Abstract: According to this invention, the combination of a solid particulate water insoluble drug with a solid fish gelatin coating is produced by coacervation of the fish gelatin. The fish gelatin being soluble at ambient temperatures provides a basis for relatively low temperature coacervation impossible with other gelatins. Coacervation is brought about by the addition of conventional coacervation agents and the coacervating suspension containing gelatin and the agents is rendered insoluble by the addition of a suitable fixative such as glutaraldehyde.

Abstract: A pizza snack kit is disclosed which contains a slice of thermoreversible C-gel pizza sauce, a prepackaged cheese topping and at least one prepackaged baked pizza crust.

Abstract: A lipophilic mass is liquefied or ground to a powder and there is incorporated therein by blending a foam of fine air or gas bubbles in water, then it is allowed to cool and degas. The foam is stabilized by the addition of a foamer, for instance an amphipatic surfactant, and may contain viscosity enhancers and thickeners. The method is applied to the hydration of chocolate in order to improve its storage stability and heat resistance; the foamer can be a whipped solution of egg-white or of esters of fatty acids with polyols.

Abstract: In a foodstuff, the salt content present as such therein and imparting the flavor thereto is reduced by up to 50% by weight, without noticeable detriment to the flavor, by adding collagen hydrolysate.

Abstract: The present invention is concerned with an edible plastic dispersion not having a continuous fat phase, including at least two condensed phases, at least one of which is continuous, which dispersion comprises(I) gel-forming composition (A) containing gelling agent (a) in an amount of 1-8 times the critical concentration, and(II) gel-forming composition (B) containing gelling agent (b) in an amount of 1-8 times the critical concentration, such that(i) at least one of the gelling agents is an aggregate-forming gelling agent,(ii) at least one of the gelling agents is a gelling agent other than starch,(iii) both gelling agents are gelling agents other than non-waxy intact starch, and(iv) gelling agent (a) is different from gelling agent (b).The dispersion according to the present invention does not exhibit deficiences such as brittleness or too much elasticity.

Abstract: A process for preparing a melting tolerant portion controlled sauce and seasoning particulate by combining a first mixture of a 5% gelatin solution and seasonings with a second mixture comprising non-solid ingredients such as cream, margarine, cheese, etc. and mixing the combination to form a sauce mixture, followed by heating the sauce mixture to temperatures effective to pasteurize the sauce mixture then depositing individual sauce particulates onto a freezer belt with a drop forming unit drops and freezing same to temperatures ranging from -5.degree. F. to -15.degree. F. following by removing the frozen discrete sauce particulates from the freezer belt for packaging with frozen melts and/or vegetables.

Abstract: A shark fin analog utilized as a food is produced by heating to dissolve a mixture of gelatin, alginic acid or na alginate or a mannan, and water to form a gelatin sol, extruding the sol through a spinneret onto a rotating roller which has a surface wetted with a coagulating solution of divalent or trivalent metal salt and functions to elongate and tear off pieces of the sol, each piece having the shape of a shark fin with a thin streamlined profile in cross section, and washing the pieces with water.

Abstract: A cold water-soluble instantized gelatin having full gelation ability while containing no additives is obtained by spraying a pure gelatin solution without additives and having a water content of at least 35% at a temperature in excess of the gelation and solidification temperature on an excess of finely divided solid gelatin particles which contain less than 8% of water, and drying the particles thus obtained in a fluid bed to a water content of from 8 to 13%, whereupon a portion is removed from the process as final product and is further dried to a water content as required for optimum dissolution to occur in cold water, while the remainder first is more effectively dried to a water content below 8% and is then recycled into the process.

Abstract: Gellan gum/gelatin blends are disclosed which provide gels with improved setting and melting properties and improved room temperature stability relative to gels prepared using gelatin alone.

Abstract: A dry-blended dessert mix which upon successive whipping with water at various temperatures produces, upon cooling, a three-layered, multitextured gelatin dessert. The mix is a blend of a non-whippable dry fat emulsion, gelatin, sweetener, acid, flavor and color.

Abstract: A sheetable, thermostable filling composition capable of being baked to a crisp texture is produced by a method which comprises: dispersing gelatin and maltodextrin in water at a temperature of at least 140.degree. F.; and adding a pregelled starch.

Abstract: A low-fat food with decreased amounts of animal fat or other types of fat containing a hot-melt type gal dispersed in the food tissue, wherein the amount of the gel to the food tissue at temperature below the melting point of the gel is in the range of about 1 to about 25 weight percent. These low-fat foods with low caloric and cholesterol levels have a juicy and heterogeneous mouthfeel like that of high-fat foods because the gel contained melts during cooking, giving moderately thick texture and agreeable taste.

Abstract: A low-solids, non-aerated, quiescently-frozen confection having a soft, non-brittle texture is prepared from a composition containing on a weight basis 92 to 96% water, 1 to 2.5% maltodextrin, 1 to 2% glycerin and 0.3 to 0.8% gelatin. The composition can further contain juice solids, food acid and gum stabilizers.

Abstract: An edible gelled emulsion of a combination of oil, a hydrophobic pigment and/or 5 coloring, an emulsifier, a gelling agent and water.The gelling agent constitutes carrageen, optionally agar-agar; the gelled emulsion can also contain guar gum, gelatin, or mixtures thereof.The gelled emulsion is used, for food decorating.

Abstract: A gum candy made from a basic sugar-gelatin mass is produced by either preparing the basic mass, if required with the addition of additives, in an injection molding machine and injecting (molding) it immediately subsequent to preparation or preparing the basic mass in conventional boiling apparatuses and molding it with the aid of an injection molding machine, in both cases with the final water content.

Abstract: A mono- and di-saccharide base sweetener composition is provided which consits essentially of a blend of fructose and sucrose. Such sweetener composition is useful for sweetening a wide variety of foodstuffs and other edible formulations. When such sweetener composition is used to sweeten foods, smaller quantities of sweetener is required as compared to that which is needed for equal sweetening power when sucrose is used as the sole sweetening ingredient.

Abstract: A browning agent particularly for use in microwave cooking comprises collagen, or gelatine hydrolyzed to its constitutent amino acids, plus one or more reducing sugars and alkalis.The collagen preferably is derived from bovine hides. The alkali is preferably a mixture of sodium carbonate and bicarbonate.The browning agent is capable of browning at 1000.degree. C. or less, down to about 70.degree. C.It may be incorporated into a film or used as a powder or a liquid.

Abstract: A gelatin product which offers highly improved properties of wettability and dispersibility in aqueous liquids irrespective of temperature and which permits accelerated dissolution in the hot state irrespective of the concentration is constituted by 90 to 99.9% by weight of a basic gelatin of any desired origin having a Bloom strength within the range of 0 to 350 grams and a viscosity within the range of 1 to 100 mPa.s. The gelatin product is also constituted by 0.1% to 10% by weight of a hydrolyzed gelatin of any desired origin having a mean molecular weight of 500 to 30,000. The method of preparation includes coating the particles of a basic gelatin with a film of hydrolyzed gelatin. The resulting product is well suited for all the usual applications of gelatin.

Abstract: A method for preparing fish-egg-like edible products like salmon roe consisting of capsules of thin gel membranes filled with an oil material and a viscous fluid separately contained therein comprising surrounding a viscous emulsion consisting of the viscous fluid and the oil material with calcium alginate membranes and separating the viscous emulsion into the viscous fluid and the oil material and the fish-egg-like edible product.

Abstract: A shelf-stable, composite food product comprising a dual-texture, low water activity binder having at least one food-flavoring material distributed therein is disclosed. The dual-texture, low water activity binder is prepared from a chewy, gelatinous binder material comprising a gelled solution of gelatin in glycerol and a crisp binder material comprising a stabilized protein foam. The product has a unique combination of crunchiness and chewiness without perceptible textural dichotomy.

Abstract: Imitation cheese products are disclosed which consist essentially of from about 0.5 to about 3.0 weight percent kappa carrageenan, from about 1.5 to about 12.0 weight percent gelatin, from about 3 to about 30 weight percent of an edible fat and from about 40 to about 65 weight percent water, in which the gelatin and carrageenan are present as a structurally firm continuous aqueous carrageenan/gelatin phase matrix at refrigeration temperature.

Abstract: The present invention relates to a method of producing a cheese-like emulsified food having a superior body and texture. The method consists in forming a mixture composed of tofu containing soybean solids of 10 to 50%, oils and fats, heat-coagulable materials and stabilizers; and blending and heating the mixture.

Abstract: Food compositions sweetened with dipeptides of certain .alpha.-amino dicarboxylic acids and etherified hydroxy .alpha.-amino-mono-carboxylic acid esters which possess a high order of sweetness. These dipeptides have the following formula: ##STR1## wherein R is alkyl containing 1-3 carbon atoms;R.sub.1 is cycloalkyl, cycloalkenyl, lower alkyl substituted cycloalkyl or cycloalkenyl, bicycloalkyl, bicycloalkenyl or tricycloalkyl containing up to 10 ring carbon atoms and up to a total of 12 carbon atoms;R.sub.2 and R.sub.4 are each H or alkyl containing 1-3 carbon atoms;R.sub.3 is H, alkyl containing 1-6 carbon atoms or cycloalkyl containing 3-5 ring carbons;n=0, 1 or 2; andm=0 or 1; and food acceptable salts thereof.

Abstract: This invention relates to food compositions sweetened with sweeteners of the formula: ##STR1## wherein A is CO.sub.2 R wherein R is alkyl containing 1-3 carbon atoms;A' is hydrogen or alkyl containing 1-3 carbon atoms;Y is alkyl containing 4-11 carbon atoms, and M=0 or 1;and food-acceptable salts thereof.

Abstract: A low cholesterol, low calorie, no fat dairy product, consisting essentially of, in unflavored form, a blend of up to 40% by weight water, about 30% to 70% by weight of a no-fat protein containing material selected from the group consisting of skim milk and cultured skim milk, 5% to 30% by weight sugars consisting of a mixture of 10% to 90% polydextrose and 90% to 10% fructose, about 2% to 8% by weight milk derived solids, and about 0.2% to 2.5% by weight stabilizers and emulsifiers. The product may be refrigerated and served as a mousse dessert or snack, or may be frozen and served as a frozen dessert or snack. A method for producing the product is also disclosed herein.

Abstract: Novel 3-hydroxy-4-alkyloxyphenyl heterocyclic aromatic carboxylate compounds particularly well suited as sweeteners in foodstuff.

Abstract: Methods for preparing purified, decolorized polydextrose having a lower caloric value, higher pH and less color than presently available commercial material, and the use of said improved product in edible foodstuffs and beverages.

Abstract: The invention describes a wettable and soluble acidulent comprising fumaric acid and natural juice solids. The fumaric acid is employed in amounts of at least 50% by weight of the acidulent and the natural juice solids are employed in amounts of at least 5% by weight. The acidulent may additionally contain a sweetener employed in amount of at least 2% by weight.

Abstract: This invention relates to novel sweeteners of the formula: ##STR1## wherein A is hydrogen, alkyl containing 1-3 carbon atoms, hydroxyalkyl containing 1-3 carbon atoms, alkoxymethyl wherein the alkoxy contains 1-3 carbon atoms or --CO.sub.2 R in which R is alkyl containing 1-3 carbon atoms;A' is hydrogen or alkyl containing 1-3 carbon atoms;A and A' taken together with the carbon atom to which they are attached form cycloalkyl containing 3-4 carbon atoms;Y is --(CHR.sub.2).sub.n --R.sub.1 or --CHR.sub.3 R.sub.4 ;P.sub.1 is alkyl-substituted cycloalkyl, cycloalkenyl, bicycloalkyl or bicycloalkenyl containing at least one alkyl in the .beta.-position of the ring, up to 7 ring carbon atoms and up to a total of 12 carbon atoms;R.sub.2 is H or alkyl containing 1-4 carbon atoms;R.sub.3 and R.sub.4 are each cycloalkyl containing 3-4 ring carbon atoms;n=0 or 1; andm=0 or 1;and food-acceptable salts thereof.

Abstract: Pastilles of the lozenge type based on crystalline sorbitol or fructose including, in their constituent mass, a plurality of cavities, preferably microcavities, of which some at least communicate with the surface.

Abstract: An improved cold water soluble gelatin and a process of preparing it. The improved cold water soluble gelatin is prepared by a process which includes the steps of preparing an aqueous solution containing water, gelatin and sugar selected from corn syrup solids, maltodextrin, and mixtures thereof, maintaining the solution so prepared at at least one temperature in the range of 110.degree. F. to 180.degree. F. for a holding period of about 1 hour to about 24 hours, and thereafter drying the resulting solution. An acid is incorporated in the solution either before or after the holding period and prior to the drying step.The cold water soluble gelatins so prepared are characterized by improved solubility and ease of dispersion in water as well as by the clarity of the gels produced therefrom.

Abstract: An improved cold water soluble gelatin and a process of preparing it. The improved cold water soluble gelatin is prepared by drying an aqueous solution containing water, gelatin, a hydrolyzed corn starch having a dextrose equivalent of 20-36 (preferably of the order of 26), an acid and amount of surface-active agent effective to increase dispersibility in the final product. An optional, but preferred, feature comprises holding the aqueous solution at an elevated temperature in the range for a specified period prior to the drying step, the acid being incorporated in the solution either before or after the holding period and prior to the drying step.The cold water soluble gelatins are characterized by improved solubility and ease of dispersion in water as well as by the clarity of the gels produced therefrom.

Abstract: An improved cold water soluble gelatin and a process of preparing it. The improved cold water soluble gelatin is prepared by drying an aqueous solution containing water, gelatin, maltodextrin having a dextrose equivalent of about 5 to about 20, an acid and an amount of surface-active agent effective to increase dispersibility in the final product. An optional, but preferred, feature comprises holding the aqueous solution at an elevated temperature for a specified period prior to the drying step. The cold water soluble gelatins are characterized by improved solubility and ease of dispersion in water as well as by the clarity of the gels produced therefrom.

Abstract: A soft candy composition comprising 9-82% by weight of a hydrogenated starch hydrolysate, 82-9% by weight of at least one polymer of glucose or maltose, 3-16% by weight of gelatin and a sufficient quantity of water to form a soft candy composition.

Abstract: A process for preparing a gelatinous food product stabilizer for maintaining food product integrity under freeze-thaw conditions or the like, including the steps of combining between about 6 and 50 parts of non-halogenated water and about 1 part of about a 1 to 10% acidic solution with about 1 part of gelatinizing agent including granular gelatin at a temperature of between about 32.degree. F. and 75.degree. F. forming an acidic gelatinous aqueous solution, agitating the solution to disperse uniformly the gelatinizing agent throughout the solution forming a gelatinous slurry, maintaining the slurry at between about 32.degree. F. and 75.degree. F. until the gelatin granules have become partially swollen and hydrated, agitating and heating the slurry to a temperature of between about 90.degree. F. and 115.degree. F.

Abstract: Disclosed are an improved cold water soluble gelatin and a process of preparing it. The improved cold water soluble gelatin is prepared by a process which includes the steps of preparing an aqueous solution comprising water, gelatin and sugar containing corn syrup solids and maltodextrin, drying the solution and comminuting and screening the dried material so obtained to a particle size from about 20 to about 200 U.S. mesh wherein at least about 40 percent by weight of the particles will pass through U.S. mesh greater than 100.

Abstract: A gelatin dessert mix adapted to be hydrated in an aqueous medium to form a gelled dessert, the mix containing gelatin, acid, buffer, flavor, the sweetener aspartame in an amount to provide sweetness in the gelled dessert, and small but effective amounts of a sugar alcohol and a maltodextrin sufficient to cause the gelled product to exhibit sweetness and taste characteristics closely similar to those of a sucrose-sweetened counterpart product. Also disclosed is a method in which the sweetness and taste characteristics of an edible product in which aspartame is employed to provide sweetness are made to more closely simulate those of a sucrose-sweetened counterpart product by inclusion of a sugar alcohol and maltodextrin therein.

Abstract: A method for agglomerating a low-moisture, amorphous gelatin-containing mix wherein finely ground gelatin is combined with a ground, anhydrous food acid and ground sugar and/or polydextrose and the mix is heated, while being agitated to a temperature between 180.degree. and 200.degree. F.

Abstract: A continuous process for the preparation of ready-to-eat gelatin-containing compositions is made possible by the preparation of an agitated slurry of partially-hydrated gelatin particles which may be stored at room temperature or below for periods in excess of four days and rapidly transformed into a gelatin solution by passage through a continuous, high-temperature, short-time pasteurization unit and fed directly to appropriate equipment for filling unit-sized containers. Additional ingredients in either liquid or dry form may be added during the initial make-up of the slurry or immediately prior to the pasteurization step. The process is well-suited for use in the preparation of gelatin-containing frozen confections.

Abstract: Composition containing acesulfam or a salt thereof, a soluble, CO.sub.2 -yielding compound, optionally a physiologically acceptable acid as auxiliary, and gelatin powder as dry binder, and its use for the manufacture of tablets.

Abstract: A gelatin-containing powdered mix (e.g. gelatin dessert mix) which is dispersible and soluble in water as cold as 45.degree. F. (7.2.degree. C.) is prepared using particles of amorphous gelatin between 230 and 400 U.S. mesh, food acid effective to obtain a pH of from 2.7 to 3.7, a salt such as the neutral salt sodium chloride, a sweetening agent and mono and/or diglycerides. Preferably the amorphous gelatin has a tamped bulk density of from 32 to 49 lbs/ft.sup.3 (0.51 to 0.78 g/cc).

Abstract: 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.

Abstract: A light condiment having a mustard base and in the form of a mousse is disclosed as well as a process for the preparation thereof. The mousse has a density of less than or equal to 0.9.

Abstract: Blends of gellan gum and gelatin are disclosed which exhibit a synergistic increase in gel strength.

Abstract: A process for preparing a sarcocarp containing jelly having homogeneously dispersed sarcocarps by (a) dissolving starting materials for the manufacture of a jelly, other than gelling agents and sarcocarps, in water to prepare a syrup; (b) preparing an isotonized mixture (B) comprising isotonized sarcocarps and the syrup, by adding sarcocarps to the syrup to form a mixture (B) and heating the mixture (B) to pasteurize said mixture; (c) preparing a solution (A), with a specific gravity and in an amount necessary for the preparation of a liquid portion having a specific gravity substantially equal to that of the isotonized sarcocarps contained in the isotonized mixture (B), of a compounded mixture prepared by mixing the solution (A) with the isotonized mixture (B), wherein said solution (A) is prepared by heating an aqueous solution of starting materials containing gelling agents but not acidic constituents or the sarcocarps, and wherein the aqueous solution of starting materials has approximately a neutral pH f

Abstract: A method of producing a frozen, dual-textured confection comprising a cream and a gelatin-containing aerated phase and a natural or simulated fruit phase is disclosed. According to one embodiment, gelatin is dispersed in water and the dispersion is then combined with cream, sweetener, emulsifier and a gum stabilizer to form a uniform emulsion. The emulsion is then partially frozen and aerated. A fluid, natural or simulated fruit component is separately produced by combining pureed fruit or synthetic fruit flavor, sweetener and a gum stabilizer. The partially frozen, aerated emulsion is passed together with a fruit component through a filler head into a mold or container so that the mold or container contains a cream and gelatin-containing phase and a fruit phase. The contents of the mold or container are then thoroughly frozen. A stick may be inserted into the mold prior to the thorough freezing so that the frozen confection may be hand-held while being eaten.

Abstract: A gelatin dessert product capable of providing a clearly demarcated two-layered, two-colored dessert in a single step.

Abstract: A process for enhancing the flavor impact and mouthfeel characteristics of foodstuffs, particularly citrus-flavored beverages and desserts, is disclosed which comprises adding an effective amount of a bittering agent selected from the group consisting of naringin, limonin, nomilin and combinations thereof.

Abstract: FD&C Red #3 is solubilized under acidic conditions to provide a substantially cloud-free and precipitate-free product by dispersing the Red #3 in a solvent having a pH above about 4.5, fixing the Red #3 with a substrate, and solubilizing the fixed Red #3 into an aqueous solution in the presence of an amount of gelatin and for a period of time effective to stabilize the Red #3 in an aqueous solution below the pH of about 4.5, and adjusting the pH of the aqueous solution below about 4.5.

Abstract: A fish food product is disclosed herein comprising a specially prepared ingredient attractive to and consumable by a variety of fish which is encased in a predetermined quantity of frozen water so as to provide a solid block of combined food product. A plurality of frozen food product blocks are prepared together in a tray form and subsequently, removed from the tray and deposited in a covered container for distribution to customers. One specially prepared ingredient is a beefheart composition having raw beefheart blended with gelatin and water and strained followed by pouring the blend into the receptacle of the tray form and then to freeze.