Abstract: This invention pertains to a novel process for preserving the quality attributes and ascorbic acid content of fresh fruit juices and fruit juice blends. The process involves sanitizing the outer surface of a fruit, extracting the juice from the edible portion of the fruit, gasifying the juice with an oxygen-containing, carbon dioxide-containing gas mixture, filling a high gas-barrier container with the juice; hermetically sealing the container and rapidly cooling the juice in the container. Alternatively, the extracted juice may be filled into the high gas barrier container and then gasified prior to hermetically sealing the container.

Abstract: A polymer blend composition comprising:(a) from 0.5 to 99 percent by weight, based on the total weight of (a), (b), and (c), of an aliphatic .alpha.-olefin homopolymer or interpolymer, or an interpolymer of an .alpha.-olefin and a non-aromatic monomer interpolymerizable therewith;(b) from 0.5 to 99 percent by weight, based on the total weight of (a), (b), and (c), of a homopolymer or interpolymer of monovinylidene aromatic monomers, or an interpolymer of monovinylidene aromatic monomer and a monomer interpolymerizable therewith other than an aliphatic .alpha.-olefin; and(c) from 0.5 to 99 percent by weight, based on the total weight of (a), (b), and (c), of a substantially random interpolymer comprising an .alpha.-olefin and a vinylidene aromatic monomer.

Abstract: A package, packaged food product and method are provided for packaging thin proteinaceous products such as sliced luncheon meats, cheeses and the like in a manner such that the thin products are supported by the packaging to resist shifting of the thin products within the package. The package has a generally bulbous-shaped cavity into which a doubled-over shingled stack of the products are sealed. The package includes a peelable and resealable feature which is preferably provided by films out of which the package is constructed.

Abstract: A dough mix includes a moist ingredient portion and dry ingredient portion capable of being combined to produce a complete dough requiring no additional ingredients including water or any other moisture. Additionally, both the moist ingredient portion and the dry ingredient portion are shelf-stable at room temperatures (65.degree. F. to 80.degree. F.) without the addition of chemical preservatives. The moist ingredient portion includes sugar, shortening, and all water or moisture required in the complete dough. Also, the moist ingredient portion preferably includes egg solids and flavorings such as vanilla. In any event the moist ingredient portion is mixed to have a water activity level of no greater than 0.85 to provide the desired shelf stability. The dry ingredient portion includes all flour required in the complete dough and may include leavening agents, egg solids, candy pieces, nuts, dried fruits, coconut, and other "dry" or moisture free ingredients.

Abstract: A package, packaged food product and method are provided for packaging thinly sliced proteinaceous products such as sliced luncheon meats, cheeses and the like in a manner such that the thinly sliced products are supported by the packaging in a manner that resists shifting of the thinly sliced products within the package. The package has a generally wedge-shaped cavity into which a doubled-over shingled stack of the slices are sealed. Preferably, the package includes a semi-rigid panel and a flexible panel, at least one of which is generally transparent for displaying a substantial portion of the surface of at least one of the thin slices.

Abstract: A process for the production of canned coffee, having the steps of:(1) preparing a cold extract of coffee by rapidly cooling a coffee extract at a temperature no higher than about 20.degree. C.;(2) adding at least one antioxidant selected from the group consisting of erythorbic acid, ascorbic acid and water-soluble salts thereof to said cold extract, optionally followed by diluting the resulting mixture;(3) filling the cold extract containing the at least one antioxidant in a can without heating; and(4) replacing air contained in the can with a mixed gas comprising at least two members selected from the group consisting of steam, carbon dioxide gas, and nitrogen gas.

Abstract: A method of processing fresh avocados into pulp or guacamole wherein the mixed pulp is drawn into a chamber where the pulp is exposed to a high vacuum and thereafter the vacuum is slowly released. The product is subsequently packaged and a second, at least partial, vacuum is applied to the pulp within the packaging before the packaging is sealed.

Abstract: A CO.sub.2 gas generator for a utilization device is located in a housing and chemically generates CO.sub.2 from a chemical reaction between two reagents contained within a common container. The reagents are located in different chambers of the container with a CO.sub.2 accumulation region being included in one of the chambers. A reference pressure source of a predetermined pressure forces the two reagents into contact with each other when the pressure of gas in the CO.sub.2 accumulation region is less than the predetermined pressure whereupon CO.sub.2 is generated in one of the chambers. An output conduit in fluid communication with the CO.sub.2 accumulation region is provided to withdraw the generated gas from the generator. As the CO.sub.2 is withdrawn, the gas pressure drops permitting more mixing of the reagents. When the CO.sub.2 pressure becomes equal to or higher than the predetermined pressure applied by the reference pressure source, the reagents become separated again and gas generation ceases.

Abstract: The present invention is directed to a process for producing a marine oil preparation, in the form of an oil-in-water emulsion, with the viscosity of mayonnaise, containing 22 to 90% by weight of cod-liver oil or other marine oils, or concentrates of such oils, where the emulsion is filled into containers made of an air-resistant material and which follows closely the contents during and after dosage so that no air space arises and therefore no oxidation of the preparation occurs. The production process occurs preferably under an inert gas atmosphere.

Abstract: A chewing gum and confection composition is disclosed which is pourable and includes between about 30 and about 90 percent particles of chewing gun having an average particle size of between about 0.5 and 6 mm. The pourable composition also includes between about 10 and about 70 percent dry, flee-flowing, sweet confection. Preferably, the chewing gum particles are bits of bubble gum and the sweet confection is powdered dextrose. A method of making this pourable composition is also disclosed.

Abstract: Bottle gaskets are provided from a thermoplastic composition comprising a homogeneous blend of butyl rubber with other thermoplastic polymer. The gaskets provide an effective seal at a moderate pressure but permit venting at a higher pressure. They can be made by inserting molten heated thermoplastic material into the bottle cap and moulding it in the cap and cooling it to form the gasket.

Abstract: A CO.sub.2 gas generator for a utilization device is located in a housing and chemically generates CO.sub.2 from a chemical reaction between two reagents contained within a common container. The reagents are located in different chambers of the container with a CO.sub.2 accumulation region being included in one of the chambers. A reference pressure source of a predetermined pressure forces the two reagents into contact with each other when the pressure of gas in the CO.sub.2 accumulation region is less than the predetermined pressure whereupon CO.sub.2 is generated in one of the chambers. An output conduit in fluid communication with the CO.sub.2 accumulation region is provided to withdraw the generated gas from the generator. As the CO.sub.2 is withdrawn, the gas pressure drops permitting more mixing of the reagents. When the CO.sub.2 pressure becomes equal to or higher than the predetermined pressure applied by the reference pressure source, the reagents become separated again and gas generation ceases.

Abstract: A container system for beer formed of a bottle body, a cap and sealing gasket formed of a blend of butyl rubber and one or more thermoplastic polymers. Preferably, the butyl rubber is present in an amount of from about 20 to about 60% by weight of the composition and the one or more thermoplastic polymers are present in an amount from about 40% to about 80% by weight of the composition. The system provides good sealing properties and prevents oxygen, and chlorinated substances such as chlorinated phenols or anisoles, that may be present in the packaging, from entering the bottle.

Abstract: A package formed of a wooden crate or pallet impregnated with a chlorinated phenol and/or anisole wood preservative, one or more bottles containing a potable material, such as beer, a cap on each bottle and a sealing gasket between the bottle and the cap. The gasket is formed of butyl rubber (20 to 80% by weight) and one or more thermoplastic polymers, preferably polyethylene (40 to 60% by weight).

Abstract: An apparatus for canning food products wherein segmented food product contained in a basin of the apparatus is compressed by a plunger down through a cylindrical bore and into a shuttle pocket. The shuttle pocket contains a pre-determined quantity and mass of the food product which is then transferred to a container. The apparatus can be converted to fill different container sizes with different quantities of the food product due to the provision of interchangeable inserts for passages, e.g. for the cylindrical bore. The shuttle product itself is interchangeable as are the plunger heads. The design for interchangeability of these components is adapted for rapid changeover to different container sizes utilizing quick connect fasteners for the interchangeable components.

Abstract: A method of packaging a beverage containing gas in solution and a beverage package has a chamber 9 in a moulded open topped container 1 (of plastics or metal) in a bottom wall 8 of which is formed a restricted orifice 10. The bottom of the container 1 is received in a cup shaped closure 11 and sealed thereto at 16 to form a chamber 12 which communicates with the chamber 9 through the orifice 10. The chamber 9 is charged with beverage 17 and its headspace 21 is dosed with liquid nitrogen or carbon dioxide prior to sealing with a cap 18 so that the headspace 21 is at a pressure greater than atmospheric. With the sealed package in equilibrium the chamber 12 contains beverage derived from the chamber 9 through the orifice 10 and has a headspace 22.

Abstract: Method of packaging a beverage and a package structure has a cylindrical tube 1 over an end 3 of which is located a partition 2 having restricted orifice and both are sealed, for example by crimping, to the rim of tube 1. Primary chamber 4 is formed within the tube and secondary chamber 8 is formed between the partition 2 and closure 7 which chambers communicate through orifice 6. Chamber 4 is charged with beverage 11 containing gas in solution and sealed with end wall 12 crimped to the rim 9 of the tube 1. Prior to sealing chamber 9 is dosed with liquid nitrogen or carbon dioxide so that headspace 13 is pressurized. The package adjusts to a state of equilibrium in which beverage flows into the secondary chamber 8 to form headspace 14 therein.

Abstract: Method of packaging a beverage having gas in a solution in which an open topped container is charged with the beverage therethough. The container is purged of air and pressurized with gas selected from carbon dioxide, nitrogen or other inert gas and a partition having a restricted orifice is located over the beverage and sealed to the container to form a primary beverage chamber. A closure wall is located over the partition and sealed thereto and to the container to form with the partition a secondary chamber. The primary and secondary chambers communicate with each other through the restricted orifice. The assembly is inverted so that beverage from the primary chamber enters the secondary chamber and a primary headspace is formed in the primary chamber and a secondary headspace in the secondary chamber.

Abstract: A container for the storing and the direct consumption of edible contents therefrom. The container comprises a substantially cylindrically shaped container defined by an upstanding sidewall and an upper lid and a substantially parallel lower closure. The container also comprises a cover removably mounted above the upper lid to define a space between the upper lid and the cover. A utensil is located within the space for consuming the edible contents within the container. The container further comprises means between the upper lid and the cover for emitting a fragrance upon the separation of the cover from the upper lid. One of the lids and the sidewall thereadjacent is constricted to a reduced size for being inserted into the opposite end of another container for stacking purposes. The package is tamper evident with its upper lid coupled with respect to the sidewall so as to preclude littering. Lastly, also disclosed are methods of fabricating, filling and using such containers.

Abstract: A bottle crown cap, particularly for beer bottles, comprising a metal shell and a liner of thermoplastic polyurethane. The liner material is completely reacted, then applied directly to the shell by a hot melt process.

Abstract: Packaging for coffee which is to be packed as quickly as is feasible after roasting, i.e., without undergoing substantial off gassing. The packaging preferably comprises a semi-rigid, substantially gas-impervious container capable of withstanding the pressures generated by the release of carbon dioxide and other gases from the fresh roasted coffee in the container. The semi-rigid container is preferably comprised of plastic and predetermined portions of the container are preferably capable of undergoing limited deformation. This prevents instability of the base of the container, thereby keeping its vertical axis erect, and ensures that the container does not become jammed within the shipping case in which it is transported due to lateral expansion.

Abstract: An apparatus for cutting bean curd into pieces of the fixed size and packing them. This apparatus does automatically transporting, cutting and packing of bean curd under water in a water tank. Therefore, this apparatus requires no manual operation, is sanitary, involves high production capacity and is free from production of bean curd of broken shape.

Abstract: A technique is described by which a predetermined amount by weight of ground coffee can be packaged into a container while the coffee density may vary within a range. The amount of ground coffee is supplied into a container along a feed path to fill the container and form a column that extends above the upper rim of the container. The ground coffee is compressed to a predetermined head level by compressing a region around the feed path while leaving a small column of uncompressed coffee. In another embodiment, the volume of the container is expanded during compression by outwardly deforming a container end. This enables the stiffening of the ground coffee to support a smooth unbeaded outer wall after vacuum packing without paneling effects.

Abstract: A method of filling drums with cooked sterile pieces of solid food products in a packing liquid includes depositing a predetermined quantity of the pieces of solid food product by gravity flow into a sterilized drum substantially without packing liquid, then engaging the drum in a pressure-tight manner with the liquid filling head introducing pressurized steam through that filling head and maintaining steam pressure within the drum and the liquid filling head while introducing a packing liquid into the drum, then applying an air tight seal to the drum head and subsequently releasing the steam pressure from the liquid filling head and removing the liquid filling head.

Abstract: There is provided a method of carbonating a liquid dairy product ot which another liquid food ingredient is added in admixture by heating the mixture to between 160.degree. F. and 200.degree. F. for 5 seconds to 30 minutes, to form a buffer of the indigenous ash of the liquid dairy product, cooling and carbonating the mixture to at least 1.5 volumes of carbon dioxide.

Abstract: A technique is described by which a predetermined amount by weight of ground coffee can be packaged into a container while the coffee density may vary within a range. The amount of ground coffee is supplied into a container along a feed path to fill the container and form a column that extends above the upper rim of the container. The ground coffee is compressed to a predetermined head level by compressing a region around the feed path while leaving a small column of uncompressed coffee. In another embodiment, the volume of the container is expanded during compression by outwardly deforming a container end. This enables the stiffening of the ground coffee to support a smooth unbeaded outer wall after vacuum packing without paneling effects.

Abstract: A substantially pure starch extracted from a starch bearing plant having an amylose extender sugary-2 genotype is disclosed. Maize is the preferred plant. The starch exhibits a low gelatinization temperature and a high amylose content.

Abstract: A substantially pure starch extracted from a starch bearing plant having a dull sugary-2 genotype is disclosed. Maize is the preferred plant. The starch exhibits a high amylose content with a gelatinization temperature at least 10.degree. C. below that of conventional high amylose starch with comparable amylose content. The starch also exhibits thin-thick canning starch attributes. A sol and foodstuff containing the starch are also disclosed.

Abstract: A thickened foodstuff containing a starch extracted from a starch bearing plant having an amylose extender dull genotype is disclosed. Maize is the preferred plant. The starch exhibits low gelatinization temperature with an amylose content greater than 50%. A method for making the canned foodstuff containing the starch is also disclosed.

Abstract: A method of producing a sweet pickle. The pickle stock with its outer membrane perforated is treated to at least two vacuum and elevated treatment cycles in the presence of a CaCl.sub.2 brine. The treated pickle stock is then allowed to equilibrate in the presence of a high sugar, sugar syrup before packaging.

Abstract: In a bucket, partially filled with an aqueous slurry of drywall joint compound, the joint compound is hermetically sealed from the air above by a formed-in-place flexible solid seal disposed over the entire top of the joint compound and preferably extending a short distance up the inner wall of the bucket. For partial use of the joint compound, the seal is first separated from the bucket inner wall and then lifted off the joint compound, cleaned, and kept in a condition suitable for reuse.

Abstract: Apparatus for storing pieces of fresh meat has a vessel with an open top for insertion or removal of meat and a cover which overlies the meat in the vessel and can be pushed downwardly by a jack so as to pressurize the pieces of meat and expel air by eliminating gaps between neighboring pieces of meat as well as between the pieces of meat and the internal surface of the vessel. Compression of meat results in expulsion of juices which rise and overlie the topmost layer of meat around the cover.

Abstract: A lid for use in combination with a container having smooth inner walls includes a central portion and a flexible annular lip which contacts the inner walls of the container and provides a seal between the lid and the walls. The lip includes a notch therein which allows for the expulsion of air from between the lid and the contents of the container. In the closed position the lid floats in the surface of the container contents. A method for preserving the contents of a container employing this lid.

Abstract: The present invention relates to a canned aqueous food product contained in a hermetically closed rigid container. According to the invention, the pressure inside of the container as measured at 20.degree. C. has a value between 3,300 and 6,600 pascals and the partial pressure of steam is at least equal to 40% of said pressure. The invention is in particular applicable to the canned food industry.

Abstract: A method of manufacturing pressurized, sealed containered food is disclosed, in which a predetermined quantity of low-temperature liquefied gas is charged through two or more low-temperature liquefied gas outlets into a succession of individual containers which have already a predetermined quantity of food including liquid content and are successively travelling upright with the top end open at a constant speed, and each container is subsequently sealed with a lid.

Abstract: A compact and portable wine dispensing device is provided, having a support structure coupled to a closure member which fits into the neck of the wine bottle, which structure supports a removable inert gas cartridge, a gas purge valve, a wine dispensing valve, an extended gas feeder tube, an extended wine feeder tube, a gas pressure restriction regulator, a bottle switching valve and a one way valve. The portable dispensing device is fitted within the neck of the bottle, the gas cartridge is then inserted into the device and activated, and the gas purge valve is actuated to cause the inert gas within the cartridge to purge oxygen within the space above the wine, which air passes through the purge valve and out into the atmosphere.

Abstract: A method is disclosed of producing a carbonated beverage for example a soft drink, which method comprises dispensing into a sealable receptacle a predetermined amount of a liquid flavor extract, adding to said receptacle an appropriate portion of yeast; fermentable sugar and an amount of water to provide suitable dilution of said flavor extract, and permitting the receptacle to stand so as to effect fermentation by the yeast and consequently production of a carbonated soft drink. Control reagents are incorporated in the liquid flavor extract to provide a suitable "bite" in the eventual beverage and to cause termination of fermentation when the pH drops to a certain level. The method affords a simple means of producing soft drink beverages in small or large quantities in the home.

Abstract: An apparatus and method for handling carbon dioxide and excluding it from contact with the atmosphere while carbonating and storage, transfer, and dispensing of the carbonated beverage. The apparatus includes one or two vessels and a valve assembly for each vessel. Each valve assembly has a pressure relief valve and an outlet tap, which are normally closed to isolate the interior of the vessel from the atmosphere, and a pump for transferring and dispensing air and liquid from or to its vessel, all without bringing the carbon dioxide in contact with the atmosphere.

Abstract: An arrangement for storing or preserving perishables such as meat has a vessel with an open upper end. The vessel may be provided with a cooling system. The vessel has a projecting rim and a U-shaped carrier is placed on top of the vessel upside down so as to engage the rim. The carrier supports a plunger which may be moved up-and-down inside the vessel and may be clamped in any position. A jack is releasably mounted on the carrier and operates to move the plunger down in the vessel. Perishables such as slabs of meat are placed in the vessel to form a stack therein. Air spaces in the stack are minimized by placing the perishables in full surface-to-surface contact with one another and with the walls of the vessel. A cover is placed on the stack and the plunger is lowered onto the cover. The jack is operated to move the plunger downward and thereby pressurize the stack.

Abstract: A container for beer such as a can with an arrangement for frothing beer contained therein by which a micro-froth layer is formed on the surface of beer before drinking by imparting vibration to a part of a container wall, which arrangement comprises a mounting member attached to the container wall and a movable member having a free end and another end resiliently connected to the mounting member. In a preferred embodiment, the arrangement is made from a piece of hard plastic which is symmetrical with respect to upper and lower parts thereof and is adapted to be fixed on the concave bottom wall portion of a can.

Abstract: This relates to the hot packing of products such as food within cans. In order to permit the use of less strength cans than heretofore considered practicable, it has been necessary prior to the closing of such hot packed cans to introduce a pressurizing media such as liquid nitrogen being preferred. It is here proposed to so apply the closing end unit to the filled can so as to permit the end unit to function as a piston and to effect a pumping action when it is applied so as to permit the internal pressurization of the newly filled can without requiring any additive.

Abstract: An edible shelf-stable tomato sauce product of optimal color containing textured protein or a mixture of textured protein and meat has been developed. Upon separation of the textured protein, the screened sauce has a color at 70.degree. F. (21.degree. C.) of from about 20.5 to about 25 Hunter "L" units, from about 18.5 to about 25 Hunter "a" units, and from about 11.5 to about 15 Hunter "b" units. A preferred process for the preparation of this product employs a combination of high-temperature-short-time commercial sterilization and hot-fill-hold processing.

Abstract: A carbon dioxide sorbent is disclosed which comprises calcium hydroxide at a level of from 70 to 95% by weight based upon the total dry weight of the sorbent, sodium hydroxide, potassium hydroxide or admixture thereof at a level of from 5 to 15% by weight, optionally calcium chloride at a level of from 5 to 15% by weight and less than 1.5% moisture. Also disclosed is a method for packaging coffee utilizing the carbon dioxide sorbent.

Abstract: A package for perishable products which can readily be prepared for home freezing is comprised of a relatively rigid tray and a flexible cover, the cover having a hole covered by a removable, replaceable seal. The tray is provided with collapsible supports, which hold the cover above the perishable product on the tray during fresh storage, but which can be readily collapsed in order to provide maximum expulsion of air from the package in preparation for freezing. The atmosphere in the package may be modified so as to inhibit bacterial decay of the product and/or to enhance its appearance. The package is prepared for freezing by removing the seal, collapsing the supports and expelling as much of the atmosphere in the package as possible, and then replacing the seal.

Abstract: A method of producing sweet pickles is provided wherein perforated pickle stock is covered with an acidified syrup containing a high concentration of sucrose.

Abstract: The invention describes the improvement in a citrus flavored ready-to-drink beverage contained in a polyethylene container by adding small amounts of coconut oil or dearomatized cocoa butter to said beverage to reduce flavor loss, minimize off-flavor development and extending the shelf life of said beverage.

Abstract: A process for sealing a thermoplastic based food container characterized in that after filling, the container is sealed by an intermediate membrane made of a microporous plastic gas-breathable material, gas is extracted from the headspace through the membrane and afterwards the container is sealed by a final barrier membrane.

Abstract: A method of forming, filling and hermetically sealing a container in which a thermoplastic lid is hermetically sealed to a paperboard container body while the container body is in an upside down orientation, with the container then being filled through the opposite upper end while the container is still in the upside down orientation, and with the filled container then being closed by means of flaps at the opposite end.

Abstract: A semi-automated method for filling a basket with loose, fresh spinach and ice, compacting the spinach into the volume of the basket and retaining the spinach within the basket until a cover is secured thereon. The spinach and ice are gravity fed through a hopper and hollow, cylindrical guide, and a plunger is lowered through the guide to compress the spinach into an open basket directly below. The plunger face is grooved to accommodate a plurality of rods which are axially (longitudinally) advanced through the grooves and serve to hold the spinach in the basket as the plunger is retracted. The filled basket, with the retaining rods in place, is moved to a position laterally of the guide and a cover is secured in the usual manner by placing the wire basket handles over tabs extending from the circular cover. The rods are then axially retracted from between the spinach and basket cover.

Abstract: A preservation device for wine remaining in containers from which a substantial portion of the contents has been dispensed. The preservation device includes a dispensing nozzle which is mountable in the container pouring opening and which is adjustable therein to juxtapose the dispensing end of the nozzle in contiguity to the surface of the remaining wine. Cooperative with the dispensing nozzle is a mount which maintains the dispensing nozzle in the pouring opening during the dispensing of a pressurized gas through the dispensing nozzle. The gas is maintained in a cylinder or capsule which is connected by connecting means to the nozzle and the mount for the nozzle includes fluid passage means permitting the bypassing of excess gas from the container during the dispensing of the gas from the dispensing end of the nozzle.