Abstract: An apparatus for evenly distributing powdered and granular food product ingredients at a controlled and variable rate. A delivery tube communicates with the interior of a hopper that holds a supply of the ingredient and an auger causes the ingredient to move from the hopper and axially along the tube. The auger has a central body with a large diameter portion extending through the hopper, a small diameter portion disposed within the tube and a land extending along and around the body to define a generally helical flute that serves as an ingredient flow path of variable cross-sectional area. A series of non-circular openings arranged along the tube allow the ingredient to escape in a uniform manner, the effective size of the openings being variable by changing the relative rotational positions of the tube and an apertured sleeve that surrounds the tube. The positions of the openings is also variable by rotating the tube and the sleeve together to further improve the uniformity of distribution.

Abstract: In an enrober, a food ingredient spray apparatus includes a spray air tube and a first housing section defining an outer orifice connected to the air tube. A separately formed nozzle piece received by the first housing section defines an inner orifice within the outer orifice and communicates with an ingredient tube. To secure the nozzle piece and the ingredient tube in their respective positions, a second housing section is removably connected to the first housing section. A plurality of interchangeable nozzle pieces having different size inner orifices can be provided, along with a variety of corresponding plungers.

Abstract: The present invention provides release agent compositions which are particularly useful for frozen food products and to methods for using such compositions in relatively low temperature environments. In accordance with one embodiment of the invention, the release agent compositions comprise one or more oils which remain liquid when held at a temperature of below about 0.degree. F. for at least 24 hours, and are characterized by having a relatively high degree of unsaturation, for instance above about 80 weight percent. Suitable oils for the first mentioned component of the inventive compositions include almond oil, apricot kernel oil, safflower seed oil, walnut oil, cherry kernel oil, grape seed oil and the like and mixtures thereof. The oil component is blended with lecithin in one embodied form, and with lecithin and white mineral oil of specified grade having a Saybolt viscosity at 100.degree. F. of at least about 250.