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.

Abstract: An improved process for the preparation of acid stable instant tea is disclosed. 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 is polished, at a selected tea solids level and temperature to improve haze. The polished extract is then 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: Process for the preparation of water continuous emulsions, containing 10 to 60 wt. % of dispersed oil. The emulsion contains protein obtained from egg, milk, vegetables or fruit, but no substantial amounts of polysaccharide thickeners. The process comprises the following steps (not necessarily in the indicated order) a. dispersing or dissolving the protein in either an aqueous phase or an oil phase, b. mixing the aqueous phase and the oil phase so that a coarse emulsion comprising oil droplets results, c. homogenizing the emulsion until the ?D.sub.3,2 ! size of at least 95% of the oil droplets is less than 5 .mu.m, d. acidifying the emulsion until a pH 3.5 to 4.5 is attained, e. adding, under shear conditions, an aqueous electrolyte solution to the emulsion having a temperature of 10.degree. to 55.degree. C. The electrolyte addition causes flocculation of the emulsion. This flocculation increases the viscosity and imparts an attractive texture to the food dressing.

Abstract: The invention provides a packed dairy spread that includes two inhomogeneously combined components. The spread contains 10-95 wt % of a component (A) that has a coagulated casein network, a pH of 4.3-5.3 and a Stevens value at 5.degree. C. of 150-700 g, and that contains casein and water in a weight ratio of 1:3 to 1:15. The spread further contains 5-90 wt % of a cream (B) that includes 15-60 wt % of dispersed fatphase and 40-85 wt % continuous aqueous phase. The aqueous phase of cream (B) contains casein and water in a weight ratio of less than 1:15. The Stevens value of cream (B) at 5.degree. C. is 75-500 g. The spread can be used e.g. for spreading on bread or toast. It has unusual and attractive organoleptic properties.

Abstract: A natural microbiocidal and/or microbiostatic combination of Natamycin and Nisin is disclosed which synergistically inhibits or destroys bacteria, yeast and mold in foodstuffs.

Abstract: An aqueous based tea solids containing beverage is disclosed which also contains a sufficient amount of Natamycin in combination with reduced levels of selected chemical preservatives to prevent the outgrowth of yeast and/or mold, making the beverage significantly more organoleptically acceptable.

Abstract: A web (W) of sheet material intended to form individual tagged packets has surplus portions of a thread (S) extending along its length removed while the web is being advanced. After severing one end of each unwanted thread portion with a rotary cutter (2), the severed end is lifted by a wiper (10), and the lifted end is held away from the web by suction means (20) while it is detached by shearing means (22). The suction means (20) then remove the detached thread portion.

Abstract: Saturated triglycerides which have a big difference in chain length between the longest and the shortest fatty acid chain and which are able, when incorporated in a small amount into a slow crystallizing fat, particularly a low-trans fat, to increase considerably the speed of crystallization.

Abstract: A tagged packet carries a tag which is attached to the main body of the packet by a thread. The thread comprises polypropylene so as to be attachable by heat sealing to the body. The body is made up of layers of sheet material also comprising thermoplastic material to allow the body to be closed by heat seals. The thread is secured to the face of the body at one edge at the same time as that edge is heat sealed and the heating for the thread seal is applied from the opposite face of the body whereas the adjacent regions of edge seal spaced from the thread has the heating applied through the first face. This arrangement gives closer control of the different conditions required for securing the thread and for sealing together only the sheet material of the body.

Abstract: A system is provided for tea service in a modern style teahouse, the latter combining quick service with the ambiance of more traditional quiet seating. A transition area between the quick service public and quiet seating lounge areas holds an inner counter with tea and tea concentrate based product processing devices, an aisle allowing passage for a tea tender and a semi-circular service/information counter. The information counter includes a first and second horizontal countertop parallel to one another joined together by a vertical wall in a step arrangement. A plurality of stools are arranged around the information counter on a side opposite the aisle.

Abstract: Infusion packets have envelopes of heat-sealable material with a looped thread within the packets to wring moisture from the packet in use. A central part of the thread loop is held in a widened region of one edge seal while the ends of the loop project through the opposite edge seal in which they are movable when the loop is to be contracted. The packets are produced by forming a continuous series of thread loops on one elongate web and placing doses of infusion material on a second elongate web before bringing the webs together with the thread loops and infusion material between them. The two webs are then welded together and the individual packets are separated from the joined webs.

Abstract: A method of inducing the formation of color determining compounds in a tea-based food product, characterized in that the tea leaves are treated with an exogenous laccase, polyphenol oxidase or peroxidase, in combination with a pretreatment with a tannase. Also, a treatment with a fungal laccase form a Pleurotus species can be performed to enhance the color of a tea-based product.

Abstract: A method and apparatus are provided for assembling together tags (6), thread (8) and a web of envelope material for producing tagged packets. The tags are held on spaced seats on the periphery of a rotary carrier (2) and the thread is laid over the carrier and the tags. It is formed into a convoluted shape on the peripheral surface of the carrier between the tags by laterally displaceable holding pins (12) or by being dispensed onto the carrier by a displaceable guide (50). The web is brought against the tags and thread and attached to them maintaining the convoluted pattern of the thread. The assembly of web, thread and tags is suitable for a subsequent form-filling operation to complete the packets.

Abstract: A tagged packet carries a tag which is attached to the main body of the packet by a thread. The thread comprises polypropylene so as to be attachable by heat sealing to the body. The body is made up of layers of sheet material also comprising thermoplastic material to allow the body to be closed by heat seals. The thread is secured to the f ace of the body at one edge at the same time as that edge is heat sealed and the heating for the thread seal is applied from the opposite face of the body whereas the adjacent regions of edge seal spaced from the thread has the heating applied through the first face. This arrangement gives closer control of the different conditions required for securing the thread and for sealing together only the sheet material of the body.

Abstract: A tagged packet carries a tag which is attached to the main body of the packet by a thread. The thread comprises polypropylene so as to be attachable by heat sealing to the body. The body is made up of layers of sheet material also comprising thermoplastic material to allow the body to be closed by heat seals. The thread is secured to the face of the body at one edge at the same time as that edge is heat sealed and the heating for the thread seal is applied from the opposite face of the body whereas the adjacent regions of edge seal spaced from the thread has the heating applied through the first face. This arrangement gives closer control of the different conditions required for securing the thread and for sealing together only the sheet material of the body.

Abstract: An easy opening dispenser closure is disclosed having a top and an annular depending base skirt with a lid mounted on the top. The lid has a downwardly depending annular edge which in turn has an extension with an end shaped to fit the end of a thumb. The skirt has a thumb recess in which the extension fits. The extension locks the lid securely and detachably to the base skirt. The lid has a chamfered edge on the top to assist in centering the entire closure on the container during capping.

Abstract: Tea products, particularly black leaf tea and tea powder, derived from green tea leaf are manufactured by a process involving addition of zeolite, preferably a synthetic sodium or potassium zeolite, for reaction with tea ingredients present or subsequently produced to generate red colour species. The tea products produce beverages having enhanced colour characteristics, in terms of colour properties and speed of colour generation, compared with conventional products.

Abstract: Packets containing a flowable material are provided with a draw-string or thread to squeeze the packet contents. The packet envelope is formed from a doubled-over web which gives the packet a folded-over edge and which encloses an intermediate portion of the thread close to the folded-over edge. The end portions of the web extend from the intermediate portion of the thread to extend through the opposite edge of the packet. The external ends of the thread are secured to a tag which is attached to the outer face of the envelope. The thread intermediate portion is retained close to the folded-over edge by heat sealing. Apparatus is also described for producing the packets in a continuous or semi-continuous manner.

Abstract: Infusion packets have envelopes of heat-sealable material with a looped thread within the packets to wring moisture from the packet in use. A central part of the thread loop is held in a widened region of one edge seal while the ends of the loop project through the opposite edge seal in which they are movable when the loop is to be contracted. The packets are produced by forming a continuous series of thread loops on one elongate web and placing doses of infusion material on a second elongate web before bringing the webs together with the thread loops and infusion material between them. The two webs are then welded together and the individual packets are separated from the joined webs.

Abstract: A completely formulated, ready to cook, food product mix is discussed which is entirely in the glassy state and has a single glass transition temperature. An extrusion process for preparing the product is also discussed.