Abstract: The method of degumming vegetable oil to produce an improved, degummed oil and gum with improved storage and other properties, which method includes extracting the gum with a solvent, stripping the gum from the solvent by steam under a relatively low vacuum, i.e., between 0 and 28 inches of Hg (mercury) below atmospheric pressure, and then centrifuging the gum in a desludging-type centrifuge without further addition of water. The gum thus obtained may be mixed with at least 15% acidulated fat to produce a pumpable, stable liquid having high value as an animal feed supplement.

Abstract: A thermally stable low calorie hydrated emulsifier system which is used to deliver flavor, flavor precursors, color, color precursors, and lipids or mixtures thereof in a heated food or beverage product is disclosed. The emulsifiers that are useful in this composition are selected from the group consisting of polyglycerol monoesters of fatty acids, monoacylglycerol esters of dicarboxylic acids, sucrose monoesters of fatty acids, polyol monoesters of fatty acids, phospholipids, and mixtures thereof.

Abstract: A composition and method for making a cooking vessel release paste containing 50 parts by weight of a clear flour, from 23-30 parts by weight of soybean flour, from 118-140 parts by weight of a liquid hydrogenated vegetable oil, from 95-110 parts by weight of a vegetable shortening and from 5-10 parts by weight of lecithin.

Abstract: An instantized blend of caseinate and soya protein is prepared by a method wherein soya protein is pre-instantized by blending with a surfactant such as lecithin, by an incremental process in which a small amount of the soya protein is blended with the surfactant and the balance of the soya protein is added in small increments and blended before the next increment is added; and the resulting pre-instantized soya protein is then blended with the caseinate by adding the latter to the soya protein in small increments with blending of each increment before the next increment is added.

Abstract: A preservation coating composition primarily for meat containing lard, tallow and lecithin in specific ratios. The mixture is heated and applied in molten condition to the chilled food to be preserved. The coated food is cold stored.

Abstract: The inclusion of 7.5 to 25 percent by weight of ethyl alcohol (190.degree.-200.degree. proof) in lecithin-vegetable oil and hydrocarbon propellent compositions lowers the viscosity, provides a uniform one phase system, and renders high concentrations of lecithin compositions suitable for dispensing from aerosol containers in a clear, non-foamy form. Such compositions which contain relatively higher concentrations of lecithin may be used by the consumer in proportionally lesser amounts to achieve the same anti-stick properties or basting properties associated with the presently available products containing lower lecithin concentrations.

Abstract: A method for frying comestibles comprising frying the comestible in a frying medium containing an oil or fat and an amount of an emulsifier effective to foam the oil or fat during frying. The emulsifiers can be added to the frying medium as part of a dry coating mix which is coated onto the comestible prior to frying.

Abstract: The invention concerns a pulverulent, free-flowing monoglyceride based additive for use in the preparation of farinaceous and starch-containing products such as bread, macaroni, spaghetti, noodles and extruded snack products; this additive has been obtained by spray-cooling a substantially dry mixture containing the monoglyceride in molten condition together with at least one phosphatide, preferably lecithin and especially preferred soybean lecithin so that the individual particles will contain the monoglyceride and the phosphatide in substantially constant proportion. The product gives almost as good baking performance or performance in other heating processes for the dough into which it is incorporated as does a so-called monoglyceride-hydrate and has the further advantage of improving the flowing and packing properties of the pulverulent mixture.

Abstract: A process for purifying phosphatides to obtain transparent phosphatides wherein crude phosphatides are subjected to the combined action of a hydrophobic liquid and water is described. The two liquids are separated and the purified phosphatide product is recovered from the hydrophobic liquid. In this way, a transparent phosphatide product is obtained.

Abstract: A meat pumping process employing a readily dispersible, soy protein isolate which is non-gellable upon heating and which has a polar lipid material on the surface thereof.

Abstract: An improved wetting agent for use in the production of fat-containing powdered products which are spontaneously wettable and dispersible in cold aqueous liquids. The wetting agent comprises oil-free granular phosphatides containing at least 95% acetone insoluble matter dissolved in an oil which has a bland taste, a maximum iodine value of 2.0 and which is a liquid at temperatures as low as about 0.degree. C.

Abstract: The inclusion of 1 to 15 per cent by weight of pure ethyl alcohol (190.degree. - 200.degree. proof) in lecithin-vegetable oil compositions lowers the viscosity, provides a uniform one phase system, and renders high concentrations of lecithin compositions suitable for dispensing from non-aerosol, squeeze or spray bottles. Such compositions which contain relatively higher concentrations of lecithin may be used by the consumer in proportionally lesser amounts to achieve the same anti-stick properties or basting properties associated with the presently available products containing lower lecithin concentrations.

Abstract: A candy product with a fruit flavor having a natural character, a corn syrup-based translucent substrate and opaque dehydrated fruit particles randomly dispersed in the same. The candy product is characterized by a chewy character, a taffy-like consistency, and a slipperiness sufficient to avoid adhering to the teeth.

Abstract: The invention is directed to emulsion compositions of, or including, bile acids, their conjugates, lower alcohol esters or salts of said acids or conjugates; water to effect solution of one or more of said defined bile acids; and at least one of: glycerides; phospholipids; fatty acids, amino fatty acids, or fatty acid amides; and steroids. Illustrative are sodium taurocholate, glyceryl monooleate, soy lecithin, oleic acid and cholesterol acetate. The emulsion compositions in conjunction with oil and/or water phase(s) can be controlled to give an emulsion product which is substantially stable water/oil type or oil/water type, or metastable mixture of water/oil and oil/water types. The emulsion product has utility in many fields such as cosmetics, dentifrices, food products, cleaners, lubricants, agricultural chemicals, etc; The emulsion composition itself has utility in many of these fields.

Abstract: The invention relates to emulsions of the low calorie type, i.e., water-in-oil type emulsions of a fat content of 35-65 percent.The emulsions contain a fat blend having a solids content of 10-35 percent at all temperatures from 10.degree.-20.degree. C, a difference in solids content at 10.degree. and 20.degree. C of no more than 10 percent and a solids content at 30.degree. C of less than 5 percent.Monoglycerides, preferably of an iodine value of 20-100, are present and preferably oil-in-water emulsion promoting emulsifiers as well.The emulsion destabilizes at body temperature; the degree of destabilization is expressed by the "Phase Instability Temperature.

Abstract: A quick-gelling gum confection containing potato starch having a Buel fluidity of about 20-70 as the gelling agent.

Abstract: In view of obtaining precooked pasta products with a good shelflife, wheat semolina, with or without food additives, is mixed with 15 to 20% by weight of cold water on the basis of the weight of the semolina, the dough obtained is cooked during its extrusion under high pressure, at temperatures ranging between 90.degree. C and 110.degree. C, causing the gelatinization of the starch, the extrusion-cooked product is then dried down to the legal moisture level (equal to or under 12.5% by weight), and cooled, the end product being rehydrated at the time of consumption by heating in boiling water for less than 5 minutes.

Abstract: Emulsions comprising an oil phase, an aqueous phase and a phospholipo-protein which has been subjected to a treatment with phospholipase A as emulsion stabilizer. These emulsions have an increased stability, especially heat stability, compared with emulsions which do not contain such a stabilizer.

Abstract: A method of processing garlic to form a composition of matter effected by a stable emulsion for the retention of flavor thereof and to permit freezing of the same.

Abstract: A high-protein, low-carbohydrate, low-fat bar is produced by kneadingA. a melt of edible fat and lecithin or a vegetable phosphatide withB. a food powder having protein content of at least 60% by weight based on solids and a carbohydrate content of 5 to 35% by weight based on solid content and additives, to render the resultant mixture thixotropically flowable and homogeneous. The resultant mixture is shaped into a bar and solidifies on standing.

Abstract: A substantially unsweetened homogeneous solid chocolate composition useful as an intermediate in producing chocolate fudge toppings and chocolate variegating sauces for ice cream and method for preparation thereof which composition consists essentially of 25 to 40 weight percent of cocoa determined on a fat-free basis, 30 to 40 weight percent of a mixture of hydrogenated vegetable oil and cocoa butter, 18 to 25 weight percent of starch, 0 to 10 weight percent of low fat milk powder, 0.5 to 2.0 weight percent of lecithin and 0.5 to 3.0 weight percent of salt. Small amounts of flavor imparting materials such as vanillin may be present.

Abstract: A process is provided for the production of a solid chocolate composition which can be dispersed in vegetable oil to produce a chocolate liquid suitable for coating ice cream. The process comprises milling a mixture of cocoa powder with or without added chocolate liquor, sugar, hydrogenated vegetable oil, salt, lecithin and optionally whey powder or low fat milk powder to form a paste, roll refining the paste to form a sheet, breaking up the sheet and mixing it with hydrogenated vegetable oil, heating and agitating the resultant mixture and thereafter extruding and cooling small globs of the mixture to form the solid chocolate composition.

Abstract: A composition is provided which may be substituted for all or part of the milk solids used in the manufacture of food products. The composition includes whey solids, a proteinaceous material, a calcium source, a phosphate source, and a stabilizing agent. The stabilizing agent is selected from natural or artificial phosphorus containing lipid materials, anionic surface active agents other than fatty acids and the salts of fatty acids and mixtures thereof.