Abstract: A clouding agent for dry beverage mixes is prepared by first forming a mixture of titanium dioxide and water and then subjecting the mixture to high speed shear. A spacing agent and suspending agent are then added to the mixture and the mixture is again subjected to a high speed shear, followed by spray drying. The resultant clouding agent may contain higher quantities of titanium dioxide than conventional clouding agents to thereby provide increased opacity without increased sedimentation. Further, the method of the invention provides higher throughput through the spray dryer and better yields than conventional methods of preparation.

Abstract: A particulate, dry-mix foaming creamer composition comprising a particulate protein component in an amount of from 1 to 30%, a foam-generating amount of a particulate, gasified carbohydrate, preferably from 20 to 90%, said carbohydrate having a bulk density of less than 0.3 g/cc and a lipid in an amount of from 0 to 30%, all amounts based upon the weight of the composition. The creamer can be added to brewed coffee to produce a cappuccino-type whitened coffee with a surface layer of foam or it can be added to instant coffee and optionally a sweetener to produce a particulate, dry-mix instant cappuccino product.

Abstract: Ready-to-drink, aspartame-sweetened beverages having longer shelf-life are prepared by raising the pH of the beverage to above 3.2 while maintaining a sour taste which is equivalent to a beverage having a pH of 2.9. The beverage of this invention are formulated with a citric acid to citrate buffer salt ratio (by weight) of 2.5-4.3:1.

Abstract: A method of intensifying the flavor of soluble coffee. Soluble coffee is heated at a temperature and for a time sufficient to intensify the flavor of the coffee without causing carbohydrate pyrolysis characterized by evolution of carbon dioxide. The heated coffee is cooled to produce a soluble coffee product having intensified flavor. The flavor intensity of soluble coffee can be increased without deleteriously altering coffee flavor by heating the coffee at a temperature under conditions that do not cause carbohydrate pyrolysis characterized by generation of carbon dioxide.

Abstract: A non-dairy, refrigerator-stable foam having an overrun of 50-350% is formulated from water, sweetener, hydrogenated vegetable oil, non-ionic emulsifier having an HLB of at least 10 and a gelling hydrocolloid having a gel temperature below 80.degree. F. (21.1.degree. C.). Preferably, the emulsifier is polysorbate 60 and/or sucrose fatty acid ester and the gelling hydrocolloid is gelatin. The foam may be free of non-gelatin protein material and has a pH of 3.2-4.6. The foam may be packaged as a ready-to-eat dessert or used as a topping on packaged, ready-to-eat dessert gels or puddings.

Abstract: The invention relates to pouch or bag-shaped beverage containers (1) having an opening system which is pierced by a straw to access the beverage. The container includes a wall (14) which is a multilayer laminate which from the outside to the inside includes polyester film (3), printing ink (4), adhesive (5), foil (6), adhesive (7) and polyethylene film (8). In order to facilitate piercing of wall (14) by a straw, a portion of the outer polyester film is removed at an area (2) which is intended to be pierced by a straw as is known in the art. To further facilitate piercing of wall (14) an area of delamination (9) is created opposite area (2) between foil layer (6) and the polyethylene film (8). Area of delamination (9) is created by vaporizing adhesive layer (7) by means of laser radiant energy which is transmitted through the polyethylene film (8) and absorbed by adhesive layer (7).

Abstract: A chocolate yogurt containing active cultures and having a diminished acid taste compatible with chocolate and a new product form that enables the enjoyment of the product utilizing only normal channels of distribution are enabled by separately preparing and packaging a yogurt base portion and a chocolate flavoring portion. The yogurt base portion contains active cultures and has a pH of less than about 4.6. The chocolate flavoring portion containing cocoa, nonfat dry milk solids, and a buffering salt. The two portions are packed, preferably, in a two-piece composite package. The two packages are opened and the contents mixed just prior to consumption.

Abstract: A sleeve-type package having upper and lower rows of individual product containing containers wherein the upper row is located within the tubular rectangular sleeve and the lower row has its container tops within the rectangular sleeve with the bottoms of the lower rows projecting down out of a cutout in the bottom of the rectangular sleeve. A generally flat spoon insert having a spoon panel with a plurality of spoon blanks and at least one protective panel is positioned within the rectangular sleeve between the upper and lower rows of product containers. Several embodiments of blanks with a plurality of spoons are shown and described.

Abstract: A closable dispenser and an apparatus for dispensing a flowable product therewith are provided. The apparatus for dispensing includes a collapsible product container. The closable dispenser includes an outlet member having a base and a 3-D tip having a 3-D opening therein. The dispenser also includes a spout member having a hollow main body fixed to the container, a stopper extending from the main body and having a 3-D shape complementary to the 3-D opening of the tip, and a passage between the main body and the stopper.

Abstract: D-tagatose is manufactured from cheese whey and/or milk. The cheese whey and/or milk is hydrolyzed to prepare a mixture comprising galactose and glucose. Galactose is separated from the glucose by fermentation and subjected to isomerization using L-arabinose isomerase, thereby producing D-tagatose. The D-tagatose can be used as a reduced calorie food sweetening and bulking agent, as an intermediate for the synthesis of optically active compounds, and as an additive in detergent, cosmetic and pharmaceutical formulations.

Abstract: The present invention is directed to a liquid coffee in which the development of acidity has been inhibited and which results in a longer shelf-stable product. The method used in making the liquid coffee product of the present invention includes treating the coffee extract with an alkali, the alkali being present in an amount effective to convert acid precursors present in the coffee extract to their respective acid salts, and thereafter neutralizing the treated coffee extract with an acid, the acid being present in an amount effective to neutralize any excess alkali from the first step and to adjust the final pH of the liquid coffee product to the desired value.

Abstract: A fat-free/low-fat frozen whipped topping is formulated with from 0.5-3% food starch. Preferably the starch is in modified, cross-linked, low-amylose starch such as waxy maize. The topping is prepared by combining a homoginized emulsion preblend with an aqueous, gelatinized starch preblend and the aerating, whipping and freezing the mixture.

Abstract: A display package including an outer container and one or more inner containers housed in the outer container. The outer container is made from a transparent material which is selectively coated to provide both opaque and translucent areas on the surface of the outer container while leaving some transparent areas. The opaque and translucent areas may be used to display indicia about the product whereas the transparent areas provide a view of the inner containers and/or any indicia thereon. A variety of visual effects can be achieved by selecting the appropriate colors and/or transitions between the opaque, translucent and transparent areas of the outer container.

Abstract: A method for treating fermented cocoa beans to produce acid-reduced, roasted, de-shelled cocoa possessing a decreased level of 2-methoxy-3-isopropylpyrazine (MIPP). The method involves the treatment of cocoa beans with steam at a temperature within the range of from about 100.degree. C. to about 140.degree. C. for a period of time of from about 10 minutes to about 120 minutes.