Abstract: A highly stable whippable emulsion has been developed which achieves long term creaming stability in the liquid form as well as whips rapidly into a highly-aerated stable foam. The process for making the stable whippable emulsion is described.

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: A crunchy, highly palatable, bulk-increasing, dietary fiber supplement composition which contains whole psyllium husks having a particle size of from about 12 to about 70 mesh, U.S. Standard Sieve, a palatable food-grade vegetable fat which is solid at room temperature, a sweetening agent, and at least one flavoring agent.

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: A glazing agent for bakery products comprises a homogenized emulsion of 10-50 wt. % of an edible oil (e.g. soybean oil), 5-15 wt. % (of the aqueous phase) of a protein (e.g. sodium caseinate), 2-10 wt. % of a thin-boiling starch (e.g. a dextrin) and water. Optionally an emulsifier like lecithin can xanthan gum is being used. The emulsion may be spray-dried.

Abstract: A non-aqueous, lipid-based, stable, flavored coating having a smooth, non-grainy texture, spreadable at room temperature but capable of form retention when applied to a substrate at a temperature up to about 110.degree. F.; comprising about 10-70% of a hydrogenated vegetable oil having a Wiley Melting Point less than about 90.degree. F.; about 30-90% of a particulate friable, non-hygroscopic bulking agent; about 0 to a flavoring amount of a flavorant; and about 0.1 to about 8% of a lipid stabilizer having a Capillary Melting Point in the range of about 125.degree.-150.degree. F., said vegetable oil and stabilizer defining on cooling a lipid matrix for the bulking agent, said bulking agent being substantially impalpable in the lipid matrix.

Abstract: A storage-stable ready-to-spread cake frosting contains: (a) about 40 to 85 weight percent sugar, at least about 20 weight percent of which comprises fructose; (b) about 1 to 12 weight percent of a granular starch having a cold-water-solubility of greater than 50 weight percent and a fat content of less than 0.25 weight percent; (c) about 5 to 30 weight percent fat; and (d) about 10 to 30 weight percent water.

Abstract: A process for the manufacture of a butter like dairy spread which is spreadable at refrigeration temperature and which has a content of vegetable fat which is higher than 30% and which has a iodine value of between 55 and 65, whereby cream having an iodine value of 25-40 and an uncured vegetable fat are treated and churned. According to the invention a vegetable "cream" having substantially the same iodine value and other oleic acid composition as butter cream from milk is prepared in that a cured vegetable fat is emulsified with a milk product, is pasteurized, it may be acidified and temperature treated and is cooled to churning temperature, whereupon the vegetable "cream" together with the uncured vegetable fat and some amount of animal fat, for instance ordinary butter cream, is churned, and whereby the total amount of cured and uncured vegetable fat is between 30% and nearly 100% as calculated on the total fat content of the dairy spread.

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: Meat-like foodstuffs are prepared in a process which comprises mixing an oil-in-water type emulsion having compression oil-releasing ratio of at least 15% with fibrous proteins, such as soy bean, and binders. The resulting mixture is molded and heated to produce a foodstuff having a juicy feeling and closely resembling natural meat.

Abstract: There is disclosed a sandwich cream filling composition comprising a fat matrix consisting essentially of a plastic fat of defined SFI profile and melt point and a hard butter also of defined SFI profile and melt point. The composition is characterized as having good stand-up throughout a wide temperature range from about 50.degree. F. to about 90.degree. F. and an imperceptible solids content at temperatures above about 98.5.degree. F.

Abstract: A process is disclosed for obtaining a caramel butterscotch flavored aqueous phase composition comprising heating an admixture of an aqueous solution of sugar and butter in a ratio of 50:1 to 1:10 at a temperature of about 100.degree. F. to 250.degree. F. for about 0.5-5 hours. Heating is done in the presence of a base catalyst with the admixture held at a pH of at least 7. The resultant emulsion is separated to recover an aqueous phase having the caramel butterscotch flavor. When the aqueous phase is incorporated into a low calorie table syrup, the resultant product has excellent butterscotch flavor impact and the syrup maintains its clear composition.

Abstract: A bland, intermediate water activity matrix suitable for use in preparing a thermostable, edible creme, is produced by dispersing Ca.sup.++ ions, caseinate ions, corn syrup, lactose and maltodextrin in water; and heating the dispersion to a temperature sufficient to gel the Ca.sup.++ ions and caseinate ions. The bland, intermediate water activity matrix can be converted to a low water activity thermostable creme by admixing it with modified starch, a fat and an emulsifier, and a flavoring material. The thermostable, edible creme can be incorporated into shelf-stable, ready-to-eat bakery products.

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

Abstract: An edible, lipid based squeezable, flavored savory shelf-stable composition designed to be shelf stored in a deformable plastic bottle, and to be squeezable at room temperature from a narrow opening of such bottle by the use of ordinary hand pressure, said composition having a paste consistency or stand-up similar to that of a cheese dip and containing lipid, emulsifier and bulking agent.

Abstract: The invention relates to a process for the continuous refining of rolling stock as the starting product for chocolate, in which thin-layer-roasted cocoa mass is employed as the basis for the formulations in addition to water, carbohydrates and a milk component, wherein the carbohydrate and milk are up to 20% by dry weight. The rolling stock is introduced into an open, heatable system, in which it is degassed under vacuum and is intimately mixed with supplied gas and/or supplied air at temperatures of between 80.degree. and 120.degree. C. and is then plasticized, the plasticized rolling stock is thereupon introduced into a closed system, in which it is homogenized.

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

Abstract: 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: A milk-shake is prepared by freezing at least two portions of its constituents under different conditions, such that clearly different ice crystal sizes are generated, and freezing the combined portions to a storing temperature below -15.degree. C.; this frozen product is prepared for consumption by partly thawing it, using a controlled amount of microwave energy.

Abstract: The invention relates to a novel, edible fat composition and food products adapted for human infant nutrition containing the novel fat composition. The fat composition comprises (a) palm oil; (b) an oil selected from olive oil and oleic oil; (c) an oil selected from coconut oil, babassu oil and palm kernel oil; (d) an oil selected from soybean oil, corn oil, sunflower seed oil, cottonseed oil and safflower oil, and, if desired, (e) up to 2% calculated on the weight of the fat composition, of a lecithin such as soy lecithin. The amounts of the oils are so chosen that the composition contains defined quantities of linoleic acid, oleic acid, lauric and myristic acids and palmitic and stearic acids.

Abstract: To prepare thermally gelled emulsions without having to add thickeners or to add calcium, an aqueous medium containing gellable whey proteins is homogenized with a lipidic medium under intensive conditions, after which the emulsion is heat-treated.The process may be used for preparing, for example, egg custards, omelettes, pancakes, quiches, sausages, jellies, desserts and spreadable creams having excellent organoleptic properties.

Abstract: A dry mix which contains an emulsification system including a combination of Polysorbate 60 and dextrin can be used to produce a creamy cheese and stable fluid emulsion by hand shaking the dry mix with a low aqueous phase and an oil phase. The amount of shaking required to produce a stable oil-in-water emulsion is much reduced as compared to other emulsification systems.

Abstract: A filler cream is disclosed which has a rapid "get away" that is achieved by aerating and mixing the filler cream to a specific gravity of between about 0.70 and about 0.82. The resulting filler cream utilizes fat or oleaginous compositions with specifically identified solid fat indexes. Specific oleaginous compositions suitable for use with this invention are disclosed.

Abstract: Nutritional supplement preparation for pregnant and breast-feeding women based on milk constituents for pregnant and breast-feeding women containing 10-20% by weight of protein, 16-28% by weight of fat, 43-65% by weight of carbohydrates, at most 3.5% by weight of moisture and minerals, trace elements and vitamins such as calcium, phosphorus, magnesium, copper, zinc, iodine, iron, vitamin A, vitamin B1, vitamin B6, vitamin C, vitamin D3, vitamin E, niacin and folic acid, and, optionally flavoring and/or colorant as well as a process for preparing said preparation.

Abstract: A thermostable edible creme having low water activity comprises a cooked dispersion of a modified starch and a hydrocolloid in a low-moisture solvent system which contains corn syrup.

Abstract: A natural chocolate flavor system having high chocolate flavor impact is disclosed. This system has: (1) a high level of cocoa solids; (2) a high level of a mixture of pyrazines; and (3) high ratios of certain dimethyl pyrazines to trimethyl and tetramethyl pyrazines. This chocolate flavor system is useful in formulating chocolate chips and chocolate coatings for storage-stable crisp and chewy cookies.

Abstract: A composition which modifies the physical characteristics of a lipid is disclosed. This composition comprises a hydrated, crystalline dipeptide sweetener and a lipid and can be used to produce a non-waxy, no melt chocolate by utilizing cocoa butter as the lipid source.

Abstract: A multi-step process for making an oil and vinegar salad dressing wherein the ingredients are blended and incorporated into each other by means of a carefully controlled application of heating, cooling and resting steps with agitation. The resulting product demonstrates increased shelf stability and a significantly improved flavor.

Abstract: A butter-like concentrate is provided, which concentrate is a mildly heated mixture of25-98% (w/w) of an oil or fat preferably containing butterfat,2-74% (w/w) of protein and carbohydrate taken together, and0-20% (w/w) conventional adjuvants.Preferably the fat contains at least 25% (w/w) butterfat and the ratio of protein to carbohydrate is between 3:1 and 1:3. The butter-like concentrate is heated mildly so that it contains 5-hydroxymethyl-furfural and maltol at levels which increase considerably upon further heating to 135.degree. C. for 10 minutes in a closed vessel.

Abstract: A process for preparing an emulsion containing soy protein and which contains no milk fat, according to which the soy protein material, is initially dispersed in a non-milk fat phase instead of a water phase. The process may further include the addition of phosphates in an amount effective to impact the stability of the emulsion.

Abstract: A shelf-stable dairylike product based on milk solids, oils, and emulsifiers, stablilized with a combination of microcrystalline cellulose and sodium carboxymethyl cellulose.

Abstract: A process for producing an aseptically-processed, natural, dairy-based sauce is disclosed. The process comprises blending a combination of whole milk or an equivalent amount of non-fat dry milk and water, heavy cream butter, corn starch, high amylose corn starch and flavors and particulates, heating the combination to a temperature of from 140.degree. F. to 190.degree. F. for from 10 minutes to 30 minutes, homogenizing, subjecting the homogenized blend to ultra-high temperature short time aseptic treatment, cooling and holding the final product for a period of time sufficient to increase the blend viscosity.

Abstract: A process of preparing an emulsified food product comprises preparing an aqueous phase of proteinaceous milk solids, an aqueous carrier and an amount of peptizing agent which is effective to peptize the precipitated protein in the milk solids on heating and agitating. An edible fat is mixed with the sol so produced to form an oil-in-water emulsion which is then cooled to below 5.degree. C. to convert the emulsion to one of the water-in-oil type by phase inversion. The product may be spreadable from the refrigerator on, if a large amount of protein has been included, may be in the form of a firm but sliceable product. If the emulsion has included non-precipitated protein, the product on being removed from the refrigerator may be unstable but can be stabilized by the addition of further amounts of peptizing agent and heating and agitating to produce a new oil-in-water emulsion which should then also be chilled to below 5.degree. C. to invert the phase.

Abstract: A fatty material and a starch product are brought together and sterilized, then a quantity of sterilized water is added and, by violent agitation, an emulsion is formed which is stored in a pressure dispensing bottle. Measured doses of this emulsion are used as thickeners in daily kitchen use.

Abstract: Thermostable cremes having exceptionally low water activities can be produced by dispersing a hydrocolloid in corn syrup; dispersing a modified starch and albumin in the colloidal dispersion; aerating the dispersion; and cooking the dipersion. These cremes exhibit excellent texture while offering the advantages of an extended shelf life.

Abstract: A butter flavoring composition is prepared by fermenting a sweet-whey medium. The sweet-whey medium comprises water, sweet-whey solids, a biosynthesis-precursor-compound fortifier, and a fatty-compound enriching agent. The sweet-whey medium is pasteurized and then innoculated with a microorganism culture comprising the microorganism Leuconostoc cremoris. The innoculated medium is then incubated in a controlled temperature range with agitation and aeration to produce a fermented composition suitable for use as a butter flavoring.

Abstract: An improved enteral nutritional hypoallergenic formula is disclosed. The formula contains carbohydrates, lipids, protein hydrolysate, vitamins and minerals and a starch modified by octenyl succinic anhydride which is utilized as the sole lipid emulsifying agent to provide a nutritionally well-balanced dietary formula.

Abstract: The invention provides an edible fat product for incorporation into a formula suitable for feeding infants. The product includes certain fatty acids, namely, at least one of a C.sub.20 or C.sub.22, .omega.-6 fatty acid and a C.sub.20 or C.sub.22, .omega.-3 fatty acid, found to be present in human milk. These fatty acids are included in the product in certain defined amounts to avoid causing harmful effects on an infant fed on the product. The C.sub.20 or C.sub.22, .omega.-6 fatty acids, if present, are included in a total amount of about 0.13%-5.6% by weight of all fatty acids in the product. The C.sub.20 or C.sub.22, .omega.-3 fatty acids, if present, are included in a total amount of about 0.013%-3.33% by weight of all fatty acids in the product.

Abstract: The addition of a polyol, such as glycerine or sorbitol, to a system containing a low melting point fat or oil greatly increases the viscosity of the fat or oil thereby immobilizing it even at temperatures which are well above its normal melting point. When a polyol is added to chocolate, the resulting product does not stick to wrappers or fingers even at elevated temperatures where the cocoa butter in the chocolate would normally flow.

Abstract: This invention comprises crumb-continuous cookie products having distributed therein discrete regions of storage-stable crisp texture and discrete regions of storage-stable chewy texture in which the crisp regions contain a shortening having an SCl at 21.degree. C. of from about 14.0 to about 20.0 and an SCl at 33.degree. C. of from about 0.0 to about 8.0 and the chewy regions contain a shortening having an SCl at 21.degree. C. of from about 12.0 to about 18.0 and an SCl at 33.degree. C. of below about 2.0. The shortening system having these melting characteristics provides a more tender crumb texture, more desirable mouthmelt and dissipation and better flavor display in the cookie.

Abstract: A composition for making a frozen mousse product consisting essentially of about 20 percent to about 28 percent sweetener, about 14 percent to about 17 percent butterfat substantially from cream, about 0.5 percent to about 11.5 percent cacao fat substantially from a source selected from the group consisting of chocolate, chocolate liquor, cocoa, cocoa butter and mixtures thereof, about 0.5 percent to about 3.5 percent egg yolks solids, up to about 1.0 percent of lecithin, and sufficient water whereby the composition has a total solids content of about 48 percent to about 58 percent, a total fat content of about 19 percent to about 25 percent, and not more than about 3 percent of milk solids not fat. Frozen mousse can be made from the composition by freeze-stirring the composition in standard ice cream freezers.

Abstract: The present invention is a process for making icing utilizing a modified chocolate mixing machine. An icing slurry made of a mixture of fat and sugar is prepared and pumped into the mixing machine. The mixing machine has a plurality of independently controlled temperature zones. The icing slurry is mixed and propelled through these temperature zones by a plurality of blades attached to a rotor. The mixing machine has cooling plates between the blades. The cooling plates congeal the icing as it is being mixed. The icing is also aerated during this process. This process produces an icing having small beta prime fat crystals which allow the icing to "set-up" rapidly. This invention also includes the product of the process.

Abstract: A method for reducing excessive browning in a baked good containing reducing sugars is described. The method comprises adding to the dough of the baked good about 0.15% to about 0.65% baking soda and about 0.10% to about 0.65% fatty acid monoglyceride esters of polycarboxylic acids and their derivatives. This combination of ingredients minimizes browning while avoiding off-flavor often associated with the addition of leavening agents to control browning. The invention is particularly useful with dual-textured cookies wherein a chewy region is made from a dough containing reducing sugars or crystallization-resistant sugars, and wherein a crisp region is made from a dough containing sucrose or readily crystallizable sugars. Browning is minimized in the reducing sugar-containing inner dough so that if the inner dough shows on the cookie surface it does not create an unattractive appearance.

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: The invention relates to a whippable, non-homogenized cream having a fat content of 20 to 30% by weight and a pH of 6.2 to 6.5, which contains0.2 to 0.4% by weight of at least one emulsifying agent consisting of a mixture of distilled monoglycerides in a carrier, wherein the weight ratio of saturated fatty acids to unsaturated fatty acids in the fatty acid ester is between 80:20 and 20:80,0.2 to 0.4% by weight of at least one binder based on starch, as well as0.03 to 0.06% by weight of carragheenate as a stabilizer, and to a method wherein at least one of said emulsifying agent, said binder, said carragheenate and at least one organic and physiologically acceptable acid are dispersed in milk and the amount of non-homogenized cream required to achieve the desired fat content in the final product.

Abstract: A lactose-free synthetic ice cream product comprising from about 45% by weight of a liquid non-dairy emulsion containing vegetable fat, from about 25% of a stable foamed non-dairy emulsion including hydrogenated vegetable fat, approximately 15% by weight of sucrose, and approximately 15% by weight of raw eggs.

Abstract: There is disclosed non-sweet, savory, flavored baking chips (e.g., cheese baking chip), a process for making the same, and use of the chips in a variety of food items, such as cookies, cakes, and other baked products.

Abstract: An almond nut paste for use in a beverage or dessert comprises an intimate mixture consisting essentially of a paste of unskinned, dry-roasted or oil-roasted almond nuts with or without a minor amount of other starch-poor nuts such as hazel nuts, pistachio nuts or macadamia nuts, substantially all of said nuts having a maximum particle size of not more than 105 microns, having more than 80% by weight of particles of a size not more than 25 microns and having more than 95% by weight of particles of a size not more than 46 microns, and two kinds of nonionic surfactants including a hydrophilic surfactant and a lipophilic surfactant, a thickener and a sugar. Methods of manufacturing beverages, sours, desserts, and syrups from the nut paste are also disclosed.

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

Abstract: This invention relates to instant creaming powder enriched with flavor and/or color which contains at least 0.2% by weight of fine particles prepared by locking a small amount of flavor in a mixture of a saccharide dehydrate and a saccharide, or coloring the mixture, or subjecting the mixture to both of these treatments, to obtain suitable solubility, creaminess and whitening effect equal to those of the conventional instant creaming powder in spite of incorporating thereinto the fine particles for enrichment with flavor, and has a novel appearance in which fine particles having crystalline brilliance are uniformly dispersed in the instant creaming powder.