Abstract: The invention relates to a body and mouthfeel potentiated foods and beverages containing neohesperidin dihydrochalcone, preferably at a level of 0.1-30 ppm and a process for preparing the same.

Abstract: Mixtures comprising fat-insoluble, inorganic particulates and a surface layer of a fatty material are employed in edible compositions as low calorie fat substitutes. The fatty material is any edible lipid, including triglycerides, fatty acids, monoglycerides, diglycerides, other fat-like materials including sucrose polyesters. The fatty material can be less than fully digestible. Preferably, one or both of the particulate and fatty materials are nutritious. In one embodiment, calcium carbonate particles are coated with oleic acid. The particles will preferably have average diameters of less than 5 microns, and desirably average less than 1 micron. Methods of making and using the low calorie fat mimetics and food products incorporating them are disclosed.

Abstract: Macrocolloids of polyhydroxyalkanoates are used as fat substitutes. Polyhydroxybutyrate is the preferred homopolymer. The polymeric particles can have a particle size of from 0.1-10 microns.

Abstract: Polyhydroxyalkanoates are combined with fat soluble flavors to provide a flavor delivery system for low-fat and no-fat foods. The polyhydroxyalkanoates preferably have a porous structure.

Abstract: An aqueous dispersion containing a finely divided reaction product of a calcium compound with citric acid having a mole ratio of calcium to citric acid from 2.5:2 to 2.95:2 is provided to be used for opacifying and whitening aqueous food compositions.

Abstract: The use of inter- and intra-molecular ester bridges of the formula--O--(CO)--(CH.sub.2).sub.n --(CO)--O--where n=1 to 8, between fatty side chains attached to fat compounds is disclosed. These ester bridges, which can be used with both fat mimetics and triglycerides, suppress caloric availability and modulate the functional characteristics of the compounds. Methods of forming and using the bridged structures, and food compositions incorporating them are disclosed.

Abstract: Siloxy ester derivatives, notably compounds having a two-to twelve-carbon backbone to which is attached one to five fatty groups in ester or reversed ester linkage, and one or two siloxy groups each bearing three pendant aliphatic, ether, or ester groups, comprise a new class of edible fat mimetics. These compounds have the general formula ##STR1## where B is an aliphatic group having 2 to 12 carbons, X is an alkyl or oxaalkyl having 1 to 18 carbons (or mixtures thereof), or an ester group of the formula --O--(CO)--R, R is an aliphatic group having 1 to 29 carbons, m is 1 or 2, and n+p is 1 to 5. Methods of using the new fat mimetics and food compositions incorporating them are disclosed.

Abstract: This invention relates to polyol fatty acid polyester compositions having improved physiological properties, organoleptic properties (i.e. mouth feel), liquid/solid stability and chemical stability. These polyol fatty acid polyesters are characterized in that (a) not more than about 0.6% of the fatty acid groups contain three or more double bonds, not more than about 20% of the fatty acid groups contain two or more double bonds, and not more than about 35% of the fatty acid double bonds are trans double bonds; (b) the polyesters have an iodine value between about 15 and about 60; and (c) the solid fat content/liquid solid stability ratio is not greater than 0.25. This invention also relates to a process for preparing these improved polyol polyester compositions.

Abstract: Primary amide esters, ester amide derivatives of the general formula: ##STR1## where B is an organic radical having from 2 to 6 carbons,m=1 to 3,n=1 to 3, andeach R is, independently, an aliphatic, ether or ester group having 1 to 29 carbon atomsare edible, preferably partially digestible, fat replacements for foods.

Abstract: Acylated amino acid ester derivatives are disclosed as fat mimetic compounds for reduced calorie food compositions. These compounds are derived from amino acids and contain one amino group acylated with a fatty acid or fatty acid derivative, one carboxylic group esterified with a fatty alcohol or a fatty alcohol derivative, and, optionally, a free or derivatized amino acid side chain. Many of the compounds can be represented by the following formula: ##STR1## where A is a hydrocarbyl group derived from an amino acid, X is a free or derivatized amino acid side chain, n is 0 or 1, and R and R' are aliphatic, ether or ester groups. Preferred compounds have one side chain and are partially digestible, achieving reduced caloric value and reducing problems associated with non-metabolizable fat substitutes.

Abstract: Reduced calorie 1,2-propylene glycol diesters, where one ester group contains a medium chain C.sub.6 -C.sub.12 saturated fatty acid radicals(s), and where the other ester group contains a long chain C.sub.20 -C.sub.24 saturated fatty acid radical(s) are disclosed. These diesters are preferably obtained by the selective esterification of long chain saturated fatty acid monoesters of propylene glycol with the respective medium chain saturated fatty acids or anhydrides. Certain preferred diesters where the medium chain radicals are C.sub.8 and/or C.sub.10 radicals and where the long chain radicals are C.sub.20 and/or C.sub.22 radicals are particularly useful as reduced calorie cocoa butter substitutes and hard butters. Chocolate-flavored products formulated from these preferred diesters, when properly crystallized, are bloom resistant, even when subjected to thermal stress.

Abstract: Fatty alcohol succinic acid esters of the formula:RCH.dbd.CH--CH.sub.2 --CH(COOR')CH.sub.2 (COOR")wherein R is a linear alkyl group of from 5 to 15 carbon atoms, R' and R" can be the same or different and are linear saturated, monounsaturated or diunsaturated alkyl groups of from 12 to 20 carbon atoms. These fatty alcohol esters can be prepared by reacting succinic anhydrides with long chain fatty alcohols, and have a low calorie value. The compounds are suitable for use in cooking oil compositions for the commercial production of reduced-calorie fried snack foods.

Abstract: Trishydroxymethyl alkanes, notably monomeric and dimeric trishydroxymethyl ethane and propane, esterified with fatty acids or dicarboxylate-extended fatty acid derivatives, are physiologically compatible, partially digestible edible synthetic fat replacements for foods and pharmaceuticals.

Abstract: An oil-in-water emulsion comprises an aqueous phase of water and an oil phase comprising an edible oil composition comprising 10 to 99 percent by weight, based on the entire oils and fats of the emulsion, of a diglyceride mixture containing the diglycerides having an increasing melting point of 20 degree centigrade or less. It may be mixed with a protein, lecithin or phospholipid.

Abstract: The present invention is directed to a method for treatment of soapstock obtained by alkali refining of fats to provide a fluid, uniform, pumpable animal feed product. In the method, a raw soapstock is provided. The soapstock is pretreated by adding a strong, soluble base to the soapstock. Propionic acid is then added to the pretreated soapstock and the pH is adjusted to provide an acidified soapstock. With soapstocks having low gum levels, a fluid, uniform, pumpable product is provided without further treatment. At higher gum levels, the pretreated soapstock and/or the acidified soapstock is heated to a predetermined temperature to provide the fluid, uniform, pumpable product.

Abstract: Water-dispersible microparticles of hydrophobic, water-insoluble, non-denatured protein, and method for preparing a suspension of these microparticles by the controlled precipitation of the protein, is described. The suspension can be used as a substitute for most dietary fats, or to encapsulate selected molecules. The water-insoluble proteins used in the process can be chemically or enzymatically modified to enhance the properties of the microparticles.

Abstract: Novel fat mimetic compositions are disclosed to be useful in reduced calorie foods. These compounds, which can be referred to as amide linked fat mimetics, consist of fragments bearing ester, ether, and/or amide groups joined by an aliphatic or alicyclic group through at least one amide linkage. These complex amide linked fat mimetics may be partially broken down in the body to produce digestion residues which are substantially nondigestible themselves and are sufficiently hydrophilic to enable the digestion residues to be incorporated in the normal stool. These fat mimetic compounds are useful as replacements for fats and oils for most food applications.

Abstract: Bowel movement-improving food products incorporating dietary fibers in total amount of 10 to 50% by weight based on the whole products, said dietary fibers comprising hardly water-soluble dietary fibers and readily water-soluble dietary fibers at a ratio of 1:2-30 parts by weight and 10% by weight or more of the former being hemicellulose. The food products of the invention are useful for preventing and treating constipation of both proctosenous and colonic types.

Abstract: Novel fat mimetic compounds and their uses in food compositions are disclosed. These compounds comprise a backbone to which is attached one hydroxyl group acylated with a fatty acid, forming a pendant carboxy substituent (--O.sub.2 C--R', where R' is an aliphatic group having 1 to 30 carbons), and one carboxylic acid group esterified with a fatty alcohol, forming a pendant carboxylate substituent (--CO.sub.2 R', with R' as defined above).

Abstract: The invention provides a food additive prepared from refined and fractionated phospholipids containing at least 35% phosphatidyl choline and a ratio of 2:1 to 10:1 phosphatidyl choline to phosphatidyl ethanolamine which is complexed with water and vigorously mixed to form globular vesicles or liposomes. The aqueous liposomes are then used per se or mixed with food ingredients and/or with an edible reinforcing carbohydrate to form a suspension or paste which is added to the foodstuff. The liposome can replace some or all of the fat in the food as well as acting as a carrier, encapsulating agent, moisturizing agent, and depanner for foods.

Abstract: The present invention relates to a method for the removal of lipids and cholesterol from protein materials comprising the steps of (a) treating the protein with an extraction mixture comprising a lower alcohol, water and an acid, in concentrations selected to extract cholesterol and lipids from the protein, and (b) removing the extraction mixture from the protein.

Abstract: Alcohol amine ester derivatives are disclosed as fat mimetic compounds for reduced calorie food compositions. These compounds have a nitrogen to which is attached at least one fatty acid ester or ester derivative via an alkylene bridge and at least one other fatty group which can be attached either as a second fatty acid ester via an alkylene bridge, or in amine or amide linkage. These compounds can be represented by the following formula: ##STR1## where m, n, q and r are integers, A is --(CH.sub.2).sub.2 --, --(CH.sub.2).sub.3 --, or --CH.sub.2 CH(CH.sub.3)--, and the R groups are, independently, C.sub.1 to C.sub.29 aliphatic, ester or ether groups. Preferred compounds are partially digestible and have m+q=3, or three R groups.

Abstract: A method of inhibiting discoloration of produce, such as peeled raw potatoes, apples and the like, utilizing the steps of immersing the produce in an aqueous solution containing an anion such as phosphate, pyrophosphate, sulfate or chloride. The aqueous solution is maintained at a pH of less than 2 and the produce is immersed in the aqueous solution for a sufficient time to arrest the phenolase coloration. Produce is then removed from the aqueous solution and rinsed to remove the aqueous solution from the surface of the produce.

Abstract: The present invention relates to a fat substitute comprising an ethoxyloted sugar or sugar alcohol sucrose fatty acid ester. Between 1 and about 50 alkoxyl groups are attached by ether linkages to each polyol molecule. Each ethoxylated polyol is esterified with between about 6 and about 8 fatty acid groups, the fatty acids containing between about 2 and about 24 carbon atoms. The invention also relates to a low calorie fat-containing food composition which comprises: (a) non-fat ingredients; and (b) fat ingredients, from about 10% to about 100% by weight of said fat ingredients consisting essentially of the above-described fat substitute.

Abstract: Disclosed are novel 5-C-hydroxymethylhexose compounds and their derivatives which exhibit sugar-like functionality when used in food compositions. The derivatives include stereoisomers, di-, tri-, and polysaccharides, alkyl glycosides, polyol, and alditol derivatives. Also disclosed are sugar substitute compositions and food compositions containing these compounds and their derivatives.

Abstract: Primary amide esters, ester amide derivatives of the general formula: ##STR1## where B is an acyclic aliphatic group having from 2 to 6 carbons,m=1 to 3,n=1 to 3, andeach R is, independently, an aliphatic, ether or ester grouphaving 1 to 29 carbon atoms are edible, preferably partially digestible, fat replacements for foods.

Abstract: The invention is a low calorie fat-containing food composition. From 10% to 100% of the fat ingredients consist of alkoxylated alkyl glycosides esterified with fatty acids. Between 1 and about 50 alkoxyl groups are attached by ether linkages to each alkyl glycoside molecule, and not more than about 12 alkoxyl groups are attached to each attachment site of an alkyl glycoside molecule. Each alkoxylated alkyl glycoside molecule is esterified with between 4 and 7 fatty acid groups, the fatty acids containing between about 2 and about 24 carbon atoms. Preferred alkoxylated alkyl glycosides are ethoxylated methyl glucosides.

Abstract: Secondary amide esters of the general formula ##STR1## where A is an organic radical having 2 to 6 carbons, m=1 to 3,n=1 to 3, andeach R is, independently, an aliphatic, ether or ester group having 1 or 2 to 29 carbons are edible, preferably partially digestible, fat replacements for foods.

Abstract: Triol triester derivatives, notably compounds having a four- to thirty- carbon backbone to which are attached three fatty C.sub.1 or C.sub.2 to C.sub.29 ester groups in ester linkage are edible, preferably partially digestible, fat replacements for foods and pharmaceuticals.

Abstract: Water-dispersible microparticles of hydrophobic, water-insoluble, non-denatured protein, and method for preparing a suspension of these microparticles by the controlled precipitation of the protein, is described. The suspension can be used as a substitute for most dietary fats, or to encapsulate selected molecules. The water-insoluble proteins used in the process can be chemically or enzymatically modified to enhance the properties of the microparticles.

Abstract: A method for molding lactitol-containing food inclusive of food additives which comprises heating a mixture of a solid food material and lactitol which contains not less than 30% by weight of lactitol, molding the mixture in a semi-molten state and optionally pulverizing the molded product.

Abstract: A novel dextran having a slushy, applesauce-like appearance with a particulate gel-like structure in crude form is described. The dextran is particularly produced by Leuconostoc dextranicum NRRL-B-18242. The dextran in particulate or dried form is used in foods and other applications where texture is important.

Abstract: A process for the aseptic preparation of particulate food products containing large and minor particulate components. The large and minor particulate components are separately heated within a single processing system at a temperature and time sufficient to sterilize each component. The large component may be acidified prior to heating and recombined with a heated minor component at basic pH to form a sterilized food product at neutral pH.

Abstract: What is disclosed are food compositions which contain a polyorganosiloxane fluid as a fat substitute and an anti-anal leakage agent. The anti-anal leakage agents comprise C.sup.12 -C.sub.24 essentially saturated fatty acids or edible, digestible sources thereof; non-degradable, water insoluble fibers of plant origin; and silica.

Abstract: Novel dried compositions containing polysaccharides (dextrans and levans) derived using a Leuconostoc to ferment sucrose to produce the polysaccharides are described. In particular, dried compositions incorporating milk solids or other drying aids to facilitate drying and rehydration of the polysaccharides are described. The compositions are useful as quality (e.g. texture, stability or thickness) improvers for foods.

Abstract: A liquid food comprising polydextrose and oligosaccharides which are hard to digest and easy to ferment is provided. This liquid food has excellent effect for relieving constipation.

Abstract: Novel dried compositions containing polysaccharides (dextrans and levans) derived using a Leuconostoc to ferment sucrose to produce the polysaccharides are described. In particular, dried compositions incorporating milk solids or other drying aids to facilitate drying and rehydration of the polysaccharides are described. The compositions are useful as quality (e.g. texture, stability or thickness) improvers for foods.

Abstract: Disclosed is a novel process to prepare a solid product containing an oil-soluble substance (e.g. oil and fat, spice, flavor, vitamin, emulsifier, hormone, higher fatty acid, unsaponifiable substance and complex lipid), comprising adding to an oil-soluble liquid substance an anhydrous maltose (e.g. anhydrous crystalline alpha-maltose, anhydrous crystalline beta-maltose and anhydrous amorphous maltose) along with water, and crystallizing beta-maltose hydrate in the mixture.

Abstract: A method is described for treating consumable products, such as foods, drugs or dietary supplements, for example drugs enclosed in capsules, to detect contamination. A colorimetric indicator, which can react with a contaminating substance such as cyanide, is incorporated into the consumable product or the packaging for the product. When the indicator comes in contact with the contaminating substance, a readily detectable color signal is produced.

Abstract: The invention is a cocoa butter substitute comprising sucrose fatty acid esters having at least four fatty acid ester groups, and having the following fatty acid composition: (a) from about 25% to about 50% lauric acid; (b) from about 50% to about 75% palmitic acid; and (c) up to about 5% other fatty acids, preferably selected from the group consisting of capric, myristic, and stearic acids, and mixtures thereof. Alternatively, the cocoa butter substitute can comprise sucrose fatty acid esters having at least four fatty acid ester groups, and having the following fatty acid composition: (a) from about 25% to about 50% capric acid; (b) from about 50% to about 75% stearic acid; and (c) up to about 5% other fatty acids.The cocoa butter substitute is noncaloric and less expensive than natural cocoa butter. It has the same desirable melting properties as natural cocoa butter.

Abstract: The shelf life of moisture-stabilized food, particularly baked goods, is improved by the addition of HSH having a carefully selected polymerization range. More particularly, the HSH comprises broadly from 60 to 85% of DP1, 10 to 25% of DP2, 1 to 5% of DP3, and 5 to 15% of DP4 or greater. From 2 to 20% of the HSH, 20 to 50% sugar and 5 to 50% water are present in the products, based on the total formulation.

Abstract: Disclosed is a novel process to prepare a solid product containing an oil-soluble substance (e.g. oil and fat, spice, flavor, vitamin, emulsifier, hormone, higher fatty acid, unsaponifiable substance and complex lipid), comprising adding to an oil-soluble liquid substance an aqueous maltose solution along with a maltose seed, and crystallizing beta-maltose hydrate to effect solidification of the mixture.

Abstract: Nutritional mineral supplements comprise iron-sugar complexes, especially iron sucrate-malate. Food and beverage compositions, especially juice beverages, supplemented with these iron materials are disclosed.

Abstract: Nutritional mineral supplements comprise a mixture of a calcium source, especially calcium citrate-malate, and an iron-sugar complex, especially iron sucrate-malate. Food and beverage compositions, especially juice beverages, supplemented with these calcium and iron materials are disclosed.

Abstract: Derived microorganisms containing foreign DNA encoding for nisin production and a method for producing the derived microorganisms by transferring DNA to a recipient microorganism are described. The recipient microorganisms are preferably bacteria lacking in the ability to produce nisin. Nisin inhibits the growth of spoilage bacteria and is used in various materials for preservation, including foods and particularly at refrigeration temperatures. Nisin is also used in animals for improving the health of the animal. The foreign DNA is obtained from a donor microorganism and encodes for nisin production when transferred to the recipient microorganism.

Abstract: Diesters of the formula ##STR1## wherein R.sub.1 and R.sub.2 are hydrogen or alkyl of from 1 to about 20 carbon atoms, and X and Y are alkyl, alkenyl or dienyl of from about 12 to about 18 carbon atoms, useful as low calorie synthetic oils suitable for consumption by mammals.

Abstract: Diesters of the formula ##STR1## wherein R.sub.1 and R.sub.2 are hydrogen or alkyl of from 1 to about 20 carbon atoms, and X and Y are alkyl, alkenyl or dienyl of from about 12 to about 18 carbon atoms, useful as low calorie synthetic oils suitable for consumption by mammals.

Abstract: A process for the preparation of a textured protein-containing material in which an amylolytic fungus is grown on a moist starch based substrate which includes a nitrogen source assimilable by the fungus the substrate being provided in the form of small, partially gelatinized particles. During growth, the fungus degrades and utilizes a large proportion of the starch, resulting in a dense matrix of closely interwoven mycelia, randomly dispersed with substances containing the residual starch or starch degradation products. On the denaturation of the fungal mycelium, the product assumes a tough but resilient texture and when diced or minced has a similar appearance to meat.

Abstract: Mineral-containing polymeric compositions of matter having high aqueous dispersibility, and methods of synthesizing the same, are disclosed which permit nutritionally important elements such as calcium, magnesium, phosphorus, potassium, iron and certain trace elements to be added in aqueous form to foods of all types without adversely affecting taste qualities. The compositions generally are high molecular weight species having moieties of the generalized formula ##STR1## wherein M.sub.1 and M.sub.2 are polyvalent metals, A.sub.1 and A.sub.2 are respectively taken from the group consisting of hydrogen, ammonium and the alkali metals, and X is an organic acid moiety having at least three carboxyl groups therein (preferably citrate). The synthesis preferably includes the steps of admixing in water a metal cation source, a potassium phosphate source and an organic acid, followed by heating and further agitation. Dispersibility of the compositions is enhanced by the use of adjuncts such as hydroxyl sources (e.g.

Abstract: Dihydroxyphenoxy-1H-tetrazoles and their salts are used as non-nutritive sweeteners.