Abstract: A one-piece soft plastic bottle includes a generally cylindrical bottom portion and a tapered upper portion having a flexible tapered bellows at an upper end thereof. A short tapered top tapers outwardly and upwardly from the tapered bellows and includes a top end with a small aperture therein. A closure for the central aperture extends above the top end and is broken away by the user to expose the central aperture. The closure includes a cylindrical extension and large wings extending laterally and downwardly therefrom. Extending from the cylindrical extension is a filling tube which is crimped after filling to close the filling tube.

Abstract: Starch is alkali treated, washed to remove flavor, crosslinked, neutralized, gelatinized and treated with an emulsifying agent to give instant starch useful for instant puddings and mixes.

Abstract: Disclosed are compositions and methods of making an aqueous sugar dispersion of microparticalized cocoa, used to modify chocolate products such as low-fat icings, frostings, among other products.

Abstract: A fermented skim milk retentate is introduced into a mixing tank provided with agitation means. The skim milk retentate is agitated and transferred through a recirculating loop as dry cottage cheese curd and an emulsifying salt are added to the mixing tank. Agitation and recirculation are continued for a period of time sufficient to provide a dispersion of the dry cottage cheese curd and emulsifying salt homogeneously throughout the retentate. Heating of the dispersion is then started by injecting steam into the dispersion as it passes through the recirculating loop. While the temperature of the dispersion is within the range of from about 70.degree. F. to about 150.degree. F., non-fat dry milk is added to the dispersion. Agitation and heating is continued until the dispersion temperature is within the range of from about 140.degree. F. to about 165.degree. F. Xanthan gum, as the first gum of a stabilizing system, is then added to the mixing tank.

Abstract: An edible salt enhancing composition is provided which is a combination of L-aspartic acid and L-arginine and sodium chloride.

Abstract: The non-fat frozen dairy dessert product of the present invention comprises on a non-flavored basis, from about 8% to about 18% of milk solids not fat, from about 6% to about 15% of a natural sweetener, such as sucrose, from about 6% to about 15% of low dextrose equivalent corn syrup solids having a dextrose equivalent (DE) of from about 25 to about 36, from 0% to about 6% of high DE corn syrup solids having a DE of from about 36 to about 95, from 0% to 6% of dextrin having a DE of less than about 20, from about 0.5% to about 3% unmodified starch and from about 0% to about 0.5% stabilizer.

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

Abstract: Malic acid is removed from coffee to provide a coffee product which will evoke a decreased gastric acid response after ingestion. Malic acid is removed by malolactic fermentation of an aqueous coffee extract, which may be a green or brown extract. A malic acid-lean extract can be used to extract malic acid from coffee solids to produce demalated coffee solids. Demalation is preferably accomplished without removing excessive amounts of chlorogenic acid. Coffee products in accordance with the invention are preferably decaffeinated.

Abstract: An edible salt enhancing composition is provided which is a combination of L-aspartic acid and L-arginine and sodium chloride.

Abstract: The invention relates to a method of cooking or reheating a combustible with microwave energy by utilizing a double-boiler cooking utensil. The double-boiler utensil contains a microwave susceptible liquid within an outer vessel and a cooking oil or fat within an inner vessel with the inner vessel providing conductive heat transfer between the microwave susceptible liquid and the cooking oil or fat. The process involves placing a comestible in the cooking oil or fat within the inner vessel and irradiating the cooking utensil containing the comestible for a period of time effective to cook the comestible. The microwave susceptible liquid when subjected to microwave energy functions to transfer sufficient heat to the cooking oil or fat to maintain a temperature on the surface of the comestible within the range of from 125.degree. C. to 225.degree. C. The improved apparatus also incorporates a solid microwave interactive material in conductive heat transfer contact with the microwave susceptible liquid.

Abstract: A sour cream-based filling is utilized in retorted filled pasta products such as lasagna, manicotti and ravioli. The filling does not discolor or develop a tough texture during the retort process. The filling contains from 70 to 95% by weight sour cream.

Abstract: Roasted and ground coffee is packaged in an infusion coffee bag for use in brewing a cup of coffee in a microwave oven. The brewing bag is placed in a container of water and the container is heated in a microwave oven yielding a high quality coffee beverage in a rapid period of time.

Abstract: Doughs and batters are prepared which contain hydrated polysaccharide hydrocolloid hydrated insoluble fiber and hydrated protein preferably at a weight ratio of 1:0.8-6:1.1-4.5. 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: Malic acid is removed from coffee to provide a coffee product which will evoke a decreased gastric acid response after ingestion. Malic acid is removed by contacting an aqueous coffee extract, which may be a green or brown extract, with an ion exchange resin capable of exchanging malic acid in the extract. Demalation of a ready-to-drink coffee brew may be effected substantially immediately after preparation of the brew in a home brewer or the like. A malic acid-lean extract can be used to extract malic acid from coffee solids to produce demalated coffee solids. Demalation is preferably accomplished without removing excessive amounts of chlorogenic acid. Coffee products in accordance with the invention are preferably decaffeinated.

Abstract: A shower cooker apparatus includes a lower vessel and an upper shower fan for a heated fluid cooking medium such as water. The bottom portion of the bagel or other dough product is bathed in the vessel, while the top portion is showered, for simultaneous cooking of the top and bottom portions. The dough products are carried on a conveyor which is submerged in the cooking vessel.