Abstract: Tea compositions having improved color and flavor are produced by adding water-soluble aluminum salt(s) to the compositions or precursors during any stage of the manufacture up to the point of consumption, or even by coating or spraying the tea leaves prior to plucking and processing. Enhanced characteristics obtained as a result of this addition include increased redness and brightness and improved flavor.

Abstract: Method for producing a free-flowing orange juice powder having improved flavor including (a) providing an aqueous slurry having up to about 65% solids, about 50-85% of which is orange juice with the balance being a food grade, water-dispersible or water-soluble drying aid and (b) cocurrently spray drying the slurry to a powder having an average moisture content of less than about 4% under carefully controlled drying conditions. The dryer inlet and outlet air temperatures are maintained at about 220.degree.-300.degree. F and about 145.degree.-205.degree. F, respectively. The spray dryer nozzle pressure is suitably less than about 5,000 psig with the slurry feed rate through each nozzle being less than about 45 gph. The interior walls of the spray dryer are maintained at a temperature of less than the sticky point temperature of the dried powder, preferably less than about 135.degree. F.

Abstract: Method for preparing a 3-deoxy-5-hydroxyanthocyanidin salt having a 4' and/or 7 OH substituent from a corresponding acylated flavanone, by (1) reducing the acylated flavanone in a solvent medium by reaction with an alkali borohydride to form a corresponding flavan not having an OH substituent at the 4 position, and (2) oxidizing the flavan or an acylated or hydrolyzed derivative of the flavan in an organic solvent medium by reaction with a halogenated benzoquinone in the presence of a strong acid and water. Suitable acylated flavanones include acetylated natural flavanones, especially acetylated naringenin and hesperetin.

Abstract: A machine is provided for filling containers with a liquid, which comprises a container infeed section, a container filling section and a container discharge section, the infeed section being equipped with empty container transfer means capable of receiving and releasing containers by twos in a substantially radial alignment with respect to the axis of the transfer means; the filling section comprising an annular tank for liquids, rotatable around its own symmetry axis, having a number of pairs of filling valves, the valves of each pair being arranged substantially over a radius of the said symmetry axis and having underneath each pair of valves support mechanism for containers, rotatable in conjunction with the valves, which receives containers from the transfer means in a first transfer section between the infeed and the filling sections, the support mechanisms comprising moreover apparatus capable of changing vertical position to connect and disconnect the mouth of the containers with the valves before the

Abstract: A cargo conveying apparatus on a motor truck is described which is capable of moving cargo on the motor truck in a rotational manner by means of a series of conveying mechanisms, and wherein substantially all of the area of the truck bed is utilized without producing a dead space on the motor truck bed while performing loading and unloading operations.

Abstract: A method for enhancing the flavor and aroma of a final tea beverage prepared from a soluble tea, e.g., a concentrated tea extract or a dried soluble tea, by adding a flavoring agent to the soluble tea to produce a final tea beverage containing about 0.01-25 ppm of the added flavoring agent. The flavoring agent, having different preferred compositions for cold and hot-water soluble products, includes up to 39 selected flavoring constituents in specified amounts.