Abstract: The present invention provides a food package useful for heating a food product in a microwave oven. The package has a tray with an opening for introducing the food product therein. Once the food has been introduced into the tray, the opening is sealed using a microwave releasable adhesive. The microwave releasable adhesive seal includes a microwave interactive material in close proximity to a heat-releasable resin containing a blowing agent. The microwave interactive material preferably is composed of metallic flakes which become hot when exposed to microwave energy. Consequently, when the package is heated in a microwave oven, the microwave interactive material becomes hot, causing the blowing agent to decompose and form a gas. The gas formation destroys the integrity of the seal between the tray and the closure, permitting the seal to be opened easily after heating in a microwave oven.

Abstract: A container for storage of refrigerated dough products under pressurized condition is provided. The container includes a tubular sidewall having a fracture region capable of directing fracture and end closure means for closing opposite ends of the tubular container. Refrigerated dough is contained within the container for shipping and storage.

Abstract: Polyvinyl alcohol fatty acid esters, notably unsaturated acid esters, comprise a new class of edible fat replacements. Polyvinyl oleate, prepared either by direct esterification of low molecular weight polyvinyl alcohol with oleic acid, oleic anhydride or oleyl chloride, by the transesterification between low molecular weight polyvinyl alcohol and methyl oleate, or by the interesterification between low molecular weight polyvinyl acetate and methyl oleate, is a preferred edible fat replacement.

Abstract: A new type of health food containing dried powder of Dunaliella algae is produced by means of vacuum-packing granulated materials including dried powder of said algae with use of plastic film which is both lighttight and gastight. The vacuum-packed food is very rich in .beta.-carotene.

Abstract: Dunaliella algae, which is rich in various kind of physiologically active ingredients, especially .beta.-carotene, can be utilized in the form of dried powder. Dried powder of Dunaliella algae is granulated together with other materials to make a granulation and the granulation is encapsulated in a hard capsule. Dried powder of Dunaliella algae is also suspended in an emulsifier along with other materials to form a suspension and the suspension is encapsulated in a soft capsule.

Abstract: Dunaliella algae, which is very rich in .beta.-carotene, can be utilized as an excellent nourishing diet supplement without extracting the .beta.-carotene from the cells of the algae and destroying the .beta.-carotene, in the form of a light impermeable tablet which consists of dried powder of the algae, cyclodextrin, an antioxidant such as vitamin C and vitamin E, a lubricant such as talc and ester of sucrose and fatty acid, a binder such as reducing maltose and starches and a coloring agent such as annato-, caramel-, paprika- or oleoresin-containing sugar solution.

Abstract: A package with a preferentially releasable seal is provided, suitable for use in microwaveable food cooking. The seal includes a heat-releasable polymer in contact with a microwave susceptor material. Upon heating in a microwave oven, the seal releases in response to force generated by the cooking of the food.

Abstract: A stabilized oil and fat powder comprises one or both of gliadin and glutenin and a oil or fat. The oil and fat may have been partially or all totally clathrated and/or coated with gliadin and/or glutenin.

Abstract: Improved savory snack food items include a nonsweet, sugar-based binder composition which adheres one or more toppings to a base portion of the snack. The binder does not undesirably alter the taste of snack food items and substantially reduces separation of toppings from the snack food items during production, packaging, shipping and, most importantly, during handling by the consumer. The binder also reduces transfer of oil and fat and powders to the hands of the consumer.

Abstract: Aseptically-packaged pudding products are produced wherein the pudding additionally contains a protein aggregating agent selected from the group consisting of heat-coaguable protein, food acids, food acid salts, food bases, food base salts and combinations thereof. The puddings are particularly useful for making layered pudding products.

Abstract: The present invention includes a method of enhancing the flavor of synthetic chewing gum base by the addition of a minor amount of cocoa powder to the base itself or to the chewing gum in which the base is used. Whether the cocoa powder is added to the gum base or to the chewing gum, the amount of cocoa powder should be between about 0.3 and 2.4 percent by weight of the gum base. The invention also includes the synthetic chewing gum base or a chewing gum with a synthetic gum base with cocoa powder added in a minor amount to enhance the flavor of the gum base. The synthetic gum base of the present invention is substantially free of natural gum products and includes between about 10 and about 30 percent of a synthetic elastomer; between about 20 and about 70 percent of a synthetic resin; and between about 0.3 and about 2.4 percent cocoa powder.

Abstract: The present invention includes a method of enhancing the flavor of a mint flavored chewing gum by the addition of a minor amount of cocoa powder, as well as the chewing gum so produced. The amount of cocoa powder is selected so as to cause the flavor enhancement and so as to not impart a detectable chocolate flavor to the chewing gum. The level of cocoa powder added is between about 0.08 and 0.5 percent by weight of the chewing gum.

Abstract: The present invention is concerned with a flavor concentrate containing a precursor of biacetyl, which concentrate is characterized in that it contains 0.1-99 wt. % precursor compound(s) having the following structural formula: ##STR1## in which X is ##STR2## and in which R.sub.1, R.sub.2, R.sub.5 and R.sub.6 can differ from each other or can be identical and consist of a methyl or ethyl group.It has been found that the present precursor compounds release biacetyl upon heating. By using the present precursor compounds in food products problems attached to the use of very volatile diketones in food products may be overcome.

Abstract: Novel ether bridged polyester compositions are disclosed. Two multibasic acids, e.g., citric acid and isomers thereof, are joined by an ether-like linkage. (The citric acid molecule provides an hydroxyl which may be used in the ether linkage.) The carboxyls of the multibasic acid moieties of the new compounds may then have long chain fatty alcohols esterified thereto to provide the subject ether bridged polyesters. The superficial appearance of the polyester portions of the novel compounds is that of a triglyceride; however, upon close examination of the ester linkage, it is apparent that the novel compounds are reverse esters when compared to true triglycerides. It has been determined that a minimum of three reverse ester alkyl chains must be present on the molecule in order to consider it as a fat mimetic. The utility of the disclosed compositions is as a low to non-caloric fat substitute in food products. Additionally, the ether bridged polyesters may be used as lubricants for machinery.

Abstract: Hardstock fat compositions of the present invention are comprise triacylglycerides containing one linoleic acid acyl group (C.sub.18:2) and two acyl groups independently selected from C.sub.18:0 -C.sub.26:0 saturated fatty acyl groups. The hardstock fats are essentially free of cholesterolemic C.sub.12:0 -C.sub.16:0 saturated fatty acids, yet retain all of the desirable characteristics which those cholesterolemic fatty acids impart. The hardstock fats are useful as components in comestible products, particularly in plastic shortenings.

Abstract: Described is a process for preparing dry acetaldehyde by means of freeze-drying a mixture of a modified food starch, water and acetaldehyde at a pH in the range of from about 7.2 up to about 7.5. The resulting product contains food grade acetaldeyde but does not contain any other by-products which are detrimental to the use of the material in foodstuffs, e.g., crotonaldehyde.

Abstract: Pregelatinized high amylose starches are useful in processing cast jelly gum confectionaries. The starch has an amylose content of at least 40% and it may be used alone or in combination with a converted starch. The starch is pregelatinized by spray-drying using a novel continuous coupled jet-cooking/sray-drying process or simultaneous atomization/spray-drying process or by drum-drying after fully dispersing the starch. The confectionary can be cooked at a lower temperature than was possible using prior art starches and still provide confectionaries with desirable characteristics.

Abstract: Water is added to pre-steamed flaked oatlets which are then blended together for approximately 30 minutes and allowed to condition for a further period of 45 minutes. The conditioned oatlets are fed to an extruder cooker where they are subjected to frictional and shear forces which raise the temperature at the die exit to 90.degree. C. and raise the pressure to 90 psi. At the die face the exudate has a moisture content of 18.5% by weight and it is cut into pellets having a weight of 0.1 g. The pellets are conveyed to flaking rolls where flakes are formed and dried to a moisture content of 7%. The flakes are blended with 25% by weight of the pre-steamed oatlets to form an instant water reconstitutable cereal product.

Abstract: The present invention is a granola bar with supplemental dietary fiber which is added to the granola bar in the form of compressed flakes, as well as the method of making such a granola bar. The method includes the steps of providing a mixture of granola ingredients selected from the group consisting of grains, fruits, and nuts. Supplemental dietary fiber is provided in the form of compressed flakes and mixed with the granola ingredients. Preferably, the compressed flakes of supplemental dietary fiber are made by combining with water and a binder material, such as rice flour, and then extruding. The extrudate is preferably dried and then ground to the desired particle size.

Abstract: A fat which comprises a soft fat obtained by fractionation of laurin fat having an iodine value of 30-40, a melting point of not higher than 15.degree. C., and SFI of 10-30 at 5.degree. C., 0-20 at 10.degree. C., 0-10 at 15.degree. C., and 0 at 20.degree. C. A food containing the same is also disclosed.