Abstract: A liquid butter replacement exhibits a pleasant fat-like mouth feel despite a very low or no fat content, good color, good flavor, and a degree of fat-like melt without causing toast or other similar substrate to which the product is applied to become soggy due to moisture release. A flowable fat mimetic is prepared from an aqueous solution comprising a cross-linkable carbohydrate gelling composition (preferably pectin) and at least one gelling agent (preferably a calcium salt) that together form a heat-stable inner gelled phase which is agitated to produce gel particles that provide an organoleptic sensation similar to fat. The weight of the fat mimetic is at least about 75% of the weight of the butter substitute. The flowable fat mimetic is then combined with an second, continuous outer phase containing an unhydrated heat-reversible or heat-thinning, water-soluble gelling agent, and preferably salt and milk or milk solids.

Abstract: Disclosed is a method for preparing a no fat or low fat cheese product from a culture medium prepared by combining from about 50 to about 94 wt. % whole milk, from about 0 to about 45 wt. % water, and from about 0.2 to about 1 wt. % of at least one food grade, polyanionic gum. The culture medium is inoculated with at least one lactic acid- or heteroacid producing bacterium to form a cultured mixture. The cultured mixture is then combined in a vat with skim or low fat milk to form a cultured milk. The cultured milk is ripened, sufficient rennet added to form a coagulum, the coagulum cut to form curd in a whey solution, and the curd cooked while in the whey solution. The cooked curd is transferred to a means for draining the whey solution where the whey is separated from the curd and the curd salted. After salting, the curd is further processed to produce a no fat or low fat cheese.

Abstract: A carton for enclosing an object which has a top face defining a plane and having a first edge, a second edge, a third edge and a fourth edge. The carton further includes a first side panel attached to the first edge and angled relative to the plane, a second side panel attached to the second edge and angled relative to the plane, a third side panel attached to the third edge and having a planar portion which is parallel to and offset from the plane and a fourth side panel attached to the fourth edge. The first, second, third and fourth side panels each have an unattached edge, where the unattached edges define an opening which is substantially parallel to the planar portion.

Abstract: A container for food includes a paper-based substrate, and at least one grease and moisture resistant coating applied in liquid form to the paper-based substrate. The liquid coating is preferably formed from an aqueous-based dispersion of acrylic-based material. The liquid coating remains resistant to grease and moisture issuing from food at temperatures in the range of about -20.degree. F. to 425.degree. F.

Abstract: A microwave heating package for containing a food item to be cooked in a microwave oven including a top wall, a bottom wall and a side wall. A microwave interactive layer is affixed to the bottom wall for converting microwave energy into heat. The side wall is scored to define a first end flap and a second end flap. Each end flap is partially separable from the remainder of the package along the scoring and is hingedly connected to the bottom wall such that the separable portion of each end flap is pivotable from a first unseparated position to a second position located underneath the bottom wall.

Abstract: A container for food includes a paper-based substrate, and at least one grease and moisture resistant coating applied in liquid form to the paper-based substrate. The liquid coating is preferably formed from an aqueous-based dispersion of acrylic-based material. The liquid coating remains resistant to grease and moisture issuing from food at temperatures in the range of about -20.degree. F. to 425.degree. F.

Abstract: Disclosed is a method for the production of a frozen, instant mashed potato product for dispensing onto ovenable trays transported by a high-speed frozen food packaging line. A slurry including a fat-containing ingredient or a fat-substitute and water is heated to a temperature above the gelatinization temperature of potato starch but below the boiling point of the slurry. Next, the heated slurry is mixed with dehydrated potato solids using a combination of a high-speed mixing element and a low-speed scraping element both located inside a closed mixing chamber. Hydration of the potato solids is then completed under static conditions. The thus formed mashed potatoes are dispensed into an ovenable product container. The container is further packaged and the mashed potato products frozen.

Abstract: A microwave heating package for containing a food item to be cooked in a microwave oven including a top wall, a bottom wall and a side wall. A microwave interactive layer is affixed to the bottom wall for converting microwave energy into heat. The side wall is scored to define a first end flap and a second end flap. Each end flap is partially separable from the remainder of the package along the scoring and is hingedly connected to the bottom wall such that the separable portion of each end flap is pivotable from a first unseparated position to a second position located underneath the bottom wall.

Abstract: Wheat flour is heat treated by suspending it in a heated carrier gas having an outlet temperature of 50.degree.-130.degree. C. for 5-8 seconds to increase dough strength of the flour and to dry the flour to a moisture content of less than 7 wt %. Bread dough made with the heat treated flour exhibits improved baking characteristics with reduced requirements for chemical oxidizing agents, and this flour is therefore useful when eliminating potassium bromate from formulations. The heat treated flour makes an improved bread mix with an increased shelf life.

Abstract: Wheat flour is heat treated by suspending it in a heated carrier gas having an outlet temperature of 70.degree.-145.degree. C. for 5-8 seconds to increase farinograph stability and net bake absorption of the flour. Bread dough made with the heat treated flour exhibits increased refrigerated shelf life and reduced amylase activity.

Abstract: Fried chicken is prepared by marinating uncooked chicken parts and then searing in water to release fat from the chicken parts and to make the chicken parts tacky. Predust, batter and breading are then applied to the seared chicken parts and the coated chicken parts are fried in oil to set the coating with minimal oil absorption. Then the seared, coated and fried chicken parts are oven cooked until fully cooked and fat is removed from the chicken parts during the oven cooking step. The resulting product has been found to have no more than about 230 calories, 80 milligrams of cholesterol, and 10 grams of fat per 3.5 ounce portion.

Abstract: A package of the type having a container with a bottom surface, a peripheral wall, and a peripheral lip includes a seal secured to the peripheral lip and a cover positioned to overlie the seal and the peripheral lip. The cover includes two oppositely disposed side flaps oriented to extend away from the peripheral lip toward the bottom surface, and two bottom flaps each secured to a respective one of the two side flaps and to the bottom surface.

Abstract: A milling system for cereal grains such as wheat includes one or more bran removal machines which removes a substantial fraction of the bran of the incoming wheat to form a pearled wheat. The pearled wheat is then supplied as a feed stock to a disc mill in the first break position. The bran removal machines preferably include inner and outer abrasive elements, wherein the outer abrasive elements extend over a cumulative arc of at least about 250 degrees. Because a substantial portion of the bran is removed prior to the first break position, prior art problems associated with bran fragmentation in a disc mill are reduced.

Abstract: Milling quality wheat is milled by first removing germ and outer bran layers amounting to approximately 8-10 % of the weight of the wheat in a pearling process. The pearled wheat is then milled in a conventional roller mill to produce flour or semolina. Unexpectedly high yields have been observed, and the process yields a milled product which is unusually high in aleurone cell wall fragments for a given ash content.

Abstract: Milling quality soft and hard wheat is milled by first removing outer bran layers and germ, amounting to approximately 6% of the weight of the wheat in a vertical pearler. The pearled wheat is then milled in a conventional roller mill to produce flour and farina. Unexpectedly high yields have been observed, and the process yields a milled product which is unusually low in pericarp cell wall fragments for a given ash content and high in aleurone content. An unusually high proportion of the total food grade product is low ash product.

Abstract: A milling system for cereal grains such as wheat includes one or more bran removal machines which removes a substantial fraction of the bran of the incoming wheat to form a pearled wheat. The pearled wheat is then supplied as a feed stock to a disc mill in the first break position. The bran removal machines preferably include inner and outer abrasive elements, wherein the outer abrasive elements extend over a cumulative arc of at least about 250 degrees. Because a substantial portion of the bran is removed prior to the first break position, prior art problems associated with bran fragmentation in a disc mill are reduced.

Abstract: A method for cleaning a cereal grain such as wheat includes the steps of separating a quantity of incoming wheat into a light fraction and a heavy fraction. The light fraction is then cleaned by passing it through a vertically oriented treatment chamber defined between inner and outer chamber walls. The inner chamber wall includes a set of inner abrasive elements and the outer chamber wall includes a set of outer abrasive elements and a screen. One of the sets of abrasive elements is rotated with respect to the other and a gas is forced through the treatment chamber. In this way, a substantial fraction of any oats in the cereal grain is fragmented. The light fraction is aspirated after it is passed through the treatment chamber to clean the light fraction further. Conventional scouring and tempering steps can then be used.

Abstract: Milling quality wheat is milled by first removing germ and outer bran layers amounting to approximately 8-10% of the weight of the wheat in a pearling process. The pearled wheat is then milled in a conventional roller mill to produce flour or semolina. Unexpectedly high yields have been observed, and the process yields a milled product which is unusually high in aleurone cell wall fragments for a given ash content.

Abstract: Milling quality soft and hard wheat is milled by first removing germ and outer bran layers and germ, amounting to approximately 6% of the weight of the wheat in a vertrical pearler. The pearled wheat is then milled in a conventional roller mill to produce flour and farina. Unexpectedly high yields have been observed, and the process yields a milled product which is unusually low in pericarp cell wall fragments for a given ash content and high in aleurone content. An unusually high proportion of the total food grade product is low ash product.