Abstract: An improved process for the treatment of lauric fats and oils to reduce or prevent both hydrolytic and oxidative rancidity comprising adding to said fat or oil a sequestering amount of citric acid, and with said citric acid lecithin in the amount of at least about 30 ppm (parts per million) based on the weight of the fat or oil.

Abstract: A sandwich cream filling composition of improved creaminess comprising a fat matrix consisting essentially of a plastic fat of defined SFI profile and melt point and a high stability oil also of defined SFI profile and melt point, said composition being characterized as having good stand-up throughout a wide temperature range from about 50.degree. F. to about 90.degree. F. and an imperceptible solids content at temperatures above about 98.5.degree. F.

Abstract: A non-aqueous, lipid-based, stable, flavored coating having a smooth, non-grainy texture, spreadable at room temperature but capable of form retention when applied to a substrate at a temperature up to about 110.degree. F.; comprising about 10-70% of a hydrogenated vegetable oil having a Wiley Melting Point less than about 90.degree. F.; about 30-90% of a particulate friable, non-hygroscopic bulking agent; about 0 to a flavoring amount of a flavorant; and about 0.1 to about 8% of a lipid stabilizer having a Capillary Melting Point in the range of about 125.degree.-150.degree. F., said vegetable oil and stabilizer defining on cooling a lipid matrix for the bulking agent, said bulking agent being substantially impalpable in the lipid matrix.

Abstract: There is disclosed a sandwich cream filling composition comprising a fat matrix consisting essentially of a plastic fat of defined SFI profile and melt point and a hard butter also of defined SFI profile and melt point. The composition is characterized as having good stand-up throughout a wide temperature range from about 50.degree. F. to about 90.degree. F. and an imperceptible solids content at temperatures above about 98.5.degree. F.

Abstract: An edible, lipid based squeezable, flavored savory shelf-stable composition designed to be shelf stored in a deformable plastic bottle, and to be squeezable at room temperature from a narrow opening of such bottle by the use of ordinary hand pressure, said composition having a paste consistency or stand-up similar to that of a cheese dip and containing lipid, emulsifier and bulking agent.

Abstract: A process for preserving active dry yeast comprising applying polyethylene glycol having a molecular weight in the range of about 3350 to about 4600 to the surface of said yeast in a preserving amount.

Abstract: A molded plastic cap suitable for large condiment bottles. The cap is of the type which are threaded onto the mouth of the bottle and contains an inner sealing liner. The sealing liner is compressed by the cap against the bottle mouth upon application thereto. The sealing liner cap includes a reinforcing bridge portion and flat circular land portion for press sealing the liner against the bottle rim mouth. The bridge portion includes ribs which are substantially flush with the land portion on the inside surface. The configuration of the cap assembly provides a structure which is attractive in appearance and is free of dimensional distortions.

Abstract: A process for encapsulating liquid acids such as phosphoric acid, comprising the steps of; preparing a water dispersion of said acid, a water dispersible matrix forming ingredient and an acid buffering agent; and forming said dispersion into a particulate solid, for instance by water removal and extrusion into a cold solvent bath, wherein the acid and acid buffering agent are dispersed in the matrix forming ingredient. The present invention also relates to encapsulated acid products prepared by said process.

Abstract: A solid, water-dispersible, delayed-release particulate composition comprising: a matrix composition, a relatively small amount of an active ingredient insoluble in and uniformly distributed through the matrix composition, the matrix composition comprising: a normally solid, slowly water soluble or slightly water soluble salt selected from the group consisting of alkali metal and calcium phosphates, citrates, tartrates and carbonates, and hydrates thereof, and readily cold water soluble bulking agent.