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: An indicator including a fluid source and an interruptible wick. The interruptible wick of this invention is severed from the fluid source at any desired point in time after the indicator has been activated thus stopping the recordation of the indicator.

Abstract: Soluble coffee of improved stability during storage is prepared by removing a portion of the aromatics from an aqueous coffee extract, drying the remaining extract, fixing the removed aromatics by mixing them in solution with a fixative and drying the resultant solution, and adding at least a portion of the fixed aromatics to the dried remaining extract. The soluble coffee powder so prepared is characterized by its lack of off-flavors normally developed during storage.

Abstract: The flavor and aroma of decaffeinated coffee is made to more closely resemble that of undecaffeinated coffee by virtue of a process involving contacting green coffee with sucrose.

Abstract: A process for aromatizing soluble coffee products has been developed wherein coffee aromas are added to a liquid glyceride carrier, such as oil, solidified, such as by freezing, comminuted and then blended with soluble coffee. According to a preferred embodiment of this invention carbohydrate solids, such as coffee solids are added to the oil prior to adding the aroma.

Abstract: Shelf-stable intermediate-moisture animal or pet foods are cooked by subjecting them to deep fat frying.

Abstract: A natural, ready-to-eat breakfast cereal or snack product is produced by aggregating an assortment of amylaceous and proteinaceous particles around puffed and preferably at least partially cupped toasted cereal flakes which serve as focal points for the particles and thereby afford a multi-textured lower density and eating quality, the aggregates being preserved and agglomerated in a fat-syrup double or single coating.

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, when n is 0, R is hydrogen, methyl, acetyl, ethyl or pyridyl-2; when n is 1, R is hydrogen, methyl, ethyl or acetyl; and, when n is 2, R is hydrogen, methyl, ethyl, acetyl or furfuryl.

Abstract: A rotating turrent equipped with a plurality of spring-biased, reciprocating vacuum nozzles is employed in conjunction with a packaging machine which forms packages from strip stock. The reciprocating nozzles are rotated about a stationary cam which sequentially thrusts the nozzles out into engagement with the outer sidewall of a strip of U-shaped stock material which has been formed into a series of longitudinally-spaced pockets and which strip is positively secured to a filling station at its other sidewall by suction means. The spring-biased vacuum nozzle is then retracted in order to effect separation of the top edges of the sidewalls and permit filling of the pocket with a granular material.

Abstract: Free-flowing powder dessert compositions containing up to as much as 15% by weight of natural liquid honey uniformly distributed throughout the compositions.

Abstract: Rigid containers, such as metal cans, for use in hermetically packaging roasted coffee products are coated internally with an aroma solvent (e.g. glycerides, waxes, silicones, etc.) which is effective to dissolve and partition a broad range of aromatics. This effects an aroma partition between the headspace in the sealed, coffee-containing can and the coating which retards staling and/or oxidation of the coffee aroma within the sealed can. The pick-up of aroma by the coating may also increase the amount of aroma retention within the opened container during an extended in-use period.

Abstract: Dehydrated reconstitutable tomato beverage compositions are prepared by forming an aqueous admixture of tomato solids and gelatinizable starch materials, the starch materials to water ratio in the admixture being such that limited rupture of the starch granules occurs, whereupon the admixture is drum dried and ground to produce a powder which, upon rehydration, gives tomato beverages of viscosity, texture and taste comparable to conventional non-dehydrated tomato beverages.

Abstract: A novel sweetening composition which is low in calories, stable, highly nutritious, and readily soluble is obtained by co-drying a low molecular weight polypeptides with a dipeptide sweetener.

Abstract: Readily soluble, sweetening compositions comprising the inorganic salts of dipeptide sweeteners.

Abstract: An expanded protein product is made by extruding, preferably following heating and working, a mix containing a proteinaceous material, an animal or vegetable fat, a non-proteinaceous and non-farinaceous filler, sulfur and/or a sulfur compound, and water from a high pressure zone to a low pressure zone.

Abstract: An improved method for fixing volatile flavoring compounds such as acetaldehyde is disclosed. The method comprises: obtaining a glassy, aqueous, supersaturated sucrose solution; mixing therewith a volatile flavoring compound sufficiently to at least partially dissolve the volatile flavoring compound in the solution and initiate crystallization of the sucrose; contacting the resulting mixture with a stream of a drying gas during the mixing operation to at least partially dry the mixture as crystallization proceeds; and recovering as a product crystalline sucrose having the volatile flavoring compound fixed therein.

Abstract: An animal or pet food is prepared wherein a red, meaty color is imparted thereto by incorporation of an effective amount of the pigments produced by growth of Monascus purpureus on rice or corn.

Abstract: Readily soluble, sweetening compositions comprising the hydrohalide salts of dipeptide sweeteners.

Abstract: A strong, molasses-type flavor associated with cereal-based coffee-like beverages is eliminated by agglomeration therewith of a minor portion of roasted carob powder.