Abstract: A method of forming a container that has improved release properties for a viscous material configured to minimize residual material remaining in the container upon normal use thereof and also generally maintains the physical stability of a material in the container. The method includes applying a coating to a portion of the inner surfaces of a container in an amount effective to provide the improved release properties.

Abstract: A method of forming a container that has improved release properties for a viscous material configured to minimize residual material remaining in the container upon normal use thereof and also generally maintains the physical stability of a material in the container. The method includes applying a coating to a portion of the inner surfaces of a container in an amount effective to provide the improved release properties.

Abstract: Method and system for controlling the density to a predetermined level of an edible aerated foodstuff product during the preparation thereof. A density measurement is acquired on the aerated product at a location sufficiently downstream of a shearing unit used to form the aerated material such that the product is in an equilibrated state. Consequently an adjustment can be made in the introduction rate of aeration gas at a location upstream of the shearing unit which is calculated to reduce any difference between the predetermined and measured product densities in a precise and reliable manner. Also, injection gas of reduced solubility may be used so that product density can reach equilibrium sooner. Upstream disturbances in the density of a formulation starter material also may be monitored and countered by adjustments made in the gas flow rate to assist in maintaining a desired product density.

Abstract: The present invention provides oil-in-water emulsion food product dressings and a method for preparing oil-in-water emulsion food product dressings. The method achieves an increase in the viscosity and, hence, the stability, of the food product dressings, which permits the food product dressings to achieve a desired level of viscosity with the use of smaller quantities of oil. This advantageously permits the production of reduced calorie oil-in-water emulsion food product dressings at a reduced cost.