Abstract: Pourable fat compositions, provided with thickeners having a good closed-shelf life are obtained, if the compositions have the following composition:0-45 wt % herbs, spices, nuts or seeds5-60 wt % of thickener0-5 wt % of emulsifier0-10 wt % of milk proteins0-10 wt % of egg yolk powder1-10 wt % salt50-89 wt % of fat blend, comprising(i) 90-99.8 wt % liquid oil(ii) 10-0.

Abstract: A process and apparatus are described for producing drawstring packets. The packets are produced by forming thread loops (L) with tags (T) attached to their ends and placing the packet web material (W) onto the portions of a the loops further from the tags. After securing the loops in their shaped form temporarily to one face of the web, the tags and the remaining portions of thread are placed on the other face of the web to be attached there releasably. In subsequent processing the secured loop portions lie inside the packets and the tags outside. The process allows relatively precise location of the loops so that packets can be produced with the loops in a peripheral channel (P) sealed from the contents of the packets but able to move to contract the package when the ends of the loop are pulled.

Abstract: A process for supercooling a liquid or solid wherein the solid or liquid is placed in contact with a coolant, the coolant having a temperature of at or just above the metastable limit temperature of the liquid or solid.

Abstract: An improved process for the preparation of acid stable instant tea. Enzymatic extraction of black tea leaf using an enzyme cocktail adjusted to a critical pH is employed. Black tea is extracted with water containing tannase and one or more cell wall digesting enzymes, such as cellulase, pectinase, hemicellulase or VISCOZYME at a selected pH. The resulting tea extract can then be pasteurized, polished and made into a finished beverage or concentrated and dried in the usual manner. As a result, natural tea products are obtained which have improved acid stability, good color and good clarity.

Abstract: A process for the preparation of acid stable instant tea. Enzymatic extraction of black tea leaf with water containing tannase and one or more cell wall digesting enzymes, such as cellulase, pectinase, hemicellulase or VISCOZYME is employed. The resulting tea extract can then be pasteurized, polished, and made into a finished beverage or concentrated and dried in the usual manner. As a result, natural tea products are obtained which have improved acid stability, good color and good clarity.

Abstract: A partially cooked rapidly rehydratable dried food product prepared from a blend of selected flour and selected potato solids which blend resembles traditional gnocchi and a method for its preparation is disclosed.

Abstract: An improved process for the preparation of acid stable instant tea is disclosed. Enzymatic extraction of black tea leaf with water containing tannase and one or more cell wall digesting enzymes, such as cellulase, pectinase, hemicellulase or VISCOZYME is employed. The resulting tea extract is polished, at a selected tea solids level and temperature to improve haze. The polished extract is then made into a finished beverage or concentrated and dried in the usual manner. As a result, natural tea products are obtained which have improved acid stability, good color and good clarity.

Abstract: Process for the preparation of water continuous emulsions, containing 10 to 60 wt. % of dispersed oil. The emulsion contains protein obtained from egg, milk, vegetables or fruit, but no substantial amounts of polysaccharide thickeners. The process comprises the following steps (not necessarily in the indicated order) a. dispersing or dissolving the protein in either an aqueous phase or an oil phase, b. mixing the aqueous phase and the oil phase so that a coarse emulsion comprising oil droplets results, c. homogenizing the emulsion until the ?D.sub.3,2 ! size of at least 95% of the oil droplets is less than 5 .mu.m, d. acidifying the emulsion until a pH 3.5 to 4.5 is attained, e. adding, under shear conditions, an aqueous electrolyte solution to the emulsion having a temperature of 10.degree. to 55.degree. C. The electrolyte addition causes flocculation of the emulsion. This flocculation increases the viscosity and imparts an attractive texture to the food dressing.

Abstract: A natural microbiocidal and/or microbiostatic combination of Natamycin and Nisin is disclosed which synergistically inhibits or destroys bacteria, yeast and mold in foodstuffs.

Abstract: An aqueous based tea solids containing beverage is disclosed which also contains a sufficient amount of Natamycin in combination with reduced levels of selected chemical preservatives to prevent the outgrowth of yeast and/or mold, making the beverage significantly more organoleptically acceptable.

Abstract: A web (W) of sheet material intended to form individual tagged packets has surplus portions of a thread (S) extending along its length removed while the web is being advanced. After severing one end of each unwanted thread portion with a rotary cutter (2), the severed end is lifted by a wiper (10), and the lifted end is held away from the web by suction means (20) while it is detached by shearing means (22). The suction means (20) then remove the detached thread portion.

Abstract: A tagged packet carries a tag which is attached to the main body of the packet by a thread. The thread comprises polypropylene so as to be attachable by heat sealing to the body. The body is made up of layers of sheet material also comprising thermoplastic material to allow the body to be closed by heat seals. The thread is secured to the face of the body at one edge at the same time as that edge is heat sealed and the heating for the thread seal is applied from the opposite face of the body whereas the adjacent regions of edge seal spaced from the thread has the heating applied through the first face. This arrangement gives closer control of the different conditions required for securing the thread and for sealing together only the sheet material of the body.

Abstract: Infusion packets have envelopes of heat-sealable material with a looped thread within the packets to wring moisture from the packet in use. A central part of the thread loop is held in a widened region of one edge seal while the ends of the loop project through the opposite edge seal in which they are movable when the loop is to be contracted. The packets are produced by forming a continuous series of thread loops on one elongate web and placing doses of infusion material on a second elongate web before bringing the webs together with the thread loops and infusion material between them. The two webs are then welded together and the individual packets are separated from the joined webs.

Abstract: A method of inducing the formation of color determining compounds in a tea-based food product, characterized in that the tea leaves are treated with an exogenous laccase, polyphenol oxidase or peroxidase, in combination with a pretreatment with a tannase. Also, a treatment with a fungal laccase form a Pleurotus species can be performed to enhance the color of a tea-based product.