Abstract: New coated food products are provided. The products comprise a center food piece such as a nutmeat or cereal piece, and a coating surrounding the center food piece. The coating can be flavored with flavorings such as cheese, chocolate, or fruit. The coating comprises a substantially homogeneous mixture of a fat-based composition and a particulate material, which results in a stable coating that can tolerate higher temperatures when compared to prior art products while also having 50% or less of the fat content of prior art coatings.

Abstract: A reformer for producing a hydrogen-rich gas includes a first zone, a second zone, a third zone, a fourth zone and a product gas collection space. The zones are sequentially adjacent. A flow path is provided for directing flow of a reaction stream in diverging directions from the first zone into the second zone, and continuing in the same general diverging directions through the second zone, third zone, and fourth zone. Directing the flow in diverging directions permits flow into and through a zone over more that just a single cross-sectional geometry of the zone or a single cross-section of the flow path transverse to the direction of flows. This configuration can be used to require a lower pressure for flowing the reaction stream so as to reduce the parasitic requirements of the reactor, and can also be used to increase throughput of the reactor.

Abstract: A hydrocarbon reformer system including a first reactor configured to generate hydrogen-rich reformate by carrying out at least one of a non-catalytic thermal partial oxidation, a catalytic partial oxidation, a steam reforming, and any combinations thereof, a second reactor in fluid communication with the first reactor to receive the hydrogen-rich reformate, and having a catalyst for promoting a water gas shift reaction in the hydrogen-rich reformate, and a heat exchanger having a first mass of two-phase water therein and configured to exchange heat between the two-phase water and the hydrogen-rich reformate in the second reactor, the heat exchanger being in fluid communication with the first reactor so as to supply steam to the first reactor as a reactant is disclosed. The disclosed reformer includes an auxiliary reactor configured to generate heated water/steam and being in fluid communication with the heat exchanger of the second reactor to supply the heated water/steam to the heat exchanger.

Abstract: A multi-textured food product having a substantially continuous chunky coating. The food product has a central food piece, a thick solid or semi-solid fat-based coating covering the central food piece, and an exterior coating of particles having sizes in the range ⅛ inch through ¼ inch.

Abstract: A multi-textured food product having a substantially continuous chunky coating. The food product has a central food piece, a thick solid or semi-solid fat-based coating covering the central food piece, and an exterior coating of particles having sizes in the range ⅛ inch through ¼ inch.

Abstract: Improved dehydrated marshmallow products and methods of forming the products are provided. Broadly, the products are formed from a mixture comprising sugar, water, and a protein or protein-containing ingredient other than gelatin. The protein is preferably present at a level of at least about 4% by weight, based upon the total weight of the mixture taken as 100% by weight. In one embodiment the products comprise additional ingredients such as flour or other fillers, chemical gassing compounds (e.g., sodium bicarbonate, monocalcium phosphate, and sodium aluminum phosphate), flavoring agents, coloring agents, and preservatives. The processes by which the marshmallows are formed comprise mixing the ingredients to yield a doughy mixture, forming the mixture into the desired shapes without starch application, and drying the shapes to yield the final expanded products which have a bulk density of less than about 23 lbs/ft3.

Abstract: A reformer reactor 10 for producing a hydrogen-rich gas includes a first zone 18, a second zone 20, a third zone 22, a fourth zone 24 and a product gas collection space 40. The zones are sequentially adjacent. A flow path P1 is provided for directing flow of a reaction stream in diverging directions from the first zone 18 into the second zone 20, the flow of the reaction stream continuing in the same general diverging directions through the second zone 20 and into and through the third and fourth zones 22, 24. Directing the flow in diverging directions permits flow into and through a zone over more than just a single cross-sectional geometry of the zone or a single cross-section of the flow path transverse to the direction of flows. This configuration can be used to require a lower pressure for flowing the reaction stream so as to reduce the parasitic requirements of the reactor. This configuration can also be used to increase throughput of the reactor.

Abstract: A reformer reactor 10 for producing a hydrogen-rich gas includes a first zone 18, a second zone 20, a third zone 22, a fourth zone 24 and a product gas collection space 40. The zones are sequentially adjacent. A flow path P1 is provided for directing flow of a reaction stream in diverging directions from the first zone 18 into the second zone 20, the flow of the reaction stream continuing in the same general diverging directions through the second zone 20 and into and through the third and fourth zones 22,24. Directing the flow in diverging directions permits flow into and through a zone over more than just a single cross-sectional geometry of the zone or a single cross-section of the flow path transverse to the direction of flows. This configuration can be used to require a lower pressure for flowing the reaction stream so as to reduce the parasitic requirements of the reactor. This configuration can also be used to increase throughput of the reactor.

Abstract: A method and an apparatus for the preparation of composite food products is provided wherein the apparatus (10) has a conveyor (12), a pair of spaced-apart primary and secondary apertured rakes (18, 20), a cooling tunnel (22), a cutting device (24) and a packaging system (25). In use, a first, relatively high viscosity food material (36) is deposited upstream of the primary rake (18) so as to drag or pull the first material through the rake (18) as continuous streams (40). The streams (40) are partially cooled and relatively low viscosity second material (38) is applied thereover adjacent the secondary rake (20). At the secondary rake (20), the second material (38) is pulled through the rake apertures to form continuous streams or sections (42) of the material (36) disposed around the inner sections formed by the streams (40). The composite streams are then cooled in the tunnel (22) and cut by the device (24).

Abstract: An improved, non-fried expanded snack product is provided which is fabricated by extruding ingredients comprising a pasta flour followed by subjecting the extrudate to a two-step drying process. The extrusion process preferably makes use of a twin screw extruder and a slow screw rotation rate. Prior to each drying step, the product is agitated in air in order to reduce clumping of the wet material. The air agitation of the product should be carried out at temperatures which are less than the temperatures utilized in each of the drying steps, and preferably at ambient temperatures. The drying steps are preferably carried out in two separate drying apparatuses, and the air agitation comprises air conveying the product to each of the drying steps. A preferred air conveying device is a conventional cyclone separator.

Abstract: Improved food products including cheeses, fruits, cookie materials, snack chips, and seasonings are provided which are highly shelf-stable and can be stored at room temperatures for long periods of time. The products have a total moisture content of less than about 5% by weight, and more preferably less than about 2% by weight, based on the total weight of the ingredients used in the product. The products of the invention have a water activity of from about 0.2-0.3 and an average particle size of from about 0.0006-0.0012 inches (15-31 microns). The processes by which the products are made comprise subjecting the starting ingredients to two stages of average particle size reduction, wherein the first stage results in an average particle size of less than about 0.0090 inches (229 microns), and the second stage results in an average particle size of from about 0.0006-0.0012 inches (15-31 microns).