Abstract: A process for producing wax esters having the general structural formula RCO.sub.2 R', where R and R' are radicals selected from the group consisting of CH.sub.3 (CH.sub.2).sub.a CH.dbd.CH(CH.sub.2).sub.b - and CH.sub.3 (CH.sub.2).sub.c - where a+b=12-14 for R and 13-15 for R' and where c=14-16 for R and 15-17 for R'. The method includes aerobically incubating a culture of microorganisms of the genus Acinetobacter species HO1-N, in an aqueous mineral salts solution containing ethanol as a primary food source. Incubation is performed at a temperature known to produce a desired percentage of diene, monoene and saturated R and R' moieties in the mixture.

Abstract: In the production of snacks such as chips from farinaceous dough, the dough is extruded into a ribbon, rope, web or the like which is partially fried and then cut into pieces. The pieces are further fried or processed to form the snacks.

Abstract: A dietary fiber composition is prepared by coating an insoluble fiber with a soluble fiber. The insoluble fiber is preferably derived from cereal bran by enzymatically and chemically purifying the bran. The soluble fiber is preferably pectin or an alginate. The dietary fiber composition can be used to prepare low calorie, high fiber content dietary food products.

Abstract: The present invention relates to batters and methods for preparation of batters comprising an acid-balanced, chemically-leavened baking mix and vegetable preparations. The vegetable preparations comprise a substantially unbuffered vegetable, a sweetener, a preservative, and an edible acid.

Abstract: An aqueous suspension containing 3-10% by weight of whole or defatted soya solids, 0.2-0.7% by weight of agar-agar and 0-12% by weight of sucrose is prepared, the suspension thus prepared is sterilized by heating and is then precooled to 40.degree.-48.degree. C., aseptically packed in hermetically sealed containers at 40.degree.-48.degree. C. and allowed to set by cooling in the containers.

Abstract: Compounds having relatively long shelf lives in acidic aqueous media and which are useful as sweeteners have the formula ##STR1## or are pharmaceutically acceptable salts thereof, wherein X is --OR or --NHR, or --NH.sub.2, with R being alkyl having 3-10 carbon atoms.

Abstract: An edible composition comprises an integrally extruded net formed of an edible material e.g. a cereal-based, sugar-based or fat-based material. The composition has a novel appearance and unexpectedly good eating qualities. The net may be tubular planar or curved and may be filled and/or coated with a compatible edible material.In the case of a tubular filled net, the net is preferably produced by extending the edible net-forming material through a pair of relatively rotating or oscillating dies having mutually engaging grooved surfaces. When the grooves in one die mate with the grooves in the other die, integral joints between individual strands in the net are formed. When the grooves in one die are separated from the grooves in the other die, the individual strands are formed. A center-filling, which may support the extruded net, is extruded through the center of the net-forming die arrangement to provide a center filling to the tube.

Abstract: The specification discloses a grapefruit juice containing from about 0.007 to about 0.015% by weight of a mixture of grapefruit essence oil and five-fold grapefruit peel oil in a ratio of from about 70/30% by weight to about 80/20% by weight of said essence oil to said peel oil. The essence oil and peel oil are selected to provide the final product with from about 0.000096 to about 0.00018% by weight nootkatone and from about 0.000015 to about 0.000037% by weight linalool.

Abstract: A salt substitute composition is disclosed which includes a blend comprising:(a) potassium chloride(b) maltodextrin and(c) sodium chloride.In an embodiment, cream of tartar is further included in the salt substitute composition.

Abstract: The present invention relates to an integrated process for the recovery of a high quality oil and unsaponifiable matter from avocado fruit in a single extraction operation. According to the invention, the comminuted avocado fruit is contacted with an acetone solution which extracts the water from the avocado. The water-free avocado is subsequently contacted with an acetone solution, containing above 5% water whereby the oil from said water-free avocado is extracted and a spontaneous phase separation occurs. This separation enables an easy removal of the upper layer containing the unsaponifiable matter. By distilling out the acetone from the mixture oil-acetone-water, a high quality avocado oil is recovered. The residual dry cake of oil-free avocado can be successfully utilized as feed for animals.

Abstract: The subject matter of this invention is the use of 6-amino-2-ethylthio-4-pyrimidinol and its water-soluble salts to lessen the acidity and increase the Brix/acid ratio of citrus.

Abstract: A fish paste or slurry is processed to form a product having the palate consistency and taste of crab meat.

Abstract: A salt substitute composition is disclosed which includes a blend consisting essentially of:(a) potassium chloride and(b) maltodextrin.

Abstract: A salt substitute composition is disclosed which includes coated particles, each particle comprising:(a) a core comprising potassium chloride and(b) a coating on the core, the coating including a mixture containing:(i) maltodextrin and(ii) cream of tartar (potassium bitartrate) and(iii) optionally, sodium chloride.Also disclosed is a process for preparing a salt substitute composition which includes spraying an aqueous solution containing cream of tartar and maltodextrin (and sodium chloride, if included) onto an agitated and heated bed of particles including potassium chloride.

Abstract: An improved method for aromatizing soluble coffee is described which results in a higher fixation of grinder gas aromas on a glyceride substrate and an improved quality jar aroma. The method involves liquid-liquid contact of the water phase, normally drained from equilibrated grinder gas and discarded, with a glyceride to recover valuable coffee aromatics in the glyceride. Further, reflux of liquid carbon dioxide is used to recover yet more valuable coffee aromatics in the glyceride. A 25 to 70% increase in aromatic yield is realized with an improvement to the aromatic quality of the aromatized glyceride and thereby the aromatized soluble coffee.

Abstract: A salt substitute composition is disclosed which comprises coated particles, each particle comprising:(a) a core comprising potassium chloride and(b) a coating on the core, the coating comprising maltodextrin and being free of sodium chloride.Also disclosed is a process for preparing a salt substitute composition which includes spraying an aqueous solution containing maltodextrin onto an agitated and heated bed of particles including potassium chloride.

Abstract: A salt substitute composition is disclosed which includes a blend comprising:(a) potassium chloride,(b) maltodextrin and(c) cream of tartar (potassium bitartrate)and being free of sodium chloride.

Abstract: A salt substitute composition is disclosed which includes coated particles, each particle comprising:(a) a core comprising potassium chloride and(b) a coating on the core, the coating including a mixture containing:(i) maltodextrin and(ii) sodium chloride.Also disclosed is a process for preparing a salt substitute composition which includes spraying an aqueous solution containing sodium chloride and maltodextrin onto an agitated and heated bed of particles including potassium chloride.

Abstract: A method of improving the quality of egg shells of laying poultry or laying hens without deleterious effects on the contents of the poultry egg shells by adding a small amount of zeolite A to the feed of the poultry.

Abstract: A method for improving the whipping properties of cream by the addition of a fraction of buttermilk to the cream is disclosed. A concentrate is produced by ultrafiltration of buttermilk, which concentrate is made acid to a pH lower than 4.0, preferably 3.8. This concentrate is mixed with cream with a desired fat content in an amount of 5-15%. The obtained mixture is neutralized and thereafter treated in a desired manner.