Abstract: Lipid-based, creamy food fillings are disclosed that are bake-stable up to a temperature of at least about 125° C. The creamy food fillings are particularly suitable for use in products that require the filling to be added prior to baking. In one aspect, the fillings are a solid-in-liquid dispersion having a dispersed solid phase including a hydrophilic powder and a high-melting lipid, as well as a continuous lipid phase including a low-melting lipid in which the hydrophilic powder and high-melting lipid are dispersed. Preferably, the fillings have a low water activity of about 0.5 or lower and are formed in the absence of additional humectants, thickening agents, or gelling agents.

Abstract: A shelf-stable acidified starch and cheese sauce meal is provided. In one aspect, the meal includes an acidified starch component having a pH of about 4.6 or below and a separate cheese-based sauce component having a pH between about 5.7 and about 6.2. The sauce component is to be combined with the acidified starch component when the meal is ready to be consumed. In another aspect, a buffering composition is blended into the separate cheese-based sauce component and includes blends of dibasic phosphate salts, monobasic phosphate salts, and an edible acid where the cheese-based sauce component has a total dry weight of phosphate salt between about 3 and about 5 percent.

Abstract: This invention relates to processes of preparing structured polymer matrix using two or more simultaneous multiple acervation mechanisms. In addition, the methods described herein provide flexible processes for forming structured polymer matrices from nearly any combination of polymers, preferably, although not limited to, food polymers. The simultaneous application of two or more acervation mechanisms unexpectedly gives novel matrices having improved texture and/or process efficiency that are superior to the polymer matrices produced by acervation mechanisms conducted individually or sequentially.

Abstract: The present invention relates to instant acidified milk beverages and methods for producing such instant acidified milk beverages. More specifically, the present invention provides a powdered composition which can be added to a liquid milk product with minimal mixing to produce an instant acidified milk beverage having a smooth texture. Even more specifically, the powdered composition includes at least one edible monobasic salt of polyprotonic acid. The powdered composition may include a buffer salt, and other optional ingredients such as sweetener, thickener, fiber, bulking agent, anti-caking agent, fruit juice solid, flavor, and colorant, etc.

Abstract: Improved methods for potassium fortification in food products and the resulting potassium-fortified food products produced therefrom are provided. The methods of this invention allow significant levels of potassium fortification (i.e., greater than about 10 percent, and even up to about 50 percent, of the current U.S. Daily Values (DV) in a single serving) without the objectionable and unpleasant taste profile normally associated with current methods of potassium fortification.

Abstract: Highly antimicrobial dairy products, and especially highly antimicrobial fresh cheese products, that are resistant to growth of both Gram positive and Gram negative pathogens are provided. Remarkably, these products are resistant to all five major pathogens that commonly present contamination problems in fresh cheese. The products are prepared by acidifying a dairy product to a pH of 4.5 to 6.1 with an inorganic acidulant and then incorporating an antimicrobial composition containing a bacteriocin and an antimicrobial organic acid. Methods of retaining desired functional characteristics in such antimicrobial dairy products are also provided.

Abstract: Described herein are organic acid reduced food ingredients and methods of making organic acid reduced food ingredients having a less sour taste and better organoleptic properties at low pH than conventional food ingredients with higher total organic acid content. Reduced sourness of the food ingredients of the present invention may be achieved by subjecting the food ingredients to organic acid/organic acid salt reduction methods.

Abstract: Methods are provided for preparing intermediate moisture vegetables. In one embodiment, this invention relates to a method for preparing intermediate moisture vegetables, said method comprising (1) predrying the vegetables to a moisture content of less than about 5 percent, (2) applying a low viscosity infusion cocktail comprising water, a polyhydric alcohol, and salt to the predried vegetables, (3) equilibrating the predried vegetables and infusion cocktail for at least about 30 minutes to provide the intermediate moisture vegetables, and (4) and packaging the intermediate moisture vegetables; wherein the infusion cocktail contains essentially no sugars or saccharides. When cooked, these intermediate moisture vegetables provide appearance, texture, and taste similar to that provided by high quality cooked individually quick frozen vegetables.

Abstract: This invention relates to non-brittle dried fruits and vegetables, especially non-brittle freeze-dried fruits and vegetables, and methods for preparing such fruits and vegetables. More specifically, this invention relates to non-brittle dried fruits and vegetables prepared by applying a surface coating of an aqueous solution of a polyhydric alcohol (preferably glycerol) prior to drying. Application of the aqueous solution of the polyhydric alcohol prior to drying appears to allow sufficient migration of polyhydric alcohol into the cellular structures, thereby plasticizing the cellular structures and minimizing damage to the cellular structures of the fruits and vegetables during and after drying and post-drying activities. The resulting plasticized product is rendered non-brittle as indicated by a drastic reduction of fines and/or broken pieces after drying and/or packaging, shipping, and storage as compared to conventionally dried fruits and vegetables.

Abstract: This invention relates to non-brittle dried fruits and vegetables, especially non-brittle freeze-dried fruits and vegetables, and methods for preparing such fruits and vegetables. More specifically, this invention relates to non-brittle dried fruits and vegetables prepared by applying a surface coating of an aqueous solution of a polyhydric alcohol (preferably glycerol) prior to drying. Application of the aqueous solution of the polyhydric alcohol prior to drying appears to allow sufficient migration of polyhydric alcohol into the cellular structures, thereby plasticizing the cellular structures and minimizing damage to the cellular structures of the fruits and vegetables during and after drying and post-drying activities. The resulting plasticized product is rendered non-brittle as indicated by a drastic reduction of fines and/or broken pieces after drying and/or packaging, shipping, and storage as compared to conventionally dried fruits and vegetables.

Abstract: This invention relates to a method for preservation of food products, especially vegetables, acidification, pasteurization, and refrigeration. In one embodiment, this invention relates to a method for obtaining a preserved food product comprising (1) placing a food product in a sealable, heat stable container; (2) adding an amount of an edible acid to the container, wherein the amount is sufficient to achieve a pH of less than about 5 in the preserved food product; (3) sealing the container; (4) thermally treating the food product in the sealed container at a temperature and for a time effective to pasteurize the food product; (5) cooling the thermally treated food product to rapidly reduce the temperature to below about 55° F.; and (6) storing the cooled food product under refrigerated conditions to obtain the preserved food product.

Abstract: Methods are provided for preparing intermediate moisture vegetables. In one embodiment, this invention relates to a method for preparing intermediate moisture vegetables, said method comprising (1) predrying the vegetables to a moisture content of less than about 5 percent, (2) applying a low viscosity infusion cocktail comprising water, a polyhydric alcohol, and salt to the predried vegetables, (3) equilibrating the predried vegetables and infusion cocktail for at least about 30 minutes to provide the intermediate moisture vegetables, and (4) and packaging the intermediate moisture vegetables; wherein the infusion cocktail contains essentially no sugars or saccharides. When cooked, these intermediate moisture vegetables provide appearance, texture, and taste similar to that provided by high quality cooked individually quick frozen vegetables.

Abstract: A method for improving the dispersability and hydration of herbs and spices into a viscous sauce is provided wherein at least one herb or spice is blended with an agglomerated maltodextrin to provide a dispersable and easily hydrated herb and spice blend. The invention is also directed to a herb and spice blend which is dispersable in a viscous sauce. The herb and spice blend is a mixture of at least one herb or spice and an agglomerated maltodextrin.