Abstract: A preproofed, and partially-baked crusty bread which is frozen for later completion of baking and a method of manufacturing the same. When desired to be served, the end user merely takes the product out of the freezer and places the same in the oven for completion of baking. After baking is completed, the freshness of the product is retained for up to about 24 hours. A critical aspect of the method of manufacturing the product is a first and a second injection of steam into the oven during partial baking of the product, this provides the end user with a completely sealed crusty bakery product that will not have the crust separated from the loaf. The second injection of steam provides the product with about 20% or greater of moisture of a fully-baked product.

Abstract: A composition of an aroma-producing material enrobed in a fusible encapsulating agent preferably a lipid and in conductive heat transfer relationship with a microwave susceptible material, when combined with a microwaveable comestible or package will provide an aroma when the comestible or package is prepared by subjecting said comestible or package and said composition to microwawve energy.

Abstract: This present invention provides an improved method for producing N-L-aspartyl-D-alanine fenchyl ester or N-L-aspartyl-methylalanine fenchyl ester and new compositions of fenchol derivatives which are intermediate compositions in the preparation of the above described fenchyl esters.

Abstract: A high-solids, slurry of dent cornstarch is hydroxypropylated, washed, neutralized and spray-dried to produce an essentially flavor-free, pregelatinized modified cornstarch which has a viscosity building capacity equivalent to pregelatainized tapioca starch.

Abstract: A leavened and unleavened frozen dough composition is prepared comprising wheat protein in an amount greater than 16% protein based on the total weight of flour. The frozen dough can withstand less than ideal commercial distribution temperatures and storage in home freezers for more than 16 weeks with good baked, end-product results. A preferred embodiment is a yeast-leavened dough which is proofed before freezing to minimize consumer preparation time from freezer to point of consumption. The proofed, frozen dough maintains a commercially satisfactory quality after more than 16 weeks frozen storage.

Abstract: A method for improving the shelf life of a pre-proofed, frozen and unbaked dough-containing product, preferably a croissant, by the addition of a mixture having skim milk and whey protein; the skim milk and whey protein mixture being added to the dough in an amount in the range of about 2.5 to 5%, by weight, of flour in non croissant dough-containing products i.e. those having less than about 30%, by weight, of butter, and 2.2% , by weight, of the flour content for a croissant having about 30%, by weight, of butter. The skim milk-whey protein mixture is added to the dough along with an equal amount of water at about 60.degree. F. The shelf life-improved, pre-proofed, frozen unbaked dough product and the croissant product made according to the method are also disclosed. The whey protein component of the added mixture is obtained by coagulating skim milk by an organic culture, preferably Rennet.

Abstract: A method and apparatus for producing homogeneous bread crumbs including a conveyor for conveying bread loaves that securely holds the bread loaves while they are sliced by a rotary involute knife slicer into slices of substantially uniform thickness, a dicer that dices the slices into homogeneous bread crumbs and a chute with a deflector and a compressed air source which conveys the bread slices from the rotary involute slicer to the dicer and aligns and spaces the slices for input to the dicer.

Abstract: A process for preparing a crisp flaked cereal product having up to 8 grams of fiber per ounce of product comprising combining a starch degrading enzyme with a mixture of a farinaceous material and fiber and mixing the combination to form a uniform mixture followed by heating the uniform mixture to about 125.degree. F. for about 3 minutes to activate the enzyme. The enzyme treated mixture is further cooked followed by drying to a moisture of about 18% then tempered for about 45 minutes followed by flaking and toasting to produce a cereal product with a moisture content of about 3%.

Abstract: A low-solids, non-aerated, quiescently-frozen confection having a soft, non-brittle texture is prepared from a composition containing on a weight basis 92 to 96% water, 1 to 2.5% maltodextrin, 1 to 2% glycerin and 0.3 to 0.8% gelatin. The composition can further contain juice solids, food acid and gum stabilizers.

Abstract: A container comprising a rigid, injection-molded plastic cup, and an impermeable membrane closure, wherein the angle of divergence of the sidewall of the cup is optimized based upon ease of opening and stackability.

Abstract: A citrus flavored beverage concentrate for use in food service beverage dispensers is disclosed which exhibits excellent citrus oil stability. A multiple component concentrate is used, with one component containing the citrus oil and being at a pH of about 3.7 to about 4.6, and a second component which is highly acidic, being at a pH of 1.4 to 3.0, depending on the flavor of the beverage.

Abstract: Sweeteners of the formula: ##STR1## and food-acceptable salts thereof, where the substituents are disclosed herein.

Abstract: A process of producing a charcoal broiled flavor is provided by distributing a heated fat or oil as a thin film which is exposed to a temperature of at least 600.degree. F. for a period of time less than 2 minutes to exothermically heat the fat to at least 650.degree. F. and thereafter rapidly cooling the flavor product to a temperature less than 220.degree. F., a minor fraction of the exothermically heated oil being spent as waste vapor.

Abstract: The present invention provides a method for fixing volatiles in an extruded glass substrate. A minor component consisting of a low molecular weight water-soluble carbohydrate or food acid is dry-blended with a major component consisting of a high molecular weight water-soluble polymeric carbohydrate in a ratio of from 10% to 30% low molecular weight carbohydrate or adipic, malic or citric acids or combinations thereof to at least 70% high molecular weight material. A volatile flavorant like orange oil or acetaldehyde is combined with this substrate mixture. The dry-blended admixture is extruded so that the temperature of the material in the extruder is at or above the melting point of the minor ingredient and above the glass transition state of the substrate. The free-flowing powder is relatively non-hygroscopic and possesses a high fix.

Abstract: A method of extracting caffeine from green coffee beans whereby an essentially caffeine-free supercritical fluid is continuously fed to one end of an extraction vessel containing green coffee beans and caffeine-laden supercritical fluid is continuously withdrawn from the opposite end. A portion of decaffeinated beans is periodically discharged while a fresh portion of undecaffeinated beans is essentially simultaneously charged to the extraction vessel. The caffeine-laden supercritical fluid is fed to a countercurrent water absorber. Supercritical carbon dioxide is the preferred supercritical fluid. The method of the present invention is more efficient than batch processes and produces an improved decaffeinated coffee.

Abstract: A container having a tamper evident closure structure. An open top container is closed by a removable cap which includes a skirt secured to the outside of the upper edge of the container. A shrink band encircles the container at the junction between the skirt and the container body. A label encircles the container with its upper portion overlapping and adhered to the shrink band such that removal of the shrink band tears away the upper portion of the label.