Abstract: An improved method for extracting caffeine from a coffee material, preferably raw coffee solids, with an extractant comprising supercritical carbon dioxide. Caffeine is continuously absorbed from the extractant with an aqueous wash solution in an absorber. This wash solution is continuously treated by reverse osmosis to form a caffeine-containing retentate stream and a permeate stream containing dissolved solids but substantially no caffeine. The permeate stream is recycled and used as wash water in the absorber or is used to prehydrate solid coffee materials, or both. The permeate stream comprises acidic dissolved solids.

Abstract: A method and apparatus for monitoring the residence time of food particles in a continuous flow process utilizing simulated food particles, each including a transponder having a predetermined identifying signal, to be subjected to the process along with the actual food particles. The method and apparatus relates to a continuous pasta cooking process in which a transponder in a simulated product emits an identifying signal received at various stations along the process to indicate the time of passage between the stations.

Abstract: A food product container comprising upstanding front and back walls, a pair of upstanding side walls, a generally horizontal bottom and an upper mouth portion having a shoulder area sloping downwardly therefrom, wherein the front and back walls have recesses therein which are configured to cooperate with one another to facilitate manual gripping of the container by the hand of the user spanning one side wall of the container, with the user's thumb and one or more fingers opposed thereto engaging opposite recess surfaces. Each of the recesses preferably comprises a recessed panel having an outwardly convex, generally rectangular central portion and a rim angled outwardly from the central portion. A ridge having a relatively small radius of curvature is defined about the outer periphery of the rim. At each upper corner, the ridge has an arcuate configuration and curves slightly outward relative to the depth of the container.

Abstract: A high-solids pre-cheese for conversion into natural cheese is prepared by producing a retentate from milk, fermenting the retentate to a pH between about 4.8 and about 5.6 without coagulation, adding a milk clotting enzyme in a non-coagulating amount, evaporating moisture to a total solids content of more than about 55% to produce pre-cheese and holding the pre-cheese under curing conditions for conversion of at least about 65% kappa casein to para kappa casein. The milk clotting enzyme is preferably added immediately prior to evaporation. Evaporation is under highly turbulent conditions and product temperature in the evaporator preferably does not exceed 75.degree. F. After evaporation, the pre-cheese is preferably held for 3 to 14 days for the conversion of kappa casein to para kappa casein.

Abstract: Improved baked goods, doughs or batters, dry mixes and methods for producing same are provided by the addition of a special calcium citrate reaction product to the flour-containing baking ingredients.

Abstract: An aqueous shelf-stable beverage product containing water, milk solids, and an acidic flavoring agent, and a two component stabilizing system of monoglycerides and up to 10% by weight diglycerides, carrageenin or pectin; disodium phosphate; and potassium hydroxide; the shelf-stable beverage product having a pH of about 6.3 to about 6.5.

Abstract: An ice scraping system including a scraper blade driven by a pneumatic cylinder coupled to an electropneumatic controller Distance of the blade from the surface being scraped is continuously monitored by a command controller which specifies different electrical command signals for the electropneumatic control device.

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

Abstract: A rapidly-dissolving, sugar-free beverage tablet is made by formulating a mix containing from 20% to 70% mannitol, from 1% to 20% water-soluble CO.sub.2 -generator, intensive sweetener and food acid. The mix is compressed in an externally-lubricated tabletting press to produce a friable tablet which is then surface glazed to produce a structurally stable tablet.

Abstract: A dry mix containing a combination of salt having a particle size of 100% by weight minus 100 U.S. mesh and carrageenan is applied to the surface of uncooked meat, poultry or seafood before cooking in a microwave or conventional oven. The salt and carrageenan may also be applied in the form of an aqueous slurry. The cooked product retains a higher amount of moisture and has improved appearance, taste and texture as compared to cooked meat, poultry or seafood which is not treated before cooking.

Abstract: A method and apparatus for applying a pair of continuous narrow interengageable strips of reclosable fastener material to a web of film material in line with horizontal form, fill and seal apparatus to provide a reclosable package. The fastener material is secured within a longitudinal fold in the web of package film material, and the web then proceeds directly into a form, fill, seal machine in which the web is oriented horizontally, and the product is placed on the web.

Abstract: A no-fat cheese analog having the texture, body and eating qualities of cheese is produced by admixing about 15% to about 35% of a coagulated skim milk product having a fat content of less than 2%, about 15% to about 35% dry particulate rennet casein, about 1% to about 3% of an edible emulsifying salt, sufficient quantities of flavoring agents and acidulants to impart desired flavor and pH, and about 30% to about 65% water; said dry rennet casein being hydrated in said water by action of said emulsifying salt at temperatures of about 160.degree. F. to about 200.degree. F. under agitation conditions for a time period sufficient to provide a plastic homogenous body being substantially free of unhydrated rennet casein particles, said edible emulsifying salt being present at about 2% to about 15% by weight of the said particulate rennet casein, said emulsifying salt being selected from the group consisting of alkali metal phosphates, citrate salts and mixtures thereof.

Abstract: The present invention provides a low cost paperboard sleeve package for holding tubs in a stacked manner. The sleeve has an octagonal configuration to provide stacking strength and space efficiency. The top of the sleeve is provided with an openable retainer to allow removal of the tubs. The bottom of the sleeve has retaining flaps which extend upward and inward to engage the lid and upper portion of the lowermost tub and which permit the stack of tubs to be loaded into the sleeve from the bottom. This supporting engagement enables the lowermost tub to support the weight of the tubs stacked above.

Abstract: A polymeric container for a sliced food product comprising a bottom wall, a peripheral wall structure extending upward therefrom, a lid, and an integral hinge connecting the lid to the peripheral wall structure, wherein the hinge biases the lid toward an open position. Locks are provided to maintain the lid in closed position. The locks are configured that may that may be released by application of inward pressure to the front wall of the container, without application of external manual force to the lid.

Abstract: A method and apparatus for testing the force required to remove flexible seals from objects such as product cups is disclosed. The object, e.g., cup is held so that the seal defines a substantially horizontal plane and a portion of the flexible seal is attached to a force measuring gripper. The object, e.g., cup is then moved away from the gripper at an angle .theta./2 with respect to horizontal. Forces are then measured by the gripper at an angle .theta. from horizontal. In a particular example, .theta. equals 45.degree. which simulates human removal of the flexible seal. The measured forces are digitized and stored for report generation.

Abstract: This invention relates to packaged ready-to-eat, high-temperature processed low/no fat, puddings in which calcium-sensitive, thermally-irreversible gelling hydrocolloids, such as sodium alginate, are utilized in the pudding formulation as a total or partial replacement for the fat component. A process for preparing such puddings is also described.

Abstract: An apparatus and method for slicing food products such as loaves of bread and the like where multiple slices are formed at substantially the same time. A blade cleaning assembly is included for removing slicing debris from band slicing blades after having moved through the product being sliced. Multiple blade continuous cleaning by opposed scraper blades through which each band blade passes achieve the desired cleaning function. The apparatus and method are particularly well-suited for removing slicing debris from loaves of bread which are of the so-called no-fat or low-fat variety.

Abstract: A cake icing composition and process for making same is disclosed. The cake icing composition comprises sugar and/or starch, water and a food modifying composition. The food modifying composition independently includes a dispersion of an edible soy fiber having a particle size in the range of between about 0.1 micron and about 20 microns, present in a concentration of between about 5% and about 30%, and an aqueous liquid, present in a concentration of between about 70% and about 95%, said percentages being by weight, based on the total weight of the food modifying composition. In the process of making this composition the sugar, water and food modifying composition are blended together. The food modifying composition is itself formed by dispersing the edible soy fiber having a particle size in excess of 20 microns in the aqueous liquid and wet-milling the resultant dispersion so that the soy fiber has a particle size in the range of between about 0.1 micron and about 20 microns.