Abstract: Disclosed is a group of compounds which has been found to be useful in the area of flavor-note alteration. The compounds have the following formula: ##STR1## wherein n, R.sub.1 and R.sub.2 are as defined below.

Abstract: A carton having an insert of printed matter is disclosed. The insert is affixed or adhered to one or more of the carton flaps on the interior surface thereof and is provided with one or two lines of perforations perpendicular to the length of the insert. The insert so positioned facilitates carton filling, ensures reliability of each carton having an insert and allows for ready access to and easy removal of the insert from the carton.

Abstract: This invention relates to an improved process for the separation and isolation of coffee aroma constituents from roasted coffee, combining the aroma constituents with an edible substance and subsequently incorporating the aromatized substance in a food product.The process involves improving the condensation of vapors generated from the distillation of coffee oil by condensing the distilled aroma constituents onto a sleeve cooled by and snugly surrounding a container filled with coolant. The sleeve is removed and the aroma constituents condensed thereon are then preferably combined with an edible substance by manipulating the condensed constituents quickly and efficiently thus minimizing aroma loss and degradation caused by undesirable prolonged contact with air.

Abstract: A process is provided for the manufacture of soft candy in which a finely subdivided crystalline sweetener is blended with a binder and other ingredients of soft candy at relatively low temperatures (below 60.degree. C) and with controlled amounts of moisture to form a soft paste which is formed into a rope or sheet, cooled, subdivided and wrapped. The sequence enables the effective and efficient use of standard chewing gum/bubble gum processing equipment to produce a soft candy in which the sweetener has retained its crystallinity during processing and the resulting soft candy product, therefore, has excellent textural qualities and good storage stability.

Abstract: A high quality coffee extract is prepared using a commercial percolation system utilizing a superficial velocity of aqueous extraction liquid past the roasted and ground coffee of at least about 0.50 ft/min in the fresh stage extraction column of a percolator set.

Abstract: Decaffeination of green coffee is achieved by extracting caffeine from either green coffee beans or an aqueous extract of green coffee beans by means of diethyl succinate.

Abstract: Pyridine sulfur compounds of the formula: ##STR1## wherein R is acetyl when n is 0; R is ethyl or acetyl when n is 1; and R is furfuryl when n is 2; which are useful as flavor additives for foodstuffs and beverages.

Abstract: A water extract of green coffee beans is dried and this dried powder is extracted with a solvent for caffeine such as ethanol. The decaffeinated solids are rehydrated and either reincorporated into the water-extracted green coffee which is then roasted and ground or used as a caffeine-deficient extraction medium for decaffeinating green coffee.

Abstract: A low-grade roasted coffee fraction is extracted with water in manner sufficient to remove at least 75% of the caffeine contained therein while retaining a major amount of the soluble solids. Volatiles are stripped from the resulting extract and condensed. Thereafter the low grade fraction is thoroughly extracted with an aqueous extraction medium and this extract is combined, either before or after drying, with a fully caffeinated water extract of a high-grade coffee fraction and with condensed volatiles from the stripping operation. A partially decaffeinated soluble coffee having desirable flavor and aroma may be obtained.

Abstract: Constituents of coffee extract which are normally insoluble are solubilized by a process involving removing the constituents from the coffee extract and adding an alkaline material to a dispersion of the constituents in an amount sufficient to raise the pH of the dispersion to at least about 7.0.

Abstract: Two planes of dissimilar droplets, an oil phase and a syrup phase, are sequentially centrifugally distributed onto a cascading assortment of dissimilarly sized and shaped pulverulent food particles of varying densities, an aggregate thereof being formed by the action of high speed paddle means; the aggregates being transformed into agglomerates by tumbling in an undulating rotating zone.

Abstract: Coffee-like beverages are prepared by brewing a composition containing on a weight basis from 40 to 60% roasted coffee, 35 to 55% roasted and comminuted wheat and from 3 to 6% hydrolyzed starch material having a D.E. of from 5 to 19.

Abstract: A bread crumb coating composition which, when coated onto a batter-coated comestible and then baked, imparts the resultant comestible with the taste, texture and appearance of a fried comestible. The bread crumb coating composition comprises bread crumbs consisting essentially of wheat flour, yeast and salt and having an elongated, porous and striated shape and structure, and a particle size wherein at least a majority of the crumbs by weight are retained on a USS 20 mesh screen after passing a USS 5 mesh screen, but not more than 10% of the crumbs by weight are retained on a USS 5 mesh screen. The bread crumbs are uniformly browned, and have an edible oil applied onto their surface.

Abstract: A continuous clear surfaced web adapted to be fed from a supply roll thereof for a converting operation thereon is preprinted with a succession of identical repeat patterns extending over the entire width of the web. Each pattern consists of areas which contain printed matter and at least one longitudinable discontinuous area or segment which, except for the presence of a printed register mark therein, is clear and unprinted. A photo sensitive scanner is directed at the register mark track of the feeding web for detecting the register marks and controlling in accordance therewith the timing of an associated machine operation, such as web splicing, so as to be performed in register with the web pattern. The operation of the scanner is controlled by a digital reset counter of pulses fed from a pulse generator driven by the web feeding mechanism. The counter is reset to zero upon the detection of each register mark.

Abstract: A method for sterilization of food products which maximizes microbial kill while minimizing residue formation comprising subjecting the food product to a free-flowing system containing a sterilant gas at a concentration and for a period of time effective to obtain desired level of microbial kill while avoiding formation of a substantial level of residues.

Abstract: In the art of coating an admixture of cereal particles in a granola-type mix, the particles are double coated with fat and then a dilute syrup. In respective enclosed elongagted screw conveyor means having cut-and folded screw flights operative to assure fat absorption and uniform syrup application under moderate conditions whereby only a minor fraction of the syrup moisture initially present is evaporated during coating and agglomeration.

Abstract: A slurry-forming substantial level of discretely-sized undissolved L-aspartic acid sweetening compound, preferably one milled to reduce the particle size of undissolved ester crystals, is encapsulated in a water soluble encapsulating agent by drying a uniform dispersion as by spray drying to yield a high density readily soluble powderous sweetening composition which is readily blendable and uniform in sweetening power and resists caking and clumping.

Abstract: A novel roasted and ground coffee product having a unique appearance is produced by roasting a first coffee fraction to a first roast color and water quenching said roasted beans to a relatively high moisture level, separately roasting a second coffee fraction to a second, discernibly different roast color and water quenching said roasted beans to a relatively low moisture level. The two roasted coffee bean fractions are then blended together and ground, producing a coffee product having a speckled appearance wherein the average particle size of the high-moisture fraction is at least 300 microns larger than the average particle size of the low-moisture fraction.

Abstract: A dispenser for granular material such as sugar and coffee or other beverage ingredients, having a bucket-type valve assembly which assures accurate dispensing of predetermined amounts of the desired material through a quick-acting spring device. A coin operated latch mechanism can be used for actuation of the dispenser.

Abstract: Flavoring agents, a method of imparting to foodstuffs a pleasant buttery caramel flavor and aroma by adding thereto a lower alkyl enol ester such as an acetate ester of aliphatic and alicyclic .alpha.-diketones.