Abstract: Plastic dispensing closures adapted for use on bottles containing products such as syrup and the like and which have an integral handle include a snap-on base adapted to be securely attached to the neck of the bottle and shaped to form a pouring spout, and a pivotal lidi based into engagement with the base, the lid having a thumb-engagable extension positioned adjacent to the handle to facilitate opening and closing of the lid. The closures include a non-releasable tear-away inner seal connected to a pull ring, and are attached to the bottle such that they cannot be removed without being permanently deformed, thereby affording a tamper-evident closure. The closures are capable of accommodating a rather large dimensional bottle tolerance, thereby enabling them to be employed on plastic as well as glass bottles. The closures may be formed as either one-piece or two-piece structures.

Abstract: A continuous process for the preparation of ready-to-eat gelatin-containing compositions is made possible by the preparation of an agitated slurry of partially-hydrated gelatin particles which may be stored at room temperature or below for periods in excess of four days and rapidly transformed into a gelatin solution by passage through a continuous, high-temperature, short-time pasteurization unit and fed directly to appropriate equipment for filling unit-sized containers. Additional ingredients in either liquid or dry form may be added during the initial make-up of the slurry or immediately prior to the pasteurization step. The process is well-suited for use in the preparation of gelatin-containing frozen confections.

Abstract: A dry mix which contains an emulsification system including a combination of Polysorbate 60, xanthan gum and lecithin can be used to produce a creamy and stable fluid emulsion by hand shaking the dry mix with an aqueous phase and an oil phase. The amount of shaking required to produce a stable oil-in-water emulsion is much reduced as compared to other emulsification systems. The emulsification system of this invention has broad applicability for producing comestibles having a creamy texture and mouthfeel.

Abstract: An instant stuffing mix is prepared by coating oil onto the surface of specifically-sized bread crumbs and then distributing a powdered seasoning blend over the oil-coated crumbs so as to uniformly aggregate the powder with the crumbs. Properly-sized freeze dried vegetable pieces and, if desired, dried vegetable flakes, are then added. The resulting product can be prepared into a stuffing by the consumer in a single hydration step, and any desired serving size can be easily and uniformly prepared from a bulk-packaged product.

Abstract: An improved method for preparing a cereal of the dry crisp type which is generally served with sugar and cold milk or cream has been developed. The method consists of having the relatively high moisture content of the discrete cereal pieces equilibrate with that of the substantially dry discrete fruit pieces before or during storage. The equilibration of moisture results in the cereal pieces being crisp and the fruit pieces obtaining a desired degree of softness and moistness.

Abstract: Grape pomace is contacted with an aqueous extraction solvent containing HSO.sub.3.sup.- ions to form anthocyanin-(HSO.sub.3) complex. The complex is recovered by treating the liquid extract phase with a non-ionic adsorbent to adsorb the complex. Anthocyanin colorant, free of the HSO.sub.3.sup.- ions is recovered by elution with an acidified organic solvent for anthocyanin. The anthocyanin colorant may be provided in dry form by drying the solvent solution. This process allows us to remove sugars, organic acids, polymerized anthocyanin pigment and other water soluble material, thus providing a highly "colored" monomeric anthocyanin pigment. The anthocyanin colorant produced by this process is at least 10 times more concentrated than that produced by conventional methods and about two times stronger than most of the concentrated pigment.

Abstract: The present invention discloses novel mercaptoalkyl substituted oxathiolanes and oxathianes which may be used as flavoring composition for food.

Abstract: The present invention teaches a novel process for preparing a meat analog product, having a texture more closely resembling that of meat, wherein a TVP is heated followed by freezing and thawing. The thawed TVP is combined with a binder composition, formed into a loaf and frozen once again. The frozen product is thawed and cooked.

Abstract: A method for hydrolyzing coffee extraction residue materials to produce manno-saccharides having a degree of polymerization from 1 to 10 and subsequently neutralizing and reducing said mixture of manno-saccharides to their corresponding alcohols. The coffee material, preferably spent coffee grounds from a commercial percolation system, is hydrolyzed in a Plug Flow tubular reactor in the presence of an acid catalyst, such as sulfuric acid. Depending on the time, temperature, pressure and catalyst concentration selected, manno-saccharides or mannose is produced. The manno-saccharides or mannose produced are separated from coffee residue material in the form of a syrup and neutralized with calcium hydroxide. The neutralized mixture of manno-saccharides or mannose is reduced to their corresponding alcohols or mannitol.

Abstract: A process for making crisp corn flakes wherein the corn is cooked at a slightly alkaline pH, processed at a high moisture, or a combination of these steps.