Abstract: A method for preparing a low viscosity whole grain flour slurry including hydrating whole grain flour in water heated at a temperature of 87 to 99° C., cooling the mixture, adding an enzyme to reduce the viscosity, and acidifying the flour-water mixture to reduce the pH to obtain a reduced viscosity whole grain flour slurry.

Abstract: A milk product containing milk, pectin and a fruit ingredient is disclosed, which uses a significant percentage of real milk and which reduces the chalky-taste of prior art fruit-flavored milk products. A process for making such a milk product is also disclosed, wherein milk and pectin are pre-mixed and homogenized prior to blending in the fruit ingredient. The resulting blend is further homogenized. The product disclosed herein may contain other ingredients. The preferred stabilized milk product includes from about 0.25 to about 8.0% of milk protein including solid milk proteins; from about 5 to about 40% of fruit ingredients including solid fruit particles; from about 0.1 to about 2.5% of cations; from about 0.01 to about 5.0% of a stabilizer, preferably pectin; and water; wherein the stabilized milk product is an aqueous fluid having a pH in the range of from 3.2 to about 4.6, and wherein the average particle size of the solid milk protein particles ranges from about 1.38 to about 11.

Abstract: A multi-flavor valve capable of dispensing at least three flavors of beverages is provided. The valve includes a single-piece injection-molded valve body having at least three syrup flow paths and a water flow path. The valve also includes at least three syrup flow path solenoids for respectively opening and closing the at least three syrup flow paths, and one water flow path solenoid for opening and closing the water flow path. The three syrup flow path solenoids are positioned in the corresponding syrup flow paths, and the water flow path solenoid is positioned in the water flow path, within the valve body. The valve also has at least three beverage flavor switches for selecting any one of the three beverage flavors for dispensation.

Abstract: Surfactants are used in low concentrations in order to solubilize water-insoluble solids for inclusion in aqueous beverages. Beverage concentrates, beverage syrups and finished beverages, all of which contain surfactant and water-insoluble solids, are stable; the concentrates and finished beverages are clear.

Abstract: A blow molded plastic beverage container, comprising neck, shoulder, body and base portions. A bulge is formed in one, or both, of the shoulder and base portions bulging to facilitate gripping and handling the container. Preferably, a respective bulge is formed in both the shoulder and base portions, forming a pair of bulges that bracket the container body. Also, preferably, grooves are formed in the shoulder and base portions of the container to facilitate formation of the bulges. The container is formed in a multi-step process from a preform that may have a conventional design. In this process, the preform is expanded into an initial container shape having a neck portion, a shoulder portion, a body portion, and a base portion. That container is filled with a beverage, and a bulge is formed in one, or both, of the shoulder and base portions of the container.

Abstract: Apparatus for displaying and replacing graphic sheets includes a clear display panel of a vending machine ("vendor"), a mechanism for controlling access to the reverse side of the display panel, and thereon a plurality of removably adhered graphics sheets, illustratively a graphics frame and a graphics sheet removably adhered by static cling and clinging to the reverse side of the clear display panel within the graphics frame. The graphics frame and the graphics sheet include a plurality of cut-out areas or overlay areas, any of which is changeable to update point-of-sale information and to provide a variety of changeable messages, color, and other visual effects.

Abstract: A polymeric composition which comprises post consumer PET and a first virgin PET is employed to form a laminate with a second virgin PET. The laminate is used in forming PET preforms which are blow molded into beverage containers.

Abstract: An injection molding process for making a multiple layer, plastic structure. A plastic sleeve is placed and then enclosed in a mold cavity. A flowing heated plastic is conducted into the mold cavity, radially inside the sleeve, and forced radially outward against the sleeve. The flowing plastic forces the sleeve outward and forms, with the sleeve, an integrally bonded laminated structure. The mold is opened and the plastic structure is removed, and this structure may then be reformed to form a container particularly suitable for containing beverages, foods, cosmetics, pharmaceuticals and chemicals.

Abstract: An apparatus for annealing and heat treating biaxially oriented articles is disclosed, particularly blow molded articles prepared from preforms which are simultaneously annealed using warm fluid in a first segmented mold. The blown article is transferred to a second, larger mold where the article is pressurized against the mold to form the final container design and to heat treat at least a portion of the bottle wall to improve crystallinity and strength. Portions of the mold, used to form and anneal the articles, are temperature controlled at various temperatures by passing warm water through conduits in the neck-shoulder portion and body portion of the mold and cold water through the bottom and shoulder portion of the mold to bring the temperature of the article wall to about 65.degree. C. to 95.degree. C. for PET bottles. The second mold is up to 10% larger in volume and preferably employs resistance heating to heat treat the side wall to 110.degree. C. to 220.degree. C.

Abstract: A food with high titratable acidity effective to suppress hunger is disclosed. The low calorie foodstuff contains an edible acid to provide a total titratable acidity of at least 100, acids salts to butter a solution of the foodstuff to a pH of 2.0 to 6.0, sweetener and flavoring.

Abstract: A first laminate which includes a first layer of a phenoxy-type thermoplastic, a second layer of an amorphous thermoplastic copolyester and a third layer of polyethylene terephthalate. A second laminate includes a first layer of a composition of a phenoxy-type thermoplastic and an amorphous thermoplastic copolyester and a second layer of polyethylene terephthalate. Preferably, these laminates are annular with the first layer being the outer ply. Plastic bottle preforms and plastic bottles are commercially important applications of the preferred embodiment wherein an annular laminate is employed.

Abstract: The process selectively crystallizes a molecularly oriented thermoplastic container composed of portions thereof with different degrees of orientation. Portions of the container are heat treated at temperatures suitable to crystallize said portions according to the degrees of orientation thereof wherein the heat treatment takes place in a heating environment on an unconfined container. The selectively crystallized container is then sized in a finishing means.

Abstract: A blow molded plastic container including at least one internal supporting member integral with the inside wall face of the body portion to support same. In one embodiment, the body portion defines lobes connected together by depressions which define a handgrip, wherein the depressions are supported by the internal supporting member. In another embodiment, an axially, inwardly directed part is supported by the supporting member.