Abstract: A process and product produced thereby which involves subjecting an egg white product to turbulent flow at an elevated temperature not to exceed 162.degree. F. for a period of time not to exceed one minute followed by immediate rapid cooling to a temperature of from 25.degree. F. to 40.degree. F. to improve refrigerated shelf life. The chilled product is then filled and sealed in sterilized containers under aseptic or near sterile conditions. The refrigerated shelf life may be enhanced by freezing the packaged product for a finite period of time prior to placing it in refrigerated storage.

Abstract: Methods of ultrapasteurizing liquid whole egg products in continuous flow, high temperature, short time pasteurization equipment are provided. The equivalent point method is preferably used to evaluate the total thermal treatment received by the product in this equipment. Also disclosed is a method of making liquid whole egg products having preselected, extended, refrigerated shelf lives.

Abstract: A method of continuously ultrapasteurizing liquid whole egg products is disclosed. The method provides improved run times and product viscosity control. In an embodiment of the method, the product is heated by contacting the product to a heated surface, heated by contacting the product to steam, held at the temperature to which it has been heated for a time sufficient to produce a nine log cycle reduction in Listeria monocytogenes therein, homogenized, cooled and aseptically packaged.

Abstract: A method for preparing fruit sauce is disclosed wherein fruit having skins, seeds, and meat is extruded through a perforated drum to provide a small particle size pulp. The pulp is immediately heated quickly to a temperature above the inactivating temperature of the discoloring enzymes of the fruit within a time period less than is necessary for the enzymes to cause discoloration. The pulping process maximizes pectin in the pulp to give the pulp a high viscosity. Particles remain in the pulp to give the pulp a good, discernible bite or mouth feel. The volatile flavors and aromas are trapped in the pulp by heating the pulp in a closed container while causing the enzymes to be inactivated with heat.

Abstract: A process is disclosed for the aseptic packaging of fluid dairy products having improved stability and flavor. A selected gas is injected into the sterile milk or other fluid dairy product. The resulting milk-gas mixture is then filled into a container under aseptic conditions. The fill volume of the mixture is such as to leave no free space in the container when it is closed. However, on standing the gas and the milk separate, to form a gas-filled headspace. The injection gas is preferably nitrogen. For taste improvement, the gas may be selected so that the oxygen content of the fluid dairy product, when the container is closed, is up to 4 ppm to 5 ppm. The headspace is preferably from about 2% to about 6% of the total volume of the container.

Abstract: A new method of vacuum packaging food products utilizing a vacuum and seal following a blanch and achieving a combination of heat and reduced pressure which causes a critical point or boiling point of water, resulting in microbial kill in excess of that achieved by the blanch alone and significantly enhancing shelf life and safety of the food products.

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: Solid foodstuffs, such as chips, are sterilized for subsequent aseptic packaging and non-refrigerated storage in a hot fluid medium within a closed reaction vessel, under an applied pressure such as to elevate the boiling point of water in the product to at least the minimum lethal temperature for the most harmful micro-organisms and spores that may be present.

Abstract: Aseptically-packaged pudding products are produced wherein the pudding additionally contains a protein aggregating agent selected from the group consisting of heat-coaguable protein, food acids, food acid salts, food bases, food base salts and combinations thereof. The puddings are particularly useful for making layered pudding products.

Abstract: The present invention is concerned with preparing and preserving fresh stuffed pasta which maintains its freshness for up to 120 days comprising, preparing a uniform blend having a moisture of up to 33%, conditioning the uniform blend by compacting same into a sheet having thickness of at least 0.04 inches; preparing a filled mix for the dough; feeding the conditioned dough and filling mix to "filling" machine to produce a filled pasta; pasteurizing the filled pasta by subjecting it to steam; cooling the pasteurized filled pasta to a temperature between 30.degree. F.; packaging the cooled pasteurized dough in a modified atmosphere environment; and storing the packaged dough for extended periods of time at temperatures ranging from 40.degree. F. to 50.degree. F.

Abstract: A process for producing a sweet custard foodstuff is disclosed wherein milk is mixed with a concentrate of whole eggs obtained by ultrafiltration or by evaporation under low pressure and is subjected to sterilization by increasing the temperature to between 100.degree.-160.degree. C. for 1 to 10 seconds by direct steam injection so as to sterilize the product without subjecting the albumin to a prolonged cooking, followed by instant cooling through evaporation under partial vacuum, and aseptic homogenizing and filling.

Abstract: The present invention is concerned with preparing and preserving fresh pasta which maintains its freshness for up to 120 days comprising, preparing a uniform blend having a moisture of up to 30%, conditioning the uniform blend by compacting same into a dough sheet having thickness of at least 0.03 inches; cutting the dough into its desired shape or form; subjecting the cut dough to dry heat to partially dry its external surface; pasteurizing the dough by subjecting it to steam; cooling the pasteurized dough to a temperature between 30.degree. F. and 50.degree. F.; packaging the cooled pasteurized dough in a modified atmosphere environment; and storing the packaged dough for extended periods of time at temperatures ranging from 40.degree. F. to 50.degree. F.

Abstract: An acidified dairy cream characterized by a non-grainy texture and the absence of cooked flavors is made by acidifying dairy-derived cream to a pH level of approximately 4.6 or below. The cream is then heated to a range of 222.degree. F. to 264.degree. F. while being subjected to a pressure of at least approximately 180 psig. The cream is then aseptically packaged.

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

Abstract: This invention relates to a process for producing shelf-stable aseptically packaged calcium-fortified milk. The aseptically packaged fortified milk is not only characterized by minimal settling of the calcium source, acceptable flavor and acceptable viscosity and mouth feel, but also dairy-case stability and grocery-shelf stability for much more than two weeks. The fortified milk may contain up to 100% of the USRDA of calcium in a cup (8 ounce) serving. It is made by the addition of tri basic calcium phosphate, carrageenan and guar gum to the fresh milk, effecting hydration of the gums and assuring uniform distribution of the added materials in the milk.

Abstract: A method and apparatus are disclosed for continuously and gently aseptically processing a food product comprising delicate food chunks of fruit, vegetables or the like immersed in a liquid. The apparatus comprises a heating enclosure into which the food product and a nonsterile gas are introduced and the food product heated to a sterilization temperature, and a holding enclosure which may be integral with or separate from the heating enclosure for holding the food product and a sterile gas introduced therein at the sterilization temperature for a predetermined time. The apparatus further preferably comprises a cooling enclosure for cooling the food product.

Abstract: Methods of ultrapasteurizing liquid whole egg products in continuous flow, high temperature, short time pasteurization equipment are provided. The equivalent point method is preferably used to evaluate the total thermal treatment received by the product in this equipment. Also disclosed is a method of making liquid whole egg products having preselected, extended, refrigerated shelf lives.

Abstract: Utilizing a combination of a low starch level, a high lauric acid-containing fat and from 0.12 to 0.2% sodium-stearoyl-2-lactylate a pudding is formulated which has a low on-line viscosity after cooking and sterilization and when subject to refrigerator storage develops a desirably high viscosity and a preferred texture and mouthfeel as compared to high starch level puddings. The cooked and sterilized pudding formulation of this invention is cooled in non-swept-surface heat exchangers after the cooking and sterilization step.

Abstract: A highly stable whippable emulsion has been developed which achieves long term creaming stability in the liquid form as well as whips rapidly into a highly-aerated stable foam. The process for making the stable whippable emulsion is described.

Abstract: When sterilizing packing materials for the aseptic packaging of fruit juice and wine using sulfurous acid it is suggested that the packing material be treated with an aqueous solution of sulfurous acid and alcohol.

Abstract: A chamber, in which an atmosphere comprising a toxic vapor is established, is pneumatically isolated from the ambient environment. The isolation technique permits objects to be sterilized to be conveyed into and removed from the chamber without leakage of vapor from the chamber or of air into the chamber.

Abstract: A process for producing an aseptically-processed, natural, dairy-based sauce is disclosed. The process comprises blending a combination of whole milk or an equivalent amount of non-fat dry milk and water, heavy cream butter, corn starch, high amylose corn starch and flavors and particulates, heating the combination to a temperature of from 140.degree. F. to 190.degree. F. for from 10 minutes to 30 minutes, homogenizing, subjecting the homogenized blend to ultra-high temperature short time aseptic treatment, cooling and holding the final product for a period of time sufficient to increase the blend viscosity.

Abstract: The present invention relates to a process for the preparation and heat treatment of food products.In the process according to the invention, the mixing and heat treatment operations are carried out simultaneously by the injection, under pressure, of the concentrate and at least part of the constituting liquid, superheated to a temperature above about 100.degree. C., into a tubular chamber which is closed so as to prevent any vaporization of the constituting liquid.

Abstract: Non-enzymatic browning and other quality deteriorating reactions during heat-processing of liquid foodstuffs are minimized by separately aseptically heat-processing the carbohydrate containing components and the nitrogeneous components and finally combining these processed materials at a temperature of at most 65.degree. C.

Abstract: A pudding composition particularly adapted to production of a sterile, aseptically packaged pudding product comprising an aqueous admixture of a sugar component, a starch component, a material selected from the group consisting of kappa-carrageenan, iota-carrageenan and mixtures thereof, and milk solids. In the preferred processing, the admixture is heated to elevated temperatures sufficient to sterilize the composition and effect cooking/solubilization of the starch, and then cooled to a temperature, preferably from about 70.degree. F. to 110.degree. F., suitable for aseptic filling and sealing in suitable containers. The final packaged pudding product of the invention exhibits stability against microbial contamination and changes in product characteristics, and possesses texture and organoleptic properties similar to (and often preferred to) those of homemade cooked-starch puddings.

Abstract: The invention includes a method and apparatus for providing a sterilized cryogenic liquid. A cryogenic liquid is vaporized, and the resulting gas is sterilized. The sterilized gas is then reliquefied and subcooled. The liquid is vaporized by passing the liquid through a heat exchanger, heat being transferred from the previously sterilized gas to the incoming liquid. Sterilization is accomplished either by passing the gas through a microporous filter, or by subjecting the gas to ultraviolet radiation. The sterilized gas, after passing through the heat exchanger, is directed into a pressurized container, wherein the gas is reliquefied and subcooled. The subcooled liquid is then withdrawn from the apparatus.

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: An aqueous suspension containing 3-10% by weight of whole or defatted soya solids, 0.2-0.7% by weight of agar-agar and 0-12% by weight of sucrose is prepared, the suspension thus prepared is sterilized by heating and is then precooled to 40.degree.-48.degree. C., aseptically packed in hermetically sealed containers at 40.degree.-48.degree. C. and allowed to set by cooling in the containers.

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: A method for the preparation and packing of food products, in particular fish products of long keeping quality, includes disintegrating and sterilizing the fish and allowing the sterilized fish mass to coagulate under pressure in a forming and filling pipe. An inside cross-section of the filling pipe corresponds to the cross-section of the packing container wherein the product is to be packed. The forming and filling pipe is provided, moreover, with cut-off elements and flaplike shut-off elements to make possible the separation and feeding out of the product from the forming and filling pipe to the packing containers.

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 nucleotide enriched humanized milk for infant nourishment, which is manufactured as a sterilized fluid or an instant powdered milk, both of which contain nucleotides AMP, CMP, GMP, IMP and UMP at concentrations similar to those found in human milk. The remaining components of this humanized milk comply with the standards of EPSGAN and AAP. The concentrations of nucleotides referred to in powdered milk are: 1.12 mg/100 g of CMP; 1.32 mg/100 g of AMP; 1.49 mg/100 g of GMP; 3.42 mg/100 g of UMP and 0.45 mg/100 g of IMP. The nucleotidic composition of fluid milk is: 0.15 mg/100 ml of CMP; 0.17 mg/100 ml of AMP; 0.19 mg/100 ml of GMP; 0.44 mg/100 ml of UMP and 0.06 mg/100 ml of IMP. The raw materials used in the manufacture of this humanized milk, cow's milk, demineralized whey, lactose, vitamins and minerals, are mixed and pasteurized. The nucleotides are added afterwards and the new mix is UHT-sterilized or spray-dried.

Abstract: A container body made of thermoplastic materials, after being filled with a hot liquid, is then sealed by a flat closure disc adhesively contacting a peripheral lip formed around the top of the body. The bottom of the container body is formed with annular grooves to define a diaphragm which flexes inwardly with the closure disc upon cooling of the hot filled liquid to substantially dissipate the high internal vacuum which is formed in the container head space. The bottom of the container body has a reinforced pedestal base formed with stacking ledges to facilitate nesting of empty bodies for shipment and storage.

Abstract: The specification discloses a process for making an aseptic juice, orange juice being specifically disclosed, wherein an aseptic flavor system is created by adding a high proof alcohol to flavor concentrate ingredients, with the resulting aseptic flavor system being added to a previously pasteurized, drinkable strength juice. The resulting mixture is thereafter not heated for any purpose and is aseptically packaged to yield an aseptic finished product.

Abstract: In the steam sterilization of packaging material, such as blanks intended for containers of acid liquids, the improvement which comprises employing a packaging material with a surface germ-count of less than approximately 1 germ/dm.sup.2 and using steam at atmospheric pressure. The packaging material can comprise a reel of fibrous material coated on one or both surfaces with plastic or it can comprise plastic-coated containers. After steaming, it may be hot air dried.

Abstract: A phased aseptic sterilization and packaging process is disclosed wherein the solid component of a product is separately sterilized within the container in which the product is ultimately sealed. The liquid component is aseptically sterilized independently, and is aseptically filled into the container in a chilled condition to quench the hot solid component prior to final sealing of the container. A novel apparatus is provided for handling the containers during processing.

Abstract: A device for filling a container through a spout extending from the container includes a sterile chamber having a wall opening therethrough for inserting the spout into the chamber. A cover inside the chamber is positioned over a base plate which encloses the wall opening to prevent the escape of sterile gas from the chamber when the spout is being inserted into and removed from the wall opening. A pair of jaws fit around the spout when the spout is in the opening to hold the spout in position for filling and to prevent contamination of the sterile chamber during the filling operation.

Abstract: A device for filling containers through a spout on the container includes a sterile chamber that has an opening in a wall through which the spout of the container may be inserted into the chamber, a filling head inside the chamber for connecting with the spout and filling the container through the spout, a cup-shaped cap inside the chamber that covers the opening in the wall to substantially prevent the escape of a sterile gas from the chamber when the spout is not in the opening, a fluid spray head inside the cup-shaped cap for sterilizing the spout before it is exposed to the sterile chamber, and a pair of jaws that fit around the spout when the spout is in the opening to substantially prevent the escape of the sterile gas during the filing operation when the cap is removed.

Abstract: In a batch method for the heat treatment of particulate solid material, especially food materials, the vessel in which the heat treatment takes place is essentially a jacketed pressure vessel (1) in which the material is tumbled while being heated, and in order to obtain an increase in throughput the solids and cooking liquor are removed to a second vessel (2) after cooling. In the second tumbling vessel there is a reversible strainer (12) which is used in the position illustrated to separate the liquor from the solids and then inverted after withdrawal of the liquor so that they may be blended with a different liquor, such as a sauce, introduced via a line (14).

Abstract: In the sealing of a glass container containing a product such as a food product by means of a cover comprising a metal foil having on one surface thereof a sealant layer of a thermoplastic resin, the opening end of the container is preheated, and the cover is placed on the opening end, after which the cover is pressed against the opening end successively by a heating plate and a separate pressing plate. By this process, a positive seal and a high sealing process efficiency are obtained even when the container content is a product such as a heated liquid food product and even when the rim surface of the opening end of the container has some projecting irregularities.

Abstract: A method of producing a beverage from yoghurt and, optionally, fruit juice, fruit essence or fruit concentrate, having good keeping qualities. The voghurt is prepared in the conventional manner by fermenting milk until the mass has reached a pH value conventional for yoghurt, and the fermented milk is mixed as desired with minor amounts of water, sugars, pectin and flavors and/or colors and, optionally, fruit juice, fruit essence or fruit concentrate. After the mixing of the ingredients the mass is homogenized and is subsequently subjected to a heat treatment, comprising warming up to a temperature between 45.degree. and 55.degree. C. while the mass is being agitated and while maintaining a temperature difference between the heating medium and the mass of no more than 10.degree. C., and then to a cooling treatment at a temperature between 25.degree. and 35.degree. C.

Abstract: Disclosed are dairy based dessert mix compositions which upon aeration can be statically frozen to provide aerated frozen desserts. The dessert compositions essentially comprise from about 15% to 35% of a dry mix fraction and from about 65% to 85% of a concentrated milk blend fraction. The dry mix fraction essentially comprises from about 50% to 70% of the dry mix fraction of a nutritive carbohydrate sweetening agent; from about 3% to 8% of a non-fat dry milk solids; from about 1% to 2% of a whipping agent and from about 0.5% to 2% of a stabilizer gum. The milk blend fraction comprises a concentrated milk blend having from about 1% to 9% fat, from about 17% to 21% non-fat milk solids, from about 0.01% to 0.1% of a stabilizer salt and from about 75% to 64% moisture. The concentrated milk blend has a viscosity of about 20 to 25 cp. (70.degree. F.) and a whey protein nitrogen value of about 1.0 to 1.8.

Abstract: A food product, such as fruit or vegetables either whole or in pieces, or in the form of a pulp, or meat in pieces, is preserved by feeding hot liquid or steam into a contained body of the product to sterilize the product. Some liquid is retained in the product which is sealed in a container under aseptic conditions. The sterilization preferably takes place in the container in which the sterile product is ultimately sealed.

Abstract: The invention relates to a method for the processing, sterilization and packaging of a food product starting from a raw material basically consisting of Krill, in order to obtain a protein rich food product with good taste, consistency, structure, preparing abilities and keeping properties. Said method includes the steps of breaking down the whole Krill into small particles, sterilization of the broken down Krill, cooling and grinding the sterilized product into liquid or semi-liquid form and packaging the liquid substance under aseptic conditions, whereby the liquid substance is solidified in the aseptic packages.

Abstract: A method of increasing the durability of fresh milk when filling the same into containers and packages, in which the fresh milk is pasteurized with a short-term preheating to approximately 100.degree. to 120.degree. C. for killing pathogenic germs and subsequently processed at 70.degree. to 80.degree. C. The thus treated milk is packaged at a temperature from 70.degree. to 80.degree. C. within an aseptic protective gas atmosphere into heat resistant, substantially gas-tight synthetic foil packages and immediately after closing of the packages the milk is cooled in several stages, first rapidly to 50.degree. to 60.degree. C. and thereafter to a predetermined storage temperature.

Abstract: A process for the production of cheese which comprises preparing a starting material, the composition of which is that of the cheese which it is desired to produce, subjecting this material to a thermal pasteurization or sterilization treatment, packaging the pasteurized or sterilized material under heat in a hermetic container or containers while at the same time adding a fermentation agent to it and, finally, incubating the product thus packaged until fermentation is complete.

Abstract: The automatic filling and packaging of foodstuffs under aseptic to low-bacterial count conditions is accomplished by disinfecting a packaging material for at least one second by means of high-intensity ultraviolet radiation, generated by a high-current, low-pressure mercury discharge with a current density of more than 1 A/cm.sup.2 and a mercury pressure of 5.times.10.sup.-3 to 5.times.10.sup.-1 Torr, wherein the spectral radiation intensity of the 253.7 nm line of the ultraviolet radiation UV on the packaging material 1, 2, 3 is set to at least 0.05 W/cm.sup.2.

Abstract: This invention relates to a method and apparatus for the aseptic packaging of high acid food products. More specifically, the present invention is directed to a method whereby preformed barrier plastic containers are immersed in an aqueous sterilizing bath at a temperature ranging from 212.degree. F. to 140.degree. F. for a time interval ranging from one to sixty seconds, following which, after draining the sterilizing liquid therefrom, the containers are filled with presterilized high acid food product under essentially inert atmosphere conditions and thereafter closed in an inert atmosphere by sealing a sterile closure element thereto. Novel apparatus for automatically carrying out the method of the invention is also provided.

Abstract: A pourable, whippable, edible emulsion, containing about 45 to 60% water, 20 to 30% fat, 7 to 20% sweetener, 0.5 to 2.5% dispersible protein, 0.1 to 0.75% thickener, 0.1 to 1.0% buffer and 0.75 to 2.5% emulsifier, where the emulsifier has a major proportion of propylene glycol monostearate or hexaglycerol distearate in the range from 0.5 to 1.5% and a minor proportion of a combination of ethoxylated sorbitan ester in the range from 0.3 to 0.6%, sorbitan monostearate in the range from 0.05 to 0.25% and lecithin in the range from 0 to 0.15%, is stable against separation and/or gelation for at least one year at room temperature under aseptic conditions and whippable to at least 200% overrun from about 40.degree. to 100.degree. F.

Abstract: A plastic body is provided for use in a container which is adapted to hold product under vacuum, without undesirable deformation of the container. The body has a curvilinear bulge at the base of its cylindrical sidewall, and the bulge is dimensioned and configured to permit its slight deflection under vacuum which, in turn, facilitates upward movement of the bottom wall of the body. These changes effect a reduction of volume within the body, thereby reducing the level of vacuum which forms therewithin. The characteristics of the body render it particularly well-suited for production in relatively small sizes, utilizing relatively rigid synthetic resinous materials. It is also especially adapted for use in connection with a metal end closure, which may be hermetically sealed thereonto.