Abstract: Mouthfeel enhancing and emulsion- and dispersion-stabilizing compositions which are utilized in low-fat and fat-free food products and methods for preparing them are described. The mesophase-stabilized emulsions and dispersions are prepared using three different emulsifiers. More specifically, the three emulsifier mixture is formed using about 1 to about 40 percent of a first emulsifier which has an HLB of about 6 to about 9, about 20 to about 60 percent of a second emulsifier which has an HLB of 2 to about 6, and about 10 to about 60 percent of a third emulsifier which has an HLB of about 9 to about 22. The mesophase-stabilized emulsions and dispersions are highly stable and convey advantageous mouthfeel and flavor characteristics to the food products they are used in.

Abstract: A closable dispenser and an apparatus for dispensing a flowable product therewith are provided. The apparatus for dispensing includes a collapsible product container. The closable dispenser includes an outlet member having a base and a 3-D tip having a 3-D opening therein. The dispenser also includes a spout member having a hollow main body fixed to the container, a stopper extending from the main body and having a 3-D shape complementary to the 3-D opening of the tip, and a passage between the main body and the stopper.

Abstract: A food container and its method of use are disclosed. The food container includes a top panel, bottom panel and plurality of sidewalls. A movable panel is hingedly connected to one of the sidewalls, allowing a consumer to open the container. Attached to the lower edge of the movable panel is a shelf supporting a food item. A consumer can access the food item by opening the movable panel, which causes the shelf to carry the food item outside the container into a position that permits the consumer to easily manipulate it. The food item or a portion thereof can then be replaced in the container by simply closing the movable panel. The shelf may engage one or more sidewalls of the bottom panel to assist in maintaining the container in a closed position after initial opening and reclosing. The container is suitable for packaging food items that include both microwaveable and non-microwaveable ingredients. A foldable blank for manufacturing the container is also disclosed.

Abstract: Packaging for food products is provided which combines a flexible pouch with a tent-style paperboard carton which effects display of the product in an upright orientation, such as suspended from a merchandiser peg. The flexible pouch has a folded-over mouth portion which provides a folded width that is less than the width of the tent-style carton and preferably also less than the width of the pouch along its unfolded portion.

Abstract: A blow-molded polymeric container having an enlarged annular neck and a spout integrally molded on at least one side wall beneath the neck. The neck defines a mouth opening which is offset from a vertical axis in the direction of the spout.

Abstract: D-tagatose is manufactured from cheese whey and/or milk. The cheese whey and/or milk is hydrolyzed to prepare a mixture comprising galactose and glucose. Galactose is separated from the glucose by fermentation and subjected to isomerization using L-arabinose isomerase, thereby producing D-tagatose. The D-tagatose can be used as a reduced calorie food sweetening and bulking agent, as an intermediate for the synthesis of optically active compounds, and as an additive in detergent, cosmetic and pharmaceutical formulations.

Abstract: The present invention is directed to a liquid coffee in which the development of acidity has been inhibited and which results in a longer shelf-stable product. The method used in making the liquid coffee product of the present invention includes treating the coffee extract with an alkali, the alkali being present in an amount effective to convert acid precursors present in the coffee extract to their respective acid salts, and thereafter neutralizing the treated coffee extract with an acid, the acid being present in an amount effective to neutralize any excess alkali from the first step and to adjust the final pH of the liquid coffee product to the desired value.

Abstract: A wrap-around band is provided for ganging together a plurality of individually complete packages. The resulting combination is a unitary product for purchase as a single item. The individually complete packages around which the band wraps have a protruding compartment within which the saleable goods are packaged. Each protruding compartment is not covered by the wrap-around band and is thus fully visible to the potential purchaser prior to purchase. At least two of the individually complete packages can have profiles which are different from each other and still be accommodated by the wrap-around band.

Abstract: An adjustable-length, reusable, recyclable pallet wrap for constraining a lading while displaying high-impact graphics. The pallet wrap preferably has a set of horizontally-spaced, vertically-oriented, preformed lines of reduced resistance to bending at each of four regions to facilitate providing a snug fit around typical pallets or ladings of various sizes. In one embodiment, a dual-function pallet wrap is provided which can function as a pallet skirt for in-store displays in addition to functioning as a constraint for the lading.

Abstract: A packaged meal is provided in the form of a kit arrangement which is formulated and prepared for storage under refrigerated, non-frozen conditions for extended time periods within retail store showcase coolers. The kit includes a compartmentalized, hermetically sealed package, with a refrigerated baked flour-containing component or dough component within an overpouch which is sealed or unsealed and positioned within one of the compartments and being specially formulated to maintain its freshness and retarding staling during extended refrigerated storage within the hermetically sealed package. At least the compartment within which baked component is sealed has an anti-fogging agent component which further assists in maintaining freshness and retarding staling under even refrigerated, non-frozen conditions.

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: Apparatus and method are provided for temperature calibration of a microwave sensor unit used in non-destructively measuring and monitoring meat parameters such as fat, protein, and moisture content of a meat supply presented into the sensor unit. The apparatus implementing the method provides for separating the portion of the meat supply exceeding a maximum allowable meat parameter. The method provides for temperature calibration of the microwave sensor unit by processing microwave signal and temperature measurements of meat samples in combination with laboratory analysis data of the same meat samples to obtain temperature-corrected value of meat parameter measurements of the supply of meat presented into the sensor unit.

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 mouthfeel and lubricity enhancing composition for use in reduced fat food products is provided. The composition is an aqueous gel matrix of ester vesicles which is provided by a mixture of diacetyl tartaric acid mono fatty acid glyceride ester and a second ester having a hydrophilic-lipophilic balance of above about 10 and a melting point above about 100.degree. F.

Abstract: A full fat and foam inducing composition for use in reduced fat food products is provided. The composition is an aqueous gel matrix of ester vesicles which is provided by a mixture of diacetyl tartaric acid mono fatty acid glyceride ester and a second ester having a hydrophilic-lipophilic balance of above about 10 and a melting point above about 100.degree. F.