Abstract: The present invention provides a method for agglomerating a comestible mix without the addition of moisture. At least 30% of a food-acid chosen from the group consisting of anhydrous citric acid, malic acid and combinations thereof, and at least 3% aspartame is blended with other food approved materials like bulking agents, flavorants, colorants, starches or proteins. The blending is effected at an elevated temperature, the temperature being 140.degree. to 200.degree. F. The blending period is for a time effective to produce a desired agglomerate size. The product is cooled and then may be packaged for direct consumption. Agglomerates consisting of aspartame and the food acid can be made with as little as 0.5% aspartame.

Abstract: A method for finishing cooked bacon bits through vibration of the finished product. Larger and smaller pieces of bacon are cooled to a temperature below 20.degree. F. and vibrated for a period of time sufficient to dislodge fines adhering to the surface of the larger pieces. The vibration also smooths the rough edges on the larger pieces and improves appearance and increases pourability during use.

Abstract: A method and apparatus are provided for rapidly changing the internal temperature of meat by the use of gas. More specifically, discrete areas of the meat are subjected to gas, such as air, under pressure and at a temperature higher than the desired temperature for the meat, if it is to be heated, or at a lower temperature than the desired temperature for the meat, if it is to be cooled.This invention relates to a method and apparatus for changing the internal temperature of meat by the use of gas under pressure.

Abstract: Beverages especially suitable for carbonated soft drinks having a pH of from about 2.5 to about 6.5 are disclosed herein. These beverages have a flavor component which contains flavors selected from fruit flavors, botanical flavors and mixtures thereof. These beverages also contain mixtures of calcium and potassium cations, and preferably mixtures of calcium, magnesium and potassium cations, defined by a regression formula. Also included are edible acids selected from citric, malic/succinic and phosphoric acid, and mixtures thereof defined by a second regression formula. These beverages provide desirable flavor impressions in terms of sweetness, body and sourness with minimal bitter or salty off-notes. In addition, concentrates and syrups used to form these beverages have surprising stability against precipitation of insoluble salts.

Abstract: A fried pizza crust and a complete pizza product are produced with a method in which perforations are formed in a pizza dough sheet by removing small plugs of dough. Each perforated dough piece is then submerged in a hot oil bath until the crust is fried. The fried crust is removed from the oil and drained, after which it is topped with sauce. The sauce flows into funnel shaped depressions formed over each perforation, some of the sauce flowing through the perforations before congealing. Other topping materials are then applied to the sauce covered crust. The finally topped pizza includes small pools of sauce and flavor enhanced crust areas.

Abstract: A process for preparing a liquid aroma containing concentrated coffee aromatic compounds from a grinder gas frost is described. A higher yield of coffee aromatics is enabled, and these aromatics are of a higher quality. The liquid aroma may be used to aromatize coffee powders, glycerides or other food substrates. Coffee powders aromatized with the liquid aroma are described as having a "buttery" "roasted and ground" coffee aroma.

Abstract: An improved method for aromatizing soluble coffee is described, whereby a grinder gas frost is concentrated in valuable coffee aromatics by a "rapid vent" from a peak pressure of between about 750 psi and 950 psi to a pressure of between about 300 psi and 375 psi, prior to contacting the grinder gas frost with a glyceride. The aromatized soluble coffee is "buttery," "groundsy" and "less sulfery" in character.

Abstract: Disclosed is a bread flour comprising bread cereal flour, cereal bran and self-rising starch flour and method for making a leavened bread by preparing a dough having bread cereal flour, water, leavening agents, soy bran and self-rising starch flour which is subjected to baking, the said soy bran being in an amount equal to 10 to 30% by weight of the bread cereal flour and the said self-rising starch flour being in an amount equal to 2 to 8% by weight of bread cereal flour.

Abstract: In a continuous, ongoing, pressure-cooking operation bones are first ground into particles and then combined with liquid to form a slurry which is pumped into the lower end of an upright cooking tower. As the slurry is forced upwardly through the tower, it is subjected to pressure from the head of liquid maintained in the tower and to high temperatures from a steam jacket surrounding the tower such that the bone particles become softened and further disintegrated. Those products of the cooking process having a lower specific density rise to the top and are drawn off for further processing, while heavier bone particles remain in the lower portion of the tower to be continuously subjected to a turbulent swirling action and to repeated impingements with stationary disintegrating structures whereby to further break up the particles and promote the formation of an emulsion.

Abstract: The specification discloses a process and resulting pasteurized drink or juice product based on dissolving the dipeptide of L-phenylalanine and L-aspartic acid in a solvent at approximately room temperature with an excess by weight of either malic acid, citric acid or mixtures thereof. The ratio of the acid to the dipeptide sweetener is at least about 1.5. This solution is then added to a previously pasteurized juice or drink which has cooled to about room temperature.

Abstract: A method for the quality improvement of low-quality rice for sake brewing is disclosed wherein a low-quality rice such as low-grade rice, undermilled rice or old rice is heated at a pressure of 3.0 kg/cm.sup.2 or above and a temperature of 185.degree. C. or above for one minute or less, preferably 2 to 10 seconds, and quickly discharged into an atmosphere of ambient pressure to obtain a puffed rice utilized as a starting material for sake brewing.

Abstract: Saccharomyces species FD 612 (FERMBP-742), which has been bred by selective hybridizations, has freeze-resistance and is useful as a baker's yeast in bread production in which a dough is prepared utilizing flour and Saccharomyces species FD 612 as the leavening agent. The dough thus prepared is thereafter frozen, thawed after frozen-storage, fermented, and baked to result in bread of good quality.

Abstract: A process for the production of a beatable cream of low fat content and high keeping quality is described. The cream is given a fat content of 17-31% by weight and will have a shelf life of up to 8 weeks when kept in cold storage. Cream having a fat content of more than 35% by weight is mixed with sweet buttermilk, tempered by alternate heating and chilling, and is then heated to a temperature above the melting point of the fat. The pH of the cream is adjusted to about 5.95-6.25 by adding sour milk or sour buttermilk, whereupon the mixture is allowed to swell. After that, it is homogenized, chilled and sterilized. After sterilization, it is again homogenized in two steps at a temperature above the melting point of the fat, whereupon it is chilled and packaged.

Abstract: Novel 3-hydroxy-4-alkyloxyphenyl aryl carbonates particularly well suited as sweeteners in foodstuff, said carbonates having the following basic structure: ##STR1## .

Abstract: Novel 3-hydroxy-4-alkyloxyphenyl aliphatic carbonates particularly well suited as sweeteners in foodstuffs having the following basic structure: ##STR1## .

Abstract: The invention relates to a process for the production of pasta based on starchy materials by gelatinization, extrusion and drying. A flour or semolina of a starchy material is mixed with soft water and an ionic gelling agent to obtain a dough containing from 35 to 55% of water, the dough is gelatinized by heating and kneading under pressure, is then cooled to a temperature below 100.degree. C., extruded in the form of pasta, and the pasta is brought into contact with water containing a cation which forms a gel with the ionic gelling agent, and is dried. The pasta produced may be based on rice or maize alone.

Abstract: Novel 3-hydroxy-4-alkyloxyphenyl heterocyclic carbonates suited as sweeteners in foodstuff, said carbonates having the following basic structure: ##STR1##

Abstract: Cereal grains are protected from enzymatic deterioration by inactivation of lipolytic and oxidative enzymes without alteration of the physical and functional properties. The method involves heat treating either the intact grain or the separated germ fraction at a moisture content of about 13-17% and a temperature in the range of about 95.degree.-110.degree. C. The whole grain product and high-fat flour prepared therefrom are characterized by an extended shelf-life and high nutritional value.

Abstract: A high protein, low or no lactose, vitamin and mineral fortified nutritionally balanced snack is composed of a corn syrup, a confectioner's coating material which is normally solid at room temperature, a wetting agent, a vitamin and mineral premix, at least one high carbohydrate content source and at least one high protein content source. Each bar contains less than approximately 10% by weight water and has a shelf life of at least approximately six to twelve months. The nutritional bars are extruded with no cooking being necessary and thus the vitamins and minerals retain their high potency. The confectioner's coating is distributed substantially uniformly throughout the extrudate and provides integrity to the shape of the snack. The bar is packaged in a foil laminate film packing which can be flushed with an inert gas before sealing in order to substantially eliminate the oxygen content in the sealed packages.

Abstract: Salts and low molecular weight organic compounds are more efficiently separated from aqueous liquids by passing the liquid downwardly through a gel-type strong acid cation exchange resin, and eluting the resin. In a preferred embodiment, animal wastes and/or cheese whey are separated into usable components by removing insoluble organic material, then removing soluble proteins and/or enzymes by ion exchange with a macroporous weak base anion exchange resin, and then separating salts and nonionic organic compounds as above.