Abstract: The present invention relates generally to processing of viscous food products such as full-fat, reduced-fat, light or fat-free viscous salad dressings, and reduced-fat, light or fat-free mayonnaise. More particularly, the present invention relates to viscous salad dressings and reduced-fat mayonnaise and methods of making the viscous salad dressings or reduced-fat mayonnaise which are streamlined and are limited to addition of the ingredients to a single mixing apparatus (i.e., a one-pot preparation). Furthermore, the present invention relates to simplified methods of making such viscous dressing products. The present methods are streamlined and do not require the preparation of a separate cooked starch base. This invention also relates to viscous dressing products prepared by the methods provided herein. The organoleptic and sensory properties of the present viscous dressings are similar to those found in conventionally prepared viscous dressings.

Abstract: A gel composition of water, substantially linear polymeric monosaccharide and insoluble material exhibiting exceptional gel strength, thermal stability and organoleptic properties that may be utilized as a fat mimetic in food products. A preferred manufacturing method includes microparticulating the composition at elevated temperatures.

Abstract: The present invention is directed to a method for producing a microcapsule flavor delivery system. In the method, a mixture of a flavoring material selected from the group consisting of an oil soluble flavor dissolved in an oil and an o/w emulsion flavor and a protein solution is provided. The mixture is subjected to low shear mixing to provide an o/w water pre-emulsion. The pre-emulsion is subjected to high shear mixing or sonication to provide an o/w emulsion having a coating of protein around the internal oil droplets. The o/w emulsion is mixed with a liquified hard fat which is solid at room temperature. The mixture of hard fat and o/w emulsion is atomized onto a planar surface or into a fluid to provide microcapsules which are an o/w/o multiple emulsion having a flavoring material in the internal oil phase or o/w emulsion.

Abstract: A method of extracting cholesterol from a milk product by shearing a mixture of oil:milk product in a ratio of between about 1:99 to about 1:4 and separating the decholesterolized milk product and oil phases.

Abstract: An enzymatic transesterification method for preparing a margarine oil having both low trans- acid and low intermediate chain fatty acid content is disclosed. The method includes the steps of providing a transesterification reaction mixture containing a stearic acid source material and an edible liquid vegetable oil, transesterifying the stearic acid source material and the vegetable oil using a 1-, 3-positionally specific lipase, and then finally hydrogenating the fatty acid mixture to provide a recycle stearic acid source material for a recyclic reaction with the vegetable oil. Also described is a counter-current method for preparing a transesterified oil.

Abstract: The invention herein is a method of reducing cholesterol in egg yolks by extracting cholesterol with substantially low moisture alcohol extractant and then hydrolyzing with selected proteolytic enzymes, such that the resulting product is useful in producing emulsified products like mayonnaise, salad dressings, and the like.

Abstract: There is disclosed a tetrasaccharide, a hexasaccharide, on octasaccharide and a decasaccharide all capable of inhibiting complement activation and having less tha 33% of undigested native heparin's anticoagulation activity.