Abstract: Heat-shrinkable films suitable for packaging food articles such as frozen poultry, primal meat cuts, and processed meat products. In one embodiment, the film may be a biaxially stretched monolayer film of a very low density polyethylene copolymer. In another embodiment, the film may be a biaxially stretched multilayer film comprising a first outer layer of an ethylene-vinyl acetate copolymer, a core layer of a barrier film such as a polyvinylidene chloride copolymer or an ethylene-vinyl alcohol copolymer, and a second outer layer comprising a blend of an ethylene-vinyl acetate copolymer and a very low density polyethylene copolymer. The multilayer film is preferably made by coextrusion of the layers. The films are fabricated into bags useful for the aforementioned purposes. The bags have improved toughness.

Abstract: A non-spread, sliced peanut butter product containing chunky peanut butter, powdered egg white, flour, and an emulsifier. The ingredients are mixed together, pressed or extruded into sheets which are separated by waxed paper into pieces the size of a bread slice and about 0.2 inches thick.

Abstract: As a continuous length of plastic film is supplied from a roll, a first type of fish meat paste is continuously applied onto the film so as to form thereon a continuous stripe of the first type of fish meat paste, on which a second type of fish meat paste is continuously applied with a certain pressure so that the two types of fish meat paste, one of which is colored red while the other is uncolored, are intermingled to form on the plastic film a membrane closely resembling the membrane covering real crab leg meat. A core comprising a bundle of fibers made of coagulated fish meat paste is placed on the membrane and wrapped therein by means of the plastic film. Heating coagulates the membrane thereby to form the membrane and the core wrapped therein into an integral body closely resembling real crab leg meat in appearance and texture.

Abstract: In a vacuum skin package wrinkles and weak spots are avoided by providing a tray as the support or backing member rather than a flat sheet, the angle of the walls as they diverge outwardly being 91.degree. to 160.degree.. Especially useful is such a package when provided with a lid for stacking purposes.

Abstract: A fried and crispy conically shaped taco-shell made from a heart shaped flat tortilla bent along a vertical axis to form a conical shell so as to present an overlapping portion of its edge and almost closed pike. It may optionally be held inside a wet-proof conical cup covering a third or more of the total length of the shell.

Abstract: The present invention comprises a pigmented protective coatings based on acetylated monoglycerides and cellulose esters, characterized in that it contains(a) distilled, acetylated monoglycerides,(b) synthetic waxes from the group of paraffin waxes and if necessary, microcrystalline waxes,(c) cellulose esters, and(d) pigments.

Abstract: Pressed curd opened-body cheeses are prepared with lactic ferments including lactobacilli of the species Lactobacillus fermentum which are utilized for producing openings in the body of the cheeses. Small wheels of the cheeses may be prepared by, prior to ripening, coating the cheeses with a plastic film which is substantially impermeable to gases, alone or together with a coating layer of paraffin, or the small wheels may be prepared by ripening the cheeses in a chamber having a pressure in excess of atmospheric pressure for preventing gas loss from the cheeses.

Abstract: A carcass shroud is formed from a liquid water porous hydrophobic and oleophilic polyolefin sheet. Preferably, the sheet is a spun-bonded fabric, such as spun-bonded polypropylene or a perforated polyolefin film having liquid water porosity. Preferably, a surfactant is dispersed throughout the shroud fabric or coated onto the film. Sodium chloride may also be dispersed in the shroud or onto the shroud surface. Such a carcass shroud can be applied to a carcass in a dry state, i.e., without being wetted with brine prior to application. The porous nature of the sheet or film allows liquid water to pass through while the oleophilic nature of the material causes it to hug tightly to the warm fat of the carcass. The salt acts to bleach the surface of the carcass and the surfactant acts to draw blood from the carcass, substantially enhancing its appearance. After cooling, the shroud readily releases from the carcass and does not leave fibrous contamination, as do known shrouds.

Abstract: A transition metal composition is obtained by treating at least one particulate support material with at least one organomagnesium compound, at least one cleavage agent and at least one transition metal compound of Groups IVA, VA or VIA of the Periodic Table. The support material is typically a metal oxide, such as alumina or silica. The orgaomagnesium compound is typically a dialkyl magnesium compound such as dibutyl magnesium. The cleavage agent may be an amine, a thioalcohol, an ester, a carboxylic acid or particularly an alcohol such as n-butanol. The transition metal compound is added after the organomagnesium compound and the cleavage agent and is typically titanium tetrachloride. The product may be used as a catalyst component to polymerise an olefine monomer such as ethylene.

Abstract: A laminated film containing at least two layers of which one layer is a gas-barriering layer comprising a copolymer of vinylidene chloride with a reduced viscosity of 0.030 to 0.050 and the other layer is a strengthening layer arranged to be adjacent to the gas-barriering layer, comprising a copolymer of vinylidene chloride with a reduced viscosity of 0.050 to 0.075.

Abstract: The disclosure relates to a process of packaging an edible product having an exposed bone by applying hot melt material to the exposed bone, encasing the product in a package, and closing the package which preferably is a bag which is heat shrunk and due to the heat shrinking operation or by the application of heat in the absence of heat shrinking the hot melt material is adhered to the bag with a bond strength greater than that between the hot melt material and the bone such that upon the removal of the bag the hot melt is removed from the bone to permit subsequent processing of the product.