Abstract: The present invention relates to an amorphous crystalline chocolate flavored hard candy confection utilizing air-jet milled cocoa powder in which the particles thereof are less than about 15 microns in size and generally have rounded edges to achieve a desirable smooth texture and to the process of preparing the same.

Abstract: A low or no fat confection is prepared containing 80% soluble solids wherein at least 70% of the solids are carbohydrates. The mixture containing carbohydrate, a cationic reactive and thermosensitive hydrocolloid and an edible cation containing material is cooked or its solids concentration adjusted to 80% solids while hot. The molten mixture is then cooled to form a solid confection having a water activity being 0.30 to 0.65 Aw and a pH from 3.0 to 8.5.

Abstract: The present invention is directed to chocolate confectionery containing roasted high oleic acid peanuts, in whole, or in part, and a process for making same.

Abstract: A container preassembly which has an inner sleeve in a flat unopened position disposed within an outer sleeve in a flat unopened position. The two sleeves are adapted to form the two ends of the container and are secured together in the aligned relationship of the final open container, thereby allowing the preassembly to be opened into the form of the final container without requiring further adjustment. Once opened, the flaps for forming the container bottom are folded to create a container ready for use. A method of making the container preassembly is also provided.

Abstract: The present invention relates to a lowfat confection comprising a chocolate of full fat texture, said chocolate comprising a fat or fat substitute present in 20.0-24.5% (w/w), and nonfat solids comprising nutritive carbohydrate sweetener, nonfat cocoa solids and an edible emulsifier. The present invention further relates to a process for producing a lowfat chocolate and more specifically, to the process of preparing and formulating said product compositions.

Abstract: The present invention provides a method for regeneration of somatic embryos from non-zygotic or zygotic tissue. The invention also provides a means for regeneration of cacao plantlets and plants from somatic embryos.

Abstract: The present invention relates to novel monosaccharide sweeteners which are capable of acting as laxatives when administered in dose-effective amounts. The present invention also contemplates monosaccharides with laxative properties which have a natural carbohydrate structure. More specifically, the present invention contemplates monosaccharide substances capable of producing laxative effects in humans and having the advantages of being only minimally absorbed from the intestine; and having osmotic laxative effects on the small bowel and colon. The present invention allows for improved laxative formulations with increased palatability and better dosing for all age groups. The present invention can be used to induce mild laxation six to ten hours after ingestion.

Abstract: The present invention provides a novel deflator means for expelling excess air from packages which is used in connection with form, fill and seal packaging machines, said deflator means comprising flexible walled, fluid-filled bladder means which engages a product-containing bag and forces excess air out from the bag, the bladder fluid also being provided to be in communication with a reservoir which permits fluid exchange between the bladder, and the reservoir during the packaging cycle.

Abstract: In an improved process for producing food products, such as confections, including milk and dark chocolate, a crystalline saccharide such as sucrose, and a fat such as cocoa butter, are blended with a minor amount of water. The blend is refined, such as by passing it through the nip of at least one pair of refining rolls, to produce particles having a size less than about 50 micrometers. The minor amount of water is effective to dissolve saccharide particles having a size less than about five micrometers. Subsequently, the refined product can be heated and agitated to evaporate the minor amount of water. The resulting semi-processed food ingredient is useful for producing food products having improved viscosity characteristics.

Abstract: In an improved process for producing food products, such as confections, including milk and dark chocolate, a crystalline saccharide such as sucrose, and a fat such as cocoa butter, are blended with a minor amount of water. The blend is refined, such as by passing it through the nip of at least one pair of refining rolls, to produce particles having a size less than about 50 micrometers. The minor amount of water is effective to dissolve saccharide particles having a size less than about five micrometers. Subsequently, the refined product is heated and agitated to remove the minor amount of water. The resulting semi-processed food ingredient is useful for producing food products having improved viscosity characteristics.

Abstract: A process is disclosed for removing substantially all of the theobromine normally present in cacao beans. The process includes a water extraction of cacao nibs at from about 45.degree. C. to about 55.degree. C. followed by a series of water extraction steps at from about 90.degree. C. to about 105.degree. C. Theobromine and caffeine are separated in the filtrates and the final methylxanthine extracted fraction is returned to the cacao nibs mass from which a methylxanthine extracted cacao liquor is obtained.

Abstract: In the commercial production of licorice bites, each about 1 inch long, a group of extruded 54-inch licorice strips are lifted by a programmable controlled robot from the discharge end of a lower conveyor and deposited at the input end of an upper conveyor which carries the strips to a cutting station. The robot hand has a lower stainless steel blade for insertion under the group of licorice strips to wedge the sticky strips from a board on which they are being carried by the lower conveyor. The robot hand includes an upper bar. The bar is moved relative to the blade after insertion of the blade under the licorice strips, thereby clamping the strips between the bar and the blade. The arm of the robot then lifts the hand and clamped group of licorice strips and deposits the front ends of the strips at the input of the upper conveyor.

Abstract: A water-base sugar confection having a caramel flavor and texture and formed of a total carbohydrate content equal to or greater than fifty percent by weight, dry basis wherein the carbohydrate ingredient consists essentially of a blend of dextrose and fructose in which the ratio of fructose to dextrose is from 30:70 to 90:10, the moisture content is an amount within the range of from about 4% to about 10% and the water activity (Aw) is an amount within the range of from about 0.20 Aw to about 0.50 Aw.

Abstract: In the commercial production of licorice bites, each about 1 inch long, a group of extruded 54-inch licorice strips are lifted by a programmable controlled robot from the discharge end of a lower conveyor and deposited at the input end of an upper conveyor which carries the strips to a cutting station. The robot hand has a lower stainless steel blade for insertion under the group of licorice strips to wedge the sticky strips from a board on which they are being carried by the lower conveyor. The robot hand includes an upper bar having a food-grade rubber undersurface. The bar is lowered relative to the blade after insertion of the blade under the licorice strips, thereby clamping the strips between the lowered bar and the blade. The arm of the robot then lifts the hand and clamped group of licorice strips and deposits the front ends of the strips at the input of the upper conveyor.

Abstract: A conveyor passes across the exit end of a dryer through which strips of lasagna have passed carried on a succession of stick feeders. The conveyor is divided into a succession of narrow flights defined by upstanding push fingers. Mounted above the flight conveyor at the exit end of the dryer are a series of parallel tiltable shelves or flippers each having a width corresponding to a conveyor flight. Each of the stick feeders as it emerges from the dryer lays a group, for example, twenty-four U-shaped lasagna strips in parallel across the series of flippers. The stick feeder is then withdrawn through the open end of the U-shaped lasagna strip and the flippers are tilted to allow the lasagna strips to slide down into the conveyor flights. A friction belt moving at a speed faster than that of the conveyor assists in pulling the lasagna strips from the flippers and into the conveyor flights.

Abstract: In a commercial lasagna making and packaging machine, a collator comprises a vertically movable conveyor having shelves positioned to receive strips of lasagna delivered thereto by a horizontally moving main conveyor which carries the strips of lasagna from the dryer through the cutters to the collator. A counter counts the number of lasagna strips delivered to the collator conveyor. When the desired number of strips have been counted, a push plate pushes a stack of lasagna strips into the receiving section of a narrow belt bulk conveyor for transport to the packaging station. First retaining means are then moved to closed position to retain opposite ends of the lasagna stacks on each side of the push plate. Following withdrawal of the push plate, second retaining means are moved to close the opening created by the withdrawal of the push plate.

Abstract: In licorice manufacturing equipment, a cylindrical multibladed cutter assembly for cutting licorice strips into bite length has its blades radially positioned in a cylindrical roller and its cutting edges transverse to the direction of movement of a conveyor carrying extruded licorice strips. For the purpose of preventing the severed bites of licorice from becoming wedged between the adjacent cutting blades, ejector rods are provided, one between each pair of cutting blades. Camming means cam the ejector rods radially outwardly at the circumferential position at which cutting takes place, thereby to dislodge and eject the licorice bites from the cutter.

Abstract: A process is disclosed for producing a chocolate coated creamed wafer candy bar, wherein the coating layer does not crack or delaminate during normal storage. Wafer sheets are first baked and their moisture content is substantially increased. A layer of cream having a moisture content less than that of the wafer sheets is applied to the wafer sheets and smaller units of creamed wafers are formed and coated with a paste to produce a candy bar.

Abstract: The method of stimulating appetite in ruminants by including in their diet between about 0.05 to 0.1 weight percent of theobromine, or an amount of cocoa solids, cocoa shells or cocoa pods containing such weight percentage of theobromine, and a ruminant feed containing between about 0.05 to 0.1 weight percent of theobromine (which may be pure theobromine or theobromine derived from cocoa solids, cocoa shells and/or cocoa pods).

Abstract: Spores of Bacillus uniflagellatus, s.p.n. (ATCC 15,134) are applied to plant seeds, as by the use of a shaker bag, or adhesively, or applied to the soil adjacent the seed by being commingled with the seed in a drill box. Alternatively, the roots of seedlings or transplanted plants may be dippd in an aqueous suspension of the spores, or in the case of densely populated, established crops, such as strawberries, the spores may be sprayed on the leaves and washed into the soil containing the root systems, or the spores may be worked into the soil adjacent to the rootlets, as in the case of trees. Many plants when treated with this microorganism produce an increase in yield based on total harvested crops, and/or an increase in yield in terms of higher permissive strengths or density of planting, namely more plants per given unit of area, and/or increased resistance to plant diseases.