Abstract: Enzymatically degradable compositions for the coating of feed additives intended for ruminants, including zein, at least one hydrophobic substance, optionally at least one non-water-soluble polymer and at least one inorganic filler. The compositions are used to coat feed additives such as medicinal products, vitamins and amino acids.

Abstract: The invention comprises a flavored thin film coating on solid oral dosage pharmaceutical tablets containing unpleasant tasting ingredients such as triprolidine hydrochloride and pseudoephedrine hydrochloride. The flavored coating of the invention is comprised of a film-forming substance such as a hydroxypropyl methylcellulose and a polyethylene glycol, a sweetening agent and a flavoring agent. The method of the invention comprises aqueous spray-coating of the flavored sweetened coating onto the pharmaceutical tablets.

Abstract: A low sodium salt composition contains NaCl, a bulking agent and optionally a binder. The composition preferably has a density of less than about 0.6 gram/cc and tastes, handles and flows like a table salt.

Abstract: A free-flowing salt substitute granule which comprises a core composition comprising a nonsweet carbohydrate and a coating on the core comprising sodium chloride.

Abstract: A heat- or microwave-activated browning composition is prepared for coating a food product to produce surface browning on exposure to heat or microwave energy. A method of browning a food product includes the steps of coating a food product with a microwaveable browning composition and subjecting the coated product to heat or microwave energy. The microwaveable browning composition includes at least one liposome-encapsulated Maillard browning reagent. A basic amino acid is encapsulated in the aqueous interior of the liposome. A reducing sugar is dissolved in the external aqueous phase of the liposome. The external aqueous phase may also contain a film-forming material. The Maillard browning reaction is triggered by heat or microwave energy. This heat or microwave energy causes the liposomes to rupture, releasing amino acid to react with reducing sugar, producing Maillard browning products.

Abstract: A spray-dried composition comprising a volatile and/or labile component in a carrier, is further encapsulated in an extruded glassy matrix comprising:(a) from about 40 to about 80 percent by weight of a water-soluble, chemically-modified starch having a dextrose equivalent not greater than about 2;(b) from about 10 to about 40 percent by weight of a maltodextrin having a dextrose equivalent in the range of from about 5 to about 15;(c) from about 5 to about 20 percent by weight of corn syrup solids or a polydextrose having a dextrose equivalent in the range of from about 21 to about 42; and(d) from about 5 to about 20 percent by weight of a mono- or disaccharide.The resultant glassy matrices are useful for introducing and/or retaining and/or stabilizing the volatile and/or labile components in cooked and uncooked food products.

Abstract: A low-caloric sweetening composition of micro-crystalline appearance comprises microcrystalline mesoerythritol particles whose surface is coated with a sweetening component containing at least one nonsugar sweetener, an amount of which is adjusted to within ranges from 9.4 to 2.6, preferably 6.5 to 2.6, with respect to a product of a weight part of the nonsugar sweetener per weight part of the mesoerythritol as one and a relative sweetness of the nonsugar sweetener to a sucrose. When plural nonsugar sweeteners are contained, the product is calculated as a sum of the products obtained in terms of each nonsugar sweetener.

Abstract: A coating agent for delaying the release of a physiologically active substance to be administered per os to ruminants, said coating comprising a veterinary acceptable water-soluble, synthetic high molecular compound and ethylcellulose, said coating agent being stable in the first stomach or rumen of ruminants and capable of being effectively disintegrated for subsequent absorption in the 4th stomach of ruminants, characterized in that said coating agent further comprises at least one substance which is miscible with both of said high molecular weight compound and ethylcellulose and is insoluble in water.Said coating agent forms a coat which protects the active substance from degradation in the first stomach of a ruminant at a pH of about 5.5 and rapidly breaks down in the 4th stomach at a pH of about 3, thereby releasing the active ingredient for absorption by the animal.The coating agent and the actives coated therewith and their preparation are described.

Abstract: A process for dehydrating food products particularly suited to the dehydration of potatoes for use in the preparation of hashbrown potatoes. In accordance with the process of the invention, a food product, e.g. a potato is prepared into separate pieces for drying. The separate pieces are then coated with a dry mixture which includes a separation particulate which maintains separation between adjacent pieces such that the pieces may be more efficiently and effectively hot air dried. The dry mixture also includes ingredients which react with moisture on the food product surface to form an adhesive surface for adhering the dry mixture to the food product. For the preparation of hashbrown potatoes, the dry mixture may include spices, browning ingredients, and patty-binding ingredients. For the preparation of casserole potato dishes, the dry mixture may include spices, dehydrated vegetables and cheeses, and a thickening agent.

Abstract: The present invention pertains to a method for preparing pulverized Polydextrose having a particle size of under about 125 microns in diameter from Polydextrose which is substantially free of low molecular weight organic acids which comprises the steps of (a) admixing Polydextrose which is substantially free of low molecular weight organic acids with an anti-caking agent to form a mixture, and (b) pulverizing the mixture to form the pulverized Polydextrose. The pulverized Polydextrose composition may be used in a variety of chewing gum products and edible products. The present invention also pertains to methods for preparing the chewing gum and edible products in which the novel composition may be used.

Abstract: A method for applying photoresist to a top surface of a semiconductor wafer for defining an electronic circuit pattern. The wafer is placed on a horizontal turntable and liquid solvent is dispensed onto the wafer's top surface. Spinning the wafer distributes the solvent to a substantially uniform film thickness over the entire top surface. Liquid photoresist is dispensed onto the top surface over the solvent film, preferably while spinning the wafer, to distribute a photoresist layer over the entire top surface. Photoresist discharge is controlled so that the wafer sirface remains entirely wetted by the solvent film during distribution of the liquid photoresist. The solvent viscosity is lower than the liquid photoresist viscosity and the solvent film thickness is sufficient to enable the photoresist to fully cover any bare silicon, high density or undercut circuit features, generally in a range of 500 to 10,000 Angstroms and preferably 1,000 to 5,000 Angstroms.

Abstract: This invention pertains to sweetened chewing gum compositions which comprise (A) a gum base; (B) a bulking agent; (C) a flavoring agent; and (D) an encapsulated synergistic sweetening agent composition which comprises (a) a synergistic combination of N-L-alpha-aspartyl-L-phenylalanine 1-methyl ester and the potassium salt of 6-methyl-1,2,3-oxathiazin-4(3H)-one-2,2-dioxide, wherein the synergistic combination is present in an amount from about 0.01% to about 50%, by weight of the encapsulated sweetening agent composition; (b) an emulsifier present in amount from about 0.

Abstract: Described is a process for producing a cooked edibly browned storage-stable fibrous proteinaceous muscle tissue foodstuff including the steps of:(a) providing a particulate flowable flavoring powder which contains individually discretly encapsulated Maillard reaction reagents with the reaction reagents being at least one enxapsulated amino acid and at least one encapsulated sugar;(b) providing an uncooked fibrous proteinaceous muscle tissue foodstuff containing more than 50% water;(c) placing in intimate the contact with at least part of the surface of the foodstuff, a flavor augmenting, imparting or enhancing quantity of the particulate flowable flavoring powder of (a); and(d) exposing the flavoring powder coated foodstuff surface to microwave powder-radiation for a period of time to cause the foodstuff to be ediblewhereby the resulting product is caused to be edible as a foodstuff and the cooked fibrous proteinaceous muscle tissue is edibly browned.

Abstract: An improved food acid delivery system that effects a controlled release of the acid provides prolonged sourness, flavor and juiciness duration in chewing gums, pharmaceuticals and other confections. The food acid is encapsulated in a matrix comprised of an emulsifier and a polyvinyl acetate, the type of which is selected according to the water solubility of said food acid. A chewing gum composition employing the delivery system and a method for the preparation of both the delivery system and the gum composition are disclosed.

Abstract: An aroma-generating flavor composition is described which will generate desirable aromas when a food and/or a package is subjected to microwave radiation. The composition comprises an aroma-generating material which is either a sugar alone or in combination with an amino acid source. Also, the composition contains an effective amount of a microwave susceptible material in conductive heat transfer relationship with the sugar and/or amino acid source, the microwave susceptible material when irradiated with microwave energy provides sufficient heat to cause a chemical reaction thereby generating desirable aromas.

Abstract: To produce a powder for milk chocolate having a high percentage content of free fats, milk, cocoa mass and sugar are mixed, a fatty phase, an aqueous phase and a residue are separated by centrifugation, the residue is incorporated in the aqueous phase and the dispersion obtained is concentrated and seeded with lactose, the fatty phase pasteurized and homogenized at elevated temperature is added and the mixture is sprayed cold under high pressure into a drying tower through which a stream of very hot air is passed.The powder obtained has a pure cocoa aroma and a milk note. Its rheological properties facilitate its processing to chocolate.

Abstract: The present invention provides a product containing glucomannan mixed with encapsulated acidic material having a wall made of hydrophobic substance which melts at a temperature higher than the coagulating temperature of the glucomannan. Because this acidic material is covered with a wall, when alkali is added to the mixture which is then heated, the glucomannan is coagulated. Then, the wall of the encapsulated material is melted by heating to liberate acid, neutralizing the alkaline substance, and producing a slightly alkaline, neutral or acidic glucomannan coagulated product. Further, although the glucomannan coagulated product has a water- releasing property, this can be reduced by adding other natural polysaccharides. Also, a decrease of elasticity caused by neutralization can be eliminated by adding food cellulose.

Abstract: A stabilized dipeptide sweetening composition useful in chewing gum applications provides longer shelf life stability and improved longer lasting sweetness. A dipeptide sweetner such as appartame is encapsulated through an anhydrous process that compresses the crystals with a mixture of inert binder ingredients so as to form a solid tablet or sheet which is then ground into fine granular particles. These particles may then be coated with a hydrophobic material such as a fat or wax and then incorporated into a variety of food applications such as chewing gum. The sweetener composition is thereby protected from adverse environmental conditions such as high temperature, moisture and pH.

Abstract: A free-flowing savory flavor granule which comprises a core composition comprising a nonsweet carbohydrate and a coating on the core comprising savory flavor.

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 foodstuff is coated with an edible heat-settable adhesive fluid which is coated with frozen prefried particles of fresh root vegetables which, upon being prefried, have a moisture content of from 20% to 50% by weight based upon the total weight of the prefried particles. The coated foodstuff is fried and frozen.

Abstract: Volatile and/or labile components, especially flavoring components, are encapsulated in extruded glassy matrices comprising:(a) from about 40 to about 80 percent by weight of a water-soluble, chemically-modified starch having a dextrose equivalent not greater than about 2;(b) from about 10 to about 40 percent by weight of a maltodextrin having a dextrose equivalent in the range of from about 5 to about 15;(c) from about 5 to about 20 percent by weight of corn syrup solids or a polydextrose having a dextrose equivalent in the range of from about 21 to about 42; and(d) from about 5 to about 20 percent by weight of a mono- or disaccharide.These glassy matrices are useful for introducing and/or retaining and/or stabilizing the volatile and/or labile components in cooked and uncooked food products.

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 adsorptive capacity thereof.

Abstract: A free-flowing particulate delivery system for providing enhanced flavor and sweetness to comestible compositions comprising a powdered flavor composition encapsulated in a matrix comprising an outer hydrophilic coating containing up to the solubility limit of the coating of an intense sweetener. The delivery system is particularly useful in chewing gums, confectioneries and pharmaceutical preparations as well as other food products.

Abstract: The present invention pertains to a method for preparing a stable sweetening agent delivery system which comprises the steps of (A) providing the following ingredients in percentages by weight of the sweetening agent delivery system (a) at least one solid natural or artificial high intensity sweetening agent present in an amount from about 0.01% to about 50%, (b) an emulsifying agent present in an amount from about 0.

Abstract: A feed additive for ruminants, which comprises cores containing an acid salt of a basic amino acid, and a first coating layer and a second coating layer coated sequentially on the surface of each core, wherein said first coating layer contains at least one first coating agent selected from the group consisting of a neutral or weakly acidic organic substance, a substantially neutral fine powder of inorganic substance, a non-ionic hydrophilic polymer substance and an anionic hydrophilic polymer substance and being physiologically acceptable to the ruminants, and the second coating layer contains as a second coating agent a polymer soluble or swellable in water in an acidic region of a pH of at most 5.5.

Abstract: A sustained flavorant release composition is provided for use in a chewable structure. The flavorant release composition consists essentially of a homogenous dispersion of a liquid flavorant agent and polyvinyl acetate having a number average molecular weight of about 150,000 to about 200,000 daltons. The weight ratio of the liquid favorant agent to polyvinyl acetate is about 1:5 to about 5:1, respectively. A method of producing the flavorant release composition includes admixing the polyvinyl acetate, dissolved in a volatile, nonreactive organic solvent, with the flavorant release agent at a temperature at which the flavorant release agent does not degrade. The solvent is then removed. The chewable structure includes the flavorant release composition and a gum base composition.

Abstract: Disclosed are ready-to-eat cereals of reduced salt content which nonetheless exhibit the salt taste perception of ready-to-eat cereals having conventional salt levels as well as methods of preparing such R-T-E cereals. The methods of preparation comprise: (A) providing R-T-E cereal base pieces fabricated from a cereal composition having a first, reduced salt concentration, (B) topically applying to the cereal base pieces a saline solution comprising sodium chloride and water in sufficient amounts as to apply about 0.5% to 1.5% by weight (dry basis) to form coated cereal pieces, and (C) drying the coated cereal pieces to a final moisture content of less than about 5%.

Abstract: The present invention relates to dextrin-based food-grade adhesives containing minor amounts of xanthan, or carboxymethylcellulose or combinations thereof. The present invention also relates to a process for coating a comestible substrate with dextrin-based food-grade adhesives including a minor proportion of one of the group consisting of xanthan, carboxymethylcellulose; or, combinations thereof. The adhesives of the present invention show substantially increased adhesion relative to corresponding dextrin-based adhesives lacking in the minor proportions of the above mentioned gums. The present invention holds special advantages in the manufacture of oil roasted nut meat products having spiced coatings by reducing the amount of such coatings that is lost to the oil during roasting. An improved process for producing oil roasted nut meats, which process reduces the amount of flavored coating lost to the oil during roasting, is also disclosed.

Abstract: A delivery system for one or more sweeteners offers enhanced up front sweetness intensity in combination with prolonged sweetness duration, and improved protection and stability of the active. The delivery system comprises a first high intensity sweetener encapsulated in a first core coating, and a second outer hydrophilic coating containing up to the solubility limit of the second coating of a second sweetener. The resulting delivery system may be incorporated into a variety of comestible products including chewing gums and other confections, baked goods, oral pharmaceuticals and oral hygiene preparations.

Abstract: The invention relates to a method for preparing a substantially granular food composition which contains digestible starch having a substantially granular structure, whereby said starch is provided with coagulable protein and said protein is subsequently coagulated, and the ratio of starch to protein lies between 97-60: 3-40, and to a granular food composition characterized by digestible starch that is provided with coagulated protein, and that the ratio of starch to protein lies between 97-60: 3-40. In both cases the ratio of starch to protein lies between 97-70: 3-30, preferably 90:10. The food product may have the form of filled cake, other bakery products and dish, couscous, anko, snack and the like provided with a granular food composition.

Abstract: A method of weaning piglets is disclosed wherein a coated feed, which coating has a maximum sucrose content of approximately 6%, is fed to piglets at least one week prior to weaning and the piglets are thereafter separated from the sows at which time the feed is continually fed to the piglets for at least oen week after weaning.

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 meltspinning techniques and comprise an active agent and a wall material.

Abstract: The present invention contemplates a particulate, free-flowing pelleting agent with energy value. The pelleting agent is constituted by discrete, free-flowing absorbent clay agglomerates that include clay and molasses in a clay-to-molasses weight ratio of at least about 1.5:1, respectively.

Abstract: A chewing gum product in stick or sheet form is provided with a rolling compound of xylitol, preferably from about 0.5 to about 7 percent, and more preferably from about 2 to about 3 percent, by weight of the chewing gum product.

Abstract: A method for molding lactitol-containing food inclusive of food additives which comprises heating a mixture of a solid food material and lactitol which contains not less than 30% by weight of lactitol, molding the mixture in a semi-molten state and optionally pulverizing the molded product.

Abstract: A modified pregelatinized starch which is readily dispersible in water comprising a pregelatinized starch coated with from 0.05 to 20% by weight of a food grade emulsifier. A process for producing a coated pregelatinized starch comprising blending a pregelatinized starch with a mixture of a non-toxic solvent and a food grade emulsifier followed by removing the solvent.

Abstract: A chewing gum that contains porous polymeric beads impregnated with flavor ingredients together with a method of making such a chewing gum.

Abstract: A chewing gum composition having prolonged sourness, flavor and juciness duration through the incorporation of a delivery system comprising a food acid encapsulated in a low molecular weight polyvinyl acetate material.

Abstract: The present invention is a method for producing a chewing gum with a zein coated delayed release high-potency sweetener. In accordance with the invention, the zein coating is modified so as to be softer so that the sweetener particles are less crunchy and perceptible in the chewing gum. The process beings by mixing a quantity of zein, solvent for the zein, and a water soluble modified cellulose compound, such as hydroxypropyl methylcellulose, together to form a modified zein solution. The amount of the inclusion material is preferably about 5 to about 40 percent by weight of the zein. This modified zein solution is applied to a high-potency sweetener and then dried to produce the delayed release sweetener particles. These particles are then added to a chewing gum formulation.

Abstract: A sweetener concentrate containing sucralose and having improved thermal stability comprises particles of substantially non-crystalline sucralose dispersed evenly throughout, and adhering to, a water soluble oligosaccharide, the concentrate containing between about 20% and 80% sucralose on a dry weight basis. The oligosaccharide is preferably a glucose oligosaccharide such as maltodextrin. The concentrate can be prepared by forming a co-solution of the sucralose and oligosaccharide in water which is then dried. Other ingredients such as other high intensity sweeteners and flavorings may also be included.

Abstract: A straw assembly for imparting flavor to otherwise neutral liquids such as milk or water includes a first section of straw for immersion in the neutral liquid and a second section of straw for placing in the user's mouth. Intermediate the two sections of straw is a chamber, which may be an intermediate section of the straw, for containing flavor imparting material, with the surface area of the flavor imparting material having an area greater than the chamber within which it is enclosed.

Abstract: The present invention is a method for producing a chewing gum with a delayed release protein sweetener as well as the chewing gum so produced. The delayed release protein sweetener is obtained by forming an aqueous solution of gelatin and a protein sweetener selected from the group consisting of thaumatin and monellin. This solution is dried and particle sized to thereby produce sweetener-containing particles of a gelatin matrix. A quantity of these particles is mixed with a limited quantity of a solution of zein. Preferably, the zein is dissolved in water with a pH between about 11.5 and about 12.1. The quantity of the zein solution being added is limited to thereby produce a damp mix which is characterized as being dust free, non-flowing, and crumbly. The damp mix is dried and then particle sized to thereby produce zein-coated sweetener-containing particles within a predetermined particle size range, which particles are added to a chewing gum formulation.

Abstract: There is provided a process (and resulting product) which includes tenderizing and flattening of a cut of meat, coating the product with a wash of milk and egg protein and then a fine cracker meal (including wheat gluten) to produce a coating having adhesive qualities, modifying the shape of the product by overlapping edges, applying deforming pressure to the product to form a unified structure and causing adherence of the edges, and finally recoating the product to produce a uniform meat product with a breaded appearance. In commercial production this final product is then frozen and packaged for distribution.

Abstract: The present invention comprises a chewing gum composition having extended sweetness release including a chewing gum base, an extended release encapsulated sweetening agent in a coating material including a hydrophobic polymer and a hydrophobic plasticizer. The chewing gum composition has sweeteness release of up to 30 minutes during mastication.

Abstract: A sterilized whole spice is prepared by coating a whole spice with an edible animal protein coating material and then heating the coated spice in a sealed rotating autoclave in the presence of added water vapor at a temperature of 105.degree. to 110.degree. C. for about 5 minutes to about 2 hours.

Abstract: Improved savory snack food items include a nonsweet, sugar-based binder composition which adheres one or more toppings to a base portion of the snack. The binder does not undesirably alter the taste of snack food items and substantially reduces separation of toppings from the snack food items during production, packaging, shipping and, most importantly, during handling by the consumer. The binder also reduces transfer of oil and fat and powders to the hands of the consumer.

Abstract: A fat composition suitable for use in bakery or in confectionery, comprising(a) an aqueous phase containing a disrupted yeast cells suspension or a wheat flour suspension treated with either a disrupted yeast cells suspension or a mixture of a disrupted yeast cells suspension and an yeast(b) a fat component and(c) an emulsifier,a bakery or confectionary product produced by using the fat composition and processes for preparing them. The composition can be prepared in large quantities and has a good preservation stability, and thereby becomes more excellent for producing in industrial scale the bakery and confectionary product, which has a good color and nature of crust, grain of crum, aroma and taste, and in accordance with the process, it can prepare the product easily and simply.

Abstract: A surface-modified meso-erythritol preparation in the same form as the commercially available sucrose preparations is disclosed. The preparation is less hygroscopic than sucrose preparations, exhibits a beautiful appearance of crystals, or is not solidified under a pressurized condition.

Abstract: Cheese of the kind used on pizzas is prepared in granular form, and frozen by an individual quick freezing method to maintain granule moisture and distribution. The resulting free-flowing granules can be baked on pizzas in frozen or partially frozen condition while obtaining as good quality baked pizzas as when fully thawed granule cheese is used. The problem of undue browning and blistering heretofore associated with the use of frozen cheese is avoided.