Abstract: The invention relates to a multilayer dessert having at least one heat-treated component, which comprises mousse, creme, jelly and/or sauce, where this component is coated with a continuous sterilized layer of fat coating or chocolate of a thickness between 0.1 and 3 mm, or in that these components (7, 8, 9) are separated by a continuous sterilized layer (10, 11) of fat coating or chocolate of a thickness between 0.1 and 3 mm, and in that the component or components have a Bostwick viscosity below 8 cm.

Abstract: The present invention relates to dry mixes based on partially gelatinised starch and which are suitable for preparing static heated or microwaveable food compositions. The partially pregelatinised starch is applied as a new thickening system for microwave instant powders. Using a homogeneous and uniform partially gelatinised starch can overcome significant problems, such as powder segregation and simplifies the preparation of the dry mix composition.

Abstract: An improved snack food product in the form of resilient, molded, self-sustaining bodies preferably made from a heated mixture comprising a dairy product (cheese, yogurt or pudding), gelatin, fat and water. The product bodies are small and bite sized, having a mass to surface area ratio of from about 0.05-5 g/cm2, which facilitates molding thereof. Preferred food products are prepared by first creating a heated flowable mixture of including cheese, gelatin, fat and water, and depositing small quantities of the mixture into molding depressions formed in powdered starch; after hardening, the resultant products are separated from the starch and packaged.

Abstract: A food gel composition is obtained by preparing an aqueous sol of lactoserum proteins and a polysaccharide so that, by weight based upon the sol weight, the lactoserum proteins are in an amount of from 5% to 15% and so that the polysaccharide is in an amount of from 0.05% to 0.25%, and then the sol is subjected to a hydrostatic pressure of from 200 MPa to 800 MPa for from 1 minute to 20 minutes.

Abstract: Green tea extracts having improved clarity and color. These extracts are obtained by treating the green tea extract with an amount of a food grade cation exchange resin effective to remove metal cations present in the extract. The treated extract is then contacted nanofiltration membrane while the treated extract is at a temperature of from about 100.degree. to about 140.degree. F. (from about 37.8.degree. to about 60.degree. C.) to provide a filtered green tea extract as the permeate. These green tea extracts can be included in a variety of beverages and are especially useful in suppressing the characteristic aftertaste of aspartame in diet beverages.

Abstract: A dry food acidulent composition, reminiscent of vinegar when hydrated, comprises a dry food acid, a buffering salt and a fully dissociatable salt. The dry food acid preferably comprises adipic, citric, fumaric, malic acid or a mixture. The buffering salt is preferably a sodium or potassium salt of a food-grade acid such as sodium citrate, potassium citrate, disodium phosphate, dipostassium phosphate, and mixtures. The fully dissociatable salt is preferably sodium chloride or potassium chloride. The preferred weight ratio of the buffering salt to the acid is within the range of from about 0.1:1 to about 0.3:1, that of the fully dissociatable salt to the acid is within the range of from about 1:1 to about 6:1, and that of the fully dissociatable salt to the buffering salt is within the range of from about 10:1 to about 30:1. These compositions are admixed with other dry ingredients to prepare dry sauce and dressing mixes.

Abstract: A dry nutritional meal replacement composition based on the formulation comprising inter alia a protein blend comprising protein concentrate in an amount of about 4.0-86.0% by weight; a blend comprising a cellulose gel and carboxymethyl cellulose gum in an amount of about 2.3-93.0% by weight; a vitamin blend in an amount of about 0.1-12.0% by weight; a mineral blend in an amount of about 0.1-19.0% by weight; a natural or artificial sweetener in an amount of about 0.1-80.0% by weight; dietary fibers other than the cellulose blend in an amount of up to about 66% by weight; and an effective amount of a flavoring agent, alone, or in combination with a coloring agent. The composition, when mixed with an ingestable liquid, such as milk, and shaken at low shear forms a shake, and when mixed at high shear forms a mousse. When ingested, the mixed composition elicits satiety and can be used as a total meal replacement without adverse gastrointestinal disturbances.

Abstract: A process to add carbon dioxide under low shear conditions to an already formed food to produce a semi-solid or solid carbonated food. The carbonated semi-solid or solid spoonable food has the following properties:(a) a viscosity of between about 2000 and 200,000 centipoise at between about 1.5.degree. and 25.degree. C., and(b) a carbonation level of between about 0.5 and 4.0 volumes of carbon dioxide per volume of food. The process includes contacting the formed food with carbon dioxide gas with low shear agitation.

Abstract: A dry instant pudding mix for producing a sugar-free and fat-free instant pudding which contains 50% to 70% agglomerated pregelatinized starch, 5% to 23% maltodextrin, 0.1% to 1.5% xanthan gum, phosphate setting salts, 0.1% to 0.8% of a slow-reacting calcium salt, such as calcium sulfate, an intensive sweetener, opacifier, emulsifier, flavor and color.

Abstract: Food sweetener compositions containing aspartame and sugar acids. Specifically, the sweetener compositions include a sugar acid, such as a polyuronic acid, in an amount sufficient to eradicate the undesired lingering aftertaste of aspartame without contributing to viscosity or pulp volume. The present invention also involves the novel use of such sweetener compositions in food products, such as carbonated beverages, so that they no longer exhibit the lingering aftertaste of aspartame.

Abstract: A composition comprising: (A) a coprecipitate consisting essentially of: (a) a galactomannan, with (b) a glucomannan; and (B) optionally, a gelling agent admixed with the formed coprecipitate. The inventive compositions are useful as the base for food products such as: a gelled or thickened food, a pourable salad dressing; a liquid food or food additive, a food spread such as a margarine or cheese spread, a water dessert gel, a mayonnaise, a frozen dessert, and the like.

Abstract: There is provided a custard cream, a body of which is formed by utilizing crystallizability of a SUS type oil-and-fat (utilizing a plastic state "thickened state" of an oil-in-water emulsion composition). This custard cream has very good melting properties in the mouth and smooth texture, in which no polysaccharides such as starch, gelatinizing agent and the like are necessary and which utilizes crystallizability of an oil-and-fat without forming a body by foaming force as in the case of a whipped cream.

Abstract: The present invention is directed to a fiber-containing edible product and a method of making such a product. The edible product contains microparticulated fiber derived from a fiber source preferably having an insoluble fiber content of at least about 2.5%, hydrocolloid in an amount sufficient to maintain the fiber in suspension when the product is mixed with liquid to make an edible composition, and, except where a pudding-like consistency is desired, potable acid in an amount sufficient to lower the pH of the edible composition to a pH sufficient to avoid gelatinization of the composition. The edible product preferably contains sweetener and additional natural flavoring.

Abstract: Raw starch which has been treated with an emulsifying agent during a wash step, such as during refining, is alkali-treated, washed to remove flavor, crosslinked, neutralized, gelatinized and dried to give instant starch useful for instant puddings and mixes.

Abstract: A cereal or grain hydrolysate-containing composition which is derived from the enzymatic, e.g., amylase, hydrolysis of cereal or grain in combination with a hydrocolloid, preferably carrageenan or a blend of xanthan gum and locust bean gum, can be effectively used as a fat mimic in preparing low fat comminuted meat products. Thermo-irreversible gels useful for providing non-fat fat mimics can also be prepared in accordance with the invention. In addition to amylase, the enzyme used for the hydrolysis of the cereal/grain substrate can be selected from the group consisting of amyloglucosidases (.alpha. -1,4-glucan glucohydrolase), cellulases (.beta. -1,4-glucanohydrolase), pullulanases (pullulane 6-glucanohydrolase), cyclodextrine glycosyltransferase (.alpha. -1,4-glucan-4-glycosyltransferase), proteases and mixtures thereof.

Abstract: The invention provides polyisocyanate compositions having a uretonimine-modified isocyanate content of from 4% to 75% by weight, calculated on the whole composition, comprising a uretonimine-modified polyisocyanate and a non-ionic surface-active agent devoid of hydroxy, amino and carboxylic acid groups, and aqueous emulsions thereof having improved stability and pot-life.

Abstract: An indigestible dextrin characterized in that the dextrin contains:(A) up to 50% of 1.fwdarw.4 glycosidic linkages, and(B) at least 60% of an indigestible component,(C) the content of indigestible component as actually determined varying within the range of .+-.5% from a value Y calculated from at least one of equations, i.e., Equations 1 to 62, given in the specification,(D) the indigestible dextrin being prepared by adding hydrochloric acid to corn starch and heating the corn starch at 120.degree. to 200.degree. C. using an extruder,the value Y being a calculated content (%) of the indigestible component.

Abstract: Starch-thickened acidic foodstuffs are provided in which the starch used as a thickener comprises sugary-2 starch obtaining from sugary-2 genotype maize seeds. Sugary-2 starch can be effectively used as a thickener in foodstuffs having a pH of 2.0 to 5.5.

Abstract: Raw starch which has been treated with an emulsifying agent during a wash step, such as during refining, is alkali-treated, washed to remove flavor, crosslinked, neutralized, gelatinized and dried to give instant starch useful for instant puddings and mixes.

Abstract: The invention relates to the use of a mixture of pea starch and corn starch in a ratio of 9:1 to 1:9 as a gelling and texturing agent for foodstuffs as well as for foodstuffs subjected to heating, consisting of a mixture of pea starch, preferably smooth pea starch, and corn starch in a ratio of 9:1 to 1:9, preferably 9:1 to 3:7 and in particular 8:2 to 4:6.

Abstract: The viscosity of gellable starch-based systems is enhanced synergistically by admixing with the starch a glucomannan such as konjac. The improved viscosity is maintained at elevated temperature. Other food ingredients may be added to the mixture prior to gelation. Sols formed from the mixture exhibit improved cling to smooth surfaces such as poultry, fish and vegetables, and the resulting gels have high strength and stability even at elevated temperature. The gels become thermally stable by addition of an alkali either before or after gelling, or by freezing the gels with or without addition of an alkali. The compositions are useful in a wide variety of food and industrial applications.

Abstract: A gel having a low concentration of starch and a short texture, distinguished by its elasticity as opposed to its viscosity, is prepared by treating a gelatinized starch in an aqueous mixture with an emulsifier suitable for forming an amylose-emulsifier inclusion complex and then cooling to gel the mixture, or by simultaneously, in aqueous mixture, gelatinizing a native starch and complexing amylose released from the starch with an emulsifier suitable for forming an amylose-emulsifier inclusion complex and then cooling to gel the mixture. The gel has a conservation modulus from 5 Nm.sup.-2 to 50 Nm.sup.-2 and a dissipation modulus of from 1 Nm.sup.-2 to 10 Nm.sup.-2.

Abstract: The present invention provides foods containing soluble high amylose starch selected from: (i) spray-dried, non-granular starch, characterized in that the starch is substantially non-crystalline, substantially nonretrograded, and fully predispersed; (ii) spray-dried, uniformly gelatinized starch in the form of granular indented spheres, with at least a majority of the granules being whole and unbroken, the starch granules being in the form of loosely-bound agglomerates or individual granules; (iii) enzymatically debranched gelatinized starch, comprising at least 40% amylose; and (iv) mixtures thereof.The foods prepared with soluble high amylose starch are characterized by one or more of the following beneficial properties: stronger gels, improved appearance, improved adhesion, air-, oil- and/or water-impermeable surfaces; and improved textures.

Abstract: The present invention is directed to an edible product containing microparticulated fiber, hydrocolloid in an amount sufficient to maintain the fiber in suspension, and potable acid to avoid gelatinization of the composition. The edible product contains sweetener and flavoring. The method of making the fiber-containing edible product includes, hydrating the fiber, adding additional liquid and hydrocolloid, homogenizing the mixture and acidifying the mixture.

Abstract: Polyphosphates such as tetrasodium polyphosphate and sodium acid polyphosphate are used to reduce the amount of protein aggregation which results from heat treating a ready-to-eat pudding formulation at temperatures in excess of 265.degree. F.

Abstract: An aqueous dispersion containing a finely divided reaction product of a calcium compound with citric acid having a mole ratio of calcium to citric acid from 2.5:2 to 2.95:2 is provided to be used for opacifying and whitening aqueous food compositions.

Abstract: The thick-thin retort starch is an oxidized, hydroxy alkylated starch. The base starch is either a waxy or a root starch. The degree of substitution is up to 0.93 and the etherification agent is ethylene oxide or propylene oxide. The oxidation step is conducted after the etherification. Oxidation is accomplished with sodium or calcium hypochlorite at a pH of 4 to 5. A non-substituted, oxidized waxy or root starch also has thick-thin properties.

Abstract: Starch is alkali treated, washed to remove flavor, crosslinked, neutralized, gelatinized and treated with an emulsifying agent to give instant starch useful for instant puddings and mixes.

Abstract: The present invention provides food products formulated with microparticulated protein which serves as a replacement for all or part of the fat and/or oil normally found in the food product. Food products of the invention include puddings, icings, sauces, spreads and processed cheeses.

Abstract: There is disclosed a low calorie fat substitute comprising an emulsion containing a non-flowable aqueous phase, an oil phase and a fat extender. Also disclosed are low calorie fat substitutes wherein the fat or oil is replaced by a fat mimetic.

Abstract: The carotenoid component of corn starch was found to contribute to the corn flavor of the corn starch. The food product made with a carotenoid-free starch which has been extracted from a corn kernel is bland in flavor.

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: The present invention provides food products formulated with microparticulated protein which serves as a replacement for all or part of the fat and/or oil normally found in the food product. Food products of the invention include puddings, icings, sauces, spreads and processed cheeses.

Abstract: This invention presents a method for improving and enhancing certain desirable physical and organoleptic properties of baked, whipped, and blended food products. The improvement is achieved by adding to the products, prior to preparation, an effective amount of a ferment produced by the fermentation of dairy product with a culture of Streptococcus diacetilactis, optionally mixed with Streptococcus lactis and/or Streptococcus cremoris.

Abstract: The method for making a reduced fat foodstuff entails replacing at least a portion of the fat and/or oil in the foodstuff with a high amylose starch hydrolysate having an apparent amylose content above about 40% and a DE greater than 5 and less than 15.0. A high amylose corn starch is the preferred starch base.

Abstract: An improved, atmospheric pressure process for the production of granular cold water-soluble starches is disclosed which comprises forming a slurry of starch granules, water and polyhydric alcohol (e.g. 1,2-propanediol), heating the slurry to convert the starch crystalline structure to a V-type single helix crystalline arrangement or to an amorphous structure, and thereafter separating the converted, cold water-soluble starch granules from the liquid phase. The process can be used to good effect on cereal, tuber, root and legume starches and on many of their cross-linked and substituted forms to yield cold water-soluble starch granules having cold water-solubilities on the order of 70-95%.

Abstract: The starch obtained from a plant having an aewx genotype acts as a thickener in foodstuffs having a low pH, 5 or below. The starch shows stability in acid foodstuff that is comparable to crosslinked waxy starch.

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: A method of preparing edible food product mixes that ordinarily require chemically cross-linked starch by preparing them from a major amount of Pontiac potato starch which has not been chemically cross-linked.

Abstract: Improved dual modified waxy barley starch products are provided which exhibit excellent freeze-thaw stability and other properties making the starches eminently suited for incorporation into food products such as pie fillings or the like. Separated waxy barley starch is subjected to sequential hydroxypropylation (at a level to provide at least about thre percent by weight hydroxypropyl groups) and cross-linking (phosphorus oxychloride or sodium trimetaphosphate) to provide the products of the invention.

Abstract: A modified pregelatinized starch which is readily dispersible in water comprising a pregelatinized starch coated with from 0.05 to 20% by weight of a food grade emulsifier. A process for producing a coated pregelatinized starch comprising blending a pregelatinized starch with a mixture of a non-toxic solvent and a food grade emulsifier followed by removing the solvent.

Abstract: Disclosed are food products having a first, high moisture portion and second portion comprising crisp, relatively dry materials such as puffed cereal grains or pieces without a discrete interjacent solid barrier. The high moisture phase can be a gelled diary product such as yogurt or pudding. In addition to the puffed cereal pieces, the second portion additionally essentially comprises a defined water-in-oil emulsion throughout which the pieces are dispersed. The emulsion includes a high solids, discontinuous aqueous phase, preferably gelled, dispersed within a low oil content continuous gelled oil phase. The oil phase comprises an edible liquid oil, preferably winterized, which is also gelled. The composite food products exhibit good interphasic stability for the typical refrigerated temperature distribution time periods as well as the maintenance of the relatively crisp texture of the puffed cereal pieces.

Abstract: A dry cooked pudding mix which can be prepared in a microwave oven without stirring during the cooking step, said mix containing sweetener, uncooked starch, spray-cooked and dried pregelatinized starch, dispersant and a cool-water soluble hydrocolloid gum. The pregelatinized starch has a critical particle size distribution wherein at least 30%, preferably at least 60%, by weight of the starch is retained on a 270 U.S. Standard Sieve and no more than 1% by weight is retained on an 80 U.S. Standard Sieve.

Abstract: Suspensions of solid particulates in aqueous media, useful, e.g., as thickeners in a wide variety of foodstuff and industrial applications, are sedimentations stabilized by incorporating therein a stabilizing amount of xanthan/carob gum, optionally starch admixture.

Abstract: An unsweetened or non-fully-sweetened pudding formulation is prepared and pasteurized or sterilized at high temperature. An acidic, aspartame solution is also prepared, preferably using lactic acid. The acidic solution is passed through a purifying microfilter and combined with the pasteurized/sterilized pudding to produce a stable, aseptic, fully-sweetened pudding having a pH of from 5.3 to 5.9. Preferably, the pH is from 5.5 to 5.7, the pudding is milk-based and the ratio of water to milk proteins in the pudding is from 33-50:1.

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: Aseptically-packaged pudding products are produced wherein the pudding additionally contains a protein aggregating agent selected from the group consisting of heat-coaguable protein, food acids, food acid salts, food bases, food base salts and combinations thereof. The puddings are particularly useful for making layered pudding products.

Abstract: A process for producing a sweet custard foodstuff is disclosed wherein milk is mixed with a concentrate of whole eggs obtained by ultrafiltration or by evaporation under low pressure and is subjected to sterilization by increasing the temperature to between 100.degree.-160.degree. C. for 1 to 10 seconds by direct steam injection so as to sterilize the product without subjecting the albumin to a prolonged cooking, followed by instant cooling through evaporation under partial vacuum, and aseptic homogenizing and filling.

Abstract: The present invention discloses non-fat dairy dessert compositions, which in a preferred form consist essentially of non-fat milk, sweetener, water and stabilizer, wherein at least a portion of the milk sugars and milk solids from the non-fat milk have been caramelized. When frozen, the non-fat dairy dessert compositions of the present invention have body, texture and flavor characteristic of a good quality fat-containing ice cream.

Abstract: Blends of high acyl gellan and starch having textural and functional properties comparable to those of starch alone and fast-gelling food products, made with the blends, which food products have high shear-stability and low-rigidity. Methods of preparing the native gellan and starch blends of the invention and gelled products containing the blends are also included.