Abstract: A process for the manufacture of a lysophospholipoprotein (LPLP)-comprising foodstuff by incorporating dried LPLP or dried LPLP-comprising material, preferably having a moisture content of at most 10 wt %, at a level of 0.1-90 wt.% therein. The dried LPLP serves as a texture-modifying agent, a glossing agent, a freeze-thaw stabilizing agent, a heat-stabilizing agent and a syneresis-inhibiting agent.

Abstract: There is disclosed a low calorie fat substitute comprising a continuous aqueous phase containing carbohydrate and protein and a dispersed phase containing protein and fat.

Abstract: A process for modifying the properties of egg yolk, which comprises treating egg yolk with an effective amount of phospholipase D derived from a microorganism, thereby to convert phospholipids contained in said egg yolk into phosphatidic acid.

Abstract: Oil and water emulsions which contain a phospholipoprotein material whcih has been modified by phospholipase A, and at least one native starch based thickening agent, are prepared by subsequently gelatinizing the thickening agent, incorporating the modified phospholipoprotein containing material into the gelatinized thickening agent, then incorporating the oil (which may at least partially be replaced by a low-calorie fat substitute) and finally homogenizing the mixture obtained.

Abstract: Sugar beet pectins are provided, which are characterized by unique properties which render them particularly useful in the preparation of food or drug comestibles. By incorporating the sugar beet pectins into food or drug products, improved properties, including physicochemical, rheological and nutritional properties are obtained.

Abstract: Low-calorie organopolysiloxane food products and methods for their preparation are disclosed. Low-calorie food products are prepared by replacing a portion of the oil with an organopolysiloxane compound having the following structure: ##STR1## wherein R is selected from C.sub.1 -C.sub.6 lower alkyl, phenyl, and combinations thereof. The low-calorie food products made include fried vegetables, such as potato chips, and food dressings, such as salad dressings and mayonnaise.

Abstract: Food emulsions containing highly unsaturated fatty acids or derivatives thereof are stabilized against oxidative attack upon the unsaturated components by using a stabilizer system in the water phase of the emulsion which comprises either a sugar or sugar alcohol or a sugar or sugar alcohol and a metal-ion chelator.

Abstract: A process for the resolution of an emulsion which comprises an internal water phase, an external fat and/or oil containing phase and a finely divided metal contaminant which comprises mixing a contaminated emulsion with a volume of water sufficient to increase the total water content to at least 50% on a mass to mass basis, if the water content of the emulsion relative to that of the rest of the emulsion is less than 50% on a mass to mass basis; adding to the emulsion at least one of a suitable emulsifier and demulsifier; mixing the emulsion with a short-chain organic acid to lower the pH from to 3-5 and; allowing the emulsion to settle out into an upper layer comprising the external phase; a lower water layer and a bottom precipitate comprising the contaminant.

Abstract: The present invention relates to a low cholesterol mayonnaise substitute which contains substantially no egg yolk or starch thickeners. The mayonnaise substitute comprises water, a vegetable oil, a food grade acidulent, egg whites, a food grade emulsifier with a hydrophillic-lipophillic balance ("HLB") of 10-18, at least one edible gum, flavoring, coloring, and spices in a stable oil-in-water emulsion. With this formulation, the mayonnaise substitute of the present invention is able to achieve substantially the same flavor profile as real mayonnaise and a texture profile at least as good as that of real mayonnaise.

Abstract: A hydratable powder capable of providing a duplex emulsion is of value in food products. The powder contains the components of the emulsion and may be prepared by spray drying, freeze drying or spray crystallization.

Abstract: Improved comestibles including foods and drugs are provided, incorporating parenchymal cell cellulose. Improved properties, including physicochemical, rheological and nutritional properties result from such incorporation. Stabilized dispersions, emulsions, foams and frozen materials can preferably be provided through employment of the preferred embodiments.

Abstract: In accordance with the invention, a low oil mayonnaise composition is provided. The mayonnaise composition contains an edible oil in an amount of from about 65% to about 72%. The mayonnaise composition further includes low D.E. corn syrup at a level of from about 4% to about 15%. Egg yolk is used as an emulsifier at a level of from about 4% to about 8%. Water is present at a level of from about 5% to about 15%. An edible acid is used at a level sufficient to provide from about 0.3% to about 0.5% equivalent glacial acetic acid based on the weight of the moisture present in the mayonnaise. In a method for manufacture of the mayonnaise of the invention, a low D.E. corn syrup is provided. Any water required for the mayonnaise composition is added to the corn syrup and the egg yolk required is also added to the corn syrup to provide a premix. The premix is combined with an edible oil and an edible acid to provide a mayonnaise mix. The oil is present in the mayonnaise mix at a level from about 65% to about 72%.

Abstract: A fat substitute is disclosed which comprises water-dispersable macro-colloid particles having a substantially spheroidal shape and a particle size distribution effective to impart substantially smooth organoleptic character of an oil-and-water emulsion. The particles are composed of carbohydrate material.

Abstract: Low calorie food compositions containing fat-type organoleptic ingredients and non-fat ingredients, wherein natural fats and synthetic fat mimetics are blended in proportion to provide any predetermined amount of fat caloric value, said synthetic fat-type mimetic ingredients comprising esterified epoxide-extended polyols (EEEPs) of the formula P(OH).sub.a+c (EPO).sub.n (FE).sub.b where P is a polyol having a=2-8 primary hydroxyls, c=0-8 secondary and tertiary hydroxyls, a+c is in the range of 3-8, EPO is a C.sub.3 -C.sub.6 epoxide, FE is a fatty acid acyl moiety, n is the minimum epoxylation index average number having a value generally equal to or greater than a and is a number sufficient that greater than 95% of the primary hydroxyls of the polyol are converted to secondary or tertiary hydroxyls, and 2<b.ltoreq.a+c.

Abstract: Disclosed is a novel process to prepare a solid product containing an oil-soluble substance (e.g. oil and fat, spice, flavor, vitamin, emulsifier, hormone, higher fatty acid, unsaponifiable substance and complex lipid), comprising adding to an oil-soluble liquid substance an anhydrous maltose (e.g. anhydrous crystalline alpha-maltose, anhydrous crystalline beta-maltose and anhydrous amorphous maltose) along with water, and crystallizing beta-maltose hydrate in the mixture.

Abstract: Disclosed is a novel process to prepare a solid product containing an oil-soluble substance (e.g. oil and fat, spice, flavor, vitamin, emulsifier, hormone, higher fatty acid, unsaponifiable substance and complex lipid), comprising adding to an oil-soluble liquid substance an aqueous maltose solution along with a maltose seed, and crystallizing beta-maltose hydrate to effect solidification of the mixture.

Abstract: A thickened foodstuff containing a chemically modified starch extracted from a starch bearing plant having a waxy shrunken-2 genotype is disclosed. Maize is the preferred plant.

Abstract: A water-soluble levan having a weight average molecular weight of about 10,000-40 million, preferably about 5-25 million and especially about 10-20 million which stabilizes a bovine serum albumin colloid having index (EAI) of about 3-100 determined according to the formula EAI=2T/OC wherein T is turbidity measured at 500 nm, C is the weight of emulsified protein per unit volume of the aqueous phase, and O is the volume fraction of a dispersed oil phase is produced by fermenting a nutrient growth medium feedstock having a carbon source consisting essentially of an assimilable sugar selected from the group consisting of sucrose, raffinose, or a mixture thereof with a microorganism capable of converting at least 50%. of the fructose value of the sugar to said levan under nutrient growth conditions which enhance levan production while suppressing ethanol production. It is useful as a colloid stabilizing agent, particularly with foods, beverages, pharmaceuticals, dentifrices, and cosmetics.

Abstract: Shelf-stable acidic food dressings having a pH of less than 4.1 comprising an acidic food dressing vehicle and fibrous xanthan gum-protein complexes which retain their firm fibrous texture under prolonged storage conditions. Also disclosed are methods for preparing dressings.

Abstract: Fumaric acid is used alone or in combination with a food acidulent to preserve acid containing food products from lactic acid bacteria microbiological spoilage in the absence of or at reduced levels of chemical preservative.

Abstract: Microbiologically-resistant sauces and dressings are prepared by a process of adjusting the pH while also adjusting the water activity of the ingredients of the food product. Preferred values for pH and water activity are described to provide optimal resistance to growth of microorganisms in the food product.

Abstract: There is disclosed a proteinaceous, water-dispersible, macrocolloid comprising substantially non-aggregated particles of dairy whey protein. The particles have a mean diameter particle size distributions in a dried state, ranging from about 0.1 microns to about 2.0 microns, with less than about 2 percent of the total number of particles exceeding 3.0 microns in diameter. The majority of the said particles are substantially spheroidal when viewed at about 800 power magnification under a standard light microscope. The colloid has a substantially smooth, emulsion-like organoleptic character when hydrated. There is also disclosed a process for preparing the above described product.

Abstract: The invention provides edible water-in-oil-in-water emulsions containing an emulsifying system in which the continuous aqueous phase has a pH between 6.5 and 2.0, contains between 10 and 80 wt. % of an oil and of which the discontinuous phase is at least 10 wt. % of the discontinuous aqueous phase and oil phase taken together. Preferably an o/w emulsifier such as protein, in particular egg yolk, is present and also a w/o emulsifier. The oil phase preferably has no solid constituents at 20.degree. C. The emulsions are useful as foodstuffs such as sauces and dressings, and in soups and ice-cream.

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

Abstract: A dry mix and simplified method for preparing a reduced oil salad dressing are disclosed. Full oil texture and mouthfeel are imparted to the dressing by a combination of low oil content, an instant, waxy maize starch, xanthan gum and guar gum. The salad dressing containing from about 10 to about 30%, by volume of oil, is made by simple hand shaking.

Abstract: An ungelled processed food product, especially an emulsion such as ice cream, whipping cream, cheese spread, cheese slices, a flavored milk drink, or a meringue, which has been stabilized and/or thickened by the incorporation therein of at least one glucomannan, preferably a glucomannan derived from Amorphophallus species.

Abstract: alpha-Acylated glycerides having the formula: ##STR1## wherein each R.sup.1 is a C.sub.10 -C.sub.14 alkyl group and wherein each R.sup.2 is a C.sub.14 -C.sub.16 aliphatic group are disclosed. These alpha-acylated glycerides are useful as non-digestible fats in low calorie fat-containing food compositions.

Abstract: Aerated foodstuff of "mayonnaise" type containing an oil-in-water emulsion of mayonnaise ingredients and coagulated whipped egg white in a foam of fine air or gas bubbles dispersed therein and containing a gelifying stabilizer.

Abstract: Novel highly viscous acidic heterpolysaccharide AM-2 is produced from a strain of genus Acetobacter isolated from vinegar mash, and is useful as an adhesive, coating agent, drilling mud additive, enhanced oil recovering agent, etc., as well as a material useful for the production of foods, drugs and cosmetics because of its safety and high viscosity.

Abstract: An aqueous dispersion containing both acidic and basic proteins and gives better foaming, gelling and emulsion properties than solutions of acidic proteins alone. The basic protein may be made by modifying an acidic protein. Improved aerated products such as meringues and nougat may be made using the solutions.

Abstract: A method for manufacturing a processed foodstuff from an alga as a material, which comprises heating the alga in water or a flavoring liquid in the presence of a metal in order to carry out the fixation of a color of the metal, and then adding various additives to the alga in compliance with a use of the processed foodstuff.

Abstract: A modified non-waxy starch, the processes for making such starch and the salad dressing produced from the modified starch. The modified starch is etherified with an alkylene oxide to a degree of substitution between about 2 to about 3.5% and in a second step is cross-linked with not more than 0.1% cross-linking agent. The modified starch has a shear resistance of about 40 to about 80%, shear resilience of about 70 to about 100% and a gel strength of about 5.0 to about 32.0 ml.

Abstract: A spoonable tomato product and method of making the same comprising a water-in-oil emulsion component and a natural pulpy tomato solids component wherein said components are in amounts proportioned to provide a spoonable product which is stable during use and storage. The emulsion component contains at least about 60% w/w edible oil and the tomato component contains at least about 75% w/w natural pulpy tomato solids. The natural tomato solids impart a natural grainy, pulpy texture to the spoonable product. The emulsion component formulates a water-in-oil emulsion that imparts a spoonable consistency having the characteristics and stability similar to mayonnaise. These spoonable tomato products may be stored and used for an appreciable amount of time without experiencing rapid biodegradation or serious putrefaction. Thus, these spoonable tomato products are especially suitable for use in food products for the fast food market.

Abstract: Fumaric acid is used in combination with critical amounts of acetic acid to preserve acid containing food products from microbiological spoilage in the absence of or at reduced levels of chemical preservative.

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: There is provided a food-grade modifier comprising a substantially water-insoluble neutralized solid complex precipitate of calcium, phosphorous and at least one amino acid selected from tyrosine, lysine and aspartic acid. Optionally, the complex may include at least one further amino acid selected from tryptophan and phenylalanine. The modifier effects stabilization, suspension, emulsification and the like in food or non-food compositions, e.g. for providing a whipped topping. The process comprises precipitating the complex from a specifically neutralized medium containing the amino acid, calcium and phosphorous.

Abstract: Retort salad having improved emulsification heat stability can be produced by using mayonnaise-like food containing a partial hydrolyzate of an alcohol-denatured soybean protein with protease as an emulsifier.

Abstract: An improved process for preparing emulsified dressings including non-specific dressings, salad dressings, and dressings of the mayonnaise type which employs colloid milling to prepare emulsified dressings which possess unique freeze-thaw stability and resistance to mechanical stress.

Abstract: Sauce hollandaise, sauce bearnaise or similar fancy sauces, dressings, batters or soups are prepared by maintaining a supply of mixture of ingredients including butter or margarine, flour, milk, wine, vinegar, spices, salt, egg yolks and/or others in a state of readiness at a temperature of less than 50.degree. C., drawing by a pump a desired quantity of mixture from the supply and automatically mixing the withdrawn material with air in requisite quantities and simultaneously homogenizing the mixture of withdrawn material and air so that the ultimate product is of foamy consistency. Large quantities of prepared mixture can be stored in deep frozen condition, and batches of deep frozen mixture are defrosted as the need arises. The pump which draws mixture from the supply can be used to draw a stream of washing and/or rinsing liquid when the pump, its mixture supplying conduit and the homogenizing unit are to be cleaned.

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: Fumed silica is added to xanthan gum beer prior to normal isolation procedures. The xanthan gum obtained from this beer is characterized in that it is more readily dispersible than xanthan gum from regular beer. This dispersible xanthan gum does not require vigorous agitation to attain homogenous, lump-free solutions.

Abstract: Oil-in-water emulsions, which are microbiologically stable upon storage, consisting of oil, water, thickeners, emulsifiers, and optional further ingredients, are obtained by subjecting at least one of these components to an osmotic and/or acid shock and to a temperature shock by heating said component(s) within 3 minutes, preferably within 1 minute, to 40.degree.-55.degree. C., preferably to 45.degree.-50.degree. C., and processing the thus treated component(s) with the remaining ingredients into a final emulsion, during which the temperature of the final emulsion up to and including the filling and hermetically sealing of the containers into which it is being packed, is maintained at 40.degree.-55.degree. C. Preferably the temperature shock is achieved by adding during the preparation of the final emulsion a thickener suspension having a temperature of 70.degree.-95.degree. C. to the remaining components which have been subjected to an osmotic and/or acid shock.

Abstract: Mayonnaise-like foods not containing eggs are obtained by solubilizing an alcohol-denatured soybean protein with protease, separating insoluble materials to refine the soybean protein and emulsifying the refined soybean protein together with edible oils, vinegars, seasonings and others.

Abstract: A stable, oil-in-water type, fine particle, fatty emulsion which is regulated with a pH value regulator consisting of an organic amine and a buffer solution to a pH value of 6.0 to 8.0, said fatty emulsion having a fatty particle size of not larger than 2.mu.. The fatty emulsion can stably be kept for a long period of time without lowering of the pH value and aggregation of the fatty particles.

Abstract: Compositions of nitrite preserved food, emulsified preparations, breakfast cereal or food premixes and erythorbyl or ascorbyl laurate or erythorbyl caprate show substantial inhibition of potentially harmful or objectionable degradation arising from N-nitrosamine formation or oxidation.

Abstract: A method of producing sterilized or pasteurized mayonnaise or mayonnaise-containing products, comprises directing coagulated egg yellow, such as powdered egg yolk and milk protein, such as powdered skim milk, proteins, starch and stabilizers into a container in which they are mixed together, and adding salt and a small amount of oil and colorants. The mixture is then directed through a dosing pump to a first heater in which the mixture is briefly heated to a temperature in the range of from about 80.degree. C. to 100.degree. C. The heated mixture is subsequently cooled in a first heater to room temperature. The cooled material is then emulsified with oil in an emulsifier. The emulsion is then stirred with vinegar and other additives to form a mayonnaise. The mayonnaise is pasteurized by heating it briefly in a second heater to about 80.degree. to 100.degree. C., or it is sterilized by heating it to a higher temperature of from 110.degree. to 130.degree. C.

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: Preservation of low acid food products in the absence of chemical preservatives with the combination of acetic acid and phosphoric acid.

Abstract: A food-grade composition comprises a food of food-grade material, whey colloidal precipitate and water. The whey colloidal precipitate may effect the physical properties of clouding, stabilizing, gelling and emulsifying. The whey colloidal precipitate is a complex precipitate of whey in colloidal size ranges and is characterized by its ability to gell water and petroleum ether, is white in color, may be dried to a free-flowing powder and has no disagreeable whey taste.

Abstract: Low-calorie products of the mayonnaise and dressing type are described which products consist of treated sour buttermilk, egg yolk, vegetable oil, acetic acid or vinegar, water, sugar, salt and other spices such as mustard and pepper, a conventional thickeners such as alginic acid and its salts and its 1.2-propylene glycol ester, carboxymethyl cellulose, starch and chemically modified starch, powdered fruit seeds; the fat content of the products being lower than 30%, preferably between 8% and 12%. Also described is a method of producing the low-calorie mayonnaise and dressing type products from treated sour buttermilk. The sour buttermilk is treated by exposure to temperatures and pressures sufficient to remove undesirable aromatic components therefrom.