Abstract: A dry mix and simplified method for preparing a no-oil salad dressing are disclosed. Full oil texture and mouthfeel are imparted to the dressing by a combination of high solids content principally sugar and salt, agglomerated pregelatinized corn starch, xanthan gum and guar gum. The salad dressing is made by simple hand shaking.

Abstract: A dry mix, such as a fructose-containing beverage mix, is prepared by coating the fructose particles with fine particles of a food acid. The coated fructose particles are resistant to browning which can develop in the presence of heat and moisture, especially if any alkaline ingredients are contained in the mix.

Abstract: An aqueous dispersion containing a finely divided reaction product of a calcium compound with citric acid having a mole ratio of calcium to citric acid from 2.5:2 to 2.95:2 is provided to be used for opacifying and whitening aqueous food compositions.

Abstract: Substantially fat-free cheese slice products and methods for manufacturing such products, comprising less than about 1.67 weight percent fat.

Abstract: The present invention is directed to a process for manufacture of pre-cheese that is capable of being converted into natural cheese having total solids in excess of 55%. The process includes the steps of removing moisture, salts and lactose from skim milk by a membrane process to provide a retentate having between about 70% and about 83% moisture, between about 0.7% and about 2.5% salts and less than about 1.8% lactose. Cultures capable of metabolizing lactose to lactic acid are added to the retentate and the retentate is fermented until the lactose of the retentate has been substantially converted to lactic acid. Sufficient lactose is provided to reduce the pH of the retentate to within the range of about 4.8 to about 5.6. The fermented retentate is then subjected to centrifugation to provide a concentrate having from about 30% to about 50% total solids.

Abstract: In a process for applying a sugar solution to the surface of a cereal product, drying the sugar-coated cereal, collecting the fines produced therefrom and recycling the collected fines back into the original sugar solution the improvement that the fines can be contacted with water to form a slurry of dissolved sugar and insoluble cereal which is then separated into a liquid sugar fraction and an insoluble cereal fraction by centrifugation in a solid bowl centrifuge.

Abstract: Improved yield and gelatin quality is obtained by extracting conditioned collagen-containing material with water at lower temperature and shorter time conditions than previously used to remove high quality gelatin as quickly as possible. Very high quality gelatin is extracted initially. Acid conditioning yield is also improved by controlling pH between 1.5-2.0.

Abstract: A new and useful calcium salt of citric acid is prepared and is used as an anticaking agent in furctose-sweetened powdered soft drinks. Also included are the processes for preparing the new calcium salt and powdered beverage mixes containing the new salt.

Abstract: A color analysis and evaluation method is disclosed based upon a transformation of three primary color measurements, red, blue and green, from an x,y,z cartesian coordinate system to a rotated spherical coordinate system in which a target color vector in the cartesian coordinate system defines the primary z axis in the rotated spherical coordinate system. In one disclosed embodiment, a computerized color analysis is performed upon a finished baked product such as a pound cake with a split in the top thereof. A detector such as a color television camera measures three primary color components of each pixel of a matrix of pixels into which an image of the product is divided by the detector. The three measured primary color components are then transposed to a reference spherical coordinate system having the z axis aligned with a target color for the product. A determination is then made as to whether a measured color vector is within predetermined limits to determine if it is within an acceptable color sector.

Abstract: A reclosable container for sliced food products having a one-piece container body and integral hinge and lid. The front wall of the container body is provided with a forward protrusion to facilitate removal of a desired number of slices. A locking mechanism enables the lid to be locked in closed position, and provides an audible indication when the lid is locked. The container is reusable and may be made from a polymeric material having sufficient transparency to enable the consumer to count slices viewed through the front wall as they are being removed.

Abstract: An aqueous shelf-stable beverage product comprises: water; milk solids; an acidic flavoring agent; a two component stabilizing system comprising a first component comprising monoglycerides and up to 10% by weight diglycerides, and a second component comprising carrageenin or pectin; disodium phosphate; and potassium hydroxide; the shelf-stable beverage product having a pH of about 6.3 to about 6.5. A method for making a shelf-stable beverage product comprises: providing a homogenized milk mixture having the two component stabilizer system; providing a buffered aqueous flavoring solution containing the acidic flavoring agent, disodium phosphate, and potassium bicarbonate; mixing the homogenized milk mixture and the aqueous flavoring solution to form a mixture having a pH of from 6.8 to 7.2; and heating to decompose the potassium bicarbonate to potassium hydroxide and carbon dioxide such that the pH is from 6.3 to 6.5.

Abstract: A packaging system is provided for a plurality of packages which are vulnerable to damage when cut into by a sharp instrument. The packaging system includes a rectangular container enclosing all of the packages and being formed of a rectangular lid and a rectangular tray configuration, preferably in a mating and nonoverlapping configuration, to form the container. A shrink wrap material is applied about the container and shrunk into engagement therewith so as to encircle the container in three dimensions and thus hold the lid and tray in the mating configuration. The shrink wrap material is suitably weakened to allow a manual tearing of the shrink wrap material to release the lid and hence open the container. The shrink wrap material is weakened by a longitudinal slot located adjacent the lid and extending from one side of the lid to an opposite side and two paired series of weakenings in the shrink wrap material.

Abstract: A vegetable oil-based composition containing finely divided special type of calcium citrate salt compositions and processes of making are provided to produce semi-solid to solid vegetable oil compositions without the use of hydrogenation.

Abstract: A reusable filtration element for a coffee brewer has a microscopic arrangement of holes which permit coffee beverage to pass through while turbidity and sediment causing solids are effectively removed. The holes are preferably from 12 to 60 microns across and provide from 5 to 30 % open area in the filter element. In one preferred embodiment, the holes are circular, arranged in rows such that intersecting rows form an angle of 60.degree., and preferably taper from top to bottom. A preferred filtration element is preferably formed by photoetching stainless steel foil. The filtration element is preferably positioned over a foraminous support.

Abstract: Fat (cocoa butter) in a chocolate chip is reduced to below about 10% by using an aqueous sugar paste containing microparticles of cocoa dispersed in the paste. The colloid-like cocoa paste has improved food modifying properties of intense chocolate flavor similar to "conched" chocolate, fat-like mouthfeel, thickener, viscosity control and stability. The hydrated microparticles of cocoa in the paste have a particle size of about 0.1 to about 20 microns, preferably about 0.1 to about 10 microns, and an average mean particle size of about 2 to about 7 microns. The hydrated microparticles of cocoa are dispersed uniformly throughout the aqueous sugar paste. The paste has an Aw (water activity) of about 0.80 to about 0.90.

Abstract: A low/no fat formulation, which can be used as a replacement for roll-in fat or shortening or as a base for forming a filling for danish rings and twists, containing from 40 to 70% cake crumb material, from 8 to 30% sugar, preferably brown sugar, from 5 to 20% sugar syrup, preferably corn syrup, and from 10 to 30% of a starch-based creme filling. Fat-free cake crumbs are utilized for a no-fat embodiment of this invention.