Abstract: Tea compositions having improved color and flavor are produced by adding water-soluble aluminum salt(s) to the compositions or precursors during any stage of the manufacture up to the point of consumption, or even by coating or spraying the tea leaves prior to plucking and processing. Enhanced characteristics obtained as a result of this addition include increased redness and brightness and improved flavor.

Abstract: A bitter beverage and process for forming the same, which comprises an aqueous solution containing cynaropicrin as such in a concentration of at least 2.5 mg/liter, the solution having a pH-value of not more than 7.0.

Abstract: This invention relates to a coloring agent which is soluble and stable in low pH aqueous food systems. The food colorant, Food, Drug and Cosmetic Red No. 3, which contains a carboxylic group, is predominantly in the unionized form below pH 4.5 and is, therefore, at a concentration required for red coloring virtually insoluble. Red No. 3 is rendered soluble by mixing it with water and a hydrophilic surfactant selected from the group consisting of polyoxyethylene (20) sorbitan monostearate, polyoxyethylene (20) sorbitan tristearate and polyoxyethylene (20) sorbitan monooleate and mixtures thereof. The resulting mixture is added directly to an aqueous foodstuff or after first fixing it on or in a carrier.

Abstract: Described is a novel composition of matter which is a natural red dyestuff composed of the ingredients:(i) a betalaine (red beet dye);(ii) Ascorbic acid or derivative or salt thereof (e.g. sodium ascorbate or isoascorbic acid [D-erythro-hex-2-enonic acid gamma lactone]);(iii) A phosphate (such as sodium hexametaphosphate and/or tetrasodiumphosphate) and, optionally,(iv) Ethylenediaminetetraacetic acid or a salt thereof.In addition, the foregoing composition may contain caramel color.Also described are processes of preparing such compositions and processes of adding same to foodstuffs, chewing gums and medicinal products.

Abstract: The present invention describes a fabricated bacon product made primarily from comminuted meat and comprises a lean portion and a white portion. The product prepared by the present invention excellently simulates the taste, appearance and cooking characteristics of real bacon.

Abstract: A dried product and the process of producing same including kneading dough of known composition, adding water thereto, passing the dough through a series of rollers wherein each succeeding roller moves faster than its preceding roller to form a moist film on the last roller, removing the film, drying the so removed film and dividing the removed dry film into flakes.

Abstract: A process for extracting vegetable materials in the liquid phase in a group of cells, the "hot cells" containing the most exhausted vegetable material and the "cold cell(s)" the least exhausted vegetable material or fresh material, in which the extract is partially evaporated between the "hot cells" and the "cold cells", wherein extraction liquid is added to the partially evaporated extract in a quantity at least equal to the quantity of evaporated liquid.

Abstract: A fodder additive is provided for increasing the blood sugar of ruminants and their milk level. The fodder additive comprises as active agents at least one sugar alcohol having five or six hydroxyl groups, especially xylitol, arabitol and dulcitol. A preferred additive contains, based upon dry weight: 5-25% xylitol; 20-35% arabitol; 10-25% mannitol; 5-15% sorbitol; 5-10% dulcitol; 5-10% rhamnitol.

Abstract: A composition of matter primarily including cooked, dried and pulverized artichoke may be used as a flavor enhancer for meat, fish, foul, vegetables and foods of all kinds. The flavor enhancer increases the natural flavor of the food upon which it is used without masking or adding a particularly distinctive flavor different than the food with which it is used. Minority amounts of fava beans, and escarole, similarly cooked, dried and pulverized may be combined in a mixture with the processed artichoke.

Abstract: A method is provided for producing chemically leavened doughs or batters and premixes therefor which yield organoleptically acceptable baked or fried products notwithstanding use of pretreated corn, grain sorghum, and/or millet flour in the doughs or batters in lieu of a substantial portion of the wheat floor normally used therein. The preferred method includes the steps of hydrating milled corn, grain sorghum and/or millet with water to provide a homogeneous mixture thereof, followed by drying and the addition of a minor amount of unrefined lecithin thereto to form a premix which is incorporated into a chemically leavened dough or batter formulation as a substitute for at least a portion of the wheat flour usually employed therein.

Abstract: A sorbic acid composition having improved quality which comprises (a) sorbic acid or a double salt thereof and (b) 0.05 to 5 parts by weight of glycerin to 100 parts by weight of (a). The incorporation of glycerin restrains the offensive odor and the scattering of the fine powders of sorbic acid and double salts thereof.

Abstract: Significantly improved cooking of food is achieved in machines which tumble the food in a rotating heated vessel. In one embodiment a food-containing vessel rotates past an electric heater which supplies heat to the vessel. The vessel has a cap provided with an axial vent through which a temperature sensing probe may be inserted for automatic temperature control and has means for circulating the vessel contents. A drive motor is coupled to the vessel automatically when the vessel is inserted in a stand or housing. The axis of rotation of the vessel may be inclined, and the inclination may be adjustable.

Abstract: A dough processor is disclosed in which a pair of parallel rollers are geared for coacting space relationship to pass a predetermined amount of dough therebetween. Means are provided to adjust the spaced relationship between the rollers, and in fixed dimensional relationship each to the other so that firm spacing takes place as the dough is repeatedly processed between the rollers. A preferred ratchet type mechanism for adjusting the space between the rollers is provided. Gear reduction for the handle permits use by the average homemaker, and optionally the same may be power driven.The method contemplates the steps of sequentially and repeatedly passing the preformed amount of dough through the rollers, and adjusting the space closer and closer until the desired thickness is achieved.

Abstract: A method of producing French fried potatoes from dehydrated potato granules or flakes with a binder comprising an amylose starch component and a cold-water-dispersible starch or gum component. The dehydrated potatoes and binder are combined with water to produce a dough which is formed into a desired shape and deep fat fried to produce French fried potatoes.

Abstract: A process for producing compacted, dehydrated, uncooked cabbage of increa density comprising subdividing fresh cabbage, treating the subdivided cabbage with aqueous sodium metabisulfite solution, removing the excess sodium metabisulfite solution, hot air blanching the cabbage, partially dehydrating the cabbage with heated air until its moisture content is reduced to about 5-8 percent by weight, partially rehydrating the cabbage to a moisture content of about 10 to 20 percent by weight with an aqueous solution of a food grade surface-active agent, equilibrating the solution of surface-active agent throughout the cabbage, compressing the partially rehydrated cabbage at a pressure of about 50 to 200 psi to obtain a compression ratio of about 7:1 to 15:1, redrying the compressed cabbage with heated air at about 55.degree. to 65.degree. C.

Abstract: A beef flavor substance can be obtained by mixing an animal fat with a brewed soy sauce and heating the resulting mixture.

Abstract: A method for protecting loci against fungi and mites comprising applying to the locus to be protected an effective amount of dialkyl 1,1'-(hydrocarbylenebiscarbamoyl)bis(2-benzimidazolecarbamate).

Abstract: A combined reversible aqueous colloidal dental impression material comprising powdery agar-agar, water soluble starch, silicone oil, potassium sulfate, borax, perfume, pigment antiseptic and water.A process for preparing a combined reversible colloidal dental impression material by which powdery agar-agar, water soluble starch, silicone oil potassium sulfate, borax, perfume antiseptic and pigment are admixed under heating and agitation in the presence of water and the obtained mixture is homogenized.

Abstract: Solutions of chitin in dimethylacetamide, N-methylpyrrolidone or mixtures of these in combination with a minor proportion of lithium chloride.

Abstract: A chlorinated naphthalene and a paraterphenyl are mixed to provide an adhesive for adhering a semiconductor wafer to a support for processing.The adhesive so formed may be evaporated at the end of processing the wafer, without leaving a residue, to release the devices which have been formed from the wafer.