Abstract: A beverage is disclosed which contains an anti-foaming agent comprising, as an effective component, a sucrose fatty acid ester wherein the constituting fatty acid is at least one of a saturated fatty acid having from 12 to 22 carbon atoms and an unsaturated fatty acid having from 12 to 22 carbon atoms, and the average substitution degree is from 4 to 7. A method for forming the beverage is also disclosed.

Abstract: The present invention is directed to a process for producing a marine oil preparation, in the form of an oil-in-water emulsion, with the viscosity of mayonnaise, containing 22 to 90% by weight of cod-liver oil or other marine oils, or concentrates of such oils, where the emulsion is filled into containers made of an air-resistant material and which follows closely the contents during and after dosage so that no air space arises and therefore no oxidation of the preparation occurs. The production process occurs preferably under an inert gas atmosphere.

Abstract: A package containing a particulate product under pressure which automatically releases the pressure upon opening with an ordinary can opener, while preventing escape of the particulate material. The package is made up of a container having a closed top and a closed bottom which are connected to a body portion to define a gas tight interior compartment. The container has an inwardly directed bead along the perimeter of the body of the container located at a predetermined distance from the top. A non-porous product separator is placed within the container above the bead so that its perimeter is adjacent to the perimeter of the body of the container. The separator divides the interior compartment into a product chamber, below the separator, and a product free chamber above the separator.

Abstract: Drinks cans are provided with a gas reservoir containing a gas to bubble into beer to initiate the production of further bubbles from gas dissolved in the beer, when the can top (4) is opened by pulling the ring-pull device (5). In the construction of FIG. 1, a plastics cap (8) is a tight snap fit on an annular rib (9) formed on the can base (3), the cap (8) being provided with a fine hole (10) through which nitrogen bubbles on opening of the can. In the construction of FIGS. 2 and 3, an unapertured blow-off cap (8) is fitted on an annular rib (15) formed on a partition wall (12) of the can, the cap normally covering fine holes (13) in the partition wall, air under super-atmospheric pressure in gas reservoir (13) bubbling into beer in the main chamber (6) when the cap blows off the rib (15) on opening of the can top.

Abstract: When dispensing carbonated beverages, particularly beer and draught stout, it is desirable to obtain a close-knit creamy head. This contributes to a creamy taste and adds considerably to the customer appeal. To obtain this effect when dispensing from a can (1) it includes a lid (2) having a secondary compartment (4) formed on it and a non-resealable closure (3) in communication with the secondary compartment. At least one orifice (5) extends between the secondary compartment (4) and the inside of the container (1), and a liquid (8) is held in the secondary compartment. The container is arranged so that on opening of the closure (3) the pressure in the secondary compartment (4) is reduced to atmospheric with the result that gas or liquid from the main body of the container (1) is jetted through the at least one orifice (5) into the liquid (8) in the secondary compartment (4) to generate a foam in the secondary compartment.

Abstract: The container (2) consists of two individual cans united by an easy separated connecting ring (4) so that the subject container (2) provide to the consumer with more functions and more flexibilities and due to this special design derive a series combination drink packing system FIG. 6.1 to FIG. 6.4 and people can enjoy more and more different kind of drinks and flavors in a very convenance way just to separate the container and to mix them making a lot of drink choice and to carry this so called container to any where and any time to meet the consumer's need at this Space Age.

Abstract: There is disclosed a body for a retortable plastic container having a sidewall and bottom wall integrally formed as a single piece. The bottom wall has a heel portion and a recessed center portion. The heel has a resting surface and an inside corner. The recessed center portion has an outside corner. The container has an outside surface. The container is made in accordance with equations relating to reforming pressure and low fill equilibrium pressure and may be fabricated utilizing a variety of manufacturing modes since the providing of acceptable container configurations is not based on relative wall thicknesses.

Abstract: Retortable high panel strength plastic containers have a recessed circular center portion in the bottom wall of the container which facilitates the volumetric changes in the container during a sterilization process. Examples of containers having this feature are disclosed as well as the cross-sectional profile of the recessed circular center portions of the bottom walls of the containers.

Abstract: A container system for beer formed of a bottle body, a cap and sealing gasket formed of a blend of butyl rubber and one or more thermoplastic polymers. Preferably, the butyl rubber is present in an amount of from about 20 to about 60% by weight of the composition and the one or more thermoplastic polymers are present in an amount from about 40% to about 80% by weight of the composition. The system provides good sealing properties and prevents oxygen, and chlorinated substances such as chlorinated phenols or anisoles, that may be present in the packaging, from entering the bottle.

Abstract: A beverage package has a sealed can 1 containing beer 5 with gas in solution and a headspace 6 containing gas at a pressure greater than atmospheric. An insert 7 in the beer has a secondary chamber 13 containing gas at a pressure greater than atmospheric and which communicates through an aperture 15 with an intermediate chamber 14 having an open end 12 and containing beer 5A. On opening the container, headspace 6 depressurises causing gas to be ejected from chamber 13 through aperture 15 and gas to be evolved from solution in the beer 5A. Such evolution rises through the beer 5A to emerge into the beer 5 above the chamber opening 12 to form a head of froth. The open end 12 of the chamber 14 can be located in the headspace 6. The wall 9 of the chamber 14 isolates a major part of the beer in the container from having its gas liberated so that such gas can evolve gradually and naturally to provide sparkle in the beer.

Abstract: A sour cream-based filling is utilized in retorted filled pasta products such as lasagna, manicotti and ravioli. The filling does not discolor or develop a tough texture during the retort process. The filling contains from 70 to 95% by weight sour cream.

Abstract: The present invention provides a method for producing a canned green vegetable product which utilizes a brine solution containing zinc and/or copper metal ions within the can with the vegetable. The cans are hermetically sealed with the vegetables and this brine solution therein and held at an elevated temperature prior to being subjected to either an extended sterilization event or multiple thermal treatments. The resulting canned green vegetable product has superior color and taste characteristics which can be maintained even under acidic conditions.

Abstract: A bottle feeder comprises a tamper evident overcap, which captures a nipple and hold-down cap and has a pop-up indicator to insure the integrity of the bottle is discribed. Upon removal of the overcap the tamper evident band remains on the bottle and the pop-up indicator indicates the feeder has been opened. The nipple and hold-down cap can be withdrawn from the overcap and placed on the bottle for use.

Abstract: A method of packaging a beverage containing gas in solution and a beverage package has a chamber 9 in a moulded open topped container 1 (of plastics or metal) in a bottom wall 8 of which is formed a restricted orifice 10. The bottom of the container 1 is received in a cup shaped closure 11 and sealed thereto at 16 to form a chamber 12 which communicates with the chamber 9 through the orifice 10. The chamber 9 is charged with beverage 17 and its headspace 21 is dosed with liquid nitrogen or carbon dioxide prior to sealing with a cap 18 so that the headspace 21 is at a pressure greater than atmospheric. With the sealed package in equilibrium the chamber 12 contains beverage derived from the chamber 9 through the orifice 10 and has a headspace 22.

Abstract: Method of packaging a beverage and a package structure has a cylindrical tube 1 over an end 3 of which is located a partition 2 having restricted orifice and both are sealed, for example by crimping, to the rim of tube 1. Primary chamber 4 is formed within the tube and secondary chamber 8 is formed between the partition 2 and closure 7 which chambers communicate through orifice 6. Chamber 4 is charged with beverage 11 containing gas in solution and sealed with end wall 12 crimped to the rim 9 of the tube 1. Prior to sealing chamber 9 is dosed with liquid nitrogen or carbon dioxide so that headspace 13 is pressurized. The package adjusts to a state of equilibrium in which beverage flows into the secondary chamber 8 to form headspace 14 therein.

Abstract: Method of packaging a beverage having gas in a solution in which an open topped container is charged with the beverage therethough. The container is purged of air and pressurized with gas selected from carbon dioxide, nitrogen or other inert gas and a partition having a restricted orifice is located over the beverage and sealed to the container to form a primary beverage chamber. A closure wall is located over the partition and sealed thereto and to the container to form with the partition a secondary chamber. The primary and secondary chambers communicate with each other through the restricted orifice. The assembly is inverted so that beverage from the primary chamber enters the secondary chamber and a primary headspace is formed in the primary chamber and a secondary headspace in the secondary chamber.

Abstract: A container for food or the like comprises a cylindrical wall enclosed by a top and a bottom lid. The cylindrical wall has a slight angle, thereby being wider at the top lid than at the bottom lid. The bottom lid contains a round vent hole having its lip drawn over in the direction of the interior of the container. An air-tight vent seal tab covers the vent hole. With the top lid removed, the container is inverted so that the bottom lid is facing upward, and then the vent seal tab is removed. A common drinking straw is inserted into the vent hole and is sealed therein by the vent hole lip. Mouth pressure is applied to the drinking straw. This pressure and the force due to gravity, together, force the contents of the container to start to move downward toward the open top lid. As initial motion occurs the contents looses contact with the sidewall of the container because of the slight angle and thereby is easily removed.

Abstract: A bottle crown cap, particularly for beer bottles, comprising a metal shell and a liner of thermoplastic polyurethane. The liner material is completely reacted, then applied directly to the shell by a hot melt process.

Abstract: A technique is described by which a predetermined amount by weight of ground coffee can be packaged into a container while the coffee density may vary within a range. The amount of ground coffee is supplied into a container along a feed path to fill the container and form a column that extends above the upper rim of the container. The ground coffee is compressed to a predetermined head level by compressing a region around the feed path while leaving a small column of uncompressed coffee. In another embodiment, the volume of the container is expanded during compression by outwardly deforming a container end. This enables the stiffening of the ground coffee to support a smooth unbeaded outer wall after vacuum packing without paneling effects.

Abstract: A liquid shelf-stable freezable fruit juice-containing composition which includes fruit juice, a sweetener, at least one pH controlling and stabilizing effective amount of a stabilizer and methods of preparing the same.

Abstract: A rigid sheet metal substrate can body (50) and end closure (92) provides dependable tamper-evident and abuse-resistant packaging for shipment and long shelf-life storage without freezing; and, in addition, provides for direct heating in the can body after opening, including microwave heating, for serving and/or eating directly from such disposable container. The can body is shaped by draw processing with diminishing cross sectional areas in proceeding height-wise from open end (61) to closed bottom wall (56).

Abstract: Organotin stabilizer compositions containing more than 5 percent by weight of monoalkyl tin derivatives of mercaptoacetic acid esters, such as mono-n-octyltin-S,S',S"-tris(isooctyl mercaptoacetate), are useful as food-grade stabilizers for vinyl halide polymers.

Abstract: A beverage package and a method of packaging a beverage having gas (preferably at least one of carbon dioxide and inert (nitrogen gases) in solution has a non-resealable container 1 within which is located a hollow pod 4 having a restricted aperture 7 in a side wall. The container is charged with the beverage 8 and sealed. Beverage from the main chamber of the container enters the pod 4 (shown at 8a) by way of the aperture 7 to provide headspaces 1a in the container and 4a in the pod 4. Gas within the headspaces 1a and 4a is at greater than atmospheric pressure. Preferably the beverage is drawn into the hollow pod by subjecting the package to a heating and cooling cycle. Upon opening the container 1 by draw ring/region 13, the headspace 1a is vented to atmosphere and the pressure differential resulting from the pressure in the pod headspace 4a causes gas/beverage to be ejected from the pod (by way of the aperture 7) into the beverage 8.

Abstract: A technique is described by which a predetermined amount by weight of ground coffee can be packaged into a container while the coffee density may vary within a range. The amount of ground coffee is supplied into a container along a feed path to fill the container and form a column that extends above the upper rim of the container. The ground coffee is compressed to a predetermined head level by compressing a region around the feed path while leaving a small column of uncompressed coffee. In another embodiment, the volume of the container is expanded during compression by outwardly deforming a container end. This enables the stiffening of the ground coffee to support a smooth unbeaded outer wall after vacuum packing without paneling effects.

Abstract: Low acid heat-sensitive foodstuffs, such as low acid heat-sensitive vegetables and cereal grain products, are thermally processed in the presence of a mixture of an acid and its lactones, preferably an aldonic acid with its lactones, the acid of which makes possible a considerably reduced commercial sterilizing parameter whereby more of the flavor, color, or texture of the foodstuff is retained, and is closer to that of the freshly harvested home-cooked product, compared to the foodstuff processed at a more severe parameter when the acid is not employed. The type and level of the acid employed and its presence with its lactones results in a thermally processed foodstuff which does not have an objectionable acid taste. The preferred mixture is gluconic acid with its lactones, glucono-delta lactone and glucono-gamma lactone, provided to the foodstuff by combining it with a precursor of gluconic acid, preferably glucono-delta lactone.

Abstract: A steel sheet for making cans carrying a layer of a thermoplastic resin having a thickness of 3 to 100 microns on at least one surface thereof which, when shaped into a can, will define its inner surface, and a foil of aluminum or an aluminum alloy having a thickness of 5 to 100 microns on the resin layer. Also disclosed is a can for holding a drink which is formed from such a steel sheet, and which has a layer of a thermosetting resin on the foil. A method of making any such can is also disclosed.

Abstract: Disclosed is a welded can having at least the inner face side of a weld seam covered with a composite film of a thermoplastic resin, wherein the thermoplastic resin composite film comprises (I) an innermost layer, located on the inner face side of the can, of a thermoplastic polyester having a molecularly oriented crystal and comprising a dibasic acid component content of at least 90 mole % of terephthalic acid and a diol component containing at least 90 mole % of ethylene glycol, said innermost layer (I) overlayer (II) a seam-contacting layer, located on the seam side, of a thermoplastic copolyester containing in the chain molecule a dibasic acid component containing 40 to 95 mole % of terephthalic acid and 0 to 40 mole % of isophthalic acid and a diol component containing ethylene glycol and butane diol in a total amount of 65 to 100 mole % at a molar ratio of from 5/95 and 80/20 or a blend of such copolyesters, and the composite film comprising the layers (I) and (II) has an elasticity modulus of 5 to 220

Abstract: Aqueous dispersions useful as can coating compositions are made from the ammonia or amine salt of a carboxyl functional acrylic copolymer blended with phenolplast resins, polyepoxide resins partially reacted with a monofunctional acid and, optionally, an epoxidized hydrocarbon or vegetable oil.

Abstract: A coating composition and container coated with said composition comprising a water insoluble organic coating and having incorporated therein zinc oxide and an alkaline earth metal material in an amount sufficient to effect green color retention of green vegetables.

Abstract: Pasta containing products are formulated and produced under conditions which enable the product, when packed in sealed containers, to be thermally processed under conditions which render the product commercially sterile, but do not adversely affect the texture, taste or appearance of the product. The pasta and each of the other components of the product, such as meat and sauce, are formulated and/or processed to have an equilibrium pH of less than 4.6, and are hot filled into containers, which after sealing do not require retorting, but are heat processed under conditions to provide a sterilizing value equivalent to about 10 minutes at 200.degree. F. to render the product commercially sterile. Pasta containing products such as spaghetti with meat sauce, beef ravioli with meat sauce, and the like, produced in accordance with the present invention, have a firmness and texture superior to conventionally retorted pasta products.

Abstract: Improved retortable farinaceous-based paste products are provided by the inclusion of an effective amount of a high amylose starch with an amylose content of at least 50% in the paste composition. Paste products including pasta and tortillas which contain the high amylose starch, typically in amounts of about 10 to 40%, are provided with improved cooking tolerance and firmness after retorting.

Abstract: This relates to the hot packing of products such as food within cans. In order to permit the use of less strength cans than heretofore considered practicable, it has been necessary prior to the closing of such hot packed cans to introduce a pressurizing media such as liquid nitrogen being preferred. It is here proposed to so apply the closing end unit to the filled can so as to permit the end unit to function as a piston and to effect a pumping action when it is applied so as to permit the internal pressurization of the newly filled can without requiring any additive.

Abstract: A carbon dioxide sorbent is disclosed which comprises calcium hydroxide at a level of from 70 to 95% by weight based upon the total dry weight of the sorbent, sodium hydroxide, potassium hydroxide or admixture thereof at a level of from 5 to 15% by weight, optionally calcium chloride at a level of from 5 to 15% by weight and less than 1.5% moisture. Also disclosed is a method for packaging coffee utilizing the carbon dioxide sorbent.

Abstract: A container body made of thermoplastic materials, after being filled with a hot liquid, is then sealed by a flat closure disc adhesively contacting a peripheral lip formed around the top of the body. The bottom of the container body is formed with annular grooves to define a diaphragm which flexes inwardly with the closure disc upon cooling of the hot filled liquid to substantially dissipate the high internal vacuum which is formed in the container head space. The bottom of the container body has a reinforced pedestal base formed with stacking ledges to facilitate nesting of empty bodies for shipment and storage.

Abstract: A container providing for the storage of a pressurized fluid, such as a carbonated beverage, and having a separate compartment therein for the segregated storage of a second material, such as a flavoring for the beverage. The arrangement is responsive to a rapid drop in pressure which occurs in the container upon opening thereof to automatically cause the release of the second material from the compartment and dispensing thereof into the fluid stored in the container.

Abstract: A method of storing tomato paste and like corrosive materials, a method for lining drum shells, lids and filling hole covers, and a lining therefore, prior to the assembly of these parts to make steel drums. The above are carried out by pre-treating such parts by spraying with an alkaline solution, iron phosphate and also can be treated with a standard rust inhibitor. The interiors of the drum parts are coated by electrostatic spray application with a thermosetting epoxy-based powder to a specified thickness which eliminates subsequent cracking and subsequent vulnerability to destructive substances such as tomato paste and other more corrosive chemicals. The drum parts are preheated prior to the application of the powder to accelerate the fusion of the powder particle coating as well as reduce the associated material application problems. After application of the powder to the container interiors, the components are again subjected to oven temperatures to set and cure the coating.

Abstract: An improved process (and the resultant product) for the preparation of canned, retorted pastas is disclosed which yields firm, high quality pasta products not unduly effected by retorting conditions. The improved pasta products are superior to conventional pasta products and are admirably suited for use as ingredients in soups, whether in dry forms or in canned products. In the invention, a dough including respective quantities of a wheat-derived material, water, 11S soy protein or materials containing 11S soy protein such as soy flour, soy protein concentrate or isolate, and a surfactant taken from the group consisting of sodium or calcium salts of the acyl lactylates of C.sub.14 -C.sub.22 fatty acids is prepared, and pasta of desired configuration (such as spaghetti) is formed therefrom. Such pasta is thereafter canned and subjected to the usual retorting conditions of elevated temperatures and pressures in order to cook the pasta.

Abstract: A process for canning vegetables characterized in that vegetables in the form of pieces of thin cross-section are treated osmotically to remove liquid, then pressed mechanically to remove further liquid, filled into cans and sauced, after which the cans are sealed and sterilized.

Abstract: A method for producing a thermally processed, shelf-stable, egg product wh comprises adding a small amount of microcrystalline cellulose to raw eggs, preparing omelets and scrambled eggs, packing the cooked egg product in containers and heating the eggs sufficiently to sterilize the contents. This particular treatment results in an egg product with good textural and taste qualities.

Abstract: A composite for providing a metal clad article of thermosetting resin includes a metal facing, a curable thermosetting resin and, between the metal facing and the resin, a layer of adhesive material. The adhesive material is capable of adhesion to the metal facing and to the thermosetting resin on curing of the resin to thereby bond the metal to the resin. The thermosetting resin may be cured hot or cold, some adhesives being more suitable for one or other method.

Abstract: Disclosed is a bottle for a carbonated drink, which is formed by biaxial draw-blow molding of a polyester containing a surface active agent and being composed mainly of ethylene terephthalate units, wherein at least the barrel wall portion of the bottle is molecularly oriented biaxially so that the density is at least 1.34 g/cm.sup.3 as measured at 20.degree. C., and the surface active agent is distributed in the surface of the barrel wall portion so that the contact angle of the surface of the barrel wall portion to water is not larger than 76.degree..In this bottle, the speed of transfer of carbon dioxide gas from the liquid phase of the drink to the gas phase at the time of opening the bottle is controlled to a very low level. Accordingly, occurrence of the cap missile phenomenon at the time of removing the cap from the bottle or reduction of the carbon dioxide content in the drink at the time of repeating sealing and opening of the bottle can effectively be prevented.

Abstract: A resin is provided which is the adduct of a monocarboxylic acid and a diglycidyl ether of a bisphenol, or of a monocarboxylic acid, a bisphenol, and a diglycidyl ether of a bisphenol, reacted with an anhydride to an Acid No. of 35 to 150. This resin is solubilized with a volatile amine, ammonia, or NH.sub.4 OH in a solvent mixture of water, alkoxyethanols, alcohols, and alkyl ethers of diethylene glycol and combined with an aminoplast to produce a coating composition utilizable to coat surfaces that will contact a food or beverage, such as in metal packaging containers.

Abstract: In a welded metallic can wherein the can body is covered at its joint portion with a film of an organic polymeric resin, the improvement wherein said film is characterized by being a multilayered film having at least one layer of a film of an organic polymeric resin and at least one layer selected from the group consisting of metallic foils, evaporation coated metallic layers and electroplated metallic layers, and further characterized in that the layer disposed adjacent the welded can is the film of an organic polymeric resin.

Abstract: A container is provided for liquid carbonated beverages having applied to the internal wall surfaces a layer of an inert, water insoluble polymeric material comprised of a predominant amount of hydrophilic groups, the presence of such hydrophilic groups in the polymer being effective to reduce carbon dioxide bubble nucleation and accompanying carbonation loss from carbonated beverages packaged therein.

Abstract: Substrates which are susceptible to corrosion by the action of chemical agents in gas-containing and/or gas-generating media are rendered resistant to said corrosion by the application thereto of a coating of a gas-permeable elastomeric or plastic material, and providing for means of escape of gases permeating the coating, thereby maintaining the adhesion of the coating to the substrate. Preferably the coating is applied first to a porous backing material such as woven glass cloth, so that the pores of the backing material are left substantially open to let gas escape. The laminate of coating and porous backing material is then adhesively secured to the substrate in such a way that the pores in the backing material are left partly open to let gas escape.

Abstract: Substrates which are susceptible to corrosion by the action of chemical agents in gas-containing and/or gas-generating media are rendered resistant to said corrosion by the application thereto of a coating of a gas-permeable elastomeric or plastic material, and providing for means of escape of gases permeating the coating, thereby maintaining the adhesion of the coating to the substrate. Preferably the coating in applied first to a porous backing material such as woven glass cloth, so that the pores of the backing material are left substantially open to let gas escape. The laminate of coating and porous backing material is then adhesively secured to the substrate in such a way that the pores in the backing material are left partly open to let gas escape.

Abstract: Metal containers suitable for packaging beer and other beverages have as the internal sanitary liner a film of a water-based coating composition prepared by dissolving or dispersing in aqueous medium an at least partially neutralized reaction product of a polyepoxide having a 1,2-epoxy equivalency greater than 1.0 and an amino acid containing at least one amine group and at least one carboxyl group, wherein the amine groups of the amino acid are preferentially reactive with the epoxy groups of the polyepoxide, and a curing or cross-linking agent. These compositions provide containers with cured liners which do not impart undesirable turbidity or taste characteristics to the beer, soft drinks or fruit juices packaged therein.

Abstract: The use of acetals as aldehyde generators in foodstuff applications is disclosed.

Abstract: A composite for providing a metal clad article of thermosetting resin includes a metal facing, a curable thermosetting resin and, between the metal facing and the resin, a layer of adhesive material. The adhesive material is capable of adhesion to the metal facing and to the thermosetting resin on curing of the resin to thereby bond the metal to the resin. The thermosetting resin may be cured hot or cold, some adhesives being more suitable for one or other method.

Abstract: Vinyl chloride polymers suitable for use in food packaging materials are stabilized against discoloration and embrittlement resulting from exposure to heat using mono-n-octyltin compounds of the general formula H.sub.17 C.sub.8 Sn(SCH.sub.2 COOR').sub.3, wherein R' represents an alkyl radical containing eight carbon atoms.