Abstract: A stable, whitened coffee concentrate that is a mixture of milk solids, soluble coffee solids, and coffee aroma, that has a solids concentration above about 25% by weight and a process for making the concentrate. The coffee aroma stabilizes the concentrate.

Abstract: A new cocoa bean processing technique which, in stark contrast to conventional cocoa processing methods, preserves the beneficial flavanoid compounds of cocoa beans in finished, cocoa bean-based foodstuffs. The present method produces roasted cocoa beans that can be ground and the liquor can be either cooled and allowed to solidify (unsweetened chocolate) or pressed and re-ground to form cocoa powder. The resulting cocoa powder can then be used in a traditional manner to make sweetened chocolate products such as candy and beverages for consumption by humans or animals. The resulting products will be a source of flavanoid compounds, which are known antioxidants.

Abstract: Solid blocks of crumb precursor are formed by compressing masses of crumb precursor particles. The crumb precursor particles contain milk powder, crystalline sugar, and optionally chocolate liquor.

Abstract: Provided are a method for producing a protein-containing acidic food and drink that comprises processing a protein emulsion having a pH value that is higher than the isoelectric point of the protein in the emulsion at a high temperature to make the emulsion having a pH value that is lower than the isoelectric point of the protein; the protein-containing acidic food and drink produced in the method; protein-containing acidic food and drink containing protein, fat and oil, and water-soluble polysaccharide, in which the particles dispersed have a mean particle size of not greater than 15 &mgr;m; and a protein-containing acidic drink containing protein, fat and oil, and water-soluble polysaccharide, in which the particles dispersed have a mean particle size of not greater than 15 &mgr;m and/or having a viscosity not greater than 20 centipoises (cPs). The protein-containing acidic food and drink is smooth, tasteful, palatable and has good storage stability.

Abstract: Crumb products for preparing chocolate products are prepared by adding together ingredients which include milk solids and a sugar ingredient, particularly sucrose, and which include, optionally, cocoa solids and so that the ingredients added together have a moisture content between 1.2% and 8%, and the ingredients added together are mixed and heated so that the ingredients being mixed are heated-up to a temperature in a range of from 85° C. to 180° C. and so that upon being heated-up to a temperature in the range which is a temperature of at least 85° C. and up to 180° C., the ingredients being mixed are maintained at temperatures in a range of from 85° C. to the heated-up temperature for a period of from 2.5 minutes to 25 minutes to provide a heat-treated reaction product which then is dried. Crumb may be prepared which has, by weight, a milk solids to sugar ingredient ratio of between 1:0.1 and 1:3.

Abstract: The invention relates to a method for preparing a hot beverage having foamed milk-based topping. A frozen concentrated and aerated milk is combined with a liquid to form the beverage. The invention also relates to a product comprising a flavored beverage base and frozen milk concentrates constituting distinct separate portions of the product. The frozen milk incorporates gas, so that the product provides a flavored beverage having a foamed milk topping upon addition of a liquid.

Abstract: A chocolate yogurt containing active cultures and having a diminished acid taste compatible with chocolate and a new product form that enables the enjoyment of the product utilizing only normal channels of distribution are enabled by separately preparing and packaging a yogurt base portion and a chocolate flavoring portion. The yogurt base portion contains active cultures and has a pH of less than about 4.6. The chocolate flavoring portion containing cocoa, nonfat dry milk solids, and a buffering salt. The two portions are packed, preferably, in a two-piece composite package. The two packages are opened and the contents mixed just prior to consumption.

Abstract: Carrageenan compostions comprising from about from about 79 mol % to about 95 mol % iota carrageenan and from about 0.1 mol % to about 10 mol % nu carrageenan, and carrageenan and compositions which exhibit elastic modulus, G'--1 Hz at 5.degree. C., of greater than about 200 Pa, elastic modulus, G'--1 Hz at 25.degree. C., of less than about 200 Pa, viscous modulus, G"--0.2 Hz at 5.degree. C., of from about 5 Pa to about 25 Pa, and melting point of less than 60.degree. C., in a 1.2 wt % aqueous gel, and methods of producing the same.

Abstract: A concentrated milk-base composition which includes stabilizing salt, sugar and flavoring agent components is prepared for flavoring a beverage, particularly for flavoring a coffee or tea beverage. The composition is prepared by mixing and homogenizing a milk fat with skimmed milk to obtain a milk base, subjecting the milk base to evaporation to obtain a concentrated milk base, homogenizing the concentrated milk base, cooling the homogenized milk base, adding a stabilizing salt and sucrose in dry form, and in one embodiment, a flavorant agent is added also to the cooled milk base and then the composition is heated to sterilize it, the sterilized composition is homogenized and then is filled in a package, and in another embodiment, a flavorant composition is added aseptically to the sterilized composition before homogenizing.

Abstract: Liquid, nutritionally complete formulas are disclosed with improved physical stability. The nutritionally complete formulas are pourable, yet are able to hold minerals, insoluble fiber and flavoring agents such as cocoa powder in suspension without the formation of a sediment that is not readily redispersible. The invention comprises the use of gellan gum at a concentration of between 10-500 parts per million. Although gellan gum alone is sufficient, the nutritionally complete formula may also comprise other stabilizers such as carrageenan and/or carboxymethylcellulose.

Abstract: This invention relates to low fat, shelf-stable, ready-to-drink milk shake beverages having the mouth feel of high fat milk shake beverages. A unique combination of three carrageenans along with the other claimed ingredients give these low fat milk shake beverages the desired mouth feel of high fat milk shake beverages. In particular, the invention relates to low (about 1.

Abstract: A soluble beverage powder which, upon reconstitution with water, provides a beverage simulating a coffee drink which contains a small amount of cream. The soluble beverage powder is made up of a soluble coffee powder; and a soluble creamer-containing powder. The creamer-containing powder contains pre-flocculated creamer solids and at least about 10% by weight of soluble coffee solids. The soluble creamer-containing powder has a color similar to that of the soluble coffee powder such that the soluble beverage powder has a substantially homogeneous color. The soluble beverage powder contains a total amount of soluble coffee of at least 25% by weight.

Abstract: Liquid, nutritionally complete formulas are disclosed with improved physical stability. The nutritionally complete formulas are pourable, yet are able to hold minerals, insoluble fiber and flavoring agents such as cocoa powder in suspension without the formation of a sediment that is not readily redispersible. The invention comprises the use of gellan gum at a concentration of between 10-500 parts per million. Although gellan gum alone is sufficient, the nutritionally complete formula may also comprise other stabilizers such as carrageenan and/or carboxymethylcellulose.

Abstract: In order to prepare a beverage composition of the instant white coffee type, milk or a milk derivative is heat treated in order to control the flocculation of the proteins and is mixed with a coffee extract by wet methods before the mixture is dried by spray drying.

Abstract: A composite product of a milk-based mousse and of chocolate product pieces is prepared. To do so, a chocolate product of a fat, cocoa butter and sugar in amounts, by weight, of from 50% to 70% fat, of from 30% to 50% cocoa powder and of from 1% to 10% sugar, is sterilized and a milk-based mixture, which is suitable for being overrun and preparing a mousse, also is sterilized, the sterilized mixture is overrun to obtain the mousse, and the sterilized chocolate product is delivered to and combined with the mousse so that the mousse contains pieces of the sterilized chocolate product therein and so that the pieces are in an amount of between 2% and 10% by weight, and then, the composite product so obtained is introduced into containers refrigerated.

Abstract: Compositions containing cocoa, sweetener, a combination of food-grade enzymes, and optionally chocolate liquor are described. The compositions provide a cocoa/chocolate liquor flavored syrup having a high concentration of the flavoring, in part due to the substantially higher usage of cocoa and liquor than previous syrups. Additionally, the compositions have excellent flow properties for use in beverages and confections, while further having a low water activity which leads to a longer and more commercially useful shelf life. Some compositions will also contain an acidulant, a mold inhibitor, and vanilla flavor.

Abstract: In order to prepare a beverage composition of the instant white coffee type, milk or a milk derivative is heat treated in order to control the flocculation of the proteins and is mixed with a coffee extract by wet methods before the mixture is dried by spray drying.

Abstract: Lactobacillus johnsonii strain CNCM I-1225 adheres to Caco-2 cells and inhibits adhesion thereto by enterovirulent and enteroinvasive pathogens.

Abstract: Chocolate crumb is prepared, to be used later in the manufacture of milk chocolate. One feature of milk chocolate, and the chocolate crumb which is a major constituent thereof, is that the sugar is at least partially caramelized, and the caramelization contributes to the flavor of the milk chocolate. The present invention provides a process whereby only a portion of the sugar constituent of the chocolate crumb is first caramelized by being hydrated with a portion of the milk which is to be utilized in the process. That hydrated sugar with the milk is heated so as to caramelize the sugar and so as to substantially drive off the water constituent of that first portion of the milk. The temperature and the length of time for which the heating continues will govern the degree of caramelization. The then caramelized slurry batch is added to the remainder of the milk to be used, and dried so as to drive off the remaining water carried into the mix by the additional milk.

Abstract: An alcoholic beverage based on dairy constituents, such as milk protein and optionally milk fat-containing products, one or more fruit juices, such as fruit juices chosen from juice from berries, cherries, citrus, mint, strawberry, raspberry, plums, peaches, tropical fruits and combinations thereof, cocoa constituents, one or more stabilizers and optionally one or more thickeners is described.

Abstract: The present invention relates to a lowfat confection comprising a chocolate of full fat texture, said chocolate comprising a fat or fat substitute present in 20.0-24.5% (w/w), and nonfat solids comprising nutritive carbohydrate sweetener, nonfat cocoa solids and an edible emulsifier. The present invention further relates to a process for producing a lowfat chocolate and more specifically, to the process of preparing and formulating said product compositions.

Abstract: In a formulated food containing a dairy product and having a significant dairy flavor, improvements are provided when the dairy product is at least in part one physical form of freeze concentrated liquid dairy product in sufficient amount so as to improve at least the dairy flavor of the formulated food.

Abstract: A process for making a stable flavored milk product which meets the CFR regulations for milk and a dry powder for use in the process. The product is a flavored, non-agglomerated powder containing flavoring, color, Kappa and/or Iota carrageenan, and the milk proteins, casein and lactalbumin. The powder, when added to water, makes a stabilized liquid syrup with no wasteful foam during processing. Addition of the water based syrup to milk requires less aggitation than adding powders directly to milk, this resulting in less foaming and waste. The process provides for adding the liquid phase stabilization system to milk prior to homogenization to produce a stable, flavored milk drink.

Abstract: An aqueous shelf-stable beverage product containing water, milk solids, and an acidic flavoring agent, and a two component stabilizing system of monoglycerides and up to 10% by weight diglycerides, carrageenin or pectin; disodium phosphate; and potassium hydroxide; the shelf-stable beverage product having a pH of about 6.3 to about 6.5.

Abstract: An aqueous shelf-stable beverage product comprises: water; milk solids; an acidic flavoring agent; a two component stabilizing system comprising a first component comprising monoglycerides and up to 10% by weight diglycerides, and a second component comprising carrageenin or pectin; disodium phosphate; and potassium hydroxide; the shelf-stable beverage product having a pH of about 6.3 to about 6.5. A method for making a shelf-stable beverage product comprises: providing a homogenized milk mixture having the two component stabilizer system; providing a buffered aqueous flavoring solution containing the acidic flavoring agent, disodium phosphate, and potassium bicarbonate; mixing the homogenized milk mixture and the aqueous flavoring solution to form a mixture having a pH of from 6.8 to 7.2; and heating to decompose the potassium bicarbonate to potassium hydroxide and carbon dioxide such that the pH is from 6.3 to 6.5.

Abstract: A beverage product comprised of rice bran; honey which is substantially free of spores, proteins, and coliform bacteria; and a whey protein concentrate. A preferred beverage product has a rice bran to whey protein concentrate in a weight ratio from about 1:3 to 3:1. The beverage product is preferably a liquid comprised of the above components with the balance being selected from water, a milk, and fruit juice.

Abstract: A process for preparing food products having adjustable energy and nutritional values which comprises, in that sequence, (a) preparing an emulsion of a milk product such as whole milk, nonfat milk, powdered milk and the like, (b) freezing this emulsion and (c) then thoroughly and intimately admixing this frozen emulsion with a meat, fish, vegetable, grain, fruit, cheese etc. product. By suitable selection and adjustment one to the other of the milk component with the other component, products having different caloric and energy values can be obtained. These products are distinguished by fine taste, texture and stability.

Abstract: Essentially homogeneous and storage-stable liquid chocolate milk products, having viscosities ranging from 10 to 100 mPa.s, are formulated from milk bases including a suspension of cocoa particulates and a suspension stabilizing amount of a xanthan/galactomannan admixture adapted for the formation of an aqueous gel therefrom, wherein the ratio by weight of xanthan/galactomannan ranges from 80/20 to 20/80.

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 aforementioned milk to produce low cholesterol, low fat dairy products.

Abstract: To produce a powder for milk chocolate having a high percentage content of free fats, milk, cocoa mass and sugar are mixed, a fatty phase, an aqueous phase and a residue are separated by centrifugation, the residue is incorporated in the aqueous phase and the dispersion obtained is concentrated and seeded with lactose, the fatty phase pasteurized and homogenized at elevated temperature is added and the mixture is sprayed cold under high pressure into a drying tower through which a stream of very hot air is passed.The powder obtained has a pure cocoa aroma and a milk note. Its rheological properties facilitate its processing to chocolate.

Abstract: A composition for inhibiting sordes formation is adapted for application to the oral cavity and contains an amount of isolated cacao husk extract effective to inhibit sordes formation. The cacao husk extract is extracted from cacao husks with a polar solvent. It has been found that the composition according to the invention inhibits glucosyltransferase activity, and thereby inhibits glucan synthesis. The composition may take the form of chocolates, stick gum, candy, biscuits, chocolate milk or ice cream incorporating the extract, or the extract may also be formulated as a tablet, toothpaste or mouthwash.

Abstract: A dry powder stabilizing agent useful for suspending cocoa solids in dry mix instant chocolate drink formulations that are reconstituted with hot water. The stabilizing agent is a coprocessed, codried powdered composition containing colloidal microcrystalline cellulose, a minor amount of starch, and a non-thickening water-soluble diluent such as maltodextrin, whey or non-fat dry milk.

Abstract: The process for making chocolate milk and other speciality dairy drinks including mixing substantially pure lambda carrageenan, cocoa and/or other flavorings with a portion of the milk such that the lambda carrageenan has a high concentration of up to 2000 ppm, pasteurizing this mix, storing the mix, and later combining the mix with pasteurized milk prior to packaging to dilute the lambda carrageenan to about 300-600 ppm in the final product. A mixture of lambda and iota carrageenan is dissolved to suspend vegetable fat and cocoa in water in an imitation chocolate milk.

Abstract: The method of the invention comprises selection of whole grain rice, either white or brown rice, which is liquefied, preferably with alpha-amylase enzymes, and then treated with relatively high levels of a glucosidase enzyme and/or a beta-amylase enzyme in a saccharifying step. The total enzymatic reaction time in both the liquefaction and saccharification steps is limited to prevent development of undesirable off-flavors to yield a non-allergenic rice milk produce having surprising milk-like texture and functionality, the rice milk product being characterized by the absence of a rice-like flavor and having a preferred composition defined as follows:______________________________________ Soluble Complex Carbohydrates 10 to 70% of solids; Maltose 0 to 70% of solids; Glucose 5 to 70% of solids; Ash or Minerals 0.1 to 0.6% of solids; Protein and Fat 1 to 3.5% of solids; Fiber 0.05 to 0.4% of solids. ______________________________________The rice milk product can also be converted to a dried product.

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: The present invention is a process to produce a high protein, sweetened, low fat, reduced lactose dairy product not requiring refrigeration. The process includes the following steps: providing milk which is low in fat content, usually reconstituted powdered skim milk, adjusting the total milk solids to a value of between approximately 10 and 35%, by weight, sterilizing the milk mixture by ultra heat treatment, adding an appropriate amount of lactase to the sterilized milk mixture to digest the lactose over a predetermined period of time at room temperature, adjusting the pH to between 6 and 7 if necessary, and packaging the lactase-milk mixture aseptically. A variety of other ingredients can be added to the mixture including fruits, nuts, flavorings, stabilizers, emulsifiers, vitamins, and minerals. The product is stable at room temperature. It can also be frozen for use as a substitute for ice cream or maintained at a temperature of approximately 4.degree. C. for additional shelf life.

Abstract: This invention relates to a process for producing shelf-stable aseptically packaged calcium-fortified milk. The aseptically packaged fortified milk is not only characterized by minimal settling of the calcium source, acceptable flavor and acceptable viscosity and mouth feel, but also dairy-case stability and grocery-shelf stability for much more than two weeks. The fortified milk may contain up to 100% of the USRDA of calcium in a cup (8 ounce) serving. It is made by the addition of tri basic calcium phosphate, carrageenan and guar gum to the fresh milk, effecting hydration of the gums and assuring uniform distribution of the added materials in the milk.

Abstract: A process for the preparation of a composition based on a finely divided active principle sparingly soluble in water and intended to be dispersed in water without forming a deposit. The active principle is mixed in a quantity of from 0.4 to 10% with non-fat milk solids, preferably skimmed milk powder, and the particles of said mixture are subjected to movement at a temperature above 40.degree. C., but at a temperature at which the non-fat milk solids do not burn, for a time sufficient for at least partially encapsulating the particles with the non-fat milk solids.

Abstract: There is provided a method of carbonating a liquid dairy product to a high level of carbonization, while not destabilizing the liquid dairy product. A liquid dairy product is heated to a temperature of at least 160.degree. F. for a time not in excess of 30 minutes, whereby the indigenous dairy protein and ash therein are at least partially denatured. The denatured liquid dairy product is then cooled to a temperature of less than about 50.degree. F. The cooled liquid dairy product is subjected to pressurized carbon dioxide at sufficient pressures and for a sufficient time such that the taste and mouth feel of the carbonated dairy product is no longer that of the uncarbonated dairy product. The carbonation is carried out until there are at least 1.5 volumes of carbon dioxide dissolved in the dairy product. The product is then packaged in closed containers capable of substantially retaining the said degree of carbonation.

Abstract: The method consists of intimately dry mixing a set amount of powdered milk with a set amount of ground microcrystalline sugar as binder alone or with one or more carbohydrates selected from a group including glucose, fructose, maltose, sucrose, matoldextrines, and maltitol, and of compressing the mixture into a bar. Fluorine and/or flavoring matter, such as cocoa, coffee, strawberry flavor, mint flavor, are added to the mixture prior to its compression. The resulting bars are in the form of square-based parallelepipeds with rounded corners.

Abstract: A process for preparing a powder-form composition for preparation of a frothy beverage is prepared from an aqueous solution and suspension of fats, proteins, lactose and other carbohydrates, wherein the ratio by weight of proteins to lactose is from 1:3.5 to 1:5. The aqueous solution and suspension is preheated, heated, concentrated, gasified, pressurized and then this concentrate is directed through a spray nozzle and the spray is contacted with a plurality of turbulent component streams of drying air to decrease the pressure at the spray nozzle. The composition is then post-dried.

Abstract: A powder-form composition of fats, proteins, lactose and other carbohydrates, in which the ratio by weight of proteins to lactose is from 1:3.5 to 1:5. The particles of the composition have cavities containing gaseous contents which, upon reconstitution to prepare a beverage, are released and a froth is formed on the surface of the beverage.

Abstract: A cocoa which has a simple polyhydroxyphenols content of more than about 0.25 percent by weight produces chocolate milk products which are more stable and chocolate pudding products which have a higher gel strength.

Abstract: A bacteria-free foamable oil-in-water emulsion including chocolate is prepared by forming an emulsion containing (1) 5-35 wt % of oil, (2) 3-30 wt % of chocolate component, (3) 10-30 wt % of sugar component, (4) 0.5-4 wt % of sodium caseinate, (5) 0.02-0.1 wt % of phosphoric acid salt, (6) 0.05-3 wt % of stabilizer, (7) 2-6 wt % of defatted milk solid, (8) 3-10 wt % of emulsifier based on the oil and (9) 40-60 wt % of all solid components in the emulsion and by sterilizing the said emulsion by heating at ultra high temperature. The bacteria-free foamable oil-in-water emulsion including chocolate has long time stability and high foamability, and it meets the current demand for baking or confectionary products having softness and wetness.

Abstract: Method for preparation of milk shake beverage contained in can, bottle, paper carton or the like with a sufficient head space so that when shaking the container desirable volume of foam is obtained. Guar gum, kappa carrageenan and xanthan gum, which are well known as stabilizer for such beverage, are added to liquid mixture in the respectively specified amount ratio so as to make it possible to sterilize at a temperature of 135.degree. to 150.degree. C. for 2 to 5 seconds for long shelf life without causing undesirable coagulation and decreasing volume of foam.

Abstract: A finely powdered unencapsulated food grade acid is incorporated into a pudding mix containing a starch and a highly-dutched cocoa. The finely powdered acid is added at such a level as to improve the texture and mouthfeel of a cooked pudding product by reducing the pH to less than 6.7 and preferably to between 6.3 to 6.6. The use of a finely-powdered, food-grade acid (less than 10% by weight retained on a #120 U.S. Screen and preferably less than 3% on a #120 U.S. Screen) has been found by the invention to eliminate dark spotting upon hydration and pudding formation, and to have good storage stability attributes.

Abstract: The invention provides a powdered composition that, upon mixing with milk, orms a non-gelled, acidified, milk-product drink without curdling of the milk proteins, the composition comprising about 1 to about 9 percent of an edible acid, about 0.5 to about 1.9 percent of an instant cold-water soluble gelatine, about 1 to about 10 percent of an edible natural or modified polysaccharide gum, about 20 to about 90% sweetening agents and about 0.0 percent to an effective amount of flavoring and coloring agents as well as providing a powdered composition that, upon mixing with water, forms a non-gelled, acidified, milk-product drink without curdling of casein proteins, the composition comprising about 1 to about 9 percent of an edible acid, about 0.5 to about 1.9 percent of an instant cold-water soluble gelatine, about 1 to about 10 percent of an edible natural or modified polysaccharide gum, about 5% to about 60 percent of a casein protein source, about 20 to about 90% sweetening agents and about 0.

Abstract: A protein containing fruit juice drink comprising a fruit juice portion of 10-85% containing a citrus juice portion, a milk raw material portion of 90-15 percent by weight in which the milk raw material portion comprises whey proteins in an amount of 0.5-10 percent by weight of the finished product, and, as a sweetner, a hydrolyzed lactose, made of substantially pure lactose prepared from whey or a permeate from ultrafiltration of milk or whey, containing pure glucose and galactose derivate.In the manufacture of the juice product of the aforementioned type a whey protein solution is prepared and the fruit juice is added while stirring the mixture. Hydrolyzed pure lactose is prepared by dissolving pure lactose crystals, obtained from whey or from a permeate of ultrafiltration of milk or whey, in pure water and hydrolyzing the lactose solution at a temperature of 60.degree.-150.degree.

Abstract: A source of a traditional problem in instant pudding compositions containing cocoa was discovered. This disclosure describes a means of resolving the problem by a process which comprises the step of reducing the cocoa's magnesium activity.

Abstract: A stabilizer for milk products comprised of a carrageenan extractive of Eucheuma cottonii seaweed having a water viscosity at 1.5% concentration and 75.degree. C. of not less than 5 mPa.s and not more than about 20 mPa.s.