Abstract: Aerated confections that dissolve quickly in water or in a dairy beverage are disclosed. The aerated food products preferably include 50 to 98% of a saccharide component; about 0.5 to 30% of a structuring agent; about 1 to 6% moisture; and about 1% to 5% of a whipping agent. The aerated food products have a density of about 0.1 to 1.0 g/cc. The compositions can be formed into pieces ranging from about 0.1 to 5 g each. Preparation methods for the pieces are also disclosed. The confectionery food products find particular suitability for use as ingredients for children's RTE cereals.

Abstract: A refrigerator including a freezer compartment is provided with a Stirling cycle refrigeration system including a displacer located within the freezer compartment and an external compressor which is fluidly coupled to the displacer. An electronic controller is provided to adjust a time phase relationship between the compressor and the displacer to establish a first phase condition for cooling of the freezer compartment and a second phase condition for establishing a defrost cycle for the refrigerator. The electronic controller is responsive to operator control inputs and sensor inputs. The phase relationship between the compressor and displacer is changed by substantially 180° from the first phase condition to the second phase condition.

Abstract: An appliance is provided with an electrical connector box including a plurality of spaced tabs between which is arranged a cabinet panel portion of the appliance in order to position the connector box in an opening defined, at least in part, by the cabinet panel. The connector box further includes a socket portion in which an electrical inlet is arranged. A power cord includes a first terminal plug connected to the electrical inlet and a second terminal plug designed to fit into an electrical outlet found in a particular geographic region which the appliance is to be used. The power cord is secured in the connector box by a clamp and guided along arcuate surfaces out of the connector box, with one of the surfaces being part of a bumper member which establishes a minimum permissible distance between the appliance and a wall against which the appliance is positioned.

Abstract: A method for processing at least one rope of aerated confectionery foam. The method includes extruding at least one rope of aerated confectionery foam from an extruder. The rope is conveyed from the extruder to a rotary cutter. An anti-sticking agent, such as powdered starch, is applied to the rope as the rope is conveyed from the extruder to the rotary cutter. Finally, the rope is cut into pieces with the rotary cutter. In one preferred embodiment, the rotary cutter is operated to perform at least 5,000 cuts per minute.

Abstract: A cooking system includes a sink having a basin recessed within a kitchen countertop. The sink is provided with a water inlet, a water outlet and an energy source for heating water introduced into the basin. The cooking system also includes a container that preferably has bottom and side wall portions provided with a plurality of through holes. The container is adapted to house food and to be positioned within the heated water of the basin in order to enable the food items in the container to be cooked.

Abstract: The present invention relates to ready-to-eat cereal flakes exhibiting higher percentages of curled flakes and reduced bulk densities as well as processes for preparing said cereal flakes. More specifically, the present invention provides ready-to-eat cereal flakes fabricated from cooked cereal dough pellets having a bulk density of 150 to 200 g/1003 inch, an average flake thickness of 600 to 800 &mgr;m and at least 45% of the flakes being curled to provide a flaked width of at least five millimeters.

Abstract: Refrigerated cultured dairy products such as yogurt having enhanced anti-mold stability are prepared by including minute quantities of a cultured dairy ingredient having been cultured with a propionic acid forming culture. The propionic bearing cultured dairy ingredient such as whey is added to a milk base that is then heat treated prior to inoculation and fermentation with a yogurt culture. Premature protein coagulation that can occur during the heat treatment step is minimized by adding minute quantities of a calcium sequestrant to the milk base.

Abstract: A continuous method for preparing an aerated confection, especially marshmallows, includes the steps of A. continuously forming a clear concentrated sugar syrup in a single vessel by continuously admixing to form a sugar syrup slurry; cooking the sugar syrup slurry with agitation and indirect heat to dissolve the solids, concentrating the sugar syrup by evaporating water as vapor and venting the vapor to form a concentrated clear syrup, wherein the residence time of the syrup within the vessel ranges from about 1 to 5 minutes; B. cooling the clear concentrated syrup without crystallization to form a cooled clear sugar syrup; C. admixing the clear cooled sugar syrup with about 1 to 30% of a foam structuring agent to form a liquid confection blend; D. seeding the liquid confection blend with dry sugar crystals to form a seeded liquid confection blend; E. aerating the seeded liquid confection blend to form an aerated confection plastic foam; F.

Abstract: A lighting system includes an illumination source arranged within a housing wherein the housing is positioned at a front end portion of a shelf of a product display unit. In a preferred form of the invention, thermal insulation is disposed between the housing and the shelf such that the shelf is thermally isolated from heat generated by the lighting unit. The lighting unit can be attached to or formed integral with the front portion of the shelf so as to act as an extension thereof or arranged beneath the shelf, preferably with an air gap or other type of thermal material barrier therebetween. In accordance with a preferred embodiment of the invention, the lighting unit takes the form of an elongated housing which is slidably mounted within a label receiving area of a shelf.

Abstract: A gas burner mounting assembly includes a gas injector having a main body portion positioned between a chassis member of a gas cooking appliance and a ceramic based cooktop of the appliance. The gas injector also includes an upper body portion which extends through an aperture formed in the cooktop. A burner retention bracket is interposed between the main body portion of the gas injector and an underside of the cooktop. A resilient support preferably acts between the gas injector and the cooktop, although no rigid attachment is made between these elements. The gas injector is mechanically, fixedly secured to the cooktop in order to allow the gas injector to flex with the cooktop.

Abstract: A refrigerator cabinet includes a shell within which is defined at least one food compartment. For enhancing the access to the food storage compartment, the shell is provided with an open frontal zone which includes a frontal facing portion and a sideward facing portion. A door is hingedly connected adjacent one side of the cabinet, extends across the front of the cabinet and wraps around to an opposing side of the cabinet. In this fashion, a section of the door actually defines an extension of one side of the refrigerator cabinet such that, when the door is opened, enhanced access to within the refrigerator is provided.

Abstract: A method for coating discrete food pieces with a sweet coating such as in the preparation of a presweetened R-T-E cereal and coated food products prepared by the method is provided. The coating contains a mixture of sugars and calcium. The method of preparation comprises the steps, in sequence of: (A) providing a base of dried food pieces; (B) blending sugar syrup with an aqueous calcium slurry; (C) coating the base of dried food pieces with the sugar syrup and calcium slurry blend; and (D) drying the coated product to a shelf stable moisture content to provide a calcium fortified finished product.

Abstract: A cooking appliance includes a cabinet, defined by at least front, side, bottom and rear panel portions, and at least one oven cavity positioned therein. When placed in an in-use position, the bottom panel portion is spaced from a supporting surface, preferably by multiple, vertically adjustable leg members, such that an air passageway is defined below the bottom panel. At least one opening is formed at a lower rear section of the appliance to allow air to flow into a passageway defined in the cabinet between the oven cavity and the rear panel portion of the cabinet. At least one outlet opening is formed in an upper portion of the cabinet to allow the cooling air to exit the cabinet. With this arrangement, operation of the cooking appliance causes air to be drawn along the bottom of the appliance, into the cabinet, upward within the passageway and then out of the cabinet.

Abstract: A refrigerator crisper system includes an enclosure defined by inner and outer housings, as well as a food receptacle slidably positioned in the inner housing. The inner and outer housings are spaced so as to define a zone therebetween within which air, generated by a fan mounted entirely within the enclosure, is forced to flow in order to cool the contents of the receptacle. The enclosure is formed with various vanes that direct the cooling air flow above, adjacent the sides and below the receptacle. In the most preferred form of the invention, a temperature sensor and a moisture permeable film are provided to further regulate the food storage environment established in the receptacle.

Abstract: A shelf stable ready-to-bake batter article for baked goods comprises an unpressurized gas impermeable container, low water activity, batter with a leavening system disposed within the container and partially filling the container and an inert low oxygen gas in the headspace not filled by the batter. The ratio of sugar to flour in the batter ranges from about 0.5:1 to 2.5:1. The batter has a water activity of less than 0.85.

Abstract: A pricing control system for multi-operation vending machines, such as those commonly found in laundromat facilities, incorporates an offset price setting field for storing at least one incremental offset price which is added to a pre-established base price in order to set the cost for a respective vending machine operation. In accordance with a first preferred embodiment of the invention, a single offset price is used to increment each of the base prices established for a given vending machine such that the costs associated with each of the operations is incremented an equal amount. In accordance with another embodiment of the invention, multiple offset price amounts are stored and added to predetermined base prices to establish the cost of each of the respective vending machine operations.

Abstract: An appliance is provided with a feedback system which audibly signals both the activation of user input controls and when the appliance reaches a certain operational stage. The system functions to adjust both of the feedback signals upon a single setting change made by a user, preferably at varying volume rates. In the preferred embodiment, the volume level for the operational stage signal is adjusted multiple times the volume level for the user input control signal as the setting is switched between any of low, medium and high settings.

Abstract: An appliance includes a plurality of electric power consuming devices having associated activated power consumption levels which collectively can exceed an available power supply limit to the appliance. The appliance includes a control system for power distributing to the various devices in a manner which optimizes performance while preventing the current draw from exceeding the established limit. In the most preferred embodiment, the appliance constitutes a range having various heating components, preferably first and second ovens, as well as a plurality of surface heating elements. A current monitoring arrangement signals demanded current levels from certain ones of the heating components, with the signals being used by the control system to distribute the available current on a predetermined priority basis.

Abstract: Disclosed are annatto-caramel food colorant blends having a pH of about 9.1 to 10 that exhibit improved stability against precipitation and provide a rich brown color. The colorant blends are particularly useful for use in RTE cereals. The blends are characterized by low ammonia contents (<0.05%). Also disclosed are methods for preparing low ammonia content caramel color solutions. The methods involve adding KOH to a caramel solution to a pH of >10, off gassing ammonia to reduce the ammonia content to <0.05%, and acidifying the caramel colorant to a pH of 6.5 to 7 to provide a treated low ammonia neutral aqueous caramel colorant. An aqueous annatto colorant having a pH of about 12.5 to 13.5 is admixed with the treated low ammonia neutral caramel solution in a solids weight ratio of about 1:1 to about 4:1.

Abstract: A cooking appliance includes an oven cavity having an associated access door provided with a cavity viewing window, a control panel for setting both a desired cooking function and a heat source operating time period, and a light for illuminating the oven cavity of the appliance. The light is controlled so as to be automatically activated prior to the expiration of the set time period for the selected cooking operation in order to bring the attention of the user to viewing the progress of the cooking operation without unnecessarily opening the oven cavity door. If, after viewing the food being cooked, it is determined that further cooking time is warranted, then the process of adding additional cooking time will function to re-set the automatic light activating feature of the invention.