Abstract: An improved method for producing individually wrapped foodstuff slices. A linked series of the wrapped foodstuff slices is produced by press-molding, to a desired slice form, the foodstuff material which has been preformed to a flat continuous strip encased in a wrapping film. The foodstuff is wrapped so that the edge of the lower layer of the overlapping ends portions of the wrapping film, is aligned with the outermost edge of the foodstuff slice and the upper layer is folded inwardly thereon.

Abstract: A frozen or refrigerated precooked meal formed from a number of food components is packaged in a compartmented tray which is transparent to radiant energy such as that from microwave or infrared energy sources. Each of the tray compartments is defined by ridges and side walls formed integrally with the tray and the different component foods of the meal are disposed within selected different tray compartments. A radiation transparent film is secured over the tray and is bonded to the upper edge of the tray side wall and ridges to seal each compartment. Selected areas of the seals between the film and portions of the ridges and/or tray side walls are weakened so that they may rupture in response to excessive water vapor pressure build up to enable the water vapor to escape. The sealed food tray may be placed in a specially formed shielding box which controls the quantity of radiation to which each of the food components are exposed within a given time.

Abstract: Food cushioning means are provided to cushion and protect a stack of uniformly-shaped units of food product, such as chips, crackers, or cookies, that are shipped in a cylindrical container. A unique, inverted, cup-shaped bottom cushioning member is provided to support and cushion the stack of food product from the bottom. A sleeve of corrugated foam plastic is utilized to surround and cushion the sides of the stack of food product. In another embodiment, the invention provides an integral bottom and side cushioning member, which comprises a unique corrugated foam sleeve with a pair of tab portions folded inwardly near the bottom of the sleeve to support the stack of food product from the bottom.

Abstract: Vegetable beverages are clarified or stabilized by using an adsorbent material consisting essentially of a specified N-substituted polyamide or polyamide mixture. The specified polyamide is such that 0.5% to 65% in number of the hydrogen atoms linked to the nitrogen atoms of the amide linkages in the main chain are substituted with substituents represented by the formula-(CH.sub.2).sub.n -Rwhere n is an integer of 1 to 4 and R is at least one member selected from a hydrogen atom, a hydroxyl group and an alkoxy group having 1 to 4 carbon atoms and Rs in the molecule are the same as or different from each other.

Abstract: Peanut butter is prepared that has an improved flavor and an increased shelf life. The peanuts are ground in the presence of solid carbon dioxide to reduce oxidation of the peanut oil during grinding and also to reduce the amount of oxygen that is dissolved, occluded, and adsorbed from the ingredients, thereby resulting in a final peanut butter of improved stability and also thereby effecting a retention of carbon dioxide in the final peanut butter to improve the flavor thereof.

Abstract: Cold soluble tea concentrates and powders are prepared by extracting tea leaves with hot water, selectively removing nonpolyphenolic, high molecular weight compounds from the tea extract while retaining the phenolic compounds therein and concentrating the resultant extract.

Abstract: Producing packages of carbonated beverages in plastics film containers by a method in which the container is brought to a fully inflated state before filling and maintained in such state during filling and sealing.

Abstract: A baby feeder having a cover for replacing the closure of a jar of baby food and providing a spoon access opening. The feeder is usable by adults and babies.

Abstract: A peanut butter sweetening agent composition is provided having at least 5 weight percent based on solids of sweetening agent and a long shelf life substantially free of syneresis.The composition is prepared by combining at an elevated temperature a mixture of milled peanuts, additional edible oils, an emulsifier, fortifying materials, and a stabilizer with the sweetening agent having a small amount of edible hydrophilic substance. The resulting mixture may then be fed into containers and the containers sealed.

Abstract: A package capable of withstanding prolonged exposure to temperatures in excess of 300.degree. F is formed from a composite film which includes a thermostable, thermoplastic layer and a polyolefin layer having a softening point below 300.degree. F. The package is hermetically sealed although it may include a weakened seal area which acts as a pressure relief valve, and may be employed as a serving dish as well as a heating container.

Abstract: A peanut butter sweetening agent composition is provided having at least 5 weight percent based on solids of sweetening agent and a long shelf life substantially free of syneresis.The composition is prepared by combining at an elevated temperature a mixture of milled peanuts, additional edible oils, an emulsifier, and a stabilizer with the sweetening agent having a small amount of edible hydrophilic substance. The resulting mixture may then be fed into containers and the containers sealed.

Abstract: Plural recesses are formed on the surface of a sheet of a chemically crosslinked foam of a polyolefinic resin containing an inorganic calcium compound, the articles of food to be packaged are placed in the recesses and then the sheet is covered with a physically foamed sheet of a polyolefinic resin containing an inorganic calcium compound. Alternatively, the physically foamed sheet can be shaped to define a recessed support for the food articles and a sheet of foamed polyolefinic resin used as the covering. The polyolefinic resin has 30-60% by weight of an inorganic calcium compound incorporated therein.

Abstract: An improved method for the manufacture of expanded confections in sealed containers (e.g., cartons or polyethylene bags). The bag has a vent in one wall which is open during an expansion operation. Thereafter the vent may be sealed and the product distributed to the consumer. In one embodiment of the product one or more vent openings in one wall of the bag are sealed by a heat sealing operation, after the contents have been expanded. In another embodiment, a vent opening can be sealed by a tab or strip that can be adhesively applied to seal the same. In another embodiment the opening is closed by expansion of the contents.

Abstract: The disclosure relates to a process of packaging an edible product having an exposed bone by applying hot melt material to the exposed bone, encasing the product in a package, and closing the package which preferably is a bag which is heat shrunk and due to the heat shrinking operation or by the application of heat in the absence of heat shrinking the hot melt material is adhered to the bag with a bond strength greater than that between the hot melt material and the bone such that upon the removal of the bag the hot melt is removed from the bone to permit subsequent processing of the product.

Abstract: A package for pressurized material comprises an inner container of plastics and a shell of non-extensible material. The plastics inner container is in the form of a tube, and is sealed along two seals spaced from each other, the length of the seals is greater than the distance between them.

Abstract: A flavored peanut composition is provided comprising a peanut spread or peanut butter in intimate mixture with a dispersion of sugar and flavor in a margarine type oil, the composition having a moisture level of less than about 1 percent. The sugar is present at a level in excess of about 10 percent of the composition and principally comprises sucrose. The flavored peanut composition is of smooth texture and does not stick to the roof of the mouth.The flavored peanut composition is prepared by making a fluid peanut butter or peanut spread; making a dispersion of sugar and flavor in a margarine type oil with more fat than sugar being present in the dispersion; intimately mixing the peanut spread or peanut butter and dispersion in fluid or liquid condition at a temperature above about 110.degree.F.; cooling the mixture with agitation to a temperature between about 45.degree.F. and about 60.degree.F.; and immediately packaging the flavored peanut composition.

Abstract: A support member, for inclusion inside a film-wrapped package of moist and greasy food, comprising a semi-rigid thermoplastic core member printed on both sides with opaque ink distributed in substantially equal amounts on the two sides of the core and having a transparent protective overcoating of a polyolefinic resin or a varnish superposed on the printed core layer.

Abstract: A carbonated beverage package comprising an inner container gas tight sealed by means of a lid and containing carbonated beverage, and an outer restraining cup in which the inner container locates and which restrains the inner container from excessive expansion due to the pressure of the beverage in the inner container, but which can readily be detached from the inner container for use as a drinking vessel upon release of the pressure within the container: the materials intended for the inner container and outer cup have particular characteristics and thicknesses to achieve the desired results.

Abstract: Dehydrated instant-cooking food contained in a self-cooking container heat-insulated and easy to handle by hand, fitted with a laminated, rigid or semi-rigid top cover, with aluminum foil laminated to the underside, all wrapped with a heat-contractible film, for example, polyvinyl chloride, having a low ventilating nature. Preferably the top cover is provided with a projecting portion permitting easy, partial or total removal of the top cover. Also disclosed is a method for making the same.

Abstract: Azo colorants, when employed in polymeric form, present substantially reduced corrosivity to metals.