Abstract: A structural multiple ply wall for a product container has an inner container sheet ply having a composition providing low product permeability through the ply for a product disposed adjacent to a first face of the ply. A fluid coating consisting of an aqueous solution of a reducing sulfite salt is disposed adjacent to the second face of the inner sheet ply, the coating actively reacting with oxygen gas from the adjacent atmosphere. At least one sheet exterior ply has one face of one of the exterior ply disposed adjacent to the fluid coating. The exterior ply can have a composition providing low oxygen permeability through the sheet exterior ply. The inner sheet ply, the liquid coating, and the sheet exterior ply are contiguously integrally disposed together forming the structural multiple ply wall. The wall is formed into a product container providing at least the major proportion of the container wall area. A method of manufacturing the multiple ply wall is taught.

Abstract: Peanut butter is prepared that has an improved flavor and an increased shelf life. The peanuts are ground in the presence of solid carbon dioxide to reduce oxidation of the peanut oil during grinding and also to reduce the amount of oxygen that is dissolved, occluded, and adsorbed from the ingredients, thereby resulting in a final peanut butter of improved stability and also thereby effecting a retention of carbon dioxide in the final peanut butter to improve the flavor thereof.

Abstract: A peanut butter sweetening agent composition is provided having at least 5 weight percent based on solids of sweetening agent and a long shelf life substantially free of syneresis.The composition is prepared by combining at an elevated temperature a mixture of milled peanuts, additional edible oils, an emulsifier, and a stabilizer with the sweetening agent having a small amount of edible hydrophilic substance. The resulting mixture may then be fed into containers and the containers sealed.

Abstract: This invention is for a pickled seafood and the method of preparing the pickled seafood. The shelf life of the pickled seafood at the ambient temperature and with no refrigeration, is, approximately, 2 to 3 years.

Abstract: A method is provided for reducing mold spoilage of partially baked pizza crusts intended to be stored in unsealed packages at normal room or ambient temperatures. This method comprises properly reducing the moisture content and water activity of the crusts, cooling the crusts to below ambient temperatures, treating the surface of the crusts with ethyl alcohol, and packaging the crusts before significant amounts of alcohol can vaporize. The shelf life of partially baked pizza crusts so treated and stored in unsealed plastic packages at room temperatures can be extended to at least about 20 weeks or more as compared to about one week without such treatment.

Abstract: Cake batter is prepared by mixing separate aqueous and fat phases previously heat-treated, the aqueous phase being first aerated mechanically. The batter is packaged and can be stored at refrigerator temperatures for considerable periods without deterioration.

Abstract: A process of preparing a nutritious orange juice concentrate by adding whey protein to a liquid admixture of water and orange juice concentrate, the liquid admixture being at a temperature between 65.degree. and about 130.degree.F., and then adding an imitation orange flavoring. The invention further includes another process of preparing the nutritious orange drink concentrate. The process involves adding whey protein to water or acidified water, the water being at a temperature between about 65.degree. and about 130.degree.F., and then adding imitation orange flavoring and orange juice concentrate. When acidified water is used, it is preferably acidified with citric acid.