Abstract: A method for sterilization of food products which maximizes microbial kill while minimizing residue formation comprising subjecting the food product to a free-flowing system containing a sterilant gas at a concentration and for a period of time effective to obtain desired level of microbial kill while avoiding formation of a substantial level of residues.

Abstract: A slurry-forming substantial level of discretely-sized undissolved L-aspartic acid sweetening compound, preferably one milled to reduce the particle size of undissolved ester crystals, is encapsulated in a water soluble encapsulating agent by drying a uniform dispersion as by spray drying to yield a high density readily soluble powderous sweetening composition which is readily blendable and uniform in sweetening power and resists caking and clumping.

Abstract: This invention relates to non-dairy creamer compositions and, in particular, to non-dairy creamers based on sodium caseinate and having improved resistance to feathering.

Abstract: An indicator including a fluid source and an interruptible wick. The interruptible wick of this invention is severed from the fluid source at any desired point in time after the indicator has been activated thus stopping the recordation of the indicator.

Abstract: The enhancement of foodstuffs is effected by the addition of a small but effective flavor-modifying amount of a compound from the compounds having the general formula ##STR1## wherein, when n is 0, R is hydrogen, methyl, acetyl, ethyl or pyridyl-2; when n is 1, R is hydrogen, methyl, ethyl or acetyl; and, when n is 2, R is hydrogen, methyl, ethyl, acetyl or furfuryl.

Abstract: A natural, ready-to-eat breakfast cereal or snack product is produced by aggregating an assortment of amylaceous and proteinaceous particles around puffed and preferably at least partially cupped toasted cereal flakes which serve as focal points for the particles and thereby afford a multi-textured lower density and eating quality, the aggregates being preserved and agglomerated in a fat-syrup double or single coating.

Abstract: The enhancement of foodstuffs is effected by the addition of a small but effective flavor - modifying amount of a compound having the general formula ##STR1## wherein R.sub.1 is hydrogen, an alkyl group or a phenyl group, R.sub.2 is hydrogen, an alkyl group or an acyl group and n is 0, 1 or 2.

Abstract: Corn grits are treated in a hot, humid atmosphere prior to flaking in order to produce a cereal particle which can be readily flaked and which when toasted has a blistered surface that does not go prematurely soft in milk.

Abstract: A novel membrane-to-closure mouth structure is effected by causing a paraffin-based heat activatable peelable sealing ply on a thin metallic foil to adhere to a sealing face of a closure mouth composed of a polymer such as polyethylene by electromagnetically inducing intense abbreviated heat in the foil and consequent focusing of the heat activation necessary for resin migration under pressure to form a water and gas transmission barrier in a frangible sealing ply structure composed primarily of low tensile strength waxes complemented by tackifying materials.

Abstract: Grinder gas aroma evolved from the comminution or fracturing of freshly roasted coffee beans is stabilized by condensing the gas and adding an oxygen scavenger to the condensate. This condensate is then briefly contacted and extracted with a fluorinated-chlorinated hydrocarbon to remove harsh aroma compounds and then with a mixture of non-polar and polar solvents in order to extract desirable aromatics. This extract is stable at freezer temperatures and can be used to aromatize coffee or coffee-like products.

Abstract: An instant pudding composition containing alkali pyrophosphate, alkali orthophosphate, thickener and sugar. The composition is rendered suitable for fork mixing with milk by controlling the particle size of the orthophosphate and sugar within critical limits.

Abstract: Liquid coffee extract having a solids concentration of from about 10 to 30% by weight is maintained at a temperature below about 70.degree. F for a period of time sufficient to permit precipitation of materials which interact with elemental iron. The tempered extract is clarified, such as by centrifugation, fortified with nutritive ingredients including a soluble iron compound containing assimilable iron, and dried, such as by spray drying.

Abstract: The enhancement of foodstuffs is effected by the addition of a small but effective flavor-modifying amount of a compound having the general formula ##STR1## wherein R.sub.1, R.sub.2 and R.sub.3 are hydrogen, alkyl, alkenyl, aryl or aralkyl provided that R.sub.1, R.sub.2, and R.sub.3 are not all hydrogen.

Abstract: Preparing a dry flowable sugar-fat for use in a multiple self-layering whippable dessert composition by applying molten fat to cold sugar and blending. Gelatin, buffer, acid and coloring are added and the particle size subsequently reduced to produce the dessert composition.

Abstract: The chemical compound 7-methyl-benzofuran-2-aldehyde which is useful as a flavor additive for foodstuffs and beverages.

Abstract: The enhancement of foodstuffs is effected by the addition of a small but effective amount of a flavor modifying compound from those compounds having the formula: ##STR1## wherein n is 0 or 1, R.sub.1 is hydrogen or methyl and R.sub.2 is methyl, ethyl, or propyl and ##STR2## wherein n is 0 or 1.

Abstract: Triticale is soaked at an elevated temperature, drained, tempered and then bumped preparatory to being cooked with added syrup, partially dried, flaked and toasted to produce a curled, crinkly, crisp breakfast cereal.

Abstract: The enhancement of foodstuffs is effected by the addition of a small but effective amount of a flavor modifying compound from those compounds having the formula: ##SPC1##Wherein R is hydrogen, methyl, ethyl, propyl, butenyl, propenyl and n is 1 or 2; and ##SPC2##Wherein R.sub.1 is hydrogen or methyl; R.sub.2 is methyl, propyl, isopropyl or furfuryl; and n is 0, 1, or 2 with the provision that if R.sub.1 is hydrogen and n is 1, R.sub.2 is neither methyl nor furfuryl; and ##SPC3##Wherein R is methyl or acetyl.

Abstract: Several different webs of textile material or other like fabric are simultaneously unwound from their respective rolls and are fed in intermittent stepwise fashion in superposed relation to one another to the bed of a cutting press. The press head is provided with cutting knives arranged to sever from each web along its leading edge a strip portion of predetermined area which in turn is subdivided by the cutting knives into sections each comprising a pile of individual swatches. The press head is also provided with a plurality of stitching devices arranged to bind together during each cyclic operation of the press head the several swatches of each section severed from the respective layers of web material so as to form a corresponding plurality of bound swatch pads. Upon the return stroke of the press head, the bound pads are removed from the bed of the press in preparation for the next web cutting and stitching operation.

Abstract: Pyrrole sulfur compounds of the formula ##SPC1##Wherein R is methyl, ethyl, acetyl or furfuryl which are useful as flavor additives for foodstuffs and beverages.