Abstract: Methods for forming drip-free pouring surfaces for polymeric containers. The drip-free pouring surfaces are formed by heating a pouring surface, without physical contact, such as with a laser or other heat source. In one embodiment, the drip-free pouring surfaces are substantially mushroom-shaped in cross section. Also provided are containers having drip-free pour surfaces formed by the methods described herein.

Abstract: Disclosed are flavor enhancing oils comprising at least one edible liquid oil and at least one water soluble flavor enhancer. The water soluble flavor enhancer is uniformly dispersed throughout the edible liquid oil. Delivery of water soluble flavor enhancers via a stable fat or oil base allows higher temperatures to be obtained during cooking, leading to the formation of enhanced flavors.

Abstract: A process for preparing nut spreads having a sugar level of from about 15 to about 50% and especially flavored nut spreads having such relatively high levels of sugar. A substantially homogeneous blend is prepared from a fluid suspension consisting essentially of an intimate mixture of sugar, liquid oil and lecithin as a surfactant to improve the fluidity of the suspension, a nut solids-containing mixture and a flavorant that is preferably added to the fluid suspension. The resulting flavored nut spreads are more fluid and softer than products made without using the fluid suspension.