General Foods Limited

Other

California Natural Products

William A Mitchell

William C Seidel

Pat R Mitchell

Cheryl R Mitchell

George E Orozovich

Howard D Stahl

Alfred C Glatz

Gerald S Wasserman

Charles E Mitchell

Peter Donato Malizia

Herbert Langston

John L Mitchell

Whole grain rice, either white or brown rice, is liquefied and treated with high levels of a glucosidase enzyme and/or a combination with beta-amylase enzyme in a saccharification step. Total enzymatic reaction time is limited to about four hours for both the liquefaction and saccharification steps combined to prevent the development of undesirable off-flavors. The product of the saccharification step is partially clarified to remove substantially all rice fiber, but not other nutritional values and then concentrated to produce a preferred rice syrup sweetener which is cloudy in character and has a solids composition defined as follows:

Rice syrup sweetener

Rice syrup sweetener production

An arm-straightening device for selectively locking an arm in a straight position, so that a bowler, or the like, is prevented from bending the arm during delivery, but which automatically allows the arm to bend during follow-through. A pair of semicircular-shaped, arm-shells are pivotally connected together at adjacent end-portions. An elastic, elongated band is positioned on the rear surfaces of the two shells and held in a first, stable state by a series of pins projecting from the rear surfaces of the shells. The band, in its first state, tends to keep the shells in an aligned, rectilinear orientation to keep the arm to which they are secured straight. Upon the application of sufficient force by the lower arm, in order to bend it, the elongated, elastic band is caused to take a second, stable state that tends to bias the shells into a bent orientation to keep the arm in its bent position for follow-through, or the like. The band is kept in its second, stable state by stop-pins projecting from the rear surface of at least one shell, which stop-pins lie on the opposite side of the pivot-axis of the shells as compared to the other pins when the other pins are in the first, stable state. The first state of the elastic band and the shells is also automatically assumable by the application of sufficient torque from the lower arm tending to straighten the arm.

User worn arm bend control device

Confections produced from flavor powders obtained from powdered roasted syrup of dahlia tubers. These dahlia flavored powders can be used to replace cocoa powder. When milled with a confectioner fat, the dahlia flavored powders produce a confection similar to chocolate. The powders can also be blended with protein, milk solids, fiber, carbohydrates such as starches, bland flours and sugars to produce flavor mixes which may be used as a direct replacement for cocoa powder and which can be ground with cocoa butter or a confection fat to produce chocolate-like confections. Foods incorporating these confections such as beverages, baked goods, desserts, icings, coatings, candies, syrups or ice cream are similar to analogous products made with natural cocoa or chocolate.

Confection products

This invention involves a process for preparing a pregelatinized modified starch suitable for use in instant puddings which comprise forming an aqueous slurry containing an ungelatinized starch and an effective amount of sodium or calcium stearoyl-2-lactylate, heating the slurry to a temperature and for a period of time sufficient rupture the starch granules and to gelatinize the starch, and recovering the starch. The resultant pregelatinized modified starch possesses a smoother, creamier mouthfeel and has a high sheen.

Process for modifying starch with sodium or calcium stearoyl-2-lactylate

A taffy-like confection is prepared from an admixture of a sugar melt having at least 40% fructose and a surface active agent. The confection contains granulated gasified candy suspended therein.

Taffy-like confection composition

A process for making a fructose polymer mixture containing chiefly inulin and inulides with minor amounts of impurities is based on the finding that inulin is in a soluble metastable state at room temperature as it exists in the dahlia tuber. Novel steps in the process are the separation, without the use of heat or adding water, of the water soluble from the ground dahlia tuber within about 10 minutes after grinding, followed by separation by coagulation of protein color and flavor bodies by heating at the boiling temperature from 3 to 10 minutes. No chemical defecating agent, such as lime water is used or required. The resulting clear extract is concentrated to 40% to 70% solids. Dry product is recovered by crystallizing the concentrated extract at 1.degree. to 15.degree. C. The product differs from inulin in that the product, in addition to inulin, also contains inulides, protein, color, flavor bodies, and minerals.

Fructose polymer mixture

This invention concerns the extraction of the water solubles of the dahlia tuber which contains aroma and flavor bodies and the concentration, drying, and roasting of these extracts to produce additional flavor bodies. The roasted and ground flavorsome beverage powders so produced can be used to make palatable beverages in hot or cold milk or water. Furthermore the above beverage powders can be blended in concentrations of 1 to 99% with the flavor powders of coffee, tea or cocoa to produce flavor powders that complement each other when used to make water or milk beverages. Another objective is to blend the dahlia flavor powders with sugar or sugar mixtures to make sweetened beverage powders. Such sweetened beverage powders can again be blended with the powders of coffee, tea or cocoa.

Natural beverage powders from dahlia extracts

This invention involves a process for preparing a pregelatinized modified starch suitable for use in instant puddings which comprise forming an aqueous slurry containing an ungelatinized starch and an effective amount of sodium or calcium stearoyl-2-lactylate, heating the slurry to a temperature and for a period of time sufficient to gelatinize the starch, and recovering the starch. The resultant pregelatinized modified starch possesses a smoother, creamier mouthfeel and has a high sheen.

An improved method for fixing volatile flavoring compounds such as acetaldehyde is disclosed. The method comprises: obtaining a glassy, aqueous, supersaturated sucrose solution; mixing therewith a volatile flavoring compound sufficiently to at least partially dissolve the volatile flavoring compound in the solution and initiate crystallization of the sucrose; contacting the resulting mixture with a stream of a drying gas during the mixing operation to at least partially dry the mixture as crystallization proceeds; and recovering as a product crystalline sucrose having the volatile flavoring compound fixed therein.

Fixing acetaldehyde in sucrose

Dehydrated reconstitutable tomato beverage compositions are prepared by forming an aqueous admixture of tomato solids and gelatinizable starch materials, the starch materials to water ratio in the admixture being such that limited rupture of the starch granules occurs, whereupon the admixture is drum dried and ground to produce a powder which, upon rehydration, gives tomato beverages of viscosity, texture and taste comparable to conventional non-dehydrated tomato beverages.

Reconstitutable tomato beverage compositions

Dry, free flowing acid compositions may be prepared from liquid acid by co-drying a mixture of the liquid acid with a soluble carbohydrate.

Dry acidulents

A starch composition having lower hydroscopicity, lower bulk-density and better film-forming and holding properties than low D.E. dextrins comprising granule starches which have been hydrolyged to a D.E. of less than about 1 with little or no reducing sugars being present while retaining their granule structure and have thereafter been gelatinized.

Cold water soluble stable bulked starch

Volatile flavoring compounds such as acetaldehyde are fixed in low amounts by having the compound present in solution during the crystallization of sucrose. It is believed that the volatile flavors are entrapped as impurities within the crystal structure. The resulting compositions have excellent stability over a wide range of humidities, are soluble in both hot and cold water, and have application as flavor and aroma modifiers for foods.

Fixed volatile flavors and method for making same

Flowable powders are prepared containing a mixture of food flavoring ingredients, and particulates of expanded dextrin having a bulk density of from about 0.05 to about 0.30 grams/cubic centimeter, a dextrose equivalent of from about 5 to 15 and a moisture content of about 2% to 6%, and having sorbed in the dextrin particulates an aqueous alcohol solution to provide from about 30% to 60% by weight ethanol in the resultant ethanol-containing dextrin particulates. The powders are stable when hermetically packaged and are particularly qualified as alcoholic beverage forming compositions and flavoring materials since the ethanol-containing dextrin particulates readily dissolve in cold water to form clear low-viscosity, colorless liquids.

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Lincoln Park, NJ, United States of America

William A Mitchell