Rich Products Corporation

Michael Piatko

Cheryl Perks

Ralf Reiser

Seung-Yeol Hong

Thomas Aurand

Shawn Campbell

A dispenser configured to dispense a product from a product package includes an inlet configured to receive the product from the product package, a dispensing nozzle downstream of the inlet, a pump in fluid communication with the inlet and operable to pump the product from the product package to the dispensing nozzle, and a temperature control assembly including a temperature control element in thermally conductive contact with the product package and the dispensing nozzle to heat or cool the product package and the dispensing nozzle.

Food product dispenser with temperature control

A container and method of making the same is provided herein. The container may be configured to hold a dispensable material. The container can include a first sheet of a material and a second sheet of the material. The first sheet of material includes a folded portion across a first end of the first sheet. The second sheet of material includes a folded portion across a first end of the second sheet. The first sheet and the second sheet are bonded together across the folded portion of the first sheet and the folded portion of the second sheet to form a tip portion. The tip portion includes a passage between the folded portion of the first sheet of material and the folded portion of the second sheet of material.

Pastry bag and method of manufacturing thereof

The present invention provides stable whippable or prewhipped food products comprising exudate gums in combination with proteins and optionally comprising cellulosic hydrocolloids; triglycerides; sweetener/bulking agents and water. The whippable liquid product is free of fat-based emulsifiers. The product is stable through processing and freeze/thaw and when whipped the resulting product can be used as icing, topping and filling in a dessert. The prewhipped product further comprises non-hydrogenated fat based emulsifiers but is free of other fat based emulsifiers. This product can be stored frozen and when thawed, can be directly applied as icing, topping and filling.

Stable whippable and whipped food products

The present invention provides a substantially protein-free whippable food product having improved stability characteristics without detectable change in the organoleptic characteristics. The product comprises triglyceride fat, one or more sugars, an emulsifier component, a starch component comprising one or more NOSA starches and one or more hydrophilic starches, and optionally an acid component. This product can be stored frozen or at ambient temperatures for extended periods of time and can also be whipped and displayed at ambient temperatures.

Stable Protein-free whippable food product

A whippable food product having improved stability characteristics without detectable change in the organoleptic characteristics is provided. The product comprises triglyceride fat, one or more sugars and an emulsifier component comprising destabilizing and stabilizing emulsifiers in amounts sufficient to stabilize the product. This product can be stored at ambient temperatures for extended periods of time and can also be whipped and displayed at ambient temperatures.

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West Seneca, NY, United States of America

Michael Piatko