A browning agent for foodstuffs having at least two carbonyl groups is disclosed. A method for using the browning agent in or on a substrate is also disclosed. The browning agent may be coated onto foodstuffs such as biscuits, pizza, pie coverings or hash brown potatoes and heated by microwave or convection oven to induce browning.

A method for producing a dried fruit product in which certain physical, chemical and/or sensory features such as green color, flavor and Vitamin C content are stabilized wherein pieces of fruit are produced by peeling and slicing from a green chlorophyll-containing fruit, the pieces of fruit are infused with a low molecular weight carbohydrate, preferably in an infusion solution comprising one or more of glucose, sucrose and fructose together with a buffering agent, and then the pieces are dried...

A clamp gripping and actuating tool assembly includes a first arm and a second arm pivotally coupled together. Each of the first and second arms has a first end and a second end. A portion of the first and second arms define heads. The head of the first arm has an upper side that is concavely arcuate to be bowl shaped. An arcuate rod having a pair of ends extends through the head of the second arm and is positioned between the lower side and a top side of the head of the second arm. One of the e...

Color altering food products and methods which utilize a plurality of coloring factors containing dyes and/or lakes in combination with various substrates. Coloring factors with varying degrees of responsiveness to moisture are combined to provide selectively varying color altering effects in either the product, a food substance which contains moisture that the product contacts, or in a consumer's mouth. These effect may also be controlled to occur in varying combinations as well as with varying...

A process for dyeing olives by use of erythrosine includes the following steps: (i) de-bittering the olives; (ii) immersing the olives in an aqueous erythrosine solution; (iii) heating the solution and the olives contained therein; (iv) allowing the solution to cool down, contemporarily intermittently blowing cold air into the aqueous erythrosine solution; (v) washing olives; (vi) pasteurizing the olives.

The present invention relates to a shelf stable vegetable composition that includes a vegetable having a green color and a water-soluble compound in an amount sufficient to impart to the composition a water activity of 0.65 or less and a pH of 6.5 to 7.5 at ambient conditions for preservation of the green color of the vegetable. Advantageously, the water-soluble compound is present in an amount to preserve the green color of the vegetable for at least 6 months, and to impart a water activity of ...

The invention relates to apparatus for filling a container such as a plastic bag with product. The apparatus comprises a fill valve and a chamber formed as an integral unit, in which during a filling operation a container with a cap is in place is offered up to and placed in the bag by gripping devices or jaws, the cap is removed by a capper mechanism the bag is filled with product, and the cap is replaced, all the flow paths and surfaces being sterilised by steam during the filling operation.

An aqueous beverage solution includes L-ascorbic acid and EDTA. The resulting solution is free of sufficient constituents which could mask color change due to oxidation of the L-ascorbic acid. A color and/or turbidity of the beverage is substantially stable over a desired predetermined time.

A process and apparatus for preventing melanosis in shellfish which are to be preserved for freezing are disclosed in which shellfish in a container are covered with an aqueous solution of an innocuous acid, such as citric acid, and the interior of the container is pressurized with carbon dioxide at a predetermined pressure and for a predetermined time. As a result, carbonic anhydride and citric acid penetrate the bodies of the shellfish to preserve the fish and prevent melanosis.

The color of fruits and vegetables is enhanced by applying thereto a compound which has the ability to cause the accumulation of lycopene in the tissues of the treated produce. Examples of compounds used in accordance with the invention are: 4-[.beta.-(diethylamino)-ethoxy]-benzaldehyde 4-[.beta.-(diethylamino)-ethoxy]-benzene N,n-diethyl-ethanolamine .beta.-(diethylamino)ethyl anisolate N,n-diethyl-phenylpropylamine