Abstract: An object of the present invention is to provide a method of producing an instantly soluble powder quickly dissolving by only pouring hot water or water thereupon in the production of powders including tea and flavorous beverages such as coffee according to vacuum freeze-drying, which comprises, in subjecting a solution having the solids content of 5 weight % or more to vacuum freeze-drying, incorporating a gaseous body of 10 volume % or more therein to form foams at the time of freezing, and then subjecting the mixture to vacuum freeze-drying.

Abstract: Powdered deer blood, preferably that of a stag, can be produced by mixing deer blood and ethanol, freezing the mixture of deer blood and ethanol to form a frozen mixture, freeze-drying the frozen mixture to form a freeze-dried mixture, heating the freeze-dried mixture, reducing the temperature of the heated mixture to form a dried product having a red-brown color; and then grinding the dried product to a powder.

Abstract: A soluble coffee product which has the appearance of roast and ground coffee particles. The product is produced by a process in which a coffee extract is frozen, comminuted into particles, freeze-dried, and darkened. During the process, the particles are separated into an oversize fraction of size greater than about 1.1 mm (16 US Standard mesh), a fines faction of size less than about 0.87 mm (20 US Standard mesh), and a middle fraction of size between the oversize fraction and the fines fraction. Then, the middle fraction is separated into a by-pass fraction and a major fraction, the by-pass fraction forming 2 to 20% by weight of the middle fraction. The major fraction and the fines fraction are then combined and the particles in the combination are darkened. The darkened particles and the by-pass fraction are then combined to provide the soluble coffee product.

Abstract: In a formulated food containing a dairy product and having a significant dairy flavor, improvements are provided when the dairy product is at least in part one physical form of freeze concentrated liquid dairy product in sufficient amount so as to improve at least the dairy flavor of the formulated food.

Abstract: The present invention relates to a flavored instant coffee product comprising a creamer base, a sweetener base, and a flavor base, wherein the creamer base is agglomerated to the sweetener base, and the flavor base is coated on the agglomerated creamer and sweetener bases, and wherein the flavor base comprises instant coffee and flavorings. The present invention further relates to a process for making such a flavored instant coffee product.

Abstract: Garlic, onion or like bulb vegetables are whisked in an appropriate quantity of water to obtain an intermediate product having the consistency of a very fluid cream which is subsequently subjected to freeze drying. The product obtained, ground to a powder, subsequently reconstituted with pre-selected comestible liquids, has been found to possess the properties of the starting bulbs but did not have the offensive day-after effect.

Abstract: A readily dissolved carrier material having sufficient rigidity for administration of drugs, nutrients, vitamins, biologically-active materials, foodstuffs and combinations thereof capable of rapid dissolution by saliva, bodily fluids or other liquid comprising an interim skeletal structure of an ammoniated gel or foam forming material, preferably a proteinaceous material, such as gelatin, that has been ammoniated, rigidified such as with maltodextrin, in the ammoniated state and deammoniated to leave spaces in place of the frozen ammonia. On dissolution by saliva, bodily fluids or other liquids, the composition becomes a liquid system. While the oral route is preferred, other routes may be used to administer the compositions of this method.

Abstract: Free-flowing formations of spherules of loose knit microcrystals of the polymorphs of sorbitol and mannitol are useful in fast-frozen food products as cryoprotectants due to their improved rate of solubility and dispersion. The free-flowing formations are also helpful in formulating confectionary and pharmaceutical products by improving processing efficiencies and texture and are useful in selected industrial applications as a result of their improved rate of solution and free-flowing characteristics.

Abstract: The invention relates to ready-to-eat preserved edible fruit products which consists of natural fruit or fruit pieces which have been dehydrated to a soluble solids level of 40% to 60%, a moisture level of 35% to 55% and a water activity level of 0.75 to 0.90 and to processes of producing such products and foods containing such products. The product remains unfrozen at temperatures within the range of 0.degree. C. to -25.degree. C.

Abstract: The present invention relates to a process for the preparation of a sweetener based on aspartame, which is in a dry form similar to that of a lump of sugar.According to the invention, this process comprises the preparation of a composition consisting in an aqueous dispersion of aspartame and at least one agent for modifying the texture, selected from polysaccharide with a high gelling power and monosaccharides or disaccharides with low calorific power, and the lyophilization of the resulting dispersion.Application: food industry; sugar substitute.

Abstract: Coffee oil is separated from a filtered extract produced by counter-current extraction and the separated oil is incorporated into soluble coffee powder.

Abstract: A method is disclosed for preparing pharmaceutical and other matrix systems that comprises solidifying a matrix composition dissolved or dispersed in a first solvent and subsequently contacting the solidified matrix with a second solvent that is substantially miscible with the first solvent at a temperature lower than the solidification point of the first solvent, the matrix components being substantially insoluble in the second solvent, whereby the first solvent is substantially removed resulting in a usable matrix.

Abstract: A method for producing an improved food product comprising the steps of providing an unlayered, substantially-homogeneous mixture of previously popped popcorn and shredded cheese; heating the mixture to melt the cheese; cooling the mixture to form a cohesive mixture of cheese and popcorn; freezing the cohesive mixture to form a frozen mixture; and freeze-drying the frozen structure; and the resulting food product.

Abstract: A process for the removal of sterols and/or lipid components (e.g., cholesterol and fats) from lipid containing food (e.g., meat) using sub or supercritical fluids (e.g., CO.sub.2) involves initial processing of the food to produce an intermediate moisture product in which substantially all of the "free water" but not all of the "bound water" is removed. Different moisture removal techniques may be used. Where freeze drying of food flakes is adopted the moisture level is preferable reduced to 30-55% w/w. The intermediate moisture product is treated with supercritical CO.sub.2 to remove the lipids therefrom. Optionally the cholesterol can be separated from the fat component by use of an adsorbent to selectively remove the cholesterol from the supercritical CO.sub.2. The product can be reconstituted with water and fat to provide a reconstituted meat product suitable for hamburgers.

Abstract: The present invention relates to a process for preserving raw coffee extract, a dry concentrate of the raw coffee extract being prepared, wherein the raw coffee extract is concentrated in a first process stage to 30 to 40 g of dry matter/100 ml of extract and is then dried in a further process stage, the storage of the dry concentrate taking place with exclusion of oxygen and water.

Abstract: A food product for dogs and cats consists of a paste of meat, vegtables, eggs, mineral salts, maize flour, soya lecithin, milk or its derivatives, which is subsequently moulded to a desired shape. The product thus shaped is then freeze dried.

Abstract: A readily dissolvable carrier material having sufficient rigidity for administration of drugs, nutrients, vitamins, biologically-active materials, foodstuffs and combinations thereof capable of rapid dissolution by saliva, bodily fluids or other liquid comprising an interim skeletal structure of a watersoluble, hydratable gel or foam forming material, preferably a proteinaceous material, such as with maltodextran, in the hydrated state and dehydrated to leave spaces in place of hydration water. On dissolution by saliva, bodily fluids or other liquids, the composition becomes a liquid system. While the oral route is preferred, other routes may be used to administer the compositions of this method.

Abstract: A process for producing freeze dried meat is disclosed. Starch is dispersed in water, whole egg is added and mixed, and then ground meat is blended in. Polar compound from the egg protects oxygenation sites on the meat during initial freezing at ambient pressure, and subsequent freeze drying.

Abstract: A readily dissolvable carrier material having sufficient rigidity for administration of drugs, nutrients, vitamins, biologically-active materials, foodstuffs and combinations thereof capable of rapid dissolution by saliva, bodily fluids or other liquid comprising an interim skeletal structure of a water-soluble, hydratable gel or foam forming material, preferably a proteinaceous material, such as gelatin, that has been hydrated, rigidified, such as with maltodextrin, in the hydrated state and dehydrated to leave spaces in place of hydration water. On dissolution by saliva, bodily fluids or other liquids. The composition becomes a liquid system. While the oral route is preferred, other routes may be used to administer the compositions of this method.

Abstract: A process for the removal of sterols and/or lipid components (e.g., cholesterol and fats) from lipid containing food (e.g., meat) using sub or super-critical fluids (e.g., CO.sub.2) involves initial processing of the food to produce an intermediate moisture product in which substantially all of the "free water" but not all of the "bound water" is removed. Different moisture removal techniques may be used. Where freeze drying of food flakes is adopted the moisture level is preferably reduced to 30-55% w/w. The intermediate moisture product is treated with supercritical CO.sub.2 to remove the lipids therefrom. Optionally the cholesterol can be separated from the fat component by use of an absorbent to selectively remove the cholesterol from the supercritical CO.sub.2. The product can be reconstituted with water and fat to provide a reconstituted meat product suitable for hamburgers.

Abstract: Disclosed is a method of making freeze-dried rice comprising boiling rice in water which contains acetic acid and sodium chloride and freeze-drying the boiled rice.

Abstract: A method for producing a food product comprising the steps of providing a base layer of cheese; covering the base with a layer of previously popped popcorn; adding a second layer of cheese on top of and in the interstices of the popcorn layer; heating to melt the cheese and to bond the second layer of cheese and popcorn to the base, thereby forming a structure having a plurality of layers; freezing the structure to form a frozen structure; and freeze-drying the frozen structure; and the resulting food product.

Abstract: A method of producing a fine coated pharmaceutical preparation, which includes cooling fine liquid droplets composed of a liquid medium, a drug dissolved or suspended in the liquid medium, and as required, a binder to a temperature of not higher than the freezing point of the liquid medium to form frozen particles of the drug and as required the binder, adjusting the particle sizes of the fine frozen particles, mixing the fine frozen particles with a fine powder of a coating material having a particle diameter smaller than the particles at a temperature higher than the freezing point of the liquid medium to cause the fine powder of the coating material to adhere to the surfaces of the particles, and then removing the liquid medium from the resulting coated particles.

Abstract: A solid meal gastric emptying kit comprising:(a) a first relatively small tagging container;(b) a first package of freeze-dried meat for tagging with TC.sup.99m Sulfur Colloid;(c) a second relatively large mixing and serving container;(d) a second package containing a napkin, a towelette, and a plastic spoon;(e) an absorbant pad;(f) radioactive material labels; and(g) instructions for preparation.

Abstract: A variety of different food products, prepared from tuberous varieties of the true yam family, Dioscoreaceae, are substitutes for wheat and other grains, milk, eggs, and a partial substitute for nuts.

Abstract: Feeds comprising unicellular algaes whose cell wall are disrupted are provided as the feeds for larvae of crustaceans and shellfishes to be cultivated. With such feeds, it is possible to achieve the rates of survival and growth equivalent to, or higher than, those achieved with untreated diatom.

Abstract: Method for crystallization of a water and honey mixture by means of lyophilizing apparatus, having a honey-water mixture container, including the steps of preparing the mixture of honey and water; placing the mixture in the container; vibrating it in the container until the mixture is homogeneous; lyophilizing the homogeneous mixture of honey and water and finally removing the freeze-dried honey from the container.

Abstract: A semi-moist cranberry fruit product which is produced by slicing the fruit and through a sugar-spraying process in conjunction with wash-rinsing, surface air drying and vacuum drying or vacuum freeze-drying with sudden release of vacuum. The semi-moist fruit produced has an unusual appearance, consistent, texture and typical, but sweetened cranberry flavor and/or cranberry and orange flavor. Further collecting sweetened juice runoff from the fruit and drying the runoff to produce a taffy-like flavoring additive usable as a candy when the moisture content is reduced to 4-9% or reducing the moisture content to 1-2% and producing a crystalline flavoring additive.

Abstract: A process for producing a lyophilized kefir yoghurt is disclosed.This lyophilized kefir yoghurt is produced by inoculating milk with a kefir starter, which is then cultured therein to thereby produce a yoghurt; and lyophilizing the obtained yoghurt.

Abstract: A method of drying raw meat is disclosed wherein the meat is predried by a deep frying treatment under a vacuum and is then vacuum freeze-dried.

Abstract: A semi-moist fruit product produced by a sugar-syrupping processing used in conjunction with wash-rinsing, surface air-drying and freeze-drying particularly adapted for use with blueberries, cherries and other similarly constituted fruits, whereby, liquid within the fruit is removed from the fruit through osmotic pressure exchange and is replaced by sugar molecules and an equilibrium is reached, thereafter through washing, rinsing and blotting of excess syrup, the process ensures independent individual dried fruit from sticking together, followed by freezing, vacuuming drying and packaging.

Abstract: Coffee extracts are processed in a continuous countercurrent process of split extraction to obtain (1) atmospheric solids, (2) a push-out of low concentration, mainly atmospheric solids and (3) autoclave solids. Each stream can be further processed separately before recombining to achieve desired flavor characteristics.

Abstract: The present invention provides a method for complexing a metal cation and a saccharide to form thereby a cation-saccharide salt. Upon instantly solidifying and dehydrating particles of said cation-saccharide compound, a highly microporous material results, said material being capable of adsorbing large volumes of volatile flavor/aroma or gaseous compounds.

Abstract: An equipment for producing refreshable dry meat comprising a vacuum chamber, an infrared ray heater emitting radiation having a wavelength of at least 5 .mu.m, a vacuum pump for reducing the pressure in the vacuum chamber within the range 20 Torr to 1 Torr for cooling the chamber within the range -5.degree. C. to -20.degree. C. to effect vacuum-drying of the meat, a temperature sensor for detecting the temperature of the meat, a first temperature regulator coupling the temperature sensor to the infrared ray heater and a second temperature regulator coupled to the temperature sensor for terminating operation of the infrared ray heater when the temperature of the meat reaches a predetermined value.

Abstract: This invention is concerned with a method for preparing a novel porous galenic form by lyophilization of an oil-in-water emulsion containing at least one pharmaceutically active ingredient, which comprises the following steps:(a) preparation of the lipid phase by stirring at a temperature lower than or equal to 80.degree. C. so as to mix all the lipid-phase components, the lipid phase thus prepared being in the liquid state;(b) preparation of the aqueous phase, which comprises at least one substance selected from the group consisting of organic fillers and thickening agents, by stirring at a temperature lower than or equal to 80.degree. C. so as to mix the water and the other components of the aqueous phase;(c) preparation of an emulsion under stirring at a temperature within the range of 10.degree. C. to 80.degree. C.

Abstract: A method of producing refreshable dry food comprises the step of placing unfrozen raw food in a vacuum chamber; reducing the pressure in the chamber to a value within the range 1 Torr to 5 Torr thereby reducing the temperature to a value within the range of -10.degree. C. to 0.degree. C.; irradiating the food with infrared energy having a wavelength of at least 5 microns; and terminating the irradiation when the food reaches a temperature in the range +5.degree. C. to +40.degree. C. whereby the food is dried before its texture is adversely affected.

Abstract: Readily soluble, sweetening compositions are produced by co-drying solutions at a pH between about 9.0 and about 10.0 which comprise an edible bulking agent, a dipeptide sweetening compound, and an alkalizing agent.

Abstract: A plastic film bottom tray is held in shape by a rigid bottom rim. A plastic film top is held in shape by a rigid top rim above the tray. Substance to be lyophilized is frozen in the tray. The assembly is lyophilized in a vacuum chamber. Apertures formed between the top and the tray provide fluid pathways for efficient sublimation. After dehydration, the top rim is pushed down into the bottom rim, obliterating the apertures and pressure sealing the two films together in-vacuo.After removal from the vacuum chamber, the two films are heat sealed together, forming a lyophilized product vacuum sealed within a plastic film bag. Rims and film beyond the heat seal are trimmed away.

Abstract: Processes for the production of flavorant capsules containing aromatic and/or flavor principles of food materials are disclosed. The flavorant capsules produced by these processes are also disclosed.

Abstract: Freeze dried soluble coffee having a density of about 0.2 to 0.3 gm/cc is prepared from concentrated coffee extract by foaming the extract with inert gas, freezing the foam and freeze drying the frozen foam. Other features of the invention appear in the following specification.

Abstract: Mature eggs from a female fish, such as a trout or salmon, are separated from the surrounding tissue or membrane material which normally holds them in clusters. The eggs are rinsed in warm water and placed in spaced relation on a suitably waxed substrate or the like, which will not cling to the separated eggs when they are frozen. The substrate is then placed in a freezer where the eggs are frozen as rapidly as possible, after which they are placed in the vacuum chamber of a sublimation or freeze drying device, which maintains the eggs under a vacuum and at a freezing temperature (e.g. 10.degree. F.) for a period of time (e.g. three days) sufficient to cause all moisture to be sublimed or removed from the eggs. The resultant freeze dried eggs have hard outer shells and white, granular, opaque interiors. The eggs can exist indefinitely in the atmosphere at room temperature and require no special storing procedures.

Abstract: This invention is concerned with a low bulk density lyophilized pharmaceutical parenteral dosage unit of Sodium Piperacillin and method of making same.

Abstract: A method for preserving fishing bait, including worms, crickets, shrimp, crawfish, grasshoppers, frogs, minnows and other live bait organisms, which includes the steps of cleaning the bait organisms where such cleaning is necessary, pre-cooling the organisms where such pre-cooling is necessary, and subjecting the organisms to a freezing, condensing, evacuating and heating environment to remove water, and then separating and packaging the bait organisms. The freezing step is accomplished at a temperature below the eutectic of the selected of the bait organisms, and placing of the processed bait organisms in water restores the life-like appearance and odor of the organisms.

Abstract: The method consists in subjecting a natural alcoholic liquid to three successive steps of non denaturating physical fractionation; the first step is a molecular utltrafiltration under low pressure through a semi-permeable ultra-filter the splitting threshold of which is between 30,000 and 1000 and preferably around 10,000; the second step is a reverse osmosis step applied to the ultra-filtrate resulting from the preceding operation through semi-permeable membranes the splitting threshold of which is between 500 and 100 and preferably around 250; the third step consists in evaporating and distillating under vacuum, at low temperature, the ultra-filtrate resulting from the second step. Natural beverages having a low alcohol content thus obtained. Products obtained from the filtrates or retention products of the various steps of the method.

Abstract: This invention is concerned with a low bulk density lyophilized pharmaceutical parenteral dosage unit of Sodium Piperacillin and method of making same.

Abstract: Fresh citrus pulp is water washed and/or combined with an inorganic basic material such as calcium oxide in order to raise the pH of the pulp material to about 4.0 or above. The pH-adjusted pulp is then frozen and freeze-dried resulting in a dry pulp material which has good wetting and dispersion characteristics and a natural appearance in aqueous medium.

Abstract: A process for producing a freeze-dried coffee with a multi-colored appearance resembling that of roast and ground coffee involves freezing a layer of coffee extract by a method which provides a dark-colored freeze-dried coffee, adding a thin layer of liquid to the frozen extract and rapidly freezing the combined layers. The frozen coffee material is subsequently freeze-dried, producing the multi-colored coffee with an appearance resembling that of roast and ground coffee.

Abstract: An aromatized instant coffee comprising the combination of aroma-enriched carrier and instant coffee. The product has an aroma intensity of at least 70,000 gas chromatograph counts, a pore factor of at least 0.9, and a retention factor of at least 0.80. Also part of the invention are preferred methods of applying aroma-enriched carrier to coffee products whose roast and ground coffee aroma is desired to be increased. An especially preferred method comprises adding aroma frost-enriched coffee oil in a dropwise addition manner to the coffee product. In a most preferred embodiment, dropwise addition is accomplished by injection, preferably by a syringe member, which is extended from the open end of a coffee container to near the bottom of the container and while the syringe is being pulled upward out of said container a predetermined amount of aroma-enriched coffee oil is injected into the product.

Abstract: This invention provides a method of producing dehydrated meat products wh more easily and completely rehydrate than prior art dehydrated meats. This is accomplished by expansion of the cooked meat matrix by the addition of water, salt, phosphate and adjunctive hydrophilic ingredients prior to cooking. This invention is intended for use with formed meats consisting of a combination of chunked, flaked and ground or emulsified meats. The use of a gas and moisture impermeable casing for cooking the meat allows the meat to be fully cooked without concurrent losses in either weight or volume, thus preventing density increase prior to dehydration.

Abstract: A method of producing a nutritionally dense, freeze dried food item usually n bar form in which uncooked food ingredients are mixed together and then cooked until about 40% to about 60% of the water content is removed by evaporation. Then the partially dried mixture is formed into the desired shape, then frozen and dehydrated to a moisture level which would produce a shelf-stable product. The freeze dried bars are packaged in impermeable containers. Food bars prepared by this method rehydrate faster and to a greater extent than food bars prepared by processes incorporating a compression step.