The Procter Gamble Company

Tetra Corporation

Iams Europe B.v.

Benito Alberto Romanach

Yen C Hsieh

Gerard Laurent Buisson

David Arthur Lanner

Douglas David Sena

Elizabeth Dominique Maczek

LuFang Wen

Brian Adrian Miller

James Calvin McIntyre

James Earl Trout

Rebecca Massie Grey

Amy Dawson Phillips

Martin A Mishkin

Katherine P Boebel

Anthony P Richards

James Wagner Settelmayer, Jr

David S Chang

Dennis Paul Kirkpatrick

Jose Alvarado

Cora M Chu

Yen Chin-Hsieh

Thomas J Hinkemeyer

Julie Marie Foy

Kristen M Carnagey

Leslie Rolce Myrie

Thomas Wendell Reed

A method of loading a plurality of articles in a container. The method can include providing a container having a body and defining an interior chamber, providing a stack of articles comprising snack pieces having a convex surface, inserting the stack of articles at least partially into the interior chamber, and reorienting the leading article by forcing the leading article against the inner surface such that the convex surface of the article cooperates with the inner surface.

Container bottom and methods

An article of commerce comprising an edible substrate having an image disposed thereon, and a method for making edible substrates having a variety of different images.

Image variety on edible substrates

Substantially triangular shaped container bottoms include a bottom wall with a concave surface. The container bottom can be used with a container body having an interior chamber for receiving at least one article. Exemplary embodiments include a container bottom attached to a container body wherein the container bottom includes a central surface area that is inwardly concave towards an interior chamber of the container body. Methods of loading a plurality of articles in a container are also provided.

Reduced-fat, low-moisture lipid-based fillings. The lipid-based fillings can be used in a variety of food products. The low moisture, reduced fat, lipid-based filling comprises at least about 20% non-digestible lipid and other suitable optional ingredients. The filling has a water activity of less than about 0.6 and has at least about 20% less digestible fat than a comparable full-fat lipid-based filling. In one embodiment, the filling is a cheese filling. The low moisture, reduced fat, lipid-based cheese filling comprises: (a) from about 20% to about 60% non-digestible lipid; (b) from about 20% to about 75% dehydrated cheese powder; and (c) from about 0% to about 55% bulking agent. The fillings can be used with any suitable substrate to form a food product.

Low-moisture, reduced fat, lipid-based fillings

Snack food

A tumbling bed of edible cores is formed which has a longitudinal axis extending from an entrance end to an exit end of the tumbling bed. Individual edible cores travel through the tumbling bed from the entrance end to the exit end by rotating in a generally helical path along the longitudinal axis of the bed. The edible cores are coated within the bed by repeatedly tumbling through both a wet zone(s) and a dry zone(s) formed within the bed. These wet and dry zones are formed, respectively, by spraying the surface of the tumbling bed with a hydrating liquid and by dusting the surface of the tumbling bed with a farinaceous powder. Both the wet and dry zones thus formed are generally rectangular, but not overlapping, zones with the major dimensions of these rectangular zones being substantially parallel to the longitudinal axis of the tumbling bed. Hydrating liquid and farinaceous powder are applied, respectively, to the wet and dry zones of the tumbling bed at rates which prevent aggregation of the edible cores and at rates which are suitable to form on the cores a dough-coating comprising flour, starch and sugar in a weight ratio of flour and starch to sugar of from about 0.5:1 to 30:1. The dough-coated edible cores are then cooked until crisp.

Continuous preparation of non-aggregated edible cores with crisp

Individual coated nuts or seeds are produced by mixing nuts or seeds at 180.degree. F. to 270.degree. F. with coating syrup (including sugar and sweetener syrup) at 270.degree. F. to 330.degree. F., in a rotating pan coater or other shear mixing coater until the coating syrup is distributed over the nuts or seeds, then cooling until the coating syrup begins to set, then adding separating composition, and when individual coated nuts are produced, optionally coating with particulate ingredients and/or a protective alpha-tending emulsifier coating, then transferring from the coater and cooling, then optionally coating with chocolate.

Producing translucent amorphous sugar coated edible nuts and seeds

Disclosed is a method for producing individual, crunch-confectionery-coated edible nuts. The raw, unblanched nuts are first coated with a film-forming polysaccharide to maintain the skins adhered to the nuts in a durable polysaccharide coating. The coated nuts are then subjected to shear mixing, e.g., in a pan coater, during which sucrose syrup is applied to the polysaccharide-coated nuts. Heat is applied to the nuts during shear mixing to remove moisture and to thereby form a crystalline coating, which is then partially melted to form a crystalline-amorphous coating on top of the polysaccharide coating on the individual nuts.

Coating unblanched, raw nuts

Growing community of inventors

Mason, OH, United States of America

Benito Alberto Romanach