Abstract: An apparatus and method are provided for automatically packaging non-flowing products into pouches. The non-flowing products are products such as tuna fish, chicken, bacon and other products which neither flow easily nor behave like fluids. The non-flowing product is compressively formed into a product cake in a forming chamber wherein one surface of the forming chamber is the end wall of a movable metering shoe. The formed product cake is thereafter ejected from the forming chamber causing the movable metering shoe to drive the formed product cake downwardly into a suspended and unsealed pouch. In one embodiment of the invention, a multi-position turret is utilized to accomplish higher packaging rates. Two or more work stations are positioned around the rotating turret, one work station feeding product into forming chambers carried by the turret and a second work station ejecting the formed cakes into suspended pouches.

Abstract: Methods and systems are provided for making a coated plastic container, such as for packaged beverages, possessing a gas barrier and having enhanced resistance to loss in barrier due to handling abuses expansion of walls of the container. The system comprises a vacuum cell, a coating source in the vacuum cell for supplying a coating vapor to an external surface of a plastic container positioned within the vacuum cell, and gas feeds for supplying one or more process gases into an interior space of the vacuum cell. The coating source heats and evaporates an inorganic coating material, such as metal or silicon, to form a coating vapor, which is energized to form a plasma. The process gases include a carbon-containing gas, such as acetylene.

Abstract: The stabilizer is able to stabilize both fat/oil and water and to improve the texture of mechanically separated meats. The stabilizer is a composite of gelatin, an acid, a sugar component and/or a starch component. The gelatin component is made by treating the gelatin in an aqueous slurry with an acid such that a pH of 1.0 to 4.5 is maintained throughout the treatment process. The stabilizer is especially suited for use in cased meats such as sausage, frankfurters, and bologna.

Abstract: The invention concerns a method for packaging beverages in containers, particularly non-modified polyethylene terephthalate containers, which consists in pasteurizing (3) the beverage, cooling the pasteurized beverage to a temperature lower than that at which the containers are deformed, sterilizing the containers and container tops, filling the sterilized containers with a cooled pasteurized beverage, corking the filled sterilised containers, and further pasteurizing (10) the filled and corked containers to a temperature lower than at which the containers are deformed by the action of an excessive amount of heat. The invention is applicable to packaging of beverages.

Abstract: The stabilizer is able to stabilize both fat/oil and water and to improve the texture of mechanically separated meats. The stabilizer is a composite of gelatin, an acid, a sugar component and/or a starch component. The gelatin component is made by treating the gelatin in an aqueous slurry with an acid such that a pH of 1.0 to 4.5 is maintained throughout the treatment process.

Abstract: The soybean milk containing a coagulant is primarily heated, packed into a molding container, and secondarily heated to complete coagulation. And, (1) the coagulated product (silken tofu) is transferred into a container for distribution, alternatively, (2) the coagulated product (silken tofu) is collapsed, and transferred into a draining container made of porous boards and pressed from the upper side to drain part of the water content, and the resulting momen tofu is transferred from the draining container into a container for distribution. Then, water is added to the container for distribution so as to allow the silken tofu or the momen tofu to sink under the water, followed by sealing.

Abstract: The present invention includes a gas flushing device that includes a piston portion having a hole to introduce the flushing gas. The present invention also includes a method for removing air from a container that stores food. The method includes providing the gas flushing device and aligning the device with the container. The method also includes moving the piston of the device into the container until the piston encounters a predetermined pressure. Next, the piston is retracted from the container while simultaneously releasing a fushing gas through the hole. Next, the piston is removed from the container and the container is sealed in an inert atmosphere.

Abstract: The invention is a packaging system for refrigerated leavened compositions. The packaging system is easily opened by the end consumer and yet is capable of sustaining a desired environment within the package during the storage life of the composition. The invention includes a method for determining package seal strength for a refrigerated leavened composition. The system provides an environment within the package such that the composition attains a desired specific volume upon baking or cooking. The method includes the process of determining the specific volume required for the refrigerated leavened composition after baking, determining internal equilibrium pressure required to attain the specific volume after baking, determining the package dimension subject to the internal equilibrium pressure, and defining the pressure holding capacity required to maintain this pressure during the storage life of the refrigerated composition.

Abstract: The present invention relates to a method for producing high-quality drinks filled in containers, which is characterized in that containers are made to have a nitrogen gas atmosphere to be in a substantially deoxidated condition prior to being filled with drinks. According to the method of the present invention, the inside of empty containers is made in a substantially oxygen-free condition, and drinks as prepared in the presence of an inert gas or in a deoxidated condition are filled into the containers. Therefore, all steps constituting the method, including the step of preparing raw materials through the step of filling and sealing drinks in containers, can be conducted all the way in a deoxidated condition to give high-quality drinks filled in containers.

Abstract: Consumer milk with a defined fat content packed in packages is produced by mixing two fractions consistng of milk products with different fat content. One of the fractions has a fat content below the required fat content of the consumer milk to be produced, while the other has a fat content above the required fat content of the consumer milk. The mixing of the two fractions takes place immediately prior to, or during, the filling of the consumer milk in packages.

Abstract: Refrigeration-shelf-stable ready-to-feed and concentrated infant formulas can be prepared through a ultra-pasteurization and/or pasteurization process. The ultra-pasteurized and/or pasteurized infant formulas contain complete balanced quantities of nutrients.

Abstract: A food container, of the type having a quantity of food vacuum-packed within a body of the container with a closure affixed on an open end of the body of the container, is provided with a low cost improvement for facilitating removal of the closure from the body of the container in the form of a vent opening extending through a wall of the closure overlying the open end of the container and a flexible film strip, a portion of which is sealed to said wall around an area overlying said vent opening. A portion of the film strip which overlies the vent opening is designed to be released from closure wall for equalizing the pressure within the container with that external thereto by pulling up on an unsecured end portion of the film strip. Furthermore, after releasing of the vacuum in the container, the film strip is able to be re-adhered over the vent opening.

Abstract: A process for the foaming of the headspace of containers filled with carbonated beverages, wherein, after the filling of the beverages into the containers, the containers are transferred to a foaming area, in which an electromagnetic beam, preferably a laser beam, is irradiated in a controlled way into the headspace of the container which is not filled with the beverage, whereby, due to the resultant foaming, the gas volume in the headspace is displaced from it, and the containers are subsequently sealed, as well as to a device for carrying out the process.

Abstract: A bottled water contained system for admixture of frozen juice and powdered drink concentrates is disclosed. This invention provides a plurality of plastic containers including bottled water from an identifiable commercial source of a volume which is less than the total volume of the container. The admixture of the concentrate in frozen, liquid, or powdered form provides a reconstituted fruit drink of a volume which fills the container to capacity. In one embodiment a bottled water container generally in the form of a pitcher is provided with a mouth opening which is dimensioned to receive a standard-sized can of frozen juice concentrate. In an alternative embodiment the bottled water container is provided with a cup-shaped insert which resides in the mouth opening of the container to give the appearance of a full container. The insert has a volume equal to the volume of a standard-sized can of frozen juice concentrate which is added to the container after the insert is removed.

Abstract: As an object, the present invention provides a noodle product, process for production and method for cooking, which allows the noodles to be cooked easily by heating with the use of a microwave oven, and thereby, the mouthfeel and taste of fresh noodles can be reproduced. The noodle product of the present invention comprises noodles and a container or bag containing the noodles, the container and bag being made of heat-resistant resin or aluminum and suitable for use in a microwave oven.

Abstract: A liquid feed bottle for an infant having a body made from a container portion bonded to a teat with an orifice. The body holds a liquid feed such as milk. A cap is bonded or sealed to the body and protects the teat. A cap portion is initially detachable from the body by pulling and removing a tear strip, the cap portion thus released being subsequently securable on the body by a press fit.

Abstract: The stabilizer is able to stabilize both fat/oil and water in food and to operate in a temperature range that encompasses both the freezer and the oven. The stabilizer is a composite of gelatin, an acid, a sugar component and/or a starch component. The gelatin component is made by treating the gelatin in an aqueous slurry with an acid such that a pH of 1.0 to 4.5 is maintained throughout the treatment process. The stabilizer is used to make a variety of foodstuffs.

Abstract: A method of achieving extended shelf life for a food includes enclosing the food in a discrete container of flexible or foldably formable material, wherein the shape of the container includes predefined crease lines for enabling the formation of the container into at least the following two container positions: a) a first container position obtained by the formation of folds along predefined crease lines such that opposing side wall panels of the container are arranged in relation to one another such that the distance between the side wall panels defines a first distance and b) a second container position obtained without the formation of folds along the predefined crease lines such that opposing side wall panels of the container are arranged in relation to one another such that the distance between the side wall panels defines a second distance. The first distance between the side wall panels is less than the second distance between the side wall panels.

Abstract: A snack food container comprises a blow molded extruded transparent polyvinyl chloride housing having solid wall and base segments, a token slot, and an opening through which a solid particulate snack food product is loaded into and removed from the housing. A releasable seal on an interior surface of the housing covers the token slot. The sealed cap, token slot seal and housing maintain the food product in a sealed state prior to the cap being removed and/or the seal being released. The housing is used as a token bank by inserting tokens through the released token slot after the food product has been removed from the housing and the seal has been released from the token slot. In one embodiment the token slot is a pressure sensitive adhesive strip adhesively attached to the housing, and in a second embodiment the slot is in the cap. The housing contains visible promotional material unrelated to the snack food.

Abstract: Sport and game fish are attracted to an area of a lake, stream or other body of water by a fish attractant block comprising a cured formulation of compositional components suspended in the aquatic medium by a rope or similar suspension means. The fish attractant block is prepared by first formulating a relatively homogeneous mixture of the block compositional components, transferring this liquid composition from a mixer to a package equipped with a rope, and then allowing the liquid formulation to cure. Representative ingredients of the formulation include molasses, fish oil, fish meal, attapulgite clay, a phosphate source and magnesium oxide (a curing assist). The blocks of this invention are not only effective at attracting game and sport fish, but they are also water stable and environmentally benign.

Abstract: A process that kills, or renders organically inactive, one-hundred percent of the bacteria and enzymes, as well as any other non-pathogenic microorganisms present in fresh squeezed citrus and non-citrus fruit juices and fruit juice blends, as well as fruit pulps, and dairy products. The process results in the aseptic packaging of one hundred percent natural juices and milk having a shelf life extending from two to three years without the need for refrigeration, and without the use of artificial preservatives or additives. The process also preserves the natural taste, colors, and odors typically found in fresh squeezed juices and juice blends, an citrus pulp. The invention additionally encompasses an industrial apparatus kills, or otherwise deactivates the enzymes, bacteria, and microorganisms that cause spoilage in perishables such as fruit juice, fruit juice blends, fruit pulp, wines, milk, chocolate milk, butter, yogurt, cultured milk products, beer, malt and oat beverages, soups, and soft drinks.

Abstract: Carbonated beverages can have a substantially reduced concentration of water soluble materials derived from biaxially oriented thermoformed beverage containers. Such containers can comprise a permeant barrier and an active trap for water soluble materials that can be removed from the thermoplastic by extraction into the carbonated beverage. The improved container material comprises a blow molded thermoplastic polyester web comprising a compatible modified cyclodextrin material having pendent moieties or substituents that render the cyclodextrin material compatible with the container thermoplastic. The cyclodextrin material, after it is added to the polymer material, acts as a barrier and to trap extractable materials as they permeate through the thermoplastic polyester. The cyclodextrin molecule has a large center cavity having properties that increase the likelihood that organic molecules will be absorbed and trapped in the center pore.

Abstract: The invention encompasses a method that kills, or renders organically inactive, the bacteria and enzymes, as well as any other non-pathogenic microorganisms present in fresh squeezed citrus and non-citrus fruit juices and fruit juice blends, as well as fruit pulps. The method includes the steps of bottling the product, dipping the bottle in a heated bath whereby the product is heated, capping the heated product, and allowing the product to cool to form a vacuum seal. The method produces the aseptic packaging of natural juice products having a shelf life extending from two to three years without the need for refrigeration, and without the use of artificial preservatives or additives. The process also preserves the natural taste, colors, and odors typically found in fresh squeezed juices and juice blends, an citrus pulp.

Abstract: Complete nutritional milk compositions and products such as unflavored and flavored milks, yogurts, ice creams and frozen yogurts can be prepared through pasteurization, ultra-pasteurization or sterilization processes. By varying the choice and quantity of nutritional and functional ingredients, compositions which include a milk comprise, per serving size: from about 0.1% to about 80% of the daily value of Sodium, Potassium, and vitamin A; from about 0.1% to about 250% of the daily value of Vitamin C; and from about 0.1% to about 80% of the daily value of calcium, iron, vitamin D, vitamin E, vitamin K, Thiamine, Riboflavin, Niacin, vitamin B6, Folate, vitamin B12, Biotin, Pantothenic acid, Phosphorus, Iodine, Magnesium, Zinc, Selenium, Copper, Manganese, Chromium, Molybdenum, and Chloride; wherein the percent daily value (D.V.) is based on a 2,000 calorie diet.

Abstract: A drawn and ironed can having a generally cylindrical side wall and an integral bottom including two annular rims is provided. The bottom of the can has a reduced volume configuration, wherein the upright can rests on an outer annular rim known as the heel, and an expanded volume configuration, wherein the upright can rests on an inner annular rim known as the nose. When a can in the reduced volume configuration is subject to an elevated internal pressure substantially less than the maximum working pressure, a portion of the can bottom comprising the nose moves axially downwardly relative to the rest of the can to serve as a new base, thus transitioning the can into the expanded volume configuration.

Abstract: A process for extending the shelf life of a carbonated beverage within a plastic bottle comprises placing the carbonated beverage in the plastic bottle at a temperature less than about 72.degree. F., maintaining the temperature of the carbonated beverage at less than about 72.degree. F. for a time sufficient to convey the plastic bottle to an unrefrigerated, insulated container, and inserting the plastic bottle into the container.

Abstract: A closable pouring cap for a beverage container comprising a housing, a plunger movable in the housing and a pouring opening provided in the housing, while at its bottom side, which is placed on the container. The housing is provided with a fastener to attach the cap to the container and a duct is provided which extends from the bottom side of the housing to the pouring opening and which can be sealed by the plunger. The fastener comprises a seal made of elastic material through which the duct passes and the cap is provided with a pump connected to the duct for the withdrawal of gas present in the duct.

Abstract: The invention relates to a carbonated coffee beverage which has been packaged under pressure in a pressure-resistant closed container, which beverage is based on coffee extract, the coffee beverage having been packaged in the closed container in the presence of CO.sub.2 and nitrogen, which beverage preferably contains sugar and/or sweetener.

Abstract: Refrigeration-shelf-stable ready-to-drink complete nutritional products such as nutritional supplements, foods for special dietary use, and medical foods can be prepared through an ultra-pasteurization and/or pasteurization process. By varying the choice and quantity of nutritional and functional ingredients, and by varying processing conditions, various such products can be obtained that specifically target the nutritional and health needs of different health conditions and diseases in both healthy individuals and patient populations. Daily values for calories, carbohydrates, fat, protein, minerals and vitamins are calculated to provide a complete nutritional product which when consumed within the refrigeration shelf-life will have substantially maintained its completeness.

Abstract: Process for producing a meat product, such as an animal food, particularly for domestic pets or the like, comprising substantially lumpy meat material on the one hand and a substantially liquid gravy on the other and which is filled into a container, such as a shell pack, tin can, etc., in which the meat raw material is cut up in frozen form to meat lumps, together with the gravy is filled into a base of the container and finally with the container base is connected in a substantially liquid and gas-tight manner a container top and in which a sterilization process takes place, characterized in that both the meat material, comprising the meat lumps, optionally accompanied by the addition of prefabricated moulded pieces with a meat or vegetable base, and the sauce or gravy, the latter in granule form, are compression moulded to a shaped article in frozen, solid, quasi-dry state and as such introduced into the base, as well as meat product produced by this process.

Abstract: A method of adding flavor essences, aromas, and concentrates to beverages. These essences aromas, and concentrates, or any other flavors or flavor mixtures are added to the beverage after it has been filled to volume in a container and just prior to the final sealing of the container with a closure or lid. A rotary liquid dispensing machine deposits small quantities of flavor materials and a vacuum scavenging system reclaims residual flavors from dispensing nozzles prior to a next filling cycle.

Abstract: See-through, packaging structures for liquid or semi-liquid fruit or vegetable products, which have a polyamide food contact-layer of at least 0.4 mil. thickness, extends the color-life of the contained food product. The polyamide layer removes certain degradation products of polyphenolic compounds which otherwise would cause browning during storage. The packaging structures allow the contents and their color to be clearly seen by using a transparent film or sheet structural material having a polyamide surface-layer, the structural material being formed into a packaging structure. The packaging structure may be one such as a film pouch or a plastic bottle, the surface layer of the film or sheet forming the inner-surface food contact-layer of the packaging structure. Alternatively, a polyamide inner contact-layer in the lidding of a see-through package structure can be used, in which case the see-through package container portion itself need not have a polyamide inner contact-layer.

Abstract: A packaging label includes a first portion with permanent pressure sensitive adhesive on its bottom face and a second portion substantially perpendicular to the first portion and having permanent pressure sensitive adhesive on the bottom face remote from the first portion. The second portion typically includes nutritional information and bar coding since the label is typically used with clam shell plastic packages for fruits or other food items. The first portion of the label is adhesively secured to the lid of a clam shell container and after the container is filled with food items, the lid is closed, the second portion of the label is unfolded from a compact position which facilitates stacking and transportation, and the adhesive on the second portion is secured to the bottom of the container, holding the lid closed. The bar coding is preferably on the top face of the second portion opposite the adhesive so that it can be scanned merely by dragging the bottom of the container over a scanner (e.g.

Abstract: A method and composition for enhancing retention of carbon dioxide in carbonated bottled beverages indicates the addition of a carbonic acid ester such as propylene carbonate, 1,3-butylene carbonate, diethyl carbonate, neopentylene carbonate and propylene carbonate or mixtures thereof. The carbonic acid ester in the aqueous medium of the beverage undergoes slow hydrolysis thereby releasing CO.sub.2 to maintain the CO.sub.2 level in the container.

Abstract: A method of improving the storage life of goods by storing the goods in an environment comprising heptafluoropropane at pressures of between about 0.1 atmospheres and about 2.0 atmospheres. Foods, pharmaceuticals, and other goods adversely affected by oxygen and/or moisture are effectively stored by the claimed method. The method is particularly effective for goods stored in plastic containers, and for goods stored in containers stoppered by rubber stoppers.

Abstract: A process for packaging coffee, which includes a grinding phase of the coffee coming from silos, a forming phase for forming flexible or semi-rigid containers and a phase for filling such containers with the coffee and subsequent sealing of the pack, in which, during the container forming phase, the containers are preliminarily filled with gas and, at the same time, closed at their top, in such a way as to be able to be opened again immediately before filling. The filling takes place in an atmosphere controlled by a flow of gas, wherein the gas for preliminarily filling the containers and/or for controlling the atmosphere during the container filling phase is drawn from a coffee grinding plant. An installation for putting such process into effect is also proofed.

Abstract: A container assembly for housing liquid products and a prize therein which may be distributed with non-prize bearing containers comprising: a can for containing the liquid product in an interior chamber thereof, and a prize-holding subassembly positioned within the interior chamber for retaining a prize therein. The prize holding subassembly includes a tether for supporting the prize assembly. The tether includes a hair-pin shaped spring portion defining legs, and foot portions extending from those legs. A proximal end of the tether on one of the foot portions engages a gate on the underside of the can closure, and compresses the spring portion into a cocked, position. When the closure is opened, the gate releases the proximal end of the tether so that it may pop up through the open end of the can for gripping by the consumer. A distal end of the tether on the other end of the tether supports a prize container which is manually removable from the can with the tether.

Abstract: A beverage container assembly (28) comprising a container body defining a beverage chamber for containing a beverage, and a gas reservoir unit (1) adapted to be housed substantially within the container body (22). The gas reservoir unit (1) is adapted to be charged with a gas under super-atmospheric pressure whilst the reservoir unit (1) is outside of the container (22), and to retain the gas prior to insertion of the unit into the container body. A gas reservoir unit containing one or more chambers is also described.

Abstract: A beverage containing sugar is carbonated by first placing the beverage and a small amount of yeast in a bottle. A small paper disk impregnated or coated with a yeast-killing sterilizing agent such as sodium metabisulfite is attached to the underside of a bottle cap. The bottle is then sealed with the cap and stored in an upright position with the bottle cap holding the disk above the beverage. After the yeast has fermented a sufficient amount of the sugar to adequately carbonate the beverage, the bottle is shaken for a time to allow the beverage to rinse the yeast-killing agent from the disk. As the agent mixes with the beverage, it kills the yeast in the bottle, thereby terminating fermentation of the sugar.

Abstract: Rigid container structure for hermetic sealing of particulate solids which emit an off-gas during containment. Provisions are made for enclosing chamber space with a gas-permeable imperforate membrane film so as to selectively separate and retain an off-gas out of contact with container contents. In a specific embodiment, carbon dioxide is selectively separated from coffee contents while the entire container, including such enclosed chamber as established, is hermetically sealed from ambient atmosphere. Provision is also made for venting of a separated off-gas in initiating a rupture of an end closure structure prior to full opening of the container. That arrangement further diminishes the opportunity for inadvertent discharge of particulate solids due to expulsion of gas from inert gas purging and from gas emitted during hermetic sealing.

Abstract: An enclosure apparatus for enclosing a pressurized container within a non-defeatable safety structure, and for pressurizing the container with pressurized carbon dioxide gas to preserve and recarbonate beverages within the container. In a preferred embodiment, the apparatus includes a rigid body that receives a previously opened container having a beverage therein. A top member is releasably connected to an upper portion of the rigid body, and the top member includes an alignment guide that coaxially aligns the top of the container with the top member. An aperture extends through the top member and communicates with the opening of the container and a seal around the aperture is positioned to engage the top portion of the container and to form a gas-tight seal. A valve, which is connectable to a high-pressure carbon dioxide gas source, is located within the aperture and allows pressurized carbon dioxide gas to pass into the container so as to pressurize the container to a selected pressure.

Abstract: When dispensing carbonated beverages, particularly beers and especially draught stout, it is desirable to obtain a close-knit creamy head. To achieve this a container (1) includes a separate closed hollow insert (5) containing substantially no oxidising gas and means (6) responsive to opening of the container (1) to provide communication between the inside of the insert (5) and beverage (7) contained in the body of the container (1) upon opening it to jet gas from the insert (5) into the beverage (7). The means (6) preferably has the form of a pressure responsive valve. The insert (5) may be arranged so that its internal pressure is increased after the container (1) is sealed or the means (6) may have a different relief pressure when initially inserted into the container (1) from that upon opening the container (1).

Abstract: A process that kills, or renders organically inactive, one hundred percent of the bacteria and enzymes, as well as any other non-pathogenic microorganisms present in fresh squeezed citrus and non-citrus fruit juices and fruit juice blends, as well as fruit pulps. The process results in the aseptic packaging of one hundred percent natural juices having a shelf life extending from two to three years without the need for refrigeration, and without the use of artificial preservatives or additives. The process also preserves the natural taste, colors, and odors typically found in fresh squeezed juices and juice blends, an citrus pulp.

Abstract: A package, packaged food product and method are provided for packaging thinly sliced proteinaceous products such as sliced luncheon meats, cheeses and the like in a manner such that the thinly sliced products are supported by the packaging in a manner that resists shifting of the thinly sliced products within the package. The package has a generally wedge-shaped cavity into which a doubled-over shingled stack of the slices are sealed. Preferably, the package includes a semi-rigid panel and a flexible panel, at least one of which is generally transparent for displaying a substantial portion of the surface of at least one of the thin slices.

Abstract: A package, packaged food product and method are provided for packaging thin proteinaceous products such as sliced luncheon meats, cheeses and the like in a manner such that the thin products are supported by the packaging to resist shifting of the thin products within the package. The package has a generally bulbous-shaped cavity into which a doubled-over shingled stack of the products are sealed. The package includes a peelable and resealable feature which is preferably provided by films out of which the package is constructed.

Abstract: This invention relates to a novel method and system for recovering water from fruit. Water is evaporated from juice during a concentration process. The water can be bottled and distributed to consumers. Water vapor is condensed and water is collected. Preferably, a distribution cone is used for evaporating the water vapor. The water produced has improved purity characteristics.

Abstract: A process for packaging coffee, which includes a grinding phase of the coffee coming from silos, a forming phase for forming flexible or semi-rigid containers and a phase for filling such containers with the coffee and subsequent sealingly the pack, in which, during the container forming phase, the containers are preliminarily filled with gas and, at the same time, closed at their top, in such a way as to be able to be opened again immediately before filling. The filling takes place in an atmosphere controlled by a flow of gas, the gas where in for preliminarily filling the containers and/or for controlling the atmosphere during the container filling phase is drawn from a coffee grinding plant. An installation for putting such process into effect is also provided.

Abstract: A beverage package and a method of packaging a beverage such as beer containing gas in solution has a container can 1 having a primary chamber 1A charged with beer 14 to form a small headspace 15. The can 1 is sealed and includes a submerged insert 8 forming a relief chamber 6 which is sealed by a closure 11. The insert 8 is responsive to heat applied during pasteurization which causes the closure 11 to open the relief chamber so that the latter can accommodate beer derived from the primary chamber 1A to provide an enlarged headspace 15A. The small headspace 15 initially provided facilitates removal of air therefrom prior to sealing of the container while the enlarged headspace 15A is adequate to accommodate froth or foam developed by the intentional liberation of gas from solution in the beer. An insert part 7 forming a secondary chamber 5 may be provided for injecting gas or liquid into the beer to liberate gas therefrom for froth or foam development in the enlarged headspace.

Abstract: A barrier film composition can comprise a thermoplastic web comprising a thermoplastic polymer and a dispersed cyclodextrin composition having substituents that compatibilize the cyclodextrin in the film. The thermoplastic/cyclodextrin film obtains substantial barrier properties from the interaction between the substituted cyclodextrin in the film material with a permeant. The substituents on the cyclodextrin molecule causes the cyclodextrin to be dispersible and stable in the film material resulting in an extrudable thermoplastic. Such materials can be used as a single layer film material, a multilayer film material which can be coated or uncoated and can be used in structural materials wherein the thermoplastic is of substantial thickness resulting in structural stiffness.

Abstract: Su2 starch produces gels that set firmer and faster than conventional starch gels to include the so-called high amylose starches. Su2 starch also can be used in foodstuff to replace high amylose starch and thin-thick chemically modified starch.