emulsifier. Said intermediate-melting fat comprises from about 14% to about 35% C.sub.12 -C.sub.18 saturated fatty acids; at least about 8% C.sub.16 saturated fatty acids (by percentage of total fat); at least about 60% of all double bonds in the trans-configuration; at least about 40% solids (SFC) at 21.1.degree. C. (70.degree. F.); no more than about 5% C.sub.18:2 fatty acids; and has an iodine value of about 55 to about 75. Said hardstock contains at least about 33% C.sub.16 saturated fatty acids and has an iodine value of about 12 or less. Said base oil comprises no more than about 11% C.sub.12 -C.sub.

Abstract: Fat-containing and sugar-containing food compositions which comprise: (1) from about 2 to about 98% of a fat component having from about 10 to 100% of certain reduced calorie fats, and (2) from about 2 to about 98% of a sugar component having from about 10 to about 100% of certain reduced calorie sugars are disclosed. Examples of such compositions include flavored confectionery fat products, such as chocolate-flavored candy bars, chocolate-flavored coatings for enrobed products and chocolate-flavored chips, baked good products, such as cakes, brownies and cookies, and emulsified oil products such as margarines and salad dressings.

Abstract: Disclosed are cookies containing psyllium and a method for making those cookies. The cookies may additionally contain polyol polyesters. These cookies provide an effective method for introducing psyllium into the diet to treat gastrointestinal disorders, such as constipation or diarrhea, as well as a method for introducing psyllium and polyol polyesters into the diet to reduce blood cholesterol levels.

Abstract: Disclosed is a nut butter spread composition, having a Casson plastic viscosity value of less than 12 poise comprising from 25% to 55% peanut oil, or other fat component, and from about 40% to about 67% nut solid particles which have been processed to a particle size distribution in which at least 80% have a particle size less than 18 microns, and preferably between about 2 and about 11 microns. The surfaces of the protein and starch bodies of the nut solids are smooth due to a reduction of cytoplastic reticuli surrounding the protein bodies. The particle size distribution is monodispersed, i.e. a curve with a single peak. A process for preparing these particle size peanuts using a roll milling process which can be followed by a separate smearing step is also disclosed. A low fat peanut butter having from 25% to 40% peanut oil is the preferred nut butter.

Abstract: Disclosed are cookies containing psyllium and a method for making those cookies. The cookies may additionally contain polyol polyesters. These cookies provide an effective method for introducing psyllium into the diet to treat gastrointestinal disorders, such as constipation or diarrhea, as well as a method for introducing psyllium and polyol polyesters into the diet to reduce blood cholesterol levels.

Abstract: Lipid-containing, molded pharmaceutical compositions, comprising:(a) from about 10% to about 50% of a lipid material having a melting point of from about 26.degree. C. to about 37.degree. C.;(b) from about 10% to about 50% of a particulate dispersant material;(c) from about 0.1% to about 3% of an emulsifier; and(d) a safe and effective amount of a pharmaceutical active material;wherein the particulate materials in said composition have a mean particle size of from about 4 microns to about 10 microns, with less than about 10% of the particulates greater than about 30 microns in size. Preferably, the measured viscosity of the compositions is less than about 10,000 cps at about 40.degree. C.

Abstract: Disclosed are ready-to-eat, crumb structured, baked snack food products that are shelf-stable and additionally provide the benefits of desirable moistness, chewiness, fast mouth dispersion upon eating, and reduced tackiness and gumminess. These products are characterized by a unique saccharide mixture which comprises mono-, di- and trisaccharides, a low level of tetra- and higher saccharides, and sucrose; a low moisture content characterized by a water activity from about 0.40 to about 0.75; and a starch component such that the saccharide to starch ratio of the product is from about 1:1 to about 4.5:1. Also disclosed are wet and dry prepared culinary mixes containing the same unique saccharide mixture from which these same baked snack products can be prepared.

Abstract: Cookie products, having a storage-stable plurality of textures, comprising (1) discrete regions providing a stable, crisp texture; and (2) discrete regions providing a stable, chewy texture are disclosed. The regions characterized by a chewy texture include a unique saccharide mixture which comprises monosaccharides, di- and trisaccharides, a low level of tetra- and higher saccharides, and sucrose.

Abstract: Frozen tea mix concentrates which contain high levels of sugar and are flowable at freezer temperatures are disclosed. These tea mix concentrates comprise from about 0.5 to about 2% by weight tea solids and from about 40 to about 70% by weight of a sugar component. This sugar comprises a particular mixture of fructose and dextrose monosaccharides, sucrose, glucose-based di- and tri-saccharides selected from maltose, isomaltose, maltotriose, isomaltotriose and mixtures thereof, plus other polysaccharides commonly present in corn syrups. The tea mix concentrates also preferably include an edible acid to provide a lower pH (about 4 or less at 20.degree. C.), and a flavoring such as lemon.

Abstract: A natural chocolate flavor system having high chocolate flavor impact is disclosed. This system has: (1) a high level of cocoa solids; (2) a high level of a mixture of pyrazines; and (3) high ratios of certain dimethyl pyrazines to trimethyl and tetramethyl pyrazines. This chocolate flavor system is useful in formulating chocolate chips and chocolate coatings for storage-stable crisp and chewy cookies.

Abstract: Temperable confectionery compositions having improved mouth melt and firmness control are disclosed herein. These compositions comprise a fat component having, by weight of the fat component:(a) at least about 70% SOS triglycerides;(b) from about 4 to about 20% combined SUU/UUU/SLS triglycerides;(c) about 8% or less SLS triglycerides;(d) about 9.5% or less SSO triglycerides;(e) about 2.5% or less SSS triglycerides; and(f) about 4% or less other glycerides;wherein S is stearic (St) or palmitic (P); and U is oleic (O) or linoleic (L). The St:P weight ratio is about 0.8 or less. These confectionery compositions preferably comprise a flavor component containing a chocolate flavor, to form chocolate compositions.

Abstract: Panty, panty brief, brief or other nether garment provided with a soft, nonbunching air permeable crotch panel provided with means for absorbing odorous molecules from ventilating air passing therethrough and a method of controlling the emission of odors from a woman's crotch region thereby.