Abstract: This invention relates to improvements in apparatus for collating, cutting and packing containers with stick-like food products such as cooked sausages of the type commonly known as vienna sausages, hot dogs and the like.

Abstract: A process for preparing cured bacon which, when cooked for consumption, contains substantially reduced levels of N-nitrosamines. The process comprises the steps of nitrite-curing, heat processing and slicing bacon bellies and then spraying or otherwise applying to the resulting slices, before cooking, a treating solution containing liquid smoke and a reducing sugar.

Abstract: A paperboard carton with improved tear resistance and blanks therefor for packaging a product such as bacon, said carton having an inspection flap for viewing the contents and scoring lines which provide easy opening of the carton. The tear resistance of said carbon is improved by the positioning of the scoring lines which are located such that lines of force initially created by lifting the inspection flap do not intersect a ply-separation area located within the edge section of the top panel.

Abstract: A portable cage for compressing food articles during processing of the articles as by heating, smoking or the like. The cage includes means for moving a pair of trays toward each other to apply pressure on food articles between the trays and means for limiting the pressure so applied to a predetermined amount. The device is further capable of applying different predetermined pressures to articles on different trays, the amounts of such predetermined pressures being determined so as to offset the differences of the weights of the articles on the trays to thereby make the total pressures on the food articles on each tray more uniform. The mechanism is easily operable to open and close the cage for loading and unloading of the articles but is capable of developing substantial pressures when the trays are pressed against the food articles. Another feature of the improved cage is the provision of trays having spaced screens with mechanisms between the screens for bringing pressure on the food articles.

Abstract: A portable cage for compressing food articles during processing of the articles as by heating, smoking or the like. The cage includes means for moving a pair of trays toward each other to apply pressure on food articles between the trays and means for limiting the pressure so applied to a predetermined amount. The device is further capable of applying different predetermined pressures to articles on different trays, the amounts of such predetermined pressures being determined so as to offset the differences of the weights of the articles on the trays to thereby make the total pressures on the food articles on each tray more uniform. The mechanism is easily operable to open and close the cage for loading and unloading of the articles but is capable of developing substantial pressures when the trays are pressed against the food articles. Another feature of the improved cage is the provision of trays having spaced screens with mechanisms between the screens for bringing pressure on the food articles.

Abstract: An antiperspirant composition which contains an aluminum salt, a smectite mineral and polyethyleneglycol, said composition being sprayable and in liquid form without flocculation, and the process of preparing such composition in which the aluminum salt is added to a mixture of the smectite and polyethyleneglycol.

Abstract: An edible food coating in the form of a batter which is applied to an item of food such as chicken and the like. The batter coating includes a fluid shortening which contains a solid triglyceride largely in the beta crystal form, a food grade binder and breading materials. The coated food product, when baked, has the attributes of a batter-coated, deep fat fried, or pan fried food product.

Abstract: This invention relates to a process for preparing bacon and, more particularly, to a process for preparing bacon which, when cooked, will have reduced levels of N-nitrosamines by injecting green bacon bellies with a curing solution composed of a nitrite-containing pickle, a liquid smoke and a food grade emulsifier.

Abstract: A process for preparing cured bacon which when cooked for consumption contains substantially reduced levels of N-nitrosamines. The process comprises the steps of preparing a nitrite-stable injectable curing solution containing a nitrite, a liquid smoke and a reducing sugar, injecting the curing solution into a green belly, and processing said belly to effect curing.

Abstract: The disclosure teaches a synergistic deodorant combination of citronellyl senecioate with 3-trifluoromethyl-4,4'-dichlorocarbanilide or 3,4,4'trichlorocarbanilide. The disclosure also teaches synergistic combinations of the foregoing ingredients with 2,4,4'-trichloro-2'-hydroxy diphenyl ether. The foregoing ingredients show synergistic activity as deodorants in various combinations and concentrations as set out in the disclosure. The structures of the ingredients are shown below.

Abstract: A process for packaging units of food in which the food units are placed on a bottom film and slits made in the film. The film with the food units thereon is passed into an open chamber, the chamber closed, and a vacuum drawn on it followed by back-filling with a substantially oxygen-free gas. The film with the food units thereon and a top film over the units is then subjected to vacuum and the top and the bottom films sealed. Alternately the package may be back-filled with oxygen-free gas prior to being sealed about the food unit. The disclosure includes also the steps of partially sealing food units between top and bottom films in a first chamber, back-filling with a substantially oxygen-free gas, then vacuumizing in a second chamber, and fully sealing the packages in a second chamber, or alternately back-filling with the oxygen-free gas before fully sealing.

Abstract: A solid, non-thixotropic pre-wash cleaner is disclosed. Its ingredients are a balanced system of selected paraffinic hydrocarbon solvents and nonionic synthetic detergents, tallow soap and sorbitol. The sorbitol binds the composition into a solid mass suitable for forming into a soap stick. Sodium thiosulfate, perfume and color are optional ingredients and may be added for preservation and aesthetic enhancement.

Abstract: This invention relates to toilet soap and more particularly to toilet soap which, when used, will reduce moisture loss from the skin and impart a refreshing skin feel.

Abstract: A device for handling articles such as meat logs which includes a main conveyor and means for moving the articles transversely and consecutively above and across the main conveyor to a predetermined position, and having automatic means operable when each article reaches the desired position over the main conveyor, for opening the device to allow the article to fall down on the main conveyor.

Abstract: A process for the preparation of cured meat porducts, which have the characteristic color of high quality cured meats and which are able to retain this color during an extended period during which distribution and marketing of the meats may take place which process includes the step of incorporating calcium sorbate and sodium nitrate. The inventionalso refers to the meat products so produced and whichcontain calcium sorbate for facilatating the developmentand maintenance of the characteristic color associatedwith good quality cured meats.

Abstract: A molding apparatus and method are provided for forming patties from an agglomerable edible material such as meat. The apparatus includes a turret which rotates between a feed station where the edible material is fed upwardly under pressure into one of a plurality of mold cavities and a discharge station where each formed patty is ejected by a piston. An improved sealing means is provided for effecting sealing engagement of a feed spout assembly with the bottom surface of the rotating turret. An improved cut-off band is also provided for separating the formed patties from the turret at the discharge station. Reciprocation of the piston in each mold cavity is regulated by a control means which includes means for limiting the free upward movement of the piston until the cavity opening is fully aligned with a feed opening in the feed spout assembly.

Abstract: A translucent deodorant non-germicidal soap bar incorporates selected citronellyl esters, and a suitable alcohol, especially those selected from polyalkylene glycols and/or liquid polyols, to make a soap composition that has superior lime soap dispersancy without loss of translucency, and, in at least one case, is both deodorant and non-germicidal. The polyols have a molecular weight between about 62 to about 342 and the polyalkylene glycols have a molecular weight between about 200 to about 4,000. An effective amount of citronellyl senecioate is added, preferably about 1% by weight. The preferred concentrations of the polyalkylene glycols and polyols range between about 0.5% to 5% by weight.

Abstract: An antacid tablet is prepared which contains a combination of an antacid ingredient, sugar, and fat and which has a hardness requiring no more than 9 pounds peak force to cause a blunt probe to penetrate its surface. Included also are processes for preparing such a tablet in which an antacid ingredient, sugar, and melted fat are mixed, cooled and milled to produce a powdered mixture, and the mixture formed into tablets. Further improvements include using a fine sugar, 90% of which will pass a 200 mesh screen; maintaining the plungers and dies of the tableting machine above the melting point of the fat; and utilizing a limited pressure (50 to 600 pounds per square inch) in the compressing of the tablets. Another feature involves controlling the moisture to within 3 to 10% based on the weight of the tablet.

Abstract: Drafts of preselected weight are sliced into a preselected number of slices by passing the material to be sliced through a curtain of radiation to measure the density of the material, and this measurement is used to calculate the length of each draft, which measurement is stored and subsequently read out to control the operation of a stepping hydroelectric motor which pushes the material through a cutting station at the proper speed.

Abstract: An improved molding apparatus is provided for forming patties from an agglomerable edible material, particularly meat in frozen flake cut form. The apparatus includes a rotating turret with a plurality of mold cavities and reciprocable pistons. The turret rotates between a feed station where the edible material is fed upwardly under pressure into the mold cavities and a discharge station where the formed patties are ejected and separated by a continuous cut-off band. An improved cut-off band is also provided in which the band is disposed at a slight angle to facilitate its entry into the interfaces between the bottom surfaces of the pistons and the formed patties. The leading corners of the pistons are chamfered to receive the blade. The band is looped between a pair of pulleys on adjustable supports for providing the desired inclination of the band. Scrapers and spray nozzles are provided to maintain the cleanliness of the band and the pulley grooves.