Abstract: The texture, flavor and/or color of comestible products may be modified by applying a high solids, aqueous coating composition to the surfaces thereof, which coating composition comprises from 10% to 40% by weight maltodextrin and from 10% to 40% by weight starch granules.

Abstract: Food pieces, such as cubed apples, the exposed pulp of which tends to discolor upon exposure to air, are treated with an acidic aqueous solution which is effective in maintaining the natural color of the exposed pulp and which comprises citric acid, calcium chloride, and sodium chloride, with the treatment of such apples being preferably practiced by means of novel apparatus which uses a screw conveyor which receives the pieces of food at its inlet end and moves them from its inlet end to its outlet end automatically while the treating solution is continuously injected into the conveyor to coat the food pieces. Injection of the treating solution is controlled in response to control signals derived from a gamma ray weigh scale which weighs the food pieces continuously as they pass through the conveyor, so that the amount of treating solution injected is maintained in predetermined proportion to the rate at which the food pieces pass through the conveyor.

Abstract: A powdery tempering accelerator which comprises a powder of stable crystals of a fat or oil composed of as a main component a 1,3-saturated-2-unsaturated triglyceride the total carbon atoms of the constituent fatty acid residues of which are 50 to 56. A method for using thereof in chocolate is also disclosed.

Abstract: Discoloration of meat products due to oxygen starvation in stacked packages is significantly reduced by applying a textured surface to the bottom of the packages. A discrete textured film may be adhered to a tray or supporting member, or the tray or supporting member may itself be textured at its bottom surface.

Abstract: A solidified fat in the form of flakes for use in making piecrust dough has a solids content index profile within the range defined in FIG. 3. The fat comprises triglycerides of saturated and unsaturated monocarboxylic acids having from 10 to 20 carbon atoms. Such flakes of fat may be used in making a pastry composition comprising pastry making flour, premeasured amount of the flakes and a sufficient amount of a liquid fat for coating at least portions of the flakes to promote adherence of flour to the flakes in making a pastry dough.

Abstract: An externally cooled cylindrical vessel has a draft tube centered in the lower half thereof. A continuous circulation seeded with tartars crystals includes a fast downward flow through the draft tube and a slow upward flow outside the draft tube. The circulation induces crystal growth and the removal of tartars from the liquid. A coning zone is defined in the vessel above the draft tube. The slow upward flow moves toward the calming zone, facilitating classification of the crystalline matter which is reintroduced into the fact downward flow. The liquid product from which the tartars has been removed and which is collected in the upper section of the vessel is tapped off by an overflow port located near the top of the vessel.

Abstract: A device for sipping and consuming pasta products such as spaghetti is made possible by the inclusion of a pawl on the pathway of the pasta from the container to the consumer of the pasta.

Abstract: A method of making black pasta, expecially filled pasta such as tortellini and ravioli, in which powdered walnut hull and dried spinach are incorporated in the dough of the pasta and, after the pasta is formed, it is subjected to a pasteurization or sterilization with steam to impart a black coloration to the dough.