General Mills, Inc.

Warren D Vala

Dean F Funk

Amy R Fleury

Terry G Reishus

Mayank T Patel

Hans Konle

Thomas Zopf

A manufacturing apparatus and method for assembling a food container having a body portion with an annular rim configured to be secured to an annular rim of a base portion of the container. The manufacturing apparatus and method includes a container supporting assembly, a tool member, a drive assembly, an oscillator assembly and a suspension assembly. The container supporting assembly supports the body and base portions of the container with the annular rim of the base portion engaging the annular rim of the body portion. The drive assembly moves the tool member along a first axis between a first position, wherein the tool member is engaged with the annular rim of the base portion, and a second position, wherein the tool member is disengaged therefrom. The oscillator assembly oscillates the tool member relative to the container supporting assembly to cause oscillation of the base and body portions relative to one another. This oscillation generates enough heat to melt areas of contact between the annular rims to join the base portion and the body portion. The suspension assembly supports the tool member for pivotal movement about a second axis orthogonal to the first axis to accommodate inaccuracies in the annular rims of the base and body portions and misalignment of the container components within the container supporting assembly.

Apparatus and method for assembling a plastic container for food products

Nutritionally improved yogurt products are provided that include a calcium phosphate salt of reduced particle size. The calcium fortification provides yogurts containing a total calcium content of 500 to 1500 mg per 170 g of yogurt. The calcium phosphate has a particle size of less than 150 .mu.m in the product. A method for producing the calcium fortified yogurt is also provided wherein an insoluble calcium salt is admixed with a yogurt base subsequent to fermentation with minimal shear. The yogurt base is prepared by conventional fermentation to have a thickness of at least 1500 cps (at 5.degree. C.). Separately, a concentrated slurry of a calcium phosphate is prepared having a pH of 4.0 to 4.6. The pH is adjusted by adding an edible organic or mineral acid. The slurry can be subjected to a size reduction step such as homogenization. Sufficient amounts of calcium phosphate slurry are admixed with the yogurt base to provide desired levels of calcium content (native plus supplemental).

Calcium fortified yogurt and methods of preparation

Growing community of inventors

Plymouth, MN, United States of America

Warren D Vala