Abstract: Soy isolate based red meat analog products are colored red with laccaic acid and paprika.

Abstract: A crisp apple wafer-shaped snack is made from apples which are thinly sliced, exposing the seeds. The seeds are removed by washing, the slices are treated to prevent browning and are steeped in a sugar solution. Then the slices are rapidly dried, in thirty minutes or less, to form a crisp delicious snack which may include the apple peel as well as the carpels in which the seeds were contained.

Abstract: A process for the production of hops which process includes treating the hops in such a manner that the activity of the enzyme ".alpha.-acid oxidase" is significantly reduced or halted. Hops produced by the abovementioned process maintain their "bitterness" qualities.

Abstract: The present invention describes a process for preserving the natural texture of diced, pectin-containing fresh fruit and vegetable products through the rigors of conventional heat and acid sterilization procedures. Fruit or vegetable products are first impregnated with an aqueous polyuronic acid-containing solution and are thereafter contacted with an aqueous source of di-valent metal cations for gelling the absorbed acid.

Abstract: A peanut flavor composition compatible in aqueous food systems comprises about 40 to 50 wt-% of ground peanuts, about 20 to 25 wt-% of water, about 20 to 25% of an edible polyhydroxy compound, about 14 to 20 wt-% sugar, and an effective flavor enhancing amount of salt.

Abstract: Material is provided for drying cut plants. The material includes a drying agent providing a basic pH in a solution of at least 11 and having properties of becoming at least partially insoluble at a pH no greater than approximately 13.4. The drying agent has properties of saponifying the wax on the stems as the plant dries and as the pH of the drying agent accordingly increases. The drying agent is selected from a group consisting of the carbonates, phosphates and silicates of at least one of sodium and potassium and a combination of the hydroxides, carbonates and bicarbonates of at least one of sodium and potassium. The drying agent may have a concentration of about 3 to 6 pounds per ton of dried cut plants.

Abstract: A quick hardening icing composition is disclosed which is used in conjunction with an improved bakery goods tray structure to carry out an improved method for processing and packaging bakery goods. Fresh, warm bakery goods are deposited upside-down onto a conveyor belt and the improved bakery goods tray structure is set down over the bakery goods. The tray structure and bakery goods are moved along the conveyor belt to a tipping station where the tray and bakery goods are oriented top side up without damage to the fragile bakery goods. The tray structure has substantially vertical sides terminated at their top by an outward projecting flange substantially coplanar with the top of the bakery goods. A layer of quick hardening icing is deposited on top of the bakery goods and overlaps and sealably mates with the outward projecting flange on the tray structure, sealing the bakery goods inside.

Abstract: This invention relates to an improved dusting blend and the use of such a blend in a baking process. The improvement resides in the addition of salt to the dusting blend to retard insect infestation while at the same time retaining good flowability characteristics. The dusting blend is applied to cooking or baking equipment, as a dusting powder, to prevent food or dough from sticking to the equipment. The dusting blend of this invention controls insect infestation far better than known dusting blends comprising flour or starch.

Abstract: Freshly picked washed mushrooms are subject to a modified atmosphere and infused with a suspension containing a particulate microscopic heat stable material. Upon blanching in boiling water the weight loss experienced is reduced from a normal 24% to 33% loss to between a 2% loss and a 5% or more weight gain.

Abstract: A method is disclosed for preparing and using buffered aqueous solutions of carboxylic acids and metal salts of carboxylic acids. Such solutions are useful as mold inhibitors in bread, cakes, and animal feeds. Buffered aqueous solutions of about 40 to 80 percent of compounds of carboxylic acids and carboxylic acid metal salts, such as sodium diacetate, sodium dipropionate, sodium dibutyrate or sodium dibenzoate have been found to have a reduced corrosive nature to metals and alloys used to contain, transport, and apply these solutions, thereby permitting the use of these metals and alloys in existing and new facilities.

Abstract: Microbiologically stable foods which are oil-in-water emulsions usually kept at freezer temperature, but which can be maintained at room temperature and refrigerator temperature for an extended period of time, are prepared by controlling their sugar/fat content.These foods are of intermediate-moisture content and have sufficient solutes, generally sugars, to provide a bacteriostatic effect. The sugars used are predominantly of low molecular weight to additionally provide for a significant freezing point depression. A substantial amount of fructose, dextrose or a combination thereof is preferred for its resistance to crystallization which would cause apparent hardness at low temperatures. Finally, the product can more readily be maintained soft at freezer and room temperature if its fat content is at least in part unsaturated.

Abstract: Dehydrated onion products can be prepared using a wide variety of drying conditions without pinking of the onions by treating the onions with an effective amount of base before or during the initial stages of drying.

Abstract: The object of the invention is to provide an improved proteinaceous food product and a process for preparing it.The current commercial production of proteinaceous food products often employs the use of reducing sugars under conditions which result in the loss of protein quality due to the Maillard reaction. The present invention improves upon these food products and provides a process for stabilizing the protein quality of them.According to the invention, an effective amount of a non-essential free amino acid is incorporated into the food composition to save the protein quality from degradation. A preferred group of products are intermediate moisture products, particularly pet foods, which contain reducing sugars such as corn syrup and high fructose corn syrup to serve as water binders. The preferred non-essential amino acid additive according to the present invention is glycine and its soluble salts.

Abstract: Horticultural crops may be stored in an acidic aqueous liquor at a temperature not exceeding about room temperature wherein the pH of the liquor is sufficiently low and the storage conditions are adequately starved of molecular oxygen to retard spoilage of the stored product. Following termination of the storage, the stored product is preferably at least partially neutralized at a temperature of between about 40.degree. and 60.degree. F. with a neutralizing agent to raise the pH of the stored product. When green horticultural crops are thus stored and thereafter boiled, a strong green coloration is produced and green pigments can be separated by solvent extraction.

Abstract: A dried infused celery which has extended storage stability and which upon rehydration possesses the taste, color, texture and appearance of fresh celery is prepared by soaking fresh celery pieces in a solution containing either lactose, glucose, a glucose syrup with a DE of 30 to 60 or derivatives thereof, the solution having a pH of 6.5 to 9 and maintained at a temperature of 120.degree. F. (48.degree. C.) to less than 220.degree. F. (105.degree. C.) and at a soaking concentration and period of time to infuse the celery pieces with from 55 to 85% sugar solids, followed by draining then drying the infused celery pieces.

Abstract: Certain ketohexanoic acids are shown to inhibit growth of food poisoning and spoilage organisms.

Abstract: A process for simultaneously preparing both open-core and closed-core apples for cold storage includes subjecting a batch of such apples in a sealed chamber to a treatment in a pressurized bath of CaCl.sub.2 solution and selectively reducing and increasing the pressure of the atmosphere in the chamber to effect penetration of the solution in desired quantities into both types of apples.

Abstract: Fresh whole produce is placed in a container and continuously purged for about 30 to 120 minutes with oxygen or carbon dioxide gas. The container is then filled with a brine solution and the produce allowed to stand for a period of about 2-24 hours, thus resulting in superior pickled produce.

Abstract: This application relates to methods of infusing fruits with fructose sugar solids and food products which remain now-crystalline at freezer temperatures containing such infused fruit products.The fruit is infused by immersing it in two or more sugar containing solutes baths of gradually increasing sugar concentration so that the solids content of the fruit is increased in a step-wise and gradual manner to the level of about 32-55 percent by weight.

Abstract: Loss of texture in vegetable and fruit material caused by heating such material in connection with the preservation thereof can be minimized by contacting the fresh vegetable and fruit material with certain organic compounds for a short period of time and then removing the organic compound by rinsing the material with water or a water-based medium prior to heating the vegetable and fruit material.

Abstract: Valuable products are obtained from Theobroma fruits by preferably removing the peels from said fruits, opening the fruits, separating the seeds from the preferably peeled parenchymatous part of the fruits, and immediately thereafter fermenting the seeds and processing said parenchymatous part. Preferably the fruits are pretreated, for instance, with an alkaline solution and, after peeling, are neutralized, or they are pretreated with a preserving agent. The parenchymatous part of the fruits is expressed to yield the fruit flesh juice containing a hydrocolloid which has proved to be a valuable emulsifying, thickening, stabilizing, suspending agent and protective colloid. The expressed Theobroma fruit flesh is converted into a nutritious animal feed, especially for small animals. Thus the Theobroma fruits are substantially completely utilized.

Abstract: A system for pressure infiltration of liquid through the skin of fresh produce. The produce is subjected to vacuum pressure, and then coated with the liquid without submersion while continuing to subject the produce to the vacuum pressure. The application of liquid is continued as the vacuum pressure is progressively released to return the pressure surrounding the produce to atmospheric conditions, thereby causing the liquid to be forced through the produce skin surfaces due to the increase in exterior pressure about it. The coating apparatus is a combination of yieldable support rollers and an overhead spray. The rollers are partially immersed in a liquid bath from which liquid is recirculated to the spray nozzles.

Abstract: Disclosed are the magnesium salts of N-carboxyamino acids, a process for their preparation, and their use of lubricating oil additives.

Abstract: The present invention concerns a process for producing a food product imitating the appearance of marbled meat. The food product according to the invention is obtained by the mixture of at least two compositions of different color, of which a first imitates the color of lean meats or of offals and a second imitates the color of fat, the consistencies preferably also the elasticities of the compositions at the moment of mixing being different from one another. The consistencies preferably differ by from 20 to 700 Brabender units when measured at the same temperature. The use of compositions of different consistencies enables simple mixing or blending techniques and conventional apparatus to be used to obtain the desired random marbling effect. Particularly good results are achieved by incorporating a stiffening or texturizing agent such as wheat gluten. Preferred embodiments of the product comprise protein materials and are stable semi-moist products.

Abstract: The staling of sweet baked goods comprising starch, water and sweetener is reduced from conventional levels. This may be accomplished by incorporating a preservative agent sugar having high unit anti-staling activity into the sweetener and/or by increasing the total amount of sugar in the sweetener.

Abstract: Granular water-soluble food ingredients which deteriorate upon exposure to the atmosphere, such as hygroscopic organic acids which cake or coloring agents which oxidize, are protected by encapsulation in a protective coating consisting essentially of 5-37% a fatty acid derivative selected from the group consisting of polyoxyethylene sorbitan monooleate, polyoxyethylene sorbitan monostearate and lecithin, 15-56% propylene glycol and 38-62% flow agent, e.g., fumed silica or carboxymethylcellulose. The resulting coated particles have a long shelf life and still are substantially instantaneously soluble in water.

Abstract: A process for handling and processing fish meat contaminated with sporozoa which comprises adding one or more substances which inhibit thiol protease to the fish meat.

Abstract: A matrix comprising starch, fat, polyhydric alcohol and water results in a soft, pliable, and stretchable composition having an excellent palatability. To this matrix may be added sufficient protein and other nutritional ingredients to form a suitable food. An especially suitable food which may be thus formed is a soft dry pet food. This soft dry pet food may be mixed with a hard dry pet food.

Abstract: Potato chips that are inhibited against blister formation during frying are obtained by providing a small, but limited, amount of very dilute calcium, e.g., calcium chloride, in the potato slices prior to frying.

Abstract: A food additive composition consisting of a hydrophilic powdery colloidal solid having a particle size smaller than 20 mesh and comprising 60 to 99% of a sugar alcohol or a sugar, 30 to 0.5% of a food-grade surface-active agent and 30 to 0% of an edible oil or fat. The food additive can be prepared by adding a food-grade surface-active agent and an oil or fat to a melt or aqueous solution of a sugar alcohol or a sugar to dissolve them or disperse them in a fine particler form, optionally adding a sugar alcohol or a sugar as a seed crystal, solidifying the solution or dispersion to form a colloidal solid, stabilizing the colloidal solid by crystallization, optionally drying the stabilized solid, and pulverizing it to a particle size smaller than 20 mesh.

Abstract: A pet food is manufactured by at least partially replacing sodium caseinate or other caseinate binder with a combination of a vegetable protein, and an amylaceous material.

Abstract: Non-digestible food additives are prepared by heating starch with an edible di- or tri-basic carboxylic acid and anhydrides thereof acid at 140.degree. to 220.degree. C. under reduced pressure and in the presence of less than 5% water for sufficient time to form a non-digestible product.

Abstract: Microbiologically stable foods which are usually kept at freezer temperature, but which can be maintained at room temperature and refrigerator temperature for an extended period of time, are prepared by controlling their sugar/fat content.An example of a composition of this invention is a pudding containing: 30% water, 50% sugar, 18% fat and minor but effective amounts of alginate, stabilizer, emulsifier and flavoring. This product is semi-soft at freezer temperature and possesses the microbiological stability requisite for storage at room temperature for an extended period of time without spoilage. Further, this product may contain from about 10 to about 30 p.p.m. of a quinine salt.

Abstract: Cake products (yellow, white and devil's food) as produced by commercial bakers for wholesale and retail markets and characterized by significantly prolonged shelf-life are produced by replacing 10 to 35% of the sugar and fat content of standard dough formulations for such bakery products with lactose. Specifically, lactose is used to replace 10 to 35% of the sugar or corn sugar content (sucrose, dextrose) or fat content (shortening), or both, in such standard formulations containing as a norm, 24 to 32% sugar and 8 to 13% fat. Shelf-life of the improved cake products, which is related to the tenderness or "freshness" of the baked products, is prolonged 100 to 400%, or longer, as compared to the shelf-life of standard formulation cakes of the same type. Substantially increased volumes and external appearance scores are also obtained in comparison with said standard formulatin products.

Abstract: A semi-moist pet food having a moisture level in the 31-50 percent range comprising a blend of amylaceous ingredients, and proteins derived from oilseed and meat or meat by-product protein sources, and containing an effective amount of a special anti sticking agent such as for example, succinylated monoglycerides of fatty acids, to prevent stickiness and provide high processing efficiency.

Abstract: Microbiologically stable sauce or soup concentrates which are usually kept at freezer temperature, but which can be maintained at room temperature and refrigerator temperature for an extended period of time, are prepared by controlling their sugar/fat content.A substantial amount of fructose, dextrose or a combination thereof is preferred for its resistance to crystallization which would cause apparent hardness at low temperatures. The fat content is at least in part unsaturated.The sauce or soup concentrate contains 30% water, 55% sugar, 7% fat, mixed, finely chopped vegetables and minor but effective amounts of stabilizer, salt, spices and flavorings. This product is semi-soft at freezer temperature, and may also contain from about 5 to about 100 p.p.m. of a quinine salt.

Abstract: Compounds of the formula ##STR1## in which R is alkylene, vinylene, methylvinylene, phenylene, cyclohexenylene, 1,2-dichlorovinylene and ethylidene, R.sup.1 and R.sup.2 are alkyl and R.sup.3 is hydrogen or alkyl or their amine salts and their use in retarding the ripening of picked fruits, vegetables and other merchantable materials of plant origin.

Abstract: Harvested sugar beets are treated to reduce storage losses of recoverable sucrose by contacting the beets with propylene. The treatment may be effected by spraying an aqueous solution of propylene onto the beets, by dipping the beets into an aqueous solution of propylene, by contacting the beets with gaseous propylene, or by other suitable means. Propylene concentrations less than about 750 ppm, preferably in the range of about 10 to about 500 ppm, and more preferably about 20 to about 200 ppm, are effective to reduce storage loss of recoverable sucrose.

Abstract: A continuous method of impregnating food material such as vegetables, fruit, meat, eggs, and fish wherein pieces of the food material are immersed in a concentrated solution, such as brine, syrup, meat curing solutions, humectant solutions and mixtures thereof, said pieces being initially buoyant in said solution and being passed together with said solution along a flow path to a separation zone wherein the impregnating solution flows downwards at a rate greater than the rate of flow of the food material whereby those pieces of food material which, by absorption of the desired quantity of impregnant, have lost sufficient of their buoyancy in the surrounding impregnating solution to be carried downwards by the said solution, are continuously separated from pieces of food material which have absorbed less than the desired quantity of impregnant.

Abstract: A flexible tubular casing article having an end closure comprising a base portion and a series of triangular flaps extending from said base portion, each of said triangle flaps having a common vertex and being folded, preferably in a common direction, over a portion of an adjacent flap, and anchor means for anchoring said flaps against at least a part of said base portion.A method of forming the end closure is also included.

Abstract: An aqueous concentrate for the cleansing of foodstuffs of animal or vegetable origin, consisting of:(a) from 0.1% to 10% by weight of water-soluble to water-dispersible proteins,(b) from 0.01% to 3% by weight of water-soluble polymers having a molecular weight of at least 10,000,(c) from 1% to 15% by weight of a water-soluble sequestering agent,(d) from 0.01% to 1% by weight of water-soluble food preservatives,(e) from 0 to 0.5% by weight of food colors and food odorants, and(f) the remainder to 100%, water.

Abstract: The invention relates to the long term stabilization of proteinaceous food products both for human and for animal consumption, having a moisture content exceeding 50% and preserved against microbiological spoilage by a pH value of 4.5 or below. The long term stabilization of such products is enhanced by the presence of viable homofermentative acid producing organisms, notably lactic bacteria, together with available fermentable carbohydrate. In the preferred process the pH value of a proteinaceous product is reduced to a value in the range 5.0 to 4.0 and fermentation of the bacteria is then brought about, whereby the pH value of the product attains a final value not exceeding 4.5, if necessary with a lowering of pH value by the action of the bacteria. In preferred embodiments of the process a food grade acid is added to reduce the pH of the product to the range 4.5 to 4.0 and the final pH value of the product lies in the range 4.3 to 3.8.

Abstract: Compounds of the formula ##STR1## in which R is alkylene, R.sup.1 and R.sup.2 are alkyl, R.sup.3 is alkyl or their amine salts and their use in retarding the ripening of picked fruits, vegetables and other merchantable materials of plant origin.

Abstract: Compounds of the formula ##STR1## in which R is alkyl, phenoxymethyl, furanyl, norbornenyl, phenethyl, hydroxy alkyl, R.sup.1 and R.sup.2 are alkyl or their amine salts and their use in retarding the ripening of picked fruits, vegetables and other merchantable materials of plant origin.

Abstract: Compounds of the formula ##STR1## in which R is alkyl, furanyl, phenyl and isopropenyl and R.sup.1 and R.sup.2 are alkyl, or their amine salts and their use in retarding the ripening of picked fruits, vegetables and other merchantable materials of plant origin.

Abstract: A quasi-vitreous structure is obtained for a fatty substance by the addition of dry vegetable gum which is soluble in water but insoluble in the fatty substance. The fatty substance consists of fatty constituents which are crystallizable at ambient temperature and oils, and the dry vegetable gum is dispersed therein by prolonged kneading to modify the structure of the fatty substance so that it is of quasi-vitreous structure. The substance is particularly useful as a food product.

Abstract: Preservation of low acid food products in the absence of chemical preservatives with the combination of acetic acid and phosphoric acid.

Abstract: A method for preventing greening due to chlorophyll formation in raw unpeeled cold-stored potato tubers exposed to light prior to and including retail sale which comprises spraying or dipping the tubers in an aqueous emulsion containing a single surfactant so as to form a thin continuous film in and on the surface of the tuber which is relatively impermeable to carbon dioxide thereby ensuring an atmosphere containing at least 15% CO.sub.2 within the film and in the tuber. The surfactant preferably contains long chain fatty acid moieties and polyoxyalkylene or polyhydroxy moieties, and has an HLB rating below about 15. A modified process involves the addition of an organic acid, selected from aliphatic mono- and polycarboxylic acids having from 2-6 carbon atoms and at least one hydroxy or oxo group, and lactones thereof, excepting those dicarboxylic acids which readily form internal anhydrides, to the surfactant mixture in order to "tighten" the surfactant film formed on the tubers under treatment.

Abstract: A method is disclosed for treating raisins and other whole dried fruit to provide a significant humectant content therein and to improve softness retention under storage conditions. The raisins are first treated with a hot, weak acid and are then washed and treated with glycerol, sorbitol, or other humectants, followed by washing and controlled drying to a moisture content of about from 12% to 20%.

Abstract: Disclosed is an ensilaging agent for fodder comprising from about 0.75 to 1 part by weight of an alkali metal salt of nitrous acid, from about 0.3 to 0.8 parts by weight of a compound yielding an aliphatic aldehyde having 1 to 6 carbon atoms during the ensilaging process, and from about 0.15 to 1.5 parts by weight of benzoic acid or a salt thereof for each 1 part by weight of combined nitrous acid salt and aldehyde yielding compound. An improved method is also disclosed wherein the disclosed ensilaging agent is added to fodder in an amount of from about 0.05% to about 0.5% of the fodder weight and comprises from about 0.02 to 0.2% by weight of an alkali metal salt of nitrous acid, from about 0.015 to 0.1% by weight of a compound yielding an aliphatic aldehyde having 1 to 6 carbon atoms during the ensilaging process and from about 0.01 to 0.2% by weight of benzoic acid or a salt thereof for each 1 part by weight of combined nitrous acid salt and aldehyde yielding compound.