Abstract: A process for preparing "quick-cooking" food products which comprises introducing particulate food material selected from the group consisting of rice, cereal, grain, pasta, or mixtures thereof into a fluidized bed; fluidizing said particulate food material utilizing steam as the fluidizing medium until the moisture content of said particulate food material is increased to a first predetermined level; drying said particulate food materials until a second predetermined moisture level is achieved, said second predetermined moisture level being effective to render said food material stable and nonfermenting during subsequent storage.

Abstract: A non-dairy dry blend, suitable for reconstitution with milk to provide an imitation sour cream product having the color, flavor, consistency and texture of natural sour cream. This product is particularly useful as a base in food recipes calling for sour cream, such as baked goods and beef stroganoff.The dry blend comprises, as essential ingredients, a spray dried coffee whitener formulation emulsified with a mono- diglyceride; a pregelatinized starch; and an acidifying amount of a food grade acid, of which a flavoring amount is acetic acid; and a milk-soluble hydrocolloid gum.

Abstract: The present invention relates to a feed device for continuously feeding strips of material to processing apparatus, and in particular to a feed device for feeding polymer film onto film tenter apparatus. The present invention comprises a pair of endless belts disposed along opposite sides of the path of travel of the polymer film, and cooperating substantially frictionless supports on which the film edges ride, pressed between the belts and said supports. Each endless belt has a lower run which extends between spaced idler pulleys, and means are provided for maintaining the belt full lower run in continuous frictional contact on the advancing polymer film.

Abstract: A cocoa butter hard butter equivalent comprising a blend of (a) the solid fraction which is obtained from fractionation of crude or refined sal fat, and (b) a solid palm mid-fraction obtained from two-step fractionation of palm oil removing a liquid fraction in a first fractionation step and then a solid filter cake fraction in a second fractionation step.

Abstract: A novel polyglycerol ester emulsifier blend beneficial in improving the performance of hard butters, which can be either lauric or non-lauric, and improved confectionary coatings made with such hard butters.

Abstract: A process for the preparation of smooth oil and water emulsions of excellent texture and appearance comprising adding together emulsion-forming ingredients consisting essentially of oil, water, and surfactant; selecting as said surfactant a polyglycerol ester of a fatty acid having a fatty acid composition which is primarily palmitic and stearic acids, said ester having an average degree of polymerization in the range of about 2 to about 6, a hydroxyl number in the range of about 280-425, and a saponification number in the range of about 120-140; and intensively mixing said ingredients together at an elevated temperature; said mixing being carried out at a pH greater than about 7.0.In a preferred embodiment, the pH subsequent to mixing is reduced to about 5-7.5, to produce a gelled emulsion having the texture and appearance of oil-rich emulsions, the proportions of oil and surfactant of the gelled emulsion being about 5-25% and 2.5-10%, respectively, based on the weight of gel-forming ingredients.

Abstract: The present invention resides in a packaged, flavored, non-homogenized oil-and-water salad dressing essentially free of thickening agents and proteins, which has limited stability on hand shaking of the composition, defined as emulsion stability for a limited period of dispensing and use of the composition, followed by reversion to phase separation at the end of such limited period, comprising in parts by weight; about 30-80 parts water, about 20-70 parts of a normally liquid hydrogenated vegetable oil; flavoring amounts of water or oil soluble or dispersible flavor components; and an emulsifying amount of a high HLB, food grade polyglycerol ester emulsifier sufficient to achieve said limited stability, such amount of polyglycerol ester being less than a flavoring amount.

Abstract: A fluidized bed apparatus for treating particulate material comprising a foraminous support such as a perforate plate, a screen, or the like, gas supply means to supply a fluidizing gas beneath said support and a plurality of movable flights above said support adapted to sweep fluidized material along the support. The apparatus is useful for obtaining controlled residence time of materials being treated within an enclosed treating chamber.

Abstract: An homogenized cream/alcohol-containing beverage comprising cream or milk and alcohol in drink preparation amounts, and a high HLB emulsifier selected from the group consisting of high HLB polyglycerol esters of fatty acids, ethoxylated fatty acid esters; and sugar esters, each in an emulsifying amount.

Abstract: The present invention constitutes an improved, packaged, non-frozen topping capable of storage at ambient temperature, and immediate use after storage, comprising broadly a plurality of edible deep-fat fried, batter-coated fibrous vegetable pieces and blended therewith an effective amount of edible, crisp, cellular, farinaceous pieces sufficient for rendering the topping resistant to clumping, said topping being readily pourable from the container therefor.

Abstract: An electrostatic master for lithographic printing characterized by a base, a barrier coat thereon, and a photoconductive layer. The barrier coat includes a hydrophobic thermoplastic film-forming resin having labile hydrogen-containing functional groups and a conductive agent. The conductive agent is a quaternary ammonium salt. The salts have only a minimal effect on water resistance and result in excellent reduction in the dielectric characteristics of the barrier coat.

Abstract: A dried coffee whitener comprising functional amounts of a hydrogenated vegetable oil, a casein-containing protein, a buffering agent, an emulsifying agent, the remainder being essentially carbohydrate, the improvement comprising employing as said emulsifying agent an ionic emulsifier such as sodium stearoyl-2-lactylate in combination with at least about 0.7% partial glycerol ester emulsifier.

Abstract: The present invention relates to a means for isolating a fan drive means within a chamber from the fan driven fluid. An enclosure is provided which isolates the fan drive means from the driven fluid. The enclosure having multiple opening to the exterior of the chamber and allowing naturally occurring convection to help maintain ambient conditions around the fan drive means.

Abstract: A protein-free, lipoidal coffee whitener, the functional ingredients of which consist essentially of a pasteurized, homogenized water-rich lipoidal emulsion of about 6-15% edible fat and about 0.6-1.5% mixed lipoidal emulsifier, said fat having a Wiley Melting Point below about 120.degree. F., said emulsifier constituting about 0.3-1.09%, low HLB, mono- and diglyceride or propylene glycol partial ester of fat-forming acids and about 0.1-0.45% hard, ionizable, lipoidal emulsifier component.

Abstract: There is provided a method of coating a paper substrate in either sheet or web form to form a base useful in forming electrostatic masters. A thin coating of a reactive film forming resin is applied to the paper and the resin reacted with an ammonium zirconyl complex and dried. This treatment avoids blocking or sticking together of successive layers of paper coated with relatively low glass transition temperature film forming resins.

Abstract: There is provided a continuous process for fluidizing shortening compositions including a major amount of a normally liquid base oil and a minor amount of a normally solid lipid, the latter exhibiting polymorphic behavior. The composition is flowed through a length of tube and submitted to temperature oscillations alternating between a high temperature which is above the melting point of certain of the crystalline forms of the triglyceride but below that of the desired form (beta), and a low temperature which is below but close to the melting point of the lowest melting crystalline form (alpha).

Abstract: A method for the preparation of electrostatic masters, and product prepared thereby, said masters having improved water and pick resistance for lithographic printing. The method comprises applying a barrier coat formulation to a substrate wherein the formulation contains an aqueous dispersion of a copolymer of at least about 60% ethylenically unsaturated polymerizable monomer having non-polar functionality and about 3 to about 40% of a polymerizable olefinically unsaturated monomer having polar functionality.

Abstract: An electrostatic master for lithographic printing characterized by a base, a barrier coat thereon, and a photo-conductive layer. The barrier coat includes a hydrophobic thermoplastic film-forming resin having labile hydrogen-containing functional groups and a conductive agent. The conductive agent is a quaternary ammonium salt. The salts have only a minimal effect on water resistance and result in excellent reduction in the dielectric characteristics of the barrier coat.

Abstract: Dehydrated onion products can be prepared using a wide variety of drying conditions without pinking of the onions by treating the onions with an effective amount of base before or during the initial stages of drying.

Abstract: A chemically leavened cake batter or mix comprising cake making ingredients including flour and sugar intimately blended with a mono- and diglyceride emulsifier, in effective amounts, a major constituent of the emulsifier being diglyceride in the weight proportion of about 38-48%, the triglyceride content being less than the mono- and diglyceride contents combined, the ratio of diglyceride to monoglyceride being about 5:1 to about 1.5:1.