Abstract: Homozygous rin and/or nor tomatoes, or tomatoes heterozygous in both rin and nor are used to prepare a tomato paste, juice or sauce having good viscosity as well as good color. Preferably the tomatoes used also include color enhancing genes such as old gold crimson (ogc), high pigment (hp), dark green (dg), intense pigment (Ip), or color enhancing transgenic genes.

Abstract: Homozygous rin and/or nor and/or alc tomatoes, or tomatoes heterozygous in both rin and nor and/or alc are used to prepare a tomato paste, juice or sauce having good viscosity as well as good color. Preferably the tomatoes used also include color enhancing genes such as old gold crimson (ogc) high pigment (hp), dark green (dg), intense pigment (Ip), or color enhancing transgenic genes.

Abstract: A rotary mechanism for cutting and/or sealing a web has a pair of counter-rotating rotors mounted on parallel axes and having radially projecting arms between which the web is momentarily gripped for cutting and/or sealing. Sealing is performed by heated pressure outer faces on the rotor arms. Cutting is performed by cutter and anvil bars on the opposed arms engaging the web. Bearer faces on the arms beyond the pressure faces set a gap between the pressure faces and a rectangular-section tongue and groove in mating contact faces one side of the pressure faces locate the pressure faces laterally. The cutting means are adjusted by a wedge bar bearing on the inner face of the cutter bar or anvil. The wedge bar is movable in the direction of rotation and has an outer face inclined in the same direction. Means accessible from the leading and/or trailing faces of the rotor arms are provided for adjusting the wedge bar and clamping the cutter and anvil bars.

Abstract: A squeezable spread composition and a method of making it is described herein. The composition contains a unique ratio of a colloidal microcrystalline cellulose, a cross-linked and stabilized starch, and a maltodextrin combined with an acidifying agent, less than 5% fat, hydrocolloids, water and optionally an opacifier. The low fat product is pourable at 45-70.degree. F.

Abstract: A flexible packaging system containing spiral wound instant pasta noodles along with a system for packing the noodles in flexible envelopes to reduce breakage of the noodles to permit inclusion of noodles longer than the flexible package filling aperture and reducing the incidence of perforation of the package.

Abstract: A fat continuous spread having less than 50% fat and containing less than 10% trans fatty acids is prepared by a process comprising the steps of selecting a structuring amount of interesterfied hardstock and combining the hardstock with the liquid oil to form a fat phase. The fat phase and an aqueous phase containing a gelling agent are introduced into a scrapped surface heat exchanger to form a cooled emulsion having an exit temperature of less than the temperature required to form a substantial amount of alpha crystals in the fat phase. The crystal containing emulsion is then passed into a crystallizing inverter unit which has a temperature no greater than about 4 to about 8.degree. C. of the temperature of the water continuous emulsion containing crystals.

Abstract: A double compartment infusion packet has a drawstring (4) running through both compartments. The compartments are doubled over are joined together at opposite ends. The drawstring has an intermediate portion (6) retained at one end between the compartments and further portions (8) extending through the compartments to the other end where the ends of the drawstring are secured to a tag card (40). The tag card overlaps the sealing of the compartments at the other end and is secured there to the packet material. A line of weakening (42) allows the tag card to be detached to draw out the further portions of the drawstring to contract the packet and squeeze out excess moisture after infusion.

Abstract: Pourable fat compositions, provided with thickeners having a good closed-shelf life are obtained, if the compositions have the following composition:0-45 wt % herbs, spices, nuts or seeds5-60 wt % of thickener0-5 wt % of emulsifier0-10 wt % of milk proteins0-10 wt % of egg yolk powder1-10 wt % salt50-89 wt % of fat blend, comprising(i) 90-99.8 wt % liquid oil(ii) 10-0.

Abstract: A process and apparatus are described for producing drawstring packets. The packets are produced by forming thread loops (L) with tags (T) attached to their ends and placing the packet web material (W) onto the portions of a the loops further from the tags. After securing the loops in their shaped form temporarily to one face of the web, the tags and the remaining portions of thread are placed on the other face of the web to be attached there releasably. In subsequent processing the secured loop portions lie inside the packets and the tags outside. The process allows relatively precise location of the loops so that packets can be produced with the loops in a peripheral channel (P) sealed from the contents of the packets but able to move to contract the package when the ends of the loop are pulled.

Abstract: A process for the preparation of acid stable instant tea. Enzymatic extraction of black tea leaf with water containing tannase and one or more cell wall digesting enzymes, such as cellulase, pectinase, hemicellulase or VISCOZYME is employed. The resulting tea extract can then be pasteurized, polished, and made into a finished beverage or concentrated and dried in the usual manner. As a result, natural tea products are obtained which have improved acid stability, good color and good clarity.

Abstract: A partially cooked rapidly rehydratable dried food product prepared from a blend of selected flour and selected potato solids which blend resembles traditional gnocchi and a method for its preparation is disclosed.