Abstract: The invention is a low fat spreadable composition such as a frosting for use alone or with any type of comestible baked goods including cakes, rolls, breads, biscuits, pastries and the like. The composition of the invention generally comprises a combination of hydrophilic starch, hydrophobic starch and hydrocolloids, as well as sweeteners, emulsifiers, shortening, and water. The composition of the invention has enhanced adhesion to and provides reduced dryness in baked food products.

Abstract: Aerated fat-containing food products are prepared by mixing a fat with a refinable food additive so that the mixture contains a maximum of 30% by weight fat, refining the mixture to reduce the size of particles in the mixture to a maximum of 30 .mu.m, and then aerating the refined mixture.

Abstract: Pectic acid and pectinic acid may be totally or partially esterified with aliphatic, arylaliphatic, cycloaliphatic or heterocyclic alcohols. When the acid is only partially esterified, the remaining free carboxyl groups may be salified with inorganic or organic bases. The esters may be used in the pharmaceutical, biomedical, alimentary and cosmetic fields. The esters may be prepared from a quaternary ammonium salt of pectic acid or pectinic acid and an esterifying agent such as a halogenide.

Abstract: A process for producing chocolate-containing food with suppressed sweetening and deterioration of palatability during preservation thereof, which comprises bringing food or a raw material of food or its material containing at least 5% by weight of water into contact with chocolate prepared from sugars containing at least 40% by weight of a sugar component having a solubility (as defined by the gram number of sugar that can dissolve in 100 g or water at 20.degree. C.) of 80 or less.

Abstract: A food composition useful as a confectionary creme and having a reduced level of fat and/or oil is provided. The composition is a blend of a high solids saccharide syrup having dispersed therein a fragmented granular starch hydrolysate. The fragmented granular starch hydrolysate is capable of forming an aqueous dispersion at 20% starch hydrolysate solids having a yield stress of from about 100 to about 1,500 pascals. Also provided is a method of preparing a creme which comprises making a premix of the granular stanch hydrolysate and high solids saccharide syrup and then fragmenting the granular starch hydrolysate in the premix.

Abstract: A process for the manufacture of chocolate confectionery by entrapping a fatty cream with fine gas bubbles. The confectionery is manufactured by preparing a shell chocolate with open end in a mold, feeding under pressure a fine gas bubble entrapping fatty cream base into the shell chocolate through the opening to fill the shell, scraping off excessively charged fatty cream, solidifying the fatty cream in the shell, pouring a chocolate base on the solidified fatty cream to close the opening of the shell chocolate, scraping off excessively charged chocolate base, solidifying the chocolate base, and demolding the product. A stencil plate can be used, when the gas bubble entrapping fatty cream is charged into the shell of shell chocolate.

Abstract: A fat substitute is disclosed which comprises water-dispersible macrocolloid particles composed of starch materials selected from the group consisting of taro, Saponaria vaccaria, Amaranthus retroflexus, Maranta arundinacea, Wheat B and buckwheat, which particles have a substantially spheroidal shape and a particle size distribution effective to impart the substantially smooth organoleptic character of an oil-and-water emulsion.

Abstract: The invention is a composite food subsystem that provides a sweet or savory flavored thermostable filling having an ultra-low water activity. The thermostable filling is, also, thixotropic or "shear thinning". The filling includes an edible hydrophilic liquid phase. A stabilizing network of ultrahigh surface area cellulose particulates are dispersed and reactivated in the hydrophilic liquid phase. A solid phase admixture can be added as a fine powder. The thermostable filling is desirable for use in methods for making co-extruded or co-laminated products of multi-textures.

Abstract: Free-flowing formations of spherules of loose knit microcrystals of the polymorphs of sorbitol and mannitol are useful in fast-frozen food products as cryoprotectants due to their improved rate of solubility and dispersion. The free-flowing formations are also helpful in formulating confectionary and pharmaceutical products by improving processing efficiencies and texture and are useful in selected industrial applications as a result of their improved rate of solution and free-flowing characteristics.

Abstract: A non-hygroscopic icing composition is disclosed. The icing comprises sugar, fat and an emulsifier as the main components, wherein 80% by weight or more of said sugar is particles passing through a 63 .mu.m mesh size sieve and 40% by weight or more of said sugar is particles having a size of from 32 .mu.m to 63 .mu.m and the sugar content in the icing is 50% by weight or more.

Abstract: An edible syrup product, useful as a sundae topping for ice cream, includes encrystallized glucose and vegetable fat, the quantity of glucose in the product relative to the quantity of vegetable fat being a predetermined ratio so that the product has a semiliquid consistency at a first temperature, a liquid consistency at a second temperature, and a chewy consistency at a third temperature. Preferably, the formulation consists of 65% encrystallized honey, 27% chocolate liquor, and 8% crushed pecans.

Abstract: A cake icing composition and process for making same is disclosed. The cake icing composition comprises sugar and/or starch, water and a food modifying composition. The food modifying composition independently includes a dispersion of an edible soy fiber having a particle size in the range of between about 0.1 micron and about 20 microns, present in a concentration of between about 5% and about 30%, and an aqueous liquid, present in a concentration of between about 70% and about 95%, said percentages being by weight, based on the total weight of the food modifying composition. In the process of making this composition the sugar, water and food modifying composition are blended together. The food modifying composition is itself formed by dispersing the edible soy fiber having a particle size in excess of 20 microns in the aqueous liquid and wet-milling the resultant dispersion so that the soy fiber has a particle size in the range of between about 0.1 micron and about 20 microns.

Abstract: A chocolate coating for frozen desserts or the like containing no tropical oils but including a mixture of first and second oils having a different degree of hydrogenation and different melting temperatures and other compatible ingredients.

Abstract: Disclosed are compositions and methods of making an aqueous sugar dispersion of microparticalized cocoa, used to modify chocolate products such as low-fat icings, frostings, among other products.

Abstract: There is disclosed a low calorie fat substitute comprising an emulsion containing a non-flowable aqueous phase, an oil phase and a fat extender. Also disclosed are low calorie fat substitutes wherein the fat or oil is replaced by a fat mimetic.

Abstract: An aerated reduced-fat creme and process for its production is disclosed which is suitable as a filling for baked goods such as snack cakes. The process comprises blending a starch composition containing sugar and a pregelantinized instant starch with an aqueous syrup to form a substantially smooth paste. Water is then added to hydrate the starch followed by the addition of a vegetable shortening, and an emulsifier combination comprising a polyglycerol ester and an alkali stearoyl lactylate and sugar. This mixture is then blended and aerated to provide a product with a smooth, homogeneous appearance and creamy texture.

Abstract: This invention concerns a heat-resistant or thermally robust chocolate and method for making same. The inventive method provides a means of adding moisture to chocolate through use of lipid microstructure technology such as reverse micelle technology to form a stable water-in-oil emulsion, for example, hydrated lecithin. The stable water-in-oil emulsion is added to tempered chocolate during processing, and upon aging and stabilization, thermal robustness develops in the chocolate product. The heat-resistant chocolate of the instant invention is suitable for use in the same manner and for the same purposes for which ordinary chocolate is used. The invention provides a heat-resistant chocolate product having the desired taste, texture, mouth feel and other characteristics of ordinary chocolate.

Abstract: A reduced calorie, low acid (pH greater than 4.6) dessert topping having a water activity of less than 0.84 and comprising a blend of carrageenan gum, (with gelling and viscosity control) powdered cellulose bulking agent, a non-heat thinning gum cellulose bulking agent, high fructose corn syrup, a humectant and certain trace food additive amounts less than about 0.5%.

Abstract: A hydrolyzate product of hydroxypropylated starch comprising greater than about 15% by weight DP 2-6 hydrolyzate polymers and characterized by a DE value of from about 20 to about 45 is disclosed which when combined with a high potency sweetener is useful as a reduced calorie replacement for sucrose and starch hydrolyzate products in food products.

Abstract: A coating is prepared from a composition of fat, selected polyols, and emulsifier. The coating cooled in the normal enrobing process provides a coated product in which the coating resists the onset of blooming and resists melting at elevated temperatures, while still exhibiting desirable mouth feel and melting properties when the product is consumed. The coating includes a structured fat emulsion that is a polyol-in-fat emulsion which is stable and consistent enough to be distributed as a bulk fat component.

Abstract: Compositions, suitable for chocolate filling, comprising a water in hard fat emulsion, wherein the particle size of the dispersed water phase is at most 50 .mu.m, are obtained by a process in which a melt of the hard fat is dispersed in an aqueous phase, after which a phase inversion is effected and the water in hard fat emulsion is obtained.

Abstract: A reduced fat ready-to-spread frosting composition comprises a sweetening agent; reduced levels of a defined triglyceride high solids index shortening; high levels of particular emulsifiers; about 0.1 to 1.0 wt % of a selected high strength gelling agent; and elevated moisture levels. The shortening system is characterized by a high solid fat index. The frosting composition has a density of about 0.95-1.20 g/cc, contains less than about 6% total fat, and is further characterized in that the weight ratio of triglyceride to emulsifier is about 1:0.3-0.5.

Abstract: There is disclosed a low calorie fat substitute comprising a continuous aqueous phase containing carbohydrate and protein and a dispersed phase containing protein and fat.

Abstract: Novel fat mimetic compositions are disclosed to be useful in reduced calorie foods. These compounds, which can be referred to as linked esters, consist of linked multi-ester or mult-ester/ether fragments joined by a polycarboxylate. These complex linked esters may be partially broken down in the body to produce digestion residues which are substantially nondigestible themselves and are sufficiently hydrophilic to enable the digestion residues to be incorporated in the normal stool. These fat mimetic compounds are useful as replacements for fats and oils for most food applications.

Abstract: Novel C-Gel food products comprising an aqueous gelatin kappa carrageenan matrix and a dispersed food product selected from the groups consisting of meat, seafood, vegetable, fruit, synthetic protein fiber, chocolate and mixtures thereof, in which the gelatin and carrageenan are present as a structurally firm continuous aqueous carrageenan/gelatin phase matrix at refrigeration temperature.

Abstract: A method for preparing a food grade, insoluble bulking agent from starch is disclosed. The method involves a retrogradation process followed by enzymatic hydrolysis to form a modified starch product which can be used as a filler or as a bulking or texturizing agent in low-fat food formulations.

Abstract: A method of using a silk screen to form thin, flat, flexible, free standing base shapes or transfers directly on release paper in their final form from fluid base shape material, all in one step. After drying, pictorial images are then silk screened onto the base shapes to produce the final edible image for decorating foodstuffs. Recipies for preparing the fluid base shape material and a novel machine for peeling the base shapes from the release paper with a spring steel blade are also disclosed.

Abstract: A sugar free chocolate coating for a frozen dairy dessert comprising aspartame, mannitol and polydextrose.

Abstract: A process for producing a product made of a mixture of sugar and an ingredient including nuts in a heated screw extruder includes the steps of feeding the sugar into the screw extruder at a first intake zone, caramelizing the sugar by conveying the sugar through several caramelization zones which are heated, feeding the nuts to the screw extruder through a second intake zone, and mixing the caramelized sugar with the nuts by conveying the caramelized sugar and the nuts through one or more mixing zones. During the mixing steps, the nuts can be roasted. Also, the temperature in the mixing zones and the caramelization zones may be such that the temperature decreases from one zone to the next in the direction of conveyance of the mixture.

Abstract: A fudge sauce which is flowable at freezer temperatures and a ready-to-eat dessert including it are provided. The fudge sauce comprises water, a mixture of saccharides to control the freezing point with balanced sweetness, a starch effective to build viscosity at freezer temperatures, a fat component to provide a desirable mouthfeel and a hydrophilic colloid to stabilize the viscosity. Desirably, the fudge sauce exhibits a relatively stable viscosity within the range of normal serving temperatures. In one embodiment, the sauce is combined as a center filling in an ice cream bar.

Abstract: A fresh egg-based cream including milk and sugar is prepared with appropriate amounts of monosaccharides and modified and partly hydrated amylopectin. This cream, having a low Aw value, a sufficiently long shelf life at room temperature, and a suitable mellowness, has shown to suit particularly well industrial scale confectionery production methods.

Abstract: Non-fat and reduced fat whipped frozen dessert products wherein part or all of the milk fat, vegetable fat or oil ordinarily incorporated therein is replaced by a proteinaceous macrocolloid of, e.g., denatured whey protein particles or particles having a core of casein surrounded by a shell of denatured egg white protein. Illustrative embodiments include non-fat ice cream analog products having reduced calorie content, enhanced food value due to increased protein content, and possessing the physical and organoleptic character of full fat ice creams. The egg white protein/casein particles can be used also in sauces, dips, spreads, icing and cream pie fillings.

Abstract: The method for making a reduced fat foodstuff entails replacing at least a portion of the fat and/or oil in the foodstuff with an aqueous dispersion of a hydroxypropylated starch having a degree of substitution of above 0.04 and an apparent amylose content of about 40%. A high amylose corn starch is the preferred starch base. a paste made from the dispersion is translucent and tends not to retrograde.

Abstract: There is disclosed a process for the manufacture of sugar-free dietetic and/or teeth-sparing chocolates with the preceding separate production of a sugar-free crumb and its further processing with its use of the chocolate constituents otherwise usual and subsequent tumbling into chocolate.

Abstract: Cookies having a shelf-stable plurality of textures are prepared from a composite dough comprising a filler cookie dough laminated to a casing cookie dough. The casing dough comprises a humectant in an amount greater than 25% by weight, based upon the sugar solids content of the casing dough. The filler dough comprises a humectant for imparting softness to the inner portion of the cookie. The water content of the filler dough is greater than the water content of the casing dough to facilitate control over the moisture content of the cookie. Cookies baked from dough pieces having a filler dough enrobed by a casing dough retain a firm and tender textured crumb structure on the outside and a soft textured crumb structure on the inside for extended times in proper packaging when the dough pieces are baked to an end-point moisture content of at least about 6% by weight, based upon the weight of the cookie.

Abstract: Cookies having a shelf-stable plurality of textures are prepared from a composite dough comprising a filler cookie dough laminated to a casing cooking dough. The casing dough comprises lactose and/or dextrose and less than 75% by weight sucrose, based upon the sugar solids content of the casing dough. The filler dough comprises a humectant for imparting softness or chewiness to the inner portion of the cookie. The casing dough is baked to a soft or tender textured crumb structure. The water content of the filler dough is greater than the water content of the casing dough to facilitate control over the moisture content of the cookie. Cookies baked from dough pieces having a filler dough enrobed by a casing dough retain a firm and tender textured crumb structure on the outside and a soft or chewy textured crumb structure on the inside for extended times in proper packaging when the dough pieces are baked to an end-point moisture content of at least about 6% by weight, based upon the weight of the cookie.

Abstract: The present invention relates to a process for producing a natural cocoa dietary fiber enriched material, whereby the starting material is cocoa powder. The dietary fiber-rich cocoa material is obtained by removing starch which, first, is degraded enzymatically, and then, is extracted in the form of its degradation products, followed by washing, separating and drying steps. The resulting cocoa material rich in dietary fiber is suitable for producing, for example, dietary fiber enriched chocolate, dietary fiber enriched chocolate beverages, dietary fiber enriched chocolate spread and dietary fiber enriched candy.

Abstract: Pumpable, edible fillings are produced from vegetable shortening having a Wiley melt point from 90.degree. F. to 120.degree. F. and a solid fat index from 1% to 6% at 92.degree. F. and at 100.degree. F., a solids extender, and solid flavoring materials by a method which carefully controls the crystal structure of the vegetable shortening and the particle size of the solid flavoring material.

Abstract: A chewable, peelable nougat candy is disclosed. The candy comprises at least two layers of nougat wherein each layer of nougat is made separable from the adjoining layer of nougat by the interposition of a compound coating. The individual layers of nougat may be of the same or different flavor, and the compound coating may contain flavoring agents.

Abstract: A confectionary bar is disclosed that contains a natural fruit center which is encapsulated in a layer of caramel. This caramel layer has an embedded layer of nuts. This combination of a natural fruit center encapsulated in caramel having embedded nuts is then enrobed in a compound coating, usually a chocolate-flavored compound coating. The confectionery bar should have a water activity level of less than about 0.50 at 25.degree. C. The natural fruit portion of the confectionery bar should have a water activity level of less than 0.65 at 25.degree. C.

Abstract: Method of preparing a fibrous xanthan gum-protein complex which retains its fibrous texture under prolonged storage conditions.

Abstract: Fats and oils can be prevented from migration by using, when cakes are baked, a fat which contains 10% by weight or more of a disaturated-monounsaturated mixed triglyceride wherein at least one fatty acid residue among the three constituent fatty acids thereof is a saturated fatty acid having 20 to 24 carbon atoms.

Abstract: A soft, aerated sweetmeat comprising an oil-in-water emulsion of quarg or yoghurt, milk, fat, sugar, starch and water wherein the product is prepared, in part, by homogenizing, pasteurizing and then aerating the resulting mixture.

Abstract: Non-creamed honey mousse comprised of a dispersion of air microbubbles in honey containing in addition a stabilier and a foaming agent. Its density is 0.7 or less. It is soft but does not flow.

Abstract: The invention relates to the preparation of mouldable or smearable fruit-containing chocolate products. According to the invention one part by mass of chocolate optionally containing an emulsifier is melted at 32.degree. to 40.degree. C., the melt is homogenized with 0.5 to 1.0 parts by mass of a fruit concentrate containing at least 8% by mass of fruit dry substance, which has previously been admixed with sugar or any other carbonhydrate and 0.2 to 8.0% by mass of a lyophilic additive, and concentrated to 62 to 68 Ref%, and the homogeneous mixture is filled into moulds, containers or used for coating corpora. The pH of the fruit employed is adjusted to 5.0 to 6.8. To obtain a creamy consistence vegetable fats are added to the chocolate. As a lyophilic additive for example sodium alginate, carrageen, soluble starch, carboxymethyl starch, carboxymethyl cellulose, casein, agar-agar and sodium citrate or mixtures thereof can be used.

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 gellable composition comprises a mixture of (1) gellan, (2) xanthan gum, and (3) a galactomannan and/or glucomannan gum capable of producing a gel in combination with xanthan gum, especially carob, tara, cassia or konjac gum, wherein the ratio by weight range of (1):[(2)+(3)] is 1:.gtoreq.2.

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: 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: Methods of using fructose as a sweetener, particularly crystalline fructose, are disclosed. Also disclosed are methods of using dry foodstuff mixes containing fructose in a crystalline form to prepare foods for consumption while hot or cold. Further, the use of fructose and acidulants to obtain a foodstuff of desired sweetness is also disclosed. The consistent sweetness of fructose over temperature, regardless of the distribution of anomeric forms thereof, and the varying effect different acidulants have on the sweetness of fructose are also disclosed.