Abstract: A method for producing a fast dissolving low fat bouillon cube includes providing a bouillon powder which is free-flowing to a die having a residual of water on a surface. The bouillon powder is compressed at low pressure, thereby forming a fast dissolving bouillon cube.

Abstract: A low fat agglomerated chocolate having an average particle size up to 5 mm and containing from 18 to 24% by weight fat based on the total weight of the chocolate and a reduced fat milk chocolate bar comprising a mixture of from 60 to 90% of a reduced fat chocolate containing less than 27% fat and from 40 to 10% of a reduced fat agglomerated chocolate having an average particle size up to 5 mm and containing from 18 to 24% by weight fat based on the total weight of the chocolate. The products have a unique crunchy texture, melt easily and have a smooth texture in the mouth.

Abstract: The present invention relates to a process for producing a ready-to-eat cereal and fluid-milk breakfast food product having a firm surface and an interior comprised of fully cooked, soft and moist, fluid-milk-infused cereal grains joined together. The cereal and fluid-milk products of the present invention can be picked up and eaten hand-held because their textures do not become soggy even when the cereal grains have been infused with all the added fluid-milk. In the process of the present invention, a fluid-milk solution which contains starch complexing agents, flavors and sweeteners, are infused into cereal grains at temperatures above 180 F until the cereal grains become infused with all the fluid-milk solution, fully cooked, and soft and moist in texture.

Abstract: Flavored instant coffee products having a variegated appearance that contain darker colored agglomerated soluble particles comprising a darker colored flavorant selected from cocoa and instant coffee agglomerated onto an edible carrier such as sugar and lighter colored agglomerated soluble particles containing a dairy or nondairy creamer and a noncoffee flavor agglomerated onto an edible carrier such as sugar, provided that when the darker colored flavorant is only cocoa, the lighter colored agglomerated particles further contain instant coffee agglomerated the edible carrier.

Abstract: The invention provides a cereal cake formed by using germinated brown rice or other germinated cereal irradiated with far infrared rays as the material, and its manufacturing method, and more particularly it relates to cereal cake and its manufacturing method characterized by heating and pressing germinated cereal irradiated with far infrared rays, not a mere cereal, to process into a specified form, and therefore by germination of the cereal, phosphorus is supplied, phosphate enzyme acts, phytic acid is decomposed into phosphoric acid and inositol, protein is bonded to amino acid, fat to essential fatty acid, starch to sugar and minerals to amino acid, so as to be absorbed smoothly in the body, zinc, other minerals and vitamins are increased several times, and in particular the starch is transformed into sugar, so that a natural sweetness is provided without any particular sweetening process.

Abstract: A complete, nutritionally balanced coffee drink providing caloric and protein nutritional support for patients, particularly elderly and long-term care patients is provided. An instant coffee composition, a method for making the instant coffee composition and coffee drink made therefrom are described. The composition and drink has a caloric distribution including from about 16% to 30% of a protein component, from about 40% to 60% of a carbohydrate component and from about 15% to 33% of a lipid component. The instant coffee composition readily dissolves in hot water to provide a beverage which looks and tastes like black coffee which may be administered to a patient in need of nutritional support.

Abstract: A process for producing granular cocoa which comprises granulating cocoa powder in a fluidized bed while spraying with a liquid binder prepared by heating cocoa powder and/or cacao extract with or without water to obtain granules having a water content of 15 to 40% by weight, and then drying the granules with hot air in a fluidized bed. The resulting granular cocoa easily dissolves in warm milk or warm water without preliminary kneading.

Abstract: The method of the invention is charecterized by preparing a layer of a foodstuff, without prior moistening, which foodstuff is in the form of a soluble powder based either on chicory alone or on a mixture containing at least one-third by weight of chicory, in raising the layer in ambient air to a temperature that is sufficient for surface melting the chicory powder, and then in cooling it. After the cooling operation, the resulting layer of agglomerating powder can be crushed, ground, and screened in order to obtain a product in granular form, preferably having grain size lying in the range 0.5 mm to 3 mm. The layer of powder may also be placed in a mold so as to obtain a product in the form of a compact slab of agglomerated powder whose outside shape matches that of the mold.

Abstract: A complete, nutritionally balanced coffee drink providing caloric and protein nutritional support for patients, particularly elderly and long-term care patients is provided. An instant coffee composition, a method for making the instant coffee composition and coffee drink made therefrom are described. The composition and drink has a caloric distribution including from about 16% to 30% of a protein component, from about 40% to 60% of a carbohydrate component and from about 15% to 33% of a lipid component. The instant coffee composition readily dissolves in hot water to provide a beverage which looks and tastes like black coffee which may be administered to a patient in need of nutritional support.

Abstract: A flowable roasted and ground coffee product is provided having a median volumetric ("X50") particle size of from 270 to 1100 .mu.m, a density of from 0.5 to 0.7 gm/cc and 30-41% by weight of which extracts when brewed. The product is in the form of aggregates of granular roasted and ground coffee particles having a maximum X50 particle size of 270 .mu.m and is produced by forcing roasted and ground or roasted whole bean coffee through an orifice under conditions of pressure and shear sufficient to grind the coffee and to form the coffee into a dense mass of roasted coffee made up of the granular roasted and ground coffee particles tightly bonded together. The dense mass of roasted coffee is then reground to produce the roasted and ground coffee product which is in the form of aggregates having an X50 particle size in the range of 270-1100 .mu.m, the aggregates being made up of the granular coffee particles.

Abstract: A process for processing polyvinylacetate and other similar ingredients of a gum base or chewing gum product are disclosed. The ingredient materials are separated into individual pieces by a lump breaker and conveyed through a pneumatic conveying system to a cyclone receiver and holding bin. A volumetric feeder feeds the material into a side feeder which in turn introduces and feeds the material to the main continuous extruder used for making the final gum base or gum product. A unique adapter connects the side feeder to the main extruder which allows repair and/or modification of the side feeder without separating it from the main extruder.

Abstract: An agglomerated powder is produced in an apparatus where the product is agglomerated in two stages. First, a liquid concentrated feed of the product is atomized by an atomizer in a drying chamber. The fine particles are transferred to a separating device to be split up in a first and second fraction. The first of these is led to the atomizer in the drying chamber to perform a first agglomeration and the resulting agglomerates are accommodated in an external fluid be in the drying chamber and from this transferred to an external fluid bed. Also the second fraction is transferred to the external fluid bed where water by a second atomizer is atomized over a fluidized layer of agglomerates to perform a second agglomeration of product.

Abstract: Egg royale and process for the production of egg royale by coagulation of a mass containing whole egg, characterized in that a premix containing more than 10% by weight moisture is produced from milk powder, whole egg, raising agent, and seasonings. The premix is agglomerated and is applied in thin sheeting compressed by a roller to a steam belt on which the mass layer is treated with superheated steam for a time sufficient for coagulation of the egg white to take place. The resulting egg royale mass is diced and the dice are then dried.

Abstract: A flowable roasted and ground coffee product is provided having a median volumetric ("X50") particle size of from 270 to 1100 .mu.m, a density of from 0.5 to 0.7 gm/cc and 30-41% by weight of which extracts when brewed. The product is in the form of aggregates of granular roasted and ground coffee particles having a maximum X50 particle size of 270 .mu.m and is produced by forcing roasted and ground or roasted whole bean coffee through an orifice under conditions of pressure and shear sufficient to grind the coffee and to form the coffee into a dense mass of roasted coffee made up of the granular roasted and ground coffee particles tightly bonded together. The dense mass of roasted coffee is then reground to produce the roasted and ground coffee product which is in the form of aggregates having an X50 particle size in the range of 270-1100 .mu.m, the aggregates being made up of the granular coffee particles.

Abstract: A granular particulate composition, which may be employed to coat an exterior surface of a food, particularly meat, to provide for fluid retention, is prepared by combining individual particles of aggregated solids of intracellular starch, undenatured milk protein and uncoagulated egg albumen, the individual particles being formed by at least one of the milk protein, egg albumen and intracellular starch solids. The granular composition may be prepared by drying an aqueous mixture of egg albumen, milk protein, and intracellular starch under conditions of temperature which substantially avoid coagulation of the albumen, denaturation of the protein and gelatinization of the starch to obtain a mixture dried suitably for being formed into granules and by forming the dried mixture into granules.

Abstract: The invention relates to an agglomerated composition comprising at least one fructan exhibiting instant colloidal dispersion.The invention also relates to a process for preparing the agglomerated composition, to a process for preparing a composition having a creamy structure using the said agglomerated composition, and to the creamy-structured composition thus obtained and the food products comprising the said compositions.

Abstract: Prolamine fractions of grain proteins, applied as a single coating in weight ratios of 5 to 100% relative to the active substance being coated, result in the production of a liquid suspension which effectively masks the taste of orally administered drugs which often are extremely bitter. The taste masking is stable over prolonged periods of storage time of the suspension. The prolamine coating does not restrict the immediate bioavailability of the active substance. Prolamine coating is effective in masking the taste of antibiotics, vitamins, dietary fiber, analgesics, enzymes and hormones. Zein, gliadin or a mixture thereof, particularly in combination with between 2.

Abstract: A high aspartame content product having round particles which are about twice as dense as aspartame powder but are surprisingly fast dissolving. The aspartame product is made by intense mechanical mixing a powder mix of aspartame and a binder with an critical amount of water and mixing time.

Abstract: A method of producing granule type chewing gum without the necessity of using a cutting machine and expensive nitrogen gas for cooling the chewing gum material, departing from the shape of a standardized elongated rectangle. According to the method, hard gum base is melted by heating the gum base in a water bath, and the melted gum base is mixed with other chewing gum materials under predetermined mixing rates and temperatures to produce a mixture of chewing gum. The mixture of chewing gum is then granulated by stirring and solidifying the mixture of chewing gum. Granules of the mixture may be coated with various food materials for various colors and tastes of the products.

Abstract: A powder-form particulate material is agglomerated by feeding the material to obtain a particulate material flow, and steam is fed through a sintered plate so that a flow of steam issues from the plate coaxially about the particulate material flow and a flow of a gas is fed coaxially to and between the particulate material flow and the steam flow so that the particulate material is contacted with steam to wet and agglomerate the particulate material.

Abstract: A method of shaping gummy substance by mixing starch and water together forming a mixture and then compressing and kneading the mixture to a swelling ratio of between about 10 and about 30 and a water content of between about 20% and about 60% and then shaping the mixture by granulating rolls having surfaces maintained at a temperature of not higher than 60.degree. C. into granules.

Abstract: A composition of matter comprising dry, water-dispersible, particles of microcrystalline cellulose (MCC) coprocessed with a glucomannan. The particles are visually spheroidal, have an average size of about 0.1 to 100 microns, and about 60 to 99 wt % of the total solids of the coated particles comprises MCC. The invention also comprises a process for the manufacture of the inventive composition 1 comprising forming an intimate mixture consisting essentially of MCC and glucomannan in an aqueous medium under controlled agitation, drying the resulting flocculate, and recovering visually spheroidal water dispersible particles. The inventive compositions are useful as bulking agents and fat substitutes, and may have a lipophilic and/or hydrophilic material absorbed thereon.

Abstract: A soluble coffee product which has the appearance of roast and ground coffee particles. The product is produced by a process in which a coffee extract is frozen, comminuted into particles, freeze-dried, and darkened. During the process, the particles are separated into an oversize fraction of size greater than about 1.1 mm (16 US Standard mesh), a fines faction of size less than about 0.87 mm (20 US Standard mesh), and a middle fraction of size between the oversize fraction and the fines fraction. Then, the middle fraction is separated into a by-pass fraction and a major fraction, the by-pass fraction forming 2 to 20% by weight of the middle fraction. The major fraction and the fines fraction are then combined and the particles in the combination are darkened. The darkened particles and the by-pass fraction are then combined to provide the soluble coffee product.

Abstract: A method for preparing a granular food comprises the steps of mixing a material to be granulated with oil and fat having an open-tubed melting point ranging from 40.degree. to 55.degree. C. under heating without addition of water, then subjecting the mixture to granulation through extrusion and rapidly cooling the granulated product. The method permits the dry granulation of foods without addition of water and efficient preparation of granular foods which do not require any process for adjusting particle size distribution of the resulting foods after granulation and which permits the production of granular foods having appropriate strength.

Abstract: A process for making dehydrated potato products from potato flakes so that they can be sulfite-free by mixing the potato flakes with a sufficient amount of water to increase their moisture content to a predetermined level, lowering the temperature of the moistened potato flakes to a temperature and for a period of time sufficient for retrogradation of free soluble starch contained in the potato flakes, reducing the size of the potato flakes in a manner to minimize breakage of potato cell walls, and drying the resulting potato product. The dehydrated potato product can be reconstituted without using a boiling liquid to make a dough for french fries or to make a mashed potato product.

Abstract: A continuous process for the non-destructive recovery of natural nitrogenous materials as highly available particulate agricultural nutrients, employing natural materials such as poultry waste, waste water treatment sludge, alfalfa meal, hatchery waste, feathermeal, corn gluten meal and bloodmeal in a fluid bed reactor-granulator where basic natural materials are acidified to pHs of 3.0 to 6.5 and formed into hardened particulates during a retention time between 4 and 20 minutes at a temperature between 70.degree. and 120.degree. C. and discharged free of caramelization before nitrogen losses from decomposition amounts to 0.5 percent of the natural nitrogenous materials. The continuous process provides a new natural nitrogenous particulate agricultural nutrient composition free of caramelization.

Abstract: A method of making a zein-cellulose derivative gum ingredient is disclosed. Preferably, a solution of zein and water at a pH of between about 11.5 and about 12.1 is prepared, containing between about 10% and about 20% by weight zein, and the aqueous zein solution is combined with a cellulose derivative such as HPMC to form a zein-coated ingredient. The zein-cellulose derivative ingredient is then used to make chewing gum. The zein-cellulose derivative ingredient has been found to reduce late chew bitterness and harshness in high mint-flavor content gums.

Abstract: Melt cocrystallized sorbitol/xylitol offers improved processing properties relative to blends of crystalline sorbitol and crystalline xylitol. Also disclosed are ingestible compositions, such as tablets and chewing gum, comprising melt cocrystallized sorbitol/xylitol as well as a process for the production thereof.

Abstract: A spray drying mechanism for agglomerating food powders in which a standard spray dryer having a drying chamber is used. Spray nozzles extend into the drying chamber and are supplied with an agglomerating medium which the spray nozzles spray into the drying chamber. Powdered food supplying mechanism is provided for directing the powdered food against the agglomerating medium being sprayed from the spray nozzle into the drying chamber in order to agglomerate the powdered food. The agglomerating medium is sprayed in the drying chamber in a cone-shape configuration and the powdered food is directed against the cone-shaped configuration of the agglomerating medium.

Abstract: Flavor releasing structures for chewing gum are provided. The structures consist of a core having a flavor reservoir material and a binding material. The cores may be coated with a flavor barrier coating.

Abstract: The present inventive composition concerns a composite delivery system having a substantially hydrophobic exterior comprising:(a) an agglomerated mixture of a core material selected from the group consisting of sweeteners, flavoring agents and mixtures thereof and a matrix wherein the matrix comprises:(i) about 0.5% to about 20% fat soluble lecithin;(ii) about 65% to about 90% of an edible material having a melting point in the range of about 25.degree. C. to about 100.degree. C. selected from the group consisting of (a) a fatty acid having an iodine value of about 1 to about 10; (b) natural waxes; (c) synthetic waxes; and (d) mixtures thereof,(b) about 0.5% to about 20% of a glyceride; and(c) a silicone based anti-foaming agent in a concentration of about 0.001% to about 0.5%; said composite having a melting point in the range of about 20.degree. C. to about 90.degree. C.

Abstract: A method is disclosed for granulating active ingredients using a granulation which includes polyvinyl acetate, alcohol and modified cellulosic. Methods for adding granulated active ingredients to oral compositions, including chewing gum, are provided. A chewing gum composition containing granulated active ingredients is also provided.

Abstract: A process for treating Artemia brine shrimp cysts, which are deemed unhatchable, by the following steps: rehydrating the cysts in clear water until they are approximately double their weight; mechanically rupturing the rehydrated cysts without destroying the internal embryo content of the cysts; centrifuging the resulting slurry to extract the content of the cysts from fragmented casings; and processing the slurry to stabilize the contained nutritional values thereof.

Abstract: The present invention relates to a process for producing molded food which particles of processed food such as corn flakes, wheat flakes are binded with pregelatinized cereal powder containing aqueous ethyl alcohol or powdery polymer material to mold them in a shape such as thin and long plate and the like. In the case that molded food is made by binding said particles of processed food, conventionally corn syrup is used as a binder. In this case, the taste of corn syrup obstructs original taste of the processed food and besides obtained molded food is hard to be unpleasant when chewing since the processed food is binded strongly. In this invention, the particles of processed food are made wet previously, then they are sprinkled with pregelatinized cereal powder, dried with heating to bind the particles of processed food by making the pregelatinized cereal powder become a binder to obtain molded food.

Abstract: A method for forming a readily soluble or dispersable granular beverage material from a powdered extract of the beverage comprises sintering the powdered extract in a closed environment. Examples are given of coffee, tea and fruit-drink granulate preparations.

Abstract: A particulate comestible material is agglomerated by forming a flowable phase on the particle surfaces, consolidating the particles by passing them through a nip and resolidifying the flowable phase. The color, texture and density may be adjusted by controlling the degree of consolidation and the conditions of flowable phase formation.

Abstract: A stabilized dipeptide sweetening composition useful in chewing gum applications provides longer shelf life stability and improved longer lasting sweetness. A dipeptide sweetner such as appartame is encapsulated through an anhydrous process that compresses the crystals with a mixture of inert binder ingredients so as to form a solid tablet or sheet which is then ground into fine granular particles. These particles may then be coated with a hydrophobic material such as a fat or wax and then incorporated into a variety of food applications such as chewing gum. The sweetener composition is thereby protected from adverse environmental conditions such as high temperature, moisture and pH.

Abstract: A method of preparing high integrity natural nitrogenous granules for agriculture by heating natural nitrogenous materials under alkaline conditions until the materials develop adhesive properties, forming the materials into granules by mechanical means, and heating the natural nitrogenous granules until they harden; and the compositions formed by this method. The granules for agriculture include natural fertilizers, secondary nutrients, micronutrients, and natural animal feed protein supplements. The method also provides natural based plant food and animal feed supplement granules containing natural or synthetic additive substances which are useful in agriculture. The natural materials used in the method include poultry waste, poultry feather meal, hair meal, seafood meal, blood meal, bone meal, soybean meal, food waste, and grain by-products.

Abstract: The present invention contemplates a particulate, free-flowing pelleting agent with energy value. The pelleting agent is constituted by discrete, free-flowing absorbent clay agglomerates that include clay and molasses in a clay-to-molasses weight ratio of at least about 1.5:1, respectively.

Abstract: Disclosed are snack products comprising a dried agglomeration of fruit or vegetable pieces as well as a method for making these snack products. This method involves utilizing a sugar soaking step to prevent the collapse and shrinkage of the individual pieces of fruit or vegetable during the drying process. The method further comprises mixing the pieces of fruit or vegetable with a foam composition prior to drying. This results in distribution of the pieces within the snack in an open mat structure so that the snack product is characterized by a ratio of solids volume to total volume of from about 0.5 to about 0.85. The final snack product has a low water activity and bulk density and provides a crisp, tender eating quality.

Abstract: Agglomeration of particles of a pulverulent water-soluble material is achieved by conveying a layer of the material on a porous surface towards which a laminar flow of heated humid air is directed. A reduced pressure is applied from beneath the porous surface for drawing the heated humid air to contact the conveyed material for a time sufficient for fusing particles of the material at micropores formed at points of contact between the surfaces of the particles.

Abstract: A stable delivery system comprising a dipeptide or amino acid sweetener or flavor or mixture thereof encapsulated in a mixture of fat and high melting point (106.degree.) polyethylene wax.

Abstract: A method of preparing a delivery system wherein in the core material is a sweetener, flavoring or the like and is protected by a matrix coating which process comprises:(A) forming an agglomerate of the core material in a hydrophobic matrix coating comprising the steps of melting the hydrophobic coating and dispersing the core material uniformly therein; feeding the dispersion into a heat controlled high pressure spray nozzle; atomizing the dispersion under controlled pressure to maintain the particle size between about 200 to about 30 mesh; collecting the congealed, dry spherical-like particles; and(B) coating the agglomerated particles by conducting the particles through a stream of air passing through a zone of atomized droplets of a second hydrophobic material.

Abstract: A particulate creamer-thickener comprises 5-45%, preferably 10-25% by weight of fat (preferably having a melting point of 30.degree.-45.degree. C., 0.05-5%, preferably 0.1-3% by weight of a proteinaceous emulsifier (e.g. sodium caseinate) or a fatty acid emulsifier, 25-75% by weight of starch thickener and from 0-8% by weight of water. Also a process of its manufacture has been described.

Abstract: The present inventive compositions concern a stable delivery system capable of effecting a controlled release of core material comprising:(A) at least one natural or artificial core material selected from the group consisting of amino acid based sweeteners, dipeptide sweeteners, glycyrrhizin, saccharin and its salts, acesulfame salts, cyclamates, steviosides, talin, dihyrochalcone compounds, drugs, medicaments, flavoring agents and mixtures thereof; and(B) a hydrophobic matrix consisting essentially of(i) lecithin; and(ii) an edible material having a melting point in the range of about 25.degree. C. to about 100.degree. C. selected from the group consisting of (a) fatty acids having an iodine value of about 1 to about 10, (b) natural waxes, (c) synthetic waxes and (d) mixtures thereof; and(iii) at least one glyceride.

Abstract: A one-step pectin gelling composition is produced by combining sugar, acid and pectin, the pectin having a D.M. of from 70 to 75 and a particle size of less than 200 microns.

Abstract: Agglomerated potato granules are prepared from a mixture of potato granules, egg white solids and water. The egg white solids, in a quantity of from 2 to 3 parts by weight, are mixed with the potato granules and water which are each in a quantity of from 45 to 55 parts by weight. The mixture is passed through a 3 mm to 6 mm mesh sieve, and then the sieved moist powder is dried for obtaining a dried agglomerated powder. The agglomerated powder then is crushed to form agglomerates having apparent densities in the range of from 0.2 g/cm.sup.3 to 0.45 g/cm.sup.3.

Abstract: The present invention teaches a method for reducing pour-off in instant rice product by coating cooked rice prior to drying with instant rice fines, said instant rice fines having a granulation of -20 m+80 m and is applied in amounts up to 2% by weight of the instant rice.

Abstract: A stabilizing agent for dry mix food products in powder form, the individual particles of which consist essentially of microcrystalline cellulose, sodium carboxymethyl cellulose, and maltodextrin.