Abstract: Alimentary and/or medicinal active principles intended for feeding or treating ruminants are polished by spraying a solution of one or more active principles, resins and/or sugars onto the said active principles. The polished active principles are then coated with a polymer providing protection in the rumen.

Abstract: The novel agents for preventing dental calculus in domestic animals of the present invention are sequestering agents that are applied as coatings to commercially-prepared diets for domestic animals and that are significantly superior in terms of their anticalculus efficacy to the soluble pyrophosphate crystal growth inhibitors of the prior art. The sequestering agents of the present invention form soluble calcium complexes in saliva and dental plaque fluids thereby preventing the calcification of dental plaque. Sodium hexametaphosphate has been utilized as the preferred sequestering agents of the invention to date.

Abstract: The present invention relates to new granules, as well as the process for their preparation, obtained by extrusion of a mixture containing a meltable binder in an amount such that it permits the passage of the mixture through a die. The granules obtained are then coated with a polymer permitting their trans-rumen passage without degradation. After coating, these granules are used for animal feeding of ruminants.

Abstract: Protein microspheres are formed by phase separation in a non-solvent followed by solvent removal. The preferred proteins are prolamines, such as zein, that are hydrophobic, biodegradable, and can be modified proteolytically or chemically to endow them with desirable properties, such as a selected degradation rate. Composite microspheres can be prepared from a mixture of proteins or a mixture of proteins with one or more bioerodible polymeric materials, such as polylactides. Protein coatings can also be made. Compounds are readily incorporated into the microspheres for subsequent release. The process does not involve agents which degrade most labile proteins. The microspheres have a range of sizes and multiple applications, including drug delivery and delayed release of pesticides, fertilizers, and agents for environmental cleanup.

Abstract: The present invention uses a cold temperature activated batter composition to coat chilled portions of a food substrate. The latent cold temperature of the chilled food, which is preferably fish, is in the range of approximately -10.degree. to 38.degree. F. and activates the batter so as to cause it to gel or set on the food portions. As a result, the batter coating adheres evenly and uniformly to each food portion. After coating with the batter, the chilled food portions may also be coated with a toasted bread crumb mixture, before the batter sets, to form a bread coating mixture, in-situ, on the chilled food portions. The bread crumbs may also include flavored oils derived from frying battered and fried fish or fried battered and breaded chicken in vegetable oils for the purpose of imparting savory and fried food flavor characteristics to the non-fried food.

Abstract: A method is disclosed for preparing a battered foodstuff, particularly, chicken, which has the taste, texture and appearance of a fried food, but which has not been fried. The batters of the present invention are applied after the chicken has been cooked and while the chicken is hot. The latent heat of the chicken causes the batter to fix on the chicken. In a preferred embodiment, the batter coated chicken is further coated with a bread crumb mixture before the batter is fixed. The bread crumb mixture may also include flavored vegetable based oils derived from frying chicken for the purpose of imparting savory and fried food flavor characteristics to the non-fried food.

Abstract: The present invention pertains to a microencapsulated flavoring agent in the form of a spheroidal microcapsule which comprises a core and a coating layer over the core, wherein the microcapsule comprises (A) a core present in an amount up to about 90%, by weight of the microcapsule, which comprises (a) a flavoring agent in an amount from about 20% to about 80%, by weight of the core, and (b) a resin in an amount from about 80% to about 20%, by weight of the core, and (B) a coating layer over the core which comprises in percentages by weight of the coating layer, (a) gelatin in an amount from about 45% to about 49%, (b) gum arabic in an amount from about 45% to about 49%, and (c) glutaraldehyde in an amount from about 2% to about 10%. The encapsulated flavoring agents may be used in a wide variety of ingestible compositions and chewing gum products. The present invention also pertains to methods for preparing the encapsulated flavoring agents and the ingestible compositions in which they may be employed.

Abstract: Food coatingstuff comprising rice starch and food products obtained by coating or dusting with rice starch. Inorganic food additives like titanium dioxide, calcium carbonate, etc. are not necessary by use of the coatingstuff containing rice starch.

Abstract: A sugar composition consisting of from 90 to 99% by weight sugar and from 10 to 1% by weight of a non-gelling water-soluble dietary fibre. The sugar composition has substantially the properties of normal sugar, but contains a significant amount of dietary fibre, with consequent health benefits. A novel type of soluble fibre derived from sugar beet and a method for preparing it are disclosed. The composition may take the form of a concentrate or syrup, or may be in particulate form. The particulate form may be used as a direct sugar substitute. The fibre used may be a novel fibre obtainable by treating sugar beet with water free from chemical reagents at ambient pressure and at an elevated temperature, for example from 95.degree.-98.degree. C.

Abstract: A feed additive granule for ruminants comprising a granulated physiologically active substance as the core, a first coating layer placed on the surface of said core, said first coating layer containing a high molecular substance which dissolves or swells in water in an acidic pH region of not greater than 5.5 and is stable in a pH region of 5.6 to 8.0, and a second coating layer placed on said first coating layer, said second coating layer being of a substance which is stable in an acidic pH region of not greater than 5.5, dissolves or swells in water in a pH region of 5.6 to 8.0 and is acceptable to ruminants, and some modifications thereof, as well as feed for ruminants comprising such a novel feed additive.

Abstract: A dry mix, such as a fructose-containing beverage mix, is prepared by coating the fructose particles with fine particles of a food acid. The coated fructose particles are resistant to browning which can develop in the presence of heat and moisture, especially if any alkaline ingredients are contained in the mix.

Abstract: An aqueous dispersion containing a finely divided reaction product of a calcium compound with citric acid having a mole ratio of calcium to citric acid from 2.5:2 to 2.95:2 is provided to be used for opacifying and whitening aqueous food compositions.

Abstract: A process is disclosed wherein an ingredient is treated so that it will exhibit a controlled release when incorporated in chewing gum. According to the method, a quantity of a powdered ingredient is mixed with an agglomerating agent, such as a modified cellulose, and a limited quantity of a solvent for the agglomerating agent, such as water. The quantity of solvent is limited so as to produce a mixture which is only moist or damp. This damp mixture is characterized as being dust-free, non-flowing and crumbly. The damp mixture is then dried and the dried mixture is treated, e.g. by grinding and/or screening, to produce the desired particle size range in the agglomerated ingredient particles. These agglomerated particles comprise collections or clusters of ingredient particles which have been bound together by the agglomerating agent.

Abstract: In one embodiment this invention provides a process for preparing a deodorized fatty acid salt feed supplement. Alkali metal bisulfite is added to a process medium in which C.sub.14 -C.sub.22 fatty acid with a content of malodorous carbonyl compound is converted into a deodorized C.sub.14 -C.sub.22 fatty acid alkaline earth metal salt product.

Abstract: Solid lipid pellets containing 65% to 95%, or higher, lipid concentration suitable for use in or as animal food supplements and/or feed rations wherein: a mixture containing at least water and an edible algin-like coagulant is formed in a mixing chamber (11,12); a liquified lipid is added to form a gel-like algin/water/lipid emulsion; and, the emulsion is deposited in discrete quantities (30) into a metal ion bath (29) causing the emulsion to "set" in a lipid pellet integral and solid throughout its entire structure. The lipid pellets may be packaged for delivery to points of consumption and/or admixed with other feed materials to form nutritive animal feed rations. Small amounts of ammonia and/or bentonite may be added to the aqueous mixture to increase the lipid absorptive capacity thereof.

Abstract: Microcapsules having a solid, fusible shell and a multiplicity of liquid cores. The microcapsules can be made by spray-cooling a water-in-oil type emulsion. The microcapsules, in aggregate, are a dry, free-flowing powder, and can be heated or otherwise processed to release their contents. The microcapsules can be used in food and non-food applications. The core can be any liquid, preferably aqueous, which does not readily dissolve or disperse the shell.

Abstract: In the manufacture of mozzarella cheese, aging can be dispensed with if the process is controlled to yield a combined moisture and wet milkfat content of at least about 70 weight percent, and the cheese will provide acceptable bake performance under typical cooking conditions used in the pizza industry today. Within about 48 hours after brining, the cheese should either be used or frozen. This discovery saves at least seven days of aging and permits the use of a continuous process of making mozzarella, which, from pasteurization to loading of the frozen product on the truck, can be performed in as little time as eight hours. In the continuous process, the hot stretched cheese from the kneading machine is extruded directly into cold brine. After the cheese has cooled sufficiently, it can be comminuted and frozen by independent quick freezing, preferably in a fluidized bed freezer. Salt preferably is mixed into the cheese during the kneading step.

Abstract: Gradual release structures for the release of active agents in chewing gum and a process for making such structures are provided. The gradual release structures are formed by extrusion techniques and comprise an active agent and a wall material.

Abstract: The present invention relates to a method of preparing a stabilized sweetener ingredient containing aspartame, a stabilized aspartame sweetener ingredient for use in chewing gum, and a chewing gum composition containing the stabilized aspartame sweetener ingredient. The aspartame is blended with specific amounts of water, inorganic acid and an encapsulating agent to form a homogeneous mixture. The mixture is dried to form the sweetener ingredient. The sweetener ingredient is relatively stable and unreactive in the presence of cinnamon and other aldehyde-based flavoring agents.

Abstract: A dielectric substrate is coated with a protective layer and a catalyst film is formed in a laser irradiated predetermined pattern on the protective layer so that during electroless deposition a metal is plated on the catalyst film in the predetermined pattern whether or not the dielectric has unwanted catalytic sites. The protective layer is not removed by the electroless plating bath or prior etch steps but can subsequently be stripped by a separate etch without removing the plated metal or the dielectric from the substrate.

Abstract: A method of making a zein-cellulose derivative gum ingredient is disclosed. Preferably, a solution of zein and water at a pH of between about 11.5 and about 12.1 is prepared, containing between about 10% and about 20% by weight zein, and the aqueous zein solution is combined with a cellulose derivative such as HPMC to form a zein-coated ingredient. The zein-cellulose derivative ingredient is then used to make chewing gum. The zein-cellulose derivative ingredient has been found to reduce late chew bitterness and harshness in high mint-flavor content gums.

Abstract: Microcrystalline cellulose intimately admixed with a galactomannan gum such as guar gum, in an aqueous medium and then dried, preferably by spray drying, forms a novel aggregate comprising a powder whose particles are spheroidal in shape. The resulting material may be used e.g., as a low-calorie fat-like material in certain foods. Optionally, a third, edible, component such as a lipophilic material, or a hydrophilic material, such as a proteinaceous material or a polysaccharide, or mixtures thereof, may be incorporated in this composition to enhance taste and/or other desired properties. When this composition, in colloidal form, is added to such foods as salad dressings or dairy products as a fat substitute, it imparts a fat-like mouth feel and consistency without the caloric value of fat.

Abstract: Biologically active agents to be encapsulated are continuously blended with a starchy material and water, subjected to high-shear mechanical action at a temperature above the gelatinization temperature of starch, and continuously recovered as an insolubilized matrix of starch that entraps discontinuous domains of the agent. Alternatively, the core material to be encapsulated is added and blended with the aqueous dispersion of starch after the starch and water have been subjected to an elevated temperature sufficient to gelatinize the starch. Rate of release of agents to the environment can be controlled by preselecting a set of conditions related to various processing parameters. Encapsulation of biologically active compositons provides protection against degradative environmental conditions, improves safety in handling, and slows the release of such compounds to the surrounding medium.

Abstract: A solid or liquid composition of food quality, non-allergenic and non-toxic, for scenting finished products formed of elastomers by contact of these finished products and these compositions before use. This chemically or physically isolated composition contains, in addition to one or several natural or artificial scents, one or several additives belonging to the group of agents for sugaring, sweetening, taste reinforcing, absorbing, coloring, lubricating, emulsifying, stabilizing, thickening, gelling, absorbing, anti-lumping, food preserving, anti-oxidation, and may be sterilized in different ways such as exposure to rays (.beta. type or the like). The invention is particularly useful for contraceptives, and comprises a package in which the contraceptive is contained isolated from a quantity of a scenting composition by means of a rupturable separator. Upon rupturing the separator, the product may be scented by massaging the package before opening it.

Abstract: A flavored konnyaku compositon contains a konnyaku gel structure having a pH value ranging within 6 to 8 substantially uniformly in its entirety and a seasoning material distributed in the gel structure substantially uniformly in its entirety. A process for preparing the flavored konnyaku composition involves solating a starting material containing powdered konnyaku, an acidic agent coated with and encapsulated in a coating agent and a seasoning material, adding an alkaline coagulating agent to the starting material to gelate the starting material to obtain a konnyaku gel structure, and heating and melting the coating agent of the acidic agent encapsulated therein present in the gel structure to thereby release the acidic agent into the gel structure.

Abstract: Foodstuffs comprising a bakery component and a moist filling or other component, in the form of crumbs for coating a moist filling are described which contain a heat set protein, which reduces the problems associated with moisture when the foodstuff is stored over long periods of time, under conditions of high humidity, or when heated in a microwave oven.

Abstract: A sucrose-containing chewing gum ingredient is prepared by homogeneously mixing about 50 to about 97 parts by weight heat-softened polyvinyl acetate with about 3 to about--50 parts by weight crystalline sucralose. The mixture is then cooled. A chewing gum is prepared by mixing the sucralose-containing ingredient, gum base, a bulking agent and flavor to make a chewing gum composition.

Abstract: A sucrose-containing chewing gum ingredient is prepared by mixing about 50 to about 95 parts by weight polyvinyl acetate with about 5 to about 50 parts by weight of a solution comprising sucralose dissolved in a solvent. The mixture is then dried to drive off the solvent. A chewing gum is prepared by mixing sucralose-containing ingredient, gum base, a bulking agent and flavor to make a chewing gum composition.

Abstract: A dry solid animal feed composition in which biodegradable feed is contaminated with a mycotoxin and is admixed with a mycotoxin inactivating agent comprising particles of a phyllosilicate mineral capable of inactivating mycotoxins, said particles being coated with a sequestering agent in an amount sufficient to enhance the mycotoxin inactivating capacity of said phyllosilicate.

Abstract: Gradual release structures for the release of active agents in chewing gum and a process for making such structures are provided. The gradual release structures are formed by extrusion techniques through slot dies and comprise an active agent and a wall material.

Abstract: A stabilized high intensity sweetener ingredient for use in chewing gum is prepared by encapsulating a high intensity sweetener using a mixture of about 75 to about 99 weight percent zein and about 25 to about 1 weight percent shellac. This combination of zein and shellac prolongs the shelf life of the chewing gum and the high intensity sweetener, to a greater extent than zein or shellac used individually or in other combinations.

Abstract: There is disclosed a flavor and test composition for a chewing gum which has an effect of extending release of a flavor and taste of the chewing gum and is constructed by coating or melting and dispersing a flavor and taste substance which is an essence of expressing the flavor and taste, wherein a material used for the coating or the melting and dispersing of the flavor and taste substance is composed of a substance group comprising sterols as main ingredients. There is also disclosed a chewing gum which contains the above mentioned flavor and taste composition for a chewing gum.

Abstract: An improved method of encapsulating an active ingredient for use in chewing gum involves extruding a blend of polyvinyl acetate, an active ingredient and salt. The invention also includes an encapsulated active ingredient prepared according to the improved method, and a chewing gum which contains the encapsulated active ingredient of the invention.

Abstract: A gum having extended softness during the chew that contains water-insoluble porous polymeric beads having microporous passages impregnated with plasticizer.

Abstract: A flavor ingredient has been found to provide long lasting, high intensity and high quality flavor when used in chewing gum compositions. The flavor ingredient contains between 7-30% by weight of a flavoring agent such as mint oil, between 2-15% by weight styrene butadiene rubber, between 45-90% by weight starch or modified starch, between 0-8% by weight water and, preferably, between 0.5-4% by weight of a thickener such as silicon dioxide. The flavor ingredient is prepared by mixing the flavoring agent with particles of the elastomer to form a suspension. The suspension is then mixed with an aqueous starch solution and the thickener is added. The resulting stable emulsion is dried to form the flavor ingredient of the invention.

Abstract: The present invention is directed to a process for the manufacture of microparticulated protein from egg white and gelatin protein phases, the product manufactured therefrom, and to the use of the product manufactured in accordance with the process as a replacement of at least a portion of fat in formulated edible foods manufactured for human use.

Abstract: A sucrose-containing chewing gum ingredient is prepared by codrying sucralose with a codrying agent and homogeneously mixing about 50 to about 97 parts by weight heat-softened polyvinyl acetate with about 3 to about 50 parts by weight of the codried sucralose. The mixture is then cooled. A chewing gum is prepared by mixing the sucralose-containing ingredient, gum base, a bulking agent and flavor to make a chewing gum composition.

Abstract: The use of encapsulated salts to enhance flavor and sweetness characteristics of gum is disclosed. The gum of the present invention comprises gum base, a sweetening and bulking agent, a flavoring agent, and a salt encapsulated in a manner to delay its release from the gum composition during chewing. The encapsulated salt is made by standard coating and encapsulation techniques. The gum is made by standard mixing techniques, though it is preferred to mix the encapsulated salt into the molten gum base.

Abstract: Flavor releasing structures for chewing gum are provided. The structures consist of a core having a flavor reservoir material and a binding material. The cores may be coated with a flavor barrier coating.

Abstract: The present inventive composition concerns a composite delivery system having a substantially hydrophobic exterior comprising:(a) an agglomerated mixture of a core material selected from the group consisting of sweeteners, flavoring agents and mixtures thereof and a matrix wherein the matrix comprises:(i) about 0.5% to about 20% fat soluble lecithin;(ii) about 65% to about 90% of an edible material having a melting point in the range of about 25.degree. C. to about 100.degree. C. selected from the group consisting of (a) a fatty acid having an iodine value of about 1 to about 10; (b) natural waxes; (c) synthetic waxes; and (d) mixtures thereof,(b) about 0.5% to about 20% of a glyceride; and(c) a silicone based anti-foaming agent in a concentration of about 0.001% to about 0.5%; said composite having a melting point in the range of about 20.degree. C. to about 90.degree. C.

Abstract: Calcium lactate coated psyllium fiber composition and psyllium-containing baked cookie composition having high fiber content and good eating qualities. These baked cookies comprise calcium lactate coated psyllium fiber, insoluble dietary fiber, shortening, flour, sugar and water. Eating quality of these psyllium-containing cookies is especially enhanced by their reduced tendency for the composition to stick to and/or form a film on teeth during ingestion.

Abstract: An antioxidant free, stable, fixed flavor is prepared from a mixture of flavor, maltose, malto-dextrin and a carbohydrate film former by spray-drying the mixture to form a dense product of at least 0.5 g/cc bulk free flow density and less than 20% voids, which is stable against oxidation for one year at 70.degree. F.

Abstract: Described is a chewing gum comprising a chewing gum base having dispersed therein, separately, a multiplicity of sweetener bearing polymeric particles and/or flavor-bearing polymeric particles, said polymeric particles further comprising:(a) at least one water-soluble normally solid polymer;(b) at least one water-insoluble normally solid polymer;(c) and either(i) at least one flavor composition a substantial portion of which is incorporated in the water-insoluble polymer and a substantial portion of which is incorporated in the water-soluble polymer; and/or(ii) at least one sweetener composition a substantial portion of which is incorporated in the water-insoluble polymer and a substantial portion of which is incorporated in the water-soluble polymer;the water-soluble polymer and the water-insoluble polymer being physically associated with each other associated in such a manner that one is in the form of a multiplicity of discrete entities in a matrix of the other.

Abstract: A coated consumable product and process for manufacturing such a product are disclosed. The product comprises aspartame and citric acid or malic acid made by use of a process which produces a substantially pure, dust-free, free-flowing, easily dissolvable product.

Abstract: A method of making zein coated, high-potency sweeteners or other gum ingredients that does not use alcohol is disclosed. A solution of zein and water at a pH of between about 11.5 and about 12.1 is prepared, containing between about 1% and about 25% by weight zein, and the aqueous zein solution is combined with a high-potency sweetener or other gum ingredients to form a zein-coated ingredient. The zein coated ingredient is then used to make chewing gum. Preferable coating steps include spray drying and fluid bed coating.

Abstract: The present invention is a directed at a sweetening agent delivery system having prolonged sweetness release prepared by a method which comprises the steps of (A) providing the following ingredients in percentages by weight of the sweetening agent delivery system (a) a solution of a high intensity sweetening agent, wherein the sweetening agent is present in an amount from about 0.01% to about 60%, (b) polyvinyl acetate present in an amount from about 40% to about 93% and having a molecular weight in the range from about 2,000 to about 100,000, (c) a plasticizing agent present in an amount from about 0.1% to about 20%, (d) a waxy material having a melting point from about 30.degree. C. to about 120.degree. C. present in an amount from about 0.5% to about 40%, and (e) an emulsifying agent present in an amount from about 0.

Abstract: An acesulfame-K containing composition exhibiting enhanced sweetness comprises one or more food grade acids, acesulfame-K and potassium chloride.

Abstract: A low sodium salt composition suitable as a table salt product which comprises:a. 30 to 90 parts NaCl;b. 5 to 70 parts of a non-gritty bulking agent; andc. 0 to 40 parts of a binder;wherein the bulking agent is coated with the NaCl or the NaCl, bulking agent and, optionally binder are uniformly dispersed in a granule is provided. The composition preferably has a density of less than about 0.6 gram/cc and tastes and handles like ordinary table salt.

Abstract: Very small particles of flavoring materials which are labile when subjected to both heat and an aqueous medium are coated with a coating material containing hydrogenated castor oil and having a melting point of from about 80.degree. to about 100.degree. C. The coating layer remains stable during the first minutes of the baking process, when the concentration of water in the dough or batter is relatively high. After several minutes, when most of the water in the dough or batter has evaporated and the temperature increases to about 100.degree. C., the coating layer or layers melt away. Within a few minutes thereafter, the active ingredient is exposed within the product. Alternatively, a leavening agent may be used wihtin the capsule which will release a gas at the predetermined temperature and cause rupture of the microencapsulation.

Abstract: A stabilizing agent for dry mix food products in powder form, the individual particles of which consist essentially of microcrystalline cellulose, sodium carboxymethyl cellulose, and maltodextrin.