Abstract: Fruit-flavored, powdered gelatin dessert mixes are formulated to obtain a relatively high pH of at least 4.15, and a relatively low gelatin load weight while still retaining a desirable sour taste. The mix contains adipic acid and fumaric and/or citric acid at a weight ratio of 15-21:1. The mix also contains soluble sodium buffer salts and soluble citrate buffer salts at a weight ratio of 0.9-2:1.

Abstract: Fat in a confectionary chip is reduced to below about 10% by using a low-fat insoluble, non-gummy food material and 40-70% small particle sugar (less than 100 microns) in combination with about 13% moisture. The sugar to non-gummy food material ratio must be between 2:1 and 4:1 and the moisture between about 10% to about 15%. Hydrated food ingredients are added to retain at least some of the moisture in the bound state. Other ingredients which may be added to the formulation include syrups, milk solids and starch. The chips can be made by simply blending the dry ingredients and adding the moisture to form a dough in the form of a dry, crumbly paste. The dough is mixed or worked up well and then formed into the desired shape. The shape is then cut into pieces similar to chocolate chips.

Abstract: Raw starch which has been treated with an emulsifying agent during a wash step, such as during refining, is alkali-treated, washed to remove flavor, crosslinked, neutralized, gelatinized and dried to give instant starch useful for instant puddings and mixes.

Abstract: An apparatus and method for continuously loading containers into cartons in oriented two row arrays is provided. A supply delivers the containers individually to a depositing device for individually receiving respective containers. The depositing device is then moved to individually deposit the containers delivered thereto in a first collection device for collecting the containers in rows and columns corresponding to the array. The first collection device includes a matrix of dedicated channels similar to the array into which channels the depositing device deposits the containers in a sequential manner whereby the matrix is repeatedly filled with the containers row by row. Individually and alternately after each associated row of the matrix is filled, each row of containers in the first collection device is next delivered to a second collection device for collecting the containers in separated rows. The second collection device includes a respective bay for each respective row of the array of containers.

Abstract: Bitterness inhibitors are disclosed which are derivations of cinnamic acid. A process for reducing the bitterness of consumable materials is set forth which comprises the addition of the bitterness inhibitors at a level of from about 0.001% to 0.2% by weight. The preferred bitterness inhibitors are caffeic acid and ferulic acid.

Abstract: Food products, typically having a moisture content above 50% by weight, are prepared which contain polysaccharide hydrocolloid and insoluble fiber at a weight ratio of 1:0.2-3.5:1.1-4.5. These materials are preferably added to the food product as an aqueous dispersion. The aqueous dispersion preferably also contains a protein material. This invention is particularly useful in the preparation of fat-free food products.

Abstract: Formulations and processes for shelf-stable, gelled, gelatin confections which have a texture akin to gelatin dessert gels.

Abstract: Coffee products and other comestibles having an increased content of potassium are useful to enhance the gastric acid response of persons having abnormally low gastric acid secretion such as persons having gastric atrophy or atrophic gastritis. Preferred coffee beverages have an added potassium content of at least 1% by weight based on the dry weight of coffee solids in the beverage.

Abstract: Food sauces containing crystallizable fat present processing problems because the low temperatures required for reasonable commercial packaging operations frequently cause fat to solidify on equipment. The use of an emulsifier, and desirably a hydrophilic colloid suspended in liquid vegetable oil, in small amounts enables cooling of fat-containing sauces to less than 55.degree. F. without experiencing problems of fat solidification, equipment fouling or undue viscosity increases. Preferably, lecithin is added to a fat phase of the sauce in an amount of from 0.1 to 0.3%, xanthan gum will be added at a level of 0.005 to 0.2%, and the liquid vegetable oil will be added at a level from 0.2 to 4.2%.

Abstract: A dresser apparatus is provided for a strand of blow-molded articles interconnected by shorter flashings. A first pair of first rollers and a second pair of second rollers are of the gear type and are mounted for rotation to define pinching planes therebetween along which the strand is directed. The second rollers are relatively spaced to engage the articles and flashings passing therebetween, and are spaced from the first rollers such that the second rollers engage each flashing or article while a succeeding article or flashing is being engaged by the first rollers. A second moving device rotates the second rollers at a predetermined speed which is greater than the speed of the first rollers. Thus, each flashing or article is pulled from the succeeding article or flashing.

Abstract: Unitary beverage containers and methods of filling thereof are disclosed where the beverage container includes a main body and a filling conduit extending from the top thereof which is closed off after filling. In embodiments with a separate straw, an attaching mechanism removably attaches the distal end of the flexible straw to the top of main body and closes the aperture in the distal end. The attaching mechanism includes a short hollow bridge extending from the aperture which is broken during removal of the flexible straw to uncover the aperture prior to use. The hollow bridge is connected to a hollow chamber member which is otherwise isolated fluidly from the container volume. A concavity is provided at the top in which a mouthpiece at the distal end of the straw is received. In some preferred embodiments, the filling conduit extends from the top of the main body, and from adjacent the mouthpiece or from the mouthpiece itself.

Abstract: The present invention is directed to a process for the production of vanillin through the bioconversion of a vanillin precursor with a tissue culture of undifferentiated callus cells derived from a vanilla plant and/or enzymes obtained therefrom in the presence of a water soluble sulfhydryl compound and optionally, also in the presence of an assimilable carbon source.