Abstract: Packaging for heatable food portions comprises an ovenable tray including a plurality of serving containers connected by a detachable support matrix. In one embodiment, the support matrix is attached to the serving containers by hot melt glue which melts during baking or heating to automatically release the support matrix from the serving containers. Pre-filled trays are shipped with display covers fitted to the serving containers, such that the covers may be placed on the individual serving containers after the food portions are baked and the serving containers are separated from the support matrix to provide individually packaged, freshly baked food portions for display.

Abstract: It has now been found that reduced-calorie, freezable beverages can be made using a small amount of alcohol and a reduced amount of sorbitol or other soluble solids. Surprisingly, one embodiment of the invention is a reduced-calorie, freezable beverage that can be adequately slushed using a standard soft-serve ice cream machine. Freezable coffee beverages and fruit beverages that are reduced-calorie, sugar-free, and low-fat are preferred embodiments of the invention.

Abstract: A whippable food product suitable for preparing a stable whipped confection, comprising an oil-in-water emulsion of (1) a triglyceride fat component wherein at least about 50% or more of the fatty acids thereof are of C14 length or less, (2) water, (3) emulsifier component in an amount that is sufficient to stabilize the product emulsion, and optionally, (4) a protein component that facilitates preparation of or stabilization of the product the, and optionally, (5) one or more additional substances, provided that the triglyceride fat component has a profile of solid fat index of about 70 at 50° F., about 40 to 75 at 80° F., and less than about 20 at 100° F., wherein the product is characterized by providing a whipping overrun of between about 300 and about 500% that can be achieved between about 45° F. and 50° F. in less than about 4 minutes.

Abstract: A pourable dessert liquid product comprising a protein source; fat; sweetener; stabilizer; flavoring agent; and emulsifier.

Abstract: The present invention provides an oil-in-water emulsion spread that has a low fat content and good spreading properties at all temperatures from 4.degree. C. to 25.degree. C. The present whipped spread comprises a continuous aqueous phase comprising (A) from about 10% to about 45% fat, wherein at least a portion of the fat is vegetable oil; (B) an effective amount of an emulsifier; and (C) an effective amount of an emulsion stabilizing agent. The whipped spread has a whipping overrun of at least about 200%.

Abstract: A low-fat whipped topping having excellent performance and organoleptic properties comprising on a weight basis about 0.0% to 7.0% fat, about 0.20% to 0.8% emulsifiers, about 1.0% to 1.75% stabilizers and about 40% to 55% water soluble carbohydrates. The low-fat whipped topping has a caloric density of from 1.5 to 2.5 calories per gram and an overrun of at least 300%.

Abstract: The present invention relates to a low cholesterol, low fat milk that has the taste and mouthfeel of whole milk or 2% milk. The invention also relates to use of said aformentioned milk to produce low cholesterol, low fat dairy products.

Abstract: The present invention relates to a low cholesterol, low fat milk that has the taste and mouthfeel of whole milk or 2% milk. The invention also relates to use of said aforementioned milk to produce low cholesterol, low fat dairy products.

Abstract: A process is described for rapidly infusing fruit with sugar solutes by means of an infusion bath which is maintained at a substantially constant solutes concentration and viscosity during the course of the infusion process by removing infusion solution; exposing the solution to an enzyme; concentrating the solution; and returning the concentrated solution to the original infusion bath.

Abstract: Whipped food products are disclosed comprised of an oil-in-water emulsion of nonfat milk solids, and about 40% to about 70% water, and sugar in a ratio to water of about 1:1.75 to about 3.0, said sugar being comprised of at least about 30% fructose and/or dextrose; and about 3% to about 10% fat, wherein at least about 50% of said fat is a solid beta phase-tending crystalline fat, and minor, effective amounts of flavoring, emulsifier, and stabilizer, wherein the stabilizer comprises a polysaccharide stabilizer effective to substantially inhibit the crystallization of the lactose present in the nonfat milk solids, wherein the product is substantially noncrystalline and spoonable at about 0.degree. F., and the volume of the product remains substantially constant during storage at about 0.degree. F. for at least about six months. Optionally, a polyhydric alcohol may replace a part of the sugar.

Abstract: A process is described for rapidly infusing fruit with sugar solutes by means of an infusion bath which is maintained at a substantially constant solutes concentration and viscosity during the course of the infusion process.

Abstract: A whipped ice cream or milk shake which maintains stable volume when stored at refrigerator or freezer temperatures, is non crystalline and spoonable at about 0.degree. F. and is an oil-in water emulsion of nonfat milk solids, 40% to about 75% water, sugar in a ratio to water of about 1:1.75 to about 3.0, the sugar being at least about 30% fructose and/or dextrose; and about 3 to about 10% fat wherein at least 50% of the fat is a sold beta phase-tending crystalline fat, flavoring, emulsifiers and stabilizers of microcrystalline cellulose and sodium carboxy methylcellulose.

Abstract: Fructose is generated within whole fruit or within segments of fruit by inoculation with enzyme. The taste of the fruit is improved and the fruit may be subjected to freezing temperatures without suffering damage.

Abstract: Infusing fruit with sugar solutes which reduce the water activity by creating sites for removing part of the water content and bathing said fruit in sugar bath to infuse sugar therein, the bath being a fructose-containing corn syrup of about 70 to 80% sugar solids with 40-90% being resulting in fruit having a water activity of 0.45 to 0.65.The fruit is added to cereal.

Abstract: Microbiologically stable foods which are oil-in-water emulsions usually kept at freezer temperature, but which can be maintained at room temperature and refrigerator temperature for an extended period of time, are prepared by controlling their sugar/fat content.These foods are of intermediate-moisture content and have sufficient solutes, generally sugars, to provide a bacteriostatic effect. The sugars used are predominantly of low molecular weight to additionally provide for a significant freezing point depression. A substantial amount of fructose, dextrose or a combination thereof is preferred for its resistance to crystallization which would cause apparent hardness at low temperatures. Finally, the product can more readily be maintained soft at freezer and room temperature if its fat content is at least in part unsaturated.

Abstract: Fruit juices having a depressed freezing point are obtained by treating the juice with an enzyme suited for converting a portion of naturally present sucrose and or glucose into fructose. Frozen concentrated solutions of such juices are conveniently handled and readily reconstituted. When fructose is generated within whole fruit or within segments of fruit (as by inoculation with enzyme) the taste may be improved and the fruit may be subjected to freezing temperatures without suffering damage.

Abstract: This application relates to methods of infusing fruits with fructose sugar solids and food products which remain now-crystalline at freezer temperatures containing such infused fruit products.The fruit is infused by immersing it in two or more sugar containing solutes baths of gradually increasing sugar concentration so that the solids content of the fruit is increased in a step-wise and gradual manner to the level of about 32-55 percent by weight.

Abstract: Microbiologically stable intermediate moisture foods which are usually kept at freezer temperature, but which can be maintained at room temperature and refrigerator temperature for an extended period of time, are prepared by controlling their sugar content. A substantial amount of fructose, dextrose or a combination thereof is preferred for its resistance to crystallization which would cause apparent hardness at low temperatures.An example of a composition of this invention is an orange juice concentrate containing: 29.65% water, 70% sugar and a minor but effective amount of flavoring and citric acid. This product is semi-soft at freezer temperature and microbiologically stable. This product may also contain up to about 75 p.p.m. of a quinine salt.

Abstract: Microbiologically stable now-crystalline foods which are usually kept at freezer temperature, but which can be maintained at room temperature and refrigerator temperature for an extended period of time, are of intermediate-moisture content and have sufficient solutes, generally sugars, to provide an AW of from about 0.08 to about 0.93. A substantial amount of fructose, dextrose or a combination thereof is preferred for its resistance to crystallization which would cause apparent hardness at low temperatures. The foods are mixed with fruit which has been infused with solutes to replace a portion of the water content of the fruit.

Abstract: Microbiologically stable food of this invention is an acidophilus pudding containing: 24% water, 59% sugar, 13% fat, 2% lactobacillus acidophilus culture and minor amounts of alginate, stabilizer, emulsifier and flavoring. This product is semi-soft at freezer temperature and possesses the microbiological stability requisite for storage at room temperature for an extended period of time without spoilage. Additionally, this product may contain up to 125 p.p.m. of a quinine salt.