Abstract: An improved method for extracting caffeine from a coffee material, preferably raw coffee solids, with an extractant comprising supercritical carbon dioxide. Caffeine is continuously absorbed from the extractant with an aqueous wash solution in an absorber. This wash solution is continuously treated by reverse osmosis to form a caffeine-containing retentate stream and a permeate stream containing dissolved solids but substantially no caffeine. The permeate stream is recycled and used as wash water in the absorber or is used to prehydrate solid coffee materials, or both. The permeate stream comprises acidic dissolved solids.

Abstract: The invention provides a food additive prepared from refined and fractionated phospholipids containing at least 35% phosphatidyl choline and a ratio of 2:1 to 10:1 phosphatidyl choline to phosphatidyl ethanolamine which is complexed with water and vigorously mixed to form globular vesicles or liposomes. The aqueous liposomes are then used per se or mixed with food ingredients and/or with an edible reinforcing carbohydrate to form a suspension or paste which is added to the foodstuff. The liposome can replace some or all of the fat in the food as well as acting as a carrier, encapsulating agent, moisturizing agent, and depanner for foods.

Abstract: A method is disclosed for producing infusion coffee filter packs in which a first strip of filter paper is placed adjacent to a mold having a cylindrical mold pocket, and the strip of filter paper is caused, either mechanically or by a vacuum, to conform to the cylindrical mold pocket. The conforming step causes the surface area of the first strip of filter paper to stretch and increase by at least three percent relative to its area prior to the conforming step. A measured quantity of ground coffee is then deposited into the mold pocket over the filter paper conformed thereto. A second strip of filter paper is placed over the first strip of filter paper and the ground coffee in the mold pocket. The first and second strips of filter paper are then sealed together around the coffee filled mold pocket, as by a heat sealing press pressing and sealing the strips together. The filter paper is then trimmed as by die cutting to produce a half inch wide flange area extending around the mold pocket.

Abstract: A process and apparatus for caffeine recovery from supercritical carbon dioxide is disclosed. The process involves countercurrent extraction of caffeine from supercritical carbon dioxide with water at pressures in excess of 1,000 p.s.i. in an unpacked extraction column. The apparatus includes an unpacked extraction vessel having a distributor therein for distributing water throughout substantially the entire cross-sectional area of the vessel.

Abstract: An innerseal liner for containers is provided which permits the removal of the entire liner from the mouth of a container without any tearing of the liner. The innerseal liner is sealed to the mouth of the container and a portion of the outer circumference of the liner overhangs the outer surface of the mouth of the container. A pull tab is integrally formed with the innerseal liner and at the intersection of the pull tab with the circular portion of the liner are cut-outs in the circular periphery of the liner. The cut-outs may be arc-shaped and are of a depth approximately the same as the width of the overhang portion of the innerseal liner so that when the pull tab is pulled, the innerseal is removed from the mouth of the container along an arc approximately equal to the width of the pull tab and the length of the cut-out portions before the overhang portion of the liner is lifted from the mouth of the container.

Abstract: A two-fluid nozzle for atomizing an aqueous slurry includes a core member which will provide an atomized, cone-shaped spray of slurry droplets and an annular manifold which will provide a circular pattern of injected steam around the atomized slurry. The core member extends below the steam injection orifices and the bottom of the core is extended in diameter to form a concave groove and a lower lip which will disrupt the flow of steam from the injection orifices. A nozzle cap surrounds the slurry atomization and steam injection orifices.

Abstract: A composition for reducing deterioration and extending the shelf life of fruits and vegetables, particularly fruits and vegetables used in salad bars and prepared salads sold in fast-food restaurants, comprising ascorbic acid and a thixotropic gum such as xanthan. Optionally, other ingredients such as an edible bulk filler and artificial or natural flavorings and/or aromas colorings may also be added. The composition applied to the salad ingredients to extend shelf life is advantageous in that a salad preserving agent is provided which is well retained by the salad ingredients so as to maintain freshness of the salad for long periods of time, and the extended shelf life provided is accomplished without sulfites and without adding any objectionable gummy mouthfeel to the product.

Abstract: The invention describes refrigerated, frozen or shelf stable, improved baked goods which will substantially retain palatability upon microwave heating. The improvement is accomplished by the incorporation into the baked good dough formulation of an effective amount of a protein modifier which contains free sulfhydryl groups. L-cysteine is a preferred protein-modifier which is incorporated into a dough at a preferred level of 220 ppm (baker's percent). Other protein modifiers may substitute for all or a portion of L-cysteine at a level based on their sulphydryl content.

Abstract: An apparatus for a supercritical fluid-solid bed process such as for decaffeinating green coffee beans including an elongated cylindrical vessel having a top and bottom. The solids accumulate to form a fluid-solids bed on the bottom of the vessel which includes a central bottom opening, a valve for periodically allowing flow of the solids through the bottom opening and a frustoconical bottom wall. A flow promoting insert having a lower conical wall is provided circumjacent to but spaced from the frustoconical bottom wall. The lower conical wall is provided with a rougher surface than the adjacent frustoconical bottom wall to promote uniform flow of solids. The fluid initially flows through the solids counter-current to the solid flow and is introduced to the vessell through means located above the flow promoting insert.

Abstract: A diet planning system and method providing a plurality of sets of cards, the cards of each set having a common code, preferably a color code. Within each set there are a plurality of cards for each meal. By selecting on a given day a give color coded set, and substituting freely to select any card within a meal group, the dieter will be provided with information for complete meals on that day which satisfy the dieter's macronutrient and micronutrient goals at a plurality of different calorie intake levels. The different sets can provide variety or be provided for a special purpose, such as special days, i.e., weekend days, special diets, or special dieters, such as for children or teenagers.

Abstract: A dry cooked pudding mix which can be prepared in a microwave oven without stirring during the cooking step, said mix containing sweetener, uncooked starch, spray-cooked and dried pregelatinized starch, dispersant and a cool-water soluble hydrocolloid gum. The pregelatinized starch has a critical particle size distribution wherein at least 30%, preferably at least 60%, by weight of the starch is retained on a 270 U.S. Standard Sieve and no more than 1% by weight is retained on an 80 U.S. Standard Sieve.

Abstract: An unsweetened or non-fully-sweetened pudding formulation is prepared and pasteurized or sterilized at high temperature. An acidic, aspartame solution is also prepared, preferably using lactic acid. The acidic solution is passed through a purifying microfilter and combined with the pasteurized/sterilized pudding to produce a stable, aseptic, fully-sweetened pudding having a pH of from 5.3 to 5.9. Preferably, the pH is from 5.5 to 5.7, the pudding is milk-based and the ratio of water to milk proteins in the pudding is from 33-50:1.

Abstract: Method and apparatus for contacting particulate solid matter with a fluid in a pressure vessel through which the fluid continuously moves at high, supercritical, pressure while the particulate solid matter is periodically moved via isolatable pressurizable vessels which are periodically pressurized and de-pressurized to and from the supercritical pressure to facilitate periodic movement of the particulate solids between the pressure vessel and the isolatable pressurizable vessels. A supply of the fluid is maintained at an intermediate pressure at which the fluid exists in both the liquid and gaseous states. The pressurizable vessels are raised to supercritical pressure by first using intermediate pressure fluid in the gaseous state and then in the liquid state, followed by introducing fluid at the supercritical pressure. The vessels are de-pressurized by first venting and then pumping to the intermediate pressure fluid supply.

Abstract: A process for preparing a melting tolerant portion controlled sauce and seasoning particulate by combining a first mixture of a 5% gelatin solution and seasonings with a second mixture comprising non-solid ingredients such as cream, margarine, cheese, etc. and mixing the combination to form a sauce mixture, followed by heating the sauce mixture to temperatures effective to pasteurize the sauce mixture then depositing individual sauce particulates onto a freezer belt with a drop forming unit drops and freezing same to temperatures ranging from -5.degree. F. to -15.degree. F. following by removing the frozen discrete sauce particulates from the freezer belt for packaging with frozen melts and/or vegetables.

Abstract: Apparatus for dispensing a blended composition of particulate ingredients, comprising a bin section, a cone section, and an outlet section. The bin section holds a supply of the composition, and the cone section includes inner and outer cones for conducting downward, respectively, first and second portions of the composition discharged from the bin section. The outlet section is located below the cone section to receive those first and second portions of composition from the cone section; and the outlet section includes a conical plug extending below the inner cone to retard the flow of the first portion of the composition through the inner cone, and to mix the first portion of the composition with the second portion thereof.

Abstract: A beverage is prepared employing a package (10) having a compartment (111) containing at least one beverage ingredient, e.g. roast and ground coffee. The package is located at a brewing station, an aqueous medium, e.g. hot water, is introduced into the package, the aqueous medium is allowed to commingle with the beverage ingredient, and the beverage so formed is collected through an outlet (38) formed in the package. The compartment of the package is sealed by a covering material (119) which determines one dimension of at least one opening (115) acting to filter the beverage passing out of the compartment to the outlet of the package. The package is also clamped at the brewing station prior to the introduction of the aqueous medium in a manner which maintains said one dimension during the subsequent formation and collection of the beverage.