Abstract: Coffee extracts are processed in a continuous countercurrent process of split extraction to obtain (1) atmospheric solids, (2) a push-out of low concentration, mainly atmospheric solids and (3) autoclave solids. Each stream can be further processed separately before recombining to achieve desired flavor characteristics.

Abstract: A process is provided for incorporating finely divided titanium dioxide as a clouding agent into a dry mix beverage so that on reconstitution of the dry mix, a permanent cloud will develop.

Abstract: A collapsible package for a soft-frozen ice cream product which includes a cone-shaped body portion comprised of inner and outer preformed cone-shaped members a nozzle secured at the top of the cone-shaped body portion and a cap or cover across the nozzle aperture. The inner and outer cones are bonded together over less than 20% of their adjacent surface areas so that an insulative layer of air exists between the inner and outer cones.

Abstract: A process for simulating the taste and texture of deep fat fried potatoes has been developed. The process consists of having the potatoes washed, peeled, trimmed, sorted, cut, blanched, or otherwise processed in conventional manner, and thereafter starch coated, oil soaked, par-fried and frozen. This process produces an improved potato product that more closely approximates deep fat fried foods. Most preferably the potato comestible will be reheated on a heat transferring apparatus.

Abstract: An apparatus and method are provided for feeding elongated products, such as feeding large sausage chubs or loafs to a slicer, which apparatus includes a transport for engaging such elongated products during the feed mode. At the end of the feeding mode, the transport is disengaged from its feed mechanism and is rapidly retracted by a drive assembly to a location for re-engagement with the transport feed assembly. The transport drive assembly may include dual drive members such as ball screws and ball screw nuts which are synchronized such that as one ball screw nut moves toward the front of the apparatus, the other moves toward the rear of the apparatus.

Abstract: A method for processing an advancing avian carcass wherein muscle parts are removed from an advancing warm carcass prior to rigor mortis, the advancing carcass is eviscerated and the removed parts are preserved within two hours of removal.

Abstract: A method and apparatus are disclosed for simultaneously loading and unloading food packages into and from a package-forming machine. A pusher and puller are mounted on opposite directions, toward and away from the machine, whereby packages can be inserted into the machine at the same time packages are withdrawn. In a preferred embodiment, the pusher and puller include package gripping jaws slidably mounted for reciprocal movement. A shuttle which mounts the jaws may also include a bellcrank and latch system for controlling opening and closing of the jaws.

Abstract: A process for whipping an homogenized emulsion comprised of fat, protein, emulsifier, stabilizer and water. The emulsion is aerated in a continuous mixer. The aerated emulsion is then pressure reduced in a gradual manner and whipped under pressure. The whipped emulsion is then reduced to atmospheric pressure wherein the temperature of the whipped emulsion upon reaching atmospheric pressure is from about 46.degree. F. to 60.degree. F.

Abstract: A method and apparatus are disclosed for aligning the slices in stacks of sliced food products and for loading the stacks into container cavities. Stacks are received sequentially from a supply conveyor onto a stack support surface, where the stacks are detained either by friction with the support surface or by a stack catcher. A stack positioning member movable along the support surface pushes the stacks into engagement with a stack former for aligning the slices. Simultaneously, the stack positioning member retards movement of the next upstream stack on the supply conveyor so that the stack comes to rest on the support surface, and then pushes the previously aligned stack to a downstream pick-up station for loading into a container cavity. Each stack is removed from the loading station by a gripper assembly which pivots between the loading station and the container.

Abstract: A method of modifying cereal starches to produce a clean, odor-free and without off-taste starch that does not develop objectional characteristics during storage. The modification process comprises an alkali treatment of the starch.

Abstract: A separation means is disclosed which effectively isolates the resultant salts of a carbonation reaction while permitting the transfer of gaseous carbon dioxide in a substantially pure, non-contaminated form to a liquid to be carbonated. The separation means comprises a passageway with a plurality of restricted gas communicating apertures and a one-way valve attached to the end of the passageway which is proximate to the liquid to be carbonated. The gas communicating apertures and one-way valve function to retain the chemical by-products of the reaction from the carbonated beverage.

Abstract: An apparatus and method are provided for receiving products, such as stacks of sliced luncheon meat, in an intermittent flow pattern, for conveying the products in two generally parallel paths at two different flow rates, and for merging the two generally parallel paths into a single path through which the products flow on a non-intermittent basis. The two generally parallel paths have a fill mode during which an intermittent grouping of products are received onto the conveyor path, as well as a feed mode during which the intermittent grouping of products are fed in a continuous flow to a merging device. When one of the conveyor paths is in its fill mode, the other conveyor path is in its feed mode, and vice versa. The speed of each conveyor path during its fill mode is greater than that during its feed mode.

Abstract: The invention relates to a process for producing a non-caloric sugar beet pulp bulking agent comprising placing sugar beet pulp slices, particles or spent cossettes into a stabilizing solution to prevent darkening, water-washing to remove a majority of soluble carbohydrates, contacting with an alcoholic solution to remove color and bitter constituents, removing water and alcohol and milling to a flour consistency. The sugar beet pulp bulking agent is especially useful as a partial replacement for high-caloric ingredients such as flour, fat and/or sugar in a food product with at least a one-third reduction in caloric density, more preferably from 50% to 75% or higher. The sugar beet pulp bulking agent has a high water binding capacity of from 15 to 25 grams of water per 1 gram of bulking agent.

Abstract: A dry cake mix comprising 10-50% cake flour by weight, dry basis, 0-45% sugar, 1-12% shortening, 0-20% egg white solids, 1-12% leavening agent, 0-4% emulsifier, 5-40% cellulose flour and from 0-10% gum. The cake mix is combined with from 0.6 to 2.5 parts by weight water for each 1 part cake mix and baked to produce a low-calorie cake containing less than 2 calories per gram and 40% or more water on an as-consumed basis. This low-calorie cake is of high quality and excellent texture and is 40% or more calorie-reduced over conventional cakes.

Abstract: An extrusion nozzle arrangement for the production of a product such as a comestible, including a multiple nozzle arrangement through which there can be fabricated a multi-layered slab of a meat analogue product. A bacon-like appearance is achieved in that each extrusion nozzle includes a narrow, elongate bottom outlet orifice arranged to extend transversely above a continually moving horizontal conveyor belt. An insert strip is arranged within the nozzle above the orifice and coextensive with the length thereof, which includes projections extending across the path of flow of the solution extruded through the orifice, with such projections being positioned in a predetermined manner along the insert strip as to cause either restrictions or directional changes in the flow of the solution egressing from the nozzle orifice.

Abstract: The object of the invention is to provide an improved shelf-stable food, which is reliably stable against microbial attack without need to resort to pasteurization. The disclosed food products contain a preservative system comprising an aromatic alcohol selected from the group consisting of benzyl alcohol, 2-phenyl ethanol, sec-phenyl ethanol, 3-phenyl-1-propanol, 1-phenyl-1-propanol, 2-phenyl-1-propanol, 2-phenyl-2-propanol, 1-phenyl-2-butanol, 2-phenyl-1-butanol, 3-phenyl-1-butanol, 4-phenyl-2-butanol, dl-1-phenyl-2-pentanol, 5-phenyl-1-pentanol, 4-phenyl-1-butanol, and combinations of these. The products can be nutritionally-balanced pet food and contain moisture contents within the range of from about 12 to 80%. According to a preferred embodiment, the amount of aromatic alcohol will comprise from about 0.75 to about 1.25% of the moisture content of the food. The food products are stabilized against microbial growth including bacteria, molds and yeasts, as well as against infestation by mites.

Abstract: Water ice is contacted with a conditionally-stable-hydrate-forming gas to form a hydrate complex of the gas, and is then enrobed in a frozen aqueous liquid to increase structural and storage stability. According to a preferred embodiment, carbon dioxide hydrate is formed by contacting solid water ice with gaseous carbon dioxide; the hydrate is wetted with a carbon-dioxide-saturated aqueous liquid; and the resulting wetted hydrate is frozen.

Abstract: The palatability of dog foods is increased by incorporating therein effective amounts of ammoniated glycyrrhizin.

Abstract: Disclosed is a device for sensing and indicating the pressure within a food extruder. Preferably, means are provided to supply a controlled flow of fluid to the interior of the food extruder at a pressure just above that needed to balance the process pressure and sufficient to provide a low positive flow of fluid into the extruder. Means are provided to sense the pressure of the supplied fluid and to indicate its value. By proper calibration of the fluid pressure indicator, the internal extruder pressure can be measured indirectly.