Abstract: A readily dispersible, sugar-containing food mix is prepared by applying a coating of glycerin and polysorbate onto the surface of the sugar and then blending with the remaining ingredients. The coating should contain at least 60% glycerin and at least 5% polysorbate and be applied to the sugar at a level of at least 0.6% by weight.

Abstract: A flowable roasted and ground coffee product is provided having a median volumetric ("X50") particle size of from 270 to 1100 .mu.m, a density of from 0.5 to 0.7 gm/cc and 30-41% by weight of which extracts when brewed. The product is in the form of aggregates of granular roasted and ground coffee particles having a maximum X50 particle size of 270 .mu.m and is produced by forcing roasted and ground or roasted whole bean coffee through an orifice under conditions of pressure and shear sufficient to grind the coffee and to form the coffee into a dense mass of roasted coffee made up of the granular roasted and ground coffee particles tightly bonded together. The dense mass of roasted coffee is then reground to produce the roasted and ground coffee product which is in the form of aggregates having an X50 particle size in the range of 270-1100 .mu.m, the aggregates being made up of the granular coffee particles.

Abstract: A particulate dry mix foaming creamer comprises a conventional particulate creamer for coffee beverages and the like together with a foam generating component comprising gluconolactone and an alkali metal carbonate or bicarbonate. A dry mix instant hot cappuccino product in accordance with the invention comprises a water soluble coffee component, the foam generating component, an optional creamer component, and an optional sweetener component. Cappuccino beverages are prepared by mixing a liquid component and the dry mix composition and heating. A good quality cappuccino is produced with either dairy or non-dairy creamer. With dairy creamers, the formation of floating white aggregates on the surface of the beverage is avoided.

Abstract: Methods for preparing low-fat and/or fat-free viscous dressings, especially low-fat and/or fat-free mayonnaise products, containing inulin as a fat mimetic are provided. These low-fat and/or fat free viscous dressings generally have excellent organoleptic properties and shelf-stability. The low-fat and/or fat-free viscous dressings are prepared from aqueous xanthan solutions, non-creamy and non-gelled inulin solutions or slurries, and aqueous cooked starch solutions. The aqueous xanthan solution (and sometimes the inulin solution) is exposed to high shear to form a non-gelled premix. The non-gelled premix is then mixed with either (1) the aqueous cooked starch solution (if the inulin is contained in the premix) or (2) the aqueous cooked starch solution and the aqueous non-gelled inulin solution or slurry (if the inulin is not contained in the premix). The mixing with the premix is generally under low shear conditions. The so-produced viscous dressing reaches the desired texture in 3 to 12 days.

Abstract: A one-piece blank which is folded to provide a shroud is used in conjunction with a bottom tray and securing mechanism to form a display case for enclosing an array of packages. The one-piece blank or shroud formed thereby includes a central top panel and a pair of side panels hinged thereto so that when the side panels are bent along the hinge lines to form the shroud the side panels are located adjacent respective opposed side faces of the array of packages. The blank or shroud also includes a pair of opposed projecting portions hinged to each side panel with a central hinge line therein to define a reinforcing panel and a leg panel so that when the reinforcing panels of each pair of projecting portions are bent back onto the associated the side panel the leg panels are bent perpendicular to the reinforcing panels to come together and to form a leg which is inserted laterally into the side face of the array of packages.

Abstract: The present invention is directed to a method for retaining the antimicrobial activity of the byproducts of growth of microorganisms during storage. In the method, a pasteurized low fat or skim milk substrate is provided. The substrate is inoculated with an S. lactis culture. The substrate is then fermented to cause growth of the culture and the release of metabolic byproducts, including nisin, from the culture. The fermented substrate is loaded into a container. The headspace of the container is then flushed with a quantity of an inert gas in excess of the amount required to displace all of the ambient air in the headspace. A small amount of a CO.sub.2 producing chemical, such as calcium carbonate, sodium carbonate and sodium bicarbonate, is mixed into the fermented substrate. The CO.sub.2 producing chemical has the effect of both stabilizing the antimicrobial activity of the cultured substrate and aiding in the release of nisin from the cells produced during fermentation of the substrate.

Abstract: A low-fat natural cheese is manufactured from skim milk or skim milk cheese. In one embodiment, a gel-forming fat mimetic is added to skim milk to provide a cheese substrate. The gel-forming fat mimetic may be gelled in situ. The cheese substrate is then subjected to a cheese make procedure to provide a cheese curd. The cheese curd is then cured to provide a low-fat skim milk cheese. The skim milk cheese is comminuted and heated to a temperature of from about 140.degree. F. to about 180.degree. F. for a period of time sufficient to provide a homogeneous cheese mass. The cheese mass is then packaged to provide a low-fat natural cheese.

Abstract: A fat-free/low-fat frozen whipped topping is formulated with from 0.5-3% food starch. Preferably the starch is in modified, cross-linked, low-amylose starch such as waxy maize. The topping is prepared by combining a homoginized emulsion preblend with an aqueous, gelatinized starch preblend and the aerating, whipping and freezing the mixture.

Abstract: A process is described for decaffeinating caffeine-containing aqueous extracts with which the caffeine is extracted selectively with activated carbon fibers.

Abstract: A shaped generally rigid, synthetic plastic sealed package having multiple stacks of sliced bacon is provided. A generally rigid cover is releasably hermetically secured to a rigid tray. Package walls are substantially transparent so that the consumer can readily inspect, prior to purchase, multiple entire lengths of bacon slice surfaces. At least two stacks of vertically aligned bacon slices are arranged longitudinally in side-by-side relationship to each other.

Abstract: Sources of meat having a high fat content, such as meat trimmings, are processed in a manner by which meat products prepared therefrom have a dramatically reduced fat content while retaining the desirable functionality of the unprocessed meat sources. The fat-containing meat trimmings or the like are comminuted, heated and centrifuged under specific processing conditions in order to provide unformulated raw reduced fat meat having a fat content of not greater than on the order of about ten percent by weight while having excellent functionality. The unformulated reduced fat meat is formable into a variety of familiar meat products, including wieners, sausages, hamburger patties, and the like, thereby providing products having taste, appearance, texture and other qualities which are substantially indistinguishable from products prepared from high fat unformulated raw materials but which have dramatically reduced fat contents.

Abstract: Assembled bacon slices which do not overlap are provided by assembling a plurality of bacon belly portions by a process that does not require the use of added binders or the use of spring-loaded forms or other compression-imparting devices. Heating followed by chilling effects belly portion assembly that holds during slicing and subsequent cooking. Pre-cooked generally square assembled bacon slices which do not overlap are thus provided.

Abstract: An improved method is disclosed for the fusing, joining or seaming of cellulosic materials. The method utilizes a hydroxide solution of selected organometallic compounds or metal oxides to rapidly crosslink opposing, overlapping cellulosic surfaces to provide secure seams. In particular, the invention is directed to the production, either on-line or off-line, of tubular cellulosic casings for the manufacture of sausages and sausage-like products. The seams according to this invention have such high shear strength that extremely narrow bond widths are possible. The narrowness of the bond site eliminates or minimizes striping or discoloration of the finished product.

Abstract: Sources of meat having a high fat content, such as meat trimmings, are processed in a manner by which meat products prepared therefrom have a dramatically reduced fat content while retaining the desirable functionality of the unprocessed meat sources. The fat-containing meat trimmings are comminuted, heated and centrifuged under specific processing conditions in order to provide unformulated raw reduced fat meat having a fat content of not greater than about ten percent by weight while having excellent functionality. The unformulated reduced fat meat is formable into a variety of meat products, including wieners, sausages and hamburger patties, thereby providing products having taste, appearance, texture and other qualities which are substantially indistinguishable from products prepared from high fat unformulated raw materials but which have dramatically reduced fat contents.

Abstract: A container for packaging a particulate product under pressure or vacuum conditions with an easy opening closure structure which allows venting prior to uncovering of the product opening. In one form, an easy peel flexible lid covers a shelf area and a product opening in the top of the can. Peeling back the lid first uncovers the vent opening, permitting the flow of gases but preventing the flow of particulate product, and then uncovers the product opening. Alternatively, the closure structure may be formed by multiple layers of a flexible material, the lower layer of which has the vent opening which is uncovered by peeling back the top layer, after which the product opening is uncovered.

Abstract: A two-stage method for the preparation of polyol fatty acid polyesters is provided. The resulting polyol fatty acid polyesters are very lightly colored (i.e., colorless to slightly yellow) and have a high degree of substitution with fatty acid groups. The first stage of this two-stage method is a solvent-based esterification reaction; the second stage is an essentially solvent-free esterification reaction. In the first stage, a polyol in a solvent (e.g., sucrose in dimethylsulfoxide)) is reacted with fatty acid lower alkyl esters at relatively low temperatures using an alkaline salt catalyst. After the desired degree of esterification is obtained, the resulting partially-esterified polyol fatty acid polyesters and the solvent-containing phase are separated.

Abstract: The present invention is directed to a method for reducing the viscosity of melted chocolate. In the method, a chocolate mixture is provided which includes a chocolate source, a fat source and a sweetener. The chocolate mixture is subjected to refining and conching or other processing. Thereafter, the liquified chocolate mixture, which is liquified during conching, is subjected to high shear mixing while the chocolate mixture is still in the molten state.