Thomas J. Lipton Co., Division of Conopco, Inc.

Conopco, Inc.

Unilever Patent Holdings B.v.

Thomas J. Lipton, Inc.

Mervyn R Goddard

Wietse Van Dijk

William John Stewart

Mark R Birch

Douglas James Barnes

Laurence D Bender

John B Hayes

Brian Charles Fletcher

Malcolm John McBride

Jamie Carl Martin

Rebecca S Carrell

A crumb coating composition formed by agglomeration which includes (a) an insoluble powdered first protein at least 80% of which has a particle size of greater than 0.5 mm; and (b) a soluble second protein or a polysaccharide capable of being heat set during crumb manufacture, the final agglomerated crumb coating having an average particle size of about 4 to 15 times the size of the first protein; which is used for coating food products and has beneficial crispness qualities, particularly where the food product is prepared for consumption via microwave heating.

Crumb coating composition

Precooked dried rice is obtained by treating rice during or after cooking with an aqueous solution of a saccharide, like dextrose. After draining and rinsing, the treated cooked rice is frozen and dried to a moisture content of 5-10 wt. %.

Food product

A process for the manufacture of a lysophospholipoprotein (LPLP)-comprising foodstuff by incorporating dried LPLP or dried LPLP-comprising material, preferably having a moisture content of at most 10 wt %, at a level of 0.1-90 wt.% therein. The dried LPLP serves as a texture-modifying agent, a glossing agent, a freeze-thaw stabilizing agent, a heat-stabilizing agent and a syneresis-inhibiting agent.

A snack product and process of making which pops and expands upon heating with microwaves consists of a solid, partially cooked, poppable and expandable core (moisture content of 12-16 wt. %) comprising pregelatinized and/or native tapioca starch, which core is provided with an adherent, poppable, non-expandable coating of cooked dough, which preferably comprises black gram or urid flour.

Snack product and process of making

A milk-shake is prepared by freezing at least two portions of its constituents under different conditions, such that clearly different ice crystal sizes are generated, and freezing the combined portions to a storing temperature below -15.degree. C.; this frozen product is prepared for consumption by partly thawing it, using a controlled amount of microwave energy.

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Rushden, United Kingdom

Mervyn R Goddard