Abstract: A container for a liquid-based food item and a packaged liquid-based food item, such as a soup. A container includes an outer member and an inner dividing member that is positioned inside the outer member to define inner and outer cavities. A liquid, such as water or broth, and one or more seasonings are placed in the inner cavity. Particulates, such as meat and vegetable particulates and, if necessary, water, are placed in the outer cavity. Seasonings are separated from particulates, and the seasoning does not diffuse into the particulates. Thus, the tastes of the individual ingredients are maintained. A sealing member extends across a tops of the inner and outer members to close the package. When the sealing member is removed to open the package, the water or broth with the seasoning, and the particulates and any water can be poured from their respective cavities in a single motion.

Abstract: A flexible package for a liquid-based food item and a packaged liquid-based food item, such as a soup. A flexible package or pouch includes an outer member or pouch and an inner dividing member or pouch that is disposed or positioned inside the outer member to define inner and outer cavities. A liquid, such as water or broth, and one or more seasonings are placed in the inner cavity. Particulates, such as meat and vegetable particulates and, if necessary, water, are placed in the outer cavity. Seasonings are separated from particulates, and the seasoning does not diffuse into the particulates. Thus, the tastes of the individual ingredients are maintained. A sealing member extends across a tops of the inner and outer members to close the package. When the sealing member is removed to open the package, the water or broth with the seasoning, and the particulates and any water can be poured from their respective cavities in a single motion.

Abstract: A method for producing tomato sauce and food items including a tomato sauce, and the products produced thereby. A tomato sauce is produced by mixing a paste and other necessary ingredients. The paste mixture is extruded cold, forming a plurality of cold paste mixture portions, which are placed in a container. Heated water is added to the container. The heated water convectively heats the paste mixture portions, thereby forming a sauce. The container can also include a pasta item, such as ravioli so that the resulting sauce is applied to the ravioli.

Abstract: A sprayable cookware release composition includes an oil, a propellant, and a cookware release agent having lecithin treated with an alkali and a fatty acid at the same time or treated with a mixture of an alkali and a fatty acid. A variety of alkali and fatty acids can be used to treat the lecithin, including more than one alkali and more than one fatty acid. Suitable alkali for treating the lecithin include sodium and potassium sorbate, sodium and potassium carbonate, sodium and potassium bicarbonate, sodium and potassium acetate, sodium and potassium hydroxide, and mixtures thereof. Suitable fatty acids for treating the lecithin include oleic acid, linoleic acid, palmitic acid, stearic acid, and mixtures thereof. The cookware release agent and oil are mixed, and the mixture is dispensed from the aerosol container by the propellant.

Abstract: An improved processing method and system for producing tomato paste and other food products affected by viscosity. Tomatoes are processed into tomato juice. The juice is provided to a decanter that separates or fractionates the juice into two portions—a thicker, more viscous cake portion and a thinner, less viscous serum portion. The serum portion is concentrated by removing a portion of water using an evaporator such as a thin film or juice evaporator. The cake portion can be concentrated if necessary with a drier. The serum and cake portions are recombined to produce a tomato paste having improved color, texture, flavor and nutrition.

Abstract: A sprayable cookware release composition includes a cookware release agent, a fractionated oil, such as a fractionated palm oil or a fractionated coconut oil, and a propellant. A combination of fractionated oils or a combination of a fractionated oil and a non-fractionated oil can also be utilized. The cookware release agent and the fractionated palm oil are mixed, and the mixture is dispensed from the aerosol container by the propellant. Suitable fractionated oils include fractionated coconut oil and fractionated palm oil, such as palm olein and palm super olein. Suitable cookware release agents include phospholipids, including phosphorus-containing glycerides, such as lecithin, lyso-phospholipids, phosphated monoglycerides, phosphated diglycerides, and mixtures thereof. Suitable propellants include pressurized gases, such as nitrous oxide, liquefied hydrocarbons, or mixtures thereof.

Abstract: A method and system for producing a casingless sausage product. An emulsion, such as a meat emulsion, is heated by a first heating element, such as conductive element, such as a heat exchanger or a direct heating element, from a first temperature to an initial heating temperature. The initial heating forms a warm emulsion. After the first heating stage, the warmed emulsion is heated again during a second stage with a second heating element from the initial heating temperature to a higher, second heating temperature. Other numbers of heating elements can be utilized as necessary. The second heating element can be a rapid heating element, such as a microwave or radio frequency (RF). The second heating produces a casingless sausage. The casingless sausage is subsequently cooled or chilled to produce the casingless sausage product. The product can be cut to a length and packaged in a container or can.

Abstract: Disclosed is an improved sweetened nut butter spread having a desirable flavor and smooth texture. The sweetened nut butter spread is prepared by grinding nuts and/or oil seeds in the presence of an edible oil to form a nut paste containing ground nuts and/or oil seeds and edible oil. A sweetening composition comprising sugar is added to the nut paste to form a sweetened nut paste, and the sweetened nut paste is comminuted to form a ground sweetened nut paste. A liquid flavoring agent, such as honey or molasses, is added to the ground sweetened nut paste to form a sweetened nut butter spread. Crunchy particles can be further added to make crunchy nut butter spread.

Abstract: The present invention is directed to a device and method for removing build-up on such measurement gauges. The inventive device and method involve a movable scraper that fits around a cylindrical shield of a measurement gauge and continuously removes the build-up on the shield. Movement of the scraper is accomplished by a magnetic coupling between a magnetic core attached to the scraper, which is inside a pipe or other piece of equipment, and solenoids that are installed on the outside of the pipe. The device and method of the invention ensure instantaneously correct readings from the measurement gauge and improve control and operation strategies of heat exchanges, with significant economic advantages.

Abstract: A sprayable cookware release composition includes an oil, a propellant, and a cookware release agent having lecithin treated with an alkali and a fatty acid at the same time or treated with a mixture of an alkali and a fatty acid. A variety of alkali and fatty acids can be used to treat the lecithin, including more than one alkali and more than one fatty acid. Suitable alkali for treating the lecithin include sodium and potassium sorbate, sodium and potassium carbonate, sodium and potassium bicarbonate, sodium and potassium acetate, sodium and potassium hydroxide, and mixtures thereof. Suitable fatty acids for treating the lecithin include oleic acid, linoleic acid, palmitic acid, stearic acid, and mixtures thereof. The cookware release agent and oil are mixed, and the mixture is dispensed from the aerosol container by the propellant.

Abstract: A food packaging system wherein one or more food component preparation lines deliver heated, e.g., cooked, components to a packaging station that operates at overpressure to maintain aseptic conditions as a container is filled and sealed. The preparation line may be a high pressure heated conduit, a covered batch conveyer, sealed pocket feeder or similar line, and prepares each component at a temperature and time suitable for the particular ingredient. Plural separate preparation lines may deliver different food components to the pressure chamber in which filling occurs, and each component attains a narrowly-defined degree of cooking or uniform stage of undercooking. A loading lock interfaces the packaging and preparation sections so as to prevent evaporative fluid loss or cooling and preserve aseptic conditions during filling and sealing.

Abstract: Disclosed is a multi-layered, dessert product, such as a pudding product, made from a gel having a continuous aqueous phase and a dispersed colloidal oil phase. The dessert product has at least one layer that contains a natural, oil soluble colorant, preferably dispersed in the oil phase. The products are formed of a layer containing a first colorant and an adjacent layer containing a second, different colorant. The multi-layered gel-based dessert products are made by introducing a gel-based dessert product containing the first colorant into the bottom of a transparent container to form a first layer and then introducing additional gel-based product containing the second colorant into the container to form a second layer on top to the first. The resulting multi-layer product exhibits reduced color migration between the two layers.

Abstract: A method is provided for the identification of polymorphic markers in a population. The method includes genotypically characterizing a first sample of a population, selecting one or more individuals of the first sample based upon the genotypic characterization, fabricating a microarray with genomic DNA from each individual selected, and genotyping a second sample of the population using each fabricated microarray as a reference, thereby identifying the polymorphic markers in the population. Also provided is a method for the identification of polymorphic markers in a bacterial population. The method includes phenotypically characterizing a first sample of a population, selecting one or more individuals of the first sample based upon the phenotypic characterization, fabricating a microarray with genomic DNA from each individual selected, and genotyping a second sample of the population using each fabricated microarray as a reference, thereby identifying the polymorphic markers in the population.

Abstract: The present invention is directed to a device and method for removing build-up on such measurement gauges. The inventive device and method involve a movable scraper that fits around a cylindrical shield of a measurement gauge and continuously removes the build-up on the shield. Movement of the scraper is accomplished by a magnetic coupling between a magnetic core attached to the scraper, which is inside a pipe or other piece of equipment, and solenoids that are installed on the outside of the pipe. The device and method of the invention ensure instantaneously correct readings from the measurement gauge and improve control and operation strategies of heat exchanges, with significant economic advantages.

Abstract: Disclosed is a multi-layer gel-based food product, such as pudding, in which color migration from one layer to an adjacent layer is minimized. The multi-layer food product comprises a first milk-based, gel-based layer containing a dispersed oil phase and an oil soluble color within the oil phase. The first gel-based layer has a first color. A second gel-based layer, preferably also a milk-based layer, is adjacent the first gel-based layer. The second gel-based layer has a second color different from the first color. To further minimize color migration, the second gel-based layer can also contain a dispersed oil phase and an oil soluble color within the oil phase.

Abstract: A seal-less magnetically driven scraped-surface heat exchanger is provided that is particularly useful for aseptic processing. The heat exchanger comprises an elongated generally cylindrical heat transfer tube having an inlet, an outlet, and a sidewall defining a chamber between the inlet and the outlet. An elongated media tube is provided in surrounding relation to the heat transfer tube. A rotary shaft is mounted axially within the heat transfer tube. The rotary shaft has an outer surface and one or more scraper blades extending from the outer surface of the rotary shaft. A drive end containment shroud is mounted at an axial end of the heat transfer tube. The drive end containment shroud has a closed end, an open end, and a sidewall defining a drive chamber in open communication with the interior chamber of the heat transfer tube through the open end of the containment shroud.

Abstract: Disclosed is a multi-layered, gel-based dessert product, such as a pudding product, formed of a gel-based layer containing a first colorant and an adjacent gel-based layer containing a second, different colorant, at least one of the colorants being a negatively charged caramel colorant. The dessert product is made by introducing gel-based dessert product containing the first colorant into the bottom of a transparent container to form a first layer and then introducing additional gel-based product containing the container to form a second layer on top to the first. The resulting multi-layer product exhibits reduced color migration between the two layers.

Abstract: A box or container, formed from a single blank, with a group of protruding tabs and corresponding bottom apertures which act together to urge, and maintain, the alignment of an upper box on top of a lower box during the stacking of similar boxes.