Abstract: Reduced calorie potato chips, and other low moisture fat-containing foods having less waxiness and improved flavor display are dislosed. These benefits are typically obtained by applying to the surface of the potato chip, or other food, fat compositions having certain thixotropic areas that correlate to reduced waxiness impressions. These fat compositions comprise a nondigestible fat component, and optionally a digestible triglyceride fat or oil. The nondigestible fat component comprises a nondigestible oil and preferably low levels of certain solid polyol fatty acid polyesters having ester groups comprising combinations of unsaturated (C.sub.12 or higher) and/or short chain (C.sub.2 -C.sub.12) saturated fatty acid radicals and long chain (C.sub.20 or higher) saturated fatty acid radicals. The solid polyol polyesters bind the liquid oils and thus control or prevent passive oil loss, even at relatively low levels.

Abstract: The present invention pertains to edible fat-containing products, in particular spreads, comprising at least 5% of hardstock indigestible polyol fatty acid polyesters, the fat-phase being characterized by an, at least, two-peaked DSC-curve. The invention further pertains to a process for the preparation of such products.

Abstract: A plastic film bag for foodstuffs or the like having opposed film bag walls joined at their edges and forming a mouth between the walls and at one side reclosable fastener strips between the walls at the bag mouth having facing releasably interlocking profiles thereon with a sealing strip extending from one profile to the wall of the other profile with the sealing strip being sufficiently broad to avoid stress thereon and preferably with the sealing strip having a frangible fracture line extending substantially parallel to the profile to be torn when the profiles are first separated with the fracture line formed in various ways including perforations, or a score line, or an insert in the sealing web defining the frangible fracture line or the web being formed of multiple parts joined by a portion that fracture more easy than the sealing web.

Abstract: The present invention relates to low calorie fat substitute compositions that are useful as fat replacements in low calorie foods, and as pharmaceutical compositions. Sucrose fatty acid esters are preferred low calorie fat substitutes. The compositions are highly resistant to an undesirable laxative side effect. These benefits are achieved by formulating compositions comprising a liquid polyol fatty acid polyester, at least about 10% solid low calorie fat substitute by weight of the liquid polyester, and at least about 1% of a cohesive network of polysaccharide fibrils and microfibrils, for example microfibrillated cellulose, by weight of the liquid polyester.

Abstract: A flexible plastic film reclosable package for foodstuffs or the like having opposed plastic film walls joined to each other completely around their circumference and having a bag mouth between the walls at one side, fastener strips between the walls in the bag mouth having reclosable pressure interlocking rib and groove profiles joined to close the bag with a peel seal material in the base of the groove to initially hermetically seal the bag and lock the rib in the groove, the fastener strips having outwardly extending base webs to form pull flanges with one of the strips having an inwardly extending base web laminated to the film and either no base web or a very short protective base extending inwardly from the other fastener strip and a protector board inserted in the bag between the profiles and the contents.

Abstract: Instant noodles which are formed in a block of a plurality of noodles having a plurality of indented portions in the longitudinal direction and separate at the indented portions into short noodles upon cooking in a cooking pot containing boiling water.

Abstract: A process for extracting spices in liquid carbon dioxide in the presence of an alimentarily acceptable cosolvent which does not degrade the flavors of the spices. The process is particularly applicable to the extraction of piperine and aromatic compounds of pepper.

Abstract: A method for devitalizing a seed product, using inert gas and heat without substantial loss of said product quality is provided. The method is especially useful for devitalizing corn seed used for popcorn, without loss of popping performance.

Abstract: Packaging for coffee which is to be packed as quickly as is feasible after roasting, i.e., without undergoing substantial off gassing. The packaging preferably comprises a semi-rigid, substantially gas-impervious container capable of withstanding the pressures generated by the release of carbon dioxide and other gases from the fresh roasted coffee in the container. The semi-rigid container is preferably comprised of plastic and predetermined portions of the container are preferably capable of undergoing limited deformation. This prevents instability of the base of the container, thereby keeping its vertical axis erect, and ensures that the container does not become jammed within the shipping case in which it is transported due to lateral expansion.

Abstract: High quality fried food pieces having crispy and chewy crusts with high protein are obtained without the addition of Protein Isolates when all kinds of food pieces are dipped in a batter containing, as essential ingredient, highly swollen particles created by dispersing, in an aqueous liquid at room temperature, protein rich washed Moong Dal ground to particle sizes varying from 100 Microns to 1400 Microns and deep frying. By varying the texture of the ground Moong Dal and varying the batter consistency, batter suitable for coating fish or boneless chicken or for coating beef, pork or chicken with bones can be obtained.

Abstract: A chocolate bar is disclosed which comprises a chocolate base, at least one first wafer sheet placed on the chocolate base and having an interconnecting web and a plurality of hollow projections extending from the wafer sheet web on the side opposite the chocolate base. The chocolate bar further includes an anhydrous creamy filling housed in the cavities of the projections and a coating of chocolate deposited on the outer surface of the wafer sheet.

Abstract: The present invention is a method for reducing the rate of moisture transmission into and out of foods comprising coating the surface of the foods with a coating containing an effective amount of polyol fatty acid esters. The polyol fatty acid esters have at least 4 fatty acid ester groups, and at least about 80% of the fatty acids contain not less than 12 carbon atoms. The method is particularly useful for preserving the crispness and thereby prolonging the shelf life of cereal and/or starch based snack foods.

Abstract: A package for transportation, storage and microwave cooking of an individual serving of popping corn includes a semi-rigid cardboard box having downwardly converging and generally trapezoidal sides, the inner surfaces of which are oil absorptive. One pair of opposed sides includes a pair of fold-down closing flaps which can be interlocked to releasably close the top of the box and each of which is provided with a pair of matching score lines to define a central flex section for the box top, so that the top flexes upwardly upon cooking. A small raw corn and oil container is positioned in the bottom of the box and is covered by a film sealed to a flange extending outwardly from the top edges of the container to the sides of the box.

Abstract: A device and method to pop corn while preventing any unpopped kernels from mixing with the popped corn and further preventing the already popped corn from burning. Each corn kernel is placed into an individual cell on a cassette. When the kernel is popped, it pops out of the cell and falls off of the cassette and is thus removed from the heat source. The unpopped kernels remain in the cassette where they will later be disposed of.

Abstract: Encapsulated corn kernels consisting essentially of a kernels of corn suitable for popping coated over at least a portion of the outer surface thereof with an edible oleaginous substance or edible wax and thereover with an outer shell of an edible polymer. The process of making such encapsulated kernel; and microwaveable corn products consisting essentially of the encapsulated corn kernels in a microwaveable package.

Abstract: This invention provides a process for improving the shrimps and lobsters, which comprises quick-freezing the prawns, color of prawns, shrimps and lobsters to a certain low temperature before the heat treatment, a step conventionally used for changing the color of prawns, shrimps and lobsters to a beautiful pink red, and then cooling the heat treated prawns, shrimps or lobsters immediately after the heat treating step, so that the depth of color change can be easily regulated within an appropriate range, preventing the prawns, shrimps or lobsters from losing body fluid and destroying any qualities of freshness.