Abstract: A composition having a blend that has 60-80% by weight dried whole egg; 20-40% by weight whey protein concentrate; 1-2% by weight xanthan gum; 0.3-0.7% by weight cream of tartar; and 0.1-0.2% by weight salt.

Abstract: The present invention relates to aerated compositions containing egg albumen protein and hydrophobin, and to a method for making these compositions. The objective of the invention is to improve the foamability and foam stability of compositions containing egg albumen protein. This has been achieved by providing aerated compositions containing denatured egg albumen protein and hydrophobin.

Abstract: According to the present invention, an encased mousse-form solid food is provided. The encased mousse-form solid food includes a container with an opening, a mousse-form solid body contained inside the container, a viscous liquid contained inside the container and covering a circumference of the mousse-form solid body, and a lid attached to the opening of the container. The mousse-form solid body has a hardness of 1.0×104 N/m2 or more and 5.0×104 N/m2 or less. The viscous liquid has a viscosity of 0.5 Pa·s or more and 10.0 Pa·s or less.

Abstract: The invention includes a process for preparing an aerated food product employing a refined chocolate crumb blend and an aeration agent. The methods also include a process for refining chocolate liquor and cocoa powder into a refined crumb blend, and the use this refined crumb blend in producing novel and advantageous food products and ingredients. One advantageous product of the invention is an aerated, chocolate meringue-type product made with chocolate liquor and containing cocoa butter or fat.

Abstract: The present invention has as an objective to provide aerated food products containing solid particles at the gas bubble interface, and proteins which do not interfere with the solid particles, and of which the texture remains stable during storage. This objective is met by an aerated food product which contains aggregated protein particles which are not surface active.

Abstract: Process for manufacturing a frozen aerated confection and comprising the steps 5 of producing a premix comprising milk/dairy or vegetable fat 1 to 15% (w/w), preferably 3 to 12% milk solids non fat 0 to 20% (w/w), preferably 3 to 12% sugar and other sweeteners 0.01 to 35% (w/w) vegetable proteins 0 to 5% (w/w) flavors 0 to 5% (w/w) water 30 to 85% (w/w) 0.25 to 15% by weight (expressed as dry plasma over the wet premix) of an enriched plasma fraction is added to the premix freezing and aerating the premix to an overrun of 20 to 150%.

Abstract: A dried confectionery meringue formed from a meringue mixture having a pre-drying moisture level of between about 18% and about 30%, said mixture including a protein foaming agent, sucrose and at least one monosaccharide.

Abstract: A method of producing baked egg using a horizontal rotating cylinder-type continuous frying apparatus, which baked egg has a small size and a strong fried flavor, is disclosed. Egg liquid is sprayed onto the inner surface of a heating drum while rotating the heating drum to solidify the egg liquid and then to make the solidified egg liquid detach from the inner surface of the heating drum, which egg liquid is sprayed within an area of the inner surface of the heating drum, which area expands at an angle of 60° to 150° in the direction of rotation of the heating drum from a rotation origin defined as the intersection of a vertical line and the rotation axis of the heating drum, wherein the angle is indicated taking the angle of the direction of the vertical line as 0°.

Abstract: The present invention has as an objective to provide aerated food products containing solid particles at the gas bubble interface, and proteins which do not interfere with the solid particles, and of which the texture remains stable during storage. This objective is met by an aerated food product which contains aggregated protein particles which are not surface active.

Abstract: The present invention comprises a gel-stabilized foam for use in food products. Foam bubbles are stabilized by either a continuous gel coating or a particulate gel coating created under high shear conditions. The foam is viscous and shelf-stable, and can be combined with a viscous food product to lower its caloric density and improve its organoleptic properties.

Abstract: Algal flour and algal biomass are disclosed. Food compositions comprising algal biomass or algal flour with a high lipid content are disclosed.

Abstract: A non-cooked cereal bar containing inulin and having a total nutrient level equal to or greater than the nutrient level of a single serving of RTE cereal with milk is described. In one embodiment, the cereal layer is comprised of a cereal composition containing RTE cereal, high-protein rice pieces and TVP in a ratio of about 2:1:1. In another embodiment, a method for manufacturing a non-cooked cereal bar containing inulin is described.

Abstract: A dried confectionery meringue formed from a meringue mixture having a pre-drying moisture level of between about 18% and about 30%, said mixture including a protein foaming agent, sucrose and at least one monosaccharide.

Abstract: A liquid egg product including particulates and the methods of producing the same. The particulates are combined with starch and water or egg whites or egg substitute to form a particulate stream, which is thermally treated prior to combining with an appropriate amount of egg white or egg substitute. The resulting egg product is a ready to cook combination of egg white or egg substitute and particulates that has an extended refrigerated shelf life.

Abstract: The present invention utilizes a base mix formulated with an acidic agent so that when processed, into a frozen dessert product, the base mix provides an increased overrun percentage without increased costs of production. The base mix component may include any suitable food component, such as one or more dairy components (e.g., a milk or cream), a sugar and/or corn syrup component, an egg component, water, a stabilizer, a thickener, and/or the like. In illustrative embodiment of the present invention, the base mix may alternatively include a non-dairy component, such as soy milk and/or soy protein. Additionally, the base mix may also include an acidic agent to lower the pH to a level that results in an increase in the overrun percentage of the resulting frozen dessert product, while maintaining a desirable consistency and flavor of the frozen dessert product.

Abstract: In order to make a granulated substance (G) of an aerated foodstuff, such as granulated meringue, said substance having an outer surface that appears continuous to the naked eye, an alveolar (18) structure (12) is provided, and a liquid precursor of the aerated foodstuff (for example, the so-called “meringue foamed mixture” in the case of meringue) is introduced (20, 22) into the cavities (18) of the structure. Consolidation of the precursor introduced into the cavities (18), obtained, for example, via heating (24), leads to the formation, in the aforesaid cavities (18), of respective particles of granulate (G), which are finally extracted from the cavities (18), typically exploiting the deformation of the material constituting the alveolar structure.

Abstract: A process for making a flavored souffle dessert product, including the following steps: Mixing and kneading of eggs, sugar, margarine/butter, flour, baking soda, salt and cocoa in a first mixing hopper to form a cookie dough; proofing the cookie dough in a proofing refrigerator at a temperature between 35° and 45° F. for a time period of at least 24 hours; stirring of a flavoring ingredient, corn syrup, vegetable oil, starch and water in a second mixing hopper to form a flavored paste filling; gelling of the flavored paste filling in a refrigerator at a temperature of 50° F.

Abstract: A method of making a temperature stable sauce based on butter and eggs includes stirring egg yolks until uniformly blended; combining at ambient temperature the blended egg yolks and liquid until said liquid is well incorporated; heating and mixing the mixture to preliminary temperature not exceeding 150° F., adding a first quantity of butter and returning to the temperature, and thereafter adding the remaining butter while increasing the temperature to about 160° F. until a thickened mixture is achieved; adding seasonings to said thickened mixture. The resulting sauce may be refrigerated or frozen without loss in texture, taste or appearance.

Abstract: The invention provides an egg product having a reduced amount of free water comprising at least 30 wt-% whole egg; glycerol; maltodextrin; egg white powder; powdered shortening; liquid egg yolk, and salt. This egg product has a Aw of about 0.80 to 0.95. Further, the invention provides food products comprising this egg product, including baked goods and other products having the egg product as a filling or topping, that may be frozen and reheated without the egg product developing a tough or rubbery texture.

Abstract: Certain denaturable protein food products can be whipped into a stable foam product. These include milk products such as whole milk, skim milk, cream, half-and-half, evaporated milk and reconstituted powdered milk; and egg products including whole eggs, egg yolks, egg whites and reconstituted dried egg products including whole eggs, egg yolks, egg whites; and uncooked meat products such as finely divided muscle and blood. The un-denatured food products are concurrently denatured and whipped into a foam. The denaturing results from heating, altering the pH, and/or adding denaturing agents such as rennet. The products are identified as PRO-WHIP and include, for example, whipped milk products, whipped egg products, and whipped meat products alone and in various combination with coffee, tea, chocolate or fruit juices.

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: Bread dough and bread are prepared from non-bromate containing flour and heat-denatured egg-yolk material. The resulting product contains essentially no bromate residue and may contain reduced fat compared with other bread products having similar texture, appearance, volume and weight.

Abstract: This invention provides a powder-form foaming creamer for beverages, such as coffee, and soups, said creamer containing fat, carbohydrate and protein; said protein is chicken's egg-albumen which shows a superior foam-stabilizing activity, while the use of egg-albumen also confers to the foam a good stability upon stirring and an improved appearance.

Abstract: Our invention concerns with ready-to-use non dairy creams with good storage stability, containing egg yolk and eggwhite. In fact, the composition of our creams is:0.05-0.5 wt % emulsifier0.5-8.0 wt % egg yolk0.01-1.0 wt % caseinate0.5-4.0 wt % egg white0-1.0 wt % thickener1-10 wt % carbohydrate25-45 wt % fatbalance: waterThe creams are sterile and display a water activity of 0.95-1.0.Also a process for the preparation of such non dairy creams is part of the invention.

Abstract: A method for whipping egg white employs a food processor having a rotary blade for spinning the egg white, the method providing for a rotating of the blade at a rotational speed in a range of 350 to 999 revolutions per minute, preferably at 700 R.P.M.

Abstract: Low-calorie foods containing konjak mannan, such as meringues and mayonnaise-like foods, and processes for preparing such foods are disclosed.

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: A method for suppressing dust in grain handling includes applying an edible foam so that it penetrates the grain to reach the dust particles.

Abstract: A method for suppressing dust during grain handling and storage, using small bubble foam created from an edible foam-producing surfactant.

Abstract: A method for producing an aerated confectionery foam from a sugar solution and a foam-promoting solution. The aerated confectionery foam is produced batch by batch using a boiler and a beater. The sugar solution is boiled in the boiler and transferred to the beater. The aerated confectionery foam is formed from the foam-promoting solution and the boiled sugar solution, and removed from the beater through pressure application. The foam-promoting solution is beaten in a vacuum either by itself or along with the boiled sugar solution. The pressure in the beater during the beating procedure is sub-atmospheric. The aerated confectionery foam is produced with small and finely distributed bubbles. The pressure during beating the foam-promoting solution differs from the pressure at which the aerated confectionery foam solidifies.

Abstract: Disclosed are snack products comprising a dried agglomeration of fruit or vegetable pieces as well as a method for making these snack products. This method involves utilizing a sugar soaking step to prevent the collapse and shrinkage of the individual pieces of fruit or vegetable during the drying process. The method further comprises mixing the pieces of fruit or vegetable with a foam composition prior to drying. This results in distribution of the pieces within the snack in an open mat structure so that the snack product is characterized by a ratio of solids volume to total volume of from about 0.5 to about 0.85. The final snack product has a low water activity and bulk density and provides a crisp, tender eating quality.

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: An anti-freezing coating material for application to the exposed surfaces of plants subject to freezing. The material consists of a foam composed of a fluid matrix surrounding gas bubbles and having viscosity permitting the foam to be spread by a tool or by spraying onto the plant. A specific foam is a mixture of egg whites and fruit pectin beaten to a stiff foam.

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: Thermostable cremes having exceptionally low water activities can be produced by dispersing a hydrocolloid in corn syrup; dispersing a modified starch and albumin in the colloidal dispersion; aerating the dispersion; and cooking the dipersion. These cremes exhibit excellent texture while offering the advantages of an extended shelf life.

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: A frying device for foods comprises a metallic frying member, cast from an aluminum alloy, with a plurality of oil-filled pores and cavities of specified defined size which act to prevent the food being fried in the device from sticking to the metal frying member. The walls of the frying device are provided with a plurality of openings to enable cooking gases to escape. Less than 50% of the surface oil as is used in conventional roasting devices is required in my device.The device and method are particularly adapted for the production of multilayered food products, where a plurality of layers of a product are automatically laid down in timed sequence within the roasting device.

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: A procedure for the production preferably of food foams from flowable and pumpable mediums, as e.g. egg/white solutions, whole egg/sugar mixtures or cream products. It is applicable in the baking and confectionery industry, to the production of physically aerated baked and confectionery goods, as well as foamed confections. The main object of the invention is to produce well aerated foams of high volume with a minimum of apparatus and energy input. The invention therefore is based upon the aim of providing conditions and to introduce the gas in such a volume ratio into the medium to be foamed, that volumes of at least 900 p.c. are obtained. According to the invention, the medium to be foamed and gas are delivered separately to a pump, in a volume ratio of at least 1:8, mixed, and then the mixture (medium/gas) is delivered from the pump to a dispersion tube where it is foamed.

Abstract: Dry souffle compositions having malto/Dextrin and Zanthan gum and wherein the resulting soufflees have an improved foam structure.

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: Aerated foodstuff of "mayonnaise" type containing an oil-in-water emulsion of mayonnaise ingredients and coagulated whipped egg white in a foam of fine air or gas bubbles dispersed therein and containing a gelifying stabilizer.

Abstract: Method for preparation of milk shake beverage contained in can, bottle, paper carton or the like with a sufficient head space so that when shaking the container desirable volume of foam is obtained. Guar gum, kappa carrageenan and xanthan gum, which are well known as stabilizer for such beverage, are added to liquid mixture in the respectively specified amount ratio so as to make it possible to sterilize at a temperature of 135.degree. to 150.degree. C. for 2 to 5 seconds for long shelf life without causing undesirable coagulation and decreasing volume of foam.

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 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 successful frozen savory or sweet souffle which rises during baking and only collapses moderately when it is served is prepared from a base mass comprising a baked panada based on fat, flour, water and cream, a flavouring base composed of vegetables, cheese, fish or fruit, egg yolks and texturizing proteins by mixing the different ingredients without whipping of the proteins and incorporating carbon dioxide gas in the mass.

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: High energy agitation is applied to coagulated and uncoagulated egg white portions to form a homogeneous, aerated egg white dispersion. The egg white dispersion is then assembled with processed egg yolk and the assembly is frozen.

Abstract: It has been discovered that the combination of certain polyvalent metal ions with certain proteinaceous foaming agents will significantly enhance the efficacy of proteinaceous foaming compositions. The present invention affords the means for achieving significantly improved protein foam from vegetable protein hydrolyzates which normally fail to possess the foaming efficacy of conventional proteinaceous foam agents such as egg albumen and caseinates. The improved foamed products may be obtained by employing a combination of polyvalent ions such as calcium and zinc with enzymatically hydrolyzed soy protein whipping agents which are characterized as being soluble throughout the pH 4 to 7 range. The proteinaceous foaming composition may be utilized for a variety of industrial and food applications. The present foaming compositions are particularly useful in providing coated paper products.