Abstract: In a method and apparatus for controlling the ripening of fresh fruit, a stack of fruit boxes is spiral wound with a transparent synthetic resin strip around the four vertically oriented faces of the box stack. The boxes within the stack have openings on their upper and lower faces which register with corresponding openings in vertically adjacent boxes to permit a vertical movement of an air-ethylene mixture through the stack. A plastic cap or lid is disposed on top of the stack of boxes and is provided with a blower for drawing air vertically through the stack from the bottom thereof. An air-conditioning unit and an ethylene containing bottle may be disposed in a unit on which a pallet supporting the stack of boxes rests. Effluent air or a mixture of air and ethylene is fed back to the air-conditioning unit via a conduit on the outside of the wrapped stack of boxes.

Abstract: In accordance with the present invention a process and apparatus for removing contaminates from edible cooking oil is provided. A continuous stream of cooking oil at an elevated temperature is withdrawn from a cooking bath. A continuous stream of liquid solvent for at least a portion of the contaminates is mixed with the oil. The solvent has a specific gravity different than the specific gravity of the oil. As the oil and solvent streams are mixed, at least a portion of the contaminates are transferred from the oil to the solvent. The oil and solvent mixture is then separated by specific gravity into a stream comprising cleaned oil and a stream comprising solvent and contaminates. The cleaned oil stream is than returned to the bath, preferably being heated in a heat exchanger prior to introduction in the bath.

Abstract: Active ingredients useful in chewable articles of commerce are physically encased in non-porous, chewable, particles of elastomer and such particles are then incorporated in the articles of commerce. During mastication of the chewable article of commerce the active ingredient is released from the elastomer particles over a prolonged period of time. The active ingredients would include flavorants, intense sweeteners, colorants, medicaments, effervescent agents and tobacco.

Abstract: A fat bloom inhibitor from an aromatic, alkyl or alkenyl dicarboxylic acid substantially reduces the tendency of white or grey deposits on the surface of chocolate, hard butters, compound coatings and fat based compositions for extended periods of time. The products containing the fat bloom inhibitors further exhibit a prolonged gloss appearance which would otherwise become dull and hazy. The fat bloom inhibitors are intimately mixed throughout the fat composition and are selected from aliphatic and aromatic dicarboxylic acids. The preferred dicarboxylic acids are the lower alkyl or alkenyl dicarboxylic acid such as adipic, sebacic acids, decane and dodecane dicarboxylic acids. Further, suitable dicarboxylic acids may include a hydroxyl or amino group or an ether, ester or amine linkage.

Abstract: Polyvinyl alcohol fatty acid esters, notably unsaturated acid esters, comprise a new class of edible fat replacements. Polyvinyl oleate, prepared either by direct esterification of low molecular weight polyvinyl alcohol with oleic acid, oleic anhydride or oleyl chloride, by the transesterification between low molecular weight polyvinyl alcohol and methyl oleate, or by the interesterification between low molecular weight polyvinyl acetate and methyl oleate, is a preferred edible fat replacement.

Abstract: Microwave-baked cookies can be prepared from a particular cookie dough composition. This cookie dough composition is shelf-stable and should contain gluten, pregelatinized starch and high fructose corn syrup. After being prepared, the cookie dough is formed into individual cookie pieces and prebaked for a short period of time in order to shape the cookie and to provide a gluten-containing skin on the cookie's surface. The prebaked cookie is then packaged and sealed. In this state, the prebaked cookie dough pieces have an extended shelf life. When the cookie dough is to be microwave-baked, it is placed in a microwave oven, optionally covered at least in part by a microwave susceptor material, and the baking process initiated for the instructed time. The result is a hot baked cookie having the taste and texture of a home-baked cookie.

Abstract: A low cholesterol vegetable omelette mix is prepared by blending a biologically-stable vegetable sauce with a low calorie liquid egg product. The vegetable sauce is prepared by a process comprising the following steps: mixing a starch and water to form a starch slurry; cooking the strach slurry; adding a food grade acidulent to form a sauce; adding chopped vegetables to produce a vegetable sauce with a pH of no more than 4.6; heating the vegetable sauce; cooling the vegetable sauce; and aseptically packaging the vegetable sauce. After processing the vegetables in this manner, the vegetable sauce can be blended with a low cholesterol liquid egg product without microbiological contamination of the egg product. The resulting vegetable omelette mix can then be packaged for subsequent omelette preparation.

Abstract: Cookies having a shelf-stable plurality of textures and visually apparent flavor chips characteristic of freshly baked home-made cookies are prepared from dough pieces comprising a chewy cookie dough or filling enrobed by a crispier cookie dough. Each of the doughs of the dough pieces contain the flavor chips and upon baking at least substantially all of the pieces of the flavor chips of the crispier dough are partially visible at the surface of the cookie. The size, number, and composition of the flavor chip in each dough may be chosen to contribute to a chewy texture or a crispier texture.

Abstract: A chewy, semi-plastic, non-extruded, non-porous, microbiologically-stable dog food which includes: 12 to about 30 weight percent, based upon the total weight of the dog food, of gelatin; at least one acidulant; at least one cereal starch-containing textural agent; at least one release agent; at least one taste agent; at least one sugar; salt; and added water. The dog food is in a molded form. The dog food has a pH of about 3 to 5, and has a moisture content of about 10 to about 25 weight percent, based upon the weight of the dog food. The process for preparing the dog food includes: (a) mixing the dry components and liquid components with low speed agitation and continuing the mixing until a dough is obtained; (b) forming the dough by molding or rotary molding into molded snack or biscuit; (c) conditioning the molded dough at 185.degree. to 200.degree. F. for about 7 to 8 minutes; and (d) packaging the molded dog snack or biscuit in a protective package.

Abstract: Corn kernels packaged within a bag can be popped within a microwave oven and then flavored with powdered cheese in two ways. In the first embodiment, the cheese powder is imcorporated in the bag with the corn kernels, oil or shortening, and other ingredient to be subjected to microwave. In the second embodiment, the powdered cheese is applied by sprinkling it on the ingredients within the bag after microwave corn popping, closing the bag, shaking it, and repeating the process several times. In both of these embodiments, when the cheese contacts the hot popcorn, it melts and adheres to the surface of the popcorn. To prevent the melted cheese from giving the popped corn a mottled appearance, a coloring material which generally corresponds to the color of the cheese powder is included as an ingredient in the bag of upoppped kernels. During microwave popping, the coloring is distributed in the bag and coats the popped corn. As a result, a cheese-flavored popcorn with a uniform, pleasing appearance is produced.

Abstract: A chewy, semi-plastic, non-extruded, non-porous, microbiologically-stable dog food which includes: 12 to about 30 weight percent, based upon the total weight of the dog food, of gelatin; at least one acidulant; at least one cereal starch-containing textural agent; at least one release agent; at least one taste agent; at least one sugar; salt; and added water. The dog food is in a molded form. The dog food has a pH of about 3 to 5, and has a moisture content of about 10 to about 25 weight percent, based upon the weight of the dog food. The process for preparing the dog food includes: (a) mixing the dry components and liquid components with low speed agitation and continuing the mixing until a dough is obtained; (b) forming the dough by molding or rotary molding into molded snack or biscuit; (c) conditioning the molded dough at 185.degree. to 200.degree. F. for about 7 to 8 minutes; and (d) packaging the molded dog snack or biscuit in a protective package.

Abstract: Corn kernels packaged within a bag can be popped within a microwave oven and then flavored in two ways. In the first embodiment, the flavoring is incorporated in the bag with the corn kernels, oil or shortening, and other ingredients to be subjected to microwaves. In the second embodiment, the flavoring is applied by sprinkling it on the ingredients within the bag after microwave corn popping, closing the bag, shaking it, and repeating the process several times. In both of these embodiments, when the flavoring contacts the hot popcorn, it melts and adheres to the surface of the popcorn. To prevent the flavoring from giving the popped corn a mottled appearance, a coloring material which generally corresponds to the color of the flavoring is included as an ingredient in the bag of unpopped kernels. During microwave popping, the coloring is distributed in the bag and coats the popped corn. As a result, a flavored popcorn with a uniform, pleasing appearance is produced.

Abstract: An apparatus for measuring an optical characteristic, such as color, of an object having two edges comprises a support for the object, a stop member slideable but releasably secureable to the support in a variety of different positions allowing for variation of the position of the stop member in two dimensions, and an optical instrument for measuring the desired optical characteristic. In use, the two edges of the object to be tested are abutted against two stop surfaces on the stop member and the optical instrument lowered adjacent the object to determine the optical characteristic of a portion of the object beneath the instrument. A number of similar objects can be tested by abutting them in turn against the stop surfaces of the stop member.

Abstract: A leavening composition for chemically leavening crackers is disclosed, which composition comprises ammonium bicarbonate, potassium carbonate and an edible acidic component.

Abstract: A vertical cooker vessel is used for cooking a grain product. The cooker is vertically oriented and has a conical baffle so as to ensure plug flow so that grain is neither undercooked nor overcooked. The cooking water fills the vessel and maintained at a predetermined elevated temperature while a continuous stream of water is drawn off through a sieve in the bottom portion of the cooker, then recirculating the water, mixing with raw grain, and then heating, where steam is added to reheat the water and grain. The mixture is added to the top of the vessel. Cooked grain exits from the bottom of the cooker under control of a metering pump. Grain is separated from the water, with water from the separator returning to a mixer for mixing with the recycled water. A conical baffle is located near the sieve. This ensures plug flow of grain through the cooker. A lower second conical baffle prevents turbulent flow beneath the first conical baffle, which flow would otherwise disrupt plug flow.

Abstract: A ribbon gas burner for use in a baking oven has a row of gas apertures disposed between two rows of air apertures through which air is forced under pressure. The streams of air issuing from the two rows of air apertures are inclined inwardly towards the gas stream, thereby lengthening the ribbon flame produced by the burner and improving the uniformity of heating within the band oven.