Abstract: A highly stable whippable emulsion has been developed which achieves long term creaming stability in the liquid form as well as whips rapidly into a highly-aerated stable foam. The process for making the stable whippable emulsion is described.

Abstract: The present invention is concerned with a continuous process for preparing a non-segregating, free-flowing dried instant pasta and sauce dish comprising preheating pasta followed by conveying the pre-heated pasta to a rotating coating reel then applying a first layer of melted fat to the pasta into the rotating coating reel and contacting the fat coated pasta with dry ingredients then applying a second and third layer of fat to the spice coated pasta and finally adding vegetable inlays to the fat coated pasta and cool for packaging.

Abstract: The present invention is concerned with a continuous process for preparing a non-segregating, free-flowing dried instant rice and sauce dish comprising coating rice in a rotating coating reel with a layer of oil followed by contacting the coating rice with dry ingredients then applying a second layer of oil and finally adding vegetable inlays prior to packaging.

Abstract: Apparatus for twisting dough comprises juxtaposed conveyor surfaces, each comprising a plurality of laterally spaced-apart conveyor belts moveable in parallel adjacency, each belt of each conveyor surface being juxtaposed with a belt of the other conveyor surface, thus forming a plurality of laterally spaced-apart belt pairs. The juxtaposed conveyor surfaces thus form a conveying passageway. A belt in a belt pair moves at a higher speed than the other belt in that pair, and the speed of the two belts is such that a substantially cylindrical object disposed across adjacent belt pairs is rolled between the adjacent belt pairs as it is being conveyed along the passageway. The speed of the individual belts of the adjacent belt pairs is such that the net velocity along the passageway imparted to the object is the same at each of the belt pairs, but is also such that a greater rotational speed is imparted at one belt pair relative to that at the adjacent belt pair.

Abstract: A method of decaffeination wherein a caffeine-containing coffee extract solution is contacted with caffeic acid in the presence of water. The caffeine and the caffeic acid form an insoluble caffeine/caffeic acid complex wherein the complex is separated from the coffee extract solution.

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

Abstract: Aqueous slurries of physically and/or chemically modified starch solids, having high starch solids levels, are purified by means of ultrafiltration. An ultrafiltration system is started by circulating water and then the modified starch slurry is added to raise the starch solids level of the stream fed to the ultrafiltration unit to between 20 and 32% by weight. Water is added to the ultrafiltration system, preferably at the same rate at which water is removed from the system in the permeate. After the desired level of purification is achieved the slurry is concentrated to above 35% and then dried.

Abstract: The invention describes an improved process for producing a high fiber content direct expanded ready-to-eat breakfast cereal wherein the improvement lies in the incorporation of a bran material of a particle size of from 5 to 100 microns in the feedstock. The incorporation of bran material within this particle size will allow the production of a ready-to-eat breakfast cereal containing a specific density of from 0.15 to 0.40 grams per cc.

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: A countertop, iced-tea brewing and dispensing apparatus includes means for heating a stream of water that thereafter passes through a bed of tea leaves at a ratio which will produce a beverage concentrate. The concentrate is collected in a reservoir where it is kept at between 120.degree. and 140.degree. F. The heated concentrate is combined with cold water at a ratio of at least four parts water per part concentrate and dispensed into a drinking vessel.

Abstract: This invention is directed to food sweeteners of the formula: ##STR1## wherein A is hydrogen, alkyl containing 1-3 carbon atoms, hydroxyalkyl containing 1-3 carbon atoms, alkoxymethyl wherein the alkoxy contains 1-3 carbon atoms or carbalkoxy wherein the alkoxy group contains 1-3 carbon atoms;A' is hydrogen or alkyl containing 1-3 carbon atoms;A and A' taken together with the carbon atom to which they are attached form cycloalkyl containing 3-4 carbon atoms;Z is --CH.sub.2 CH.sub.2 --; --CH.dbd.CH; ##STR2## Y is thietanyl or alkyl-substituted thietanyl containing up to a total of 8 carbon atoms;B' is H or an amino protecting group with the proviso that when Z is ##STR3## B' is not H; and food acceptable salts thereof.

Abstract: Meat-like foodstuffs are prepared in a process which comprises mixing an oil-in-water type emulsion having compression oil-releasing ratio of at least 15% with fibrous proteins, such as soy bean, and binders. The resulting mixture is molded and heated to produce a foodstuff having a juicy feeling and closely resembling natural meat.

Abstract: A process is disclosed for producing a heat-stable, yeast fermented malt reaction flavor concentrate which is of low volatility. The process involves preparing a malt flour such that it has sufficient fermentable sugars, fermenting the malt flour with yeast at a temperature of from about 10.degree. C. to about 60.degree. C. for a period of time of from 1/2 to 6 hours and heating the fermented malt produced by the fermentation to inactive the yeast and develop flavors. The yeast fermented malt derived food flavorant may be incorporated into a foodstuff, preferably a ready-to-eat cereal or baked good at a level of from 0.3 to 5% by weight.

Abstract: An improved beverage dispensing system utilizing a unique mixing valve design is disclosed. The mixing valve comprises an inner rotatable member an outer casing, and a flow restriction which produces a jet of spray, yielding a reconstituted beverage of uniform consistency.

Abstract: A method for preparing a smooth, low-fat cheese base suitable for as a partial or total replacement for conventional cheese use in cheese products, cheese spreads and cheese blends having a fat content of less than 3% by weight is herein disclosed. The product is prepared by admixing a cultured milk product having a fat content of less than 0.5%, with a stabilizer, and a buffer. The resulting product is then blended to achieve the desired texture and consistency and then set.

Abstract: A collapsible container for holding a product, comprising an outside member and an inside member. The outside member includes a bottom section and four foldably interconnected outside panels vertically extending upward from the bottom and forming therewith a container interior to receive the product. The inside member includes four reinforcing panels and each of these panels includes a foldable upper flap. The reinforcing panels are positioned inside and abutting against the outside panels of the outside member, and the upper flaps of the inside member are positioned generally horizontally, extending over the container interior. A plurality of connecting clips releasably connect together these upper flaps to hold the flaps generally horizontal, and to hold the reinforcing panels and the outside panels against the weight of the product.

Abstract: An apparatus and a method for forming reclosable storage containers are provided to form and seal pouches containing products such as consumer food products. The film material handled thereby and the pouches thus formed include an access opening assembly having a reclosable closure assembly that is characterized by mating flexible closure strips having interlocking means that permit the consumer to easily open and readily and positively reclose the formed pouch. The apparatus and method engage together mating strips of film material sheeting to form a substantially closed web of sheet material that is generally spread or flattened and otherwise handled in order to minimize the formation of kinks and the like in seals formed by the apparatus and method.

Abstract: An apparatus and method are provided for staging a plurality of products into a grouping of a desired number of the products having a given center-to-center spacing therebetween. The staging assembly includes an endless track that indexes in order to feed, without gaps, a desired number of products thereonto, which endless track off-feeds in a generally constant manner in order to provide, in association with the takeaway speed of a receiving conveyor, the desired center-to-center spacing.