Abstract: A reclosable article case has a main portion which receives a plurality of articles and a closed top comprising inner closure flaps and outer closure flaps. One or more of the outer closure flaps include a tearback tab formed by weakened lines. A base portion of this tearback tab lies immediately over some of the articles in the case while an outer portion of this tearback tab overlies an inner closure flap. Tearing back the tearback tabs provide direct access to at least a portion of the upper parts of all articles within the case for purposes of marking same with tickets or the like. The tearback tabs are then unfolded back to their original flat state, and then tucked underneath an edge of the inner closure flap over which each previously overlied, thus reclosing the article case.

Abstract: The present invention is concerned with a simulated fruit piece suitable for combination with a dry food product having a moisture typically of from 2-3% and wherein the fruit piece maintains its softness and the food product maintains its crispness after various storage conditions, said fruit consisting of fruit solids, a fruit concentrate, a thickening agent, edible food grade acid, sweeteners, coloring, and glycerol. The glycerol/sweetener combination functions as a humectant system which produces a fruit product with an Aw of between about 0.2 to 0.50. A process for preparing said fruit piece is also disclosed wherein a solid phase comprising a fruit solids is combined with a hot liquid phase and the mixture extruded into fruit ropes or strands and cut into the desired shape or form.

Abstract: A gasified coffee glass is disclosed which is prepared by forming a mixture containing 3% to 12% water and about 88 to 97% total coffee derived solids and 0.1 to 10% coffee oil, or equivalent, heating the mixture, injecting a gas into the mixture and mixing to form a uniform mixture, forcing the mixture through an orifice, and cooling the mixture to form a gasified, oil containing, coffee glass resembling freeze dried or roasted and ground appearing soluble coffee which dissolves in a manner similar to coffee prepared by freeze drying.

Abstract: A microwave brewing device for producing freshly percolated measured quantities of coffee, and more particularly, a percolating device which is adapted to percolate coffee within a microwave oven. An open cup is adapted to be filled with water up to a specific level and volume adequate to brew at least a single cup of freshly percolated coffee beverage. The cup or the percolating device therein may be shielded with a shielding material which is impervious to the passage of microwave energy, and only the lower portion of the cup or percolating device may be provided with a gap or constituted of a microwave-transparent region permitting the passage therethrough of microwave energy in order to heat the water contained in the cup wherein the latter is positioned in the cavity of a microwave oven.

Abstract: In the method of the present invention for making a non-fat cream cheese product, a source of concentrated skim milk is introduced into a first mixer provided with agitation means. The skim milk is agitated as the skim milk is heated in the first mixer to a first predetermined elevated temperature. An emulsifier salt is added to the skim milk in the first mixer. After reaching the first predetermined elevated temperature, the skim milk is transferred to a second mixer provided with agitation means. A first gum is added to the heated skim milk in the second mixer to provide a thickened skim milk. The thickened skim milk is homogenized in a first homogenizing step. The homogenized skim milk is transferred to a third mixer provided with agitation means. A bulking agent and a second gum are added to the homogenized, thickened skim milk in the third mixer.

Abstract: A container for a flowable product, such as liquid coffee or the like, having a measuring cup closure. The container neck is preferably closed by an inner seal and has secured thereto the lower portion of a surrounding ring member. An upper portion of this ring member telescopically and lockably receives therein the open end of a measuring cup. An internal flange of the ring member includes a bottom surface which seals against the neck edge and the upper portion includes a circumferential bead which forms a seal with the outside of the open end of the measuring cup.

Abstract: A frozen topping having excellent texture and stability is prepared having a fat level of from 5 to 15%, an overrun of at least 250% and a solids level of 38% to 43%. The topping contains 2.5 to 7% non-fat milk solids, 0.03 to 0.15% phosphate salts, 0.5 to 2% sodium caseinate, 0.15 to 0.6 emulsifiers and 15 to 25% water-soluble carbohydrates. The ratio of phosphate salts to non-fat milk solids is from 1:60 to 1:120.

Abstract: The present invention is directed to a simulated cheese product wherein all or a part of the skim milk solids, acid casein, caseinates or rennet casein commonly used in a simulated cheese product is replaced with a casein material selected from the group consisting of alpha-S-1 casein, alpha-S-2 casein, beta casein, kappa casein, gamma casein, dephosphorylated native casein, dephosphorylated alpha-S-1 casein, dephosphorylated alpha-S-2 casein, dephosphorylated beta casein, dephosphorylated kappa casein, dephosphorylated gamma casein and mixtures thereof. The simulated cheese product is made by providing an admixture of the modified casein material with an edible lipid material selected from the group consisting of fat and oil and an emulsifying agent and heating the admixture with agitation to provide the simulated cheese product. Suitable flavoring agents and coloring agents may also be present in the simulated cheese product.

Abstract: Novel C-Gel food products comprising an aqueous gelatin kappa carrageenan matrix and a dispersed food product selected from the groups consisting of meat, seafood, vegetable, fruit, synthetic protein fiber, chocolate and mixtures thereof, in which the gelatin and carrageenan are present as a structurally firm continuous aqueous carrageenan/gelatin phase matrix at refrigeration temperature.

Abstract: An aroma-generating flavor composition is described which will generate desirable aromas when a food and/or a package is subjected to microwave radiation. The composition comprises an aroma-generating material which is either a sugar alone or in combination with an amino acid source. Also, the composition contains an effective amount of a microwave susceptible material in conductive heat transfer relationship with the sugar and/or amino acid source, the microwave susceptible material when irradiated with microwave energy provides sufficient heat to cause a chemical reaction thereby generating desirable aromas.

Abstract: A method of extracting roasted and ground coffee is disclosed. Exraction water is fed to one end of an extraction vessel containing roasted and ground coffee, and coffee extract is with drawn from the other end. Flow of water to and from the vessel is intermittently halted, and extracted roasted and ground coffee is intermittently discharged from the vessel, while a portion of unextracted coffee is charged to the vessel at the other end. The movement of coffee in the extraction vessel is countercurrent relative to the flow of the extraction water. The method of the present invention is less complex, is more easily controlled, requires a lower capital investment and produces a more aromatic coffee extract of better flavor balance.

Abstract: The present invention provides packaging capable of room-temperature storage of foods followed by simplified microwave heating. The package also permits heating in conventional ovens. The package includes a multi-ply container portion having a central recess surrounded by a sealing rim to which is heat sealed a lid which is flexible and non-extensible and has good barrier proporties. The inner surface of the container is amorphous polyethylene terephthalate to assure good heat sealing. The out ply of the container is crystallizable to provide sufficient dimensional stability during heating. The package can be retorted and vents itself when microwave heated, thus simplifying storage and preparation of foods.

Abstract: In accordance with the method of the present invention for manufacture of low-fat cheese from skim milk, the fat level of milk is adjusted to less than about 1 percent to provide the low fat milk utilized in the method. The low fat milk is subjected to membrane treatment to provide a retentate. A lactic acid-producing culture and a coagulating enzyme are added to the retentate. The coagulating enzyme is added in a coagulating amount. The retentate is then fermented while subjecting the retentate to movement sufficient to prevent formation of a coagulum and to form curd particles having a size in the range of from about 3 to about 22 microns. After fermentation, the retentate is evaporated under turbulent conditions to provide a low-fat cheese having at least of about 50 percent solids.

Abstract: The invention herein is a method of reducing cholesterol in egg yolks by extracting cholesterol with substantially low moisture alcohol extractant and then hydrolyzing with selected proteolytic enzymes, such that the resulting product is useful in producing emulsified products like mayonnaise, salad dressings, and the like.

Abstract: A coffee glass is disclosed which is prepared by evaporating coffee extract to at least 45% solids and then further evaporating that extract to form as viscoelastic fluid containing above 3% to 12% water and about 88% to 97% total coffee derived solids, aromatizing and/or gasifying the fluid in a confined headspace shaping the fluid, and cooling the fluid to entrap and protect coffee aromas providing less than 20% loss of volatiles.

Abstract: A sweetness inhibited pharmaceutical product and a process for inhibiting sweetness is disclosed. In this product and process an effective sweetness inhibiting amount of a compound selected from the group consisting of an alkali metal heptyl sulfonate, an alkaline earth metal heptyl sulfonate, an alkali metal octyl sulfonate, an alkaline earth metal octyl sulfonate and mixtures thereof is added to an ingestible composition to which a sweetener has been added.

Abstract: The present invention is concerned with a process for preparing rapidly solubilized calcium fumarate by first preparing a slurry of fumaric acid and water and a calcium containing base, combining under high shear conditions the calcium containing base with the fumaric acid slurry under temperatures not to exceed about 160.degree. F., quenching the reaction when at least one half of the fumaric acid is neutralized and wherein the mole ratio of the calcium to fumarate is at a mole ratio ranging from 1:2 to about 1:1, and drying the mixture.