Abstract: For the manufacture of jams and marmalades one proceeds in that, from the charged products of fruit, glucose syrup or crystallized sugar, a component of fruit and glucose syrup which is smaller in comparison with the total quantity of charged products, is removed and boiled down separately for concentration, while the remaining component of charged products from the larger percentage of fruit and sugar is mixed with powdered or aqueous pectin and, in dependence of the solubility of the pectins, the separately inspissated component is mixed with the remaining component of fruit and sugar and the mixture is heated under pressure or vacuum to from 95.degree. C. to 110.degree. C. and, subsequent to the addition of an acid at gelatinization temperature, the product is filled into jars or the like.

Abstract: A liver function improver, food, or drink comprising, as an effective ingredient, a dioxabicyclo[3.3.0]octane derivative, such as sesamin, sesaminol episesamin, episesaminol, sesamolin, 2-(3,4-methylene dioxyphenyl)-6-(3-methoxy-4-hydroxyphenyl)-3,7-dioxabicyclo[3.3.0]octane, 2,6-bis-(3-methoxy-4-hydroxyphenyl)-3,7-dioxabicyclo[3.3.0]octane or 2- (3,4-methylenedioxyphenyl)-6-(3-methoxy-4-hydroxyphenoxy)-3,7-dioxabicyclo [3.3.0]octane.

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 for the production of a plant gum product which comprises the steps of culturing gum-secreting plant cells in tissue culture in the presence of a culture medium; and recovering the gum product secreted by the cells from the culture medium. The gum product may be used in a food product, for example, as an emulsifying or stabilizing agent.

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: 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 meat-free gel, which can be employed in the formation of artificial adiposes, comprising a fibrinogen and albumin containing protein constituent, e.g. blood, and a saccharide binder, e.g. algin, the protein constituent and binder being cross-linked to provide matrix-forming copolymeric networks. The artificial adipose contributes to a reduced cholesterol/saturated fat content in meat products and can be used in other products including skins and membranes, dewatering agents, coagulants and stabilizers for lipids.

Abstract: The present invention is concerned with a simulated fruit piece suitable for combination with a dry food product having a moisture typically of from 2-3% and wherein the fruit piece maintains its softness and the food product maintains its crispness after various storage conditions, said fruit consisting of fruit solids, a fruit concentrate, a thickening agent, edible food grade acid, sweeteners, coloring, and glycerol. The glycerol/sweetener combination functions as a humectant system which produces a fruit product with an Aw of between about 0.2 to 0.50. A process for preparing said fruit piece is also disclosed wherein a solid phase comprising a fruit solids is combined with a hot liquid phase and the mixture extruded into fruit ropes or strands and cut into the desired shape or form.

Abstract: Soluble dietary fiber-and-maltodextrin-containing products can be prepared by hydrolyzing a cereal flour or a blend of cereal flour and starch with an .alpha.-amylase and recovering the soluble fraction. The recovered material comprises .beta.-glucans and/or pentosans as the dietary fiber. These compositions are colorless and devoid of inherent undesirable flavors and are, therefore, uniquely suitable for use in a variety of foods.

Abstract: Jams including jellies, preserves, purees, fruit sauces and the like obtained by subjecting a mixture of raw materials to a high pressure treatment without heating is disclosed. The high pressure treatment is conducted at room temperature and a pressure of 500 to 10,000 kg/cm.sup.2 for 1 to 1,800 minutes.

Abstract: Premix preparation for ice foods comprising, as essential components, (1) an unsaturated fatty acid-free oil, (2) a glycerin fatty acid ester and (3) a mixture of pectin and pregelatinized starch. The premix preparation being capable of stably maintaining an emulsifized state of the preparation, providing a product capable of preserving for a long period, avoiding a deterioration of the taste under the sterilization at a high temperature, and enabling to easily make a shake at home.

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: A novel foodstuff is produced by reacting a milk-coagulating enzyme which is produced by a milk-coagulating enzyme-producing microorganism belonging to genus Aspergillus, genus Mucor, or genus Rhizopus and which exhibits a milk-coagulating activity (A) and a protease activity (B) such that the ratio of (A)/(B) is larger than 0.1, with soymilk thereby inducing coagulation, and collecting a resulting coagulated material. The novel foodstuffs produced have the benefit of lacking the bitterness and astringency common to soybean, abounds in emulsifying activity, exhibit a high water-retention property, and are smoothly agreeable to the taste. Thus, they have extensive utility as substitutes for raw materials in conventional processed foods. They are especially suitable for use as raw materials for emulsifiable foods.

Abstract: Water-soluble dietary fiber compositions can be prepared by treatment of oat-milled products with .alpha.-amylases. The dietary fiber compositions are colorless and devoid of inherent undesirable flavors and are, therefore, uniquely suitable for use in a variety of foods.

Abstract: Beverages including a liquid carrier and a combination of gum arabic and pectin having a degree of esterification of at least 50%, at a level to provide at least 2 grams of fiber per 8 fluid ounce serving.

Abstract: D-Talose and D-allose are reduced calorie sugars which taste sweet, provide bulk, and undergo the browning reaction. They can be effectively used per se or in combination with intense sweeteners to provide a method of sweetening a broad variety of foods and foodstuffs while providing bulk and body to the product. These materials are especially valuable in baked goods because they closely mimic sucrose in undergoing browning.

Abstract: An ingestible gel confectionary delivery system which includes a pectin gel component in an amount sufficient to form a gel confectionary unit, and an edible insoluble solid in an amount sufficient to strengthen the internal pectin gel network and to bind internal moisture sufficiently to enhance mold removal capabilities. Preferably the delivery system also includes a further active ingredient such as a drug, medicament, or nutritional supplement. The product and method of the present invention also includes a composition in which the gel delivery system can be molded directly in the receptacle which is used to dispense the confectionary unit to the consumer. This significantly enhances the manufacture of product prepared in accordance with the invention.

Abstract: The present invention is drawn to improvements in egg-free compositions for flan-type puddings (of the type generally described in U.S. Pat. No. 4,722,851), which provide pudding properties more closely resembling the properties of egg flan. The improved egg-free compositions of the present invention comprise: milk, sweetener, rice flour, carrageenan, tetra potassium pyrophosphate, pectin, locust bean gum and at least one material selected from the group consisting of cheese whey protein isolate and xanthane gum.

Abstract: A process for manufacturing textured meat and fish products includes comminuting muscle flesh to subcellular particle sizes, mixing the comminuted muscle flesh with a texturing agent and texture regulator, freezing the mixture, heating the mixture to pasteurize or sterilize it, crimping the mixture to form a crinkled sheet of dough, folding the crinkled sheet of dough into laminated layers and freezing the folded laminated layers along a predetermined direction to form a desired fibrous structure. The texturing agent is a polyanionic complexing agent, preferably a pectin having a particular degree of esterification, and the texture regulator is one or a mixture of protein-rich products, starch-rich products, fats, and salts of polyvalent cations.

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: Encapsulated bodies are produced by bringing a fluid, which is to form the cores of the encapsulated bodies, and a solution, which has ability to form gel skins upon contact with the fluid, into contact and including a gelling reaction therebetween. A desired liquid, which is suitable for the utilization of the encapsulated bodies, is introduced successively into the reaction mixture in which the encapsulated bodies formed by the gelling reaction are dispersed. The liquid portion of the reaction mixture is hence substituted with the desired liquid and the resultant encapsulated bodies are therefore recovered in a form dispersed in the desired liquid. An apparatus suitable for use in the practice of the encapsulation is also disclosed.

Abstract: A one-step pectin gelling composition is produced by combining sugar, acid and pectin, the pectin having a D.M. of from 70 to 75 and a particle size of less than 200 microns.

Abstract: The present invention relates to an ingestible aggregate comprising a pre-swelled substantially anhydrous hydrocolloid and a substrate. More particularly this invention relates to an aggregate having as a substrate a dietary fiber and/or drug wherein the composition can be administered in a therapeutically effective amount. Hydrocolloids useful include natural and modified gums, celluloses, modified celluloses, pectins, mucillages, modified starches, noncellulose polysaccharides, algal polysaccharides and mixtures thereof. The aggregate should be in the size range of about 4 to about 70 U.S. mesh. The unpleasant taste and mouthfeel of the fiber and/or drug is effectively masked and substantial hydration is delayed until the compositions reaches the stomach. The compositions are substantially more palatable, devoid of grainless, bitterness or fibrous texture. The pleasant taste of the composition encourages patient compliance with their fiber or drug therapy.

Abstract: The invention relates to a dry mix comprising coarse, sanding sugar particles having an emulsifier uniformly spread across the sugar surfaces. The dry mix also contains a food acid and dry pectin ground to a particle size less than 200 mesh. The dry pectin mix is utilized to manufacture jam or jelly preparations.

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: Beet pectin is crosslinked with an oxidizing system containing an oxidizing agent and an enzyme such as peroxidase that uses the oxidizing agent as a substrate. The crosslinked beet pectin is useful as a thickener or gelling agent in food, cosmetic and pharmaceutical products.

Abstract: Edible holographic elements and methods for making the same are described. Edible holographic elements are used to decorate foodstuffs or can be the ultimate food product.

Abstract: A foodstuff composition is discribed which is stable to cooking, free of artificial colorings and appropriate for use, in particular, for the preparation or decoration of meats in moulded, poured or extruded form. In essentially contains an edible mushroom of naturally dark coloration such as Cenococcum geophilum of graniform or the black truffle, a gelifying agent such as a pectin or an alginate in combination with calcium ions, texturing agents consisting of proteins, preferably soya bean flour, flavoring substances appropriate for endowing the compositions with a pleasant flavor and taste, and water.

Abstract: Soybean milk-containing alcoholic beverage containing fermented soybean milk, acid soybean milk or a mixture thereof, alcohol and high methoxylpectin. This beverage does not result in formation of precipitates.

Abstract: A high quality, gelatin-free frozen confection which is ready-to-eat at freezer temperatures is disclosed. The frozen confection maintains its shape on a stick during normal consumption, exhibits excellent storage stability, and delivers a refreshing, texturally-pleasing eating experience. The elimination of gelatin from previous frozen confection formulations has been found in the invention to improve upon the heavy-bodied texture of past formulations, and to enable a reduction in the total hydrocolloid level required to fully bind the water in the frozen confection.

Abstract: A fruit filling, for use in pastry products, prepared by using critical proportions of apple powder, pregelatinized tapioca starch, corn syrup containing at least 70 percent of high fructose solids, and concentrated fruit juice or concentrated fruit puree. The fruit filling is prepared in the absence of heat. Little or no granular sugars are added to the filler.

Abstract: To a previously agitated blend of fruit and sugar is added a water solution of pectin to form a premix which is heated to 90.degree.-125.degree. F. during gentle agitation. After adding an acid solution to the premix, it is heated to 135.degree.-145.degree. F. and passed through an evaporation zone at 145.degree.-160.degree. F. under a vacuum of 20-27 inches Hg., all during gentle stirring, to obtain a concentrated product which is then heated to a sterilizing temperature and passed through a holding zone at such a temperature. The resulting product, after cooling, is a fruit preserve concentrated to a desired degree, such as 65.degree. Brix, and in which the fruit has retained its particulate identity and integrity and is well distributed in the preserve.

Abstract: The invention relates to a process for the production of pasta based on starchy materials by gelatinization, extrusion and drying. A flour or semolina of a starchy material is mixed with soft water and an ionic gelling agent to obtain a dough containing from 35 to 55% of water, the dough is gelatinized by heating and kneading under pressure, is then cooled to a temperature below 100.degree. C., extruded in the form of pasta, and the pasta is brought into contact with water containing a cation which forms a gel with the ionic gelling agent, and is dried. The pasta produced may be based on rice or maize alone.

Abstract: Disclosed are processes for preparing shelf stable fruit pieces. The process comprises the steps of (a) providing fresh fruit pieces; (b) deactivating or retarding enzymatic browning; (c) cooking in an acidified sugars syrup; optionally (d) cooling and draining; (e) sulfiting; and (f) dehydrating. The fruit pieces so prepared are soft in texture, even when dried to low A.sub.w 's, and can be used in R-T-E cereals or as snack items per se.

Abstract: A semi-gelled honey composition which is spreadable and which will not crystallize, is prepared by combining honey with low and high methoxyl pectins in the absence of added alkaline earth metal cations and acid. The ratio of low-to high-methoxyl pectins may range from 1:1 to 5:1.

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: A process for preparing encapsulated foods and drinks filled with a desired edible liquid is described below by conducting the following steps in order:(a) The step of preparing a core liquid by adding calcium salt to sugar liquid and if necessary, adding other additives;(b) The step of forming membranes of mainly calcium alginate on the surface of the core liquid by dropping the core liquid into alginic acid salt liquid and surrounding the core liquid with these membranes to form capsules;(c) The step of exchanging the core liquid inside the capsules with water by soaking the capsules in the water;(d) The step of exchanging the core liquid in the capsules with the desired digestible liquid by immersing the capsules in the digestible liquid.

Abstract: The present invention describes a process for preserving the natural texture of diced, pectin-containing fresh fruit and vegetable products through the rigors of conventional heat and acid sterilization procedures. Fruit or vegetable products are first impregnated with an aqueous polyuronic acid-containing solution and are thereafter contacted with an aqueous source of di-valent metal cations for gelling the absorbed acid.

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: Disclosed is an invention providing a process for producing pectin jelly. More particularly, the invention provides a process to produce pectin jelly containing glycosylsucrose, comprising: (1) providing an aqueous mixture containing at least HMP, glycosylsucrose and organic acid, and gelatinizing the mixture at a pH in the range of 3.3-3.5; or, alternatively, (2) providing an aqueous mixture containing at least LMP, glycosylsucrose, multivalent metal ion and organic acid, and gelatinizing the mixture at a pH in the range of 3.6-4.0, and whereby a pectin jelly having a satisfiable gel strength and excellent in texture and flavor is easily obtained while the glycosylsucrose constituent is kept stable.

Abstract: An heteropolysaccharide known as Biopolymer PS 87 comprises glucose, galactose, mannose, glucuronic acid and fucose. Biopolymer PS 87 is pseudoplastic, has a consistency at 20.degree. C. of at least 150 poise and a yield stress value at 20.degree. C. of at least 30 dynes/cm.sup.2. Biopolymer PS 87 is synthesized by a strain of Bacillus polymyxa or a genetically similar micro-organism and has many domestic and industrial uses as a suspending agent or thickener.

Abstract: Disclosed are food compositions having a fluid viscosity and texture similar to pudding, (i.e., a viscosity ranging between about 7,000 to 18,000 c.p. at 40.degree..+-.2.degree. F.). The food products essentially comprise, (A) from about 30% to 55% by weight of raw, washed juice pulp (wet basis); (B) from about 5% to 15% of an acidified milk product such as sour cream or yogurt (solids basis); (C) from about 5% to 15% of nutritive carbohydrate sweetening agent(s); (D) sufficient edible organic acid to provide the food composition with a pH ranging from about 3.0 to 4.5; and (E) sufficient water to provide a moisture content of about 65% to 85%. Preferred embodiments additionally comprise from about 5% to 20% fruit. The food products can be distributed either chilled or frozen.

Abstract: Improved composite food products are provided with a moisture impermeable barrier layer at the interface between high and low moisture components. This barrier layer is achieved by providing the high moisture component with dextrin and a hydrophilic polysaccharide gelling agent such as pectin in amounts sufficient to form the barrier layer. This process is particularly applicable to composite products including a dough-based component and a topping or filling of higher moisture content. Examples of such products include jam or jelly filled cookies and pizza sauce/crust combinations.

Abstract: A food composition thickened or suspended with an heteropolysaccharide known as Biopolymer PS 87 comprises glucose, galactose, mannose, glucuronic acid and fucose. Bipolymer PS 87 is pseudoplastic, has a consistency at 20.degree. C. of at least 150 poise and a yield stress value at 20.degree. C. of at least 30 dynes/cm.sup.2. Biopolymer PS 87 is synthesized by a strain of Bacillus polymyxa or a genetically similar micro-organism.

Abstract: A dry dessert powdered mix composition comprising a pectin, a modified starch, a rapidly dissolving uncoated edible acid, e.g., citric or lactic acid, and a slowly dissolving uncoated edible acid, e.g., adipic or fumaric acid, the ingredients and their proportions being selected such that the composition when mixed with milk produces a dessert product with a smooth gel structure and having a pH at or below 4.8. The pectin is preferably high-methoxy pectin and the preferred modified starch is propoxylated starch.

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 fruit suspension which contains a mixture of from 70% to 30% low methoxyl pectin and from 30% to 70% xanthan based on the total weight of gum added, preferably a 50:50 mixture, is effectively stabilized. Such a mixture is particularly useful in stabilizing the fruit suspension employed in sundae style yogurts because it eliminates problems with unwanted gelatin and fruit float.

Abstract: Simulated food products in the form of discrete shape-retaining pieces having a calcium alginate gel matrix, and in particular simulated meat petfoods, are made from a mixture produced by mixing (a) an aqueous slurry comprising a comminuted food material and having a water-soluble alginate salt dissolved therein, with (b) a slurry, usually aqueous, of a calcium salt sparingly soluble in water having a monohydric or polyhydric alcohol or a sugar comprised therein as a retardant; and thereafter allowing the mixture to gel.The alcohol may be isopropyl alcohol, glycerol, propylene glycol or butylene glycol. Corn syrup, sucrose or a mixture of sugars may be used as the sugar.

Abstract: Edible alginate and low-methoxy-pectate gels are produced by rapidly mixing aqueous slurries containing finely divided foodstuff and particles of sparingly soluble solid, e.g. calcium sulphate, capable of releasing gelling agent into solution, throughout gellable aqueous alginate or low-methoxy-pectate sols, and then under shear-free conditions allowing the solid to release the gelling agent, e.g. calcium ions so that the mixture can gel.

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.