Abstract: A composition for coating food cans is disclosed. The composition comprises a polyester, an acrylic copolymer and a crosslinker; the polyester and acrylic copolymer have been compatibilized in some way, such as through graft copolymerization. Methods for compatibilizing acrylics and polyesters are also disclosed as are methods for coating cans using compositions comprising acrylic and polyesters.

Abstract: An apparatus is provided comprising an edible substance, a discrete sheet of flexible film, and an adhesive disposed on the flexible film in a pattern that surrounds an adhesive-free space that is sized to accommodate the edible substance. The adhesive preferably does not extend to at least one edge of the flexible film. Portions of the adhesive contact other portions of the adhesive such that the discrete sheet encapsulates the edible substance, and the discrete sheet is twisted in at least one area that includes the adhesive.

Abstract: Addition of a polyoxyethylene sorbitan fatty acid ester or a polyethylene glycol fatty acid ester to an acidulated carbonated beverage alleviates problems of excessive and/or persistent foaming or rapid loss of carbon dioxide.

Abstract: The present invention provides a food preservation system that includes a multi-phase bacterial inhibition food pad. The food pad includes absorbent media and/or material to absorb fluids emanating from the packaged food. The absorbent media/material includes one or more bacterial inhibitors that may possess bacteriostatic and/or bactericidal properties. In addition, the food pad may also include an atmosphere modification system capable of modifying an atmosphere in a food package. Optionally, one or more reaction promoters and/or one or more mechanisms to protect the food preservation system may also be included in the food pad. Overall, the food preservation system inhibits bacterial growth, thereby enhancing food preservation and/or food safety.

Abstract: A system for preserving food, including a substantially anhydrous food mass, a substantially vitreous layer surrounding the substantially anhydrous food mass and defining an enclosure, and a partial vacuum formed within the enclosure. The substantially anhydrous food mass is typically a freeze-dried and compacted body, and the enclosure is typically defined by a contiguous glass shell, more typically a non-porous glass shell, enveloping the food mass.

Abstract: Disclosed is an antibacterial laminate having at least either of antibacterial property and antifungal property. The antibacterial laminate is composed of at least a base layer (4) comprising a polymer film or paper, an antibacterial layer (2) on which a metal having at least either of antibacterial property and antifungal property is deposited, and a coating layer (1) for covering the antibacterial layer (2). This antibacterial laminate is characterized in that the antibacterial layer (2) is formed between the base layer (4) and the coating layer (1), and the coating layer (1) is composed of a substantially nonporous polymer coating film.

Abstract: A long shelf-life, high moisture content cereal product is provided that can contain an acid-stable milk protein and at least about 45% total water content by total weight of the cereal product.

Abstract: Method for the preparation of dry instant food comprising two or more components, comprising the following steps:—the individual components are prepared to a ready-to-eat meal by at least one per se known preparation process water and heating as well as mixing of the components,—the resulting mixture is subjected to a drying process comprising:—freezing the mixture,: drying of the mixture to a moisture content less than 15% in at least one drying step with a temperature lower than 0° C.,—packing of the dried product in a foil package. The invention also provides the product manufactured by said method.

Abstract: The present invention discloses a edible fat and oil composition which suppresses cooked odor of oil. The present invention also discloses an edible fat and oil composition which comprises palm olein having an iodine value of 66 or more and rapeseed oil.

Abstract: The present invention relates to a new and distinct inbred tomato lines and hybrids. This invention also relates to plants and seeds of such inbred tomato lines and hybrids, and to parts thereof. The invention also relates to methods for producing a tomato plant produced by crossing such inbred tomato lines and hybrids with themselves or other tomato plants.

Abstract: A system and reusable plastic container for preserving the quality of a range of fruits and vegetables are provided. The container independently maintains modified atmospheres and relative humidity within the range of 1% to 50% carbon dioxide plus 1% to 15% oxygen and relative humidity of 75% RH and 100% RH. For produce highly susceptible to mould, yeast and/or bacterial growth at RH of 75% to 80% will result in optimum quality retention. The container includes a plastic body, plastic lid and a gas permeable film membrane hermetically sealed between the lid and the container. The plastic body and lid can be polyamide (nylon 6, 11, 12, or 66 and blends thereof), polycarbonate, polyethylene, polyethyleneterepthalate, polypropylene, polystyrene, polyvinylchloride, and mixtures thereof. The lid can be macro-perforated for a three piece application or micro-perforated for a two piece application.

Abstract: The present invention relates to a new and distinct inbred tomato lines and hybrids. This invention also relates to plants and seeds of such inbred tomato lines and hybrids, and to parts thereof. The invention also relates to methods for producing a tomato plant produced by crossing such inbred tomato lines and hybrids with themselves or other tomato plants.

Abstract: This invention discloses a process for forming a pouch having an evacuated headspace containing a flowable material. The process relates to optimizing both, the evacuation of the headspace in the pouch and the accuracy of the flowable material filled in the pouch. Specifically, the present invention employs a process that includes a multiple-step or a continuous compression of the pouch headspace to accomplish the goals. Also disclosed is a vertical form-fill-seal apparatus for forming a pouch containing a flowable material and having an evacuated headspace.

Abstract: The present invention is related to a packed beverage containing potassium alginate and having a pH of 3.1 or higher, wherein the beverage has an alginic acid content of 0.3 to 8 mass % and a potassium content of 0.05 to 2.6 mass %, and the potassium content satisfies the formula 1: (0.85×alginic acid mass %)0.5?potassium mass %??(1). The present invention provides a packed beverage for potassium intake, which has a reduced bitter/salty taste intrinsic to potassium and reduced lingering aftertaste and which has an excellent flavor.

Abstract: The present invention discloses an edible fat and oil composition having a good flavor. The present invention also discloses an edible fat and oil composition comprising palm olein having an iodine value of 64 or more, corn oil and rapeseed oil.

Abstract: A hand-held oatmeal product is provided that is ready to eat. The oatmeal product may be packaged in a retortable pouch. Methods of making the oatmeal product are provided.

Abstract: The present invention relates to a packaged beverage containing a vegetable juice and/or a fruit juice, which provides a good feeling upon drinking and is excellent in desorption of precipitates from the container and re-dispersibility of them. The present invention relates to a packaged beverage containing a vegetable juice and/or a fruit juice, which contains the following components (A) to (D): (A) from 0.5 to 5 wt. % of a reduced molecular weight alginate, (B) from 0.5 to 5 wt. % of a degraded guar gum, (C) from 2 to 30 vol. % of an insoluble solid, and (D) 85 wt. % or greater of water; and satisfying the following conditions: (1) (A)+(B)?7 wt. %, (2) ((A)+(B))/(C)?6 (wt. %/vol. %), (3) pH after heat sterilization: from 3 to 5, and (4) viscosity after heat sterilization: 300 mPa·s or less.

Abstract: A non-toxic environmentally friendly aqueous disinfectant is disclosed for specific use as prevention against contamination by potentially pathogenic bacteria, fungi and virus. The aqueous disinfectant is formulated by electrolytically generating silver ions in water in combination with a citric acid. The aqueous disinfectant has many potential uses including bacteria, fungus and viral treatment, water treatment, medical treatment as well as for preserving consumable and non-consumable products.

Abstract: A packaged food article, comprising a package maintaining at least a partial vacuum and having at least a portion being flexible; and at least one food piece disposed therein in the form of a shaped solid composite mass comprising an aggregate base having a quantity of food particles, wherein at least a portion of the food piece is in conforming contact with the flexible package portion and wherein the food piece has a water activity of 0.45 or less is disclosed. In one embodiment the packaged food article further comprises binder. In most embodiments, the binder comprises 25% or less, by weight, of the product, resulting in a product that is less sweet than other grain-based handheld food products, yet retains a chewy texture. In another embodiment, highly oxygen sensitive ingredients are used as a food ingredient. The resulting product has a very long shelf life, maintaining its full color, texture and flavor for at least 3 months, up to about 12 months.

Abstract: This invention relates to the addition of N-acetylglucosamine to foods and beverages and to the use of N-acetylglucosamine as a sweetening agent. This invention also relates to foods and beverages prepared with N-acetylglucosamine and methods of preparing the same. This invention provides a preferable means of ingesting the desired daily amount of N-acetylglucosamine for its beneficial effects on the body, for example, alleviation of pain and inflammation in a patient suffering from inflammatory bowel disorder or osteoarthritis.

Abstract: The invention provides a composition containing reduced coenzyme Q10, which is useful as a pharmaceutical product, food, cosmetic, animal drug, feed, and the like, as well as a stabilization method thereof. The oxidation of reduced coenzyme Q10 into oxidized coenzyme Q10 by molecular oxygen can be suppressed by setting, in a composition containing reduced coenzyme Q10 and at least one kind of oil component selected from the group consisting of fat, oil, a mixture thereof, fatty acid, wax and a surfactant, the weight ratio of the reduced coenzyme Q10 to the oil component to not less than 1/4 when the composition is a liquid, and not less than 1/9 when the composition is a solid.

Abstract: The invention relates to active dry yeast which is packed in the form of a fermentation agent as a tablet containing active dry yeast.

Abstract: The present invention relates to a container for sheet products that makes it easy to take out each individual piece of the sheet products stacked in the container. The container having a tray-like container body (2), an opening/closing lid (3) that is slidably mounted on the container body (2), a pressing member (5) elastically pressing the sheet products (4) stored in the container (1) toward the inner surface of the opening/closing lid (3), a friction drag member (7) that is installed on the inner surface of the opening/closing lid (3) to feed out the sheet products (4) according to the closing operation of the opening/closing lid (3), and a stopper (6) formed in the container body (2) to stop the backward movement of the sheet products (4) by the friction drag member (7) when the opening/closing lid (3) is opened.

Abstract: Provided is a packaged beverage which can be discharged from the beverage container uniformly because precipitates containing effective components derived from vegetables or fruits can be dispersed quickly by mild shaking, though the formation of precipitates during long-term storage is allowed from the viewpoint of incorporating the effective components in the beverage without damaging them; is excellent in desorption and re-dispersibility of the precipitates; and is easy to drink. A packaged beverage contains a vegetable juice and/or a fruit juice, which contains the following components (A) to (D): (A) from 0.5 to 12 wt. % of polydextrose, (B) from 0.5 to 12 wt. % of (b1) indigestible dextrose or (b2) a degraded guar gum, (C) from 2 to 30 vol. % of an insoluble solid, and (D) 50 wt. % or greater of water; and satisfying the following conditions: (1) ((A)+(b1))/(C)?8 (wt. %/vol. %) or ((A)+(b2))/(C)?3.4 (wt. %/vol.

Abstract: An improved method of freezing vegetables is disclosed in the present invention that eliminates the step of blanching vegetables prior to freezing. The method includes depleting headspace oxygen and oxygen within the plant tissue. The oxygen in the package is depleted by allowing the vegetables to respire for a period of time prior to freezing the vegetables. Frozen vegetable packages depleted of headspace oxygen and internal oxygen are also included in the present invention.

Abstract: A container comprising a polyester composition with enhanced carbon dioxide and oxygen barrier properties is provided. The polyester composition comprises a polyester and a gas barrier enhancing additive.

Abstract: A container comprising a polyester composition with enhanced mechanical properties is provided. The polyester composition comprises a polyester and a creep control agent. In particular embodiments, the polyester composition comprises a polyester, a creep control agent, and a gas barrier additive. In particular embodiments, the creep control agents are molecules or polymers comprising dianhydrides, bis-lactams, bis-oxazoles, and epoxides.

Abstract: Various packages for food products are provided herein. In one embodiment, a food package has a rectangular substantially planar rigid bottom wall; two slanted side/side walls extending angularly upwardly from the bottom wall, each forming an angle of from about 55 to about 75 degrees from vertical axes extending orthogonally from a plane formed by the bottom wall; and a rectangular opening opposite the bottom wall, the opening larger in area than the rectangular rigid bottom wall. A top side wall and a bottom side wall extend upwardly from the bottom wall; and a flexible film extends over the opening and seals the opening. The side walls are configured to engage and hold the food product, each side wall being angularly ramped and extending downward and inward toward the bottom wall, and having at least one wall which extends downwardly from the angularly upward extending side wall.

Abstract: Methods and compositions for inhibiting Listeria growth in pre-cooked egg products during refrigeration are described. According to one embodiment, a liquid egg material is combined with an antibacterial composition including Nisin and one or more organic acids or salts thereof prior to cooking.

Abstract: An animal food product and packaging includes gelatin combined with a broth base and subsequently coagulated to form a nutritious and digestible food product that is ingestible without chewing. The invention includes a package having an interior area and a resealable flap providing selective access to the interior area, the food product being coagulated and stored in the interior area. The broth includes at least one of beef broth, chicken broth, pork broth, or vegetable broth. The food product may include at least one of a medication or a nutritional supplement combined with the broth base before the food product is coagulated.

Abstract: Herein disclosed is a raw material used for preparing solidified soybean foods comprising the combination of a soybean mixed powder which comprises a soybean powder prepared by the pulverization of dried soybeans, dextrin and an alkali carbonate; and a coagulating agent, and more specifically, a raw material used for preparing solidified soybean foods (such as TOFU and TOFA) which comprises dextrin in an amount ranging from 9 to 40 parts by mass and an alkali carbonate in a rate ranging from 0.15 to 1.6 parts by mass, per 100 parts by mass of the soybean powder as well as a raw material used for preparing a soybean-derived beverage starting from the foregoing soybean mixed powder.

Abstract: A self-heating, self-hydrating pouch to simultaneously heat and hydrate a prepackaged, partially or completely dehydrated food or beverage product that is stored in the pouch. The pouch comprises multiple layers of material that prevent the transmission of water and gasses thereby preventing deterioration of the prepackaged food or beverage product. The pouch includes a membrane filter structure and flameless, exothermic reaction agents. The user adds potable or non-potable water to the pouch. When the water contacts the exothermic reaction agents, an exothermic reaction occurs which heats the water above 200° F. The membrane filter structure filters the heated water to remove bacteria, viruses, chemicals and by-products of the exothermic reaction. The filtered, heated water contacts the partially or completely dehydrated food product or dehydrated beverage product and simultaneously heats and hydrates the food or beverage product.

Abstract: A container with a carbonated fluid therein. The container may include a base and a sidewall positioned about the base. The base and/or the sidewall may include a number of nucleation sites thereon.

Abstract: The present invention is a product and method for making an instant iced coffee beverage but may be used to create any type of flavored beverage product. The method of producing an instant iced coffee beverage product comprising of providing a mixture of crushed ice, uncrushed ice, and liquid coffee in a container; a freezing step to freeze the mixture allowing the mixture to freeze into solid phase before the crushed ice substantially melts into the coffee; a sealing step to seal an opening of the container and a storing step to store the container in the freezer at or below freezing point. The product is then thawed in a microwave within a selected time frame which results in a freshly made instant iced coffee beverage.

Abstract: A nutritious food product, made with cooked, seasoned and dehydrated prickly pear pads, and a method for its production. The resulting product has the appearance of an appetizer made of cured meat, but with improved taste and appearance, free of hormones or animal fat. The product of the present invention has a long shelf life and does not require either preservatives or refrigeration, making it an ideal appetizer or snack. The resulting product provides the consumer with the benefits of the prickly pear and also is economically affordable.

Abstract: [Problem] To provide a polyethylene container which enables a non-oily viscous content such as ketchup or the like to favorably run down when the container is inverted. [Means for Solution] A polyethylene container having at least a polyethylene resin layer on the inner surface thereof, wherein the polyethylene resin layer on the inner surface of the container contains an aliphatic amide in an amount of not less than 500 ppm but less than 4000 ppm.

Abstract: The present invention discloses a fat and oil composition in a container obtained by filling a fat and oil composition comprising soybean oil and palm olein in a container, wherein a ratio of the palm olein per 100 parts by mass of the soybean oil is 33-100 parts by mass, the palm olein has an iodine value of 65 or more and a clouding point of 5° C. or less, the constituent fatty acids of the palm olein comprise 0-4 mass % of myristic acid, 25-38 mass % of palmitic acid, 0.5-6 mass % of stearic acid, 40-60 mass % of oleic acid and 8-18 mass % of linoleic acid, and at least a part of the container is formed of a light transmissive material. This fat and oil composition in a container generates less flavor reversion derived from soybean oil that is induced when the composition is maintained in the presence of light such as irradiation in usual display sales, and said composition comprises soybean oil at a high rate.

Abstract: To reduce the bitterness of a packaged beverage which contains a high concentration of non-polymer catechins, without deteriorating the flavor of the beverage, provided is a packaged beverage including 0.05 to 0.5% by mass of (A) non-polymer catechins and (B) a sweetening agent selected from the following sweetening agents (B1), (B2), (B3), and (B4): (B1) 0.0001 to 0.5% by mass of glycyrrhizin; (B2) 0.00001 to 0.005% by mass of thaumatin; (B3) 0.01 to 5% by mass of (b31) sorbitol and 0.001 to 5% by mass of (b32) a sweetening agent other than sorbitol, in which a ratio of (b32)/(b31) (mass ratio) is 0.01 to 100; and (B4) 0.01 to 5% by mass of (b41) erythritol and 0.01 to 5% by mass of (b42) one or more kinds selected from glucose, fructose, a glucose-fructose syrup, and a fructose-glucose syrup.

Abstract: An improved package comprising a self-venting mechanism that provides an indication of high temperature venting. The package includes a fin seal with an aperture positioned in the fin seal to act as a vent when the package and its contents are heated in a microwave oven. The pressure in the package is vented by allowing steam to escape through the aperture upon partial separation of the fin seal up to the aperture.

Abstract: A package assembly including a first package a second package is provided. The first package can contain two or more compartments. A first compartment can substantially contain the second package and a second compartment can substantially contain a food product, such as a meat. The second package can contain a food additive, such as a marinade. Although substantially contained within the first compartment of the first package, the second package includes a reputable seal located proximate the second compartment of the first package. Applying pressure to the first compartment and, thus, the second package can break the rupturable seal to distribute the food additive from the second package to the food product in the second compartment. The first package can include a perimeter hard seal configured to withstand the pressure and, thus, prevent the leaking of any of the food product or the food additive from the first package during the distribution of the food additive.

Abstract: A coating composition comprising a silylated polyvinyl alcohol, a colloidal silica and a water-dispersible or water-soluble aminoplast resin in an aqueous vehicle may be coated on a substrate with a layer of an inorganic compound to form a gas barrier lamella.

Abstract: A method of manufacture comprising the following steps: (a) making a vent hole in a package; (b) loading product into a receptacle of the package via an opening; (c) closing the opening; (d) placing an air-permeable layer of material over the vent hole; (e) squeezing the receptacle after steps (a) through (d) have been performed to force air out the vent hole; and (f) after step (e) has been performed, sealing the package so that air cannot enter the receptacle via the vent hole. In accordance with some embodiments, the vent hole is formed in the receptacle and sealed by means of an air-impermeable patch or by joining two walls of the receptacle together. In accordance with other embodiments, the vent hole is formed in a zipper tape attached to the receptacle and various means can be used to seal the vent hole after air removal.

Abstract: Disclosed are sweetener compositions that comprise rebaudioside A and have a taste profile, mouthfeel, texture, and other physical properties comparable to that of caloric sweeteners.

Abstract: A method for modifying flavor experience via aroma delivery including applying at least one aroma on a comestible's packaging, the aroma causing the consumer to perceive a modified flavor of the comestible upon ingestion of the comestible. The comestible may be a beverage, such as a carbonated soft drink, fruit juice, water or grain-based beverage.

Abstract: A gel type enteral nutrient, which is excellent in the form-maintaining capability of solid matter (gel) in the stomach, is not easily disintegrated or dissolved even depending upon a pH change, shows little change in the physical properties such as water liberation, or the like even during long-term stage, can be thermally sterilized and has a preferable property passing through a feeding tube, can be prepared by blending agar and alginic acid and/or its salt, and further soybean protein as a nitrogen source. It is expected to exert effects that neither gastro-esophageal reflux nor leakage of the nutrient occur when intaking the gel type enteral nutrient of the present invention.

Abstract: An intercalated layered silicate comprises a layered silicate and an intercalating agent sorbed between the silicate layers of the layered silicate. The amount of intercalating agent is effective to provide an average interlayer spacing between the silicate layers of at least about 20 ?. The intercalating agent has a formula selected from formulas I through VII described herein. The intercalated layered silicate may be exfoliated by mixing it with a matrix medium and adding sufficient energy to form a dispersed-particle composition.

Abstract: Packaging for stabilizing consumable products is described. The packaging has a defined amount of oxygen in its headspace and product portion whereby products packaged in the same are stable in the absence of oxygen scavengers.

Abstract: An article of manufacture for packaging edible liquid and solid components together comprised of a container, a base product comprised of a moist based ingredient in the bottom of the container, the base product covered by an edible sealing layer, the partially filled container being passed through a cooler to cause the sealing layer to become firm enough to support a dry component, the dry component deposited on top of the sealing layer, and a sealing means to seal the container.

Abstract: A container (22) includes a shell (24) made from a polymer, for example PET, and incorporating a catalyst, for example a palladium catalyst. A closure (40) incorporates a plug which includes a source of hydrogen, for example a hydride. In use, with container (22) including a beverage and closure (40) in position, the headspace in the container will be saturated with water vapor. This vapor contacts the hydride associated with plug (42) and as a result the hydride produces molecular hydrogen which migrates into the polymer matrix of shell (24) and combines with oxygen which may have entered the container through its permeable walls. A reaction between the hydrogen and oxygen takes place, catalysed by the catalyst, and water is produced. Thus, oxygen which may ingress the container is scavenged and the contents of the container are protected from oxidation.

Abstract: The invention relates to a food casing with textile backing material which has been coated with a layer of regenerated or precipitated cellulose. This casing combines the properties of a textile skin with those of a cellulose fiber skin. Besides the surface texture for which textile skins are known and prized, it also has the transparency and the barrier properties, i.e. water-vapor permeability, oxygen permeability and smoke-constituent permeability, of a cellulose fiber skin. At the same time the casing is impervious to fat. It is used preferably as an artificial sausage casing.