Abstract: There is provided a method for producing a chocolate candy, wherein the conventional candy ingredients of sugar, fat and cocoa are mixed in a high speed shearing and mixing device, as opposed to the conventional mixing and milling devices, the resulting mixed paste is conched to the finished candy, e.g., candy coating, by conching in a high speed shearing and mixing device. The shear component in both the mixing and conching step must be 75.degree. or greater. The temperature of the mixing step should not exceed about 120.degree. C. and the mixing time should be less than 5 minutes whereby the average particle size in the resulting paste mixture is 120 microns or less. In the conching step temperatures of between about 60.degree. C. and 160.degree. C. in conching times of 30 seconds or less are reached, whereby the average particle size of the conched mixture is reduced to 40 microns or less and the moisture content of the conched mixture is reduced to 8% or less.

Abstract: There is provided a process for producing an uncooked low moisture content flavored confectionery comprising sweetener, edible fat and spray dried yogurt having an average particle size of 40 microns or less and wherein all processing steps are carried out at a temperature below 250.degree. F. There is also provided a process for producing a cooked high moisture content yogurt flavored confectionery comprising cooking a mixture of sweetener and water to produce a soft candy, cooling the soft candy to 250.degree. F. or less, and mixing with the candy spray dried yogurt.

Abstract: The combination with a storage cabinet of a security device for removably locking it to the top of a table or counter to prevent unauthorized removal in the absence of an employee and yet to enable an employee or other authorized person to easily release it for movement from time to time or from place to place as may be expedient. The locking components are designed to be inaccessible from within or without the cabinet.

Abstract: A food-grade composition comprises a food of food-grade material, whey colloidal precipitate and water. The whey colloidal precipitate may effect the physical properties of clouding, stabilizing, gelling and emulsifying. The whey colloidal precipitate is a complex precipitate of whey in colloidal size ranges and is characterized by its ability to gell water and petroleum ether, is white in color, may be dried to a free-flowing powder and has no disagreeable whey taste.

Abstract: A process for preparing linear polycarbonates containing terminal hydroxyl groups with the essential exclusion of other terminal groups by reacting glycols having a carbon number > 4 and cyclic esters of carbonic acid via ester interchange reaction at 100-300.degree. C and 0.1 - 300 mm Hg.

Abstract: An electrical insect killing apparatus includes a killing unit having a light source for attracting insects surrounded at least in part by electrodes for electrocuting such insects, and a perforate enclosure for the killing unit detachably joined at one end to a switch housing a light source having a removable cover and housing a switch for interrupting the flow of electricity to the killing unit. The cover and the perforate enclosure co-act to close the switch when both are joined to the apparatus. However, detachment of either from the apparatus opens the switch.

Abstract: A reconstituted fried and puffed product is prepared by moisturizing particles of animal parts which are high in collagen and at least 50% of which are rendered parts, gelatinizing the particles in an extruder, extruding a strip of the gelatinized material, cutting the strip to pellets, drying and deep-fat frying the pellets. The particles must have moisture contents between 18% and 35%. The extrudate must be cooled prior to expelling from the die. The pellets must have a dimension of 1/4 inch or less to insure proper puffing. The starting material may come from any high collagen, animal or fowl part.

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.