Abstract: Described for augmenting or enhancing the aroma or taste of foodstuffs, chewing gums, toothpastes, chewing tobaccos and medicinal products are certain prins reaction products and derivatives thereof of diisobutylene defined according to the generic structure: ##STR1## wherein one of the dashed lines represents a carbon-carbon double bond and the other of the dashed lines represents a carbon-carbon single bond and wherein R represents hydrogen or acetyl.

Abstract: The flavoring compositions and flavored comestibles of this invention include alkyl 2,3-dihydro-3(1'-hydroxyalkylidene)-2-oxo-5-alkylfuran-4-carboxylates in amounts capable of significantly enhancing the flavor of the flavoring compositions or flavored comestibles. For example, butterscotch flavors are materially improved in smoothness and certain fruit flavors are given greater richness and ripeness when the carboxylates of this invention are incorporated therein. Similarly, fruit flavored carbonated soft drinks which include the carboxylates possess enhanced flavors.

Abstract: A process for collecting volatile aromatics which are entrained with gases evolved during the wetting and extraction of fresh roasted and ground coffee beans and contained in part within the extract itself, and thereafter combining the collected volatile aromatics with processed coffee extract and/or soluble coffee to produce an instant coffee product having improved flavor and aroma is disclosed. The instant coffee product obtained by this process is also disclosed.

Abstract: This invention relates to a simulated milk protein product, suitable as a milk replacer for young animals with excellent suspension characteristics in water. The simulated milk product is formed by enzymatically treating a slurry of vegetable components. The slurry is then heated to inactivate the enzyme followed by drying and mixing with various minerals, vitamins and fats to form a nutritionally complete milk replacer for animals having excellent suspension characteristics in water.

Abstract: Known coffee flavor compounds including methyl mercaptan, a molar excess of carbonyl compounds and furfuryl mercaptan are combined in an aqueous solution of an inert, water-soluble carbohydrate at a preferred level of less than about 3% and then promptly dried, such as by spray-drying. These compounds may be fixed either separately or together. The dried fixed enhancer material is then combined with soluble coffee solids and/or soluble coffee-like solids powdered foodstuffs.

Abstract: Whole cardamon seeds, either green or sun-dried, are subjected to ozonolysis to bleach the seed pods to an off-white color.

Abstract: A process for forming a vegetable extract in a system comprising a series of cells containing coffee and coffee substitute, by contacting progressively fresher vegetable materials countercurrently with an extraction liquid which enters an inlet cell and is withdrawn in batches from an outlet cell characterized in that the outlet cell and each succeeding alternate cell contains more coffee than any one of their respective adjacent cells and during or after each draw-off the pair of cells containing the most exhausted vegetable material is disconnected from the system for discharge and reloading, and after each draw-off a pair of cells with fresh loads of coffee and coffee substitute is added to the system so that the outlet cell is the second in series and contains the majority of coffee of the pair, the amount of soluble solids in each draw-off being approximately twice the amount drawn off in a standard process.

Abstract: Described is the use of the compound 4-methyl-3-cyclohexene-1-carboxylic acid having the structure: ##STR1## for augmenting or enhancing the aroma or taste of foodstuffs medicinal product, toothpaste and chewing gums. The said 4-methyl-3-cyclohexene-1-carboxylic acid is particularly useful in augmenting or enhancing the licorice, blueberry, fruity and seedy aroma and taste of blueberry, blackberry or raspberry flavored foodstuffs medicinal product, toothpaste or chewing gums.

Abstract: The invention relates to a process enabling the freezing point of anise essence and anethole based drinks to be lowered by adding in a natural product that is soluble and miscible in anethole and alcohols, having a very low melting point, this product having had its wax and odor removed, which prevents flakes or leaflets from forming in this type of beverage.

Abstract: The object of the invention is to improve the palatability of soy-containing dog foods.It is difficult to make foods which are both low in cost and palatable to dogs. Soybeans provide a range of economical proteinaceous materials and are widely used in dog foods. When made under normal processing conditions, these soy-containing dog foods are less palatable than is desired. The present invention improves these foods by selectively treating the soybean proteinaceous material to improve its contribution to the overall palatability of the dog food, thereby improving the overall product palatability. According to a preferred aspect of the invention, soybeans are selectively treated by roasting followed by quenching with a fat, such as soybean oil, added in an amount of about 2 to 15% of the weight of the soybeans.

Abstract: A process for producing a food composition possessing a malt-like flavor is disclosed. The process involves germinating a cereal grain seed until sprouted roots develop. The sprouted roots are explanted and are then grown on a nutrient medium. The cultured roots are then harvested and heated to develop the malt-like flavor. The composition may be utilized as a source of malt flavor in a foodstuff or beverage.

Abstract: Extraction of caffeine from solutions thereof is accomplished with carbon dioxide under high pressure, using adsorbents which combine a high adsorption capacity for caffeine with such hydrophilic properties that the caffeine-laden adsorbent can be regenerated using water only.

Abstract: A process for removal of caffeine from green coffee beans is disclosed by extraction with an aqueous liquid and preferential adsorption of caffein from the extract by means of a synthetic polymer resin of the type that is obtainable by polymerization or copolymerization of monomers containing aromatic ring systems and acid groups, and whereby the ratio of the total adsorption capacity for caffein to the total ion exchange capacity is larger than about 1 and smaller than about 25.

Abstract: Liproprotein emulsion system composed of protein, edible oil and other selected food ingredients are proposed and used to replace egg yolk and other natural materials in various food products. New and improved processes are described for the preparation of lipoprotein emulsions in a liquid or dry form for use in cake; protein beverages and other food compositions. These processes include methods to improve the solubility and functional properties of the protein component. The lipoprotein system can be used alone or in combination with egg white or other heat coagulable proteins to be a complete or partial substitute for whole eggs. Examples illustrate the practice of this invention to replace egg yolk in cake, donut, muffin, custard and like products.

Abstract: A process for the preparation of a powdered black tea extract which comprises contacting black tea leaves with water which has previously been infused at ambient temperature with another vegetable material, maintaining at ambient temperature for a time sufficient to achieve good contact of the tea leaves with the water, heating to a temperature of at least 60.degree. C., afterwards separating the aqueous extract from the solid material and finally drying the aqueous extract.

Abstract: Described in the use for augmenting or enhancing the aroma or taste of foodstuffs of compounds defined according to the generic structure: ##STR1## wherein R.sub.1 represents hydrogen, methyl or acetyl and wherein R.sub.2, R.sub.3, R.sub.4 and R.sub.5 are the same or different and each represents hydrogen, methyl or ethyl.

Abstract: Edible wreath shaped food casings are produced by a blow-extrusion method in which the inflated extruded tube is fed onto a series of rotating carrier elements whose peripheral velocity is the same as the rate of discharge of the tube from the extrusion nozzle. The carrier elements may be shaped in a variety of ways but the extruded tube is always led onto the first one tangentially. Lifting guides ensure proper transfer of the tube from one carrier element to the next. The method permits the production of thin-walled casings.

Abstract: Dihydroxyphenoxy-1H-tetrazoles and their salts are used as non-nutritive sweeteners.

Abstract: A flavoring composition of 2-(.alpha.-mercaptoalkyl)-3-thiazoline when added to foodstuffs imparts or augments a meaty, sauteed onion flavor and aroma.

Abstract: A process for forming a coffee extract particularly suitable for preparing a soluble decaffeinated coffee is disclosed. Roast and ground coffee is charged to a series of extraction columns. Certain columns are pressurized with steam (50 to 250 psig) for about 5 to about 45 minutes to increase the acidity of the coffee. The remaining roast and ground coffee is not steamed. Each of the coffees is separately extracted, preferably in a countercurrent fashion. The extract from the steamed columns is kept separate from the extract from the unsteamed columns. The extract from the steamed column has a pH of below 4.6, while the extract from the unsteamed columns has a pH of about 5.0. The extract from the unsteamed coffee is stripped with steam to form a flavor volatile condensate. Both coffee extracts are then combined, decaffeinated, and concentrated. Concentration of the combined extracts removes off-flavor volatiles which are present in the steamed extract.