Abstract: Spray drying coffee extract by uniformly fluctuating the extract and concomitant inert gas flow through the drying tower spray nozzle produces a unique agglemorate-type product. A two-fluid ventur-type flowrator is employed to assist regulation of extract flow rate cycles between set maximum and minimum values. Smaller, quickly drying droplets, atomized at high flow rates of extract are caused to impact with the larger, slower drying drop (minimum extract flow rate) by the reported expansion and collapse of the spray pattern and the augmentation of turbulence by the cyclic inert gas flow rate.

Abstract: A room temperature storage stable meat-containing solid pet food having a moisture content within the intermediate moisture range and simulating in appearance and texture marbleized lean red meat in chunk form prepared by a process which comprises co-extruding a first ingredient phase simulating lean meat and a second ingredient phase simulating fat into and through an enclosed blending compartment having oriented therein a plurality of stationary elements which cut, divide and axially rotate substantial portions of the first and second ingredient phases and simultaneously maintaining a pressure within the blending compartment from about 250 to 400 psig sufficient to bind the phases together and to form a casting of randomly blended first and second ingredient phases; heat setting the casting of blended ingredient phases to form a structurally stable material; and subdividing and shaping the heat set casting of blended phases into small pieces resembling small cuts of lean meat marbled with fat.

Abstract: A potato chip having an added fat content of up to about 10% is prepared by coating the raw potato slice with globular protein, applying a layer of edible oil on top of the protein coating and subjecting the raw coated slice to microwave heating.

Abstract: Enhancement of the flavor of foodstuffs is achieved by the addition of an effective flavor-modifying amount of an aromatic sulfur compound of the formula: ##STR1## wherein R.sub.1 is hydrogen, hydroxy, alkoxy or alkyl and R.sub.2 is hydrogen or alkyl; ##STR2## wherein R.sub.1 is hydrogen, hydroxy, alkyl or alkoxy, R.sub.2 is hydrogen or alkyl, R.sub.3 is alkyl or benzyl and n is 0, 1, or 2; and ##STR3## wherein R is alkyl or phenyl.

Abstract: A variety of soup concentrates, each containing meat or vegetable particulates, or both, is prepared with a water soluble solids content sufficient to prevent the soup concentrate from solidifying at home freezer temperatures (0.degree. F. to 15.degree. F.) and thereby effects a readily spoonable, semi-rigid consistency which lends itself to single serving dispensing and dilution with hot water to form an excellent quality soup.

Abstract: Thiophene sulfur compounds of the formula ##STR1## wherein X is ethylidene and R is hydrogen or a methyl group; and wherein X is a carbonyl group and R is an ethyl or furfuryl group.

Abstract: Pyridine sulfur compounds of the formula: ##STR1## wherein R is ethyl or acetyl which are useful as flavor additives for foodstuffs and beverages.

Abstract: The enhancement of foodstuffs is effected by the addition of a small but effective flavor-modifying amount of a compound from the compounds having the general formula ##STR1## Wherein R is hydrogen, an alkyl group having 1 or 2 carbon atoms, or an alkenyl group having 2 or 3 carbon atoms, provided the sum of the carbon atoms of the substituent groups does not exceed 3.

Abstract: Soluble coffee process involving the addition of a partial condensate of volatile flavorful components to a concentrated coffee extract which has previously been stripped of its volatile flavorful components and subjecting this enhanced concentrated coffee extract to a dehydration process which maximizes the retention of the flavorful components to provide a soluble coffee product with distinct green/nutty flavor notes.

Abstract: Disclosed is a group of compounds which has been found to be useful in the area of flavor-note alteration. The compounds have the following formula: ##STR1## wherein n, R.sub.1 and R.sub.2 are as defined below.

Abstract: A process is provided for the manufacture of soft candy in which a finely subdivided crystalline sweetener is blended with a binder and other ingredients of soft candy at relatively low temperatures (below 60.degree. C) and with controlled amounts of moisture to form a soft paste which is formed into a rope or sheet, cooled, subdivided and wrapped. The sequence enables the effective and efficient use of standard chewing gum/bubble gum processing equipment to produce a soft candy in which the sweetener has retained its crystallinity during processing and the resulting soft candy product, therefore, has excellent textural qualities and good storage stability.

Abstract: A custard mix in the form of free-flowing granules which will instantly disperse in a hot liquid to form a thickened, uniform sauce is attained by controlled moisturization of the starch and sugar ingredients during blending and granulation.

Abstract: Pyridine sulfur compounds of the formula: ##STR1## wherein R is acetyl when n is 0; R is ethyl or acetyl when n is 1; and R is furfuryl when n is 2; which are useful as flavor additives for foodstuffs and beverages.

Abstract: A pad and divider combination assembly defining a plurality of cells for insertion in a walled compartment readily erected from generally rectangular blanks of material suitably cut and scored for folding and interlocking and which is augmented with, and features, interchangeable indexing means for designating the contents intended for containment in the individual cells formed by the intersecting partitions of the assembly.

Abstract: A dispenser for granular material such as sugar and coffee or other beverage ingredients, having a bucket-type valve assembly which assures accurate dispensing of predetermined amounts of the desired material through a quick-acting spring device. A coin operated latch mechanism can be used for actuation of the dispenser.

Abstract: This invention relates to non-dairy creamer compositions and, in particular, to non-dairy creamers based on sodium caseinate and having improved resistance to feathering.

Abstract: The enhancement of foodstuffs is effected by the addition of a small but effective flavor-modifying amount of a compound from the compounds having the general formula ##STR1## wherein, when n is 0, R is hydrogen, methyl, acetyl, ethyl or pyridyl-2; when n is 1, R is hydrogen, methyl, ethyl or acetyl; and, when n is 2, R is hydrogen, methyl, ethyl, acetyl or furfuryl.

Abstract: Free-flowing powder dessert compositions containing up to as much as 15% by weight of natural liquid honey uniformly distributed throughout the compositions.

Abstract: The enhancement of foodstuffs is effected by the addition of a small but effective flavor - modifying amount of a compound having the general formula ##STR1## wherein R.sub.1 is hydrogen, an alkyl group or a phenyl group, R.sub.2 is hydrogen, an alkyl group or an acyl group and n is 0, 1 or 2.

Abstract: The enhancement of foodstuffs is effected by the addition of a small but effective flavor-modifying amount of a compound having the general formula ##STR1## wherein R.sub.1, R.sub.2 and R.sub.3 are hydrogen, alkyl, alkenyl, aryl or aralkyl provided that R.sub.1, R.sub.2, and R.sub.3 are not all hydrogen.