Abstract: Salt compositions containing:(a) 10 to 90 wt. % of NaCl; and(b) 10 to 90 wt. % of a binding matrix,in which said NaCl is distributed throughout said binding matrix and may be prepared by mixing and heating the NaCl with the binding matrix to form a melt and then extruding the melt. These compositions are useful as salt compositions and as flavored salt compositions.

Abstract: An emulsifying system for elemental diet compositions is provided that comprises a protein source that may be a extensively hydrolyzed protein, free amino acids, short-chain peptides, or a mixture thereof; a lipid source; a carbohydrate source; and an emulsifying system comprising an ocentyl succinic anhydride modified starch and an acetylated monoglyceride emulsifier. The composition may be prepared as a powder or liquid nutritional composition for formulas prepared for infant, pediatric and adult populations in need of an elemental diet. The invention provides a commercially acceptable product in terms of desired stability and physical characteristics and is particularly useful for hypoallergenic infant formula preparations.

Abstract: A process for producing a low DE starch hydrolysate, involves fractionating a starch hydrolysate comprising a DE greater than about 18 using a nanofiltration membrane, having a molecular weight cut-off of less than about 4,000 daltons, under nanofiltration conditions effective to result in a low DE starch hydrolysate comprising a DE of less than about 25. A process for producing a low DE starch hydrolysate blend involves combining the product produced by the process of the present invention with At least one other substance in a predetermined blending ratio to result in a low DE starch hydrolysate blend. A process for hydrogenating a low DE starch hydrolysate produced by the process of the present invention to result in an hydrogenated low DE starch hydrolysate. A process for producing a substantially thermal and shelf-life stable emulsion comprising forming a mixture of the low DE starch hydrolysate of the invention with an effective concentration of at least one ingredient to result in an emulsion.

Abstract: A completely digestible highly nutritious dog chew formulated primarily of turkey meal, rice meal, casein and starch carbohydrate, the texture of hardness of which is easily modified to suit a particular do g by the dog owner. By irradiating the chew in a microwave oven, the chew is caused to expand and is thereby rendered more easily chewable.

Abstract: At least one enzyme selected from .alpha.-amylase of various types, an oligosaccharide-forming amylase, .beta.-amylase and a debranching enzyme and an enzyme capable of forming nigerooligosaccharide by transglycosylation and/or condensation reaction are allowed to successively or simultaneously act on a material comprised of at least one selected from i) starch, ii) a maltooligosaccharide with a degree of polymerization not lower than maltose and iii) a dextrin, to form nigerooligosaccharide, which is thereafter optionally reduced to obtain a starch sugar composition containing the nigerooligosaccharide or a reduction product thereof. This starch sugar composition may be added to food and drink as at least part of its sweeteners, whereby various advantages can be provided, e.g., not only a sweetness can be imparted, but also the quality of sweetness can be improved, and the moisture retention of foods can be improved.

Abstract: A fried snack product which is extruded and shaped into a design. The dough is formed by combining (1) starch-based flour having a specific ratio of gelatinized to ungelatinized starch and an amount of protein, (2) a pregelled modified starch (3) water, (4) shortening or oil, (5) leavening, and (6) an emulsifier. The emulsifier keeps the integrity of the starch structure or dough rheology through the extrusion process.

Abstract: A process for making a shaped snack product having a light, crispy, crunchy texture. The process comprises the steps of extruding a dough mixture comprising a source of starch based flour, pregelled modified starch and emulsifier blend selected from the group consisting of diacetyl tartaric acid monoglyceride, mono- and diglyceride, polyglycerol esters and mixtures thereof, water, shortening or oil, and leavening, and then frying the snack piece.

Abstract: A method of producing starch-emulsifier compositions by heating a starch in the presence of an emulsifier to form a complex with unique properties. The product can be further treated to obtain greater than about 20% short chain amylose. Starch-emulsifier compositions (e.g., powders, gels, pastes) produced by this method and food products containing the starch-emulsifier composition are also described.

Abstract: Physically modified starch products are prepared using pressure and heat such as by extruding starting material starch which optionally can be admixed with gums and/or surfactants. The properties of the products can be adjusted by varying the moisture content of the materials in the extruder and the temperature and pressure at a die plate provided at the discharge end of the extruder. The screw elements in the extruder are selected with the goal of using enough mixing elements at the discharge end to keep the pressure in the extruder barrel as high as possible over a short distance. The physically modified starch products are made up of partially to fully cooked starch and some raw starch particles. They are highly dispersible in cold or hot water with hot or cold swelling viscosity.

Abstract: Food coating compositions are disclosed which are based on a high percentage of corn starch. The compositions preferably contain lower percentages of tapioca starch. The compositions may also contain potato starch, tapioca dextrin, rice flour, leavening agent, xanthan gum, whey or nonfat milk, colorants and flavorants. The coatings may be advantageously used to coat vegetable products, including potato, to enhance flavor and other characteristics.

Abstract: The present invention is directed to a method of assessing suitability of wheat or wheat flour for producing noodles, wherein starch contained in the wheat or wheat flour is analyzed by differential scanning calorimetry for its thermal characteristics and assessment is carried out based on the results of the analysis; wheat flour which is suitable for preparing noodles, wherein the wheat flour is prepared from wheat containing starch having an endothermic enthalpy (.DELTA.H) of 0.3 J/g of dry matter or less at a thermal change onset temperature (To) of 80.degree. C. or higher when the starch is analyzed by differential scanning calorimetry in the presence of added water; and use of the wheat or wheat flour for preparing noodles.

Abstract: Heat-modified starch having a Brabender viscosity in aqueous dispersion at 6% by weight of between 750-900 B.U, after 5 min at 95.degree. C. The starch is heat treated with a monoglyceride.

Abstract: Sport drinks, performance drinks, electrolyte drinks and the like are made from at least one carbohydrate and at least two biodegradable polymers selected from the group consisting of copolymers of sucrose and epichlorohydrin having molecular weights of from 70,000 to 400,000, glucose polymers having molecular weights of from 10,000 to 300,000, polyethylene glycols having molecular weights of from 1000 to 100,000, polyvinyl alcohols having molecular weights of from 70,000 to 110,000, polysucrose, hydroxymethyl cellulose, hydroxyethyl cellulose, hydroxypropyl cellulose, hydroxypropyl-methyl cellulose, hydroxypropyl-ethyl cellulose, sodium carboxymethyl cellulose, gelatine, starch, crosslinked starch, methoxypolyethylene glycol, ethoxypolyethylene glycol, polyethylene oxide, polyoxyethylene, polyoxypropylene, block copolymers of polyoxyethylene and polyoxypropylene, lecithin and lysolecithin. Preferred polymers are polyethylene glycol and a copolymer of sucrose and epichlorohydrin.

Abstract: Particulate cellulosic material such as microcrystalline cellulose, .alpha.-cellulose, and/or cellulose acylated with C.sub.2 to C.sub.24 aliphatic acids to a degree of substitution of about 0.05 or less, and mixtures thereof, are physically coated with an edible hydrophobic polymer to provide low calorie flour/starch replacements for edible compositions. Typical coating polymers include cellulose esters of one or more C.sub.2 to C.sub.24 aliphatic acids; cellulose ethers such as methyl cellulose, ethyl cellulose, hydroxypropyl methyl cellulose, carboxymethyl cellulose, natural waxes such as carnauba wax, candelilla wax, rice bran wax, bees wax, and mixtures of these; petroleum waxes such as polyethylene and paraffin waxes; proteins, preferably hydrophobic, such as zein, glutenin and the like, and mixtures thereof. In preferred embodiments, the low calorie flour replacements are made in a hot melt process with intense mixing in the absence of emulsifiers and gums.

Abstract: Nutritive composition based on fibers comprising at least a mixture of pea internal fibers, pea external envelope fibers and inulin.

Abstract: A microcrystalline starch-based product comprising microcrystalline starch, glucose and short chain glucooligosaccharides and having an average particle size of less than about 10 .mu., and a process for making the microcrystalline starch-based product consisting of optionally debranching, retrograding and hydrolyzing a starch are disclosed. Also disclosed are food formulations comprising the microcrystalline resistant starch-based product.

Abstract: A gelatinized cereal product which contains a plant material which is a source of inulin; for example chicory. Sufficient of the plant material is included to provide at least about 0.25% by weight of inulin on a dry basis. The cereal product may be used as a pet food or breakfast cereal.

Abstract: Improved short length extrusion cooking devices (10) are provided which can achieve product throughput and quality characteristics of conventional long-barrel extruders. The short length extruders (10) of the invention include a relatively short barrel (14) having an inlet (18) and an endmost extrusion die (20). An elongated, helically flighted axially, rotatable screw assembly (22) is positioned within the barrel (14) and is coupled to motive means (39, 39a) for rotation of the assembly (22) at a speed of at least about 500 rpm. The device (10) may include an internal, apertured flow-restricting device (60, 110) which defines a mid-barrel choke point for the material being processed. An alternate extruder (120) is configured without a mid-barrel restriction and is designed to operate at essentially atmospheric internal pressure throughout the majority of the length of barrel (122) with a significant pressure rise in the final head (134) adjacent the extrusion die.

Abstract: Fabricated rice containing whey protein in the range of 0.1-10% by weight, and optionally sodium alginate and calcium, and a process for preparing the same by mixing starches, whey protein(s), and optionally sodium alginate and a calcium salt with water, followed by heating and shaping.

Abstract: A cold process bake fruit paste including a fruit concentrate, water, a corn syrup sweetener, and a stabilizer system including a blend of first instant granular modified corn starch hydratable into a highly viscose free standing mass when exposed to free water and a second instant granular natural corn starch hydratable by free water to form a resilient, colloidal gel structure with the first and second starches hydrated after being fully dispersed in fruit paste.

Abstract: A food product is prepared by mixing (i) a native starch having, by weight, an amylose content of from about 10% to 30%, (ii) a lipid emulsifier which complexes amylose and (iii) water to obtain a dispersion, heating the dispersion first at a temperature below a gelatinization temperature of the amylose for a time for complexing the amylose and emulsifier and then at a temperature to gelatinize the starch and obtain a heated dispersion of intact swollen starch granules and the heated dispersion is cooled to obtain a food product having intact swollen starch granules. The native starch is employed in an amount of between 5% and 30% by weight based upon water weight and the emulsifier is employed in an amount of between 5% and 15% by weight based upon amylose content weight. The food product has a complex viscosity at 0.4 Hz of between 200 Pa.s. and 700 Pa.s.

Abstract: A granular food product for preparation of instant foods is prepared by mixing an oil or fat with an edible carbohydrate and/or protein powder materials to obtain a first mixture, and then further edible carbohydrate and/or protein powder materials are mixed with the first mixture to obtain a second mixture which is powdery or dough-like and that mixture is formed into granules by moistening and particle-to-particle contacting, and then the granules are dried.

Abstract: Cellulose is surface-modified by coating and/or acylation with C.sub.2 to C.sub.24, in some cases primarily C.sub.6 to C.sub.22, or more narrowly C.sub.16 to C.sub.20, aliphatic acids, to obtain cellulose esters exhibiting a degree of substitution of about 0.05 or less, preferably about 0.01 or less. The surface-modified cellulose is used as a low-calorie carbohydrate replacement in edible compositions having a carbohydrate component. Baked food products such as cookies employ the low-calorie ingredient in place of a starch ingredient in some preferred embodiments. In some of these embodiments, cookies formulated with surface-modified cellulose further contain a spreading ingredient such as polydextrose; in these, the cellulose esters help to control the spread as well as provide calorie reduction. In these and other embodiments, the food products can also contain reduced fat or a low calorie fat substitute and/or an artificial sweetener to provide further calorie reduction.

Abstract: The present invention is directed to a thermally inhibited, subsequently enzymatically hydrolyzed, ungelatinized, granular starch or flour and the process of making such starch or flour. Such starch or flour is useful as an ingredient in food products, particularly fruit- or vegetable-based products.

Abstract: The present invention is directed to a viscosifier prepared by enzymatically hydrolyzing a ungelatinized, granular starch or flour. Such starch or flour is useful as an ingredient in food products, particularly fruit- or vegetable-based products, as a viscosifier and may be used to replace pectin or tomato solids.

Abstract: A resistant granular starch with high dietary fiber content and the method of preparing this product wherein a high amylose starch having at least 40% by weight amylose content and total moisture content of from about 10 to 90% by weight, based on the weight of starch and water is heated in the presence of a starch swelling inhibiting agent, particularly an inorganic salt, to a temperature of from about 60 to 160.degree. C. to provide a granular starch which retains its granular structure and has a total dietary fiber content of at least 12%.

Abstract: A nutritional supplement comprising approximately from about 5 to about 25 grams carbohydrate; approximately from about 1 to about 25 grams protein; and approximately from about 1 to about 10 grams fat, for use in treating low appetite that may result in weight loss, is described.

Abstract: A process of preparing foods using granular pregelatinized starch produced by high-pressure at a pressure form 350 MPa to 800 MPa and a temperature of -5 C. to 45 C. The starch can be treated with high pressure within the food product itself, and the food product may be hermetically sealed in a retail package during the pressure treatment.

Abstract: Plant glycogen is a polysaccharide derived from rice and contains a high molecular weight group whose weight average molecular weight is 5.00 to 7.60 million and a low molecular weight group whose weight average molecular weight is 0.30 to 1.10 million, the glycogen is a glucose polymer, being easily dissolved in cold water and hot water, and being rendered viscous at the time of degree of water addition of 25 to 200%. The process for producing plant glycogen, includes immersing finely ground rice in water or a water-containing solvent, subjecting it to solid-liquid separation to give an extract, heating it to remove thermally precipitated solids and proteins, adding the resulting liquid layer to an organic solvent, and recovering the resulting white precipitates, followed by purification, if necessary.

Abstract: Nut spreads, especially peanut butters, having a relatively low viscosity of about 2000 centipoise or less that have significantly reduced stickiness and increased nut flavor intensity. These nut spreads are obtained by milling a mixture of nut solids, oil, particulate water-soluble solids such as sugar and salt, optionally but preferably nut butter stabilizer and emulsifier, such that the water soluble solids have a mean particle size of about 20 microns or less to reduce grittiness. This milled mixture is combined with a nut paste prepared without excessively reducing the particle size of the nut solids.

Abstract: Starch containing amylopectin is hydrolyzed with an alpha-amylase, preferably derived from Bacillus stearothermophilus, under conditions which cause a non-random cleavage of the starch molecules to yield fragments (molecules) having similar size and branching characteristics and a molecular weight range from about 20,000 to about 50,000 daltons are made. All of the desired molecules have (.alpha.1,6) linkages. The hydrolysate is treated to enrich the concentration of the desired fragments and the enriched portion can be processed further to make a maltodextrin having a D.E. of less than about 8.

Abstract: A stable and non-separable composition comprised of starch and a water-immiscible material can be prepared in the absence of external emulsifying or dispersing agents by thoroughly solubilizing an aqueous dispersion of the starch at elevated temperatures and incorporating the water-immiscible material into the non-retrograded starch under conditions of high turbulence. The resulting dispersions form soft gels that can be easily converted to pourable fluids by the application of heat. Upon drying, these dispersions yield solid compositions that are easily redispersed in water to form smooth, stable dispersions. These compositions are useful as thickening agents, suspending agents, waterproof coating materials, adhesives, fat substitutes, and seed coatings. They are receptive to the addition of a variety of other water-immiscible materials, such as volatile and essential oils, food flavorants, medicinals, waxes, agricultural chemicals, and the like.

Abstract: Phosphorylated saccharide of the present invention includes at least one phosphate group in its molecule, selected from the group consisting of glucan, mannan, dextran, agar, cyclodextrin, fucoidan, gellan gum, Locust bean gum, guar gum, tamarind gum, and xanthan gum.

Abstract: This invention relates to drink compositions or drink concentrate compositions having no or low added sugar. The sweetness is provided by an intense sweetener, reducing or eliminating the amount of added sugar needed. No or low sugar drink compositions often lack `non sweetness` characteristics such as body, texture and viscosity and appear weak and watery. The present invention uses gelatinized starch together with an intense sweetener. The gelatinised starch compensates for the thickening, non sweetness property of the missing added sugar giving the drink body and a thicker mouthfeel as well as a pleasant after taste. The drink may additionally contain acidulants, buffers, preservatives, colorants and fruit comminutes.

Abstract: Chemically modified RS.sub.4 starches are provided which have a high degree of resistance to .alpha.-amylase digestion and can serve as low calorie food additives in products such as breads or crackers as a source of dietary fiber. The starches of the invention can be prepared from any type of starting starch (e.g., wheat, corn, oat, rice, tapioca, mung bean, potato or high amylose starches) and are preferably formed as phosphorylated distarch phosphodiesters. The preferred phosphorylating agent is a mixture of sodium trimetaphosphate (STMP) and sodium tripolyphosphate (STPP) in the presence of sodium chloride or sulfate. The starches are advantageously prepared in an aqueous slurry reaction at basic pH and moderate heating.

Abstract: A process for producing a substantially non-retrograding starch hydrolysate, involves fractionating a starch hydrolysate comprising a DE greater than about 21 using a nanofiltration membrane, having a molecular weight cut-off of less than about 4,000 daltons, under nanofiltration conditions effective to result in a low DE starch hydrolysate fraction comprising a DE of less than about 25.A process for producing a substantially non-retrograding, low DE starch hydrolysate blend involves combining the product produced by the process of the present invention with a carbohydrate in a predetermined blending ratio to result in a low DE starch hydrolysate blend.A process for hydrogenating a low DE starch hydrolysate fraction produced by the process of the present invention to result in an hydrogenated low DE starch hydrolysate fraction.

Abstract: A method of producing a granular resistant starch comprising the steps of heating a granular native starch to swell but not rupture the starch granules, debranching the starch, treating the starch to retrograde the amylose therein, optionally annealing the starch and optionally drying the product to a powder is described. Granular resistant starch produced by this method and food formulations containing the granular resistant starch are also described.

Abstract: A completely formulated, ready to cook, food product mix is discussed which is entirely in the glassy state and has a single glass transition temperature. An extrusion process for preparing the product is also discussed.

Abstract: A process for making a heat expandable dog chew comprised primarily of injection molding potato starch granules and an attractant is disclosed.

Abstract: Essentially sugar-free bakery goods, such as cakes, donuts, muffins and the like, that are formed from a batter mixture that includes (in the pre-baked form) about 15% to about 25% by weight (solids basis) of starch hydrolysate comprising polyhydroxy oligomers, predominantly having a degree of polymerization (DP) of 1-3, e.g., HYSTAR.RTM. 5875 from Lonza Inc. of Fair Lawn, N.J.; about 10% to about 25% water; about 10% to about 20% oil or fat; and about 0.01% to about 1% by weight of a high potency, sugar-free sweetening agent, such as aspartame. Other typical ingredients used in forming a dough for baking also are included, such as a protein source, e.g.

Abstract: A process for preparing a low-viscous pasta sauce contained in a container, comprising using 10 to 65% by weight of the water to be used in the formulation of a pasta sauce, 0.5 to 5.5% by weight of a waxy starch, and, if necessary, 0.5 to 3% by weight of wheat starch, based on the total weight of the pasta sauce immediately before being loaded into a container, together with other raw materials for the pasta sauce to prepare a condensed pasta sauce having a viscosity of 1,000 to 20,000 cp at 70.degree. to 90.degree. C., loading the condensed pasta sauce into the container, and loading the remaining water into the container after, simultaneously with, or before the loading of the condensed pasta sauce into the container, followed by a sterilization treatment by heating to make a pasta sauce having a viscosity of 500 cp or less at normal temperatures (25.degree. C.).

Abstract: A low-fat saute and method for making the same is disclosed, the mixture substantially simulating the appearance, taste, texture, and mouth feel of traditional fat-filled sautes.

Abstract: A flavor composition comprising a complex of a pyrolyzed fat/oil flavor with a gelantinized amylose or a blend of the complex with a protein hydrolyzate as well as foodstuffs containig these flavor compositions.

Abstract: A cheese sauce comprising a water-in-oil emulsion containing, based on the weight of the sauce, from 1 to 25% by weight of cheese and from 3 to 10% by weight of a homogenized modified starch or a mixture of homogenized modified and unmodified starch containing up to 40% by weight of unmodified starch based on the weight of the mixture of the starches.

Abstract: A fat-like carbohydrate, containing 12 to 100%, by weight, short chain amylose, wherein the fat-like carbohydrate is used in foods in an amount effective to function as a replacement for up to 100%, by weight, of one or more fat(s) contained in foods. The short chain amylose may be prepared by the enzymatic debranching of starch, employing an enzyme which specifically degrades the alpha-1,6-D-glucosidic-linkages of the starch molecule. A method of replacing up to 100% of one or more fat(s) contained in foods, wherein the food containing the enzymatically debranched starch exhibits functional and organoleptic qualities equivalent to those of the food containing conventional amounts of fat. Also provided are foods containing the short chain amylose materials in place of fat, cream, oil, oil-in-water and water-in-oil emulsions and other lipids which are conventional components of the foods.

Abstract: A process for producing flavor-containing sugar-free capsule, the flavor being encapsulated in a carbohydrate mixture containing polysaccharide(s) and hydrogenated saccharide(s) at a weight ratio of from about 15:85 to about 85:15 on a solid basis. Flavor-containing sugar-free capsules which have a low cariogenicity and a structural strength of a certain level and can be stored for a prolonged period of time can be obtained.

Abstract: A granular particulate composition, which may be employed to coat an exterior surface of a food, particularly meat, to provide for fluid retention, is prepared by combining individual particles of aggregated solids of intracellular starch, undenatured milk protein and uncoagulated egg albumen, the individual particles being formed by at least one of the milk protein, egg albumen and intracellular starch solids. The granular composition may be prepared by drying an aqueous mixture of egg albumen, milk protein, and intracellular starch under conditions of temperature which substantially avoid coagulation of the albumen, denaturation of the protein and gelatinization of the starch to obtain a mixture dried suitably for being formed into granules and by forming the dried mixture into granules.

Abstract: Essentially sugar-free bakery goods, such as cakes, muffins and the like, that are formed from a better mixture that includes (in the pre-baked form) about 15% to about 25% by weight (solids basis) of starch hydrolysate comprising polyhydroxy oligomers, predominantly having a degree of polymerization (DP) of 1-3, e.g., HYSTAR.RTM. 5875 from Lonza Inc. of Fair Lawn, N.J.; about 10% to about 25% water; about 10% to about 20% oil or fat; and about 0.01% to about 1% by weight of a high potency, sugar-free sweetening agent, such as aspartame. Other typical ingredients used in forming a dough for baking also are included, such as a protein source, e.g., flour, wheat gluten and/or modified corn starch, in combined amounts of about 15% to about 25%; one or more leavening agents, such as sodium bicarbonate (baking soda) and sodium aluminum phosphate; and one or more emulsifiers to aid in forming a homogeneous dough mixture, to tenderize the baked product and aid in aerating the dough during mixing and homogenization.

Abstract: Modified starch materials having a number average molecular weight of at least 10,000 for nutritional products provide a relatively slow release of metabolizable carbohydrates, giving a source of carbohydrate energy over a longer period of time than can be obtained from glucose and other carbohydrates such as lactose, fructose, or sucrose.

Abstract: Fat free, reduced fat and low fat cheeses, including natural cheese and processed cheese, and method for making the cheeses are described. The natural cheeses and processed cheeses contain a pregelatinized, high amylose starch based texturizing agent that can partially or totally replace fat and/or fillers which are traditionally incorporated into cheese formulations. The natural cheeses and processed cheeses have the textural and organoleptic mouthfeel properties of full fat, conventional natural cheeses and processed cheeses.