Abstract: The present invention relates to a method and device for baking slices of cake, bread or other bakery products to produce a product that has the appearance of a sliced piece of cake or bread. The device includes a baking container with dimensions corresponding to a cake or bread slice. The device also includes a paper liner positionable in the baking container for receiving bread or cake batter.

Abstract: A channel (1) for the outflow/conditioning of molten glass includes a duct and superstructure (5) and is designed to transfer the molten glass from a vitrifiable material melting and refining zone (6) to a molten glass forming zone, in order to take it from its melting temperature to its forming temperature. It consists of a multiplicity of successive zones (8, 9, 10, 11, 12, 13, 14) located substantially transversely in relation to its longitudinal axis, each zone having its own function, being heat-controlled in an autonomous manner and insulated over part of its height relative to the adjacent zones by partitions (15). The zones include at least one transition zone (8), at least one drainage zone (9), at least cooling zone (10, 11, 12) and at least one thermal and/or chemical homogenization zone (13, 14).

Abstract: A polydextrose having improved color, flavor and decreased reactivity toward food ingredients having amine functionality. The polydextrose comprises a water-soluble highly branched polydextrose having been prepared by a process which comprises melting dextrose in the presence of a food-acceptable acid catalyst. The improved polydextrose of this invention has substantially no reducing glucose groups. Another aspect of this invention is directed to a method of making the above-described improved polydextrose which comprises exposing unimproved polydextrose to an environment capable of chemically transforming the reducing glucose groups contained in the unimproved polydextrose, thereby substantially eliminating their reducing properties. An improved polymaltose prepared by heating maltose in the presence of a food-acceptable acid catalyst and chemically transforming the reducing glucose groups contained in the polymaltose, thereby eliminating their reducing properties, is also described.

Abstract: An in vitro method of monitoring thrombolysis of an occlusive thrombus formed under conditions which simulate in vivo is described. Thrombus is formed in a capillary tube by causing blood to flow under pressure from a non-anticoagulated supply thereof through the capillary lumen and into a reservoir in such a way that the thrombus forms solely by shear-stress. Formation of the thrombus is detected and the pressure on the tube is reduced, the reduced pressure being maintained for a predetermined period of time during which the thrombus stabilises. The pressure is then applied on the thrombus across anticoagulated blood from the same sample and lysis of the thrombus is detected. Preferably the supply of anticoagulated blood is produced by mixing the blood exiting the capillary tube with anticoagulant in the reservoir, the blood flow direction being reversed once thrombus stabilisation has taken place. The reservoir may be connected to a second reservoir by a connecting line.

Abstract: Foods and food ingredients are sterilized and preserved by the application of pressure of 250 KPa (25,000 psi) for 5 days. Some seafood requires maintenance of pressure for the duration of storage. For most fruits and vegetables ripening is stopped by the pressure treatment and packaged products can be stored without refrigeration for at least 6 months. Because no heat is used foods retain much of their firmness and texture.

Abstract: A ventable container comprises a body with a lip hermetically sealed by a film. A hole is provided in the lip of the container and a layer of hot melt adhesive disposed around the hole adhesively seals the film across the hole. When the container and the product are heat processed, the film flexes away from the tray, and the hot melt adhesive layer softens and releases the film for venting of the container. Upon cooling, the film once again bonds to the hot melt adhesive and seals the container.

Abstract: A parting composition for facilitating the release of foodstuffs from cooking utensils contains an edible oil, lecithin, water, a carbonaceous, non-soap fluidizing agent. The water is present in an amount sufficient to partially, but not fully, hydrate the lecithin so as to render the partially hydrated lecithin insoluble in the edible oil. The composition, which may further include a suitable normally gaseous propellant to discharge the composition from a conventional aerosol spray can, provides a substantially clear and smooth spray coating on cooking utensils at ambient temperatures, without the need for ethyl alcohol in the composition. The composition may optionally include conventional modifying agents such as suspending agents, anti-oxidants, preservatives, flavorants, etc. The fluidizing agent, is either a glycerol ester of a fatty acid or a free fatty acid material, fluidizes the lecithin so that if the lecithin settles, it can easily be re-dispersed in the oil.

Abstract: The invention comprises a salad sandwich and method of making the same where the salad sandwich is made of a baked edible shell that is open at one end and contains a tear-away bag which is filled with an appropriate sandwich fill. The tear-away bag keeps the sandwich fill fresh and prevents the sandwich fill from transferring moisture to the shell. The tear-away bag has a tear-away mechanism which, just before the salad sandwich is eaten, allows the bag to be removed in one step without removing the sandwich fill from the confines of the shell.

Abstract: Thiosulfate in anhydrous form is added in minute quantities to beverages such as soft drinks, citrus juices, coffee and a tea, or food mixes wherein tap water is added in quantities not greater than about two quarts and preferably not greater than about one quart, to neutralize or destroy chlorines or chloramines in the beverage and to reduce bitter tastes, such neutralization or destruction taking place almost instantaneously and, in any event, in a length of time not greater than about twenty seconds or, for most beverages, not greater than about three seconds, depending upon the pH of the beverage of food. The thiosulfate may be added directly to the beverage or to the water by metering apparatus or may have been previously applied in metered quantities to filters for the beverages including tea bags or may be mixed with syrup, powder mix, instant coffees or teas, coffee grounds or tea leaves, or may be encapsulated with a food grade material which is readily dissolvable in water.

Abstract: A method for determining and controlling the proper modified or unmodified atmosphere packaging for cut or uncut respiring perishables such as cauliflower, lettuce and broccoli includes the steps of determining the respiration rate of the respiring perishable, preparing a plurality of packages containing the respiring perishable with each package having a different permeant factor, determining a value called atmosphere quotient for each of the packages according to this formula: atmosphere quotient equals permeant factor divided by respiration rate; subjecting each of the packages to known conditions of temperature and pressure over a known period of time and correlating the subjective and objective indicia of quality, appearance and marketability of the respiring perishable from each package to the atmosphere quotient values determined according to the foregoing formula, and then varying one or more of the values of the components that affect permeant factor to achieve and maintain the optimum value or range

Abstract: A container system for the shipping and storing of product such as bananas, comprising: (a) a substantially rigid outer container having at least one ventilation opening; (b) a closable inner container positioned within the outer container receiving the product, the inner container having a bottom portion and a top portion; and (c) means attached to the top portion of the inner container for opening the inner container so as to provide increased ventilation to the product. The inner container preferably comprises a flexible bag having a sealed bottom as its bottom portion, an open top adjacent the top portion, and a perforation extending about at least a portion of the bag, so that the opening means opens the bag by severing the bag at the perforation. The opening means may comprise a cord attached to the top portion of the bag. A method of packing, shipping and storing product utilizing this container is provided.

Abstract: The present invention relates to an infusion product for making a beverage comprising an infusible material and a soluble additive material packaged in an infusion bag, wherein the soluble additive material comprises a co-agglomerate of a creamer base and a sweetener base. The present invention also relates to a process for making an infusion product comprising packaging an infusion material and a co-agglomerate of a creamer base and a sweetener base in an infusion bag. The present invention further relates to a method of preparing an individual serving of a beverage such as coffee, tea or the like, comprising immersing in a receptacle of hot water such an infusion product.

Abstract: A package containing a flowable infusible material which has a drawstring that passes out of the interior of the package via a first exit point and a second exit point and means which constrains said drawstring adjacent at least two sides. The arrangement is such that pulling the ends of the drawstring in substantially opposite directions causes the drawstring to move relative to the sides it engages thus allowing the package to collapse. Preferred embodiments of the package are rectangular, square or circular in shape.

Abstract: Refrigerated dough packaging has a pressure release valve associated with a flange to substantially prevent the expanding dough from interfering with the gas venting abilities of the packaging.

Abstract: The present invention relates to a method for reducing surface discoloration caused by white blush development on fresh and minimally processed vegetables and fruits due to dehydration

Abstract: The present invention provides apparatus and a method for making printed foods such as cookies, crackers, and snacks at high production speeds on a continuous basis. The apparatus includes a rotary printer which is synchronized with dough forming apparatus such as a rotary cutter or rotary molder.

Abstract: A process for packaging coffee, which includes a grinding phase of the coffee coming from silos, a forming phase for forming flexible or semi-rigid containers and a phase for filling such containers with the coffee and subsequent sealingly the pack, in which, during the container forming phase, the containers are preliminarily filled with gas and, at the same time, closed at their top, in such a way as to be able to be opened again immediately before filling. The filling takes place in an atmosphere controlled by a flow of gas, the gas where in for preliminarily filling the containers and/or for controlling the atmosphere during the container filling phase is drawn from a coffee grinding plant. An installation for putting such process into effect is also provided.

Abstract: A method and composition for isolating biomolecules from a biological sample wherein the sample is mixed with a soluble, linear polymer, such as polyvinylpyrrolidone, to form a precipitate. The biomolecule of interest is found in the precipitate or is isolated from the supernatant.

Abstract: The present invention concerns a bag for curing food, said bag being made from a heat-resistant, foldable material. Conventionally, simultaneous flavoring and curing of food is awkward. The interior of the bag (1) according to the invention contains material releasing flavoring gas, whereby desired flavoring of food curing inside the bag is attained.

Abstract: Combination of at least two different food components for consumption in the freshly mixed state and packed in a sealable beaker or cup, comprising an aqueous, creamy or pasty fresh milk product and a hydrophilic, granular or flake-like dry cereal product. Both the aqueous fresh milk product and the hydrophilic dry cereal product are packed in the same cup. A premature softening of the dry cereal product is prevented by a hydrophobic fat barrier between the fresh milk product and the dry cereal product.