Abstract: An improved method for extracting caffeine from a coffee material, preferably raw coffee solids, with an extractant comprising supercritical carbon dioxide. Caffeine is continuously absorbed from the extractant with an aqueous wash solution in an absorber. This wash solution is continuously treated by reverse osmosis to form a caffeine-containing retentate stream and a permeate stream containing dissolved solids but substantially no caffeine. The permeate stream is recycled and used as wash water in the absorber or is used to prehydrate solid coffee materials, or both. The permeate stream comprises acidic dissolved solids.

Abstract: An aqueous shelf-stable beverage product containing water, milk solids, and an acidic flavoring agent, and a two component stabilizing system of monoglycerides and up to 10% by weight diglycerides, carrageenin or pectin; disodium phosphate; and potassium hydroxide; the shelf-stable beverage product having a pH of about 6.3 to about 6.5.

Abstract: A rapidly-dissolving, sugar-free beverage tablet is made by formulating a mix containing from 20% to 70% mannitol, from 1% to 20% water-soluble CO.sub.2 -generator, intensive sweetener and food acid. The mix is compressed in an externally-lubricated tabletting press to produce a friable tablet which is then surface glazed to produce a structurally stable tablet.

Abstract: A dry mix containing a combination of salt having a particle size of 100% by weight minus 100 U.S. mesh and carrageenan is applied to the surface of uncooked meat, poultry or seafood before cooking in a microwave or conventional oven. The salt and carrageenan may also be applied in the form of an aqueous slurry. The cooked product retains a higher amount of moisture and has improved appearance, taste and texture as compared to cooked meat, poultry or seafood which is not treated before cooking.

Abstract: A no-fat cheese analog having the texture, body and eating qualities of cheese is produced by admixing about 15% to about 35% of a coagulated skim milk product having a fat content of less than 2%, about 15% to about 35% dry particulate rennet casein, about 1% to about 3% of an edible emulsifying salt, sufficient quantities of flavoring agents and acidulants to impart desired flavor and pH, and about 30% to about 65% water; said dry rennet casein being hydrated in said water by action of said emulsifying salt at temperatures of about 160.degree. F. to about 200.degree. F. under agitation conditions for a time period sufficient to provide a plastic homogenous body being substantially free of unhydrated rennet casein particles, said edible emulsifying salt being present at about 2% to about 15% by weight of the said particulate rennet casein, said emulsifying salt being selected from the group consisting of alkali metal phosphates, citrate salts and mixtures thereof.

Abstract: This invention relates to packaged ready-to-eat, high-temperature processed low/no fat, puddings in which calcium-sensitive, thermally-irreversible gelling hydrocolloids, such as sodium alginate, are utilized in the pudding formulation as a total or partial replacement for the fat component. A process for preparing such puddings is also described.

Abstract: An apparatus and method for slicing food products such as loaves of bread and the like where multiple slices are formed at substantially the same time. A blade cleaning assembly is included for removing slicing debris from band slicing blades after having moved through the product being sliced. Multiple blade continuous cleaning by opposed scraper blades through which each band blade passes achieve the desired cleaning function. The apparatus and method are particularly well-suited for removing slicing debris from loaves of bread which are of the so-called no-fat or low-fat variety.

Abstract: In a process for deacidifying and improving the flavor of so called secondary extracts obtained in the production of instant coffees, the secondary extracts are pumped over alkaline molecular sieves and are therewith completely or partially liberated from acids and flavor-impeding organic compounds.

Abstract: High-moisture food products are surface-coated with a coating comprised of 80 to 99.5% water, 0.1 to 3% sorbic acid or a salt thereof, and 0.2 to 3% kappa-carrageenan. The coating has a pH of 3.5 to 5.5 and sets at a temperature above 100.degree. F. The coating is well-suited for application to baked goods such as soft pies.

Abstract: The invention relates to a process for preparing soluble coffee with an infusion quality similar to that of roast bean coffee, with which instant-typical off-flavour characters are no longer detectable, with which ground roast coffee of a particle size of at most approximately 1.

Abstract: Polyphosphates such as tetrasodium polyphosphate and sodium acid polyphosphate are used to reduce the amount of protein aggregation which results from heat treating a ready-to-eat pudding formulation at temperatures in excess of 265.degree. F.

Abstract: A dry mix, such as a fructose-containing beverage mix, is prepared by coating the fructose particles with fine particles of a food acid. The coated fructose particles are resistant to browning which can develop in the presence of heat and moisture, especially if any alkaline ingredients are contained in the mix.

Abstract: In a process for applying a sugar solution to the surface of a cereal product, drying the sugar-coated cereal, collecting the fines produced therefrom and recycling the collected fines back into the original sugar solution the improvement that the fines can be contacted with water to form a slurry of dissolved sugar and insoluble cereal which is then separated into a liquid sugar fraction and an insoluble cereal fraction by centrifugation in a solid bowl centrifuge.

Abstract: Improved yield and gelatin quality is obtained by extracting conditioned collagen-containing material with water at lower temperature and shorter time conditions than previously used to remove high quality gelatin as quickly as possible. Very high quality gelatin is extracted initially. Acid conditioning yield is also improved by controlling pH between 1.5-2.0.

Abstract: A color analysis and evaluation method is disclosed based upon a transformation of three primary color measurements, red, blue and green, from an x,y,z cartesian coordinate system to a rotated spherical coordinate system in which a target color vector in the cartesian coordinate system defines the primary z axis in the rotated spherical coordinate system. In one disclosed embodiment, a computerized color analysis is performed upon a finished baked product such as a pound cake with a split in the top thereof. A detector such as a color television camera measures three primary color components of each pixel of a matrix of pixels into which an image of the product is divided by the detector. The three measured primary color components are then transposed to a reference spherical coordinate system having the z axis aligned with a target color for the product. A determination is then made as to whether a measured color vector is within predetermined limits to determine if it is within an acceptable color sector.