Abstract: A simple, inexpensive method of producing a gas hydrate is provided comprising the steps: (i) filling a vessel with an amount of liquid water and/or frozen water, (ii) adding an amount of condensed hydrate forming gas to the vessel in a manner such that the condensed gas does not come into contact with liquid water, (iii) contacting the condensed gas, and/or its' sublimation or liquification products at a suitable pressure with the liquid and/or frozen water mixture to produce a reaction mixture, and keeping the reaction mixture at, or below, the maximum temperature at which the gas hydrate is stable and at a suitable pressure for a sufficient time to produce the gas hydrate.

Abstract: A gel composition of water, substantially linear polymeric monosaccharide and insoluble material exhibiting exceptional gel strength, thermal stability and organoleptic properties that may be utilized as a fat mimetic in food products. A preferred manufacturing method includes microparticulating the composition at elevated temperatures.

Abstract: Processes for the production of isoflavones are described wherein plant material from plants of the genus leguminosae are contacted with water, an enzyme which cleaves isoflavone glycosides to the aglucone form and a C.sub.2 -C.sub.10 organic solvent, so as to form a combination, incubating the combination for a time sufficient to allow isoflavones of the aglucone form to partition into the organic solvent component, and thereafter recovering isoflavones from the organic solvent component.

Abstract: Disclosed are apparatus (10) for making a complexly patterned extrudate. The apparatus (10) includes a food cooker extruder (12) for providing at least one extrudable food product, at least one food color supply (18), a pattern forming die (20) for mixing the food color and extrudate food product to form a complexly patterned food product, a reducing passageway for reducing the cross sectional area of the patterned dough from an inlet end (34) to outlet end (36) of at least 50:1 at an average convergence angle of .ltoreq.45.degree. and an extruder exit port at the discharge end of the reducing passageway. The methods comprise the steps of: providing a plastic extrudable food mass; providing at least one color; mixing the food mass and color to form an organized complexly patterned food dough having an initial cross sectional area; reducing the initial cross sectional area by a factor of at least 50:1 with an average convergence angle of .ltoreq.45.degree.

Abstract: Apparatus and methods are disclosed where plastic extrudable food product is provided such as by a food cooker extruder and is mixed with a food color to form a complexly patterned food product, such as by a pattern forming die.

Abstract: The production and use of a stable ruby red natural colorant prepared from an anthocyanin derived from purple hulled sunflower is described. The production of the ruby red natural colorant comprises the extraction of anthocyanin with an organically acidified aqueous solution and separating the extract from residual material. The extract can be concentrated to produce a ruby red concentrate. The natural colorant produced is stable over a wide pH range and upon exposure to light and elevated temperatures. The natural colorant is useful as a coloring agent for food products, cosmetics, pharmaceuticals and other materials.

Abstract: This invention relates to a method of selectively removing zinc from an effluent, wherein the effluent is passed over an anion exchange column under conditions at which negatively charged zinc complexes are adsorbed to the column material. Subsequently, the zinc is stripped with ammonia from the anion exchanger.

Abstract: The present invention provides a soy protein hydrolysate with a low content of .beta.-conglycinin and a process for producing the same. The soy protein hydrolysate with a low content of .beta.-conglycinin is prepared by allowing a proteolytic enzyme to act on soybean protein to selectively decompose .beta.-conglycinin in the soybean protein, and the process for producing the same comprises allowing a proteolytic enzyme to act on soybean protein at a temperature of higher than 50.degree. C. to less than 90.degree. C., preferably 55 to 85.degree. C., more preferably 60 to 80.degree. C.

Abstract: The present invention provides a reactor system for decontaminating a supply of contaminated liquid, comprising a pressurizable reaction vessel having an inlet for introducing a fluid, an outlet for expelling a fluid while retaining a pressure within said reaction vessel, a catalyst, and a granule support plate for retaining said catalyst within said reaction vessel, a pump in fluid connection with the inlet for introducing a fluid into said reaction vessel, and a supply of gas (or other fluid, such as peroxide) in fluid communication with said pump, whereby said pump is operated so that the supplied fluid and the contaminated liquid are intermixed and supplied under pressure to said inlet for introducing a fluid into the reaction vessel and whereby the pressurized gas and liquid mixture is maintained at a sufficient pressure within said reaction vessel to allow the creation of optimally sized bubbles while maintaining the fluid essentially gas free, thereby maximizing the efficacy of the reactor system.

Abstract: The invention relates to a process for producing stock cubes by mixing ingredients comprising salt, fat, extract and, if appropriate, water and also other customary additives. The mixing is performed by continuous addition of the constituents one after the other in an extruder. An amount of fat which is reduced in comparison with customary formulations of 4-35%, in particular 5-25%, preferably 8-12%, based on the total mixture, being used. The mixture is continuously processed in the extruder and is extruded through a shaping die to form a dimensionally stable extrudate having a density of 1.0-2.0 g/cm.sup.3, preferably 1.2-1.7 g/cm.sup.3, and the extrudate is portioned into individual pieces which are packaged.

Abstract: Hard candy exhibiting a plurality of segments having differing colors and varying widths is produced by depositing a plurality of supersaturated solutions of ingredients of differing colors into a mold through a nozzle which has openings around its periphery wherein the openings have different widths.

Abstract: There are provided a method of producing a pressurized gas-entrapping candy and a pressurized gas-entrapping apparatus to be used for the method. According to the method, the pressurized gas-entrapping candy is produced by preparing a hard candy with a conventional method, crushing the hard candy and sieving to obtain candy particles, attaching a pipe with fine holes in its peripheral wall to a cylindrical vessel through an opening formed in a lid of the cylindrical vessel, filling the candy particles in a space between the cylindrical vessel and the pipe, loading the cylindrical vessel in a long and cylindrical pressure-resistant vessel, feeding heating steam and then cooling water to a jacket portion of the pressure-resistant vessel, while maintaining pressurized state in the pressure-resistant vessel, to carry out heating and cooling treatments of the candy particles in the cylindrical vessel, and then releasing the pressurized state of the pressure-resistant vessel.

Abstract: An apparatus and method for the purification of contaminated water whereby the contamination level of the wastewater is automatically monitored and treatment self-adjusted and continued until the desired level of purification is reached. Specifically, if upon treatment a pre-set purification level is not obtained a water recycle control means completely precludes the uptake of additional contaminated water and recycles wastewater within the apparatus until the desired level of purification is obtained.

Abstract: A two component ice confection is formed by cooling an ice confection core to below -15.degree. C., preferably using a cryogenic liquid, then immersing it in a water ice solution to form a layer of water ice on the core, and then hardening the water ice layer. Products formed by the process preferably have an average ice crystal size of below 100 micron.

Abstract: Stabilized, dilutable liquid smoke compositions are disclosed. The stabilized liquid smoke compositions contain a liquid smoke composition, an inorganic salt, and, optionally, an inorganic mineral acid, preferably phosphoric acid, such that the weight ratio of organic compounds to inorganic compounds is sufficient to provide an initial % T at 590 nm of at least about 95.5%. The stabilized liquid smoke compositions are essentially free of dissolved tar, and, therefore, are water dilutable without forming a tar precipitate.

Abstract: Principal components of paprika, red pepper, pungent chili, or other plants of the genus Capsicum containing carotenoid pigments are simultaneously extracted and concentrated with an edible solvent in a series of mixing and high temperature and pressure mechanical pressing steps using edible solvent and a countercurrent extraction procedure. The extract containing the carotenoid pigments may be hydrated and then centrifuged to remove fine particulate solids and gums. A solution having several times the concentration of the carotenoid pigments and other flavor and aroma components of the starting raw material is obtained. The residual press solids may be cooled and hydrated following the last pressing operation.

Abstract: An ice confection comprising an ice confection core, a fat-based outer coating layer and an edible emulsifier as a precoating layer between the ice confection core and the edible fat-based outer coating layer, wherein the edible emulsifier includes both hydrophilic and lipophilic moieties.

Abstract: A pleasant tasting, non-toxic, aqueous-based, bubble-making solution consists essentially of (a) a suitable surfactant(s), the taste of which can be attenuated or masked sufficiently to make the solution reasonably pleasant tasting, (b) a bubble stabilizer(s) functionally compatible with the surfactant(s), (c) one or more taste agents including a sweetener and flavor agents, and (d) stabilizing and preserving agents suitable for attenuating the formation of bacteria which would adversely affect the bubble-making characteristics of the solution.

Abstract: A chocolate or other fat-containing confectionery material is fed into and extruded from a screw extruder and the temperature of the extruder barrel wall and screw are controlled so that the material advanced through the extruder and the product from the die are non-pourable and so that the product is plastically deformable for a period of time, and in particular, the screw and barrel wall temperatures are controlled so that the screw has a temperature higher than the barrel wall temperature. Additionally, the material may be advanced within an extruder barrel wall which is roughened and the diameter of the screw root may increase in and along the direction of material advanced in the extruder.

Abstract: A process for encapsulating a core material by mixing the core material with an aqueous medium comprising a natural polymer and treating the formed mixture at a pressure of from about 15,000 to 200,000 psi at a temperature of from about 0.degree. to 100.degree. C. to form a gel matrix comprising the core material encapsulated within the natural food polymer and then drying the resulting product.