Abstract: A baking and cooking tray sheet comprises a base stock of neutral paper or cardboard weighing 150 to 500 g/m.sup.2 on the dry basis , and a barrier layer provided thereon and composed mainly of a polyvinyl alcohol and/or starch and a water-resisting agent. A coating layer of silicone resin is further applied on the barrier layer. The tray sheet should have a water vapor permeability of greater than 100 g/m.sup.2 for 24 hours and an air permeability of greater than 5,000 seconds. The tray sheet is prepared by the steps of coating one or both sides of the base stock with a coating liquid composed mainly of a polyvinyl alcohol and/or starch and a water-resisting agnet, followed by drying, and of applying one side of the resultant sheet with a coating liquid of silicone resin, followed by drying.

Abstract: An aerosol preparation of water base character for providing a continuous film upon dispensing comprising a water phase and a continuous phase wherein the active ingredient may be water soluble or water insoluble, or may be in emulsions, a liquefied or compressed gas propellant, or combinations thereof, an agent for controlling the manner in which the propellant leaves the developed film, and a dispersal agent consisting of cocodiethanolamide.

Abstract: An aerosol preparation of water base character for providing a continuous film upon dispensing comprising a water phase and an active ingredient phase wherein the active ingredient is water insoluble and adapted for film or coating formation, a liquefied or compressed gas propellant, or combinations thereof, an auxiliary solvent for the propellant, and cocodiethanolamide within the range of 2.5 to 10% by weight of the preparation.

Abstract: A preparation of water base character in the nature of a dispersion for providing a continuous even film or coating upon application comprising a water phase and a continuous phase wherein the active ingredient may be either water soluble or water insoluble, and including cocodiethanolamide as a dispersal agent.

Abstract: The present invention provides release agent compositions which are particularly useful for frozen food products and to methods for using such compositions in relatively low temperature environments. In accordance with one embodiment of the invention, the release agent compositions comprise one or more oils which remain liquid when held at a temperature of below about 0.degree. F. for at least 24 hours, and are characterized by having a relatively high degree of unsaturation, for instance above about 80 weight percent. Suitable oils for the first mentioned component of the inventive compositions include almond oil, apricot kernel oil, safflower seed oil, walnut oil, cherry kernel oil, grape seed oil and the like and mixtures thereof. The oil component is blended with lecithin in one embodied form, and with lecithin and white mineral oil of specified grade having a Saybolt viscosity at 100.degree. F. of at least about 250.

Abstract: This application discloses lechithin-based surface release compositions and aerosol containers containing surface release compositions, comprised of water, lecithin, dimethylether and optionally ethanol. The lecithin is dispersed in the aqueous phase of the composition, and an amount of dimethylether is employed as propellant sufficient to propel the lecithin from an aerosol container.

Abstract: A liquid composition for use as a pan-release agent in bakeries and a method of preparing such composition and de-panning baked goods which comprises spraying onto a pan in which dough is to be baked a liquid composition comprising a liquid emulsifier containing monoglycerides, diglycerides, and polysorbate, and a major portion of water. Lecithin may also be added to the liquid composition, as well as certain preservatives. The present invention enables bakery products, particularly yeast-raised bakery products, to be easily released from the pans at the conclusion of the baking process and minimizes the build-up of carbon residue on the surfaces of the baking pans. The liquid composition does not affect the color of the baked dough and has a viscosity suitable for spraying through hydraulic or air pressure spray equipment.

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 thereon at the point of consumption. A jacket is telescopically juxtaposed over the cone after the jacket interior is dosed with a mixture of water vapor and propylene glycol.

Abstract: A semi-moist pet food having a moisture level in the 31-50 percent range comprising a blend of amylaceous ingredients, and proteins derived from oilseed and meat or meat by-product protein sources, and containing an effective amount of a special anti sticking agent such as for example, succinylated monoglycerides of fatty acids, to prevent stickiness and provide high processing efficiency.

Abstract: A cellulosic food casing includes an internal coating comprising a water soluble cellulose ether and a cationic thermosetting resin.

Abstract: The inclusion of 7.5 to 25 percent by weight of ethyl alcohol (190.degree.-200.degree. proof) in lecithin-vegetable oil and hydrocarbon propellent compositions lowers the viscosity, provides a uniform one phase system, and renders high concentrations of lecithin compositions suitable for dispensing from aerosol containers in a clear, non-foamy form. Such compositions which contain relatively higher concentrations of lecithin may be used by the consumer in proportionally lesser amounts to achieve the same anti-stick properties or basting properties associated with the presently available products containing lower lecithin concentrations.

Abstract: To reduce the number of oversize sausage links created during linking of stuffed regenerated cellulosic casings, the casing, before stuffing, has applied to the external walls thereof an aqueous dispersion containing a material which imparts a low coefficient of friction to the casing.

Abstract: A pan release agent employing a lecithin, an alcohol, at least one tri-glycol ester and water.

Abstract: A machine is provided for practicing the method of forming a comestible in one of a variety of shapes from a foodstuff slurry. The slurry includes a gel-forming material and is supplied in predetermined amounts to a cavity which has been washed with a combination release and gellation agent. Apparatus is provided for contacting the exposed surface of the slurry in the cavity with a gellation agent to gel the gel-forming material at the outer surface of the formed product. Further apparatus is provided for transporting the cavity filled with the foodstuff to a product removal station. Punch apparatus is aligned with the cavity at the product removal station and is actuated to extend into and extrude the product from the cavity onto a conveyor belt to be removed for further processing.

Abstract: The invention is directed to emulsion compositions of, or including, bile acids, their conjugates, lower alcohol esters or salts of said acids or conjugates; water to effect solution of one or more of said defined bile acids; and at least one of: glycerides; phospholipids; fatty acids, amino fatty acids, or fatty acid amides; and steroids. Illustrative are sodium taurocholate, glyceryl monooleate, soy lecithin, oleic acid and cholesterol acetate. The emulsion compositions in conjunction with oil and/or water phase(s) can be controlled to give an emulsion product which is substantially stable water/oil type or oil/water type, or metastable mixture of water/oil and oil/water types. The emulsion product has utility in many fields such as cosmetics, dentifrices, food products, cleaners, lubricants, agricultural chemicals, etc; The emulsion composition itself has utility in many of these fields.

Abstract: A release agent employing a lecithin, an alcohol and a mixture of tri-glycol esters.

Abstract: Method and apparatus for making a molded meat product on a continuous basis, including the stuffing of a meat material into molds, where a plurality of molds are arranged together in a magazine and a plurality of magazines are utilized in the continuous process. The method and apparatus further includes a closed loop through which the magazines are driven incrementally through cooking, chilling, product knockout, washing and release agent application stations. The magazines of molds are removed from the closed loop for stuffing of the meat material and then reinserted in the closed loop to be processed in the stations of the closed loop.

Abstract: A non-aqueous lubricant which is adapted for use with food-handling machinery. It comprises white mineral oil as the principal constituent and a minor proportion of a fatty amide.

Abstract: A tubular casing for sausage, ham or like processed meat mass is coated internally with a water-soluble complex chromium compound with a view to improved peelability, among other purposes, of the casing from the meat mass encased therein. The complex chromium compound may first be diluted with water, with the pH of the resulting aqueous solution regulated as required by the addition of a slight amount of caustic soda or the like. The thus-prepared coating fluid is coated in a suitable fashion on the internal surface of the tubular meat casing, which may be either cellulosic or fibrous, and the coated casing is then dried as by hot drafts of air.