Abstract: An improved process for preparing emulsified dressings including non-specific dressings, salad dressings, and dressings of the mayonnaise type which employs colloid milling to prepare emulsified dressings which possess unique freeze-thaw stability and resistance to mechanical stress.

Abstract: A dry mix composition which may be added directly to boiling water to form a sauce or gravy substantially free of lumps. The dry mix contains as essential ingredients, a thickening agent such a starch or flour, and maltodextrin, with the mix containing a weight ratio of maltodextrin to thickening agent of at least 1:1.

Abstract: Cereal grains, particularly corn, are effectively ground in the presence of an aqueous grinding medium by employing a hydrophilic polysaccharide, e.g., a cellulose ether such as hydroxypropyl methylcellulose, as a grinding aid.

Abstract: A dry semolina dessert powdered composition comprising fine hard wheat semolina, a powdered starch, pulverized sugar, skim milk powder and a spray-dried fat emulsion, the ingredients and their proportions being selected so that the composition when mixing with boiling water and quickly stirred produces a creamy, grainy and thick textured semolina-like hot pudding. The composition allows the quick and convenient production of a ready-to-serve hot semolina pudding from the dry mix of the ingredients, with the textural and creamy taste characteristics of a conventional semolina pudding.

Abstract: Disclosed is a bifidobacterium-containing confectionery tablet, and a process for preparing the same, which is prepared by mixing a freeze-dried living bifidobacterium powder to a basic compounding material separately prepared in a powdery state and forming a tablet of said powdery mixture, comprising further adding to the mixture of said basic compounding material and said bifidobacterium powder one or more of substances selected from the group consisting of starch, starch hydrolyzate and protein, containing not more than 4% of water.

Abstract: Instant gelling tapioca or potato starches characterized by forming at least a weak gel having Bloom strengths of about 70 grams are prepared by forming an aqueous slurry of native tapioca or potato starch at a pH of about 5-12, drum drying the slurry to render the starches cold-water-dispersible, and heat treating the drum-dried starch to reduce its viscosity to within defined Brabender viscosity limits. The heat treatment is carried out in a conventional heating device, such as an electric or gas oven or a dextrinizer, for about 1.5-24 hours at about 125.degree.-180.degree. C. Lightly converted (fluidity) starches can also be used to prepare instant gelling starches provided the pH is above 6.5 and the proper time and temperature are selected for the heat-treatment. The instant gelling starch are particularly useful in food systems of the type which gel upon standing, such as pie fillings, jellies and puddings.

Abstract: This invention relates to the problem of water-soluble tablets, wherein dry, edible ingredients having a substantially granular or crystalline structure are blended to form a dry mix which is contacted with an aqueous moistener comprising corn syrup and admixed to form a dough or cohesive powder. The moistened dough or cohesive powder is then mixed with a hydrolyzed starch material to form a flowable composition which can be suitably compressed to form a coherent tablet, using tableting pressures below 200 psig that has a tablet density of about 0.7 to 1.0 grams per cubic centimeter. Optionally, said tablet may be subsequently dried to a stable moisture content to improve storage shelf-life. The resulting tablet is tough, void-free, non-crumbly and rapidly soluble in water.

Abstract: The present invention relates to a process for the preparation of hydrolyzed products from whole grain, and such derived products. The invention solves the problem of obtaining a protein and sugar containing product able to be filtrated whereby this is achieved by treating whole grain, as wheat, maize, rye, barley, oat, and rice, with a proteolytic enzyme to transform waterinsoluble proteins into watersoluble products, and further to treat the starch contents with an amylase free from other carbohydrate hydrolyzing enzymes to form watersoluble starch products, as mono and disaccharides, removing the bran fraction and removing water to obtain a dry, semimoist, or liquid but concentrated derived product. The product is to be added as a sweetening agent in food products as bread, drinks, and cereal products, whereby the bran obtained can be used in bread as fiber additive.

Abstract: A bland-tasting starch is prepared by stirring a starch having a distinct cereal or root taste in aqueous slurry form with an acid at about pH 3-5 for at least about 25 minutes, adding an alkaline earth metal oxide to a pH of 5.5 to 8 and stirring, and thereafter filtering the slurry and drying the starch. In a preferred aspect the acid is sulfuric acid, the oxide is calcium or magnesium oxide and the starch is waxy maize. When the starch is dried by drum-drying, a pregelatinized starch is obtained. The resulting starch will not adversely affect the taste of foodstuffs to which it is added.

Abstract: An improved dry instant pudding mix which upon hydration yields a pudding with an improved texture and appearance is prepared by incorporating a fine grind starch and a powdered sugar of a controlled particle size.

Abstract: Starch-protein clouds useful for clouding acidic fluids, especially fruit-flavored beverages, are prepared by forming an aqueous dispersion of from 3-15 parts of a starch base and 1 part of a water-soluble protein salt, such as the sodium and/or calcium salts of casein, a soy protein, or a wheat protein and then acidifying to a pH of about 2.5-5.5 to develop the cloud. The cloud may be isolated by spray drying or freeze drying to give a dry cloud suitable for incorporation in dry beverage mixes. Preclouds may be prepared in the same manner except that they are not acidified prior to use, but during use. Dry preclouds may be isolated by drum drying or freeze drying.

Abstract: A crystallized sugar product containing a food ingredient is prepared by concentrating a sugar syrup at a temperature in the range of about 250.degree. F. to about 300.degree. F. to a solids content of about 90 to 98% by weight, the sugar syrup containing no more than about 20% by weight non-sucrose solids, admixing the concentrated sugar syrup with a predetermined amount of the food ingredient, subjecting the admixture to impact bearing within a crystallization zone until a crystallized sugar product made up of aggregates of fondant-size sucrose crystals and the food ingredient is formed, the crystallized sugar product having a moisture content of less than 2.5% by weight, and recovering the crystallized sugar product from the crystallization zone. The resulting sugar product is dry, granular, free-flowing, non-caking, and readily dispersible in water.

Abstract: A rehydratable dry animal food is prepared by preparing a mix of comminuted, heat-treated meaty materials, fat and pregelatinized starch carbohydrate binder, forming the mix into pieces and drying the pieces to form permeable solid pieces which rehydrate to a paste-like material of heterogeneous texture. The mix preferably contains bone fragments, which can be softened by autoclaving and which lend a desirable flaky texture to the rehydrated product. The pregelatinized starch carbohydrate binder may be pregelatinized potato powder or cereal products in which the starch content is in pregelatinized form or other starch containing products in which the starch component has been pregelatinized. Typical mixes contain 70-80% meaty materials, 10% fat and 10-20% of said binder. The pieces may be extruded under low pressure or extrusion-expanded to give an open texture.

Abstract: Products of dough-like consistency exhibiting reduced water activity are disclosed comprising a mixture of a derived protein-containing composition and particularly a deproteinized mineral-containing whey byproduct and starch at a moisture content of from about 20% to about 50% by weight. The products are effective as base materials for intermediate moisture foods.

Abstract: Vital wheat gluten in bakery products is replaced with a composition consisting essentially of wheat flour, wheat gluten and heat and acid converted corn starch dextrin. The composition may also contain potassium bromate, ascorbic acid and/or pre-gelatinized wheat starch. The composition enables the production of bakery products as good as obtained by the use of vital wheat gluten per se.

Abstract: A process for producing an aqueous concentrate which can be pasteurized and subsequently reconstituted into a lump-free, thick soup, sauce, gravy or dessert, which process involves producing a concentrate in which are incorporated:(i) a proportion of starch sufficient to obtain a product of the desired degree of creaminess,(ii) a proportion of an appropriate osmotic-pressure increasing agent, sufficient to substantially reduce the rate of swelling of starch granules and prevent gelatinization of said starch during pasteurization, and(iii) a proportion of a water-activity depressing agent conducive to a water activity not exceeding 0.92.

Abstract: This invention relates to a process for preparing cold water hydrating starch which, when hydrated in water, produces a short creamy textured paste, especially useful in instant pudding formulations. These properties are attained without the use of the classical types of polyfunctional crosslinking reagents such as epichlorohydrin, phosphorus oxychloride, acrolein, etc. This process comprises treating starch with from 0.1% to 1% chlorine (preferably 0.4-0.6%) as sodium hypochlorite to inhibit the starch, but not to degrade or depolymerize it, and then reacting the inhibited starch with an alkylene oxide to produce a hydroxypropyl starch having a degree of substitution of about 15.5% to about 18.5%.

Abstract: Cow cockle starch is used to cloud fluids. It may be added directly to the fluid or, in the case of food and beverage products, to dry powder mixes, flavor concentrates, and/or syrups. When the product contains a non-essential oil flavorant, the starch provides the entire cloud. When the product contains an essential oil flavorant, the starch enhances the cloud.

Abstract: A free flowing, spray dried, rod-shaped particulate product, which is readily redispersible in water, is produced by preparing an aqueous solution of an encapsulating material, forming a dispersion by adding an active material to the solution, and spray drying the dispersion through a nozzle having a relatively small vortex device and a relatively large orifice. Relative weight of the encapsulating material to the total weight of the encapsulating material and water is at least 55% and viscosity of the dispersion is at least about 300 cps measured at 70.degree. C.

Abstract: A puffable food composition is provided by extruding a mixture of ground animal parts and starch whereby the mixture is at least partially gelatinized during extrusion into a shape-sustaining form. The form is puffed either at the die of the extruder, or in subsequent hot oil frying, or both. With added flavoring, the puffed composition has the taste, texture and mouth feel of fried pork skins. The process accommodates a wide variety of animal parts without the necessity of substantial changes in the process parameters.

Abstract: This invention involves a process for preparing a pregelatinized modified starch suitable for use in instant puddings which comprise forming an aqueous slurry containing an ungelatinized starch and an effective amount of sodium or calcium stearoyl-2-lactylate, heating the slurry to a temperature and for a period of time sufficient to gelatinize the starch, and recovering the starch. The resultant pregelatinized modified starch possesses a smoother, creamier mouthfeel and has a high sheen.

Abstract: A pet food is manufactured by at least partially replacing sodium caseinate or other caseinate binder with a combination of a vegetable protein, and an amylaceous material.

Abstract: A method of making a stable, emulsified, liquid starch product which comprises from about 45% to about 85% edible liquid, and from about 15% to about 55% of a whole, non-starch isolated, starch bearing material emulsified with said edible liquid. The method comprises size reducing the starch material, slurrying the size reduced material with edible liquid, hydrothermally cooking the slurried mixture, and holding said hydrothermally cooked mixture at the temperature at which it exits from the hydrothermal cooker for from one to four minutes in order to significantly increase gelatinization and maltose values. It has also been found when this is done, lactic acid levels are increased which significantly improves the product. Finally, it has been found that the product can be used as an effective grain and silage sealer, which is also nutritional.

Abstract: Non-digestible food additives are prepared by heating starch with an edible di- or tri-basic carboxylic acid and anhydrides thereof acid at 140.degree. to 220.degree. C. under reduced pressure and in the presence of less than 5% water for sufficient time to form a non-digestible product.

Abstract: A frozen french fried potato product for heating in a toaster or oven, is provided. The product is made from a cohesive dough which is prepared by admixing cooked potatoes with additives comprising water, a binding agent, cellulose, and dehydrated potato flakes or granules. The dough is extruded into said product which is fried in cooking oil and frozen.

Abstract: Aqueous slurries of liquefied and at least partially solubilized starch of high solids concentration (substantially greater than 40%, by weight) are prepared directly by adding gradually, to an aqueous starch hydrolysate having not greater than 40% solids, granular starch in the presence of a bacterial .alpha.-amylase, under non-gelatinizing conditions, while gradually raising the temperature to not above 90.degree. C. As a final step, the temperature can be brought to 90.degree. C. or higher to liquefy any remaining starch.

Abstract: The functionality of Dutch and natural cocoa powders in cold water and bakery recipes are simulated by a base mix which contains starch granules characterized as having a swelling power of less than 22 and a critical concentration value of at least 5.0 in combination with defatted vegetable seed material. Edible fats, coloring, flavoring and viscosity imparting additives may be included in the base mix to simulate the organoleptic characteristics of the particular cocoa powder which the base mix is intended to extend or replace.

Abstract: Instant cooking noodles are prepared from a dough comprising a cereal flour and a hydrolyzate of a starch derived from a root or stalk of a plant having a D.E. of 1 to 10. The dough is rolled into a sheet having a thickness of less than 2 mm, the sheet is cut into strips, the strips are steamed, and the steamed strips are dried.

Abstract: A food supplement concentrate of an ingestible agent such as a seasoning, flavoring, oleoresin, essential oil, vitamin, mineral, and mixtures thereof encapsulated, enveloped or otherwise encased as a dispersed microphase within but recoverable from a matrix of encapsulating medium such as a starch, protein, flour, modified starch, gum, and mixtures thereof. The concentrate is prepared by mixing the edible agent and the encapsulating medium with a limited quantity of water adequate to permit conversion of the mixture, under applied extrusion pressure and controlled heat, to provide a dense, essentially unexpanded glassy extrudate with said ingestible agent dispersed therethrough in microform.

Abstract: Dried, free-flowing powdered foodstuffs are produced from high fat containing foods by adding thereto a grinding agent comprising a food-grade film-forming material which has been spray-dried from solution in the presence of a latent gas and which is characterized by a bulk density within the range of 3 to 25 pounds per cubic foot and, additionally in the case of solid foodstuffs, grinding the mixture to effect powdering.

Abstract: A cold-water dispersible, modified starch characterized by forming a gel having a Bloom strength of at least 50 grams is prepared by reacting a tapioca starch with a crosslinking agent to within defined Brabender viscosity limits; converting the crosslinked starch in a sufficient amount to provide the modified starch with gelling properties; and drum-drying the crosslinked and converted starch to obtain the modified starch product. The gelling instant starch thus prepared is particularly useful in food systems of the type which gel upon standing, such as pie filling, jellies, and puddings.

Abstract: A cold-water dispersible, modified starch characterized by forming a gel having a Bloom strength of at least 60 grams is prepared by reacting a potato starch with a crosslinking agent to within defined Brabender viscosity limits sufficient to provide the modified starch with gelling properties and drum-drying the crosslinked starch to obtain the modified starch product. The starch may be optionally converted to a fluidity starch either before or after the crosslinking step and prior to drum drying. The gelling instant starch thus prepared is particularly useful in food systems of the type which gel upon standing, such as pie fillings, jellies, and puddings.

Abstract: In the demolding of confectionery products (especially high-amylose candy recipes) steam pressure, which is applied between the surface of the mold and molded confectionery product, can be effectively employed to expel the product from a fixed or permanent mold. The steam pressure effectively functions as a self-lubricating and self-dissipating agent which cleanly separates the molded confection from the mold. Temporary chemical release or permanent release coating agents are not needed.

Abstract: The invention discloses a dual derivatizing process for the preparation of cold water swelling starches and foodstuffs thickened therewith. The starch base is first subjected to a primary crosslinking reaction using sodium trimetaphosphate (STMP) according to conventional techniques, then reslurried, treated with additional STMP and drum dried to effect a secondary crosslinking reaction in situ.

Abstract: From 0.08 to 0.50% (weight) of a 1:3 to 3:1 blend of xanthan gum and locust bean gum can be employed in high solids starch jelly confectionery products to decrease the setting time of such products.

Abstract: A pregelatinized starch product suitable for use in instant puddings is prepared by a process which comprises drum drying a slurry containing an ungelatinized starch in water with a protein and an emulsifier. Preferably the protein is sodium caseinate and the emulsifier is polysorbate 60. The resultant starch is especially suited for instant pudding in that it possesses an excellent texture, creaminess, and mouth release effect, but without the necessity of any chemical modification of the starch molecule.

Abstract: Disclosed are intermediate moisture food products which contain major amounts of orange citrus juice vessicle solids. The food products also contain from about 12% to 40% of a carbohydrate nutritive sweetener and sufficient amounts of edible organic acid to provide a pH of about 2.5 to 4.5. The food products have a moisture content of from about 8% to 30% and a water activity ranging from about 0.30 to 0.85. The disclosed food products exhibit prolonged moisture retention and microbial stability.

Abstract: Uniform starch particles prepared from one or more starches selected from tapioca, corn, waxy maize, potato, sago, arrowroot and cereal; and one or more gelling hydrocolloids selected from sodium alginate, sodium pectate, hydroxypropylcellulose, methylcellulose, methylhydroxypropylcellulose, methylethylcellulose, carrageenan, furcellaran, agar, gelatin, a mixture of xanthan gum and locust bean gum, and curdlan; by adding water, extruding, cutting and drying; useful in preparing retorted or aseptically packaged, tapioca-style pudding and other improved, edible texturized starch products.

Abstract: In an improved process for preparing water-dispersible chocolate liquor, melted chocolate liquor is mixed with starch and water in selected proportions, and the resulting mixture is then passed through an extruder at an elevated pressure and temperature for a period of time sufficient to partially hydrate the starch and finally extruded through an orifice. The product is preferably obtained in powder form and may be used in many applications such as dry food mixes.

Abstract: The invention discloses a dual derivatizing process for the preparation of cold water swelling starches and foodstuffs thickened therewith. The starch base is first subjected to a primary crosslinking reaction using sodium trimetaphosphate (STMP) according to conventional techniques, then reslurried, treated with additional STMP and drum dried to effect a secondary cross-linking reaction in situ.

Abstract: This invention relates to a baked foodstuff containing an additive to prevent softening caused by moisture, wherein the additive is a carbohydrate derivative which has been modified by means of heat energy, radiation or an additional chemical compound and which is water-insoluble to the extent of at least about 25% by weight, and is capable of swelling. The invention also relates to a process for the preparation of the baked foodstuff.

Abstract: An emulsified liquid starch product which comprises an emulsion of a starch bearing material, which has been cooked, at least partially gelatinized and enzymatically hydrolyzed, the predominant amount of the emulsified particles not exceeding an average particle diameter of 300 microns. In accordance with the process a starch, protein and cellulose material is size reduced, slurried with water, hydrothermically cooked, starch hydrolyzing enzyme is thereafter added, and mixing is continued for a period of time to prevent jelling, but not for such a long period of time that the product becomes thin and watery, and thereafter the product is treated with an enzyme deactivating agent to provide a stable emulsion. Chemical preservatives to prevent mold and spoilage and a flavoring, and coloring agents to improve palatibility and produce uniform color may then be added, and animal or vegetable fat may be added.

Abstract: Unbleached cake flour is heated at a temperature of 49.degree.-93.degree. C. for 1 hour to ten weeks to improve its baking properties. Starch is subjected to controlled swelling by heating in the presence of excess moisture at a temperature of 54.degree.-71.degree. C. Either treated material or mixtures of both may be substituted for unbleached flour in high-sugar baked good mixes to obtain improved baking properties such as texture, grain, volume, and eating quality.

Abstract: Thin-thick, hydroxypropylated, epichlorohydrin cross-linked starch derivatives for continuous process pressure cooking of neutral or acid food systems. The degree of cross-linking for these starch derivatives is carefully controlled so that they are initially low in viscosity and develop full viscosity only under high pressure and temperatures. These characteristics make these starches ideally suited for use in recently developed food canning processes in which initial rapid heat penetration without degrading the starch derivative is necessary for the heat sterilization of the canned foods. For the new continuous retort processing, the usual time allowed for the complete retorting cycle is less than twenty minutes, and this must include heat sterilization. As the retort media using the starch derivative of the invention reaches the heat sterilization temperature it then increases in viscosity to a range which retains the canned food product in a desirable suspension.

Abstract: A thin-thick, hydroxypropylated, epichlorohydrin crosslinked tapioca-based starch derivative for continuous process pressure cooking of acid food systems. The degree of crosslinking of this starch derivative is carefully controlled so that it is initially low in viscosity and develops full viscosity only under high pressure and temperatures. These characteristics make this starch derivative ideally suited for use in recently developed acid medium, food canning processes in which initial rapid heat penetration without degrading the starch derivative is necessary for the heat sterilization of the canned foods. For the new continuous retort processing, the usual time allowed for the complete retorting cycle is less than twenty minutes, and this must include heat sterilization. As the retort medium using the starch derivative of the invention reaches the heat sterilization temperature, it then increases in viscosity to a range which retains the canned food product in a desirable suspension.

Abstract: Improved particulate dehydrated potatoes are prepared by a process in which both a food additive amount of ethoxylated monoglyceride and a food additive amount of an edible monoglyceride (e.g. GMS) are incorporated into the potatoes prior to dehydration.

Abstract: Foodstuff and fodder additives are made by linking essential aminoacids to carbohydrates or other assimilable polyhydroxy compounds in such a way that the aminoacid is liberated in the digestive tract.

Abstract: A custard mix in the form of free-flowing granules which will instantly disperse in a hot liquid to form a thickened, uniform sauce is attained by controlled moisturization of the starch and sugar ingredients during blending and granulation.

Abstract: An edible cream of low calorie content, wherein an aqueous medium containing from 50 to 90% by weight of water and, based on dry materials, from 10 to 35% by weight of amylaceous materials, at least 5% by weight of proteins, at least 5% by weight of fats, of which at least 1% are emulsifying fats, and if desired sugar is homogenized under a pressure of at least 100 atmospheres, after which the homogenisate obtained is heated at a temperature in the range from 80.degree. C. to 130.degree. C. for a period which varies according to the temperature but which is not less than 10 minutes.

Abstract: A process for preparing a soy protein product having a high concentration of both solubilized carbohydrates and soluble protein, and being characterized by substantial freedom from bacterial activity, absence of objectionable beany flavor, light color, suitability for use in food preparations for human consumption, and enhanced palatability, wherein soybean material in the form of an aqueous slurry is first adjusted to an acid pH in the isoelectric range for the protein content of the material treated, or from about pH 3.5 to about pH 5.5, then subjected to steam injection to bring the temperature of the treated mass to the range of from about 225.degree. to about 400.degree. F, maintaining such temperature for a short time period, preferably from about 3 to about 30 seconds, to destroy viable bacteria and to solubilize carbohydrates. Residual steam is flashed, together with volatile constituents including objectionable flavor elements present in the soybean material.