Abstract: Gum manufacturing machinery and method of manufacturing gum is illustrated in which a gum loafing machine generates loaves of finished gum that are then subsequently run through a gum conditioner to more uniformly set the temperature and viscosity of the gum material prior to further processing. Upon achieving the appropriate conditioning level, a further forming extruder may be used to generate a continuous gum ribbon for subsequent rolling and scoring operations. The gum conditioner may include vertically stacked conveyors that have different operational modes including a first mode that provides a serpentine path for a long residence time and a second mode that provides a cascading path that avoids or bypasses much of the length of some of the conveyors to provide a shorter residence time. The gum manufacturing machinery may be used in an adjustable manner so as to accommodate difference gum recipes for different batches of gum product.

Abstract: The present invention provides gum base compositions and chewing gum compositions having non stick or reduced-stick properties and/or increased degradability. The compositions include a terpolymer of methylvinyl ether, maleic anhydride and maleic acid, which provide increased degradability. Methods of preparing the gum base and chewing gum compositions, as well as methods of use, are provided.

Abstract: A package assembly (10) provides for enclosing an array of aligned products (14) with a slidable sleeve (16) for removing the product. The package assembly includes a product packet (12) and a sleeve. The product packet encloses an array of aligned products and the packet conforms to the configuration of the product array. The sleeve has at least one open end slidably insertably and removably accommodating the product packet therein. The slidable removal of the packet from the sleeve opens the product packet.

Abstract: Apparatus and methods for inserting food products into packages are disclosed, and in particular apparatus and methods for inserting generally thin or planar food products from a stack of such food products into a package. A stacker assembly includes a pusher mechanism for advancing a bottommost food product or products from the stack toward an opening or edge disposed above a package so that the food product or products can fall into the package.

Abstract: The present invention provides gum base compositions and chewing gum compositions having non stick or reduced-stick properties and/or increased degradability. Methods of preparing the gum base and chewing gum compositions, as well as methods of use, are provided.

Abstract: The present invention provides a cheese flavor composition and a process for preparing a cheese flavor composition comprising the steps of (a) contacting a protein containing dairy product with a lactic acid culture to form a reaction mixture at a temperature of about 25 to about 45° C. for about 8 to about 72 hours to provide peptides and free amino acids and, (b) contacting the peptides and free amino acids within the reaction mixture with amino acid oxidase to deaminated the peptides and free amino acids to provide ?-keto acids, wherein the ?-keto acids are further metabolized within the reaction mixture to provide flavor compounds. The present invention also provides a food product comprising the cheese flavor composition.

Abstract: A method of preparing a natural sweetener from a heat-processed powdered fruit extract of the cucurbitaceae family, such as luo han guo is provided. In one embodiment, the method provides a cleaner tasting and concentrated natural sweetener in which objectionable flavors, odors, colors, and insoluble components are removed to form the natural sweetener.

Abstract: A package assembly encloses a plurality of individual elongate consumable products. The package assembly includes a plurality of products aligned in a side-by-side array. A package housing encloses the array of products. The package housing has front and back walls for supporting the products therebetween in a closable cover for closing a product dispensing opening. The front wall includes a wall flap extending inwardly towards the back wall in frictional engagement with the array of products for removable retention of the products therein.

Abstract: Methods and apparatus are provided for preparing multi-layered confectionery compositions. The multi-layered confectionery compositions are formed using a co-extrusion process of at least two different confectionery compositions that have at least one visual or sensorial distinction. The tolerances of the resulting pieces of the multi-layered confectionery composition are maintained such that the pieces can be packaged in rigid packaging. The processing parameters of processing of the plurality of confectionery compositions prior to the step of cutting and wrapping the pieces can be altered so as to maintain the average piece size within a predetermined tolerance level.

Abstract: A packaging system has a peelable seal section which includes a first sealing layer and a second sealing layer such that the first sealing layer contacts the second sealing layer to form a peelable seal. The first sealing layer includes thermoplastic polymer or a blend of thermoplastic polymers, an organoclay dispersed within the thermoplastic polymer, a first additional inorganic additive component dispersed within the thermoplastic polymer and a second additional inorganic additive component dispersed within the thermoplastic polymer. The first additional additive component and/or the second additional additive component is selected from the group consisting of calcium carbonate, hydrated magnesium silicate (talc), magnesium carbonate, titanium oxide, magnesium oxide, magnesium sulfate, barium sulfate, barium aluminates, barium borate, barium silicate and combinations thereof.

Abstract: Described herein is a high moisture, preserved cheese product having enhanced microbial food safety and methods of making the high moisture, preserved cheese product. Enhanced microbial food safety is achieved by using a combination of organic food preserving acids, a nisin component and an enzyme.

Abstract: Thin, baked fermented chips having an irregular shape and surface bubbles are produced by cutting a fermented, wheat-based compressed dough sheet into a plurality of pieces having different shapes and notches with a single rotary cutter so that the dough pieces form an interlocking pattern and the notches extend around the periphery of each piece. The notches are spaced around the periphery of each piece and facilitate separation of the dough pieces from each other while at least substantially avoiding tearing and breaking of the dough pieces. A plurality of notches of each piece are aligned or contiguous with notches of any adjacent piece in the interlocking pattern.

Abstract: The invention provides a stable concentrated dairy liquid, such as concentrated milk, with improved flavor, color, and mouthfeel, and a method of production thereof. The method utilizes specific thermal treatments to produce the stable concentrated dairy liquid to which a stabilizer and mouthfeel enhancer are added. The resulting products have a sterilization value Fo of at least 5 that is also resistant to gelling and browning during high temperature sterilization and is also resistant to gelling and browning during storage for greater than six months. The method balances such thermal treatments with addition of stabilizer and enhancer to achieve the desired flavor/mouthfeel and sterilization and to achieve reduced level of soluble protein in the concentrated milk prior to concentration to resist gelation and minimize browning. Moreover, such processing may be utilized in a milk that is concentrated to a factor of 2.7 fold or higher and contains at least 8.5 percent protein.

Abstract: A stabilized bran component and stabilized whole grain wheat flour containing the component are produced by subjecting a bran-enriched coarse fraction which contains bran, germ and starch to grinding or milling to reduce grittiness of the coarse fraction without substantially damaging the starch due to abrasion. The coarse fraction may be stabilized by heating to substantially reduce the lipase and lipoxygenase activity of the coarse fraction without substantial starch gelatinization. High levels of natural antioxidants and vitamins are retained while avoiding substantial acrylamide formation during the stabilization. The stabilized coarse fraction or stabilized bran component may be combined with a fine fraction which contains predominantly endosperm to obtain a stabilized whole grain wheat flour. The stabilized whole grain wheat flours and stabilized bran component exhibit extended shelf life and may be used for making baked goods, such as cookies, with desirable oven spread, and a non-gritty mouthfeel.

Abstract: A stabilized bran component and a stabilized whole grain flour containing the component are produced by subjecting a bran-enriched coarse fraction which contains bran, germ and starch to grinding or milling to reduce grittiness of the coarse fraction without substantially damaging the starch due to abrasion. The coarse fraction may be stabilized by heating to substantially reduce the lipase and lipoxygenase activity of the coarse fraction without substantial gelatinization of the starch. High levels of natural antioxidants and vitamins are retained while avoiding substantial acrylamide formation during the stabilization. The stabilized coarse fraction or stabilized bran component may be combined with a fine fraction which contains predominantly endosperm to obtain a stabilized whole grain flour. The stabilized whole grain flours and the stabilized bran component exhibit extended shelf life and may be used for making baked goods, such as cookies, with desirable oven spread, and a non-gritty mouthfeel.

Abstract: A method for continuously controlling the flow rate of a meat input stream for making a meat product is disclosed. A flow rate algorithm is provided that depends upon pump speed (RPM) for control of the flow rate. A correction factor provides further control of the system and is dependant upon loss in weight data when meat is not being added. When meat is being added and a new target flow rate is desired, a modified correction factor is calculated based upon a previous error factor and a new initial pump speed based on the new target flow rate. The modified correction factor is used to obtain an adjusted pump speed. The RPM of the pump motor is used as the main control of the flow rate, and the loss in weight data fine tunes this RPM parameter for finer control to better achieve a target flow rate.

Abstract: Gum manufacturing machinery and method of manufacturing gum is illustrated in which a gum loafing machine generates loaves of finished gum that are then subsequently run through a gum conditioner to more uniformly set the temperature and viscosity of the gum material prior to further processing. Upon achieving the appropriate conditioning level, a further forming extruder may be used to generate a continuous gum ribbon for subsequent rolling and scoring operations. The gum conditioner may include vertically stacked conveyors that have different operational modes including a first mode that provides a serpentine path for a long residence time and a second mode that provides a cascading path that avoids or bypasses much of the length of some of the conveyors to provide a shorter residence time. The gum manufacturing machinery may be used in an adjustable manner so as to accommodate difference gum recipes for different batches of gum product.