Abstract: Liposomes comprising an iron (II) source selected from the group consisting of ferrous sulfate, ferrous lactate and ferrous citrate. The iron source is stabilized in aqueous solutions of reducing agents, such as, ascorbic acid and soluble ascorbates, which inhibit oxidation of iron (II) to iron (III) and is microencapsulated. A process by which the liposomes containing the iron (II) source are formed is also provided whereby the iron source is encapsulated into an ingestible form.The liposomes make it possible to increase the level of bioavailable iron in ingestible substrates.

Abstract: Ruminant feedstuffs comprising at least one biologically active substance such as amino acids, salts of amino acids and vitamins which are dispersed in a protectant containing calcium salts of mixed fatty acids as a main component wherein the void ratio is 15% or less and the moisture content is 2% by weight or less are disclosed. The feedstuff preparations of the present invention have excellent rumen bypassing properties and excellent digestion and absorption properties in the abamasum and subsequent digestive organs in addition to the feedstuffs' excellent heat resistant stability.

Abstract: A process for adding fat to an extruded pet food composition using an under oil cutting process wherein the extrudate is simultaneously cut, infused with oil and dried to form food pellets.

Abstract: Combination of at least two different food components for consumption in the freshly mixed state and packed in a sealable beaker or cup, comprising an aqueous, creamy or pasty fresh milk product and a hydrophilic, granular or flake-like dry cereal product. Both the aqueous fresh milk product and the hydrophilic dry cereal product are packed in the same cup. A premature softening of the dry cereal product is prevented by a hydrophobic fat barrier between the fresh milk product and the dry cereal product.

Abstract: An improved cheese coating composition comprising specifically defined acetic acid esters of monoglycerides of long-chain fatty acids predominantly comprising stearic acid and behenic acid and a method for producing protective coatings on cheese, as well as a body of cheese bearing on its surface a coating of the improved coating composition.

Abstract: A chocolate that contains a composite of surfactant/cellulose. The composite is made by the process of coprocessing the cellulose with a surfactant. The composite can be used as a bulking agent or functional formulary aid in low-moisture or in fat phase compositions.

Abstract: A method of increasing the production of milk in a ruminant in which a milk-production increasing amount of encapsulated choline is orally administered to a ruminant, with the choline encapsulated in an encapsulating composition that protects the choline against metabolism by bacteria in the rumen of the ruminant. An edible composition for increasing the production of milk in a ruminant in which a milk-production increasing effective amount of choline is encapsulated in an encapsulating composition that protects the choline against metabolism by bacteria in the rumen of the ruminant.

Abstract: An ice cream, confection comprising a frozen composition containing particles having a sweetener core encapsulated in a butterfat coating.A process of producing a frozen ice cream confection comprising mixing together a solid or semi-solid aerated composition comprising non-fat milk protein and ice crystals and particles having a sweetener core encapsulated in a butterfat coating at a temperature wherein there is substantially no melting of the ice crystals.

Abstract: A composition comprising a desired flavoring agent in combination with a high percentage of medium chain triglycerides suitable for use as a substitute for naturally occurring sources that can have desired flavors. The composition provides a desired flavor, while providing significantly more healthful nutritive value to a consumer. The composition preferably comprises a very high percentage of the medium chain triglycerides, and can further include one or more of a pigment, a consistency modifying material, an aroma-enhancing material, and one or more fat-soluble vitamins.

Abstract: A process for improving the shape retention of chocolate or chocolate type products so that they have a reduced tendency to deform at elevated temperatures which comprises mixing an encapsulated product in particulate form comprising capsules of a polyol enclosed within an edible lipid with a flowable mixture of chocolate type ingredients, the encapsulated product being added in an amount to achieve a polyol content of from 0.2 to 5% by weight based on the total amount of the resultant chocolate.

Abstract: The invention concerns blends of lauric fats, with certain specification for N.sub.30, oleic content, lauric content and elaidic content and fractions of natural fats with an S.sub.3 content of at least 50 wt. %. These blends are very useful fats for the preparation of coating fats for confectionery products.

Abstract: Blends of triglyceride compositions A, and B and/or C, whereinA is a triglyceride composition of the (H.sub.2 M+M.sub.2 H)-type,H=saturated fatty acid.gtoreq.C.sub.16,M=saturated fatty acid C.sub.8 -C.sub.14, while preferably the ##EQU1## ratio of components herein ranges from 1-20,B=triglyceride composition relatively high in (U.sub.3 +U.sub.2 S) triglyceridesU=unsaturated fatty acid,S=saturated fatty acid andC=vegetable fat with an N.sub.20 (not stab.)>15, containing preferably high amounts of SUS triglycerides.are novel and display excellent anti-bloom behavior at ambient temperatures.

Abstract: Protein-based products such as hamburgers or soy-based materials are formed containing a combination of maltodextrin and an oleaginous substance. In a preferred embodiment, the protein-based products contain lower levels of saturated fat yet maintain the taste and mouthfeel of traditional products. Methods of preparing such products are also disclosed.

Abstract: There is provided a product and process to produce a sucrose-free milk chocolate containing from about 2 to about 16 weight percent water by encapsulating a mixture of a water-in-oil cocoa butter emulsion and sucrose-free chocolate composition with a sucrose-free milk chocolate composition.

Abstract: Described are protein and/or carbohydrate based fat-replicating systems and methods of making same in which fat globule mimicking particles of protein or carbohydrate origin are modified by encapsulating same in a membrane which more closely replicates the characteristics of natural fat globules. The membrane is of liposome architecture formed by lipids, in particular, liposomal phospholipids. Liposome encapsulated food additives and the method of making and using same in both fatty products of natural and synthetic origin are described. Also described is a method for making a fat substitute from whey curd, suitably of diary whey origin. The whey may include a protein additive such as a caseinate. Also described are the fat substitute products produced in accordance with such methods. Such products are dispersions formed from whey curd or a curd comprised of whey and protein additive. A fat substitute derived from a comminuted curd comprised of whey protein-caseinate coprecipitate is described.

Abstract: A feed additive composition is provided having a core which contains a biologically active substance and which is coated with a coating composition which contains components a) and b):a) at least one substance selected from the group consisting of linear or branched saturated or unsaturated aliphatic monocarboxylic acids of 12-22 carbon atoms or salts thereof, hardened vegetable fats and oils, hardened animal fats and oils, and wax; andb) at least one of substances i) and ii):i) one or more linear or branched saturated or unsaturated aliphatic monocarboxylic acids of 11 carbon atoms or less, andii) one or more substances selected from the group consisting of nucleic acids, nucleotides, nucleosides, bases composing nucleic acids and salts thereof.

Abstract: There is disclosed a migration-resistant fat composition having an iodine value of 35 to 60; a trans acid content of 30% to 50%; a melting point of 40.degree. C. to 55.degree. C.; a solid fat content of not less than 85% at 20.degree. C.; not less than 60% at 30.degree. C., not less than 30% at 40.degree. C., and not more than 3% at 50.degree. C.; and a trans acid/saturated fatty acid content ratio of 0.5 to 2.0. Also disclosed is a nut-flavored filling including 5% to 20% migration-resistant fat composition as recited above and at least 20% nut paste having a fat content of at least 40%, the total content of the fat composition and the nut paste being not greater than 100%.

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: The physical properties of diacetin fats such as diacetopalmitin, diacetostearin, and diacetoarachidin, diacetobehenin are modulated by mixing them with about 10% to about 16% crystal modifier fats that are triglycerides bearing one short C.sub.2 to C.sub.4 acid residue and two long, saturated C.sub.16 to C.sub.22 fatty acid residues per molecule. The modified diacetin fats, which exhibit improved snap, gloss, hardness, bloom resistance, and mold release, are suitable for use in edible coatings, especially confectionery coatings.

Abstract: A process for producing chocolate-containing food with suppressed sweetening and deterioration of palatability during preservation thereof, which comprises bringing food or a raw material of food or its material containing at least 5% by weight of water into contact with chocolate prepared from sugars containing at least 40% by weight of a sugar component having a solubility (as defined by the gram number of sugar that can dissolve in 100 g or water at 20.degree. C.) of 80 or less.

Abstract: Food products having soft or liquid centers, layers or other areas are formulated by arranging two fat-containing components contiguous with one another. A fat in the first component migrates into the second, forming a mixture having a lower solids content than the second fat, while the structural integrity of the first component is maintained. The process is especially adapted to the formation of soft- and liquid-centered confections. One preferred embodiment employs fats bearing long, saturated C.sub.16 to C.sub.22 fatty acid residues and a mixture of short C.sub.2 to C.sub.4 acid residues, preferably containing acetic acid residues, as the migrating fat in a confectionery coating, and hydrogenated coconut or palm kernel oil as the fat in the confectionery center.

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

Abstract: An encapsulated food product for any type of animal has a readily removable non-food capsule surrounding an edible core. An interface between the capsule and core facilitates separation of the capsule and edible core. The capsule is fabricated to facilitate separation from the interface and core as two or more pieces. The invention encompasses simulated seeds and simulated nuts for the animal food industry and snacks for primates including humans.

Abstract: An expanded food product is prepared by mixing wheat flour, water and a surfactant to make dough. The dough is extruded to make an expanded food product which is then dried and coated with a heated vegetable oil. The vegetable oil has a surfactant which is effective to break the surface tension of the retained moisture in the expanded food product and permits adherence of the oil. A dry seasoning having a particular particle size is then applied to the product.

Abstract: An edible syrup product, useful as a sundae topping for ice cream, includes encrystallized glucose and vegetable fat, the quantity of glucose in the product relative to the quantity of vegetable fat being a predetermined ratio so that the product has a semiliquid consistency at a first temperature, a liquid consistency at a second temperature, and a chewy consistency at a third temperature. Preferably, the formulation consists of 65% encrystallized honey, 27% chocolate liquor, and 8% crushed pecans.

Abstract: A coated vitamin C preparation for animal feed comprises a particulate core containing vitamin C and a coating material composed of one or more fine powdery lipids having a melting point of at least 40.degree. C. and containing vitamin E. The coating material is present as an agglomerated coating layer surrounding the entire circumference of each particle of the particulate core.The coated vitamin C preparation is produced by a process, which comprises a step of bringing particles of a particulate core containing vitamin C into colliding contact with particles of a coating material composed of one or more fine powdery lipids having a melting point of at least 40.degree. C. and containing vitamin E, so as to form a coating layer of agglomerated particles of the coating material surrounding the entire circumference of each particle of the core.The coated vitamin C preparation is useful as a supplement to feeds for animals, such as, livestock, poultry and marine animals, by admixing same with the feed.

Abstract: A chocolate coating for frozen desserts or the like containing no tropical oils but including a mixture of first and second oils having a different degree of hydrogenation and different melting temperatures and other compatible ingredients.

Abstract: Novel compositions comprising mixtures of sodium chloride and choline-containing compounds which are effective as salt substitutes or enhancers are disclosed along with a method for imparting saltiness to, or enhancing the saltiness of, edible materials by the addition of these novel compositions. A method for enhancing the saltiness of edible materials by the addition of choline-containing compounds is also disclosed. Further, a process of producing the novel compositions in the form of free-flowing granules of good shelf-life and acceptable saltiness is disclosed.

Abstract: A fried flavor roux base is provided by cooking a starch such as grain flour and the like with fats and oils under controlled conditions for producing roux having definitive fried taste as can be correlated by the color of the roux. The fried flavor roux base can consist of a dry mix which can be directly added to hot water or other hot fluids to form a gravy or sauce substantially free of lumps or can be applied to other food products in the form of breadings, stuffings and the like. The roux base can effectively be produced having fried flavor wherein the flavor intensity can be adjusted through the process steps of heating, timing and quenching.

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

Abstract: By adding lecithin and/or a surfactant having an HLB value of not greater than 6 either before or during the addition of a peptide sweetener to a heated and melted fat or oil, the problems of viscosity increase and gelation may be overcome even when the sweetener is added in large amounts and has a small particle size.

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 pertains to edible diffusion-retarding fat-based films for food products based upon a blend of one or more polyol fatty acid polyesters. The films are particularly suitable for filled confectioneries.

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 fried flavor roux base is provided by cooking a starch such as grain flour and the like with fats and oils under controlled conditions for producing roux having definitive fried taste as can be correlated by the color of the roux. The fried flavor roux base can consist of a dry mix which can be directly added to hot water or other hot fluids to form a gravy or sauce substantially free of lumps or can be applied to other food products in the form of breadings, stuffings and the like. The roux base can effectively be produced having fried flavor wherein the flavor intensity can be adjusted through the process steps of heating, timing and quenching.

Abstract: A coated chewing gum product with an emulsifier subcoat and method of producing the same are disclosed. Chewing gum centers are coated first by an emulsifier, preferably hydrated lecithin, and then by a hard coating, such as a sugar coating applied by conventional hard-panning techniques. Preferably a binder layer, such as gum arabic, is provided between the emulsifier subcoat and the hard-panned coating.

Abstract: A thin, edible moisture barrier consists essentially of oleaginous material and wax, and has a permeability value of less than 0.07.times.10.sup.-9 gm cm.sup.-2 (cm Hg).sup.-1 cm. The barrier can be applied as a molten solution to a food product surface, cooling rapidly to form a continuous barrier that prevents the migration of moisture into, out of, or between components of the food product.

Abstract: A thin, edible moisture barrier consists essentially of oleaginous material and wax, and has a permeability value of less than 0.07.times.10.sup.-9 gm cm.sup.-2 (cm Hg).sup.-1 cm. At least a portion of the oleaginous material is synthetic. The barrier can be applied as a molten solution to a food product surface, cooling rapidly to form a continuous barrier that prevents the migration of moisture into, out of, or between components of the food product.

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: 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: Method for preparing puff pastry in which puff pastry is formed using flour while adding water and a fat composition, in which the fat composition comprises fat and vegetable fibre material in a weight ratio between 1:1 and 20:1. The vegetable fibre material preferably comprises wheat bran.Fat composition, characterized in that it comprises fat or a mixture of fats and a vegetable fibre material in a weight ratio between 1:1 and 20:1, the vegetable fibre material comprising bran.

Abstract: Novel controlled release flowable flavoring powders and processes and apparatus for preparing and using such agents, the processes comprising heating a high melting point encapsulating or enrobing material, such as a fat and/or wax and one or more emulsifiers to melt this starting material; mixing one or more water-containing flavor compositions with a texture conditioning agent; mixing the flavor compositions and texture conditioning agent(s) with the molten fat or wax to obtain a homogeneous mixture in the form of an emulsion; and chilling the flavor composition-containing mixture to provide discrete particles of solid encapsulated flavoring agent, together with the products so produced and methods for using same.

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 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.