Abstract: A gelling agent composition is provided which comprises depolymerized locust bean gum and a polysaccharide or mixture of polysaccharides capable of forming a gel in aqueous solution with locust bean gum. A method for producing the gelling agent and a comestible product containing it are also provided.

Abstract: A gelled sheet of food product is prepared by passing a wet dough of edible substance, such as meat or meat by-product, having food value and comprising a gellable substance, such as sodium alginate, onto a rotating roller to form a sheet and initiating gelation of the gellable material, for example, in the case of sodium alginate, by spraying the material with calcium ions. The sheet can subsequently be processed, for example by being folded and cut to form chunks, which may be useful in a petfood product.

Abstract: Multi-component (e.g., multi-layered) and multi-colored gelled products, such as gelatin dessert gels, are prepared using water-soluble colorants and complexing agents for the colorants which will prevent the colorant from migrating within the gelled layer. The complexing agents are polyamino acids and protein materials which fluoresce with ANS.

Abstract: Doughs and batters are prepared which contain hydrated polysaccharide hydrocolloid and hydrated insoluble fiber and/or hydrated protein preferably at a weight ratio of 1:0.8-6:1.1-4.5. Preferably the hydrated materials are added to the dough or batter formulation as an aqueous dispersion. The resulting dough and batter can be baked in a conventional manner. This invention is particularly useful in the preparation of fat-free baked goods.

Abstract: Simulated egg yolk in the nature of a thermoreversible, preferably homogenized, gel which is non-flowable at room temperature is extruded into disk-like shapes. A restrictive barrier is formed around the egg yolk disks by a reverse method of first contacting the non-flowable yolk with a setting agent such as calcium chloride in water and then with a film former such as sodium alginate in water. The resulting simulated egg yolk looks and behaves like natural egg yolk and may be incorporated into natural egg white while preserving a separate phase, so one can make "sunny side up" and "easy over" eggs.

Abstract: A dry mix for producing a quick-setting gel which has a texture which is as desirable as gelatin gels. The mix contains as components agglomerated potassium or sodium alginate, agglomerated calcium salt, sweetening agents, food acids, buffering agents and preferably anti-oxidant. The sweetening agents can be sugars, intensive sweeteners and/or hydrolyzed starches.

Abstract: A dry starch material is incorporated into a comminuted meat which is then shaped as desired. Thereafter, a dry mix containing a combination of salt having a particle size of 100% by weight minus 100 U.S. mesh and carrageenan is applied to the surface the shaped meat before cooking in a microwave or conventional oven. The cooked product retains a higher amount of moisture and has improved appearance, taste and texture as compared to cooked meat, poultry or seafood which is not treated before cooking.

Abstract: A beverage stabilizing system which is a blend of gellan gum and carboxymethylcellulose. The blend provides a weak, stabilizing gel structure suitable for beverage products.

Abstract: The process disclosed relates to the preservation of shellfish products so as to extend their shelf-life. A thermally conductive mixture which forms a liquid barrier upon heating and a gel upon cooling is introduced to the shellfish container for packaging. Specific steps of heating to kill bacteria and other undesirable microorganisms and subsequent rapid cooling are required. Ultimate refrigeration of the packaged product is undertaken for long-term storage. In a second preferred embodiment, the gel-forming mixture is added to the shellfish product in the container to a height of approximately 83% of the can height, a vacuum is applied, and the can is sealed. The sealed can is heated in a retort to kill all microorganisms and to partially cook the shellfish to attain a shellfish product which is shelf stable without requiring refrigeration.

Abstract: A dry composition comprising attrited MCC particles at least partially coated with a barrier dispersant which is an alginate calcium/sodium salt complex; processes for manufacturing the barrier dispersant and MCC particle composition; and methods for using the inventive composition. The alginate salt complex barrier dispersant permits attrited MCC particles to be dried without agglomeration and then to be dispersed in an aqueous medium.

Abstract: The present invention provides a process for infusing dried fruits by coating the dried fruits with an edible humectant containing gel. This process provides novel infused products using a minimum of energy with a minimum of damage to the infused product while maintaining a maximum of flavor of the dried fruit.

Abstract: Disclosed is a method for producing individual, crunch-confectionery-coated edible nuts. The raw, unblanched nuts are first coated with a film-forming polysaccharide to maintain the skins adhered to the nuts in a durable polysaccharide coating. The coated nuts are then subjected to shear mixing, e.g., in a pan coater, during which sucrose syrup is applied to the polysaccharide-coated nuts. Heat is applied to the nuts during shear mixing to remove moisture and to thereby form a crystalline coating, which is then partially melted to form a crystalline-amorphous coating on top of the polysaccharide coating on the individual nuts.

Abstract: Alginate and/or pectate gels are produced by forming an aqueous mixture of a water soluble or water dispensible alginate and/or pectate, a calcium ion sequestrant and a sparingly soluble calcium ion source at low temperature and heating the mixture to cause gelation thereof. Sequestrant is preferably sodium or potassium pyrophosphate but at least part of the sequestrant may be replaced by meat having calcium ion sequestring activity. The calcium ion source is preferably calcium sulphate dihydrate. Preferably the mixture is heated to at least 50.degree. C. to induce gelation.

Abstract: The present invention relates to a stable emulsion system comprising a native protein/alkylene glycol alginate complex stabilizer. The emulsifying system is particularly suited for employment in acidic beverages, food comestibles and personal care products which require stable oil-in-water emulsions.

Abstract: An edible plastic dispersion not having a continuous fat phase, including at least two condensed phases, at least one of which is continuous, the dispersion comprising a first gel-forming composition and a second gel-forming composition containing 1-8 times the critical concentrations of a gelling starch having a rheological property in an aqueous dispersion characterized by a one-half G'.sub.max value at no more than about 7,250 seconds when prepared at a concentration to yield a log G'.sub.max value of 5.0 at 15,000 seconds at 11.degree. C. provided that the aqueous dispersion of the gelling starch is initially prepared at 0 to 40.degree. C.

Abstract: An improved low-fat, spatter-resistant, stick-type emulsified spread has a fat content of less than 50%. It is prepared by a process comprising: preparing a liquid fat phase comprising fat and an emulsifier effective for forming a water-in-oil emulsion; preparing an aqueous phase comprising water, flavor, and a gelling agent; agitating the aqueous phase and the fat phase together under conditions effective to form a water-in-oil emulsion; cooling and agitating the emulsion under conditions effective to crystallize fat and at least partially gel the aqueous phase; and then admixing lecithin with said emulsion. In a preferred form of the invention, the spread is prepared with a fat content of from 35 to 45%, and will contain at least 30% polyunsaturated fatty acids. Also preferred is the recycle of up to 25% of the emulsion to a point following partial fat crystallization.

Abstract: The invention concerns water-continuous emulsions having a fat content of 1-60 wt. %, and wherein the aqueous phase consists of a gelling polysaccharide capable of forming a gel while the shear modulus of the aqueous phase must fulfil specific requirements and while the gelling polysaccharides are present as microgels with a mean equivalent diameter of less than 100 .mu.m.The emulsion is spoonable, meaning that it fulfils specific requirements as to yield value, Bingham viscosity and failure to stress.The emulsions can be used in non-dairy creams, in dressings and mayonnaises.

Abstract: Food products, typically having a moisture content above 50% by weight, are prepared which contain polysaccharide hydrocolloid and insoluble fiber at a weight ratio of 1:0.2-3.5:1.1-4.5. These materials are preferably added to the food product as an aqueous dispersion. The aqueous dispersion preferably also contains a protein material. This invention is particularly useful in the preparation of fat-free food products.

Abstract: A fat simulating composition is composed of a substantial portion of elongated, irregularly shaped carbohydrate gel particles having a longest axial dimension of up to 250 microns with a mean volume diameter ranging from about 10 microns to about 100 microns; the particles are in a hydrated state so as to have the substantially smooth organoleptic character of an oil emulsion. This fat simulating product is substituted in foods for all or a portion of the fat and/or oil used in that food product.

Abstract: An algin-containing food or beverage comprises a low-molecular weight algin which has a weight-average molecular weight in the range of 10,000-900,000 and still functions as a dietary fiber and has beneficial effects on the health. The algin can be prepared by subjecting a high-molecular weight naturally occurring algin or its derivative to heat treatment at a temperature of 100.degree.-200.degree. C. under pressure.

Abstract: A cheese base (cheese dip) composition has a low total solids content, a low cheese content, a low reducing sugar content and is stable to relatively high heat retort conditions.

Abstract: A process for preparing a preserved rice product is disclosed. Here rice is treated at a pH of 4.5 or below with a polymeric acid food acceptable acid and placed in a microorganism-impermeable container.

Abstract: A syrup composition that has a sufficiently low viscosity so that it can be poured or pumped, yet upon contact with a calcium-containing confection its viscosity increases.

Abstract: A method for removing cholesterol and fat from egg and a reduced cholesterol egg product. An anionic chelating agent which forms a complex with the lipoprotein fraction of egg yolk is added to dilute egg yolk to form a precipitate comprising a complex of lipoprotein and the anionic chelating compound. The solid, complex-containing precipitate is separated from the aqueous fraction. Thereafter, lipids and cholesterol are separated from the precipitated lipoprotein-containing complexes to obtain protein-containing complexes. The egg product comprises the protein-containing complex, fat essentially free of cholesterol, and liquid egg white.

Abstract: An edible spread comprises water, from 2% to 20% by weight of water soluble starch, particularly a combination of hydrolysed maltodextrins having a dextrose equivalent of less than 5. A water binding system comprises from 0.05% to 1.5% by weight of alginate, from 0.5% to 5.0% by weight of gelatin and a calcium source material such as calcium salts or milk protein to stabilize the spread. From 2% to 12% by weight of a soluble vegetable fibre may also be used as part of the water binding system. The spread may include up to 40% added fat.

Abstract: A cereal hydrolysate containing composition which is derived from the amylase hydrolysis of cereal 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.

Abstract: A low fat, very low fat or fat-free emulsion-simulating food product is prepared by adding tricalcium phosphate to develop an opaqueness and smoothness in the food and to reduce gloppiness in foods containing gum, especially xanthan.

Abstract: Provided is a gum system including carboxymethylcellulose and xanthan gums which provides a stable desirous vehicle for very low calorie table syrup applications. The gum systems of the present invention have a desirable mouthfeel, stability, viscosity, and pourability. Preparations in accordance with the present invention result in a gum system useful in the manufacturing of palatable very low calorie synthetic table syrups which contain little or no sugar solids.

Abstract: An algin-containing food or beverage comprises a low-molecular weight algin which has a weight-average molecular weight in the range of 10,000-900,000 and still functions as a dietary fiber and has beneficial effects on the health. The algin can be prepared by subjecting a high-molecular weight naturally occurring algin or its derivative to heat treatment at a temperature of 100.degree.-200.degree. C. under pressure.

Abstract: An edible plastic dispersion not having a continuous fat phase, including at least two condensed phases, at least one of which is continuous, the dispersion comprising a first gel-forming composition and a second gel-forming composition containing 1-8 times the critical concentrations of a gelling starch having a rheological property in an aqueous dispersion characterized by a one-half G'.sub.max value at no more than about 9,600 seconds when prepared at a concentration to yield a log G'.sub.max value of 5.0 at 11.degree. C. 15,000 seconds after the gelling starch is substantially completely dispersed in the aqueous dispersion.

Abstract: The process disclosed relates to the preservation of shellfish products so as to extend the shell-life of shellfish thereof. A thermally conductive mixture which forms a liquid barrier upon heating and a gel upon cooling is introduced to the shellfish container for packaging. Specific steps of heating to kill bacteria and other undesirable microorganisms and subsequent rapid cooling are required. Ultimate refrigeration of the packaged product is undertaken for long-term storage.

Abstract: A process for producing a carbonated jelly product rich in coolness to the taste is disclosed, comprising adding carbon dioxide to a uniform dispersion of cold water-insoluble .kappa.-carrageenan and/or .iota.-carrageenan in an aqueous solution, sealing the carbonated dispersion into a container, sterilizing the dispersion by heating, and cooling the dispersion to set.

Abstract: This invention relates to packaged ready-to-eat, high-temperature processed low/no fat, puddings in which calcium-sensitive, thermally-irreversible gelling hydrocolloids, such as sodium alginate, are utilized in the pudding formulation as a total or partial replacement for the fat component. A process for preparing such puddings is also described.

Abstract: In a guar-flour-containing drink and tube food by adding sodium alginate and/or agar-agar a stabilizing is achieved and the precipitation of the hydrocolloid guar flour during storage prevented.

Abstract: Processed foods made of iodine-enriched wheat flour contain 0.05 mg to 40 mg of iodine per 100 g of wheat flour. The iodine is provided by blending small quantities of residues of extracts from sea weeds in the Laminaria group into wheat flour used for the production of such processed foods as bread, cakes, cookies, noodles, and the like. It is possible to intake essential iodine easily without any sense of incongruity.

Abstract: A simulated egg, preferably cholesterol-free, capable of having the yolk and liquid egg-white together but in separate phases, so that upon cooking, the simulated egg looks and behaves like a natural egg. Migration of ingredients from the egg-yolk to the egg-white and vice versa is minimized. The egg is preferably packaged in individual portions in flexible inexpensive pouches.

Abstract: Meat products which, before and after preparation, have the aroma, appearance, and taste of meat products of a comparable character but contain substantially less cholesterol and/or saturated fats and typically retain their juiciness and taste upon standing after being cooked for a longer time than conventional meat products do. The reduced cholesterol/saturated fat content is realized by in part substituting for natural adipose an artificial adipose based on an emulsion of: (a) blood plasma, preferably from the same specie of animal as the meat from which the product is made, and (b) cholesterol-free or low cholesterol fats and oils which may also be free of saturation or have a low degree of saturation. Various agents can be employed to convert the blood plasma/lipid emulsion to a gelatinous form in which it closely resembles a natural adipose; and the adipose can be formulated so that it will become colorless as the product is prepared by cooking like natural adipose does.

Abstract: Dried pastas having a flavoring agent incorporated therein in an amount of at least 3% by weight are prepared by first mixing a ground starchy product, a starch, an emulsifier, a gelling agent, a flavoring agent, and softened water. The mixture then is extrusion-cooked and extruded to provide an extrusion-cooked, shaped pasta. The cooked, shaped pasta is contacted with an aqueous calcium solution and then dried.

Abstract: Solid lipid pellets containing 65% to 95%, or higher, lipid concentration suitable for use in or as animal food supplements and/or feed rations wherein: a mixture containing at least water and an edible algin-like coagulant is formed in a mixing chamber (11,12); a liquified lipid is added to form a gel-like algin/water/lipid emulsion; and, the emulsion is deposited in discrete quantities (30) into a metal ion bath (29) causing the emulsion to "set" in a lipid pellet integral and solid throughout its entire structure. The lipid pellets may be packaged for delivery to points of consumption and/or admixed with other feed materials to form nutritive animal feed rations. Small amounts of ammonia and/or bentonite may be added to the aqueous mixture to increase the lipid absorptive capacity thereof.

Abstract: Meat products which, before and after preparation, have the aroma, appearance, and taste of meat products of a comparable character but contain substantially less cholesterol and/or saturated fats and typically retain their juiciness and taste upon standing after being cooked for a longer time than conventional meat products do. The reduced cholesterol/saturated fat content is realized by in part substituting for natural adipose an artificial adipose based on an emulsion of: (a) blood plasma, preferably from the same specie of animal as the meat from which the product is made, and (b) cholesterol-free or low cholesterol fats and oils which may also be free of saturation or have a low degree of saturation. Various agents can be employed to convert the blood plasma/lipid emulsion to a gelatinous form in which it closely resembles a natural adipose; and the adipose can be formulated so that it will become colorless as the product is prepared by cooking like natural adipose does.

Abstract: A syrup composition that has a sufficiently low viscosity so that it can be poured or pumped, yet upon contact with a confection the syrup composiiton's viscosity increases.

Abstract: A whole egg analogue is disclosed wherein a yolk analogue is treated to form a membrane on its outer surface. The yolk analogue with its attendant membrane is combined with natural egg white, treated egg white or an egg white analogue to form the whole egg analogue.

Abstract: A fat simulating composition is composed of a substantial portion of elongated, irregularly shaped carbohydrate gel particles having a longest axial dimension of up to 250 microns with a mean volume diameter ranging from about 10 microns to about 100 microns; the particles are in a hydrated state so as to have the substantially smooth organoleptic character of an oil emulsion. This fat simulating product is substituted in foods for all or a portion of the fat and/or oil used in that food product.

Abstract: The present invention relates to a low cholesterol, low fat milk that has the taste and mouthfeel of whole milk or 2% milk. The invention also relates to use of said aformentioned milk to produce low cholesterol, low fat dairy products.

Abstract: A simulated egg, preferably cholesterol-free, capable of having the yolk and liquid egg-white together but in separate phases, so that upon cooking, the simulated egg looks and behaves like a natural egg. Migration of ingredients from the egg-yolk to the egg-white and vice versa is minimized. The egg is preferably packaged in individual portions in flexible inexpensive pouches.

Abstract: There is disclosed a wheat flour comprising not less than 60% by weight of flours which pass through a screening surface having an opening of 75 microns and remain on a screening surface having an opening of 38 microns, which is suitable for the manufacture of a bread, a pasta and noodle. Also disclosed is a wheat flour composite for breadstuff wherein the wheat flour is compounded with a thicker and optionally a malt. The wheat flour composite is suitable for the manufacture of a high quality bread having good appearance, good textural and taste characteristics.

Abstract: A stabilizing and emulsifying composition for the preparation of low-fat spreads containingfrom 70 to 85% by weight of gelatin with a gel strength of between 100 and 200 blooms,from 7.5 to 15% by weight of iota-carrageenan andfrom 7.5 to 15% by weight of xanthan.

Abstract: A calorie intake-controlling food is disclosed which comprises low-calorie cereals having reduced carbohydrate content, a water-soluble dietary fiber and protein having an isoelectric point in the acidic region, the cereals being contained in a predetermined amount corresponding to the calorie intake to be controlled, and in which said water-soluble dietary fiber and said protein are in such proportions that an aqueous solution of said food is gelatinized when contacted with gastric juice.

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 process for making a pimento paste is disclosed. Here pimento paste is formed from ground pimento, water, sodium alginate and guar gum. Next the formed balls are dropped into a gelling bath which contains calcium chloride.