Abstract: A food storage and preparation bag at least one sheet of flexible sheet material assembled to form a semi-enclosed container having an opening defined by a periphery and a closure for sealing the opening to convert the semi-enclosed container to a closed container. The opening defines an opening plane and the sheet material includes a first region and a second region being comprised of the same material composition. The first region undergoes a substantially molecular-level deformation and the second region initially undergoes a substantially geometric deformation when the sheet material is subjected to an applied elongation along at least one axis. The first region and the second region are visually distinct from one another, wherein the second region includes a plurality of raised rib-like elements and the first region is substantially free of rib-like elements.

Abstract: A web material exhibiting both an elastic-like and an expansive behavior in response to an applied elongation. The web material includes an elastic-like zone and an expansive zone disposed adjacent to the elastic-like zone. The expansive zone allows the elastic-like zone to extend without generating excessive tensional forces. The elastic-like zone includes a strainable network having a first region and a second region. The second region has a surface-pathlength greater than the surface-pathlength of the first region. The expansive zone has a surface-pathlength greater than the first region and different than that of the second region.

Abstract: The present invention is directed to a macroscopically three-dimensional formed substrate including a first boundary zone having a first surface pathlength and a second boundary zone having a second surface pathlength. The first and the second surface pathlengths are preferably measured when the formed substrate is in a relaxed condition. The substrate also includes an elongated zone located at least partially between the first boundary zone and the second boundary zone. The elongated zone comprises incrementally stretched regions which result in the elongated zone being elongated in a first direction of elongation and having a third surface pathlength measured when the formed substrate is in the relaxed condition. The third surface pathlength is greater than either the first pathlength or the second pathlength such that the substrate takes on a macroscopic three-dimensional configuration when the backsheet is in a relaxed condition.

Abstract: An elastomeric, hot-melt adhesive foam is disclosed. The adhesive foam preferably comprises an elastomeric, hot-melt adhesive material formed from(a) about 15% to about 60%, by weight of the adhesive material, of an A-B-A block copolymer, in which the A block is derived from styrene and the B block is derived from butadiene or isoprene.(b) about 30% to about 70%, by weight of the adhesive material, of an aromatic modified hydrocarbon resin which associates with both the B block and A blocks of the A-B-A block copolymer, and(c) 0 to about 30%, by weight of the adhesive material, of a processing oil.The proportions of the components (a), (b), and (c) are selected such that the elastomeric, hot-melt adhesive material has a viscosity of less than about 200,000 centipoise at 325.degree. F. and an elastomeric retention value of at least 75%.

Abstract: A process for preparing low fat shaped snack products having a light, crispy, crunchy texture is disclosed. A dough is formed from 50% to 70% flour, preferably potato flour, at least 3% hydrolyzed starches and a relatively low level of water (20% to 40%). This dough is formed into a sheet from which snack pieces are cut. The snack pieces are fried to provide a snack having 20% to 32% fat and having more and better flavor.

Abstract: A method of making an elastomeric, hot-melt adhesive foam is disclosed. The method involves melting an adhesive material, mixing a gas with the adhesive material under pressure to form a solution of the gas in the adhesive material, reducing the pressure to cause evolution and/or expansion of the gas to form a foam, and stabilizing the foam by causing the adhesive material to solidify. The relatively low melt-viscosity of the adhesive material which is used to form the foam provides desirable processing times and the ability to form foams having desired physical properties, e.g., caliper and cell structure.

Abstract: An elastomeric, hot-melt adhesive foam is disclosed. The adhesive foam preferably comprises an elastomeric, hot-melt adhesive material formed from:(a) about 15% to about 60%, by weight of the adhesive material, of an A-B-A block copolymer, in which the A block is derived from styrene and the B block is derived from butadiene or isoprene;(b) about 30% to about 70%, by weight of the adhesive material, of an aromatic modified hydrocarbon resin which associates with both the B block and A blocks of the A-B-A block copolymer; and(c) 0 to about 30%, by weight of the adhesive material, of a processing oil.The proportions of the components (a), (b), and (c) are selected such that the elastomeric, hot-melt adhesive material has a viscosity of less than about 200,000 centipoise at 325.degree. F. and an elastomeric retention value of at least 75%.

Abstract: A process for preparing low fat shaped snack products having a light, crispy, crunchy texture is disclosed. A dough is formed from 50% to 80% flour, preferably potato flour, and water (20% to 50%), and formed into a sheet from which snack pieces are cut. The snack pieces are coated with an oil, constrained in a mold and cooked, preferably with hot air or superheated steam, to provide a snack having 10% to 20% fat and having a fried-like texture and flavor.

Abstract: A process for preparing low fat shaped snack products having a light, crispy, crunchy texture is disclosed. A dough is formed from 50% to 80% flour, preferably potato flour, and water (20% to 50%), and formed into a sheet from which snack pieces are cut or are extruded. The snack pieces are constrained in a mold, fried to a moisture content of from about 5% to about 15% and then the excess fat removed by stripping with superheated steam having an average steam velocity of at least 800 lb./hr./ft..sup.2. A snack having 12% to 25% fat and having a fried-like texture and flavor and a moisture content less than 6% is made by this process.

Abstract: Extrusion-cooked snack chips, comprising from about 65% to about 90% by weight of cereal material, from about 10% to about 35% by weight of fat, and from about 0.2% to about 3.0% by weight of water. A process for producing these chips is also disclosed.