Abstract: A method and apparatus for holding a loaf food product in order to allow an automatic slicing system to slice the loaf to preset slice thicknesses. The loaf food product is securely held by a pair of loaf engaging members which are fastened to the inner edges of conveyor guide rails a short distance from the slicing apparatus. The members prevent the butt end of the loaf from being improperly sliced.

Abstract: This invention relates to an improved process for steaming and later extracting roasted and ground coffee and the product of such process. The process comprises vacuum steaming roasted and ground coffee in a percolator at a temperature less than 200.degree. F. at a pressure of from 10" to 27"(Hg) and recovering the steam aroma produced by passing same through a wedge-wire draw-off apparatus, the draw-off apparatus comprising a helically wound wire assemblage being internal to the percolator. Thereafter the coffee is percolated to extract solids therefrom and the extract and aroma are combined and dehydrated to form a soluble coffee product.

Abstract: A method for increasing the rate of solubility of fumaric acid by grinding the fumaric acid to a set particle size, combining it with a wetting mixture of water, a polyol and an alkali. The product resulting therefrom may be further treated with a metal oxide.

Abstract: The metering device for powdered material comprises a storage container (10) for the powdered material and a discharge opening in the bottom of the storage container which is opened and closed, respectively, by a closing mechanism (12). The powdered material flows through the discharge opening into a drawing cup (13). In order to obtain a defined bulk density of the powdered material in the drawing cup (13), a vibration mechanism (14) imparts vibrations to the metering device when the discharge opening (11) is open. The closing mechanism (12) can be designed in the manner of a blade diaphragm, and in that case the closing mechanism (12) can be actuated by a grooved disk (17) which at the same time is a part of the vibration mechanism (14).

Abstract: The present invention is concerned with a method for preserving the green color of vegetables stored at refrigeration temperatures wherein vegetables are blanched with water or steam followed by a vacuum treatment for 30 minutes and an immersion treatment of the same while under vacuum in an alkaline solution having a pH of about 8.7 followed by vacuum release, packaging and storing the vegetables under refrigerated condition.

Abstract: This invention relates to novel 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 --CO.sub.2 R in which R is alkyl containing 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;Y is --(CHR.sub.2).sub.n -R.sub.1 or --CHR.sub.3 R.sub.4 ;R.sub.1 is alkyl-substituted cycloalkyl, cycloalkenyl, bicycloalkyl or bicycloalkenyl containing at least one alkyl in the .beta.-position of the ring, 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 composition which modifies the physical characteristics of a lipid is disclosed. This composition comprises a hydrated, crystalline dipeptide sweetener and a lipid and can be used to produce a non-waxy, no melt chocolate by utilizing cocoa butter as the lipid source.

Abstract: An improved drip maker is provided which comprises a cup-shaped receiver containing, as the bottom surface, a drip wall, with apertures and having a hemisphere-shape protruding toward the opening of the receiver, forming a drip space between the drip wall and pack of drippable coffee or tea components positioned on the drip wall.

Abstract: Bulk handling, transportation and processing of raisins are improved by first coating raisins with glycerine followed by coating with oil. The finished raisins are packed in sizes of at least 1 lb and no clumping is observed.

Abstract: A process for preparing an emulsion containing soy protein and which contains no milk fat, according to which the soy protein material, is initially dispersed in a non-milk fat phase instead of a water phase. The process may further include the addition of phosphates in an amount effective to impact the stability of the emulsion.

Abstract: A dry, sugar-free instant pudding mix containing at least 45% by weight of pregelatinized starch said starch having a preferable particle size wherein in excess of 95% by weight of particles are between 230 and 80 U.S. mesh. The mix contains from 15 to 30% of an expanded hydrolyzed starch material and other suitable functional ingredients.

Abstract: Deformable products (that is, resizable products) which are within preformed packages are resized by the application of mechanical forces so that the products substantially conform to the size and shape of the inside surface of the package. Such resizing is accomplished by an apparatus and method utilizing a pressure generating member to apply a preselected force to the product in cooperation with a restrained cavity concept, whereby the force applied is directed and restrained to resize the product to substantially the same size and shape as the inside surface of the package. Such apparatus and method may be useful before, during or after closing the package.

Abstract: A process for producing an aseptically-processed, natural, dairy-based sauce is disclosed. The process comprises blending a combination of whole milk or an equivalent amount of non-fat dry milk and water, heavy cream butter, corn starch, high amylose corn starch and flavors and particulates, heating the combination to a temperature of from 140.degree. F. to 190.degree. F. for from 10 minutes to 30 minutes, homogenizing, subjecting the homogenized blend to ultra-high temperature short time aseptic treatment, cooling and holding the final product for a period of time sufficient to increase the blend viscosity.

Abstract: The invention relates to a dry mix comprising coarse, sanding sugar particles having an emulsifier uniformly spread across the sugar surfaces. The dry mix also contains a food acid and dry pectin ground to a particle size less than 200 mesh. The dry pectin mix is utilized to manufacture jam or jelly preparations.

Abstract: A rotary volumetric piston dispenser is provided which receives material from a manifold assembly, portions that material while it traverses a path to a dispensing location, and dispenses the portioned material at the dispensing location. The rotary volumetric piston dispenser is suitable for timed communication with a movable belt or the like in order to deposit the portioned material according to a predetermined sequence. A camming assembly is also provided which is suitable for use within the rotary volumetric piston dispenser, the camming assembly including a cam track assembly having an adjustable camming pathway in order to vary the radial position of a radially movable element such as a piston while the element moves in a pattern that generally corresponds to the cam track assembly. The rotary volumetric piston dispenser is especially suitable for use in dispensing condiments, whether they be wet or dry, onto a moving surface, such as a plurality of proteinaceous patties spaced along a conveyor belt.

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

Abstract: This invention relates to new novel sweeteners of the formula: ##STR1## wherein A is hydrogen, alkyl containing 1-3 carbon atoms or alkoxymethyl wherein the alkoxy 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;Y is --(CHR.sub.2).sub.n --R.sub.1, --CHR.sub.3 R.sub.4 or R.sub.5 ;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.5 is alkyl containing up to 11 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: The following dipeptides possess a high order of sweetness: ##STR1## wherein X=O or S;R is alkyl containing 1-3 carbon atoms;R.sub.1 is cycloalkyl, cycloalkenyl, lower alkyl-substituted cycloalkyl or cycloalkenyl, bicycloalkyl, bicycloalkenyl, tricycloalkyl, cyclic ether, cyclic thioether, cyclic sulfoxides, cyclic sulfones, aryl, benzyl, alkylaryl, aromatic heterocyclic or alkyl substituted aromatic heterocyclic containing up to 10 ring carbon atoms and up to a total of 12 carbon atoms;R.sub.2, R.sub.3, R.sub.4 and R.sub.6 are each H or lower alkyl;R.sub.5 is H, lower alkyl or cycloalkyl containing 3-5 ring carbons;each n=0, 1 or 2;m=0 or 1;Z is an alkylene chain containing 0-2 carbon atoms in the principal chain and up to a total of 6 carbon atoms;and food-acceptable salts.

Abstract: The invention relates to a process for separating caffeine from caffeine-loaded active carbon in which a circulated inert gas sweeping stream is passed rectangularly through the stream of active carbon at a temperature of 350.degree. to 450.degree. C., and the caffeine desorbed from the active carbon is precipitated in the form of solid particles by quenching the inert gas sweeping stream, and separated.

Abstract: A method for use upgrading green coffee beans which comprises an initial steam treatment, a moisturization of the coffee, and an additional steam treatment. The method provides for a more efficient and improved upgrading of the beans. The method also results in a more rapid hydration of the beans during the moisturization step.