Abstract: An edible, full-dimensional toy figure constructed of prepared cereal for consumption with a liquid, such as milk and the like, includes a multiplicity of discrete, individual prepared cereal elemental members arranged in the form of the full-dimensional toy figure and bound together with a binding medium which retains the multiplicity of cereal elemental members self-sustaining in the form of the full-dimensional toy figure and is responsive to exposure to the liquid for relatively rapid dissolution and essentially immediate release of the retention of the self-sustaining arrangement into a mixture of the discrete individual prepared cereal elemental members in the liquid suitable for consumption, and a method for preparing the edible, full-dimensional toy figure.

Abstract: A ruminally inert fat for a ruminant feed is made by applying reducing sugars to oilseed meats and heating to induce non-enzymatic browning. The process is controlled to ensure penetration of the reducing sugars into the interior of cracked oilseed meat prior to browning. The browning reaction renders the protein which surrounds the oil resistant to rumen bacterial degradation to thereby encapsulate the oil in a protective matrix.

Abstract: Coated animal feed agglomerates such as pellets are made starting with uncoated agglomerates or pellets that may be formed of easily agglomerated or pelleted ingredients but which may be lacking in desirable nutritional or other ingredients. A binder such as a viscous aqueous gel is coated onto the uncoated agglomerates or pellets. Thereafter, the damp binder coated agglomerates or pellets are dusted with a powder containing ingredients having a substantial lactose content which usually are not amenable to being extruded. After the dusting powder has been applied, the coated and dusted pellets undergo a curing step before they are dried and cooled.

Abstract: Microorganisms which are able to produce maltose/trehalose conversion enzyme, a novel enzyme, are cultivated in nutrient culture media with malose. During the cultivation, the microorganisms readily convert maltose into trehalose to accumulate trehalose in the cultures which yield saccharide mixtures with high trehalose contents when separated from insoluble substances. Removal of contaminant saccharides and subsequent crystallization readily yield trehalose in crystalline trehalose hydrate or anhydrous crystalline form. The trehalose and saccharide mixture containing the same commonly bear desirable properties including mild sweetness and superior stability which render them very useful in a variety of compositions indlucing food products, cosmetics and medicines.

Abstract: A flavored and/or colored unpopped popcorn is prepared by use of an amylase-treated low viscosity starch. Such popcorn may be popped in a microwave oven without the use of added fat or oil. Not only is the caloric content decreased due to lack of added fat, but the resultant popcorn has improved volume and flavor and/or color retention compared to conventional flavored popcorn using fat or oil.

Abstract: The invention relates to a process for producing popped grain products enriched with vitamins, minerals and/or trace elements, especially popcorn. Before or during popping of the raw grain kernels a predetermined amount of vitamins and/or minerals and/or trace elements dissolved or dispersed by themselves alone or in a suitable carrier substance are placed in a suitable container in which the raw grain kernels are already located. The added micronutrients are heat treated together with the grain kernels for 1 to 5 minutes at a temperature from 130.degree. to 280.degree. C., or with microwaves at 400 to 1500 watts. At least most of the amount of micronutrients used are absorbed by the popping grain kernels and are uniformly distributed in them, so that a ready-to-eat popcorn product enriched with micronutrients is obtained.

Abstract: A frozen ice confectionery product has a first ice layer containing a first effervescence-producing agent and a second ice layer containing a second effervescence-producing agent. The first and second ice layers are juxtaposed and are not separated by a water-impermeable intermediary. Upon dissolution of the first and second ice layers in the mouth upon eating, the first and second effervescence-producing agents react to produce carbon dioxide.

Abstract: A pharmaceutical composition comprising as an active phosphorylation poteal enhancing substance and an alpha-keto carboxylic acid or a pharmaceutically-acceptable salt thereof, its use and products containing the same.

Abstract: A method of reducing an equilibrium relative humidity level in an edible product comprising:applying a solution, incorporating a first humectant in a liquid form to the product whereby at least a part of the first humectant is absorbed into the edible product;applying a second humectant in a solid form to the product so as the second humectant absorbs residual moisture and is itself absorbed into the product; andwherein both the first and second humectants are effective in reducing the equilibrium relative humidity of the product to a predetermined level.

Abstract: A process for producing flavor-containing sugar-free capsule, the flavor being encapsulated in a carbohydrate mixture containing polysaccharide(s) and hydrogenated saccharide(s) at a weight ratio of from about 15:85 to about 85:15 on a solid basis. Flavor-containing sugar-free capsules which have a low cariogenicity and a structural strength of a certain level and can be stored for a prolonged period of time can be obtained.

Abstract: Reduced-fat food dispersions containing an aqueous dispersion of sugar and an aggregate of microcrystalline cellulose and a gum selected from galactomannan gum, glucomannan gum and mixtures thereof exhibit the ability to set, have sugar bloom stability and mimic the rheology of full fat chocolate coatings. These dispersions are useful, for example, in food coatings, food inclusions and fudge. A method for setting of a high sugar content dispersion to a solid which solid is a soft or a firm solid at room temperature is also provided.

Abstract: Nutritional iron compositions comprising bioavailable sources of iron selected from ferrous fumarate and ferrous succinate where the iron source is preferably spread on the surface of a lecithin coated edible carrier such as sucrose. These nutritional iron compositions are particularly useful in food and beverage products such as chocolate flavored edible mixes, especially chocolate flavored beverages, that are additionally fortified with other minerals and vitamins, especially multi-mineral and vitamin combinations involving, iodine, vitamin A, vitamin C, riboflavin, and folic acid to avoid developing an undesirable color, off-flavor, astringency, particularly when the edible and/or beverage mix is reconstituted with water or milk.

Abstract: A combination bulk-forming and osmotic laxative is provided by combining a bulk-forming laxative in the form of psyllium hydrophilic mucilloid with an osmotic laxative such as lactitol. The addition of the osmotic laxative to the bulk-forming laxative with a binder solution and subsequent drying produces an improved laxative in granulate form which is directly compressible into tablets.

Abstract: Coated animal feed agglomerates such as pellets are made starting with uncoated agglomerates or pellets that may be formed of easily agglomerated or pelleted ingredients but which may be lacking in desirable nutritional or other ingredients. A binder such as a viscous aqueous gel is coated onto the uncoated agglomerates or pellets. Thereafter, the damp binder coated agglomerates or pellets are dusted with a powder containing ingredients which usually are not amenable to being extruded. After the dusting powder has been applied the coated and dusted pellets are dried and cooled.

Abstract: Disclosed is a process and apparatus for producing a topical coating on a food product. The topical coating may be a sweetener wherein a superheated pressurized solution of the sweetener is sprayed on a heated food product to form a coating thereon. The topical coating may also contain a flavoring.

Abstract: Liquid-centered jelly candy and method for manufacture are claimed. In this invention jelly candy is processed to about 25-30% moisture content and deposited in a starch mold to a level that half fills the mold. A small hard candy pellet is made from sugar, color, flavor, and acidulant. The hard candy pellet is centered on the jelly candy in each of the half full molds. A second deposit of warm jelly candy is filled over the pellets completing the candy pieces. The candy is cured at about 130.degree. F. to about 140.degree. F. for about 24-48 hours. During which time, moisture from the jelly candy migrates to and liquifies each candy pellet forming the liquid-centered jelly candy.The completed candy pieces are cured in the molds at about 130.degree. F. to about 140.degree. F. for about 24-48 hours. During the curing process, the moisture from the jelly migrates into and liquifies the sugar paste forming a liquid-centered jelly candy.

Abstract: An improved feed block provides discrete portions of mineral supplement and feed supplement in the same feed block. The mineral supplement is provided as an inner package that is surrounded by a shell of feed supplement such as a dehydrated molasses feed supplement. By so providing the two different supplements, the amount of consumption of each can be accurately controlled. Moreover, different feed blocks can be tailored depending on the desired ratio between the two different supplements.

Abstract: A nutrient fortified non-cooked food bar having dietary fiber, non-animal protein, simple carbohydrates, complex carbohydrates, sugars, antioxidant and lecithin that additionally provides polyunsaturated linoleic acid, superunsaturated alpha-linolenic acid, amino acids, magnesium, chlorophyll and pyridoxine, and includes sodium and potassium in a metabolically advantageous ratio, and has no cholesterol, artificial additives, preservatives, flavorings and colors and a minimum amount of saturated fat. A mixture of dry ingredients are combined with a mixture of liquid ingredients in a ratio of about 3:1 by weight. Dry ingredients include about 38% dietary fibers, about 18% non-animal proteins, oil seeds containing polyunsaturated linoleic acid, superunsaturated alpha-linolenic acid, and amino acids, and ingredients containing chlorophyll, pyridoxine, magnesium. The mixture of liquid ingredients include about 90% by weight of naturally occurring syrup sweeteners, vegetable oils, and liquid flavorings.

Abstract: A method for adhering seasoning to a food product comprising the steps of:a) coating the food product with a solution containing an effective amount of an amylase treated starch;b) adhering thereon at least one seasoning, flavorant, or colorant; andc) drying the resultant food product;the amylase treated starch having been prepared by steam cooking starch, and enzymatically hydrolyzing said cooked starch with amylase in an amount and for a sufficient time to achieve a funnel viscosity (measured at 19% solids using a standard funnel) of 7 to 80 seconds, and a dextrose equivalent (DE) of 2 to 40.

Abstract: A protein-polysaccharide complex composition is prepared by admixing a water-soluble polysaccharide with a substantially water-insoluble protein in an alcohol/water solution. In the recovered complex the water-insoluble protein impregnates or coats the water-soluble polysaccharide without affecting the beneficial properties of the polysaccharide and protein.

Abstract: A method for reducing the cholesterol level in mammalian blood by administering a water soluble cellulose ether thereto. The cellulose ethers have a viscosity, measured as a 2% aqueous solution at 20.degree. C., of at least about 35 cps. Oral administration is preferred, and, in one embodiment the high viscosity water soluble cellulose ether is hydroxypropyl methylcellulose, contained in a nutritious foodstuff.

Abstract: A confection includes a soft candy center containing from 5% to 40% by weight water. A first coating is applied to the candy center. A second coating is applied over the first coating. The second coating contains a vitamin, enzyme, phytochemical, or alimentary vegetable composition. The first coating seals moisture in the soft candy center to retard the biodegradation of the vitamin, enzyme, phytochemical or alimentary vegetable composition in the second coating.

Abstract: A container for food includes a paper-based substrate, and at least one grease and moisture resistant coating applied in liquid form to the paper-based substrate. The liquid coating is preferably formed from an aqueous-based dispersion of acrylic-based material. The liquid coating remains resistant to grease and moisture issuing from food at temperatures in the range of about -20.degree. F. to 425.degree. F.

Abstract: Edible coating compositions containing a mixture of linear and branched polysaccharides, are provided, by a mixture of waxy and non-waxy starches. The coating composition contains waxy starch having an amylose content of no greater than about two percent by weight and non-waxy starch having an amylose content of greater than about five percent by weight. The weight ratio of said waxy starch to said non-waxy starch in the coating composition is preferably greater than about 8:1. The food products have a comestible core substantially surrounded by the coating compositions. Methods for forming food products are also disclosed.

Abstract: The object of the present invention is an improved hard coating process using a polyol in powder form, enabling easy, speedy creation of a hard coating on the surface of a product. This process consists, on the one hand, in the application of a syrup containing at least 90% of a polyol chosen from sorbitol, maltitol, mannitol, xylitol, erythritol, lactitol and isomalt and, on the other hand, in the application, in powder form, of a quantity of powder which has a purity higher than 95% with respect to this same polyol; these applications being performed without carrying out a forced drying.

Abstract: Nut butter and jelly food slices are provided They preferably include a first layer of jelly and a second layer of jelly disposed in contacting relationship with the first layer of jelly. The first and second layers of jelly cooperate to define a hollow region therebetween. A volume of nut butter is placed within the hollow region, and is thereby totally encapsulated between the first and second layers of jelly. Finally, a jelly slice dimensioned to fit on a food substrate and jelly suitable for making jelly slices or nut butter and jelly slices are provided. The jelly slices and the nut butter and jelly slices may be individually wrapped in flexible coverings and packaged in a single food container.

Abstract: Discrete entities of a solid suspension are made from a solid fat matrix and a non-fat solid substrate having an active associated with said substrate. These entities are spheroidal in shape, have uniform size and substantially the same active content due to the flash flow process used to make them. They are especially useful as delivery systems for comestibles, pharmaceuticals and personal products.

Abstract: A composition of carbohydrates having an edible coating is disclosed, whereby the coated carbohydrate, when orally ingested, causes a time delay release of the carbohydrate into the digestive system. The method of administering carbohydrates in this manner may be useful in the treatment of diseases such as diabetes and exercise programs calling for sustained effort.

Abstract: This invention describes new water-insoluble protein-based edible coatings and films having improved barrier and mechanical properties, and methods for their preparation from water-soluble proteins. In the invention, aqueous protein solutions are denatured with heat, chemicals and/or enzymes to induce thiol-disulfide interchange and thiol oxidation reactions, thereby forming new intermolecular and intramolecular disulfide crosslinkages. The formation of covalent intermolecular crosslinkages in protein-based edible films and coatings results in films having improved barrier and mechanical properties which are insoluble in water. Water-insoluble emulsion film systems can be formed by incorporating lipids into the denatured aqueous protein matrix.

Abstract: The invention is a multi-phase, sheeted chewing gum product, a method and an apparatus for making such a product. The product includes a first mass of a chewing gum formed in a generally flat sheet and a second mass of a confectionery product having a different color than the first mass. The second mass is smaller than the first mass and is embedded in the first mass so as to be visible with the first mass from the top surface of the chewing gum. The method includes the steps of forming the first mass into a slab with a generally flat surface. The second mass is formed into at least one piece which is brought into contact with the flat surface. The slab and the piece are pressed to produce a generally flat sheet which is cut into segments of a desired width, length and shape.

Abstract: The invention provides improved cream substitutes of water dispersible macrocolloids comprising non-aggregated macrocolloidal particles comprising a carbohydrate core and a protein shell wherein the particles having a substantially spheroidal shape and a mean particle-size distribution ranging from about 0.1 microns to 4 microns, with less than 2% of the total number of particles exceeding 5 microns in diameter, the particles in a hydrated state effective to form a macrocolloid having the substantially smooth organoleptic character of an oil-in-water emulsion.

Abstract: A composition of carbohydrates having an edible coating is disclosed, whereby the coated carbohydrate, when orally ingested, causes a time delay release of the carbohydrate into the digestive system. The method of administering carbohydrates in this manner may be useful in the treatment of diseases such as diabetes and exercise programs calling for sustained effort.

Abstract: Disclosed is the preparation of fruit and nut mixes with improved texture stability. Such mixes contain from about 15% to about 60% fruit and from about 40% to about 85% nuts wherein at least about 20% of the nuts are roasted and at least about 20% of the nuts have a crystalline sugar coating. The fruit for use in the mix has an initial water activity of from about 0.35 to about 0.70 and an initial moisture content of from about 7% to about 18% water. The roasted nuts for use in the mix have an initial water activity of from about 0.05 to about 0.40 and an initial moisture content of up to about 3% water. Once the fruit and nuts are combined, they are allowed to equilibrate in a moisture impervious environment to an equilibrium water activity of from about 0.35 to about 0.58 and a percent moisture to equilibrium water activity ratio of the fruit of from about 17:1 to about 32:1.

Abstract: A powder-form composition of 2-acetyl-1-pyrroline incorporated with a support of maltodextrin and/or cyclodextrin. The composition is prepared by hydrolyzing a 2-(1-alkoxyethenyl)-1-pyrroline with an acid to obtain a reaction medium, adding an equimolar amount of a base to the reaction medium to obtain a neutralized reaction medium containing 2-acetyl-1-pyrroline, combining maltodextrin and/or cyclodextrin with the neutralized reaction medium to obtain a support solution and freeze-drying the support solution to obtain the composition.

Abstract: A food product comprising a multilayer cookie or snack having outer layers formed from a crispy type edible food product such as a potato chip or corn chip, etc. with an intermediate marshmallow layer being in contact with the inner surface of each crispy chip and one or more filler substances such as chocolate, peanut butter spread, etc. disposed between the two marshmallow layers. The marshmallow layers act to bond the snack food item together while insulating the crispy chip from contact with the filler layers to substantially prevent said crispy chips from becoming soggy and non-crispy.

Abstract: A sheet-like heat generation body for use in a microwave oven, which absorbs microwave and generates heat to irradiate food to be cooked. This heat generation body comprises a conductive film, which is made of a crystalline carbon as its principal component, and is formed on a sheet-like base material. The heat-generating body is prepared using a heat-resistant base material and an inorganic bonding agent applied to its surface. Specifically, a heat-resistant base is coated with a mixture of a microwave-absorbing and heat-generating material as its principal component and an agent for hardening an inorganic bonding agent to be applied later. After the mixed agent is dried, it is impregnated with the inorganic bonding agent.

Abstract: The present invention relates to a lowfat confection comprising a chocolate of full fat texture, said chocolate comprising a fat or fat substitute present in 20.0-24.5% (w/w), and nonfat solids comprising nutritive carbohydrate sweetener, nonfat cocoa solids and an edible emulsifier. The present invention further relates to a process for producing a lowfat chocolate and more specifically, to the process of preparing and formulating said product compositions.

Abstract: A sugar slurry spray discharge nozzle (10) for co-spraying steam into the sugar slurry spray. The nozzle (10) finds particular suitability for use in the applying of a sugar coating solution or slurry to a Ready-To-Eat breakfast cereal base in an enrober. By virtue of providing a steam assist to the spraying of the sticky sugar coating solution, desirable reductions in downtime for cleaning of the enrober are achieved. The improved nozzle includes a cylindrical steam chamber (14), an axially extending slurry supply tube (22) disposed therein having a discharge port (25) and orifice means for discharging steam into the slurry discharge such as opposed pair of arcuate steam discharge slits (66, 68) proximate the slurry tube discharge port (25). The steam discharge atomizes the slurry discharge spray and provides heat energy to the spray with the result that the slurry is applied to the cereal base with reduced sugar build-up on the enrober.

Abstract: A composition that is a composite of cellulose and a surfactant. The composite is made by the process of coprocessing the cellulose with a surfactant. The composite can be used as a bulking agent in low-moisture or in oil phase compositions, and is especially useful in reduced-calorie foods.

Abstract: A multi-layered chewing gum is prepared using layers of chewing gum sandwiched about a layer or layers of a hydrophilic gel-creme confection. The multi-layered confection affords an up-front taste sensation provided by the hydrophilic components of the gel-creme with a subsequent onset of longer lasting, sustained flavor provided by the chewing gum composition. The layered confection also provides an initial soft chewing texture which converts to that of a standard chewing gum after several minutes of chewing.

Abstract: Poultry parts are exposed to a marinade so that the marinade is absorbed by the parts and the outer surface of the parts has an adhesive myosin protein binder disposed thereon. The parts are then coated with a mixture including sugar to form a glazable outer coating, which coating glazes upon cooking.

Abstract: Multi-component (e.g., multi-layered) and multi-colored gelled products, such as gelatin dessert gels, are prepared using water-soluble colorants and complexing agents for the colorants which will prevent the colorant from migrating within the gelled layer. The complexing agents are polyamino acids and protein materials which fluoresce with ANS.

Abstract: The invention concerns low-calorie confectionery fillings, wherein 5-50 wt. % of fat are present in a fat-continuous emulsion. The water phase comprises 10-60 wt. % of water, while the remainder (90-40 wt. %) consists of: acidity regulator, thickener, bulking agent, emulsifier, sweetener, flavour, colourant, humectant, and/or preservative.

Abstract: The presence of a specific (H.sub.2 M+HM.sub.2)-fat, either in the filling or in the coating of encapsulated fillings, results in the retardation of bloom of the chocolate composition. Therefore, the invention is concerned with encapsulated fillings, wherein the coatings display a defined (H.sub.2 M+HM.sub.2)-content. A process of preparing these encapsulated products is also included. Encapsulated products are, e.g., chocolates, pralines, biscuits, cookies, toffees, fried snacks or cakes.

Abstract: By adding a minor amount of starch to a natural mozzarella cheese, the baking characteristics of the cheese when used to make a pizza can be altered, making it more suitable for a particular set of baking conditions, e.g., involving time, temperature, type of oven, crust thickness, and the toppings used. For example, the addition of about 0.001 to 0.01 wt. % of a modified high amylose starch allows a pizza with a partially pre-baked crust to be baked at 685.degree. F. in an impingement oven in as little time as 70 seconds, with the cheese being fully melted, evenly browned, and covered with small blisters, as is desired, and the crust being properly baked. Without the addition of the starch, the cheese, although melted, is not brown or blistered by the time the crust is "done.

Abstract: A process for producing chocolate-containing food with suppressed sweetening and deterioration of palatability during preservation thereof, which comprises bringing food or a raw material of food or its material containing at least 5% by weight of water into contact with chocolate prepared from sugars containing at least 40% by weight of a sugar component having a solubility (as defined by the gram number of sugar that can dissolve in 100 g or water at 20.degree. C.) of 80 or less.

Abstract: A process for the manufacture of chocolate confectionery by entrapping a fatty cream with fine gas bubbles. The confectionery is manufactured by preparing a shell chocolate with open end in a mold, feeding under pressure a fine gas bubble entrapping fatty cream base into the shell chocolate through the opening to fill the shell, scraping off excessively charged fatty cream, solidifying the fatty cream in the shell, pouring a chocolate base on the solidified fatty cream to close the opening of the shell chocolate, scraping off excessively charged chocolate base, solidifying the chocolate base, and demolding the product. A stencil plate can be used, when the gas bubble entrapping fatty cream is charged into the shell of shell chocolate.

Abstract: Disclosed is a method for producing individual, crunch-confectionery-coated edible nuts. The raw, unblanched nuts are first coated with a film-forming polysaccharide to maintain the skins adhered to the nuts in a durable polysaccharide coating. The coated nuts are then subjected to shear mixing, e.g., in a pan coater, during which sucrose syrup is applied to the polysaccharide-coated nuts. Heat is applied to the nuts during shear mixing to remove moisture and to thereby form a crystalline coating, which is then partially melted to form a crystalline-amorphous coating on top of the polysaccharide coating on the individual nuts.

Abstract: In this invention, the purpose is to provide a shelf-stable spray-dried powder embodying a desired organic oil, such as a flavorant, for example. First, hydroxylated lecithin is subject to a high-energy power input, such as by vigorous stirring or microfluidization or sonication. To make a uniform mix, the resultant product is mixed with a poloxamer surfactant, water, and the desired organic oil, whether it be a flavoring, insect repellent, paint base or other organic oil. This is then subjected to energization input again, such as by microfluidization or sonication. Following this, bulking agents are added and the mixture is spray-dried. This invention shows the novel improvement of spray-dried material of the oil, lecithin, and surfactant to produce an extended shelf-life with little escape of organic oil ingredient.

Abstract: A composition of carbohydrates having an edible coating is disclosed, whereby the coated carbohydrate, when orally ingested, causes a time delay release of the carbohydrate into the digestive system. The method of administering carbohydrates in this manner may be useful in the treatment of diseases such as diabetes and exercise programs calling for sustained effort.