Abstract: Non-creamed honey mousse comprised of a dispersion of air microbubbles in honey containing in addition a stabilier and a foaming agent. Its density is 0.7 or less. It is soft but does not flow.

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 fruit juice shake containing at least one type of fruit juice having a brix value greater than about 30 to about 75, a total amount of stabilizers from at least about 0.05 to 1.5%, about 0.05 to 0.5% of protein, sufficient flavoring agent or agents to give the desired flavor in a frozen state, and sufficient water to give a mix having a brix greater than about 15 and less than 30, sufficient added edible acid to give a pH of less than about 4.4 and greater than about 3.0, a total acidity of about 0.15 to 0.80, measured as citric acid, and containing from about 20 to about 150% overrun and being frozen to a temperature of about -5.degree. F. or less and subsequently thawed for consumption thereof at a viscosity greater than 50,000 and less than about 350,000 cps units at about -4.5.degree. C. to -6.0.degree. C.

Abstract: Food emulsifiers for use in food products having a foamed structure such as chemically leavened and yeast raised bakery products, whipped desserts, icecream, mousse, filling custards, toppings and icings are prepared by treating a conventional emulsifier or emulsifier mixture in the melted state with an inactive gas, preferably CO.sub.2, under pressure, after which the thus-treated emulsifier or emulsifier mixture is passed directly to spray crystallization and evaporation of the gas. Emulsifiers thus treated impart an increased volume to the food products prepared therewith in comparison with corresponding food products prepared with the same emulsifier without gas treatment. The treatment imparts improved shelf life to bread baked from a yeast-raised dough into which a CO.sub.2 -treated emulsifier has been incorporated.

Abstract: Milk foodproduct in the form of a foam obtained by whipping air or a gas into it so that its density is below 0.75. This foam contains raw milk which has been subjected to reduced pressure evaporation, plus preserving agents, gellifying agents, flavoring agents and foaming agents.

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: The present invention relates to a container packed with instant food to be cooked by a microwave oven which allows a solid instant food such as instant chow mein and instant macaroni to be reconstituted to its original cooked state with good texture in a short period of time when the food is cooked in a microwave oven without the need to drain water after it is cooked.The container packed with instant food comprises: a container composed of a container body and a lid which is capable of tightly or substantially tightly sealing said container; and a solid instant food accommodated in said container, wherein said food is to be reconstituted and made ready for eating on absorbing water when said container packed with said food is heated in a microwave oven after water is added thereto in an amount equivalent to between 100 and 155 wt % of the water absorption capacity of said food.

Abstract: A water-soluble levan having a weight average molecular weight of about 10,000-40 million, preferably about 5-25 million and especially about 10-20 million which stabilizes a bovine serum albumin colloid having index (EAI) of about 3-100 determined according to the formula EAI=2T/OC wherein T is turbidity measured at 500 nm, C is the weight of emulsified protein per unit volume of the aqueous phase, and O is the volume fraction of a dispersed oil phase is produced by fermenting a nutrient growth medium feedstock having a carbon source consisting essentially of an assimilable sugar selected from the group consisting of sucrose, raffinose, or a mixture thereof with a microorganism capable of converting at least 50%. of the fructose value of the sugar to said levan under nutrient growth conditions which enhance levan production while suppressing ethanol production. It is useful as a colloid stabilizing agent, particularly with foods, beverages, pharmaceuticals, dentifrices, and cosmetics.

Abstract: A whipped low fat and low cholesterol tofu product which comprises a soft, creamy, water separation resistant tofu spread having a substantially creamy texture is described together with a method of manufacturing a soy bean curd with such qualities from a firm relatively non-porous tofu brick by coating the brick with a thin mellow white miso coating, fermenting the coated brick, removing miso from said brick, steaming said brick, and thereafter whipping said brick to form a creamy texture.

Abstract: A shelf-stable, composite food product comprising a dual-texture, low water activity binder having at least one food-flavoring material distributed therein is disclosed. The dual-texture, low water activity binder is prepared from a chewy, gelatinous binder material comprising a gelled solution of gelatin in glycerol and a crisp binder material comprising a stabilized protein foam. The product has a unique combination of crunchiness and chewiness without perceptible textural dichotomy.

Abstract: In a method for regulating the foam density in products foamed from liquid and a gas additive the density of the foam and the excess pressure are simultaneously measured in the conveyor line of the foam, correlated in an evaluation circuit and the free foam density, that is, the density of the released foam under atmospheric pressure, is calculated therefrom. This calculated value is compared with a set value of the free foam density and in the case of deviations the ratio of the amounts of liquid and gas conveyed is varied.This method makes it possible for the relative fluctuation in density of the released foam to be reduced to values on the order of 1%.

Abstract: A method of manufacturing a whipped dessert; wherein a gelling agent comprising two components which may form a gel when they are mixed with each other is utilized, wherein one of two components is included in a first liquid material containing at least a whipping ingredient of an aimed dessert, the other of two components of the gelling agent is included in a second liquid material containing the remaining ingredients of the aimed dessert product; and wherein the first liquid material is whipped, the second liquid material is mixed with the whipped material for gelling.

Abstract: Cheese is melted under heating and an emulsion of air or a non toxic gas in an aqueous albumin solution is incorporated therein, by providing a laminar and non-turbulent mixing under heating.

Abstract: Methods for preparing purified, decolorized polydextrose having a lower caloric value, higher pH and less color than presently available commercial material, and the use of said improved product in edible foodstuffs and beverages.

Abstract: Pastilles of the lozenge type based on crystalline sorbitol or fructose including, in their constituent mass, a plurality of cavities, preferably microcavities, of which some at least communicate with the surface.

Abstract: A storable, preferably solid base product for preparing a dessert mousse and a process for its preparation. The product contains sugar or another natural or artificial sweetener, 10 to 80 percent by weight of fat, 0.1 to 15 percent by weight of binder, 0.5 to 10 percent by weight of emulsifier, and, optionally, other ingredients. The product can be whipped up to a mousse of excellent texture and outstanding flavor by being suspended in liquid and, when desirable, milk products and other ingredients may be added.

Abstract: An ungelled processed food product, especially an emulsion such as ice cream, whipping cream, cheese spread, cheese slices, a flavored milk drink, or a meringue, which has been stabilized and/or thickened by the incorporation therein of at least one glucomannan, preferably a glucomannan derived from Amorphophallus species.

Abstract: An aqueous dispersion containing both acidic and basic proteins and gives better foaming, gelling and emulsion properties than solutions of acidic proteins alone. The basic protein may be made by modifying an acidic protein. Improved aerated products such as meringues and nougat may be made using the solutions.

Abstract: A comestible whipped protein product produced by treating yeast cells for nucleic acid reduction followed by treating the nucleic acid-reduced cells with a relatively high temperature short-time heat-shock, and whipping.

Abstract: A porous food product is prepared by mixing sodium alginate and a calcium compound with ground fish or meat, heating the mixture, introducing a pressurized gas and an acid into the mixture, the acid liberating calcium ions from the calcium compound to cause the sodium alginate to form a gel which confers a porous structure on the product, and reducing the pressure to liberate gas and form gas bubbles in the product.

Abstract: Whipped food products are disclosed comprised of an oil-in-water emulsion of nonfat milk solids, and about 40% to about 70% water, and sugar in a ratio to water of about 1:1.75 to about 3.0, said sugar being comprised of at least about 30% fructose and/or dextrose; and about 3% to about 10% fat, wherein at least about 50% of said fat is a solid beta phase-tending crystalline fat, and minor, effective amounts of flavoring, emulsifier, and stabilizer, wherein the stabilizer comprises a polysaccharide stabilizer effective to substantially inhibit the crystallization of the lactose present in the nonfat milk solids, wherein the product is substantially noncrystalline and spoonable at about 0.degree. F., and the volume of the product remains substantially constant during storage at about 0.degree. F. for at least about six months. Optionally, a polyhydric alcohol may replace a part of the sugar.

Abstract: A chewable comestible product is disclosed which comprises a frappe component having a density of at least 1.0, and a syrup component including corn syrup, sugar, and water. An antacid is optionally included and may preferably be incorporated into the frappe component. A related method of preparing the comestible product is also disclosed, which includes the processing of the product of the invention by cold processing techniques.In the instance where the product includes an antacid, metallic user aftertaste is absent.

Abstract: A comestible whipped protein product produced by treating yeast cells for nucleic acid reduction under basic and acidic conditions followed by treating the nucleic reduced cells with a relatively high temperature short-time heat-shock, and whipping.

Abstract: A non-dairy parfait type dessert mix formed from powdered crystals including sugars, anti-mycotic agents, anti-emulsifiers, salt, flavorings and colorings which are free from unique storage conditions and provide a wholesome dessert simulative of a sherbert, ice cream, yogurt, or parfait.

Abstract: A light condiment having a mustard base and in the form of a mousse is disclosed as well as a process for the preparation thereof. The mousse has a density of less than or equal to 0.9.

Abstract: A method is given for manufacturing a hen-egg albumen substitute, with which a dried protein is dry-mixed with a salt mixture having the following composition:______________________________________ Monocalcium phosphate 47.3-33.9% by weight Calcium hydroxide 38.7-26.1% by weight Calcium chloride 6.0-20.0% by weight Calcium stearate 3.0-20.0% by weight Xanthane 3.0-20.0% by weight ______________________________________wherein the weight ratio of monocalcium phosphate to calcium hydroxide is between 1.0:1 and 1.3:1.

Abstract: Moisture sensitive materials are agglomerated by a process that does not disrupt the structure of these materials. A first fraction of the moisture sensitive materials are coated with a hydrophylic binding agent foam and then contacted with the remaining materials. The agglomerated mixture is then dried to a final product moisture.

Abstract: A casein isolate which is substantially dispersible in water is disclosed along with the method of isolating this dispersible casein from skim milk. To isolate the casein, skim milk is filtered through a membrane of a type through which casein generally does not pass to concentrate the retentate to about a 4X VCR concentration. The retentate is stored at a temperature below the freezing point of the retentate for about four days. The retentate is diluted with a suitable diluent, such as water, in an amount sufficient to prevent gelling of the retentate. The casein is then substantially separated from the diluent and other materials in the retentate. Normally, this separation is performed by centrifugation.

Abstract: A process for making a freeze-thaw stable frozen whipped topping containing milk fat. The process for making this topping comprises the inclusion of a calcium chelating agent in the topping's ingredients.

Abstract: A cheese-containing composition in the form of an oil-in-water type emulsion useful for dessert making such as cheese cake making which comprises cheese, a liquid selected from the group consisting of milk, skim milk, water and a mixture thereof, an emulsifier and, optionally, a fat ingredient. The cheese-containing composition can be produced by mixing the desired ingredients, homogenizing the resulting mixture, sterilizing the homogenized mixture and then cooling.

Abstract: A whipped ice cream or milk shake which maintains stable volume when stored at refrigerator or freezer temperatures, is non crystalline and spoonable at about 0.degree. F. and is an oil-in water emulsion of nonfat milk solids, 40% to about 75% water, sugar in a ratio to water of about 1:1.75 to about 3.0, the sugar being at least about 30% fructose and/or dextrose; and about 3 to about 10% fat wherein at least 50% of the fat is a sold beta phase-tending crystalline fat, flavoring, emulsifiers and stabilizers of microcrystalline cellulose and sodium carboxy methylcellulose.

Abstract: Sauce hollandaise, sauce bearnaise or similar fancy sauces, dressings, batters or soups are prepared by maintaining a supply of mixture of ingredients including butter or margarine, flour, milk, wine, vinegar, spices, salt, egg yolks and/or others in a state of readiness at a temperature of less than 50.degree. C., drawing by a pump a desired quantity of mixture from the supply and automatically mixing the withdrawn material with air in requisite quantities and simultaneously homogenizing the mixture of withdrawn material and air so that the ultimate product is of foamy consistency. Large quantities of prepared mixture can be stored in deep frozen condition, and batches of deep frozen mixture are defrosted as the need arises. The pump which draws mixture from the supply can be used to draw a stream of washing and/or rinsing liquid when the pump, its mixture supplying conduit and the homogenizing unit are to be cleaned.

Abstract: A method and apparatus for producing a cellular chocolate product in which a supply of chocolate is heated to bring it to a molten state, a gas which is largely soluble in the chocolate is introduced into the molten chocolate under pressure, the molten chocolate is fed under pressure into a mixing device having closely adjacent relatively movable parts, the mixing device is operated to disperse the gas uniformly, so that it is dissolved throughout the molten chocolate, the liquid chocolate is passed through a restricted orifice to release the pressure suddenly to atmosphere, so that the dissolved gas forms gaseous bubbles in the chocolate and the liquid chocolate is solidified into a finally resulting chocolate product by cooling.

Abstract: By enzymatically modifying vegetable glycoprotein isolates with an acid proteinase such as pepsin, the glycoproteins may be converted to a vegetable isolate useful as an egg albumin replacement or whip-stabilizing agent. The enzymatic modification partially hydrolyzes the glycoproteins and compositionally alters the glycoprotein subunit and aggregate structure. The enzymatic alteration produces a glycoprotein aggregate comprised of a plurality of subunits having saliently different physical and functional properties from that of the vegetable protein precursor source materials. The enzymatically modified vegetable isolates are capable of forming firm, white, opaque heat-set gels similar to those of egg albumin. The enzymatically modified glycoproteins are compatible with salt-containing recipes and functionally useful over a broad pH range.

Abstract: An edible emulsion having good whipping characteristics comprising an aqueous phase containing lipoprotein material and optionally lipoprotein film coated globular fat particles, and a continuous fat phase having dispersed therein globular fat particles which are coated with lipoprotein film. The emulsion consists essentially of between about 25% and 90% by weight of total fat based on the weight of the emulsion and between about 10% and 75% of total aqueous phase based on the weight of the emulsion, said total fat comprising the globular fat particles and the continuous fat phase, and said globular fats being present in an amount more than about 0.1 ml per gram of total fat when the amount of said globular fat particles is determined by the analytical procedure disclosed in the specification.

Abstract: A storage-stable food composition, expandable with either milk or water, even at acidic pH, into an organoleptic/nutritional edible food substrate, is comprised of (i) a successive anion exchange resin/silica or silica/anion exchange resin extracted lactoserum protein fraction, and (ii) a Xanthomonas hydrophilic colloid.

Abstract: A composition containing yogurt is prepared which upon manual shaking produces a drink containing entrapped air having a milk shake appearance which is retained for about 30 minutes after shaking. The composition contains yogurt and milk in a yogurt: milk ratio of 80:20 to 53:47, a soya protein whipping agent, xanthan gum and/or CMC as a stabilizer and optionally sugar.

Abstract: Disclosed are non-dairy dessert compositions suitable for the preparation of soft serve aerated frozen desserts. The compositions comprise from about 25% by weight to about 75% of a whole comminuted fruit puree, from about 0.3% to 1.5% by weight of an acid-stable whipping agent, from about 0.1% to 0.5% by weight of an acid-stable polysaccharide gum, from about 1% to about 15% of a malto dextrin bodying agent, from about 12% to about 28% of a nutritive carbohydrate sweetening agent, and from about 1% to 10% of an edible fatty triglyceride oil. The moisture content of the dessert compositions ranges between about 45% to 75%. After homogenization of the dessert compositions, an aerated frozen, soft serve dessert having a density of 0.2 to 0.95 g./cc. can be prepared in conventional aerated frozen dessert equipment.

Abstract: An aerated confection, such as marshmallow or nougat, which has good stability, can be deposited or extruded, will not collapse and can be subjected to high humidity. The aerated confection is preferably sugarless and contains a hydrogenated starch hydrolysate together with a hydrogenated sugar, such as isomaltitol.

Abstract: Process for the production of a milk protein digestion product which process comprises passing, at elevated pressure and temperature, a mixture of milk protein, at least one digestion agent, water and a composition, which liberates an inert gas at said elevated pressure and temperature, through an extruder and allowing the product to expand freely at the outlet thereof to give a foamed form-stable extrudate with a specific weight up to 0.4 g./cm.sup.3.

Abstract: A shelf stable fluid dessert product which has a reversible gel structure at refrigerator temperatures. The dessert product is made by a method wherein a homogeneous, aqueous mixture of a gel-forming gum, starch, sweetener agent, and a proteinaceous source is provided. The fat content of the mixture is adjusted. The mixture is homogenized after the addition of any fat source other than cream cheese or cream. The mixture is heated to a temperature and for a time sufficient to pasteurize the mixture. The pH of the mixture is adjusted to below about 4.6 and the mixture is cooled to ambient temperature whereby a thixotropic dessert product is provided which is pourable at ambient temperatures and is gelled at refrigerator temperatures. The product is particularly adapted to reset at refrigeration temperature after being subjected to substantial shear, such as by aeration treatment.

Abstract: Disclosed are emulsifiers useful in food products such as cakes, icings, cream fillings, whipped toppings, etc. The emulsifiers comprise a blend of succinylated monoglycerides, monoglycerides, propylene glycol monoesters and an alkali metal salt of a fatty acid. The emulsifiers are essentially totally active and do not require the use of a carrier.

Abstract: Disclosed are emulsifiers useful in food products such as cakes, icings, cream fillings, whipped toppings, etc. The emulsifiers comprise a blend of monoglycerides, propylene glycol monoesters and an alkali metal salt of a fatty acid. The emulsifiers are essentially totally active and do not require the use of a carrier.

Abstract: An oil-free, oil-replacement composition having an oily mouthfeel, texture and lubricity is prepared by: forming a protein phase by hydrating and whipping a protein and a cellulose gum; forming an acid phase by hydrating an acid stable modified starch and an acid, then heating to swell the starch while minimizing bursting, followed by cooling; and mixing the protein phase and acid phase.

Abstract: The drying of solutions of derived protein-containing compositions and particularly mineral containing deproteinized whey byproducts and additives such as gelatin and sodium hexametaphosphate can be improved by mixing starch, preferably, a thin boiling modified starch, with the solution prior to drying. The dried product exhibits reduced hygroscopicity as well as improved physical and chemical properties.

Abstract: A food product comprising a laminar sheet material comprising two edible sheets of different swelling properties, the two edible sheets being bonded together along at least a portion of the surfaces of the sheets. At least one of the sheets is capable of swelling and being deformed in water, and the laminar sheet material is so deformed.

Abstract: A method and a kappa carrageenan composition for making a water dessert gel having a controlled melting temperature so as to soften or melt within the mouth of the consumer and providing for excellent flavor release, good mouth feel and containing only kappa carrageenan, and sodium salt of a sequestering agent with ionizable potassium in amounts sufficient to sequester all polyvalent cations present.

Abstract: New egg albumen extenders are provided comprising a derived protein-containing composition obtained from plant or animal sources, wherein said derived protein-containing composition has a molecular weight of less than 20,000, a total Kjeldahl nitrogen (TKN) content of from about 0.45 to about 2.1% of which at least 60% of the Kjeldahl nitrogen is non-protein nitrogen, and optionally, a whipping aid such as an enzyme modified wheat or soy protein, in combination with a member selected from the group consisting of gelatin, gelatin and a water soluble polyphosphate, a gum and mixtures thereof.The products of the invention can be used as egg albumen extenders in whipped products such as meringues, nougat candy, divinity candy and cakes such as yellow or sponge cake.

Abstract: When making yogurt and quark, mineral salts are selectively removed from milk or other liquid protein-containing milk products and if desired the protein content concentrated by membrane filtration, before coagulating the protein by incubation, for example, with yogurt or quark lactic acid cultures. An improved protein/viscosity relationship is found, giving greater yields of product. Quark is also found to accept a better over-run when made in accordance with the invention.

Abstract: An egg white substitute is prepared by a process involving the acidification of milk serum at a pH of 2 to 6, heating between 45.degree. and 80.degree. C. for five to twenty minutes, then sudden cooling to a temperature comprised between 15.degree. C. and 25.degree. C. and subsequent alkalinization to a pH comprised between 7 and 9.