Abstract: Improved ready-to-bake frozen, laminated doughs comprise:a flour component and, based on the weight of the flour:45-70 wt. % water5-10 wt. % yeast0.1-4.0 wt. % emulsifierthe flour-component being composed of:80-99 wt. % natural flour20-1 wt. % artificial flourthe artificial flour consisting of:30-70 wt. % protein70-30 wt. % modified starchThe laminated product has 8-80 fatlayers and contains, based on the weight of the flour, 35-85 wt. % fat.

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: Chewing gum containing particles of a flavoring component in which the flavorant is encapsulated in a hydrophilic gelation shell.

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 fat-continuous spread comprising:(A) from 0.1 to 10 wt % of gelatin;(B) from 0.1 to 7 wt % of a gelled polysaccharide not being starch;and(C) from 10 to 60 wt % of fat.The balance of the above being traditional constituents of spreads.

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: The color of the disodium salt of 5,5'-indigotin disulfonic acid (i.e., FD&C Blue No. 2) in aqueous media held in an aluminum container is stabilized by the addition of tannic acids, ortho-phenanthroline, apoferritin.

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: Gelatin, having high Bloom or gel strength in excess of 300, is extracted from fish, with high yield, by pre-treating collagen rich fish skins with a limewater (Ca(OH).sub.2) solution suspension with a concentration of between 19 gm of Ca(OH).sub.2 /liter of water/kg of tilapia fish skin to 100 gm Ca(OH).sub.2 /liter of water/kg of fish skin for a period of time between ten to sixty days and optimally between two to four weeks. For fish with higher percentage of fat content, a minimum concentration is at least 50 gm of Ca(OH).sub.2 /liter of water/kg of fish skin to avoid putrefaction. For fish with easily extractable gelatin, such as Nile perch, soaking time is from 3 to 10 days with a concentration of Ca(OH).sub.2 /liter of water of about 15 gm. At concentrations above 100 gm of Ca(OH).sub.2 /liter of water/kg of fish skin and/or treatment time periods in excess of four weeks, Bloom strength dramatically decreases.

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 invention concerns pre-proofed, frozen dough that display excellent ovenspring properties upon baking. Herefore, an additive is incorporated in the dough that imparts to a fresh dough specific properties, defined as increase in tan delta at 32.degree. C. and decrease in elastic modulus G' at 80.degree. C.

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 cheese product having a low level of saturated fat and cholesterol, a high level of polyunsaturated fat and good organoleptic properties is prepared by adding a fat-based cream to skim, semi-skimmed or low fat milk to a cheese vat and processing using conventional techniques to form cheese. The cream is prepared by adding a blend of vegetable pasteurized oils such as soya oil and hydrogenated soya oil and an emulsifier to an aqueous phase comprising a pasteurized blend of water and a stabilizer such as gelatin. The fat-in-water emulsion thus formed is then blended and homogenized to form the cream.

Abstract: An edible jelly that is convertible by means of a chopstick or other implement capable of kneading the jelly into a taffy or slime-like candy. The jelly stock, formed by a flowable composition whose ingredients include gelatin, is poured into an open cup where it proceeds to undergo setting in the course of which gelling takes place. But before the composition is permitted to fully set and while it is still in a partially-gelled, sticky state, the cup is sealed by a removable cover to arrest further setting. When a child wishes to convert the partially-set jelly into a taffy or slime-like candy, the child removes the cover from the cup and then kneads the jelly therein with the implement to disrupt its internal structure until the jelly assumes the desired constituency, at which point the child with his fingers can pull the converted jelly out of the cup, stretch it into strands and eat the strands as candy.

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: The invention concerns ready-to-use bakery custard with long shelf-life. These products comprise:60-95 wt % of a fat emulsion0.01-20 wt % of a sweetener2-10 wt % of a UHT-stable starch1-5 wt % of a gelatin0.01-5 wt % of a UHT stable hydrocolloid and has a pH=6.5-7.5Stevens hardness of the product is 50-250 and viscosity at 50 s.sup.-1 ranges from 3,000-20,000 mPa.

Abstract: Fruit-flavored, powdered gelatin dessert mixes are formulated to obtain a relatively high pH of at least 4.15, and a relatively low gelatin load weight while still retaining a desirable sour taste. The mix contains adipic acid and fumaric and/or citric acid at a weight ratio of 15-21:1. The mix also contains soluble sodium buffer salts and soluble citrate buffer salts at a weight ratio of 0.9-2:1.

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: A process for making a cheese food product wherein a gelatin solution selected from the class consisting of carragenates, gelatin, guar, carob and xanthan or any mixture thereof is added and dispersed in as homogeneous manner as possible into an ultrafiltered low fat milk or milk residue to produce a milk blend wherein the milk blend is maintained at a temperature in which gelling does not occur within the milk blend, adding an activator such as a lactic acid to the milk blend, molding the milk blend to produce a paste and then subsequently, draining, brining and ripening the paste. During the ripening of the paste, the pH is maintained below or equal to 5 throughout at least 3/4 of the composition of the cheese product. The resulting low fat cheese product has a fat content relative to the dry matter of less than or equal to 50%.

Abstract: Formulations and processes for shelf-stable, gelled, gelatin confections which have a texture akin to gelatin dessert gels.

Abstract: There is disclosed an opacifying material of micrgranular protein opacifying material having a mean particle size distribution of 0.1 microns to 10 microns with fewer than 20% of the total number of particles exceeding 10 microns, which is prepared by wet milling denatured whey protein isolate.

Abstract: The present invention is concerned with a process for preparing a dispersion comprising a continuous fat phase and a dispersed gelled aqueous phase, wherein a water-continuous composition, containing at least 1% gelatin by weight of water, is cooled from above the gel setting temperature of the water-continuous composition to below said gel setting temperature and subjected to such conditions of shear that the water-continuous composition is converted into small gelled aqueous beads, after which a fat-continuous dispersion is formed while maintaining the temperature at below the gel melting temperature. Another aspect of the present invention is a dispersion comprising less than 23% by weight of a continuous fat phase and a dispersed gelled aqueous phase containing gelatin at a concentration of 1 to 7 times its critical concentration and optionally a combination of one or more gelling agents other than gelatin at a concentration below their critical concentration.

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: 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: Processes for preparing a water-continuous margarine-like spread containing non-denatured casein. The spread contains less than 5% fat, or even less than 3.25% fat. The spread includes a particular gel-forming system and/or the spread is prepared by utilizing electrodialysed dairy ingredients. The inventive processes employ a double homogenization step and the first homogenization step takes place prior to heating.

Abstract: In accordance with the method of the present invention for making an unbaked cheesecake, a mixture of heated water, gelatin, a gum, starch and ricotta cheese is formed. The mixture is subjected to high shear agitation for a period of time sufficient to gelatinize the starch and provide a smooth homogeneous dispersion. The homogeneous dispersion is then combined with a non-dairy whipped topping and the combination is mixed to provide a cheesecake blend. Upon refrigeration, a cheesecake is provided in final form without the use of a baking step.

Abstract: A completely digestible highly nutritious dog chew, the texture or hardness of which is easily modified to suit a particular dog by the dog owner. By irradiating the chew in a microwave oven, the chew is caused to expand and is thereby rendered more easily chewable.

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: A process and product of making cookies that can be baked in a microwave oven to provide a cookie with a soft chewy texture. The composition contains a flour with a high gluten ratio, such as hard spring wheat flour together with a stabilizer such as gelatin to retain moisture during baking in a microwave oven.

Abstract: A completely digestible highly nutritious dog chew, the texture or hardness of which is easily modified to suit a particular dog by the dog owner. By irradiating the chew in a microwave oven, the chew is caused to expand and is thereby rendered more easily chewable.

Abstract: At least part of the fat in fat-containing manufactured food products is replaced by gelatin in an amount by weight which is generally no more than 10% of the weight of the original fat content which has been replaced. Suitable gelatin for this purpose may be made from fish waste comprising fish skins by an aqueous extraction process, such as e.g. a stepwise process including separate alkaline, mineral acid and organic acid treatment steps. The gelatin is said to mimic the sensation experienced by the consumer of the creaminess or richness of foodstuffs containing regular fat levels. Exemplary products to which the invention may be applied are baked goods, dressings, whipped toppings, frostings, cream fillings and spreads. In Examples, the fat content is thus reduced substantially, to give food products which closely resemble in quality the higher fat-containing analogs.

Abstract: A dry food for domestic dogs or cats is prepared by moistening and crushing cereals and/or legumes and thereupon drying the crushed substance at a temperature of not more than between 50.degree. and 70.degree. C. to form flakes, by drying chunks or lumps of meat, fish and/or comminuted vegetables, and by mixing the chunks or lumps and flakes with each other and with effective quantities of micronutrients and/or a gelling agent. The resulting dry food can be stored in bags and can be served dry or subsequent to contacting with water, milk or another liquid.

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 method of crosslinking protein comprises making a composition which comprises a protein, a sugar, a water-soluble salt of a carboxylic acid, water, and an additional ingredient which is to be encapsulated or entrapped within the crosslinked protein matrix. The composition is thereafter heated while maintaining the moisture content at a level of at least about 3 weight percent, based on the weight of the composition.A product comprises a protein which is crosslinked to degree at which it is substantially insoluble upon being placed in water at 100.degree. C. for at least 3 minutes, a sugar, a water-soluble salt of a carboxylic acid, water, and an additional ingredient which is encapsulated or entrapped within the crosslinked protein matrix.

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: The present invention is concerned with a process for preparing a dispersion comprising a continuous fat phase and a dispersed gelled aqueous phase, wherein a water-continuous composition, containing at least 1% gelatin by weight of water, is cooled from above the gel setting temperature of the water-continuous composition to below said gel setting temperature and subjected to such conditions of shear that the water-continuous composition is converted into small gelled aqueous beads, after which a fat-continuous dispersion is formed while maintaining the temperature at below the gel melting temperature.

Abstract: This invention relates to a process for preparing oil roasted nuts. The process comprises roasting nuts, applying at least one uniform coating of an edible protein to the roasted nuts, and applying a coating of a seasoning mix to the coated nuts. The invention further relates to the nuts produced thereby. The process of this invention produces nuts exhibiting increased uniformity of coating, improved flavor, enhanced coating adhesion and reduced clumping and sticking.

Abstract: A method of preparing a water-in-oil emulsion spread by mixing a wet gelatin retentate wherein the off flavor has been reduced by membrane filtration to remove a low molecular weight fraction, with a fat phase.

Abstract: A method for crosslinking protein comprises making an aqueous compositiion of a protein, sugar, a salt, and water, followed by heating the composition while maintaining the moisture content of the composition at a level of at least about 3 weight percent. The composition is made, and the heating carried out, so that the protein is crosslinked to a degree at which it is substantially water insoluble upon being placed in water at 100.degree. C. for at least 3 minutes. A crosslinked protein product comprises a protein crosslinked to a degree that it is substantially water insoluble upon being placed in water at 100.degree. C. for at least 3 minutes, a sugar, a salt, and water.

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 hydrolyzate product of hydroxypropylated starch comprising greater than about 15% by weight DP 2-6 hydrolyzate polymers and characterized by a DE value of from about 20 to about 45 is disclosed which when combined with a high potency sweetener is useful as a reduced calorie replacement for sucrose and starch hydrolyzate products in food products.

Abstract: An acesulfame-K containing composition exhibiting enhanced sweetness comprises one or more food grade acids, acesulfame-K and potassium chloride.

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 the production of gelatin from fish skins comprises the steps of: (a) cleaning the skins in order to remove therefrom substantially all superfluous material; (b) treating with dilute aqueous alkali; (c) washing with water until the washing water is substantially neutral; (d) treating with dilute aqueous mineral acid; (e) washing with water until the washing water is substantially neutral; (f) treating with dilute aqueous citric acid and/or another suitable organic acid; (g) washing with water until the washing water is substantially neutral; and (h) extracting with water at elevated temperatures not above about 55.degree. c., the washed citric acid-treated skins. In practice, the present process employs much lower temperatures than known heretofore for the treatment steps, which results in a high quality product (e.g. absence of a fishy smell), compared with the prior art.

Abstract: A lactoprotein-free fat spread with a fat content of 20-60% by weight, based on the total composition, of the water-in-oil type comprising a mixture of particles of vegetable fats being solid above 20.degree. C. and particles of a liquid oil in such an amount that the total fat mixture contains at least 40% of polyunsatured fatty acids. The water phase contains 0.1 to 5% by weight of gelatin or agar-agar and 0.1 to 5% by weight of solubilized starch, particularly an amylopectin rich starch. More particularly wheat or maize starch is used. The spread presents a pH of 4.3 to 4.8, preferably 4.6. The spread is prepared by subjecting a water-in-oil emulsion containing all fat and oil as well as all in water dissolved other substances to a first cooling to above 20.degree. C. with mechanical treatment, subjecting the mixture to a mechanical treatment without cooling thereby allowing a temperature rise of 2.degree. to 8.degree. C. and thereafter continuing the cooling with mechanical treatment to below 20.degree.

Abstract: Novel C-Gel food products comprising an aqueous gelatin kappa carrageenan matrix and a dispersed food product selected from the groups consisting of meat, seafood, vegetable, fruit, synthetic protein fiber, chocolate and mixtures thereof, in which the gelatin and carrageenan are present as a structurally firm continuous aqueous carrageenan/gelatin phase matrix at refrigeration temperature.