Abstract: A method and system for regulating the reaction rate of leavening agents in a dough product is described. The method and system include adding a regulating agent to a leavening system to manipulate the rate of reaction of the leavening agents in the dough.

Abstract: A sodium bicarbonate product comprises particles containing sodium bicarbonate and an organic material that is a solid at ambient temperature. The particles have a structure comprised of individual crystallites of sodium bicarbonate attached together in the particle. More than 95% by volume of the particles have a size less than 200 ?m. Particles of the product are hollow and are formed of an outer shell of the crystallites. The product may be used, for example, as a leavening agent in the production of cooked foods. The product may be produced by spray drying a solution or slurry dissolved organic material and dissolved sodium bicarbonate. The sodium bicarbonate may be present as a suspension.

Abstract: A sodium bicarbonate product comprises particles containing sodium bicarbonate and an organic material that is a solid at ambient temperature. The particles have a structure comprised of individual crystallites of sodium bicarbonate attached together in the particle. More than 95% by volume of the particles have a size less than 200 ?m. Particles of the product are hollow and are formed of an outer shell of the crystallites. The product may be used, for example, as a leavening agent in the production of cooked foods. The product may be produced by spray drying a solution or slurry dissolved organic material and dissolved sodium bicarbonate. The sodium bicarbonate may be present as a suspension.

Abstract: A composition for improving the flavor and juiciness of marinated meats and inhibiting growth of pathogenic and spoilage microorganisms and a process for making the composition are described. Lemon juice and vinegar are neutralized, concentrated and blended with non-neutralized lemon juice and non-neutralized vinegar in appropriate proportions to achieve the desired water binding and antimicrobial effects.

Abstract: Highly purified Stevioside and Rebaudioside A were prepared from sweet glycoside extracts obtained from Stevia rebaudiana Bertoni leaves. The resulting sweeteners are suitable as non-calorie, non-cariogenic, non-bitter, non-lingering sweeteners, which may be advantageously applied in foods, beverages, and milk products.

Abstract: A product comprising hydrophobin, and at least 0.5 wt % of bicarbonate, wherein the water activity of the product is at most 0.5 is provided.

Abstract: A composition suitable for feeding hemophagous insects includes peptides, salt, and a CO2 generator.

Abstract: A composition suitable for feeding hemophagous insects includes peptides, salt, and a CO2 generator.

Abstract: The present invention discloses a method for making a multi-grain, whole grain baked snack food product with a soft, crunchy texture similar to a cracker. Ingredient formula ranges have been determined that maximize the amount and number of nutritious whole grains present in the snack food, while still keeping the texture soft and crunchy, and the color and flavor acceptable. The ingredients are combined with water to make a dough, which is then sheeted and cut into pieces. The pieces are baked to produce a multi-grain, whole grain baked snack food.

Abstract: A leavening system, in particular for the production of bakery products, which as a raising acid contains glycine alone (100%) or in combination with at least one further raising acid different from glycine.

Abstract: Herein disclosed is a raw material used for preparing solidified soybean foods comprising the combination of a soybean mixed powder which comprises a soybean powder prepared by the pulverization of dried soybeans, dextrin and an alkali carbonate; and a coagulating agent, and more specifically, a raw material used for preparing solidified soybean foods (such as TOFU and TOFA) which comprises dextrin in an amount ranging from 9 to 40 parts by mass and an alkali carbonate in a rate ranging from 0.15 to 1.6 parts by mass, per 100 parts by mass of the soybean powder as well as a raw material used for preparing a soybean-derived beverage starting from the foregoing soybean mixed powder.

Abstract: This invention relates to novel sulfur-containing silane coupling agents, and organic polymers containing carbon-carbon double bonds. These novel silanes can be carried on organic and inorganic fillers. The invention also relates to articles of manufacture, particularly tires, made from the elastomer compositions described herein.

Abstract: An effervescent tablet for direct use as an additive in hot coffee or hot water includes one or more creamer additives, pH stabilizing agents, effervescence agents, and solubility agents. In one embodiment, the tablet includes dry coffee and, in another embodiment, the tablet excludes it. The creamer additive(s) may be dairy and/or non-dairy. The effervescence agent(s) includes sufficient effervescence to separate the tablet upon placement of the tablet in the hot coffee or water and, in one embodiment, to further create foam on the surface of the coffee so as to yield an instant frothy latte or cappuccino. The pH stabilizing agent(s) stabilizes a pH of the coffee and the solubility agent(s) facilitates expeditious dissolution of the tablet in the coffee or water. Various other ingredients and agents may be included in the tablet to enhance flavor, improve mouth feel, enhance foam production, or achieve other desired characteristics or results.

Abstract: The present invention discloses a method for making a multi-grain, whole grain baked snack food product with a soft, crunchy texture similar to a cracker. Ingredient formula ranges have been determined that maximize the amount and number of nutritious whole grains present in the snack food, while still keeping the texture soft and crunchy, and the color and flavor acceptable. The ingredients are combined with water to make a dough, which is then sheeted and cut into pieces. The pieces are baked to produce a multi-grain, whole grain baked snack food.

Abstract: A dry confectionery premix is provided for the preparation of an aerated confectionery product which premix comprises: (i) a carbon dioxide generating composition comprising an acid and a carbonate; and (ii) a stabiliser; such that when the premix is mixed with water to give a final solids content of at least about 20 wt %, an aerated confectionery product is formed, in the absence of mechanical aeration, having an overrun of at least about 30% and a pH of greater than about 5.4.

Abstract: Chemical leavener systems are provided for use in flour-containing foodstuffs that contain an enzyme for hydrolyzing an acidulant precursor. The chemical leavener system comprises an acidulant precursor and an alkaline carbonate, wherein the majority of carbon dioxide gas provided by the chemical leavener system when used in a hydrolyzing enzyme-containing foodstuff is created by reaction of an alkaline carbonate with an acid that is the hydrolysis product of the acidulant precursor. Methods of use of the acidulant precursor and the chemical leavener system, and products made by these methods are also provided.

Abstract: A freshness-retaining agent for an agricultural or horticultural product comprises an organic acid and a hydrgencarbonate. The organic acid may preferably be an organic acid which in the presence of water given off from the agricultural or horticultural product, reacts with the hydrogencarbonate such that carbon dioxide gas is gradually generated, for example, cinnamic acid, benzoic acid or citric acid or a derivative thereof. The hydrgencarbonate may preferably be sodium hydrogencarbonate. The freshness of the agricultural or horticultural product can be retained by causing the freshness-retaining agent to exist in the same atmosphere as the agricultural or horticultural product such that the freshness-retaining agent is allowed to gradually generate carbon dioxide gas in the presence of water given off from the agricultural or horticultural product.

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. 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: Chemically leavened bakery product(s) are disclosed which have characteristics similar to bakery product(s) that have been yeast leavened. A process is provided to make such a bakery product without utilizing yeast as the source of carbon dioxide for leavening. Chemically leavened dough is disclosed which may be heated as a fresh dough, or refrigerated or frozen and thereafter heated to prepare a bakery product. Multi-part dry mixes or compositions for preparing such chemically leavened bakery products are disclosed.

Abstract: The invention relates to a leavened baked good including alkali metal bisulfate and a substance capable of releasing gas upon reaction with the alkali metal bisulfate to leaven the baked good.

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: 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 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 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 batter mix for foodstuffs which provides a reconstituted food product having a tender and crisp exterior and a moist interior. A frozen food product comprising a foodstuff coated with the batter mix, like French fries, can be reconstituted by a variety of heat sources, including a microwave oven.

Abstract: A novel leavening composition comprising calcium acid pyrophosphate in combination with a carbonate factor, said composition exhibiting, in the dough rate of reaction (DRR) test, a maximum rate of release of carbon dioxide occurring between about 17 to about 40 minutes after initial mixing, said maximum rate being at least twice the rate observed at the termination of the mixing time of said test. The pyrophosphate is particularly useful in leavening systems for refrigerated dough in that an initial low rate of reaction with the carbonate factor is observed after which there is a large increase in the rate of reaction without change in temperature. The leavening composition is also useful in batters, dry mixes, frozen and refrigerated doughs and refrigerated batters.

Abstract: The composition comprises dimagnesium phosphates in combination with a carbonate factor. The dimagnesium phosphates comprise a mixture of dimagnesium phosphates trihydrate, amorphous dimagnesium phosphate and possibly a small amount of dimagnesium pyrophosphate. The dimagnesium phosphates are prepared by removal of water from dimagnesium phosphate trihydrate wherein the weight loss on drying is in the range of from about 10% to about 25% at a temperature in the range of from about 100.degree. C. to about 200.degree. C., depending upon drying conditions.

Abstract: A variety of different food products, prepared from edible roots, seeds, and starchy fruits including potatoes, arrowroot, water chestnut, jicama, buckwheat, legumes, millet, milo, barley, oats, corn, teff, rice, cotton seed meal, bread fruit, pumpkin, winter squash, white squash, plantain, banana, and jack fruit are substitutes for wheat and other grains, milk, eggs, and a partial substitute for nuts. A variety of starches, soluble fibers, and insoluble fibers may be combined to provide products that are substitutes for wheat and other grains, milk, eggs, and a partial substitute for nuts.

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: A variety of different food products, prepared from edible tubers of the morning glory family, Convolvulaceae. are substitutes for wheat and other grains, milk, eggs, and a partial substitute for nuts.

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 on 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 expanded low density snack food product is prepared by first aerating a plastic mass of an edible particulate snack food base material, an edible film forming material, an edible viscosity modulator, an edible protein and water. The aerated mass then is heated in a chamber for setting the mass while applying a vacuum in the chamber for expanding the aerated mass, after which the vacuum is released, and the expanded mass is removed from the chamber.

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 variety of different food products, prepared from lotus, arrowhead and buckbean varieties of the families Nymphaeaceae, Alismateceae and Gentianaceae, is substituted for wheat and other grains, milk, eggs, and a partial substitute for nuts.

Abstract: A variety of different food products, prepared from malanga, taro, amorphophallus and other plants of the family Araceae, are substitutes for wheat and other grains, milk, eggs, and a partial substitute for nuts.

Abstract: A variety of different food products, prepared from tubers with light colored flesh varieties of the morning glory family, Convolvulacae, are substitutes for wheat and other grains, milk, eggs, and a partial substitute for nuts.

Abstract: A variety of different food products, prepared from cassava varieties of the family, Euphorbiaceae, are substitutes for wheat and other grains, milk, eggs, and a partial substitute for nuts.

Abstract: A leavening composition for chemically leavening crackers is disclosed, which composition comprises ammonium bicarbonate, potassium carbonate and an edible acidic component.

Abstract: A culinary mix is provided for baking in a microwave oven wherein the amount of leavening agent is controlled to control the symmetry of the baked layer.

Abstract: The invention is directed to emulsion compositions of, or including, bile acids, their conjugates, lower alcohol esters or salts of said acids or conjugates; water to effect solution of one or more of said defined bile acids; and at least one of: glycerides; phospholipids; fatty acids, amino fatty acids, or fatty acid amides; and steroids. Illustrative are sodium taurocholate, glyceryl monooleate, soy lecithin, oleic acid and cholesterol acetate. The emulsion compositions in conjunction with oil and/or water phase(s) can be controlled to give an emulsion product which is substantially stable water/oil type or oil/water type, or metastable mixture of water/oil and oil/water types. The emulsion product has utility in many fields such as cosmetics, dentifrices, food products, cleaners, lubricants, agricultural chemicals, etc; The emulsion composition itself has utility in many of these fields.

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: Method of making a storage stable cake mix; a leavening agent coating comition for preventing premature reaction of the sodium bicarbonate leavening agent with the acidic leavening agent when both types of leavening agent are to be mixed with the other components of a cake mix; and the leavening composition comprising the coated sodium bicarbonate.