Abstract: In a machine for moulded chocolate bars of the type having a pair of chains, a plurality of carriers attached to the chains and separate moulds mounted in the carriers; the present invention combines mould and carrier into one piece having a mould and sheath slots to directly connect the mould to pins connected to the chains on machines designed for separate carriers and moulds.

Abstract: A method of producing a pressurized gas-entrapping candy is disclosed, which candy releases the gas to generate pleasing sound in mouth, as it melts therein. The candy is produced by heating a mixture of raw materials and water to dissolve the mixture and to condense the same, cooling to solidify the condensate, crashing the solidified mass into particles, charging the particles in a mold to press the same for pre-shaping into a desired one, charging the pre-shaped piece into a pressure vessel, charging an inert gas under an increased pressure and heating the pressure vessel to cause a partial melting of the particles constituting the pre-shaped candy piece, and to entrap the gas in a candy piece which has finally no pore in its outer surface.

Abstract: The invention consists of the following steps:(a) continuously feeding n1 containers with fresh liquid egg white and n2 containers with fresh liquid egg yolk, the containers having the same shape and being made of a material inert to microwaves, the sum of n=n1+n2 being equal to at least two and n1 being either equal to n2 or different from n2 by one unit,(b) subjecting each liquid egg product to the action of microwaves so that it coagulates in the container, in the form of a homogeneous layer, without however reaching the hard cooked state,(c) extracting the layers from the containers and superposing the extracted layers so that a layer based on liquid egg white alternates with a layer based on liquid, egg yolk, and(d) subjecting the superposed layers to a complementary heat treatment to achieve the desired degree of cooking while at the same time ensuring the complexing of the different layers.

Abstract: A method for producing frozen confections includes a plurality of metering pumps which equally divide a flow of semi-solid confectionary material into a like plurality of flows and delivers such flows to a like plurality of forming heads. The forming heads are reciprocated along a generally diagonal axis during formation of confectionary products and in the opposite direction upon completion of formulation. The speed of translation in one direction is preferably distinct from the speed in the other direction. If desired, such flows may be combined with other unidirectionally flowing material to form a layered product. A cutting wire severs the flows of combined confection material into a desired length product in timed relation to the reciprocation of the forming heads. The individual products are received on a moving conveyor which transports them to the next operating station.

Abstract: A lollipop-type confection is described which is molded and packaged in an elastic mold together with the method of making such a confection. After the molten candy product is poured through the opening of an elastic mold, the opening is sealed with a layer of chewing gum product. A handle in the form of a stick is also provided which stick passes through the layer of chewing gum product and into the candy product.

Abstract: There is provided an ice tray and ice cubes formed therein in which the ice cubes contain embossments. The ice cube tray includes a base having a plurality of cavities. Each cavity has a bottom and a plurality of said walls and preferably the bottom has a surface in the cavity which surface has a protuberance. The ice tray also includes a cover secured to the base. Once a formed ice cube is removed from a cavity, the cavity can not be used to form a new ice cube.

Abstract: A process which comprises (i) the generation of release surfaces by application to predetermined areas of a solid surface of a solution, suspension or dispersion of a release agent and a supercritical fluid that vaporizes from the release agent, (ii) the deposition of a mass onto the release surface containing the release agent, and (iii) the separation of the mass or a product derived from the mass from such surface covered by the release agent. Novel apparatus for carrying out the process are described.

Abstract: A method of reproducing in chocolate a selected image, comprising the steps of optically scanning the image, laser etching the selected image in a surface of a plate in response to the optical scanning such that peaks and valleys are created in the surface of the plate corresponding to the selected image, controlling the laser etching by a scanning laser or a displayed frame of the image, casting a deformable transfer blanket against the surface of the etched plate surface to record in a surface of the transfer blanket peaks and valleys corresponding to the selected image, casting a chocolate material against the surface of the transfer blanket to record the selected image by peaks and valleys in a surface of the chocolate, and removing the cast chocolate material from the transfer blanket.

Abstract: This invention relates to a process for manufacturing a product based on egg in the hard-boiled state, constituted by a plurality of superposed, fast-joined layers, one layer of white alternating with a layer of yolk, of rectangular section. The process consists in the following steps: (a) supplying fresh runny egg white in n.sub.1 moulds, and fresh runny egg yolk in n.sub.2 moulds, the sum n.sub.1 +n.sub.2 being at least equal to two and n.sub.1 being equal to n.sub.2 or different from n.sub.2 by one unit; (b) pre-cooking each runny liquid up to coagulation; (c) removing from moulds; (d) superposing the coagulated layers, a layer of yolk being adjacent a layer of white; (e) cooking the superposed layers, under slight pressure, up to hardening. The finished product is preferably in the form of a cube and is used as aperitive snack.

Abstract: A disposable plastic container for ices comprising a pair of substantially equally shaped films of a thermoplastic synthetic resin laid one upon the other and welded or adhered to each other. They are joined only partly to define therebetween a liquid inlet which is closed after a liquid for forming ices has been introduced therethrough, and a plurality of compartments each capable of holding the liquid therein and allowing it to be frozen at a low temperature. The films define a joined edge portion surrounding all of the compartments and provided with a plurality of notches which enable the films to be torn across the compartments, so that the frozen products which have been formed in the compartments can be removed therefrom.

Abstract: An acidic molasses-based liquid animal feed supplement stock including calcium and mangesium, so that the calcium to magnesium weight ratio is between about 1.5 and 3, and, optionally, non-protein nitrogen, is hardened into a solid form by the addition of a phosphorus-containing compound in a nutritionally appropriate amount.In the preferred embodiment a single homogeneous first solution containing the sugar or molasses and the soluble calcium and magnesium compound but containing no added phosphorus compound is prepared and stored until it is desired to manufacture the animal feed blocks. At that time a second solution containing phosphorus but no calcium, magnesium, or molasses is added to the first solution so that the blocking reaction can occur.

Abstract: A method of making stick-supported products, particularly ice creams, having undercut or recessed zones formed thereon, the method utilizing a mold (1) which has at least one internal raised thread (2) and one recessed thread (3) and which enables the product to be drawn out of the mold by merely exerting an axially directed pull upon the product-supporting stick (5) followed by a natural rotational movement of the stick in a direction of said threads.

Abstract: A method of forming a multi-color chocolate product, includes the steps of applying a first color chocolate into a chocolate mold having a planar upper surface and recesses formed therein which form a sharp angle at the junction of the recesses with the planar upper surface; squeegeeing the first color chocolate across the planar upper surface such that the first color chocolate fills the recesses and is scraped from the planar upper surface; permitting the first color chocolate to at least partially harden; applying a second color chocolate into the chocolate mold on the planar upper surface thereof; permitting the second color chocolate to harden to form the multi-color chocolate product; and removing the multi-color chocolate product from the chocolate mold.

Abstract: A tiered ice cream product tray for attaching to a conveyor includes a sheet member with a mounting region for affixing the sheet to the conveyor, and a support region extending therefrom and including vertically offset horizontal portion support tables. At least one region of the sheet member extends transversely between an upper end thereof at a first product support table, and a lower end thereof at an adjacent product support table. An ice cream product fabrication system includes a conveyor oriented along a direction of conveyor motion and having a plurality of such trays attached thereto. The vertical regions of the tray are aligned parallel to the direction of motion of the conveyor. A preferred embodiment of the system fabricates ice cream portion having a thickness t, and the vertical faces have a height at least (t/2). The system includes a stick inserting work station for inserting a stick into ice cream portions along a horizontal direction transverse to the direction of motion.

Abstract: A coagulating box for use in making bean curd. This coagulating box is open at its top side and is openable at one of its shorter sides. The openable side comprises a detachable side plate whose height is slightly above the level of soybean milk to be put in a coagulating box at a time and a reinforcing plate. The detachable side plate can be detached or fixed by unlatching or latching. After soybean milk coagulates and a block of coagulated bean curd is cut into pieces of bean curd, the detachable side plate is detached and the coagulating box is put in a water tank and is placed on a conveyor to transfer cut pieces of bean curd in the box onto a conveyor by pulling the box up diagonally.

Abstract: A two-piece container for a layered frozen confection including top cover and bottom members with the cover having radial ribs specifically designed to provide marking indicia in the top surface of the confection after the cover is removed, said ribs also extending above the top cover surface to provide supporting ribs for a container stacked thereon; also a method of making a layered frozen confection and providing division indicia ribs on the top surface of the confection.

Abstract: A machine for making ice creams, in particular ice creams of the stick-supported type, comprising a freezing tank through which parallel arranged rows of molds are made to progress intermittently under control of a pull chain, dosing, stick-inserting and product-lifting-up units. The pull chain is designed to be moved by an at least double step. The freezing tank is conveniently elongated in shaped, and the different units have double elements whereby a double productivity of the machine can be obtained, with the number of advances per minute being equal.

Abstract: An improved molasses feed block is provided that is water resistant, non-porous, hard and vitreous. Said feed block is generally manufactured by the following method. A fluid feed composition is provided comprising molasses, unsaturated free fatty acids and an amount of a bivalent base sufficient to saponify said fatty acids into an insoluble soap to enhance the water resistance of said feed block. Lecithin is also added to reduce the stickiness of said composition. A nutritionally compatible acid or base is added to maintain the pH of said composition between about 6.2 to about 6.8 to reduce swelling in said feed block. A dry meal flour is added to provide nutritional values to said feed block and to reduce the swelling of said feed block by reducing its temperature.

Abstract: A method for preparing a shaped ice confection product wherein a mixture of ice particles and a liquid, which mixture is pumpable under pressure but maintains its shape if unsupported, is introduced under pressure into a mould which is closed apart from venting openings. An apparatus for manufacturing shaped ice confection products comprising means for manufacturing an ice confection mixture comprising ice cristals and a liquid phase, a chamber (1) with pressurizing means (2) and a devisible mould (7) having heating means (15) and being closed, apart from venting openings.

Abstract: A method of, and apparatus for making hard, dense, vitreous molasses-based animal feed supplement masses, the method comprising heating a molasses composition to a temperature within the range of about 240.degree. F. to about 285.degree. F. to remove all of the water content of the molasses that is necessary to form the desired vitreous masses. A portion of the heating process may be accompanied by an injection of ambient air into the molasses composition being heated. Immediately after heating, the molasses composition is cooled, agitated and de-aerated by directing the molasses composition through a cooler and de-aerator including a conduit in which is positioned an offset beater shaft assembly adapted to separate portions of the composition from the remainder thereof while directing cooling air through the conduit about said portions.

Abstract: There is disclosed a packaging method, and package, for animal feed supplement blocks. The packaging method comprises pouring a chemically hardening feed supplement mixture into a mold lined with a bag formed of a water soluble plastic, preferably polyvinyl alcohol. The top edges of the plastic bag are folded against the surface of the liquid mixture in the mold, and an adhesively backed label can be applied over the folded edges. The mold is bottomless, so that it can be readily stripped after the supplement mixture has solidified into a block. The resultant package greatly increases the storage life of the block as it substantially reduces moisture loss and eliminates mold growth. The package is a very attractive, glossy surfaced product, and the color and appearance of the block can be observed through the glossy transparent plastic film. As the plastic film is water soluble and digestible, it does not present any hazard to cattle in the event it is eaten by the cattle.

Abstract: The invention relates to the technical field of commercial plants for the production of icecreams, and in particular to a plant for producing popsicles and icecreams incorporating a holding stick.A plant (1) is provided, according to the invention, which has dies or molds (2) moving along a closed path with two superimposed main sections (4,5) which fit predominantly within a thermally insulated casing (10), and refrigerating members (18,22) including a plurality of cooler sets (18) fitting into said casing (10) and each having at least one fan (20a,20b) operative to circulate cool air along both main sections (4,5) of the path. The plant (1) also comprises a hot air thaw station (9) located at one end of said casing (10).

Abstract: A method and apparatus are disclosed for forming a monogrammed ice cube. The ice cube is formed by providing a die of conductive material with a shape which corresponds to the shape of a desired imprint to be formed in the cube. The die to conductively connected to a source of a coolant. With the die immersed in water, coolant is supplied to the die to cool it to a temperature below the freezing point of water. The water freezes around the die. The freezing of the water around the die is performed under conditions with the frozen water adjacent the die being clouded and the frozen water spaced from the die being clear. When the completed cube is formed, the clouded portion surrounding the imprint highlights the imprint when the cube is placed in a beverage.

Abstract: A molding apparatus for forming comestible shapes includes a mold block having an open ended cavity formed therein, the cavity having an axis of symmetry generally transverse to a plane of its open end, and movable means for closing the open end during molding to retain the comestible within the cavity. A scraper pivotally mounts at just one point on the mold block for rotation about the axis of symmetry within the cavity, and a conduit valve provides a flow of comestible in a plastic state into the mold cavity. Control means controls the flow of comestible into the cavity, the rotation of the scraper, and the opening and closing of the movable means to permit shaping of the comestible within the mold cavity and release of the shaped comestible from the mold cavity by operation of the valve, the movable means, and the scraper. In one embodiment, a conduit houses a displacement valve controlled to provide a negative flow pressure after filling of the mold.

Abstract: Edible holographic elements and methods for making the same are described. Edible holographic elements are used to decorate foodstuffs or can be the ultimate food product.

Abstract: A method of forming an image with photographic likeness on a chocolate material is disclosed. The image is "developed" on the chocolate material by means of an edible developer.

Abstract: To produce and package portions of spreadable food products, for example differing types of processed cheese, in multiple layers, the layers are shaped individually in shaping compartments by keeping them separate and, while being ejected, they are guided individually to the bottom of a pre-shaped shell and substantially all traces of spread are eliminated from the shaping compartments.The apparatus comprises a unit for the separate metering of each group of layers of the same nature (7), for the separate and alternate shaping of the layers, for the ejection and guidance of the layers into the shell (5, 6); units for applying a tear strip for quick opening (2, 3) and for stamping a shell (4) upstream of the metering unit (5) and, downstream thereof, units for applying lids (11), for following back the edges (12), for fixing the edges (13) and for removing the packaged portion (14).

Abstract: A process for the manufacture of soybean curd is disclosed. The steps comprise: (a) intensely agitating prepared soybean milk to such an extent that a homogenized colloidal state thereof is produced in which contained soybean protein is homogeneously dispersed and also contained soybean fat is homogeneously emulsified; (b) adding magnesium chloride to the soybean milk to obtain a mixture thereof; (c) again intensely agitating the obtained mixture to such an extent that the added magnesium chloride is instantaneously dispersed throughout the soybean milk; (d) stopping flowing of the mixture immediately after the preceding step (c); and (e) leaving the mixture to form a coagulated gel.

Abstract: An apparatus for molding and cooking multiple egg products at one time has a plurality of egg-shaped cups. Each cup has a top section and a bottom section removably engageable with one another to form a hollow container. The top section has a hole on the top thereof, with said hole having at least one vent groove extending radially therefrom along the surface of the top section to allow venting of the interior of the cup even when the hole is covered. The bottom section has a spike extending centrally upward therein and the upper end of the spike terminates within the egg-shaped cup. Further, a lower support member is provided for supporting each of the bottom sections, while an upper support member is provided for supporting each of the top sections. A cover, attached to the upper support, is provided for covering the holes of the top section. Further, the upper support member and the lower support member are secured to one another such that the top and bottom sections of each egg-shaped cups fit together.

Abstract: A machine for continuously depositing a sorbitol-sweetened hard candy confection which allows the manufacture of such hard candies in a continuous commercial high volume operation. The machine deposits the hard crystalline candies from an aqueous sorbitol solution having a crystalline seeding material therein, such that the sorbitol solution must be maintained in the depositing machine within a relatively narrow temperature range to prevent rapid thickening of the solution at too low temperatures and destruction of the crystalline seeding materials at too high temperatures. The machine includes a heated hopper for the aqueous sorbitol solution and a heated depositing base, through which the aqueous sorbitol solution is deposited through an array of nozzles into candy molds positioned therebeneath. The depositing base is fabricated with heating medium passageways therein, through which a heating medium is circulated.

Abstract: A device for shaping ice cream into shaped articles, comprising extruder members (2) to deliver an ice-cream blank (3), cutter members (10) to subdivide the blank into a plurality of slugs (13) and conveyor for transporting the slugs (13) while being carried by trays (9) to a molding device (1). The molding device (1), which shapes the slugs of ice cream on the trays, comprises operative members (22, 23) to supply compressed air and at least one forming unit (15). The forming unit (15) includes an air pervious contoured die (16), formed by a porous material with a substantially uniform thickness, drive elements (19) for moving the die (16) toward the slugs of ice cream to be shaped, and walls defining an internal chamber (18) supplied by compressed air by the operative members (22, 23) and in communication with the die (16), to realize a uniform distribution of compressed air and a thin gap of air between the total surface of the shaped article and the surface of the die (16) facing the shaped article.

Abstract: A comestible product includes a molded base piece having a series of narrow, slit-like grooves formed therein and configured in a decorative design. A preferably confectionery decorative material is heated until it becomes flowable with a stiff consistency. A tool (such as a toothpick) with a narrow rigid blade is used to scoop the flowable decorative material and insert it into the grooves on the molded base comestible piece. The decorated base piece is then cooled for a short period of time to cause the confectionery material to solidify and become fused with the base piece to form a unitary one-piece construction. A kit used to carry out the foregoing decorating method includes a mold for forming the base comestible piece, and a tool for applying the flowable decorative material to the molded base piece. A plurality of individually associated receptacles hold different colors of the flowable confectionery material during the decorative steps.

Abstract: A forming machine for chocolate has a distributor bottom plate formed with a discharge manifold channel into which there open, through interconnecting grooves, the blind holes aligned with overlying delivery holes in the forming machine. The discharge manifold channel is connected to an excess chocolate recovery portion selectively conducting to either an intermediate storage or feeding hopper of the forming machine. In the course of the casting process implemented thereby, all of the pistons, irrespective of their being reciprocating or rotary ones, are fed at all times independently of the molds being used. In moving from one mould to another, only the distributor bottom plate is replaced and no pistons need be manipulated.

Abstract: Soft paste cheese is formed by mixing curd forming additives from burettes with milk flowing in a funnel and directing the resulting curd forming milk mixture into a basin-like receptacle in which a mold block made up of an array of vertically elongated perforated molds of substantially uniform and unobstructed cross section have been placed to fill the receptacle and the molds and, after curds and whey have formed and stratified, removing the whey and lifting the molds as a group onto a draining plate, placing inverted molds of like cross section over the molds and turning the mold assembly to turn the cheese therein for further draining and removing the cheese from the molds.

Abstract: An automatic coin-fed ice-lolly producing and dispensing machine comprises an ice-lolly mould in two parts (9A,9B) kept at a freezing temperature by a refrigeration plant; a controlled supply of pre-cooled syrups (from 17); and apparatus for separating the product from the mould by inducing one part (9A) to move (f9) relative to the other (9B). The product then either drops out of the tilted mould, or is lifted by its stick (15).

Abstract: Confectionery solution containing gelling agents such as agar-agar, tends ry markedly to form streamers or tails when being poured. The formation of tails or streamers is inhibited in accordance with the invention by the atmosphere in the environment of the pouring region being maintained at (a) a temperature at least equal to the temperature of the confectionery solution and (b) a moisture content at least equal to the equilibrium moisture of the confectionery solution.

Abstract: A selectively shaped, chromatically distinct stratified sherbet confection and method of making the same. Partially prefrozen chromatically distinct sherbert extruded from a multichambered extrusion head and subjected to extremely low temperatures, preferably by spraying the surface of the extrusion with liquid nitrogen, to form a structural cohesive external rigid crust, which contributes to the stability of the extrusion's shape during subsequent operations upon it.

Abstract: A process is disclosed for making a relatively stable non-hygroscopic solid juice composition as well as a product of the process. The process comprises the steps of clarifying and concentrating a selected aqueous juice to a minimum concentration of about 85.degree. BRIX, separately mixing together a sugar and a starch hydrolysate having a maximum dextrose equivalent of about 20, heating the mixture to about its boiling point and blending the mixture and the aqueous juice in relative amounts to form a homogeneous melt. The melt is then extruded into a relatively cool liquid solvent, such as isopropanol, to convert the melt into an extruded solid. The extruded solids are then ground into particles, separated from excess solvent, combined with a selected anti-caking agent and dried to form the aqueous juice composition into a relatively stable particulate solid of superior amorphous quality.

Abstract: An apparatus and a method for the production of frozen confections wherein the frozen confections are produced from a supply of a generally semifrozen confection material of viscous consistency conveyed at a constant volume and at a constant rate through a novel filling system into a plurality of molds. The apparatus provides for the production of frozen confections from a supply of a generally semi-frozen, compressible material having a highly viscous consistency, wherein the material is rapidly and accurately metered into "bottom-up" molds which are indexed into position below a filling station, and in which filling nozzles are inserted into the molds so as to fill the latter with the material to the desired extent as the nozzles are raised upwardly out of the molds.

Abstract: A chocolate candy having its upper surface sculpted as the image of a person's face and a method for sculpting a person's face from a photograph onto a chocolate candy by adapting a photographic image of a person's face, converting the adapted image onto a transfer medium or die, and then embossing such adapted image onto chocolate candy.

Abstract: In a method and apparatus for producing chocolate forms, the molding tools are provided with chocolate retaining and handling elements which are disposed in the molds before the molding process and which define part of the molding cavity. During and after injection of the hot chocolate into the cavity, the molding tool top part is cooled to a temperature much lower than the bottom part, whereby the top part can be rapidly and easily lifted from the bottom part and the retaining and handling element can be removed from the molds with the chocolate forms supported thereon, which forms can then be further cooled outside the molding tool. The molding tool is then available for the next molding step. The retaining and handling element may remain with the chocolate forms and may become part of the packaging, thereby greatly facilitating handling and accelerating production of delicate chocolate forms.

Abstract: According to the invention, there is provided a process for molding chocolate to make a molded product including a thin ornamental relief pattern made of a first chocolate material of one color and a body portion carrying the thin ornamental relief pattern and made of a second chocolate material of different color. The body portion has a hollow cavity internally thereof. The first and second chocolate materials contain 30 to 40% by weight of the same kind of base oils and fats. The process comprises the steps of casting the first chocolate material into a first mold to form the thin ornamental relief pattern, pouring into a second mold the second chocolate material to form the body portion, combining the first and second molds to form a closed mold and rotating the closed mold while vibrating to thereby form a hollow cavity in the body portion.

Abstract: The invention relates to a mould for packaging desserts, particularly for ice-cream cake with coating syrup containing fruit or pieces of fruit. The mould is in the form of a cup comprising an opening through which the dessert is introduced into and removed from the mould and is characterized in that it comprises a first compartment near the opening which defines a first space and which is intended to receive a product solid at the storage temperature and a second compartment which defines a space below the first space and which is intended to receive a syrup liquid at the storage temperature, the second compartment comprising a central part situated at the bottom of the cup and communicating with the first compartment through an opening and a peripheral part which consists of circumferentially spaced grooves or depressions arranged in a star around the central part and which forms a flow channel for the syrup and also acts as a stiffener for the mould.

Abstract: A process for molding chocolate is provided to make a molded product including a thin ornamental relief pattern of a first chocolate material of one color and a body portion carrying the ornamental pattern and made of a second chocolate material of the other color. The first and second chocolate materials contain 30 to 40 wt. % of base oils and fats and at least 60 wt. % of the oils and fats in one material is the same as those in the other material. The first material in a fluidized state is cast into an engraved ornamental pattern formed on a mold, followed by scraping the face of the mold and rapidly cooling the surface of the first chocolate material to 18.degree. to 22.degree. C. Then the second chocolate material in a fluidized state is cast on the mold to cover the first chocolate to thereby firmly bond or adhere the two materials.

Abstract: A method for producing fatty confectioneries having three-dimensional decoration deposited thereon comprising the steps of providing a mold having three-dimensional recesses in design, pattern and/or letter configuration, placing a plate mold having through holes corresponding to said recesses in configuration and position on said mold, spraying decorative fatty confectionery material in the form of fine particles into said recesses through said through holes, removing said plate mold from the mold, pouring base fatty confectionery material into said mold over said decorative fatty confectionery material, cooling said mold to cool and solidify said base and decorative fatty confectionery material and removing the resulting confectionery from said mold.

Abstract: An improved method for extracting frozen stick confections from several mold cups of a mold strip of a stick confection freezing apparatus is disclosed. At a pre-extraction station, the sticks of the frozen confections are individually grasped and individually pulled with separate spring forces while the mold cups are heated from below by hot water sprays. Each confection is lifted from the mold cup as soon as the surface layer thereof sufficiently thaws, and before each confection is completely removed from the cup, it is released and dropped back into the cup. At a second extraction station, all of the confections are simultaneously removed and thereafter conveyed to apparatus for wrapping the frozen confections.

Abstract: Fermented ammoniated condensed whey (FACW) is solidified by mixing it with certain calcium salts and allowing the mixture to stand. The mixture, while still liquid, may be mixed with grains, roughage and forage materials, or it may be shaped into blocks, cubes or pellets. Solidified FACW can be used as a feed supplement for ruminant animals. During the solidification calcium ammonium lactate is formed which is a new crystalline chemical composition. Calcium ammonium lactate (CAL) may be prepared in purified form from lactic acid, calcium hydroxide and ammonia. CAL is useful independently as a feed supplement for ruminant animals.

Abstract: A milk, water, and honey composition, a water and honey composition, a process for preparing the former, and an apparatus for performing said process.A square in configuration, flexible blank of sheet material is inserted into the cavity of a flower-trumpet shaped mold and made to conform to the shape of the internal walls of the mold. The former composition is poured into the mold, a handle means is inserted into the composition, and the composition is frozen. The product is removed from the mold, and the blank of sheet material is unwrapped therefrom and used to collect melting portions of the product, if the same should commence melting prior to consumption thereof.

Abstract: A process for preparing textured oil seed protein products is provided. The process enables the use of fat-containing oil seeds without the need for removing the fat prior to processing. According to the process, an aqueous dispersion of oil seed protein is concentrated under conditions effective to prevent any significant protein denaturation while allowing sufficient removal of water to obtain a viscous dispersion having a solids concentration of greater than 30% by weight, and is shaped by expressing the dispersion through a die and into an aqueous bath. According to a preferred embodiment, the oil seed material comprises full fat soybeans. Both fibers and films can be formed.

Abstract: A process for forming a moulded confection, such as an ice confection, which has a protruding or re-entrant shape (i.e. with a surface portion having a negative draft angle with respect to a desired direction of mould release), characterized by:(a) filling a mouldable confection mix into a thin-walled flexible elastic mould having a cavity corresponding to said protruding or re-entrant shape, and also having in its wall at least one thin-walled flexible elastic cleft or pleat; and(b) solidifying the mouldable mix within the mould, and withdrawing the solidified confection mix from the mould so as to cause the mould to distort and the cleft or pleat to open or unfold and release a confection of said protruding or re-entrant shape from the mould.