Abstract: Food products particularly of meat are extruded cased under pressure. The extrusion pressure, and the energy in the extrudate, makes the circular cross-section the only stable one on emergence from the extrusion head. In accordance with the present invention, two unstable shapes, D-shaped as described, are extruded each cased from its own extrusion head. The heads are disposed closely adjacent back to back so as to have a generally circular overall profile. An outer casing is fitted over the two heads. On extrusion the two D-shaped pieces abut one another and the outer casing to preserve their shapes until stabilized by freezing.

Abstract: A process or method for packaging an edible food product, particularly one having at least one bag puncturing surface such as a sharp protrusion, for cushioning the bag puncturing surface during packaging and shipping. The process includes the steps of selectively applying a foamed composition to the bag puncturing surface of the product to be packaged and encasing the product in an outer package or bag. The foamed material can be applied in liquid or semiliquid form at a point-of contact temperature less than about 130.degree. F. and solidifies substantially on contact. The foamed material contains a chemical substrate which includes a polymer selected from the group consisting of polyethylene, ethylene vinyl acetate and mixtures thereof having a molecular weight between about 1,800 and 25,000 molecular weight units, a resin and a stabilizer. A suitable gas is encapsulated within the chemical substrate. The process has particular utility in the meat-packing industry.

Abstract: A package of a food or a similar product which has to be preserved in fresh state. The package contains a sack charged with a freshness keeping agent for keeping the product fresh together with the product. The package comprises a carrier seat provided in the package and carrying the sack of freshness keeping agent fixed thereto, the seat having one end integrally heat-welded in one of the heat-sealed portions of the package and the other end integrally heat-welded in the other of the heat-sealed portions of the package.

Abstract: Methods and apparatus for food product preservation by inactivation of microorganisms and/or enzymes by applying pulses of very intense, very short duration pulses of light in the visible and near visible frequencies to the surface of food products to be preserved. Also disclosed are packaging methods and apparatus utilizing such intense, short pulses of polychromatic, incoherent light.

Abstract: Fresh green beans in a plastic container that have an extended shelf life, the green beans being treated to slow down the normal deterioration of the beans by immersing the green beans in water at temperatures of 32.degree. to 38.degree. F. for a time sufficient to cool the interior of the beans to that temperature, to sanitize the beans by removing spores and bacteria, and to replace some of the water lost by the beans after harvesting. After the immersion step, the moisture is removed from the surface of the green beans at a temperature of 40.degree. to 44.degree. F., and thereafter the beans are graded and packed into the plastic container keeping the bean temperature below 48.degree. F.

Abstract: The shelf life of root crops such as raw carrots can be substantially increased by subjecting the raw carrots, in one embodiment, to a process including (a) a mild heat treatment effective to reduce the microflora of the carrots but not to adversely affect the organoleptic qualities of the raw carrots, (b) the rapid cooling of the heat treated vegetable and (c) placing the vegetable in a sealed container to prevent microbial recontamination and maintain the vegetable in a viable condition. In another embodiment, the process includes subjecting the carrots to a vacuum, breaking the vacuum in the presence of water and placing the vegetable in a sealed container to prevent microbial recontamination and maintain the vegetable in a viable condition.

Abstract: A roll of continuous laminated web product usable for forming a flexible package includes a first continuous flexible web formed of a gas barrier material adapted to form an inner bag of the package, and a second continuous flexible web adapted to form an outer bag of the package. The first and second webs are adhered together by adhesive bonds in the form of a discrete pattern of bonded areas which repeats in the machine-direction of the laminated web construction to define a plurality of sequentially disposed, dual walled sheets between such discrete patterns of bonded areas. Each of the discrete patterns of bonded areas includes discrete bonds which are spaced-apart from each other in the cross-machine-direction of the roll to define at least one passageway between the discrete bonds.

Abstract: Composition adapted to form, on quiescent freezing, a flavored slush snack in the form of a homogeneous combination of large shale ice crystals, smaller ice crystals and flavored syrup, the composition having, by weight, 22-33% dextrose, 1-5% fructose, an edible acide preservative, and water. Preferred embodiments include xanthan gum, sorbitol and fruit juice. The composition is preferably packaged in a flexible container having low oxygen and water vapor transmission characteristics.

Abstract: A free standing product pouch for containing a product as, for instance, a fluid product includes a pouch formed with an elongated edge having ends. The pouch is folded about a point on the edge to locate the ends of the edges together in proximity with one another. The ends of this edge are connected together to maintain the pouch in a folded configuration. The folded configuration of the pouch is free standing on a surface.

Abstract: A sandwich wrapper is formed from a substantially rectangular sheet by providing a plurality of overlapping folds which are positioned into a substantially pleated arrangement. Two substantially parallel lines of adhesive, glue, or adhesive tape are used to attach spaced apart zones of the folded areas to each other. The dimensions of the sheet with respect to an article to be wrapped, spacing between the adhesive lines, and dimensions of the fold can be calculated to provide an efficient and cost-effective food wrapper.

Abstract: A method of packaging baked goods for commercial distribution is particularly suitable for brown and serve bakery products, which are more suscepticle to microbiological spoilage than fully baked products, and especially for brown and serve french bread, because the method alleviates the need for the addition of microbiological inhibitors while maintaining high product quality, the characteristics of European-style bread and long shelf life. Such advantages are achieved by packaging the product, while hot enough to inactivate microbial organisms, in a specially adapted container.

Abstract: Multiple layer nonoriented heat sealable films are disclosed having a base substrate layer of poly(ethylene terephthalate) (polyester) or polyester copolymer and at least one heat sealable surface layer of a copolyester. The films are prepared by conventional cast or blown film coextrusion techniques.

Abstract: The manufacture of non-returnable packages for e.g. milk is frequently carried out by the conversion of web-shaped, laminated packing material to a tube, filling of the tube with milk and sealing and forming to filled packing containers of the desired, e.g. parallelepipedic, shape. During the forming, which is done by means of external forming devices, the contents are made use of as an internal mandrel or a holder-up for the forming devices, so that the desired shape can be achieved without creasing or other deformations. The above-mentioned forming principle works less well if the packing containers are not to be completely filled but have a certain air space or headspace. The proportioning of the contents also becomes uncertain and the desired accuracy of volume cannot always be achieved.

Abstract: A sealable container (20) includes an inner wall (24) formed of a semipermeable sheet material and shaped into an inner bag (30), an outer wall (26) formed of a gas impermeable sheet material and shaped as an outer bag (32), with a gas space (28) therebetween. A product, e.g. ground coffee (22), is heat sealed under vacuum in the inner bag (30) and gas is introduced into the gas space (28) via openings (56) in the outer bag (32). The container is then heat sealed again to isolate the openings (56) from the gas space (28), to prevent ambient air from gaining ingress to the product. The finished package has a smooth exterior appearance.

Abstract: An al dente pasta product having storage stability is produced by partially cooking freshly extruded pasta with steam or boiling water. Measured amounts of the partially cooked pasta are sealed in a container with measured amounts of water sufficient to complete hydration to 65% to 75% moisture and measured amounts of a food grade acid sufficient to reduce the pH to 4.6 or less. The sealed containers may be commercially sterilized under moderate thermal processing conditions. In a specific embodiment, the containers contain pasta in a carbon dioxide atmosphere.

Abstract: A chewing gum composition having a low viscosity range and high cohesivity which is suitable for dispensing from a container, such as a squeezable tube, under mild pressure which includes high molecular weight resin-containing gum base in an amount of 15-25%, a cohesive sweetening-bulking component in an amount of from about 15% to about 82%, crystallization inhibitor in an amount of from about 1-15%, and a fine-tuning fluidization component in an amount of from about 0.5%-15% by weight.

Abstract: A method is provided for vacuum packaging a molded meat product in a cook-in bag that includes the steps of vacuum stuffing a substantially deaerated moldable meat product into a thermoplastic bag lining a cooking mold, the bag having a length greater than the mold to define a bag neck; substantially removing any meat from the bag neck; and then, while still under vacuum, gathering and clipping the bag neck. Associated apparatus for carrying out the method is also provided.

Abstract: The shelf life of root crops such as raw carrots can be substantially increased by subjecting the raw carrots to a process including (a) a mild heat treatment effective to reduce the microflora of the carrots but not to adversely affect the organoleptic qualities of the raw carrots, (b) the rapid cooling of the heat treated vegetable and placing the vegetable in a sealed container to prevent microbial recontamination and maintain the vegetable in a viable condition.

Abstract: Methods and devices for wrapping essentially flat products of the luxury-comestibles or foodstuffs industry, especially squares or bars of chocolate, in packaging foil or film. The object is tubular packaging, especially the inner wrapping of squares or bars of chocolate at high machine output without especially stressing the particular packaging foil while maintaining a low level of packaging-material consumption. This is attained in that the webs of foil are transported by means of an intermittently direct connection between foil web and pushers.

Abstract: A method of packaging fresh meat is disclosed in which a first web of material is formed into a receptacle to receive the fresh meat and the receptacle is sealed with a second web of material. The meat is subjected to a vacuum treatment in the receptacle and sealing is effected at reduced pressure. In the vacuum treatment the oxygen partial pressure in the vicinity of the meat is first reduced below about 0.9 mm. of mercury to degas the meat and controlled partial release of the vacuum to an oxygen partial pressure of above about 11 mm. of mercury, preferably about 600 mm. of mercury is effected, the sealing being conducted at this pressure. By this means it is ensured that the meat is not stored or likely to remain under an oxygen partial pressure which is highly deleterious to the meat, particularly to its color and customer appeal.

Abstract: A filter-bag (1) for medicinal or aromatic infusions is provided with an exterior pocket (9) adapted to receive a tea or coffee spoon, thus permitting to maintain the filter-bag in the bottom of a cup (cf. FIGS. 2, 3 and 4).A method for manufacturing a filter-bag according to the invention comprises sandwiching between two continuously traveling filterpaper webs heaps of plant-based product placed onto one of said webs, and partially welding an exterior paper web of reduced width onto one of said filterpaper webs, in welding said filter-bags shut and cutting them to smaller units.

Abstract: A uniform, portion pre-sliced roast beef product is made without objectionable loss of original muscle and fiber by: trimming a primal cut of beef; vacuum tumbling with water to soften and extract protein binder; forming and placing into a shape-determining cylindrical cook encasement; cooking; crust cooling and removing the encasement; slicing in one pass cross grain through a multi-blade slicer in a manner to exclude air contacting the slices; and vacuum packaging. The product stores well with essentially no blooming and without change in taste.

Abstract: A carbon dioxide sorbent is disclosed which comprises calcium hydroxide at a level of from 70 to 95% by weight based upon the total dry weight of the sorbent, sodium hydroxide, potassium hydroxide or admixture thereof at a level of from 5 to 15% by weight, optionally calcium chloride at a level of from 5 to 15% by weight and less than 1.5% moisture. Also disclosed is a method for packaging coffee utilizing the carbon dioxide sorbent.

Abstract: A package for perishable products which can readily be prepared for home freezing is comprised of a relatively rigid tray and a flexible cover, the cover having a hole covered by a removable, replaceable seal. The tray is provided with collapsible supports, which hold the cover above the perishable product on the tray during fresh storage, but which can be readily collapsed in order to provide maximum expulsion of air from the package in preparation for freezing. The atmosphere in the package may be modified so as to inhibit bacterial decay of the product and/or to enhance its appearance. The package is prepared for freezing by removing the seal, collapsing the supports and expelling as much of the atmosphere in the package as possible, and then replacing the seal.

Abstract: A method is described of filling and sealing a popcorn package. A flexible bag is provided which may be formed from flexible sheet material such as paper having longitudinally extending gussets in which the infolded portions of the gussets approach each other closely to divide the bag into a pair of collateral tubes communicating together along a central line. The bag is held in an upright position with one of the tubes in a collapsed state while the other is expanded. The expanded tube has a smaller cross-section than the other tube. A charge of fat and corn is introduced into the tube of smaller cross-section through its open top. Preferably, a means is provided for collapsing the tube of smaller cross-section transversely at a point below the center of the bag but above the bottom end of the bag to maintain the charge at the center of the bag and in the smaller tube. The bag is then sealed.

Abstract: Apparatus for packing commodities such as meat or bacon into bags of flexible thermoplastics film material comprises a vacuum chamber and sealing means arranged to hold closely together without application of pressure a band of bag material extending across the neck of the bag and applying heat to fuse the band of bag material and form a fluid tight seal. The vacuum chamber may include heating means so that after sealing the bag may be inflated off the commodity and thereby heated prior to collapse into close engagement with the commodity.

Abstract: The invention is directed to an improved open-ended flexible plastic container which is adapted to package a meat article having protruding bone sections. In particular, the container comprises a flexible bag preferrably formed from an oriented, i.e. heat shrinkable, and heat sealable plastic material. Since the bag material is susceptible to puncture by bone sections which may protrude from a meat article, one face of at least one side of the bag is provided with a sheet of material which is more resistant to bone puncture than the bag material. The sheet may be adhered on an interior or exterior face of the side of the bag, as desired. The puncture resistant sheet is located on and adhered to the bag in such a manner that it can be aligned with and overlie the protruding bone sections upon insertion of the meat article into the bag. Preferably the sheet of puncture resistant material is smaller in size than the face of the side of the bag to which the sheet is adhered.

Abstract: Packaging of certain products like cheese is usually done in a vacuum without the presence of heat. Heretofore, a first vacuum was necessary to knit the curds together and to compact the cheese. A second vacuum was then employed to remove air which returned to the package. The present method eliminates the need for the second vacuum. A heat sealable package, containing cheese, and having a tortuous vent passage is subjected to a vacuum. As a full vacuum is achieved, air within the chamber and the package is exhausted. When the chamber is returned to atmospheric pressure, the tortuous seal collapses to form a temporary seal. At the same time, the plastic bag collapses around the cheese which causes the curds to knit together, and compact the cheese. While still in the sealed condition, a permanent heat seal is made across the tortuous vent passage.

Abstract: A method of manufacturing fancy food, comprising adding starch, seasonings and the like to mashed fish meat and kneading them to form a sheet-like kneaded material, heating said material and thereafter drying it to prepare a sheet of fish meat, sandwiching cheese between two sheets of said fish meat to form a food element, vertically pressing said food element by heated roaster plates to melt upper and lower surfaces of cheese to adhere said upper and lower sheets of fish meat to cheese, cooling said adhered food element and setting a water content thereof to approximately 33 to 38%, thereafter cutting the food element to form products, and sealing said products together with a disoxidant into a package bag.

Abstract: An extrudable chewing gum packaged in a deformable container having a capped extrusion orifice, said gum being readily extrudable from said container at ambient temperatures, being resistant to syneresis over long storage periods, and exhibiting minimal filamenting tendencies. The process involves admixing with a gum formulation including gum base and sweetener, the base preferably including poly vinyl acetate, a solution of thermo reversible gelling agent the solution being heat activated, and in sufficient quantity to raise the free water content of the gum composition to at least about 11%, and extruding the formulated gum composition into the deformable container while the gum admixture is at a temperature above the thermal reversal temperature of the gel.

Abstract: A process for sealing a thermoplastic based food container characterized in that after filling, the container is sealed by an intermediate membrane made of a microporous plastic gas-breathable material, gas is extracted from the headspace through the membrane and afterwards the container is sealed by a final barrier membrane.

Abstract: In combination, a predetermined quantity of particulate soluble beverage product, a predetermined quantity of aroma oil containing aromatic volatiles and a flexible air-tight packet for housing said particulate beverage product and said aroma oil for an extended period of time without substantial degradation in the quality or substantial decrease in the quantity of aromatic volatiles present in said aroma oil and said beverage product. In a particularly preferred embodiment the particulate soluble beverage product comprises instant coffee and the aroma oil comprises coffee aroma oil. Said packet preferably comprises at least two layers of a flexible sheet material which is substantially impervious to the passage of gas and liquid, said flexible sheet material having at least one surface which is substantially inert to the aromatic volatiles contained in said coffee aroma oil and said particulate soluble coffee product.

Abstract: A flexible container for potable liquids, the container being of a fabric reinforced rubber body with an internal lining, the lining being bonded to the rubber and being formed of a non-orientated polypropylene. The potable liquid may be wine.

Abstract: The water content of a material, which tends to either absorb water or to release water, is changed with the aid of a film, which at least partially separates the material from the adjacent space and is impermeable to liquid water but permeable to gaseous water. Polyvinyl alcohol with a particular degree of polymerization and degree of hydrolysis is used as the film material. The film can be mechanically or chemically after-treated. The moistening or de-moistening of the material, which is solid, liquid or gaseous, is effected, utilizing a water vapor pressure gradient, under very mild conditions.

Abstract: A charge of popcorn and fat is placed in a flexible shipping container composed of a flexible bag having longitudinally extending centrally projecting side gussets. The charge is placed between the gussets and one side panel of the bag. Another aspect of the invention is a special package of collateral tubular configuration comprising first and second longitudinally extending tubular portions. One of the tubular portions is larger in cross-section than the other and a charge of popcorn and fat is positioned within the small tubular portion of the package.

Abstract: A vacuum package bag, e.g., for ground coffee, comprises opposite walls having a gas exhaust valve running along one end of the bag and formed by two parallel transverse weld lines defining a channel at least 5 mm wide. At least one gap is formed in the inner weld line at the upstream end of the channel to define a passageway between the bag and the channel, and an opening is formed at the downstream end of the channel for communication with the surrounding atmosphere. The weld lines have at least one pair of inwardly projecting protuberances defining narrowed sections of the channel. A spot weld is provided along the longitudinal axis and substantially along the continuation of the upstream oblique sides of each pair of protuberances and preferably slightly downstream thereof. Supplementary webs define converging passages between the downstream-most passageway and the upstream-most pair of protuberances.

Abstract: Margarine or other foodstuff with similar physical properties is warmed to room temperature and placed in a mixing bowl (10). The margarine is blended by stirring with paddles (12). Then, the margarine is mixed until it has a substantially uniform viscosity by a recirculating pump (14), extrusion of the margarine from the recirculating pump through a screen (16), and continued stirring with the paddles. A 15 to 30 second burst of steam is applied into jacket (20) liquifying but not clarifying the margarine contiguous with the edge of the vessel. The recirculating pump draws the liquified margarine from the edge of the mixing bowl and pumps it into the top center of the margarine where it is blended into substantially unheated margarine. The process is repeated until the margarine attains a viscosity in the range of 16,000 to 18,000 centipoise. Once this viscosity range is reached, the margarine is pumped into a holding tank (26).

Abstract: A dual cooling tunnel arrangement for cooling viscous heated fluid foodstuffs in flexible bags. The flexible bags containing the heated fluids are received on pivoted wire carriers which are driven by an endless chain through an upper cooling tunnel in a first direction and returned through a second cooling tunnel in the opposite direction. In each cooling tunnel, a cooling water spray is directed on the bags in the carriers as the carriers are slowly rocked, causing the fluid in each bag to flow to different areas of the bag, altering its shape, to produce enhanced heat transfer rates and a more uniform temperature distribution throughout the fluid during cooling.

Abstract: The invention provides a method of producing an edible dehydrated meat product having a water activity level of between 0.7 and 0.85. According to the method 40-90% by weight of raw meat pieces are intimately mixed with 10-60% by weight of vegetable materials to form a stiff cohesive mixture adding during mixing one or more substances such as salt alone or salt in combination with dextrose, sucrose or fructose, or hydrolysed plant proteins to reduce or control the water activity in the final product. Thereafter the mixture is formed into a sheet or an extrusion and dried to produce a intermediate moisture product that is bacteriologically stable at a moisture content of 15-45%.

Abstract: The invention relates to a dry baked product, more particularly a biscuit, which is rich in proteins, of high nutritional value, large in dimensions and free from cracks, characterized in that it contains per 100 parts by weight:from 5 to 20 parts of a protein of vegetable origin present in a particulate form equivalent to that of a semolina of which the grains pass through a 0.8 mm mesh U.S. sieve and are retained to a level of 98% by a 0.18 mm mesh U.S. sieve,from 1.5 to 6 parts of lactic protein,from 10 to 15 parts of fat,from 25 to 50 parts of cereal flour,the total protein content being from 10 to 20% by weight and at least 90% of the lysine being preserved, the balance being made up by water, sugar, salt, mineral salts, baking powder and flavorings,and to a process for producing this product.

Abstract: A packing material for molten contents is composed of a base film coated with a resin (C) containing an ethylenevinyl acetate copolymer (A) having a vinyl acetate content of approximately 5 to 40 percent by weight and a copolymer (B) of either ethylene or an alpha-olefin with an unsaturated carboxylic acid or its anhydride, having a molecular weight of approximately 2,000 to 20,000, and having the following formula: ##STR1## (wherein R stands for a hydrogen atom or an alkyl group having between 1 and 98, carbon atoms, inclusive, and X stands for a residue of an unsaturated carboxylic acid or its anhydride), in an (A) to (B) ratio between approximately 99:1 and 60:40 by weight or coated with the resin (C) to which a tackifying agent (D) is added in an amount between approximately 3 and 30 percent by weight.

Abstract: A disposable or reusable and reclosable thermoplastic bag capable of being compactly stored as a food container in freezers, yet capable of standing with an upright spout in a microwave oven for non-spill thawing and cooking of food contained in the bag. The bag is formed of two wing-shaped pouches on either side of the upright spout. The preferred closure is a zipper type which can automatically vent upon softening of its thermoplastic structure during the cooking stage. The bag preferably has inner and outer skin layers of different heat-softening temperature responses so that peripheral sealing is effected only with the inner layers, allowing the wing-shaped pouches to be formed out of a gussetted bottom without sealing of the outer layer plies facing one another.

Abstract: The invention relates to a novel duplex pouch structure which provides an improved means to package and process retortable foods and also provides a mechanically superior package which can be transported with only moderate protection, and yet will sustain minimal damage.

Abstract: A container filling system and method is disclosed which includes a filling valve which receives a product through an inlet port in the side of a vertically movable cylinder having a vertically moving plunger therein that opens and closes the port. While the port is open and product is metered into the pouch, steam is directed through the filling valve to purge air from the product and from the pouch and to clean the product from the plunger. The system also includes pouch spreading fingers which leads the filling valve cylinder into the pouch to assure proper opening of the pouch. A dynamic parallelogram linkage is provided to move the filling valve and finger operating mechanisms vertically as a unit and includes resilient means which raises the filling valve above the top of the pouch in the event the power means which actuates the linkage fails.

Abstract: A process for packaging units of food in which the food units are placed on a bottom film and slits made in the film. The film with the food units thereon is passed into an open chamber, the chamber closed, and a vacuum drawn on it followed by back-filling with a substantially oxygen-free gas. The film with the food units thereon and a top film over the units is then subjected to vacuum and the top and the bottom films sealed. Alternately the package may be back-filled with oxygen-free gas prior to being sealed about the food unit. The disclosure includes also the steps of partially sealing food units between top and bottom films in a first chamber, back-filling with a substantially oxygen-free gas, then vacuumizing in a second chamber, and fully sealing the packages in a second chamber, or alternately back-filling with the oxygen-free gas before fully sealing.

Abstract: An ice cream cone product is provided having a sanitary paper jacket adhered thereto which is sufficiently adherent for shipping, handling and vending but which is selectively removable without leaving jacket remnants on the cone or cone remnants on the jacket. A jacket is telescopically juxtaposed over the cone after the jacket interior is applied with vaporized mixture of water and an adhesion-reducing agent. A conveyor for the cones, a timed dispenser and injector for placing the jackets alternately on the same conveyor with the cones, a device to combine each jacket with a cone and an accumulator for the jacketed cone product comprises the apparatus to practice the method.

Abstract: The present invention relates to production and packaging of seasoned rice rolled in laver. A laver is fixed on a long strip of packing sheet for blocking the moisture and seasoned rice of cylindrical shape is situated at the center of said packing sheet. The packing sheet is then folded back in order to pack the laver and the seasoned rice separately, preventing the direct contact of them. When eating, said seasoned rice is rolled on the laver by pulling one end of the packing sheet, stripping the seasoned rice which rolls over the laver on the packing sheet. Thus, the flavor of laver can be secured from damage by moisture of said seasoned rice even long after production. In addition, said seasoned rice rolled in laver can be packed surely and cleanly for selling at a drive-in store or at a station.

Abstract: The present invention relates to production and packaging of rice-ball rolled in laver.A laver is wrapped in a packing sheet for blocking moisture and rice-ball is packed by said packing sheet. The rice-ball is rolled in said laver when stripping said packing sheet. The flavor of laver is prevented from being damaged by the moisture of said rice-ball even after a long time from its production. Moreover, said rice-ball in laver can be packed surely and cleanly for selling them at drive-in store or at a station.

Abstract: This invention relates to a package for an elongated rice-ball or bread and butter comestible together with a laver in an isolated manner until the comestible is wrapped with the laver. The package includes a long moisture-proof sheet such as vinyl or paraffin-coated paper doubled by folding it at the center thereof. The leading edge of the folded back surface may be again folded back in the opposite direction to form a short tongue. The comestible is placed on the single-layered end portion of the sheet and a laver is interposed between the juxtaposed portions of the sheet. The comestible can be wrapped together with the laver without laver becoming moist and the laver can be removed from between the juxtaposed portions of the sheet and wrapped around the comestible.

Abstract: Ice cream sandwich packages, containing an ice cream block and two wafers in separate adjacent compartments of a flat flexible polymeric material wrapper comprised of overlying layers of material heat sealed together at the marginal edges thereof, to separate the two compartments and at each end thereof, are continuously formed in apparatus consisting of rotary sealing elements to seal films together around the items to be packaged and rotary cutting elements to separate individual packages.