Abstract: A stable tea concentrate of about 50% to about 70% tea solids is prepared by aqueous extraction.

Abstract: A crumb coating composition formed by agglomeration which includes (a) an insoluble powdered first protein at least 80% of which has a particle size of greater than 0.5 mm; and (b) a soluble second protein or a polysaccharide capable of being heat set during crumb manufacture, the final agglomerated crumb coating having an average particle size of about 4 to 15 times the size of the first protein; which is used for coating food products and has beneficial crispness qualities, particularly where the food product is prepared for consumption via microwave heating.

Abstract: A method for preparing, handling, storing and dispensing tea at relatively mild temperatures is provided to eliminate or substantially reduce microbial outgrowth. A balance between the tea solids concentration and the storage temperature is achieved whereby the delicate flavor of the tea is not compromised.

Abstract: The invention relates to a lard-like product comprising more than 95 wt % of fats, said fats containing 1-75 wt % of lard and 25-99 wt % of other fats, whereby the SAFA content of the fat blend is equal to or less than 35 wt % and the N20 of the fat blend is from 10 or more.

Abstract: A process for the preparation of a black tea extract which includes blending black tea leaves with water which contains another acidic vegetable material, extracting at 70.degree. to 100.degree. F. for a time sufficient to achieve good contact of the tea leaves with the water, afterwards separating the aqueous extract from the solid material and clarifying the extract. The extract may then be used to prepare a final product having good acid stability, good clarity and good color over the shelf life of the product.

Abstract: Stable tea concentrates containing xanthan gum are shown. The concentrates are prepared by the use of selected cell wall lysis enzymes.

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: 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: 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: 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.

Abstract: Food dressing constituted of an aqueous phase and 0-40 wt. % of fat and/or oil, further containing a non-ionic thickening agent and an electrolyte and having a pH not greater than 4, and which contains also 3-8 wt. % of heat denatured globular protein, which dressing is prepared by a process comprising the stepsa. dissolving a globular protein, a non-ionic thickening agent and an electrolyte in water,b. adjusting the pH to <4 by adding acid,c. heating and slowly stirring the solution so that protein denaturation occurs,d. cooling,e. optionally admixing other ingredients,where, optionally, step d follows step e.

Abstract: Shaped articles are cut from a web by correspondingly shaped cutters on a drum cooperating with an anvil drum. The web is engaged by conveyor bands which pass around the cutter and anvil drums and form a continuing conveying path for the web away from the drums. The conveyor bands are clear of the article shapes cut in the web which can thus be positively separated from the web by pusher means to be drawn away from the web by their own conveying means.

Abstract: A spiral wound instant pasta solid sauce composite noodle is disclosed which employs selected dusting agents and solid sauce interleaved within the spiral to insure unrolling of the spiral upon subsequent boiling. A method for the preparation of the sauce and the noodle is also disclosed along with a system for packing the noodles in flexible envelopes to reduce breakage of the noodles and to permit inclusion of noodles longer than the flexible package filling aperture and reducing the incidence of perforation of the package.

Abstract: An aqueous based tea solids containing beverage and a method for its preparation is disclosed. The beverage contains sufficient Natamycin to prevent the outgrowth of yeast and/or mold.

Abstract: An aqueous based beverage is disclosed which also contains sufficient Natamycin and DMDC to prevent spoilage and the outgrowth of pathogenic microbes.

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 said one edge by heat seal means. Apparatus is also described for producing the packets in a continuous or semi-continuous manner.

Abstract: Successive flat skillets (S) are picked from a stack (12) and fed to a conveyor (2) by a mechanism which has devices gripping adjacent side faces to a fold line of a skillet to open the skillets to their tubular form during the transfer movement. The gripping devices (22,24) pivot on an axis coincident with the skillet fold line to allow the skillet to be opened to its full tubular form without distortion. The mechanism is so arranged that the skillet reservoir stack (12) can be oriented in a plane substantially parallel to the conveyor path for the opened skillets, in order to minimize space requirements.