A tablet that rapidly disintegrates in aqueous solution includes a partially collapsed matrix network that has been vacuum-dried above the collapse temperature of the matrix. The matrix is preferably at least partially dried below the equilibrium freezing point of the matrix. Vacuum drying the tablet above its collapse temperature instead of freeze drying it below its collapse temperature provides a process for producing tablets with enhanced structural integrity, while rapidly disintegrating in normal amounts of saliva. The tablet preferably carries a drug, such as acetaminophen. The matrix network of the tablet preferably includes a gum, a carbohydrate and the drug. Especially preferred embodiments also include a flavoring, a sweetener and surfactant. The gum is preferably acacia, guar, xanthan, carrageenan or tragacanth gum. The carbohydrate is preferably mannitol, dextrose, sucrose, lactose, maltose, maltodextrin or corn syrup solids.

Oregon Freeze Dry, Inc.

Rapidly distintegrating tablet

A low-fat frozen ice product spoonable at temperatures in excess of 4.degree. F., and method of making same. The product includes a sugar alcohol such as sorbitol, mannitol or xylitol present in the range of from about 5.5% to about 9.5% by weight, and glycerine present in the range of from about 0.85% to about 2.0% by weight. A gelling agent such as pectin, agar-agar, gelatin, carrageenan, alginates, gum arabic or gum tragacanth is present in the range of from about 0.5% to about 1.15% by weight, and a bulking agent such as maltodextrin, corn syrup solids, polydextrose, xanthan gums, locust bean gum or CMC is present in the range of from about 3% to about 10% by weight. A synthetic sweetener such as aspartame, thaumatin, acesulfame K, glycyrrhizin, sweetinin, saccharin, chalcone, miracin, sucralose and stevioside is present in the range of from about 0.03% to about 0.1% by weight, with suitable flavors, colorants, fruit acidulants (optional) and preservatives. The balance is water.

Tish's Italian Specialties, Inc.

Spoonable frozen food product

A smooth textured soft frozen non-fat yogurt having a solids content between about 18 to 43% w. and an overrun of between about 35 to 65% is prepared by dissolving in cold water and freezing, in a soft serve freezer, a dry particulate composition comprising (a) about 0.5 to 2.0% w. of a stabilizing mixture consisting of 40-60% w. carrageenan, 20-40% w. of second stabilizer selected from the group consisting of xanthan gum, guar gum, locust bean gum, sodium alginate, gelatin, gum tragacanth, India gum, agar-agar and pectin and mixtures thereof and 20-30% w. CMC; (b) 3-14% w. of a dried yogurt powder, (c) 1.5-40% w. of added milk solids selected from the group consisting of non-fat dry milk solids, whey solids and whey protein concentrate; (d) 43-94% w. of a sweetening agent; (e) 0.03 to 10% w. of a flavoring agent; (f) 0.0 to 1.5% w. of an acidifying agent; and (g) 0.0 to 0.5% w. of the sodium salt of an acidifying agent. Xanthan gum, guar gum and locust bean gum and mixtures thereof are preferable as the second stabilizers. Sucrose, fructose and corn syrup solids admixed with maltodextrins are the preferred sweetening agents. The composition may vary according to neutral (e.g. vanilla, coconut, banana, etc.), chocolate (chocolate mint, chocolate mocha, etc.), and acidic fruit (e.g. peach, apricot, strawberry, lemon, etc.) flavor formulations.

tragacanth/kukurydza zwyczajna

Rapidly distintegrating tablet

Spoonable frozen food product

Soft-serve frozen yogurt mixes

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