Abstract: A method and apparatus for dosing viscous, aerated material like ice-cream and ice mixes. The method comprises filling a volumetric dosing chamber from a supply, dispensing said amount through a dispensing conduit and returning at least part of the material remaining in said conduit to the supply. The apparatus comprises two preferably coupled three-way valves, the one connecting a dosing chamber with either a supply or a dosing conduit, the other connecting a suction device with either the dosing conduit or the supply.

Abstract: Dry tea leaf is extracted with aqueous solvent, preferably by countercurrent procedures at atmospheric pressure, the spent tea leaf is separated from the extract, the spent tea leaf is acidified to a pH within the range of 2.0 to 3.0, the acidified spent tea leaf is further extracted with aqueous solvent at temperatures of about 140.degree.-170.degree. C. for at least 4 minutes at pressures of about 80-100 psig to provide a high temperature/high pressure acid extract, and said high temperature/high pressure acid extract is used as aqueous solvent in the earlier extraction procedures to provide a high extraction yield of good quality extract.

Abstract: The invention provides edible water-in-oil-in-water emulsions containing an emulsifying system in which the continuous aqueous phase has a pH between 6.5 and 2.0, contains between 10 and 80 wt. % of an oil and of which the discontinuous phase is at least 10 wt. % of the discontinuous aqueous phase and oil phase taken together. Preferably an o/w emulsifier such as protein, in particular egg yolk, is present and also a w/o emulsifier. The oil phase preferably has no solid constituents at 20.degree. C. The emulsions are useful as foodstuffs such as sauces and dressings, and in soups and ice-cream.

Abstract: Non-enzymatic browning and other quality deteriorating reactions during heat-processing of liquid foodstuffs are minimized by separately aseptically heat-processing the carbohydrate containing components and the nitrogeneous components and finally combining these processed materials at a temperature of at most 65.degree. C.

Abstract: A food product which includes lecithin finely distributed therein, which lecithin includesat least 25% by weight of phosphatidyl choline,0-20% by weight of phosphatidyl ethanolamine, andfatty acid residues, of which residues at least 10% by weight are unsaturated fatty acid residues,which product includes at least 5% by weight of phosphatidyl choline, calculated on the dry contents of the product, wherein the weight ratio of the phosphatidyl choline and phosphatidyl ethanolamine contents of the product is at least 3, the balance consisting of edible material.

Abstract: In a composite frozen confection product having ice confection material in contact with a layer of fat-based coating confection comprising a suspension of flavoring and sweetening solids in a fat component, the improvement wherein the fat component of the coating confection has:(a) a solids content index in each of the following ranges:70-93% at -20.degree. C.;65-93% at -10.degree. C.;55-90% at 0.degree. C.;15-40% at 20.degree. C.;0-12% at 30.degree. C.; and0% at 40.degree. C.;(b) a slip melting point in the range 23.degree. C. to 32.degree. C.;(c) a viscosity at 40.degree. C. .eta..sub.100 of at least 35 centipoise, and a viscosity at 40.degree. C. .eta..sub.CA of at least 30 centipoise; and wherein the coating confection contains 30-70% by weight of the fat component and has a viscosity at 40.degree. C. of .eta..sub.3 at least 25 poise; .eta..sub.100 at least 2.0 poise and .eta..sub.CA at least 2.2 poise.

Abstract: Composite (novel) confection products comprise a multiplicity (e.g. at least 4) of superimposed extruded thin (e.g. less than about 5 mm thick) layers of extrudable e.g. aerated frozen confection, optionally separated by interleaved very thin sound confection layers such as couverture thin enough to be at least partly discontinuous. Apparatus and processing for their production involve use of slotted extrusion outlets for example in multiple or reciprocating arrangements, provided with intermediate spray or secondary feed devices.

Abstract: Egg noodles with high lecithin content are made by (a) mixing eggs with lecithin having a high level of purity to form a slurry, (b) blending the slurry with flour to produce a dough of bread-like consistency, (c) extruding the dough to form noodles (d) cutting the noodles and (e) drying the noodles.

Abstract: A process for preparing an ice confection or other foodstuff with projecting and relatively recessed relief features of its outer surface, by extruding the ice confection or other extrudable edible material from a rotating extrusion nozzle having a cross-section with an assymetrical configuration with respect to the rotation axis, with the extruded material passing from the nozzle immediately into an unconfined space and on to an elongate travelling conveyor which does not share the rotational motion of the extrusion nozzle, thereby to lay down on the conveyor an extended spirally-formed extrudate with projecting and relatively recessed relief features derived from its extrusion through the nozzle of assymetrical configuration.

Abstract: Fumaric acid is used in combination with critical amounts of acetic acid to preserve acid containing food products from microbiological spoilage in the absence of or at reduced levels of chemical preservative.

Abstract: A composite frozen confection comprising an ice confection in contact with a layer of fat-based confectionery, said confectionery being a suspension of sweetening and flavoring solids in an edible fat, wherein the edible fat includes a fat composition which is an interesterified mixture of about 75% to 90% of a lauric acid or oil and about 10% to 25% of a non-lauric oil having(a) solids content index (SCI) values (%) in each of the following ranges:70-93 at -20.degree. C.65-93 at -10.degree. C.55-90 at 0.degree. C.15-40 at 20.degree. C.0-12 at 30.degree. C. and,0 at 35.degree. C.;(b) slip melting point in the range 23.degree.-32.degree. C., and(c) a brittleness time of at least 45 seconds.

Abstract: A composite ice confection product comprises an open-ended wafer with an internal fat-based coating and filled with the ice confection, a continuous fat-based capping covers the open-end(s) of the wafer. In a preferred process for preparing the product the capping is formed, for example by applying it below its slip-melting point and in fluid condition, in such a way that it forms with the internal coating a substantially expermeable envelope around the ice confection. A suitable apparatus is described in which the fat-based confection for the capping can be maintained fluid by shear and optionally also by overpressure.

Abstract: An infusion package that has a natural, expanded, unflattened or three-dimensional condition is folded to a flattened configuration to pack in quantity. The expanded condition gives greater internal volume by which infusion is improved and quickened. A pull string, affixed near the flattening folds, unfolds the package from its flattened configuration. To make the package, a tube can be formed into a generally tetrahedral shape by forming seams across it, each at 90.degree. to the preceding seam, severing the package so formed, and folding inward across one end seam to the tetrahedron to effect the flattening.

Abstract: A composite frozen confection containing a layer of ice confection and a layer or coating of fat based confectionery having suspended therein flavoring and sweetening solids wherein the fat composition has a SCI of:70-93 at -20.degree. C.60-93 at -10.degree. C.55-90 at 0.degree. C.15-40 at 20.degree. C.0-12 at 30.degree. C.0 at 40.degree. C.A slip melting point in the range of 25.degree.-45.degree. C., and a coating pliability parameter of at least 3. The frozen confection may also include a dry confection such as a wafer wherein the fat based confection separates the ice confection from such dry confection.

Abstract: Composite confection of a biscuit or wafer with a frozen confection the biscuit or wafer having a converture of a sweetened fat-containing composition having a slip M.P in the range of 27.degree.-34.degree. C. and a viscosity at 46.degree. C. of N.sub.3 at 10 poise, N.sub.100 at least 2.0 poise, and N.sub.CA at least 1.2 poise.

Abstract: A reformed rice product is made by extruding a dough through a low-pressure, pasta-type extruder to form simulated rice grains which are then dried at a temperature of up to 150.degree. C. to a final moisture content not exceeding 15% of the product. The dough is made by adding water to a dry composition comprising a mixture of pregelatinized and ungelatinized flour, sodium chloride and fat in powder form.