Abstract: A package having a handle for housing granular or similar products. The handle is a substantially flat strap handle which has a barb member on each end. The handle is inserted into two opposing openings in the side wall of the package. A section of the side wall adjacent each of the apertures includes a liner which separates the granular contents of the package from the area immediately surrounding the aperture. The liner is adapted to prevent the flow of granular contents out through the aperture. The package can be formed from a sleeve which, even with the handle inserted, is substantially flat. Also, with the package assembled the handle rests against the side wall of the package allowing shipping virtually as if the package did not have a handle.

Abstract: A container for liquid is disclosed, wherein the container has an improved self draining means featuring a radially inclined ramp which slopes downward from the container pouring spout in the radially outward direction. Beneath the drain ramp is an annular channel which receives liquids gravity draining from any azimuthal location on the ramp, and routes the liquids to a drain hole, returning the liquids to the container reservoir. One or more projections may be disposed within the annular channel to partially block it. This arrangement prevents any plastic shavings or other debris within the channel from migrating or being washed by the draining liquid to a location visible to the user or to the drain hole where such debris may contaminate the contents of the container.

Abstract: This invention relates to an efficient process for separating and recovering aroma and flavor volatiles from fruit or vegetable juices and for lowering the amount of sugar in juices. The process involves removing the aroma/flavor volatiles from juice by forming a microaerosol by spraying juice at a temperture of from 45.degree. C. to 110.degree. C. through a nozzle having a diameter of about 100 microns to 1200 microns at a velocity of 100 m/sec. to 250 m/sec. and into a vacuum chamber at 5 mm to 200 mm Hg and at temperatures of from 10.degree. C. to about 55.degree. C. and then treating the recovered juice fraction with a yeast. The alcohol formed during this fermentation reaction is removed by distillation, preferably by the same aerosolization process as the volatiles are removed. The aroma and flavor volatiles are returned to the juice to provide a good tasting low calorie fruit juice.

Abstract: This invention relates to an efficient process for separating and recovering aroma and flavor volatiles from fruit or vegetable juices and for lowering the pectin levels in cloudy juices. The process involves removing the aroma/flavor volatiles from juice by forming a microaerosol by spraying juice at a temperature of from 45.degree. C. to 110.degree. C. through a nozzle having a diameter of about 100 microns to 600 microns at a velocity of 100 m/sec. to 250 m/sec. and into a vacuum chamber at 5 mm to 200 mm Hg and at temperatures of from 10.degree. C. to about 55.degree. C. and then treating the recovered juice fraction with a pectinase which is essentially free of esterases. The decreased pectin level increases the gustatory display of the aroma/flavor and improves the mouthfeel of the beverage. Decrease of the pectin level is achieved essentially without the formation of methanol and essentially without the hydrolysis of important aroma ester compounds.

Abstract: A process for the machine-washing of fabrics according to which a dispensing and diffusing device of the reusable type is filled with a particulate product which is active during the washing. This device is placed in the machine together with the fabrics to be washed, and washing is subsequently carried out in the customary way. The device used comprises a flexible bag mounted on a ring made of plastic with helical radial walls providing apertures through the mouth delimited by the ring. A assembly in the form of a cage can be arranged inside the sleeve of the bag in order to maintain the form of the latter during the washing. The product dissolves progressively and little escapes from the device in solid form.

Abstract: An unequivocal bottom delivery package with a self sealing valve for storing and dispensing a fluid material. The package has a shipping configuration in which a shipping cap is located over the self sealing valve to provide leakage resistance during shipment. Upon receipt it is obvious that operation of the package first necessitates removal of the shipping cap. Removal of the shipping cap transforms the package into a dispensing configuration. The dispensing configuration provides easy one step dispensing and makes it obvious that the container is intended to be stored with the self sealing valve between uses. A travel cap is provided for placement over the self sealing valve, transforming the package into a traveling configuration, which provides leakage resistance during subsequent transportation. It is obvious the package is not intended to be placed into the travelling configuration between every use.

Abstract: A cartonboard container for housing and facilitating removal of sheet products one at a time. The container includes a receptacle for housing a stack of individual sheet products. The receptacle has a top wall, bottom wall and a side wall encompassing and connecting the top wall to the bottom wall forming an enclosure. A sliding closure member is disposed about the receptacle which is selectively reciprocally slideable axially along the receptacle between a closed position covering the dispensing aperture and an open position. A pair of interior hinged panels attached to the sliding closure member extend inwardly into the container to elevate one end of the stack of sheet products when the sliding closure member is moved toward the open position. This allows for easy grasping of the transverse edge of one sheet product for removal through the dispensing aperture.

Abstract: A beverage containing a flavorant and green tea solids or flavanols is disclosed. The beverage can contain sweeteners. Caffeine can also be present in the beverage in ratio of caffeine to flavanols of from about 1:1 to about 1:30. The beverage can be carbonated or non-carbonated, i.e. a still beverage such as fruit juice or coffee. The preferred green tea solids are catechin and epicatechin and their derivatives. When caffeine is present, this beverage retains the alertness benefit of caffeine along with the relaxing effects attributed to the green tea solids.

Abstract: An assembly created of multiple layers of semi-rigid trays. The size of the surface area of the assembly can be increased by use of side interlocking elements on each tray. These side interlocking elements do not consist of extra parts which require fairly dexterous manipulation, sometimes in the center of a large surface area. Additionally, these side interlocking elements are rotation symmetrical and self-centering, all of which enhances the potential for automated handling. The tray layers are separated by containers which are held by formations in the upper and lower surfaces of each tray. The formations in upper surface of the lower tray layer and the lower surface of the upper tray layer cooperate to hold the containers such that the containers touch each other along their sides and are maintained in a substantially vertical position, which is particularly suited for containers prone to bulging and creeping.