Abstract: A low-solids, non-aerated, quiescently-frozen confection having a soft, non-brittle texture is prepared from a composition containing on a weight basis 92 to 96% water, 1 to 2.5% maltodextrin, 1 to 2% glycerin and 0.3 to 0.8% gelatin. The composition can further contain juice solids, food acid and gum stabilizers.

Abstract: A mixture and process for tempering feed grain by adding a natural surfactant in the form of a extract of the yucca plant to the grain. The yucca extract contains generally 10 to 11 percent sarsasaponin by weight which is diluted with water and sprayed on grain just prior to processing in rollers for flaking to increase water intake and gelatinization and may also contains small amounts of copper sulfate and sodium benzoate as perservatives. The mixture also contains a penetration agent, or surfactant, consisting of a compound known by the generic name of Oxirane and Nonylphenoxypoly (Ethyleneoxy) Ethanol at approximately a 10% volume/volume rate basis. A freeze resistant ingredient such as calcium chloride can also be added to improve resistance to cold temperatures for use in climates that encounter temperatures below 0.degree. Fahrenheit.

Abstract: Food emulsifiers for use in food products having a foamed structure such as chemically leavened and yeast raised bakery products, whipped desserts, icecream, mousse, filling custards, toppings and icings are prepared by treating a conventional emulsifier or emulsifier mixture in the melted state with an inactive gas, preferably CO.sub.2, under pressure, after which the thus-treated emulsifier or emulsifier mixture is passed directly to spray crystallization and evaporation of the gas. Emulsifiers thus treated impart an increased volume to the food products prepared therewith in comparison with corresponding food products prepared with the same emulsifier without gas treatment. The treatment imparts improved shelf life to bread baked from a yeast-raised dough into which a CO.sub.2 -treated emulsifier has been incorporated.

Abstract: A smooth textured soft frozen water ice having a consistency similar to soft frozen fat containing dairy products and having a solids content between about 18-26% w. at an overrun of between about 25-70% is prepared by mixing a homogeneous dry blend premix in cold water and freezing in a conventional soft serve freezer. The soft frozen product has a draw temperature between about 18.degree.-21.degree. F. and primarily contains: (a) 0.05 to 0.5% w. of a stabilizing mixture consisting of a major amount of a first stabilizer preferably selected from the group consisting of xanthan gum, guar gum, carageenen and locust bean gum and mixtures thereof and a minor amount of CMC, wherein the weight ratio of CMC to the first stabilizer is between about 0.25:1.0 and 0.75:1.0; (b) 17 to 25% w. of a sweetening agent such as sucrose, fructose or sucrose-corn syrup solids mixtures; (c) 0.01 to 5.0% w. of a flavoring agent; and (d) 0.0 to 1.0% w. of a fruit acidifying agent.

Abstract: The present invention relates to new aromatic derivatives of formula: ##STR1## wherein: Alk is an alkylene group with 1 to 10 carbon atoms,R.sub.1 is hydrogen or an alkyl with 1 to 6 carbon atoms,R.sub.2 and R.sub.3 are similar or different and represent a cycloalkyl with 3 to 6 carbon atoms or a striaght or branched alkyl with 1 to 6 carbon atoms, either substituted or non-substituted by a phenyl or methyl phenyl group, or R.sub.2 and R.sub.3 form, together with the atom of nitrogen to which they are bonded, a mono-nitrogenous heterocycle containing no other heteroatom, such as pyrrolidino, piperidino, azepino, hexamethylene-imino, 4-methyl-piperidino, 4-phenyl-piperidino, 1,2,3,4-tetrahydro-2-isoquinolyl, 4-benzyl-piperidino;R.sub.4 is hydrogen, halogen, methyl or phenyl,R.sub.5 is hydrogen, halogen or methyl,or R.sub.4 and R.sub.5 together with the benzene ring to which they are bonded, constitute a 1-naphthyl or 2-naphthyl group,and the pharmaceutically acceptable salts with mineral or organic acids.

Abstract: Reduced calorie chocolate confections in which a nondigestible polyol fatty acid polyester is substituted for the natural fat, and an artificial sweetener plus a partially or wholly nondigestible carbohydrate bulking agent is substituted for sugar.

Abstract: A vegetable oil and mineral salts broth is fermented with an organism to produce a vegetable oil product containing an emulsifier. Fermentation is carried out by forming a fermentation broth of vegetable oil and mineral salts, and optionally yeast extract and then fermenting the broth with Candia Lipolytica. The resultant fermented vegetable oil product is used as an emulsifying agent in the food industry.

Abstract: A detergent composition harmless to human body and animals. More particularly, the present invention discloses a detergent composition comprising form 15 to 30 weight percent of sodium chloride, form 10 to 35 weight percent of organic alcohol, from 8 to 25 weight percent of coconut oil and the balance essentially water. The detergent composition of the present invention is effective in removing pollutants such as residual toxicity, bacteria and fungi from the surface of foods such as vegetables and fruit. The detergent composition of the present invention is also effective in inhibiting the growth of bacteria and fungi.

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

Abstract: A method of stabilizing the activity of an extract of the New Zealand green lipped mussel (Perna canaliculus) includes adding at least one organic acid or an alkali metal or alkaline earth metal salt thereof to the extract. Preferred organic acids are organic aliphatic acids having from 1 to 10 carbon atoms, particularly tartaric acid. Also disclosed is a food supplement and/or pharmaceutical preparation which includes the stabilized extract.

Abstract: An organic substrate, such as a pharmaceutical or biological system subject to degradation by oxidation and/or free radical formation, is stabilized by various inositol triphosphate compounds.

Abstract: Molasses distillers condensed solubles (MDCS) is stabilized by adding a hydrocolloid so that substantial precipitation of soluble nutrients of the MDCS is avoided, and homogeneous liquid character of the MDCS is preserved at 30.degree. C.

Abstract: A hydrophilic stabilizing system which comprises a solution wherein gelatin is dissolved in glycerin and water and a chewing gum composition, which comprises: a chewing gum base, sweetening agent and the hydrophilic stabilizing system.

Abstract: L-aspartic acid sweetening agent derivatives are stabilized in comestibles containing .gtoreq.2% moisture by being formulated with cooked aqueous hydrogenated starch hydrolysate having a moisture content of 10.+-.6%. Optionally, glycerine may also be used.

Abstract: A mixture and process for tempering feed grain by adding a natural surfactant in the form of a extract of the yucca plant to the grain. The yucca extract contains generally 10 to 11 percent sarsasaponin by weight which is diluted with water and sprayed on grain just prior to processing in rollers for flaking to increase water intake and gelatinization. The mixture also contains small amounts of copper sulfate and sodium benzoate as preservatives. Combinations of the mixture can also be used such as combinations with other known grain tempering compositions. The grain tempering yucca extract mixture is either sprayed on the grain as it is dumped into a steam cabinet or is sprayed on the grain which is then allowed to sit in a conditioning tank for a predetermined period of time.

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: The present invention deals with the stabilization of aspartame, by the formation of an inclusion complex of aspartame and cyclodextrin. The inclusion complex is formed by combining the aspartame with the cyclodextrin in a medium suitable for formation of the inclusion complex before a substantial degree of hydrolysis of the aspartame can occur. Upon drying a dry inclusion complex is formed.

Abstract: A substantially free-flowing powder comprising a surface-active agent such as a food emulsifier applied on a particulate carrier such as a starch is prepared by mixing the suface-active substance with the carrier and subjecting the resulting mixture to extrusion.

Abstract: A stabilized composition comprising an organic substrate, such as a pharmaceutical or biological system subject to degradation by oxidation and/or free radicals and a method for production thereof.

Abstract: A method of making a food composition and the composition containing at least 5 mg of inositoltriphosphate.

Abstract: This invention is a method for reducing chip bleed in flavor-chip containing baked goods, particularly in cookies. "Chip bleed" is a migration of material from the chip into the dough or crumb of the baked good.The method comprises adding to the dough from about 0.5% to about 5% of an emulsifier which is predominantly crystalline at room temperature to form a stable dough emulsion. The emulsifier is selected from: (a) fatty acid mono-diglycerides having from about 35% to about 99% monoglycerides and from about 1% to about 50% diglycerides, wherein at least about 65% of the fatty acids are selected from C.sub.16 -C.sub.18 saturated fatty acids and C.sub.18 trans-unsaturated fatty acids; (b) polyol esters having an average of from about 4 to about 14 hydroxyl groups, wherein from about 10% to about 66% of the hydroxyl groups are esterified, and wherein at least about 65% of the fatty acids are selected from C.sub.16 -C.sub.18 saturated fatty acids and C.sub.

Abstract: Ice cream confection normally in liquid state which is an oil-in-water emulsion containing fats, milk proteins, sweetness and water. The water is made physically and chemically stable by means of a stabilizing and thickening composition of an alginate, a disodium phosphate and a modified starch. The product is made by preparing the emulsion, sterilizing and homogenizing to obtain a product having a viscosity of not greater than 1200 cps. Even without the product has a homogeneously microcrystalline structure after freezing.

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 beverage opacifier is disclosed which comprises (a) one or more substantially saturated fat as a clouding agent, and (b) one or more weighting agent. The beverage opacifier can be used as an emulsion containing (a) from about 0.1% to about 25% clouding agent, (b) from about 1% to about 30% emulsifier, (c) from about 1% to about 20% of a weighting agent, and (d) from about 25% to about 97.9% water. This invention also includes said beverage opacifiers combined with a flavor oil or emulsion. This invention further comprises beverage concentrates, and carbonated or non-carbonated beverages containing these beverage opacifiers.

Abstract: The present invention is an emulsifier system for cookies comprising:(a) from about 40% to about 100% (by weight, on the basis of monoglyceride content) fatty acid mono-diglycerides, said mono-diglycerides having from about 35% to about 99% fatty acid mono-glycerides, and from about 1% to about 50% fatty acid diglycerides, wherein at least about 65% of said fatty acids are selected from the group consisting of C.sub.14 -C.sub.20 saturated fatty acids and C.sub.16 -C.sub.20 trans-unsaturated fatty acids and mixtures thereof;(b) from about 0% to about 60% (by weight) fatty acid esters of polyols having an average of from about 4 to about 14 hydroxyl groups, wherein from about 10% to about 66% of the hydroxyl groups are esterified, wherein at least about 65% of said fatty acids are selected from the group consisting of C.sub.14 -C.sub.20 saturated fatty acids and C.sub.16 -C.sub.

Abstract: A konjak mannan-containing reversible gel comprising konjak mannan and xanthane gum and free of any alkali agent for solidifying konjak mannan and a process for producing the reversible gel and a foodstuff containing the reversible gel.

Abstract: A freeze-thaw stable banana product containing frozen ground banana pulp and a stabilizing system of agar and carob bean gum.

Abstract: Fish fillets can be storage stabilized and yield stabilized by means of a composition containing an alkali metal hexametaphosphate, an alkali metal acid pyrophosphate and an alkali metal sorbate at sorbate levels significantly less than required by prior art and without citric acid.

Abstract: A mixture and process for tempering feed grain by adding a natural surfactant in the form of a extract of the yucca plant to the grain. The yucca extract contains generally 10 to 11 percent sarsasaponin by weight which is diluted with water and sprayed on grain just prior to processing in rollers for flaking to increase water intake and gelatinization. The mixture also contains small amounts of copper sulfate and sodium benzoate as preservatives. Combinations of the mixture can also be used such as combinations with other known grain tempering compositions. The grain tempering yucca extract mixture is either sprayed on the grain as it is dumped into a steam cabinet or is sprayed on the grain which is then allowed to sit in a conditioning tank for a predetermined period of time.

Abstract: A bakery product having a glaze on the surface thereof, said glaze comprising a dextrin component having an average D.E. of from 5 to 20. The glaze is deposited from a water dispersion or slurry onto the surface of said bakery product. The glaze composition may further comprise edible acid, a relatively low level of preservative and may optionally include a sugar.

Abstract: A tablet for use in preserving samples of milk for analysis comprises bronopol (2-bromo-2-nitropropane-1,3-diol) and a water-soluble solid organic carboxylic acid, the amount of the organic acid being within the range 0.002-0.07 milli-equivalents per milligram of bronopol. The presence of the organic acid stabilizes the bronopol, thereby providing a tablet with an adequate shelf life. Suitable organic acids include citric acid, tartaric acid, malic acid, adipic acid, succinic acid and fumaric acid.

Abstract: The present invention relates to a process for preparation of dressings comprising W/O/W type multiple emulsions. Dressings comprising a quite stable W/O/W type multiple emulsions can be obtained by using monoerucin, dierucin, or polyglycerol polycondensed ricinoleic acid ester as the emulsifier. A quite fine W/O/W type emulsion can also be obtained, since an O/W emulsion is subjected to a phase inversion to form a W/O emulsion in the first place.

Abstract: Functional hydrolyzates are prepared from microbial protein isolates, witha protein content of more than 90% by weight,a nucleic acid content of less than 2% by weight,a lipid content of less than 1% by weight,a suspendability of 80-100%,a foaming capacity characterized by a foaming index of 4-7,a foam stability characterized by a half-life of 10-300 minutes,an emulsifying capacity characterized by a value of 300-500 ml of oil/g of protein, anda molecular weight of between 125,000 and 100 Daltons.The functional hydrolyzates are obtained from microbial proteins by enzymatic hydrolysis, after extraction of the nucleic acids and lipids. The hydrolyzates are suitable as food additives.

Abstract: The present invention relates to a process for preparation of dressings comprising W/O/W type multiple emulsions. Dressings comprising a quite stable W/O/W type multiple emulsions can be obtained by using monoerucin, dierucin, or polyglycerol polycondensed recinoleic acid ester as the emulsifier.

Abstract: A method is disclosed for producing an enhanced flavor impact and improved mouthfeel character in a beverage comprising the addition of co-dried, pH adjusted protein or protein hydrolyzate-emulsifier complex to a dry powdered or ready-to-drink beverage resulting in a beverage which has a flavor impact and mouthfeel character which more closely resembles that of the natural fruit juice.

Abstract: An emulsifier composition for use in starch-containing foods which is prepared by powdering by spray cooling at a temperature below 5.degree. C. a mixed melt comprising a saturated fatty acid monoglyceride, and a cis-type unsaturated a fatty acid monoglyceride and/or fatty acid ester of a polyol.

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

Abstract: The present invention relates to a process for the production of a water-in-oil-in-water (W/O/W) type multiple emulsion for foods, which is very fine and exhibits excellent stability. A stable W/O/W type multiple emulsion is obtained by using a polyglycerol polyricinoleate to obtain a fine W/O emulsion in a primary emulsification, and adding a water phase containing an emulsifier to the resulting W/O emulsion and mixing by agitating in a secondary emulsification.

Abstract: A process for preparing a gelatinous food product stabilizer for maintaining food product integrity under freeze-thaw conditions or the like, including the steps of combining between about 6 and 50 parts of non-halogenated water and about 1 part of about a 1 to 10% acidic solution with about 1 part of gelatinizing agent including granular gelatin at a temperature of between about 32.degree. F. and 75.degree. F. forming an acidic gelatinous aqueous solution, agitating the solution to disperse uniformly the gelatinizing agent throughout the solution forming a gelatinous slurry, maintaining the slurry at between about 32.degree. F. and 75.degree. F. until the gelatin granules have become partially swollen and hydrated, agitating and heating the slurry to a temperature of between about 90.degree. F. and 115.degree. F.

Abstract: An additive for food, especially baked goods, the method of manufacture and the baked goods produced therewith are disclosed. The additive is comprised of about 8 to about 40% by weight fructose, about 45 to about 80% by weight starch hydrolysate with a DE of about 5 to about 36 and about 0.5 to about 20% by weight emulsifying agent.

Abstract: A dry mix for making a whipped topping when combined with cold milk or water is produced by dry blending a spray dried, encapsulated fat, a sweetener and particles of a hydroxypropyl cellulose gum. The prepared topping has excellent texture, an absence of off-flavors and a relatively low level of the hydrocolloids stabilizers.

Abstract: A solid composition containing a monosaccharide or/and a disaccharide and an amino acid is stabilized by incorporating therein at least 40%, based on said amino acid, of a polysaccharide with a water content of not more than 3%.

Abstract: A stearoyl lactylate salt composition and method of production thereof wherein the composition has improved handling and storage characteristics. The lactylate salt is thermally mixed with from about 2% to about 30% (by weight) of hydrogenated stearin which has from about 50% to 100% (by weight of fatty acid) C.sup.18 fatty acid and an iodine value of less than 7.

Abstract: A dry mix which contains an emulsification system including a combination of Polysorbate 60, xanthan gum and lecithin can be used to produce a creamy and stable fluid emulsion by hand shaking the dry mix with an 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. The emulsification system of this invention has broad applicability for producing comestibles having a creamy texture and mouthfeel.

Abstract: Margarine or butter-like spreads of reduced caloric values which involve an edible fat at levels of from about 15 to 35% by weight of the spread and a low D.E. non-gelling starch hydrolyzate having a D.E. value of about 4 and not more than 25.

Abstract: A process for the preparation of honey powder preserving its natural aroma substances comprises(a) kneading 1 part by weight of honey, 0.8 part by weight of starch, pre-hydrolyzed starch or flour and 0.1-0.3 part by weight of cyclodextrin to yield a homogeneous mixture, subjecting the mixture thus obtained to thermal treatment at 100.degree. C. for 20 minutes, disintegrating the hot product obtained after thermal treatment, drying the product at a temperature of 50.degree.-55.degree. C., for 10-50 hours, adding 0.01-1.0% by weight of hydrophobic colloidal silicic acid or alkali earth stearate and grinding it to a powder; or(b) admixing 1 part by weight of honey with 6 parts by weight of a hot saturated aqueous cyclodextrin solution, freezing the homogeneous solution thus obtained, subjecting the product to lyphilization, adding 0.01-1.0% by weight of hydrophobic colloidal silicic acid or alkali earth stearate to the lyophilized product and grinding it to a powder.

Abstract: The present invention provides an improved cloud system which imparts enhanced mouthfeel and optimum opacity to a reconstituted beverage-mix. The cloud system is composed of a water-soluble polymeric carrier component, a pectin stabilizing agent and titanium dioxide as the opacifying agent.

Abstract: A reduced calorie edible syrup containing a mixture of alginate and clarified xanthan gum is provided which exhibits special thickening and organoleptic properties. Butter containing syrups with this gum combination exhibit good phase stability.

Abstract: The present invention is directed to a fish improvement composition, in its relatively dry form and in its form as a solution, which includes a phosphate mixture component containing a multi-compound phosphate mixture with a specified P.sub.2 O.sub.5 content range, a preservative component selected from potassium sorbate, sorbic acid and mixtures thereof, and an acid component capable of adjusting the pH of a product containing the composition and a suitable liquid vehicle into the range of from about 5.4 to 6.7.

Abstract: Foodstuffs, especially bread, can be preserved against the growth of microorganisms such as mould growth and rope formation by adding to the foodstuffs an acid propionate salt.