Abstract: Packaging of a stack of confectionery pellets having a longitudinal axis extending through all the pellets in the stack comprises a sheet wrapper that encases the stack. The wrapper is formed into a side wall portion which encircles the stack about the longitudinal axis and two end cap regions, each end cap region enclosing a respective axial end of the stack. A tear guide to assist a user in opening the packaging extends about the axis and is positioned at least partially within one of the end cap regions. The tear guide may be defined by lines of weakness in the wrapper which may be formed by laser etching. A method of packing a stack of confectionery items is also disclosed.

Abstract: Acrylamide formation in a food material can be suppressed by water-blanching the food material at a suitable temperature for a sufficient period of time as specified herein, or by treating the food material with an acrylamide-formation suppressing agent disclosed herein. In the water-blanching method, suitable blanching temperatures range from about 45° C. to about 78° C., and suitable blanching time is a time period of over 4 minutes. The acrylamide-formation suppressing agent that can employed to suppress acrylamide formation include a multivalent cation, a chelating compound, a carbonyl group blocker, and a combination of any of the foregoing. The water-blanching method is applicable to food materials having essentially intact cellular and tissue structures. The method employing an acrylamide-formation suppressing agent applies to all food materials either with or without intact cellular and tissue structures.

Abstract: A process for preparing a free alkylphenol flavor concentrate, including the steps of reacting an aqueous solution having a raw material containing bound alkylphenol conjugates with a mineral acid, and the use of free alkylphenols and free alkylphenol concentrates as flavor enhancers in a wide variety of food products.

Abstract: A process for preparing a free alkylphenol flavor concentrate, comprising the steps of reacting an aqueous solution comprising a raw material containing bound alkylphenol conjugates with a mineral acid, and the use of free alkylphenols and free alkylphenol concentrates as flavor enhancers in a wide variety of food products.

Abstract: A process for preparing a free alkylphenol flavor concentrate, including the steps of reacting an aqueous solution comprising a raw material containing bound alkylphenol conjugates with a mineral acid, and the use of free alkylphenols and free alkylphenol concentrates as flavor enhancers in a wide variety of food products.

Abstract: Disclosed are novel deodorization processes to realize highly polyunsaturated oils of enhanced stability. The novel deodorization has particular suitability for processing fish oils and soybean oil. The process involves use of mild solutions of acids and/or bases in sequential distillations to manipulate the volatility of undesirable aroma compounds to effect removal of offending compounds and precursors therefor. The oils are then polished to remove residual moisture and salts and to acidify the oil.