Abstract: The invention herein pertains to a process for improvement of stored fresh market fruits such as peaches, plums and nectarines by retarding mealiness, dryness and internal breakdown. Peaches in particular are routinely stored at 0.degree. C. to prevent softening. Unfortunately, "chilling injury" occurs in peaches, plums and nectarines stored by this conventional technique which can result in insurance claims, litigation and general consumer dissatisfaction. The invention comprises five steps for the transshipment thereof that results in enhanced fruit quality. This process is particularly suitable for imported fruits from overseas where transshipment by boat is required. The process can also be used to improve the quality of domestic fruits held for late-season "market window" sales.

Abstract: A double walled drum of concentric cylinders having end seals and insulation between the cylinders. The drum is open at both ends and rotates on its center longitudinal axis which is pitched from the horizontal with the entrance on the high side. Diameter restrictions at the entrance and discharge ends of the drum increase product residence time. Lifters at the entrance end discharge end push flexible strandular food subject to microbial spoilage such as strands of cooked pasta away from the entrance and out the discharge. Pins are mounted perpendicular to the inner cylinder wall and point to the central axis of the drum. Liquids such as acid and oil are sprayed onto the food in the drum from a spray bar or spray manifold. The pins continuously lift and separate the strands of food while it moves through the drum, and mix the liquid and product, resulting in a uniform coating. This process and apparatus produce a uniformly coated flexible strandular food such as spaghetti with minimal temperature loss.

Abstract: Raisins are preconditioned for use in food preparations where a high moisture content is required, by exposing the raisins to heated water or steam to elevate the temperature to 130.degree. F. (54.degree. C.) or above, followed by reducing the oxygen content of the atmosphere surrounding the raisins and sealing them in moisture-tight and air-tight packaging while still hot, and storing the raisins in this condition for a sufficient period of time to destroy substantially all spoilage microorganisms present. If held for at least twelve hours and the temperature is at least about 120.degree. F. (49.degree. C.), sugaring is prevented as well. The result is a highly uniform product with pleasing appearance and texture suitable for direct use in baking or other food preparations.

Abstract: A process for aseptically processing a milk based infant formula includes the steps of adding citrate ions to the formula at a concentration of at least 128 ppm and adjusting the pH to be at least 6.8 before subjecting the formula to a temperature of at least 132.degree. C.

Abstract: A method for preserving a food product, such as meat, is provided. The method comprises the steps of inoculating meat with an effective amount of euhygienic non-pathogenic, non-spoilage bacteria in order to competitively inhibit the growth of undesired pathogenic and spoilage bacteria. Preferably, either L. delbrueckii or Hafnia alvei bacteria are used to inoculate a meat product. Bacteria present on a meat product is first reduced to a number below about 5000 bacteria per gram of meat, e.g. by dehairing an animal and then spraying the meat with an organic acid prior to inoculation with euhygienic bacteria. The meat product is then vacuum packaged and stored in a refrigerated environment of about -1.degree. C. to about 7.degree. C. Meat products preserved in accordance with the method of the invention can enjoy a refrigerated shelf life of up to about 150 days without surface discoloration or the generation of undesirable gaseous by-products.

Abstract: A method for inhibiting the formation of white blush on processed carrots, comprising processing tile carrots for consumption and exposing the processed carrots to a solution of citric acid and L-cysteine hydrochloride, in weight percentage ratios ranging from about 71 parts citric acid to about 29 parts L-cysteine hydrochloride to about 90 parts citric acid to about 10 parts L-cysteine hydrochloride, and the remainder water until the citric acid and L-cysteine hydrochloride have been diluted to a combined weight percentage concentration of from about 0.7 to at least about 1.7 weight percent of the solution, the exposing including contacting the processed carrots with the solution for a time sufficient such that the contacting inhibits the formation of white blush on the processed carrots when the processed carrots are exposed to an atmosphere that would result in the formation of white blush on the processed carrots in the absence of the contacting.

Abstract: Acid-stabilized pasta is prepared with at least one polymeric food-acceptable acid.

Abstract: A composite barrier laminate for a carton for citrus juices that extends the shelf life of the citrus juice by inhibiting the proliferation of microbial growth therein. The composite barrier laminate has a plurality of layers with one layer being a thin barrier skin coat in contact with the juice, The skin coat is impervious to the antimicrobial agent D-limonene and is effective to prevent the migration of the D-limonene found in the citrus juice. A method for extending the shelf life of a citrus juice stored in a paperboard carton for preventing the D-limonene present in the citrus juice stored in a carton from migrating into the carton structure by making the innermost layer of the carton impervious to D-limonene is disclosed as is a method for preserving the antimicrobial properties present in a citrus juice that is stored in a paperboard carton formed from a laminate by preventing migration of D-limonene from the citrus juice into the laminate by making the innermost layer impervious to D-limonene.

Abstract: A method for processing common varieties of leafy vegetables to extend its storage life. The leafy vegetables are selected, cut, trimmed and conveyed to a processing area. During processing, the leafy vegetable leaves are torn rather than cut from the vegetable stems. Once cored, the leafy vegetables are washed in chlorinated water, dried and then chilled prior to final distribution.

Abstract: A method and package for packaging and preserving a sliced cored whole fruit (10) together with a complementary food (18). The whole fruit is prepared by coring to define an elongate central passage (12) and slicing the whole fruit into a plurality of radially symmetric segments (14). The segments are assembled in the shape of a whole fruit around a moisture impermeable inner container (16) containing the complementary food. The inner container has approximately the same outer dimensions as the inner dimensions of the central passage so that the inner container essentially fills and displaces the majority of the air from the central passage. The assembled fruit segments and filled inner container are then sealed within an outer container (20).

Abstract: A process is disclosed for packaging fresh vegetables in water. The process includes washing the vegetables, dipping them in a chlorine bath and placing them in bags. Then, water that has been irradiated by ultraviolet light, to reduce the number of bacteria colonies, is added to the vegetables. The bags are then sealed and stored.

Abstract: Fresh green beans in a plastic container that have an extended shelf life, the green beans being treated to slow down the normal deterioration of the beans by immersing the green beans in water at a temperature and for a time sufficient to cool the interior of the beans to that temperature, to sanitize the beans by removing spores and bacteria, and to replace some of the water lost by the beans after harvesting. After the immersion step, the moisture is removed from the surface of the green beans at a temperature of 40.degree. F. to 44.degree. F., and thereafter the beans are graded and packed into the plastic container, keeping the bean temperature below 48.degree. F.

Abstract: A process for packaging acidified vegetables without a covering brine includes sealing the brineless vegetables in an opaque package.Central to the invention is a quick equalization brine treatment which is used to reduce the respiration rate of fresh vegetables and reduce their pH to less than about 4.5 in less than about 6 hours.

Abstract: Fresh green beans in a plastic container that have an extended shelf life, the green beans being treated to slow down the normal deterioration of the beans by immersing the green beans in water at a temperature and for a time sufficient to cool the interior of the beans to that temperature, to sanitize the beans by removing spores and bacteria, and to replace some of the water lost by the beans after harvesting. After the immersion step, the moisture is removed from the surface of the green beans at a temperature of 40.degree. F. to 44.degree. F., and thereafter the beans are graded and packed into the plastic container, keeping the bean temperature below 48.degree. F.

Abstract: A preserving material of a layered structure which is composed of an impregnated absorbent sheet containing a preserving liquid and impermeable barrier films being bonded to both surfaces of the adsorbent sheet. The effective components of the preserving liquid is evaporated gradually from the peripheral edges of the preserving material.

Abstract: There are disclosed an oxygen absorbent comprising boron or a reducing boron compound, an alkaline substance and a carrier, an oxygen absorbent parcel formed by enclosing said oxygen absorbent in a permeable packaging parcel, a food package and a package of a metallic or electronic product or part containing said oxygen absorbent parcel.

Abstract: A deoxidizer package for use together with a food to be treated by a microwave irradiation comprises a deoxidation composition including iron powder, a metal halide, and a power filler having a small or no water-solubility and having a particle size of 60 mesh or finer and a specific surface area of 50 m.sup.2 /g or less, the powder filler being contained in of 100 volume parts or more for 100 volume parts of the iron powder. The deoxidizer package further has a gas permeable packaging material containing the deoxidation composition and having a gas permeability of 1,000 seconds/100cc or less in terms of Gurley gas permeability. A food pack can be prepared in which the deoxidizer package is packed together with a food in a container made of a material having an oxygen permeability of 200 ml/m.sup.2 24 hr atm or less.

Abstract: Fully cooked, starchy foodstuffs, such as rice and pasta, are preserved against microbiological spoilage by treatment with a predetermined quantity of an edible acid. Packages of fully cooked starchy foodstuffs are provided which are self-stable for periods in excess of 6 months and are neutralized to a proper pH to avoid sourness. Ready-to-eat meals of neutralized acid preserved starchy foodstuffs are also provided. Edible alkaline neutralizing agents are used to balance the pH. Also provided are methods for producing shelf-stable packages of fully cooked, starchy foodstuffs wherein measured quantities of acid are introduced to fully cooked, starchy foodstuffs to inhibit microbiological growth.

Abstract: A first activating material with pores having alkali-ionization promoting function and a process for the preparation thereof, the material comprises animal bone material which is calcined so that the water content is below several wt. percent and is pulverized or powdered into a chipped, granular or powdery state. A second activating material and a process for the preparation thereof, the second activating material comprises the first activating material as well as a magnetic clay powder, both being kneaded, solidified and calcined. A first flocculating agent comprises a solution of the first activating material in sulfuric acid or hydrochloric acid. A second flocculating agent and a process for the preparation of the second flocculating agent which comprises a homogeneous composition comprising the second flocculating agent and a metal solution of a mixture of copper with iron or zinc in sulfuric acid or hydrochloric acid.

Abstract: An apparatus for packing perishable goods in which perishable foods are placed in a pre-formed base. A first flexible gas permeable plastic web is then placed over said goods, and a reduced pressure is established below the first web relative to that above the first web for effecting at least partial skin packing of the first web over the goods. A second plastic web is then placed over the first web, the goods and the base. A second web is then sealed to the base so as to provide a space between the first web and the second web. A gas is provided in the space between which can permeate through the first web toward the base to enhance preservation of the goods. The second web comprises a lid serving to retain the gas in the space.

Abstract: This invention relates to a process for the preparation and commercialization of protective drinks saturated with molecular oxygen. The process of the invention comprises subjecting the mineral water or conduit water used for producing the protective drinks to the usual purification process, optionally mixing them with the aromatizing stock solutions, cooling the optionally aromatized protective drinks between 0.degree. C. and 5.degree. C. and saturating them with molecular oxygen gas at the same temperature in a saturating equipment at a pressure of preferably 0.3 to 0.4 MPa, then bottling under pressure. In the production flavoring agents, preferably sugar, fructose, native flavors, e.g. apple, lemon, orange, plant extracts etc. may be used.

Abstract: The invention relates to the preparation of fruit for use in packaged dry foods, such as mixes and ready to eat ceral. A method of infusing high levels of liquid humectant into fruits such as raisins, without generating a stream of waste humectant, is disclosed. The method comprises applying a relatively high level of liquid humectant as a surface coating, and allowing the raisins to stand for enough time for most of the humectant to be absorbed into the fruit, before admixing the resulting fruit the dry food for packaging.For dry foods having very low Water Activity levels, e.g. 0.30 and below, special means are disclosed for increasing the liquid humectant carrying capacity of the fruit, in order to accommodate very high levels of liquid humectant as a topical application, for infusion during a period of time in which the raisins are standing, e.g. during storage or shipment.

Abstract: A deoxidizer package for use together with a food to be treated by a microwave irradiation comprises a deoxidation composition including iron poweder, a metal halide, and a powder filler having a small or no water-solubility and having a particle size of 60 mesh or finer and a specific surface area of 50 m.sup.2 /g or less, the powder filler being contained in of 100 volume parts or more for 100 volume parts of the iron powder. The deoxidizer package further has a gas permeable packaging material containing the deoxidation composition and having a gas permeability of 1,000 seconds/100 cc or less in terms of Gurley gas permeability. A food pack can be prepared in which the deoxidizer package is packed together with a food in a container made of a material having an oxygen permeability of 200 ml/m.sup.2 24 hr atm or less.

Abstract: Thermally processing seafood, e.g., shrimp, sardines, or salmon, in the presence of a mixture of an acid and its lactones, preferably a mixture of an aldonic acid and its lactones whereby, without need for salt, the texture and flavor of the seafood are maintained through thermal processing and storage. Also, a package having a thermally processed seafood product and gluconic acid therein. The preferred mixture is obtained by combining the seafood with glucono-delta lactone, and the mixture is comprised of gluconic acid with its lactones, glucono-delta lactone and glucono-gamma lactone.

Abstract: Disclosed are packaged cut product blends of vegetables salad mixtures for refrigerated storage which enjoy increased shelf life without the need for gas absorbents or anti-oxidants. The package includes a sealed imperforate container disposed within which are a quantity of perishable produce cut pieces with reduced respiratory rates in a bed having a bed depth of about 1 to 6 inches. The package includes an equilibrium headspace composition comprising by volume of 1.5 to 0.8% oxygen, 8 to 12% carbon dioxide and balance nitrogen which, surprisingly, is optimal for reduced aerobic respiration rates for substantially all cut produce blends. The package further includes a gas permeable portion such that about 18 to 32 cc. of oxygen is admittable to the package per 24 hr. per oz. of produce.

Abstract: A process for preserving food which comprises packing the food in a hermetically sealed container together with:(a) a deoxygenating material; and(b) at least one compound having amino group(s) selected from among a basic anion exchange resin optionally substituted by a halide ion, an amino acid having one to five carbon atoms in the alkylene chain and a polyamino acid obtained by polycondensing it or a salt thereof, a powdery or granular protein, a polypeptide of a molecular weight of 500 to 20,000 obtained by hydrolyzing a protein and a polymer comprising amino sugar(s);in such a manner that they are not in direct contact with the food. A deoxygenating composition including the components (a) and (b) as defined above is also disclosed.

Abstract: Disclosed is a food preserving method comprising the steps of: adding to the food plant extracts containing flavonoids and/or polyphenols; wrapping the food with a food wrapping material which is capable of radiating far infrared rays and absorbing ethylene gas; and keeping the wrapped food at a relatively low temperature. The far infrared radiating ceramic causes the activation of the enzyme in the food; elimination of ethylene gas and other undesired gas from the food; and sterilization of the food. The plant extract applied to the food prevents the oxidation of the food. The cooperative effect of the wrapping material and the plant extract applied to the food assures that discoloration, appearance of oil or fat on the food surface, water dripping and degradation of taste are prevented for an elongated period.

Abstract: The invention relates to the preparation of fruit for use in packaged dry foods, such as mixes and ready to eat cereal. A method of infusing high levels of liquid humectant into fruits such as raisins, without generating a stream of waste humectant, is disclosed. The method comprises applying a relatively high level of liquid humectant as a surface coating, and allowing the raisins to stand for enough time for most of the humectant to be absorbed into the fruit, before admixing the resulting fruit the dry food for packaging.For dry foods having very low Water Activity levels, e.g. 0.30 and below, special means are disclosed for increasing the liquid humectant carrying capacity of the fruit, in order to accommodate very high levels of liquid humectant as a topical application, for infusion during a period of time in which the raisins are standing, e.g. during storage or shipment.

Abstract: There are described new reactive adsorbents from sepiolite, as carrier, and an oxidant agent, particularly a permanganate salt, preferably potassium permanganate.There is also described the process for preparing said reactive adsorbents, and a process for preserving harvested vegetable products and fruit using said reactive adsorbents. Said preserving process involves oxidation to carbon dioxide (CO.sub.2) of the ethylene generated by the vegetable products and fruit, by contact of the atmosphere surrounding the vegetable with the reactive adsorbents of the invention.

Abstract: A package containing margarine or a similar spread (3), at least the surface of which that is not in contact with the walls of the package being provided with a thin coating formed by a substantially pore-free, edible fat layer (6) which does not contain a discontinuous aqueous phase, is not separately perceptible to the average consumer without auxiliary means and may contain a non-aqueous, physiologically acceptable filling agent, such as gas, dispersed therein. This package decreases, among other things, the risk of mould formation and discoloration on the free surface of the spread contained therein.

Abstract: This invention is directed to a novel method of preparing and preserving fresh ripe fruit pieces so that the fruit may be stored for long periods of time without appreciable loss of natural flavour, colour and texture. A method of preparing and preserving fresh fruit for storage comprised of: (a) separating edible parenchyma tissue from inedible tissue of the fruit; (b) cutting and/or segmenting the edible parenchyma tissue of the fruit into pieces; (c) packing the fruit pieces in a high gas-barrier or gas impermeable container; (d) flushing the container with an oxygen-containing gas mixture; (e) sealing the container from ambient outer atmosphere; (f) regrigerating the container with the fruit pieces or segments at a temperature between about -1.degree. C. to about 6.degree. C. to cold shock the fruit pieces in the container; and (g) storing the fruit pieces in the container at a refrigerated temperature between -1.degree. and 10.degree. C.

Abstract: In order to prevent health risks which may occur if packaged, non-sterilized foodstuffs such as milk and similar sensitive dairy products are subjected during transport, storage etc. prior to consumption to accidental bacteria-promoting conditions, e.g. temperatures above the highest recommended temperature, innocuous bacteria are added to the foodstuffs before and/or directly following their packaging in a quantity sufficient to compete out, and thereby eliminate the risk of multiplication dangerous to health of, harmful, in particular pathogenic, bacteria in the packaged product.

Abstract: Disclosed are packaged cut produce such as fruit salad mixtures for refrigerated storage which enjoy increased shelf life without the need for gas absorbents. The package includes a sealed imperforate container disposed within which are a quantity of perishable produce cut fruit pieces in a bed having a bed depth of about 1 to 3 inches. The package includes an equilibrium headspace composition comprising by volume of 2 to 5% oxygen, 10 to 15% carbon dioxide and balance nitrogen which, surprisingly, is optimal for substantially all cut produce blends. The package further includes a gas permeable portion such that about 4 to 12 cc. of oxygen is admittable to the package per 24 hr. per oz. of produce. In its method aspect, the present invention provides a method for refrigerated packaging and storage of cut fruit produce in a package of specified oxygen permeability.

Abstract: An aerosol dispensable composition comprising in combination:(i) 0.05 to 5% w/w of a frothing agent;(ii) 0.05 to 75% w/w of a sweetener;(iii) 0.05 to 10% w/w of a thickener;(iv) 0.01 to 1% w/w of a preservative;(v) 0.1 to 10% w/w a phosphate buffer system adapted to maintain the pH of the composition in the range 8.0 to 8.5; and the balance being selected from other excipients, flavors and colorants, propellants and water.

Abstract: Disclosed are dried green vegetables, especially broccoli florets and pea-pods, characterized by superior color retention compared to conventionally dried vegetables of equivalent water activity stored at comparable temperatures. The present products also exhibit excellent rehydration rates and superior texture and appearance upon rehydration. In its method aspect, the invention resides in improved infusion techniques, including infusion of particularly defined alkaline buffer systems and tocopherol into the vegetable pieces. The instant dried vegetables find particular suitability for use in shelf stable packaged dry mixes for oriental or stir fry meals, dry mixes for cold pasta salads and casseroles.

Abstract: A process for treating and packing fresh meat cuts so that the fresh meat color of the cuts is retained over an extended period of time generally exceeding about twenty days, and microbial deterioration and spoilage of the meat is forestalled for a period which is at least as long as the meat cuts retain the fresh meat coloration. The process involves initially treating the meat with a three component chemical composition which contains a phosphate compound, an ascorbic acid or ascorbate and a citric acid or citrate. After the cuts are treated with the aqueous solution, they are packaged in a modified gaseous atmosphere which is predominantly carbon dioxide, but also contains oxygen in a certain critical ratio to the amount of carbon dioxide employed.

Abstract: Low acid heat-sensitive foodstuffs, such as low acid heat-sensitive vegetables and cereal grain products, are thermally processed in the presence of a mixture of an acid and its lactones, preferably an aldonic acid with its lactones, the acid of which makes possible a considerably reduced commercial sterilizing parameter whereby more of the flavor, color, or texture of the foodstuff is retained, and is closer to that of the freshly harvested home-cooked product, compared to the foodstuff processed at a more severe parameter when the acid is not employed. The type and level of the acid employed and its presence with its lactones results in a thermally processed foodstuff which does not have an objectionable acid taste. The preferred mixture is gluconic acid with its lactones, glucono-delta lactone and glucono-gamma lactone, provided to the foodstuff by combining it with a precursor of gluconic acid, preferably glucono-delta lactone.

Abstract: Low acid heat-sensitive foodstuffs, such as low acid heat-sensitive vegetables and cereal grain products, are thermally processed in the presence of a mixture of an acid and its lactones, preferably an aldonic acid with its lactones, the acid of which makes possible a considerably reduced commercial sterilizing parameter whereby more of the flavor, color, or texture of the foodstuff is retained, and is closer to that of the freshly harvested home-cooked product, compared to the foodstuff processed at a more severe parameter when the acid is not employed. The type and level of the acid employed and its presence with its lactones results in a thermally processed foodstuff which does not have an objectionable acid taste. The preferred mixture is gluconic acid with its lactones, glucono-delta lactone and glucono-gamma lactone, provided to the foodstuff by combining it with a precursor of gluconic acid, preferably glucono-delta lactone.

Abstract: The shelf life of vegetables such as raw celery can be substantially increased by subjecting the raw celery to a process including selecting a portion of the celery that has characteristic chemical and physiological properties found in petioles of market mature celery, (b) slicing the celery to minimize bruising and tissue damage caused by tearing and compression, (c) treating the cut celery with water, (d) drying the surface of the cut celery, and (e) placing the pieces of celery in a sealed container to prevent microbial recontamination and maintain the celery in a viable condition.

Abstract: A process for prepacking fresh meat to enhance and improve the consistency of its quality at the point of retail sale, and to increase the shelf life of the meat, such process including the steps of treating the meat with an aqueous solution containing three active components, and then packaging the meat in a controlled gaseous atmosphere containing from about 20 to about 80 percent carbon dioxide, and from about 2 to about 30 percent oxygen, with the balance being nitrogen. The solutions active components include certain phosphate compounds and a reducing agent which is selected from the group consisting of ascorbic acid, isoascorbic acid, or the sodium and potassium salts of these acids, and reductic acid. The third ingredient is either citric acid or tartaric acid, or ethylenediaminetetracetic acid, or an alkali metal salt thereof, functioning as a sequestering agent.

Abstract: The present invention is concerned with a method for the improvement of the technical efficiency and of the quality of tinned mushrooms. This method is characterized by the fact that, in order to avoid blanching, the de-aeration of the mushrooms is achieved by treatment under a partial vacuum combined with an impregnation by means of a saline solution that makes a loss of water by osmosis possible.

Abstract: A raw moist alimentary paste product is made stable against microbial decomposition by including sufficient edible acid to inhibit bacterial growth. The alimentary paste products are generally stable under refrigeration for 3 to 8 weeks and stable at ambient temperature for at least 3 weeks if a fungistat is included.

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: Method for preparation of milk shake beverage contained in can, bottle, paper carton or the like with a sufficient head space so that when shaking the container desirable volume of foam is obtained. Guar gum, kappa carrageenan and xanthan gum, which are well known as stabilizer for such beverage, are added to liquid mixture in the respectively specified amount ratio so as to make it possible to sterilize at a temperature of 135.degree. to 150.degree. C. for 2 to 5 seconds for long shelf life without causing undesirable coagulation and decreasing volume of foam.

Abstract: A solid composition containing a monosaccharide or/and a disaccharide and an amino acid is stabilized by incorporating therein at least 40%, based on said amino acid, of a polysaccharide with a water content of not more than 3%.

Abstract: A mixture of wheat and a suitable amount of water is kneaded to form dough, which is fed into a cylinder and extruded through a die at a pressure of 50 kg/cm.sup.2 or higher into an atmosphere having a degree of vacuum of not higher than 650 mmHg. The resulting strands are cut to desired lengths and dried to a moisture content of 26.+-.4%. The dried strands are put in heat-resistant packages, which are sealed and sterilized by heating the contents at a temperature between 70.degree. and 95.degree. C. The resulting pasta can be reconstituted to the ready-to-eat state by boiling for about 4 minutes.

Abstract: A carcass shroud is formed from a liquid water porous hydrophobic and oleophilic polyolefin sheet. Preferably, the sheet is a spun-bonded fabric, such as spun-bonded polypropylene or a perforated polyolefin film having liquid water porosity. Preferably, a surfactant is dispersed throughout the shroud fabric or coated onto the film. Sodium chloride may also be dispersed in the shroud or onto the shroud surface. Such a carcass shroud can be applied to a carcass in a dry state, i.e., without being wetted with brine prior to application. The porous nature of the sheet or film allows liquid water to pass through while the oleophilic nature of the material causes it to hug tightly to the warm fat of the carcass. The salt acts to bleach the surface of the carcass and the surfactant acts to draw blood from the carcass, substantially enhancing its appearance. After cooling, the shroud readily releases from the carcass and does not leave fibrous contamination, as do known shrouds.

Abstract: A buttered table syrup is provided in a polyolefin bottle. An emulsifier is selected which provides a storage stable product. The product does not develop an objectionable off-flavor when packaged in a polyolefin container. The emulsifier contains carageenin and pectin, and may further contain locust bean gum, and/or carboxymethylcellulose.

Abstract: A buttered table syrup is provided in a polyolefin bottle. An emulsifier is selected which provides a storage stable product. The product does not develop an objectionable off-flavor when packaged in a polyolefin container. The emulsifier has three components: locust bean gum; carageenin; and pectin.

Abstract: A process is provided for the production of dehydrated potatoes which when reconstituted are similar in texture and taste to freshly prepared mashed potatoes. The process includes washing fresh potatoes, dividing the washed potatoes into two groups with one group being cooked, riced, peeled and cooled while the other group is peeled, sliced, blanched, cooled, cooked, riced and then cooled. The two groups of potatoes, after the initial processing steps as separate groups, are then combined and further processed to produce dehydrated potato flakes. The thus produced dehydrated potatoes can be packaged for distribution to the ultimate consumer.