Abstract: The present invention provides a chewing gum product which has a content of one or more active ingredients for improved dental health. In one embodiment a present invention chewing gum product has a content of ingredients which include a gum base, dispersed particles of organic-encapsulated sodium bicarbonate, a bulking sweetener, and a flavorant.

Abstract: A method of forming a food product that includes dehydrated food pieces coated with a preselected amount of edible particles. The method includes providing dehydrated food pieces having outer surfaces. Next, a fat is provided that is substantially solid at room temperature and substantially flowable at a temperature of at least 90 degrees Fahrenheit. The fat is preheated to a temperature which is at least hot enough to cause the fat to flow. Next, food pieces are coated on their outer surfaces with the flowable fat and are further coated with coating particles. The resulting coating is nonflowable even at temperatures which exceed a temperature which caused a majority of the fat without the particles to flow.

Abstract: Prolamine fractions of grain proteins, applied as a single coating in weight ratios of 5 to 100% relative to the active substance being coated, result in the production of a liquid suspension which effectively masks the taste of orally administered drugs which often are extremely bitter. The taste masking is stable over prolonged periods of storage time of the suspension. The prolamine coating does not restrict the immediate bioavailability of the active substance. Prolamine coating is effective in masking the taste of antibiotics, vitamins, dietary fiber, analgesics, enzymes and hormones. Zein, gliadin or a mixture thereof, particularly in combination with between 2.

Abstract: An encapsulated flavoring material contains an edible, oil-insoluble, water-soluble outer shell surrounding an edible, water-insoluble inner core that is liquid at a temperature of about 45.degree. C. and a volatile, oil-soluble flavoring material dissolved or dispersed in the inner core. In preferred embodiments, the encapsulated flavoring material has a diameter of from about 250 to about 710 microns, the outer shell is made from starch, the inner core is made from hydrogenated vegetable oil and the volatile, oil-soluble flavoring material is diacetyl.

Abstract: Carbohydrate-based glassy matrices which are stable in the glassy state at ambient temperatures may be prepared by the use of aqueous plasticizers with melt extrusion. Such glassy matrices are useful for the encapsulation of encapsulates, in particular, flavoring agents.

Abstract: A method for adhering seasoning to a food product comprising the steps of:a) coating the food product with a solution containing an effective amount of an amylase treated starch;b) adhering thereon at least one seasoning, flavorant, or colorant; andc) drying the resultant food product;the amylase treated starch having been prepared by steam cooking starch, and enzymatically hydrolyzing said cooked starch with amylase in an amount and for a sufficient time to achieve a funnel viscosity (measured at 19% solids using a standard funnel) of 7 to 80 seconds, and a dextrose equivalent (DE) of 2 to 40.

Abstract: A flavored, aqueous-based, adhesive composition containing no added fat or oil is sprayed onto popped popcorn, then a dry flavorant is applied, and the popcorn dried of excess moisture.

Abstract: A method of producing granule type chewing gum without the necessity of using a cutting machine and expensive nitrogen gas for cooling the chewing gum material, departing from the shape of a standardized elongated rectangle. According to the method, hard gum base is melted by heating the gum base in a water bath, and the melted gum base is mixed with other chewing gum materials under predetermined mixing rates and temperatures to produce a mixture of chewing gum. The mixture of chewing gum is then granulated by stirring and solidifying the mixture of chewing gum. Granules of the mixture may be coated with various food materials for various colors and tastes of the products.

Abstract: Discrete entities of a solid suspension are made from a solid fat matrix and a non-fat solid substrate having an active associated with said substrate. These entities are spheroidal in shape, have uniform size and substantially the same active content due to the flash flow process used to make them. They are especially useful as delivery systems for comestibles, pharmaceuticals and personal products.

Abstract: A process for encapsulating an aroma or flavour for a beverage. An oil-in-water emulsion is formed from a vegetable oil, an aqueous medium, and a water-soluble, carbohydrate-based, film forming agent. A sufficient amount of the film forming agent is added so that the aqueous phase of the emulsion contains at least 50% by weight of the soluble carbohydrate solids. The oil-in-water emulsion is sprayed onto a soluble beverage powder whereupon the aqueous layer of each droplet rapidly desiccates to form the capsules; the moisture content of soluble beverage powder after spraying being less than 5% by weight. In use, the soluble beverage powder is dissolved in hot water to release the aroma or flavour.

Abstract: An improved process for spray drying is provided for the acid type of cheese whey or casein whey, partially delactosed acid whey or a permeate obtained by ultrafiltration of acid cheese milk/or acid whey accomplished by injecting a dry neutralizing edible calcium or magnesium salt during the spray drying.

Abstract: A dry coating composition for imparting the texture, taste and appearance of batter fried foods to baked foodstuffs comprising 10 to 50% by weight binding agents, the binding agents containing egg white solids and gelatin, and 15 to 70% by weight bulking agents, the bulking agents containing pre-fried crumbs and/or cereal crumbs or fines. A well balanced proportion of egg white solids and gelatin provides a uniform, continuous, cohesive film that closely resembles the inner layer of a batter fried product and acts as a binder for the other coating ingredients to help retain moisture.

Abstract: This invention pertains to a composition of additives for animal feed which includes a solution of volatile and/or irritating products in a liquid coagulating agent which is adsorbed on a vegetable and/or mineral carrier in particles. This carrier is, at least partially, coated with coagulated protein particles bound to this same carrier in order to diminish the free contact area of the carrier. The additive composition can be advantageously blended with premixes or with animal feed.

Abstract: Discrete entities of a solid suspension are made from a solid fat matrix and a non-fat solid substrate having an active associated with said substrate. These entities are spheroidal in shape, have uniform size and substantially the same active content due to the flash flow process used to make them. They are especially useful as delivery systems for comestibles, pharmaceuticals and personal products.

Abstract: Chewing gum containing particles of a flavoring component in which the flavorant is encapsulated in a hydrophilic gelation shell.

Abstract: The present invention relates to a process for making a food product having an outer grain shell component comprised of visible, cooked cereal grains or parts of cereal grains, joined together, enclosing or enveloping completely an interior filling component comprised of foods that are substantially free of cereal grains. The food product is subsequently heated to firm the texture of the outer grain shell component.

Abstract: The invention is oil-coated microparticulated gellan gum microparticles which are useful as a fat replacer, as an encapsulant and/or as a delivery system for food ingredients in low- or no-fat food matrix. The microparticles are substantially spherical and have particle sizes ranging between about 0.1-10 microns. Primarily, these microparticles have particle sizes ranging between 0.1-5.0 microns. The microparticles have a narrow size distribution, with about 70-80% ranging between the 0.1-5.0 micron size. The particles have a high degree of deformability and surface hydrophobicity.

Abstract: Substantially uniform distribution of a particulate composition such as a seasoning or spice, on both the top and bottom surfaces of baked good or snack pieces is achieved by applying the composition as a curtain or sheet from within a housing as the substrate pieces are transported and tumbled by counterrotating brushes. The curtain or sheet extends in the direction of the longitudinal axis of the longitudinal cavity through which the substrate pieces are transported. The apparatus includes a housing having a raised portion for enclosing and permitting the curtain or sheet to disperse in a direction transverse to the longitudinal axis of the housing cavity as the composition descends towards the baked good or snack pieces. A lowered portion, downstream of the raised portion of the housing prevents escape of airborne particulate composition to the atmosphere through the baked good or snack piece outlet.

Abstract: A powder-form composition of 2-acetyl-1-pyrroline incorporated with a support of maltodextrin and/or cyclodextrin. The composition is prepared by hydrolyzing a 2-(1-alkoxyethenyl)-1-pyrroline with an acid to obtain a reaction medium, adding an equimolar amount of a base to the reaction medium to obtain a neutralized reaction medium containing 2-acetyl-1-pyrroline, combining maltodextrin and/or cyclodextrin with the neutralized reaction medium to obtain a support solution and freeze-drying the support solution to obtain the composition.

Abstract: A process in which treatment conditions in the extraction steps of the corn protein, zein, are stabilized and by which decolorized and purified zein can be provided in a stable manner through continuous treatment steps, while simultaneously providing techniques for the concentration and recovery of corn pigment components. Corn gluten meal is treated with a hydrocarbon solvent having 5 to 9 carbon atoms. Zein and pigment components are extracted from the treated corn gluten meal with a solvent, such as about 91 to 96% by volume ethanol, and zein and the pigment components are separated from the resulting extract solution. Oil and fat components and pigment components may be extracted from corn gluten meal prior to the zein extraction steps.

Abstract: Particulate flavor composition comprising a flavor oil fixed in a particulate low cariogenic matrix of hydrogenated starch hydrolysate and a maltodextrin having a dextrose equivalent value of less than 20.A process for the encapsulation of a flavor oil comprising forming a homogeneous mixture of the flavor oil with(a) from about 40 to about 85 percent by weight of a particulate polyol consisting of hydrogenated starch hydrolysate,(b) from about 10 to about 30 percent by weight of a maltodextrin having a dextrose equivalent of less than 20,(c) an emulsifier and water,and spray-drying the resultant mixture to form a particulate product of from about 0.15 to about 0.85 g/cc bulk free flow density.

Abstract: A process for dehydrating food products particularly suited to the dehydration of potatoes for use in the preparation of hashbrown potatoes, and the product of said process. In accordance with the process of the invention, a food product 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 may also include ingredients which react with moisture on the food product surface to form the 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: A beverage base of crystallized sugar grains having a mean diameter of 250 .mu.m to 500 .mu.m and a cocoa powder coating has a poured apparent voluminal mass (d1) of from 630 g/1 to 750 g/l, a free apparent voluminal mass (d2) of from 750 g/1 to 860 g/l and a degree of compressibility (d2-d1)/d2 below 20%.

Abstract: A process for producing a seamless capsule wherein a two-layer droplet is ejected from a double orifice type nozzle in an aqueous hardening liquid, and an outer layer of the droplet is hardened under cooling, the viscosity of the aqueous hardening liquid being made within the range of 20 to 100 mPa.multidot.s, and any difference in specific gravity between any two of the liquids of the layers ejected from the nozzle and the aqueous hardening liquid is made within 0.05.

Abstract: Flavored food and pharmaceutical compositions include one or more flavor additives incorporated within polymeric particles, usually within an internal pore network defined by individual polymeric particles. The polymeric particles are, in turn, dispersed within and/or over a surface of an orally-deliverable matrix material, which is usually a solid or semi-solid substrate. In the case of chewable compositions, the flavor additives will be released into the orally-deliverable matrix material as the composition is chewed and held in the mouth, thus prolonging the flavor of the composition. In the case of dried powders and mixes, the flavor will typically be made available as the product is consumed or be released into the matrix material as the composition is further processed. When two flavors are combined with the polymeric particles, the relative amounts of the additives can be selected to provide simultaneous release and exhaustion of the additives.

Abstract: The present invention relates to low-fat or fat-free substances which can be used as replacements for fat (i.e., fat substitutes or fat extenders), both per se as well as in the preparation of food products. Specifically, the present invention relates to gel systems which have been size reduced to mimic fat. The gel systems are based on gels which are produced from undenatured whole milk protein and carrageenan. These gels are broken and sized by shear to produce particles which are under two microns in size. Particles of this size are described as having a "fatty mouth feel" which means that the particles have a fat-like organoleptic character. The gel systems of the present invention may be used to replace some or all of the fats which are normally present in a variety of food products. The present invention also relates to processes for producing the fat substitutes and to food products containing the fat substitutes.

Abstract: A sugar slurry spray discharge nozzle (10) for co-spraying steam into the sugar slurry spray. The nozzle (10) finds particular suitability for use in the applying of a sugar coating solution or slurry to a Ready-To-Eat breakfast cereal base in an enrober. By virtue of providing a steam assist to the spraying of the sticky sugar coating solution, desirable reductions in downtime for cleaning of the enrober are achieved. The improved nozzle includes a cylindrical steam chamber (14), an axially extending slurry supply tube (22) disposed therein having a discharge port (25) and orifice means for discharging steam into the slurry discharge such as opposed pair of arcuate steam discharge slits (66, 68) proximate the slurry tube discharge port (25). The steam discharge atomizes the slurry discharge spray and provides heat energy to the spray with the result that the slurry is applied to the cereal base with reduced sugar build-up on the enrober.

Abstract: An edible muscle food product is provided as a mixture of two essential components. One essential component is the pigment responsible for the color of cooked cured meats which has been prepared from red blood cells. The process for preparing this pigment includes reacting bovine or hog red blood cells with a nitrosating agent and a reductant, at elevated temperatures, to provide powdered cooked cured-meat pigment. Then the cooked cured-meat pigment is encapsulated within a treating mixture consisting of: a carbohydrate-based wall material; a binding agent; and an additional agent selected from a reducing agent, a sequestrant or mixtures thereof. The food product includes the cooked cured-meat pigment and a proteinaceous material, e.g., an emulsion-type meat product, an emulsion-type fish mince product, or an emulsion-type surimi-based product. When the pigment in the encapsulated form is added to the proteinaceous materials prior to cooking the typical color of a nitrite-cured product is reproduced.

Abstract: A composition that is a composite of cellulose and a surfactant. The composite is made by the process of coprocessing the cellulose with a surfactant. The composite can be used as a bulking agent in low-moisture or in oil phase compositions, and is especially useful in reduced-calorie foods.

Abstract: The present invention relates to a flavored instant coffee product comprising a creamer base, a sweetener base, and a flavor base, wherein the creamer base is agglomerated to the sweetener base, and the flavor base is coated on the agglomerated creamer and sweetener bases, and wherein the flavor base comprises instant coffee and flavorings. The present invention further relates to a process for making such a flavored instant coffee product.

Abstract: The present invention provides a feed additive composition for ruminants containing a biologically active substance therein. When administered to ruminants, the composition containing the active substance is stably protected in the rumen while efficient release of the active substance is realized in the abomasum and the following digestive tract. Thus, the released active substance is effectively digested and absorbed by ruminants.

Abstract: An encapsulated powdered cooked cured-meat pigment (PCCMP) is provided herein. Such pigment comprises a mononitric oxide complex of protoporphyrin (IX) Fe (II) compound derived from red blood cells, or from a hemin intermediate, or from a derivative thereof. The pigment is encapsulated within a treating mixture consisting of: (i) a carbohydrate-based wall material selected from the group consisting starch, modified starches, a starch polymer, a starch derivative, maltodextrins, starch products, chitinous compounds, .beta.-cyclodextrin and modified .beta.-cyclodextrin; (ii) a binding agent selected from the group consisting of gums and glycerin; and (iii) an additional agent comprising a reducing agent, a sequestrant or mixtures thereof.

Abstract: A microencapsulation process in which a solid or liquid core material is dispersed in a protein slurry, is heated to create a protein melt and then denatured to bring about encapsulation of the core material and the product of that process.

Abstract: A low calorie composite sweetener in which a sweetener of high sweetness is disposed by way of a non-reducing substance on the periphery of fructose particles. The low calorie composite sweetener is produced by forming a membrane of a non-reducing substance on the surface of fructose particles and depositing a sweetener of high sweetness on the membrane.

Abstract: A method of encapsulating volatile aroma compounds in which an inert gas, such as carbon dioxide, is dissolved in an aromatized edible liquid, and the aromatized, gasified liquid is co-extruded with a molten carbohydrate material having a glass transition temperature of between 20.degree. C. and 80.degree. C. to provide a continuous stream having an outer shell of the carbohydrate material surrounding an inner core of the aromatized, gasified liquid. The continuous stream is extruded into a pressure chamber having a pressure higher than the internal pressure of the inert gas in the aromatized liquid core, and is maintained under such pressure until the carbohydrate shell has cooled to below the glass transition temperature to provide capsules having a shell of hardened amorphous carbohydrate glass surrounding an inner core of gasified, aromatized liquid.

Abstract: The present invention relates to a film-forming product for coating solid forms, to a process for the manufacture of this film-forming product and to products coated with this film-forming product. According to the invention, this film-forming product takes the form of homogeneous granular particles which can easily be dispersed in an aqueous or organic solvent and which make it possible to obtain a uniform non-matt film, and its dry matter comprises:at least one ingestible, non-toxic film-forming substance in an amount of between 30 and 95% by weight;at least one colored pigment in an amount of between 5 and 50% by weight; andif appropriate, at least one edible plasticizer in an amount less than or equal to 30% by weight.

Abstract: Essentially dust-free powdered anti-caking agent for foodstuffs is produced by agglomerating particulate material in an airborne fraction of suspended powdered cellulose dust associated with the agitation of powdered cellulose in an enclosed space by contacting the airborne fraction of suspended powdered cellulose particles with a finely divided spray of a dilute aqueous solution of low viscosity cellulose gum and mixing to uniformity.

Abstract: Non-greasy spray oils for snack and other food products are especially useful for adhering topical seasonings or condiments to the products. The spray oils contain fats bearing short acetic acid, propionic and/or butyric acid residues, and long, saturated C.sub.16 to C.sub.24 fatty acid residues. Especially preferred are triglycerides exhibiting a solid fat index at 70.degree. F. of at least about 50%, more preferably at least about 60%, and at least about 40%, more preferably at least about 50%, at 80.degree. F. One preferred embodiment contains triglycerides wherein at least about 75% of the long acid residues are stearic acid or longer residues and the short residues are mixtures of acetic acid and propionic acid residues, acetic acid and butyric acid residues, or a mixture of acetic acid, propionic acid, and butyric acid residues. The spray oils are low in calories and oxidation resistant.

Abstract: A dry starch material is incorporated into a comminuted meat which is then shaped as desired. Thereafter, a dry mix containing a combination of salt having a particle size of 100% by weight minus 100 U.S. mesh and carrageenan is applied to the surface the shaped meat before cooking in a microwave or conventional oven. The cooked product retains a higher amount of moisture and has improved appearance, taste and texture as compared to cooked meat, poultry or seafood which is not treated before cooking.

Abstract: The taste of foods and beverages containing less than a normal amount of sodium chloride is enhanced by addition of a food-acceptable encapsulated ammonium salt. Food-acceptable carrier agents for encapsulating food-acceptable ammonium salts include maltodextrin, gum arabic and gelatinized starches, in particular, starches which have a high amylopectin content, and in particular, a gelatinized starch hydrolysate debranched at 1,6-alpha-D-glycosidic linkages. The ammonium salts are usefully prepared with ammonia recovered during spray-drying of fermented soy sauce and by recovering ammonia formed by acid hydrolysis of a protein.

Abstract: A dry composition comprising attrited MCC particles at least partially coated with a barrier dispersant which is an alginate calcium/sodium salt complex; processes for manufacturing the barrier dispersant and MCC particle composition; and methods for using the inventive composition. The alginate salt complex barrier dispersant permits attrited MCC particles to be dried without agglomeration and then to be dispersed in an aqueous medium.

Abstract: An edible microwave composition is prepared for coating a food product to produce rapid, high temperature surface heating and/or browning on exposure to microwave energy. A method of heating/browning a food product includes the steps of coating a food product with a microwavable composition and subjecting the coated product to microwave energy. The microwavable composition essentially includes 1) about 8% to 97% of an edible oil; 2) about 1% to 90% of a selected microwave absorbing emulsifier; 3) about 0.1% to 30% of a supplemental microwave absorbing inorganic material; 4) about 2% to 90% of a microwave absorbing polyhydric alcohol; and in preferred compositions, 5) about 2% to 25% by weight of a thickener.

Abstract: There is disclosed a low calorie fat substitute comprising an outer coating of a digestible fat surrounding an inner core of a low caloric or non-caloric material.

Abstract: The chewing gum of the present invention contains a coated material prepared by coating Curculigo latifolia fruits, processed Curculigo latifolia fruits or a component containing curculin obtained therefrom with a coating agent.

Abstract: Chewing gum and confections containing a flavoring component in which the flavorant is releasably adsorbed on finely divided amorphous silica and encapsulated.

Abstract: A beverage base is prepared by mixing moistened sugar grains having a mean diameter of 250 .mu.m to 500 .mu.m and a moisture content of from 5% to 12% by weight with cocoa powder so that the moistened grains are coated with the cocoa powder, after which the coated grains are dried. The base has a poured apparent voluminal mass (d1) of from 630 g/l to 750 g/l, a free apparent voluminal mass (d2) of from 750 g/l to 860 g/l and a degree of compressibility (d2-d1)/d2 below 20%.

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: A granular food product is prepared by mixing a molten fat with an amylaceous material, extruding the mixture in strands, cooling the strands and then subdividing them into sections and projecting the sections through a grill to size-reduce the sections into granules.

Abstract: The present invention is directed to novel chewing gums containing novel compositions comprising 3-1-menthoxypropane-1,2-diol codried with a food acceptable, water-soluble carrier.

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.