Abstract: Analogs of the glycoside stevioside are disclosed. These materials have the formula ##STR1## wherein R is a simple physiologically acceptable noncarbohydrate polar organic group. The analogs are sweet and find use as sweeteners.

Abstract: A method of preparing a gelled product from an ungelled aqueous hydrolyzed collagen, such as gelatin or glue, concentrate containing 10-60 weight percent hydrolyzed collagen and a lyotropic agent is disclosed. The concentrate has a hydrolyzed collagen-to-lyotropic agent weight ratio of 1:0 of 1:0.1 to about 1:4.5, a pH value of 2.5-7 and gels at less than 20.degree. C. On dilution with water to a hydrolyzed collagen concentration of about 2 weight percent while substantially maintaining the pH value of the concentrate, the diluted composition gels at a temperature above that of the concentrate. Specific concentrates, food products, industrial applications and methods for using the concentrates are disclosed.

Abstract: Amides of L-aspartyl-D-amino acid dipeptides of the formula ##STR1## and physiologically acceptable cationic and acid addition salts thereof wherein R.sup.a is methyl, ethyl, n-propyl or isopropyl; R is a branched member selected from the group consisting of fenchyl, diisopropylcarbinyl, d-methyl-t-butylcarbinyl, d-ethyl-t-butylcarbinyl, di-t-butylcarbinyl, 2-methylthio-2,4-dimethylpentan-3-yl, ##STR2## said amides are potent sweeteners having advantages over the prior art, edible compositions containing them, methods for their use in edible compositions and novel amine and amide intermediates useful in their production.

Abstract: An improved cold water soluble gelatin and a process for preparing it. An aqueous solution comprising gelatin and a mixture of corn syrup solids and maltodextrin is dried. The total weight of the corn syrup solids and maltodextrin in the solution will be from 3 to 7 times the weight of gelatin, and the ratio of corn syrup solids to maltodextrin will be within the range of from 1:9 to 9:1. The resulting product is rapidly soluble in cold water, preferably dissolving in water at 55.degree. F. in less than one minute of spoon stirring.

Abstract: An improved cold water soluble gelatin and a process for preparing it. An aqueous solution comprising gelatin and a specific sugar composition is extruded as a foam and then dried. The foam can be prepared by incorporating a gas into the solution prior to extrusion at moderate pressure or by extruding under high pressure to effect expansion due to the volatilization of water upon exiting the extruder. The resulting product is rapidly soluble in cold water, preferably dissolving in water at 55.degree. F. in less than 1 minute of spoon stirring.

Abstract: A cold water soluble gelatin and process by drying a thin layer of a gelatin solution containing sugar, corn syrup solids, maltodextrin, acid, and surfactant with heat from steam under pressure while maintaining the solution itself under an absolute pressure of less than 5 in. of mercury.

Abstract: Amides of L-aspartyl-D-amino acid dipeptides of the formula ##STR1## and physiologically acceptable cationic and acid addition salts thereof wherein R.sup.a is CH.sub.2 OH or CH.sub.2 OCH.sub.3 ; R is a branched member selected from the group consisting of fenchyl, diisopropylcarbinyl, d-methyl-t-butylcarbinyl, d-ethyl-t-butylcarbinyl, di-t-butyl-carbinyl, 2-methylthio-2,4-dimethylpentan-3-yl, ##STR2## said amides are potent sweeteners having advantages over the prior art, edible compositions containing them, methods for their use in edible compositions and novel amide intermediates useful in their production.

Abstract: A method of extending and flavoring a soft serve product includes the steps of preparing a gelatin extender by adding a gelatin mix including approximately 18 grams of gelatin to one gallon of cold tap water, stirring and then adding the gelatin extender to a commercially prepared liquid soft serve product in quantities approximately proportional to one gallon of gelatin extender to between three and four gallons of the liquid soft serve product.Powdered ice cream mixes may also be extended by adding the gelatin extender of the invention to the liquid ice cream in quantities approximately proportional to one gallon of gelatin extender to between three and four gallons of liquid ice cream produced from the powdered product.

Abstract: Simulated adipose tissue is provided by heat coagulation of an aqueous emulsion of lipid material having protein fibres dispersed therein, formed using at least one emulsifying protein isolate, egg white and gelatin in defined proportions as the emulsifying and coagulating agents. The heat coagulated material has good oil release on cooking and in the mouth and may be flavored for any desired end use. A bacon analog utilizing the simulated adipose tissue as the white (fat) phase thereof is described.

Abstract: In a process for producing an edible roe-like multilayer spherical structure composed of at least two layers including an inner layer and an outer layer occluding the inner layer, which comprises a step of synchronously discharging at least two edible materials through a multi-tubular nozzle having at least two different passages including an inner passage and an outer passage surrounding the inner passage and a step of chemically gelling the resulting multilayer spherical structure with a metal ion acceptable for human intake, the outer layer in said resulting multilayer spherical structure being chemically gellable with said metal ion; the improvement wherein(i) said at least two edible materials are at least two edible aqueous sol materials having different properties of being chemically gelled with said metal ion, and(ii) among said edible aqueous sol materials, a material forming the inner layer is convertible to a softer aqueous gel than a material forming the outer layer or is present as an aqueous sol

Abstract: A water-soluble curcumin complex suitable for use as a coloring agent in foods is prepared by dissolving and mixing a source of curcumin and gelatin in an aqueous acetic acid solution. The complex comprises up to about 15% curcumin by weight, and may be incorporated into a wide variety of foodstuffs in either liquid or dry form.

Abstract: Analogs of the glycoside rebaudioside A are disclosed. These materials have the formula ##STR1## wherein R is a simple physiologically acceptable noncarbohydrate polar organic group. The analogs are sweet and find use as sweeteners.

Abstract: Gelatins which have a high setting speed but a lowered viscosity are prepared by lowering their microgel content. For this purpose, aqueous gelatin solutions are subjected to the action of mechanical shearing forces, the shear stresses being between 10.sup.4 and 10.sup.8 Pascal. The peptide content of the gelatin remains virtually unchanged with this process.

Abstract: A method of preparing a gelled food product from an ungelled aqueous concentrate containing 10-30 weight percent gelatin and a urea is disclosed. The concentrate has a gelatin-to-urea weight ratio of 1:0.3 to 1:1.5, a pH value of 2.5-7 and gels at less than 20.degree.C. On dilution with water to a gelatin concentration of about 2 weight percent while maintaining substantially the pH value of the concentrate, the diluted composition gels at a temperature above that of the concentrate. Specific concentrates, gelled food products, food product precursor products, and methods for using the concentrates are disclosed.

Abstract: A stabilized starch composition is prepared which is resistant to degradation under dry acidic storage conditions by adding a buffer to a slurry of starch in an amount effective to protect and stabilize the starch from acid degradation, then drying the starch-buffer slurry.

Abstract: A crystallized sugar product containing a food ingredient is prepared by concentrating a sugar syrup at a temperature in the range of about 250.degree. F. to about 300.degree. F. to a solids content of about 90 to 98% by weight, the sugar syrup containing no more than about 20% by weight non-sucrose solids, admixing the concentrated sugar syrup with a predetermined amount of the food ingredient, subjecting the admixture to impact bearing within a crystallization zone until a crystallized sugar product made up of aggregates of fondant-size sucrose crystals and the food ingredient is formed, the crystallized sugar product having a moisture content of less than 2.5% by weight, and recovering the crystallized sugar product from the crystallization zone. The resulting sugar product is dry, granular, free-flowing, non-caking, and readily dispersible in water.

Abstract: A gelatin covering for a substrate such as a food or drug incorporating the use of caramel from which substances with a molecular weight up to 10,000 have been removed. The caramel does not cause the water solubility of the gelatin covering to be lowered with the passage of time.

Abstract: During blending of whey there is added a metal gluconate solution, to give the whey a bland odor and taste, as well as a colloid enhancer component to impart a colloidal type condition to the whey. Thereafter, a floc initiator may be added to separate the whey into a solids fraction floc and a liquid fraction. Also disclosed is a gelatin containing a bland and colloidal type whey, a gel inducer and a bland soy protein liquid.

Abstract: Containers are filled with a topping and a base food product that supports the topping by introducing through the opening of an inverted container a layer of food product that is supported by the inside surface of a removable lid of the container, then filling the interior of the inverted container with a base food product that is solidifiable and is different from the food product layer, sealing the opening of the container, maintaining the container in the inverted position until the base food product is sufficiently solidified to self-support the food product layer and positioning the sealed container in the upright position for the base food product to self-support the food product layer above it is a topping beneath the removable lid.

Abstract: A shelf stable fluid dessert product which has a reversible gel structure at refrigerator temperatures. The dessert product is made by a method wherein a homogeneous, aqueous mixture of a gel-forming gum, starch, sweetener agent, and a proteinaceous source is provided. The fat content of the mixture is adjusted. The mixture is homogenized after the addition of any fat source other than cream cheese or cream. The mixture is heated to a temperature and for a time sufficient to pasteurize the mixture. The pH of the mixture is adjusted to below about 4.6 and the mixture is cooled to ambient temperature whereby a thixotropic dessert product is provided which is pourable at ambient temperatures and is gelled at refrigerator temperatures. The product is particularly adapted to reset at refrigeration temperature after being subjected to substantial shear, such as by aeration treatment.

Abstract: An oil-free, oil-replacement composition having an oily mouthfeel, texture and lubricity is prepared by: forming a protein phase by hydrating and whipping a protein and a cellulose gum; forming an acid phase by hydrating an acid stable modified starch and an acid, then heating to swell the starch while minimizing bursting, followed by cooling; and mixing the protein phase and acid phase.

Abstract: The invention provides food products comprising a continuous aqueous phase and a dispersed gelled aqueous phase. The dispersed phase is preferably made up of gelled water beads of average diameter of 5-10 microns, which beads can, if desired, be coated with a layer of oil. The gelled water beads can contain hydrocolloids, e.g. locust bean gum.

Abstract: A proteinaceous food product simulating cheese, comprising a blend of (a) soy protein selected from the class consisting of soy isolate, cold insoluble soy fraction, and combinations thereof, (b) gelatin, (c) a hydrocolloid gum preferably including either xanthan-locust bean gum mixtures and carrageenans, (d) fat, and (e) water. Other desirable ingredients include an emulsifier, salt, chelating agent, coloring agent and flavoring.

Abstract: A frozen aerated gelatin mix is prepared by dissolving a gelatin mix containing 0.6% to less than 5% gelatin, 5% to 50% solids and acid in water, cooling the dissolved mix while agitating and aerating the mix, shaping, then freezing the mix to a core temperature less than 10.degree. F. (-10.degree. C.). This frozen aerated composition has a pH of 2.5 to 7 and is ready-to-eat at freezer temperatures, while providing a smooth and creamy texture, but without excessive gummy or icy characteristics.

Abstract: Xylitol and sorbitol, when present in edible material, have the advantage that they do not decompose to form products attacking the dental enamel, but difficulty has been experienced in their use in confectionery material due to their instability or the fact that they may contain constituents not permitted by food laws. The invention provides a chewy sugar-free material based on sorbitol and a sugar-free swelling agent which has the required plasticity and cohesion so that it can be formed into attractive chewy sweets or hard sweets or gum, and furthermore the tendency of xylitol to recrystallize is suppressed, by the use of a swelling agent which may be carrageenates, pectins, agar, alginates such as sodium alginate or potassium alginate or calcuim alginate; carob bean flour, tragacanth, methyl cellulose, carboxymethyl cellulose, gelatine, gum arabic and/or low-sugar maltodextrin.

Abstract: Granular water-soluble food ingredients which deteriorate upon exposure to the atmosphere, such as hygroscopic organic acids which cake or coloring agents which oxidize, are protected by encapsulation in a protective coating consisting essentially of 5-37% a fatty acid derivative selected from the group consisting of polyoxyethylene sorbitan monooleate, polyoxyethylene sorbitan monostearate and lecithin, 15-56% propylene glycol and 38-62% flow agent, e.g., fumed silica or carboxymethylcellulose. The resulting coated particles have a long shelf life and still are substantially instantaneously soluble in water.

Abstract: A gelatin dessert prepared from a dessert powder containing gelatin, sugar and optionally flavor and color is improved by adding to the powder from about 0.5 to 5%, by weight, of guar gum, based on the weight of the powder. The guar gum imparts low-temperature stable properties to the gelatin dessert without substantially adversely affecting the physical appearance and texture thereof.

Abstract: A highly stabilized, balanced nutritive composition useful in supplementing the diet of humans and/or animals so as to insure an adequate intake of a wide range of the essential nutrients. The composition may be in liquid form, or in a dry granular form suitable for mixing in a conventional beverage or adding to other food products, and includes ascorbic acid, metabolically available iron, and gelatin. The gelatin has been found to stabilize the ascorbic acid in the presence of iron and other recommended nutrients, and additionally, provides a natural source for nearly all of the essential amino acids. Further, the composition may and preferably does include all of the other recommended nutrients, without adversely affecting the stabilized nature of the nutritive composition.

Abstract: An imitation cheese base which simulates the consistency, feel and texture of a cheese cake filling is prepared by mixing a cooled gelled custard, a solution of gelatin, a dry mix of starch and sugar and a vegetable oil-based imitation cheese to form a chilled slurry and aerating the same. The resulting mixture possesses a cellular structure which it retains for a long period of time.

Abstract: Disclosed are aerated, dextrose-based confections and methods for their preparation. The confections essentially comprise from about 87% to 99% dextrose, from about 0.5% to 3% whipping agent and from about 0.5% to 7% moisture. In one method for making the confection, a confection melt is prepared from melted dextrose monohydrate and a whipping agent such as hydrated gelatin. The confection melt of specified temperature range (190.degree. F. to 270.degree. F.) is pumped through a whipper so as to aerate the mixture to particular densities (0.2 to 1.0 g./cc.). The composition is simultaneously cooled to achieve particular whipper exit temperatures (160.degree. F. to 220.degree. F.). The aerated confection is then formed into pieces of desired shape and size and thereafter cooled. One embodiment of the aerated confection is suitable for use as blackboard chalk.

Abstract: During blending of whey in the presence of heat there is added a metal gluconate solution, to give the whey a bland odor and taste, as well as a colloid enhancer component to impart a colloidal type condition to the whey. Thereafter, a floc initiator may be added to separate the whey into a solids fraction floc and a liquid fraction. Also disclosed is a gelatin containing a bland and colloidal type whey, a gel inducer and a bland soy protein liquid.

Abstract: Improving the cold water soluble properties of gelatin, in which a raw gelatin having a water content of more than 8% by weight is subjected to microwave heating using microwave energy to remove at least 35% of said water content to obtain a treated gelatin having a water content of not more than 16% by weight. The thus-obtained gelatin exhibits improved solubility in cold water. If desired, an expanding agent may be added to the raw gelatin before the microwave heating, thereby it is possible to obtain a treated gelatin having better transparency and outlook.

Abstract: A gelatin dessert composition comprising a syrup containing water, dissolved gelatin, and from about 30% to 200% by weight of the gelatin of food grade acid, preferably selected from the group consisting of citric acid, malic acid, ascorbic acid, erythorbic acid and mixtures thereof.

Abstract: Dihydrochalcones of the formula ##STR1## are disclosed wherein M.sup.+ is a cation, X is H or OH, and R is a lower alkyl. These materials are useful as sweeteners for edibles. They may be prepared by electrophilic addition of the 3-sulfo-5,6-dihydroxyhexyl group to the corresponding flavanones, using epoxysultone, and thereafter converting to the dihydrochalcone.

Abstract: Disclosed is a carbonated jelly which is prepared by hermetically charging gelatin or high-molecular polysaccharide capable of forming a jelly with a sweetener, an organic acid, water or fruit juice and other ingredient along with carbon dioxide into a receptacle, heating the resulting product to form a sol containing carbon dioxide and cooling the sol thus obtained.

Abstract: A method of glueing articles of the tobacco industry such as cigarettes, cigarellos, cigars, filter tips, coupling sleeves, etc., characterized by the use of a glue which at ambient temperature is in gel form composed mainly of water and gelatine, the gelatine concentration being in the 25-180% range in relation to the water weight, and a minor quantity of plasticizer for the gelatine in aqueous solution, belonging to the food polymers group comprising natural and modified vegetable gums and cellulose ethers, the plasticizer's concentration being within the 0.25-8% range in relation to the weight of the gelatine alone, and being adjusted so that the temperature at which the liquefied gel viscosity remains superior to 50 centipoises and becomes lower than 1000 centipoises is within the 40-70.degree. C. range.

Abstract: A freeze and thaw stabilized potato salad product and method of producing e same wherein the salad dressing incorporated in the potato salad has a hydrocolloid, e.g. gelatin, added thereto to effect stabilization and prevention of the separation of oil from the salad dressing upon thawing of the frozen potato salad containing such modified salad dressing.

Abstract: This invention relates to a method for imparting a red hue to edible materials by incorporating a stabilized solid solution consisting essentially of FD & C Red No. 3 and edible gelatin; to said solid solutions; to edible materials colored with the solid solution and to the process for preparing the solid solutions.

Abstract: A composition which is a natural red dyestuff composed of two ingredients:(i) A natural red purple dye such as an anthocyanin (e.g. red cabbage dye) or a betalaine (e.g. a red beet dye); and(ii) Caramel color.The composition is stabilized with ascarbic acid and is useful in foodstuffs, chewing gum and medicinals.

Abstract: The process of the invention provides proteinaceous low fat spreads, stabilized by means of a gelling agent of a melting point of 25.degree.-35.degree. C and essentially containing proteins dissolved in the aqueous phase and/or undissolved protein particles having a major dimension of no more than 5 microns. The preferred process involves preparing the aqueous phase by combining proteins in an aqueous medium under conditions at which flocculation is substantially avoided, dissolving the gelling agent in a substantially protein-free aqueous medium of a pH value of 1-7, combining the aqueous medium obtained and optionally adjusting the pH value to 3.0 to 6.8.

Abstract: Simulated solid consistency cohesive food products are provided by incorporating flavoring, coloring, and texturizing agents with a low calorie oleaginous fibrous food base composition. The base composition comprises a mixture of edible oil, water and particulate fibrous cellulose combined with a cohesive gelling agent to provide a product having a cohesive gel structure. Non-gelling edible gums may be mixed therewith to provide desired textural characteristics. The base composition may be produced by mixing an edible gum and a gelling agent with water, mixing an oil and emulsifier therewith, uniformly mixing particulate fibrous cellulose throughout the mass of the binding mixture, with flavoring, coloring, and texturizing agents being added as desired, and subjecting the mixture to conditions under which it sets to form a supporting cohesive gel structure.

Abstract: The invention concerns gels and gelling systems of a polysaccharide and a chemically modified gelatin, preferably an acylated gelatin, whose isoelectric point is below the pH of the gel, e.g. below pH 4. Such systems overcome the problem of incompatibility between gelatin and polysaccharide at the low pH values commonly encountered in jelly desserts and confectionery due to the presence of fruit acids such as citric acid.

Abstract: A highly stabilized, balanced nutritive composition useful in supplementing the diet of humans and/or animals so as to insure an adequate intake of a wide range of the essential nutrients. The composition can be prepared and marketed in either liquid or dry granular form, and includes ascorbic acid, metabolically available iron, and gelatin. The gelatin has been found to stabilize the ascorbic acid in the presence of iron and other recommended nutrients, and additionally, provides a natural source for nearly all of the essential amino acids. Further, the composition may and preferably does include all of the other recommended nutrients, without adversely affecting the stabilized nature of the nutritive composition.

Abstract: Starch sponge products having improved thermal stability and handling characteristics. Process of preparing same employing heat stable gum systems.

Abstract: A composition containing a fat or oil is obtained by adding with stirring a fat or oil to an aqueous solution containing 0.8% by weight or more in terms of soluble nitrogen content of an aqueous extract from an animal source, which extract contains as main constituent water-soluble and thermally noncoagulable polypeptides, and having a viscosity at 25.degree. C. of 30 centipoises or higher, thus solubilizing said fat or oil without using any artificial emulsifier or surface active agent. The composition is stable and does not separate the fat or oil over a long period of time. A fatty food product of high nutritive value is obtained by use of an edible oil, seasonings, and other additives.

Abstract: APM is discretely dispersed throughout a matrix created by melting a fuseable mass and subdividing it to encapsulate the APM therein.

Abstract: This invention provides for the combination of milk, an acid food juice, sweetening agent, optional acidulent and a thickener comprising gelatin and carboxy methyl cellulose in a palatable, high protein, stable low pH gel. The food juice remains within the product as a finely divided widely dispersed mixture, providing uniformity of flavor without noticeable particles or graininess.

Abstract: A fish bait and method of production thereof wherein a nonhomogeneous body having a toughened exterior skinlike structure surrounding a gelatinous or fluid body is formed by mixing a gel-forming proteinaceous material and water at a temperature above the sol-gel transition temperature, forming the proteinaceous mass into the desired shape, cooling the shaped mass and treating the exterior surface of the shaped mass with a polymeric tanning agent such as a sulfited melamine formaldehyde resin, resulting in a relatively insoluble skin surrounding a relatively soluble fluid gel center structure. Fluidizing agents reactive with the polymeric tanning agents may be added to alter the gel characteristics, and salmon egg waste material and other fish cannery wastes may be incorporated as part or all of the proteinaceous material to provide the characteristic odor associated with salmon eggs.

Abstract: Cake batter is prepared by mixing separate aqueous and fat phases previously heat-treated, the aqueous phase being first aerated mechanically. The batter is packaged and can be stored at refrigerator temperatures for considerable periods without deterioration.

Abstract: A gelatin dessert composition comprises gelatin at critically controlled levels such that the composition, when dissolved in hot water and then quickly chilled with excess ice so as to critically requlate the temperature of the dessert, has a short setting time.