Abstract: A free-flowing uniformly flavorant coated unpopped corn and method of preparation thereof wherein the unpopped corn is essentially oil and fat-free and retains a substantial amount of added salt and flavorant upon popping in a hot air popper comprising unpopped corn coated with an adherent flavoring consisting essentially of an edible adhesive, e.g. gelatin, an edible salt and optional colorants and flavors.

Abstract: A water soluble phenolic resole-urea composition useful as a binder which remains infinitely water-dilutable and free of sediment after one month of storage at 0.degree. C. and is made by the reaction of urea with the free formaldehyde in a phenolic resole under acid conditions, followed by the further addition of urea at neutral or slightly basic conditions.

Abstract: An aseptically packaged, liquid, non-dairy coffee whitener which is shelf-stable for several months, and a process for preparing it, are provided. The coffee whitener comprises water, vegetable fat, an edible emulsifier system, a milk protein, salt, and other optional ingredients. The process comprises performing an ultra-high temperature sterilization treatment on a mixture comprising water, heated vegetable fat, an edible emulsifier system, and milk protein; cooling; homogenizing; and further cooling and packaging the resulting emulsion in an aseptic container under aseptic conditions. The product is shelf-stable for several months before opening and is stable against browning under refrigeration conditions for up to four weeks after opening. Browning is avoided by the absence or substantial absence of any reducing sugar in the product.

Abstract: A coating composition is disclosed which comprises a methacrylic resin, a cellulose acetate butyrate resin, a solvent and optionally a slip additive. Polyvinyl chloride coated with this composition is resistant to the transfer of copier print.

Abstract: This invention describes an improved cationic wet strength resin prepared from: an epichlorohydrin-ammonia intermediate reaction product; polyalkyleneamine-amide, and epichlorohydrin. This resin is not only efficient in imparting wet strength to paper but also provides that the treated paper is easier to repulp than paper treated with conventional epoxidized polyalkyleneamine-amide.

Abstract: A process for preparing low fat potato chips comprising frying peeled raw potato chips in oil to produce partially fried potato slices having a moisture content of about 10%-25% by weight, transferring the potatoes directly into a zone in which the potatoes are protected against oxidation, removing the oil from the surfaces of the partially fried potatoes, and drying to a moisture content of 1.5%-3.0%. The product is a shelf stable potato chip having no more than 25% oil, by weight. The equipment used comprises means for transporting partially cooked chips from the fryer, means for blasting the chips with streams of saturated steam that maintain the chips in a dynamic bed, and means for drying said fat-reduced, partially cooked chips to a moisture content of 3% or less by weight.

Abstract: A method of working leather, in which a deposit of material adhering to the leather is made on the surface of the leather to enable a leather footwear upper treated in this way to adhere to a sole without being carded or sanded, either by direct injection of sole-constituting material, or else by bonding on or by gluing on a prefabricated sole, and/or to enable the leather to be worked by a high frequency current.

Abstract: This invention relates to calcium-enriched and phosphorus-enriched fortified milk is characterized in perferred embodiments intended for beverage consumption by minimal settling of the calcium source, acceptable flavor, and acceptable viscosity and mouth-feel. The fortified milk may contain up to 100% of the U.S. R.D.A. of calcium in a one cup (8 ounce) serving of fortified whole milk. It is made by the addition of tri basic calcium phosphate, carrageenan and guar gum to fresh milk, effecting hydration of the gums, and assuring uniform distribution of the added materials in the milk.

Abstract: A two-stage process for producing a cheese-flavored substance is claimed. A flavor development medium is fermented with a source of lipase/protease; the source of lipase/protease is inactivated and the flavor development medium is fermented by at least one lactic acid-producing microorganism which is thereafter inactivated. The source of lipase/protease is preferably a microorganism, especially Candida lypolitica ATCC 20234. The cheese-flavored substance produced by the process and foods containing the cheese-flavored substance produced by the process are also claimed.

Abstract: An adhesive formulation useful for applying a paper label to a glass bottle, having the tack and rheology making it suitable for use in modern labeling equipment, and imparting water immersion resistance in ice water for a period of at least 72 hours. Based on soy protein isolate; does not use casein.

Abstract: A food chip process that involves subjecting a comminuted starch-containing food composition having a controlled moisture content, illustratively, about 25 percent to about 40 percent by weight where a corn masa constitutes the food composition, to compression at a pressure of at least 1000 psig and at a temperature of no more than 110.degree. F., and sequentially, and without drying, frying the compressed composition in an edible oil. The process relates, as well, where a corn masa is employed, to partial gelatinization of the corn used in preparation of the masa.

Abstract: A flexible bag is formed to receive a product therein in fluid tight condition and in such bag it is customary to open the bag at one end when the contents are to be retrieved to the external surface of the bag during manufacture and then it is desired to reseal the bag after it has been opened, the bag is folded a plurality of times in the direction of the seal strip and the external surface of the bag is applied to an exposed adhesive on the seal strip and thereby the bag is resealed for storage of the contents.

Abstract: Snack food product in which a piece of cake is coated with a fruit jelly or a creme bonding layer and with a sticky icing over the bonding layer. The process for making the product includes applying a pressure bearing member to the icing to press it into intimate contact with the bonding layer and to press the bonding layer into the cake. The pressure bearing member and cutting knives may be heated to avoid sticking.

Abstract: A flexible bag is formed to receive a product therein in fluid tight condition and in such bags it is customary to open the bag at one end. A seal strip is applied to the external surface of the bag during manufacture and when it is desired to reseal the bag after it has been opened, the bag is folded a plurality of times in the direction of the seal strip and the external surface of the bag is applied to an exposed adhesive on the seal strip and thereby the bag is resealed for storage of the contents.

Abstract: A portable chuck for dispensing under tension a roll of wrapping material wound about a tubular core is disclosed herein. The portable chuck includes an expandable spindle insertable within one end of the tubular core, and a handle for selectively expanding the spindle so as to create a braking force between the outside surface of the expandable spindle and the inside surface of the tubular core. The chuck is formed from first and second chuck pieces, each of which includes a semi-cylindrical spindle portion, collar, and handle portion. The fulcrum means is disposed between the first and second adjacent chuck pieces above the collar of each for allowing a relative rocking motion between the first and second adjacent chuck pieces, whereby the spindle portions are drawn away from one another at a mechanical advantage as the handle portions are manually squeezed toward one another.

Abstract: Package of a plurality of unitized film rolls of polymeric wrapping film. Each roll is suspended on its core within the bulk package so as to be separate from each other film roll in the package, and so as to be physically spaced from confronting surfaces of the package. The film on each film roll is thus available to the customer free from distortion, abrasion and edge damage.

Abstract: A melamine-urea-formaldehyde resin characterized by a low rate of formaldehyde emission when cured. Made by a process where the initial reaction mixture has an F/U molar ratio of from about 3:1 to about 1:1, and undergoes a methylolation reaction at an alkaline pH. Preferably at least some of the melamine is present in the initial reaction mixture. The subsequent condensation is at a substantially neutral pH. Has a final F/U molar ratio of 1.3:1 to 0.9:1, a final F/Ueq molar ratio of 1.3:1 to 0.7:1, and a melamine content of from 0.15% to 40% by weight, dry solids basis. Useful for adhesive purposes, particularly as a particleboard binder characterized by low emission rate.

Abstract: A process for preparing a ureaform type resin fertilizer as an aqueous suspension which is stable and preferably has an Availability Index of at least 70 which, in a preferred embodiment, comprises: adding urea to an acidic solution of formaldehyde having a pH of 0.25 to 1.75 at a rate of addition to keep the temperature below 98.degree. C. until the mole ratio of formaldehyde to urea is from 3.5:1 to 2.6:1; adjusting the pH of the reaction mixture to between about 5.2 and 6.8 and the temperature from about 75.degree. C. to 92.degree. C. and adding urea until a formaldehyde to urea mole ratio of 0.5:1 to 1.8:1 is attained and the nephelometric turbidity of the reaction mixture is in the range of 200 to 800 NTU units; and then neutralizing the reaction mixture to a basic pH not exceeding about 8.5.

Abstract: The invention relates to a dispenser for a web of wrapping material having a conveniently operable manual braking mechanism. The invention generally comprises first and second side members adjacent to each side of a roll of wrapping material, respectively. Each of these side members has a bearing member disposed thereon for supporting the core of said roll and for permitting the core and roll to rotate incident to a dispensing operation. At least one of the bearing members is insertable into the core and has an expandible bearing surface on which the core end can rotate when the surface is in its unexpanded state. A manually operated means associated with one or both of the side plates operates to expand the bearing surface at the film is paid out, thereby acting as a braking means to apply tension to the film as it is applied.

Abstract: The invention provides an encapsulated flavorant composition for use in food and other compositions intended for introduction into the mouth. This composition is prepared by the steps of forming an emulsion of flavoring agent in a partially hydrophilic matrix material comprising gelatin, a natural gum or albumin and plasticizer; drying the emulsion to a solid matrix; grinding to a solid base powder; and then coating the base powder with a water insoluble material which will prevent elution of flavor from the base powder and will not immediately dissolve under the hydrolytic condition of the mouth yet which, when chewed, or otherwise worked in the mouth, will give a substantial flavor "burst" and sustained flavor release as the hydrophilic base powder matrix is wetted in the mouth. The encapsulated flavorant composition may be used in chewing gum, candies and other foods, toothpaste, chewing tobacco and snuff.