Abstract: Simulated multi-phased meat-like products containing vegetable protein, albumen, fat, and water are prepared from uncolored and colored emulsions which are layered into a loaf to produce distinctly colored regions. The loaf is coagulated with heat, and sliced into strips which when fried visually and texturally resemble fried meat, particularly bacon.

Abstract: FD&C Red #3 is solubilized under acidic conditions to provide a substantially cloud-free and precipitate-free product by dispersing the Red #3 in a solvent having a pH above about 4.5, fixing the Red #3 with a substrate, and solubilizing the fixed Red #3 into an aqueous solution in the presence of an amount of gelatin and for a period of time effective to stabilize the Red #3 in an aqueous solution below the pH of about 4.5, and adjusting the pH of the aqueous solution below about 4.5.

Abstract: Crude coffee oil is purified by removing substantially all of the diterpene esters by such means as acid treatment, chromatographic separation, steam vacuum distillation or high vacuum distillation. The purified coffee oil is then contacted with aqueous coffee extract in order to extract naturally-occurring antioxidants which will improve the stability of the purified coffee oil. The crude coffee oil may be obtained by pressing roasted coffee and/or water-extracted roasted coffee.

Abstract: Combining an effective amount of an antifoaming agent with other ingredients of a sugar substitute sweetener by co-spray drying the defoamer with a minor amount of these ingredients such that the defoamer is present in excessive amounts, and thereafter blending the co-dried material with the remaining major amount of the sugar substitute ingredients to bring the concentration back to an effective, but non-excessive amount, results in a bulked low-calorie sweetening composition which is not only readily soluble and non-foaming, but is devoid of any appreciable change in desirable physical characteristics such as density and flowability.

Abstract: A variety of soup concentrates, each containing meat or vegetable particulates, or both, is prepared with a water soluble solids content sufficient to prevent the soup concentrate from solidifying at home freezer temperatures (0.degree. F. to 15.degree. F.) and thereby effects a readily spoonable, semi-rigid consistency which lends itself to single serving dispensing and dilution with hot water to form an excellent quality soup.

Abstract: Thiophene sulfur compounds of the formula ##STR1## wherein X is ethylidene and R is hydrogen or a methyl group; and wherein X is a carbonyl group and R is an ethyl or furfuryl group.

Abstract: The color of freeze dried coffee can be darkened by carefully controlling the pressure in the drying chamber during the first 1 to 5 hours of the drying cycle. By maintaining the pressure at between 350 to 650 microns of mercury for the specified time, a surface darkening is achieved without allowing the product to actually melt or puff. Thus, a high quality freeze dried coffee is obtained with a more desirable appearance.

Abstract: An assortment of extrusion-puffed dough shapes of varying configurations is produced from a single extruding die assembly by mounting said assembly on a cooker extruder expander adapted to produce a gelatinized cereal dough mass and discharge same as individual moieties sequentially through a plurality of orifices in a backup zone and an extruding zone, the flow rates of said moieties being varied in passage in relationship to the flow characteristics of respective shaping dies by coordinating flow characteristics in respective backup zones so as to cause individual dough masses upon issuance from the face of the assorted extruding die orifices to have extrudates move at comparable linear speed whereby said moieties can be consecutively subdivided by a rotating knife assembly and uniformly puffed, flow coordination being evenly modulated by a substantial buffering zone in a dead space in said cooker.

Abstract: Pyridine sulfur compounds of the formula: ##STR1## wherein R is ethyl or acetyl which are useful as flavor additives for foodstuffs and beverages.

Abstract: A carton is constituted of end wall and side wall panels, extensions on the panels forming top closure flaps and dust flaps, weakening lines being provided on the top closure flaps to define severable flap sections. One of the dust flaps is shaped in conformance with one of the top closure flap sections and is adhesively-bonded thereto, so that severing of the closure flap sections along the weakening lines will form a pouring aperture. The pouring aperture can be positively reclosed by tucking a free edge of the severable section of the outer top closure flap beneath a portion of the inner top closure flap.

Abstract: This invention relates to a product and process in which L-aspartyl-L-phenylalanine methyl ester is fixed in the reaction product of a compound containing a polyvalent metallic ion, with an ungelatinized starch acid-ester of a substituted dicarboxylic acid whereby the decomposition rate of the L-aspartyl-L-phenylalanine methyl ester when employed in a chewing gum system is greatly reduced.

Abstract: A high level of aromatics are absorbed by coffee oil by placing a coffee aroma frost in an isolated vessel, raising the internal temperature and pressure, removing water from the pressurized vessel and thereafter introducing coffee oil into the pressurized vessel. The mixture is allowed to equilibrate for a period of time and is then slowly vented.

Abstract: The enhancement of foodstuffs is effected by the addition of a small but effective flavor-modifying amount of a compound from the compounds having the general formula ##STR1## Wherein R is hydrogen, an alkyl group having 1 or 2 carbon atoms, or an alkenyl group having 2 or 3 carbon atoms, provided the sum of the carbon atoms of the substituent groups does not exceed 3.

Abstract: The selectivity of an adsorbent for the preferential adsorbed component of a multi-component aqueous solution is improved by means of passing an aqueous solution of the adsorbed solids eluted from the most spent stage of a multi-stage countercurrent adsorption process through a freshly regenerated bed of the same absorbent. By means of this process the preferentially adsorbed component is concentrated in the fresh bed. This invention is useful in decaffeinating aqueous coffee extracts.

Abstract: Soluble coffee process involving the addition of a partial condensate of volatile flavorful components to a concentrated coffee extract which has previously been stripped of its volatile flavorful components and subjecting this enhanced concentrated coffee extract to a dehydration process which maximizes the retention of the flavorful components to provide a soluble coffee product with distinct green/nutty flavor notes.

Abstract: This invention relates to a chewing gum composition which comprises gum base, sweetener, flavor and xylitol. The xylitol is contained in the gum in amounts less than 50% by weight of the total gum composition, the xylitol being effective to extend the storage stability of the gum.