Abstract: A filled dough product having a plurality of dough sticks is provided. The plurality of dough sticks of the filled dough product can be connected by a web of dough. Each dough stick from the plurality of dough sticks can be separable from the plurality of dough sticks along a break line in which liquid starch had been applied.

Abstract: A grillable/broilable food product is disclosed. The product is based upon meat, fish or other seafood, poultry or vegetables, and is coated with an edible artificial skin forming composition which reduces sticking or charring of the food product to or on a hot surface. The composition utilizes a blend of an alkyl cellulose ether and a protein, e.g. a plasma protein, and optionally a gum or browning agent, and a flavorant.

Abstract: A grillable/broilable food product is disclosed. The product is based upon meat, fish or other seafood, poultry or vegetables, and is coated with an edible artificial skin forming composition which reduces sticking or charring of the food product to or on a hot surface.The composition utilizes a blend of an alkyl cellulose ether and a protein, e.g. a plasma protein, and optionally a gum or browning agent, and a flavorant.

Abstract: The present invention is directed to a method and apparatus for conveying a product. In accordance with the method aspects of the present invention, the steps comprise providing a flow channel having internal surfaces and introducing the product into the channel and causing the product to move through the channel for flow as a first phase through the channel. Pursuant to a feature of the present invention, a step of simultaneously applying a film of fluid over the internal surfaces is carried out during movement of the product through the channel to provide a second phase to surround the first phase and separate the first phase from the internal surfaces during conveyance of the product through the channel so that the first phase moves as a plug of material through the channel.

Abstract: A grillable/broilable food product is disclosed. The product is based upon meat, fish or other seafood, poultry or vegetables, and is coated with an edible artificial skin forming composition which reduces sticking of the food product to a hot surface. The composition utilizes a blend of an alkyl cellulose ether and a protein, and optionally a gum or browning agent, and a flavorant.

Abstract: The present invention is directed to a method and apparatus for conveying a product. In accordance with the method aspects of the present invention, the steps comprise providing a flow channel having internal surfaces and introducing the product into the channel and causing the product to move through the channel for flow as a first phase through the channel. Pursuant to a feature of the present invention, a step of simultaneously applying a film of fluid over the internal surfaces is carried out during movement of the product through the channel to provide a second phase to surround the first phase and separate the first phase from the internal surfaces during conveyance of the product through the channel so that the first phase moves as a plug of material through the channel.