General Foods Limited

Rex J Sims

Joseph A Fioriti

Howard D Stahl

Jerome F Trumbetas

Joseph M Rispoli

Reuben H Waitman, Sr

Clifford H Spotholz

Jacob Richard Feldman

Morris A Rogers

Matthew Hamell

A process for making a protein stabilizer for an edible, frozen foamed emulsion in which proteins are modified by co-drying the protein with a selected emulsifier.

Stabilizer for frozen foamed emulsions and method therefore

A method for frying comestibles comprising frying the comestible in a frying medium containing an oil or fat and an amount of an emulsifier effective to foam the oil or fat during frying. The emulsifiers can be added to the frying medium as part of a dry coating mix which is coated onto the comestible prior to frying.

Foam frying

Crude coffee oil is purified by removing substantially all of the diterpene esters by such means as acid treatment, chromatographic separation, steam vacuum distillation or high vacuum distillation. The purified coffee oil is then contacted with aqueous coffee extract in order to extract naturally-occurring antioxidants which will improve the stability of the purified coffee oil. The crude coffee oil may be obtained by pressing roasted coffee and/or water-extracted roasted coffee.

Stabilization of purified coffee oil

Wet egg yolk is combined with edible oil by high energy, high shear mixing. During mixing cholesterol is extracted from the yolk by the oil. Simultaneously the ratio of polyunsaturated fat to saturated fat in the yolk is increased. The wet yolk is separated from the oil and can be made a constituent of various egg products.

Low cholesterol egg product and process

Methional, its dimer or trimer or a combination of these, is added to polyunsaturated oils in small but effective amounts to stabilize the oils against oxidative rancidity.

Methional-antioxidant for polyunsaturated oils

A shelf-stable, protein free emulsion having a pH within the range of 6-8 consisting of 0.1-1 part neutral type fat, 1 part water, 2 parts sugar and about 0.25% to about 7% by weight of an emulsufier selected from sodium stearyl fumarate and sodium succinoylated monoglycerides. An adjunct emulsifier, such as propylene glycol monostearate as well as food flavoring and coloring may also be present.

Growing community of inventors

Pleasantville, NY, United States of America

Rex J Sims