Abstract: A process for forming a moulded confection, such as an ice confection, which has a protruding or re-entrant shape (i.e. with a surface portion having a negative draft angle with respect to a desired direction of mould release), characterized by:(a) filling a mouldable confection mix into a thin-walled flexible elastic mould having a cavity corresponding to said protruding or re-entrant shape, and also having in its wall at least one thin-walled flexible elastic cleft or pleat; and(b) solidifying the mouldable mix within the mould, and withdrawing the solidified confection mix from the mould so as to cause the mould to distort and the cleft or pleat to open or unfold and release a confection of said protruding or re-entrant shape from the mould.

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 process for producing an aqueous concentrate which can be pasteurized and subsequently reconstituted into a lump-free, thick soup, sauce, gravy or dessert, which process involves producing a concentrate in which are incorporated:(i) a proportion of starch sufficient to obtain a product of the desired degree of creaminess,(ii) a proportion of an appropriate osmotic-pressure increasing agent, sufficient to substantially reduce the rate of swelling of starch granules and prevent gelatinization of said starch during pasteurization, and(iii) a proportion of a water-activity depressing agent conducive to a water activity not exceeding 0.92.

Abstract: A process for binding pieces of cooked meat together to produce a unitary product by impregnating pieces of uncooked meat with an aqueous solution containing a source of phosphate ions, cooking the meat, coating the cooked meat with an edible, heat-settable, thermostable glue containing an emulsifier selected from the group consisting of mono-diglycerides derived from stearic acid and sodium stearoyl-2-lactylate, compacting the coated pieces of meat and heating the compacted pieces of meat to obtain a product which on reheating remains cohesive.

Abstract: A method of spraying a liquid to form a predetermined image on an article in which the liquid is sprayed through a pair of stencils spaced apart preferably 2 mm to 8 mm and each having apertures corresponding to the shape and size of the desired image. The definition of the image is improved and surplus liquid cannot reach the article.

Abstract: Hardened stabilized ice cream confections comprise aerated compositions of ice crystals, edible fat particles and aqueous syrupy phase, shear-frozen under aeration, extruded at nozzle temperatures about -8.degree. C. to -13.degree. C., hardened at -20.degree. C. or colder, and contain sugars, sugar alcohols or other low molecular weight materials in amounts molarly equivalent to more than 32% by weight disaccharide, with overruns of 140% or more, and have hardness at -18.degree. C. expressed by log H=0.85 or less: the confections though storable in the deep-freeze, have eating qualities analogous to those of soft-serve ice cream when eaten direct from the deep freeze.

Abstract: Fibers containing casein and at least one heat-settable protein are prepared by dry-spinning an aqueous protein mixture containing calcium- and phosphate ions at a temperature below the gelling point of the protein mixture and drying the fibers obtained. The fibers are hydrated, and incorporated into a meat analogue mixture as texture-imparting materials.

Abstract: A process for producing edible protein fibres by dry-spinning an aqueous mixture based on milk solids in which the ratio of calcium ions to the casein present is reduced to a value below 0.85 mM Ca.sup.2+ /g. casein.The fibres obtained according to this process can be used as a fibrous component in reformed meat formulations or as an ingredient for protein-enriched snacks.

Abstract: A process for purifying phosphatides to obtain transparent phosphatides wherein crude phosphatides are subjected to the combined action of a hydrophobic liquid and water is described. The two liquids are separated and the purified phosphatide product is recovered from the hydrophobic liquid. In this way, a transparent phosphatide product is obtained.

Abstract: The properties of ice creams scoopable at deep-freeze temperatures are improved by incorporating stabilizer mixtures comprising (a) locust bean gum and/or tara gum and (b) kappa-carrageenan and/or xanthan gum and/or agar-agar.

Abstract: In a process for preparing simulated berries by co-extruding alginate or low-methoxy pectate round fruit pulp, puree or a fruit-flavored solution to give drops coated with the alginate or low-methoxy pectate, damage and inconvenient splashing as drops enter a setting bath of a solution of edible calcium salt is reduced by foaming the surface of the bath. Foaming can be achieved in a preferred form of the invention by bubbling air under the surface of the bath to ensure constant breaking of the surface of the bath.

Abstract: Fibres containing casein and at least one heat-settable protein are prepared by dry-spinning an aqueous protein mixture containing calcium- and phosphate ions at a temperature below the gelling point of the protein mixture and drying the fibres obtained.

Abstract: A method for producing frozen confections of re-entrant shape using moulds made of flexible, elastic material, comprising filling moulds made of said material with confection mix, inserting a handle into the mix, contacting the outside of the filled mould with a freezant so as to freeze the mix and anchor the handle, and withdrawing the handle, whereby the mould distorts and expands to release the frozen product. Distortion of the shape of the mould due to the pressure of liquid freezant is avoided by filling the mould with confection mix prior to its immersion in the freezant, partially immersing it until the exterior of the liquid mix has frozen, and then equalizing the levels of the mix and the freezant.

Abstract: Beverage compositions comprise flavor granules coated on the outer surface with a powdered beverage such as tea, cocoa or coffee, preferably prepared by coating the flavor granules in a rotating granulator.

Abstract: Cold water extractable tea leaf is prepared by treatment of fresh green tea with the enzyme tannase under anaerobic conditions. The cold water extractable tea leaf is also used to prepare an instant tea product.

Abstract: Cold flavored drinks are prepared by adding for instance water to a flavored water ice with an overrun greater than 50%. The water ice can conveniently be extruded into and frozen in a drinking receptacle; on adding water a cold drink is obtained conveniently.

Abstract: A water-soluble solid beverage cube, consisting of powdered glucose monohydrate, sucrose and hygroscopic flavor material, is prepared by mixing the ingredients, heating them above 95.degree. F in a high humidity atmosphere, shaping the solidified mass and allowing the solid to cool. Additives may be added to the powdered mixture to increase the strength of the solid, improve its hygroscopic nature and alter its taste.

Abstract: Ice confections are extruded through a multiplicity of holes. Unevenness of flow during extrusion is reduced. The holes can be arranged in an array to determine the cross-section of the extruded ice confection. Extruded ice confections can be readily prepared with, in cross-section, very fine detail e.g. key-shaped, or heart-shaped or containing air passages.

Abstract: Edible protein fibers with improved characteristics are produced by spinning an aqueous solution of proteins which has been subjected to a heat pre-treatment, into a hot coagulating medium in which the extrudate is completely gelled to obtain fibers of satisfactory texture which can be incorporated in foodstuffs.