Abstract: The present invention provides edible compositions comprising a compound of the present invention, food products comprising such edible compositions and methods of preparing such food products. The present invention also provides methods of reducing the amount of NaCl in a food product, methods of reducing the sodium intake in a diet, and methods of reducing bitter taste in a food product.

Abstract: A resealable closure for a container in which package integrity is indicated by a structure which breaks and/or produces an audible sound when the resealable closure is opened for a first time. The package integrity feature, in one form includes at least one strip initially affixed to two portions which comprise the resealable closure so that upon opening the resealable closure for a first time, at least one of the strips breaks, thereby producing the audible sound. The strips may include a weakened portion such as a narrowing. Integrity of the package is indicated by an intact strip viewable upon opening the resealable closure and conversely, a broken or non-intact strip would indicate that the resealable closure has been previously opened. Package integrity may also be shown by a movable second panel or movable die cut tab portions.

Abstract: A overcap is provided which covers the opening of a container. The overcap, in one form, engages an exterior of the container around the rim and along an inwardly directed flange which defines an opening of the container. The overcap snappingly engages with the container to produce an audible indication that the overcap is firmly attached to the container and that air is being expelled from inside the container. In another form, the overcap includes an invertible dome which is transformable between an upward convex position and an upward concave position.

Abstract: A reclosable flexible package having a reclosable closure comprising easy-to-use adhesive securement means in combination with non-reclosable closures provided above and below the reclosable closure. The package provides a re-openable seal for reclosing the bag upon a partial discharge of the contents thereof, such as food contents. The flexible package offers manufacturing ease and cost-savings, and tamper-resistance. The flexible package also may be incorporated into a bag-in-box package configuration. Methods of making and filling the package also are provided.

Abstract: The present invention provides a reclosable consumable product package for retaining an array of products until the products are desired to be removed. The package includes a container packet formed of a planar extent roll for retaining and enclosing the array of products. A cover with adhesive attached thereto defined by an openable flap overlies the packet. The packet is scored along its surface in such a way that opening of the flap causes the packet to open along the scoring to expose the product for dispensing.

Abstract: A delivery system for inclusion in an edible composition is formulated to have at least one active component with an encapsulating material for delivering the active component upon consumption of the edible composition.

Abstract: A delivery system for inclusion in an edible composition is formulated to have at least one active component with an encapsulating material for delivering the active component upon consumption of the edible composition.

Abstract: UV-cured pressure sensitive adhesive including one or more UV-curable acrylic oligomers, one or more tack control components, and, optionally, an elastomeric material is described herein. The adhesive includes an adhesive component ratio of the various adhesive components effective to provide desired first peel adhesions and subsequent peel adhesions.

Abstract: The present invention includes chewing gum compositions containing natural components. In particular, the present invention relates to chewing gum bases including natural fillers, such as cellulose fibers.

Abstract: A method and system are provided for forming sliced cheese directly from a quantity of cheese, without the need to thermally process the cheese. In general, cheese slices are formed from a quantity of cheese in which at least one discrete cheese piece is introduced into an elongated chamber having a longitudinal interior surface and housing a conveyor. Resulting cheese mass is transported forwardly and longitudinally of the chamber via the conveyor to a discharge outlet of the chamber and into a funnel. The cheese mass is extruded at a temperature of less than about 50° F. as a plurality of cheese extrudate sheets through a plurality of elongated orifices of a die plate which receive cheese mass exiting from the outlet of the funnel. The cheese extrudate sheets are cut along their lengths to provide discrete cheese slices.

Abstract: An enzyme resistant starch type III having a melting point or endothermic peak of at least about 140° C. as determined by differential scanning calorimetry (DSC) is produced in yields of at least about 25% by weight, based upon the weight of the original starch ingredient. A gelatinization stage, nucleation/propagation stage, and preferably a heat-treatment stage are used to produce reduced calorie starch-based compositions which contain the enzyme resistant starch type III. The high melting point of the enzyme resistant starch permits its use in baked good formulations without substantial loss of enzyme resistance upon baking. A gelatinized, starch-based bulking agent having at least 30% by weight of the enzyme-resistant starch may be used in bar-type, extruded, sheeted, or rotary molded food products. The melting enthalpy of the bulking agent may be from about 0.5 to about 4 Joules/g and its water-holding capacity may be less than 3 grams.

Abstract: Shredded or flaked whole grain-containing composite food products, such as ready-to-eat cereals, and sweet and savory snacks, are continuously produced by pelletizing cooked, tempered, whole cereal grain particles in the presence of vegetables, fruit, or dairy cheese. In another aspect, an enrobing coating containing chocolate is applied to a baked shredded laminate product of the pelletization, wherein the shredded product may further optionally include fruit added and present during pelletization.

Abstract: The packaging system includes a first food product sealed within an inner wrapper, a second food product positioned within a tray and spacing the first food product from the tray, and an outer wrapper sealing the first food product, sealed within the inner wrapper, the second food product and the tray therein. A shield is disposed on the tray and is in contact with more than one surface of the second food product. Prior to microwave heating, the inner and outer wrapper are removed.

Abstract: A dough sheet for producing thin, baked chips is obtained continuously by compressing a dough sheet to a thickness of less than or equal to about 0.035 inch between counter-rotating gauge rolls while maintaining the surface of each gauge roll at a temperature of about 85° F. to about 95° F. Maintaining the gauge roll surface temperature at about 85° F. to about 95° F. avoids sticking, tearing, and shredding of the thin dough sheet as it is compressed and transferred by the gauge rolls, even at high production rates or line speeds. A rotary cutter is employed to obtain thin, irregularly shaped, scallop-edged snacks in a variety of shapes from a single dough sheet without producing dough scraps between the pieces.

Abstract: Dairy compositions are provided having a high pH, of about 4.8 to about 6.2, comprising desirable probiotic cultures as well as an anti-microbial system for inhibiting undesirable pathogenic and/or spoilage microbial growth without significantly reducing the beneficial effect of the probiotic cultures.

Abstract: A package assembly provides a pair of openable product packets which support consumable products. The product packets are accommodated in a housing. The housing is formed from an elongate planar housing structure having a central wall and a pair of oppositely directed foldable flaps extending from opposite edges of the central wall. A transition line extends longitudinally thereacross. The packets are supported on the central wall on opposite sides of the fold line. The transition line may include a fold line, a severing line or a combination thereof.

Abstract: A method for the continuous production of sandwich baked goods having a high volume of filler includes conveying a bottom base cake, detecting the position of the base cake, and extruding a filler through a die aperture to form a ribbon in response to the detection of the position of the bottom base cake. In response to detection of the base cake, a signal or timing mechanism may activate a guillotine knife or blade to open the die aperture to allow filler to be deposited on the bottom base cake and to close the die aperture to sever or cut the ribbon to a predetermined dimension. The severing prevents further flow of the filler through the die aperture until the next bottom base cake is detected and the die aperture is again opened to allow filler to be deposited on the next bottom base cake.