Abstract: A process for the production of a creamed coconut product, which process comprises the step of milling a coconut-containing product having an average particle size of 50-700 .mu.m, a moisture content of less than 10% by weight, based on the total weight of the coconut-containing product, and a fat content of at least 50% by weight, based on the total weight of the coconut-containing product; at a temperature of from 48.degree. C.-60.degree. C. for a sufficient time to produce a creamed coconut product which contains substantially no coconut particles with a particle size greater than 30 .mu.m. Also disclosed is a creamed coconut product having substantially no coconut particles of a size in excess of 30 .mu.m, which product may be made by the process of the invention. The creamed coconut product has an excellent storage stability and improved organoleptic characteristics.

Abstract: A dry instant pudding mix for producing a sugar-free and fat-free instant pudding which contains 50% to 70% agglomerated pregelatinized starch, 5% to 23% maltodextrin, 0.1% to 1.5% xanthan gum, phosphate setting salts, 0.1% to 0.8% of a slow-reacting calcium salt, such as calcium sulfate, an intensive sweetener, opacifier, emulsifier, flavor and color.

Abstract: An improved method for the preparation of polyol fatty acid polyesters via a one step reaction. A polyol-type reagent is mixed with a fatty-acid containing reagent, and an esterification catalyst to form a reaction mixture. The polyol-type reagents include polyols and saccharides having hydroxyl groups, partially-esterified polyols and saccharides having both hydroxyl groups and lower alkyl ester groups, and fully-esterified polyols and saccharides having lower alkyl ester groups. The reaction is heated to about 95.degree. to 200.degree. C. for a time sufficient for the formation of saccharide fatty acid polyester while a non-fatty acid-containing lower alkyl ester by-product or an alcohol by-product are removed from the reaction mixture by a thin film reaction techniques. The use of thin film reaction methodology provides more efficient removal of by-products and greater yields of the polyol fatty acid polyesters.

Abstract: Assembled bacon slices 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 are thus provided.

Abstract: Methods and compositions are presented to add a flavor to a food by incorporating the flavor into a lipid phase of the food by means of a fat substitute carrier. Adding flavor to the fat substitute carrier, in particular via volatilization, produces excellent characteristics such as reduced mouthcoating and flavor equivalent to that of a comparable full fat food, with the least amount of added triglyceride. The invention is useful for adding flavor to both reduced fat and full fat foods.

Abstract: Process cheese products which are reduced in calories and fat are produced by combining high moisture, fat free, skim milk cheese, with a fatty substance which is non-absorbable non-digestible, and lower in net caloric efficiency than butterfat, animal fat, or vegetable fat. A suitable fatty substance is a polyol polyester, such as, a sucrose polyester.

Abstract: A multi-seal flexible recloseable package having a tapered product cavity formed in one of the package sidewalls has a generally wedged-shaped cavity into which a doubled-over shingled stack of the food product slices are sealed. The package has a first, peelable hermetic seal located next to an access edge of the product cavity and a second, recloseable seal positioned directly above the peelable seal. Vertical extensions of the package sidewalls are sealed together at their tops to form a third package seal which has a tamper-evident tear strip. One or more openings in the vertical package extensions allow the package to be supported on a display hook.

Abstract: High density polyethylene resins are produced for use in manufacturing blow-molded, pliable containers. Combinations of (1) injection molding grade of HDPE and extrusion coating grade of LDPE or (2) blow-molding grade of HDPE and extrusion-coating grade of LDPE are useful to produce the resins of this invention.

Abstract: Selected high molecular weight gallotannins are incorporated into FD&C dye-containing foodstuffs to prevent staining of polymeric substrates such as wool or nylon rugs and clothing. Gallotannins from sumac leaves and Chinese nut galls are effective at levels of 50 ppm or below. This invention is useful in foodstuffs which are not subject to oxidation.

Abstract: A dry coating composition for imparting the texture, taste and appearance of batter fried foods to baked foodstuffs comprising 10 to 50% by weight binding agents, the binding agents containing egg white solids and gelatin, and 15 to 70% by weight bulking agents, the bulking agents containing pre-fried crumbs and/or cereal crumbs or fines. A well balanced proportion of egg white solids and gelatin provides a uniform, continuous, cohesive film that closely resembles the inner layer of a batter fried product and acts as a binder for the other coating ingredients to help retain moisture.

Abstract: A coating mix for application to skinless chicken pieces prior to baking. After baking, the coating simulates the appearance and texture of real chicken skin. The mix preferably contains on a weight basis from 25-50 parts maltodextrin, from 6-20 parts high-amylose starch, from 0.5-4 parts CMC, and from 5-15 parts powdered fat and from 6-20 parts pregelatinized starch.

Abstract: A package, packaged food product and method are provided for packaging thinly sliced proteinaceous products such as sliced luncheon meats, cheeses and the like in a manner such that the thinly sliced products are supported by the packaging in a manner that resists shifting of the thinly sliced products within the package. The package has a generally wedge-shaped cavity into which a doubled-over shingled stack of the slices are sealed. Preferably, the package includes a semi-rigid panel and a flexible panel, at least one of which is generally transparent for displaying a substantial portion of the surface of at least one of the thin slices.

Abstract: A new and improved hot oven countertop display station is provided in a hot oven countertop display unit having a reclosable front door panel opening and an integral upper sign and menu board structure. A dispenser display rack is provided in the oven compartment for supporting flanged food packages in gravity feed arrays of columns and rows terminating at the front door opening. The rack has been designed to reduce or eliminate the presence of any heated rack surfaces at the front opening of the oven. An optional refrigerated condiment dispensing display may be located adjacent the hot oven display to complete the self-service food station. The hot oven countertop food station provides a clean and safe arrangement for displaying and storing pre-cooked pre-heated ready-to-eat foods for extended periods of up to four hours until purchased by the self-service customer.

Abstract: A package, packaged food product and method are provided for packaging thin proteinaceous products such as sliced luncheon meats, cheeses and the like in a manner such that the thin products are supported by the packaging to resist shifting of the thin products within the package. The package has a generally bulbous-shaped cavity into which a doubled-over shingled stack of the products are sealed. The package includes a peelable and resealable feature which is preferably provided by films out of which the package is constructed.

Abstract: A method for providing a reduced fat, reduced calorie peanut butter composition. The method consists of the steps of providing a mixture of peanut meal having from about 5% to about 35% peanut oil and a polyol fatty acid polyester having at least four esterified hydroxyl groups. The polyol polyester is present in the mixture at a level of from about 10% to about 25% by weight, based on the weight of the peanut meal. The mixture is ground to provide a peanut paste and the peanut paste is mixed with additional polyol fatty acid polyesters having at least four esterified hydroxyl groups to provide a peanut butter product having a total fat content of from about 45% to about 55% by weight, but having a reduced level of digestible fat.

Abstract: A method of making stable, low-calorie emulsion-type dressings wherein the triglyceride oil is replaced wholly or partially with an edible, wholly or partially nondigestible, low-calorie polyol fatty acid polyester is provided. A preemulsion containing at least a portion of the polyol fatty acid polyester, preferably sucrose fatty acid polyester, is prepared in a thickened gum solution. The preemulsion is then combined with the remaining ingredients. Stable mayonnaise-type products can be prepared containing about 40 to 60 weight percent polyol fatty acid polyesters. By incorporating a starch, viscous salad dressings containing about 12 to 50 weight percent polyol fatty acid polyesters can be prepared. The mayonnaise-type products can be used as a base for pourable salad dressings containing about 12 to 50 weight percent polyol fatty acid polyesters.

Abstract: The present invention is directed to an aqueous gel matrix which replaces triglyceride fat in chocolate and similar confection products. The product is prepared from a mixture including a gelling type maltodextrin, sugar, flavor particles and water. The confection product has a melting temperature of about 140.degree. F., has a firm chocolate-type consistency at temperatures below about 32.degree. F. and has a firmness ranging from that of chocolate sauce to that of butter or margarine at temperatures in the range of from about 32.degree. F. to about 140.degree. F. The melting properties of the low fat confection product of the invention make it particularly suitable for use in frozen dessert products.

Abstract: A low-fat natural cheese is manufactured from skim milk or skim milk cheese. In one embodiment of the invention, 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 or may be pregelled. 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.