Abstract: A fire blocking non-woven needlepunched textile structure, comprising a first fiber component containing polyacrylonitrile copolymer with a halogen containing monomer and a second fiber component. The second fiber component is selected such that it supports the first fiber component during burning, optionally including an inorganic filler as a coating for the first and second fiber components. In alternative embodiment, the present invention provides a fire blocking non-woven textile structure containing the above first and second fiber components, blended with a third binder fiber component in the form of a vertically lapped nonwoven structure.

Abstract: A dry mix for producing a low-calorie slush when combined with an aqueous fluid and ice in an electric blender. The dry mix contains 62-87% bulking agent, such as maltodextrin, 2-20% food acid, 3-15% low-viscosity hydrocolloid, 1-8% non-gelling hydrocolloid, one or more intensive sweeteners and optionally a carbonating salt. Preferably, the mix is sugar-free and produces a slush, when combined with water and ice, having a calorie content of less than 60 calories per 8-ounce serving.

Abstract: Methods and apparatus are disclosed for the thermal treatment of the body. A first container adapted to receive water is provided. A second container having a substance adapted to react with water and produce a thermal reaction is also provided. The second container is placed inside the first container. At least a portion of the second container is made of a material that at least partially dissolves in water, so as to allow the substance to mix with water and produce the thermal reaction.

Abstract: A dry coating composition for imparting the texture, taste and appearance of batter fried foods to baked foodstuffs comprising 10 to 50% by weight binding agents, the binding agents containing egg white solids and gelatin, and 15 to 70% by weight bulking agents, the bulking agents containing pre-fried crumbs and/or cereal crumbs or fines. A well balanced proportion of egg white solids and gelatin provides a uniform, continuous, cohesive film that closely resembles the inner layer of a batter fried product and acts as a binder for the other coating ingredients to help retain moisture.

Abstract: Shelf-stable, intermediate-moisture potatoes are produced by blanching strips of raw potatoes in a heated infusion solution containing sugar and sodium chloride, draining and cooling the infused potato strips and drying the infused potato strips such that the strips have a water activity of below 0.85%. In one embodiment, blanching is performed by soaking the strips in an infusion solution from 1 to 3 minutes at a temperature of at least 200.degree. F. where the solution contains at least 5% sodium chloride and at least 12% sucrose.

Abstract: Shelf-stable, intermediate-moisture potatoes are produced by blanching pieces of raw potatoes in a heated infusion solution containing glycerol and sodium chloride, draining and cooling the infused potato pieces and drying the infused potato pieces such that the pieces have a water activity of below 0.85%. In one embodiment, blanching is performed by soaking the pieces in an infusion solution from 1 to 3 minutes at a temperature of at least 200.degree. F. (93.3.degree. C.) where the solution contains at least 5% sodium chloride and at least 10% glycerol.

Abstract: A dry starch material is incorporated into a comminuted meat which is then shaped as desired. Thereafter, a dry mix containing a combination of salt having a particle size of 100% by weight minus 100 U.S. mesh and carrageenan is applied to the surface the shaped meat before cooking in a microwave or conventional oven. The cooked product retains a higher amount of moisture and has improved appearance, taste and texture as compared to cooked meat, poultry or seafood which is not treated before cooking.

Abstract: The present invention relates to a method of reducing moisture loss in a cooked meat and intensifying the flavor impact of seasoning applied to the surface of the meat by coating the surface of the meat with glycerol, applying seasoning to the coated surface and cooking the coated, seasoned meat. In addition, the present invention relates to a coating combination which when coated onto a meat and then cooked imparts to the cooked meat a moist and marinated-like flavor, about the coating combination consisting of about 20 to about 33% by weight glycerol and about 67 to about 80% by weight seasoning, the weight percent being of the combination.

Abstract: A dry mix containing a combination of salt having a particle size of 100% by weight minus 100 U.S. mesh and carrageenan is applied to the surface of uncooked meat, poultry or seafood before cooking in a microwave or conventional oven. The salt and carrageenan may also be applied in the form of an aqueous slurry. The cooked product retains a higher amount of moisture and has improved appearance, taste and texture as compared to cooked meat, poultry or seafood which is not treated before cooking.

Abstract: A microwave cooking bag, method, and system are disclosed in which a food product in the bag is cooked, browned and crisped in a microwave oven. The bag forms an enclosed cooking space which is substantially surrounded by a susceptor material layer. The susceptor material layer is heated during cooking by the microwave radiation to a temperature sufficient to brown and crisp the food product while the microwave radiation also directly heats and thereby cooks the food product. Both a five-sided bag and a four-sided, pouch-like bag are disclosed.

Abstract: The invention describes an improved quick-cooking, thin-wall dry uncooked macaroni. The dough utilized to produce the macaroni contains 0.5 to 5.0% of dried egg white solids. The dried egg white solids must critically have a pH value within the range of from 6.75 to 7.25, a solubility of greater than 90% and preferably a normal ovomucin content. The macaroni may be cooked within a 3-7 minute period, preferably by microwave radiation to produce cooked macaroni of an "al dente" texture.

Abstract: The method of autogenously bonding a nonwoven web formed predominantly of thermoplastic fibers is characterized by the steps of directing heat into the web from only one surface thereof to preheat the web, and then directing the preheated web through a bonding nip formed between opposed rolls, one of said rolls being hotter than the other roll, being capable of heating the web surface it engages to a temperature above the melt point of the thermoplastic fibers and being positioned to engage the surface of the web opposite the one into which heat was directed during the preheating operation; said webs being preheated by means completely independent of the opposed rolls that form the bonding nip, and most preferably by infrared panels. The nonwoven product formed in accordance with this method also forms a part of the instant invention.

Abstract: A superior frozen rice product is produced by hydrating a parboiled rice, quick-cooling the hydrated rice followed by fast-freezing the cooled rice.

Abstract: The method of autogenously bonding a nonwoven web formed predominantly of thermoplastic fibers is characterized by the steps of directing heat into the web from only one surface thereof to preheat the web, and then directing the preheated web through a bonding nip formed between opposed rolls, one of said rolls being hotter than the other roll, being capable of heating the web surface it engages to a temperature above the melt point of the thermoplastic fibers and being positioned to engage the surface of the web opposite the one into which heat was directed during the preheating operation; said webs being preheated by means completely independent of the opposed rolls that form the bonding nip, and most preferably by infrared panels. The nonwoven product formed in accordance with this method also forms a part of the instant invention.