Abstract: A Caesar salad dressing is provided with a creamy consistency using a combination of ingredients which includes extra virgin olive oil, lemon juice, Worcestershire sauce, salt, pepper, garlic, mayonnaise, milk, cream, Romano cheese, Dijon mustard and vinegar. The milk and cream are preferably combined in equal proportions (i.e., 50% each). The salt and pepper are optionally included. If used, the salt is preferably kosher salt and the pepper is preferably black pepper. The Romano cheese is preferably Locatelli and the vinegar is preferably red wine vinegar.

Abstract: The invention is based on the discovery that certain variants of &bgr;-casein may induce Type-1 diabetes in susceptible individuals while other variants do not. The invention consists of the selection of non-diabetogenic milk producing cows and recovering and processing their milk and milk products. Another aspect of the invention is selectively breeding cows which produce the non-diabetogenic milk.

Abstract: Firm food products that are suitable for cold use as a spreadable product and for hot use as a frying medium, can be obtained if the products comprise 20 to 80 wt % fat, whereby the fat is present as a clumped fat network. A hydrophilic emulsifier is also present. These products do not show severe spattering when used as a frying medium and are preferably high temperature ambient stable (at temperatures greater than or equal to 25° C.).

Abstract: The invention relates to a microencapsulated oil or fat product, wherein at least one oil or fat is dispersed in the matrix material as particles or drops having an average diameter of less than or equal to 2 &mgr;m, the oil or fat containing at least 10% by weight of highly unsaturated fatty acid, preferably &ohgr;-3 and &ohgr;-6 fatty acids, the level of free fatty acids being below 5.0% by weight and preferably below about 0.5% by weight, and the matrix material consisting of caseinate and optionally at least one carbohydrate.

Abstract: The invention is directed to a cream cheese-like product where non-casein protein replaces casein protein and a method for making such product. More specifically, the invention is directed to a process which is effective for making a cream cheese-like product substantially free of casein, wherein the process comprises: mixing (1) proteins other than milk caseins, (2) fat such as butter fat or other food grade fat, and (3) water to form a mixture; subjecting the mixture to a first homogenization to form a protein matrix stabilized emulsion system; heating the protein matrix stabilized emulsion system to a temperature effective to denature the proteins to form a denatured protein matrix stabilized emulsion; adjusting the pH of the denatured protein matrix stabilized emulsion to about 4 to about 6; subjecting the pH-adjusted emulsion to a second homogenization to form the cream cheese-like product; and packaging the cream cheese-like product. Optional ingredients such as stabilizers (e.g.

Abstract: Methods of making chocolates that minimize the dramatic increases in viscosity typically associated with tempered chocolate. The invention also relates to the ability to process chocolates at higher temperatures without the need to temper at low temperatures.

Abstract: The invention provides an egg product having a reduced amount of free water comprising at least 30 wt-% whole egg; glycerol; maltodextrin; egg white powder; powdered shortening; liquid egg yolk, and salt. This egg product has a Aw of about 0.80 to 0.95. Further, the invention provides food products comprising this egg product, including baked goods and other products having the egg product as a filling or topping, that may be frozen and reheated without the egg product developing a tough or rubbery texture.

Abstract: A salad dressing emulsion of high stability utilizing a continuous oil phase and a dispersed acidic aqueous phase. A sufficient mount of divided solid curd is suspended in the emulsion to maintain the dispersion of the acidic aqueous phases for a relatively long period of time.

Abstract: An edible emulsion is disclosed having a fat content of less than 5 weight %. An edible fat or oil component is dispersed in an aqueous phase with a two-component emulsifier system comprising a primary emulsifier which acts to stabilise the emulsion and a secondary emulsifier which works in synergy with the fat or oil component to impart a desirable texture and structure to the finished product.

Abstract: A powdered creamer soluble in cold water down to the freezing point of a solution, which remains in solution during multiple freeze/thaw cycles. The creamer is made up of powdered or agglomerated creamer particles. The creamer particles are preferably made up of a sweetener, a water-dispersible or water-soluble protein and an edible oil having a melting point below 20 C.

Abstract: A heterogeneous edible spread having a water-in-oil composition and a varigate composition is disclosed. The water-in-oil composition and the varigate composition have humectant concentrations that result in each of the compositions having substantially the same water activity, resulting in a spread having superior appearance, taste and texture.

Abstract: The subject invention provides artificial diet compositions for rearing mites, insects, and other beneficial organisms. These artificial diets are particularly advantageous because they make it possible to raise organisms efficiently and economically.

Abstract: A flavored instant or ready-to-drink beverage product that can deliver a rich, preferably frothy, foamy beverage with a clean, improved mouthfeel and thickness without sliminess, as well as a higher flavor impact at a lower dosage of solids is disclosed. These products comprise a water-insoluble component that includes microparticulate component, a fat/oil component, an emulsifier, and optionally, microcrystalline cellulose; a water-soluble component that includes a soluble beverage component, a thickener, and optionally, a buffer; a foam stabilizer; and optionally, acid carbonate/bicarbonate; a sweetener; milk solids; processing aids; and flavorants; and, optionally, and preferably in ready-to-drink formulations, up to 95% water. The ratio of water-soluble to water-insoluble components is about 3.3 or less (i.e., the ratio of water-insoluble to water-soluble (I/S) components is 0.30 or greater) and/or the level of water-insoluble components per unit volume of the product is at least about 0.019 g/cc.

Abstract: The present invention relates generally to processing of viscous food products such as full-fat, reduced-fat, light or fat-free viscous salad dressings, and reduced-fat, light or fat-free mayonnaise. More particularly, the present invention relates to viscous salad dressings and reduced-fat mayonnaise and methods of making the viscous salad dressings or reduced-fat mayonnaise which are streamlined and are limited to addition of the ingredients to a single mixing apparatus (i.e., a one-pot preparation). Furthermore, the present invention relates to simplified methods of making such viscous dressing products. The present methods are streamlined and do not require the preparation of a separate cooked starch base. This invention also relates to viscous dressing products prepared by the methods provided herein. The organoleptic and sensory properties of the present viscous dressings are similar to those found in conventionally prepared viscous dressings.

Abstract: A pourable dessert liquid product comprising a protein source; fat; sweetener; stabilizer; flavoring agent; and emulsifier.

Abstract: A formed cream substitute for the addition to hot meals and a method for its preparation. The formed cream substitute for the addition to hot meals is formed by working 20 to 60% cream powder and 10 to 50% fat powder in a 15 to 50% matrix of pure fat. The cream substitute according to the invention can be provided in the form of lumps, in the form of cubes, or in the form of a granulate. The cream substitute can be stored well at room temperature and has, on a weight basis, a higher effectiveness than liquid cream.

Abstract: Reduced calorie reconstituted milk and milk products are prepared by replacing some or all of the fat in reconstituted milk with a fatty acid-esterified propoxylated glycerin composition which has solid fat index as measured by dilatometry of more than about 25 at 92° F., preferably less than about 70 at 92° F., and less than about 10 at 104° F. The reconstituted milk and milk products of the invention have a smooth texture, excellent stability and significantly reduced calories.

Abstract: The present invention provides oil-in-water emulsion food product dressings and a method for preparing oil-in-water emulsion food product dressings. The method achieves an increase in the viscosity and, hence, the stability, of the food product dressings, which permits the food product dressings to achieve a desired level of viscosity with the use of smaller quantities of oil. This advantageously permits the production of reduced calorie oil-in-water emulsion food product dressings at a reduced cost.

Abstract: A flavored instant or ready-to-drink beverage product that can deliver a rich, preferably frothy, foamy beverage with a clean, improved mouthfeel and thickness without sliminess, as well as a higher flavor impact at a lower dosage of solids is disclosed. These products contain a water-insoluble component that includes microparticulate component, a fat/oil component, an emulsifier, and optionally, microcrystalline cellulose; a water-soluble component that includes a soluble beverage component, a thickener, and optionally, a buffer; a foam stabilizer; and optionally, acid carbonate/bicarbonate; a sweetener; milk solids; processing aids; and flavorants; and, optionally, and preferably in ready-to-drink formulations, up to 95% water. The ratio of water-soluble to water-insoluble components is about 3.3 or less (i.e., the ratio of water-insoluble to water-soluble (I/S) components is 0.30 or greater) and/or the level of water-insoluble components per unit volume of the product is at least about 0.019 g/cc.

Abstract: The subject invention provides artificial diet compositions for rearing mites, insects, and other beneficial organisms. These artificial diets are particularly advantageous because they make it possible to raise organisms efficiently and economically.

Abstract: A system and method for making an enhanced cheese product includes a milk processing system for developing cheese curd, and a mixing means which mixes the cheese curd and the enhancing agent. By applying negative pressure to a mixture of cheese curd and enhancing agent, the enhancing agent can be drawn into the cheese curds. The enhancing agent may include whey protein to increase product. Likewise, probotics, fat substitute, enzymes and flavorings may be added to the cheese curds to produce cheese products with reduced spoilage, decreased fat, accelerated ripening or new flavors.

Abstract: An olive oil flavor is imparted to a bland triglyceride oil by conducting an inert gas through olive oil, the flavor donating oil, and subsequently through a preferably cooler receptor triglyceride oil in which the olive oil flavor substance is absorbed. In order to prevent off-flavor formation the temperature of the donor oil is restricted to 0.degree.-65.degree. C.

Abstract: The present invention relates to phytosterol protein complex which is comprised of an amount of phytosterol, an amount of protein, and an amount of edible oil, with the phytosterol protein complex designed to increase the bioavailability of the phytosterol, so that if consumed on a regular basis hopefully cholesterol levels will be lowered in the subject consuming the phytosterol protein complex. The present invention also relates to methods for forming the phytosterol protein complex, methods for potentially lowering cholesterol in humans, and methods for forming food products made from the phytosterol protein complex.

Abstract: In a powdered milk substitute the mixture with the taste and processing characteristics of milk but without lactose ingredients which when reconstituted into a liquid form may be processed like any milk product and subjected to the heat required for pasteurization without the suspended ingredients settling out, thereby permitting an extended shelf life of the reconstituted liquid. The mixture includes whey, partially hydrogenated oil, corn syrup solids, a stabilizer emulsifier, and other ingredients which resists high temperature breakdown during pasteurization. The product composition may be varied to produce a non-fat version in accordance with USDA regulations, a flavored version (such as a chocolate drink) and a regular version each of which is of a high temperature variey which permits pasteurization or sterilization by heat.

Abstract: Low calorie frozen desserts, in particular ice cream-like products, having a smooth, creamy, nongritty mouthfeel are can be produced. These frozen desserts contain fat that contains from about 30 to 100% of certain edible, wholly or partially nondigestible intermediate melting polyol polyesters, milk solids other than fat, sweetener, oil-in-water emulsifier, a flavoring substance, and water. The fat is substantially homogeneously dispersed in the aqueous phase as emulsified fat particles having an average particle size of about 5 microns or less. These frozen desserts are obtained by a process which initially involves the formation of a preemulsion by homogenizing a mixture which consists essentially of these intermediate melting polyol polyesters and only a portion of the other dessert ingredients. This preemulsion is then combined with the remaining dessert ingredients, homogenized, pasteurized, and at least partially frozen to provide the frozen desserts.

Abstract: A pure, smooth microcrystalline cellulose bulking agent for oil containing foods such as nut butters, chocolates, cream containing foods, mayonnaise, and salad dressings. The bulking agent having a loose bulk density greater than 0.40 and a oil absorptivity of less than 1.0.

Abstract: Stabilized peanut butter and other vegetable kernel butters, and vegetable kernel butter-containing food compositions such as peanut butter-containing food composition are described. The stabilized peanut butter or other vegetable kernel butter include a mixture of ground seed or nuts, and between approximately 0.25% and 4% by weight of microparticulate silicon dioxide (silicon dioxide measured as the anhydrous weight content of SiO.sub.2), and/or between approximately 0.25% and 5% by weight of propylene glycol. Also described is a method for preventing the spontaneous (natural) separation of oil and ground kernel solids in vegetable kernel butter or a vegetable kernel butter-containing food composition by combining between approximately 0.25% and 4% by weight of microparticulate silicon dioxide and/or between approximately 0.25% and 5% by weight of propylene glycol with the vegetable kernel butter.

Abstract: A fruit ganache for decorating, coating and/or filling pastry, biscuit and/or chocolate product, which has the physical and functional properties of a ganache, contains fruit, fruit extracts, or fruit substitutes and a fat which is a cocoa butter substitute in the form of a solid fat when kept at 25.degree. C., as well as the usual ingredients of a ganache, namely sugar or a sugar substitute, water, one or more emulsifiers, milk or a reconstituted product based on milk powder and optionally additives. The fruit ganache is in the form of a water-in-oil emulsion.

Abstract: Frozen or chilled confectionery products, in particular ice-creams, with a unique taste performance comprising a fat-continuous or bicontinuous or duplex fat-emulsion comprising 5-50 wt % fat, 5-60 wt % water, 5-80 wt % thickener, sweetener and/or humectant, the emulsion being present as a coating layer, a barrier layer or as an inclusion.

Abstract: A mayonnaise-like emulsion product has a component composition which includes edible oil, sugar and salt components, first and second emulsifier components and an acetic acid or vinegar component and by weight, the oil component is in an amount of from 55% to 85%, the sugar component is in an amount of at least 1%, the salt component is in an amount of at least 0.5% and the acetic acid or vinegar component is in an amount of from 0.1% to 20% so that the emulsion has a pH of from 2 to 5, the first emulsifier component being soya protein, pea protein, skimmed milk powder, buttermilk and/or casein, and wherein heat denaturable proteins of the first emulsifier are denatured to a degree of denaturation between 70% and 80%, and the second emulsifier component being a monoglyceride, an ethoxylated monoglyceride, a polyoxyethylene sorbitan, glycerin, a fatty acid monoester and/or a fatty acid diester.

Abstract: A sterile, packed food emulsion suitable for fully cooking a host food or adding to cooked food and for imparting a golden brown au gratin coating upon cooking, and including: water; 10-65 wt % edible fat; 0.05-10.00 wt % caseinate; and 0.1-10.0 wt % browning agent, which is chosen from a group consisting of carbohydrates, proteins and mixtures thereof; wherein the emulsion has a pH of at least 5.0 and further includes at least 0.5 ppm lysophospholipoprotein as an emulsifier.

Abstract: An egg product having a reduced amount of free water comprising at least 30 wt-% whole egg; glycerol; maltodextrin; egg white powder; powdered shortening; liquid egg yolk, and salt. This egg product has a A.sub.w of about 0.80 to 0.95. Food products comprising this egg product, including baked goods and other products having the egg product as a filling or topping, that may be frozen and reheated without the egg product developing a tough or rubbery texture.

Abstract: A composition which has a texture like mayonnaise but which has less or no edible oil is prepared with water and vinegar and less than 20% oil and by weight, yoghurt in an amount of from about 5% to 50% and carrageenan in an amount of from 0.03% to 1%. The composition also may include a starch, particularly, a hydroxypropyl or acetylated starch, and further, particularly when starch is present, the composition also may include a non-gelling hydrocolloid such as xanthan.

Abstract: A liquid butter replacement exhibits a pleasant fat-like mouth feel despite a very low or no fat content, good color, good flavor, and a degree of fat-like melt without causing toast or other similar substrate to which the product is applied to become soggy due to moisture release. A flowable fat mimetic is prepared from an aqueous solution comprising a cross-linkable carbohydrate gelling composition (preferably pectin) and at least one gelling agent (preferably a calcium salt) that together form a heat-stable inner gelled phase which is agitated to produce gel particles that provide an organoleptic sensation similar to fat. The weight of the fat mimetic is at least about 75% of the weight of the butter substitute. The flowable fat mimetic is then combined with an second, continuous outer phase containing an unhydrated heat-reversible or heat-thinning, water-soluble gelling agent, and preferably salt and milk or milk solids.

Abstract: A process for preparing nut spreads having a sugar level of from about 15 to about 50% and especially flavored nut spreads having such relatively high levels of sugar. A substantially homogeneous blend is prepared from a fluid suspension consisting essentially of an intimate mixture of sugar, liquid oil and lecithin as a surfactant to improve the fluidity of the suspension, a nut solids-containing mixture and a flavorant that is preferably added to the fluid suspension. The resulting flavored nut spreads are more fluid and softer than products made without using the fluid suspension.

Abstract: Flexible ice-cream coating compositions are obtained by using as fat for the fatphase a triglyceride-composition, comprising:<8 wt % of SSS25-80 wt % of SUS2-40 wt % of SU.sub.2>5 wt % of U.sub.3S=saturated fatty acid C.sub.16 -C.sub.24U=unsaturated fatty acid C.sub.18+.

Abstract: A dietary system for the treatment of obesity, for the lowering of saturated fats in the blood and, in a modified form, for stimulation of the sympathetic nervous system and general basal metabolism. The system includes a diet that restricts the patient to the intake of certain foods in certain amounts and combines this intake with specific supplements. The supplements include prescribed amounts of vitamins, minerals, and oils. The oils are selected from that group that are high in essential fatty acids such as olive oil and canola oil. The prescribed foods comprise low fat, low carbohydrate, moderate protein foods. By providing the patient with a diet high in essential fatty acids, the glucagon-driven pathway of the patient is stimulated and less fat is stored by the body. In addition, more body fat is catalyzed for the production of energy for use by the body. In its modified form, the diet includes a daily regimen of various hormones including DHEA, progesterone, testosterone, and desiccated thyroid.

Abstract: An emulsion which does not contain egg yolk and which is heat-stable when the emulsion is pasteurized or sterilized is prepared by adding oil to an aqueous mixture of ingredients and emulsifying and contains, for obtaining emulsion physical stability and as an emulsifier, a protein and DATEM alone. The emulsion, which has a pH of from 3 to 8, is prepared with the water and with, by weight, from 5% to 75% oil, from 0.1% to 10% vinegar, from 0.1% to 10% protein and from 0.1% to 5% DATEM and with at least one of salt and sugar. When the emulsion is prepared, the noted ingredients are mixed with the water component, the oil is added and emulsified with the mixture and then the vinegar is added.

Abstract: An imitation cheese composition is made with less than 2% protein and/or less than 1% casein protein and comprises a) about 3% to about 30% starch; b) about 0% to about 30% edible lipid material; c) about 20% to about 60% water; d) about 0.5% to about 25% non-starch carbohydrates; and e) about 0.5% to about 5% hydrocolloid stabilizers; and optionally contains up to about 2% cheese flavor and up to about 2% color.

Abstract: A partially heat denatured yolk prepared by heating a yolk fluid at the temperature from 65.degree. C. to 70.degree. C. and maintaining the said temperature for 5 minutes or more, which can improve the flavour, features and functions of yolk. The said partially heat denatured yolk can be prepared by heating by applying an electric current to the yolk. Further, an emulsion prepared by processing 30-95 weight parts of the partially heat denatured yolk together with 5-70 weight parts of oils and fats to obtain an O/W type emulsion can be used as an emulsifier. The emulsifying ability of said emulsifier can be improved by adding vinegar or acetic acid and/or salt.

Abstract: The present invention is directed to a method for making oil-in-water food dressing emulsions which do not contain starch or gums. In accordance with the method, a premix which includes, a fat such as a vegetable oil, inulin an edible acid, egg yolk and water is provided. The premix is subjected to high shear emulsification by transporting the premix through an impact-type homogenizer operated at a pressure of at least 5,000 psig to provide an oil-in-water emulsion having suspended oil droplets in an inulin-egg yolk complex.

Abstract: The invention concerns a method of reducing the organoleptic effect of undesirable aldehydic components in a triglyceride or derivative thereof by addition of a reaction product of an amine and an organoleptically acceptable aldehyde. The triglyceride may be a food or food component such as an edible fat or a surface active agent such as a detergent. The reaction product may be incorporated in the perfume or flavour to be added to the triglyceride or derivative thereof without distorting their organoleptic effect.

Abstract: An emulsion, which provides sauce, dressing, dessert and mayonnaise products which have stability to heat-treatment to effect pasteurization or sterilization, is prepared with an oil, water, egg yolk and a diacetyl tartaric acid ester of monoglycerides (DATEM) and with salt and/or sugar so that, by weight, the oil is in an amount of from 1% to 82%, the egg yolk component is in an amount of from 0.1% to 20% and the DATEM component is in an amount of from 0.1% to 5% (dry weight). To prepare the emulsion, a mixture of egg yolk and DATEM are homogenized, the homogenized mixture is combined with the oil and water and salt and/or sugar ingredients and homogenized to obtain an emulsion. An aroma component also may be combined with the ingredients and for preparing a sauce, a thickener is combined with the ingredients.

Abstract: There is disclosed an oily composition for inhibiting moisture migration in frozen food which includes 1- or 3-saturated diunsaturated triglycerides (SUU) and 2-unsaturated disaturated triglycerides (SUS) in a total amount thereof of at least 40% by weight based on the total weight of oil-and-fat ingredient of said composition and the weight ratio of SUU to SUS is 0.3 to 3.0 times. A frozen food including the above oily composition provided between a low moisture content-ingredient and a high-moisture content-ingredient is also disclosed.

Abstract: A low-fat whipped topping having excellent performance and organoleptic properties comprising on a weight basis about 0.0% to 7.0% fat, about 0.20% to 0.8% emulsifiers, about 1.0% to 1.75% stabilizers and about 40% to 55% water soluble carbohydrates. The low-fat whipped topping has a caloric density of from 1.5 to 2.5 calories per gram and an overrun of at least 300%.

Abstract: Blends of sugar and a triglyceride component, wherein the triglyceride component comprises.gtoreq.40% SU.sub.2and 3-50% S.sub.2 U while its N.sub.20 >35 and its N.sub.30 <10(S=saturated fatty acid 18-24 C atoms, U=unsaturated fatty acid.gtoreq.18 C atoms)are suitable for the preparation of low-SAFA filling fat compositions or low-SAFA ice-cream coatings.

Abstract: Nut spreads, especially peanut butters, having a relatively low viscosity of about 2000 centipoise or less that have significantly reduced stickiness, yet maintain desired nut flavor intensity. These nut spreads are obtained by high shear mixing a mixture of nut paste, added oil, plus any other nut spread ingredients such as salt, sugar, nut butter stabilizer and emulsifier, to reduce the viscosity of the spread to about 2000 centipoise or less.

Abstract: Major components of the de-lactose milk and the de-lactose milk powder according to the present invention may comprise a protein essentially consisting of milk protein and fats essentially consisting of milk fat but not include lactose of more than 2%. The de-lactose milk and the de-lactose milk powder are characterized by having a structure where the fat is emulsified with the protein.

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: The flavoring composition of the invention contains the diglyceridic fraction of a hydrolysate of vegetable or animal fat, optionally in combination with other substances susceptible of improving the impact and mouthfeel of said composition and of the food products wherein the composition is incorporated.