Abstract: Desugared carob pod is treated with superheated steam to pasteurize and dry the carob.

Abstract: Sheets of a foldable plastic material are folded by operation of two conveyors. A first conveyor has a conveying belt run having a downstream run end which is reciprocable for extending the run for a distance and then retracting the run. A second conveyor is rotatable and positioned so that at a first position, it has a conveying belt run in a longitudinal end-to-end relationship with the conveying belt run of the first conveyor for conveying a sheet of foldable material from the conveying run of the first conveyor to the conveying run of the second conveyor and so that at a second position, the second conveyor is, with respect to the first position, substantially inverted and so that the second conveyor conveying run is spaced a distance away from the first conveyor conveying run. In operation, transport of the second conveyor conveying belt run ceases upon rotation while the downstream end of the first conveyor conveying run extends beneath it during folding of a sheet.

Abstract: Devices for use in a water injection coffee extraction machine are in a form of a hollowed ring which may be fixed about the base of the extraction head of the coffee machine, and a grill or other member, which allows passage of extraction water therethrough, is positioned transversely within the interior of the ring so that upon fitting the ring about the extraction head base, the grill or other member is positioned adjacent the base of the extraction head. The grill may have projections which extend in a direction away from the extraction head, and the member may have a centrally disposed portion which has a form of a needle which also contains at least one hole.

Abstract: Coffee aroma gases are conveyed to a cryogenic collector in which liquid nitrogen is sprayed directly into the aroma gas stream to rapidly condense the aroma gas and form finely divided particles of coffee aroma frost suspended in a stream of nitrogen gas, while minimizing contact of the cooled gas with the walls of the collector. The suspension of aroma frost particles in gaseous nitrogen is passed through a tubular porous filter to remove the aroma frost particles which collect on the outer surface of the tubular filter, with the nitrogen gas passing through the porous filter and being exhausted from the collector. The porous filter is periodically back pulsed to dislodge aroma frost particles collected on the outer surface of the tubular filter, with the particles being recovered for incorporation in soluble coffee products. Condensation of aroma components present in the aroma gas may be carried out in several stages to effect fractionation of the aroma gas.

Abstract: Portions of a product are obtained from a supply of the product and are weighed and distributed by an apparatus having a plurality of picking units, a computer and a distribution device. Each picking unit provides for gripping and removing a portion of a product from a supply of the product, for weighing and recording the weight of the removed, gripped portion, and for feeding the recorded weight of the removed, gripped portion to the computer. The computer, which is preprogrammed for a predetermined total weight and to combine a plurality of recorded weights to give a total weight substantially equal to the preprogrammed weight and to actuate release of a combination of portions from the picking units, computes the recorded weights to combine the recorded weights to give a total weight of a combination of a plurality of the portions substantially equal to the preprogrammed weight and then actuates release of the combination of portions which give the total weight for distribution.

Abstract: A sal fat fraction is obtained by dissolving sal fat in hexane at a temperature above 20.degree. C. and cooling the solution to 5.degree. C. to 12.degree. C. The cooled solution is seeded with 0.05% to 0.5% by weight sal stearin and then cooled to a temperature below -5.degree. C. A solid fraction is removed from the solution and hexane is removed from the liquid fraction to obtain a sal fat fraction which has a solid fat content at 20.degree. C. of 0% by weight and a solid fat content at 10.degree. C. below 4.5% by weight.

Abstract: Reformed casein micelles are produced from an aqueous solution or dispersion of commercially available processed casein by the sequential addition, over an extended period of time, of calcium ions and a soluble phosphate salt, after which the aqueous reaction medium is concentrated such as by ultrafiltration or diafiltration, to increase the level of casein micelles thereon and remove excess salts. The reformed casein micelles are used as a complete or partial replacement for fat in a variety of food products, particularly coffee whiteners. Coffee whiteners containing reformed casein micelles as a replacement for the fat component have functional and organoleptic properties equivalent to conventional coffee whiteners.

Abstract: Pieces of meat are cooked and then separated from a bouillon and cooled to at least a refrigeration temperature. A thickening agent is mixed with a sauce, which may include the bouillon as an ingredient, at a temperature of from 60.degree. C. to 80.degree. C., and the mixture is cooled and allowed to stand to gel the thickening agent to obtain a gelled sauce which is mixed with the meat pieces and formed into a block which then is frozen. The frozen block is packed in a tray package together with at least one vegetable. The thickening agent is a gelling agent which breaks down at a temperature at which the frozen block is heated for consumption so that upon heating for consumption, the meat and sauce mixture spreads out.

Abstract: An egg yolk fortified with exogenous soybean lysophosphatidylcholine contained in exogenous soybean lysophospholipids is employed as an emulsification agent in oil and water emulsions, particularly in emulsions which are sterilized. The agent may be obtained by hydrolyzing phospholipids derived from soybeans with phospholipase A2, deactivating the phospholipase A2 with a proteolytic enzyme and then inactivating the proteolytic enzyme by heat-treatment at a temperature of from 80.degree. C. to 90.degree. C., and then, egg yolk is fortified by combining and homogenizing the so-obtained lysophospholipids, or exogenous phospholipids containing lysophosphatidylcholine otherwise obtained, with egg yolk.

Abstract: Oxidation of cooked, dehydrated meat is inhibited by incorporating a combination of ascorbic acid and a Maillard meat flavor reaction product prepared from at least one reducing sugar and at least one sulfur-containing amino acid into the meat prior to dehydrating the meat.

Abstract: Reduced calorie animal food compositions are prepared by incorporating into a fat-containing food a caloric moderator selected from the group of 2,3-butanediol diesters of C.sub.16-14 22 fatty acids.

Abstract: A flavorant product is prepared by heat-treating a first quantity of oilseeds for from 1 minute to 20 minutes at a temperature of from 220.degree. C. to 320.degree. C. and heat-treating a second quantity of oilseeds for from 1 minute to 40 minutes at a temperature of from 140.degree. C. to 180.degree. C. and then grinding and mixing the first and second heat-treated oilseeds.

Abstract: A piping assembly has spacers which are positioned on a pipe and spaced apart one from another along a length of the pipe. Each of the spacers extends from a perimeter of the pipe to a spacer perimeter surface which is interrupted by at least one gap defined by two spacer edges which extend towards the pipe perimeter from the spacer perimeter surface in a direction transverse to the spacer perimeter surface. A sleeve having apertures therethrough which form a mesh is positioned on and circumscribes the perimeter surfaces of at least two spacers and has edge portions bent at positions to extend to the spacer edges so that the sleeve is held in position on the spacers.

Abstract: Pryrazine compounds are obtained by reacting ammonium ions, an aldehyde, and a 1-hydroxy-2-ketone by heating and refluxing an aqueous medium containing the same wherein at least the ketone is introduced dropwise to obtain a reaction medium containing pyrazine compounds, and after which, the pyrazine compounds are isolated from the reaction medium.

Abstract: A process for preparing frozen par-fried 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 are par-fried and frozen, and are prepared for consumption by finish frying. 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: A pharmaceutical active principle delivery system has a pharmaceutical active principle contained in solution or solid form in an excipient gel formed with gelling agents which provide for a pseudoplastic and more or less thixotropic water-dispersible gel which may be packed in a dispenser having a metering pump for delivering therapeutic doses of the composition.

Abstract: A carton includes a longitudinally extending sidewall portion which circumscribes and defines a carton cross-section interior and is provided with at least two tiers of integral support ledges which extend into the carton interior. Each support ledge is formed from a pair of slits in the sidewall which extend integrally from and between spot creases formed in the sidewall, and each support ledge has at least two interior spot creases positioned between the end spot creases. The carton may have a rectilinear cross-section and longitudinally extending corner edges formed by adjacent sidewalls, and the slits which form the support ledge may be offset with respect to the corner edge formed by the adjacent sidewalls from and between which the slits extend.

Abstract: An apparatus for aligning and uniformly orienting fish includes a shuffle feed device for aligning and discharging fish in a single line and a conveyor having a longitudinal upper run positioned for receiving and conveying aligned and discharged fish in a single line, in which fish are orientated in the longitudinal plane of the conveyor. A sensor including an upper photocell and a lower photocell is positioned at a downstream end of the conveyor such that, in operation, the sensor distinguishes between head-end-first and tail-end-first orientations of fish passing the sensor based upon the sequence of activation of the photocells. Fish passing the sensor are uniformly oriented in the same orientation by control of the sensor.

Abstract: A gel having a low concentration of starch and a short texture, distinguished by its elasticity as opposed to its viscosity, is prepared by treating a gelatinized starch in an aqueous mixture with an emulsifier suitable for forming an amylose-emulsifier inclusion complex and then cooling to gel the mixture, or by simultaneously, in aqueous mixture, gelatinizing a native starch and complexing amylose released from the starch with an emulsifier suitable for forming an amylose-emulsifier inclusion complex and then cooling to gel the mixture. The gel has a conservation modulus from 5 Nm.sup.-2 to 50 Nm.sup.-2 and a dissipation modulus of from 1 Nm.sup.-2 to 10 Nm.sup.-2.

Abstract: A brew basket is disclosed for use with conventional coffee makers of the type found in offices, hotels and restaurants. The brew basket is configured to receive ground coffee in the form of a compressed wafer and provides increased extraction of coffee solids from compressed coffee wafers and a significant reduction in extraction time. The basket has a relatively shallow profile and is dimensioned so that when the brew basket is mounted on the coffee maker, substantially the entire upper surface of the compressed wafer disposed in the brew basket is wetted by the hot water discharged from the spray head of the coffee maker. In addition the basket is dimensioned to maintain a water level in the brew basket sufficient to at least partially submerge the compressed wafer during extraction, to further increase extraction efficiency.