Abstract: A buttered table syrup is provided in a polyolefin bottle. An emulsifier is selected which provides a storage stable product. The product does not develop an objectionable off-flavor when packaged in a polyolefin container. The emulsifier has three components: locust bean gum; carageenin; and pectin.

Abstract: A process for producing an aqueous concentrate which can be pasteurized and subsequently reconstituted into a lump-free, thick soup, sauce, gravy or dessert, which process involves producing a concentrate in which are incorporated:(i) a proportion of starch sufficient to obtain a product of the desired degree of creaminess,(ii) a proportion of an appropriate osmotic-pressure increasing agent, sufficient to substantially reduce the rate of swelling of starch granules and prevent gelatinization of said starch during pasteurization, and(iii) a proportion of a water-activity depressing agent conducive to a water activity not exceeding 0.92.

Abstract: Aqueous liquid smoke compositions used to prepare food casings which are suitable for imparting smoke flavor and color to food products processed therein.

Abstract: A method for preserving soy sauce which comprises admixing therewith acetic acid and a salt of acetic acid, propionic acid, butyric acid, malic acid, tartaric acid, citric acid or lactic acid. The amount of the acid salt is in excess of the amount of acetic acid. The method provides a sufficient antiseptic effect without producing a sour taste and without greatly lowering the pH.

Abstract: Microbiologically stable foods which are usually kept at freezer temperature, but which can be maintained at room temperature and refrigerator temperature for an extended period of time, are prepared by controlling their sugar/fat content.An example of a composition of this invention is a sour cream dressing containing: 35% water, 45% dextrose, 16% soybean oil, 2% non-fat dry milk, 1% acid and minor effective amounts of salt, emulsifier, stabilizer and flavoring. This product is semi-soft at freezer temperature and possesses the microbiological stability requisite for storage at room temperature for an extended period of time without spoilage. This product may also contain up to about 125 p.p.m. of a quinine salt.

Abstract: A high (4% to 6%) magnesium-containing liquid feed supplement is provided which has stable suspension properties over 1-8 weeks and which is flowable at 20.degree.-30.degree. F. and higher.

Abstract: Microbiologically stable foods which remain soft and ready for use at freezer temperature and which can be maintained at room temperature and refrigerator temperature for an extended period of time are prepared by controlling their sugar/fat content. These foods are of intermediate-moisture content and have sufficient sugar solutes to provide a bacteriostatic effect. Quinine salts are incorporated in the food product to reduce the degree of perceived sweetness occasioned by the requisite amounts of sugar.An example of a composition of this invention is a non-dairy creamer containing: 40% water, 40% dextrose, 18% fat and minor amounts of salts, emulsifiers and a protein concentrate, and about 3 to 20 p.p.m. of quinine salt. This product remains non-crystalline at freezer temperatures, and is usable within minutes from the freezer. Since it is also microbiologically stable, it can remain at room temperature for an extended period of time without spoilage.

Abstract: Improved liquid smoke compositions which do not form undesirable solids during use or storage can be prepared by admixing a natural liquid smoke solution including constituent phenols, carbonyls and acids, an acidulating agent in addition to the constituent acids and a solubilizing agent, the quantities of the acidulating and solubilizing agents varying with the concentrations of phenols and carbonyls, respectively, in the natural liquid smoke solution. For presently known, commercially available liquid smoke solutions, the compositions comprise about 1.5-3% by weight acidulant and 3-8% by weight solubilizing agent, all percentages being stated by weight of the composition.

Abstract: An aqueous liquid smoke composition is provided that has a pH greater than 5 comprising a uniform mixture of smoke coloring and flavoring constituents, an alkaline neutralizing agent in an amount sufficient to maintain the composition at a pH greater than 5, and a short chain alcohol solubilizing agent in an amount sufficient to prevent said smoke constituents from separating out.

Abstract: An aqueous composition includes a normally biodegradable component and contains tertiary butyl hydroquinone to inhibit microbial growth. Oxidative rancidity is also controlled when the composition has a fat or oil content. A method is described which adds tertiary butyl hydroquinone to aqueous biodegradable materials in concentrations that inhibit microbial growth.

Abstract: Alcoholic beverages such as beer are preserved without pasteurization by mechanically removing microorganisms from the beverage and by carrying out the removing of microorganisms and all subsequent treatment of the beverage including bottling and sealing in a circuit free of air.