Abstract: Microfragmented ionic polysaccharide/protein complex dispersions which are suitable for use as fat substitute compositions in food products such as ice cream, salad dressings, dips, spreads and sauces and methods for preparing such dispersions and food products.

Abstract: A frozen-nondairy dessert having the creamy texture and the mouth feel of an ice cream product comprised of a frozen banana based composite of bananas alone or in combination with flavor providing substances. Preferably ripe banana or banana mixture which has been quick frozen preferably in small mass units and maintained in a frozen state till time of use. The frozen banana composite is first masticated, then whipped to achieve a significant overrun and either served immediately, or refrozen, preferably quickly for future use.Fruits, nuts, and flavorings may be blended into the banana composite prior to the freezing step or they can be mixed with the frozen composite during mastication or aeration.

Abstract: A method for making ice-cream products by preparing a mixture of the bulk material for ice-cream, filling it into a container and applying thereto a liquid nitrogen or a liquid nitrogen-based gas while said bulk is agitated.

Abstract: Low calorie frozen desserts, in particular ice cream-like products, having a smooth, creamy, nongritty mouthfeel are disclosed. These frozen desserts contain fat comprising from about 30 to 100% of certain edible, wholly or partially nondigestible intermediate melting polyol polyesters, milk solids other than fat, sweetener, oil-in-water emulsifier, a flavoring substance, and water. The fat is substantially homogeneously dispersed in the aqueous phase as emulsified fat particles having an average particle size of about 5 microns or less. These frozen desserts are obtained by a process which initially involves the formation of a preemulsion by homogenizing a mixture which consists essentially of these intermediate melting polyol polyesters and only a portion of the other dessert ingredients. This preemulsion is then combined with the remaining dessert ingredients, homogenized, pasteurized, and at least partially frozen to provide the frozen desserts.

Abstract: A nonfat dairy dessert composition which may be aerated and frozen, containing milk solids nonfat, water, sweetener a starch hydrolysate, egg albumen stabilizer and emulsifier.

Abstract: There is disclosed a low calorie fat substitute comprising a continuous aqueous phase containing carbohydrate and protein and a dispersed phase containing protein and fat.

Abstract: A frozen topping having excellent texture and stability is prepared having a fat level of from 5 to 15%, an overrun of at least 250% and a solids level of 38% to 43%. The topping contains 2.5 to 7% non-fat milk solids, 0.03 to 0.15% phosphate salts, 0.5 to 2% sodium caseinate, 0.15 to 0.6 emulsifiers and 15 to 25% water-soluble carbohydrates. The ratio of phosphate salts to non-fat milk solids is from 1:60 to 1:120.

Abstract: A fruit juice mix suitable for hard pack product made essentially from natural ingredients containing at least one fruit juice source in association with about 0.05 to 1.5 percent by weight of various stabilizers and preferably 0.30 to 0.60 percent xanthan gum based upon the total weight of the mix. An amount of water and other ingredients such that the blend has a brix value of greater than about 10 to about 35 and for more desirable results of 20 to 30 and preferably 20 to 25. No refined sugar or corn sweetener is added in or to the blend. Moreover, the juice mix can be frozen to form a hard pack material that cna be stored at lower temperature, usually minus 18.degree. C. and lower for days and then be warmed to minus 5 to minus 10.degree. C. and be scooped out to be served and eaten without the appearance of being to icy, coarse, crumbly or gummy but exhibits a smooth, fine creamy texture and superior melt characteristics relative to soft pack.

Abstract: Novel fat mimetic compositions are disclosed to be useful in reduced calorie foods. These compounds, which can be referred to as linked esters, consist of linked multi-ester or mult-ester/ether fragments joined by a polycarboxylate. These complex linked esters 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: Frozen product comprising N.sub.2 O hydrate clathrate and method of preparing same.

Abstract: A method for preparing a food grade, insoluble bulking agent from starch is disclosed. The method involves a retrogradation process followed by enzymatic hydrolysis to form a modified starch product which can be used as a filler or as a bulking or texturizing agent in low-fat food formulations.

Abstract: A texturally contrasted frozen aerated confection comprising ice confection or mousse-like material in combination with an aerated fat-based glaze.

Abstract: Premix preparation for ice foods comprising, as essential components, (1) an unsaturated fatty acid-free oil, (2) a glycerin fatty acid ester and (3) a mixture of pectin and pregelatinized starch. The premix preparation being capable of stably maintaining an emulsifized state of the preparation, providing a product capable of preserving for a long period, avoiding a deterioration of the taste under the sterilization at a high temperature, and enabling to easily make a shake at home.

Abstract: In a process for producing composite confection products, comprising a plurality of superimposed confection layers formed from extruded strands, in particular of ice cream, of which at least one is wave-shaped and may overlap itself, the confection layers are extruded on to a conveyor belt and to produce the wave shape the component of movement of the extruded material is greater than the movement of the conveyor belt so that at least a first point of deposition of the leading end of the strand issuing from at least one extrusion nozzle is displaced laterally relative to the vertical movement of the extrusion strand from the outlet to the plane of deposition of the conveyor belt so that the pasty confection material is deposited laterally under its own weight due to a lateral displacement of the center of gravity of the strand, and that the conveyor belt is displaced laterally at the latest when at least one loop comprising at least two superimposed strand sections has been formed.

Abstract: Low-calorie aerated fruit, vegetable and spicy foods free of fats and albumin having improved taste, increased volume and stable structure said foods containing sugar or sugar substitutes or sweeteners, spices or fruit or vegetable extracts combined with hydrocolloids and optionally suitable emulsifiers to achieve a high and stable overrun.

Abstract: A novel foodstuff is produced by reacting a milk-coagulating enzyme which is produced by a milk-coagulating enzyme-producing microorganism belonging to genus Aspergillus, genus Mucor, or genus Rhizopus and which exhibits a milk-coagulating activity (A) and a protease activity (B) such that the ratio of (A)/(B) is larger than 0.1, with soymilk thereby inducing coagulation, and collecting a resulting coagulated material. The novel foodstuffs produced have the benefit of lacking the bitterness and astringency common to soybean, abounds in emulsifying activity, exhibit a high water-retention property, and are smoothly agreeable to the taste. Thus, they have extensive utility as substitutes for raw materials in conventional processed foods. They are especially suitable for use as raw materials for emulsifiable foods.

Abstract: The invention relates to milk shakes wherein ingredients of 45-70 weight % of water, 15.3-40 weight % of carbohydrates containing 15-35 weight % of sugar and 0.3-1.3 weight % of alcohol, and 1-7 weight % of protein and 1-25 weight % of oil/fat are mixed and ice cream obtained by filtering, homogenizing, sterilizing, cooling, aging, freezing at an overrun percentage of 10 to 100, kneading with tiny pieces of ice, filling in packing containers and hardened and the ice cream so obtained is shaken and mixed at a temperature in a range of -20.degree. C. to 8.degree. C. with or without addition of some syrup such as a fruit sauce or the like to make a milk shake.

Abstract: A machine for making two-flavor ices, in particular ice lollies, comprising a freezing tank (2) through which parallel rows of molds (A, B) whose cross-sections are inscribable into one another are caused to advance intermittently at two-step rate, a metering-filling unit (6) for filling molds (A), a stick-inserting unit (7), an intermediate withdrawing station (10) in which ices are removed from molds (A) and then released into molds (B), a second metering-filling unit (11) for completing filling of molds (B), and a final withdrawing unit (8).

Abstract: The method for making a reduced fat foodstuff entails replacing at least a portion of the fat and/or oil in the foodstuff with an aqueous dispersion of a hydroxypropylated starch having a degree of substitution of above 0.04 and an apparent amylose content of about 40%. A high amylose corn starch is the preferred starch base. a paste made from the dispersion is translucent and tends not to retrograde.

Abstract: Multicomponent ice confection product. The main part of its outer surface being regularly curved and the surface separating two components being at least mainly concentric with respect to said outer surface; the dimensions and the electrical properties being such that on exposure to microwave radiation from a commercial household or catering heater the centre will be heated in excess of 25.degree. C. while a more outwardly positioned layer is still frozen.

Abstract: An all natural, frozen food product and method for making same. The product is formed solely from all natural fruit, vegetable juices, purees or combination thereof. No additional vegetable proteins or stabilizers are required, yet a consistency ranging from a slush drink to hard pack ice cream is obtained by interaction of natural ingredients mixed in proper proportions. In particular, the product has a brix level from about 16 to 35, a pH of less than about 4.5, and is produced to have an overrun of between about 18 and 100. In some embodiments, food (fruit or vegatable) chunks are included which maintain their fruit piece identity. Processing includes heating a base mixture of purees and/or juices. Preferably the base mixture is aseptically processed to produce a shelf stable product. The consistency can be selected based on the brix and pH characteristics of the base.

Abstract: Described is the use of sclareolide in augmenting or enhancing the organoleptic properties of foodstuffs whereby:(i) richness and creaminess is added to low fat ice cream by admixing therewith the sclareolide;(ii) the sweetness of foodstuffs and beverages sweetened with non-neutrative sweeteners, e.g., aspartame is enhanced by admixing with the non-neutrative sweetener, prior to addition to the beverage or foodstuff, sclareolide; and(iii) bitter nuances imparted by the use of potassium chloride in salt substitutes are substantially covered by means of admixing such salt substitutes with sclareolide.

Abstract: A food product, and especially a packaged meal, prepared from an aqueous composition comprising non-fat milk solids, preferably little or not fat, at least about 2 grams of dietary fiber material in an average serving amount of the food product, and lactase enzyme in an amount sufficient to hydrolyze at least about 75% of the lactose in the composition to glucose and galactose in the food product; and a method of preparing same.

Abstract: Ice crystal growth in inhibited in frozen food products by adding a partially delignified plant fiber, a hemicellulose B or mixtures thereof to the frozen food product.

Abstract: Disclosed are food products having a first, high moisture portion and second portion comprising crisp, relatively dry materials such as puffed cereal grains or pieces without a discrete interjacent solid barrier. The high moisture phase can be a gelled diary product such as yogurt or pudding. In addition to the puffed cereal pieces, the second portion additionally essentially comprises a defined water-in-oil emulsion throughout which the pieces are dispersed. The emulsion includes a high solids, discontinuous aqueous phase, preferably gelled, dispersed within a low oil content continuous gelled oil phase. The oil phase comprises an edible liquid oil, preferably winterized, which is also gelled. The composite food products exhibit good interphasic stability for the typical refrigerated temperature distribution time periods as well as the maintenance of the relatively crisp texture of the puffed cereal pieces.

Abstract: A frozen-nondairy dessert having the creamy texture and the mouth feel of an ice cream product comprised of quick frozen preferably ripe banana, which banana or banana mixture has been quick frozen preferably in small mass units and maintained in a frozen state till time of use. The frozen banana composite is first masticated, then whipped to achieve a significant overrun and either served immediately, or refrozen, preferably quickly for future use.Other fruits, nuts, and flavorings may be added to the banana composite prior to the freezing step or can be mixed with frozen banana or composite during mastication or aeration.

Abstract: A stable foamable product consisting of a homogenized mixture of fat, protein, water, alcohol, calcium and foam stabilizing agents such as polyphosphates and lactates. The process for preparing such a foamable alcohol product is also disclosed.

Abstract: A fruit juice mix suitable for hard pack product made essentially from natural ingredients containing at least one fruit juice source in association with about 0.05 to 1.5 percent by weight of various stabilizers and preferably 0.30 to 0.60 percent xanthan gum based upon the total weight of the mix. An amount of water and other ingredients such that the blend has a brix value of greater than about 10 to aobut 35 and for more desirable results of 20 to 30 and preferably 20 to 25. No refined sugar or corn sweetener is added in or to the blend. Moreover, the juice mix can be frozen to form a hard pack material that can be stored at lower temperatures, usually minus 18.degree. C. and lower for days and then be warmed to minus 5 to minus 10.degree. C. and be scooped out to be served and eaten without the appearance of being too icy, coarse, crumbly or gummy but exhibits a smooth, fine creamy texture and superior melt characteristics relative to soft pack.

Abstract: Fibrous and gelatinous vegetable matter is liquefied and frozen so as to result in a frozen food composition which is dripless and cohesive when exposed to temperatures above its melting point and which has reduced fat and cholesterol content. A preferred vegetable matter is edible rhubarb leafstalks. Various flavoring agents may be added to the vegetable matter. The frozen food composition closely approximates the characteristics of high grade ice cream. Even closer approximation to ice cream may be obtained by using dairy products as flavoring agents.

Abstract: A modified hemicellulose A, hemicellulose B, modified hemicellulose A, modified hemicellulose B, or mixtures thereof are employed as water soluble bulking agents to replace the functional properties of carbohydrates or fats.

Abstract: Shaping device and method for shaping extrudable material including at least one extrusion nozzle for feeding extrudable material and being supported in a carrier common to all nozzles, motors for moving either the carrier or a movable support surface for receiving extruded material directly from the nozzles and a programmable computer for controlling the motors.

Abstract: Described is the use of sclareolide in augmenting or enhancing the organoleptic properties of foodstuffs whereby:(i) richness and creaminess is added to low fat ice cream by admixing therewith the sclareolide;(ii) the sweetness of foodstuffs and beverages sweetened with non-neutrative sweeteners, e.g., aspartame is enhanced by admixing with the non-neutrative sweetener, prior to addition to the beverage or foodstuff, sclareolide; and(iii) bitter nuances imparted by the use of potassium chloride in salt substitutes are substantially covered by means of admixing such salt substitutes with sclareolide.

Abstract: A fat substitute is disclosed which comprises water-dispersable macro-colloid particles having a substantially spheroidal shape and a particle size distribution effective to impart substantially smooth organoleptic character of an oil-and-water emulsion. The particles are composed of carbohydrate material.

Abstract: The present invention is for an oat or rice-based frozen dessert composition which has been prepared using the grain derived solids, including the bran. In the method of the invention, cooked oat or rice grain is mixed with sufficient liquid so as to form a mixture having a composition of about 30% to 70% cooked grain by weight with a moisture content of 50% to 85%. Sweetening and flavoring agents are added to this mixture according to personal preference. The mixture is then homogenized and frozen with churning until a temperature of about -9.5.degree. C. to -5.5.degree. C. is obtained.

Abstract: The method of the invention comprises selection of whole grain rice, either white or brown rice, which is liquefied, preferably with alpha-amylase enzymes, and then treated with relatively high levels of a glucosidase enzyme and/or a beta-amylase enzyme in a saccharifying step. The total enzymatic reaction time in both the liquefaction and saccharification steps is limited to prevent development of undesirable off-flavors to yield a non-allergenic rice milk produce having surprising milk-like texture and functionality, the rice milk product being characterized by the absence of a rice-like flavor and having a preferred composition defined as follows:______________________________________ Soluble Complex Carbohydrates 10 to 70% of solids; Maltose 0 to 70% of solids; Glucose 5 to 70% of solids; Ash or Minerals 0.1 to 0.6% of solids; Protein and Fat 1 to 3.5% of solids; Fiber 0.05 to 0.4% of solids. ______________________________________The rice milk product can also be converted to a dried product.

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: Protein obtained by coagulating soymilk with microbially produced protease within a pH range not causing acid coagulation and at a temperature higher than the optimum operation temperature of the protease provides food material of desirable flavor and high processability.

Abstract: The present invention discloses non-fat dairy dessert compositions, which in a preferred form consist essentially of non-fat milk, sweetener, water and stabilizer, wherein at least a portion of the milk sugars and milk solids from the non-fat milk have been caramelized. When frozen, the non-fat dairy dessert compositions of the present invention have body, texture and flavor characteristic of a good quality fat-containing ice cream.

Abstract: A bulking agent which can replace sucrose and other soluble simple carbohydrates in food, the active component of which is a glucose oligomer or a mixture of glucose oligomers, DP=3, or 4, wherein each oligomer exhibits one beta-1,3-glucosidic bond, all other bonds being beta-1,4-glucosidic bonds. The bulking agent has a satisfactory taste and a satisfactory stability at low pH values. The bulking agent can be produced by hydrolysis of .beta.-glucan.

Abstract: A whipped oily flavor comprising oil-in-water or water-in-oil-in-water cream base in a whipped state which contains a spice, and a non-sweet or low-sweet saccharide and is packed in a container in a frozen state.

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: A starch, hydrated with between 0.7 and 2.0 parts of water and which has been brought to the verge of gelatinization, is combined with a hydrocolloid gum, which also may have been pre-hydrated, to form a mixture. The mixing process is designed to achieve the following objectives: intimately mixing the hydrocolloid gum with the starch as the latter is gelatinizing; heating the uniform blend under pressure but under low enough shear to preclude starch degradation; and extruding it through a die so that it expands and creates a product with a large surface area to facilitate drying. As an objective measure of processing effectiveness, the product should yield water viscosities which are equal to those obtained from the raw materials when present in 10-20% excess. In subjective test the processed mixture should perform better at 10-20% less usage level than the unprocessed mixtures when used in stabilizing frozen desserts, sour cream and dressings.

Abstract: Non-fat and reduced fat whipped frozen dessert products wherein part or all of the milk fat, vegetable fat or oil ordinarily incorporated therein is replaced by a proteinaceous macrocolloid of , e.g., denatured whey protein particles. Illustrative embodiments include non-fat ice cream analog products having reduced calorie content, enhanced food value due to increased protein content, and possessing the physical and organoleptic character of full fat ice creams.

Abstract: A 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 reconstituted banana product, which is formed primarily of banana puree with the addition of ice cream ingredients, is extruded by a horizontal extruder. As the extrudate stream is deposited on a moving product plate of a conveyor, which moves in the same direction as the extrudate stream, the extruder is moved transversely of the direction of movement of the extrudate stream and conveyor. After a product of the desired length is deposited on a product plate, a hot wire cutoff device slices the extrudate stream into separate products which, by virtue of the transverse movement, are arcuate. In order to simulate the appearance of banana seeds, an auxilliary nozzle tube, within and centered in the main nozzle of the extruder, extrudes an extrudate of a darker color. The auxilliary nozzle tube has a closed end and slots extending from the closed end. Baffles at the base of the slots deflect the extrudate from the main extruder as the extrudate of darker color is extruded.

Abstract: A formulated milk concentrate is described comprising about 25-60% by weight of nonfat dry milk solids, 15-40% by weight of water, 3-40% by weight of an edible oil, and 0-35% by weight of sugar, wherein the weight ratio of nonfat dry milk solids to water is between about 1:0.55 and 1:0.75. The concentrate can either be frozen for later use or immediately blended with water to produce a beverage. Within the critical range of milk solids-to-water ratios, edible oils are emulsified to form stable concentrates without the use of emulsifiers or specialized dairy equipment such as homogenizers and colloid mills.

Abstract: Low and non-fat aerated frozen dairy desserts are provided having the organoleptic charactertistics of premium, high fat ice cream but which includes 0.1% to 7.0% by weight of fat. The dessert compositions essentially comprise 20% to 25% milk solids non-fat, 1% to 7% whey protein concentrate, corn syrup solids, sucrose and water. The whey protein to casein weight ratio ranges from 1:0.5 to 4.0. The percent whey protein denaturation ranges from 50% to 100%. The total protein content is at least about 7%. The lactose concentration is less than about 4%. Liquid dessert pre-mixes for the present desserts are also provided. Preferred embodiments of the desserts are free of added stabilizers and/or emulsifiers yet nonetheless provide the present organoleptic attributes. Methods for the preparation of the new aerated frozen dairy desserts and pre-mixes are also provided.

Abstract: A low-solids, non-aerated, quiescently-frozen confection having a soft, non-brittle texture is prepared from a composition containing on a weight basis 92 to 96% water, 1 to 2.5% maltodextrin, 1 to 2% glycerin and 0.3 to 0.8% gelatin. The composition can further contain juice solids, food acid and gum stabilizers.

Abstract: A fruit juice shake mix is provided which can be stored in bulk packages such as a gallon to several gallon containers or as individual essentially a single person quantity in unit packages of usually several to a dozen individual containers such as cans or rectangular cartons. The fruit juice shake mix may be blended in a freezer to incorporate air or frozen and then air blended in to give about 40 to about 150% overrun and a viscosity suitable to be drawn into the mouth by a straw.

Abstract: Methods of using fructose as a sweetener, particularly crystalline fructose, are disclosed. Also disclosed are methods of using dry foodstuff mixes containing fructose in a crystalline form to prepare foods for consumption while hot or cold. Further, the use of fructose and acidulants to obtain a foodstuff of desired sweetness is also disclosed. The consistent sweetness of fructose over temperature, regardless of the distribution of anomeric forms thereof, and the varying effect different acidulants have on the sweetness of fructose are also disclosed.