Abstract: The product consists of a foam of an "oil in water" emulsion formed from edible fat, milk proteins, water, and optionally added sugars, and having the natural pH of milk (6.2-7.5). The product may be obtained from an oil phase of edible fat and an aqueous phase of partially-skimmed, sweetened condensed milk having a viscosity of 2000-6000 cps at 20.degree. C. and having, after heating to 80.degree. C. and cooling to 40.degree. C., a variation in viscosity at 40.degree. C. not exceeding 1500 cps. Milk which is particularly suitable has a casein/serum protein ratio of from 2.8:1 to 3.2:1. The emulsion has a water content of from 17% to 35% and is physically and chemically stable for several months.

Abstract: Baked pastry product is obtained with the use of crystalline fructose and consists of a wheat flour-based, cellular matrix which is soft, leavened under baking conditions, and of a moisture content of 17 to 22% by weight. The starting dough is rich in water and contains 50 to 80 parts by weight of starch, 15 to 25 parts by weight of gluten, 40 to 60 parts by weight of powdered, skimmed milk and 50 to 100 parts by weight of egg solids for every 100 parts by weight of flour. A solution of crystalline fructose in water is prepared first in which the egg solids are emulsified, whereupon only addition of flour, starch, gluten and powdered milk is effected.

Abstract: A package for a sticky sweetmeat product avoids contact with the consumer's fingers, when the product is being eaten, by having a base with a part which folds down to facilitate consumption, and two side panels for gripping the product when a transparent plastics cap is removed. The package is sealed within a flexible wrapper.

Abstract: A substantially spherical filled food product comprising an outer closed shell of pastry enclosing a soft filling. The shell is seamless and consists of an oven-baked yeast-less pastry having a humidity content not exceeding 1 wt.%. The shell has a coarse-cellular inner structure, with the cell size decreasing towards the exposed outer surface of the shell, said outer surface being substantially impervious to air and humidity. No yeast is used in the dough for the shell; the cellular structure-building aid in the dough is the white of egg. The outer diameter of the shell is from 10 mm to 20 mm, while the weight ratio of the filling to the shell is at least 2:1. The product is buoyant in commestible aqueous liquids such as fruit juice or milk.

Abstract: A display device for shipping and displaying small articles, such as candies, including two trays and a display frame. The frame includes a shelf at its mid-section, with an enclosure in the lower portion of the frame, below the shelf. One of the trays is stored on the shelf in full view, while the other tray is stored for subsequent use within the integral enclosure in the frame.

Abstract: A display container for rounded articles, particularly confectionery articles such as toffees, dragees or chocolates, in the form of a helical chute constituted by a web having a transverse flange turned several times around a support pillar projecting up from a base; the flange has two recesses at the bottom end next to the base to facilitate removal of the bottom article, which is held in a pocket formed between a radial abutment wall and the end of the web which is stopped slightly short of the base, the flange continuing to the abutment wall.

Abstract: A presser member, into which the container is loaded, is manually depressable against the action of its return spring into pressure-contact engagement of the container with an electric heating plate containing a PTC heating resistor. The depression stroke produces closure of a switch to energize both the PTC resistor and an electromagnet keeping the presser member in its depressed condition. A timer circuit opens the switch at the elapse of a prealably experimentally determined heating time during which the liquid reaches its consumption temperature, whereby heating is terminated and the return spring lifts the pressure member with the container to unloading position.

Abstract: A device for heating a drink in a thermoplastics container sealed by a metal cover, in which the container is placed in a support upside-down and depressed to bring its cover into contact with an electrical heater, the depression of the container support operating a microswitch which energizes the heater and a support-retaining electromagnet to heat the container for a timed interval. The resistance of the heater is measured during heating by a Wheatstone bridge and utilized to regulate the temperature reached by the heater.

Abstract: A container for holding and dispensing small objects such as confectionery articles, comprising a body forming a box open at one end into which is snap engageable a closure element having two tongues or flaps aligned with, but directed away from, one another. The two tongues are joined to a bridge of the closure element by ligament-type hinges and are integrally formed with the closure element; at the free ends of the tongues there are snap engagement means which hold the tongues tightly shut and sealed in the openings in the closure element, which latter is itself sealed in the mouth of the body of the container.

Abstract: A pocket-size cake comprising a preferably parallelepipedic portion of bread component completely enrobed with chocolate and impregnated with a spirituous sugar-containing liqueur in a proportion of at least 1 wt.part liqueur to 1 wt.part bread component, the liqueur providing at least 35 ml ethyl alcohol and at least 25 grams sugar in each 100 grams bread component. The chocolate contains at least 30 wt.% edible fat and the bread component has a prevailingly cellular structure composed of substantially closed cells. The portion of bread component preferably consists of two layers bonded together by a layer of cream. A commercial method of making the cake is also disclosed.

Abstract: A container for small gifts, suitable to be enclosed in an Easter-egg or like hollow product, which is formed in two cup-shaped snap engageable parts and which is usable as a construction element for which purpose each of the cup-shaped snap engageable parts are provided with a plurality of holes in their side walls with which can be snap engaged a mushroom headed projection which projects from the bottom of one of the two parts, the bottom of the other part being formed with a further hole to receive a mushroom headed projection of another such element.

Abstract: In a dragee comprising a core portion and a shell adheringly enveloping the core portion, the shell is formed by an intimate mixture of microcrystals of xylitol with a normally solid fatty substance in a proportion of 0.5 to 15 parts by weight of fatty substance to each 100 parts by weight xylitol. The fatty substance preferably consists of cocoa butter.

Abstract: A column-type display stand is comprised of two parallel zig-zag side plates interconnected by a plurality of alternately directed transverse plates to define a plurality of rectangular display chambers inclined in opposite directions. The bottommost chamber is half the size of the remaining chambers and the entire column is supported by a bore having a plurality of apertures for the reception of support devices.