Abstract: An improved process for upgrading the quality of roasted coffee beans which comprises:a) roasting green coffee beans with steam for a period of time from 50 to 300 seconds at a steam temperature of from 251.degree. to 400.degree. C. at a pressure of 6.5 to 20.0 bar G; and thereafterb) final roasting the beans from step (a) with steam for period of time ranging from 60 to 800 seconds at a steam temperature of from 251.degree. to 400.degree. C. at substantially atmospheric pressure conditions is disclosed.

Abstract: A method and apparatus for automatically providing a display case for a plurality of packages includes an assembly station at which the packages are initially assembled into an array. The array is then moved to a covering station. At the same time, a shroud is formed which shroud covers a top and two opposed first sides of the array while leaving two opposed second sides of the array uncovered. Forming of the shroud includes initially bending a blank so that a partially-formed shroud is produced having a top panel and two opposed side panels formed in a plane, and finally bending and locating the partially formed shroud relative to the array at the covering station such that a fully covered array is provided with the top panel and side panels covering a majority of the respective top and first sides of the array. Finally, the covered array is placed in a tray at a finishing station to provide the display case.

Abstract: Selected high molecular weight gallotannins are incorporated into FD&C dye-containing foodstuffs to prevent staining of polymeric substrates such as wool or nylon rugs and clothing. Gallotannins from sumac leaves and Chinese nut galls are effective at levels of 50 ppm or below.

Abstract: A one-piece blank which is folded to provide a shroud is used in conjunction with a bottom tray and securing mechanism to form a display case for enclosing an array of packages. The one-piece blank or shroud formed thereby includes a central top panel and a pair of side panels hinged thereto so that when the side panels are bent along the hinge lines to form the shroud the side panels are located adjacent respective opposed side faces of the array of packages. The blank or shroud also includes a pair of opposed projecting portions hinged to each side panel with a central hinge line therein to define a reinforcing panel and a leg panel so that when the reinforcing panels of each pair of projecting portions are bent back onto the associated the side panel the leg panels are bent perpendicular to the reinforcing panels to come together and to form a leg which is inserted laterally into the side face of the array of packages.

Abstract: A method for preparing an aqueous sugar frosting mix by grinding an aqueous sugar saturated solution containing dispersed crystalline sugar in said saturated solution to produce a smooth, opaque, viscous syrup suitable for use as a frosting mix on cereals, pastries, cakes and the like.

Abstract: A packaging system for protecting the uppermost ends of a plurality of elongated, upright products includes a case having a floor on which the products stand in a preset pattern and side walls extending upwardly from the floor. A collar maintains the products in the preset pattern and includes a base provided with a preset pattern of holes matching the preset pattern of the products such that the uppermost ends are received through the holes and such that the base positively rests on the upper portions of the products at a predetermined height. The collar also includes upstanding sides projecting from a periphery of the base, the sides having a height from the base which is greater than a distance of the uppermost ends of the products from the base. A top is further provided for the case which is supported by the side walls.

Abstract: A process for the production of a creamed coconut product, which process comprises the step of milling a coconut-containing product having an average particle size of 50-700 .mu.m, a moisture content of less than 10% by weight, based on the total weight of the coconut-containing product, and a fat content of at least 50% by weight, based on the total weight of the coconut-containing product; at a temperature of from 48.degree. C.-60.degree. C. for a sufficient time to produce a creamed coconut product which contains substantially no coconut particles with a particle size greater than 30 .mu.m. Also disclosed is a creamed coconut product having substantially no coconut particles of a size in excess of 30 .mu.m, which product may be made by the process of the invention. The creamed coconut product has an excellent storage stability and improved organoleptic characteristics.

Abstract: A dry instant pudding mix for producing a sugar-free and fat-free instant pudding which contains 50% to 70% agglomerated pregelatinized starch, 5% to 23% maltodextrin, 0.1% to 1.5% xanthan gum, phosphate setting salts, 0.1% to 0.8% of a slow-reacting calcium salt, such as calcium sulfate, an intensive sweetener, opacifier, emulsifier, flavor and color.

Abstract: An improved process for spray drying is provided for the acid type of cheese whey or casein whey, partially delactosed acid whey or a permeate obtained by ultrafiltration of acid cheese milk/or acid whey accomplished by injecting a dry neutralizing edible calcium or magnesium salt during the spray drying.

Abstract: High density polyethylene resins are produced for use in manufacturing blow-molded, pliable containers. Combinations of (1) injection molding grade of HDPE and extrusion coating grade of LDPE or (2) blow-molding grade of HDPE and extrusion-coating grade of LDPE are useful to produce the resins of this invention.

Abstract: Selected high molecular weight gallotannins are incorporated into FD&C dye-containing foodstuffs to prevent staining of polymeric substrates such as wool or nylon rugs and clothing. Gallotannins from sumac leaves and Chinese nut galls are effective at levels of 50 ppm or below. This invention is useful in foodstuffs which are not subject to oxidation.

Abstract: A dry coating composition for imparting the texture, taste and appearance of batter fried foods to baked foodstuffs comprising 10 to 50% by weight binding agents, the binding agents containing egg white solids and gelatin, and 15 to 70% by weight bulking agents, the bulking agents containing pre-fried crumbs and/or cereal crumbs or fines. A well balanced proportion of egg white solids and gelatin provides a uniform, continuous, cohesive film that closely resembles the inner layer of a batter fried product and acts as a binder for the other coating ingredients to help retain moisture.

Abstract: A coating mix for application to skinless chicken pieces prior to baking. After baking, the coating simulates the appearance and texture of real chicken skin. The mix preferably contains on a weight basis from 25-50 parts maltodextrin, from 6-20 parts high-amylose starch, from 0.5-4 parts CMC, and from 5-15 parts powdered fat and from 6-20 parts pregelatinized starch.

Abstract: An apparatus for storing and dispensing beverages comprising an outside casing including top and bottom sections, a flexible inner container inside the casing, and a dispensing tube for conducting a beverage from the inner container. The bottom section of the outside casing includes a base and forms an outlet region, and the top section of the outside casing is removably supported by and extends upward from the base and defines a casing interior. The base of the bottom section includes an upper outside circumferential edge, and the top section of the casing includes a lower lateral edge extending around the outside circumferential edge of the base in a contacting, sealing relationship therewith. The flexible inner container is disposed in the casing interior, is comprised of a thin, flexible and collapsible material, and defines a container interior for holding a beverage.

Abstract: The present invention relates to milk chocolate and a method of making the same which is capable of having a calorie content less than that of conventional milk chocolate. The invention provides a milk chocolate composition made from the admixture of cocoa, milk and a sweetener, wherein the cocoa component comprises cocoa butter and cocoa powder, the milk component comprises low fat milk powder and butterfat, and the sweetener component comprises a sugar alcohol, wherein the total fat content of the composition is less than about 30% by weight, of which at least 75% by weight is made up of the aggregate of the cocoa butter and butterfat. The milk chocolate can be made from this composition by intimately mixing together the cocoa, milk and sweetener components at a temperature of less than 60.degree. C.

Abstract: A removable and reclosable, substantially leak-free and fling-free cap member for sealably engaging the open top portion of a reusable shaker dispenser bottle or similar container is provided. Reduction or elimination of product fling from the strap closure upon opening of the pouring orifice is provided by placing the hinge of the strap to the top of the sidewall and by introducing controlled weakness of the plastic in the hinge area. Controlled rotational flexibility about a defined axis of symmetry and side placement of thumb flanges permits easy removal of the cap without compromising sealing effectiveness. An inverted teardrop pouring orifice provides a controlled-flow, universal recipe orifice for dispensing thin viscosity and thicker viscosity fluid products, with or without particulates.