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: The present invention provides a method for fixing and/or preserving labile materials, especially food materials, in an extruded glassy substrate. A minor component containing of a high molecular weight water-soluble polymeric carbohydrate is dry-blended with a major component comprising of a low molecular weight water-soluble carbohydrate, sugar alcohol or food acid. Typically, the carbohydrate admixture comprises between about 15% to 40% high molecular weight carbohydrate material and at least about 40% low molecular weight carbohydrate, sugar alcohols or adipic, malic or citric acids or combinations thereof. A labile material like omega-3 oils or .beta.-carotene is combined with this substrate mixture. The dry-blended admixture is extruded so that the temperature of the material in the extruder is between about the glass transition state of the substrate and the melting point of the major ingredient. The free-flowing product is relatively non-hygroscopic and has a high fix.

Abstract: As aspartame-sweetened, acidic beverage mix is formulated wherein at least 20% of the aspartame is in bulk (i.e., needle-shaped crystalline particles) form and least 35% of the aspartame is coated onto acid particles. The beverage mix is well suited for powdered, sugar-free, ice tea mixes, particularly fruit-flavored mixes.

Abstract: A method for high pressure, high shear homogenization of a tomato-based product, such as a ketchup or a sauce, is provided to increase the product's viscosity without significant loss of other important product characteristics, such as liquid retention, color, texture, etc. The method also provides for a homogenized tomato-based product with a significantly reduced tomato solid content, without loss of other important product characteristics. In one embodiment, a slurry of, among other components, a tomato paste, puree, juice or mixture of tomato solids, which may be blended and cooked at elevated temperatures, is introduced into a high pressure, high shear homogenizer and is homogenized at pressures from about 5,000 psi (345 bar) to in excess of about 14,500 psi (1000 bar) and is transferred to an appropriate dispensing container.

Abstract: A sliced food product such as a cheese product or meat product having a design or figure cut or otherwise formed therein. In accordance with a preferred embodiment, the design or figure is cut entirely or substantially through the slice so that the design or figure may be removed from a surrounding peripheral portion of the slice. A method and apparatus for forming the figure or design are also disclosed. The preferred method and apparatus employ a rotary figure cutter which cuts entirely through the slice to outline a pattern or figure, and which cuts or penetrates partially through the slice to form details of the figure by embossing or indenting design components on the slice. The slice is preferably wrapped in film prior to the figure cutting operation, and the figure cutter performs its function without cutting or tearing the film wrap. The rotary figure cutter preferably comprises a pair of rotary dies between which each slice passes as the design is formed thereon.

Abstract: A nutritionally superior fat for food compositions which comprises triglycerides containing cis-asymmetric monounsaturated fatty acids (cis-AMUFAs) is provided. The use of cis-AMUFA triglycerides provides a fat composition which is low in saturated fats and trans fatty acids with excellent textural properties and melting characteristics.

Abstract: The present invention is directed to a process for producing a highly flavored cheese product in a short period of time. In the method, a mixture of cream, whole milk and non-fat dry milk is provided. The mixture has a solids content of from about 45% to about 55%. The mixture is pasteurized or heat treated and the temperature of the mixture is adjusted to between about 85.degree. F. and about 95.degree. F. A lactic acid producing culture, at least one enzyme and rennet is added to the mixture. The mixture is then fermented at a temperature of from about 85.degree. F. to about 95.degree. F. for a period of time sufficient to provide a highly flavored cheese coagulum. The cheese coagulum is then heated to a temperature of from about 160.degree. F. to about 175.degree. F. to inactivate the culture and enzymes and to provide a highly flavored cheese product. The cheese product is cut with agitation. Thereafter, the cheese product is cooled to a temperature of from about 40.degree. F. to about 50.degree. F.

Abstract: A food vending area display structure for mounting on a counter top or other support surface comprising a front row of posts mounted on the support surface so as to extend upward therefrom, a plurality of display headers extending between adjacent posts in the row to identify separate dispensing areas, and a plurality of resilient transverse structural members extending between adjacent posts in the row to enable the posts to support one another in reacting to horizontal loads so that the posts need not pass through the support surface. The resilient transverse structural members may comprise curved metal grill bars having fittings at their ends which enable them to be fastened to the vertical posts by conventional hose clamps to facilitate assembly.

Abstract: A package for sliced food product comprising a bottom wall, a top wall, opposite sidewalls and opposite end walls, wherein the package includes a flap which comprises portions of the top wall and/or an adjoining sidewall of the package, and which is movable between a closed position and an open position to selectively facilitate access to the package interior. The package is preferably made of a thin, flexible plastic material. The flap is removably retained in closed position by a peelable seal extending along one or more edges of the flap, or at least along portions thereof. The package is configured so that when the flap is in open position, the sliced food product is accessible from the side, which facilitates engagement of slice edges and subsequent separation thereof, as well as removal of the slices without undue distortion. This makes the package particularly useful in conjunction with packaging of certain sliced cheeses, although the package may also be useful with other products as well.

Abstract: A flexible pouch is provided which includes a flexible product-confining compartment that is folded upon itself. The compartment has a closure assembly adjacent to its mouth, and a wrap-around flexible flap extends above or beyond the mouth. A deadfold strip is associated with the flexible flap such that the flexible flap can wrap partially or entirely around the compartment, depending primarily upon the amount of product within the compartment, with the compartment also folded on itself in response to the amount of product within the compartment.

Abstract: A foldable flat sheet includes eyeglasses formed therein and which may be folded to construct a container, such as a rectangular-shaped sleeve. The foldable flat sheet is constructed with fold lines, the point where the temple bars of the eyeglasses join the eye aperture portion being positioned at these fold lines to allow the eyeglasses to be easily fitted to the wearer's face upon removal from the container. The eyeglasses may be constructed to allow 3-dimensional viewing therethrough.

Abstract: Generally, the present invention is directed to a modification of the frosting composition disclosed in U.S. Pat. application Ser. No. 640,429, now U.S. Pat. No. 5,851,576, to utilize the fat replacement composition of that application for use in a cookie filling. The present invention is directed to a cookie cream filling composition comprising between about 60 and about 85% sweetener, between about 0.1 and about 1% gelling agent, such as a gum, pectin or gelatin, between about 0.1 and about 2% flavoring agents and other minor ingredients such as preservatives, etc., between about 0.2 and about 1.5% of a starch, between about 3 and about 10% of the fat replacement composition, between about 10 and about 20% of high fructose corn syrup and between about 10 and 20% of a polyhydric alcohol, such as glycerine, glycol and pentaerythritol. The cookie filling composition has a water activity of from about 0.25 to about 0.37. The cookie filling compositions of the present invention contain no added water.

Abstract: The present invention provides a dry powdered cheese composition which may be reconstituted with water to provide a cheese product which has the appearance, flavor, texture, meltability, mouthfeel and bite of natural cheese comprising:(a) one or more dehydrated cheese powders;(b) a cold-water swelling starch;(c) a calcium-containing agent;(d) one or more salts;(e) one or more flavoring agents; and(f) vegetable oil.The composition has a moisture level which is less than about 3.5%, remains microbiologically stable, has a shelf life of at least 7 months and requires no refrigeration prior to reconstitution with water. The present invention also provides a cheese product produced from this cheese composition.

Abstract: A sealed container includes a base jar for containing a substance and a removable lid for closing and sealing the base jar. The base jar includes a bottom wall, a side enclosure extending upwardly from the bottom wall having an upper portion with a screw thread, and an upper wall extending inwardly and upwardly from the upper portion of the side enclosure having a circular brim which defines a wide mouth opening for the base jar. The removable lid includes a top wall and an encircling member extending downwardly therefrom with a screw thread which matingly engages with the screw thread of the upper wall of the base jar. For sealing with the base jar, the removable lid also includes a circular projection extending downwardly from the lid which engages and seals with the circular brim.

Abstract: The invention is directed to a process for improving the quality of pale, soft and exudative meat by treating meat with transglutaminase enzyme. The invention is particularly well suited for manufactured pork and turkey breast products such as canned or packaged hams and turkey breasts. The manufactured meat products have reduced cooking purge, improved binding of the muscle pieces and firmer texture.

Abstract: Bacon products having very low fat contents are provided from high fat sources which can include pork trimmings. The bacon products are made from a composite of two low-fat meat components. One of the low-fat meat components is processed from high-fat content meat trimmings which are comminuted, heated and centrifuged, preferably in conjunction with being phosphated, under specific processing conditions. The second low-fat component is desinewed to remove substantial amounts of fat associated with the sinew that is mechanically removed from whole muscle tissue. The bacon product has a total fat content of not greater than about 5 percent by weight.

Abstract: A reclosable, hermetically-sealed flexible package which has an inner, hermetic pool seal and a reclosure seal comprised of interlocking closure strips is provided with a tamper-evident feature located peripheral to the reclosure seal. The tamper-evident feature must be visibly disrupted to gain access to the reclosure seal.

Abstract: A method and apparatus for continuous manufacture of viscous food products such as process cheese-type products wherein a formulation is continuously pumped through a processing chamber comprising an elongated tube or housing having a rotor which shears the formulation as it travels longitudinally through the tube while imparting little or no axial motion to the formulation as a result of contact with the rotor. The temperature of the formulation as it enters the processing chamber may be in the range of about 150.degree. F. to about 250.degree. F., and the residence time of the formulation may be between about 30 seconds and about 8 minutes. The formulation may be subjected to shear of between 10 and 1,000 sec.sup.-1 with an absolute viscosity .mu. of between about 20 and 50 poise, while the rotor is operated at a rotational velocity of between about 10 rpm and 800 rpm.

Abstract: A product package includes a vertical container in which a base product is located and a lid assembly. The container has a top opening and a side periphery while the lid assembly include a lid which closes the top opening of the container. The lid includes (a) a peripheral skirt which engages the side periphery to hold the lid in place, (b) a top extending centrally of the peripheral skirt and having a top band extending centrally from adjacent the upper end of the peripheral skirt and a depression which extends downwards from the top band to a position substantially equal to or above the lower edge of the skirt, and (c) a peripheral retention lip which extends upwards and inwards from the top band. The lid assembly also includes an insert having a peripheral border. The insert is sized such that the peripheral border is retained underneath of the peripheral retention lip so that the insert is held on the lid.