Abstract: A method of adding lecithin to chewing gum is provided by the present invention. The method comprises mixing from about 20 parts to about 70 parts by weight lecithin with from about 30 parts to about 80 parts by weight water. The resulting aqueous lecithin mixture is allowed to stand until a gelatinous lecithin forms. Thereafter, the gelatinous lecithin is mixed with an amount of a bulking agent such that the bulking agent comprises from about 25 parts to about 85 parts by weight of the resulting lecithin mixture. Whereupon, the lecithin mixture is mixed with chewing gum.

Abstract: A coated chewing gum product with an emulsifier subcoat and method of producing the same are disclosed. Chewing gum centers are coated first by an emulsifier, preferably hydrated lecithin, and then by a hard coating, such as a sugar coating applied by conventional hard-panning techniques. Preferably a binder layer, such as gum arabic, is provided between the emulsifier subcoat and the hard-panned coating.

Abstract: The invention provides a food additive prepared from refined and fractionated phospholipids containing at least 35% phosphatidyl choline and a ratio of 2:1 to 10:1 phosphatidyl choline to phosphatidyl ethanolamine which is complexed with water and vigorously mixed to form globular vesicles or liposomes. The aqueous liposomes are then used per se or mixed with food ingredients and/or with an edible reinforcing carbohydrate to form a suspension or paste which is added to the foodstuff. The liposome can replace some or all of the fat in the food as well as acting as a carrier, encapsulating agent, moisturizing agent, and depanner for foods.

Abstract: A process for the manufacture of a lysophospholipoprotein (LPLP)-comprising foodstuff by incorporating dried LPLP or dried LPLP-comprising material, preferably having a moisture content of at most 10 wt %, at a level of 0.1-90 wt.% therein. The dried LPLP serves as a texture-modifying agent, a glossing agent, a freeze-thaw stabilizing agent, a heat-stabilizing agent and a syneresis-inhibiting agent.

Abstract: A surface-active composition is provided which comprises phosphatidylcholine and phosphatidylethanolamine, wherein at least 3 wt. % of the phosphatide is lysophosphatidylethanolamine and wherein the hydrolysis ratio of the degree of hydrolysis of phosphatidylethanolamine and the degree of hydrolysis of phosphatidylcholine is higher than 1.7. The composition is particularly suitable for use as emulsifying agent in edible fat-containing products, especially as anti-spattering agent in, for example, margarine. The surface-active composition can be suitably prepared by fractionating vegetable lecithin with, for example, a lower alcohol, partially hydrolyzing the insoluble fraction and recombining the partially hydrolyzed insoluble fraction with the alcohol-soluble fraction.

Abstract: A process for extracting oil from oil-bearing materials, such as vegetable oil bearing seeds and plant materials, is disclosed. The process comprises adding crude oil, water and a reagent to the oil-bearing materials to form a slurry. Subsequently, a resultant oil is extracted from the slurry. The process provides for treating the oil-bearing materials in a screw extruder. In addition, the process teaches sparging the slurry with steam to remove impurities contained therein.A substantially toxic-free feed is obtained by maintaining the oil-bearing materials in acid reagents for about 5 minutes to hydrolyze glucosinolates to carbon dioxide and ammonia. The ammonia and carbon dioxide are subsequently stripped therefrom.

Abstract: A method of adding lecithin to chewing gum is provided by the present invention. The method comprises mixing from about 20 parts to about 70 parts by weight lecithin with from about 30 parts to about 80 parts by weight water. The resulting aqueous lecithin mixture is allowed to stand until a gelatinous lecithin forms. Thereafter, the gelatinous lecithin is mixed with an amount of a bulking agent such that the bulking agent comprises from about 25 parts to about 85 parts by weight of the resulting lecithin mixture. Whereupon, the lecithin mixture is mixed with chewing gum.

Abstract: An aqueous solution comprises a fat-soluble substance, a phosphatide, a polyhydric alcohol and a basic amino acid, a salt thereof or Meglumin. It is uniformly emulsified and solubilized for the pharmaceutical use.

Abstract: The product is an egg oil which is extracted from dried eggs yolks, primarily, the yolks of chicken eggs and the method associated therewith to produce a high quality capsule of egg oil (lecithin).

Abstract: A unique and improved emulsifier for water-in-oil emulsions is provided by heating lecithin for a period of time sufficient to altar its composition such that the improved emulsifier is obtained. For example, the lecithin can be heated at a temperature in the range of from about 100.degree. C. to about 250.degree. C. for a period of time ranging from about 15 to about 480 minutes. The resultant thermally altered lecithin exhibits improved emulsification characteristics for water-in-oil emulsions. A water-in-oil emulsion comprised of a continuous oil phase, a discontinuous aqueous phase and the thermally altered lecithin exhibits excellent stability and an improved holding capacity with respect to the discontinuous aqueous phase.

Abstract: A heat-sterilizable water and oil emulsion, preferably an O/W-emulsion, is obtained by incorporating from 0.05-5 wt. % each of a lyso-phospholipid (I) and a lipid-binding protein (II). Preferably the weight ratio between (I) and (II) is about 1:1. (I) is preferably obtained by treating a phospholipid or phospholipid-fraction with phospholipase A, and (II) is preferably blood serum albumin. Also a process of preparing the heat-sterilizable emulsions has been described.

Abstract: The invention concerns compositions with antimicrobial activity.These compositions contain a benzoic acid derivative with the formula: ##STR1## in which: A represents a straight or branched alkyl chain with 3 to 4 carbon atoms,X represents the oxygen atom or a direct bond,R represents hydrogen or an alkyl group with 2 to 6 carbon atoms, possibly substituted by an alcohol function and a salt of such a derivative.Applications: drugs, disinfectants and preservative agents.

Abstract: A vegetable oil process and assembly is disclosed for extracting oil from an oil bearing material such as soybean, corn and the like. The process comprises adding at least one reagent and an oil of preferably the same type as will be extracted from the oil bearing material to the oil bearing material to form a slurry mixture. The slurry is heated at a preselected temperature for a preselected period of time preferably under a partial vacuum. This processing reduces the phospholipid and trace metal content in the oil extracted from the oil bearing material. The oil product produced is light in color, shows no turbidity and exhibits a minimal amount of phosphorus, calcium, magnesium and iron. The oil is ready for physical refining.

Abstract: A unique and improved emulsifier for water-in-oil emulsions is provided by heating lecithin for a period of time sufficient to alter its composition such that the improved emulsifier is obtained. For example, the lecithin can be heated at a temperature in the range of from about 100.degree. C. to about 250.degree. C. for a period of time ranging from about 15 to about 480 minutes. The resultant thermally altered lecithin exhibits improved emulsification characteristics for water-in-oil emulsions. A water-in-oil emulsion comprised of a continuous oil phase, a discontinuous aqueous phase and the thermally altered lecithin exhibits excellent stability and an improved holding capacity with respect to the discontinuous aqueous phase.

Abstract: An edible plastified product comprising a continuous fat phase and a dispersed gas phase which includes helium. The products according to the invention exhibit an improved spattering behavior when used for frying.A process for preparing an edible plastified product involves incorporating gas that includes helium in the composition that is to constitute the product and subjecting the gas-containing composition to plastifying conditions at super-atmospheric pressure. It is an advantage of this process that, with the use of gas containing helium, relatively small gas bubbles can be obtained relatively easily.

Abstract: A premix containing starch and a specified vital gluten, i.e. PL gluten, is described as being useful for preparing confectioneries.

Abstract: The surfactant composition of the present invention, which comprises mono acyl glycero phosphilipid(s) and one or more compounds selected from the group consisting of polyglycerol fatty acid esters, sucrose fatty acid esters, sorbitan fitty acid esters and glycerol fatty acid monoesters as essential components, exhibits excellent acid- and salt-resistances, permeability, emulsification and dispersion capabilities and hydrophilicity. Further it is highly safe and can be appropriately applied to various products, in particular, food, cosmetics and pharamceuticals.

Abstract: Disclosed is a novel process to prepare a solid product containing an oil-soluble substance (e.g. oil and fat, spice, flavor, vitamin, emulsifier, hormone, higher fatty acid, unsaponifiable substance and complex lipid), comprising adding to an oil-soluble liquid substance an anhydrous maltose (e.g. anhydrous crystalline alpha-maltose, anhydrous crystalline beta-maltose and anhydrous amorphous maltose) along with water, and crystallizing beta-maltose hydrate in the mixture.

Abstract: A vegetable oil process and assembly is disclosed for extracting oil from an oil bearing material such as soybean, corn and the like. The process comprises adding at least one reagent and an oil of preferably the same type as will be extracted from the oil bearing material to the oil bearing material to form a slurry mixture. The slurry is heated at a preselected temperature for a preselected period of time preferably under a partial vacuum. This processing reduces the phospholipid and trace metal content in the oil extracted from the oil bearing material. The oil product produced is light in color, shows no turbidity and exhibits a minimal amount of phosphorus, calcium, magnesium and iron. The oil is ready for physical refining.

Abstract: Disclosed is a novel process to prepare a solid product containing an oil-soluble substance (e.g. oil and fat, spice, flavor, vitamin, emulsifier, hormone, higher fatty acid, unsaponifiable substance and complex lipid), comprising adding to an oil-soluble liquid substance an aqueous maltose solution along with a maltose seed, and crystallizing beta-maltose hydrate to effect solidification of the mixture.

Abstract: A mixture of solids and a liquid such as a food product is sprayed into a chamber concurrently with a stream of hot gas to evaporate the liquid from the solids. Lecithin or other non-oxidative substance is sprayed into the chamber concurrently with the heated gas and mixture so the droplets of the substance can be put in contact with droplets of the mixture and the solid particles derived from the mixture. Thus, the solid particles are coated with the substance.

Abstract: A method of tableting de-oiled phosphatides (lecithin) where the moisture content of granular lecithin is maintained below about 1% the aerated density above about 0.38 grams per cubic centimeter and the percent compressibility below about 15%.

Abstract: A substantially free-flowing powder comprising a surface-active agent such as a food emulsifier applied on a particulate carrier such as a starch is prepared by mixing the suface-active substance with the carrier and subjecting the resulting mixture to extrusion.

Abstract: A blend of a hydrophillic lecithin having an HLB value of at least about 8 and at least one of a monoglyceride, lactic acid esterified monoglyceride, succinic acid esterified monoglyceride, maleic acid esterified monoglyceride or edible salts of stearyl lactylic acid is disclosed. The blend synergistically improves both staling inhibition of a baked food product and also dough conditioning when added to a formulation for a baked food product prior to baking.

Abstract: A food product which includes lecithin finely distributed therein, which lecithin includesat least 25% by weight of phosphatidyl choline,0-20% by weight of phosphatidyl ethanolamine, andfatty acid residues, of which residues at least 10% by weight are unsaturated fatty acid residues,which product includes at least 5% by weight of phosphatidyl choline, calculated on the dry contents of the product, wherein the weight ratio of the phosphatidyl choline and phosphatidyl ethanolamine contents of the product is at least 3, the balance consisting of edible material.

Abstract: The method of preparing a chewing gum comprising the steps of: (a) forming a premixture of lecithin and a liquid flavor; (b) adding the premixture of (a) to chewing gum composition; and (c) forming a chewing gum piece therefrom. The addition of a liquid flavor/lecithin premix mitigates and substantially reduces bitterness or harsh off-notes common with certain flavors.

Abstract: An additive for food, especially baked goods, the method of manufacture and the baked goods produced therewith are disclosed. The additive is comprised of about 8 to about 40% by weight fructose, about 45 to about 80% by weight starch hydrolysate with a DE of about 5 to about 36 and about 0.5 to about 20% by weight emulsifying agent.

Abstract: A continuous stream of chocolate mass is dosed with lecithin or similar emulsifiers by means of an electronically controlled dosing pump. The throughput or the weight rate of the flow of the chocolate mass is detected by a weighing device and the amount of the emulsifier to be added is adjusted to the changes of the throughput. The percentage of the emulsifier is preselected. The dosing time of each charge of the chocolate mass is determined as a first time interval from the detected weight rate of flow. During the dosing of a charge, a second time interval which is a predetermined fraction of the first time interval, is determined for the next charge during the dosing of a preceding charge. A control unit actuates a time counter for determining the first time interval whose value is stored in an intermediate storage. An operation counter determines the second time intervals and activates a control unit for the emulsifier dosing pump.

Abstract: A process for improving culture activity of acid producing bacteria in dairy media and for providing a buffering effect therein by the addition of lecithin to provide improved starter cultures for dairy products. Various media wherein the activity of acid producing bacteria is enhanced in the presence of lecithin are also described.

Abstract: A dry mix which contains an emulsification system including a combination of Polysorbate 60, xanthan gum and lecithin can be used to produce a creamy and stable fluid emulsion by hand shaking the dry mix with an aqueous phase and an oil phase. The amount of shaking required to produce a stable oil-in-water emulsion is much reduced as compared to other emulsification systems. The emulsification system of this invention has broad applicability for producing comestibles having a creamy texture and mouthfeel.

Abstract: Cooking fat compositions containing lecithin which resist excessive thermal darkening are disclosed. Methods for stabilizing lecithin to prevent excessive darkening in a heated cooking fat require treatment of the lecithin, or the cooking fat containing it, with a strongly basic compound. The lecithin can then be added to the fat at a higher level to improve the anti-sticking performance of the fat.

Abstract: A novel soluble protein aggregate is described which may be prepared from whey by suitable methods of alkali treatment and concentration, particularly using ultrafiltration to remove selectively calcium phosphate and lactose. The product is readily heat-settable and suitable for replacing at least part of the egg ingredient in cake mixes.

Abstract: Egg noodles with high lecithin content are made by (a) mixing eggs with lecithin having a high level of purity to form a slurry, (b) blending the slurry with flour to produce a dough of bread-like consistency, (c) extruding the dough to form noodles (d) cutting the noodles and (e) drying the noodles.

Abstract: Cooking fat compositions containing pretreated lecithin which resist thermal darkening are disclosed. The pretreatment, which comprises the addition of water to lecithin dissolved in a minimal amount of fat followed by heating and filtration, results in a decrease in the thermal discoloration of lecithin with no substantial reduction in its anti-sticking properties. This enables the use of lecithin at levels in fats higher than for untreated lecithin to improve the anti-sticking performance of the fat.

Abstract: The method of preparing a chewing gum comprising the steps of: (a) forming a premixture of lecithin and a dicalcium phosphate dihydrate-sugar and agglomeration such that the adherent film forming action of the lecithin coats the dicalcium phosphate dihydrate; (b) adding the premixture of (a) to a chewing gum composition; and (c) forming a chewing gum piece therefrom.

Abstract: Aqueous phospholipid solutions and their preparations, consisting of phospholipids and a solution promoter of the general formula CH.sub.3 (CH.sub.2).sub.n CONHCH.sub.2 CH.sub.2 OH, in which n is 3, 4 or 5.

Abstract: A clear heat resistant lecithin is produced by acylating lecithin to less than 1.2 mg nitrogen per gram, adjusting the pH to the range of 7.5-9.0 and fluidizing with suitable diluents for use as a release agent for diverse applications.

Abstract: Lysophosphatidic acid and the physiologically compatible salts thereof possess particularly advantageous properties as emulsifiers for use in foodstuffs and in particular exhibit unexpectedly good results when used in a process for making dough, for use in the production of farinaceous products, in which a wheat flour is mixed with 0.01 to 2.0% by weight (based on the weight of wheat flour) of lysophosphatidic acid or a physiologically compatible salt thereof.The emulsifiers of the invention comprise a mixture of phospholipids, the mixture comprising lysophosphatidic acid or a physiologically compatible salt thereof in an amount of at least 30 mol %. The emulsifiers may be prepared by treating a mixture of phospholipids with phospholipase D and phospholipase A.

Abstract: This invention is concerned with the emulsification and stabilization of fat in meat-in-sauce, meat-in-gravy and meat filling foods which are heat processed. The method includes first adding from about 0.5% to about 3.5%, by weight of the meat fat, of a refined soybean phosphatide, adding water, thereafter adding from about 2.5 to about 30% of a soybean protein or from about 2.5 to about 35% of a textured soybean protein, and thereafter cooking the resultant mixture for at least 10 minutes at 180.degree. F.

Abstract: A method of continuous production of refined chocolate mass from a non-refined cocoa mass composed of a mixture of components reduced in size to a fineness required for the final mass but still containing undesired aromatic substances and moisture and being processed into a low fat, friable or pulverized chocolate mass, is mixed in a plasticator with a preheated air stream which is admitted in the same feeding direction, simultaneously externally heated for a time interval between 5 and 8 minutes while being intensively mixed by shearing stresses until the mass becomes plasticized; thereupon the fluidity of the mass is increased by an emulsifier, then the entrained gas is separated from the mass, the latter is weighed and supplemented according to a final recipe by additional fat content, and the final mass is collected in a container and subjected to an additional homogenizing treatment and in a cooled condition is forwarded for the final processing.

Abstract: The present invention provides release agent compositions which are particularly useful for frozen food products and to methods for using such compositions in relatively low temperature environments. In accordance with one embodiment of the invention, the release agent compositions comprise one or more oils which remain liquid when held at a temperature of below about 0.degree. F. for at least 24 hours, and are characterized by having a relatively high degree of unsaturation, for instance above about 80 weight percent. Suitable oils for the first mentioned component of the inventive compositions include almond oil, apricot kernel oil, safflower seed oil, walnut oil, cherry kernel oil, grape seed oil and the like and mixtures thereof. The oil component is blended with lecithin in one embodied form, and with lecithin and white mineral oil of specified grade having a Saybolt viscosity at 100.degree. F. of at least about 250.

Abstract: A dry, free-flowing and non-caking material whose lecithin content can be varied over a wide range is prepared by combining an aqueous medium, a lipid phase containing at least 1 wt % lecithin, and a proteinaceous material, such as a soy concentrate, comprising a porous particulate substance which includes at least 30 wt % of a substantially water insoluble protein, and drying the resulting mixture. The free-flowing and non-caking nature of the particulate product is attributed to the porous and rigid structure of the proteinaceous material which permits the lipis phase to be contained in the interstitial spaces present in each particle.

Abstract: It has been discovered that phosphatides contain certain carbohydrates which adversely affect their functional properties. By hydrolyzing such carbohydrates with an effective amount of carbohydrase, the physical and functional properties of such phosphatides are significantly improved. In the manufacture of lecithin, wet gums enzymatically treated with carbohydrases dehydrate more rapidly into a low moisture lecithin product. The enzymatic treatment also fluidizes phosphatide compositions and stabilizes the compositions against solidification.

Abstract: A process for producing instant-cooking pasta products such as noodles, spaghetti, macaroni and the like having a porous, cellular structure which enables the products to be rehydrated for consumption within a short period of time, and which exhibit good integrity, firm texture, and desirable flavor upon rehydration. A blend containing a major proportion by weight of a farinaceous starch-containing ingredient, such as semolina, and lesser amounts of gluten, microcrystalline cellulose and an edible vegetable oil is introduced into an extrusion cooker together with a sufficient amount of water to provide an expandable mixture. The mixture is subjected to severe mechanical working at elevated temperatures and pressure to rapidly cook the mixture, causing gelatinization of the starch and thermosetting of the gluten, and is extruded through a plurality of die orifices into the atmosphere.

Abstract: A fluid shortening useful in the pan frying or griddling of foodstuffs is described. The composition comprises an edible triglyceride base fat wherein the acyl groups have from 16 to 22 carbon atoms and an amount in the range of from about 0.05% to about 9.8% effective to reduce the gumming tendencies of the triglyceride base fat composition, of a triglyceride having acyl groups of from 8 to 14 carbon atoms. The composition is useful primarily in pan frying or griddling operations and enables such operations to be performed while minimizing the tendency of the shortening composition to form gum or varnish-like deposits on the surfaces of frying and griddling utensils or equipment.

Abstract: An improved process for producing a margarine having a reduced tendency to spattering, the improvement consisting of adding separately to the oil phase effective proportions of a phosphatide and a finely divided hydrophilic metal- and/or metalloid oxide.

Abstract: A process for the manufacture of instant fat-containing dry milk and flavored dry milk products. Anhydrous non-fat milk powder is used as a source material and fat in the form of a fat emulsion is added in the instantizing or agglomerating operation. The fat emulsion is one prepared in such a manner that it is stable with respect to reversal of the emulsion phase. In one processing step the anhydrous powder is treated in an agglomerating chamber to which is supplied separately atomized materials comprising fat emulsion and lecithin, accompanied by sufficient moisture to cause the milk particles to become sticky and to form random aggregates which incorporate the fat emulsion and the lecithin as extraneous lecithin. The aggregates are dried to produce the desired instant fat containing dry milk product.

Abstract: A homogeneous liquid condimental composition, useful in flavoring or coloring foods and beverages and which is dispersible in both oil and water, consisting essentially of (1) lecithin, (2) tartaric acid esters of mono- and diglycerides, and (3) one or more condiments selected from edible flavorings and edible colorings, the ratio by weight of (1) plus (2) to (3) being at least 1:4, preferably at least 1:3, especially about 1:1, the condiment portion (3) preferably comprising at least one condiment selected from the group consisting of (a) spice oleoresins, (b) essential oils, and (c) edible colorings, the ratios by weight of (2) to (1) preferably being between about 3:7 and 3:1, and the condiment portion (3) preferably comprising oleoresin black pepper.

Abstract: A method for increasing the yield of cheese from milk involving the adding of lecithin in an amount of 0.001% to 0.15% to the milk prior to the coagulation or the precipitation of any curd in the milk.

Abstract: Disclosed are combinations of lecithin and diacetyl tartaric acid esters of monoglycerides used in chocolate coating compositions to lower the viscosity thereof when in liquid form. Use of these substances does not adversely affect the physical properties such as gloss, softness, taste, etc.