Abstract: Aseptic filling and sealing of packages with a food product is carried out in compartments which contain an atmosphere of sterile air and which contain devices for filling and sealing packages and a transporter device for transporting the packages through the compartments for the filling and sealing operations. Headspace sterile air is removed and displaced from the packages by injection of nitrogen into the packages from a nozzle which is at a fixed position and which directs the nitrogen at an angle with reference to a vertical perpendicular to the horizontal package transport direction and counter to the transport direction.

Abstract: A mixture of fatty acids rich in polyunsaturated fatty acids is esterified by enzymatic catalysis and then the reaction mixture is saponified, which provides an organic phase containing esters and an aqueous phase which contains fatty acids, the phases are separated and the fatty acids of the aqueous phase are extracted by a non-polar solvent to obtain the fatty acids in the solvent, after which the solvent may be removed from the fatty acids.

Abstract: A UHT-treated or sterilized or ultrapasteurized milk base product is obtained without the presence of thickening or gelling agents by adding calcium glycerophosphate and a calcium chelating agent to a milk base, the pH of the calcium-enriched milk base product is adjusted to a pH of between 6.6 to 7.2 and then the pH-adjusted product is subjected to UHT treatment and that product is packaged, or alternatively, calcium glycerophosphate and a chelating agent are added to water to obtain a mixture, the pH of the mixture is adjusted to a pH of between 6.6 to 7.2 to obtain a solution, the solution is heat-treated to sterilize it, and then the sterilized solution is metered into a milk base which has been sterilized or ultrapasteurized.

Abstract: A sealed cartridge, which need have no marks for weakening and inside which, no filter is needed, contains a substance, such as roasted and ground coffee, for being extracted under pressure. The cartridge has a cup having a base and a lateral wall extending from the base to a lip which extends laterally away from the wall about a cup opening, and the cartridge has a cover sealed to the lip to cover the opening. Either the cover or the base provides a tear face which is torn under stress during extraction of the substance under pressure for preparation of a beverage.

Abstract: Coffee grounds containing diterpenes are added together with and heated with phosphoric acid, hydrochloric acid, or sulfuric acid at a temperature of between 80.degree. C. and 100.degree. C. for a time to degrade the diterpenes, and the product so treated is dried and may be used as a part of an animal food.

Abstract: A process for producing a powdery, fat-containing food product. At least one crystalline food ingredient, such as salt, and a fat are mixed to provide a paste. The paste is then milled to reduce the size of the crystals of the crystalline food ingredient and to coat the crystals with the fat. The milling is continued until a flowable powder forms. If desired, the flowable powder may then be pressed into tablets.

Abstract: Vacuum pressure is applied in a process for extrusion of fat-based confectionery materials, particularly chocolate, chocolate substitute and chocolate analog materials. In the process, a fat-containing confectionery material is fed to, into and through an extruder having a flow constriction and die to obtain an extrudate from the die under conditions of temperature, pressure, contraction ratio and extrusion rate so that the material and the extrudate obtained from the die are in a non-pourable state and so that the material is deformed plastically in the extruder and so that the extrudate is plastically deformable for a period of time, and in the process, the vacuum pressure is applied to the material at a point prior to passing the material through the flow constriction.

Abstract: A potato product is obtained by washing peeled potatoes, cutting the potatoes into slices then treating the slices with superheated steam and coating the steam-treated slices with an emulsion prepared from an edible oil and a starchy material, and the coated potato product may be toasted or cooled and frozen.

Abstract: The color of vegetables and fruits which contain carotenoids is stabilized by adding to water particles of tea, by-products of tea extraction, a spice, rice bran, tomato skins, tomato seeds and/or paprika seeds so that the particulate material is contained in the water in an amount of at least 0.5 g per liter water, and vegetables or fruits which contain carotenoids are blanched in the particulate-containing water having a temperature between 70.degree. C. and 100.degree. C. for a time for stabilizing their color, and after which, blanch water is separated from the treated vegetables and/or fruits. Further, the particulate-containing water and the fruits or vegetables may be placed in and blanched in a pouch, particularly a water-permeable pouch so that blanch water may be separated from the pouch and so that particulate material is retained in the pouch.

Abstract: Articles of frozen confectionery which provide a spiral pattern are obtained by extruding frozen confectionery material through a plurality of nozzle member tubes which are aligned successively and which each have a shape to provide a product which has a shape which includes an arc portion and a tangent portion, the arc portion extending from the tangent portion so that the arc portion is defined thereby as two semi-circular portions of differing diameter connected by the tangent portion. Each successive tube of the plurality of aligned tubes has an interior cross-section hollow larger than the cross-section hollow of the preceding tube, and each preceding tube is fitted into the succeeding tube to deliver extrudate within the suceeding tube and additional frozen confectionery material is introduced into each successive tube to add layers to the product.

Abstract: Apparatus for extruding a food product substance and for cutting the extrudate from a die of an extrusion head of the extruder into pieces has a rotary shaft and a knife which is affixed to the shaft and which has two blades, each blade having a cutting edge, wherein the two blades are offset one from another so that one blade extends from the axis of shaft rotation for a distance from the shaft rotation axis for a distance greater than that of the other blade and wherein the shaft and blades and the blade cutting edges are configured and positioned with reference to the extrusion head and wherein each die is positioned so that upon exit of extrudate from each die and upon rotation of the shaft, one blade cutting edge cuts and incises a part of the extrudate substance and the other blade cuts the extrudate substance to obtain a cut piece so that the cutting by the two blades provides a cut piece having an incised part.

Abstract: A container, such as a bag or a pouch, is made from a fat-based confectionery material, including such as a chocolate, and is formed by crimping an end or ends of a hollowed tube of the material or crimping edges of a sheet or sheets of the material brought together. The tube or sheet which is crimped is an extrudate which is, upon being obtained from an extruder, temporarily plastically deformable and thereby has a temporary flexibility, and the crimping is carried while the material is plastically deformable.

Abstract: A confectionery product which has discrete pieces of a chocolate material, which is a chocolate, a chocolate substitute or a chocolate analogue, having specific characteristic shapes which are images dispersed in a confectionery material is prepared by distributing the discrete pieces having a temperature less than 20.degree. C. into a stream of frozen, chilled or ambient confectionery material to obtain a composite product, and the composite product may be mixed.

Abstract: An emulsion which does not contain egg yolk and which is heat-stable when the emulsion is pasteurized or sterilized is prepared by adding oil to an aqueous mixture of ingredients and emulsifying and contains, for obtaining emulsion physical stability and as an emulsifier, a protein and DATEM alone. The emulsion, which has a pH of from 3 to 8, is prepared with the water and with, by weight, from 5% to 75% oil, from 0.1% to 10% vinegar, from 0.1% to 10% protein and from 0.1% to 5% DATEM and with at least one of salt and sugar. When the emulsion is prepared, the noted ingredients are mixed with the water component, the oil is added and emulsified with the mixture and then the vinegar is added.

Abstract: Prior to incorporating meat trimmings into a meat piece, the trimmings are inoculated with starter culture and fermented with the bacteria from the culture to obtain fermented meat trim particles and then frozen for incorporation into a meat piece.

Abstract: Strains of Saccharomyces cerevisiae are substantially inactive at refrigeration temperatures of 3.degree. C. to 9.degree.-10.degree. C. and recover their activity at temperatures of 13.degree.-14.degree. C.

Abstract: In order to prepare a beverage composition of the instant white coffee type, milk or a milk derivative is heat treated in order to control the flocculation of the proteins and is mixed with a coffee extract by wet methods before the mixture is dried by spray drying.

Abstract: A fat-containing confectionery material is passed through an extruder and to and through a flow-constriction die to obtain an extrudate from the die so that the material passed through the extruder and die and so that the extrudate from the die are at a temperature so that the material and extrudate are in a non-pourable state and so that the material passed to the die plastically deforms, and the material is passed by pins positioned in the die so that the extrudate obtained from the die has passages which extend transversely to an extrudate cross-section to obtain a product structure having the passages.

Abstract: Shaped fat-based confectionery articles are prepared by extruding and issuing a fat-based confectionery substance, particularly set chocolate, under pressure and at a temperature below the pour point of the substance into a mold cavity having at least one cavity surface lined with a lining material so that the lined mold cavity is filled with extrudate, releasing the mold from the extrusion pressure and demolding the lining material and molded article.

Abstract: A composite product of a milk-based mousse and of chocolate product pieces is prepared. To do so, a chocolate product of a fat, cocoa butter and sugar in amounts, by weight, of from 50% to 70% fat, of from 30% to 50% cocoa powder and of from 1% to 10% sugar, is sterilized and a milk-based mixture, which is suitable for being overrun and preparing a mousse, also is sterilized, the sterilized mixture is overrun to obtain the mousse, and the sterilized chocolate product is delivered to and combined with the mousse so that the mousse contains pieces of the sterilized chocolate product therein and so that the pieces are in an amount of between 2% and 10% by weight, and then, the composite product so obtained is introduced into containers refrigerated.