Abstract: A method for reducing the viability of bacterial cells is disclosed. Further, a two-stage process of hypo-osmotic shock is used by exposing cells to a first solution having a water activity (a.sub.w) of 0.997 or less. In addition after the first step the cells are further exposed to a solution of a higher a.sub.w that the first solution. The solutions are applied to the cells in the form of a spray or by immersion. The solutions are applied to the bacterial cells between 5 seconds and 30 minutes to obtain a reduction in the viability of the cells being treated of which are additionally treated with a solution of lysozyme contained in the solutions or to a cold shock treatment step. The cold shock treatment is applied by exposing the cells to a temperature in an aqueous liquid at 10.degree. C. or less.

Abstract: Improved nutritional formulations based on the total formulation calories, of about 40 to 90% of calories as carbohydrates, about 2 to 30% of calories as protein, about 0 to 35% of calories as fat, and about 0 to 17% of calories as fiber. The formulations may also contain 100% of U.S. RDA of vitamins and minerals. The formulations have a high acid (low pH) content (e.g., pH 3.5-3.9). The formulations may be carbonated or non-carbonated. The formulations are preferably used as an oral nutritional supplement providing about 1.0 calorie/ml.

Abstract: The color of the disodium salt of 5,5'-indigotin disulfonic acid (i.e., FD&C Blue No. 2) in aqueous media held in an aluminum container is stabilized by the addition of tannic acids, ortho-phenanthroline, apoferritin.

Abstract: The present invention relates to a process for preparing frozen potato products, wherein raw potatoes are cut into a desired shape. The particular improvement which comprises the present invention is the added step of passing the potato pieces through an aqueous solution of food grade color, i.e. annatto or yellow dye. Such treatment provides potato pieces having a light golden yellow color upon emerging from said color solution. The colored pieces may then be additionally cooked and frozen for packaging and sale. Final preparation for consumption of the pieces is by reheating for a few minutes in an oven or deep frying.

Abstract: To avoid browning of a food product containing amino acids and a carbohydrate having at least one free carbonyl group, including such as soy sauce, a compound which contains or is capable of developing a thiol group is incorporated into the food product in an amount of from 0.01 to 0.1 parts by weight and then the food product and compound are heat treated at a temperature of 95.degree. C. to 110.degree. C. for from 1 hour to 5 hours.

Abstract: Multi-component (e.g., multi-layered) and multi-colored gelled products, such as gelatin dessert gels, are prepared using water-soluble colorants and complexing agents for the colorants which will prevent the colorant from migrating within the gelled layer. The complexing agents are polyamino acids and protein materials which fluoresce with ANS.

Abstract: A container for use in a microwave oven formed from a microwave transparent material and having coated on at least part of at least one inner surface thereof a browning agent for transfer of a brown coloration to a surface of a food item.

Abstract: The invention is directed to color-stable syrup and beverage compositions fortified with vitamin C (ascorbic acid) which contain an azo food dye, such as FD&C Yellow #6. Riboflavin (vitamin B2) is employed as a color stabilizer and effectively prevents decoloring of the compositions, even upon prolonged periods of storage. The syrup and beverage formulations may optionally contain a glassy sodium polyphosphate, vitamin B6, vitamin B12, niacinamide, folic acid, calcium pantothenate, biotin, flavoring agents, sweeteners, acidic agents, etc.

Abstract: A method for improving pigmentation of the rind of anthocyanin-containing apples comprising treating fruit-bearing apple trees or apples before or after harvesting with an effective amount of an agent which comprises 5-aminolevulinic acid, a salt thereof or a mixture thereof as an active component.

Abstract: A salty water absorbing composition, salty water ice packs, and salty water absorbing packs used to preserve freshness of meat, fresh fish and shells, vegetables and other watery food when they are transported over a long distance. The salty water absorbing composition and packs containing the composition absorb drippings or exudation discharged from such food, in particular the salty drippings, which ooze from the fresh fish and shells and other marine products. The salty water absorbing pack containing antibiotic materials is accommodated in a bag made of paper sheet coated with a perforated polymer to construct a salty water absorbing pack. The salty water ice pack is obtained by absorbing the pack with salty water and freezing.

Abstract: A fry-like microwave cooking process for producing food with a crisp exterior and a soft, tender interior includes the steps of applying an edible hydrophilic lossy susceptor to at least a portion of the surface of the food bearing a moisture-retardant edible barrier layer, and microwave cooking the susceptor-bearing food to provide a crisp exterior and a soft, tender interior for the food. The barrier layer is a natural skin, a dough layer or a film formed of a plasticized material selected from the group consisting of methylcellulose, carrageenan and combinations thereof. The susceptor includes glycerine, sucrose ester, and chloride salt. The susceptor is characterized by the property that 25 grams of the susceptor in a 50 ml. glass beaker is heatable to 200.degree. C. in less than 40 seconds by 900 watts of microwave energy in a 1.1 cu. ft. oven. Preferably the process further browns and crisps the food exterior through a Maillard reaction at a temperature of at least 135.degree. C.

Abstract: The surface of red meat is treated with an trialkali metal orthophosphate to reduce, remove, retard or control salmonella, campylobacter, listeria, and spoilage bacteria without causing organoleptic depreciation of the meat, including color change.

Abstract: A method of making a microwave reconstitutionable pizza including coating the outer peripheral edge of the pizza crust with a liquid crust coloring substance, which includes an aqueous solution of an edible dispersion agent and a natural occurring coloring agent which can be coffee, tea, chicory and mixtures thereof.

Abstract: A natural antioxidant for stabilizing polyunsaturated oils is disclosed. This oil-soluble antioxidant is prepared by dissolving ascorbic acid in a polar solvent, dissolving phospholipid in a non-polar solvent and then mixing the ascorbic acid solution with the phospholipid solution. After removing the solvent a product is formed which has anti-oxidant properties and is soluble in non-polar solvents.

Abstract: A process of forming a browning composition for application to a surface of a food prior to exposure to microwave radiation is disclosed. The process includes the step of forming a solution comprising water, a reducing sugar and a proteinaceous substance, the ratio of reducing sugar to proteinaceous substance being effective to produce browning when applied to a surface of the food and when exposed to microwave radiation. The process also includes the step of prereacting the solution to a point prior to substantial coloration, before applying the solution to the food. A food product formed according to the above-described process is also disclosed.

Abstract: A process for dissolving a sparingly water-soluble flavonoid in an aqueous medium by use of one or more kinds of quercetin-3-0-glycosides, which is applicable to the case of using the sparingly water-soluble flavonoid as an antifading agent for colored drinks.

Abstract: This invention is directed to the use of soluble tea solids as a browning agent for use in the microwave baking of foods having an unbaked dough crust, such as meat pies and fruit pies. The soluble tea solids are coated onto the dough crust in the form of an aqueous solution obtained by the aqueous extraction of tea leaves or by the reconstitution of instant tea powder, or in the form of an emulsion of the aqueous solution with oil. A small amount of a hydrocolloid gum preferably is included in the aqueous solution to provide a thickened solution of soluble tea solids, which is coated onto the dough crust.

Abstract: A food product having a browning surface area or region for developing a desired browning effect during preparation of the food product for consumption by microwave irradiation. The food product includes a starch-based component and a browning system applied to the component to provide the browning surface area or region. The browning system includes Maillard browning reactants for developing the desired browning effect during microwave irradiation, and a carrier system which contains the Maillard browning reactants. The carrier system maintains the Maillard browning reactants in a substantially reactively immobilized state on the food product prior to microwave irradiation and while the food product is at temperature of up to about 40.degree. F. for up to several days.

Abstract: Described is a process for producing cooked browned baked goods including the steps of:(a) providing a particulate flowable flavoring powder which contains individually discretly encapsulated Maillard reaction reagents with the reaction reagents being at least one encapsulated amino acid and at least one encapsulated sugar;(b) providing an uncooked baked goods foodstuff, e.g., dough;(c) coating the composition of (a) onto the surface of the uncooked foodstuff; and(d) exposing the flavoring powder coated foodstuff surface to microwave radiation for a period of time to cause the foodstuff to be edible and to be brownedwhereby the resulting product is caused to be edible as a foodstuff and the baked goods is edibly browned.

Abstract: A heat- or microwave-activated browning composition is prepared for coating a food product to produce surface browning on exposure to heat or microwave energy. A method of browning a food product includes the steps of coating a food product with a microwaveable browning composition and subjecting the coated product to heat or microwave energy. The microwaveable browning composition includes at least one liposome-encapsulated Maillard browning reagent. A basic amino acid is encapsulated in the aqueous interior of the liposome. A reducing sugar is dissolved in the external aqueous phase of the liposome. The external aqueous phase may also contain a film-forming material. The Maillard browning reaction is triggered by heat or microwave energy. This heat or microwave energy causes the liposomes to rupture, releasing amino acid to react with reducing sugar, producing Maillard browning products.

Abstract: A method of inhibiting discoloration of produce, such as peeled raw potatoes, apples and the like, utilizing the steps of immersing the produce in an aqueous solution containing an anion such as phosphate, pyrophosphate, sulfate or chloride. The aqueous solution is maintained at a pH of less than 2 and the produce is immersed in the aqueous solution for a sufficient time to arrest the phenolase coloration. Produce is then removed from the aqueous solution and rinsed to remove the aqueous solution from the surface of the produce.

Abstract: A method of forming a microwaveable food product having a region of a preselected color is disclosed. The method employs the use of a programmed computer means which provides output information useful in making a microwaveable food product of a preselected color. Information is inputted into the programmed computer means, the information is processed and output information is produced. Food prepared according to the output information has a region of a selected color.

Abstract: Described is a process for carrying out microwave browning on baked goods and products produced thereby. The process comprises the step of providing:(a) a composition of matter consisting essentially of procedures of a Maillard reaction product flavor, a solvent capable of raising the dielectric constant of the surface of a foodstuff to be cooked whereby the cooking time will be less than 6 minutes (such as water or a mixture of propylene glycol and water or a mixture of glycerine and water or a mixture of propylene glycol and glycerine or propylene glycol or glycerine taken alone;(b) providing an uncooked baked goods foodstuff, e.g. dough;(c) coating the composition of (a) onto the surface of the uncooked foodstuff; and(d) exposing the uncooked coated foodstuff with microwave radiation for a period of under 360 seconds whereby the resulting product is caused to be edible as a cooked foodstuff.

Abstract: A method of coloring foods using a color system comprising a diluent and a colorant in particle form is disclosed. The color of a food can be controlled by controlling the particle size and dilution ratio of the colorants. The colorants become visible on the food when the product to which the colorants are applied is exposed to heat.

Abstract: Described is a process for producing a cooked edibly browned storage-stable fibrous proteinaceous muscle tissue foodstuff including the steps of:(a) providing a particulate flowable flavoring powder which contains individually discretly encapsulated Maillard reaction reagents with the reaction reagents being at least one enxapsulated amino acid and at least one encapsulated sugar;(b) providing an uncooked fibrous proteinaceous muscle tissue foodstuff containing more than 50% water;(c) placing in intimate the contact with at least part of the surface of the foodstuff, a flavor augmenting, imparting or enhancing quantity of the particulate flowable flavoring powder of (a); and(d) exposing the flavoring powder coated foodstuff surface to microwave powder-radiation for a period of time to cause the foodstuff to be ediblewhereby the resulting product is caused to be edible as a foodstuff and the cooked fibrous proteinaceous muscle tissue is edibly browned.

Abstract: A browning agent for foodstuffs having a carbonyl-containing browning reactant is disclosed comprising a water-in-oil emulsion, a surfactant and an edible base in the aqueous phase adapted to enduce a browning reaction in the foodstuff upon heating. The browning agent may be coated onto foodstuffs such as biscuits, pizza, pie coverings or hash brown potatoes, stored at temperatures from about -30.degree. C. to about 10.degree. C. thereafter immediately microwaved to enduce browning.

Abstract: A deep red or black dutched cocoa is produced by alkalizing cocoa presscake at between 150.degree. to 300.degree. F., 10 to 200 p.s.i. and 5 to 180 minutes. During the alkalization reaction, the reaction vessel is partially vented and an oxygen-containing gas is fed to the reaction vessel to maintain pressure and effect headspace changes at the rate of at least 3 per hour.

Abstract: A coloring system and method for use is provided. The coloring system comprises a diluent and colorant in particle form. The dilution ratio and particle size can be utilized to control the color of the system during distribution and storage. The colorant can be any desired color, for example, brown, red, etc., and the system can be made such that it is generally invisible when applied to the product. When the food product with the associated coloring system is exposed to heat, e.g. radiation, the colorant becomes visible providing color to the food product in a preselected region. A carrier can also be provided in the coloring system to provide shelf life stability to the coloring system when the coloring system is applied to the food prior to distribution.

Abstract: Described is a process for producing a cooked edibly browned storage-stable fibrous proteinaceous muscle tissue foodstuff including the steps of:(a) providing a particulate flowable flavoring powder which contains individually discretely encapsulated Maillard reaction reagents with the reaction reagents being at least one encapsulated amino acid and at least one encapsulated sugar;(b) providing an uncooked fibrous proteinaceous muscle tissue foodstuff containing more than 50% water;placing in intimate the contact with at least part of the surface of the foodstuff, a flavor augmenting, imparting or enhancing quantity of the particulate flowable flavoring powder of (a); andexposing the flavoring powder coated foodstuff surface to microwave powder-radiation for a period of time to cause the foodstuff to be ediblewhereby the resulting product is caused to be edible as a foodstuff and the cooked fibrous proteinaceous muscle tissue is edibly browned.

Abstract: A protease-free composition and method for producing it is disclosed. The protease-free composition inhibits the enzymatic and non-enzymatic browning of foods and beverages susceptible to browning, such as shrimp, mushrooms and wines. A method for inhibiting browning using the protease-free extract is described.

Abstract: A browning agent for foodstuffs having a carbonyl-containing browning reactant is disclosed which contains a water-in-oil emulsion, a surfactant and an edible base in the aqueous phase adapted to enduce a browning reaction in the foodstuff upon heating. The browning agent may be coated onto foodstuffs such as biscuits, pizza, pie coverings or hash brown potatoes, stored at temperatures from about -30.degree. C. to about 10.degree. C. thereafter immediately microwaved to enduce browning.

Abstract: The invention relates to improvements in flour, and pasta produced therefrom, wherein the flour is produced by milling of grains and legumes previously tempered in the presence of a reducing agent. The reducing agent can be, for example, sodium metabisulfite, organic acids, SO.sub.2, cysteine, thioglycolic acid, glutathione, or hydrogen sulfide. The presence of the reducing agent in the tempering solution produces an improvement in color retention of the resulting flour, and allows the shorts to separate from the semolina to be remilled to produce flour of color and quality acceptable for use in pasta production.

Abstract: Fruits and vegetables can be vacuum dried to produce a crispy but yet tender puffed food products having a color and appearance of the original fruit or vegetable prior to processing. Enzymatic browning and reducing sugar browning is counteracted by the treatment of the fruit or vegetable in an infusion solution that contains at least one reducing acid and a proton donor to counteract enzymatic browning and a disaccharide to counteract reducing sugar browning. In addition the infusion solution can contain chelating agents and antimicrobial agents. In addition the fruit or vegetable can undergo a freeze-thaw tenderizing process which will also enhance the puffing of the fruit or vegetable. The product is a puffed and crisp but yet has a smooth texture when being consumed.

Abstract: A sweetener concentrate containing sucralose and having improved thermal stability comprises particles of substantially non-crystalline sucralose dispersed evenly throughout, and adhering to, a water soluble oligosaccharide, the concentrate containing between about 20% and 80% sucralose on a dry weight basis. The oligosaccharide is preferably a glucose oligosaccharide such as maltodextrin. The concentrate can be prepared by forming a co-solution of the sucralose and oligosaccharide in water which is then dried. Other ingredients such as other high intensity sweeteners and flavorings may also be included.

Abstract: Food pieces, such as cubed apples, the exposed pulp of which tends to discolor upon exposure to air, are treated with an acidic aqueous solution which is effective in maintaining the natural color of the exposed pulp and which comprises citric acid, calcium chloride, and sodium chloride, with the treatment of such apples being preferably practiced by means of novel apparatus which uses a screw conveyor which receives the pieces of food at its inlet end and moves them from its inlet end to its outlet end automatically while the treating solution is continuously injected into the conveyor to coat the food pieces. Injection of the treating solution is controlled in response to control signals derived from a gamma ray weigh scale which weighs the food pieces continuously as they pass through the conveyor, so that the amount of treating solution injected is maintained in predetermined proportion to the rate at which the food pieces pass through the conveyor.

Abstract: Described is a process for carrying out microwave browning on baked goods and product produced thereby. The process comprises the step of providing:(a) a composition of matter consisting essentially of precursors of a Maillard reaction product flavor, a solvent capable of raising the dielectric constant of the surface of a foodstuff to be cooked whereby the cooking time will be less than 120 seconds (such as propylene glycol or glycerine) and water;(b) providing an uncooked baked goods foodstuff, e.g. dough;(c) coating the composition of (a) onto the surface of the uncooked foodstuff; and(d) exposing the uncooked coated foodstuff with microwave radiation for a period of under 120 seconds whereby the resulting product is caused to be edible as a cooked foodstuff.

Abstract: Disclosed are snack products comprising a dried agglomeration of fruit or vegetable pieces as well as a method for making these snack products. This method involves utilizing a sugar soaking step to prevent the collapse and shrinkage of the individual pieces of fruit or vegetable during the drying process. The method further comprises mixing the pieces of fruit or vegetable with a foam composition prior to drying. This results in distribution of the pieces within the snack in an open mat structure so that the snack product is characterized by a ratio of solids volume to total volume of from about 0.5 to about 0.85. The final snack product has a low water activity and bulk density and provides a crisp, tender eating quality.

Abstract: Described is a process for carrying out microwave browning on baked goods and product produced thereby. The process comprises the step of providing:(a) a composition of matter consisting essentially of precursors of a Maillard reaction product flavor, a solvent capable of raising the dielectric constant of the surface of a foodstuff to be cooked whereby the cooking time will be less than 120 seconds (such as propylene glycol or glycerine) and water;(b) providing an uncooked baked goods foodstuff, e.g. dough;(c) coating the composition of (a) onto the surface of the uncooked foodstuff; and(d) exposing the uncooked coated foodstuff with microwave radiation for a period of under 120 seconds whereby the resulting product is caused to be edible as a cooked foodstuff.

Abstract: A method of making black pasta, expecially filled pasta such as tortellini and ravioli, in which powdered walnut hull and dried spinach are incorporated in the dough of the pasta and, after the pasta is formed, it is subjected to a pasteurization or sterilization with steam to impart a black coloration to the dough.

Abstract: A method for rapidly developing a red color in fermented meat using Streptococcus lactis subspecies diacetylactis is described. The method allows the red color to rapidly develop at a pH above about 5.3 for at least 10 hours and then optionally a faster lactic acid producing bacteria lowers the pH to below about 4.9. The result is a fermented meat with an appealing red color which rapidly develops during processing.

Abstract: For improving the taste and dispersibility of cocoa and for obtaining alkalized cocoa to which is imparted red coloration for obtaining a wide range of colors in shades of red and brown, cocoa meal or liquor and an alkalizing agent in aqueous phase are mixed and heated in an enclosed vessel under a pressure of from above 1 atmosphere to 3 atmospheres at a temperature below 110.degree. C. without evaporation of water while introducing an oxygen-containing gas into the vessel during at least a part of the mixing and heating for maintaining the excess pressure. After the cocoa is alkalized, water is evaporated from it.

Abstract: A browning agent particularly for use in microwave cooking comprises collagen, or gelatine hydrolyzed to its constitutent amino acids, plus one or more reducing sugars and alkalis.The collagen preferably is derived from bovine hides. The alkali is preferably a mixture of sodium carbonate and bicarbonate.The browning agent is capable of browning at 1000.degree. C. or less, down to about 70.degree. C.It may be incorporated into a film or used as a powder or a liquid.

Abstract: Streptococcus lactis subsp. diacetilactis mixed with nitrate reducing bacteria are used to produce a red color in cured meats. The meats contain a food grade preservative selected from nitrite, nitrate and mixtures thereof which allow the development of the red color in the meat.

Abstract: A tar-depleted, concentrated liquid smoke is made that has superior flavoring and coloring abilities, low phenolic content, and a low acid content. It may also be partially neutralized to form a low viscosity, partially neutralized, tar-depleted, concentrated, liquid smoke composition. Both the partially neutralized and unneutralized compositions are suitable for use in commercial process equipment to make smoke impregnated cellulosic food casings and to impart smoke color, odor and flavor to foodstuff encased therein.

Abstract: A frozen sweet potato product is produced wherein unpeeled sweet potatoes are sliced in a direction perpendicular to their longitudinal axes to form slices of about one-quarter inch thickness. The sweet potato slices are blanched for about 1 to 1.5 minutes in water of about 200.degree. F. The blanched sweet potato slices are cooled to below 80.degree. F. Orange juice is applied to the cooled sweet potato slices. The individual sweet potato slices are then quick-frozen and packaged.

Abstract: A coating composition and container coated with said composition comprising a water insoluble organic coating and having incorporated therein zinc oxide and an alkaline earth metal material in an amount sufficient to effect green color retention of green vegetables.

Abstract: Tar-depleted liquid smoke solutions are made by generating a smoke vapor, selectively solvent extracting the tars from the smoke vapor, and absorbing the color, flavor and odor constituents of the smoke vapors into an aqueous medium. The aqueous tar-depleted liquid smoke has a high coloring ability, a high concentration of carbonyls, and a low phenol content and is used to treat a tubular casing.

Abstract: Par-fried sliced potato products storable under refrigeration are prepared. Initially, surface sugar molecules and starch molecules on the sliced potato are cross-linked. The cross-linked potato is then water blanched and soaked in a solution containing an oxidizing agent, a non-reducing sugar, and an antioxidant preservative. The potatoes are then par-fried. The potatoes are then cryogenically cooled and packaged under a blanketing atmosphere containing an N.sub.2 (or other inert gas)- CO.sub.2 mixture. The inert gas/CO.sub.2 mixture inhibits microbiological growth without causing the formation of carboxylic acids. The product is then stored under refrigeration until ready for use. The products have a shelf life of 8-10 weeks when refrigerated.

Abstract: Dried yeast products, when used as a carrier for vegetative food flavors or colors, act to retard loss of color or flavor and to prevent gain of unpleasant unnatural color or flavor during storage of dry food ingredient blends.

Abstract: A method for manufacturing a processed foodstuff from an alga as a material, which comprises heating the alga in water or a flavoring liquid in the presence of a metal in order to carry out the fixation of a color of the metal, and then adding various additives to the alga in compliance with a use of the processed foodstuff.