Marshmellow Or Chiffon Patents (Class 426/571)
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Patent number: 4528204Abstract: A method of preparing a gelled product from an ungelled aqueous hydrolyzed collagen, such as gellatin or glue, concentrate containing 10-60 weight percent hydrolyzed collagen and a lyotropic agent is disclosed. The concentrate has a hydrolyzed collagen-to-lyotropic agent weight ratio of 1:0.1 to about 1:4.5, a pH value of 2.5-7 and gels at less than 20.degree. C. On dilution with water to a hydrolyzed collagen concentration of about 2 weight percent while substantially maintaining the pH value of the concentrate, the diluted composition gels at a temperature above that of the concentrate. Specific concentrates, food products, industrial applications and methods for using the concentrates are disclosed.Type: GrantFiled: January 12, 1984Date of Patent: July 9, 1985Assignee: Dynagel, IncorporatedInventor: Joseph L. Shank
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Patent number: 4426443Abstract: A method of preparing a gelled product from an ungelled aqueous hydrolyzed collagen, such as gelatin or glue, concentrate containing 10-60 weight percent hydrolyzed collagen and a lyotropic agent is disclosed. The concentrate has a hydrolyzed collagen-to-lyotropic agent weight ratio of 1:0 of 1:0.1 to about 1:4.5, a pH value of 2.5-7 and gels at less than 20.degree. C. On dilution with water to a hydrolyzed collagen concentration of about 2 weight percent while substantially maintaining the pH value of the concentrate, the diluted composition gels at a temperature above that of the concentrate. Specific concentrates, food products, industrial applications and methods for using the concentrates are disclosed.Type: GrantFiled: August 27, 1981Date of Patent: January 17, 1984Assignee: DynaGel, IncorporatedInventor: Joseph L. Shank
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Patent number: 4415595Abstract: A marshmallow frozen confection in which the marshmallow encloses a core material, such as ice cream or sherbert and which retains its solidity at the temperature below about -15.degree. C. A water content of the marshmallow is in the range of about 20 to 35%.Type: GrantFiled: November 24, 1981Date of Patent: November 15, 1983Assignee: Lotte Co., Ltd.Inventors: Toshio Takemori, Masateru Kato, Fumio Masuda
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Patent number: 4410552Abstract: A composite confection material suitable for incorporation as a center or filling in food products is provided. This composite material imparts enhanced mouth feel and taste properties to the food product by providing a dense first portion exhibiting intense flavor characteristics contiguously associated with a second portion of expanded fat-based material having a light fluffy texture and relatively less intense flavor characteristics as compared to the first portion. This material is particularly suitable as a center for chocolate candy products.Type: GrantFiled: September 28, 1981Date of Patent: October 18, 1983Assignee: Godiva Chocolatier, Inc.Inventors: Bernard J. Gaffney, Terence W. Richardson
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Patent number: 4395429Abstract: 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.Type: GrantFiled: March 23, 1981Date of Patent: July 26, 1983Assignee: Rhone-Poulenc IndustriesInventors: Jean-Claude Campagne, Guy Frappier
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Patent number: 4390450Abstract: 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.Type: GrantFiled: July 30, 1980Date of Patent: June 28, 1983Assignee: A. E. Staley Manufacturing CompanyInventors: Paul W. Gibson, Frank T. Orthoefer
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Patent number: 4323588Abstract: 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.Type: GrantFiled: August 7, 1980Date of Patent: April 6, 1982Assignee: Life Savers, Inc.Inventors: Walter Vink, Leonard Spooner, Donald A. M. Mackay
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Patent number: 4310557Abstract: 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.Type: GrantFiled: December 1, 1980Date of Patent: January 12, 1982Assignee: Eastman Kodak CompanyInventors: James L. Suggs, Dan F. Buck, Howard K. Hobbs
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Patent number: 4310556Abstract: 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.Type: GrantFiled: December 1, 1980Date of Patent: January 12, 1982Assignee: Eastman Kodak CompanyInventors: James L. Suggs, Dan F. Buck, Howard K. Hobbs
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Patent number: 4251561Abstract: Disclosed are aerated, dextrose-based confections and methods for their preparation. The confections essentially comprise from about 87% to 99% dextrose, from about 0.5% to 3% whipping agent and from about 0.5% to 7% moisture. In one method for making the confection, a confection melt is prepared from melted dextrose monohydrate and a whipping agent such as hydrated gelatin. The confection melt of specified temperature range (190.degree. F. to 270.degree. F.) is pumped through a whipper so as to aerate the mixture to particular densities (0.2 to 1.0 g./cc.). The composition is simultaneously cooled to achieve particular whipper exit temperatures (160.degree. F. to 220.degree. F.). The aerated confection is then formed into pieces of desired shape and size and thereafter cooled. One embodiment of the aerated confection is suitable for use as blackboard chalk.Type: GrantFiled: June 4, 1979Date of Patent: February 17, 1981Assignee: General Mills, Inc.Inventor: Robert J. Gajewski
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Patent number: 4238519Abstract: 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.Type: GrantFiled: December 18, 1978Date of Patent: December 9, 1980Assignee: Stauffer Chemical CompanyInventor: Pei K. Chang
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Patent number: 4218490Abstract: The disclosure is of the extraction by ion exchange and use, especially in edible materials, of functional protein material having one or more useful surface-active properties such as foaming, foam stabilization, gelation, or water-or fat-binding characteristics.Type: GrantFiled: April 20, 1977Date of Patent: August 19, 1980Assignee: Viscose Group LimitedInventors: David J. Phillips, David T. Jones, Douglas E. Palmer
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Patent number: 4189502Abstract: Marshmallow variegate which is readily combinable with ice cream and other frozen desserts and which maintains a sharp line of demarcation between the frozen dessert matrix and the variegate. The variegate composition comprises about 40 to 50% by weight of sugar solids, about 1 to 3% by weight of a stretch-providing component characteristic of marshmallow, such as pre-gelatinized starch, about 0.2 to 0.8% by weight of an emulsifier having an HLB number of from 3 to 9, about 0.2 to 0.5% by weight of a stabilizer such as an edible gum or gelatin, and the balance being water and flavoring.Type: GrantFiled: November 15, 1977Date of Patent: February 19, 1980Assignee: Maryland Cup CorporationInventor: Irving H. Rubenstein
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Patent number: 4152462Abstract: A food bar is disclosed comprising marshmallow, low in reducing sugars and being fortified, and with the marshmallow including fortification both with protein and vitamins, with the protein fortification including therein at least two separate and distinct protein materials having reduced water binding capability, the vitamins being fat coated, and the marshmallow having a water activity coefficient, A.sub.w, no greater than 0.85. A hermetically sealed container completely encircles the food bar, a water converting catalyst is within the confines of the container, and an atmosphere surrounds the fortified marshmallow in the container, with the atmosphere comprising no more than about 4 percent by weight oxygen and the remainder of the atmosphere comprising an inert gas and sufficient hydrogen to combine with all the oxygen and convert it to water.Type: GrantFiled: December 12, 1977Date of Patent: May 1, 1979Assignee: The Quaker Oats CompanyInventors: James R. Hayward, William L. Keyser, Walter J. Zielinski
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Patent number: 4152463Abstract: A food bar is disclosed comprising marshmallow, low in reducing sugars and being fortified, and with the marshmallow including fortification both with protein and vitamins, with the protein fortification including therein at least two separate and distinct protein materials having reduced water binding capability, the vitamins being fat coated, and the marshmallow having a water activity coefficient, A.sub.w, no greater than 0.85. A hermetically sealed container completely encircles the food bar, a water converting catalyst is within the confines of the container, and an atmosphere surrounds the fortified marshmallow in the container, with the atmosphere comprising no more than about 4 percent by weight oxygen and the remainder of the atmosphere comprising an inert gas and sufficient hydrogen to combine with all the oxygen and convert it to water.Type: GrantFiled: December 9, 1977Date of Patent: May 1, 1979Assignee: The Quaker Oats CompanyInventors: James R. Hayward, William L. Keyser, Walter J. Zielinski
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Patent number: 4145448Abstract: A fortified product useful in the production of food bars is disclosed with the product comprising marshmallow having incorporated therein cereal material having a protein content of at least about 30 percent by weight and which has been heated to gelatinize the starch and denature the protein therein to the extent the ceral material will not substantially bind water but which does not have the nutritional content thereof substantially reduced through heating.Type: GrantFiled: January 12, 1978Date of Patent: March 20, 1979Assignee: The Quaker Oats CompanyInventors: James R. Hayward, William L. Keyser, Walter J. Zielinski
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Patent number: 4120987Abstract: Water-soluble protein hydrolyzates and high-amylose starches provide an improved whipping system for aerated confections such as nougats, grained marshmallow, etc. The total whipping agent and sweetening agent requirements may be sterilized and aerated to a specific gravity of 0.75 or less. The high-amylose starches and protein hydrolyzates are film-formers and provide a supportive matrix for the aerated confections. The aerated confection permits the use of a broad range of sweetening agents without necessarily relying upon crystallized sugars for textural properties. High, moisture-containing, aerated confections with improved stability against moisture-loss may be obtained by substituting crystallizable sugars (e.g. sucrose) with sweetening agents which have a higher degree of humectancy.Type: GrantFiled: July 5, 1977Date of Patent: October 17, 1978Assignee: A. E. Staley Manufacturing CompanyInventor: Carl Orville Moore
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Patent number: 4049832Abstract: A food bar is produced having a marshmallow base low in reducing sugars and with the marshmallow base having therein up to 10 percent by weight emulsified fat, said fat containing up to 20 percent by weight emulsifier, and, in addition, having therein from 1-20 percent by weight protein of reduced water binding capability.Type: GrantFiled: August 2, 1976Date of Patent: September 20, 1977Assignee: The Quaker Oats CompanyInventors: James R. Hayward, William L. Keyser, Walter J. Zielinski
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Patent number: 4039688Abstract: A food bar having a high protein, flavored outer shell and an inner filling, the outer shell comprising protein supplemented marshmallow, and the inner filling comprising an intermediate moisture food product.Type: GrantFiled: February 2, 1976Date of Patent: August 2, 1977Assignee: The Quaker Oats CompanyInventors: James Roger Hayward, William L. Keyser, Walter J. Zielinski
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Patent number: 4038423Abstract: A food bar is disclosed comprising a base and a coating thereon. The base of the food bar contains marshmallow fortified with a high protein ingredient of reduced water binding capability. The coating of the food bar contains a mixture of vegetable fat or oil, sugar, non-fat dry milk solids, and fat coated vitamins.Type: GrantFiled: August 2, 1976Date of Patent: July 26, 1977Assignee: The Quaker Oats CompanyInventors: James R. Hayward, William L. Keyser, Walter J. Zielinski
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Patent number: 4024290Abstract: The present invention encompasses a bulking agent suitable for incorporating into formulated foods. The bulking agent of the present invention is prepared by condensation of glucose and sorbitol in the presence of an acid-ion exchange resin. The bulking agent of the present invention provides the functions and bulk of about the same weight of sucrose when incorporated into formulated foods. The bulking agent of the present invention is most advantageously used in conjunction with high intensity sweeteners.Type: GrantFiled: March 22, 1976Date of Patent: May 17, 1977Assignee: G. D. Searle & Co.Inventor: Roger M. Layton
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Patent number: 4018901Abstract: A marshmallow product is disclosed for use in producing stabilized, high protein food bars. The product includes a marshmallow having a density of from 30 to 74 oz. per gallon in intimate admixture with a mixture of polyhydric alcohol, non-reducing sugar and high protein ingredients of reduced water binding capability with the high protein ingredients including heat treated protein and fat coated protein. The marshmallow product has a water activity, A.sub.w, less than 0.85. The marshmallow product may also include fat coated vitamins.Type: GrantFiled: August 2, 1976Date of Patent: April 19, 1977Assignee: The Quaker Oats CompanyInventors: James R. Hayward, William L. Keyser, Walter J. Zielinski
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Patent number: 4018900Abstract: A marshmallow for use in food bars and the like is disclosed containing from 1-20 percent by weight fat coated casein and caseinate salts and being low in reducing sugars.Type: GrantFiled: August 2, 1976Date of Patent: April 19, 1977Assignee: The Quaker Oats CompanyInventors: James R. Hayward, William L. Keyser, Walter J. Zielinski
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Patent number: 3998976Abstract: A low-calorie confection, having a combination of at least one layer of marshmallow and at least one layer of a homogeneous paste containing 20 to 30 per cent by weight of purified edible alpha cellulose powder, 3 to 5 per cent by weight of proteins, 3 to 10 per cent by weight of lipids, 45 to 60 per cent by weight of sugars and 10 to 15 per cent by weight of water, the calorific value of this paste being at most 300 calories per 100 grams.Type: GrantFiled: December 5, 1975Date of Patent: December 21, 1976Assignee: Battelle Memorial InstituteInventors: Roger Pernod, Willy Rufer
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Patent number: 3969514Abstract: A spreadable combination food product includes a discrete spreadable nut component phase containing about 60-98% ground nuts, having a fat content of about 50-65% by weight, and a water content of about 2-6% by weight, in combination with a discrete phase of a second food spread either of normal commercial composition or in which the water activity thereof has been lowered. The combination food product contains about 25-75% by weight of the spreadable nut component phase. The process includes either or both of raising the water activity and the oil content of the spreadable nut component, while the second food spread remains unmodified, or only slightly modified through lowering of the water activity. The two phases of the food product remain discrete for extended periods of time.Type: GrantFiled: July 17, 1974Date of Patent: July 13, 1976Assignee: Swift & CompanyInventor: Peter J. Tiemstra