Abstract: A compact, highly flexible but accurate multimeasurement gauge assembly facilitates many of the measurements required for an automated three piece can manufacturing operation using one gauge. The gauge assembly includes a gauge block having left, right, front and back edge bordering a top reference surface. A measurement well is formed in the top surface adjacent the left edge and slidably receives a digital measurement indicator that may be latitudinally positioned at any one of a plurality of different measurement positions. At least one longitudinally extending track having a slidable reference post is disposed opposite one of the measurement positions to enable measurements using the post as a mechanical stop for positioning a partially manufactured can at various stages in the manufacturing process.

Abstract: A composition comprising glyceride oil, water hydrocolloid gum, and food grade salt which, when applied to a container with at least one susceptor and exposed to microwave energy, produces a sizzle sound. The composition is preferably prepared and applied in at least two layers.

Abstract: A process for preparing a stable pourable shortening having a pumpable consistency that is retained at ambient temperatures after storage for extended periods over a temperature range of about 0.degree. F. to about 100.degree. F. and the resulting product. Solid fatty glyceride particles capable of crystallizing in the beta phase are mixed with liquid glyceride oil. The particle size of the solid particles is reduced while dispersed in the liquid oil until substantially all of the particles have a maximum particle size of about 70 microns. The temperature of the mixture is increased as the particle sizes of the solid particles are reduced such that the temperature does not exceed the melting point of the solid fatty glyceride particles and at least 10% of the solid fatty glyceride particles remain in the solid phase.

Abstract: A close-coupled method of treating unrefined, unbleached soybean oil to produce a stable edible frying oil. The close-coupled process involves performing a series of steps to refine and bleach unrefined, unbleached soybean oil in a continuous sequence without intermediate storage and without substantial exposure to oxygen in the air which can lead to oxidation of heated oil, as follows: treating unrefined, unbleached soybean oil with a caustic agent; heating and water washing the treated soybean oil; degassing the soybean oil to remove a substantial portion of any oxygen and water entrained in the oil; dispersing into the oil a minor amount of finely divided, activated metallic salts and oxides including bleaching earths, clays, etc.; and heating the resulting dispersion in a carbon dioxide atmosphere. The treated oil is then degassed to remove entrained carbon dioxide, filtered to remove particulates and then cooled to provide a refined, bleached soybean oil.