Abstract: A frying medium consisting essentially of unmodified low-linolenic-acid soybean oil that contains relatively little saturated fat, and essentially no trans fatty acid, is disclosed. Food fried in this medium has properties comparable to those of food fried in partially hydrogenated higher trans oils. The frying medium can comprise a minor proportion of another type of low linolenic oil, such as cottonseed oil or palm oil, blended with the soybean oil as from 1 to 49 wt. %, alternatively 1 to 25 wt. %, alternatively 1 to 10 wt. %, alternatively 1 to 5 wt. % of the frying medium. The soybean oil of the frying medium can have from 5 wt. % to 15 wt. % palmitic acid; from 2 wt. % to 10 wt. % stearic acid; from 20 wt. % to 50 wt. % oleic acid; from 30 wt. % to 60 wt. % linoleic acid; and from 0.2 wt. % to 3.5 wt. % linolenic acid.

Abstract: One method of forming a food product comprises placing a puffed grain in a blending container, placing a fluidized nutrient in the blending container, blending the puffed grain and the fluidized nutrient to form a puffed product, and dehydrating the puffed product to form a de-puffed food product.

Abstract: The present invention relates to the formulation and process for preparation of a fried egg product which may be frozen for future heating within a microwave or other oven for consumption by an individual. Various ingredients are added and mixed to each of the liquid egg white and liquid yolk portions. The liquid egg white portion is preheated and then deposited within a mold for slow cooking under controlled temperature and humidity conditions. The liquid yolk portion is preheated and then is added to the mold for placement on the egg white portion. Following a short period of cooking the mold containing the formulated fried eggs is transported to a freezer unit for freezing, packaging, and storage. At a future time the frozen formulated fried egg product may be retrieved for thawing and cooking for consumption by an individual.

Abstract: A method for producing a jerked meat rawhide chew toys has acts of providing rawhide chew toys, preparing meat, processing the meat, coating the rawhide chew toys with meat and drying the rawhide chew toys coated with meat. According to the method, the rawhide chew toys are coated with meat and jerked to improve dogs' desire to chew rawhide chew toys a long time to achieve the objective of cleaning dogs' teeth better.

Abstract: A method of inhibiting the growth of Tyrophagus putrescentiae in a pet food product includes the step of adding at least 0.3% by weight conjugated linoleic acid (CLA) to the pet food product. Specifically, adding conjugated linoleic acid to the pet food product includes the steps of adding conjugated linoleic acid to a pet food meal pre-mix, extruding the conjugated linoleic acid containing premix to form the pet food product, cutting the pet food product to size, and drying the pet food product. The method can further include the step of coating the dried, cut to size pet food product with conjugated linoleic acid.

Abstract: Composite food products comprising a first soft plastic nonfrangible major portion having a water activity of 0.5 or less and about 1% to 15% % of a second food portion of small direct expanded puffed particulates fabricated from a cooked cereal dough. The puffed pieces are formed by direct puffing or expansion into individual pieces rather than by grinding or size reducing larger cereal pieces. The puffed cereal particulates thus have a continuous unbroken skin or surface surrounding the particulates as a result of the direct expansion formation. The particulates have a size ranging from about 0.5 to 2 mm, a moisture content of less than 6%, and, a bulk density ranging from about 0.15 to 0.25 g/cc. The cooked cereal dough from which the particulates are fabricated comprises at least 45% rice flour. The products exhibit a crispy texture notwithstanding the softer texture of the major phase.

Abstract: The present process relates to a formulation for a food product and preparation of a pre-formed filling unit for the provision of a consumable food product containing eggs, which may be refrigerated and/or frozen for future heating within a microwave oven for consumption by an individual. The process involves the initial step of acquisition of liquid eggs which may be scrambled. The liquid eggs are cooked whereupon the cooked liquid eggs are combined with other ingredients. The temperature of the combined ingredients is regulated and/or controlled during processing. The combined and mixed food product may then be inserted into a mold to provide a desired shape. After cooking the consumable food product may be separated from the mold whereupon the consumable food article may be refrigerated and/or frozen for future reheating as a portion of a breakfast or other consumable food article.

Abstract: An edible multilayer moisture barrier for food products is provided for separating food components having different water activities and preventing or significantly inhibiting movement of water between the food components. The edible multilayer moisture barrier of the present invention includes a lipid layer and a flexible hydrophobic layer.

Abstract: The present invention is directed to microwaveable grilled cheese and grilled cheese and meat sandwiches that include an edible, lipid based moisture barrier. The edible moisture barrier includes an edible microparticulated high melting lipid and an edible low melting triglyceride blend.

Abstract: In one aspect, the present invention provides methods for suppressing cracking, stem browning, and water loss in fruit or vegetables, such as cherries. The methods comprise applying to fruit or vegetables an amount of a wax emulsion effective to suppress cherry cracking, stem browning, and water loss. The wax emulsion used in the methods of the invention typically comprises a matrix of complex hydrocarbons, one or more emulsifying agents, and water. In some embodiments, the wax emulsion comprises from about 0.125% to about 25% (weight/weight) of carnauba wax, from about 0.1% to about 16% (weight/weight) of oleic acid, and from about 0.03% to about 6% (weight/weight) of morpholine, and from about 53% to about 99.7% (weight/weight) of water. In some embodiments, the wax emulsions further comprise one or more osmoregulators.

Abstract: A cheese coating method, in particular pressed paste cheese, is characterised in that it consists in applying on whole cheeses or cheese portions, a coating composition comprising from 60 wt. % to 100 wt. % of an esterifying product of at least a fatty acid and at least a branched polyol having at least 3 carbon atoms and at least two OH groups.

Abstract: A method for producing a jerked meat rawhide chew toys has steps of forming rawhide chew toys, preparing neat, processing the meat, coating the rawhide chew toys with meat and drying the rawhide chew toys coated with meat. According to the method, the rawhide chew toys are coated with meat and jerked to improve dogs' desire to chew rawhide chew toys a long time to achieve the objective of cleaning dogs' teeth better.

Abstract: Perfuming or flavoring microcapsules that include a fireproofing agent in addition to a perfuming or flavoring ingredient and a carrier material, so that the microcapsules can reduce the occurrence or an explosion of reduced violence when suspended in hot air during their preparation. Also, methods of making these microcapsules and their use in perfumed, food, beverage or pharmaceutical products.

Abstract: An enrobed a core, such as a tablet core, that has a coating made of one or more patterned films each having portions that are visually distinct (e.g., differently colored) from one another and having a transition line segment between these visually distinct portions. At least a portion of an outer surface of the core is covered with the film or films, such that the transition line segments form a substantially continuous transition line on the coating and a film seam is formed which is different from the transition line. Where the patterned films are bi-colored, the resulting enrobed core can be bi-colored, or the resulting enrobed core can have a coating with at least four visually distinct portions alternately arranged thereon, thereby forming a “checkerboard” pattern on the coating. In either case, the film seam of the coating is different from the transition line of the coating.

Abstract: Food components including a triacylglycerol component and a bulking agent are provided. The triacylglycerol component typically has a melting point of about 100 to 120° F. and constitutes about 20 to 35 wt. % of the food components. The food component can be formed by heating a composition which includes the triacylglycerol component and bulking agent under conditions sufficient to form an outer layer having certain desired physical characteristics. Food products incorporating the food components are also provided.

Abstract: A wide range of aqueous based soaking operations can be employed to impregnate substantially throughout various rawhide pet chews; suitable substances for release into the oral cavity of pets during chewing include emulsions, surfactants, conditioners, flavorants and/or active ingredients. Prior to impregnation, the rawhide chews are physically disrupted/penetrated to augment substance impregnation substantially throughout the chews.

Abstract: The present invention is a pretreatment agent for a fish food which comprises, in a mixture, 1–30% (v/v) of ethanol, 5–25% (w/v) of citrate and 0.5–50% (w/v) of at least one inorganic salt selected from the group consisting of phosphate, carbonate and bicarbonate, and a process for pretreating a fish food which comprises contacting the pretreatment agent with the fish food.

Abstract: The present invention discloses a sugar-free hard coating prepared from a liquid coating syrup comprising a mixture from sorbitol and erythritol. Coating with liquid mixtures of sorbitol and erythritol gives a crunchy hard coating, which is well adhered to the gum base. The invention also relates to products coated with the said compositions.

Abstract: A calcium supplement for animals comprising one or more coatings over a calcium-containing core. The coatings provide additional nutrients as well as providing a moisture-resistant outer coating to reduce the hygroscopic effects of the calcium-containing core. The supplement comprises calcium-containing core particles, calcium chloride for example, each particle having an animal nutrient coating over an outer surface of the core particles. The supplement further comprises a second coating, urea, deposited over the nutrient coating, and a final outer coating comprising one or more fatty acids or paraffinic hydrocarbons that are agreeable to animals. The method for making a calcium supplement for animals comprises coating calcium-containing granules with a layer of nutrients and then spraying molten soluble urea onto the previously coated calcium-containing granules which are sufficiently cool to solidify the molten material into second coating on the granules.

Abstract: A microencapsulated composition containing lipophilic compounds is prepared by reducing the particle size of the lipophilic compound in the presence of a surface active agent to form a first solution; preparing a solution of alkali metal alginate to form a second solution; combining the first and second solutions to form a third solution; adding the third solution dropwise to a fourth solution containing calcium ion, obtaining beadlets, and removing the formed beadlets from the fourth solution; rinsing the beadlets with an acidic solution and drying the beadlets; and coating the beadlets to obtain microcapsules.

Abstract: A multilayer structure produced by piling a plurality of laminated cheese foods. Each of the plurality of laminated cheese foods of the multilayer structure has at least three layers. The food with at least three layers includes two external layers of platy food material containing cheese which have inherent releasability from external layers of adjoining ones of the plurality of laminated cheese foods when piled into a multiplayer structure. An intermediate layer of platy food material, which may be formed of a plurality of intermediate layers of platy food material inherently bond together, is disposed between two external layers of each cheese food, the intermediate layer being inherently bonded to the two external layers of each cheese food.

Abstract: Relatively large (for example: ¼ inch × ¼ inch), fragile particles of a baked cookie product are a significant ingredient in a cold formed food bar product. The food bar product, which in addition to cookie pieces comprises sugar and filler fat, and optional ingredients such as puffed wheat, puffed rice and nuts, is formed by rolling the mixed ingredients into a slab, slicing the slab into ropes, cutting the ropes into conveniently sized pieces and finally enrobing with a chocolate or chocolate compound.

Abstract: Herein described is a high protein, low carbohydrate nougat having at least one sugar substitute, protein material and at least one flavoring. The sugar substitute contains between about 19% to about 46% of the nougat by weight, the protein material contains between about 25% to about 38% of the nougat by weight, and the flavoring contains between about 7% to about 37% of the nougat by weight.

Abstract: The present invention discloses a sugar-free hard coating prepared from a liquid coating syrup comprising a mixture from sorbitol and erythritol. Coating with liquid mixtures of sorbitol and erythritol gives a crunchy hard coating, which is well adhered to the gum base. The invention also relates to products coated with the said compositions.

Abstract: Fluid food materials which solidify when cooled are quantitatively supplied successively at a certain thickness in a plate form on cooling and carrying sides; of two cooling and carrying devices, cooled while being carried to form two monolayer platy food materials, and the two platy food materials are bonded and united making use of the surface not yet completely cooled and solidified of the monolayer platy food materials, and thereby producing a layered laminated cheese food and the like consisting of two layers.

Abstract: Disclosed is a process for continuous casting of edible cellulose-containing film sheets having unique physical characteristics. The cellulose film sheets have diverse applications in the processed food industry.

Abstract: Process for the production of filled food hollow mouldings, in which each hollow moulding has at least one cavity, which is open to the environment and filled with a filling material solid at ambient temperature and having a cross-sectional dimension between approximately 0.25 mm2 and approximately 1 cm2, characterized in that in a first stage the hollow mouldings are coated at reduced pressure with the filling material, a filing material coating temperature being set in such a way that the filling material is flowable and in which in a second step the pressure is raised, so that the flowable coating material enters the cavities.

Abstract: A method for producing carbohydrate-encapsulated flavorings whose surface has been treated with an inert gas, as well as carbo-hydrate-encapsulated flavorings and the use thereof in food products, consumer articles and pharmaceuticals.

Abstract: A water-dispersible coating composition for use on food substrates, which permits incorporation of a substantially increased rice component content compared to prior art coatings, without the occurrence of objectionable white-lump reticulation. The coating contains at least stated minimum levels of small-particle size rice flour and/or rice starch (#100 USS mesh size and/or 200 USS mesh size, respectively or finer) depending upon the total amount of rice used in the mix, and exhibits minimal surface roughness and substantially no reticulation when frozen upon the food substrate, while imparting increased crispness, holding time and lighter color once the frozen coated food substrate is reconstituted via gradient heat, microwave energy, or deep-frying reconstitution methods, without sacrificing appearance, flavor, and tooth compaction characteristics desirable to consumers of the final reconstituted product.

Abstract: The invention relates to compositions containing a fat soluble substance in a glassy carbohydrate matrix having maltose or a mixture of low-molecular weight carbohydrates, and, optionally, a high-molecular weight carbohydrate. The compositions can be used for multivitamin tablets, hard gelatin capsules, dry food and feed compositions and for enriching sugar.

Abstract: The present invention is directed to the encapsulation of long chain alcohols, C20-C36, in various materials including polymers and waxes. Through the proper selection of the polymer the encapsulated long chain alcohol can be advantageously added to foods such as margarines, salad dressings and the like.

Abstract: The invention provides compositions and methods for providing edible gloss coatings for foods on which a gloss coating is desirable. The invention is particularly useful for providing gloss coatings to confections, such as chocolates, hard panned confections, soft panned confections, yogurt coated confections, starch molded confections, and compressed sugar tablets. The invention further provides methods for delaying the development of rancidity in nuts by mildly abrading the nut while contacting it with an edible film forming agent.

Abstract: The present invention provides a food product comprising an amount of from 0.1 to 20% wt of an encapsulated satiety agent having a weight average mean particle size in the range of from 1 to 250 &mgr;m, wherein the satiety agent is encapsulated by a cross-linked encapsulation material having a degree of cross-linking of at least 20% and further wherein upon consumption of the food product by a subject the satiety agent is predominantly released from the encapsulation material in the intestines of that subject. Also provided is a method of preparing the food product. The food product is preferably a meal replacer product or a weight control product.

Abstract: An edible cup, drink and a wafer cover prepackaged for sacrament services. The edible cup may be made from carbohydrates and coated with an edible wax for containing a sacramental liquid, which may be wine, juice or distilled water. In use the communion wafer is removed and consumed with the liquid to satisfy the requirements of the sacrament. The cup may also be consumed to avoid waste.

Abstract: The present invention is a high-protein foodstuff that includes at least two layers wherein at least one of the layers includes at least 25% of protein and wherein the high-protein foodstuff may further include of a high protein coating or low protein coating. The present invention is also directed to methods for making the high protein foodstuff, optionally with a high protein coating or low protein coating.

Abstract: A multilayer structure produced by piling a plurality of laminated cheese foods. Each of the plurality of laminated cheese foods of the multilayer structure has at least three layers. The food with at least three layers includes two external layers of platy food material containing cheese which have inherent releasability from external layers of adjoining ones of the plurality of laminated cheese foods when piled into a multiplayer structure. An intermediate layer of platy food material, which may be formed of a plurality of intermediate layers of platy food material inherently bond together, is disposed between two external layers of each cheese food, the intermediate layer being inherently bonded to the two external layers of each cheese food.

Abstract: Various edibles, their compositions, and manufacturing methods therefore are disclosed. Some examples of the edibles include orally soluble films. Some of the films may have a pleasant taste, carry nutraceuticals, carry medication, or serve other purposes.

Abstract: The present invention is a high-protein foodstuff that contains at least two layers wherein at least one of the layers contains at least 25% of protein and wherein the high-protein foodstuff may further contains of a high protein coating. The present invention is also directed to methods for making the high protein foodstuff, optionally with a high protein coating.

Abstract: The moisture-sensitive core of a coated food ingredient, for example consisting of pasta, chocolate, cereals, fruit or nuts, in a water-containing environment, such as a dairy product, can be protected against ingress of moisture and loss of crispness by a moisture-resistant coating of a continuous fat layer in which 1-15% (m/m) water-insoluble and fat-insoluble particles having an average particle diameter of 1-100 &mgr;m are present. The particles are in particular inorganic, for example consisting of silicon dioxide.

Abstract: The invention relates to a method of molding a cheese or milk product, wherein the method comprises: a) casting a melt of said product into at least one mold; b) cooling to cause at least a peripheral layer of the melt to congeal; c) reheating the mold(s) to soften a surface region of said peripheral layer; and d) unmolding the product.

Abstract: A method for preparing a hand-held snack item is disclosed. The method includes the steps of (a) applying a first edible, heat-sensitive food material to an initial formed hand-held food item, thereby forming a preliminary coated hand-held food item; (b) applying a second edible food coating material to said preliminary coated hand-held food item, thereby forming a secondary coated hand-held food item, wherein said second edible food material is applied to said preliminary coated hand-held food item in such a manner as to substantially completely coat said first edible, heat-sensitive food material, and wherein said second edible food material is selected from a material which possesses sufficient physical characteristics to act as a protective medium for said first edible, heat-sensitive food material when said secondary coated hand-held food item is subjected to a temperature in the range of from about 35° C. to about 350° C.

Abstract: Herein described is a high protein, low carbohydrate nougat having at least one sugar substitute, protein material and at least one flavoring. The sugar substitute comprises between about 19% to about 46% of the nougat by weight, the protein material comprises between about 25% to about 38% of the nougat by weight, and the flavoring comprises between about 7% to about 37% of the nougat by weight.

Abstract: An improved meal-substitute food bar, herein called a meal-equivalent food bar because it is divided into segments equivalent to the sequence of courses in a conventional meal, including appetizer with functional appetite stimulants; main-course with major nutrition ingredients; and desert with functional appetite depressants. Further, the food bar is divided frangibly lengthwise into strips, each strip a selectable meal-equivalent with pre-determined calories. As a result, the meal-equivalent food bar provides a meal with improved physiological and psychological values for a consumer.

Abstract: An improved process of coating tacky or soft polymer pellets to maintain a free-flowing property, uses a liquid binder, in conjunction with an anti-tack or partitioning powder such as talc to prevent aggregation during storage. The binder is a non-volatile material such as an oil or plasticizer including triglycerides, mono-/di-glycerides, acetylated mono-/di-glycerides, fatty acids, epoxidized triglycerides, phthalates, benzoates, sebacates, lactates, citrates, mineral oils etc. Applications of this process include chewing gum bases, hot-melt adhesives, sealants, rubber masterbatches, powdered rubber, and other soft and tacky polymer materials.

Abstract: Encapsulated oil and fat products with protein and carbohydrate ingredients are provided, in which the free fatty acids in the oils and fats are required from 5 to 100% on a solids basis. The oils and fats can be from plant or animal source. The oils and fats with free fatty acids 5-100% may be encapsulated with protein and carbohydrate ingredients to form encapsulated products under a heat treatment above 65° C. The lipid in the encapsulated may be less than 80% on a solids basis. The encapsulated oil and fat products may be used as food, feed and other ingredients, which are easily handed and packaged with longer shelf life. In ruminant feed, the encapsulated products may have the by-pass function.

Abstract: Described are mononuclearly filled seamless microcapsules comprising:

Abstract: A food product comprising a substantially solid mass based on chocolate or the like in contact with a wet medium in non-frozen state, with a local free moisture content ranging between 45 and 88%, said substantially solid mass having a low water intake in suitable conditions of preservation. The substantially solid mass of chocolate or chocolate-like product comprises in weight percentages: between 43 and 50% fat; defatted dry cocoa <18%; skimmed milk powder <17%; sugars >13%; the weight ratio defatted dry cocoa/(sugars and optionally skimmed milk powder) being less that 0.45 and the solid mass being such that for the aqueous medium, the value (&tgr;) is less than 3, where &tgr;=(−[water]+0.37)×F+(5.25×[water]−1.67)×(S+SMP)+(26.6×[water]−9.6)×C+(61×[water]−14.5)×(S+SMP)×C.

Abstract: The present invention is related to the production of capsules or particles of micro and nanometric size, for introduction into food, using stable electrified coaxial jets of two immiscible liquids with diameters in the micro and nanometric range. An aerosol of charged structured droplets forms when the jets dissociate by capillary instabilities. The structured droplets, which are mano-dispersed in size, contain a first liquid (generally the material desired to be added) that is surrounded by a second liquid. Generally the second liquid provides a barrier or protective coating which allows the addition of the first liquid to a food product without adversely affecting the organoleptic or other properties of the food product.

Abstract: A system produces a multi-layer product by forming as many different ingredients as is required for the final product in steps that can be separate from each other and then combining these ingredients in an extrusion die that is formed to flow the separate ingredients in side-by-side flow paths and then combine them where necessary for the final product to be formed. Specifically, two of the flow paths are sandwiched by a third flow path whereby the final product is in the form of a sandwich with two ingredients in layers between two separate layers of a third ingredient. A specific example of the food product is an animal food treat in the form of a cheeseburger.

Abstract: A free-flowing, coated, frozen food and a method for making the same are disclosed. Discrete pieces of a free-flowing frozen food are introduced into a coating vessel where they are agitated to expose their surfaces and to maintain their free-flowing state throughout the coating process. A liquid coating material is sprayed onto the free-flowing pieces to cause coating material to adhere and the temperature at the surfaces of the frozen food pieces to rise. The surfaces of frozen food pieces are then recooled with a cryogen. The spraying and recooling steps are repeated until a thorough, even coating is built up on the discrete pieces of free-flowing food.

Abstract: An electrophotographic photoreceptor having excellent dark resistance is disclosed, which comprises a photoconductive layer and a surface layer formed successively on a conductive substrate, wherein the photoconductive layer mainly comprises hydrogen-containing amorphous silicon, and the surface layer comprises amorphous carbon which contains not more than 50 atomic percent of hydrogen.