Abstract: Alginate and/or pectate gels are produced by forming an aqueous mixture of a water soluble or water dispensible alginate and/or pectate, a calcium ion sequestrant and a sparingly soluble calcium ion source at low temperature and heating the mixture to cause gelation thereof. Sequestrant is preferably sodium or potassium pyrophosphate but at least part of the sequestrant may be replaced by meat having calcium ion sequestring activity. The calcium ion source is preferably calcium sulphate dihydrate. Preferably the mixture is heated to at least 50.degree. C. to induce gelation.

Abstract: A machine which dispenses beverages from sachets containing a beverage-producing material injects liquid into the sachet. A pressure-sensitive base seam of the sachet is opened by liquid pressure. To prevent the base seam opening explosively and spray solids or liquid away from the beverage receptacle directly below the sachet, a heat source is employed to weaken the seam prior to opening, so that it opens non-explosively by peeling in a controlled manner. The heat source can be internal (an initial volume of hot liquid at a pressure insufficient to break the seal) or external such as a radiant source, hot air or steam. Such a machine is particularly advantageous for dispensing hot chocolate.

Abstract: A soluble or dissolved tea product which, when in water, provides a tea beverage with acceptable flavor quality. A tea liquor is prepared by extraction of leaf tea with hot water, a water-soluble caseinate (e.g. sodium caseinate) is added after tea cream formation upon cooling, or is added after tea cream formation to solubilize the latter. The liquor can be cold concentrated, and if necessary dried to form a solid product, e.g. by reverse osmosis followed by freeze drying.

Abstract: Thermo-irreversible aqueous gels are prepared by subjecting a gellable combination of xanthan gum and a glucomannan gum, preferably from the corms of an Amorphophallus species at a pH above 6 to a heat treatment under conditions of temperature and time to cause the gel to become thermo irreversible. The pH is preferably between 6 and 10 and more especially between 6 and 8. The preferred ratio of xanthan gum to glucomannan is in the range of from 5:95 to 95:5, more especially 1:10 to 10:1 and the preferred concentration of xanthan gum and glucomannan in the aqueous phase is 0.02% to 6%, more preferably 0.5 to 4%, by weight. The thermo irreversible gels of the invention, with the inclusion of food materials, such as minced meat, fruit and vegetables, simulate the texture of natural meat offals and other food structures.

Abstract: A sealed beverage sachet containing a web material 8 supporting a beverage-providing product 14 and having a nozzle 16 to locate an aqueous medium injector into the sachet. The base seam of the sachet may be a heat- or pressure-sensitive seal 6. The web material 8 has a upwardly-directed seam 12 which everts when the sachet is used. The web material may be a filter for ground coffee or leaf tea, or a coarse mesh for dispersible products such as powdered chocolate or soups, or an impermeable web which is provided with means for releasing the sachet contents in use.

Abstract: A beverage sachet has improved base seam opening performance by the provision of sealed lands extending inwardly from the side seams to reduce the tendency of curling of the base seams in use.

Abstract: A gellable composition comprises a mixture of (1) gellan, (2) xanthan gum, and (3) a galactomannan and/or glucomannan gum capable of producing a gel in combination with xanthan gum, especially carob, tara, cassia or konjac gum, wherein the ratio by weight range of (1):[(2)+(3)] is 1:.gtoreq.2.

Abstract: A structured food or animal feed product comprises a gel formed by the interaction of water soluble components of Chinese grass with amylose or high amylose starch having an amylose content not below 25% by weight. In making the product the amylose or high amylose starch is mixed and allowed to interact in an aqueous medium with water soluble components of Chinese grass, with the optional inclusion of other nutritious material, whereby a gellable mixture is produced, which is formed into solid pieces.

Abstract: A method and apparatus for producing a beverage from an infusible material such as coffee or tea by contacting the material with aqueous medium such as hot water in successive discrete portions, each successive portion re-suspending and re-agitating the material to increase extraction efficiency. The infusible material is preferably enclosed in a disposable brewing container such as a sachet or capsule, the aqueous medium injected therein in successive cycles.

Abstract: An ungelled processed food product, especially an emulsion such as ice cream, whipping cream, cheese spread, cheese slices, a flavored milk drink, or a meringue, which has been stabilized and/or thickened by the incorporation therein of at least one glucomannan, preferably a glucomannan derived from Amorphophallus species.

Abstract: A method for producing a beverage from an infusible material such as coffee or tea by contacting the material with aqueous medium such as hot water in successive discrete portions, each successive portion re-suspending and re-agitating the material to increase extraction efficiency. The infusible material is preferably enclosed in a disposable brewing container such as a sachet or capsule, the aqueous medium injected therein in successive cycles.