Abstract: A process of producing a charcoal broiled flavor is provided by distributing a heated fat or oil as a thin film which is exposed to a temperature of at least 600.degree. F. for a period of time less than 2 minutes to exothermically heat the fat to at least 650.degree. F. and thereafter rapidly cooling the flavor product to a temperature less than 220.degree. F., a minor fraction of the exothermically heated oil being spent as waste vapor.

Abstract: A process for the extraction of cranberry presscake is disclosed which involves the steps of grinding the presscake, preferably with a filter aid like rice hulls, subjecting this mixture to water extraction, microfiltering the extract to remove colloidal high molecular weight components and passing the microfiltered extract through reverse osmosis to recover a red-colored solution.

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: Roasted coffee is ground by passage through grinding and regrinding steps, each step being characterized by having the rolls thereof in each pair thereof moving linearly at the same speed to produce a granulized coffee, the coffee being ground substantially in a single bean dimension and being thereby discretely cracked.

Abstract: A comestible coating composition and method of application utilizes a high intensity sweetener such as the dipeptide APM applied to a cereal or like food surface by spraying discrete microcapsules of coating solution thereon and partially drying same incident to application, whereby the moieties of coating solution adhere to the comestible surface and successive particles accumulate to provide a foamy coating which dries to a uniform sweetness and frosted appearance.

Abstract: Two planes of dissimilar droplets, an oil phase and a syrup phase, are sequentially centrifugally distributed onto a cascading assortment of dissimilarly sized and shaped pulverulent food particles of varying densities, an aggregate thereof being formed by the action of high speed paddle means; the aggregates being transformed into agglomerates by tumbling in an undulating rotating zone.

Abstract: In the art of coating an admixture of cereal particles in a granola-type mix, the particles are double coated with fat and then a dilute syrup. In respective enclosed elongagted screw conveyor means having cut-and folded screw flights operative to assure fat absorption and uniform syrup application under moderate conditions whereby only a minor fraction of the syrup moisture initially present is evaporated during coating and agglomeration.

Abstract: An assortment of extrusion-puffed dough shapes of varying configurations is produced from a single extruding die assembly by mounting said assembly on a cooker extruder expander adapted to produce a gelatinized cereal dough mass and discharge same as individual moieties sequentially through a plurality of orifices in a backup zone and an extruding zone, the flow rates of said moieties being varied in passage in relationship to the flow characteristics of respective shaping dies by coordinating flow characteristics in respective backup zones so as to cause individual dough masses upon issuance from the face of the assorted extruding die orifices to have extrudates move at comparable linear speed whereby said moieties can be consecutively subdivided by a rotating knife assembly and uniformly puffed, flow coordination being evenly modulated by a substantial buffering zone in a dead space in said cooker.

Abstract: A strong, molasses-type flavor associated with cereal-based coffee-like beverages is eliminated by agglomeration therewith of a minor portion of roasted carob powder.

Abstract: A dry beverage mix containing a beverage sweetener such as sucrose that may be color plated, is endowed with an improved uniform beverage powder color by separately coating powderous tricalcium phosphate particles with coloring solutes and intimately blending this material with the beverage mix to the extent that portions of the colored TCP are transferred to and adhere to the sweetener.

Abstract: This invention relates to producing a multi-textured flake cereal by the two-step cooking of various grains followed by a flaking and corrugation of the grain pieces whereby a ribbed structure is afforded having a multiplicity of textures, the grain being particularly characterized by the addition of rice as part of a secondary cook.

Abstract: Triticale is soaked at an elevated temperature, drained, tempered and then bumped preparatory to being cooked with added syrup, partially dried, flaked and toasted to produce a curled, crinkly, crisp breakfast cereal.

Abstract: An improved sugar coated ready-to-eat breakfast cereal flake composed principally of oat and soy flour has enhanced crispness retention and sweetness impact by impregnation of the flake surface with a dilute sweetening syrup which is crystallized thereon so as not to be grossly visible.

Abstract: Dry beverage mixes that are stable, free flowing and economical are produced by incorporating as a minor constituent thereof up to the level of 50% of the saccharides present, a dessicated dextrose having a moisture content, as packaged, less than 1% and greater than 0.03% under controlled relative humidity packaging.

Abstract: Vegetable or vegetable pieces are subjected to partial dehydration with hot air to a moisture content less than about 30% and are thereafter contacted with a hot humid gaseous medium (preferably air) having a dry bulb temperature from about 140.degree.F to about 200.degree.F and a wet bulb temperature from about 120.degree.F to about 180.degree.F for a time period less than 12 minutes such that bacteria levels in the vegetables are reduced without adversely affecting other quality attributes, i.e. color, flavor, texture and without causing heat damage to the vegetables. The thusly contacted, partially dehydrated vegetables are then further dehydrated with hot air so as the reduce the moisture content of the vegetables to less than about 8%.

Abstract: A slurry-forming substantial level of discretely-sized hydrated L-aspartic acid sweetening compound, preferably one milled to reduce the particle size of undissolved ester crystals, is encapsulated in a dextrinous water soluble agent by drying a uniform dispersion as by spray drying to yield a high density readily soluble powderous sweetening composition which is readily blendable and uniform in sweetening power and resists caking.

Abstract: APM is discretely dispersed throughout a matrix created by melting a fuseable mass and subdividing it to encapsulate the APM therein.

Abstract: L-aspartic acid derivative sweetening compounds are admixed in aqueous suspension with hydrolyzed amylaceous derivatives comprising predominantly oligosaccharides solids having a low dextrose equivalency and applied as a coating solution to a cereal-base comestible whereby localized "hot-spots" are ameliorated and the product has a smooth sweetness, the derivative being uniformly distributed throughout the coating and a portion thereof being present as undissolved crystals.

Abstract: A dry comestible is coated with a dipeptide sweetening compound applied in the form of an aqueous foam to the surface of the comestible.

Abstract: A soy milk is precipitated and the resulting whey is centrifugally separated from the curd and washed, whereupon the curd is colloidally dispersed and spray dried.