Abstract: A method and apparatus are disclosed for forming a drawn container pan having planar side walls and smooth curved corner walls the upper edges of which are formed with an outwardly directed peripheral stacker ledge and an upstanding rim, and wherein the pan is formed by drawing the peripheral edge of a blank between clamping surfaces under selected pressure differential at the portions of the blank forming the side and corner walls of the pan. A method and apparatus are also disclosed for trimming the drawn pan and forming stacking protuberances adjacent the corners of the pan.

Abstract: Polyamide resins of fatty acids are prepared by reacting polymeric fatty acids, an alkylene diamine, monoaminoalcohol and a chain stopping agent which includes a particular branched chain monocarboxylic fatty acid which is liquid at room temperature. The use of this particular chain stopping agent provides polyamide resins which are resistant to gelling during storage.

Abstract: Hard grated cheese is comminuted to provide a grated cheese product. The grated cheese product is then subjected to pressure to provide a compact of grated cheese which may be readily packaged and stored. The compact is easily crumbled by hand to provide a grated cheese product for use when desired.

Abstract: In the method of the invention, skim milk is transferred to a setting tank. The skim milk is acidified and heated to provide a coagulum in whey. The coagulum is separated from the whey and blended with a sufficient amount of cream to provide a mixture having the desired fat level in the finished Ricotta cheese. The mixture is then comminuted to provide a Ricotta cheese product having a texture similar to that associated with Ricotta cheese produced by conventional cheesemaking techniques.

Abstract: A flavored peanut composition is provided comprising a peanut spread or peanut butter in intimate mixture with a dispersion of sugar and flavor in a margarine type oil, the composition having a moisture level of less than about 1 percent. The sugar is present at a level in excess of about 10 percent of the composition and principally comprises sucrose. The flavored peanut composition is of smooth texture and does not stick to the roof of the mouth.The flavored peanut composition is prepared by making a fluid peanut butter or peanut spread; making a dispersion of sugar and flavor in a margarine type oil with more fat than sugar being present in the dispersion; intimately mixing the peanut spread or peanut butter and dispersion in fluid or liquid condition at a temperature above about 110.degree.F.; cooling the mixture with agitation to a temperature between about 45.degree.F. and about 60.degree.F.; and immediately packaging the flavored peanut composition.

Abstract: Apparatus for and method of pressing, draining and preparing cheese curd for curing. The apparatus and method are particularly adapted for forming large sized blocks of cheese. Cheese curd is placed in a form for pressing and draining. Blades, in the form of elongated wedges and having slots in their faces are disposed in the curd to uniformly drain the curd while it is being pressed. The blades are removed and the curd is subjected to further conditioning and packaged for curing in containers.

Abstract: A dry, particulate composition is prepared. When the dry, particulate composition is reconstituted with a liquid and whipped, the whipped composition is suitable for blending with pourable salad dressings to provide a whipped salad dressing. The composition includes a hard fat and a liquid vegetable oil. Both the hard fat and the liquid vegetable oil are encapsulated within a proteinaceous film.

Abstract: Apparatus and a method for inserting flexible liners into container lids. The apparatus includes a piston and means for actuating the piston in a reciprocal path. Means are provided for supporting a container lid in a position substantially normal to the reciprocal path of the piston at one end thereof. The piston has means affixed to the end of the piston nearest the interposed liner for moving a flexible liner interposed between the piston and the container lid into the container lid and for urging the liner into a flat position within the container lid.

Abstract: Fatty acids are stabilized by adding to the fatty acid an effective amount of an alkali metal salt of particular organic phosphate esters. The stabilizer contains from about 5 to 15 percent phosphorus and from about 10 to about 30 percent alkali metal, with the balance being derived from organic alcohols.

Abstract: A method is provided for making an omelet type egg product suitable for storage by freezing. Egg whites and egg yolks are agitated sufficiently to break the yolks and provide an egg mix. The moisture of the egg mix is adjusted and a predetermined amount of the egg mix is placed in a pan. The egg mix is heated while quiescent in the pan sufficiently to substantially cook the egg mix and set the egg mix to provide an egg product in the shape of the pan. The egg product is removed and is folded to provide an omelet type egg product. The folding of the egg product is effected in a particular manner and occurs within a predetermined period from the end of the heating step. The omelet type egg product may be stored under refrigeration conditions or may be frozen under particular conditions to provide a frozen type egg product that may be stored for an indefinite period of time.

Abstract: A method of preparing and stacking sliced food products, such as natural cheese and the like, wherein the surfaces of the slices have non-planar configurations, and the stacked slices are oriented in a manner to effect minimum surface contact between adjacent surfaces to facilitate separation of the stacked slices.

Abstract: An improved emulsified oil dressing composition which is resistant to bacteriological spoilage at room temperature and which may have low fat and low acid with good palatability. The composition contains from about 1 to 50 percent of an edible vegetable oil and from about 40 to 80 percent moisture. Egg yolk is present at a level of less than 8 percent. An edible acidifying agent is present at a level of less than 1.8 percent equivalent glacial acetic acid by weight of the moisture in the composition and the composition has a pH in the range of between about 3.5 and 4.1. Bacterial nutrient ingredients are present in the composition at a level of less than about 1.0 percent by weight of the composition.

Abstract: A packaged confectionery product is described which is particularly adapted for use with another food product. More particularly, a caramel sheet is provided and packaged in a particular manner to permit edge standing of the caramel sheet and later utilization of the caramel sheet for enrobing an apple. A unique process is described for preparing and packaging a confectionery product, such as a caramel sheet, and for enrobing a food product, as for example an apple.

Abstract: A method and apparatus are provided for feeding packages, dispensing strips, inserting nozzles in the strips, and securing the strips and nozzles on the packages, the nozzles providing for controlled dispensing of the contents of the package upon a squeezing of the package. Before the strips and nozzles are applied to the packages, a relationship is established between the strips and the packages so as to insure that the location of each nozzle is on a seam-free portion of each package wall.

Abstract: A composition is provided which may be substituted for all or part of the milk solids used in the manufacture of food products. The composition includes whey solids, a proteinaceous material, a calcium source, a phosphate source, and a stabilizing agent. The stabilizing agent is selected from natural or artificial phosphorus containing lipid materials, anionic surface active agents other than fatty acids and the salts of fatty acids and mixtures thereof.

Abstract: A carbonyl compound is prepared from an unsaturated olefin charge stock having at least five carbon atoms per molecule. In the process, a reaction mixture is provided including the charge stock, a catalyst system, a high boiling solvent and a polar solvent. The resulting mixture is then treated to effect a substantial conversion of the unsaturated olefin hydrocarbon to a carbonyl compound. Thereafter, a reaction product including the carbonyl compound is separated from the catalyst system and other components of the reaction mixture by distillation.