Abstract: Devices for being fitted to a beverage making machine extraction head have a ring member which has a wall which extends to define a hollowed interior portion suitable for being fitted about a periphery of a coffee machine water injection system extraction head which surrounds a water injection passage. The hollowed interior is defined further by a base connected to and disposed transversely with respect to the wall. The base may be a ring wall portion which provides a grill and which has projections extending therefrom, or may be a ring wall portion which has a hole therethrough and which has projections extending therefrom, or may be a ring wall portion which has a centrally disposed needle portion which contains at least one opening so that upon the ring member being fitted about the extraction head, the base is positioned adjacent a base of the extraction head, and so that the projections or needle are positioned to extend away from the extraction head base.

Abstract: A method and apparatus for the continuous countercurrent treatment of roast and ground coffee particles in which a bed of the coffee particles is suspended in an aqueous liquid and the suspended bed is agitated in a manner which facilitates removal of evolved coffee gases from the bed to thereby effect complete, uniform wetting and/or extraction of the coffee grounds. The apparatus comprises a tank in which water flows upward from the bottom and is removed from the top of the tank, with fresh coffee grounds being fed onto the liquid at the top of the tank. Two pairs of interleaved blade assemblies are mounted in the tank for relatively counter rotation to submerge coffee particles into the aqueous liquid and form a bed of suspended coffee particles. A submerging auger, mounted on a central shaft in the tank, facilitates submerging the coffee grounds in the liquid.

Abstract: A method of encapsulating volatile aroma compounds in which an inert gas, such as carbon dioxide, is dissolved in an aromatized edible liquid, and the aromatized, gasified liquid is co-extruded with a molten carbohydrate material having a glass transition temperature of between 20.degree. C. and 80.degree. C. to provide a continuous stream having an outer shell of the carbohydrate material surrounding an inner core of the aromatized, gasified liquid. The continuous stream is extruded into a pressure chamber having a pressure higher than the internal pressure of the inert gas in the aromatized liquid core, and is maintained under such pressure until the carbohydrate shell has cooled to below the glass transition temperature to provide capsules having a shell of hardened amorphous carbohydrate glass surrounding an inner core of gasified, aromatized liquid.

Abstract: A device for the extraction of a beverage material contained in a cartridge has a surface member of which at least a portion has a flat surface and a size at least sufficient to overlay and cover at least a peripheral surface of a cartridge, which contains a beverage to be extracted and which is positioned adjacent the member, to effect imperviousness between the flat surface of the surface member and the cartridge during extraction of the beverage material contained in the cartridge. The device also has an injector which extends through the surface member for piercing into the cartridge. The injector extends longitudinally perpendicular to the flat surface of the surface member and has outlets disposed for directing water ejected from the injector for extraction of the beverage material at an angle of from 90.degree. to 65.degree. with reference to a longitudinally extending portion of the injector at the outlets.

Abstract: Fat substitutes are prepared without a molecular distillation step by enzymatically or chemically interesterifying a fully hydrogenated vegetable oil rich in stearic acid (FHLCT) with a medium chain fatty acid triglyceride rich in caproic, caprylic and capric fatty acids (MCT) under conditions such that the amount of tristearin in the interesterified mixture is lower than 5% by weight. The interesterified mixture is bleached and deodorized, and may be used as a substitute for butterfat or vegetable butter, e.g., cocoa butter.

Abstract: 1-, 5-O-mono- and 3,4-0-bis-substituted derivatives of quinic acid are prepared by reacting a derivative of a hydroxycinnamic acid of which the hydroxyl group(s) is/are protected with a quinic acid derivative to form an ester and the protective groups are then cleaved under controlled conditions of acidity and temperature. These conditions provide for regiospecificity of the esterification and enable any degradation of isomerization to be avoided. The process gives new quinides in high yields.

Abstract: An apparatus for treating fluid products has a T-shaped tubular body which provides a longitudinal passage and an intersecting passage which intersects the longitudinal passage at a tubular body junction thereby defining and separating the longitudinal passage into first and second passage portions. The first passage portion, at a position adjacent the junction, is beveled to provide a valve seat, and a first nozzle member is mounted for reciprocative longitudinal displacement in the first passage portion and has a beveled end valve member portion for, upon displacement towards the junction, fluid-tight contact against the valve seat. A bore through the first nozzle member provides for fluid communication in the first passage portion from the bore to between the valve member portion and the valve seat when the valve member portion is displaced away from the seat.

Abstract: A crumb-flavored milk composition is prepared by incorporating free fatty acids selected from the group consisting of oleic acid, linoleic acid and .alpha.-linolenic acid, or by incorporating a lysolecithin lysate or a milk treated with a modified lipase which preferentially releases unsaturated long-chain fatty acids.

Abstract: A process for preparing frozen potato strips which remain crisp for an extended period of time after finish frying. Potatoes which have been cut into strips and blanched are contacted with an aqueous solution having a pH in the range of about 5.5 to 8.5 which contains a hydrolyzed starch product, such as dextrin or maltodextrin. The pH of the aqueous solution is maintained within the desired range by the addition thereto of a basic alkali salt. A conventional chelating agent and reducing sugar may also be included in the aqueous solution. After contact with the aqueous solution, such as by immersion, spraying, and the like, the potato strips may be partially dried in hot air and are then frozen. The frozen potato strips are prepared for consumption by finish frying under suitable time-temperature conditions. Contacting the blanched potato strips with an aqueous solution containing a hydrolyzed starch product and having a pH in the range of 5.5-8.

Abstract: Aerated fat-containing food products are prepared by mixing a fat with a refinable food additive so that the mixture contains a maximum of 30% by weight fat, refining the mixture to reduce the size of particles in the mixture to a maximum of 30 .mu.m, and then aerating the refined mixture.

Abstract: An apparatus assembly for cutting a foodstuff has a conveyor and a carrier affixed to the conveyor for transporting a foodstuff, a cutting device having a circular blade and a pusher for positioning a foodstuff in the carrier for cutting. The carrier is separated into two,portions by a gap and has a hinged cover which extends from a position adjacent the gap for covering one portion of the carrier between the sidewalls. The cover is configured for holding the foodstuff in position in the carrier during cutting of the foodstuff, as the carrier passes a blade of the cutting device which passes through the gap from one sidewall to the other for cutting the foodstuff into pieces, and the cover also is configured for allowing, prior to cutting, the foodstuff to be pushed for positioning an amount of the foodstuff under the cover for cutting.

Abstract: A package assembly for containing a plurality of product portions has a protective shell and a product portion support element which is covered by the shell and which has a stem which extends through the shell for being gripped. The support element has a base having spaced-apart shaped plate portions which extend from a central base portion which form a planar base surface. The stem is connected to and extends perpendicularly from a centrally disposed portion of the base surface. The covering shell has a sidewall portion which extends from an edge which circumscribes a shell base opening configured in an outline shape of the shaped plates for being positioned adjacent the plates for encompassing food product portions positioned on the plates.

Abstract: Extrusion cooked cereal foods are prepared by mixing ingredients, including a cereal flour and water, to obtain a moist blend having a solids content of at least 70% by weight which then is extrusion cooked in a cooking stage of an extruder, and prior to extruding the cooked blend through a die, a compressed gas is injected into the cooked blend.

Abstract: For preparing a string cheese, curd grains are introduced into a conveyor compartment suitable for statically containing and statically draining the grains while transporting the grains for a time for draining, syneresis and forming of the grains into a pre-cheese loaf.

Abstract: A native lipase from Mucor javanicus is modified by bonding it to a pectin. The pectin-modified lipase releases fatty acids of identical chain length from a lipidic substrate in a lower saturated-to-unsaturated fatty acid ratio than the native, unmodified, lipase.

Abstract: Yogurt is prepared by inoculating and fermenting a milk with a strain of Streptococcus thermophilus and a lac(-) mutant strain of Lactobacillus bulgaricus, the DNA of which has a deletion of at least part of the .beta.-galactosidase gene.

Abstract: A custard product is prepared by passing a container containing a liquid custard mix through a microwave field and exposing the liquid mix to microwave field energy, but so that microwave field energy at a position below a position of a base of the mix in the container is reflected away from the mix base, for a time to heat the custard mix to initiate setting the mix and so that upon leaving the field, a contained custard product has a temperature of from 90.degree. C. to 95.degree. C. The custard product then may be exposed to infrared energy to firm and brown the product.

Abstract: Coffee oil is treated by filtering it so that upon contact with a frost charged with coffee aromas to transfer coffee aromas from the frost to the oil, the aqueous and oil phases obtained are decantable. Filtering is effected by passing a coffee oil at a temperature of less than 30.degree. C. through a filter having a pore size of up to 25 .mu.m and may be carried out with diatomite added to the oil to be filtered and/or under a partial vacuum.

Abstract: A package for heating food has a cover for covering a tray and provides an aluminum laminate for covering the tray side wall. The cover is configured to extend over the top opening or over the base of the tray and cover the tray side wall. In one embodiment, only side edge portions of the cover are formed of an aluminum laminate. In another embodiment, the entirety of the cover is formed of an aluminum laminate, in which case, the cover has lines of weakening positioned therein for tearing and removing a central portion of the cover.