Abstract: A stable semisolid egg yolk-free dressing is obtained by emulsifying an edible oil with an aqueous neutral solution of soybean protein, and lastly mixing vinegar therein.

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

Abstract: The product consists of a foam of an "oil in water" emulsion formed from edible fat, milk proteins, water, and optionally added sugars, and having the natural pH of milk (6.2-7.5). The product may be obtained from an oil phase of edible fat and an aqueous phase of partially-skimmed, sweetened condensed milk having a viscosity of 2000-6000 cps at 20.degree. C. and having, after heating to 80.degree. C. and cooling to 40.degree. C., a variation in viscosity at 40.degree. C. not exceeding 1500 cps. Milk which is particularly suitable has a casein/serum protein ratio of from 2.8:1 to 3.2:1. The emulsion has a water content of from 17% to 35% and is physically and chemically stable for several months.

Abstract: The invention is directed to a method of making a conchless chocolate-flavored confectionary coating and composition and to the products resulting therefrom. This is accomplished by the use of 3-40 parts, by weight, of a soya protein isolate as the main emulsifier in combination with: (a) 10-65 parts by weight, edible fats (such as hydrogenated cottonseed or soybean oils); (b) 40-70 parts, by weight, sweeteners, i.e., sugar or sugar substitutes, such as corn flour, tapioca flour, or corn syrup solids; and (c) 2-60 parts, by weight, chocolate flavorings, such as cocoa or carob, plus trace amounts of other flavoring agents.The edible fats (less a hold-back of 40-50%) sugar or sugar substitutes, flavorings and emulsifier are admixed (except for a substantial portion of the fat) to form a paste. The paste is extruded, between a series of stainless steel paired rollers to form a smooth, homogeneous but very viscous, paste of the order of 45-60 McMichael viscosity.

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: Sweet, non-crystallizing (at concentrations of 75% solids or above) syrups are prepared having the following saccharide composition: dextrose, from 20% to 40%; levulose, from 20% to 40%; maltulose, from 10% to 60%; total ketose composition (principally levulose and maltulose), 40% to 80% (percentages by weight dry basis). Optionally, the syrups may contain up to 25% maltose and/or up to 20% higher saccharides (i.e. having degrees of polymerization of greater than 2). The syrups are prepared by first subjecting a starch hydrolyzate, containing at least 40% maltose and not more than 5% dextrose, to an alkaline isomerization treatment to isomerize a portion of the maltose to maltulose, the isomerization being conducted until the resulting hydrolyzate contains between 10% and 60% maltulose. The resulting product is then treated with a glucoamylase to saccharify at least a portion of the remaining maltose (as well as higher saccharides, if present) to dextrose.

Abstract: Candy bars and other chocolate-coated confectionery is resistant to blooming on storage when filled with a substitute marzipan composition, the glyceride content of which comprises an edible vegetable fat having a dilatation at 20.degree. C. of at least 800, preferably 1000 and at 35.degree. C. of at most 500, preferably 400 and more particularly not more than 200. Preferably the fat is a hard butter, or itself a couverture fat, which may be present in a similar amount to a protein base provided by meal or other comminuted almond substances, particularly soyabean meal. The composition may also be in the form of a free-flowing powder to which it is necessary only to add water for conversion to a plastic mass suitable for piping, filling and the like in confectionery.

Abstract: A storage-stable confection which does not require moisture resistant packaging is prepared by dispersing granulated gasified candy in a matrix of flavored oleaginous material. Optionally, this confection may be enrobed with a layer of flavored oleaginous material. This confection provides the organoleptic effects of sizzle combined with the taste of fruit, chocolate, peanut butter or carbonated beverage.

Abstract: A method for preparing a protein concentrate useful in the production of a low calorie margarine of water-in-oil type which comprises acidifying a raw material comprising skimmed milk, skim milk powder or a mixture thereof to a pH of 4-5 to precipitate protein therefrom, heating the acidified raw material in a first heating stage to a temperature of about 35.degree.-65.degree. C. and maintaining said temperature for a period of at least 15 minutes, then quickly raising the temperature of the acidified milk in a second heating stage to a temperature of about 60.degree.-95.degree. C. and immediately after reaching the intended temperature, concentrating the precipitated protein and cooling the resulting concentrate.

Abstract: Disclosed are food compositions and methods for preparing cheese-coated puffed snack products upon simple heating of the food compositions in a consumer microwave oven. The food compositions comprise a plurality of puffable farinaceous dough puff pieces or pellets in a puffing medium throughout which the puff pieces or pellets are dispersed. The puffing medium comprises from about 30% to 90%, by weight of the puffing medium, of an edible fatty triglyceride and from about 10% to 60% by weight of dehydrated cheese solids. The puffing medium contains no more than about 2% by weight reducing sugars. The weight ratio of puffing medium to puff pieces ranges between about 0.2:1 to 1.3:1.

Abstract: A nutritious tasty meat snack analog having characteristics simulating the meat-based product is made from non-meat protein material, fat, water, spices, colorings and flavorings. The fat is emulsified in water with a proteinaceous food component emulsifier, preferably a protein micellar mass, and blended with an aqueous dispersion of a protein binder, which preferably is sodium caseinate or a protein micellar mass, and fibrous protein, preferably protein fibres formed from a protein micellar mass. The blend, which also includes the spices, colorings and flavorings, preferably along with preservatives, added at various stages of processing, and in the form of a stiff paste with fibrous particles distributed therethrough is then stuffed into appropriate casings, smoked and dried under controlled temperatures and humidity conditions to the desired moisture content, preferably about 15 to about 25% by weight, tempered and cut and packaged in a moisture-proof package.

Abstract: A dried, non-dairy food composition such as a powdered coffee whitener is provided which contains liquid fat (at room temperature) encapsulated or enrobed by a specialized, carbohydrate-containing matrix. In preferred forms, polyunsaturated liquid fat can be used for dietary purposes, and the matrix can be protein-free if desired so that the composition is hypoallergenic. The encapsulating matrix is especially formulated to render the composition stable in both hot and cold aqueous emulsions to thereby prevent undue separation and coalescence of the fat or other undesirable properties. In preferred practice the matrix normally contains a carbohydrate such as corn syrup solids, an emulsifier system having at least two anionic emulsifiers, and other optional ingredients added for organoleptic or nutritional reasons.

Abstract: A coffee whitener having as major ingredients, dry basis, a sweetner, a water-dispersible protein, and a lipid system, wherein said lipid system is a fluid shortening comprising a hydrogenated, beta-tending, predominantly C.sub.16 -C.sub.18 oil having an IV of about 85-100 and a solid-fat index at 50.degree. F. of about 10-18; and stably dispersed therein, a stabilizing amount of a fine crystalline; normally solid phase fat or fatty acid derived food stabilizer component; and an emulsifying amount of an oil/water emulsifier. The fluid shortening is capable of being metered into the coffee whitener formulation during manufacture, and is capable of use at substantially reduced levels as compared to conventional lipid systems for coffee whiteners.

Abstract: An inventive composition has a fat fraction comprising about 15-40 parts cocoa butter, about 0-25 parts butterfat, with the sum of the parts of cocoa butter and butterfat being not substantially in excess of about 40, and about 60-85 parts of a confectioner's hard butter. Such hard butter is essentially all 16-18 carbon atom triglycerides, is chemically quite dissimilar from cocoa butter, and has an SFI profile and melting characteristic somewhat higher than cocoa butter. Surprisingly, such hard butter is a fine replacement fat for cocoa butter, particularly when the composition contains some butterfat. The present invention is also directed to finished confectionery food compositions employing the subject inventive composition.

Abstract: A thermally stable low calorie hydrated emulsifier system which is used to deliver flavor, flavor precursors, color, color precursors, and lipids or mixtures thereof in a heated food or beverage product is disclosed. The emulsifiers that are useful in this composition are selected from the group consisting of polyglycerol monoesters of fatty acids, monoacylglycerol esters of dicarboxylic acids, sucrose monoesters of fatty acids, polyol monoesters of fatty acids, phospholipids, and mixtures thereof.

Abstract: A non-pourable, flavored, spreadable emulsion comprising about 8 to about 15% of a high solids fat, the balance being water and sweetening agent with lesser amounts of stabilizing agent, emulsifier, and protein. The use of a high solids fat makes the emulsion temperature stable over a wide temperature range. The emulsion is particularly suitable as a spreadable syrup for such food products as pancakes and waffles, and becomes fluid at the usual temperatures of serving of such products.

Abstract: Preparing a citrus fiber additive for food products, made from about 80% orange and 20% grapefruit waste containing the peel, membrane, pulp and seed. After washing the fruit, removing the oil from the fruit, extracting the juice therefrom, chopping the waste into chunks, neutralizing the acid content of the chunks by the addition of calcium hydroxide, and pressing out and removing the wet molasses from the neutralized chunks, the process includes:A. blending in sesame grain flour;B. grinding such pressed chunks into about 1/4 inch uniform particle size material;C. drying to less than about 7% moisture in moderate heat of about 210.degree. F.-230.degree. F. into a light tan colored material; andD. milling said material into a desired particle size.

Abstract: Microbiologically stable foods which remain soft and ready for use at freezer temperature and which can be maintained at room temperature and refrigerator temperature for an extended period of time are prepared by controlling their sugar/fat content. These foods are of intermediate-moisture content and have sufficient sugar solutes to provide a bacteriostatic effect. Quinine salts are incorporated in the food product to reduce the degree of perceived sweetness occasioned by the requisite amounts of sugar.An example of a composition of this invention is a non-dairy creamer containing: 40% water, 40% dextrose, 18% fat and minor amounts of salts, emulsifiers and a protein concentrate, and about 3 to 20 p.p.m. of quinine salt. This product remains non-crystalline at freezer temperatures, and is usable within minutes from the freezer. Since it is also microbiologically stable, it can remain at room temperature for an extended period of time without spoilage.

Abstract: An example of a composition of this invention is a non-dairy creamer containing: 40% water, 40% dextrose, 16% soybean, 2% coconut oil, and minor amounts of salt, emulsifier, stabilizer and flavoring. This product is semi-soft at freezer temperature and possesses the microbiological stability requisite for storage at room temperature for an extended period of time without spoilage.

Abstract: Low-calorie imitation dairy products are obtained by elimination of the conventional triglyceride fat content and substituting therefor an edible partial glycerol ester emulsifier in which a major constituent is diglyceride, present in an amount of about 38-48%, based on the ester emulsifier weight. The triglyceride content is less than the mono- and diglyceride contents combined, the ratio of diglyceride to monoglyceride being about 5:1 to about 1.5:1.

Abstract: Surface discoloration of water-in-oil emulsion type food spreads such as margarines can be reduced by incorporating into the fat or water phase of the spread a substance which makes the optical properties of the spread, when dehydrated, comparable to the optical properties of a freshly prepared spread. Titanium dioxide may be used for this purpose at levels as low as 0.1% by weight of the spread.

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: Flavored shortening compositions useful in the deep-fat frying of foodstuffs are described. The compositions comprise (1) an edible triglyceride base fat having acyl groups of from 16 to 22 carbon atoms and wherein the smoke point exceeds 350.degree. F. and wherein the Iodine Value is from about 30 to 150; (2) an artificial, meaty, base-fat soluble, volatile flavorant; and (3) a stabilizing agent which is an undeodorized edible oil selected from the group consisting of coconut oil, palm-kernel oil and babassu oil. The compositions are useful for imparting a meaty flavor to foodstuffs deep-fried therein for prolonged periods of time.

Abstract: This invention relates to improvements in formulation and preparation of imitation mayonnaise and salad dressings employing isolated soy protein as the sole or dominant emulsifier.

Abstract: A simulated deep fat fried food is prepared by coating the food with an emulsified blend comprising inactive dried yeast, vegetable oil, and water, and baking the coated food in an oven.

Abstract: Simulated food products are provided by incorporating flavoring, coloring, and texturizing agents with a low calorie oleaginous fibrous food base composition. The base composition comprises a mixture of edible gum, edible oil, water and particulate fibrous cellulose. The base composition may be produced by mixing an edible gum with water, mixing an oil and emulsifier therewith to form a binding mixture, and uniformly mixing particulate fibrous cellulose throughout the mass of the binding mixture, with flavoring, coloring, and texturizing agents being added as appropriate to form a desired simulated food product.

Abstract: The present invention relates to a stable, homogeneous peanut butter table syrup and a method for making the same. The method involves combining a xanthan gum peanut oil slurry with water and blending with peanut butter and a sweetener composition at elevated temperatures.

Abstract: There is provided a method for producing a chocolate candy, wherein the conventional candy ingredients of sugar, fat and cocoa are mixed in a high speed shearing and mixing device, as opposed to the conventional mixing and milling devices, the resulting mixed paste is conched to the finished candy, e.g., candy coating, by conching in a high speed shearing and mixing device. The shear component in both the mixing and conching step must be 75.degree. or greater. The temperature of the mixing step should not exceed about 120.degree. C. and the mixing time should be less than 5 minutes whereby the average particle size in the resulting paste mixture is 120 microns or less. In the conching step temperatures of between about 60.degree. C. and 160.degree. C. in conching times of 30 seconds or less are reached, whereby the average particle size of the conched mixture is reduced to 40 microns or less and the moisture content of the conched mixture is reduced to 8% or less.

Abstract: The invention relates to margarines of improved frying properties, which follow from a reduction in spattering upon frying.The improvement is achieved by incorporating in the margarines proteins of an increased proteose-peptone content.The weight ratio of proteose-peptone:Proteinaceous material of an isoelectric point within the range of pH 4-6 is at least 0.5 : 1.

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: Microbiologically stable intermediate-moisture whippable or whipped foods which remain soft and ready for use at freezer temperatures and which can be maintained at room temperature and refrigerator temperature for an extended period of time having an oil-in-water emulsion with a controlled sugar-fat ratio. The foods contain 15-45% water, sugar in a ratio to water of 1-2:1, about 2.5 to 30% fat, the sugar comprises at least one of fructose, dextrose plus fructose is at least 50% of the total sugar and at least one unsaturated fat. Water activity of the products are from about 0.8 to 0.9.

Abstract: A quasi-vitreous structure is obtained for a fatty substance by the addition of dry vegetable gum which is soluble in water but insoluble in the fatty substance. The fatty substance consists of fatty constituents which are crystallizable at ambient temperature and oils, and the dry vegetable gum is dispersed therein by prolonged kneading to modify the structure of the fatty substance so that it is of quasi-vitreous structure. The substance is particularly useful as a food product.

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

Abstract: Disclosed is an improved bacon analog and a process for preparing it. The bacon analog comprises: (1) a fat phase based on a heat coagulable component selected from the group consisting of egg albumen, blood albumin and combinations of these, a water-soluble, film-forming component such as gelatin, and a fat component; and (2) a lean phase based on a loose oil-in-water dispersion of a heat coagulable protein component such as egg albumen and a fat component which comprises a blend of palm oil with a partially hydrogenated soy bean oil. The lean phase, due to the oil blend, the loose dispersion and deaeration, when used with the particular fat phase formulation, has a chewy texture much like natural bacon. Moreover, the product responds to frying by browning and crinkling much like natural bacon. The novel process calls for deaerating the lean phase, and dry blending the gelatin with the other fat phase dry components prior to adding water in preparing the fat phase.

Abstract: The invention provides a frying fat containing at least 90% of either liquid, pourable or solid oils and fats and no more than 10% of a mixture of additives including phosphatides and proteinaceous material of an increased proteose-peptone content. Gravies prepared from such a frying fat are more stable against phase separation.

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.

Abstract: Pourable salad dressing compositions are disclosed containing a mixture of Xanthan gum and pectin as a stabilizer.

Abstract: A composition for imparting a smoke flavor to foods in which the composition is prepared by liquid-liquid extraction of an aqueous liquid smoke with an edible oil containing mono- and diglyceride of a fat forming fatty acid or other edible surface active agent having an HLB below 7 and preferably within the range of 2.0 to 3.5.

Abstract: A process for the production of an edible product of the butter or margarine type, which comprises thoroughly mixing a medium containing fats and an aqueous medium having a viscosity of from 2000 to 20,000 centipoises, as measured at a temperature between 20.degree. C and 30.degree. C, at a temperature in the range from about 15.degree. to 45.degree. C, resulting directly in the formation of an emulsion of the water-in-oil type which represents the edible product of the butter or margarine type.Application to the production of an edible product having a fat content of from 35% to 90%.

Abstract: A free-flowing, freeze-dried salad dressing mix containing a high proportion of salad oil which is reconstituted by mixing water only therewith to produce a spoonable salad dressing, and method of preparing the mix. Also, the compressed, freeze-dried salad dressing mix, which reconstitutes easily to a spoonable salad dressing by mixing water only therewith.

Abstract: In a dragee comprising a core portion and a shell adheringly enveloping the core portion, the shell is formed by an intimate mixture of microcrystals of xylitol with a normally solid fatty substance in a proportion of 0.5 to 15 parts by weight of fatty substance to each 100 parts by weight xylitol. The fatty substance preferably consists of cocoa butter.

Abstract: Non-dairy coffee whiteners can be provided with stability to the thermal and acid stresses of coffee by incorporating a water-soluble acetate salt in the whitener. The acetate salt may be used as a total or partial replacement of conventional stabilizing salts generally used in whiteners. Acetate salts which may be used include sodium acetate, potassium acetate, calcium acetate and mixtures thereof, and may be added to the whitener as such or formed in situ during the preparation of the whitener.

Abstract: An edible confection topping normally in liquid form which immediately hardens to form a brittle edible shell when applied to a frozen dessert (e.g., ice cream). The composition includes a normally liquid oil content and crystallized emulsifiers which seed rapid crystallization and hardening of the oil when the temperature of the product is lowered by contact with the frozen dessert. Also a method of manufacture in which micro-crystalline emulsifier is dispersed in a liquid mix of oil, sugar, corn syrup solids and milk solids. Cocoa or other flavoring materials are added along with coloring materials.

Abstract: Improved aqueous edible oil emulsions are obtained by using about 1-20 wt.% of certain water-soluble hydroxy-propylmethyl cellulose ethers as the emulsion stabilizer. These ethers have a thermal gel point of at least 70.degree. C as a 2% aqueous solution, a methoxyl degree of substitution of about 1.12-1.56, a hydroxypropoxyl molar substitution of about 0.10-0.29, and a 2% aqueous solution viscosity of 2-15 cps at 20.degree.C. They are particularly effective in stabilizing homogenized emulsions of citrus flavoring oils used in soft carbonated beverages.

Abstract: A high protein fat-occluded food composition useful as a binder, and a food or breakfast bar product prepared therefrom. The binder composition comprises edible solid particles including a protein source coated with an edible fat. The presence of the fat as a coating on the edible particles masks flavors arising from the protein. The binder composition contains at least about 15% by weight protein, between about 33% and about 85% by weight fat and up to about 52% by weight carbohydrate. The food bar product comprises cereal particles bound together with the binder composition of the invention.

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

Abstract: This invention relates to non-dairy creamer compositions and, in particular, to non-dairy creamers based on sodium caseinate and having improved resistance to feathering.

Abstract: The invention relates to fatty foodstuffs, particularly anhydrous frying fats containing phosphatides, proteinaceous material, preferably whey and/or skim milk powder and an ammonium salt, preferably ammonium adipate, for improving its browning characteristics upon frying.The fatty foodstuff preferably further comprises citric acid or a citrate and calcium salts of lactic and glutamic acid for improving the flavor of gravy prepared from such fatty foodstuffs.

Abstract: An edible confection topping normally in liquid form which immediately hardens to form a brittle edible shell when applied to a frozen dessert (e.g., ice cream). The composition includes a normally liquid oil content and crystallized .[.emulsifiers.]. .Iadd.material .Iaddend.which seed rapid crystallization and hardening of the oil when the temperature of the product is lowered by contact with the frozen dessert. Also a method of manufacture in which micro-crystalline emulsifier .[.is.]. .Iadd.and stearine are .Iaddend.dispersed in a liquid mix of oil, sugar, corn syrup solids and milk solids. Cocoa or other flavoring materials are added along with coloring materials.

Abstract: Disclosed are combinations of lecithin and diacetyl tartaric acid esters of monoglycerides used in chocolate coating compositions to lower the viscosity thereof when in liquid form. Use of these substances does not adversely affect the physical properties such as gloss, softness, taste, etc.