Abstract: Reduced fat, shelf stable double emulsion condiments. The condiments produced have a reduced fat content, shelf stability, and an enhanced taste profile. The process of making the products is also described.

Abstract: High Integrity Encapsulation Product with Insoluble Fibers. A particulate extrusion encapsulation product in a glassy state is described including an encapsulate, encapsulated in a glassy matrix. The glassy matrix includes at least one modified starch, at least one carbohydrate and at least one insoluble fiber. The load of the encapsulate is typically from 0.01% to 20% by weight, based on the total weight of the encapsulation product. A method of making the particulate extrusion encapsulation product and food products containing the extrusion encapsulation product are also described.

Abstract: Dispenser package comprising a planar backing, a dispenser body coupled to the backing and a flip-up or flip-out cover movable between a closed position and an open position.

Abstract: Doser for a container containing a substance. The doser includes a dosing member configured to be located at least partially inside a dispensing end of a container. The dosing member includes at least a bottom wall, a retaining wall and a retaining space of predetermined volume configured to retain a dispensable amount of said substance. When the doser is arranged on a container and the container dispenses the dispensable amount of the substance, the dosing member substantially prevents the substance contained in the container from either passing into the retaining space or being dispensed with the dispensable amount.

Abstract: Container having a container body comprising a bottom, a rim and a lid securing portion located adjacent the rim. A lid includes a lid base sized and configured to secure the lid to the lid securing portion of the container body and a lid door assembly movably mounted to the lid base. The lid door assembly includes a main door that can assume at least a closed position with respect to the lid base and an open position with respect to the lid base, a first side door that can assume at least a closed position with respect to the main door and an open position with respect to the main door, and a second side door that can assume at least a closed position with respect to the main door and an open position with respect to the main door.

Abstract: A particulate sprayer includes a gas reservoir to hold a gas, a liquid reservoir to hold a product, and a low pressure section including an exit opening connected to the liquid reservoir. The product includes a liquid and solid particles. The low pressure section transports gas released from the gas reservoir over the exit opening. The product is drawn, pushed, or drawn and pushed from the exit opening into the transported gas to create a spray of the product to be sprayed from the particulate sprayer.

Abstract: A container for storing and dispensing liquids, with at least one stacking feature, a dispenser to dispense liquid contained in the container, a handle for carrying the container, an angle (?) which is the angle between a line (DD?) perpendicular to a reference lifting plane (Lp) cutting through the handle and a line parallel to a vertical of the container in a filling orientation, and a tilt angle (B) which is the angle between the line (DD?) and a line going through a location of a center of gravity of the filled container in the direction of a weight force of the container. When the container is in a filling orientation the tilt angle (B) and the angle (?) coincide, while when the container is lifted perpendicular to the lifting plane (Lp), the tilt angle (B) is substantially zero.

Abstract: An injection closure system includes a bottle containing a product to be distributed and a closure attached to the bottle and including nozzles. Each of the nozzles includes two holes through which the product is distributed from the bottle. The bottle includes a plurality of teeth extending around an outer surface of the bottle and the closure includes a plurality of teeth extending around an inner surface of the closure. When the closure is in a fully attached position on the bottle, the teeth of the bottle contact the teeth of the closure to prevent the closure from being removed from the bottle.

Abstract: A glassy extrusion encapsulation composition and a method of making the composition are provided. The encapsulation composition comprises an encapsulate encapsulated in a glassy matrix comprising 0.5 to 12% by weight, based on the total weight of the glassy matrix, of at least one surface active plant extract, and 88 to 99.5% of at least one carbohydrate. The addition of a surface active plant extract to a carbohydrate matrix markedly increases the load of an encapsulate in the encapsulation composition. Such glassy matrices are useful for encapsulation of encapsulates, for example, flavors and medications. A food composition containing the encapsulation composition is also provided.

Abstract: A reduced sodium salty taste composition for reduction of sodium chloride in food contains sodium chloride, at least one of a food acid and a salt of a food acid, at least one of an amino acids and a salt of an amino acid, and can additionally contain potassium chloride, yeast extract, sweeteners, and flavors. A food containing the reduced sodium salty taste composition and a process for making the reduced sodium salty taste composition are disclosed.

Abstract: A method and apparatus for generating a visual representation of a flavor or texture profile based on flavor or texture preferences of a user with respect to each of a plurality of flavor or texture categories or based on flavor or texture characteristic information representing flavor or texture characteristics of a product or recipe for each of a plurality of flavor or texture categories. The flavor or texture preferences of a user and the flavor or texture characteristics of a product or recipe with respect to each of a plurality of flavor or texture categories is determined by way of a method and apparatus for determining a flavor or texture profile for a user and a method and apparatus for determining a flavor or texture profile for a food element, respectively. Also described is a method and apparatus for providing food element recommendations based on flavor or texture.

Abstract: An herb chopper includes a bottle, an upper chopper, a lower chopper, an agitator, and a dust cap. The bottle can hold a herb to be ground. The upper chopper is positioned inside of and opposite to the lower chopper and can rotate with respect to the lower chopper. The bottle is positioned on the upper chopper partially inside of the lower chopper. The bottle is rotated relative to the lower chopper causing the herb leaves to be chopped by the upper and lower choppers and dispensed out of the chopper through dispensing holes formed in the lower chopper.

Abstract: A method and apparatus for generating a flavor preference profile for a user including the steps of obtaining user food preference information for a user regarding a plurality of food elements, the user food preference information being provided by the user, obtaining correlation information regarding the plurality of food elements and a plurality of flavor categories, the correlation information providing a correlation between user preference for each food element and user preference for each of the plurality of flavor categories, determining, by a microprocessor and based on the user food preference information and the correlation information, the relative user preference for each of the plurality of flavor categories, and generating preference output data for the user based on the result of the determining.