Abstract: A method for coating discrete food pieces with a sweet coating such as in the preparation of a presweetened R-T-E cereal and coated food products prepared by the process. The coating resists dissolution in cold milk. The coating contains a mixture of sugars, gelatin and calcium material. The method of preparation comprises the steps, in sequence of: (A) providing a base of dried food pieces; (B) blending an aqueous sugars solution with an aqueous gelatin solution and calcium material; (C) coating the base of dried food pieces with the aqueous sugar, gelatin solution and calcium material; and (D) drying the coated product to a shelf stable moisture content.

Abstract: A method and apparatus for incorporating fatty matter into granulated feed products such as extrudates, pellets and expander pellets with a fat-supplying liquid. Pellets produced in the extruder or expander of press (4) are dried in a dryer (5) and pass through an intermediate container (10) into a mixer (12). Using a metering pump (18) a predetermined amount of fat-supplying liquid is added to the mixer (12) and spread on the surface of product pieces through the mixing process. After a predetermined period of time a vacuum pump (20) generates a negative pressure in the mixer so as to evacuate the air from capillaries or pores of the product pieces.

Abstract: A method for improving the softness of raisins in which the raisins are placed inside of a sealed, heated vessel with an excess of glycerin and allowed to stand for approximately sixteen hours. The method comprises the steps of increasing the moisture content of a quantity of raisins is increased to yield a quantity of hydrated raisins; applying a coat of glycerin to the hydrated raisins to yield a quantity of coated raisins; forming a six foot high column of the coated raisins inside of a heated vessel with an excess of glycerin; keeping the coated raisins inside the heated vessel for approximately sixteen hours; and periodically mixing the coated raisins with the excess glycerin during the sixteen hour period.

Abstract: A two component ice confection is formed by cooling an ice confection core to below -15.degree. C., preferably using a cryogenic liquid, then immersing it in a water ice solution to form a layer of water ice on the core, and then hardening the water ice layer. Products formed by the process preferably have an average ice crystal size of below 100 micron.

Abstract: A method for preparing a food portion where the food portion is frozen to a temperature of at least -15.degree. C. a first fat containing layer is applied onto the surface of the food portion and the layer frozen as a first gravy layer, and a second layer of a fat-free liquid is applied onto the first layer and the second layer frozen to inhibiting oxidation of the first layer.

Abstract: A method for coagulating a co-extruded collagen gel on a food product is described wherein a highly dissoluble salt having a dissolubility of at least 8 moles per liter water at 20.degree. C. is applied to the collagen gel whereby the collagen gel is coagulated in less than 60 seconds. The collagen gel is acidified with an inorganic acid such as hydrochloric or sulfuric acid and has a dry matter of between 3 and 255.

Abstract: Use of lactic acid bacteria in the preparation of a cream intended to coat all or part of an ice cream. The ice cream is an expanded and chilled cream, coated over all or part of its external surface with a non-expanded coating containing 10.sup.3 to 10.sup.9 cfu/g of lactic acid bacteria. Preferably, the expanded cream includes more than 10.sup.6 cfu/g of lactic acid bacteria, the ratio (e/g) between the number of lactic acid bacteria in the coating (e) and the number of lactic acid bacteria in the expanded cream (g) being greater than 1. The coating may include 1% to 70% of a milk fermented by lactic acid bacteria, 0.5% to 5% of animal or vegetable proteins, a lactic fat content of from 2% to 20% and preferably the strain Lactobacillus acidophilus CNCM I-1225.

Abstract: A method of making a coated ball-shaped frozen dessert product in which an ice cream mix is coated around a center material. The method includes charging an edible center material into a rotary kettle, spraying an ice cream mix which has been adjusted to a temperature of -15.degree. C. to -35.degree. C. into the rotary kettle (the rotary kettle being at a temperature of -35.degree. C. to -15.degree. C.), while concomitantly feeding cooling air at a temperature of -15.degree. C. or below and coating the ice cream mix around the edible center material. In accordance with the method of the present invention, a spherical and spheroidal three-dimensional product can be efficiently produced. The frozen dessert product is free from any undesirable taste and does not contain needle holes or surface damage.

Abstract: The sausage strand is extruded onto a belt and carried through a brine shower system for about 40 seconds. The brine is sprayed through nozzles onto the sausage while traveling on the belt. The sausage is turned several times during the shower to insure even brine distribution. The conveyor speed is controlled to match the speed of the extruder thereby preventing stretching of the product as it is being extruded. The conveyor provides exact motion control of the sausage rope and the dwell time in the brine shower can be exactly regulated. Since the conveyor system is open it lends itself to easy cleaning and visual inspection. The conveyor consists of a frame which supports the conveyor system, the brine shower system, air knives and the infrared heater. The brine shower system is composed of a drip pan, a brine tank, a centrifugal pump and a plumbing/brine distribution network. The centrifugal pump conveys the brine from the tank through the brine distribution network.

Abstract: A water dispersible coating composition for fat-fried foods contains a starch, a stabilizing agent, an acid salt and a leavening agent. The improvement is the use of a combination of at least one modified cornstarch and rice flour, in respective weight proportions of about 10:1 to 1:1, as the starch. The composition may also contain a dextrin, a high amylose starch, modified potato starch and a vegetable oil. The composition is dispersed in an aqueous medium having from about 20 to 90 weight percent of the composition for application to a food prior to fat frying.

Abstract: A ready to eat, nonfried food made up of a cooked and hydrated carbohydrate core, and a cation crosslinked polysaccharide coating which substantially reduces the core's glycemic response.

Abstract: A method for producing a biologically degradable polyhydroxyalkanoate coating in the form of an elastomeric film, wherein an aqueous dispersion of polyhydroxyalkanoate or a mixture of polyhydroxyalkanoates is prepared and the dispersion is applied to the surface to be coated, after which water is made or allowed to evaporate to obtain a polyhydroxyalkanoate film, the film formation taking place at a temperature lower than the melting point of the polyhydroxyalkanoate, such a temperature even for example being more than 35.degree. C. below the melting point and in which the polyhydroxyalkanoate used is a polymer which is made up of saturated or unsaturated 3-hydroxy fatty acids having a carbon-chain length of 6-14 and/or is a Pseudomonas polyhydroxyalkanoate other than a polymer or copolymer of .beta.-hydroxyvalerate or .beta.-hydroxybutyrate, without requiring additional steps to render the film elastomeric.

Abstract: A method of producing a crisp surface and imparting a uniform golden-brown color to a precooked whole muscle meat product by coating at least a portion of the surface of a precooked whole muscle meat product with a browning liquid pyrolysis product. The coated surface is then exposed to an energy source that selectively heats the coated surface of the whole muscle meat product at a temperature and for a time sufficient to develop a golden-brown color on the exposed surface, without substantially shrinking the precooked whole muscle meat product.

Abstract: A dry color concentrate for use in coloring sugar/syrup solutions and sugarless syrup solutions used to coat confectionery forms, pharmaceutical tablets, and the like, comprises 1) a carbohydrate selected from the group consisting of corn syrup solids, maltodextrin, tapioca dextrin, sugar, polyols, and combinations thereof, 2) a colorant, and, optionally, 3) a plasticizer.

Abstract: A meltable food product for applying seasonings to food, or serving as a sauce for food, is disclosed. The product is designed to apply seasonings to food when it melts, which occurs as the food is cooked. The product has a gel-like consistency and is comprised of water, a solidifying agent, a food base, and seasonings embedded in the product. Methods for making and using the product are also disclosed.

Abstract: A water dispersible coating composition for fat-fried foods contains a starch, a dispersing agent, an acid salt and a leavening agent. The improvement is the use of a combination of at least one modified corn starch and rice flour, in respective weight proportions of about 10:1 to 1:1, as the starch. The composition may also contain a dextrin, e.g. tapioca dextrin, and a high amylose starch. The composition is dispersed in an aqueous medium having from about 20 to 80 weight percent of the composition for application to a food prior to fat frying.

Abstract: The sausage strand is extruded onto a belt and carried through a brine shower system for about 40 seconds. The brine is sprayed through nozzles onto the sausage while traveling on the belt. The sausage is turned several times during the shower to insure even brine distribution. The conveyor speed is controlled to match the speed of the extruder thereby preventing stretching of the product as it is being extruded. The conveyor provides exact motion control of the sausage rope and the dwell time in the brine shower can be exactly regulated. Since the conveyor system is open it lends itself to easy cleaning and visual inspection. The conveyor consists of a frame which supports the conveyor system, the brine shower system, air knives and the infrared heater. The brine shower system is composed of a drip pan, a brine tank, a centrifugal pump and a plumbing/brine distribution network. The centrifugal pump conveys the brine from the tank through the brine distribution network.

Abstract: The present invention provides an oil-free, fat-free, edible adhesive for affixing seasoning to foods substrates which in its preferred embodiment is applied at room temperature. The edible adhesive comprises: from about 3% to about 60%, preferably 3% to about 28%, more preferably about 4.8 to about 9.8% of a starch hydrolysate having a dextrose equivalent of from about 4 to about 38, preferably about 10 to about 26, more preferably about 18; from about 3% to about 80%, preferably about 26% to about 75%, more preferably about 70% to about 75% of at alcohol having 1 to 4 hydroxyl groups, preferably 2 or 3 hydroxyl groups and 2 to 4 carbon atoms, preferably 3 carbon atoms; from about 0% to about 50%, preferably about 5% to about 30% more preferably about 10% of a polymerized glycol having a molecular weight of about 200 to 9,500, preferably about 200 to 900, more preferably about 400; and preferably a solvent.

Abstract: An article of ice confectionery is coated with a liquid fatty composition, and the fatty-coated article then is coated with dry friable particulate material, particularly cereal flakes and in particular, rice flakes, and non-adhering particulate material is recycled for subsequent application to and coating of further articles. Intact, non-adhering particulate material is recycled with a vibrating screw elevator. In an embodiment, the particulate material coating step is accompanied by cooling of the fatty-coated article so that the particulate material is applied prior to solidification of the fatty coating at its surface. In another embodiment, the particulate-coated article is coated with a liquid fatty material.

Abstract: The present invention involves the preparation of a starch-based food product coating containing a mixture of seasoning and liquid and dry ingredients that is applied on the product and subsequently dried to provide a smooth flavor coating on the exterior of the product. The coating comprises a mixture of water, at least one edible oil, at least one native starch, at least one seasoning and, optionally, edible protein and an emulsion stabilizer. The present invention further involves a process for preparing such a coating, comprising disbursing the starch in warm water, adding the edible oil to the starch and water mixture, preparing an oil-in-water emulsion from the mixture, adding at least one seasoning to the emulsion, and mixing the resulting composition at a low speed that ensures uniform distribution of solid particles within the composition while minimizing incorporation of air bubbles.

Abstract: A ready to eat, nonfried food made up of a cooked and hydrated carbohydrate core, and a cation crosslinked polysaccharide coating which substantially reduces the core's glycemic response.

Abstract: A breaded food product having a piece of core food (e.g., fish, poultry, or vegetable) in an uncooked state, and a breaded coating system on the core food, the coating system comprising bread crumbs and fat, the product having at least 3% and no more than 8% by weight of fat (preferably less than 6%, most preferably less than 5.5%). A breaded food product is made by applying breading on an uncooked core food, and a starch overcoat film on the breading.

Abstract: A method and apparatus of continuously processing an elongated strand (1) of plastic edible material coated with a coagulated coating. A co-extruder (6) has interchangeable parts (9B) to provide strands of varying diameter. The strand is conveyed through a closed tubular conveyor (106) through which a brine fluid is simultaneously passed. The drying of the strand includes an infrared drier (3). A linker and/or crimper (2) is provided.

Abstract: A browning composition for the exterior of dough-based foodstuffs is disclosed. After heating a foodstuff coated with the browning composition, the foodstuff has a golden brown and shiny exterior.

Abstract: A process for preparing roasted nuts is presented. The process includes exposing raw nuts to a brine solution under conditions effective to provide a coating of salt on the nuts; applying to the nuts a coating of fine salt having a particle size such that at least about 80% of the salt passes through a 125 micron mesh and at least about 40% of the salt passes through a 44 micron mesh; and roasting the nuts under conditions effective to impart a roasted nut color, flavor and aroma to the nuts.

Abstract: A food wiping condiment container for removing excess condiment from a food article after being dipped thereinto. The condiment container has a body, a thin, flexible cap sealingly attached to the body, and a tear-away strip attached to the cap. When the tear-away strip is torn from the cap, a slit is formed in the cap with mutually opposed slit edges. When a food article is partially inserted into the condiment container through the slit, the slit edges of the cap wipe against the food article. Accordingly, after the food article is partially dipped into a condiment stored inside the condiment container, the slit edges of the cap wipe against the food article to limit the thickness of condiment adhering to the food article as it is moved therepast.

Abstract: A wax polish composition for coating pharmaceutical tablets and food/confectionery items to impart gloss thereto, comprises wax, water, and an emulsifier, the emulsifier comprising a combination of polyoxyethylene 80 sorbitan monolaurate and acetylated monoglyeride, the emulsifier being in a range of about 9.46% to 9.60% by weight of the composition, and the emulsifier having an HLB value of about 9.45.

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: The invention relates to a method of coloring a crystalline material, such as sodium chloride, and a product resulting therefrom. The method provides for a step of exposing a mixture of crystalline product and liquid coloring agent to microwave energy for a time sufficient to cause drying of the mixture. When mixed with table salt and other crystallized materials, a liquid food dye containing propylene glycol can be used in the concentration of between 0.1 and 2% by total weight.

Abstract: A process for preparing a gel coated food substrate comprising: a) applying an aqueous batter dispersion having sodium ion sources, calcium ion sources or a combination of sodium ion sources and calcium ion sources, to the surface of a food substrate to form a batter-food substrate complex; b) contacting the batter-food substrate complex with a dry bread material to form a breaded complex; and c) applying an aqueous gel-forming solution to the breaded batter-food substrate complex to form a thermally irreversible gel film around the complex.

Abstract: A flavored, aqueous-based, adhesive composition containing no added fat or oil is sprayed onto popped popcorn, then a dry flavorant is applied, and the popcorn dried of excess moisture.

Abstract: A process for the manufacture of a coated foodstuff comprising a substantially uncooked foodstuff portion enrobed in a heat-set batter whereby the batter is set by exposing the coated foodstuff to targeted dielectric heat.

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: Foods are coated with a mixture of egg albumen, a milk protein, an ungelatinized starch and water to provide a system for retaining fluids in the foods, particularly those foods which are heated to cook them. To effect fluid retention in the foods, at least the coating is heated to a temperature sufficient for a time sufficient to coagulate the egg albumen, denature the protein and gelatinize the starch of the coating, at least partially, and the coated foods may be heated to cook them at least partially, thereby coagulating the egg albumen, denaturing the milk protein and gelatinizing the starch of the coating. In an embodiment, the coated meat is heated to at least coagulate the albumen, denature the milk protein and gelatinize the starch to obtain a heat-treated coated food product and then, the heat-treated coated food product is vacuum-packed and heated at a temperature and for a time sufficient so that the food product is microbiologically stable.

Abstract: A reduced-calorie coated frozen confectionery is prepared by coating a frozen confectionery with a water-in-oil emulsion which contains 40% to 55% by weight water, 2% to 4% by weight of an emulsifier system that includes decaglycerine decaoleate, and less than about 3% by weight water-soluble compounds.

Abstract: A chewing gum pellet coated with a coating of natural carbohydrate gum hydrolyzate material, wherein the material is selected from the group consisting of guar gum hydrolyzate, locust bean gum hydrolyzate and karaya gum hydrolyzate. The coating may also include xylitol.

Abstract: A chewing gum product comprises a gum pellet covered by a hard coating containing erythritol and xylitol. The coating may be a homogeneous material built up of layers from a single coating syrup containing erythritol and xylitol. The syrup preferably contains, on a solids basis, a blend of about 5% to about 95% erythritol and about 5% to about 95% xylitol. The coating is particularly useful in making sugarless gum products.

Abstract: A process for adding fat to an extruded pet food composition using an under oil cutting process wherein the extrudate is simultaneously cut, infused with oil and dried to form food pellets.

Abstract: Disclosed is a process for producing a sweetener coating on a food product. A superheated pressurized solution of the sweetener is sprayed on a heated food product to form a coating thereon.

Abstract: A grillable/broilable food product is disclosed. The product is based upon meat, fish or other seafood, poultry or vegetables, and is coated with an edible artificial skin forming composition which reduces sticking of the food product to a hot surface. The composition utilizes a blend of an alkyl cellulose ether and a protein, and optionally a gum or browning agent, and a flavorant.

Abstract: A method for prolonging the shelf-life of perishable food products includes applying a fluid coating to a surface of the food product. The fluid coating adheres to the surface and forms a solid coating that covers the surface. The solid coating is preferably an edible coating and is at least partially transparent to light having a frequency within a prescribed frequency range, and the solid coating reduces the accessibility of the surface of the food product to microorganisms. Next, the solid coating is illuminated with light within the prescribed frequency range. At least a portion of the light passes through the solid coating and deactivates microorganisms at and near the surface of the food product thereby increasing the shelf-life of the food product. An apparatus for carrying out the above method has an application device that applies the fluid coating material to the surface; a light source that illuminates the solid coating with light; and a energizing device that energizes the light source.

Abstract: A proteinaceous product comprises a stable, substantially clear, thermally irreversible gel formed by the reaction product of protein and reducing sugar, preferably containing from 2 to 25% gel-forming protein by weight. Particles or pieces of edible material may be embedded in the gel, or the gel may be divided into pieces and incorporated as an ingredient in a food product, and the product can be rendered commercially sterile while remaining substantially clear. Such products can be produced by a process which comprises reacting an aqueous dispersion of a protein or proteinaceous material with a reducing sugar or source thereof in the presence of a denaturing agent (e.g. a chaotropic agent), and/or denaturing conditions (e.g. alkaline pH).

Abstract: A process for the production of ready-to-eat pizzas provides for them to be treated after baking by microwaves and hot air at around 100.degree. C. This treatment ensures that all ingredients of the pizzas are pasteurized and that superficial moisture is removed from each pizza.

Abstract: A novel process for the preparation of food products comprising rapid total surface heating via high intensity short wave infra-red. A variety of food products can benefit from such a preparation, for example coated products, meat products and vegetables which are heat treated before packaging in order to seal the product and produce a crisp outer layer, those products are then further heated/cooked by the consumer before consumption.

Abstract: Foods are coated with a mixture of egg albumen, a milk protein, an ungelatinized starch and water to provide a system for retaining fluids in the foods, particularly those foods which are heated to cook them. To effect fluid retention in the foods, at least the coating is heated to a temperature sufficient for a time sufficient to coagulate the egg albumen, denature the protein and gelatinize the starch of the coating, at least partially, and the coated foods may be heated to cook them at least partially, thereby coagulating the egg albumen, denaturing the milk protein and gelatinizing the starch of the coating.

Abstract: An emulsion which provides an edible moisture barrier coating for foods is prepared by homogenizing from about 70% to about 95% by weight of an aqueous solution of a protein isolate and from about 30% to about 5% by weight of a mixture of a saturated lipid and emulsifier, each weight being based upon the weight of the emulsion. The saturated lipid employed has a melting point higher than 30.degree. C. The emulsifier is in an amount of from about 5% to about 30% by weight based upon the weight of the lipid and contains at least one diacetyl tartaric acid ester of a monoglyceride.

Abstract: A polish composition for pharmaceutical tablets, food products and confectionery pieces comprises beeswax, carnauba wax, water and emulsifier. A polish composition for pharmaceutical tablet, food products and confectionery pieces comprises wax, water and an emulsifier with an HLB value of about 16 to about 17.

Abstract: A fry-like microwave cooking process for producing food with a crisp exterior and a soft, tender interior includes the steps of applying an edible hydrophilic lossy susceptor to at least a portion of the surface of the food bearing a moisture-retardant edible barrier layer, and microwave cooking the susceptor-bearing food to provide a crisp exterior and a soft, tender interior for the food. The barrier layer is a natural skin, a dough layer or a film formed of a plasticized material selected from the group consisting of methylcellulose, carrageenan and combinations thereof. The susceptor includes glycerine, sucrose ester, and chloride salt. The susceptor is characterized by the property that 25 grams of the susceptor in a 50 ml. glass beaker is heatable to 200.degree. C. in less than 40 seconds by 900 watts of microwave energy in a 1.1 cu. ft. oven. Preferably the process further browns and crisps the food exterior through a Maillard reaction at a temperature of at least 135.degree. C.

Abstract: Reduced calorie frozen confectionery products are provided by preparing an oil-in-water emulsion containing 20% to 50% by weight edible vegetable oil, 1% to 10% by weight flavor, an emulsifier, an artificial sweetener and water, deaerating the emulsion, and applying the deaerated emulsion to a frozen confectionery.

Abstract: An expanded food product is prepared by mixing wheat flour, water and a surfactant to make dough. The dough is extruded to make an expanded food product which is then dried and coated with a heated vegetable oil. The vegetable oil has a surfactant which is effective to break the surface tension of the retained moisture in the expanded food product and permits adherence of the oil. A dry seasoning having a particular particle size is then applied to the product.