Abstract: The disclosure provides method for preparing a food product is described which includes mixing a dry ingredient composition, a protein-containing composition, and an alginate composition to provide a first mixture, mixing the first mixture with a setting composition to effect a controlled rate gelation reaction, and processing the product of the gelation reaction to provide a food product. The disclosure also provides pet food compositions comprising food products prepared according to the disclosed process.

Abstract: A capsule for making beverages comprising at least one powdered food substance which can be extracted using water to make a beverage, comprising a cup-shaped outer body (2) with a lower wall (3) and a first side wall (4), a lid (6), a filtering body (9) comprising a first rigid or semi-rigid skeleton (10); the first rigid or semi-rigid skeleton (10) comprising openings (13); the capsule also comprising an additional filtering element (26) positioned in the chamber (7) between the filtering body (9) and the lower wall (3) for in use intercepting the beverage which comes out of the filtering body (9) and flows towards the lower wall (3), the additional filtering element (26) comprising at least one layer (27) of flexible filtering material and being coupled to the inner part of the outer body (2).

Abstract: A method of imparting flavor to an edible substrate by precision depositing a first food grade flavored wax onto a surface of an edible substrate. A method of providing a flavored image on an edible substrate by ink jet printing a food grade colored fluid on an edible substrate to create an image and applying a food grade flavored wax onto the edible substrate. A method of imparting flavor to an edible substrate by applying a food grade flavored wax onto the edible substrate and applying a food grade flavored fluid onto the edible substrate.

Abstract: The present disclosure relates to beta-cyclodextrin immobilized on glass manufactured by method comprising: a) synthesizing mono-6-(p-toluenesulfonyl)-6-deoxy-cyclodextrin from beta-cyclodextrin and converting the mono-6-(p-toluenesulfonyl)-6-deoxy-cyclodextrin into ?-cyclodextrin-undecenyl ether; and b) etching borosilicate glass and coating the borosilicate glass with the ?-cyclodextrin-undecenyl ether and removal of cholesterol from milk using the same.

Abstract: Coatings for shell eggs improve the strength and shatter resistance of processed eggs. The coatings include food grade natural resins such as shellac, mixtures of paraffin and beeswax, and food grade polymer emulsions such as polyvinyl acetate.

Abstract: A container has first and second sections with an opening into hollow interiors. They mate together to form a sealed enclosure, and to form a ridge having a cross-sectionally curved outer surface. An appendage is connected to the ridge including an aperture for receiving a hook. A coating of edible material is on the outer surface of at least a portion of at least one of the first and second sections. An external flange extends around the periphery of the opening of the first section, an internal flange extends around the periphery of the opening of the second section, wherein the internal flange is sized to contact and fit inside the external flange during mating. An aperture passes through the internal flange, wherein mating the first and second sections causes the external flange to cover and seal the internal flange aperture.

Abstract: A flavor pouch includes a porous covering that encloses a carrier having a flavorant. The carrier may be solid or particulate. Flavorants may be one or more of tea, coffee, rose hips, honey, royal jelly, fruit extracts, mint, sweeteners, ginger, pepper extract, exotic flavors, ethnic flavors and the like. Where the carrier comprises a plurality of beads, the beads may have randomly dissolvable encapsulation to extend the time duration of flavor release. To use the flavor pouch, it is placed in the mouth and masticated or exposed to saliva to thereby release the flavorant.

Abstract: A food product includes a pocket formed from dough, a portion of a food stuffing material captured within the pocket, and a protrusion coupled to the pocket. The protrusion is capable of being grasped and, when so grasped, the pocket is capable of being supported by the protrusion. A method of manufacturing such a food product is also disclosed. The food product relates to pocket-foods such as pierogies, ravioli, and similar foods.

Abstract: A candy holder for receiving and securing an elongated candy therein is provided. The candy holder includes a handle portion defining an elongated cavity with a central axis. The handle portion has a plurality of protrusions extending toward the central axis and circumferentially around an inner surface of the handle portion. A top portion of the candy holder has a lip defining an opening. The opening receives the elongated candy that is dimensioned to correspond to a size of the opening. The lip and protrusions apply friction to a surface of the elongated candy when the elongated candy is inserted therein.

Abstract: The present invention relates to a food and a suspension device (10), the food product being covered with a seasoning, the suspension device (10) configured be attached to a location in an oven.

Abstract: A raised platform for microwave cooking of a food product includes legs that extend to elevate a food product support surface above the floor of a microwave oven during cooking. At least one fold line extends across the food product support surface about which the food product support surface and any food product thereon can be folded. Susceptor material of the food product support surface is disposed on both sides of a fold region of the support surface and extends on both sides of the at least one fold line. The fold region is substantially free from the susceptor material allowing a food product heated on the food product surface to remain flexible to permit folding of the food product with reduced cracking or breaking. The raised platform may further include a second susceptor material disposed on a bottom surface of the food product support surface.

Abstract: Compositions comprising a dessert attached to a utensil by an edible attachment means are contained herein.

Abstract: A mold for forming a frozen pop or molded treat, and a method for forming a frozen pop and frozen pops or molded treats made therefrom are described which include a female mold body defining an interior mold space and having a first open end and a second end; a base having a support surface with an opening extending longitudinally therethrough, the base configured to be positioned around or within the first end of the female mold body and to support by the support surface a frozen pop or molded treat formed in the interior space of the female mold body; and a removable male insert mold body, wherein the male insert mold body is configured to fit through the opening in the support surface in the base.

Abstract: A food composition having a pizza separated into a small portion and a large portion. The large portion of the pizza having an aperture in which a container of a secondary food item is positioned. The large portion and container may be boxed in a specially designed box to accommodate both. The small portion may be provided with, or separately from the large portion.

Abstract: A preformed serving of a frozen confection configured to be received in a substantially hollow edible container is provided including a body of a frozen confection. A first portion of the body has a shape generally complementary to the edible container. When the body is received within the container, the first portion extends substantially below a surface of the container such that the body of the frozen confection is substantially wedged therein.

Abstract: Food packaging materials are provided. In some embodiments, foam sprayable material is provided.

Abstract: A packaged food product comprising a tray (2) containing an edible composition having a layered structure, comprising: at least one composite layer (24) comprising puffed cereal grains (G) embedded in a matrix of edible material (22); and at least one edible coating layer (26) deposited on said composite layer (24) and preferably including chocolate. The matrix of edible material (22) has, in a temperature range of between 20° C. and 40° C., and preferably also in the range of from 0° C. to 40° C., a pasty consistency such as to maintain its own shape in unconfined conditions.

Abstract: Disclosed is a capsule designed to be used in an automatic beverage preparation and dispensing machine. The capsule includes a compacted aggregate of a substance to be infused; and a packaging envelope impermeable to air and water. The packaging envelope is configured to hold the compacted aggregate of the substance in the interior of the capsule so that infusion is carried out in the interior of the capsule. Also disclosed is a method comprising piercing the packaging envelope of the capsule, using a piercing device of an automatic beverage preparation and dispensing machine.

Abstract: A capsule (1) containing ingredients for producing a beverage, wherein the ingredients are housed in a compartment (3), wherein the capsule (1) comprises a contoured opening plate (5) designed for opening a face of the compartment (3) when the pressure inside the ingredient compartment (3) presses the face against the opening plate (5) of the capsule (1), or an insert and wherein the opening plate (5) or insert is provided with one or several capillary through holes (100, 101, 102, 103) connecting two opposing sides of the opening plate (5) or insert.

Abstract: A method for manufacturing a chew toy for pets has steps of: producing a base layer and an outer layer; shaping the base layer; (c) applying the outer layer to the base layer to manufacture a semifinished material and drying the semifinished material to obtain a chew toy, wherein the base layer has poprice, sweet rice flour and water and the outer layer has soybean, animal parts and glycerol. The chew toy has poprice, sweet rice flour, soybean, animal parts and glycerol, therefore has a nutritional value, is easily digested and has health benefits for the pet, including strengthening their teeth and exercising their palate and jaw.

Abstract: A food item which contains one or more digestible or non-digestible pharmaceutical items, confirmation tickets, or promotional prizes that provides an efficient and enjoyable means of delivery of items of value. Some examples of container based food items used to distribute items of value include but are not limited to fortune cookies and other food items constructed with hollow cavities inside.

Abstract: A food item is prepared by depositing food (14) as lanes in the form of rows of discrete patterns (14a) on strips (16a-16c) of support material (16) defined by fold lines defined by perforations (62a, 62b). In a strip sheeter (12), the first roller (18) is heated and is smooth for abutting with the support material (16). The outer periphery of the second roller (20) including depressions (24) forming the patterns (14a) is formed of material to which food (14) has less tendency to stick to than the support material (16), with the patterns (14a) arranged to create tensional removal. An edible, liquid release agent can be sprayed upon the second roller (20). Perforations (62a, 62b) are cut by rotary knives (62). The first strip (16a) is folded to overlie the first lane of food (14) on the second strip (16b), and the third strip (16c) is folded to abut the second lane of food (14) thereon and opposite to the second strip (16b).

Abstract: A food product includes a pocket formed from dough, a portion of a food stuffing material captured within the pocket, and a protrusion coupled to the pocket. The protrusion is capable of being grasped and, when so grasped, the pocket is capable of being supported by the protrusion. A method of manufacturing such a food product is also disclosed. The food product relates to pocket-foods such as pierogies, ravioli, and similar foods.

Abstract: Methods of imparting functionality to a food surface are described. In general, a tubular food casing having a surface coated with a polyvinyl alcohol-polyethylene glycol graft copolymer is contacted with a food surface. The functionality is imparted onto the food surface, and in some instances, the polyvinyl alcohol-polyethylene glycol graft copolymer is subsequently removed.

Abstract: A single serving of a food product can comprise a first cracker, a second cracker, and a non-cracker filling disposed between these crackers to form a cracker-and-filling sandwich. By one approach, these crackers have a length of at least three inches. By one approach, the cracker-and-filling sandwich is sized and comprised of ingredients such that eating the cracker-and-filling sandwich as a between-meal snack satisfactorily sates an average adult human being's appetite. By one approach, the aforementioned filling has an adhesive characteristic sufficient to retain these crackers in place during pre-sale handling, distribution, and sale of the food product, but wherein the adhesive characteristic is not sufficient to prevent an end user from easily removing, by use of their hands only, one of the crackers from the filling without breaking either of the crackers and without requiring that the cracker being removed be rotated with respect to the filling.

Abstract: The invention relates to a single- or multilayered tubular food casing, in particular for foods which are scalded, cooked or heated in other ways in the casing, preferably for cooked-meat or scalded-emulsion sausages, hams, cured products or processed cheese, wherein a composition is applied to the internal surface of the food casing, which composition comprises at least one binder that is suitable for foods and at least one functional substance which can be transferred to the food.

Abstract: The aqueous dispersion comprises, with reference to 100 parts of water, from 1 to 150 parts of a polymer the monomeric units of which are selected from the group consisting of ethylene, vinyl and acrylic esters of saturated fatty acids having from 2 to 16 carbon atoms, vinyl versatate, and maleic and formic acid esters of saturated alcohols having from 4 to 8 carbon atoms, and from 0.01 to 5 parts of an ion-exchange zeolite containing silver and/or copper ions. The dispersion is intended for the treatment of rinded cheeses so as to form a coating film containing the above-indicated polymer and zeolite.

Abstract: A method for producing an edible product in the form of an elongated sausage having first and second ends. The methodology involves: removing an inner core from the elongated sausage such that, after the inner core is removed therefrom, the sausage defines a blind bore extending along a major length of the sausage, with the blind bore having one end opening to an exterior of the elongated sausage. The process further involves: inserting a specialty filling into the open end of the blind bore until the specialty filling substantially fills the length of the blind bore and such that the filled meat sausage offers multistaged flavor along the length thereof and then, closing the open end of the blind bore with a lengthwise portion of the inner core removed from the sausage or from an inner core of a previously cored sausage.

Abstract: An edible ice cream stick includes a support member having a first inner layer that is generally rigid and constructed of a hard candy substance. The support member also includes a second intermediate layer having a cereal substance. A third outer layer is situated atop the second layer that consists a firm flavor coating that provides moisture protection to the second cereal layer.

Abstract: Packaged chocolate confectionery products and method described herein provide substantially increased stability and shelf life. The packaging and method is particularly suited for extending the stability and shelf life of chocolate confectionery items comprising a first chocolate component and a second component comprising a food ingredient, such as nuts, wafers, biscuits, liqueurs, fruit fillings, fat-containing fillings, and combinations thereof. The package comprises a rigid thermoformed or injection formed container having at least one recessed area surrounded by a peripheral sealing rim. A membrane, which is substantially impervious to oxygen and moisture, is sealed to the peripheral sealing rim. The container is formed of a thermoplastic laminate including at least one oxygen barrier layer, which is positioned between at least one inner and at least one outer polymer layer.

Abstract: Described is a cone-shaped food item and systems and methods for packaging and dispensing the same. A preferred food item includes a cone-shaped edible food element such as a cone-shaped waffle, a cone-shaped external wrap for covering the food element, a foodstuff filling received within the edible food element, and a lid for covering an open upper end of the food element. Systems for assembling and dispensing the food item can include assembling the food element and optionally storing the food element originally in an inverted position wherein the foodstuff to be received internally of the cone-shaped food element is originally contained within the lid and thus not in substantial contact with the waffle or other conical food element. This can help to maintain the integrity of the cone-shaped food element during assembly and maintenance prior to distribution to consumers.

Abstract: An ice cream sundae or other frozen confection sundae in a cup. The cup is intended to be inverted before serving so the sauce topping for the sundae, such as chocolate fudge, butterscotch or caramel, is disposed toward the bottom of the container, beneath the frozen confection. A release agent is interposed between the sauce topping and the container. It has been found that use of a coating release agent permits a very clean release of the chocolate fudge or other topping from the sides and bottom of the container.

Abstract: A method of preparing smoke-impregnated tubular casings is described. The process comprises: (a) providing a tubular casing having interior and exterior surfaces, the tubular casing being selected from cellulose fiber tubular casings and synthetic tubular casings, and the tubular casing being suitable for encasing food fillings having a form selected from one of liquid and paste; (b) applying to the interior surface of the tubular casing a mixture comprising, (i) liquid smoke, (ii) browning agents, and (iii) optionally water; (c) allowing the mixture to remain in contact with the interior surface of the tubular casing for at least 5 days; and (d) optionally shirring and watering the mixture treated casing. The smoke-impregnated tubular casings prepared in accordance with the method of the present invention are suitable for liquid or paste-like food fillings, such as sausage meat emulsions.

Abstract: The invention is directed to a food cup comprising a body formed of an edible, flour based, raised bread composition, the body comprising a bottom wall having a periphery, a sidewall extending from the periphery of the bottom wall and an opening defined by the top of the sidewall. The bottom wall and the sidewall define a cavity therein accessible by the opening, the cavity being adapted to receive and contain food. The invention is also directed to a food cup serving wherein a food cup is at least partially filled with a food filling. The invention is further directed to a food cup delivery system comprising a container comprising a plurality of receptacles, each receptacle being configured to receive a food cup such that the food cup is supported in an approximately vertical position by the receptacle. At least one food cup is provided in a receptacle, the cavity of the food cup being filled to at least partial capacity with an edible food filling.

Abstract: A multi-component food item and method of fabricating it to be roastable. A first food component is formed and processed to make a core that is a substantially rigid support structure having a center axis; and a different food component is coaxially coated on a coatable portion of the core to make a first of one or more food layers. Preferably a holding feature is provided to make the item roastable. An uncoated portion of the core can be used as a holding peg designed to removably engage with an externally gripping tip of an elongated roaster. A substantially axial bore hole in the core can be used to removably engage with a press-fitted internally gripping tip of a roaster. Preferably at least the outwardly exposed one of the one or more coaxial food layers is roastable in that it is improved in some palatable manner by roasting.

Abstract: An in-line process for packaging flavor pieces includes printing a flavor slurry onto an advancing bottom barrier web in desired shapes and patterns of flavor pieces. A top barrier web is laminated over the printed flavor slurry joining the top and bottom barrier sheets with a series of closed form seals surrounding one or more the flavor pieces. Die cuts through the laminated web separate combinations of the sealed flavor pieces. Gaps in the seals registered with die cuts allow the two barrier webs to be locally separated for accessing the flavor pieces. The bottom barrier web can be affixed to a pressure-sensitive label stock for attaching one or more combinations of sealed flavor pieces to other substrates.

Abstract: A confectionery container with an image projection device comprises a front cover having a projection opening, which is used to project an image, at a central portion thereof a first body of which one end is fixed to the front cover, the first body receiving an image projection device therein; and a second body including a base and a rear cover, the base receiving the other end of the first body in one end thereof, and the rear cover being fixed to the outer peripheral surface of the base and receiving confectionery such as candies therein.

Abstract: A method and apparatus to be employed in tasting processes for the purpose of characterizing the aromatic qualities of, for example, a wine, single malt scotch, hot brewed coffee or tea, chocolate, breads, food oils or similar type of aromatic product. The apparatus comprises a carrier material suitable for the support of aromatic scents of a variety found in wines, other beverages and other foods. The apparatus provides for the grouping of scents according to, for example, commonly found groupings of flavors in wine, distilled, brewed, hot brewed, food oils, chocolate or other aromatic food products. The apparatus provides for ease of separation of the individual scents or groups appropriate to the users current experience. The apparatus includes carrier material to which the aromatic scents are applied or to which the scents have been previously applied.

Abstract: An ink-based image is releasably printed onto a substrate for transferring to the skin. Flavoring is incorporated with the ink-based image, yielding a selected scent and taste. Unlike generally known candy flavored appliques, the flavored ink tattoo has a long shelf life, achieves an intense flavor, and has a wide range of taste selections.

Abstract: A microwavable food product includes a susceptor and a foodstuff. The foodstuff is positioned on the susceptor in an open-faced configuration. The susceptor includes at least one fold positioned at an intermediate region of the foodstuff for allowing the foodstuff to be folded from the open-faced configuration to a closed-faced configuration.

Abstract: The aqueous dispersion comprises, with reference to 100 parts of water, from 1 to 150 parts of a polymer the monomeric units of which are selected from the group consisting of ethylene, vinyl and acrylic esters of saturated fatty acids having from 2 to 16 carbon atoms, vinyl versatate, and maleic and formic acid esters of saturated alcohols having from 4 to 8 carbon atoms, and from 0.01 to 5 parts of an ion-exchange zeolite containing silver and/or copper ions. The dispersion is intended for the treatment of rinded cheeses so as to form a coating film containing the above-indicated polymer and zeolite.

Abstract: An article that indirectly browns and/or flavors foodstuff, a method of indirectly browning and/or flavoring foodstuff, and a browned and/or flavored foodstuff, provided by the article are disclosed. More specifically, the articles and processes to brown and/or flavor foodstuffs utilize a heated susceptor, such as plastic film, metal foil, cardboard, or paper, treated with a browning and/or flavoring composition, such as a composition containing hydroxyacetaldehyde.

Abstract: Packaged food portions, such as food slices, consisting of two or more food items, such as peanut butter and jelly, and processes for making them. The food portion is provided with sufficient viscosity and textural properties to enable its formation into a cohesive mass which can be extruded while maintaining the individual identity and organoleptic attributes of each food item within the food portion. The food portion may be shaped into a slice or other configuration prior to or during its encasing within a flexible packaging material. Product formulations which provide for minimal moisture migration between the different food items within the food portion and for optimum product stability, as well as processes and methods for providing and processing these formulations, are also disclosed.

Abstract: A canned pet food product having a base layer and an upper layer. The base layer is formed of solid food pieces in a gravy which makes up about 20% to about 40% of the base layer. The upper layer, which provides about 20% to about 80% by weight of the pet food product, is a substantially solid foodstuff. The substantially solid foodstuff is capable of supporting the base layer when the pet food product is inverted. The separation between the layers is clear and distinct.

Abstract: An article that indirectly browns and/or flavors foodstuffs, a method of indirectly browning and/or flavoring foodstuffs, and a browned and/or flavored foodstuff provided by the article are disclosed. More specifically, the articles and processes to brown and/or flavor foodstuffs utilize a heated susceptor, such as a plastic film, metal foil, cardboard, or paper, treated with a browning and/or flavoring composition, such as a composition containing hydroxyacetaldehyde.

Abstract: A multilayer film has a first layer and a second layer. The first layer comprises an additive, a binder, and a crosslinking agent. The additive is a flavor, fragrance, colorant, antimicrobial agent, antioxidant, chelating agent, and/or odor absorbent. The binder is a polysaccharide and/or a protein. The crosslinking agent comprises a compound with at least two carbonyl groups. The second layer comprises a non-water-soluble thermoplastic polymer comprising at least one member selected from the group consisting of polyolefin, polyamide, polyester, polyvinylidene chloride, polyvinyl chloride, and polystyrene. Each of the additive, binder, and crosslinking agent are present throughout a thickness of the first layer. Preferably, the first layer is coated onto the second layer, which is preferably a non-water-soluble thermoplastic polymer, e.g., polyolefin, polyamide, and/or polyester.

Abstract: Quaternary boron salts are used as initiators of polymerisation in adhesive compositions for bonding low surface energy substrates such as polyolefins.

Abstract: Drops of Honey is a capsule made of hydroxymethlcellulose that is filled with honey. Drops of Honey is a food product in which its capsule dissolves in boiling water. This allows for the honey to escape into the beverage of choice, preferably tea. It is a food product that will be mainly used with tea and other hot beverages.

Abstract: The invention relates to a plated frozen meal comprising a plate, a first group of individually frozen predominantly meat-based ingredients positioned on the plate, a second group of individually frozen predominantly carbohydrate-based or predominantly vegetable-based ingredients positioned on the plate, and at least one pellet of frozen sauce. The at least one pellet of frozen sauce is positioned such that when it thaws it facilitates the thawing or heating of at least one of the first or second groups of ingredients. This invention is also directed to a method of increasing the rate of thawing or heating of a frozen plated meal.

Abstract: A canned pet food product having a base layer and an upper layer. The base layer is formed of solid food pieces in a gravy and has a substantially conical recess formed into its upper surface. The gravy makes up about 20% to about 40% of the base layer. The upper layer is formed of a substantially solid foodstuff and fills the conical recess formed into the base layer. The substantially solid foodstuff provides about 20% to about 80% by weight of the pet food product.