Abstract: A shower cooker apparatus includes a lower vessel and an upper shower fan for a heated fluid cooking medium such as water. The bottom portion of the bagel or other dough product is bathed in the vessel, while the top portion is showered, for simultaneous cooking of the top and bottom portions. The dough products are carried on a conveyor which is submerged in the cooking vessel.

Abstract: An easy open tabbed package made of a flexible laminate material comprises a product enclosure having side walls, a bottom portion and an overlapping top portion. The overlapping top portion includes opposing flaps having a sealable region wherein a hand-peelable heat seal can be applied and a raised grippable tab means integral with the sealable region of each flap. The package is designed to enclose a product such as roast and ground coffee which can be vacuum-packed and peelably sealed inside the flexible laminate enclosure. The tab means, which preferably comprises a wave-shaped raised tab, is constructed integrally with the peel-seal region and greatly facilitates opening of the package by pulling outwardly from the center.

Abstract: The present invention is directed to a continuous method for making a process cheese-type product. In the method, a flowing stream of a process cheese-type formulation which includes cheese particles and an emulsifying salt is provided. Steam is injected into the stream of the process cheese-type formulation. The stream of the process cheese-type formulation is then subjected to a mixing process in a chamber having an auger to provide a process cheese-type product. The stream of the process cheese-type product is then transported to a holding tank prior to packaging the process cheese-type product.

Abstract: Fruit-flavored, powdered gelatin dessert mixes are formulated to obtain a relatively high pH of at least 4.15, and a relatively low gelatin load weight while still retaining a desirable sour taste. The mix contains adipic acid and fumaric and/or citric acid at a weight ratio of 15-21:1. The mix also contains soluble sodium buffer salts and soluble citrate buffer salts at a weight ratio of 0.9-2:1.

Abstract: Fat in a confectionary chip is reduced to below about 10% by using a low-fat insoluble, non-gummy food material and 40-70% small particle sugar (less than 100 microns) in combination with about 13% moisture. The sugar to non-gummy food material ratio must be between 2:1 and 4:1 and the moisture between about 10% to about 15%. Hydrated food ingredients are added to retain at least some of the moisture in the bound state. Other ingredients which may be added to the formulation include syrups, milk solids and starch. The chips can be made by simply blending the dry ingredients and adding the moisture to form a dough in the form of a dry, crumbly paste. The dough is mixed or worked up well and then formed into the desired shape. The shape is then cut into pieces similar to chocolate chips.

Abstract: Raw starch which has been treated with an emulsifying agent during a wash step, such as during refining, is alkali-treated, washed to remove flavor, crosslinked, neutralized, gelatinized and dried to give instant starch useful for instant puddings and mixes.

Abstract: A conveyor suspends containers from their upper portions, leaving their lower portions exposed. A curved deflector plate is located beneath the conveyor. Containers carried by the conveyor contact the deflector plate and are at least partly dislodged from the conveyor.

Abstract: An apparatus and method for continuously loading containers into cartons in oriented two row arrays is provided. A supply delivers the containers individually to a depositing device for individually receiving respective containers. The depositing device is then moved to individually deposit the containers delivered thereto in a first collection device for collecting the containers in rows and columns corresponding to the array. The first collection device includes a matrix of dedicated channels similar to the array into which channels the depositing device deposits the containers in a sequential manner whereby the matrix is repeatedly filled with the containers row by row. Individually and alternately after each associated row of the matrix is filled, each row of containers in the first collection device is next delivered to a second collection device for collecting the containers in separated rows. The second collection device includes a respective bay for each respective row of the array of containers.

Abstract: Bitterness inhibitors are disclosed which are derivations of cinnamic acid. A process for reducing the bitterness of consumable materials is set forth which comprises the addition of the bitterness inhibitors at a level of from about 0.001% to 0.2% by weight. The preferred bitterness inhibitors are caffeic acid and ferulic acid.

Abstract: Food products, typically having a moisture content above 50% by weight, are prepared which contain polysaccharide hydrocolloid and insoluble fiber at a weight ratio of 1:0.2-3.5:1.1-4.5. These materials are preferably added to the food product as an aqueous dispersion. The aqueous dispersion preferably also contains a protein material. This invention is particularly useful in the preparation of fat-free food products.

Abstract: Very stable W/O/W and O/W/O multiple emulsions which include a substantially continuous gelatinous membrane at an aqueous/oil interfacial region of the emulsions are provided. Particularly preferred gelatinous membrane-containing multiple emulsions are prepared in methods employing an aqueous phase comprising an aqueous soluble/gellable polysaccharide and a lipid phase comprising a metal cation-containing compound, wherein the metal cation salt of the aqueous soluble polysaccharide is a gel. Also provided are W/O/W multiple emulsions having an ethylcellulose-containing oil phase, which emulsions exhibit improved stability at temperatures between 0.degree. C. and 10.degree. C.

Abstract: A shipping/display container that may be opened without having to use a knife or other sharp instrument, and a blank for forming such a container. The container blank includes a plurality of side panels foldably connected together in a longitudinal series, and a connecting flap foldably connected to a first end of the side panels. The side panels form a line of weakness extending substantially completely across each of the side panels, and the connecting flap forms a notch extending from the first end of the side panels. To form the container, the connecting flap is connected to the second end of the side panels, forming the side panels into a continuous side wall for the container; and as this is done, the notch in the connecting flap is positioned over the end portion of the line of weakness.

Abstract: Formulations and processes for shelf-stable, gelled, gelatin confections which have a texture akin to gelatin dessert gels.

Abstract: The present invention is directed to a method for preparing a W/0/W multiple emulsion by a greatly simplified, unique procedure. In the method, a mixture of oil, water, a second alkyl containing polar, protic solvent and a hydrophilic emulsifier is provided. This mixture breaks down the oil into extremely small droplets which in effect results in the solution of the oil in the mixture. This mixture containing extremely small droplets of oil is referred to herein as a "microemulsion". The 0/W microemulsion is then diluted with sufficient water to cause destabilization of the microemulsion and to provide a W/0/W multiple emulsion.

Abstract: Coffee products and other comestibles having an increased content of potassium are useful to enhance the gastric acid response of persons having abnormally low gastric acid secretion such as persons having gastric atrophy or atrophic gastritis. Preferred coffee beverages have an added potassium content of at least 1% by weight based on the dry weight of coffee solids in the beverage.