Abstract: The present invention is directed to an acidic, aqueous dispersion containing at least one thickener. The dispersion may be used either directly as or as a base for a viscous additive to pastry, storage-stable and nonsegregating food mixtures. It contains at least one edible acid and has a pH from about 2.5 to 6.7. At least one of the thickeners contained in the dispersion consists of amorphous and/or microcrystalline glutamic acid in a concentration of about 6 to 60% by weight, based on the total weight of the dispersion. Methods of preparing and using the dispersion are also disclosed.

Abstract: A food additive composition consisting of a hydrophilic powdery colloidal solid having a particle size smaller than 20 mesh and comprising 60 to 99% of a sugar alcohol or a sugar, 30 to 0.5% of a food-grade surface-active agent and 30 to 0% of an edible oil or fat. The food additive can be prepared by adding a food-grade surface-active agent and an oil or fat to a melt or aqueous solution of a sugar alcohol or a sugar to dissolve them or disperse them in a fine particler form, optionally adding a sugar alcohol or a sugar as a seed crystal, solidifying the solution or dispersion to form a colloidal solid, stabilizing the colloidal solid by crystallization, optionally drying the stabilized solid, and pulverizing it to a particle size smaller than 20 mesh.

Abstract: Suitable cakes can be made where 100% of the sucrose normally employed is replaced by a blend of a high fructose corn syrup/corn syrup as sweetening agent. Satisfactory cakes result provided that mono and diglycerides of fat forming fatty acids and ethoxylated sorbitan monostearates are used in the presence of a single stage non-nucleating leavening agent, such as sodium aluminum phosphate, in addition to regularly included cake ingredients.

Abstract: Novel products are prepared from Aroid corms by first peeling and washing the corms and then cutting the corms into pieces. Aqueous alkali is applied to the corms to remove acid principles and then the corms are treated with aqueous hydrogen peroxide to prevent discoloration. The so-treated corms are washed with water until they are neutral and then dried.

Abstract: An aqueous, proteinaceous concentrate for the cleansing of foodstuffs of animal or vegetable origin, consisting of:(a) from 0.1% to 20% by weight of water-soluble to water-dispersible proteins,(b) from 0 to 15% by weight of a water-soluble sequestering agent,(c) an effective amount of a preservative selected from the group consisting of (1) from 0.01% to 1% by weight of water-soluble food preservatives and (2) from 5% to 30% of ethanol,(d) from 0 to 0.5% by weight of food colors and food odorants, and(e) the remainder to 100%, water.

Abstract: A blend of commercial grade emulsifiers suitable for use in a dry prepared mix, dry prepared cake mixes containing such blend and processes for preparing same are described and claimed. The blend comprises an admixture of three separate functional emulsifying components consisting essentially of 46-68% propylene glycol monoester, 20-39% alpha monoglyceride and 9-22% glyceryl lacto ester.

Abstract: A blend of gums is disclosed which is useful as a milk shake stabilizer. The blend comprises guar, xanthan gum, carrageenan, and, optionally, locust bean gum.

Abstract: A method for preserving soy sauce which comprises admixing therewith acetic acid and a salt of acetic acid, propionic acid, butyric acid, malic acid, tartaric acid, citric acid or lactic acid. The amount of the acid salt is in excess of the amount of acetic acid. The method provides a sufficient antiseptic effect without producing a sour taste and without greatly lowering the pH.

Abstract: Oleaginous and other materials that are difficult to form into aqueous dispersions are rendered easily dispersible in cold water by impregnating particles with them which comprise from about 70 to 99 parts of disintegrated beta-1,4 glucan and from about 1 to 30 parts of water-soluble polymer intimately associated therewith, and especially where the particles comprise from about 85 to 95 parts of disintegrated beta-1,4 glucan and from about 5 to 15 parts of sodium carboxymethyl cellulose.

Abstract: Composition adapted for use as a starch complexing additive in potatoes and alimentary pasta products is described. The composition comprises a blend of about 25 to about 95% saturated monoglycerides prepared from vegetable oil and about 75 to 5% unsaturated monoglycerides prepared from vegetable oil. The composition is readily dispersible in the food product and overcomes problems such as stickiness in the cooked food.

Abstract: Disclosed are dry powdered emulsifiers suitable for use in dough from which bakery products are made. The powdered emulsifiers are solid solutions comprising (1) saturated monoesters, or mixtures of saturated monoesters and succinylated monoglycerides and (2) unsaturated monoesters. The monoesters are prepared from fatty acids and either glycerine or propylene glycol, and are saturated to an extent so as to have an iodine value within the range of about 5 to about 33, and a melting point of at least about 50.degree. C. The powder has sufficient wettability to form a particulate dispersion in water at 25.degree. C. under mild agitation.

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

Abstract: The disclosure is of the extraction by ion exchange and use, especially in edible materials, of functional protein material having one or more useful surface-active properties such as foaming, foam stabilization, gelation, or water-or fat-binding characteristics.

Abstract: A sweetened fluid yogurt beverage having a relatively low acidity which will remain stable during storage without separation is provided. A base mix of non-fat milk solids, fat and sugar is provided. The base mix is inoculated with a yogurt culture and is permitted to ferment to provide a sweetened yogurt beverage having from about 0.75% to about 1.25% titratable acidity. The coagulum is broken by agitating the coagulum to provide a fluid yogurt. A stabilizing composition containing xanthan gum and guar gum is added to the fluid yogurt. The stabilized fluid yogurt is then pasteurized to stop any further bacterial fermentation. The fermented fluid yogurt is then homogenized and packaged.

Abstract: An acidified whole milk beverage having an acidic pH and containing locust bean gum as a stabilizer. An aqueous solution of locust bean gum is added to whole milk after which a fruit juice or organic acid is added thereto to impart the acidic pH. The milk beverage is then homogenized and sterilized.

Abstract: A process for preserving process cheese which comprises admixing with natural cheese during the steps of preparing process cheese from natural cheese sorbic acid-containing powder or granules having particle diameter of 300 microns or more comprising 5-90% by weight of finely divided sorbic acid and 10-95% by weight of an easily water-soluble substance which is a solid at normal temperature.

Abstract: Valuable products are obtained from Theobroma fruits by preferably removing the peels from said fruits, opening the fruits, separating the seeds from the preferably peeled parenchymatous part of the fruits, and immediately thereafter fermenting the seeds and processing said parenchymatous part. Preferably the fruits are pretreated, for instance, with an alkaline solution and, after peeling, are neutralized, or they are pretreated with a preserving agent. The parenchymatous part of the fruits is expressed to yield the fruit flesh juice containing a hydrocolloid which has proved to be a valuable emulsifying, thickening, stabilizing, suspending agent and protective colloid. The expressed Theobroma fruit flesh is converted into a nutritious animal feed, especially for small animals. Thus the Theobroma fruits are substantially completely utilized.

Abstract: A gelling composition used as a food gelling agent, in water or milk, and comprising a gelling mixture consisting of a first gelling agent which is a galactomannan and a second gelling agent which is an agar and/or a xanthane, wherein the galactomannan has undergone a depolymerization treatment so that its solution in water at 1% has a viscosity in the range of 10 and 1000 centipoises at 25.degree. C.

Abstract: An elongate potato product simulating a French fry and provided with a plurality of serrated, longitudinal ridges alternating with longitudinal valleys, is formed by extrusion of a potato mix through a suitable die. The serrations of the ridges provide a multiplicity of individual projections more or less resembling spicules, which are completely exposed to hot fat during initial frying of the product prior to freezing and to applied heat during reconstitution of the frozen product. This results in French fries of superior quality. The spicules are a result of proper consistency of the mix and configuration of the extrusion die.

Abstract: A method for frying comestibles comprising frying the comestible in a frying medium containing an oil or fat and an amount of an emulsifier effective to foam the oil or fat during frying. The emulsifiers can be added to the frying medium as part of a dry coating mix which is coated onto the comestible prior to frying.

Abstract: An edible seamoss composition containing water, gum arabic, dry linseed, seamoss, milk sweeteners and flavoring. The composition may be used as a base for stabilized drinks.

Abstract: This invention relates to a stabilizer for soft serve and hard frozen yogurt. The stabilizer blend which consists of propylene glycol alginate, sodium alginate, guar, carrageenan and an emulsifier.

Abstract: An aqueous concentrate for the cleansing of foodstuffs of animal or vegetable origin, consisting of:(a) from 0.1% to 10% by weight of water-soluble to water-dispersible proteins,(b) from 0.01% to 3% by weight of water-soluble polymers having a molecular weight of at least 10,000,(c) from 1% to 15% by weight of a water-soluble sequestering agent,(d) from 0.01% to 1% by weight of water-soluble food preservatives,(e) from 0 to 0.5% by weight of food colors and food odorants, and(f) the remainder to 100%, water.

Abstract: A food additive composition admixed with fish mince consisting of a hydrophilic powdery colloidal solid having a particle size smaller than 20 mesh and comprising 60 to 99% of a sugar alcohol or a sugar, 30 to 0.5% of a food-grade surface-active agent and 30 to 0% of an edible oil or fat. The food additive can be prepared by adding a food-grade surface-active agent and an oil or fat to a melt or aqueous solution of a sugar alcohol or a sugar to dissolve them or disperse them in a fine particlar form, optionally adding a sugar alcohol or a sugar as a seed crystal, solidifying the solution or dispersion to form a colloidal solid, stabilizing the colloidal solid by crystallization, optionally drying the stablized solid, and pulverizing it to a particle size smaller than 20 mesh.

Abstract: A cheese product containing a non-fat dry milk substitute product. The non-fat dry milk substitute product contains therein lactalbumin, a modified whey solids product, and a texture improving amount of sodium hexametaphosphate. The protein content of the non-fat dry milk substitute product is from about 17% to about 30%, by weight, dry basis.

Abstract: A mix useful for the consumer preparation of spreadable butter-substitutes also known as margarine products is disclosed.

Abstract: Unique powdered hydrated emulsifiers, or surfactants, for use in the food and cosmetic industries comprising, by weight, 85-98% emulsifier and 2-15% water. Virtually all of the common emulsifiers capable of hydrogen bonding are suitable for use in preparing the powdered hydrated emulsifier compositions of the present invention. The invention further comprises a method for preparing the powdered hydrated emulsifiers basically comprising a mixing and spray-chilling operation.

Abstract: A reconstitutable potato puree in dried flake form is prepared by dispersing in the puree, prior to drying, an aqueous suspension of a water-soluble protein material selected from the group consisting of egg albumin and lactose-poor whey protein.

Abstract: The properties of ice creams scoopable at deep-freeze temperatures are improved by incorporating stabilizer mixtures comprising (a) locust bean gum and/or tara gum and (b) kappa-carrageenan and/or xanthan gum and/or agar-agar.

Abstract: This invention resides in the discovery of a fluent food emulsifier concentrate comprising a normally liquid partial glycerol ester food emulsifier vehicle in which is stably dispersed ethoxylated fatty acid esters and solid phase fine crystalline food emulsifier components, said concentrate being mechanically dispersible into a comestible mixture for the emulsification thereof. The present invention is particularly suitable for the preparation of a stable fluid shortening containing the emulsifier concentrate and a liquid edible oil suitable for bread and dough mixtures providing both dough conditioning and anti-staling properties. In an example of the present invention, the fluid concentrate comprises a fluent monoglyceride such as glycerol monooleate admixed with ethoxylated mono- and diglyceride and a solid phase ester emulsifier such as a succinylated mono- and diglyceride, or the alkali or alkaline earth metal salt of an acyl lactylate.

Abstract: Frozen desserts are prepared using, as an emulsifier, esters of elaidic acid with polyhydric alcohols selected from the group consisting of glycerol, propylene glycol, sorbitol and saccharose.

Abstract: A method of producing dehydrated rice flakes wherein dehydration of an aqueous slurry of substantially completely gelatinized rice starch granules and gelatinization and dehydration of a minor proportion of admixed ungelatinized rice starch granules is concurrently effected with a drum dryer. The dried sheet of substantially completely gelatinized rice material from the dryer is then subdivided into flakes or small platelets which require only the addition of hot water to quickly rehydrate to form a cooked rice product having the appearance and textural quality approaching that of freshly cooked mashed potatoes.

Abstract: The present invention is directed to citrus flavored beverages having stabilized citrus oils which are stabilized with the use of a polyglycerol ester of an aliphatic acid. The polyglycerol esters additionally function as a cloud for beverages.

Abstract: The formation of nitrosamines in cooked, cured meat products is reduced or eliminated by using certain 1, 2, 3, 4-tetrahydro-6-alkoxyquinoline compounds in the curing mixtures or to treat the cured meat.

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

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

Abstract: An improved animal food wherein synthetic proteins comprise all or a significant part of the protein content of the animal food. The animal food is characterized by a high degree of palatability and high nutritional and caloric value.

Abstract: A substantially non-fat dried whipping composition having improved whipping properties and capable of being reconstituted by whipping with water to a high yield topping, the composition consisting predominantly of at least one maltodextrin and corn syrup solids in combination with relatively smaller amounts of a polyoxyethylene sorbitan stearate containing from 15 to 25 ethylene oxide groups, a small amount of a food stabilizer and the balance being essentially a glyceride ester in which at least 90% of the ester groups present are long chain monester groups.

Abstract: Microcrystalline chitin is prepared by subjecting chitin to controlled acid hydrolysis and high shear while suspended in an aqueous medium.

Abstract: The water dispersibility of a reconstitutable food powder such as powdered milk is improved by adding to the powdered food during its manufacture a non-toxic surface active agent which is a fatty alcohol derivative having the formula RO--C.sub.2 H.sub.3 O (A)--n H wherein A represents --CH.sub.2 OH and n has a value of 2-10 or A represents --CH.sub.2 OCH.sub.2 CHOHCH.sub.2 OH and n has a value of 1-5, R is selected from alkyl, alkenyl C or carbonyl alkenyl groups and each of the alkyl and alkenyl groups is a straight chain having 8-22 carbons. When manufacturing milk powders, the non-ionic surface active agent also exhibits outstanding anti-foaming qualities.

Abstract: The oxidation of fat or oil in stored food and the resulting rancid taste of the stored food are inhibited by the presence of small amounts of young leaves and shoots of Coriandrum sativum L., or of the juice or extract obtained from such plant parts.

Abstract: The flavor intensity of acetaldehyde and dimethyl sulfide is potentiated by combining the same with a small but effective amount of alginate.

Abstract: A sodium aluminum phosphate composition having an empirical formulax Na.sub.2 O . y Al.sub.2 O.sub.3 . 8 P.sub.2 O.sub.5 . z H.sub.2 Owherein x is a number higher than 15 up to and inclusive of 24, v is a number between 1.0 and 3.9 inclusive, and z is a number between 0 and 50 inclusive, is used for emulsification and to provide optimum alkalinity in preparing process cheese.

Abstract: This invention relates to a chewing gum composition which comprises gum base, sweetener, flavor and xylitol. The xylitol is contained in the gum in amounts less than 50% by weight of the total gum composition, the xylitol being effective to extend the storage stability of the gum.

Abstract: Stabilizer component for ice cream, ice milk, sherbet and like products.

Abstract: This invention concerns emulsifier blends containing essentially C.sub.14 -C.sub.22 monoglycerides, fatty acids and ionic surfactants and optionally diglycerides.Preparation data for homogeneous emulsifier blends is given together with a process for preparing emulsifier gels containing the blends which gels are homogeneous liquid-crystalline dispersions useful in foodstuffs -- particularly baked goods.

Abstract: A stabilizer system has been developed that is particularly useful in ice cream requiring more than usual stabilization. The system comprises microcrystalline cellulose with one or more of carboxymethyl cellulose and a galactomannan gum. A preferred system consists of microcrystalline cellulose, carboxymethyl cellulose and locust bean gum or tara gum.

Abstract: A cloud control agent for use in aqueous beverages such as soft drinks comprising ethoxylated monoglyceride in combination with essential oils wherein the ratio of ethoxylated monoglyceride to essential oil is between about 0.01 to 2. The cloud for beverages and similar food products can be effectively controlled by varying the ratio from about 0.01 to 0.75 to obtain an opaque solution whereas a ratio of 0.75 to 0 provides a clear solution.

Abstract: A dense, uniformly layered, relatively unexpanded extrusion cooked vegetable protein based meat analogue product, which has meat-like texture, mouth-feel and appearance characteristics permitting use of the product as a full substitute for meats such as pork, beef, fish and poultry is made up of a mixture of a vegetable protein such as defatted soy flour and moisture which is extrusion processed to present an analogue having a plurality of juxtaposed, manually separable meat-like layers which are substantially untwisted relative to each other and strongly resemble real meat. The product is prepared by extruding a vegetable protein-water mixture in a first extrusion cooker under conditions to render the mixture hot and flowable but still substantially unoriented, whereupon the mixture is passed through a second extrusion cooker which is equipped with a hollow tubular spacer on the extrusion end thereof.

Abstract: This invention relates to a chewing gum composition which comprises gum base, sweetener, flavor and xylitol. The xylitol is contained in the gum in amounts less than 50% by weight of the total gum composition, the xylitol being effective to extend the storage stability of the gum.