Abstract: The invention provides sugar-containing compositions suitable for use in coating solid preparations such as tablets, pills, granules and grains. Methods of using such coatings are provided, as are solid dosage forms coated with the compositions. In some embodiments, the methods provide sugar coated tablets comprising conjugated estrogens, and a progestin, for example medroxyprogesterone acetate.

Abstract: The present invention relates generally to sweetener compositions comprising non-caloric or low-caloric high-potency sweeteners and methods for making and using them. In particular, the present invention relates to different sweetener compositions comprising at least one non-caloric or low-caloric natural and/or synthetic high-potency sweetener, at least one sweet taste improving composition, and at least one preservative. The present invention also relates to sweetener compositions and methods that can improve the tastes of non-caloric or low-caloric natural and/or synthetic, high-potency sweeteners by imparting a more sugar-like taste or characteristic. In particular, the sweetener compositions and methods provide a more sugar-like temporal profile, including sweetness onset and sweetness linger, and/or a more sugar-like flavor profile.

Abstract: The invention relates to a food additive having carraghenate ? and sodium stearyl-2-lactylate (SSL). The inventive food additive, which has emulsifying and/or stabilising properties, can be used in the food industry and in the production of food products.

Abstract: The invention is directed to beverages with improved flavor. The beverages are not sour and have a monoprotic acidulant with a pKa of less than about 2.6 and/or a polyprotic acidulant with a pKa1 of less than about 2.6 and a pKa2 of less than about 3 or greater than about 6.

Abstract: The present invention provides a novel cellular solid structure which can be used to structure an oil-water mixture into a semi-solid state. The invention is particularly useful in the manufacture of food products, drug delivery agents, coatings, barrier films and encapsulating media.

Abstract: The present invention provides a process for making hand-held shaped cereal and milk products having a smooth, homogenous-consistency texture and a moisture content higher than 35%, using about the same amount and ratio of cereal flour to fluid-milk as found in a traditional combination of (RTE) cereal pieces (made from cereal flour) and fluid-milk that have to be eaten from a bowl with a spoon. In the process of the present invention, each pound of cereal flour is cooked with 3 to 4 pounds of fluid-milk together with starch-complexing agents in a continuous cooker at temperatures above 175 F. It is then discharged as a hot, fluid-milk-hydrated, starch-complexed cereal flour which continues to absorb retained fluid-milk until it becomes fully-cooked, fully-hydrated and viscous enough to retain a shape. It is then formed into units, baked to firm their textures while retaining a higher than 35% moisture, and stored refrigerated or frozen.

Abstract: A method of making a haze-free nonalcoholic malt beverage is disclosed. The method includes forming a malt solution containing a coagulant and water, adjusting the pH of the malt solution so that the pH of the malt solution is less than about 4.0 and coagulating the protein from the malt extract in the malt solution. The coagulated protein from the malt solution is removed to form a refreshing haze-free malt beverage. A method of making a shelf-stable beverage is also disclosed. The method includes carbonating a solution with more than about 1.5 volumes of carbon dioxide per volume of finished beverage; adding an acidulant to the solution so that the finished beverage has a pH of from about 2.5 to about 4.0; and adding to the solution a chemical preservative. Also, a haze-free and shelf-stable nonalcoholic malt beverage is disclosed.

Abstract: The invention is directed to a fermented and clarified nisin-containing whey and a method of making that can be used to produce a stabilized food product by adding, for example, to the pack water of fresh mozzarella cheese. The resulting stabilized food product retards or limits below detection levels the growth of toxins from pathogenic bacterial contaminants when the nisin-containing whey is added in amounts between about 10 to about 30% to the food product. The stabilized food product improves the safety of the food by retarding the growth of Listeria monocytogenes and improves the shelf life of the product by retarding the growth of gas forming bacteria such as bacteria from the Leuconostoc species.

Abstract: A food additive slurry composition which comprises 100 parts by weight of at least one magnesium ingredient selected from the group consisting of magnesium hydroxide, magnesium silicate, magnesium oxide, magnesium phosphate and magnesium hydrogen phosphate, and 2 to 55 parts by weight of at least one emulsion stabilizer selected from the group consisting of polyglycerol fatty acid ester, gum arabic, processed starch, sucrose fatty acid ester having an HLB of 8 or higher, carboxymethyl cellulose (hereinafter, referred to as CMC), methyl cellulose (hereinafter, referred to as MC), propylene glycol alginate (hereinafter, referred to as PGA), water-soluble soybean polysaccharide, condensed phosphate, gum ghatti, phospholipid and arabino galactan is provided. The food additive composition can be highly concentrated and is excellent in flavor as well as dispersibility in liquid.

Abstract: Non-toxic, naturally derived, preservative compositions are provided for beverage products, food products and other consumer products which include d-limonene, beeswax and monohydric alcohol. Methods for manufacturing and using such preservative compositions are also provided. In addition beverage products, food products and other consumer products which include preservative compositions comprising d-limonene, beeswax and monohydric alcohol are provided.

Abstract: Nut butters and nut spreads having improved sensory and textural characteristics are prepared by (a) mixing together nut solids, a stabilizing composition, and optionally an emulsifier: (b) introducing the mixture into a mill comprising a stator and a circularly rotating rotor capable of grinding the mixture while producing centrifugal forces; and (c) grinding the mixture such that the particles of the mixture impact with one another and the rotor/stator forming a ground paste. The method can be used to produce regular and reduced calorie and/or reduced fat nut butter or nut spread compositions such as peanut butter.

Abstract: Described is an improved emulsifier system containing polyglycerol ester, monoglyceride and lecithin suitable for use in making dehydrated starch ingredients. Also disclosed are a process for making the dehydrated ingredients using the improved emulsifier systems, doughs made using the dehydrated ingredients and the process for making those doughs, and food products containing the dehydrated ingredients.

Abstract: A process is described wherein there is added to an acidic environment, which contains at least one protein, a block-wise enzymatically de-esterified pectin, and wherein the pectin is a high ester pectin. Also described is a recombinant pectin methyl esterase.

Abstract: A milk beverage of the present invention comprises a polyglycerol fatty acid ester having a cloud point of not less than 90° C. when measured at a concentration of 1% by weight in a 20% sodium chloride aqueous solution containing said ester.

Abstract: The present invention relates to a process for improving the durability of, and/or stabilizing, microbially perishable products, in which, during the process for preparing, processing or packaging the products, their surfaces and/or their environment, in particular the environmental air and/or the surfaces of the utensils or other materials which come directly or indirectly into contact with the products, are impacted with one or more process adjuvants, the process adjuvant comprising at least one microbicidally active flavouring substance.

Abstract: Antimicrobial salt solutions for food safety and quality applications are disclosed. Because these solutions contain a substantial concentration of salt, they are adaptable to a variety of food-processing applications, such as for chilling brine applications, disinfecting meat baths/rinses, beef injection brines, poultry chill tanks, brines used in cheese manufacture, as a wash to kill salmonella on hard-boiled eggs, and as a wash to disinfect produce, which can become contaminated with salmonella and other pathogenic bacteria in the field. These make use of concentrated salt solutions that depress the freezing point of the solution, to provide a low temperature bath or shower in which food products can be cooled. A preferred formulation contains between 25 ppm and 25,000 ppm surfactant, between 0.1% acid and 25% acid, and between 72.5% and 99.9% salt.

Abstract: The present invention relates to a process for preparing an aqueous composition useful as a stabilizing and texturizing agent in dairy products, the composition obtainable by said process and a food composition comprising a dairy product base and said aqueous composition.

Abstract: The present invention provides improvements in dairy products especially cultured dairy products such as stirred style yogurt. The improvement provides aerated or whipped yogurt products and methods of preparing such improved whipped yogurt products. The improvement resides in part in the post fermentation addition of a hydrated emulsifier blend to cultured yogurt.

Abstract: The present invention provides improvements in dairy products especially cultured dairy products such as stirred style yogurt. The improvement provides aerated or whipped yogurt products and methods of preparing such improved whipped yogurt products. The improvement resides in part in the post fermentation addition of a hydrated emulsifier blend to cultured yogurt.

Abstract: The present invention provides methods for preparing at least pasteurized hydrated emulsifier compositions. The methods for preparing an aseptic hydrated emulsifier comprise the steps of: A. Preparing a hydrated emulsifier blend of lactylated mono- and di-glycerides; B. Treating the hydrated blend to at least pasteurize the blend to form an at least pasteurized hydrated emulsifier blend; and, C. Cooling the at least pasteurized hydrated emulsified blend to refrigerator temperatures forming a cooled pasteurized hydrated emulsifier blend. The hydrated emulsifier described herein is also useful in the aeration of food products such as yogurt, other refrigerated milk products, ready-to-spread frostings, fermented and unfermented soy, rice and nut milk products, beverages, and whipped toppings.

Abstract: The present invention provides methods for preparing at least pasteurized hydrated emulsifier compositions. The methods for preparing an aseptic hydrated emulsifier comprise the steps of: A. Preparing a hydrated emulsifier blend of lactylated mono- and di-glycerides; B. Treating the hydrated blend to at least pasteurize the blend to form an at least pasteurized hydrated emulsifier blend; and, C. Cooling the at least pasteurized hydrated emulsified blend to refrigerator temperatures forming a cooled pasteurized hydrated emulsifier blend. In preferred embodiments, the present methods comprise substeps for preparing the hydrated emulsifier blend of lactylated mono- and di-glycerides, comprising: admixing a first wetting agent emulsifier comprising sodium stearyl lactate with hot water to form a clear mixture; admixing a second emulsifier comprising a blend of lactylated mono- and di-glycerides with the clear mixture; and, maintaining the lactic ester blend of mono- and di-glycerides at about 43° C. to 95° C.

Abstract: This invention relates to a nutritional beverage substantially free of chemical pesticides, antibiotics, hormones, herbicides, non-genetically modified plants and chemical solvents that utilizes organic brown rice syrup and organic rice protein concentrate as major components and a source of calcium selected from various calcium salts, including mono-, di- or tricalcium phosphate, calcium lactate gluconate and mixtures thereof. The beverage preferably also contains water soluble vitamins, oil soluble vitamins and flavors. The use of rice protein concentrate stabilized with a blend of guar and CMC gums, and brown rice syrup provides a beverage with a smooth texture, a pleasant taste and a light, refreshing mouthfeel. The beverage also has excellent physical stability over shelf life.

Abstract: A scoopable dough can be used to prepare cut biscuits, drop biscuits, dumplings, flat bread, crackers, pizza dough, doughnuts, fritters, hushpuppies, muffins, pastry crusts, coffee cake, quick bread, scones, cobbler-type crust, and the like. A scoopable dough has desirable viscoelastic properties and is shelf stable without being stored in a container that is deoxygenated and/or hermetically sealed at freezing and refrigeration temperatures. A scoopable dough includes flour, a protein supplement, a shortening, a humectant, a leavening system having at, least portion of the leavening system encapsulated, and water. The flour and water can be in a flour-to-water ratio of between about 2:1 and about 1:1. A scoopable dough can also include a texture-modifying agent, an emulsifier, a hydrocolloid, a dough-developing agent, a nutritional supplement, a flavoring, a shelf-life stabilizer, an organic acid, and/or a binder of metal ions.

Abstract: An aqueous beverage solution includes L-ascorbic acid and EDTA. The resulting solution is free of sufficient constituents which could mask color change due to oxidation of the L-ascorbic acid. A color and/or turbidity of the beverage is substantially stable over a desired predetermined time.

Abstract: An acidic solution of sparingly-soluble Group IIA complexes (“AGIIS”), its preparation and its uses. The AGIIS can be prepared by mixing a mineral acid (such as sulfuric acid), and a Group IIA hydroxide (such as calcium hydroxide) or a Group IIA salt of a dibasic acid (such as calcium sulfate), or a mixture of the two Group IIA compounds, followed by removing the solid formed. The various uses include cleaning, food production, decontamination, bioremediation, agricultural application, medical application, and detoxification of substances.

Abstract: The invention relates to compositions containing a fat soluble substance in a glassy carbohydrate matrix having maltose or a mixture of low-molecular weight carbohydrates, and, optionally, a high-molecular weight carbohydrate. The compositions can be used for multivitamin tablets, hard gelatin capsules, dry food and feed compositions and for enriching sugar.

Abstract: A process for preparing a stable, aqueous dispersion or a stable water-dispersible dry powder of xanthophylls selected from the group consisting of astaxanthin, lutein and zeaxanthin, by a) dissolving one or more of the abovementioned xanthophylls in a water-miscible organic solvent or a mixture of water and a water-miscible organic solvent at temperatures above 30° C., b) mixing this solution with an aqueous solution of a protective colloid, the solvent component being transferred into the aqueous phase, and the hydrophobic phase of the xanthophyll resulting as nanodisperse phase c) and, where appropriate, converting the dispersion which has formed into a water-dispersible dry powder by removing the solvent and the water and drying, where appropriate in the presence of a coating material, wherein casein or a caseinate is used as protective colloid in step b).

Abstract: A universal sauce base, i.e. an edible composition, having a low pH for use in hot or cold food applications that is microbiologically stable, heat stable and freeze-thaw tolerant. The universal sauce base has an oil-in-water emulsion and comprises water, vegetable oil, starch, phospholipase A2 modified egg yolk and inorganic acid acidulent including at least phosphoric acid and other ingredients. The universal sauce base has a bland and non-sour flavor, can be used in a wide variety of food applications and can be combined with a wide range of flavors and other ingredients.

Abstract: A pet food product is provided which is served to pets at either room temperature as a pudding or frozen, comparable to ice cream. The pet food product includes a combination of natural ingredients to an emulsion of vegetable oil, glycerin, and milk solids to provide a healthy treat for pets, such as dogs and cats.

Abstract: The present invention provides a food product comprising an encapsulated satiety agent and at least 2% wt protein, excluding any protein present as or in the encapsulated satiety agent, wherein the satiety agent is encapsulated by cross-linked encapsulation material and further wherein upon consumption of the food product by a subject the satiety agent is predominantly released from the encapsulation material in the intestines of that subject. Also provided is a method of preparing the food product. The food product may be used in a weight loss or weight control plan, e.g. such as a meal replacer or weight control product.

Abstract: A powder composition, characterized in that the powder composition includes delipidated egg yolk particles and a functional food material, the functional food material being impregnated in pores of the delipidated egg yolk particles; a method for preparing a powder composition characterized by mixing a delipidated egg yolk with water, spray-drying the resulting mixture, to prepare porous, delipidated egg yolk particles having pores on surfaces thereof; and mixing the resulting delipidated egg yolk particles with a functional food material, and drying the resulting mixture under reduced pressure; and a food including the powder composition mentioned above.

Abstract: Ready to drink beverage compositions containing a nutritionally significant amount of calcium and a process for making the same. Calcium sulfate is used as the sole source of calcium.

Abstract: The present invention relates to a process for preparing an aqueous composition useful as a stabilizing and texturizing agent in dairy products, the composition obtainable by said process and a food composition comprising a dairy product base and said aqueous composition.

Abstract: The present invention relates to a highly stable, readily handleable preparation for use in animal feeds. The preparation comprises sorbic acid, at least one other liquid acid and one other solid organic acid and if appropriate a carrier. The active compound content (as acid) is always greater than 80% by weight. In addition, the invention relates to the use of the preparation alone in feeds or in mixture with other feed additives to improve the hygienic status of the feed and for growth promotion in farm animal husbandry.

Abstract: Basic cleaning compositions using toxicologically-acceptable ingredients for treating food such as produce, e.g., fruits and vegetables, and edible animal proteins are provided. Liquid formulations comprising anionic and/or nonionic detergent surfactant, such as potassium alkyl sulfate, that does not affect palatability, electrolyte to provide at least about 0.04 molarity of cations and basic buffer to provide a pH of at least 8.5 are applied to food products immediately before consumption and can significantly reduce microorganism contamination in less than about one minute. The food can be consumed without rinsing.

Abstract: A process for stabilizing an aroma-providing component such as coffee aroma against loss or degradation of its flavor or sensory characteristics by associating the aroma-providing component with a stabilizing agent in an amount effective to reduce or prevent the loss or degradation of the flavor or sensory characteristics of the component and form a stabilized aroma-providing component followed by removing the stabilizing agent from the stabilized coffee aroma prior to packaging for storage or prior to adding the stabilized coffee aroma to a food or beverage product. The resulting stabilized aroma-providing component is essentially free of the stabilizing agent and may be incorporated into a food or beverage product with the initial flavor or sensory characteristics of the stabilized component being retained for a time period of at least two months during storage of the food or beverage product.

Abstract: A beverage that contains a preservative system that contains 1 to 175 ppm cinnamic acid, 10 to 200 ppm sorbic acid or benzoic acid, and at least one essential oil other than cinnamic acid. Minimizing the concentration of sorbic and benzoic acid in this way enables one to prepare an ambient-stable beverage whilst avoiding the adverse effects that sorbic and benzoic acid can have on taste.

Abstract: A composition and a method for administering an improved supplement to prevent bone density loss. The composition combines a calcium compound with inulin, and optionally magnesium, Vitamin D3, Vitamin K, Vitamin C, and may combine a soy isoflavone, all in a dietary acceptable form in a beverage, a beverage preparation, a paste, a bar, or a cookie.

Abstract: An all natural ingredient peanut butter and/or peanut butter spread which contains a homogeneous mixture of peanut particles, peanut oil and a natural stabilizer. The natural stabilizer forms a matrix with the peanut particles and peanut oil to inhibit or prevent the settling of the peanut particles from the peanut oil. The natural stabilizer includes natural, unmodified fatty acids and less than 2 weight percent water.

Abstract: Provided is a packaged emulsified beverage having (A) a diglyceride having, as a fatty acid constituent thereof, 15 to 90 wt. % of an &ohgr;3-unsaturated fatty acid and (B): a lipid selected from phospholipids and lypoproteins. The packaged emulsified beverage according to the present invention maintains good taste even after sterilization and at the same time is excellent in long shelf life.

Abstract: This invention relates to a new silage aid, process for preparation of this silage aid and use of the silage aid. The silage aid comprises at least one antioxidant selected from the group 2,6-di-tert-butyl-4-methylphenol (BHT), 3-tert-butyl-4-hydroxyanisole (BHA), tert-butylhydroquinone (TBHQ), tocopherol and gallates; at least one short chain caboxylic acid; and optionally at least one salt of said acid. These andoxidants are food approve. The present silage aid is useful for preservation of organic by-products, and particularly for protection of fish oil during a fish silage process.

Abstract: A flavored instant or ready-to-drink beverage product that can deliver a rich, preferably frothy, foamy beverage with a clean, improved mouthfeel and thickness without sliminess, as well as a higher flavor impact at a lower dosage of solids is disclosed. These products comprise a water-insoluble component that includes microparticulate component, a fat/oil component, an emulsifier, a vitamin and mineral mix, and optionally, microcrystalline cellulose; a water-soluble component that includes a soluble beverage component, a thickener, and optionally, a buffer; a foam stabilizer; and optionally, acid carbonate/bicarbonate; a sweetener; milk solids; processing aids; and flavorants; and, optionally, and preferably in ready-to-drink formulations, up to 95% water. The ratio of water-soluble to water-insoluble components is about 3.3 or less (i.e., the ratio of water-insoluble to water-soluble (I/S) components is 0.

Abstract: An aerated frozen product comprising less than 8% fat by weight and characterized in that the aerated frozen product comprises fat platelets, and after it has been melted and cooled, comprises fat platelets and spherical fat globules at a platelet to sphere ratio of greater than 0.02.

Abstract: A protein free glaze forming composition is provided which is storage stable at room temperature. The glaze forming composition includes water, a modified food starch, one or more antibacterial preservatives, a vegetable gum, an alginate and an edible food grade acid. The resulting composition is storage stable at room temperature. It is protein and milk free. It is also sugar free. In use, the surface glaze is sprayed on the bakery product either before or after baking to provide a high gloss shine. The surface glaze composition according to the invention is particularly useful on pies to provide a glaze that is crack resistant and on baked products with flaky crusts.

Abstract: An all natural ingredient peanut butter and/or peanut butter spread which contains a homogeneous mixture of peanut particles, peanut oil and a natural stabilizer. The natural stabilizer forms a matrix with the peanut particles and peanut oil to inhibit or prevent the settling of the peanut particles from the peanut oil. The natural stabilizer includes natural, unmodified fatty acids and less than 2 weight percent water.

Abstract: The present invention relates to an edible phytosterol or phytostanol composition useful in the food industry and to methods of preparing such an edible composition. The edible composition comprises a phytosterol or phytostanol, an isolated water soluble protein, and optionally an emulsifier, wherein the weight ratio of the protein to the phytosterol or phytostanol is from about 0.2:1 to about 10:1, and the weight ratio of the emulsifier to the phytosterol or phytostanol is from about 0.2:1 to about 5:1. The invention also relates to edible products containing such a composition and to methods for the production of the edible products.

Abstract: The invention provides processes for treating commercial grade preservatives to remove the off-flavor and/or off-odor from the preservatives. The processes involve preparing a solution by dissolving the preservative in a suitable solvent, such as water or methanol or mixtures thereof. The preservative solution is then passed through a filter to separate and remove organic acid impurities from the preservative. The undesirable tastes and odors, principally caused by the organic acid impurities, are retained in the filter while the preservative passes through the filter. In one embodiment, the filter is a bed of anion exchange resin that reacts with and removes the organic acid impurities. In another embodiment, the filter contains a metal cation that converts the organic acid impurities into insoluble salts which remain in the filter. The solvent can be removed by evaporation after the preservative solution is passed through the filter.

Abstract: The present invention provides methods for preparing at least pasteurized hydrated emulsifier compositions. The methods for preparing an aseptic hydrated emulsifier comprise the steps of: A. Preparing a hydrated emulsifier blend of lactylated mono- and di-glycerides; B. Treating the hydrated blend to at least pasteurize the blend to form an at least pasteurized hydrated emulsifier blend; and, C. Cooling the at least pasteurized hydrated emulsified blend to refrigerator temperatures forming a cooled pasteurized hydrated emulsifier blend. The hydrated emulsifier described herein is also useful in the aeration of food products such as yogurt, other refrigerated milk products, ready-to-spread frostings, fermented and unfermented soy, rice and nut milk products, beverages, and whipped toppings.

Abstract: A method for fractionation of soybean protein into a 7S globulin-rich fraction and an 11S globulin-rich fraction which comprises treating a soybean protein-containing solution with an enzyme or an enzyme preparation having an activity of decomposing phytic acid to thereby separate into a soluble fraction and an insoluble fraction at a specific pH value.

Abstract: An aerated frozen product comprising less than 8% fat by weight and characterized in that the aerated frozen product comprises fat platelets, and after it has been melted and cooled, comprises fat platelets and spherical fat globules at a platelet to sphere ratio of greater than 0.05.