Abstract: A food packaging system for a food product such as an uncooked deep dish pizza includes an aluminum pan for receiving the food product. A paperboard ring is placed over the upper rim of the pan to provide a local shield, retarding the cooking time of the upper outer edge of the food product. Together, the pan and ring form a cooking vessel for the food product. A formed tray of plastic material receives the pan and provides pocket-like stepped recesses to aid in cushioning the pan and to hold the ring in desired position about the pan rim. A support member is applied to the bottom and one end of the tray to provide a bottom support for positioning the tray and its contents, on-edge, in an upright position. A film covers the contents of the tray and is removed, along with the tray and support member, to prepare the food product for cooking.

Abstract: A baked, shelf-stable, hand-held snack bar comprised of a crust and a smooth, creamy cheesecake-like filling. The crust surrounds the bottom and longitudinal sides of the bar. The filing is exposed on its top surface. The filing and crust are each formulated to water activity of 0.60-0.90 and the filling has a milk fat content of less than 10%.

Abstract: Plant sterols and plant sterol esters have been shown to be cholesterol-reducing agents in human serum. In the present invention, plant sterols, plant stanols, plant sterol esters, and plant stanol esters are incorporated into mouthfeel-enhancing, texture-building and composition-stabilizing compositions which are mesophase-stabilized compositions for use in low-fat, fat-free and triglyceride-free food products. Such compositions may be incorporated into food products resulting in low-fat, fat-free and triglyceride-free food products which may be used to deliver a recommended daily dosage of the cholesterol-reducing compounds to segments of the population which must limit it's cholesterol intake.

Abstract: The present invention relates generally to processing of viscous food products such as full-fat, reduced-fat, light or fat-free viscous salad dressings, and reduced-fat, light or fat-free mayonnaise. More particularly, the present invention relates to viscous salad dressings and reduced-fat mayonnaise and methods of making the viscous salad dressings or reduced-fat mayonnaise which are streamlined and are limited to addition of the ingredients to a single mixing apparatus (i.e., a one-pot preparation). Furthermore, the present invention relates to simplified methods of making such viscous dressing products. The present methods are streamlined and do not require the preparation of a separate cooked starch base. This invention also relates to viscous dressing products prepared by the methods provided herein. The organoleptic and sensory properties of the present viscous dressings are similar to those found in conventionally prepared viscous dressings.

Abstract: The present invention provides a method of preparing a spreadable stabilized and seasoned cheese blend based on ricotta cheese, as well as the ricotta cheese blend composition, and a lasagna kit that includes the ricotta cheese blend, optional shredded cheese, tomato sauce, and uncooked lasagna. The method of stabilizing the ricotta blend includes the step of treating the blend at a temperature in the range of 160° F. to 170° F. for a time sufficient to confer to the blend a shelf life stability against the growth of Clostridium botulinum for at least 20 weeks. In additional aspects of the method, the cheese blend, and the kit, the cheese blend further includes an additive chosen from among a second cheese other than ricotta, salt, spices, herbs, an edible acid, and a preservative, or a mixture of any two or more of these additives.

Abstract: A self-whitening spray dried instant coffee is prepared by spray drying a caseinate-free aqueous emulsion having a pH of 5.5 to 9.0 and consisting essentially of 30-80% water and 20-70% solids, wherein the solids contain, on a dry weight basis, 10-70% soluble coffee, 5-60% oil, 0-85% filler, and 0-10% emulsifier.

Abstract: Plant sterols and plant sterol esters have been shown to be cholesterol-reducing agents in human serum. In the present invention, plant sterols, plant stanols, plant sterol esters, and plant stanol esters are incorporated into mouthfeel-enhancing, texture-building and composition-stabilizing compositions which are mesophase-stabilized compositions for use in low-fat, fat-free and triglyceride-free food products. Such compositions may be incorporated into food products resulting in low-fat, fat-free and triglyceride-free food products which may be used to deliver a recommended daily dosage of the cholesterol-reducing compounds to segments of the population which must limit cholesterol intake.

Abstract: An apparatus for decurling food material, such as slices severed from a food material supply, while the slices are being moved toward a transfer member includes a constriction positioned in close proximity to the slicing station and in general alignment therewith. The constriction is defined by opposing upper and lower surfaces; the upper surface is a stationary surface while the lower surface is a moving surface. The lower moving surface utilizes a plurality of flexible bands rotating around at least one roller, which are disposed proximate to the food material supply. The flexible bands are driven around a guide member having an arcuate profile that matches the curvature movement that the food material supply takes. The bands which form the lower moving surface are driven at a speed equal to or greater than the speed at which the slicer operates.

Abstract: The present invention provides a process cheese product made with a cheese and dairy liquid that includes casein, whey protein, and lactose, wherein at least a portion of the casein and/or whey protein in the dairy liquid is crosslinked via &ggr;-carboxyl-&egr;-amino crosslinks prior to being combined with the cheese, and wherein the lactose in the process cheese product remains dissolved in the aqueous phase upon storage. According to the invention, this product is provided by a process that includes the important step of contacting the dairy liquid with a transglutaminase for a time, and under conditions, sufficient to crosslink at least a portion of the casein and/or whey protein to provide crosslinked protein conjugates in the dairy liquid. The invention furthermore provides the process for making the process cheese product. Advantageously, the process permits replacing part of the cheese proteins with the crosslinked proteins of the dairy liquid.

Abstract: An easy-open beverage container and opening system therefor includes first and second barrier walls having top edges and upper portions of opposite side edges which matingly face one another and which form an open top therebetween. A bifold membrane with a longitudinal fold is located in the open top. A membrane attachment securely attaches peripheral edges of the bifold membrane to adjacent top edges and upper portions of the opposite side edges such that the bifold membrane closes the open top and the facing top edges of the barrier walls are movable away from one another to expose the longitudinal fold for piercing by a straw. In a preferred embodiment, a side attachment securely attaches facing portions of the peripheral edges of the bifold membrane adjacent the upper portions of the opposite side edges so that the facing upper portions of the opposite side edges are not movable away from one another and thus the facing top edges tend to stay together and protect the bifold membrane.

Abstract: Plant sterols have been shown to be cholesterol-reducing agents in human serum. In the present invention, plant sterols, plant stanols, plant sterol esters and other non-toxic sterols are co-crystallized with emulsifiers to form a plant sterol/emulsifier complex or plant stanol/emulsifier complex which can be incorporated into full-fat, reduced-fat, low-fat, fat-free and triglyceride-free food products. Plant sterols and plant stanols can be co-crystallized with emulsifiers to produce a blend which has a melting temperature significantly lower than the melting temperature of the plant sterol or plant stanol. Such complexes can be used to incorporate relatively high levels of such sterols/stanols in food products without the adverse organoleptic effect normally associated with the use of such plant sterols and plant stanols.

Abstract: Apparatus device and method improved slicing of large food sticks, loaves and the like are provided. A slicing blade which may have a top flat surface or top flat land width along its cutting edge provides generally longitudinal forces on the food product being sliced, which forces are in a direction generally opposite to the direction through which the food products are fed through a slicing apparatus. The slicing blade includes a bottom primary bevel surface and typically steep primary angle for imparting angularly directed forces on the food products being sliced so as to throw the slices at a generally corresponding deposit angle. The invention is particularly important in improving handling of large luncheon meat sticks including non-frozen, high water content and reduced fat content luncheon meat sticks.

Abstract: A packaging system for a meal kit of ready to eat food and beverage items is provided to mechanically isolate the food items from the beverage container included in the meal kit. A method of assembling the food items and beverage container of the meal kit in the packaging system also is provided.

Abstract: Plant sterols have been shown to be cholesterol-reducing agents in human serum. In the present invention, plant sterols, plant stanols, plant sterol esters and other non-toxic sterols are co-crystallized with emulsifiers to form a plant sterol/emulsifier complex or plant stanol/emulsifier complex which can be incorporated into full-fat, reduced-fat, low-fat, fat-free and triglyceride-free food products. Plant sterols and plant stanols can be co-crystallized with emulsifiers to produce a blend which has a melting temperature significantly lower than the melting temperature of the plant sterol or plant stanol. Such complexes can be used to incorporate relatively high levels of such sterols/stanols in food products without the adverse organoleptic effect normally associated with the use of such plant sterols and plant stanols.

Abstract: A packaging system for pillow bags containing coffee or other consumable products which generate gases includes a container assembly into which a triangular shaped insert is positioned to reduce the space at the top portion of the container. The insert prevents excessive swelling in the headspace of the bags and also reduces damages occurring to the bags by eliminating movement of the bags in the container during transport.

Abstract: The present invention provides a process for making an enzyme-modified cheese flavoring in which treatment of a composition containing dairy proteins that include whey proteins with a proteolytic enzyme occurs prior to any heating step, and in which the treatment is of short duration. The process includes incubating a dairy mixture containing the dairy proteins at a temperature and for a period of time that are sufficient to partially hydrolyze the proteins. The invention additionally provides an enzyme-modified cheese including partially proteolyzed dairy proteins wherein the partially proteolyzed dairy proteins contain partially proteolyzed whey proteins. The enzyme-modified cheese originates from any of a broad range of dairy liquids that contain dairy proteins. In important embodiments, the enzyme-modified cheese is made by the process of the invention.

Abstract: In accordance with the method of the present invention, dried grated Parmesan cheese particles are manufactured from milk. The fat level of the milk is standardized to about 2.0 percent. The milk is subjected to membrane processing by ultrafiltration and diafiltration to provide a retentate. The retentate is then fermented with a combination of lactic acid cultures, a flavor culture, and a lipase enzyme. The fermentation is carried out at a temperature between about 90 and about 120° F. The fermented retentate is then evaporated to a solids level desired in the finished dry grated Parmesan cheese, which is generally in the range of from about 18 to about 24 percent moisture. A clotting agent is added to the fermented retentate immediately before the initiation of the evaporation step. Evaporation is preferably carried out in a drum drier under quiescent conditions.

Abstract: The present invention provides a stabilized meat product of cooked meat comprising cooked meat and nisin-containing whey. The nisin-containing whey is prepared by a inoculating a pasteurized dairy composition with a culture of a nisin-producing microorganism, incubating the composition until the pH attains a value between about 6.2 and about 2.0 and a whey and curd mixture is formed, and separating the whey from the whey and curd mixture to give the separated whey which is the nisin-containing whey. The invention also provides a method of making a stabilized meat product of cooked meat, that includes preparing a composition including meat and nisin-containing whey, and cooking the composition.