Abstract: A container has a base, peripheral walls and a lid. Each of the base, peripheral walls and lid includes an interior wall spaced from an exterior wall, with vacuum panel in between. The sides of the vacuum panels are covered by compressible insulation fill, minimizing thermal flow along the vacuum panels despite any manufacturing tolerance differences in the width of the vacuum panels as compared to the distance between the interior wall and the exterior wall. The interior wall of the body of the container is provided by a liner formed of a single, deep drawn sheet of material. The exterior wall is similarly formed as a deep drawn shell. The inner liner and the outer shell are welded together with a bead to encase the vacuum panels in a water-tight manner, with the liner, the shell the bead all formed of the same material.

Abstract: A soft-sided insulative container includes a base, a rear wall and three side walls extending upward from the base, and a cover. The base, rear wall and cover are integrally formed, with the cover connected to the rear wall with a folding hinge. The side walls are integrally formed with each other, with the side walls connected to the base and rear wall at seams. Each side wall has a side wall ear flexibly attached to it with a folding hinge to extend inward adjacent the cover. The cover has cover ears each flexibly attached to it with a folding hinge, and cover ears extend downward around all the peripheral edges of the cover. In a closed position, each unhinged edge between the cover and the side walls includes both a side wall ear and a cover ear in an overlapping configuration. The cover ears are temporarily secured to the side walls in this closed position.

Abstract: A phase change material for maintaining a food product at a temperature of less than 0.degree. F. The phase change material includes a mixture of an organic alcohol, a salt, and water. The organic alcohol has a concentration of between about 2 and 25 percent by weight. The salt has a concentration of between about 15 and 25 percent by weight.

Abstract: Disclosed are processed meat food products, especially 1) sectioned and formed meat formulations, and 2) sausages, especially emulsion types, which contain nonhydrogenated fish oil yet which exhibit enhanced stability of the fish oil against flavor and aroma degradation. The improved processed meat food products are stabilized by the incorporation of fructose in the food product such that the weight ratio of fructose to fish oil is at least about 0.05:1. Surprisingly, incorporation of modest amounts of fructose into processed meat food products within the indicated minimum provides a stabilizing effect on the highly unstable fish oil. The present invention finds particular suitability for use in connection with fish oils rich in omega-3-fatty acids.

Abstract: Disclosed are food products, especially culinary mixes and baked goods prepared therefrom which contain nonhydrogenated fish oil yet which exhibit enhanced stability of the fish oil against flavor and aroma degradation. The improved food products are stabilized by the incorporation of the food product such that the weight ratio of fructose to fish oil is a least about 0.05:1. Surprisingly, incorporation of modest amounts of fructose in food products within the indicated minimum provides a stabilizing effect of the high unstable fish oil. The present invention finds particular suitability for use in connection with fish oil rich in omega-3 fatty acids.

Abstract: Disclosed are food products, especially stable beverage emulsions which contain nonhydrogenated fish oil yet which exhibit enhanced stability of the fish oil against flavor and aroma degradation. The improved food products are stabilized by the incorporation of the food product such that the weight ratio of fructose to fish oil is at least about 0.01:1. Surprisingly, incorporation of modest amounts of fructose in food products within the indicated minimum provides a stabilizing effect of the highly unstable fish oil. The present invention finds particular suitability for use in connection with fish oils rich in omega-3 fatty acids.

Abstract: Disclosed are food products, especially stable emulsions such as salad dressings, which contain non-hydrogenated fish oil yet which exhibit enhanced stability of the fish oil against flavor degradation. The improved food products are stabilized by the incorporation of the food product such that the weight ratio of fructose to fish oil is at least about 0.05:1. Surprisingly, incorporation of modest amounts of fructose in food products within the indicated range provides a stabilizing effect of the highly unstable fish oil. The present invention finds particular suitability for use in connection with fish oils rich in omega-3 fatty acids.

Abstract: Carbonating agents are prepared by reacting bicarbonate ions with the amino moiety of glucosamine or galatosamine in aqueous solution to form glucoasamine bicarbonate or galactosamine bicarbonate. The bicarbonate is then isolated by drying. The resulting dry 2-amino sugar bicarbonate is stable at room temperature and can be used as a carbonating agent. It may be used with other constituents to form a dry beverage mix. Upon rehydration, the 2-amino sugar bicarbonate releases carbon dioxide and additionally imparts a mild sweet taste to the carbonated beverage.

Abstract: Processes for the preparation of natural pigment complexes which have improved stability against oxygen, heat, light and moisture and which are soluble in aqueous media at acidic pH conditions are disclosed. The pigment complexes produced by these processes are also disclosed.