Abstract: A method and apparatus for producing a wrapped food material in single slice form. The apparatus comprises means to conduct the food material into a wrapping film to form a wrapped food material, a slice forming assembly to press the wrapped food material at spaced intervals to form a continuous strip of connected, wrapped food material slices, and a cutting assembly to cut that continuous strip at the spaced intervals to produce individually wrapped and sealed food material slices. The apparatus also includes a guide plate to guide the continuous strip of wrapped food material slices from the slice forming assembly to the cutting assembly along a predetermined path of travel; a partial vacuum is developed between the continuous strip of wrapped food material slices and at least a portion of the guide plate to draw that strip thereagainst as the strip of connected slices passes to the cutting assembly.

Abstract: A process for forming an adhesive-based peelable, hermetic seal for a package in which the adhesive ruptures uniformly when the package is opened. A first polyacrylonitrile packaging film has a surface thereof treated with a corona discharge. An adhesive is applied to either the treated film or an opposing second packaging film and the first and second films are brought into contact. The corona discharge treatment of the polyacrylonitrile film reduces the bond strength between the adhesive and the treated film such that the adhesive peels cleanly and uniformly away from the seal area of the treated film, without "stringing".

Abstract: This invention relates to a process of making a cream-style soup which can be rendered drinkable by microwave heating from a frozen state without recourse to stirring. The soup comprises an aqueous phase substantially uniformly dispersing a starch system and an oleaginous system, the aqueous phase containing at least one dissolved freezing point depressant to provide some free water substantially uniformly dispersed throughout the product. The oleaginous system includes at least one fat in the form of particles of sizes less than 10 microns and starch system comprises at least one starch in a partially gelatinized state and at least one humectant to act as a water activity depressant.

Abstract: A food package and absorbent pad therefor provides for absorption of liquids from the edges thereof and an increased rate of absorbency by the pad including upper and lower layers of normally liquid impervious material and an intermediate layer of absorbent material therebetween, at least one of the upper and lower layers are perforated to admit liquids into the pad by capillary action and a portion of the absorbent intermediate layer extends to the periphery of the pad to wick liquids into the pad, the upper and lower layers and the portion of the intermediate layer are secured together around the periphery of the pad without significantly hindering the wicking of liquids into the pad while substantially preventing reverse migration of liquids out of the pad. Additives may be incorporated in the pad to provide super absorbency, bactericidal characteristics or deodorization.

Abstract: A gusseted microwave food package, such as a microwave popcorn bag, is provided, having a printed-on susceptor with reduced microwave activity under the gussets of the package. The novel susceptor substantially prevents charring of the package during microwave heating at portions of the package under the gussets. Preferably, the susceptor is printed on in a plurality of small patterns so as to prevent the undesirable edge heating effects encountered with large patterns. The printed-on susceptor of this invention may be formed from ink compositions which are graphite or metal based, and are preferably printed on a surface which does not directly contact the food contained in the package. The technique of the invention may be employed with numerous different susceptor patterns so long as the print coverage, and thus the microwave activity, under the gussets is reduced to prevent charring or burning.

Abstract: A package for a foodstuff has an outer container and an inner container inside the outer container and formed with at least one recess adapted to hold the foodstuff. The inner container is formed at least in regions where it contacts the foodstuff of an edible material. The inner container is provided with reinforcement also made of an edible material such as a mesh of natural fibers. In addition the inner container is formed of a pressed, baked, and/or dry material.

Abstract: A quantity of about 0.5-4.0% by weight of L-carvone is added to fruit flavors used in chewing gum, especially bubble gum, to provide a chewing gum having increased flavor impact, increased sweetness and prolonged flavor duration. The L-carvone enhances the fruit flavor in these respects without imparting a separate and different flavor to the chewing gum.

Abstract: A method for suppressing dust during grain handling and storage, using small bubble foam created from an edible foam-producing surfactant.

Abstract: A fresh produce packing assembly and method for storing and transporting fresh produce. The produce packing assembly includes a hollow container having a liquid collection volume therein defined by a liquid impervious device and a passageway providing for liquid communication between the interior and exterior of the container. Produce pieces are positioned in the container and liquid, usually water, is added to the container for retention in contact with a portion of the produce positioned in the collection volume. The produce packing method includes the steps of placing produce pieces within a package having a liquid collection volume, closing the package to secure the pieces inside, introducing a liquid into the package for accumulation within the collection volume, and draining any liquid exceeding the amount retained by the collection volume from the interior of the container through the passageway.

Abstract: A preserving agent for fresh marine product comprising (A) at least one salt selected from the group consisting of chlorates, chlorites and hypochlorites; (B) iron powder; and (C) at least one oxide selected from the group consisting of ferric oxide, cobalt oxide, nickel oxide, zinc oxide, titanium oxide, zirconium oxide, germanium oxide, copper oxide, silver oxide and manganese oxide and a method of preserving fresh marine products using the preserving agent;a method for preserving crustaceans which comprises putting crustaceans into a container, covering the container, and quickly adjusting the oxygen concentration within the container to 0.

Abstract: The present invention relates to a foamable seasoning comprising a nonfat aqueous seasoning, 3-10% ethanol and an emulsifier, and a method of making and foaming the seasoning.

Abstract: The invention relates to a process for preparing a salad product not requiring any preservative, including the steps of:i) preparing an oil emulsion, wherein:ia) a mixture is prepared of a part of the oil, emulsifier, stabilizer and thickener;ib) water is added;ic) a pre-emulsion is prepared under vacuum;id) the remainder of the oil and any seasonings are added to the pre-emulsion and emulsified under vacuum;ie) egg-yolk is added and the mixture is emulsified under vacuum to the oil emulsion;ii) preparing a salad mixture from the oil emulsion and salad ingredients;iii) placing and airtight closing of the salad mixture in a container;iv) pasteurizing the container with the salad mixture under increased pressure;v) cooling the pasteurized salad product, and to salad products obtained therewith.

Abstract: A composition is disclosed which comprises cellulase, xylanase, peroxidase, and optionally an oxidase. The composition may be incorporated in flour as an additive to dough for bread or other baked dough products such as puff pastry. Flour compositions comprising a bread improver composition of cellulase, peroxidase and optionally an oxidase, and process for improving baked goods by using same are also shown.

Abstract: Compositions, suitable for chocolate filling, comprising a water in hard fat emulsion, wherein the particle size of the dispersed water phase is at most 50 .mu.m, are obtained by a process in which a melt of the hard fat is dispersed in an aqueous phase, after which a phase inversion is effected and the water in hard fat emulsion is obtained.

Abstract: An improved package for microwave cooking of food has a grease-absorbing pad that has a porous spundbonded polyester outer fabric bonded to a needle-punched nonwoven polyester staple-fiber core layer. The pad provides efficient absorption and retention of liquid fat and grease generated during microwave cooking.

Abstract: A homogenous, liquid solution comprising oleoresin black pepper and either cinnamyl alcohol or phenyl ethyl alcohol is disclosed. Additionally, a method of manufacturing a homogenous, liquid solution comprising oleoresin black pepper, as well as a method of adding oleoresin black pepper to chewing gum pursuant to such a solution is disclosed.

Abstract: A container for vacuum packing refrigerated dough and a method of forming a refrigerated dough product is disclosed. A method of forming a refrigerated dough product using a spiral wound composite container of the present invention is also disclosed.

Abstract: Raisins are treated by blanching, followed by fructose infusion, tempering and drying, all at elevated temperatures, to increase the fructose:dextrose weight ratio in the raisins to a level exceeding 1.5:1, without substantially increasing the total sugar content. The resulting raisins retain moisture and their natural raisin flavor in storage, even when combined with relatively dry, moisture absorptive food materials such as dry cereals, cakes and breads, and powdered baking mixes.

Abstract: Disclosed are high temperature, high pressure, short residence time methods for heat treating whole cereal grains which upon milling form raw whole grain flours which exhibit enhanced storage stability. The heat treatment step involves introducing the cereal grain into a zone of high pressure and temperature. Conventional continuous cereal puffing gun apparatus are useful to practice the process. Thereafter, the whole grain is introduced to a second zone of lower pressure but wherein the pressure differential is insufficient to cause puffing. After cooling without further drying, the treated grains can be milled to form the raw whole grain flours. The whole grain flours are especially useful in the preparation of whole grain cereal products such as whole grain R-T-E corn flakes.

Abstract: Laminated bread wafers are produced by fusing at least part of the opposing outer friable crust of two (or more) sheets of bread. Each sheet is composed of outer friable crusts surrounding a center which is soft and porous relative to the crusts. Specifically, one outer crust or a first sheet and one outer crust of a second sheet are moistened by applying droplets of water (e.g. from sprayed water or steam) sufficient to render them fusable. Thereafter, the moistened outer crusts are pressed together to fuse them. Alternatively, an aqueous paste is applied between at least part of an outer crust of the first sheet and at least part of an outer crust of the second sheet, and the sheets are pressed together to fuse them. The resulting laminated bread product comprises multiple layers with a sealed edge, the layers being arranged in the following order: a top friable crust, a porous softer upper core layer, a central fusion layer, a porous softer lower core layer, and a bottom friable crust.