Abstract: Disclosed are a low-fat, butter-flavored, liquid spread and a process for preparing it. The spread preferably comprises an oil-in-water emulsion having: less than 30% of a dispersed fat, a continuous aqueous phase containing an emulsion stabilizer, and an emulsifier system comprising a lipophilic emulsifier and a hydrophilic emulsifier. The product realistically simulates the flavor, texture, mouthfeel, appearance, and stability of commercial, liquid margarine, yet reduces the caloric density by from 50 to 95%.

Abstract: An improved process for producing gum base having a hard elastomer component by plasticizing the hard elastomer in the presence of a filler material prior to subjecting the hard elastomer to intensive mixing.

Abstract: Process for preparing fructose by treating starch with alpha-amylase, contacting the resulting liquefied starch with glucoamylase to hydrolyze said starch to glucose, and isomerizing at least part of the resulting glucose to fructose by contacting said glucose with glucose isomerase. The three enzymes are obtained from an organism of the Basidiomycetes class of fungi.

Abstract: Vinegar having an acetic acid content of 18-20% is produced by aerobic bacterial oxidation of ethanol in a combination of semi-continuous fermentation and batch fermentation. The semi-continuous fermentation provides 10-12% vinegar, a portion of which is then converted to 18-20% vinegar in a batch fermentor operating at a temperature substantially lower than that employed in the semi-continuous fermentation. Gas is admixed with the fermentation mixture prior to its being subjected to microfiltration or ultrafiltration during its transfer from the semi-continuous fermentor to the batch fermentor.

Abstract: A dry soft canine biscuit having visually apparent, discrete meat and/or meat by-product particles distributed substantially uniformly throughout the biscuit is obtained by blending the non-fat solids portion of a soft biscuit dough with particles which are substantially inert with respect to the biscuit dough, mixing the dry-blended mixture with water plus optional humectant to form an intermediate stage dough, admixing the latter with the fat portion of the biscuit dough to form a final dough, forming the final dough into pieces, and baking and drying the formed pieces to obtain a microbiologically stable product which can be packaged without a barrier material. Meat and/or meat by-product particle inertness is made possible by using particles having: (1) a moisture content of 35% by weight or less and, (2) a water activity which is less than the water activity of said soft biscuit dough.

Abstract: A dry hard canine biscuit having visually apparent, discrete meat and/or meat by-product particles distributed substantially uniformly throughout the biscuit is obtained by blending the non-fat solids portion of a canine biscuit dough with the particles which are substantially inert with respect to the dog biscuit dough, mixing the dry-blended mixture with water and with the fat portion of the pet biscuit dough to form a dough, forming the dough into pieces, and baking and drying the formed pieces to obtain a microbiologically stable product which can be packaged without a barrier material. Meat and/or meat by-product particle inertness is made possible by using particles having: (1) a moisture content of 35% by weight or less and, (2) a water activity which is less than the water activity of said biscuit dough. The substantial absence of meat particle color bleed into the biscuit is principally due to the use of meat products wherein the color is formed as part of the protein matrix.

Abstract: A clear amorphous sugar-free hard candy prepared on a continuous basis from an aqueous sorbitol solution by heating such solution to a moisture-content level of less than about 5% by weight and then cooling the resulting mass to a temperature of from about 160.degree. F. to about 200.degree. F. before providing crystal nucleation sites sufficient to obtain a hard candy set time of no more than about 30 minutes in a metal mold.

Abstract: A single phase formulated homogeneous gum base which contains a plasticized elastomer and a plasticized resin without the necessity of ester gum. The base may optionally include softeners, waxes, fillers and/or emulsifier.

Abstract: Glucose isomerase is produced by cultivating fungi of the Basidiomycetes class and is used for isomerizing glucose to fructose.

Abstract: Glucose-2-oxidase activity is produced by cultivating certain fungi of the Basidiomycetes class and the enzyme is employed in the oxidation of glucose to glucosone which can be converted to fructose.

Abstract: A hermetically sealed carton formed from a single die cut blank of laminated or coated paperboard stock having a uniquely configured bottom seal die cut requiring a minimum of seals at folded miters during setting up of the carton. The die cut blank comprises a bottom panel and first and second opposed side wall panels attached to opposed first and second edges thereof. Third and fourth opposed side wall panels are attached to opposed edges of the first side wall panel, while overlapping side sealing flaps are attached to opposed edges of the second side wall panel. The third and fourth opposed edges of the bottom and the bottom edges of the third and fourth side wall panels are formed with contiguous truncated triangular sealing flaps which are folded against the bottom of the carton during set up thereof.

Abstract: Process for preparing L-glucosone from L-glucose by contacting L-glucose with glucose-2-oxidase derived from a microorganism selected from the group consisting of the genera Polyporus, Aspergillus, Oudemansiella, Radulum, Lenzites, Irpex, Pellicularia, Armillaria, Schizophyllum, and Corticium.

Abstract: Disclosed is a packaging system capable of protecting the freshness and structural integrity of fully-baked pastry shells during shipping and storage. According to the disclosure, individual baked pastry shells, held in conforming baking pans, are provided with a wrapping of high polymer film; a plurality of the so-wrapped shells are arranged together to form a vertical stack; and one or more of such stacks is then surrounded and enclosed with a corrugated shipping container. The shipping container is provided with a separately-closeable liner of high polymer material and/or the individual stacks are surrounded by a high polymer bag material.

Abstract: Process for preparing fructose from liquefied starch by contacting the liquefied starch with glucoamylase to hydrolyze said starch to glucose and contacting the glucose so produced with glucose isomerase to isomerize at least a part of the glucose to fructose. The glucoamylase and glucose isomerase are obtained from an organism of the Basidiomycetes class of fungi.

Abstract: A process for preparing a dry bread mix containing flour, from 1.5 to 2.5% quick-leavening active dry yeast, from 2 to 10% of a balanced chemical leavening system, and from 0.1 to 0.75% of a dough conditioner comprising calcium or sodium stearoyl -2- lactylate.