Abstract: The present invention is concerned with an apparatus and process for preparing different varieties of ready-to-eat cereal products utilizing substantially the same process comprising: an extruder and a hollow attachment connected at the discharge end of the extruder, said attachment being of sufficient area and length to sufficiently completely cook the food product in an enclosed environment; the food product being a farinaceous material which is fed to the extruder where it is mixed with sufficient moisture to form a dough and extruded for a time and at a temperature and pressure effective to commence the cooking process and wherein the heated dough passes into the hollow attachment connected at the discharge end of the extruder where the cooking is completed. The cooked dough exiting the extruder is cooled, shaped in its desired form and toasted to its desired final moisture content.

Abstract: A method of producing a sweet pickle. The pickle stock with its outer membrane perforated is treated to at least two vacuum and elevated treatment cycles in the presence of a CaCl.sub.2 brine. The treated pickle stock is then allowed to equilibrate in the presence of a high sugar, sugar syrup before packaging.

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

Abstract: Utilizing a combination of a low starch level, a high lauric acid-containing fat and from 0.12 to 0.2% sodium-stearoyl-2-lactylate a pudding is formulated which has a low on-line viscosity after cooking and sterilization and when subject to refrigerator storage develops a desirably high viscosity and a preferred texture and mouthfeel as compared to high starch level puddings. The cooked and sterilized pudding formulation of this invention is cooled in non-swept-surface heat exchangers after the cooking and sterilization step.

Abstract: A preproofed, and already partially baked crusty bread which is frozen for later completion of baking and a method of manufacturing the same. When desired to be served, the end user merely takes the product out of the freezer and places the same in the oven for completion of baking. The shelf life of the product is commercially significant whether the product is in the frozen state or thawed and refrigerated or even thawed and retained at room temperature until ready to be baked. After baking is completed, the freshness of the product is retained for up to about 24 hours. A critical aspect of the method of manufacturing the product is a second injection of steam into the oven during partial baking of the product, which provides the end user with a completely sealed crusty bakery product that will not have the crust separate from the loaf. The injection of the steam is a second injection of steam and provides the product with about 20% or greater of moisture than a fully baked and then frozen product.

Abstract: This invention relates to novel sweeteners of the formula: ##STR1## wherein A is hydroxyalkyl containing 1-3 carbon atomsA' is hydrogen or alkyl containing 1-3 carbon atoms;Y is --(CHR.sub.2).sub.n --R.sub.1 or --CHR.sub.3 R.sub.4 ;R.sub.1 is cycloalkyl, cycloalkenyl, bicycloalkyl or bicycloalkenyl containing up to 7 ring carbon atoms and up to a total of 12 carbon atoms;R.sub.2 is H or alkyl containing 1-4 carbon atoms;R.sub.3 and R.sub.4 are each cycloalkyl containing 3-4 ring carbon atoms;n=0 or 1; andm=0 or 1;and food-acceptable salts thereof.

Abstract: An aqueous table syrup contains 15-45% sugar solids; 0-1.0% propylene glycol alginate; 0-1.5% by weight carboxymethylcellulose; up to 50% by weight maltodextrin; and water. The syrup has a viscosity of at least 200 cps at 25.degree. C. and has qualities comparable to that of conventional table syrups containing much higher levels of sugar solids. Conventional additions such as anti-mycotic agents, anti-bacterial agents, salt, flavors and colors may also be present.

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: A tamper-evident container consisting of a molded plastic container, a molded one-piece reclosure lid and a shrink band which prevents access to the contents of the container, in a store environment, without showing visible signs of tampering. The reclosure lid includes a flared skirt which co-acts with the shrink band. The canister and lids are designed to provide primary and secondary nesting means.

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

Abstract: A process for keeping cooked poultry skin unwrinkled during low temperature storage wherein glazed cooked, skin-covered meat product is cooled to about 40.degree. F. followed by searing the skin at a high temperature then glazing once again and cooling to a refrigeration temperature for storage.

Abstract: A cooked meat product suitable for shredding and a method for preparing such. Meat is denuded of external fat and connective tissue and injected with a water and salt solution. The meat is then diced and added to a cooking pouch containing pre-mixed liquid-state fat, spices/seasonings and starch. The product is cooked in a water tank via a step process reaching a final product temperature of approximately 200.degree. F. at which point the product may be shredded prior to chilling and storage at 40.degree. F.

Abstract: A process for the extraction of cranberry presscake is disclosed which involves the steps of grinding the presscake, preferably with a filter aid like rice hulls, subjecting this mixture to water extraction, microfiltering the extract to remove colloidal high molecular weight components and passing the microfiltered extract through reverse osmosis to recover a red-colored solution.

Abstract: This present invention provides an improved method for producing N-L-aspartyl-D-alanine fenchyl ester or N-L-aspartyl-methylalanine fenchyl ester and new compositions of fenchol derivatives which are intermediate compositions in the preparation of the above described fenchyl esters.