General Foods Limited

Robert J Beale

Joaquin Castro Lugay

Robert E Altomare

William R Romig

Gerhard J Haas

Marvin Schulman

Martin Glicksman

Elizabeth Hegedus

Adolph S Clausi

Jerry E Silverman

Darrell G Medcalf

Allen G Bradbury

The invention relates to a process for producing a non-caloric citrus albedo bulking agent comprising obtaining albedo from citrus peels to produce albedo particles substantially free of flavedo, water-washing to reduce soluble carbohydrates, constituents, removing alcohol and water, and bitter constituents, removing alcohol and water, and finally milling to the consistency of flour. The citrus albedo bulking agent obtained from this process is especially useful as a partial replacement for high-caloric ingredients such as flour, fat and/or sugar in a food product with at least a one-third reduction in caloric density, more preferably from 50% to 75% or higher. The citrus albedo bulking agent has a water binding capacity of from 10 to 20 grams of water per one gram of the albedo bulking agent.

Citrus albedo bulking agent and process therefor

The invention relates to a process for producing a non-caloric sugar beet pulp bulking agent comprising placing sugar beet pulp slices, particles or spent cossettes into a stabilizing solution to prevent darkening, water-washing to remove a majority of soluble carbohydrates, contacting with an alcoholic solution to remove color and bitter constituents, removing water and alcohol and milling to a flour consistency. The sugar beet pulp bulking agent is especially useful as a partial replacement for high-caloric ingredients such as flour, fat and/or sugar in a food product with at least a one-third reduction in caloric density, more preferably from 50% to 75% or higher. The sugar beet pulp bulking agent has a high water binding capacity of from 15 to 25 grams of water per 1 gram of bulking agent.

Sugar beet pulp bulking agent and process

The invention relates to a process for producing a pineapple core bulking agent comprising coarsely grinding or slicing pineapple core to obtain particles or slices of 1/4 inch or less, water-washing to remove soluble carbohydrates, contacting with alcohol to remove colors and flavor constituents, removing water and alcohol, and finally milling to the consistency of flour. The pineapple core bulking agent obtained from this process is especially useful as a partial replacement for high-caloric ingredients such as flour, fat and/or sugar to prepare a food product with at least a one-third reduction in calories, more preferably from 50% to 75% or higher. The pineapple core bulking agent has a high water binding capacity of from 10 to 30 grams of water per 1 gram of pineapple core bulking agent.

Process for producing a pineapple core bulking agent

The palatability of animal foods is increased by incorporating therein an effective amount of a palatability improving composition prepared by reacting an aqueous mixture of a reducing sugar, animal blood, yeast and fat with lipase and protease, preferably as a mixture such as pancreatic lipase, at moderate temperature and then heating the resulting mixture to an elevated temperature to more fully develop the flavor and inactivate the enzymes. This palatability improving composition is preferably incorporated into an animal food, such as a nutritionally balanced dog food, by coating it thereon in an amount effective to increase the palatability of the animal food.

Pet food acceptability enhancer

This invention relates to the preparation of a textured pet food having the flavor and consistency of liver. The product is prepared by heating a homogenized mixture comprising fat, water, blood and a reducing sugar. According to a preferred embodiment, a stronger meat flavor is produced by the addition of yeast to the mixture before heating.

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New Rochelle, NY, United States of America

Robert J Beale