Maryland Cup Corporation

Irving H Rubenstein

Herbert M Bank

Claire A Pelaez

An edible food container provided with a moisture resistant barrier coating composition having a substantially uniform thickness on at least the internal surface thereof and which is substantially free of blocking and cracking, said coating composition being selected from the group consisting of a food grade modified fat (emulsifier), a food grade modified fat (emulsifier) containing a filler material and a fat containing a filler material.

Edible food containers and the method of coating said containers

A method and apparatus for coating edible food containers with flavored barrier coatings. The coating material is allowed to flow into the interior of the container to coat the same. The containers are then manipulated to remove the excess and dried. A coating is then flown onto the exterior of the container which is subsequently dried.

Apparatus for coating and flavoring ice cream cones

A method of coating an edible food container by applying a moisture-resistant fat coating to the interior of the container by introducing the coating into the container and forcing the coating up the inside surface by rapidly rotating the container and/or coating. The resulting container has a more uniform and continuous film coating.

Fruit and vegetable juice concentrates, such as orange juice, are prepared by simultaneously whipping and freezing a concentrate in the presence of whipping agents and, optionally, stabilizers. Suitable whipping agents to be employed include soya proteins and egg whites. The resulting concentrated juice is discharged from, e.g., an ice cream freezer at a temperature of 18.degree.-30.degree. F. The frozen fruit concentrate has a soft whipped texture, which makes it divisible into aliquot portions for use by a consumer.

Frozen fruit and vegetable juices

Marshmallow variegate which is readily combinable with ice cream and other frozen desserts and which maintains a sharp line of demarcation between the frozen dessert matrix and the variegate. The variegate composition comprises about 40 to 50% by weight of sugar solids, about 1 to 3% by weight of a stretch-providing component characteristic of marshmallow, such as pre-gelatinized starch, about 0.2 to 0.8% by weight of an emulsifier having an HLB number of from 3 to 9, about 0.2 to 0.5% by weight of a stabilizer such as an edible gum or gelatin, and the balance being water and flavoring.

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Owings Mills, MD, United States of America

Irving H Rubenstein