Abstract: A dry dessert powdered mix composition comprising a pectin, a modified starch, a rapidly dissolving uncoated edible acid, e.g., citric or lactic acid, and a slowly dissolving uncoated edible acid, e.g., adipic or fumaric acid, the ingredients and their proportions being selected such that the composition when mixed with milk produces a dessert product with a smooth gel structure and having a pH at or below 4.8. The pectin is preferably high-methoxy pectin and the preferred modified starch is propoxylated starch.

Abstract: A novel protein isolate is described. The isolate is substantially undenatured, has substantially no lysinoaniline content and substantially the same lysine content as the protein source material from which it is derived. The isolate has substantially no lipid content and takes the form of an amorphous, viscous, sticky, gluten-like protein mass, or a dried form of the mass. The amorphous protein mass is formed by settling an aqueous dispersion of protein micelles consisting of homogeneous amphiphilic protein moieties. The aqueous dispersion is formed from the source protein, usually a plant protein, preferably by a salting-in and dilution-out procedure. The protein isolate exhibits high functionality and may be used as an egg white or wheat gluten substitute in a variety of food products.

Abstract: A flavorful soluble coffee is obtained by first evaporatively concentrating a coffee extract and condensing the bulk evaporate which is then vacuum stripped to obtain a condensate of from 5% to 15% by weight of the bulk evaporate. The condensed strippings are added to the concentrated extract which is then dried.

Abstract: A dry beverage mix composition for use in preparing a low pH milk-based beverage comprising a readily soluble substrate with carboxymethylcellulose applied to it, and an edible acid in an amount effective to bring the pH of the beverage to below about 5.

Abstract: A starch-containing material is gelatinized in a continuous process by contacting discrete granules of the material with steam under substantial turbulence utilizing a Venturi mixing effect. The water content of the initial turbulent mixture is sufficiently high so as to permit gelatinization at elevated temperature but insufficient to cause formation of an aqueous slurry of the starch-containing material.

Abstract: A nutritious tasty meat snack analog having characteristics simulating the meat-based product is made from non-meat protein material, fat, water, spices, colorings and flavorings. The fat is emulsified in water with a proteinaceous food component emulsifier, preferably a protein micellar mass, and blended with an aqueous dispersion of a protein binder, which preferably is sodium caseinate or a protein micellar mass, and fibrous protein, preferably protein fibres formed from a protein micellar mass. The blend, which also includes the spices, colorings and flavorings, preferably along with preservatives, added at various stages of processing, and in the form of a stiff paste with fibrous particles distributed therethrough is then stuffed into appropriate casings, smoked and dried under controlled temperatures and humidity conditions to the desired moisture content, preferably about 15 to about 25% by weight, tempered and cut and packaged in a moisture-proof package.

Abstract: A protein micellar mass is used to replace or extend egg white normally used in various food compositions, as a binder. The protein micellar mass exhibits similar binding and heat coagulation properties to egg white.

Abstract: This invention provides water supply apparatus having a water reservoir serving two or more nozzles, a pump for pumping the water to the nozzles, a valve for opening and closing a respective nozzle and apparatus for varying the rate of pumping of the pump in accordance with the number of valves which are open.

Abstract: This invention relates to an improved process for the separation and isolation of coffee aroma constituents from roasted coffee, combining the aroma constituents with an edible substance and subsequently incorporating the aromatized substance in a food product.The process involves improving the condensation of vapors generated from the distillation of coffee oil by condensing the distilled aroma constituents onto a sleeve cooled by and snugly surrounding a container filled with coolant. The sleeve is removed and the aroma constituents condensed thereon are then preferably combined with an edible substance by manipulating the condensed constituents quickly and efficiently thus minimizing aroma loss and degradation caused by undesirable prolonged contact with air.

Abstract: The invention provides a valve for dispensing material from a hopper. The valve comprises a body defining a passage way, a generally L-shaped valve member pivotally mounted to one side of the passageway such that the inner faces of the arms of the valve member can engage respective ones of a pair of spaced back to back valve seats disposed in the passageway so that in use with the downstream of the two arms closing the passageway by engaging the downstream valve seat a charge of material in the hopper can be received between the two arms and dispensed when the valve member is rotated to open the passageway by the downstream arm and subsequently close it by the upstream arm engaging the upstream valve seat, flow through the passageway being substantially obstructed by the upstream arm as the valve member is returend to close the passageway by the downstream arm.

Abstract: Proteins of high functionality and in substantially undenatured form are isolated in high yield from protein sources by extraction of the protein from the source material using a food grade salt solution under controlled conditions, increasing the protein concentration of the resultant extract while maintaining the same salt concentration, and diluting the concentrated protein solution. Protein isolate in the form of protein micelles forms in the aqueous phase and settles to an amorphous sticky, gluten-like protein mass, which may be dried to powder form.

Abstract: Process for wrapping a stack of dispensing cups, each cup containing a measured amount of material, to provide a package for assuring extended storage life for the material therein.

Abstract: A container including a shipping carton in combination with a plurality of joined display trays. The shipping carton includes an open-ended sleeve. Each modular display tray has an end wall, side walls and a short front wall, and an array of trays is provided wherein each tray in the array is joined along its side walls to adjacent trays.

Abstract: This invention provides a container delivery system for vending apparatus for vending containers. The delivery system comprises a container store and dispenser, an arm moveable in to and out of the path of travel of a cup dispensed by the container dispenser for receiving the dispensed container to support it temporarily at an angle to its path of travel and an ingredient dispenser mounted to one side of the container dispenser for dispensing a charge of material into the angled container and a guide to guide the container after it has been released by the arm to a discharge part formed in the body of the vending apparatus.

Abstract: Proteins from a wide variety of sources--typically, starchy legumes, starchy cereals, and oilseeds--are extracted and recovered with gentle aqueous conditions which do not employ extremes of alkali, acid, or temperature. The ionic environment of these proteins is manipulated to firstly produce high solubility (salting-in) followed secondly by ionic strength reduction to cause the proteins to precipitate by a hydrophobic-out mechanism. This process results in the formation of novel proteinaceous products, referred to as protein micelles. The protein micellation process offers a new method for preparing protein isolates with conventional and non-conventional functionalities.

Abstract: A method of producing dehydrated rice flakes wherein dehydration of an aqueous slurry of substantially completely gelatinized rice starch granules and gelatinization and dehydration of a minor proportion of admixed ungelatinized rice starch granules is concurrently effected with a drum dryer. The dried sheet of substantially completely gelatinized rice material from the dryer is then subdivided into flakes or small platelets which require only the addition of hot water to quickly rehydrate to form a cooked rice product having the appearance and textural quality approaching that of freshly cooked mashed potatoes.

Abstract: Soluble coffee process involving the addition of a partial condensate of volatile flavorful components to a concentrated coffee extract which has previously been stripped of its volatile flavorful components and subjecting this enhanced concentrated coffee extract to a dehydration process which maximizes the retention of the flavorful components to provide a soluble coffee product with distinct green/nutty flavor notes.

Abstract: This invention relates to an improved process for the separation and isolation of coffee aroma constituents from roasted coffee, combining the aroma constituents with an edible substance and subsequently incorporating the aromatized substance in a food product.The process involves improving the condensation of vapors generated from the distillation of coffee oil by condensing the distilled aroma constituents onto a sleeve cooled by and snugly surrounding a container filled with coolant. The sleeve is removed and the aroma constituents condensed thereon are then preferably combined with an edible substance by manipulating the condensed constituents quickly and efficiently thus minimizing aroma loss and degradation caused by undesirable prolonged contact with air.

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.