Abstract: Mayonnaise and dressing products, including reduced-calorie low-fat mayonnaise and reduced-calorie, low-fat, spoonable or pourable dressing compositions, having as a preservative system glucono-delta-lactone and, optionally, acetic acid in sufficient quantity to lower the pH to about 3.5 or less, preferably about 3.3 or less. The compositions have an increased resistance to microbial spoilage and, therefore, extended shelf life compared with currently marketed products, yet do not have the sharp acidic "bite" common to currently available products.

Abstract: Disclosed is a new class of lipid vesicles, liposoils, which have high oil content, low water content, and protein. The liposoils are made using a combination of a surfactant and either dried egg yolk or dried whole egg as the wall material, oil, and an aqueous diluent. Unlike most lipid vesicles, the liposoils can be made with an aqueous diluent having high salinity; in fact, sea water is a preferred aqueous diluent. Liposoils have particular applicability as a food for marine environments, such as a food source for filter feeders such as oysters. Methods of making the liposoils is also disclosed.

Abstract: A no and low fat mayonnaise or mayonnaise like composition includes a continuous aqueous phase containing a semi-gelled system comprising a non-amidated or amidated galacturonic acid methyl ester with a degree of esterification below 55% (LM pectin) to replace part or all of the fat in order to make a mayonnaise that has organoleptic characteristics that imitates real mayonnaise.

Abstract: A nutritionally balanced water soluble powdered food composition which, when mixed with water, has a low pH, extended shelf life, high antimicrobial activity, and which includes protein alpha-amino acids in solution or in suspension. The food composition utilizes a low pH binary protein stabilizer system and a high total acidity--low pH bacteria stabilizer system.

Abstract: A stabilizer composition useful for frozen desserts contains a water soluble hydrocolloid and microcrystalline cellulose coprocessed with an alginate salt complex. The method of using the stabilizer composition provides good resistance to heat shock in frozen desserts. The frozen desserts containing the stabilizer system, including such products with less than five percent fat, exhibit resistance to heat shock and good textural characteristics.

Abstract: The present invention includes a process for making a mixture of homogeneous texturizing or flavoring particles that include fiber and protein from a mixture of heterogeneous particles by providing a mixture of heterogeneous particles of particles of a cereal grain having a flavor and a fiber concentration of at least about 25% by dry weight. The process also includes moistening the particles to form a dough-like mixture, extruding the mixture and cutting the extruded mixture to form homogeneous texturizing and flavoring particles.

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: The present invention relates to the domain of food and more particularly to the domain of nutritional supplements for the food of delicate or malnutritioned patients to food compositions, intended for premature or low-weight babies, which contain as a physiological source of polyunsaturated fatty acids of the n-3 series, mammalian brain phospholipids, in combination with or mixed with a food support for the food of very young children and a process for obtaining mammalian brain phospholipids.

Abstract: The present invention relates to flavored confectionery compositions which comprise a flavor enhancing amount of a flavor component, from 25% to 45% of a fat component and from about 55 to about 75% other nonfat confectionery ingredients. The fat component of the flavored confectionery compositions of the present invention comprises at least about 70% of a reduced calorie fat, up to about 15% milkfat, up to about 20% cocoa butter and no more than about 4% diglycerides.The reduced calorie fat comprising the fat component of the chocolate confectionery compositions herein comprises mixtures of reduced calorie triglycerides which are enriched in long chain fatty acid 2-position isomers (MLM triglycerides). In particular, the reduced calorie fats utilized in the chocolate confectionery compositions herein comprise at least about 40% of the long chain fatty acid 2-position isomer.

Abstract: A monounsaturated filled skim milk dairy product including, an emulsifier and a vegetable oil. The vegetable oil is derived from rape seed or sunflower seed and contains at least 70% by weight of monounsaturated oleic acid, no more than 12% by weight of polyunsaturated linoleic acid and no more than 0.5% by weight of polyunsaturated linolenic acid. The emulsifier may include one or more of mono-glycerides, di-glycerides, non-fat milk solids, including milk protein, and phospholipids. The filled dairy product may also include a polysaccharide or oligosaccharide modifier and a carbohydrate gel stabiliser.

Abstract: A food composition of the type containing a cookie or a chocolate shell and a filling based on a dairy product wherein the filling is fermented and contains live lactic acid bacteria, has a water activity (Aw) of between 0.75 and 0.81 and wherein the fat content of the filling is such that it makes it possible to obtain a water-in-oil type emulsion.

Abstract: A dehydrated particulate food product is made by preparing an aqueous mixture containing albumen and a food acid and combining and mixing the aqueous mixture with a fat in amounts sufficient to obtain an emulsion containing albumen and fat in a ratio of between 0.14:1 and 1.5:1 and having a pH below 5. The emulsion is homogenized and then dehydrated.

Abstract: A formulated starch-containing food product characterized by improved mouth-feel and texture is prepared from a mixture of non-starch ingredients together with a beta-amylase or glucoamylase treated waxy starch which has been prepared by a process which comprises steam cooking a starch slurry at a temperature of 120.degree. to 170.degree. C. to completely gelatinize the waxy starch; enzymatically hydrolyzing the gelatinized starch with beta-amylase or glucoamylase until up to about 60% by weight of the starch has been degraded to maltose or glucose; terminating the enzyme degradation by deactivating the enzyme and recovering the starch by spray drying.

Abstract: A method of making stable, low-calorie emulsion-type dressings wherein the triglyceride oil is replaced wholly or partially with an edible, wholly or partially nondigestible, low-calorie polyol fatty acid polyester is provided. A preemulsion containing at least a portion of the polyol fatty acid polyester, preferably sucrose fatty acid polyester, is prepared in a thickened gum solution. The preemulsion is then combined with the remaining ingredients. Stable mayonnaise-type products can be prepared containing about 40 to 60 weight percent polyol fatty acid polyesters. By incorporating a starch, viscous salad dressings containing about 12 to 50 weight percent polyol fatty acid polyesters can be prepared. The mayonnaise-type products can be used as a base for pourable salad dressings containing about 12 to 50 weight percent polyol fatty acid polyesters.

Abstract: Chocolate having excellent hardness and melting properties in the mouth upon eating at a temperature range of freezing or refrigerating is disclosed. The chocolate is subjected to tempering treatment and has a softening point of 15.degree. to 30.degree. C. Its fat ingredient comprises 95 to 40% by weight of fats rich in 2-unsaturated-1,3-disaturated triglycerides (SUS) the main constituent fatty acids of which are palmitic acid (P) and stearic acid (St) with a P/St ratio of at least 1.0 and 5 to 40% by weigh of lauric fats, the relation of P/St ratio of SUS to the fat content in the chocolate being on or in the higher fat content region above line 1 as shown in FIG. 1.

Abstract: A pourable acidic dressing containing selected non-starch polysaccharides in the form of sheared gel particles to suspend particulate materials in the dressing. The dressing contains up to small amounts of xanthan which are rheologically acceptable.

Abstract: A dietary system for the treatment of obesity and for the lowering of saturated fats in the blood. 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 prescribed foods comprise those low in saturated fats and carbohydrates, those having moderate amounts of proteins, and oils high in monounsaturates and certain fatty acids such as olive oil and canola oil. The supplements include prescribed amounts of vitamins and minerals. 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.

Abstract: A natural-type emulsified composition of oil and fat which does not employ any synthetic compound. The emulsified composition of oil and fat is made by mixing a natural edible oil and fat, 3% to 97% by weight, with a fermented uncooked soybean paste, 3% to 97% by weight. The soybean paste is obtained by breaking the soybean to provide roughly broken soybean, feeding the roughly broken soybean into a sealed vessel, treating the soybean with steam under up to 1 kg/cm.sup.2, rapidly discharging the soybean from the sealed vessel into the outside atmospheric pressure so that the soybean is puffed, powderizing it, and then fermenting the powder after adding malt and salt. Also provided is a food, such as bread, made by using the emulsified composition of oil and fat instead of a yeast food and/or shortening which include a synthetic emulsifier.

Abstract: Spreadable, aerated confectionery product of the kind constituted by an emulsion of "water-in-oil" type, characterized in that the continuous oil phase in said emulsion is constituted by a mixture of fats, and the water phase in said emulsion comprises sugars and whey proteins, substantially in absence of casein.

Abstract: A low fat, substantially cholesterol and lactose free dry dessert combination the base of which comprises a non-dairy creamer, a sweetener, a filler, a stabilizer, a smoother. Various flavors may be added and the composition may be calcium enriched by addition of calcium carbonate. A low calorie mixture is also described. The non-dairy creamer ranges by weight from approximately 14% to 80%. A non-dairy milk replacement my be substituted for all or part of the non-dairy creamer. Sucrose comprises 7% to 45% by weight of sweetener. Sugar substitutes such as aspartame and polydextrose may be used as a substitute for all or part of the sucrose. Whey and whey protein concentrate and maltadextrin are used as a filler. Maltodextrin may be substituted for the whey. A smoother is included to improve the texture of the dessert. The smoother is a blend of xanthan gum and guar gum. Carrageenan gum may be substituted for either xanthan gum or guar gum.

Abstract: In one aspect of the invention, a method is provided for manufacture of an edible fat containing product which is a water-in-oil emulsion having discrete droplets of an oil-in-water emulsion dispersed therein. The method includes the steps of providing an oil-in-water emulsion at a temperature where the oil phase is liquid. A separate water-in-oil emulsion is provided at a temperature wherein the oil phase is liquid. The water-in-oil emulsion is cooled to a temperature such that at least about 5% of the oil phase is crystallized. The oil-in-water emulsion is combined with the water-in-oil emulsion and the combined emulsions are immediately cooled with agitation so that the oil phase of the water-in-oil emulsion substantially crystallizes to entrap discrete droplets of the oil-in-water emulsion.

Abstract: A process for the isolation of lipid fractions from egg products in powder form with a content of phospholipids is described in which the egg product is extracteda) with liquid propane at a pressure of .ltoreq.200 bar and a temperature of .ltoreq.70.degree. C. andb) an entraining agent consisting of an aliphatic alcohol with 1 to 4 C atoms.In this way it is possible to produce lipid fractions with good sensory properties whose content of phospholipids is at least 20% by weight.

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: This invention provides a powder-form foaming creamer for beverages, such as coffee, and soups, said creamer containing fat, carbohydrate and protein; said protein is chicken's egg-albumen which shows a superior foam-stabilizing activity, while the use of egg-albumen also confers to the foam a good stability upon stirring and an improved appearance.

Abstract: An anhydrous fat-based discrete flavoring additive is provided for incorporation into baked goods and flour confections. The discrete flavoring additive product comprises from substantially 0% to 2% by weight of moisture, from about 5% to about 15% by weight of finely ground cinnamon or other flavoring, from about 25% to about 35% by weight of a bakery-compatible oil that is substantially liquid at about 35.degree. C. to about 40.degree. C., with the balance being granulated sugar. The bakery-compatible oil is selected from the group consisting of vegetable oils and liquid butter fats, and mixtures thereof, which exhibit a solid fat index curve characteristic which is substantially that of butter fat. The bakery-compatible oil or fat system has finely ground cinnamon or other flavoring in suspension, is mixed with granulated sugar, and is then solidified at about 6.degree. C. to about 12.degree. C. The product, when solidified, will remain substantially solidified at temperatures below about 35.degree. C.

Abstract: The method for making a sauce base comprises mixing together lemon or lime juice, sugar, seasoning and egg yolks to produce a sauce-base mixture that is free from butter and butter substitutes. The sauce-base mixture is frozen, and then stored until its use is anticipated. The method for making the desired sauce includes thawing a quantity of said base to about room temperature, preparing liquid whole butter, and then mixing and homogenizing the base and liquid butter until the desired foamy sauce is produced.

Abstract: Soured, water-continuous creams that are free of emulsifiers and that contain 5-15 wt % of at least a vegetable fat and that further contain a protein component and a thickener composition were found to be stable and spoonable.

Abstract: A rich and creamy sauce or soup is provided with a reduced fat content by incorporating the fat droplets in two populations, i.e. droplets above 10 microns and droplets below 5 microns, with the emulsion being substantially free of fat droplets between 5 and 10 microns.

Abstract: Emulsion-type food in which a part or all of the fat components are substituted by a pulverized curdlan gel is disclosed. The food is low-calorie and has desired appearance, mouthfeel and taste.

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

Abstract: Our invention concerns with ready-to-use non dairy creams with good storage stability, containing egg yolk and eggwhite. In fact, the composition of our creams is:0.05-0.5 wt % emulsifier0.5-8.0 wt % egg yolk0.01-1.0 wt % caseinate0.5-4.0 wt % egg white0-1.0 wt % thickener1-10 wt % carbohydrate25-45 wt % fatbalance: waterThe creams are sterile and display a water activity of 0.95-1.0.Also a process for the preparation of such non dairy creams is part of the invention.

Abstract: A continuous tempering process for the production of tempered confectionery is described. For this purpose, addition of external seeds as a slurry of seeds in liquid fat is performed. This continuous process must be carried out in such a way that the concentration of seeds (F) and the concentration of fat (f.sub.2), both in the final product, are controlled by the fat level (f.sub.1) in the starting material and the concentration of seeds in the slurry (S). Therefor, the process parameters should behave in accordance with specific equations within defined ranges for the different parameters.

Abstract: The invention concerns water-continuous emulsions having a fat content of 1-60 wt. %, and wherein the aqueous phase consists of a gelling polysaccharide capable of forming a gel while the shear modulus of the aqueous phase must fulfil specific requirements and while the gelling polysaccharides are present as microgels with a mean equivalent diameter of less than 100 .mu.m.The emulsion is spoonable, meaning that it fulfils specific requirements as to yield value, Bingham viscosity and failure to stress.The emulsions can be used in non-dairy creams, in dressings and mayonnaises.

Abstract: An edible plastic dispersion not having a continuous fat phase, including at least two condensed phases, at least one of which is continuous, the dispersion comprising a first gel-forming composition and a second gel-forming composition containing 1-8 times the critical concentrations of a gelling starch having a rheological property in an aqueous dispersion characterized by a one-half G'.sub.max value at no more than about 7,250 seconds when prepared at a concentration to yield a log G'.sub.max value of 5.0 at 15,000 seconds at 11.degree. C. provided that the aqueous dispersion of the gelling starch is initially prepared at 0 to 40.degree. C.

Abstract: Disclosed are nonaqueous shortening compositions containing reducing sugars. The reducing sugars are substantially uniformly suspended throughout the nonaqueous shortening composition. The composition can be used as butter or margarine substitutes in baking or cooking where the cooking progress is monitored by surface browning of food. The composition contains from about 90 to 99.5% by weight of an edible lipid and from about 0.25 to 5% by weight of a reducing sugar.

Abstract: There is disclosed an opacifying material of micrgranular protein opacifying material having a mean particle size distribution of 0.1 microns to 10 microns with fewer than 20% of the total number of particles exceeding 10 microns, which is prepared by wet milling denatured whey protein isolate.

Abstract: This invention relates to a novel method for preparing a pre-flavored oil substantially free of flavoring agent in a particulate form. In accordance with the method of this invention, a vegetable or nut oil is contacted with a garlic or onion flavoring agent in a particulate form at a temperature between 100.degree. C. and 200.degree. C. for a time period between 15 minutes to 90 minutes, the weight ratio of oil to flavoring agent being 0.5 to 5 grams of oil to 1 gram of flavoring agent. After this heating period flavoring agent in particulate form is removed from the oil.

Abstract: An egg yolk fortified with exogenous soybean lysophosphatidylcholine contained in exogenous soybean lysophospholipids is employed as an emulsification agent in oil and water emulsions, particularly in emulsions which are sterilized. The agent may be obtained by hydrolyzing phospholipids derived from soybeans with phospholipase A2, deactivating the phospholipase A2 with a proteolytic enzyme and then inactivating the proteolytic enzyme by heat-treatment at a temperature of from 80.degree. C. to 90.degree. C., and then, egg yolk is fortified by combining and homogenizing the so-obtained lysophospholipids, or exogenous phospholipids containing lysophosphatidylcholine otherwise obtained, with egg yolk.

Abstract: There is disclosed a low calorie fat substitute comprising a non-flowable aqueous phase and an oil phase, with the interaction between said aqueous and oil phases resulting in a pourable emulsion. Also disclosed are food compositions containing pourable and nonpourable emulsions.

Abstract: An edible spread comprises water, from 2% to 20% by weight of water soluble starch, particularly a combination of hydrolysed maltodextrins having a dextrose equivalent of less than 5. A water binding system comprises from 0.05% to 1.5% by weight of alginate, from 0.5% to 5.0% by weight of gelatin and a calcium source material such as calcium salts or milk protein to stabilize the spread. From 2% to 12% by weight of a soluble vegetable fibre may also be used as part of the water binding system. The spread may include up to 40% added fat.

Abstract: The invention concerns whippable non-dairy creams (NDC's) that contain 15-60% of fat, wherein the fat consists mainly of a liquid oil. The NDC's further contain 0.005-3.0 wt.% of a food-acceptable inorganic salt, preferably CaCl.sub.2.

Abstract: Fat mimetic compositions which may be used in low/no fat salad dressings and processes for their preparation are disclosed employing a unique combination of microcrystalline cellulose, cold water swelling starch and gum to provide excellent fat-like properties.

Abstract: An edible plastic dispersion not having a continuous fat phase, including at least two condensed phases, at least one of which is continuous, the dispersion comprising a first gel-forming composition and a second gel-forming composition containing 1-8 times the critical concentrations of a gelling starch having a rheological property in an aqueous dispersion characterized by a one-half G'.sub.max value at no more than about 9,600 seconds when prepared at a concentration to yield a log G'.sub.max value of 5.0 at 11.degree. C. 15,000 seconds after the gelling starch is substantially completely dispersed in the aqueous dispersion.

Abstract: An improved process is disclosed for preparing flavored confectionery compositions containing certain reduced calorie cocoa butter substitute fats. The improvement involves rapidly cooling such a composition from a non-crystalline state to a temperature of less than about 70.degree. F. (21.1.degree. C.) using a swept-wall, scraped-wall, or screw-type heat exchanger. The cooled composition is then conditioned for at least about 5 minutes by warming it to a temperature of about 70.degree. to 85.degree. F. (21.1.degree. to 29.4.degree. C.) in an agitated vessel before further processing into finished confectionery pieces. Under these dynamic tempering conditions, bloom-stable products can be produced much faster than with static tempering.

Abstract: Reduced calorie frozen confectionery products are provided by preparing an oil-in-water emulsion containing 20% to 50% by weight edible vegetable oil, 1% to 10% by weight flavor, an emulsifier, an artificial sweetener and water, deaerating the emulsion, and applying the deaerated emulsion to a frozen confectionery.

Abstract: A method of making a microwave reconstitutionable pizza including coating the outer peripheral edge of the pizza crust with a liquid crust coloring substance, which includes an aqueous solution of an edible dispersion agent and a natural occurring coloring agent which can be coffee, tea, chicory and mixtures thereof.

Abstract: The present invention relates to an aerated confectionery product of the type constituted by a "water-in-oil" (W/O) emulsion, in which the continuous, oil phase in said emulsion is constituted by a mixture of fats containing melted cheese and the aqueous phase in said emulsion comprises sugars and proteins such as, mainly, casein.

Abstract: Food products for long storage at room temperature are prepared by a process of: drying food ingredients until the water content thereof is less than 15 wt %, heating fats and/or oils which form solids or semi-solids at room temperature until the contents are melted completely whereupon the contents are then cooled to prepare a fatty liquid, impregnating the fatty liquid into the dried ingredients and sealing the products in small packages. The water activity of the products is regulated in a range of 0.55 to 0.75 in order to inhibit the generation of microorganisms.

Abstract: A flavor oil comprising a fat or oil and an oil-soluble component derived from a sugar-heat treated dairy product powder which is obtained by subjecting a mixture of 1 to 20 parts by weight of a reducing sugar and 100 parts by weight of the dairy product powder to a heat treatment in the presence of 1 to 15% by weight of water is used as a flavor oil. The oil soluble component can be produced by dipping the above sugar-heat treated dairy product powder in a fat or oil, subjecting the resultant product to a heat treatment at a temperature of 90.degree. to 150.degree. C. under reduced pressure of not higher than 60 mmHg, and then removing solids.

Abstract: The flavor of fried foods, such as potato chips, prepared in poly(dimethylsiloxane) fluid (silicone oil) is effectively enhanced when a flavor-enhancing component of animal or vegetable fats or oils is added to the silicone oil. Selected flavor-enhancing components include fatty acids, fatty acid esters, fatty alcohols, and mono- and di-glycerides. The flavor-enhancing component will be soluble in the silicone oil, and preferably will function to enhance flavor and aroma, as well as to reduce undesired foaming which can be associated with frying foods in silicone fluid.