Abstract: A method and apparatus for incorporating one or more additives throughout an expanded food product. An expandable mixture of moistened farinaceous and/or proteinaceous materials is extruded at elevated temperatures and pressures through the die orifice of an expander-cooker into the cylindrical bore of a tubular extrusion die which is secured to the external face of the extruder die plate. The cylindrical bore of the tubular die has the same cross-sectional area and shaped as the die orifice of the extruder, so that as the mixture passes longitudinally through the tubular die it is still radially confined and is maintained at the same high pressure and temperature as when extruded through the die orifice. One or more liquid additives are injected under pressure into the body of the farinaceous and/or proteinaceous mixture as it is passed through the tubular die, through a nozzle mounted concentrically within the cylindrical bore of the tubular die.

Abstract: A method of producing a meat emulsion product which is uniformly acidified throughout to an equilibrium pH value of 4.6 or below under conditions which prevent acid denaturation of the protein matrix of the emulsion prior to cooking of the emulsion, to thereby prevent breaking of the emulsion and separation of fat in the product. An edible acidogen is incorporated in the emulsified meat mix in an amount sufficient to reduce the pH of the emulsion to 4.6 or below by the time cooking of the emulsion is completed. Denaturation of the protein in the meat emulsion prior to cooking of the emulsion is prevented by incorporating in the emulsion a water soluble hydrocolloid with the acidogen or by the addition of an acidogen which is encapsulated with a material which delays formation of acid until cooking of the emulsion. After cooking, the acidified, set emulsion is combined with other foods having an equilibrium pH of 4.

Abstract: A process for preparing frozen par fried potatoes which, when finish fried, have a crisp surface texture and a mealy internal core, and remain crisp and rigid for extended periods of time after finish frying. Potatoes which have been peeled, trimmed, cut into strips and blanched, are subjected to a two stage drying procedure, in which the strips are first exposed to high velocity ambient air for a period of time sufficient to reduce their weight by about 8%-15%, and are then dried in circulating heated air to further reduce the weight of the strips by an additional 8%-15%. After drying, the potato strips are maintained in a quiescent state for a short period of time to permit equialization of moisture distribution in the strips, and are then par-fried, frozen and packaged.

Abstract: An improved wetting agent for use in the production of fat-containing powdered products which are spontaneously wettable and dispersible in cold aqueous liquids. The wetting agent comprises oil-free granular phosphatides containing at least 95% acetone insoluble matter dissolved in an oil which has a bland taste, a maximum iodine value of 2.0 and which is a liquid at temperatures as low as about 0.degree. C.

Abstract: Meats and meat by-products which are considered to be inedible for human consumption but which may be used in the production of animal foods are decharacterized by mixing such products with a U.S. Department of Agriculture approved FD&C decharacterizing color. When such decharacterized meat products are to be used in the production of an animal food, the decharacterized meat is counter-colored by mixing with a color which is complementary to the decharacterizing color to provide the inedible meat product with a substantially natural meat-like color. Approved FD&C colors and blends of approved FD&C colors, which are the complementary color of the FD&C color used in decharacterizing the meat product, are used in counter-coloring the meat product. Lakes of such colors and color blends may also be used.

Abstract: Non-dairy coffee whiteners can be provided with stability to the thermal and acid stresses of coffee by incorporating a water-soluble acetate salt in the whitener. The acetate salt may be used as a total or partial replacement of conventional stabilizing salts generally used in whiteners. Acetate salts which may be used include sodium acetate, potassium acetate, calcium acetate and mixtures thereof, and may be added to the whitener as such or formed in situ during the preparation of the whitener.

Abstract: Screens for use in screen process printing are prepared by applying a dry emulsion film to a layer of liquid emulsion carried on the outer surface of a screen fabric in such a manner that upon drying, the dry emulsion film and the liquid emulsion layer are coalesced into a unitary emulsion layer which surrounds the screen fabric. The coalesced emulsion layer has a smooth surface which extends a uniform distance above the screen fabric. Screens thus produced are used to prepare photographic stencils for use in screen process printing.

Abstract: A device for orienting filled and seamed two piece cans, in which a single line of randomly oriented cans is divided into two lines, all of the cans in one line being oriented in an upright position and all of the cans in the other line being oriented in an inverted position. The cans in one of the lines are then inverted and the lines combined to provide a single stream of cans oriented in one direction.The device has a rotatable turret body having a plurality of can receiving pockets around its periphery. A lever arm is pivotally mounted above each of the pockets and is adapted to engage the seamed end of the can in the pocket when the outer end of the lever arm is pivoted to a horizontal position. Cam means are provided to pivot the outer end of the lever arm from an elevated position to a horizontal position while the can is carried from a point adjacent a can inlet chute on a short arcuate path to one of a pair of can outlet chutes.

Abstract: A stable, dry, non-dairy fat emulsion product suitable for use as a coffee whitener is prepared without the use of protein by incorporating a chemically modified dextrinized starch having a lipophilic character in the formulation. The chemically modified starch is included in an aqueous emulsion containing fat or oil and a conventional emulsifier to stabilize the emulsion through the drying step so that upon reconstitution in coffee a stable emulsion is formed. The pH of the liquid emulsion must be controlled in order for the chemically modified starch to be effective in stabilizing the emulsion through the drying step. A buffering agent is mixed with the dried emulsion to improve the taste of coffee whitened with the dried emulsion.

Abstract: Rice bran oil when applied to the skin as such or when incorporated in a pharmaceutically acceptable carrier is effective as a sunscreening agent in protecting the skin against sunburn upon exposure to ultraviolet radiation in the region of from about 2950 to 3150 angstrom units.