Abstract: A mobile unit for applying fluids, such as paint, on large surfaces, in particular floor surfaces, comprises a number of spraying means (14) mounted in a casing (7). The spraying means are surrounded by an encircling shielding (9). The casing (7) has an opening exposed towards a fluid application surface. In the unit there is an air evacuating device (21) having the task of providing a flow of air into the interior of the casing (7) from an air gap established between the application surface and a free edge (16) of the shielding, so as to minimize the emission of particles from the unit to the surroundings in connection with the application of fluid onto the surface.

Abstract: The invention provides a surface-ripened cheese product prepared from a natural cheese base, and having extended shelf life; the natural cheese base is preferably selected from English types, eyed types, Italian types, Danish types, and reduced fat or lower fat varieties of any of same. A surface-ripening culture, preferably Penicillium candidum or Penicillium camemberti, is appli to the outside surface of a natural cheese base, and incubated under controlled conditions.

Abstract: A method for preparing an aqueous sugar frosting mix by grinding an aqueous sugar saturated solution containing dispersed crystalline sugar in said saturated solution to produce a smooth, opaque, viscous syrup suitable for use as a frosting mix on cereals, pastries, cakes and the like.

Abstract: Enzymatic protein process removing objectionable odor and offensive taste from natural proteins and the bland, odor-free products produced thereby.

Abstract: The present invention provides a process for infusing dried fruits by coating the dried fruits with an edible humectant containing gel. This process provides novel infused products using a minimum of energy with a minimum of damage to the infused product while maintaining a maximum of flavor of the dried fruit.

Abstract: A shipping/display container that may be opened without having to use a knife or other sharp instrument, and a blank for forming such a container. The container blank includes a plurality of side panels foldably connected together in a longitudinal series, and a connecting flap foldably connected to a first end of the side panels. The side panels form a line of weakness extending substantially completely across each of the side panels, and the connecting flap forms a notch extending from the first end of the side panels. To form the container, the connecting flap is connected to the second end of the side panels, forming the side panels into a continuous side wall for the container; and as this is done, the notch in the connecting flap is positioned over the end portion of the line of weakness.

Abstract: A combined shipping and optionally presentation package for holding flatly packed goods or flat containers. This package possesses at least two presentation trays (3 ) holding the plastic containers (24), a slipover cover (2) with two opposite downward extending sides (9a, 9b) placed on the presentation trays (3) as well as means for holding the slipover cover on the presentation trays. Each of the presentation trays can have a long and a short flank (13, 17) and therefore be L-shaped in side view and be arranged standing in a row on the short flanks under the slipover cover.

Abstract: A system and method for loading particulate material into a dispenser. This system includes a dispenser for receiving and dispensing particulate material, and a deflection assembly to deflect particulate material fed into the dispenser. The deflection assembly is located adjacent an inlet of the dispenser, and includes a deflection cone and a plurality of outside fins or ribs. In use, a supply of a particulate material is directed onto the deflection cone, and this cone and the ribs connected thereto then direct that material outward and around the interior of the dispenser.

Abstract: The present invention is directed to a process for the production of vanillin through the bioconversion of a vanillin precursor with a tissue culture of undifferentiated callus cells derived from a vanilla plant and/or enzymes obtained therefrom in the presence of a water soluble sulfhydryl compound and optionally, also in the presence of an assimilable carbon source.

Abstract: A method and apparatus for extracting particles from containers. The method comprises the steps of conducting high pressure air from a source thereof and into the containers to loosen the particles from the containers, and connecting the containers to a low pressure source to withdraw air and loose particles from containers. The apparatus comprises a source of pressurized air, and a high pressure line connected to that source to conduct the pressurized air to the containers to loosen the particles from the containers. The apparatus further comprises a low pressure source, and a low pressure line to connect the containers to the low pressure source to withdraw air and the particles from the containers. Preferably, in both the method and apparatus, the containers are moved beneath one or more caps that are used to generally close the tops of the containers, and each cap is connect to both the high and low pressure sources.

Abstract: Disclosed are compositions useful for topical application to protect skin from ultraviolet radiation, which comprise effective amounts of the reaction product of a calcium compound such as calcium hydroxide, calcium oxide, or calcium carbonate, with citric acid, the reaction product exhibiting a calcium:citrate molar ratio of 2.50:2 to 2.95:2 and a 1% slurry of the reaction product in water at 25.degree. C. exhibiting a pH value of about 4 to below 7.

Abstract: A product and process is provided for producing a lower density chocolate composition, substantially free of sucrose and having the taste and mouthfeel of a traditional milk chocolate.

Abstract: An aqueous shelf-stable beverage product containing water, milk solids, and an acidic flavoring agent, and a two component stabilizing system of monoglycerides and up to 10% by weight diglycerides, carrageenin or pectin; disodium phosphate; and potassium hydroxide; the shelf-stable beverage product having a pH of about 6.3 to about 6.5.

Abstract: Improved baked goods, doughs or batters, dry mixes and methods for producing same are provided by the addition of a special calcium citrate reaction product to the flour-containing baking ingredients.

Abstract: A vegetable oil-based composition containing finely divided special type of calcium citrate salt compositions to produce semi-solid to solid vegetable oil compositions without the use of hydrogenation.

Abstract: A no-fat cheese analog having the texture, body and eating qualities of cheese is produced by admixing about 15% to about 35% of a coagulated skim milk product having a fat content of less than 2%, about 15% to about 35% dry particulate rennet casein, about 1% to about 3% of an edible emulsifying salt, sufficient quantities of flavoring agents and acidulants to impart desired flavor and pH, and about 30% to about 65% water; said dry rennet casein being hydrated in said water by action of said emulsifying salt at temperatures of about 160.degree. F. to about 200.degree. F. under agitation conditions for a time period sufficient to provide a plastic homogenous body being substantially free of unhydrated rennet casein particles, said edible emulsifying salt being present at about 2% to about 15% by weight of the said particulate rennet casein, said emulsifying salt being selected from the group consisting of alkali metal phosphates, citrate salts and mixtures thereof.

Abstract: A product and process is provided for producing a lower density milk chocolate composition, substantially free of sucrose and having the taste and mouthfeel of a traditional milk chocolate. Here the milk chocolate composition is aerated with an inert gas under a pressure of about 1.2 about 8 bar at temperature of 27.degree. C. to about 45.degree. C.

Abstract: A cake icing composition and process for making same is disclosed. The cake icing composition comprises sugar and/or starch, water and a food modifying composition. The food modifying composition independently includes a dispersion of an edible soy fiber having a particle size in the range of between about 0.1 micron and about 20 microns, present in a concentration of between about 5% and about 30%, and an aqueous liquid, present in a concentration of between about 70% and about 95%, said percentages being by weight, based on the total weight of the food modifying composition. In the process of making this composition the sugar, water and food modifying composition are blended together. The food modifying composition is itself formed by dispersing the edible soy fiber having a particle size in excess of 20 microns in the aqueous liquid and wet-milling the resultant dispersion so that the soy fiber has a particle size in the range of between about 0.1 micron and about 20 microns.

Abstract: In a process for deacidifying and improving the flavor of so called secondary extracts obtained in the production of instant coffees, the secondary extracts are pumped over alkaline molecular sieves and are therewith completely or partially liberated from acids and flavor-impeding organic compounds.