Abstract: A unidirectional twist-up dispensing device with incremental dosing for dispensing a product is provided. This twist-up dispensing device includes a hollow housing defining a chamber having an open dispensing end and an open actuating end having a interior surface. A piston located within the chamber being limited to translational movement within the chamber. The piston having a top side facing the dispensing end of the housing forming a variable volume portion of the chamber for storing the product. The piston also having a threaded rod extending therefrom opposite the top side. An actuator having a threaded aperture therethrough that engages the interior surface at the actuating end of the housing is also provided. The threaded aperture is concentric in the actuator and the actuator is adapted to rotate with respect to the housing in only one direction.

Abstract: A microwave susceptor which includes a dielectric substrate and a dry layer of microwave active coating material overlaying at least a portion of the substrate is provided. The coating material includes a silicate binder and an active constituent and the weight ratio of the silicate to active is about 98:2 or less (i.e. less silicate). The dry layer is electrically continuous and has a surface concentration of active constituent of about 1 gram per square meter or greater. Sodium silicate is preferred as the binder and graphite is preferred as the active constituent. In addition additives such as saccharides, glycerine and plasticizers can be added to inhibit thermal shut down and to increase the flexibility of the dry layer. The susceptor can exhibit moderate heat performance or even high heating performance if desired.

Abstract: A single use combined shipping display and cooking microwave package is provided for heating a plurality of food pieces in a microwave oven. The packaging includes a microwave transparent enclosure which has a top panel and a bottom panel. Located adjacent to and generally coextensive with the bottom panel is a microwave susceptor. Preferably this microwave susceptor is a thin film susceptor. A spacer overlays the thin film susceptor and is also generally coextensive with the bottom panel. The spacer is adapted to hold the food pieces a predetermined distance away from this susceptor. In addition, the spacer has a plurality of apertures therein which allows the heat from the microwave susceptor to pass through to the food pieces. A similar arrangement is applicable to the top panel. A top panel microwave susceptor is located adjacent to and generally coextensive with the top panel and a top panel spacer is located adjacent to the top panel susceptor and generally coextensive with the top panel.

Abstract: A microwave food carton having two integral layer-divider panels, and a one piece blank which may be erected to form the carton. Surface areas of the top and bottom walls of the carton, and the integral layer-divider panels, are each provided with a layer of microwave susceptor material so that they are directly heated thereby upon application of microwave energy. Such a carton is particularly useful in a microwave food package for microwave heating oppositely facing surfaces of each of a plurality of food pieces disposed in three layers in the package. In such a package, one of the integral layer-divider panels is disposed between each two adjacent layers of food pieces; the food pieces are preferably uniformly thick and have planar upper and lower surfaces; and the carton is preferably sized, relative to the sizes of the food pieces, to ensure a snug contacting relation between the microwave susceptor covered walls and panels of the carton, and the planar surfaces of each of the food pieces.

Abstract: Improved fried food potato-based products are formulated by the addition of certain water absorbent cellulosic fibers (hereinafter "fibrous cellulosic material"), preferably those high in pectin (hereinafter "cellulosic absorbent material"), most preferably Modified Citrus Absorbent Material (hereinafter "MCAM") or sugar beet pulp absorbent material (hereinafter "SAM") to the dough thereof to achieve increased workability of said dough after mixing and storage, and enhanced texture and flavor of said fried foods after frying. In addition, increased retention of crispness after the microwave reheating thereof in a fry-freeze-microwave cycle is accomplished. Most preferred fiber source is the highly pectinated cellulosic fiber MCAM, derived from citrus albedo, and is added to the potato-based dough in an amount approximately equal to 6% by weight.

Abstract: This invention is a process for rendering an edible fiber more easily hydratable for addition to food products. Edible fiber is co-milled in a multi-impact mill with sugar and optionally flour and starch. This co-milling improves the dispersion and the water absorbing rate of the fiber when it is added to food. The addition of fiber allows more water to be held, resulting in better and moister tasting food products. The invention also comprises the fiber product made according of this process.

Abstract: The present invention relates to improved baked goods, and in particular brownies, which contain an absorbent edible fiber. Improvements have been noted in the areas of chocolate flavor display, texture, tolerance to underbaking, height and moisture retention. The baked goods are made from a mix which comprises from about 0.1% to about 10% cellulosic fiber, from about 45% to about 65% sugar, from about 15% to about 35% flour, from about 3% to about 18% shortening, from about 0% to about 12% cocoa, and from about 0% to about 4% starch, the balance being conventional baked good additives. The finished baked goods comprise from about 68% to about 93% of the mix, from about 0.5% to about 6% egg solids, from about 0% to about 16% oil, and from about 5% to about 20% water.

Abstract: A substantially water-free creme having from about 20% to about 50% of a rapidly melting confectionery fat and 50% to about 80% of a carbohydrate is disclosed. This creme has a disordering temperature of between 80.degree. F. and less than 102.degree. F. and a melt rate of 15 seconds to 75 seconds at 92.degree. F. It has a back extrusion force of from about 0.3 to about 6 lbs at 70.degree. F. Disordering temperature relates to the temperature at which the creme and saliva mixture forms a water-continuous phase. The back extrusion force is a measure of the apparent viscosity of the creme. The creme's viscosity remains stable over a broad temperature range.

Abstract: A margarine oil product useful for margarines and other emulsified spreads, especially stick-type products is disclosed. The margarine oil product comprises a soft oil and a particular structural fat, and is characterized by solid fat content and fatty acid composition. The structural fat used to make it has a unique triglyceride composition in terms of positional isomers and Fatty Acid Composition. The important positional isomers are the SSS, SOS, SSO and SOO/SLS triglycerides, wherein S=palmitic or stearic acid, O=oleic acid, and L=linoleic acid. The weight ratios of palmitic to stearic acid (P:St) and oleic to linoleic (O:L) acid residues attached to the glycerides are important.

Abstract: A moderator for cooking foods evenly in a microwave oven is described. The moderator is in the form of an enclosure having a fluid impervious outer layer. Attached to the inside surfaces of the outer layer is a liquid film forming layer which converts a dielectric fluid placed in contact with the layer into a thin liquid film which surrounds the cooking comestible.