Abstract: A process for controlling the softness of a food product which tends to lose water and become progressively harder during storage which comprises adding an immobilized edible plasticizer to the food product.

Abstract: A fat continuous spread having less than about 35 wt. % of a fat phase and a method of preparing the spread are described. The fat blend of the product must have a solid fat content at 10.degree. C. of greater than 25 wt. % and the aqueous phase must contain 0.05 to 0.5 wt. % of a modified protein. The viscosity of the aqueous phase must be at least 25 mPa.s at a shear rate of 17090 sec-.sup.1 and a temperature of 5.degree. C.

Abstract: A protein crumble having fat-like properties is made by using a soy protein which is mixed with water and then chopped and blended. Specific amounts of isolate soy protein or soy protein concentrate are preferred. Any of a number of ingredients including animal derived proteins, carbohydrates, and gums may be added to produce a fat-like attribute without actually adding fat.

Abstract: A fortified foodstuff comprising a fortifying amount of a blend of calcium salts balanced with soluble and insoluble salts stabilized with a source of glucuronic acid and a process for its preparation by forming a preparation of the blend of calcium salts, contacting this preparation with a source of glucuronic acid, and adding it to the foodstuff.

Abstract: Soluble bulking agents for replacing up to 100% of the sucrose or other soluble, simple carbohydrates in edible formulations are provided. The bulking agents are substantially non-digestible and have an average molecular weight range of 500 to 50,000. Also provided are edible formulations containing these bulking agents and processes for preparing these bulking agents, preferably by enzymatically depolymerizing naturally-occurring, heteropolysaccha-rides such as pectin, guar gum, locust bean (carob seed) gum, konjac gum, xanthan gum, alginates, agar or other food gums to yield a mixture of heteropolysaccharide fragments having an average DP of 3 to 75, preferably 3 to 30. The process employs one or more enzymes such as 1,4-beta-D-Mannanmannohydrolyase, or 1,6-alpha-D-Galactosidase for degrading 1,4-beta-D-linked mannose-containing heteropolysaccharides (e.g.

Abstract: The tendency of solids in fruit juice-containing products, particularly citrus fruit juice-containing products, to separate from the product is greatly reduced or prevented by incorporating relatively small quantities of a stabilizer system containing propylene glycol alginate and sodium carboxymethylcellulose. The stabilizing system is an aqueous slurry of propylene glycol alginate and sodium carboxymethylcellulose. The slurry is incorporated directly into the base for the product which is homogenized, prior to reconstitution with water. This permits effective stabilization of the finished single-strength product using lesser quantities of propylene glycol alginate and sodium carboxymethylcellulose than was heretofore possible.

Abstract: A ready to eat, nonfried food made up of a cooked and hydrated carbohydrate core, and a cation crosslinked polysaccharide coating which substantially reduces the core's glycemic response.

Abstract: A method is disclosed which uses propylene glycol alginate to improve the texture of food compositions. Pasta is provided which exhibits improved texture retention after refrigeration or freezing. In addition, the use of propylene glycol alginate allows the use of non-wheat flours, such as oat flour, corn flour, corn starch, pea flour, lima bean flour, soybean flour, and navy bean flour in the production of pasta-like foods.

Abstract: A coating composition for a frozen dessert includes water as a medium, a polymer component capable of giving a viscosity, and a water soluble soybean hemicellulose. A method for coating a frozen dessert includes preparing a frozen dessert and immersing the frozen dessert into a coating composition which includes water as a medium, a polymer component capable of giving a viscosity, and water soluble soybean hemicellulose. A dessert includes a frozen dessert coated with a coating composition which includes water as a medium, a polymer component capable of giving a viscosity, and water soluble soybean hemicellulose.

Abstract: A composition of natural and herbal products which may be compounded in dry form into a mixture which is readily soluble in a fluid for ingestion by humans. When digested, the mixture provides users with an energy boost and associated feelings of well being when the mixture is taken as part of a regular regimen to supplement normal nutritional intakes and to supplement any therapeutic processes to which the users may be subject.

Abstract: Suspensions of hydrated gelled biopolymer particles obtainable by hydrating dry biopolymer particles at a temperature below T.sub.gel. Such suspensions may be used in food products such as edible spreads and ice creams or in personal care products such as skin creams and moisturizers, to impart a fatty-like character to the product.

Abstract: Substantially dry, rehydratable, water-dispersible, gel-forming, porous hydrocolloid micro-particulates containing internally or internally and externally at least one water-soluble, non-gelling, hydration enhancing hydrocolloid, processes and intermediates for their preparation, and their uses.

Abstract: A low fat coated dry fabricated fruit pieces are provided that simulate dried fruit pieces for use as a particulate additive in a Ready-To-Eat cereal. The coated fruit piece includes about 25% to 50% of a low moisture gelled center having high humectant levels and about 50% to 75% of a base coating comprising dried fruit material in particulate form and about 1% to 10% of thin film top coat. Methods for preparing such fabricated fruit pieces are provided comrising the steps of (A) forming a low moisture gelled center having high levels of humectant to form sticky gelled core pieces; (B) optionally coating the low moisture gelled center with dried particulate fruit to form a gelled center having a dried fruit particulate base coat; and (C) applying a final thin film coating comprising a sweetened aqueous dispersion of a film forming hydrophilic colloid.

Abstract: A low-fat natural cheese is manufactured from skim milk or skim milk cheese. In one embodiment, a gel-forming fat mimetic is added to skim milk to provide a cheese substrate. The gel-forming fat mimetic may be gelled in situ. The cheese substrate is then subjected to a cheese make procedure to provide a cheese curd. The cheese curd is then cured to provide a low-fat skim milk cheese. The skim milk cheese is comminuted and heated to a temperature of from about 140.degree. F. to about 180.degree. F. for a period of time sufficient to provide a homogeneous cheese mass. The cheese mass is then packaged to provide a low-fat natural cheese.

Abstract: The present invention is a liquid nutritional product with improved physical stability comprising: (a) a liquid nutritional mixture containing fat at a concentration sufficient to have the liquid nutritional mixture be susceptible to creaming and containing suspended minerals present at a concentration sufficient to have the liquid nutritional mixture be susceptible to sedimentation; (b) a carrageenan/microcrystalline cellulose/carboxymethyl cellulose additive composition comprising: (i) iota-carrageenan present in an amount of about 100-800 ppm of the liquid nutritional product; (ii) a mixture of microcrystalline cellulose/carboxymethyl cellulose, the mixture present in an amount of from about 600-3000 ppm of the liquid nutritional product. In a preferred embodiment, microcrystalline cellulose is present in a range of from about 1000 ppm to about 2500 ppm, while the iota-carrageenan is present in a range of from about 100 ppm to about 300.

Abstract: A stable liquid suspension of an encapsulated flavor oil, oleoresin or spice in a gel matrix is prepared by forming a gel matrix in an aqueous medium with high shear mixing of a colloidal gelling agent at a temperature above the freezing point of the aqueous medium and preferably below ambient temperature and dispersing and encapsulating the flavor oil, oleoresin or spice in the gel matrix during the formation of the gel matrix.

Abstract: A pizza sauce composite preform and a method for making the same are provided. The pizza sauce composite preform comprises a pizza sauce which includes a heat-reversible gelling agent. When activated, the gelling agent causes the pizza sauce to at least partially congeal at room temperature or below so that it may be retained in place on a non-edible support surface. Upon further cooling, the pizza sauce forms a more complete gel structure which, even after warming to room temperature, allows the preform to be handled as a cohesive mass and placed and repositioned on a pizza crust without tearing, breaking or smearing of the disk. The pizza sauce composite preform may optionally include cheese and assorted pizza toppings. To form a pizza with the present preform, the preform is removed from the support surface and is combined with a pizza crust shell. The pizza may then be cooked and served.

Abstract: Edible spreads having a reduced fat level produced from a continuous fat phase and a dispersed aqueous phase containing a non-gelling, non-proteinaceous thickener system such that the viscosity of the aqueous phase is 30-4000 mPas and the awueous phase contains 0.01-4% by weight protein.

Abstract: Food products are preserved or stabilized against deterioration of organoleptic properties during storage by contacting the food products with an aqueous solution of a stabilizing composition containing at least one stabilizing acid and a protein-polysaccharide complex composition including at least one water-soluble polysaccharide and at least one substantially water-insoluble protein. Methods of preparation of the stabilizing composition and numerous methods of use of the protein-polysaccharide complex composition in the preservation of a variety of perishable seafood or other food products are also provided.

Abstract: A vegetable protein crumble for use as a meat extender to replace portions of lean and/or fat is made from one part soy protein isolate hydrated in about 3.5-5.0 parts water at ambient temperature and then chopped. A vegetable protein and/or complex carbohydrate is added to the resulting mixture, and again chopped. Then the resulting composition is cooled overnight before being chopped or ground into crumbles. By way of example, a use of the crumble is described as a meat extender in pepperoni.

Abstract: A novel starch-based texturizing agent, methods of manufacture and food formulations containing the texturizing agent. The texturizing agent comprises an insoluble microparticle (e.g., titanium dioxide), a gum (e.g., xanthan gum) and starch (e.g., pregelatinized starch) in the form of a complex in which the insoluble microparticle has been stabilized or entrapped therein. The texturizing agent can be used in low fat and fat-free foods, including mayonnaise, edible spreads such as margarines, salad dressing, mousse, cottage cheese dressing, sour cream, ice cream, yogurt and cream cheese.

Abstract: The present invention provides a soybean milk or milk drink which is highly enriched with calcium and which has excellent taste and storage stability. The soybean milk or milk drink is enriched with calcium by adding a hardly soluble calcium compound thereto, and by adding colloidal microcrystalline cellulose and low-strength agar in such amounts as not to exceed a viscosity of 40 cp, to thereby stabilize the calcium in the soybean milk or milk drink.

Abstract: A low or no fat confection is prepared containing 80% soluble solids wherein at least 70% of the solids are carbohydrates. The mixture containing carbohydrate, a cationic reactive and thermosensitive hydrocolloid and an edible cation containing material is cooked or its solids concentration adjusted to 80% solids while hot. The molten mixture is then cooled to form a solid confection having a water activity being 0.30 to 0.65 Aw and a pH from 3.0 to 8.5.

Abstract: From 2% to 15% by weight of solid pieces of a gel having a water content of above 95% and a size of from 2 mm to 10 mm are mixed with a meat base or fish base to obtain a heterogeneous composition which has a water content of at least 82% by weight. The gel is prepared with K-carragheenin or gellane.

Abstract: A water-based, low fat, peanut butter-like product having a pleasing texture and mouth-feel and being shelf stable at room temperatures and a method for producing the same. The peanut butter-like product includes defatted peanut flour, water, a humectant, a soluble salt, a natural gum, at least one ingredient selected from the group consisting of corn, malt, rice and potato syrup, a modified food starch, lecithin and conventional peanut butter. The peanut butter-like product has a water activity in the range of 0.80 to 0.85 and has 70 to 95% less fat than conventional peanut butter.

Abstract: A method and composition for preparing battered and breaded food compositions which resist absorbing oil during deep fat frying. The breading composition is prepared by enriching the breading formulation with calcium. This is accomplished by either dry blending, spray drying or agglomerating (e.g., spray coating or application with subsequent drying), by baking the calcium source into the bread crumb or any combination of the above. The battered and breaded food composition is then treated, with a solution of calcium reactive pectin. The calcium-pectin coating functions to significantly impede the absorption and adsorption of frying oil, increases the moisture content, the crispness and heat lamp stability of the food composition. Alternatively, the food may first be treated with the calcium reactive pectin and then the calcium source, depending upon the circumstances of use.

Abstract: The present invention is a saccharide-based matrix, and the products resulting therefrom, made from a maltodextrin feedstock subjected to conditions which induce flash flow of the maltodextrin so that the matrix possesses a physically or chemically altered structure from the feedstock. The present invention also includes a method of producing the matrix and of making products which take advantage of the unique properties of the matrix.

Abstract: Methods are claimed for producing egg-yolk containing artificial egg-yolk materials and egg-white or other thermally non-reversile gell formers. The egg-yolk is produced in the form of a cylinder, which is useful to be cut into disks, which after being encapsulated into an edible membrane, are used in combination with egg-white to form egg-products which may be fried or poached in a similar manner as real eggs.

Abstract: A cereal or grain hydrolysate-containing composition which is derived from the enzymatic, e.g., amylase, hydrolysis of cereal or grain in combination with a hydrocolloid, preferably carrageenan or a blend of xanthan gum and locust bean gum, can be effectively used as a fat mimic in preparing low fat comminuted meat products. Thermo-irreversible gels useful for providing non-fat fat mimics can also be prepared in accordance with the invention. In addition to amylase, the enzyme used for the hydrolysis of the cereal/grain substrate can be selected from the group consisting of amyloglucosidases (.alpha.-1,4-glucan glucohydrolase), cellulases (.beta.-1,4-glucanohydrolase), pullulanases (pullulane 6-glucanohydrolase), cyclodextrine glycosyltransferase (.alpha.-1,4-glucan-4-glycosyltransferase), proteases and mixtures thereof.

Abstract: The present invention is directed to a method and apparatus for a high-volume, mass production process for extruding a gel wherein the gelled extrudate has a preselected shape and is produced without breaking apart and without loss of integrity of the gel. More specifically, the present invention is directed to a method and apparatus for continuously forming a gelling mixture and conveying the gelling mixture into a plurality of extrusion dies in a manner such that shear forces that may be produced during conveyance through the extrusion dies are eliminated during the critical period when the gelling mixture forms a gel. The gelled extrudate may be produced, for example, in the form of onion rings comprised of a substantially homogeneous gel having a preselected shape. An improved method for cutting off the gelled extrudate to produce the onion rings is also disclosed.

Abstract: The color of cured comminuted meat is stabilized by curing comminuted meat with a curing medium containing an edible iron salt encapsulated in an edible thermoresistant and oxygen-permeable material.

Abstract: A continuous coupled jet-cooking/spray-drying process for processing or co-processing inherently water-dispersible or water-soluble crystalline polymers, such as starches, starch mixtures, gums (e.g., locust bean gum, carrageenan, agar), viscosifying proteins (e.g., gelatin), starch-gum mixtures, and fully hydrolyzed polyvinyl alcohols, is disclosed. The process involves the steps of: (a) forming a slurry or paste of the polymer and water, (b) jet-cooking the slurry or paste with steam at a temperature sufficient to fully disperse or solubilize the polymer, (c) immediately conveying and introducing, under elevated temperature and pressure, the jet-cooked dispersion or solution into a nozzle of a spray-dryer chamber, (d) atomizing the jet-cooked dispersion or solution through the nozzle, (e) drying the atomized mist within the spray-dryer chamber at a temperature sufficient to dry the polymer; and (f) recovering the dried polymer as a water-dispersible or water-soluble powder.

Abstract: A fried food, consisting essentially of one or more solid foodstuffs and a paste-like foodstuff. The paste-like foodstuff includes a cohesive foodstuff and a condiment. The cohesive foodstuff includes one or more selected from the group of alginic acid, an alginate and glucomannan. The paste-like foodstuff coats the solid foodstuffs. The coated foodstuff is subsequently frozen or dried and then fried to produce the fried food.

Abstract: A method of making long ropes of a gelled water-based formed product on a substantially continuous basis by mixing together a thermal-gelling gum and an aqueous product base, filling under pressure a plurality of confining conduits maintained at a temperature below the gelation temperature of the mixture, and controlling the filling of the conduits sequentially to provide a selected static residence time of the mixture in the conduits and to sequentially push the formed product out of the conduits after that time so formed product emerges substantially continuously from the conduits collectively.

Abstract: Lysolecithin/polymer compositions of lysolecithin and a polymer of pectin or of a food-quality gum or of mixtures thereof. The compositions, when added to protein-containing food products to be subjected to heating, effect stabilization of protein to heat, and the composition may be combined with an oil for preparation of emulsions with water.

Abstract: A process for producing fresh three-layered noodles by: preparing an outer-layer dough by kneading grain flour with water; preparing an inner-layer dough by adding, to grain flour, (a) at least one alkaline agent and (b) an alginic acid compound selected from the group consisting of an alginic acid, an alginic acid salt, and mixtures thereof, and kneading with water; preparing dough sheets from each of the inner-layer and the outer-layer dough through rolling of said inner- and outer-layer dough, and rolling the obtained dough sheets to make a layered dough sheet of an outer-layer/inner-layer/outer-layer structure; preparing noodle strands by cutting the layered dough sheet having such three-layer structure, and gelatinizing the noodle strands; and treating the gelatinized noodle strands with a solution of one or more acids to acidify the noodle strands.

Abstract: A thickened foodstuff having improved storage stability and retention of smoothness upon reheating which contains a non-pre-gelatinized amylose polymer containing component and a second biopolymer selected from the group consisting of a sheared amylopectin component, iota carrageenan, kappa carrageenan, xanthan, maltodextrins, pectins, alginates, agar, gum arabic, locust bean gum, guar gum, carboxymethyl cellulose, hydroxy propyl methyl cellulose, and mixtures thereof; with the amylose polymer containing component present as a dispersed phase.

Abstract: A low-fat natural cheese is manufactured from skim milk or skim milk cheese. In one embodiment of the invention, a gel-forming fat mimetic is added to skim milk to provide a cheese substrate. The gel-forming fat mimetic may be gelled in situ or may be pregelled. The cheese substrate is then subjected to a cheese make procedure to provide a cheese curd. The cheese curd is then cured to provide a low-fat skim milk cheese. The skim milk cheese is comminuted and heated to a temperature of from about 140.degree. F. to about 180.degree. F. for a period of time sufficient to provide a homogeneous cheese mass. The cheese mass is then packaged to provide a low-fat natural cheese.

Abstract: Flavor emulsions prepared by encapsulating a flavoring agent in leucaena gum are disclosed. The flavor emulsions can be used to prepare beverages in accordance with the invention.

Abstract: A thixotropic white donut icing which contains sweetener solids, iota carrageenan gum and calcium ion, wherein the carrageenan gum and calcium ion are effective to render the icing thixotropic.

Abstract: A pourable acidic dressing containing selected non-starch polysaccharides in the form of sheared gel particles to suspend particulate materials in the dressing. The dressing contains up to small amounts of xanthan which are rheologically acceptable.

Abstract: According to a low gel strength agar of the invention, the molecules of agar are cut to short fragments, and the gel strength of the agar is adjusted to be 250 g/cm.sup.2 or below at 1.5 % agar concentration. Thus, even when the agar is used at a certain agar concentration or above, a soft gel having a low gel strength with no syneresis can be obtained. When the agar is contained in foods or cosmetics, special advantages, which are not obtainable with prior-art products, can be achieved.

Abstract: A stable liquid suspension of an encapsulated flavor oil, oleoresin or spice in a gel matrix is prepared by forming a gel matrix with high shear mixing of a colloidal gelling agent at a temperature of about 15.degree. C., and dispersing the encapsulated flavor oil, oleoresin or spice in the gel matrix during the formation of the gel matrix.

Abstract: A rice grain-like low-calorie food which consists of anaqueous dispersion gel whose dispersoids are glucomannan, starch and dietary fiber. It further contains as a dispersoid thickening polysaccharides containing alginates and/or carrageenan, and the content of the starch is about 0.1-3 parts by weight to 1 part by weight of the glucomannan. This low-calorie, rice grain-like food has an appearance and texture resembling that of cooked-rice grains and has excellent freeze resistance, even if the amount of added starch is low with respect to the glucomannan.

Abstract: The caseinate replacement composition for imitation cheese is made of a granular hydroxypropylated, high amylose starch having a degree of substitution of greater than 0.04, gelatin and a gum such as pectin and carrageenan. The gum is used to decrease the amount of gelatin necessary and to improve the texture of the overall cheese analog. The caseinate replacement composition replaces all or a portion of the caseinate in the imitation cheese.

Abstract: An alcoholic beverage based on dairy constituents, such as milk protein and optionally milk fat-containing products, one or more fruit juices, such as fruit juices chosen from juice from berries, cherries, citrus, mint, strawberry, raspberry, plums, peaches, tropical fruits and combinations thereof, cocoa constituents, one or more stabilizers and optionally one or more thickeners is described.

Abstract: A process for preparing an edible plastic dispersion and products thereof wherein the dispersion comprises at least two gelling agents forming at least two distinct gelled phases and 0-20 wt. % of a fat. The dispersion contains a surplus A-dispersed phase and a B-continuous phase formed under the conditions of the process in contrast to a surplus A-continuous phase and B-dispersed phase formed under quiescent conditions.

Abstract: The present invention relates to low-fat or fat-free substances which can be used as replacements for fat (i.e., fat substitutes or fat extenders), both per se as well as in the preparation of food products. Specifically, the present invention relates to gel systems which have been size reduced to mimic fat. The gel systems are based on gels which are produced from undenatured whole milk protein and carrageenan. These gels are broken and sized by shear to produce particles which are under two microns in size. Particles of this size are described as having a "fatty mouth feel" which means that the particles have a fat-like organoleptic character. The gel systems of the present invention may be used to replace some or all of the fats which are normally present in a variety of food products. The present invention also relates to processes for producing the fat substitutes and to food products containing the fat substitutes.

Abstract: A process for the manufacture of anti-regurgitation infant milk is disclo wherein the milk is preheated, homogenized, and treated at ultra high temperatures and wherein a thickening agent, such as carob, guar, carrageenans, or pectins, is added prior to the homogenization step in an amount of between 0.3% and 1.0% by weight of the milk. The milk is then packaged under aseptic conditions in sterile packages.

Abstract: Starch and a minor amount of natural gum additive are processed together so that the polysaccharide components of each substance are completely dissolved in water, and the resulting blend is recovered. Upon drying, the blend produces a product which hydrates rapidly and which yields dispersions that are not only smooth and viscous, but also possess considerable lubricity. These products are useful in foods as thickening agents, suspending agents, and fat substitutes.