Abstract: A red colorant obtained from beets is stabilized against off flavor by incorporating therein a alkali metal salt, such as sodium chloride.

Abstract: A product of fish meat paste simulating shrimp, prawn or lobster, prepared by mixing 1 part by weight of fish meat paste and 0.2 to 2.5 parts by weight of edible fibrous material having a three-dimensional reticulate structure, kneading the mixture and forming the kneaded mixture into pieces of a predetermined shape and size. The fibrous material may be replaced by 0.4 to 2.0 parts by weight of edible fibers of less than 0.5 mm in diameter. The edible fibrous material or fibers incorporated into the fish meat paste impart to the product a texture which gives a particular oral sensation as if real shrimp, prawn or lobster were being eaten.

Abstract: A room temperature storage stable meat-containing solid pet food having a moisture content within the intermediate moisture range and simulating in appearance and texture marbleized lean red meat in chunk form prepared by a process which comprises co-extruding a first ingredient phase simulating lean meat and a second ingredient phase simulating fat into and through an enclosed blending compartment having oriented therein a plurality of stationary elements which cut, divide and axially rotate substantial portions of the first and second ingredient phases and simultaneously maintaining a pressure within the blending compartment from about 250 to 400 psig sufficient to bind the phases together and to form a casting of randomly blended first and second ingredient phases; heat setting the casting of blended ingredient phases to form a structurally stable material; and subdividing and shaping the heat set casting of blended phases into small pieces resembling small cuts of lean meat marbled with fat.

Abstract: A powdered sugar caramel composition is prepared by heating the sugar to 140.degree.-200.degree. C., cooling the viscous mass to about 120.degree. C., adding an ammonium salt which is volatile at this temperature, such as ammonium carbonate to precolor the mass, foaming the mass, and cooling the foam to ambient temperature. The cooled foam is then powdered.

Abstract: The exterior wall of an inflated flexible tubing is moved through an inner opening of a first flexible and resilient means and displaces the opening edge while liquid is applied by rubbing contact. The liquid coating is then smoothed by movement through the inner opening of a rotating second flexible and resilient means.

Abstract: A homogeneous liquid condimental composition, useful in flavoring or coloring foods and beverages and which is dispersible in both oil and water, consisting essentially of (1) monoglyceride of caproic and/or caprylic and/or lauric acid, (2) polyglycerol ester of at least one fatty acid, and (3) one or more condiments selected from edible flavorings and edible colorings, the ratio by weight of (1) plus (2) to (3) being at least 1:4, preferably at least 1:3, especially about 1:1, the condiment portion (3) preferably comprising at least one condiment selected from the group consisting of (a) spice oleoresins, (b) essential oils, and (c) edible colorings, the ratios by weight of (2) to (1) preferably being between about 1:3 and 3:1, and the condiment portion (3) preferably comprising oleoresin black pepper.

Abstract: A red color extract from beets is stabilized against off flavor by co-drying with a polyvalent metal salt, such as calcium chloride.

Abstract: Oil-in-water emulsions, which are microbiologically stable upon storage, consisting of oil, water, thickeners, emulsifiers, and optional further ingredients, are obtained by subjecting at least one of these components to an osmotic and/or acid shock and to a temperature shock by heating said component(s) within 3 minutes, preferably within 1 minute, to 40.degree.-55.degree. C., preferably to 45.degree.-50.degree. C., and processing the thus treated component(s) with the remaining ingredients into a final emulsion, during which the temperature of the final emulsion up to and including the filling and hermetically sealing of the containers into which it is being packed, is maintained at 40.degree.-55.degree. C. Preferably the temperature shock is achieved by adding during the preparation of the final emulsion a thickener suspension having a temperature of 70.degree.-95.degree. C. to the remaining components which have been subjected to an osmotic and/or acid shock.

Abstract: A capsule and process for the production of a colored gelatin capsule by homogeneously dispersing in the gelatin carminic acid or laccaic acid and ammonium alum and/or potassium alum, and further incorporating titanium dioxide in the gelatin. Preferably, a gelatin capsule in which the amount of carminic acid or laccaic acid is 0.03 to 0.75% by weight and the amount of ammonium alum and/or potassium alum is 0.01 to 0.25% by weight.

Abstract: A gelatin covering for a substrate such as a food or drug incorporating the use of caramel from which substances with a molecular weight up to 10,000 have been removed. The caramel does not cause the water solubility of the gelatin covering to be lowered with the passage of time.

Abstract: Food colorant compositions containing powdered caramel color, and powdered caramel in conjunction with color enhancers such as yellow and, optionally, yellow and blue, certified food color lakes providing brown or cocoa coloring to lipid-based edible compositions and lipid-based artificial chocolate compositions, which employ powdered caramel color as a basic coloring pigment, are disclosed.

Abstract: Food colorant compositions containing powdered caramel color, and powdered caramel in conjunction with color enhancers such as yellow and, optionally, yellow and blue, certified food color lakes providing brown or cocoa coloring to lipid-based edible compositions and lipid-based artificial chocolate compositions, which employ powdered caramel color as a basic coloring pigment, are disclosed.

Abstract: Polymeric red colors having the structure ##STR1## wherein R.sub.1 and R.sub.2 are independently selected from among hydrogen, halos, lower alkyls, lower alkoxies, nitros, and sulfonates, R.sub.3 is selected from hydrogens, alkyls and alkylsulfonates, and R.sub.4 is an alkyl-containing polymer linking a plurality (n) of anthraquinones into a polymeric colorant are disclosed to be used as nonabsorbable colorants for edibles and cosmetics. They may also be used in such substrates as lakes.

Abstract: A homogeneous liquid condimental composition, useful in flavoring or coloring foods and beverages, which is dispersible in brine or syrup with development of a haze, but which upon standing becomes a part of the flavoring or coloring of a food substrate, when present in said brine or syrup, with resulting clearing of said brine or syrup, containing (1) at least one condiment selected from an edible flavoring and an edible coloring and (2) a polyglycerol ester of a fatty acid, said polyglycerol having at least three glycerol units, preferably at least six glycerol units, the weight ratio of (2) to (1) in the said composition being at least 0.

Abstract: Colored confectionery compositions containing powdered caramel color, and powdered caramel in conjunction with color enhancers such as yellow and, optionally, yellow and blue, certified food color lakes providing brown or cocoa coloring to lipid-based edible compositions and lipid-based artificial chocolate compositions, which employ powdered caramel color as a basic coloring pigment, are disclosed.

Abstract: Food colorant compositions containing powdered caramel color, and powdered caramel in conjunction with color enhancers such as yellow and, optionally, yellow and blue, certified food color lakes providing brown or cocoa coloring to lipid-based edible compositions and lipid-based artificial chocolate compositions.

Abstract: A method of producing a dry pet food product containing fibrous food pieces having a tough, pliable texture combined with a basal matrix containing proteinaceous and farinaceous materials having a porous texture and appearance is disclosed. The fibrous food pieces, which may simulate vegetables, grains and red meat pieces, comprise denatured proteinaceous material. The food pieces are blended with undenatured proteinaceous materials and farinaceous materials. The mixture is mechanically worked under conditions of elevated temperature and pressure and finally extruded to form an expanded dry pet food product having a porous texture interspersed with food pieces having a tough, pliable fibrous texture.

Abstract: The present invention stabilizes curcumin against color changes by maintaining the curcumin itself at low, stable pH values, while not upsetting the pH balance of a dry food mix which may be placed in contact therewith. Preferably, the pH of the curcumin is maintained at a value within the range of from about 3.5 to about 4.5, and comprises a spray-dried intimate mixture of curcumin, an organic acid, a buffer, a dispersant for the curcumin, and a film-forming encapsulant. A preferred use of the colorant is in dry mixes for instant puddings which are alkaline due to the salts employed to cause setting.

Abstract: An additive, 0.05% to 5% of phytic acid, a chelator, unlike other chelators such as tartaric acid or ethylene diamine tetra acetic acid, prevents or reduces color fading of from 0.0007% to 0.5% of a water-soluble non-toxic red or yellow monoazo or blue triarylmethane dye-colored visually clear dentrifice containing both alkali metal monofluorophosphate in an amount to provide from 0.01% to 1% of fluorine and from 5% to 50% of a selected siliceous polishing agent having an index of refraction between 1.44 and 1.47, in a liquid vehicle having an index of refraction matching that of said siliceous polishing agent.

Abstract: A natural food colorant composition for oleomargarine which imparts a pleasant yellow color to the margarine with essentially no migration of the color to the margarine container or wrapper. The colorant composition is a mixture of an edible material of natural origin having a predominantly reddish hue, such as annatto, paprika or the like, with an edible material of natural origin having a predominantly yellowish hue, such as palm oil, carrot oil or corn gluten oil.

Abstract: The present invention concerns a process for producing a food product imitating the appearance of marbled meat. The food product according to the invention is obtained by the mixture of at least two compositions of different color, of which a first imitates the color of lean meats or of offals and a second imitates the color of fat, the consistencies preferably also the elasticities of the compositions at the moment of mixing being different from one another. The consistencies preferably differ by from 20 to 700 Brabender units when measured at the same temperature. The use of compositions of different consistencies enables simple mixing or blending techniques and conventional apparatus to be used to obtain the desired random marbling effect. Particularly good results are achieved by incorporating a stiffening or texturizing agent such as wheat gluten. Preferred embodiments of the product comprise protein materials and are stable semi-moist products.

Abstract: The present invention has as an object new food or dietetic substances high in protein and having an alveolar structure as well as a process for the preparation of this new food substance.

Abstract: Red or dark meat portions of whole fish are restructured and preferably combined with light meat fillets or loins to produce a palatable, nutritious fish product. The process comprises comminuting the red meat, trim, including bellies, carcass and skin of the fish to form a minced meat mass that is colored with a heat stable dye to resemble the natural color of the fish and delicately extruded through an orifice at room temperature, the minced meat is then heat set or cooked and decolored and dewatered to form a restructured product which, after retort cooking, has the chewy texture, aroma and flavor and color of the more desirable loin or fillet portions of the fish. The restructured product may be combined with cooked loins or fillets to produce a product which closely resembles 100% loins or fillets.

Abstract: Red or dark meat portions of whole fish are injected into light meat fillets or loins of fish to produce a palatable, nutritious fish product. The process comprises comminuting the red meat, trim, including bellies, carcass and skin of the fish to form a minced meat mass that is colored with a heat stable dye to resemble the natural color of the fish, setting or cooking, decoloring and micro cutting the minced meat and pumping or injecting the minced meat into fillet or loin portions of fish up to about 108% to about 150% of the original weight of the loin portion. The loin portions injected with minced meat may then be cooked to form a product that has chewy texture, aroma and flavor of loins or fillet portions of fish.

Abstract: Red or dark meat portions of whole fish are restructured and preferably combined with light meat fillets or loins to produce a palatable, nutritious fish product. The process comprises comminuting the red meat, trim, carcass and skin of the fish to form a minced meat mass that is colored with a heat stable dye to resemble the natural color of tuna and subjected to plastic flow at temperatures of about 70.degree. C. to about 90.degree. C. and hen decolored and dewatered to form a restructured product which after retort cooking, has the chewy texture, aroma, color and flavor of the more desirable loin or fillet portions of the fish. The restructured product may be combined with cooked loins or fillets to produce a product which closely resembles 100% loins or fillets.

Abstract: An edible liquid egg blend product which is at least 99 percent cholesterol free, which has no more than 1.25 percent by weight of fat and a maximum of 0.80 calorie per gram, comprises (by weight) from 60 to 96 parts of liquid natural egg whites, from zero to 18 parts of water, from 2.0 to 10.5 parts of protein replacement, e.g. non-fat dried milk solids, powdered egg albumen and soy protein, from 0.2 to 0.95 part of stabilizer, from 0.1 to 2.5 parts of flavoring and from 0.01 to 0.20 part of coloring.

Abstract: Disclosed herein is a process for reducing the tendency of the pigment rubrolone to fade upon exposure to direct sunlight wherein the pigment is combined with quercetin-5'-sulfonate. Pigment compositions comprised of rubrolone and quercetin-5'-sulfonate as well as food compositions containing these components are also disclosed.

Abstract: The sunlight stability of anthocyanic pigments in mixtures, especially foods, may be enhanced by including in the mixture a photoprotective agent selected from the group consisting of sulfonated polyhydroxyflavonols, poly(hydroxyalkyl) flavonols, sulfonated polyhydroxyflavones, sulfonated polyhydroxyiso-flavones, and sulfonated aurones.

Abstract: A homogeneous liquid condimental composition, useful in flavoring or coloring foods and beverages and which is dispersible in both oil and water, consisting essentially of (1) lecithin, (2) tartaric acid esters of mono- and diglycerides, and (3) one or more condiments selected from edible flavorings and edible colorings, the ratio by weight of (1) plus (2) to (3) being at least 1:4, preferably at least 1:3, especially about 1:1, the condiment portion (3) preferably comprising at least one condiment selected from the group consisting of (a) spice oleoresins, (b) essential oils, and (c) edible colorings, the ratios by weight of (2) to (1) preferably being between about 3:7 and 3:1, and the condiment portion (3) preferably comprising oleoresin black pepper.

Abstract: A matrix comprising starch, fat, polyhydric alcohol and water results in a soft, pliable, and stretchable composition having an excellent palatability. To this matrix may be added sufficient protein and other nutritional ingredients to form a suitable food. An especially suitable food which may be thus formed is a soft dry pet food. This soft dry pet food may be mixed with a hard dry pet food.

Abstract: A homogeneous liquid condimental composition, useful in flavoring or coloring foods and beverages and which is dispersible in both oil and water, consisting essentially of (1) hydroxylated lecithin, (2) tartaric acid esters of mono- and diglycerides, and (3) one or more condiments selected from edible flavorings and edible colorings, the ratio by weight of (1) plus (2) to (3) being at least 1:4, preferably at least 1:3, especially about 1:1, the condiment portion (3) preferably comprising at least one condiment selected from the group consisting of (a) spice oleoresins, (b) essential oils, and (c) edible colorings, the ratios by weight of (2) to (1) preferably being between about 1:3 and 3:1, and the condiment portion (3) preferably comprising oleoresin black pepper.

Abstract: There is disclosed a formed food product of microfibrillar protein comprising a bundle of microfibrillar protein having a diameter of fiber of 10.mu. or less and a high heat resistance (A) and a microfibrillar protein having a diameter of fiber of 10.mu. or less and a low heat resistance (B) and optionally one or more fillers and/or other additives, which has similar structure and texture to those of cooked natural meats and has excellent stability to hot water cooking, excellent shape retention and good texture, and hence is useful as an artificial meat product.

Abstract: A complex, and a process for preparing said complex, formed by the reaction of curcumin, turmeric, with certain metal ions. The metal-curcumin coloring complex is water soluble and capable of producing varying hues of the same colors for use in foodstuffs.

Abstract: Aqueous solutions of anthocyans are purified by contacting same with a particular, metallic oxide adsorbent, said adsorbent being coated with a thin film of a styrene polymer, and thence by separating the adsorbent and treating it with an eluant. The eluate and the dry, powdery anthocyans which can be obtained therefrom are useful red, blue and violet industrial colorants, especially food colorants.

Abstract: A process for preparing a family of orange polymeric colorants having a plurality of units of the chromophore ##STR1## is disclosed. R.sub.1 and R.sub.2 are hydrogens, lower alkyls or alkoxies, nitros, halos or sulfonates, R.sub.3 is benzyl, benzyl sulfonate, lower alkyl or alkyl sulfonate, R.sub.4 is hydrogen or lower alkyl. With the disclosed process, the chromophore units, less the R.sub.3 substituent, are bonded to an organic polymer backbone. The R.sub.3 substituent is added thereafter in a separate second step.

Abstract: A starch-containing material is gelatinized in a continuous process by contacting discrete granules of the material with steam under substantial turbulence utilizing a Venturi mixing effect. The water content of the initial turbulent mixture is sufficiently high so as to permit gelatinization at elevated temperature but insufficient to cause formation of an aqueous slurry of the starch-containing material.

Abstract: A group of water-soluble polymeric yellow colors and their preparation is disclosed. These colors comprise a plurality of units of a chromophore of the formula ##STR1## wherein M.sup.+ is a pharmaceutically acceptable monovalent cation attached directly to amine units present in a nonchromophoric polymer backbone. In a preferred embodiment of the invention the backbone is a homopolymer or copolymer of vinylamine. These colorants find special utility as nonabsorbable colorants for edibles, especially foods and beverages, where their yellow hue is an excellent color match for existing monomeric azo food colors such as tartrazine, and as components of acid-insoluble pigment lakes which are themselves suitable for use in edibles.

Abstract: An aqueous, proteinaceous concentrate for the cleansing of foodstuffs of animal or vegetable origin, consisting of:(a) from 0.1% to 20% by weight of water-soluble to water-dispersible proteins,(b) from 0 to 15% by weight of a water-soluble sequestering agent,(c) an effective amount of a preservative selected from the group consisting of (1) from 0.01% to 1% by weight of water-soluble food preservatives and (2) from 5% to 30% of ethanol,(d) from 0 to 0.5% by weight of food colors and food odorants, and(e) the remainder to 100%, water.

Abstract: A fish food composition and a process for using the composition are provided for enhancing the color of fish. The fish food composition is a combination of conventional fish food with pigmenting agents and limited amounts of the hormone testosterone. The process includes raising newborn fish on conventional fish food for five to eight weeks, and then continuously feeding the subject composition to fish for eight weeks to obtain peak coloration. The feeding of the new composition is continued for as long as color enhancement is desired.

Abstract: Preparing an edible stabilized betanidine pigment by complexing an extract of Beta vulgaris with an acid polysaccharide.

Abstract: A frozen french fried potato product for heating in a toaster or oven, is provided. The product is made from a cohesive dough which is prepared by admixing cooked potatoes with additives comprising water, a binding agent, cellulose, and dehydrated potato flakes or granules. The dough is extruded into said product which is fried in cooking oil and frozen.

Abstract: A group of water-soluble polymeric yellow colors and their preparation is disclosed. These colors comprise a plurality of units of a chromophore of the formula ##STR1## wherein M.sup.+ is a pharmaceutically acceptable monovalent cation, attached directly to amine units present in a nonchromophoric polymer backbone. In a preferred embodiment of the invention the backbone is a homopolymer or copolymer of vinylamine. These colorants find special utility as nonabsorbable colorants for edibles, especially foods and beverages, where their yellow hue is an excellent color match for existing monomeric azo food colors such as tartrazine, and as components of acid-insoluble pigment lakes which are themselves suitable for use in edibles.

Abstract: A brown coloring matter for foods essentially consisting of fine shea nut meal, preferably that obtained by washing with water, treating with an alcohol solution, heating per se, heating in the presence of an acid or an alkali, heating in the presence of an amino acid and a reducing sugar, or a combination of two or more of these treatments so as to reduce or remove the unpleasant smell and taste thereof, and a method for coloring foods by using the coloring matter.

Abstract: A novel color-stable food product containing anthocyanin or anthocyanidin pigments and containing bio-available vitamin C. The novel food may be produced as the product of an improved food production process wherein the improvement comprises providing the bioavailable vitamin C in the form of an enolic OH substituted derivative of ascorbic acid selected from the group consisting of inorganic esters, aliphatic or alicyclic esters, and O-alkyl ethers of ascorbic acid.

Abstract: Polymeric orange colors are disclosed having a noncrosslinked organic polymer backbone to which is covalently bonded a plurality of chromophores having a particular anthrapyridine structure. The colors are represented structurally as ##STR1## wherein R.sub.1 and R.sub.2 are independently selected from among hydrogen, halos, lower alkyls, lower alkoxies, nitros, and sulfonates; R.sub.3 is selected from hydrogen, alkyls and alkylsulfonates; R.sub.5 is a lower alkyl or lower alkyl sulfonate and R.sub.4 is a noncrosslinked organic polymer linking a plurality (k) of said anthrapyridines into a polymeric colorant. The polymeric colorants are especially useful as nonabsorbable orange colorants for edibles.

Abstract: Synthetic granular caviar having a jelled center of gelatin containing additional protein and being surrounded by two coatings; the inner coating being the reaction product of said jelled center with vegetable tannins and the outer coating being the reaction product of a polyvalent metal salt and an acid polysaccharide.

Abstract: A powder composition which comprises an anthraquinonoid compound, one or more sorts of organic acids and one or more sorts of alkaline salts wherein the acid(s) or the salt(s) is (are) coated with water-soluble substance(s) so that the PH value of the solution into which the powder has been projected be suddenly changed in order to bring about a sudden change of the color of anthraquinonoid in the solution.

Abstract: A tubular food casing is treated with an admixture of an albumin and a modified liquid smoke to provide a casing that is suitable for imparting smoke flavor and intensified smear resistant smoke color to food products processed therein. Alternatively, a casing is treated first with an albumin and then with a modified liquid smoke.This invention relates to methods of treating a food casing and also relates to the resultant improved treated casing, which is suitable to impart smoke flavor and intensified smear resistant smoke color to food products processed therein.In particular this invention relates to a method of coating a fibrous or non-fibrous regenerated cellulose tubular food casing and the resultant casing, which method encompasses coating the internal surface of the casing with an admixture of an albumin such as egg albumin, and a modified liquid smoke, to provide a casing which is suitable to impart smoke flavor and intensified smear resistant smoke color to food products processed therein.

Abstract: A method and composition for preparing a stable clear liquid release agent comprising at least two oils of an animal or vegetable fat and from about 0.25 to 2.0 percent by weight polysorbate 80 in which the oil present in a major portion is a liquid at room temperature and the oil present in a minor portion is a solid at room temperature. The method comprises forming a uniform mixture by agitating the oils at a temperature on the order of 74.degree. C. followed by rapidly and uniformly chilling the mixture with agitation to at least about 25.degree. C. and working the chilled mixture. Preferably the mixture is pre-cooled and homogenized prior to the rapid chilling step. Further, after the rapid chilling step the resultant blend is packed with CO.sub.2 propellant to yield an environmentally safe aerosol product. The resultant blend of oils presents a brighter and clearer appearance and is less susceptible to separation than conventionally blended oil mixtures.

Abstract: Poly(vinylamine salts of mineral acids are produced by reacting acetaldehyde and acetamide at a mole ratio of 1:2-4 with acid catalyst, cracking the ethylidene-bisacetamide which results into vinylacetamide, polymerizing the vinylacetamide with a free radical polymerization catalyst, and hydrolyzing the poly(vinylacetamide) to the desired amine salts by contacting the polyvinylacetamide with an aqueous solution of the corresponding mineral acid. This product may be converted to the free amine, which in turn may function as a precursor in the manufacture of certain polymeric dyes and colorants.