Abstract: Low viscosity evaporative orange juice concentrates having less cooked off-flavor, as measured by the % retained valencene, are disclosed. These concentrates are preferably obtained by an evaporative concentration process which starts with a feed juice having a relatively low viscosity and sinking pulp level and which heats this feed juice to temperature no higher than about 180.degree. F. to avoid the generation of cooked off-flavor. In addition, the juice, at a critical solids content, is headed under vacuum to temperatures in the range of from about 160.degree. to about 180.degree. F. under conditions of high shear across the heated surface of the evaporator to insure effective deactivation of pectinesterase enzymes initially present in the feed juice.

Abstract: Disclosed is a method for separating mycotoxin-contaminated grains, kernels, seeds and nuts, from uncontaminated whole grain seeds, whole or split kernel nuts and seeds to obtain a substantially uncontaminated supply source of these foods. The separate contaminated source can be further processed to lower the mycotoxin contamination. The process involves the separation of the mycotoxin or aflatoxin-containing materials by floating the aflatoxin-contaminated foods in a liquid having a specific gravity of from about 0.9 to about 1.2. A highly preferred process uses dynamic flotation.

Abstract: Deaerated oil having a level of less than about 0.10% by volume of dissolved oxygen is heated at a temperature between about 530.degree. F. (277.degree. C.) and about 650.degree. F. (343.degree. C.) and stripped with a stripping medium with a molar ratio of stripping medium to oil of between about 0.05 and about 9.7, at an absolute pressure of between about 0.5 mm Hg and about 50 mm Hg., for a time of between about 5 seconds and about 15 minutes. The combination of stripping parameters is selected so that the stripping factor "f" is greater than about 0.6, where f=KP.sub.v S/PO, where K is between about 1 and about 200, and where P.sub.v (the vapor pressure of the component to be stripped) is not more than about 0.1 mm Hg at 500.degree. F. (277.degree. C.) and not more than about 2.0 mm Hg at 600.degree. F. (343.degree. C.).

Abstract: Filling-containing, dough-based products, in particular fruit-filled cookies, having good eating quality and flavor release are disclosed. These products comprise a crumb or dough and a low water activity filling associated with this crumb or dough. The filling comprises an aqueous phase having sugar dissolved therein and a thixotropic cohesive network of fibrils and microfibrils dispersed therein. The network of fibrils and microfibrils functions as a flow control agent which permits the filling, and dough forming the crumb, to be co-baked.

Abstract: This invention is a method for reducing chip bleed in flavor-chip containing baked goods, particularly in cookies. "Chip bleed" is a migration of material from the chip into the dough or crumb of the baked good.The method comprises adding to the dough from about 0.5% to about 5% of an emulsifier which is predominantly crystalline at room temperature to form a stable dough emulsion. The emulsifier is selected from: (a) fatty acid mono-diglycerides having from about 35% to about 99% monoglycerides and from about 1% to about 50% diglycerides, wherein at least about 65% of the fatty acids are selected from C.sub.16 -C.sub.18 saturated fatty acids and C.sub.18 trans-unsaturated fatty acids; (b) polyol esters having an average of from about 4 to about 14 hydroxyl groups, wherein from about 10% to about 66% of the hydroxyl groups are esterified, and wherein at least about 65% of the fatty acids are selected from C.sub.16 -C.sub.18 saturated fatty acids and C.sub.

Abstract: The present invention is concentrated orange flavor and aroma compositions prepared by the extraction of organic orange flavor and aroma compounds by a dense solvent gas. The compositions are characterized by high concentrations of ethyl butyrate (at least about 0.50%) and valencene (at least about 5%), and a low concentration of decanal (less than about 0.35%). They are prepared by a process comprising the steps of: (a) contacting organic orange flavor and aroma compounds with a solvent gas having a temperature between its critical temperature and about 100.degree. C. (212.degree. F.), and having a reduced pressure between about 0.56 and about 1.31, to extract flavor and aroma compounds the majority of which have a molecular weight less than or equal to that of limonene; (b) separating the solvent gas and dissolved compounds from the remaining undissolved compounds; and (c) separating the dissolved compounds from the solvent gas.

Abstract: The present invention is an emulsifier system for cookies comprising:(a) from about 40% to about 100% (by weight, on the basis of monoglyceride content) fatty acid mono-diglycerides, said mono-diglycerides having from about 35% to about 99% fatty acid mono-glycerides, and from about 1% to about 50% fatty acid diglycerides, wherein at least about 65% of said fatty acids are selected from the group consisting of C.sub.14 -C.sub.20 saturated fatty acids and C.sub.16 -C.sub.20 trans-unsaturated fatty acids and mixtures thereof;(b) from about 0% to about 60% (by weight) fatty acid esters of polyols having an average of from about 4 to about 14 hydroxyl groups, wherein from about 10% to about 66% of the hydroxyl groups are esterified, wherein at least about 65% of said fatty acids are selected from the group consisting of C.sub.14 -C.sub.20 saturated fatty acids and C.sub.16 -C.sub.

Abstract: The invention is a method for the removal of off-flavor from a textured vegetable product by extraction with a gas in the supercritical fluid or liquid state. The method for supercritical fluid extraction of off-flavors comprises the steps of: (a) extracting off-flavors from the textured vegetable product by contacting it with a supercritical fluid gas in a pressurized container; and (b) removing the gas and off-flavors from the textured vegetable product. Liquid extraction comprises the steps of: (a) extracting the off-flavors from the textured vegetable product by contacting it with a liquid gas in a pressurized container; and (b) removing the gas and off-flavors from the textured vegetable product. The temperature and pressure of the gas may be varied to maintain it in the supercritical fluid or liquid state. Carbon dioxide is a preferred gas.

Abstract: This invention comprises crumb-continuous cookie products having distributed therein discrete regions of storage-stable crisp texture and discrete regions of storage-stable chewy texture in which the crisp regions contain a shortening having an SCl at 21.degree. C. of from about 14.0 to about 20.0 and an SCl at 33.degree. C. of from about 0.0 to about 8.0 and the chewy regions contain a shortening having an SCl at 21.degree. C. of from about 12.0 to about 18.0 and an SCl at 33.degree. C. of below about 2.0. The shortening system having these melting characteristics provides a more tender crumb texture, more desirable mouthmelt and dissipation and better flavor display in the cookie.

Abstract: This invention relates to an anti-sticking additive for cooking fats comprising a salt of an oxyacid of phosphorus, or mixtures thereof. The salts are of the formula MX, wherein M comprises an alkali metal, alkali earth metal, mixed alkali-other metal, or ammonium, and X comprises a hypophosphate, orthophosphate, pyrophosphate, polyphosphate, metaphosphate, or other similar anions. The cooking fat composition containing such a salt resists thermal darkening and off-flavor development during use. A method for reducing sticking of food during cooking comprises cooking with a fat composition containing a salt of an oxyacid of phosphorus, or mixtures thereof, as an anti-sticking agent.

Abstract: A method for reducing excessive browning in a baked good containing reducing sugars is described. The method comprises adding to the dough of the baked good about 0.15% to about 0.65% baking soda and about 0.10% to about 0.65% fatty acid monoglyceride esters of polycarboxylic acids and their derivatives. This combination of ingredients minimizes browning while avoiding off-flavor often associated with the addition of leavening agents to control browning. The invention is particularly useful with dual-textured cookies wherein a chewy region is made from a dough containing reducing sugars or crystallization-resistant sugars, and wherein a crisp region is made from a dough containing sucrose or readily crystallizable sugars. Browning is minimized in the reducing sugar-containing inner dough so that if the inner dough shows on the cookie surface it does not create an unattractive appearance.

Abstract: The present invention is a process for the production of citrus flavor and aroma compositions comprising the steps of: (a) contacting organic citrus flavor and aroma compounds with a solvent gas having a temperature between its critical temperature and about 100.degree. C. (212.degree. F.), and having a reduced pressure between about 0.56 and about 1.31, to extract flavor and aroma compounds the majority of which have a molecular weight less than or equal to that of limonene; (b) separating the solvent gas and dissolved compounds from the remaining undissolved compounds; and (c) separarting the dissolved compounds from the solvent gas. This process produces an extract which is enriched in the desirable lower molecular weight flavor and aroma compounds and decreased in concentration in the undersirable higher molecular weight flavor and aroma compounds which could impart off-flavors.

Abstract: A process for making a corn chip with potato chip texture is described. The chip has increased mouthmelt, crispness, and lightness like potato chips and it is less hard and gritty than standard corn chips. It also has a distinctive corn flavor. In a preferred process, corn is cooked in water at 140.degree. F. (60.degree. C.) to 212.degree. F. (100.degree. C.) for 30 minutes to 4 hours. The corn hulls are removed, and the corn is comminuted. A starch material is cooked in water until it is adequately hydrated, and then comminuted. The comminuted corn and starch material are mixed together to form a dough having a ratio of corn to starch material of 95:5 to 80:20. The dough is extruded, formed into a sheet, cut into segments, and deep-fried to form the finished chip.

Abstract: A process for the enzymatic treatment of black tea leaf is disclosed. In particular, black tea leaf is wetted with water containing tannase and one or more cell-wall-digesting enzymes, such as cellulase, pectinase, papain, or hemicellulase, prior to extraction. The enzyme-moistened tea leaf is incubated in a closed system at room temperature for a few hours. The enzyme-treated tea is then neutralized with a suitable food grade base and the enzymes are inactivated by heating. The resulting treated tea can be extracted and processed in the usual manner or dried for use in tea bags in the usual manner. As a result, a higher yield of tea is obtained and the resulting instant tea has better solubility in cold water than conventional teas. The bag tea products an infusion which does not form haze at cold temperatures.

Abstract: The present invention is a process for making a reduced density roast and ground coffee product comprising the steps of: (a) cracking roasted coffee beans to a size such that about 40% to about 80% are retained in a 6-mesh screen (3.36 mm, 0.132 in.); then (b) normalizing the cracked beans; and then (c) grinding the cracked and normalized beans. The roast and ground coffee product produced by the combination of the three steps has a density between about 0.24 g/cc and about 0.41 g/cc.The reduced density roast and ground coffee product has an acceptable non-chaffy appearance. Problems associated with the use of air removal and screening are avoided.

Abstract: This invention relates to a shelf-stable sauce containing acidified texture protein. Protein extrudate is acidified and the acid is then removed to minimize added anion levels in the protein without materially, affecting its lowered pH. The acidified extrudate is then mixed with a binder and heatset to form an analog, the analog is mixed with sauce and the pH of sauce and meat analog equilibrated to less than 4.6 within 48 hours.

Abstract: This invention relates to a storage-stable carbonated beverage containing fruit, citrus, or berry juice which has the taste of a cola. No kola nut extract, or caramel color is present. One or more juices, in particular plum juice, alone or mixed with other suitable juices, is employed to provide the taste of a cola without the use of kola nut extract. The beverage comprises carbonated water, juices, acid, and natural flavorings. No artificial cola flavorings are employed.

Abstract: This invention relates to acidified sauce products, specifically, to products containing textured protein or analog simulating loose, cooked ground meat. This invention further relates to an acidification process for the preparation of such products. This acidification process minimizes the necessary pH equilibration time and generates a shelf-stable product with optimum texture and flavor, and low fat content.

Abstract: A substantially water-free creme having from about 20% to about 50% of a rapidly melting confectionery fat and 50% to about 80% of a carbohydrate is disclosed. This creme has a disordering temperature of between 80.degree. F. and less than 102.degree. F. and a melt rate of 15 seconds to 75 seconds at 92.degree. F. It has a back extrusion force of from about 0.3 to about 6 lbs at 70.degree. F. Disordering temperature relates to the temperature at which the creme and saliva mixture forms a water-continuous phase. The back extrusion force is a measure of the apparent viscosity of the creme. The creme's viscosity remains stable over a broad temperature range.

Abstract: An improved, lightly milled roast and ground coffee having high extractability, superior brew clarity, and an aroma intensity of from about 30,000 to about 55,000 G.C. counts and a method for making the same are disclosed. Roast coffee beans are cooled to below about 65.degree. F., maintained below about 65.degree. F. as they enter the grinder, coarsely ground, and lightly milled to produce particles of coffee ranging in thickness from about 30 to about 40 mils. The coffee product has the appearance of a coarse granule with a fine powder adhering to it.