Abstract: An extruder provides three materials, one co-extruded about the other. A first material is completely enrobed by a second material, which in turn is completely enrobed by a third material. The first and third materials are preferably cookie doughs having differing compositions, the first material forming the core and having a moist and chewy texture upon baking. The third material is preferably a cookie dough having a relatively crispy texture upon baking. The second material serves as a moisture barrier and to prevent bleeding between the first and the third materials. The second material may be composed of, for example, an oil-based fluidic material or a gel.

Abstract: This invention provides a method for producing shelf-stable yogurt product which exhibits a smooth, non-gritty texture and enhanced storage stability and the yogurt product produced by such a method. A yogurt product that is storage stable is that which does not have to be refrigerated, i.e., can be stored at room temperature for a period in excess of a few weeks without undergoing spoilage or a substantial breakdown in texture.

Abstract: A dry soft canine biscuit having visually apparent, discrete meat and/or meat by-product particles distributes substantially uniformly throughout the biscuit is obtained by blending the non-fat solids portion of a soft biscuit dough with particles which are substantially inert with respect to the biscuit dough, mixing the dry-blended mixture with water plus optional humectant to form an intermediate stage dough, admixing the latter with the fat portion of the biscuit dough to form a final dough, forming the final dough into pieces, and baking and drying the formed pieces to obtain a microbiologically stable product which can be packaged without a barrier material. Meat and/or meat by-product particle inertness is made possible by using particles having: (1) a moisture content of 35 percent by weight or less, and (2) a water activity which is less than the water activity of said soft biscuit dough.

Abstract: A dry hard canine biscuit having visually apparent, discrete particles, which contain (i) meat and/or meat by-product and/or (ii) farinaceous material and/or textured vegetable protein, distributed substantially uniformly throughout the biscuit is obtained by blending the non-fat solids portion of a canine biscuit dough with the particles which are substantially inert with respect to the dog biscuit dough, mixing the dry-blended mixture with water and with the fat portion of the pet biscuit dough to form a dough, forming the dough using low shear into pieces, and baking and drying the formed pieces to obtain a microbiologically stable product which can be packaged without a barrier material. The particle inertness is made possible by using particles having: (1) a moisture content of 35 percent by weight or less and (2) a water activity which is less than the water activity of said biscuit dough. There is a substantial absence of particle color bleed into the biscuit.

Abstract: Apparatus and method for uniformly coating pieces of food with a viscous, particulate-containing composition in which the coating, e.g., a flavored oil containing, for example, spices, is fed to a rotatable, enclosed, frustoconical reservoir enclosed within a housing having a series of serrations along its upper rim. Centrifugal force radially sprays the coating through the serrations, which serve to limit the size of the particulates in the coating. The coating spray exits the housing and coats pieces of food transported external to the housing.

Abstract: A dry soft canine biscuit having visually apparent, discrete particles, which contain (i) meat and/or meat by-product and/or (ii) farinaceous material and/or textured vegetable protein, distributed substantially uniformly throughout the biscuit is obtained by blending the non-fat solid portion of a soft biscuit dough with particles which are substantially inert with respect to the biscuit dough, mixing the dry-blended mixture with water plus optional humectant to form an intermediate stage dough, admixing the latter with the fat portion of the biscuit dough to form a final dough, forming the final dough using low shear into pieces, and baking and drying the formed pieces to obtain a microbiologically stable product which can be packaged without a barrier material. The particle inertness is made possible by using particles having: (1) a moisture content of 35 percent by weight or less and, (2) a water activity which is less than the water activity of the soft biscuit dough.

Abstract: A dry hard canine biscuit having visually apparent, discrete meat and/or meat by-product particles distributed substantially uniformly through the biscuit is obtained by blending the non-fat solids portion of a canine biscuit dough with the particles which are substantially inert with respect to the dog biscuit dough, mixing the dry-blended mixture with water and with the fat portion of the pet biscuit dough to form a dough, forming the dough into pieces using low-shear, non-cooking forming conditions, and baking and drying the formed pieces to obtain a microbiologically stable product which can be packaged without a barrier material. Meat and/or meat by-product particle inertness is made possible by using particles having (1) a moisture content of 35 percent by weight or less and (2) a water activity which is less than the water activity of said biscuit dough.

Abstract: This invention is a method for making agglomerated bits. The agglomerated bits are made by mixing aspartame and a bulking agent, desirably maltodextrin, with starch and a gum. Flavorings and dispersing agents can be added to this blend. Upon mixing of this blend, a vegetable oil and water mixture is added to the dry ingredients with mixing which causes agglomeration to occur. Following agglomeration, the agglomerated bits are dried and sifted through a screen. The agglomerated bits are suitable for use in home-cooked grain cereals and other foods.

Abstract: A particulate solid is dispensed on to articles by depositing the particulate solid on a vibrating dispensing member having a slot cut therethrough, this slot making an acute angle within the direction in which the particulate solid moves along the dispensing member, and moving the articles beneath the slot as the particulate solid is falling therethrough.

Abstract: Comestible compositions such as chewing gum containing freely dispersed L-aspartic acid sweetening agent derivative, moisture, and optionally, a manufacturing heat history of at least 115.degree. F., are rendered storage stable relative to the retention of recoverable levels of the L-aspartic acid derivative by adding freely dispersed hydrogenated starch hydrolysate thereto, thereby allowing for the effective use of relatively low levels of such L-aspartic acid derivative therein.

Abstract: A sling for loading and unloading several palletized loads simultaneously comprises two pairs of spreader bars each having a plurality of teeth extending perpendicularly with respect to an elongate dimension of the respective spreader bar. The spreader bars are suspended by pairs of cables from a rectangular frame in turn supported by a plurality of support cables. The spreader bars are carried by the suspension cables so that the teeth project upwardly and inwardly from the respective spreader bar towards the associated bar of the respective pair.

Abstract: Apparatus for preparing extruded dough pieces. A dough is extruded to form a ribbon of extruded dough. The ribbon of extruded dough is cut into the extruded dough pieces by means of a high velocity liquid jet. The high velocity liquid jet is comprised of (i) water or (ii) water and an edible, long-chain polymer or (iii) an edible, long-chain polymer and an edible oil.

Abstract: This invention discloses a low calorie dietetic dog biscuit containing vegetable hulls. The vegetable hulls are fibrous components and reduce the overall caloric content of the biscuits to between about 320 and 330 calories per 100 grams of said biscuit. The biscuits can use a blend of proteinaceous and farinaceous ingredients such that the overall protein content of the biscuits is reduced when compared to standard dog biscuits. The preferred embodiment is a low calorie dog biscuit including rice hulls.

Abstract: Shredded oat cereals having the unique shredded appearance and eating qualities of shredded wheat are obtained by the process of the present invention. White streaks in the final product, which result from uncooked grain or over-gelatinization, are eliminated by a multi-stage pressure cooking step, using different amounts of water in each stage. The multi-stage pressure cooking step avoids excessive extraction of water soluble gums and starches and is followed by a cooling step which stops further cooking, partially dehydrates the cooked grain and produces a non-sticky surface on the cooked grain. The non-sticky surface permits movement of the cooked oats through material handling equipment. No tempering of the cooked oats is required before shredding. The cooled product is dried, shredded, and baked. Whole oat groats are preferably used in the multi-stage pressure cooking step of the present invention.

Abstract: Soft, flexible sugarless chewing gum having a moisture content of about 2 to 7% and improved sweetness and flavor characteristics over extended periods of mastication time are provided by formulating gum base with unencapsulated saccharin, encapsulated saccharin, cooked aqueous hydrogenated starch hydrolysate having a moisture content of about 10.+-.6%, and, optionally, glycerine.

Abstract: A tray for holding individual serving packets which is formed by folding a one piece paperboard blank. The blank is cut and scored to provide horizontal edge strips, downwardly angled end strips, a central product supporting strip extending between the end strips and stiffening members connected along fold lines to both the edge strips and the end strips.

Abstract: A low-melting fat, which has a solid fat index of less than 13 at 80.degree. F., and which is essentially completely liquid at about 100.degree. F., is added to cookie dough containing flavor particles, such as chocolate chips, raisins, cherries or berries, in such an amount that the low-melting fat comprises from 5 to 30 percent by weight of the total weight of fat and/or shortening in the dough. The low-melting fat reduces halo effects in the resulting cookie.

Abstract: A processing apparatus for comestibles such as nuts and syrup comprising a kettle having an opening at one end thereof for access for insertion and removal of the comestibles. The kettle has a generally concave shape and is rotatable about an axis with respect to a supporting base. The kettle has a generally concave surface symmetric with respect the rotation axis. A mixing device is provided and is mounted stationary with respect to the rotating kettle and comprises an elongate substantially rigid bar which has a concave shape and is spaced from the rotating concave surface of the kettle. The bar contacts the comestibles during rotation of the kettle and continuously turns the comestibles to provide substantially uniform mixing thereof.

Abstract: Comestibles, such as baked goods and cereal products, are sweetened by application of an aqueous solution of at least one L-aspartic acid sweetening derivative to provide products which exhibit a uniform sweetening response when eaten, i.e., they are substantially free of "hot spots". The sweetening derivative is absorbed into the comestible to obtain products which do not have a sugar-coated or sugar dusted appearance.