Abstract: Twin compartment packets, e.g. tea bags, are formed with the compartments connected at the heads of the packet and optionally at the tails. The packets are produced from a pair of compartmented tubular webs that are brought together with the compartments in register, the webs then being interconnected at the compartment end seals and severed at those seals to form the separate packets. Apparatus for performing the process deposits doses of tea at spaced intervals onto the two separate webs before forming them into the tubular compartmented webs, brings the compartments of the two webs into register, interconnects the registered compartments, and separates the interconnected compartments into individual packets while the web advances continuously through the apparatus. The process is capable of high production rates because the webs are able to move through the successive stages at a uniform speed.

Abstract: A process for the manufacture of a lysophospholipoprotein (LPLP)-comprising foodstuff by incorporating dried LPLP or dried LPLP-comprising material, preferably having a moisture content of at most 10 wt %, at a level of 0.1-90 wt.% therein. The dried LPLP serves as a texture-modifying agent, a glossing agent, a freeze-thaw stabilizing agent, a heat-stabilizing agent and a syneresis-inhibiting agent.

Abstract: For use with automatic machinery for packaging a food product in foil pouches and then inserting a desired number of pouches in a box, a method and apparatus for scanning the boxes to check for missing pouches. The scan is accomplished by applying like alternating magnetic fields through each box and through the foil used to make the pouches at a point upstream from where the pouches are formed. Detected field absorption associated with the upstream foil is used as a reference, and the difference between it and detected field absorption associated with a box is proportional to the number of pouches in the box. The apparatus can detect if one out of two, one out of three, or one out of four is missing, and compensates the differential signal for variations in foil thickness by multiplying the reference signal by N-1, where N is desired pouch count per box. If a pouch is missing from a box, a signal is generated which can be used to trigger a rejection mechanism to remove the short-count box.

Abstract: A method for preparing a food product is disclosed wherein formed food is prepared with a particulate coating. Here a plastic, deformable food material is made from rolling a food in the presence of particulate coating material in a revolving drum to thereby reshape the food particle into a roundish, coated body. The roundish body is preferably spherical, annular or roundish cylindrical. The food material is, for instance, mashed potato, minced fish or dough and preferably an aerated, frozen confection.

Abstract: Process for preparing a foodstuff product such as croutons, characterized in that pieces of dough are at least partially baked and thereby expanded, whereafter the expanded pieces of foodstuff obtained are possibly further reduced in size and subsequently provided with a thermosetting coating layer, which coating layer comprises a film-forming material.Preferably, the coated pieces of foodstuff are subjected to a heat treatment. Preferably, a film-forming material rich in protein is used.

Abstract: A gaseous mixture comprising an edible gas-hydrate-forming material and gaseous water is positively conveyed to a spot where temperature and pressure conditions are arranged in conformity with the phase diagram water/clathrate/gas-hydrate-forming material suitable for forming gas-hydrate-clathrate of said components.

Abstract: Shaping device and method for shaping extrudable material including at least one extrusion nozzle for feeding extrudable material and being supported in a carrier common to all nozzles, motors for moving either the carrier or a movable support surface for receiving extruded material directly from the nozzles and a programmable computer for controlling the motors.

Abstract: Low fat emulsion-type sausage products which comprise a continuous phase of heat-set meat emulsion and a discontinuous phase of particles of a water in oil emulsion, the water in oil emulsion having edible fat as a continuous phase and an aqueous gelatin solution as its discontinuous phase. A method for making the sausage products are also disclosed.

Abstract: Apparatus for detecting and counting flowable particulates having means for feeding these particulates at a uniform speed through a measuring area, defined by radiation emitting and sensing means which are arranged in a plane transverse to the feeding direction of the particulates and such that an even number of fan shaped, overlapping arrays of sensing beams can be generated between the emitting and sensing means, each pair of arrays having two lines of symmetry: the one connecting the convergence points of the fan shaped arrays and the other being the perpendicular bisector thereof.

Abstract: Process for preparing an edible spread of fat content lower than butter or margarine including the steps of forming an admixture of plastic dispersion (A) having a continuous fat phase and a discontinuous aqueous phase, which aqueous phase has a pH above 4.7 and contains protein selected from the group consisting of milk protein, soy protein and mixtures thereof, and an aqueous composition (B) having a pH at or below 4.7 and containing hydrocolloid, the aqueous composition (B) being substantially free of milk protein and soy protein, and subjecting the admixture of (A) and (B) to a working treatment at a temperature at which (A) remains plastic. The spread so obtained has a continuous fat phase and two distinct aqueous phases, one having the characteristics of the aqueous phase of (A), the other the characteristics of (B).

Abstract: An apparatus for producing a novel extruded composite confection product comprising slotted extrusion means arranged to extrude in succession at least four thin superimposed layers of a first confection material having a thickness of less than 5 mm. The apparatus further contains a take-off conveyor arranged to receive the output of the slotted extrusion means and spray nozzles arranged for spraying a second confection material between successive extruded layers of the first confection material.

Abstract: Variegated extruded product having multiple patterns through the body of the product, each of which pattern is a roughly concentric or spirally striped pattern and which patterns are preferably arranged in approximate symmetry. Such product can be made by feeding a first viscous product through a tube, rotationally introducing a second, different viscous product into the first one while preventing homogeneous mixing and conducting this composite stream along at least one divider arranged with one main dimension substantially in the flow direction of said stream.

Abstract: A particulate creamer-thickener comprises 5-45%, preferably 10-25% by weight of fat (preferably having a melting point of 30.degree.-45.degree. C., 0.05-5%, preferably 0.1-3% by weight of a proteinaceous emulsifier (e.g. sodium caseinate) or a fatty acid emulsifier, 25-75% by weight of starch thickener and from 0-8% by weight of water. Also a process of its manufacture has been described.

Abstract: Composition adapted to form, on quiescent freezing, a flavored slush snack in the form of a homogeneous combination of large shale ice crystals, smaller ice crystals and flavored syrup, the composition having, by weight, 22-33% dextrose, 1-5% fructose, an edible acide preservative, and water. Preferred embodiments include xanthan gum, sorbitol and fruit juice. The composition is preferably packaged in a flexible container having low oxygen and water vapor transmission characteristics.

Abstract: A glazing agent for bakery products comprises a homogenized emulsion of 10-50 wt. % of an edible oil (e.g. soybean oil), 5-15 wt. % (of the aqueous phase) of a protein (e.g. sodium caseinate), 2-10 wt. % of a thin-boiling starch (e.g. a dextrin) and water. Optionally an emulsifier like lecithin can xanthan gum is being used. The emulsion may be spray-dried.

Abstract: Fumaric acid is used alone or in combination with a food acidulent to preserve acid containing food products from lactic acid bacteria microbiological spoilage in the absence of or at reduced levels of chemical preservative.

Abstract: A method and an apparatus for dosing pieces of meat and suchlike particulate material, wherein the material to be dosed is compacted in a dosing chamber, only thereafter excess material is removed and finally the material is removed from the dosing chamber.