Abstract: An aqueous shelf-stable beverage product comprises: water; milk solids; an acidic flavoring agent; a two component stabilizing system comprising a first component comprising monoglycerides and up to 10% by weight diglycerides, and a second component comprising carrageenin or pectin; disodium phosphate; and potassium hydroxide; the shelf-stable beverage product having a pH of about 6.3 to about 6.5. A method for making a shelf-stable beverage product comprises: providing a homogenized milk mixture having the two component stabilizer system; providing a buffered aqueous flavoring solution containing the acidic flavoring agent, disodium phosphate, and potassium bicarbonate; mixing the homogenized milk mixture and the aqueous flavoring solution to form a mixture having a pH of from 6.8 to 7.2; and heating to decompose the potassium bicarbonate to potassium hydroxide and carbon dioxide such that the pH is from 6.3 to 6.5.

Abstract: A packaging system is provided for a plurality of packages which are vulnerable to damage when cut into by a sharp instrument. The packaging system includes a rectangular container enclosing all of the packages and being formed of a rectangular lid and a rectangular tray configuration, preferably in a mating and nonoverlapping configuration, to form the container. A shrink wrap material is applied about the container and shrunk into engagement therewith so as to encircle the container in three dimensions and thus hold the lid and tray in the mating configuration. The shrink wrap material is suitably weakened to allow a manual tearing of the shrink wrap material to release the lid and hence open the container. The shrink wrap material is weakened by a longitudinal slot located adjacent the lid and extending from one side of the lid to an opposite side and two paired series of weakenings in the shrink wrap material.

Abstract: A low/no fat formulation, which can be used as a replacement for roll-in fat or shortening or as a base for forming a filling for danish rings and twists, containing from 40 to 70% cake crumb material, from 8 to 30% sugar, preferably brown sugar, from 5 to 20% sugar syrup, preferably corn syrup, and from 10 to 30% of a starch-based creme filling. Fat-free cake crumbs are utilized for a no-fat embodiment of this invention.

Abstract: A reusable filtration element for a coffee brewer has a microscopic arrangement of holes which permit coffee beverage to pass through while turbidity and sediment causing solids are effectively removed. The holes are preferably from 12 to 60 microns across and provide from 5 to 30 % open area in the filter element. In one preferred embodiment, the holes are circular, arranged in rows such that intersecting rows form an angle of 60.degree., and preferably taper from top to bottom. A preferred filtration element is preferably formed by photoetching stainless steel foil. The filtration element is preferably positioned over a foraminous support.

Abstract: A one-piece soft plastic bottle includes a generally cylindrical bottom portion and a tapered upper portion having a flexible tapered bellows at an upper end thereof. A short tapered top tapers outwardly and upwardly from the tapered bellows and includes a top end with a small aperture therein. A closure for the central aperture extends above the top end and is broken away by the user to expose the central aperture. The closure includes a cylindrical extension and large wings extending laterally and downwardly therefrom. Extending from the cylindrical extension is a filling tube which is crimped after filling to close the filling tube.

Abstract: Starch is alkali treated, washed to remove flavor, crosslinked, neutralized, gelatinized and treated with an emulsifying agent to give instant starch useful for instant puddings and mixes.

Abstract: Malic acid is removed from coffee to provide a coffee product which will evoke a decreased gastric acid response after ingestion. Malic acid is removed by malolactic fermentation of an aqueous coffee extract, which may be a green or brown extract. A malic acid-lean extract can be used to extract malic acid from coffee solids to produce demalated coffee solids. Demalation is preferably accomplished without removing excessive amounts of chlorogenic acid. Coffee products in accordance with the invention are preferably decaffeinated.

Abstract: The invention relates to a method of cooking or reheating a combustible with microwave energy by utilizing a double-boiler cooking utensil. The double-boiler utensil contains a microwave susceptible liquid within an outer vessel and a cooking oil or fat within an inner vessel with the inner vessel providing conductive heat transfer between the microwave susceptible liquid and the cooking oil or fat. The process involves placing a comestible in the cooking oil or fat within the inner vessel and irradiating the cooking utensil containing the comestible for a period of time effective to cook the comestible. The microwave susceptible liquid when subjected to microwave energy functions to transfer sufficient heat to the cooking oil or fat to maintain a temperature on the surface of the comestible within the range of from 125.degree. C. to 225.degree. C. The improved apparatus also incorporates a solid microwave interactive material in conductive heat transfer contact with the microwave susceptible liquid.

Abstract: A sour cream-based filling is utilized in retorted filled pasta products such as lasagna, manicotti and ravioli. The filling does not discolor or develop a tough texture during the retort process. The filling contains from 70 to 95% by weight sour cream.

Abstract: Roasted and ground coffee is packaged in an infusion coffee bag for use in brewing a cup of coffee in a microwave oven. The brewing bag is placed in a container of water and the container is heated in a microwave oven yielding a high quality coffee beverage in a rapid period of time.

Abstract: Doughs and batters are prepared which contain hydrated polysaccharide hydrocolloid hydrated insoluble fiber and hydrated protein preferably at a weight ratio of 1:0.8-6:1.1-4.5. The hydrated materials are added to the dough or batter formulation as an aqueous dispersion. The resulting dough and batter can be baked in a conventional manner. This invention is particularly useful in the preparation of fat-free baked goods.

Abstract: Malic acid is removed from coffee to provide a coffee product which will evoke a decreased gastric acid response after ingestion. Malic acid is removed by contacting an aqueous coffee extract, which may be a green or brown extract, with an ion exchange resin capable of exchanging malic acid in the extract. Demalation of a ready-to-drink coffee brew may be effected substantially immediately after preparation of the brew in a home brewer or the like. A malic acid-lean extract can be used to extract malic acid from coffee solids to produce demalated coffee solids. Demalation is preferably accomplished without removing excessive amounts of chlorogenic acid. Coffee products in accordance with the invention are preferably decaffeinated.

Abstract: The present invention is directed to a process for the production of vanillin through the bioconversion of a vanillin precursor with a ferulic acid degrading microorganism in the presence of a water soluble sulfhydryl compound and optionally, also in the presence of an assimilable carbon source.

Abstract: An antioxidant free, stable, fixed flavor is prepared from a mixture of flavor, maltose, malto-dextrin and a carbohydrate film former by spray-drying the mixture to form a dense product of at least 0.5 g/cc bulk free flow density and less than 20% voids, which is stable against oxidation for one year at 70.degree. F.

Abstract: A mixing apparatus for viscous emulsions, and more particularly a mixing apparatus incorporating a pinned mixing chamber cooperating with splined rotor for the blending and homogenizing of at least one further constituent and/or air with a base emulsion received from a mixer in order to impart a specified and intended consistency and texture to a product produced from the emulsion. Furthermore, there is also provided a method for producing the product formulated from the viscous emulsion by utilizing the mixing apparatus; and a resultant viscous flowable product of improved and specified consistency and texture, such as a mayonnaise, mayonnaise-type emulsion or salad dressing formulated through the mixing apparatus and method.

Abstract: A coffee grounds disposal and strainer arrangement adapted to be utilized in conjunction with the operation of an automatic coffee brewer. A lid member covering the receptacle receiving the hot liquid or water and entrained spent coffee grounds from the coffee brewer is equipped with a plurality of venting apertures which will allow steam generated by the hot liquid in the receptacle channel to escape upwardly through the apertures. A U-shaped channel structure is formed on the upper ends of the receptacle sidewalls receives the lid flange. Hereby, any condensate liquid flowing down the flange from the inside of the lid member, which condensate is formed from steam emanating from the hot liquid in the receptacle will tend to collect in the U-shaped channel intermediate the lid member and the receptacle, thereby preventing such liquid or water from flowing outwardly and down the receptacle onto the table or counter top.

Abstract: An aqueous table syrup comprising water, sugar solids in an amount of less than 10% by weight, based on the weight of the syrup, carboxymethylcellulose gum in an amount sufficient to impart to the syrup a viscosity at 70.degree. F. of from 200 to 2,000 cps, and cellulase-free xanthan gum in an amount sufficient to stabilize the carboxymethylcellulose gum, whereby the viscosity of the syrup does not decrease more than 40% when stored at 70.degree. F. for six months.

Abstract: A sucrose and fructose-containing dry food mix and method of manufacture is disclosed. The fructose is crystalline fructose having less than 10% of its particles smaller than 150 microns, a flavor having a low water activity particularly spray dried in a modified starch and malto-dextrin matrix and an acidic or neutral anti-caking agent. The food mix does not cake over an extended period of time.