Cpc International, Inc.

Hans Bohrmann

Klaus Bezner

Dieter Maier

Claudia Ammedick-Naumann

Gila Seewi

Florian Biller

Rudi Muller

Doris Blortz

Gerhard Schneider

Johannes Schupp

Guenther Mueller

Irmtraud Wildfeuer

Thomas Campbell

J&uuml;rgen Carl

Richard Sidler

Karl Maerker

Werner Grigoteit

Gunter Muller

A semifluid, binding foodstuff composition which can be used as an aid in making food products such as sauces. The composition is an oil-in-water emulsion of a food grade oil, water, ungelatinized starch and a finely divided vegetable powder or fruit powder containing cell wall and/or fiber. The composition is used to thicken food products and contributes seasoning, coloring or both seasoning and coloring to food products, particularly sauces.

Sauce aid

The invention makes available a process for preparing a protein hydrolysate from protein containing animal products, in which process the animal products are hydrolysed using endopeptidases and exopeptidases. The process is characterized in that smoked, protein containing animal products are employed as protein containing animal products. By using smoked, protein containing animal products, a protein hydrolysate can be produced which does not have the bitter flavor which arises during the customary hydrolysis of protein containing animal products. Smoked pork rind is preferably employed for the hydrolysis.

Process for preparing a protein hydrolysate from protein containing

The invention relates to the use of fenugreek (Trigonella foenum-graecum) for refining the taste of soy sauce, fish sauce, or combinations thereof and to solid and liquid condiments produced by the inclusion of fenugreek in soy sauce, fish sauce, or combinations thereof.

Condiment

A ready-to-bake dough which is storage stable at room temperature comprises flour, edible fat, texturizer and a controlled amount, particularly 8-20% by weight, of water. When the dough is prepared, the flour and fat are pretreated by forming an essentially homogeneous premix. The premix is further processed by adding water and heating, or by heating under pressure with or without the addition of water. The dough can be used to make bread, cookies, biscuits, pastries and the like.

Product and process of making a room temperature storage stable dough

A process for the preparation of dehydrated base products for thickened soups and sauces which disperse readily in hot water and form thick, creamy, lump-free products. The product is prepared by combining a starchy material with an edible fat into a homogeneous mixture. Water is added to the mixture which may also contain milk proteins. The mixture is then subjected to heat treatment, cooled and grated. Optionally the homogeneous mixture is heated under elevated pressure.

Process for producing a base product for thickened sauces and soups

A commercially prepared dry food product containing a thickening agent is disclosed. The thickening agent comprises a root starch or a tuber starch having retarded thickening properties. Preparation of the dry food product for ultimate consumption is carried out by adding it directly to boiling aqueous liquid and cooking it therein.

Starch containing food products and process for preparing same

The present invention is directed to an acidic, aqueous dispersion containing at least one thickener. The dispersion may be used either directly as or as a base for a viscous additive to pastry, storage-stable and nonsegregating food mixtures. It contains at least one edible acid and has a pH from about 2.5 to 6.7. At least one of the thickeners contained in the dispersion consists of amorphous and/or microcrystalline glutamic acid in a concentration of about 6 to 60% by weight, based on the total weight of the dispersion. Methods of preparing and using the dispersion are also disclosed.

Edible aqueous acid food thickener dispersion and process therefor

An edible, hydrophilic substance is wetted with water or an aqueous liquid to form a crumbly mass which is then uniformly mixed. A starch or starch-containing material is then folded into the mixed mass until a homogeneous blend is obtained which is then conditioned, crushed, if desired, dried and sifted to a particle size of about 100 to 300 microns. The weight ratio of hydrophilic substance to water and starch is such that the conditioned product is in the form of agglomerates comprising starch nuclei particles that are surrounded by or embedded in a protective layer of the hydrophilic substance. The agglomerated product obtained can be mixed or blended with dry food ingredients to obtain an instant food product that can be readily and easily prepared by stirring in hot or cold water and which is free of lumps.

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Talheim, Germany

Hans Bohrmann