Cumberland Packing Corporation

Basf Corporation

Bar-ilan University

Abic International Consultants, Inc.

Penny A Cash

Abraham I Bakal

Shlomo Grossman

Marvin E Eisenstadt

Roger C Hollenbach

Margalit Bergman

Herb D Woolf

Margaret A Snyder

Timothy Galbreath

Barbara Eisenstadt

Ronald J Arnen

Food compositions and methods are provided for non-fat and low-fat food compositions containing a polyvinylpyrrolidone. The food compositions contain polyvinylpyrrolidone and other ingredients such as food stabilizers. Preferred compositions are non-fried foods, which include diary products, baked goods, salad dressings, and meat products. Specific food compositions include ice cream, muffins and pourable salads.

Use of polyvinylpyrrolidone in fat reduced salad dressings

The present invention pertains to chewing gum compositions containing cough suppressing agents. The compositions include a taste-masking mixture containing a flavoring agent, an intense sweetening agent and menthol. This combination nullifies the taste or off-note of the cough suppressant. The present invention also pertains to a method preparing the chewing gum composition and methods of treatment which include administering the cough suppressant-containing chewing gum to a patient in need thereof.

Chewing gum containing cough suppressing agent

A spread is provided which is butter-like in its consistency (and of course therefore margarine-like) but which is low in fat and is either low in or substantially free of cholesterol, so that the spread can be used for spreading on bread and the like. In addition, the spread is suitable for frying. The spread comprises a combination of low fat and natural starches in particular combination and proportions.

Low calorie low fat butter-like spread

At least part of the fat in fat-containing manufactured food products is replaced by gelatin in an amount by weight which is generally no more than 10% of the weight of the original fat content which has been replaced. Suitable gelatin for this purpose may be made from fish waste comprising fish skins by an aqueous extraction process, such as e.g. a stepwise process including separate alkaline, mineral acid and organic acid treatment steps. The gelatin is said to mimic the sensation experienced by the consumer of the creaminess or richness of foodstuffs containing regular fat levels. Exemplary products to which the invention may be applied are baked goods, dressings, whipped toppings, frostings, cream fillings and spreads. In Examples, the fat content is thus reduced substantially, to give food products which closely resemble in quality the higher fat-containing analogs.

Food products having a reduced fat content

Fat-free and low fat mayonnaise-like dressings are provided wherein, in addition to water, a food acceptable acid such as vinegar, and an edible fat, if desired, insoluble particles of uncooked rice starch having a particle size of between about 1-15 microns are included. The rice starch particles provide opacity and fat mimetic properties with the desired mouthfeel required for mayonnaise-like dressings.

Fat-free and low fat mayonnaise-like dressings

Growing community of inventors

Denville, NJ, United States of America

Penny A Cash