Abstract: A multi-layered, handled plastic bottle that substantially resists the absorption and oxidation of essential oils, flavoring components, and nutritional components, e.g. peel oil, d-limonene, and l-ascorbic acid (Vitamin C), found in various beverages such as fruit juices and particularly citrus juices. In a particularly preferred embodiment, the plastic bottle having an integrally-formed handle is made by blow-molding an extruded parison having an outer polyolefin layer, and intermediate adhesive layer, and an inner product-contacting layer of a polyester material such as polyethylene terephthalate. In another particularly preferred embodiment, the plastic bottle is extrusion blow-molded from a four-layer parison comprised of an outer polyolefin layer, an intermediate adhesive layer, an inner polyester layer, and a scrap or regrind layer comprised of a blend of these three layers recovered from the flash removed from the finished bottle.

Abstract: The present invention is concentrated orange flavor and aroma compositions prepared by the extraction of organic orange flavor and aroma compounds by a dense solvent gas. The compositions are characterized by high concentrations of ethyl butyrate (at least about 0.50%) and valencene (at least about 5%), and a low concentration of decanal (less than about 0.35%). They are prepared by a process comprising the steps of: (a) contacting organic orange flavor and aroma compounds with a solvent gas having a temperature between its critical temperature and about 100.degree. C. (212.degree. F.), and having a reduced pressure between about 0.56 and about 1.31, to extract flavor and aroma compounds the majority of which have a molecular weight less than or equal to that of limonene; (b) separating the solvent gas and dissolved compounds from the remaining undissolved compounds; and (c) separating the dissolved compounds from the solvent gas.

Abstract: The present invention is a process for the production of citrus flavor and aroma compositions comprising the steps of: (a) contacting organic citrus flavor and aroma compounds with a solvent gas having a temperature between its critical temperature and about 100.degree. C. (212.degree. F.), and having a reduced pressure between about 0.56 and about 1.31, to extract flavor and aroma compounds the majority of which have a molecular weight less than or equal to that of limonene; (b) separating the solvent gas and dissolved compounds from the remaining undissolved compounds; and (c) separarting the dissolved compounds from the solvent gas. This process produces an extract which is enriched in the desirable lower molecular weight flavor and aroma compounds and decreased in concentration in the undersirable higher molecular weight flavor and aroma compounds which could impart off-flavors.

Abstract: In combination, a predetermined quantity of particulate soluble beverage product, a predetermined quantity of aroma oil containing aromatic volatiles and a flexible air-tight packet for housing said particulate beverage product and said aroma oil for an extended period of time without substantial degradation in the quality or substantial decrease in the quantity of aromatic volatiles present in said aroma oil and said beverage product. In a particularly preferred embodiment the particulate soluble beverage product comprises instant coffee and the aroma oil comprises coffee aroma oil. Said packet preferably comprises at least two layers of a flexible sheet material which is substantially impervious to the passage of gas and liquid, said flexible sheet material having at least one surface which is substantially inert to the aromatic volatiles contained in said coffee aroma oil and said particulate soluble coffee product.

Abstract: An enriched, hydrogenated peanut oil-based peanut butter stabilizer and a method of preparing said peanut butter stabilizer comprising the steps of: (a) randomly interesterifying (randomizing) a first mixture of from 0% to 70% hydrogenated peanut oil (hardstock) and from 30% to 100% unhydrogenated peanut oil, preferably 30% to 70% hydrogenated peanut oil and 30% to 70% unhydrogenated peanut oil; (b) fractionally crystallizing from said first mixture a second mixture of triglycerides having at least 10% fatty acids having from 20 to 24 carbon atoms; and (c) substantially completely hydrogenating said second mixture to form said enriched hydrogenated peanut oil-based peanut butter stabilizer.

Abstract: A rigid composite body containing crystalline molecular sieves and having liquid-permeable channels extending in a substantially vertical direction from one surface of said body to the interior thereof, preferably to an opposite surface, is charged with carbon dioxide so that when brought in contact with water or an aqueous beverage, the carbon dioxide will be released from the molecular sieve composite body to carbonate the solution. Such rigid, composite bodies are secured in a sealable, nestable, stackable container which provides a convenient and efficient means for dispensing such composite bodies in combination with a dry instant beverage mix for the preparation of carbonated beverages upon the addition of water.

Abstract: A rigid composite body containing crystalline molecular sieves and having liquid-permeable channels extending in a substantially vertical direction from one surface of said body to the interior thereof, preferably to an opposite surface, is charged with carbon dioxide so that when brought in contact with water or an aqueous beverage, the carbon dioxide will be released from the molecular sieve composite body to carbonate the solution. Such rigid, composite bodies are secured in a sealable, nestable, stackable container which provides a convenient and efficient means for dispensing such composite bodies in combination with a dry instant beverage mix for the preparation of carbonated beverages upon the addition of water.