Abstract: An ice scraping system including a scraper blade driven by a pneumatic cylinder coupled to an electropneumatic controller Distance of the blade from the surface being scraped is continuously monitored by a command controller which specifies different electrical command signals for the electropneumatic control device.

Abstract: A vegetable oil-based composition containing finely divided special type of calcium citrate salt compositions to produce semi-solid to solid vegetable oil compositions without the use of hydrogenation.

Abstract: A rapidly-dissolving, sugar-free beverage tablet is made by formulating a mix containing from 20% to 70% mannitol, from 1% to 20% water-soluble CO.sub.2 -generator, intensive sweetener and food acid. The mix is compressed in an externally-lubricated tabletting press to produce a friable tablet which is then surface glazed to produce a structurally stable tablet.

Abstract: A dry mix containing a combination of salt having a particle size of 100% by weight minus 100 U.S. mesh and carrageenan is applied to the surface of uncooked meat, poultry or seafood before cooking in a microwave or conventional oven. The salt and carrageenan may also be applied in the form of an aqueous slurry. The cooked product retains a higher amount of moisture and has improved appearance, taste and texture as compared to cooked meat, poultry or seafood which is not treated before cooking.

Abstract: A method and apparatus for applying a pair of continuous narrow interengageable strips of reclosable fastener material to a web of film material in line with horizontal form, fill and seal apparatus to provide a reclosable package. The fastener material is secured within a longitudinal fold in the web of package film material, and the web then proceeds directly into a form, fill, seal machine in which the web is oriented horizontally, and the product is placed on the web.

Abstract: A no-fat cheese analog having the texture, body and eating qualities of cheese is produced by admixing about 15% to about 35% of a coagulated skim milk product having a fat content of less than 2%, about 15% to about 35% dry particulate rennet casein, about 1% to about 3% of an edible emulsifying salt, sufficient quantities of flavoring agents and acidulants to impart desired flavor and pH, and about 30% to about 65% water; said dry rennet casein being hydrated in said water by action of said emulsifying salt at temperatures of about 160.degree. F. to about 200.degree. F. under agitation conditions for a time period sufficient to provide a plastic homogenous body being substantially free of unhydrated rennet casein particles, said edible emulsifying salt being present at about 2% to about 15% by weight of the said particulate rennet casein, said emulsifying salt being selected from the group consisting of alkali metal phosphates, citrate salts and mixtures thereof.

Abstract: The present invention provides a low cost paperboard sleeve package for holding tubs in a stacked manner. The sleeve has an octagonal configuration to provide stacking strength and space efficiency. The top of the sleeve is provided with an openable retainer to allow removal of the tubs. The bottom of the sleeve has retaining flaps which extend upward and inward to engage the lid and upper portion of the lowermost tub and which permit the stack of tubs to be loaded into the sleeve from the bottom. This supporting engagement enables the lowermost tub to support the weight of the tubs stacked above.

Abstract: A polymeric container for a sliced food product comprising a bottom wall, a peripheral wall structure extending upward therefrom, a lid, and an integral hinge connecting the lid to the peripheral wall structure, wherein the hinge biases the lid toward an open position. Locks are provided to maintain the lid in closed position. The locks are configured that may that may be released by application of inward pressure to the front wall of the container, without application of external manual force to the lid.

Abstract: A method and apparatus for testing the force required to remove flexible seals from objects such as product cups is disclosed. The object, e.g., cup is held so that the seal defines a substantially horizontal plane and a portion of the flexible seal is attached to a force measuring gripper. The object, e.g., cup is then moved away from the gripper at an angle .theta./2 with respect to horizontal. Forces are then measured by the gripper at an angle .theta. from horizontal. In a particular example, .theta. equals 45.degree. which simulates human removal of the flexible seal. The measured forces are digitized and stored for report generation.

Abstract: This invention relates to packaged ready-to-eat, high-temperature processed low/no fat, puddings in which calcium-sensitive, thermally-irreversible gelling hydrocolloids, such as sodium alginate, are utilized in the pudding formulation as a total or partial replacement for the fat component. A process for preparing such puddings is also described.

Abstract: An apparatus and method for slicing food products such as loaves of bread and the like where multiple slices are formed at substantially the same time. A blade cleaning assembly is included for removing slicing debris from band slicing blades after having moved through the product being sliced. Multiple blade continuous cleaning by opposed scraper blades through which each band blade passes achieve the desired cleaning function. The apparatus and method are particularly well-suited for removing slicing debris from loaves of bread which are of the so-called no-fat or low-fat variety.

Abstract: A cake icing composition and process for making same is disclosed. The cake icing composition comprises sugar and/or starch, water and a food modifying composition. The food modifying composition independently includes a dispersion of an edible soy fiber having a particle size in the range of between about 0.1 micron and about 20 microns, present in a concentration of between about 5% and about 30%, and an aqueous liquid, present in a concentration of between about 70% and about 95%, said percentages being by weight, based on the total weight of the food modifying composition. In the process of making this composition the sugar, water and food modifying composition are blended together. The food modifying composition is itself formed by dispersing the edible soy fiber having a particle size in excess of 20 microns in the aqueous liquid and wet-milling the resultant dispersion so that the soy fiber has a particle size in the range of between about 0.1 micron and about 20 microns.

Abstract: A microwave cooking bag, method, and system are disclosed in which a food product in the bag is cooked, browned and crisped in a microwave oven. The bag forms an enclosed cooking space which is substantially surrounded by a susceptor material layer. The susceptor material layer is heated during cooking by the microwave radiation to a temperature sufficient to brown and crisp the food product while the microwave radiation also directly heats and thereby cooks the food product. Both a five-sided bag and a four-sided, pouch-like bag are disclosed.

Abstract: High-moisture food products are surface-coated with a coating comprised of 80 to 99.5% water, 0.1 to 3% sorbic acid or a salt thereof, and 0.2 to 3% kappa-carrageenan. The coating has a pH of 3.5 to 5.5 and sets at a temperature above 100.degree. F. The coating is well-suited for application to baked goods such as soft pies.

Abstract: A ground meat product having improved moisture retention is provided by incorporating into ground meat, water and a specially prepared calcium salt of citric acid.

Abstract: Improved dried fruits having improved handling and physical properties are provided by coating the fruits with a finely divided specially prepared calcium citrate reaction product. Also included is the combination of these improved dried fruits with dry cereals.

Abstract: Polyphosphates such as tetrasodium polyphosphate and sodium acid polyphosphate are used to reduce the amount of protein aggregation which results from heat treating a ready-to-eat pudding formulation at temperatures in excess of 265.degree. F.