Abstract: The present invention relates to milk chocolate and a method of making the same which is capable of having a calorie content less than that of conventional milk chocolate. The invention provides a milk chocolate composition made from the admixture of cocoa, milk and a sweetener, wherein the cocoa component comprises cocoa butter and cocoa powder, the milk component comprises low fat milk powder and butterfat, and the sweetener component comprises a sugar alcohol, wherein the total fat content of the composition is less than about 30% by weight, of which at least 75% by weight is made up of the aggregate of the cocoa butter and butterfat. The milk chocolate can be made from this composition by intimately mixing together the cocoa, milk and sweetener components at a temperature of less than 60.degree. C.

Abstract: A product and process is provided for producing an improved-flavored, sucrose-free milk chocolate having the taste and mouthfeel of a traditional milk chocolate.

Abstract: A reclosable chewing gum packet, and a blank for making that packet. The packet includes a multitude of side panels and a tear strip attached to and transversely extending across each of those side panels. The tear strip is cut through, adjacent a first end thereof, to separate the tear strip into first and second sections. The first section of the tear strip is torn away from the packet to form a lateral tear line, separating the packet into a cover and a body. When this is done, the transverse cut through the tear strip prevents the first section of the tear strip from tearing the second section of the tear strip away from the packet. That second section of the tear strip remains attached to the packet and forms a flexible hinge connecting the cover of the packet to the body thereof.

Abstract: A reclosable container and a method of forming and assembling the reclosable container is provided. A cup forms an interior and a top opening to provide access to the interior and a lid is releasably connected to the cup to selectively close the top opening and to form a seal with the cup to seal the interface or connection between the lid and the cup.

Abstract: A method and system for processing cheese. The method comprises the steps of blending ground cheese with additional ingredients to form a blended cheese material, and cooking and then cooling that cheese material. The method further comprises the steps of measuring a moisture content of the blended cheese material, generating a signal representing that moisture content, and adjusting the moisture content of the blended cheese material to a preset level in response to the generated signal. The moisture content of the cheese product may be measured at any appropriate stage of the processing line. Preferably, the moisture content of the cheese material is measured by transmitting microwave signals across the cheese material, and measuring the phase shift in the transmitted microwave signals. Also, preferably, the moisture content of the cheese material is measured, and any necessary adjustments made, after that material has been cooked and cooled.

Abstract: A product and process is provided to produce a one phase chocolate tablet containing from 1 to 16 percent water eliminating the normally required conching step.

Abstract: A comparatively easy to open food package is provided as well as a method of forming or wrapping such food package. The food package, having first and second opposite sections, contains a food product and a wrapping material enclosing the food package. The first section of the food package includes a main portion positioned against the food product and a sealing strip connected to the main portion. The second section includes a main portion positioned against the food product and a flap connected to this main portion. The sealing strip and the flap are pulling means to pull the first and second sections of the wrapping material apart on the first side of the food product.

Abstract: There is provided a product and process to produce a sucrose-free milk chocolate containing from about 2 to about 16 weight percent water by encapsulating a mixture of a water-in-oil cocoa butter emulsion and sucrose-free chocolate composition with a sucrose-free milk chocolate composition.

Abstract: A nestable vending-type cup of thermoplastic material comprised of a base having an integral peripheral upstanding wall which together with the base forms a liquid reservoir. The free end of the wall is turned over to form an outwardly and downwardly extending collar which extends circumjacent the upper part of the upwardly extending portion of the wall and is spaced therefrom. The collar is so constructed that when gripped by a user, it remains spaced from the upwardly extending portion of the wall. The collar is provided with strengthening features consisting of an outwardly and downwardly inclined shoulder and indents defined with vertical walls lying in radial planes to increase the rigidity of the collar. The construction of the cup provides a cup which is comfortably and easily held by the user when it contains hot beverages and which is also economic to manufacture.

Abstract: A UHT processed physically stable milk composition comprising the following by weight:______________________________________ Milk 80-94.1% Sugar 5-10% Dried Fat 0-10% Emulsion Modified Starch 0.5-3% Iota-carrageenan 0.15-0.5% Xantham gum 0.0-0.5% ______________________________________and either 0-0.2% locust bean gum or 0-0.2% guar gum and 0-0.5% gelatin, and optionally flavoring, coloring and sweeteners the minimum proportion of gum blend being 0.1%.

Abstract: Vending apparatus for dispensing discrete articles stacked one above the other such as a stack of pre-filled cups with dry ingredients for mixing with water to make a beverage. The apparatus includes stationary support rings for supporting a plurality of stacks of articles arranged about a vertical axis. An actuating device is adapted to select an article from a particular stack, and for releasing the lowermost article of the selected stack into a carrier. An indexing drive moves the carrier, if necessary, between a discharge station and a position beneath each stack and then returns the carrier to the discharge station, with the selected article being held in the carrier at least until the carrier reaches the discharge station.

Abstract: An instant rice pudding mix which comprises a mixture of a powder comprising 15 to 35% by weight of a finely divided sugar, 25 to 40% by weight of a starch, 5 to 20% by weight of a finely divided fat; 5 to 25% by weight of a dried skim-milk powder; up to 3% by weight of an emulsifier and 0 to 4% by weight of an edible gum; and granules formed by the extrusion of a dough formed from 87 to 100% by weight of rice flour, up to 4.0% by weight of a starch-complexing agent, up to 5% by weight of an aerating agent and up to 4.0% of dried skim milk powder and/or dried whey powder mixed with a proportion of water sufficient to produce an extrudable dough. The pudding mix of the invention may conveniently be made up by the addition of hot or boiling water to produce a product having the texture of a traditional rice pudding. The pudding mix of the invention may be packed in pouches, envelopes or other protective cartons which afford moisture-barrier features.

Abstract: A display unit comprising an elongated tray with walls which define a region accommodating a batch of sachets, the tray including longitudinal side walls with inwardly turned parts at each end, the said parts being capable of providing support for another display unit placed above.

Abstract: A method and tray assembly is provided for heating, in a conventional household oven, batter-coated and par-fried frozen comestibles conveniently supported or held in a substantially vertical position. Vertical orientation is such that a three-dimensional comestible having a length, width or circumference and thickness is situated so that a plane of thickness is parallel to the bottom of the tray. The novel tray assembly maximizes convective or microwave heating of the comestible products, minimizes conductive heat transfer, and also permits the user to minimize the surface area of the comestible available for moisture collection during heating. The tray assembly comprises: a tray having upstanding support elements which fixedly engage the comestible in a substantially vertical position, a means to allow heated air to convectively heat the food products, and a means serving to collect oil and liquids released by the products during heating.

Abstract: A wide variety of meat-like textures are simulated by a process requiring the unidirectional freezing of an aqueous mixture of protein and alginate to form vertically-aligned protein fibers, slicing the frozen mass to form fiber bundles, gelling the alginate in each bundle to reinforce the well-defined fiber structure, permanently heat-setting the protein fiber structure and then adjusting the texture with a sequestering agent. The resulting product has certain textural and nutritional properties of natural meat and can be flavored, colored, texturized, shaped, molded, cooked and substituted for meat.

Abstract: A dessert composition is prepared which is pourable at ambient temperature, but hardens to a smooth, brittle, edible coating when applied to a frozen dessert comprising from 50% to 65% by weight of a mixture of a major proportion of a first vegetable oil melting below 5.degree. C. and a minor proportion of a second vegetable oil melting above 20.degree. C., from 10% to 35% by weight of a finely-divided sugar and from 5% to 20% by weight of a dried milk powder.

Abstract: A dry semolina dessert powdered composition comprising fine hard wheat semolina, a powdered starch, pulverized sugar, skim milk powder and a spray-dried fat emulsion, the ingredients and their proportions being selected so that the composition when mixing with boiling water and quickly stirred produces a creamy, grainy and thick textured semolina-like hot pudding. The composition allows the quick and convenient production of a ready-to-serve hot semolina pudding from the dry mix of the ingredients, with the textural and creamy taste characteristics of a conventional semolina pudding.

Abstract: A frozen bread dough which can be prepared from the freezer to a finished baked loaf within about one hour has been accomplished by using a novel process. Because the bread dough is yeast leavened, desirous yeast-leavened flavor and aroma is obtainable. The dough maintains its shelf-life stability through the addition of hydrophilic colloids, film-forming proteins and surfactants.

Abstract: According to the present invention, equilibrium between the applied gas and an aqueous liquid is achieved at conditions suitable for the preparation of a chemical complex of gas hydrate, and the pressure is then rapidly reduced to effect a concurrent temperature reduction and the formation of nuclei of water ice distributed throughout the aqueous liquid. Reaction conditions are then reestablished to initiate and complete the formation of gas hydrate which is then frozen within a matrix of the aqueous liquid. The resulting product is characterized by a high gas content, prolonged storage stability suitable for commercial distribution in its frozen state, and a vigorous, uniform effervescence when placed in water.

Abstract: The present invention provides an improved process for preparing carbonated ice directly from finely divided water ice or snow. According to the process, water ice is contacted with carbon dioxide gas at a temperature within the range of from about -20.degree. C. to about 0.degree. C. at a pressure of about 0.3 times the carbon dioxide vapor pressure at the respective temperatures, the pressure being at least sufficient to cause formation of carbon dioxide hydrate, but insufficient to liquefy the carbon dioxide, at the temperature of contact; and maintaining contact for a period of time effective to form carbon dioxide hydrate in the ice. At the preferred temperatures of from -14.degree. to -2.degree. C., the reaction rate increases dramatically.