Nabisco, Inc.

National Starch and Chemical Investment Holding Corporation

Lisa Chedid

Harold Rapp

David P Huang

Alexander S Cascione

Janice L Bryson

Jean M Michaels

Janet Hennessey

Pat Baytan

A flavored and/or colored unpopped popcorn is prepared by use of an amylase-treated low viscosity starch. Such popcorn may be popped in a microwave oven without the use of added fat or oil. Not only is the caloric content decreased due to lack of added fat, but the resultant popcorn has improved volume and flavor and/or color retention compared to conventional flavored popcorn using fat or oil.

Flavored popping corn with low or no fat

The invention enables processing eggs, especially low-cholesterol egg products based principally on egg whites, at high temperatures to provide liquid, pasteurized egg products which exhibit improved stability during refrigerated storage. Liquid egg composition is heated to a temperature (e.g. 60.degree. to 75.degree. C.) and for a time effective to reduce the population of viable organisms with some coagulation of the conalbumin, but without significantly coagulating the ovalbumin. A dispersion of coagulated conalbumin in a liquid matrix is homogenized (average particle size is preferably less than 2 microns) to form a smooth-textured, liquid egg composition. The resulting liquid egg compositions have unique textural and visual characteristics.

Egg pasteurization

A method for controlling spread in cookies uses in the cookie dough a shortening comprising geometry-altering triglycerides bearing long C.sub.16 to C.sub.22 saturated fatty acid residues and short C.sub.2 to C.sub.4 acid residues. In a preferred embodiment, the triglycerides have a solid fat index of about 10% to about 70% between 15.degree. and 30.degree. C., and the long residues are a mixture containing at least about 75% stearic acid residues while the short residues are derived from a mixture of acetic and propionic acid, a mixture of acetic and butyric, or a mixture of acetic, propionic, and butyric acid. The method is especially adapted to reducing spread in cookies containing an ingredient that promotes spread such as polydextrose. Cookies prepared with polydextrose and geometry-altering triglyceride compositions are low in calories.

Method for controlling cookie geometry

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Monmouth Junction, NJ, United States of America

Lisa Chedid