Abstract: Food sauces containing crystallizable fat present processing problems because the low temperatures required for reasonable commercial packaging operations frequently cause fat to solidify on equipment. The use of an emulsifier, and desirably a hydrophilic colloid suspended in liquid vegetable oil, in small amounts enables cooling of fat-containing sauces to less than 55.degree. F. without experiencing problems of fat solidification, equipment fouling or undue viscosity increases. Preferably, lecithin is added to a fat phase of the sauce in an amount of from 0.1 to 0.3%, xanthan gum will be added at a level of 0.005 to 0.2%, and the liquid vegetable oil will be added at a level from 0.2 to 4.2%.

Abstract: The present invention is directed to a method for producing a high moisture, non-fat cheese sauce. In accordance with the method, a skim milk cheese having from about 40% to about 60% moisture and a milk protein source having from about 3% to about 70% moisture are heated to an elevated temperature of from about 160.degree. F. to about 190.degree. F. with agitation so as to form a homogeneous mixture of the skim milk cheese and the milk protein source. The agitation at the elevated temperature is continued while a polyphosphate complexing salt, starch and a gum are added to the heated mixture. The agitation at the elevated temperature is continued for a period of time sufficient to gelatinize the starch and permit the polyphosphate complexing salt to interact with the casein of the skim milk cheese and the milk protein source and to form a stable, high moisture, non-fat cheese sauce. The cheese sauce is then packaged while the temperature of the cheese sauce is above about 100.degree. F.

Abstract: A dresser apparatus is provided for a strand of blow-molded articles interconnected by shorter flashings. A first pair of first rollers and a second pair of second rollers are of the gear type and are mounted for rotation to define pinching planes therebetween along which the strand is directed. The second rollers are relatively spaced to engage the articles and flashings passing therebetween, and are spaced from the first rollers such that the second rollers engage each flashing or article while a succeeding article or flashing is being engaged by the first rollers. A second moving device rotates the second rollers at a predetermined speed which is greater than the speed of the first rollers. Thus, each flashing or article is pulled from the succeeding article or flashing.

Abstract: An enzymatic transesterification method for preparing a margarine oil having both low trans- acid and low intermediate chain fatty acid content is disclosed. The method includes the steps of providing a transesterification reaction mixture containing a stearic acid source material and an edible liquid vegetable oil, transesterifying the stearic acid source material and the vegetable oil using a 1-, 3-positionally specific lipase, and then finally hydrogenating the fatty acid mixture to provide a recycle stearic acid source material for a recyclic reaction with the vegetable oil. Also described is a counter-current method for preparing a transesterified oil.

Abstract: Unitary beverage containers and methods of filling thereof are disclosed where the beverage container includes a main body and a filling conduit extending from the top thereof which is closed off after filling. In embodiments with a separate straw, an attaching mechanism removably attaches the distal end of the flexible straw to the top of main body and closes the aperture in the distal end. The attaching mechanism includes a short hollow bridge extending from the aperture which is broken during removal of the flexible straw to uncover the aperture prior to use. The hollow bridge is connected to a hollow chamber member which is otherwise isolated fluidly from the container volume. A concavity is provided at the top in which a mouthpiece at the distal end of the straw is received. In some preferred embodiments, the filling conduit extends from the top of the main body, and from adjacent the mouthpiece or from the mouthpiece itself.

Abstract: The present invention is directed to a process for the production of vanillin through the bioconversion of a vanillin precursor with a tissue culture of undifferentiated callus cells derived from a vanilla plant and/or enzymes obtained therefrom in the presence of a water soluble sulfhydryl compound and optionally, also in the presence of an assimilable carbon source.

Abstract: Disclosed is packaging which includes two separate compartments, a first compartment for storing a flowable product such as cheese spread, and a second compartment for storing a solid product such as crackers. The first compartment, housing the flowable product, includes a lid having a scored portion which is broken upon bending of the packaging along a longitudinal bending region. To prevent unintentional discharge of the flowable product prior to its intended use, such as during shipping or other handling in which the flowable compartment may inadvertently be bent in the longitudinal direction, and thereby rupture the lid at the score line with the flowable product being dispensed therethrough, the flowable product compartment is separably attached to the solid product compartment along a side of the flowable compartment perpendicular to the longitudinal bendable region to increase its rigidity to bending in the longitudinal direction.

Abstract: A method of making a high moisture, low fat processed cheese product, in which a mixture of particulate skim milk curd, salt and an emulsifying salt is first provided. This mixture is heated with agitation to an elevated temperature above about 160.degree. F. to provide a homogeneous cheese blend. An edible acid may be added to the cheese blend. An aqueous wet mix is added to the mixture to provide a high moisture, low fat cheese blend. The wet mix comprises water, a texture modifying agent selected from the group consisting of a maltodextrin, low D.E. corn syrup solids and mixtures thereof and a milk protein source. The wet mix is added to the cheese mixture under conditions whereby the temperature of the blend is maintained above about 130.degree. F. Agitation and heating are continued until the cheese blend reaches a temperature of at least about 190.degree. F. for a period of at least about 90 seconds to provide a high moisture, low fat processed cheese product having at least about 50% moisture.

Abstract: Disclosed are compositions useful for topical application to protect skin from ultraviolet radiation, which comprise effective amounts of the reaction product of a calcium compound such as calcium hydroxide, calcium oxide, or calcium carbonate, with citric acid, the reaction product exhibiting a calcium:citrate molar ratio of 2.50:2 to 2.95:2 and a 1% slurry of the reaction product in water at 25.degree. C. exhibiting a pH value of about 4 to below 7.

Abstract: An improved method for extracting caffeine from a coffee material, preferably raw coffee solids, with an extractant comprising supercritical carbon dioxide. Caffeine is continuously absorbed from the extractant with an aqueous wash solution in an absorber. This wash solution is continuously treated by reverse osmosis to form a caffeine-containing retentate stream and a permeate stream containing dissolved solids but substantially no caffeine. The permeate stream is recycled and used as wash water in the absorber or is used to prehydrate solid coffee materials, or both. The permeate stream comprises acidic dissolved solids.

Abstract: A food product container comprising upstanding front and back walls, a pair of upstanding side walls, a generally horizontal bottom and an upper mouth portion having a shoulder area sloping downwardly therefrom, wherein the front and back walls have recesses therein which are configured to cooperate with one another to facilitate manual gripping of the container by the hand of the user spanning one side wall of the container, with the user's thumb and one or more fingers opposed thereto engaging opposite recess surfaces. Each of the recesses preferably comprises a recessed panel having an outwardly convex, generally rectangular central portion and a rim angled outwardly from the central portion. A ridge having a relatively small radius of curvature is defined about the outer periphery of the rim. At each upper corner, the ridge has an arcuate configuration and curves slightly outward relative to the depth of the container.

Abstract: A method and apparatus for monitoring the residence time of food particles in a continuous flow process utilizing simulated food particles, each including a transponder having a predetermined identifying signal, to be subjected to the process along with the actual food particles. The method and apparatus relates to a continuous pasta cooking process in which a transponder in a simulated product emits an identifying signal received at various stations along the process to indicate the time of passage between the stations.

Abstract: A high-solids pre-cheese for conversion into natural cheese is prepared by producing a retentate from milk, fermenting the retentate to a pH between about 4.8 and about 5.6 without coagulation, adding a milk clotting enzyme in a non-coagulating amount, evaporating moisture to a total solids content of more than about 55% to produce pre-cheese and holding the pre-cheese under curing conditions for conversion of at least about 65% kappa casein to para kappa casein. The milk clotting enzyme is preferably added immediately prior to evaporation. Evaporation is under highly turbulent conditions and product temperature in the evaporator preferably does not exceed 75.degree. F. After evaporation, the pre-cheese is preferably held for 3 to 14 days for the conversion of kappa casein to para kappa casein.

Abstract: Improved baked goods, doughs or batters, dry mixes and methods for producing same are provided by the addition of a special calcium citrate reaction product to the flour-containing baking ingredients.

Abstract: An aqueous shelf-stable beverage product containing water, milk solids, and an acidic flavoring agent, and a two component stabilizing system of monoglycerides and up to 10% by weight diglycerides, carrageenin or pectin; disodium phosphate; and potassium hydroxide; the shelf-stable beverage product having a pH of about 6.3 to about 6.5.