Abstract: High energy agitation is applied to coagulated and uncoagulated egg white portions to form a homogeneous, aerated egg white dispersion. The egg white dispersion is then assembled with processed egg yolk and the assembly is frozen.

Abstract: A method for the manufacture of formed edible products from moist edible pieces. Pneumatic suction draws the pieces into a mold or die cavity. A binder such as a gel solution is applied to the pieces in the cavity to cause adherence between the pieces. Thereafter contact with a chilled surface serves to attach the formed mass to the surface. The die is then withdrawn, leaving the form attached to the chilled surface. The preferred source material is onion pieces, with the method being carried out to produce onion rings. Also apparatus for carrying out the method and products resulting therefrom.

Abstract: An improved cooked dough envelope having a protective backing layer and a frozen dessert filling wherein the improvement resides in having the backing layer confined to the inner side of the dough layer facing the filling only and having the margins of the outer dough layer overlapped and sealed.

Abstract: A food product comprising an edible shell of cooked dough (e.g., an ice cream cup or cone) having expanded confection extending about and bonded to the head portion of the shell, the product being used like an ice cream cone (i.e., by depositing a frozen dessert on the head) and consumed by progressively eating the frozen dessert together with the expanded confection. Also a method for the manufacture of such products in which confection disposed about the head is heated, expanded and caused to be effectively bonded to the outer peripheral surface of the head.

Abstract: A method for the manufacture of edible products having cellular expanded disaccharide based material. The material before expansion is formed into relatively thin flat wafers, preferably as an aggregate of expandable pieces that are adhered together. The wafers are assembled in a container and held spaced apart a predetermined distance. Then they are expanded by heating to soften the material and by subjecting the softened material to a partial vacuum, the expansion being sufficient to take up the spacing between the expanded wafers and to cause the wafers to be in face-to-face juxtaposition, thereby forming a compact group pack which may be enclosed in a sealed package until used. Also edible products resulting from the method and sandwich type products of which the expanded wafer is one layer and which, in one embodiment, includes an edible layer of cooked ground or chopped meat and layers of baked dough.

Abstract: Removing interdispersed grain from cactus fiber, grinding the grain for separate use or for blending with the grain free fiber. Ground grain and fiber may be combined with sugar syrup to produce a jam.

Abstract: A method for making food products having an inner filler of frozen dessert and an outer layer of cooked dough. The filling is enclosed within a layer of farinaceous dough which has an inner layer forming a protective backing. The product is cooked in such a manner that the outer dough layer is cooked without substantial modification of the filling or the protective backing. The products before cooking can be stored under refrigeration and marketed as such.

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.