Abstract: The invention provides sponges (foams) produced from hydrocolloids by the expansion of gels of these. The foams have properties which can be varied, such as water absorption, biodegradibility, pore size and structure. Edible products can be produced which may contain an edible plasticizer, a sugar or sugar substitute and possibly also a flavoring agent or taste enhancer. The novel sponges are produced by preparing a gel of a hydrocolloid, and either sealing it in a closed vessel with a liquid of similar composition, pressurizing the vessel and abruptly releasing the pressure, followed by freeze drying, or by incorporating in such a gel a suitable microorganism, such as a yeast and inducing fermentation in the presence of a suitable nutrient medium, so that the carbon dioxide formed results in the expansion and foam formation, which is processed to the final product. The sponges-foams of the invention are such, that the initial network of the gel is maintained.

Abstract: A method for preparing a frozen carbonated beverage that remains stable at home freezer temperatures as well as commercial freezer temperatures, and a frozen carbonated beverage produced by said method. According to a preferred method of the invention, carbon dioxide-hydrate is prepared, ground, and mixed with a frozen flavored syrup component. The resulting mixture is compacted and packaged for storage and shipping.

Abstract: The present process relates to forming of precooked egg patties for future heating within a microwave oven for consumption as a portion of a food article. The process involves the initial step of acquisition of liquid whole eggs, liquid egg whites and/or liquid egg yolks mixed with leavening ingredients (a mix of an acid and a base) to create an egg patty with improved texture and appearance for use within a breakfast sandwich following initial cooking. The following ingredients may be added to further improve the product: non-fat dry milk, modified food starch, gums, and emulsifiers. The process in summary involves adding to liquid eggs leavening ingredients or agents and then cooking of the mixed eggs and leavening ingredients prior to the dissipation of the leavening ingredients to form an egg patty having improved appearance and a light and airy texture.

Abstract: An effervescent candy bar of a syrup-based malleable and chewable component comprising at least two masses at least one of which contains acid and at least one contains alkali and a method for its preparation or manufacture.

Abstract: An improved tempura batter system comprises an improved primer layer and improved batter matrix layer. The batter matrix is formed from a controlled gelling of batter-forming components which balances control of gelatinization, coagulation and gelation with cellular network expansion while managing water mobility and quantity. A balancing of cereals, proteins, leavening system, fat and emulsifier produces effective gelatinization characteristics and controlled formation of outer shell. A network of well-distributed, uniformly-sized gas cells is provided throughout the matrix by employing an aerated and/or emulsified plastic fat.

Abstract: A extrusion method is used to obtained leavened dough products with desirable characteristics. A chemical leavener is used to release carbon dioxide within the extruder and/or a premixer to yield an expanded dough following the extrusion process. In some embodiments, improved dough products are produced. The improved dough products following frying have improved freeze/thaw cycling performance and can be microwave cooked to yield a tender dough with desirable characteristics. The improved dough can be described by the degree of expansion and its cooking properties.

Abstract: A ready-to-bake batter article for brownies comprises a gas impermeable container, a low water activity high ratio brownie batter disposed within and partially filling the container and an unpressurized, inert low oxygen gas in the unfilled headspace. The ratio of sugar to flour in the batter ranges from about 1.5:1 to 3.5:1. The batter has a water activity of less than 0.85.

Abstract: A shelf stable ready-to-bake batter article for brownies comprises an unpressurized gas impermeable container, low water activity high ratio brownie batter disposed within and partially filling the container and an unpressurized, inert low oxygen gas in the headspace. The ratio of sugar to flour in the batter ranges from about 1.5:1 to 3.5:1. The batter has a water activity of less than 0.85.

Abstract: A shelf stable ready-to-bake batter article for baked goods comprises an unpressurized gas impermeable container, a high pH, low water activity, batter that is substantially free (less than 0.1%) of conventional CO2 gas producing leavening agents disposed within the container and partially filling the container and an inert low oxygen gas in the headspace not filled by the batter. The ratio of sugar to flour in the batter ranges from about 0.5:1 to 3.5:1. The batter has a water activity of less than 0.85.

Abstract: A extrusion method is used to obtained leavened dough products with desirable characteristics. A chemical leavener is used to release carbon dioxide within the extruder and/or a premixer to yield an expanded dough following the extrusion process. The improved dough can be described by the degree of expansion and its cooking properties.

Abstract: In a method of preparing a dough composition, a batter comprising water, a leavening agent, and flour is formed. After the batter is formed, a complementary leavening agent, additional flour and other minor ingredients are added to the batter and mixed to form a dough wherein the leavening agents are distributed uniformly through the dough and the dough results in a higher specific volume upon baking. A dough composition is also formulated from a batter, wherein the batter comprises water, a leavening agent and flour. After the batter is formed, a complementary leavening agent, additional flour, and any minor ingredients are added to the batter and mixed to form a dough. Alternatively, the complementary leavening agent can be added in an unreactive form to the batter as long as it does not react with the other leavening agent until the dough is formed. The dough comprises from about 30 wt-% to about 60 wt-% flour, from about 20 wt-% to about 40 wt-% water; from about 0.1 wt-% to about 2.

Abstract: A shelf stable ready-to-bake batter article for baked goods comprises an unpressurized gas impermeable container, low water activity, batter with a leavening system disposed within the container and partially filling the container and an inert low oxygen gas in the headspace not filled by the batter. The ratio of sugar to flour in the batter ranges from about 0.5:1 to 2.5:1. The batter has a water activity of less than 0.85.

Abstract: A simple, inexpensive method of producing a gas hydrate is provided comprising the steps: (i) filling a vessel with an amount of liquid water and/or frozen water, (ii) adding an amount of condensed hydrate forming gas to the vessel in a manner such that the condensed gas does not come into contact with liquid water, (iii) contacting the condensed gas, and/or its' sublimation or liquification products at a suitable pressure with the liquid and/or frozen water mixture to produce a reaction mixture, and keeping the reaction mixture at, or below, the maximum temperature at which the gas hydrate is stable and at a suitable pressure for a sufficient time to produce the gas hydrate.

Abstract: A composition of matter useful as a leavening acid produced by heating anhydrous monocalcium phosphate for a suitable time and at a suitable temperature so that the resulting composition contains between about 25 and about 72 percent by weight of P.sub.2 O.sub.7 is provided.

Abstract: Chemically leavened baking compositions, i.e., batters and doughs, intended for the production of no fat or reduced fat bakery products which comprise flour; no more than about 15 wt. % of the unbaked composition of shortening; a total water content such that the water activity of the unbaked composition (a.sub.W) at room temperature is in the range of about 0.70 to about 0.95; and as a leavening agent, sodium bicarbonate (SBC) having a particle size distribution such that about 15 to about 50 wt. % of the particles have a particle size less than about 105 microns (U.S. Mesh Size 140) and about 30 to about 65 wt. % of the particles have a particle size greater than about 149 microns (U.S. Mesh Size 100). Preferably the composition also contains at least one fat replacer, the total fat replacer being in an amount of at least about 0.10 wt. % of the unbaked composition.

Abstract: A sweet dough dry mix is provided which incorporates highly viscous carboxymethyl cellulose in combination with hard wheat flour. When used to make up a sweet dough, the resulting dough exhibits enhanced handling when compared with similar formulations which do not incorporate the combination. Also provided are products baked from the sweet dough. These products have noticeably enhanced height and structured evenness, and they better retard staling when compared with other doughs omitting the carboxymethyl cellulose.

Abstract: A new chewing gum with teeth whitener for helping whiten and brighten teeth while helping freshen the breath. The inventive device includes an elongate gum member having a central bore extending along its longitudinal axis. Extending through the central bore to substantially fill the central bore is a whitening gel which includes a whitening agent for whitening teeth while chewing the gum. The elongate gum member is divided along its length into a plurality of separable chewing portions such that each chewing portion includes portion of the gum member and a portion of the whitening gel member.

Abstract: The invention provides a biodegradable protein/starch-based thermoplastic composition. The composition is particularly useful in preparing low ratio expanded foams. Natural cellulosic fibers such as grass fiber, wood fiber, chopped straw, bagasse, etc. function as reinforcement filler. A metallic salt hydrate is added to improve mechanical properties of the protein/starch-based thermoplastic. The composition is processed by conventional methods, such as extrusion and injection molding, into packaging material or articles that are low density, high compressive strength, tensile strength, and good resilience.

Abstract: The use of calcium chloride, magnesium chloride, their hydrates, and mixtures thereof, as chemical leavening acids in the preparation of baked goods. Such chemical leavening composition is used in both batter compositions and dough compositions.

Abstract: A method and composition for enhancing retention of carbon dioxide in carbonated bottled beverages indicates the addition of a carbonic acid ester such as propylene carbonate, 1,3-butylene carbonate, diethyl carbonate, neopentylene carbonate and propylene carbonate or mixtures thereof. The carbonic acid ester in the aqueous medium of the beverage undergoes slow hydrolysis thereby releasing CO.sub.2 to maintain the CO.sub.2 level in the container.

Abstract: A baking mix for preparing an edible baked good including a leavening acid comprising the product produced by heating monocalcium phosphate at an elevated temperature for a suitable period of time so that the weight of the resulting leavening acid composition is between 83 to 93 percent of the weight prior to heating is provided.

Abstract: A novel leavening composition containing hemipotassium phosphate in combination with a carbonate factor. The hemipotassium phosphate is prepared by solution crystallization with removal of water.

Abstract: A particulate dry mix foaming creamer comprises a conventional particulate creamer for coffee beverages and the like together with a foam generating component comprising gluconolactone and an alkali metal carbonate or bicarbonate. A dry mix instant hot cappuccino product in accordance with the invention comprises a water soluble coffee component, the foam generating component, an optional creamer component, and an optional sweetener component. Cappuccino beverages are prepared by mixing a liquid component and the dry mix composition and heating. A good quality cappuccino is produced with either dairy or non-dairy creamer. With dairy creamers, the formation of floating white aggregates on the surface of the beverage is avoided.

Abstract: A composition of matter comprising a monocalcium phosphate leavening acid having a neutralizing value of between about 44 and about 63 wherein the neutralizing value is the amount by weight of sodium bicarbonate needed to neutralize 100 parts by weight of said monocalcium phosphate leavening acid.

Abstract: A composition of matter comprising a monocalcium phosphate leavening acid having a neutralizing value of between about 44 and about 63 wherein the neutralizing value is the amount by weight of sodium bicarbonate needed to neutralize 100 parts by weight of said monocalcium phosphate leavening acid.

Abstract: An indigestible dextrin characterized in that the dextrin contains:(A) up to 50% of 1.fwdarw.4 glycosidic linkages, and(B) at least 60% of an indigestible component,(C) the content of indigestible component as actually determined varying within the range of .+-.5% from a value Y calculated from at least one of equations, i.e., Equations 1 to 62, given in the specification,(D) the indigestible dextrin being prepared by adding hydrochloric acid to corn starch and heating the corn starch at 120.degree. to 200.degree. C. using an extruder,the value Y being a calculated content (%) of the indigestible component.

Abstract: An aqueous shelf-stable beverage product containing water, milk solids, and an acidic flavoring agent, and a two component stabilizing system of monoglycerides and up to 10% by weight diglycerides, carrageenin or pectin; disodium phosphate; and potassium hydroxide; the shelf-stable beverage product having a pH of about 6.3 to about 6.5.

Abstract: The present invention provides an improved leavening system which comprises at least one leavening acid and at least one novel chemical leavening base. The new chemical leavening bases comprise a baking bicarbonate, preferably an alkali metal bicarbonate, ammonium bicarbonate, or a mixture thereof, which has been intimately admixed with a food grade, essentially water insoluble salt or oxide, such that the baking carbonate acts as a carrier for the insoluble salt or oxide which is essentially uniformly distributed throughout and in the surface of the bicarbonate. The leavening system can be used in any type of baked goods which is leavened by a leavening system which includes a gas generating base such as a baking carbonate and a neutralizing acid.

Abstract: The present invention provides an improved leavening system which comprises at least one leavening acid and at least one novel chemical leavening base. The new chemical leavening bases comprise a baking bicarbonate, preferably an alkali metal bicarbonate, ammonium bicarbonate, or a mixture thereof, which has been intimately admixed with a food grade, essentially water insoluble salt or oxide, such that the baking carbonate acts as a carrier for the insoluble salt or oxide which is essentially uniformly distributed throughout and in the surface of the bicarbonate. The leavening system can be used in any type of baked goods which is leavened by a leavening system which includes a gas generating base such as a baking carbonate and a neutralizing acid.

Abstract: An aqueous shelf-stable beverage product comprises: water; milk solids; an acidic flavoring agent; a two component stabilizing system comprising a first component comprising monoglycerides and up to 10% by weight diglycerides, and a second component comprising carrageenin or pectin; disodium phosphate; and potassium hydroxide; the shelf-stable beverage product having a pH of about 6.3 to about 6.5. A method for making a shelf-stable beverage product comprises: providing a homogenized milk mixture having the two component stabilizer system; providing a buffered aqueous flavoring solution containing the acidic flavoring agent, disodium phosphate, and potassium bicarbonate; mixing the homogenized milk mixture and the aqueous flavoring solution to form a mixture having a pH of from 6.8 to 7.2; and heating to decompose the potassium bicarbonate to potassium hydroxide and carbon dioxide such that the pH is from 6.3 to 6.5.

Abstract: A CO.sub.2 gas generator for a utilization device is located in a housing and chemically generates CO.sub.2 from a chemical reaction between two reagents contained within a common container. The reagents are located in different chambers of the container with a CO.sub.2 accumulation region being included in one of the chambers. A reference pressure source of a predetermined pressure forces the two reagents into contact with each other when the pressure of gas in the CO.sub.2 accumulation region is less than the predetermined pressure whereupon CO.sub.2 is generated in one of the chambers. An output conduit in fluid communication with the CO.sub.2 accumulation region is provided to withdraw the generated gas from the generator. As the CO.sub.2 is withdrawn, the gas pressure drops permitting more mixing of the reagents. When the CO.sub.2 pressure becomes equal to or higher than the predetermined pressure applied by the reference pressure source, the reagents become separate again and gas generation ceases.

Abstract: A portable carbonator includes a built-in CO.sub.2 supply system which operates on disposable gas generating cartridges. The system requires no electrical power and is self-sufficient and automatic. CO.sub.2 gas is generated by a chemical reaction between reagents which carbonates and/or propels the water. Whenever carbonated water is drawn, the reagents react and generate more CO.sub.2 so as to maintain a constant pressure of the carbonated water.

Abstract: An encrusted food product, such as a pizza roll, is prepared by co-extruding a cavity-forming sealant material, such as cheese, with a bread or pastry dough whereby the cavity-forming sealant material is encapsulated in the dough, subjecting the co-extruded article to a preliminary baking whereby the cavity-forming sealant material melts and generates gases. The molten material coats the interior of the encapsulating dough and the generated gases cause expansion of the space occupied originally by the cavity-forming sealant material thus creating a cavity or void within the dough. After preliminary baking the dough with its interior void lined and sealed with molten material is chilled to set the molten material. Thereafter the void or cavity of the dough so prepared can be filled with any desired filling and baking can be completed.

Abstract: There is disclosed novel leavening systems, doughs and baked goods which employ stabilized x-ray amorphous calcium carbonate as the carbonate factor in combination with suitable leavening acids. Also disclosed are sodium-free leavening systems providing equivalent performance of previously known sodium containing leavening systems.

Abstract: A mixture of a dry carbonating complex of Ca.sup.++ DCS, sugar and flavoring provides an instant mousse mix for enabling preparation of a mousse dessert. The Ca.sup.++ DCS is incorporated in the mix in an amount of from 5% to 45% by weight based upon the total weight of the mix. A mousse dessert may be prepared from the mix by adding heavy cream or milk to the mix. For mixes intended to be prepared with milk, a creamer or whipping agent is included as a further component of the mix.

Abstract: An apparatus and method of carbonating beverages is disclosed, including a container for the beverage to be carbonated and a source of carbon dioxide to be introduced into the beverage. The container is sealed, and a bleedline is provided for the headspace of the container, to maintain the pressure of the headspace at a sufficiently high value for carbonation to take place, while at the same time allowing the carbon dioxide to flow through the liquid. A source of carbon dioxide is disclosed which includes a reaction vessel and a chemical package containing a mixture of chemicals that can react in water to give carbon dioxide. The chemical package disclosed provides a time delay of at least ten seconds from the time it is immersed in water to the time the chemical reaction begins.

Abstract: Dry, stable carbonating agents comprised of a carbohydrate/metal bicarbonate complex are disclosed. The complex is prepared by reacting a carbohydrate with a metal hydroxide or oxide at a temperature not exceeding 25.degree. C. to form a carbohydrate/metal hydroxide adduct to which carbon dioxide is then introduced to form the complex. The complex is then immediately dried, preferably by freeze drying. The carbonating agents are particularly useful as components of dehydrated beverage powders. Upon rehydration, the complex releases carbon dioxide and carbonates the beverage. Additionally, upon rehydration the complex promotes the solubilization of the carbohydrate components in the beverage.

Abstract: A nonhygroscopic pulverulent composition for preparing beverages with a lasting effervescence comprises a first component or group of components mixed with a second component or group of components capable of reacting mutually in the presence of water to evolve a gas. Each of said components or group of components is impregnated with the dry residue of a saccharose liquor or of a saccharose derivative liquor containing a water-soluble or a mixture of water-soluble polymers.

Abstract: A refrigerated dough is provided which contains a volatilizable edible substance having a vaporization temperature of less than about 200.degree. F. and a packed specific volume of greater than about 1.25 cc/gm. The dough provides higher specific volumes upon baking. The dough is at least partially chemically leavened and is adapted for containment in a container for storage under refrigerated conditions.

Abstract: A leavening acid system for the production of baked goods useful in overcoming the difficulties such as browning and uneven color associated with the use of reducing sugars and particularly fructose in baked goods.

Abstract: A method of preparing tender, moist and light cakes using microwave radiant energy is disclosed. A packaged culinary mix especially adapted for preparing microwaved baked goods is also disclosed. This mix comprises sugar and flour, the ratio of sugar to flour being 1.4:1 to 2:1, leavening, 0% to 16% shortening, and about 2% to 10% emulsifier.

Abstract: A self supporting pliant dough product is provided which has provided in the formulation a drying agent which reduces the perception of gumminess in baked dough products. The dough can be chemically leavened and adapted for containment in a container for storage under refrigerated conditions.

Abstract: A closed pressurized container for producing a carbonated beverage of superior quality by providing for contact therein of water and a solid carbonation source. The pressurized container is designed to withstand the pressures and temperatures generated during the preparation of a carbonated beverage from a solid carbonation source. In a preferred embodiment, the container is a rigid receptacle in the shape of a wide mouth bottle adapted to receive a large cap or cover. A perforated basket is mounted inside the cover, and is accessible to water in the bottle when that vessel is turned upside down to an inverted position. A spring loaded, manually operated valve is provided in the cover to permit venting of carbon dioxide from the interior thereof after the water-based mixture within the container has become sufficiently carbonated by absorbing carbon dioxide released by contact of water with the solid carbonation source.

Abstract: A method of producing a porous pelletized food product.A mixture of finely divided, particulate edible materials, including at least one material which acquires surface stickiness when moistened and a chemical leavening system is contacted with a spray of water and formed into pellets on a pelletizing disc. The moist pellets are contacted with a stream of hot air to effect reaction of the components of the leavening system with the release of carbon dioxide gas to provide the pellets with a porous cellular structure, and to dry the pellets. The resulting dried pellets have a crisp, crunchy, friable texture, and sufficient mechanical strength to permit the pellets to be compacted at a pressure of 500-750 psi without crumbling or disintegration of the pellets. If desired, the pellets may be coated with an edible fat having a relatively high melting point to produce porous, non-hydrating food pellets.

Abstract: A process for the preparation of carbonated beverages by the consumer is disclosed. Water is contacted with carbonated ice and, optionally, flavored syrup in a closed pressure vessel whereby superatmospheric pressure is created and a carbonated liquid is produced. Soft drinks prepared by this method have a degree of carbonation substantially the same as the bottled or canned product available commercially.

Abstract: A novel acidogen system containing an aliphatic C.sub.2-6 dione and hydrogen peroxide is used in the production of acidified dairy products, in the production of soybean curd by acidification and in a chemical leavening system for the production of raised bakery products.

Abstract: An arrangement for carbonating a beverage over an extended period of time through the addition of water or beverage liquid base to a powdered or dry carbonate and acid located in a pressure chamber. A permeable surface of the chamber allows a small quantity of water to enter and initiate a chemical reaction generating gaseous carbon dioxide. The carbon dioxide will exit the chamber and carbonate the beverage. A resultant pressure drop in the chamber will permit the entry of more water to generate more carbon dioxide until the pressure is balanced, with the sequence being repetitive. A flavoring chamber containing flavor powder may be superimposed on the pressure chamber to effect admixing of the flavoring and liquid concurrent with carbonation. The pressure chamber, and flavoring chamber, may be formed integrally with a container, or may consist of a separate unit adapted to be placed in a container to which water or liquid base is then added.

Abstract: Preparation of effervescent molded triturate tablets which are rapidly disintegratable and soluble or dispersible in hot or cold aqueous media, said tablets comprising a mixture including two separate, originally pulverulent materials, which are capable of reacting in the presence of water to produce a gas, for instance, sodium bicarbonate and citric acid, the tablets being characterized by the presence of a substantial percentage of voids, generally in the range of 15% to 35%, in the interior of said tablet resulting from the limited interaction of a very minor proportion of said separate, originally pulverulent materials during the production of said molded tablet.

Abstract: A dry carbonation source for preparing carbonated beverages, the method of preparing the carbonation source and a carbonated beverage concentrate employing the same are provided. The dry carbonation source is prepared by co-grinding calcium carbonate with an anhydrous, non-toxic acid. This dry carbonation source will rapidly dissolve to provide a clear, carbonated beverage with no undesirable sediment or unsightly surface film when mixed with water, a sweetener and a flavorant.