Opta Food Ingredients, Inc.

Francis M Mallee

Mark L Shulman

Eugene T Finocchiaro

Radha Iyengar

Guy A Crosby

Noel G Rudie

Paul J McGowan

Joel A Stone

Catherine F Porcella

Mark G Duda

Film forming colloidal dispersions containing gluten-derived proteins and peptides and their methods of manufacture are described. The colloidal dispersion can be coated onto a variety of substrates to provide a glossy sheen to the substrate. The colloidal dispersions can function as an adhesive for adhering particles onto the substrate. Foods coated with the colloidal dispersion are also described.

Gluten-derived colloidal dispersions, edible coatings therefrom and method of making

Gluten-derived colloidal dispersions and edible coatings therefrom and method of making

A novel starch-based texturizing agent is disclosed. The texturizing agent is produced from high amylose (&gt;30%) starch under specific conditions of temperature, pressure and shear. The texturizing agent functions to provide several fat-like attributes such as structure, viscosity, smoothness and opacity to reduce and/or essentially replace the fat content in foods. Additionally the texturizing agent can be used in full fat foods as a stabilizer. Foods containing the novel texturizing agents include mayonnaise, spoonable and pourable salad dressings, yogurt, cottage cheese, processed cheese, sour cream, edible spreads, cream cheese, peanut butter, frosting, meat products, cheesecake, mousse and sauces, among others. The texturizing agent can also be incorporated into drug and cosmetic formulations.

Starch-based texturizing agent

A novel starch-based texturizing agent is disclosed. The texturizing agent is produced from high amylose (&gt;40%) starch under specific conditions of temperature, pressure and shear. The texturizing agent functions to provide several fat-like attributes such as structure, viscosity, smoothness and opacity to reduce and/or essentially replace the fat content in foods. Additionally the texturizing agent can be used in full fat foods as a stabilizer. Foods containing the novel texturizing agents include mayonnaise, spoonable and pourable salad dressings, yogurt, cottage cheese, sour cream, cream cheese, peanut butter, frosting, cheesecake, mousse and several sauces, among others. The texturizing agent can also be incorporated into drug and cosmetic formulations.

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Acton, MA, United States of America

Francis M Mallee