Abstract: Apparatus for manufacturing a multicolored aerated confection product utilizing individually adjustable multi-orifice extrusion systems.

Abstract: In accordance with the invention, a low oil mayonnaise composition is provided. The mayonnaise composition contains an edible oil in an amount of from about 65% to about 72%. The mayonnaise composition further includes low D.E. corn syrup at a level of from about 4% to about 15%. Egg yolk is used as an emulsifier at a level of from about 4% to about 8%. Water is present at a level of from about 5% to about 15%. An edible acid is used at a level sufficient to provide from about 0.3% to about 0.5% equivalent glacial acetic acid based on the weight of the moisture present in the mayonnaise. In a method for manufacture of the mayonnaise of the invention, a low D.E. corn syrup is provided. Any water required for the mayonnaise composition is added to the corn syrup and the egg yolk required is also added to the corn syrup to provide a premix. The premix is combined with an edible oil and an edible acid to provide a mayonnaise mix. The oil is present in the mayonnaise mix at a level from about 65% to about 72%.

Abstract: Processes for the bioconversion production of L-ascorbic acid (Vitamin C), and to microorganisms (e.g., Candida Norvegensis MF-56, ATCC 20686 and Candida Norvegensis MF-78, ATCC 20732) and bioconversion media which are specifically adapted for such bioconversion.

Abstract: The present invention is directed to a method for making Pasta Filata cheese which has an extended shelf life. Pasta Filata curd is divided into pieces and the pieces are delivered to an auger conveyor. The curd is heated and worked in the auger conveyor while immersed in hot water to a plastic consistency as it passes through the conveyor. The plastic curd is transported through a steam injection heating zone and a static mixing zone to provide a homogeneous molten curd. The molten curd is transferred from the mixer through a holding conduit into a vacuum chamber so as to flash-cool the molten curd. The holding conduit has a diameter and length sufficient to hold the molten curd for a time and at a temperature which is sufficient to pasteurize and partially sterilize the molten curd. The holding conduit has a particular inner wall surface which is formed of a material with enhanced lubricity and reduced coefficient of friction as compared to stainless steel.

Abstract: A reclosable bag having an open end with a side margin adjacent the open end, a metal segment in the side margin having ends extending beyond the opening and a sealing tape overlying the metal strip for excapsulation thereof. Apparatus for manufacturing reclosable bags includes a continuous webbing of flexible bags joined end-to-end, a continuous roll of metal strip with an arrangement for forming the metal strip into discrete segments. A roll of adhesively coated sealing tape and an arrangement for positioning the sealing tape over a metal strip segment while applying the sealing tape to one end of a flexible bag. A method of forming the reclosable bags includes the steps of providing a serial succession of bags joined end-to-end, stretching a portion of each bag so as to be free of wrinkles, aligning a metal strip segment with the wrinkle-free portion of the bag and sealing the metal strip segment of the bag with a portion of sealing tape.

Abstract: Method of preparing a fibrous xanthan gum-protein complex which retains its fibrous texture under prolonged storage conditions.

Abstract: In accordance with the present invention, the meltability of processed cheese is controlled to provide a desired degree of meltability by incorporating whey proteins in the process cheese mix and processing the process cheese mix under conditions of temperature and time so as to denature the whey proteins sufficiently to provide a predeterminted level of cross-linked beta-lactoglobulin and provide the desired level of meltability. The whey protein provided in the process cheese blend is selected to limit the lactose in the final product to a predetermined level. The method of the present invention avoids the need for the use of sodium hexametaphosphate and consequently permits, in process cheese manufacture greater flexibility in handling holdover cheese.

Abstract: Automatically adjustable lane guide and grid packing systems which provide for automated accommodation of articles of different size in controlling the transport of rows of moving articles.

Abstract: A method for treating vegetable oil fatty ester shortening composition to provide a natural meaty flavor is provided. In the method, a natural meat fat is heated to a temperature of at least about 150.degree. F. An inert gas is conducted through the natural meat fat while maintaining the natural meat fat at a natural meaty flavor volatilization temperature of at least about 150.degree. F. to provide an inert gas flavorant stream containing natural volatile meaty flavor components. A vegetable oil fatty ester shortening composition is provided at a temperature less than the natural meaty flavor volatilization temperature.

Abstract: Methods for partitioning and analysis of flavor volatile and other organic components in a food or bioculture composition utilizing acetonitrile-water blends which are cooled to provide a phase and component separation.

Abstract: Process, for producing a dry, crips, puffed natural butterfat containing cheese snack in which cheese snack precursor pieces having a fat content of 17-34% and a moisture content of 20-50% are both baked in a convection oven and subjected to microwave cooking to puff and dry pieces.

Abstract: An apparatus for monitoring a chemical process or fermentation having a flow-through vial which includes a container having a specimen sampling opening and an inlet port and an outlet port defining an internal flow path through which liquid specimen is circulated from a chemical process. A self-sealing septum is adapted to seal off the sampling opening, and a cap having an orifice is engaged with the container, holding the septum in sealing relationship over the sampling opening. Specimen, which reflects current conditions within the chemical process, is periodically aspirated from the vial by extending a hollow needle through the orifice, septum and sampling opening and into the internal flow path.

Abstract: A method is disclosed for continuously manufacturing individually wrapped, single slice, firm bodied meat products formed of a viscous heat settable non-syneresing meat emulsion which contains a heat-settable starch.

Abstract: A method of drying a plurality of confection pieces, such as marshmallow bits, having a high volume density and outer surfaces which are adhesive at elevated temperature and moisture levels. A high volume density group of confection pieces at elevated moisture levels is heated while being fluidically transported with an air flow and while being vibrated until the moisture content thereof is reduced by one-half. The confection pieces are thereafter cooled with a cooler air flow, with the fluidized transport and vibration being continued throughout the cooling step.

Abstract: A method and apparatus for presenting a serial succession of cut sheet portions to a work station. The sheet portions are cut from a continuous webbing which is processed by a cutting station and a web-breaking station. The cutting station partially severs the web downstream of its leading free end so as to define a first sheet portion between that free end and the point of cutting, with the first sheet portion connected to the web by one or more tab connectors. The webbing is then advanced downstream to the tab-breaking station where the tabs are broken to free the first sheet portion for independent movement further downstream. A vacuum belt engages the webbing, and particularly the downstream edge adjacent the partial severing, with a vacuum belt. The vacuum belt engages the webbing by bridging the partially-severed cut portion, so as not to interfere with the downstream tab-breaking apparatus.