Abstract: Fat in a confectionary chip is reduced to below about 10% by using a low-fat insoluble, non-gummy food material and 40-70% small particle sugar (less than 100 microns) in combination with about 13% moisture. The sugar to non-gummy food material ratio must be between 2:1 and 4:1 and the moisture between about 10% to about 15%. Hydrated food ingredients are added to retain at least some of the moisture in the bound state. Other ingredients which may be added to the formulation include syrups, milk solids and starch. The chips can be made by simply blending the dry ingredients and adding the moisture to form a dough in the form of a dry, crumbly paste. The dough is mixed or worked up well and then formed into the desired shape. The shape is then cut into pieces similar to chocolate chips.

Abstract: A fat substitute bakery dough, comprising a wheat flour, a fat substitute comprising from greater than 8 to less than 62 percent of potato flour and from greater than 1.1 to less than 12 percent of non-fat dry milk solids, from greater than 7 to less than 60 percent of an emulsifying binder selected from the group consisting of eggs, egg components, low-fat egg substitutes and mixtures thereof, from greater than 11 to less than 93 percent of a fat-like sensory additive, selected from the group consisting of corn syrup, molasses and mixtures thereof; and a leavening agent, wherein all percents are based on the weight of wheat flour. A process for mixing the above ingredients, followed by baking to produce a moist, tender cookie is disclosed.

Abstract: A low fat spread, being a water-in-oil emulsion, having a fat substitute which has a particle size in the range of 8-35 microns. A low fat spread having a unique combination of stabilizer, emulsifier, and fat substitute to provide less than 28% fat, and the method for making the low fat spread.

Abstract: An edible plastic dispersion not having a continuous fat phase, including at least two condensed phases, at least one of which is continuous, the dispersion comprising a first gel-forming composition and a second gel-forming composition containing 1-8 times the critical concentrations of a gelling starch having a rheological property in an aqueous dispersion characterized by a one-half G'.sub.max value at no more than about 7,250 seconds when prepared at a concentration to yield a log G'.sub.max value of 5.0 at 15,000 seconds at 11.degree. C. provided that the aqueous dispersion of the gelling starch is initially prepared at 0 to 40.degree. C.

Abstract: An improved low-fat, spatter-resistant, stick-type emulsified spread has a fat content of less than 50%. It is prepared by a process comprising: preparing a liquid fat phase comprising fat and an emulsifier effective for forming a water-in-oil emulsion; preparing an aqueous phase comprising water, flavor, and a gelling agent; agitating the aqueous phase and the fat phase together under conditions effective to form a water-in-oil emulsion; cooling and agitating the emulsion under conditions effective to crystallize fat and at least partially gel the aqueous phase; and then admixing lecithin with said emulsion. In a preferred form of the invention, the spread is prepared with a fat content of from 35 to 45%, and will contain at least 30% polyunsaturated fatty acids. Also preferred is the recycle of up to 25% of the emulsion to a point following partial fat crystallization.

Abstract: A fat substitute composition includes an edible, substantially non-digestible fat substitute material having a melting point of about 37.degree. C. or less in combination with a wax as an anti-laxative agent to reduce an undesirable laxative effect associated with the fat substitute material. The wax may be an animal or insect wax, a vegetable wax, a mineral wax, or a synthetic wax. In a preferred embodiment, the wax is present at a level of less than or equal to 10% by weight of the fat substitute material.

Abstract: The present invention provides a low calorie, high base chewing gum and methods for making same. The low calorie, high base chewing gum will include at least 70%, by weight, of a wax-free, or substantially wax-free, gum base. In an embodiment, a low calorie, high base chewing gum is provided comprising: at least 70% of a wax-free base; less than 30% bulking agent; and less than or equal to 7% flavor. Pursuant to the present invention, reduced levels of flavoring agents, as compared to typical low calorie, high base chewing gums can be used.

Abstract: An improved fruit flavored chewing gum having more intense and longer lasting sweetness and flavor is prepared, by including within the chewing gum, a) a spray dried fruit flavor ingredient having a high loading of active fruit flavor, b) encapsulated acesulfame-K, and c) separately encapsulated aspartame.

Abstract: Water-dispersible microparticles of hydrophobic, water-insoluble, non-denatured protein, and method for preparing a suspension of these microparticles by the controlled precipitation of the protein, is described. The suspension can be used as a substitute for most dietary fats, or to encapsulate selected molecules. The water-insoluble proteins used in the process can be chemically or enzymatically modified to enhance the properties of the microparticles.

Abstract: A material for food of slow digestion and absorption, characterized by comprising a starchy material having an amylose content in the range of from about 25 to about 60% by weight and a modifier for modifying said starchy material and having the enzymatic reaction ratio with amylase decreased to not more than 95% of unmodified starchy material.

Abstract: A soft serve frozen dessert, e.g., yogurt, ice milk, ice cream, capable of being hard packed and dispensed from an accordion-type cartridge is disclosed. The frozen dessert composition is formed with at least about 0.1 weight percent lecithin, at least about 0.15 weight percent pectin, and at least about 0.1 weight percent of a gum selected from the group consisting of xanthan gum and locust bean gum, wherein the composition has a lactose content according to the following formula:((.SIGMA.IL)/C).ltoreq.9.0 (I)whereinI=weight percentage of mix ingredient;L=weight percentage lactose in that mix ingredient; andC=weight percentage of free water in the mix, and wherein the composition has a dextrose content according to the following formula:((.SIGMA.ID)/C).ltoreq.6.

Abstract: A fat simulating composition is composed of a substantial portion of elongated, irregularly shaped carbohydrate gel particles having a longest axial dimension of up to 250 microns with a mean volume diameter ranging from about 10 microns to about 100 microns; the particles are in a hydrated state so as to have the substantially smooth organoleptic character of an oil emulsion. This fat simulating product is substituted in foods for all or a portion of the fat and/or oil used in that food product.

Abstract: An algin-containing food or beverage comprises a low-molecular weight algin which has a weight-average molecular weight in the range of 10,000-900,000 and still functions as a dietary fiber and has beneficial effects on the health. The algin can be prepared by subjecting a high-molecular weight naturally occurring algin or its derivative to heat treatment at a temperature of 100.degree.-200.degree. C. under pressure.

Abstract: There is disclosed an opacifying material of micrgranular protein opacifying material having a mean particle size distribution of 0.1 microns to 10 microns with fewer than 20% of the total number of particles exceeding 10 microns, which is prepared by wet milling denatured whey protein isolate.

Abstract: A synthetic oil for the cooking and frying of foods which includes a hydrogenated oligomer of an alpha olefin having to 20 carbon atoms. The synthetic oil of the present invention is not readily digestible in mammals and provides a non-toxic, safe low-caloric, low-metabolic fat content substitute for vegetable oils.

Abstract: Reformed casein micelles are produced from an aqueous solution or dispersion of commercially available processed casein by the sequential addition, over an extended period of time, of calcium ions and a soluble phosphate salt, after which the aqueous reaction medium is concentrated such as by ultrafiltration or diafiltration, to increase the level of casein micelles thereon and remove excess salts. The reformed casein micelles are used as a complete or partial replacement for fat in a variety of food products, particularly coffee whiteners. Coffee whiteners containing reformed casein micelles as a replacement for the fat component have functional and organoleptic properties equivalent to conventional coffee whiteners.

Abstract: A process for the production of hard candy comprises heating a maltitol-containing mixture of sugar alcohols at an elevated temperature in which the maltitol content of the sugar alcohol mixture is more than 77% but less than 86% by weight preferably 82 to 84% by weight based on dry substance and the elevated temperature is preferably 150.degree. to 158.degree. C.

Abstract: A reduced calorie fat composition comprising: (a) from about 50% to about 100% of polyol fatty acid polyesters consisting of a combination of liquid and solid polyol fatty acid polyesters, and from 0% to about 50% triglycerides. The liquid polyol fatty acid polyester having at least 50% saturated fatty acid radicals with not more than 14 carbon atoms, provides faster moisture transport than prior polyol fatty acid polyester fat compositions. As a result, foods cooked in the present compositions have good texture, crispness, mouthfeel, color, and taste with reduced calories.

Abstract: Reduced calorie animal food compositions are prepared by incorporating into a fat-containing food a caloric moderator selected from the group of 2,3-butanediol diesters of C.sub.16-14 22 fatty acids.

Abstract: Reduced calorie french fries and other high moisture fat-coated foods having less greasiness are disclosed. Such products are typically obtained by applying to the surface of the french fry, or other food, reduced calorie fat compositions having particular fluid viscosity characteristics that correlate to reduced greasiness impressions. These reduced calorie fat compositions comprise a nondigestible fat, and optionally, a triglyceride fat or oil. The nondigestible fat in general comprises a liquid nondigestible oil and a sufficient amount of a nondigestible solid polyol polyester to control passive oil loss typically associated with the ingestion of liquid nondigestible oils.

Abstract: There is disclosed a low calorie fat substitute comprising a non-flowable aqueous phase and an oil phase, with the interaction between said aqueous and oil phases resulting in a pourable emulsion. Also disclosed are food compositions containing pourable and nonpourable emulsions.

Abstract: Reduced fat and calorie plastic shortenings are disclosed. The nondigestible portion of these compositions contain low levels of solids, yet still exhibit good passive oil loss control. These compositions also impart good organoleptic properties to foods prepared with them. These shortenings comprise specific solid polyol fatty acid polyesters, a liquid nondigestible oil, and, optionally, a hardstock, a digestible oil, an intermediate melting triglyceride, or other shortening ingredients.

Abstract: Reduced fat and calorie pourable shortenings, cooking oils, salad oils or similar compositions are disclosed. The nondigestible portion of these compositions contain low levels of solids, yet still exhibit good passive oil loss control. These compositions also have good temperature cycling stability and they impart good organoleptic properties to foods prepared with them. Also disclosed are relatively clear oils with reduced calories, All these pourable compositions comprise specific solid polyol fatty acid polyesters, a liquid nondigestible oil and, optionally, a digestible oil and/or a hardstock fat.

Abstract: Fatty acid esters of polyols having at least 4 hydroxyl groups wherein the fatty acid groups consist essentially of: (1) long chain unsaturated fatty acid radicals containing at least 12 carbon atoms or mixtures of said unsaturated radicals with saturated fatty acid radicals containing 2 to 12 carbon atoms, and (2) long chain saturated fatty acid radicals containing at least 20 carbon atoms, wherein the molar ratio of (1):(2) is from 1:15 to 2:1 and wherein at least 4 of the hydroxyl groups of the polyol are esterified. The compounds are useful as nondigestible substitutes for solid fats in foods.

Abstract: Disclosure is a method for converting maltitol into crystalline powder by very simple procedures and in short time. To an aqueous solution of maltitol with 1-15% by weight of moisture content, seed crystals of maltitol are added and a shearing force is applied continuously at a temperature lower than the melting point of the seed crystals, thus obtaining a powdery crystalline maltitol.

Abstract: The present invention is concerned with an edible, plastified dispersion containing less than 35 wt. % fat, which comprises from 10 to 35 wt. % continuous fat phase and from 90 to 65 wt. % dispersed aqueous phase, said dispersed aqueous phase having an average droplet size, indicated by the number weighted mean diameter, of less than 5.mu.m, which dispersion comprises less than 0.1 wt. % amino acid residues.

Abstract: Methods of preparing a modified wheat flour which slows digestion and absorption of food. In the methods of this invention, 100 parts by weight of flour and 2 to 50 parts by weight of an edible amphiphilic fatty acid compound are contacted with each other in the presence of water or a solvent to permit the fatty acid compound to bind the starch in the flour, without gelatinizing the starch.

Abstract: Chewing gum products containing palatinose and/or palatinose oligosaccharide and methods of making such gum products are disclosed. In one embodiment, the palatinose and/or palatinose oligosaccharide are used in a coating, such as a hard-shell coating, for a pellet gum.

Abstract: Chewing gum products containing palatinose oligosaccharide and methods of making such gum products are disclosed. In one embodiment, aspartame is used to sweeten the gum composition, and palatinose oligosaccharide is provided in an amount effective to stabilize the aspartame such that after eight weeks of storage at 85.degree. F., at least 5% less aspartame decomposes than would have decomposed if the palatinose oligosaccharide were not included.

Abstract: A cereal hydrolysate containing composition which is derived from the amylase hydrolysis of cereal in combination with a hydrocolloid, preferably carrageenan or a blend of xanthan gum and locust bean gum, can be effectively used as a fat mimic in preparing low fat comminuted meat products.

Abstract: An edible spread comprises water, from 2% to 20% by weight of water soluble starch, particularly a combination of hydrolysed maltodextrins having a dextrose equivalent of less than 5. A water binding system comprises from 0.05% to 1.5% by weight of alginate, from 0.5% to 5.0% by weight of gelatin and a calcium source material such as calcium salts or milk protein to stabilize the spread. From 2% to 12% by weight of a soluble vegetable fibre may also be used as part of the water binding system. The spread may include up to 40% added fat.

Abstract: A chewing gum formulation to fight cavities comprises sufficient erythrose to give the chewing gum anti-caries properties. Also disclosed is a method of reducing or preventing dental caries by inhibiting the growth of Streptococcus mutans in the presence of fermentable carbohydrates in the mouth. This method comprises contacting the teeth with chewing gum containing erythrose, wherein the erythrose is present in sufficient quantity to give the chewing gum anti-caries properties.

Abstract: Anti-laxative agents are included in fat substitute compositions to reduce or eliminate anal leakage in mammals of fat substitute materials having a melting point of about 37.degree. C. or less. In one embodiment, the anti-laxative agents are emulsifiers such as polyglyceryl esters of fatty acids; mono- and di-glycerides; microcrystalline cellulose; ethoxylated mono- and di-glycerides; sorbitan esters of fatty acids; glyceryl-lacto esters of fatty acids; acetylated monoglycerides; poly glycerol lactic acid ester; and propylene glycol mono stearate; or gums, such as xanthan gum.

Abstract: The present invention provides compositions and methods of decreasing the nitrogen loss in a mammal which is normally associated with the administration of isocaloric solutions. Specifically, the present invention provides compositions comprising from about 4% to 10% dextrose and from about 1/2% to 2% glutamine. Such compositions, when administered to a mammal, reduces dehydration and nitrogen loss to approximately 25% of that found when no solution is administered.

Abstract: A low fat, very low fat or fat-free emulsion-simulating food product is prepared by adding tricalcium phosphate to develop an opaqueness and smoothness in the food and to reduce gloppiness in foods containing gum, especially xanthan.

Abstract: Provided is a gum system including carboxymethylcellulose and xanthan gums which provides a stable desirous vehicle for very low calorie table syrup applications. The gum systems of the present invention have a desirable mouthfeel, stability, viscosity, and pourability. Preparations in accordance with the present invention result in a gum system useful in the manufacturing of palatable very low calorie synthetic table syrups which contain little or no sugar solids.

Abstract: A reduced calorie fat comprising at least about 15% by weight triglycerides selected from the group consisting of MML, MLM, LLM, and LML triglycerides, and mixtures thereof; wherein M=fatty acids selected from the group consisting of C.sub.6 to C.sub.10 saturated fatty acids, and mixtures thereof, and L=fatty acids selected from the group consisting Of C.sub.17 to C.sub.26 saturated fatty acids, and mixtures thereof is disclosed. The fat also has the following fatty acid composition: (a) from about 15% to about 70% C.sub.6 to C.sub.10 saturated fatty acids; (b) from about 10% to about 70% C.sub.17 to C.sub.26 saturated fatty acids; (c) not more than about 10% fatty acids selected from the group consisting of C.sub.12:0 and C.sub.14:0, and mixtures thereof; (d) not more than about 20% fatty acids selected from the group consisting of C.sub.18:1, C.sub.18:2, C.sub.18:3, and mixtures thereof; and (e) not more than 4% C.sub.18:2 fatty acids.

Abstract: Fat mimetic compositions which may be used in low/no fat salad dressings and processes for their preparation are disclosed employing a unique combination of microcrystalline cellulose, cold water swelling starch and gum to provide excellent fat-like properties.

Abstract: Diol lipid analogues, notably fatty acid diesters of various dihydric alcohols containing 4 to 10 carbon atoms, are physiologically compatible fat replacements for edible compositions. Preferred compounds are partially digestible.

Abstract: An algin-containing food or beverage comprises a low-molecular weight algin which has a weight-average molecular weight in the range of 10,000-900,000 and still functions as a dietary fiber and has beneficial effects on the health. The algin can be prepared by subjecting a high-molecular weight naturally occurring algin or its derivative to heat treatment at a temperature of 100.degree.-200.degree. C. under pressure.

Abstract: The present invention is directed to a baked food composition comprising food ingredients and a water-soluble cellulose ether which is useful for reducing the low-density lipoprotein serum cholesterol level of an animal. Use of a specific particle-size distribution of the water-soluble cellulose ether results in compositions which are more palatable than known compositions.

Abstract: An edible plastic dispersion not having a continuous fat phase, including at least two condensed phases, at least one of which is continuous, the dispersion comprising a first gel-forming composition and a second gel-forming composition containing 1-8 times the critical concentrations of a gelling starch having a rheological property in an aqueous dispersion characterized by a one-half G'.sub.max value at no more than about 9,600 seconds when prepared at a concentration to yield a log G'.sub.max value of 5.0 at 11.degree. C. 15,000 seconds after the gelling starch is substantially completely dispersed in the aqueous dispersion.

Abstract: The starting product is rich in broken-down plant cell walls. Water is added, if necessary, to obtain a mixture suitable for the subsequent shearing treatment. The product is subjected to a shearing stress before extrusion, to obtain product containing a water-soluble polysaccharide fraction greater than that which exists in nature, without changing the overall chemical composition. The modified product is obtained in the form of crushable aggregates. If the starting product is derived from higher plants naturally rich in pectins, the latter (which have a dry matter content of at least 70%) are extracted from the water-soluble fraction by precipitation by an alcohol or by its multivalent salts. The extraction residue consists of edible fibres.

Abstract: High dietary fiber from sources that have had minimal use in food products, for example bakery goods, extruded items and pasta, for humans because of their green coloration and inherent flavors. The fibrous material is immersed in an aqueous dispersion of chlorine for a period of time with a concentration of chlorine that is effective for removing substantially all of the coloration from the material with a minimal effect on the fiber matrix, for example three to thirty minutes with one part fiber to five parts water and about 13,500 to 62,400 ppm chlorine. Advantageously the thus bleached material is then water rinsed and immersed in a 4-50% aqueous solution of peroxide at a temperature of about room temperature to boiling for up to about 15 minutes or until the fiber flavor and chlorine backnotes are rendered blander.

Abstract: The present invention provides compositions and methods for decreasing tissue breakdown in mammals. Specifically, tissue breakdown in a mammal can be decreased by the administration of composition, wherein said composition comprises from about 35% to 50% essential amino acids of which from about 18% to 30% are branched chain amino acids, and from about 50% to 65% non-essential amino acids, wherein the non-essential amino acids comprise from about 5% to 15% ALA and from about 15% to 45% GLN. In addition, the present invention provides methods of preparing compositions which are capable of meeting the specific metabolic needs of a patient experiencing catabolic tissue breakdown.

Abstract: Starch hydrolysates having a D.P. of about 20 to 200 and a D.E. of about 0.5 to 5 are used as fat replacements in food. The starch hydrolysates are prepared by heating granular starch containing at least about 20 weight percent amylopectin in an acidic slurry of water and a water-miscable organic solvent such as ethanol. The slurry is heated under conditions which do not gelatinize the starch but cleave at least about 20 percent of the terminal amylose groups from the amylopectin molecules.

Abstract: An improved process is disclosed for preparing flavored confectionery compositions containing certain reduced calorie cocoa butter substitute fats. The improvement involves rapidly cooling such a composition from a non-crystalline state to a temperature of less than about 70.degree. F. (21.1.degree. C.) using a swept-wall, scraped-wall, or screw-type heat exchanger. The cooled composition is then conditioned for at least about 5 minutes by warming it to a temperature of about 70.degree. to 85.degree. F. (21.1.degree. to 29.4.degree. C.) in an agitated vessel before further processing into finished confectionery pieces. Under these dynamic tempering conditions, bloom-stable products can be produced much faster than with static tempering.

Abstract: Reduced calorie food compositions containing digestion-resistant esterified alkoxylated polysaccharides as full or partial replacements for conventional triglyceride lipids are described. In one embodiment, a polysaccharide such as starch or cellulose is reacted with propylene oxide and the resulting propoxylated polysaccharide then esterified using one or more fatty acids or fatty acid derivatives.

Abstract: Reduced calorie frozen confectionery products are provided by preparing an oil-in-water emulsion containing 20% to 50% by weight edible vegetable oil, 1% to 10% by weight flavor, an emulsifier, an artificial sweetener and water, deaerating the emulsion, and applying the deaerated emulsion to a frozen confectionery.

Abstract: The present invention is for an oat or rice-based frozen dessert composition which has been prepared using the grain derived solids, including the bran. In the method of the invention, cooked oat or rice grain is mixed with sufficient liquid so as to form a mixture having a composition of about 30% to 70% cooked grain by weight with a moisture content of 50% to 85%. Sweetening and flavoring agents are added to this mixture according to personal preference. The mixture is then homogenized and frozen with churning until a temperature of about -9.5.degree. C. to -5.5.degree. C. is obtained.