Abstract: A citrus flavored beverage concentrate for use in food service beverage dispensers is disclosed which exhibits excellent citrus oil stability. A multiple component concentrate is used, with one component containing the citrus oil and being at a pH of about 3.7 to about 4.6, and a second component which is highly acidic, being at a pH of 1.4 to 3.0, depending on the flavor of the beverage.

Abstract: A reclosable package comprising interlocking closure strips positioned outside of a hermetic seal or seal area and the method for producing same. The hermetic seal is of the easy-open or peelaway type so as to not destroy the integrity of the package or closure strips upon opening of the package.

Abstract: Sweeteners of the formula: ##STR1## and food-acceptable salts thereof, where the substituents are disclosed herein.

Abstract: In this invention, there is provided a combination of a heat resistant container containing a ready prepared meal and a secondary package providing support for the container and restricting the flow of hot air back to the container.

Abstract: The present invention provides a method for fixing volatiles in an extruded glass substrate. A minor component consisting of a low molecular weight water-soluble carbohydrate or food acid is dry-blended with a major component consisting of a high molecular weight water-soluble polymeric carbohydrate in a ratio of from 10% to 30% low molecular weight carbohydrate or adipic, malic or citric acids or combinations thereof to at least 70% high molecular weight material. A volatile flavorant like orange oil or acetaldehyde is combined with this substrate mixture. The dry-blended admixture is extruded so that the temperature of the material in the extruder is at or above the melting point of the minor ingredient and above the glass transition state of the substrate. The free-flowing powder is relatively non-hygroscopic and possesses a high fix.

Abstract: A method for fixing an aromatic coffee substance by means of encapsulation is described using a medium chain triglyceride wherein the fatty acid portion consists of a fatty acid having from 6 to 12 carbon atoms. The method comprises mixing or homogenizing an oleaginous solution of an aromatic coffee substance with an aqueous solution to form an emulsion, extruding said emulsion, forming an encapsulated slurry and drying said slurry.

Abstract: A process of producing a charcoal broiled flavor is provided by distributing a heated fat or oil as a thin film which is exposed to a temperature of at least 600.degree. F. for a period of time less than 2 minutes to exothermically heat the fat to at least 650.degree. F. and thereafter rapidly cooling the flavor product to a temperature less than 220.degree. F., a minor fraction of the exothermically heated oil being spent as waste vapor.

Abstract: A container having a tamper evident closure structure. An open top container is closed by a removable cap which includes a skirt secured to the outside of the upper edge of the container. A shrink band encircles the container at the junction between the skirt and the container body. A label encircles the container with its upper portion overlapping and adhered to the shrink band such that removal of the shrink band tears away the upper portion of the label.

Abstract: The present invention teaches of process for reducing the microbial population, in particular the pathogens, on the surface of food materials such as fruits and vegetables consisting of contacting the food material with a first aqueous medium having an acidic pH followed by transferring the food material to a second aqueous medium having a basic pH and washing the food material in tap water to remove the base residue on the surface of the food material.

Abstract: A process for producing a natural flavorant, green leaf essence, containing leaf aldehyde, leaf alcohol and at least 10% cis-3-hexenal is disclosed. The process comprises homogenizing strawberry leaves with or without stems attached thereto in water to form a slurry. Prior to homogenization or concurrently therewith, from 1 to 10 mM of linolenic acid is added. The homogenate is then fed to a scraped or wiped surface evaporator and subsequently fractionated and concentrated to form a green leaf essence. The essence may be added to a food product to impart a fresh green fruity flavor and/or enhance the fresh flavor impact of the food product.

Abstract: This invention pertains to poultry or fish foodstuffs wherein lactate salt is added in an amount effective to delay Clostridium botulinum growth.

Abstract: A method for solubilizing partially extracted roasted and ground coffee in a fixed bed reactor in the absence of any added acid catalyst is disclosed. The hydrolysis is effective to achieve a soluble solids yield of about 55% to about 68% based on the original roasted and ground coffee and it effects minimal degradation of the soluble solids generated.

Abstract: A method of stablizing coffee extract solution is described by adding to the coffee extract solution a water extract from powdered raw coffee beans.

Abstract: A non-clouding, shelf-stable tea concentrate is prepared by lowering the pH of a freshly-prepared concentrate (8 to 24% soluble solids) to between 2.9 and 3.5, chilling the concentrate to between 30.degree. and 45.degree. F., clarifying the concentrate to remove precipitate, and then elevating the pH of the clarified concentrate to between about 3.9 and 4.3. Preferably the freshly prepared concentrate is prepared by using water which is at least 99% deionized.

Abstract: The invention relates to a method of cooking or reheating a comestible with microwave energy by utilizing a double-boiler cooking utensil. The double-boiler utensil contains a microwave susceptible liquid within an outer vessel and a cooking oil or fat within an inner vessel with the inner vessel providing conductive heat transfer between the microwave susceptible liquid and the cooking oil or fat. The process involves placing a comestible in the cooking oil or fat within the inner vessel and irradiating the cooking utensil containing the comestible for a period of time effective to cook the comestible. The microwave susceptible liquid when subjected to microwave energy functions to transfer sufficient heat to the cooking oil or fat to maintain a temperature on the surface of the comestible within the range of from 125.degree. C. to 225.degree. C.

Abstract: The present invention teaches a method for reducing pour-off in instant rice product by coating cooked rice prior to drying with instant rice fines, said instant rice fines having a granulation of -20 m+80 m and is applied in amounts up to 2% by weight of the instant rice.

Abstract: This invention is designed to obtain desirable flavor and aroma volatiles during processing of an aqueous coffee extract obtained from roasted and ground coffee. The overall process of preparing soluble coffee by spray drying a concentrated aqueous extract is improved by employing a stripper to remove up to 20% of the extract prior to concentration and to recover non-condensible and condensible aromas in cold water using an absorber having 4-48 plates and a 0.1/1 to 30/1 L/V ratio prior to reintroducing the absorbed aromas into the concentrated coffee extract and spray drying it to give an aromatized dry soluble coffee.

Abstract: A packaged frozen food product is provided which is housed in a package which includes a first, substantially microwave permeable portion having a first frozen food component housed therein, and a second, microwave reflective portion having a second frozen food component retained therein. The package also includes a void space between the first frozen food component and the second frozen food component. Upon microwave heating, the first frozen food component will be thawed and the second frozen food component will remain substantially frozen.