Abstract: A pharmaceutical composition for preventing or treating lifestyle-related disease is provided. Also provided is a food useful for the prevention or treatment of lifestyle-related disease. The pharmaceutical composition contains, as an active ingredient, a sugar in which a mannose unit makes up 66% or more in terms of the number of mannose units and which has a polymerization degree of 3 to 10.

Abstract: A mannooligosaccharide composition is provided that is effective for providing a body fat reducing effect and for reducing body weight. The mannooligosaccharide composition is provided by hydrolysis of mannan material. The mannooligosaccharide includes from about 1 to about 10 monosaccharides with at least about 60 weight percent of the monosaccharides being mannose.

Abstract: A method for modifying an aroma-containing gas comprising volatile components recovered from coffee, characterized by contacting the aroma-containing gas with molecule sieve carbon oxidized with a strong acid is disclosed. This method removes undesirable components from the coffee aroma-containing gas by adsorption.

Abstract: An improved process for upgrading the quality of roasted coffee beans which comprises:a) roasting green coffee beans with steam for a period of time from 50 to 300 seconds at a steam temperature of from 251.degree. to 400.degree. C. at a pressure of 6.5 to 20.0 bar G; and thereafterb) final roasting the beans from step (a) with steam for period of time ranging from 60 to 800 seconds at a steam temperature of from 251.degree. to 400.degree. C. at substantially atmospheric pressure conditions is disclosed.

Abstract: An improved process for spray drying is provided for the acid type of cheese whey or casein whey, partially delactosed acid whey or a permeate obtained by ultrafiltration of acid cheese milk/or acid whey accomplished by injecting a dry neutralizing edible calcium or magnesium salt during the spray drying.

Abstract: A container assembly includes a plastic tub having a flexible sidewall which allows a bottom wall of the tub to be pushed toward the tub upper end, to dislodge contents of the container assembly. An outer housing surrounds the tub sidewall and is joined to the upper end of the tub.

Abstract: A reclosable chewing gum packet, and a blank for making that packet. The packet includes a multitude of side panels and a tear strip attached to and transversely extending across each of those side panels. The tear strip is cut through, adjacent a first end thereof, to separate the tear strip into first and second sections. The first section of the tear strip is torn away from the packet to form a lateral tear line, separating the packet into a cover and a body. When this is done, the transverse cut through the tear strip prevents the first section of the tear strip from tearing the second section of the tear strip away from the packet. That second section of the tear strip remains attached to the packet and forms a flexible hinge connecting the cover of the packet to the body thereof.

Abstract: A method and system for processing cheese. The method comprises the steps of blending ground cheese with additional ingredients to form a blended cheese material, and cooking and then cooling that cheese material. The method further comprises the steps of measuring a moisture content of the blended cheese material, generating a signal representing that moisture content, and adjusting the moisture content of the blended cheese material to a preset level in response to the generated signal. The moisture content of the cheese product may be measured at any appropriate stage of the processing line. Preferably, the moisture content of the cheese material is measured by transmitting microwave signals across the cheese material, and measuring the phase shift in the transmitted microwave signals. Also, preferably, the moisture content of the cheese material is measured, and any necessary adjustments made, after that material has been cooked and cooled.

Abstract: An improved method for the preparation of saccharide fatty acid polyesters via a two-step process is provided. In the first step, a saccharide is partially esterified so as to contain, on average, between about 1.5 to 3.5 lower acyl ester groups. In the second step, the partially esterified saccharide is reacted with a fatty acid-containing reagent (for example, fatty acids, fatty acid esters, salts of fatty acids, or fatty acid anhydrides) whereby the lower acyl ester groups and the hydroxyl groups on the partially esterified saccharide are replaced with fatty acid ester groups in a transesterification reaction to form a saccharide fatty acid polyesters. The use of a partially esterified saccharide as a reactant in the transesterification reaction allows for a more homogeneous reaction system, less caramelization or other decomposition reactions, and less low molecular weight ester by-product formation.

Abstract: A container for a viscous food product having a configuration which enables relatively uniform heating of the contents at an acceptable rate without scorching in a conventional microwave oven. The preferred container is made from an electrically nonconductive material having a generally ovate bottom wall and a side wall extending upward therefrom to an upper end portion. The side wall may have a substantially ovate cross-section over substantially its entire height. The ovate cross-section may have a width-to-depth ratio of approximately 2:1 over substantially its entire height. The upper end portion may convexly decrease in width proceeding upward on the container.

Abstract: A microwave-reflective device and method for enhancing microwave heating of food items. The microwave-reflective device comprises an upstanding, microwave-reflective wall. During cooking, the microwave-reflective device is maintained about the periphery of the food item, while the space inward and above the wall may be maintained free of obstructions to microwave radiation. A susceptor film may be employed beneath the food item during heating.

Abstract: An arrangement for the application of topical substances to base products. A rotatable star-shaped reel structure is rotated, in which a flowable base product is tumbled while being coated with the topical substance so as to ensure an appropriate uniform distribution of the topical substance on the surfaces of the base product while inhibiting the formation of clump-like agglomerates of coated base product on the internal surfaces of the reel.

Abstract: A control process and apparatus enable operation of a pressurized continuous cereal cooker and discharge auger with decreased steam utilization. An electric motor advances the cooked cereal mass through a pressurized zone comprising a quick-opening valve, preferably a butterfly valve. The current drawn by the electric motor is monitored to sense the accumulation of cooked cereal mass at the valve. A process signal, representative of the current drawn by the motor, is compared to a reference signal, representative of a selected value representative of a current higher than that required to turn an empty auger. A control signal based on the comparison of the first signal and the reference signal is then generated to open or close the valve in response to the control signal. When the process signal drops below the reference signal, the valve is closed.

Abstract: Doughs and batters are prepared which contain hydrated polysaccharide hydrocolloid and hydrated insoluble fiber and/or hydrated protein preferably at a weight ratio of 1:0.8-6:1.1-4.5. Preferably 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: Coffee brewing cycle time is improved by contacting roasted ground coffee with a brief interval of steam, e.g. 3 seconds. The steam is preferably introduced prior to contact with brewing water and may be followed by a brief interval of pause prior to introducing the water. Steam and water are preferably introduced under a moderately elevated pressure. Improvements in appearance, color, flavor, aroma and yield can be achieved along with reduced cycle time.

Abstract: A dry mix for producing a quick-setting gel which has a texture which is as desirable as gelatin gels. The mix contains as components agglomerated potassium or sodium alginate, agglomerated calcium salt, sweetening agents, food acids, buffering agents and preferably anti-oxidant. The sweetening agents can be sugars, intensive sweeteners and/or hydrolyzed starches.

Abstract: A unitary beverage container includes a main body defining a container volume. A flexible straw is fluidly connected at a proximal end with the volume adjacent the bottom of the main body. The flexible straw includes a series of segments which provide bending diaphragms. The straw also includes a distal end which is preferably in the form of a planar hollow mouthpiece having vertical wings and a central aperture therein with the mouthpiece is located adjacent the top of the main body. The segments of the straw near the bottom are strengthened and a curved portion of the straw has wedge shaped segments. An attaching mechanism removably attaches the distal end of the flexible straw to the top of main body and closes the aperture of the distal end. The attaching mechanism includes a short hollow bridge extending from the aperture at the distal end of the flexible straw which is broken during removal of the flexible straw to uncover the aperture prior to use.

Abstract: A low-fat, frozen whipped topping having a fat content of 8 to 15% and which is free of milk solids and phosphate salts is formulated using weight ratios of from 1.4 to 2.2 parts chemical emulsifier and 5.0 to 6.0 parts sodium caseinate per 100 parts fat. A low-fat, non-dairy, frozen whipped topping can be prepared employing the teachings of this invention.