Abstract: A packaging system and method utilizes a modified atmosphere package including a first package and a second package. The first package includes a non-barrier portion substantially permeable to oxygen, while the second package is substantially impermeable to oxygen. After a food product such as raw meat is placed within the first package, the first package is sealed and then inserted into the second package without sealing the second package so as to create a pocket between the first and second packages. The system and method first employ an oxygen reduction technique such as evacuation, gas flushing, and/or scavenging to quickly reduce the oxygen level in the pocket to a first non-zero level, and then employ an activated oxygen scavenger to further reduce the oxygen level to zero percent after the package is sealed. The oxygen scavenger is activated with an oxygen uptake accelerator to increase the rate at which the oxygen is absorbed.

Abstract: A composition, preferably fat continuous, of a scoopable or spoonable consistency for the preparation of sauces by addition of water and heating, comprising 5-80 parts by weight of fat, 0.5-15 parts by weight of water dispersible milk ingredients, 1-20 parts by weight of starch or a starch-like product, up to 40 parts by weight of water, taste and/or flavor compounds, and, optionally, 0.25-5 parts by weight of gelatin or similar hydrocolloid.

Abstract: A ready-to-bake, shelf-stable cake dough consisting essentially of flour, fat, sugar, eggs and water and usual dough additives and comprising a leavening system, the dough having a water activity of below 0.85 and being packed in an essentially gas-impermeable pouch in an atmosphere of an inert gas containing less than 4%, preferably less than 2% residual oxygen. A process for the manufacture of such a dough is also disclosed.

Abstract: A beta stable plastic shortening exhibiting reduced levels of saturates and trans fatty acids and a unique process is disclosed. The shortening is particularly useful in confectionary, baking, and frying applications. The plastic shortening of the present invention contains from about 6% to about 25% by volume, of an inert gas and from about 75% to about 94% by volume of a fat made of a) from about 74% to about 90% by weight of a base oil having less than 10% by weight of trans fatty acids, b) from about 10% to about 20% by weight of a hardstock blend, having a beta stable crystalline phase consisting essentially of i) from about 20% to about 80% by weight, of a beta phase tending hardstock component having an iodine value of less than 10, and ii) from about 20% to about 80% by weight, of a beta prime phase tending hardstock component having an iodine value of less than about 10.

Abstract: Process for the production of dairy products comprising at least one ultrafiltration (1) and maturation (2) stage, is characterized in that it comprises at least one stage for placing the said product under pressure downstream of a homogenization stage (4), followed by at least one distribution stage which makes it possible to obtain the passage of the product from a liquid phase to a solid phase, and then at least one expansion (16) or decompression stage for the forming, and finally, at least one stage for cutting the said solid product into portions.

Abstract: The present invention relates to a package which contains a food product and an aromatized headspace. The headspace includes an aromatised food-acceptable inert gas and food-acceptable protective gas. The invention also relates to a process and an apparatus for introducing an aroma into the headspace of a package containing a food product during the gas packing of the food product by introducing a modified atmosphere into the headspace, and introducing a food-acceptable aroma dissolved in or mixed with a gaseous food-acceptable inert gas into the headspace of the package.

Abstract: A pH increasing gas is placed under an operating pressure and in contact with the surface of a meat product to be treated. Keeping the pressurized pH increasing gas in contact with the meat product for an operating period increases the pH of the meat product at its surface. The increased pH reduces bacterial activity and helps maintain the quality of the meat product during storage. The method may also include placing a pH lowering gas at a neutralizing pressure in contact with the surface of the meat product and holding the pH lowering gas in contact with the meat product at the neutralizing pressure for a neutralizing period sufficient to bring the pH of the meat product back to a normal level. The method may further include the step of removing the treatment gas and any reaction materials either after releasing the pH increasing gas or after treating with the pH lowering gas if that step is employed.

Abstract: The invention relates to a process for the production of substantially non-alcoholic beer by a continuous yeast treatment at a low temperature. In the process, wort which has been clarified and possibly treated by evaporating and/or with an adsorbing agent is passed through a packed column reactor containing immobilized yeast at a temperature ranging between the freezing point of wort and 10.degree. C. The yeast is reactivated at 2.degree. to 15.degree. C. for 10-30 hours. If required, the reactor can be regenerated.

Abstract: Vitamin augmented rice composites and methods include ground rice, vitamin, a binding agent, a cross-linking agent for setting the binding agent, an antioxidant, a moisture barrier agent and an aqueous agent. The binding agent is most preferably algin, the cross-linking agent is most preferably a calcium source, the vitamin is most preferably vitamin A, the antioxidant is most preferably vitamin E, the moisture barrier agent is most preferably lard, and the aqueous agent is most preferably water.

Abstract: Fish oil is stored refrigerated under a nitrogen blanket until it is added to an enteral nutritional product during product manufacture. While the nutritional product is passing through a conduit the fish oil is added to the product at a uniform ratio such that the fish oil is evenly disbursed throughout the product, and thereafter the product is homogenized and heat treated.

Abstract: A low density (0.75 to 0.95 g/cc) ready-to-spread ("RTS") frosting composition is described that exhibits reduced tendency for air cell collapse or coalescence upon extended storage and thus maintains its low density. The RTS frosting comprises: A. about 60 to 85% of a nutritive carbohydrate sweetening agent; B. about 15 to 25% of a shortening having a palm oil hardstock in a weight ratio of about 3 to 5:1; C. about 0.5 to 3% of a particular emulsifier system; D. about 0.1 to 0.5% of a viscosity agent; and E. about 10 to 20% moisture. The emulsifier system comprises: 1) a monoglyceride, and 2) an aerating emulsifier selected from the group consisting of polyoxyethylene fatty acid esters of polyhydric alcohols, polyoxyethylene sorbitan monostearate, polyglycerol esters of higher fatty acids, and mixtures thereof, and 3) optionally a polyglycerol ester.

Abstract: An improved method is described for use in packaging a wide variety of products, and in particular perishable food and horticultural products. The products are placed within a container of the type which establishes a modified atmosphere environment therein and is cooled, as by heat transfer to a cooling element, which may involve the evaporation of liquid from a cooling collar partially surrounding the container. The container and cooling collar may be subjected to vacuum cooling. The container may include a mechanism to enhance the bulk gas transfer rate during the application of the vacuum while still maintaining the desired atmosphere within the container. The container atmosphere may be precharged with gas of a desired composition. In addition, fumigants may also be included therein.

Abstract: An improved method is described for use in packaging a wide variety of products, and in particular perishable food and horticultural products. The products are placed within a container of the type which establishes a modified atmosphere environment therein and is cooled, as by evaporation of liquid from a cooling collar partially surrounding the container. The container and cooling collar may be subjected to vacuum cooling. The container may include a mechanism to enhance the bulk gas transfer rate during the application of the vacuum while still maintaining the desired atmosphere within the container. The container atmosphere may be precharged with gas of a desired composition. In addition, fumigants may also be included therein. The package is suitable for field packing applications in which the product, such as strawberries, is picked directly into the container surrounded by the cooling collar with the container and cooling collars being placed in an outer box or other receptacle.

Abstract: Carrot juice is produced by crushing or chopping carrots while spraying them with an aqueous solution of citric acid or lemon juice such that the sprayed amount of citric acid is 0.05-0.5 weight % of the carrots being crushed or chopped, effecting inactivation of enzymes by heating the crushed or chopped carrots, and squeezing the heated carrots to collect juice by means of a counter-rotation twin-screw extruder.

Abstract: A method for preventing refined edible oils and fats from deteriorating during transportation and/or storage thereof over a prolonged period of time, wherein the refined edible oils and fats are stored and/or transported at all times under an atmosphere rich in nitrogen gas. This nitrogen-enriched atmosphere contains nitrogen in a concentration not lower than 99.5%.

Abstract: A method for preserving a harvested crop product contained in a storage enclosure. The method involves introducing carbon dioxide and ammonia gases into the storage enclosure to form an ammonium carbonate salt on the moist surfaces of the crop product. The ammonium carbonate salt exhibits pesticidal activity, and is effective for inhibiting fungus growth and preventing spoilage of the crop product.

Abstract: Fresh fruit and vegetables are preserved under refrigerated temperatures generally between 0.degree. C. and 20.degree. C. by placing the fruits and vegetables in a gaseous atmosphere initially containing an effective amount of nitrogen monoxide or argon in the range of 10-100%, with optionally up to 50% oxygen, any remainder being composed of an inert gas. The fruits and vegetables may be maintained continuously in such atmosphere or in stages interspersed by placing the vegetable products in a different atmosphere.

Abstract: A method for making ice-cream products by preparing a mixture of the bulk material for ice-cream, filling it into a container and applying thereto a liquid nitrogen or a liquid nitrogen-based gas while said bulk is agitated.

Abstract: An improved method for de-toxifying aflatoxin contaminated foodstuffs is provided by pre-treating the contaminated foodstuff with a wetting agent prior to exposure to the de-toxicant. An aqueous solution of detergent or soap is a suitable wetting agent which can be applied to the foodstuff by spraying or immersion. Ammonia gas is the preferred de-toxicant. Once the wetting agent has been applied, the de-toxification reaction is exothermic so that little or no heat need be added to reach the elevated temperatures that facilitate rapid de-toxification. The process runs at atmospheric pressure in low cost vessels and may be accomplished in times of an hour or less without external heat sources.

Abstract: Low-ethanol wines, beer, distilled spirits, and other alcoholic beverages are produced by treating ordinary alcoholic beverages with novel membrane extraction methods. Semipermeable membranes and gas-phase extraction fluids are employed to selectively extract ethanol into the gas-phase, while leaving substantially intact the complement of other organic constituents that contribute to the color, aroma, and taste of the beverage. Methods are provided for balancing the water activity of the gas-phase extraction fluid about equal to that in the beverage, so as to inhibit water transport across the membrane independent of the ethanol/water selectivity of the membrane.

Abstract: A method of treating organic farm materials such as hays, grains, and silages confines same to a predetermined enclosure. A solid chemical mixture is introduced into the enclosure. The solid chemical mixture is a urea reactor product including ammonium carbamate, ammonia, urea, and water. Heat is applied to the mixture to thereby release sufficient gaseous ammonia to the organic farm material to prevent spoilage, reduce toxin levels, and improve fermentation of the organic farm material. The solid chemical mixture disposed amidst the organic farm material can be provided in a corrosion resistant drum having holes through the top thereof and having an electric resistance heater disposed in the bottom thereof or underneath same. A thermostatic control can control the temperature generated by the heater.

Abstract: The process for producing a sliced meat product includes the steps of partially cooking chunks of meat so that outside portions of the chunks reach temperatures above the temperature at which the meat is considered fully cooked while inside portions remain not fully cooked. One embodiment of the process includes slicing the meat chunks and adding to the slices sauce which is at a temperature above the temperature at which the meat is considered fully cooked, allowing the temperature of the meat and sauce to equalize at least to the extent that all meat reaches the temperature at which it is considered fully cooked, and portioning and packaging the product.

Abstract: A method of extending the shelf life of foodstuffs comprises the steps of evacuating gas from the foodstuff and treating the foodstuff with carbon dioxide and sulphur dioxide either in admixture or sequentially. The gases are then evacuated from the foodstuff, which is sealed into a container under an inert gas. In cases where the preserved foodstuff is likely to exude moisture during storage, water may be removed from the product. Foodstuffs treatable by the method include fruit such as apples.

Abstract: An overrun-producing gas such as nitrous oxide is introduced into a lower portion of a tank containing unfrozen ice cream mix at elevated pressure, until sufficient gas is entrained in the ice cream mix to provide the desired overrun. The gas may be collected at an upper portion of the tank and recirculated back into the lower portion of the tank. Pressurized air may also be introduced through the top of the tank while the gas-entrained contents are dispensed into pressurized containers, to maintain a predetermined pressure thereon.

Abstract: A feed supplement, e.g., an animal feed supplement, is prepared by a method comprising treating whey, for example, from the manufacture of cottage cheese or cheddar cheese, with a bisulfite moiety to react the lactose present in said whey and form a lactose-bisulfite addition product. The lactose-bisulfite addition product is more soluble in water than lactose; therefore, the treated whey may be condensed by removing water therefrom, without sedimentation of the lactose during condensation or upon storage. The condensed whey may be mixed with a source of nutrients to provide a full ration animal feed.

Abstract: A process for producing a mixture of triglycerides displaying butter-like properties by fractionating fats with a liquefied gas or a gas under supercritical conditions. Said mixture of triglycerides predominantly consists of triglycerides with a carbon number ranging from 24 to 42 and can be used as one of the fat components of a margarine fat blend in order to improve its butter-like properties.

Abstract: This invention is directed to a process for the production of extracts from spices in two stages by extraction with a non-toxic gas as solvent, the improvement which comprises in a first stage extracting from the spices essential oils functioning as aroma components by contacting the spices with liquid solvent, at a pressure in the supercritical range and a temperature in the subcritical range, separating the solvent from the spice, evaporating the solvent and separating essential oils, and in a second stage extracting from the spices the portions acting as flavor carriers by contacting the spices from the first stage with gaseous solvent, at a pressure and a temperature both in the supercritical range, separating the gaseous solvent from the spice, reducing the pressure and temperature, and separating the flavor carriers from the gaseous solvent.

Abstract: This invention provides foodstuffs which contain a substituted-heterocyclic compound as a flavorant additive.In one of its embodiments this invention provides food compositions which contain a substituted-pyrazine flavorant additive such as 2,3-dihydroxy-2,3-dimethyl-1,4-bis(3,5,6-trimethyl-2-pyrazinyl)butane: ##STR1## .

Abstract: Novel sequential gas treatments for preserving grain are disclosed. Sulfur dioxide gas which has been bubbled through an organic acid, such as propionic acid, is perfused through grain to be treated and permitted to react with that grain for a preselected period of time, to produce a preserved grain product. This grain product is then preferably perfused with ammonia gas. Alternatively, residual sulfur dioxide may be dispersed within the treated grain mass through the introducton of a carrier gas prior to ammonia gas perfusion. Other preservative methods and substances are also disclosed which provide preserved grain products.

Abstract: The gas generating device according to the invention comprises a basin-like main container containing a solid chemical reagent substance, and an auxiliary container, arranged at the interior of the main container, containing a liquid chemical reagent substance.The main container is closed at its top by a cover lid in such a manner as to permit the outflow of gas generated at its interior. The gas generating device is accomodated at the interior of a storage or transport receptacle formed by a stack of superposed crates of fruits or vegetables, enclosed in a gas-tight wrapping of suitable plastic sheet material.

Abstract: A dough composition for making quality, thinly sheeted farinaceous food products such as pie crust or the like and which is shelf stable. The dough composition contains a high-starch, low-enzyme flour, shortening, water, gluten and preservatives. The composition is particularly adapted for making a pie dough which, during manufacture, is pre-sheeted and folded twice for packaging, and then is unfolded by the consumer for use.

Abstract: Novel unsymmetrical formamidine-sulfenylated carbamate compounds exhibit broad-spectrum insecticidal, miticidal and nematocidal activity.

Abstract: Novel sequential gas treatments for preserving grain are disclosed. Sulfur dioxide gas which has been bubbled through an organic acid, such as propionic acid, is perfused through grain to be treated and permitted to react with that grain for a preselected period of time, to produce a preserved grain product. This grain product is then preferably perfused with ammonia gas. Alternatively, residual sulfur dioxide may be dispersed within the treated grain mass through the introduction of a carrier gas prior to ammonia gas perfusion. Other preservative methods and substances are also disclosed which provide superior preserved grain products.

Abstract: A process for extracting caffeine from raw coffee by circulating humid nitrogen oxide N.sub.2 O gas in a hypercritical condition under predetermined pressure and temperature conditions through the raw coffee. Optionally the caffeine is separated from the extractor gas by an ion exchanger such as a three-dimensional cross-linked polysaccharide.

Abstract: Novel methods for treating grain, particularly wheat, to prevent sprouting are disclosed. These methods include applications of sulfur dioxide gas to grain in amounts which are effective to prevent sprouting. In an alternate method, nitrogen gas is applied to grain to enhance the anti-sprouting activity of sulfur dioxide. Ammonia gas may also be subseqently perfused into the treated grain mass in amounts which are effective to preserve the color, odor and flavor of the grain, and to minimize the corrosiveness of the aforementioned sulfur dioxide treatment. Concurrent application of carbon dioxide gas and ammonia gas is also disclosed as reducing sprouting.

Abstract: The invention involves a process for the decaffeination of coffee, wherein--usually moistened--coffee is exposed to a circulating medium essentially composed of a compressed gas and an entrainer; this medium is subjected to partial condensation of the caffeine containing entrainer, in the absence of decompression; the caffeine is recovered from the condensate by evaporation of the entrainer portion thereof, and the medium is recycled to the coffee for continued extraction of caffeine therefrom.

Abstract: A system and process for relatively quickly applying and evenly distributing accurate amounts of sulfur dioxide to must. The system comprises a sulfur dioxide containment vessel and means for pressurizing the sulfur dioxide in the vessel with an inert gas. Conduit means delivers the sulfur dioxide to a must flow conduit. An inert gas under relatively low pressure is introduced into the conduit for the sulfur dioxide conduit means for ultimate delivery to the must flow conduit. Metering means delivers the precise proportions of sulfur dioxide to the must flow conduit.The process enables the introduction of precise proportions of the sulfur dioxide to the must flow conduit and the introduction of an inert gas under relatively low pressure along with the sulfur dioxide into the must.

Abstract: Proteinaceous materials such as yeast and soy flour can be treated with anhydrous ammonia gas at conditions sufficient to cause exothermic absorption of the ammonia to achieve improvements in certain properties such as texture and flavor.

Abstract: A device and method are disclosed for treating compressible materials, such as hay or other fibrous materials, with a treating substance, preferably anhydrous ammonia, as a preservative for the treated compressible material. The treating substance is preferably introduced into a treating area as a gas, but may be introduced in aqueous or liquid form to establish a fog of treating substance in the treating area.The compressible material to be treated is introduced into the treating area which preferably has air locks, established by a pair of pressure rollers, at both the compressible material inlet and outlet to maintain the treating substance within the treating area.Within the treating area, a path is established for continuous movement of the compressible materials from the inlet to the outlet rollers.

Abstract: Cyano (--CN) groups or radicals in natural food products contribute to toxicity of the food in animals and humans. It is desirable to remove such cyano groups from food materials. This can be done by treating such food products with aqueous ammoniacal hydrogen peroxide, which converts the cyano groups to innocuous amide (--COCH.sub.2) or other groups or radicals. This treatment can be conducted at ambient temperatures (0.degree. to 50.degree. C.) and is extremely fast compared to ammonia alone or hydrogen peroxide alone, the latter being ineffective.

Abstract: Process for the preparation of spice extracts by extraction of the natural spice with a supercritical gas such as carbon dioxide in which the aroma contents are first extracted with a dry gas, the flavor contents are then extracted with a moist gas and the extracted materials recovered and mixed.

Abstract: A method of producing coffee low in undesired stimulants by removing coffee wax from unroasted coffee by the use of a supercritical fluid and absorbing the coffee wax in an absorbent precharged with pure caffeine.

Abstract: A caffeine free black tea product is produced by an extraction procedure with a supercritical gas such as carbon dioxide in which first the aromatic content of the tea is extracted with dry gas, then the caffeine content is extracted with wet gas, and finally the decaffeinated tea is reimpregnated with the aromatic content.

Abstract: Process for the preparation of spice extracts by extraction of the natural spice with a supercritical gas such as carbon dioxide in which the aroma contents are first extracted with a dry gas; the flavor contents are then extracted with a moist gas and the extracted materials recovered and mixed.

Abstract: Process for extraction of hops utilizing supercritical gases such as carbon dioxide.

Abstract: A process is provided in which a regulated flow of water is refrigerated, and a source of concentrated orange juice at atmospheric pressure is also refrigerated and is metered and combined with the water under pressure in a refrigerated blending and storage device along with nitrous oxide gas, and the resulting mixture is transferred to a separate freezing chamber where water is frozen from the mixture as pure ice. The mixture is dispensed from the freezing chamber to atmospheric pressure so that the nitrous oxide gas breaks out of the semi-frozen produce to render it fluffy.

Abstract: Gelatinized potato pieces containing sufficient generally uniformly dispersed sulfur dioxide to enable the pieces to be protected from microbial contamination even when stored for prolonged periods at ambient temperature. Storage of the pieces in a substantially oxygen free or inert gas environment also enhances flavor stability in the stored products.