Abstract: A process for dyeing foods with oxidation-sensitive natural colors such as betalaine or anthocyanin plant extracts, wherein the food is adjusted, if necessary, to an SO.sub.2 content of a maximum of 30 ppm, and a pH value below 7.0, the food in enough water to cover the food is placed in a sealable container, substantially all air in the container is removed, and an oxidation-sensitive natural color is added to the container contents. The container is then sealed, while maintaining air exclusion therefrom, and stored, preferably under ambient conditions.

Abstract: Bland, white, neutralized casein is formed by heating a slurry of casein granules and neutralizing the casein with a magnesium or potassium base. The casein granules are preferably produced by mixing acid milk casein granules with a heated neutral salt solution, e.g., magnesium or potassium salts, to form a coagulum. The coagulum is separated from the salt solution and then treated with the magnesium or potassium base.

Abstract: A semi-moist, semi-soft, shelf-stable and non-bleeding particle for carrying a food flavor contains 5-30% protein, 5-70% gelatinized starch, 5-40% vegetable fat and at least one of 5-50% dextrose and 5-50% sucrose. The moisture content is between 2 and 30%. The particles may be flavored with natural and artificial fruit flavors, cheese flavors, etc. The texture, mouth feel and flavors closely approximate the natural corresponding particles. The particles may be used in various conventional food compositions such as dry muffin and cake mixes.

Abstract: There is provided a single nutritionally balanced food composition for oral ingestion and producing low residues and diminished stoolings for use with patients having abnormal catabolic states. The composition comprises a water soluble or suspendible, essentially undenatured protein obtained from the ultra-filtration of whey and containing beta lactoglobulin, alphalactalbumin, immunoglobulins, and serum albumin; and medium-chain triglycerides of predominately 6 to 10 carbon atoms in the fatty acid chain. The composition will also include digestable carbohydrates, e.g. dextrose, sucrose, corn syrup solids, etc., and a food grade emulsifier. The composition can provide up to three calories per cubic centimeter of solution that can be drip fed and has a low osmolarity. The composition has a Protein Efficiency Ratio (PER) which is at least 3.1 and more usually 3.2. The protein is essentially bland to the taste and the composition therefore may be flavored as desired.

Abstract: Melt-processible fluorinated ethylene-propylene copolymer powders may be rendered more adherent to substrates, particularly metal substrates, by irradiating the copolymer powder with about 0.5 to 6 megarads of radiation, and preferably about 2 to 4 megarads. The copolymer powder should have a maximum particle size of about 420 microns, and the particles should preferably range in diameter from about 177 to 420 microns. The irradiation increases the melt index of the copolymer, preferably by a factor of about 2 to 10. As a result, the powder has improved flow properties and may be more easily milled to a smaller particle size for application to a substrate. The adhesion of the irradiated powder to metal substrates is improved by a factor of about 2 to 3.

Abstract: A substantially flat but relatively thick sectioned sample protector is disposed within a closed and readily openable envelope. It has a sample holding pocket into which a fragile, relatively flat sample is disposed.

Abstract: An advertising leaflet has an attention-getting movable flap cut out from one of its sheets which is moved into raised position when the leaflet is opened by a slender activating strip which is cut out from the opposed sheet of the leaflet and has its free end glued to the flap.

Abstract: An egg replacer composition containing no egg yolk or egg white is provided which is low in cholesterol, high in the ratio of polyunsaturated fats to saturated fats and is avidin free. The composition comprises from 30 to 75% by weight of whey protein derived by ultrafiltration/concentration, from 5 to 65% by weight of fats having a polyunsaturated to saturated ratio of 1:1 to 2.8:1 and from 0.2 to 17.0% by weight of a food grade emulsifier, preferably lecithin, in order to more closely approximate the nutritional characteristics of natural eggs. The composition will have a cholesterol content of less than 0.5 mg. per gram of composition and 15 avidin free. The absence of avidin allows the biotin to avoid complexing and the biotin is thus available for nutritional use.

Abstract: A process for applying a coating exhibiting high gloss, and good depth appearance is disclosed, as well as the resulting coated product. For instance, a first coating is applied to a conductive substrate, wherein the first coating consists of a polyester polymer, a blocked catalyst therefor, and bright reflective leafing metallic flake pigments. The coated substrate is heated to a first temperature high enough to permit the flake pigments to move to a position wherein the flakes are substantially oriented parallel to the coating surface, but not high enough to unblock the catalyst. After the pigment flakes have obtained the desired oriented position, the coating is heated to a second temperature high enough that the catalyst unblocks and cures or gels the polymer.Thereafter, a transparent second coating is applied over the cured first coating, with the second coating being a clear polymer containing a tinting amount of soluble coloring agent therein.

Abstract: Slab shaped bodies are individually prepared by machining and then are assembled into mold portions which portions are adapted for incorporation into a mold for forming cube-corner type retroreflective surfaces in a body formed by such a mold. Two such slab shaped bodies in side by side relationship cooperate to provide a plurality of individual cube corner type retroreflective units extending along adjoining top side edge wall portions of such bodies. A plurality of such slab-shaped body pairs are employable to provide a region of cube corner type retroreflective units. Such slab shaped bodies make possible a variety of new and useful retroreflectors.

Abstract: A decanter vessel formed of a rigid receptacle and a pouring spout unit matingly engaged about the neck of the receptacle in a sealing fashion. The pouring spout has formed therein an internal annular cavity shaped to accommodate the neck portion of the receptacle. The receptacle and pouring spout are joined by a flexible adhesive material which surrounds the neck portion of the receptacle forming both an adhesive and a mechanical bond between the receptacle and the pouring spout, sealing their junction to prevent leakage of liquid therebetween. During assembly of the decanter, the flexible adhesive material is in a liquid state to facilitate joining of the receptacle and pouring spout and assure that the material evenly and completely surrounds the neck portion and fills the annular cavity. The flexible adhesive material solidifies after assembly of the decanter vessel.

Abstract: Key Case Head comprising a first generally cylindrically-shaped outer member having slot means in communication with offset openings, the offset openings being removed from either end of said slot means, the slot means being adapted to retain a key hook and the offset openings being adapted to permit a key hook to pass therethrough, and a second member disposed within the first member, the second member having slot means in alignment with the first member slot means and having recesses in communication therewith but offset therefrom, the second member being rotatably movable to selectively align the second member recesses with the first member openings to permit withdrawal or entrance of a key hook.

Abstract: A fruit-flavored, shelf-stable and self-preserving composition is prepared containing natural fruit-flavors or artificial fruit-flavors and finely dispersed fat particles having a melting temperature of 90.degree. to 124.degree. F enrobed in a fat enrobing agent that prevents coalescing of the fat particles by preventing fat-to-fat contact of the particles. The composition has a moisture content of no more than 5% and can be made to resemble bits of natural fruit meat. A preferred enrobing agent contains dried yeast and whey.

Abstract: A key case head including an inner member and an outer member, the inner and outer members being adapted to cooperate to selectively retain and release key hooks, the inner member having attached thereto an actuator for moving the inner member relative to the outer member, the actuator and the outer member having complemental projections and recesses thereon for locking the inner member within the outer member.

Abstract: A storage stable Lowenstein-Jensen medium is prepared by spray drying the liquid medium at an outlet temperature of up to 212.degree. F. to provide a powder having a moisture content of less than 9% by weight. The spray-dried powder is stable at ambient temperature for at least six months and may be easily reconstituted to the fluid Lowenstein-Jensen medium and used in testing for tuberculosis by simple mixing at ambient conditions.

Abstract: Preformed electroforms are sliced into elongated slab shaped bodies having spaced generally parallel respective side walls so that an edge wall thereof has defined therein cube corner retroreflective units. When a plurality of such slab shaped bodies are positioned together to provide a region of cube corner type retroreflective units, there results a mold element which can be incorporated into a mold for making reflector units of transparent solid material or the like wherein angled retroreflective units and so-called standard retroreflective units are distributable over the entire face of a product reflector unit and from which air in the mold cavity can readily escape during filling in a molding operation.

Abstract: A cube corner type retroreflector comprised of transparent solid material or the like wherein retroreflective units of preferably different types are distributable over the entire surface of a product reflector. Individual retroreflective units are arranged in row in such retroreflector and all of the cube corner retroreflective units in each row have substantially identical characteristics. In such a reflector, two different types of cube corner retroreflective units are distributable over the entire face of a product reflector unit instead of being grouped together into specific regions of retroreflective properties.