Rich Products Corporation

Other

Marvin L Kahn

Kuttikandathil E Eapen

John S O'Mahony

Robert J Lynch

Satya N Adapa

Paul A Kirkpatrick

Eapen K Eapen

Kuttakandathil E Eapen

The present invention relates to a low cholesterol, low fat milk that has the taste and mouthfeel of whole milk or 2% milk. The invention also relates to use of said aformentioned milk to produce low cholesterol, low fat dairy products.

Process of making low fat low cholesterol milk products

The present invention relates to a low cholesterol, low fat milk that has the taste and mouthfeel of whole milk or 2% milk. The invention also relates to use of said aforementioned milk to produce low cholesterol, low fat dairy products.

Low fat low cholesterol milk products

The present invention provides cushions comprising sheets connected together to define at least one compartment, which is filled with a plurality of gas-filled containers such as used or discarded plastic beverage bottles. The present invention also provides bag-like, multi-compartmented containers or advertising means for producing the cushions. The cushions can be adapted for use as a sunning mat, raft, surfing device, sleeping bag base, pool cover, pool lane marker, road crash barrier, storage and moving mat, temporary shelter or tent, and the like.

Multicompartment cushion comprising recyclable plastic bottles

A whipped food products are disclosed comprised of an oil-in-water emulsion of nonfat milk solids, and about 40% to about 70% water, and sugar in a ratio to water of about 1:1.75 to about 3.0, said sugar being comprised of at least about 30% fructose and/or dextrose; and about 3% to about 10% fat, wherein at least about 50% of said fat is a solid beta phase-tending crystalline fat, and minor, effective amounts of flavoring, emulsifier, and stabilizer, wherein the stabilizer comprises a polysaccharide stabilizer effective to substantially inhibit the crystallization of the lactose present in the nonfat milk solids, wherein the product is substantially noncrystalline and spoonable at about 0.degree. F., and the volume of the product remains substantially constant during storage at about 0.degree. F. for at least about six months. Optionally, a polyhydric alcohol may replace a part of the sugar.

Freezer stable whipped ice cream and milk shake food products

A process is described for rapidly infusing fruit with sugar solutes by means of an infusion bath which is maintained at a substantially constant solutes concentration and viscosity during the course of the infusion process by removing infusion solution; exposing the solution to an enzyme; concentrating the solution; and returning the concentrated solution to the original infusion bath.

Fruit infusion using a syrup which has been subjected to enzyme

Whipped food products are disclosed comprised of an oil-in-water emulsion of nonfat milk solids, and about 40% to about 70% water, and sugar in a ratio to water of about 1:1.75 to about 3.0, said sugar being comprised of at least about 30% fructose and/or dextrose; and about 3% to about 10% fat, wherein at least about 50% of said fat is a solid beta phase-tending crystalline fat, and minor, effective amounts of flavoring, emulsifier, and stabilizer, wherein the stabilizer comprises a polysaccharide stabilizer effective to substantially inhibit the crystallization of the lactose present in the nonfat milk solids, wherein the product is substantially noncrystalline and spoonable at about 0.degree. F., and the volume of the product remains substantially constant during storage at about 0.degree. F. for at least about six months. Optionally, a polyhydric alcohol may replace a part of the sugar.

A process is described for rapidly infusing fruit with sugar solutes by means of an infusion bath which is maintained at a substantially constant solutes concentration and viscosity during the course of the infusion process.

Sugar infusion of fruit

A whipped ice cream or milk shake which maintains stable volume when stored at refrigerator or freezer temperatures, is non crystalline and spoonable at about 0.degree. F. and is an oil-in water emulsion of nonfat milk solids, 40% to about 75% water, sugar in a ratio to water of about 1:1.75 to about 3.0, the sugar being at least about 30% fructose and/or dextrose; and about 3 to about 10% fat wherein at least 50% of the fat is a sold beta phase-tending crystalline fat, flavoring, emulsifiers and stabilizers of microcrystalline cellulose and sodium carboxy methylcellulose.

Fructose is generated within whole fruit or within segments of fruit by inoculation with enzyme. The taste of the fruit is improved and the fruit may be subjected to freezing temperatures without suffering damage.

Improved fruit composition having a depressed freezing point

Infusing fruit with sugar solutes which reduce the water activity by creating sites for removing part of the water content and bathing said fruit in sugar bath to infuse sugar therein, the bath being a fructose-containing corn syrup of about 70 to 80% sugar solids with 40-90% being resulting in fruit having a water activity of 0.45 to 0.65. The fruit is added to cereal.

Intermediate mositure frozen foods

Microbiologically stable foods which are oil-in-water emulsions usually kept at freezer temperature, but which can be maintained at room temperature and refrigerator temperature for an extended period of time, are prepared by controlling their sugar/fat content. These foods are of intermediate-moisture content and have sufficient solutes, generally sugars, to provide a bacteriostatic effect. The sugars used are predominantly of low molecular weight to additionally provide for a significant freezing point depression. A substantial amount of fructose, dextrose or a combination thereof is preferred for its resistance to crystallization which would cause apparent hardness at low temperatures. Finally, the product can more readily be maintained soft at freezer and room temperature if its fat content is at least in part unsaturated.

Intermediate-moisture frozen oil-in-water emulsion foods

Fruit juices having a depressed freezing point are obtained by treating the juice with an enzyme suited for converting a portion of naturally present sucrose and or glucose into fructose. Frozen concentrated solutions of such juices are conveniently handled and readily reconstituted. When fructose is generated within whole fruit or within segments of fruit (as by inoculation with enzyme) the taste may be improved and the fruit may be subjected to freezing temperatures without suffering damage.

Fruit juices having a depressed freezing point

This application relates to methods of infusing fruits with fructose sugar solids and food products which remain now-crystalline at freezer temperatures containing such infused fruit products. The fruit is infused by immersing it in two or more sugar containing solutes baths of gradually increasing sugar concentration so that the solids content of the fruit is increased in a step-wise and gradual manner to the level of about 32-55 percent by weight.

Methods of infusing fruits

Microbiologically stable intermediate moisture foods which are usually kept at freezer temperature, but which can be maintained at room temperature and refrigerator temperature for an extended period of time, are prepared by controlling their sugar content. A substantial amount of fructose, dextrose or a combination thereof is preferred for its resistance to crystallization which would cause apparent hardness at low temperatures. An example of a composition of this invention is an orange juice concentrate containing: 29.65% water, 70% sugar and a minor but effective amount of flavoring and citric acid. This product is semi-soft at freezer temperature and microbiologically stable. This product may also contain up to about 75 p.p.m. of a quinine salt.

Intermediate-moisture frozen foods

Microbiologically stable now-crystalline foods which are usually kept at freezer temperature, but which can be maintained at room temperature and refrigerator temperature for an extended period of time, are of intermediate-moisture content and have sufficient solutes, generally sugars, to provide an AW of from about 0.08 to about 0.93. A substantial amount of fructose, dextrose or a combination thereof is preferred for its resistance to crystallization which would cause apparent hardness at low temperatures. The foods are mixed with fruit which has been infused with solutes to replace a portion of the water content of the fruit.

Growing community of inventors

Williamsville, NY, United States of America

Marvin L Kahn