Abstract: This invention is directed toward cream compositions containing hydroxypropyl methylcellulose (HPMC), hydroxypropyl cellulose (HPC), methyl hydroxyethyl cellulose(MHEC), methyl cellulose (MC) or ethyl cellulose (EC), and their blends with water-soluble or water-swellable hydrocolloids. The cream compositions are useful in both dairy and non-dairy product compositions. The cream composition can be subjected to thermal processing to produce packaged products which are shelf-stable. The cream compositions are also useful in producing whipped compositions which exhibit a desirable appearance and amount of overrun.

Abstract: A pasteurization or sterilization process reduces fouling of a food or beverage composition containing protein during the heat treatment. An antifouling agent is added to the food or beverage composition that is selected from hydroxypropylcellulose (HPC) with a hydroxypropyl molar substitution of greater than 3.0 and a weight average molecular weight (Mw) as measured by SEC of greater than 350,000 Dalton, methylhydroxypropylcellulose (MHPC) with a methoxyl content of greater than 17% and a hydroxypropyl content of greater than 3%, methylcellulose (MC) with a methoxyl content greater than 17% and a viscosity in water at ambient temperatures and a concentration of 2% of greater than 1,000 cps, or mixtures thereof, This food or beverage composition is then heated in a first heat exchanger at a temperature between 50 and 100° C. for a time of from about 2 seconds to 30 minutes for pasteurization or it is further heated to sterilization temperatures before being packaged out or further processed.

Abstract: A multiwall bag having a slider zipper and fin combination and methods of forming same are provided. The multiwall bag, for example, can include a tube body. A bag seal zone can be formed in the tube body, and a combination fin member, zipper track, and zipper block can be connected to an end of the tube body in the bag seal zone. The other end of the tube body can be filled with product so that the bag seal zone operates as a constructive bottom during filling. Then, the end of the tube body through which product is filled can be closed and sealed to provide a bag filled with product. The method can include forming a tube body, sealing inner surfaces of the tube body to define a bag seal zone, and connecting a combination fin member, zipper track, and zipper block to the bag seal zone.