Abstract: The present invention teaches sweetening a comestible such as a ready-to-eat cereal with a coating comprising a sweetening syrup having from 9% to 85% by weight reducing sugars and a pectin solution. The present invention also teaches a method for sweetening a comestible with a sweetening syrup comprising forming a mixture of sweetening syrup and a pectin solution and coating said mixture onto the surface of the comestible and drying same to a desired moisture content for packaging.

Abstract: A flavored and sweetened aqueous beverage which rapidly rehydrates dehydrated individuals, containing specified amounts of water, sodium chloride, citric acid and APM.

Abstract: Food acceptable sweetness modifying compounds comprising certain hydroxy aromatic acids having the formula ##STR1## wherein A e.g. is COOH or SO.sub.3 H, Y is hydroxy and R.sub.1, R.sub.2 and R.sub.3 are e.g. hydrogen or alkyl and foodstuff compositions containing the same. Other sweetness modifying agents included within the scope of the invention include 2,3-dihydroxybenzoic acid, 2-hydroxy-4-aminobenzoic acid and 3-hydroxy-4-aminobenzoic acid.

Abstract: A process is disclosed for producing a heat-stable, yeast fermented malt reaction flavor concentrate which is of low volatility. The process involves preparing a malt flour such that it has sufficient fermentable sugars, fermenting the malt flour with yeast at a temperature of from about 10.degree. C. to about 60.degree. C. for a period of time of from 1/2 to 6 hours and heating the fermented malt produced by the fermentation to inactive the yeast and develop flavors. The yeast fermented malt derived food flavorant may be incorporated into a foodstuff, preferably a ready-to-eat cereal or baked good at a level of from 0.3 to 5% by weight.

Abstract: A method for use upgrading green coffee beans which comprises an initial steam treatment, a moisturization of the coffee, and an additional steam treatment. The method provides for a more efficient and improved upgrading of the beans. The method also results in a more rapid hydration of the beans during the moisturization step.

Abstract: Novel 3-hydroxy-4-alkyloxyphenyl benzoates compounds particularly well suited as sweeteners in foodstuff.

Abstract: The present invention provides a method for agglomerating a comestible mix without the addition of moisture. At least 30% of a food-acid chosen from the group consisting of anhydrous citric acid, malic acid and combinations thereof, and at least 3% aspartame is blended with other food approved materials like bulking agents, flavorants, colorants, starches or proteins. The blending is effected at an elevated temperature, the temperature being 140.degree. to 200.degree. F. The blending period is for a time effective to produce a desired agglomerate size. The product is cooled and then may be packaged for direct consumption. Agglomerates consisting of aspartame and the food acid can be made with as little as 0.5% aspartame.

Abstract: A wide variety of meat-like textures are simulated by a process requiring the unidirectional freezing of an aqueous mixture of protein and alginate to form vertically-aligned protein fibers, slicing the frozen mass to form fiber bundles, gelling the alginate in each bundle to reinforce the well-defined fiber structure, permanently heat-setting the protein fiber structure and then adjusting the texture with a sequestering agent. The resulting product has certain textural and nutritional properties of natural meat and can be flavored, colored, texturized, shaped, molded, cooked and substituted for meat.

Abstract: A shelf-stable intermediate moisture food with a water content of about 15 to 50% and with water soluble solutes in an amount to provide bacteriostasis is protected against the infestation and reproduction of mites by incorporation of a material selected from the group consisting of fatty acids containing carbon atoms from C.sub.4 to C.sub.10, fatty acid amides containing carbon atoms from C.sub.3 to C.sub.10, fatty acid esters containing carbon atoms from C.sub.3 to C.sub.10, fatty acid salts containing carbon atoms from C.sub.3 to C.sub.10, propionic acid and mixtures thereof with the propionic acid being employed only in conjunction with the fatty acid, amide, ester or salt.