Abstract: A microbiologically stable intermediate moisture sugared egg yolk composition containing egg yolks, dextrose plus fructose, about water, and about stabilizer. This product is soft and non-crystalline at freezer temperature.

Abstract: Microbiologically stable foods which are usually kept at freezer temperature, but which can be maintained at room temperature and refrigerator temperature for an extended period of time, are prepared by controlling their sugar/fat content.An example of a composition of this invention is a sour cream dressing containing: 35% water, 45% dextrose, 16% soybean oil, 2% non-fat dry milk, 1% acid and minor effective amounts of salt, emulsifier, stabilizer and flavoring. This product is semi-soft at freezer temperature and possesses the microbiological stability requisite for storage at room temperature for an extended period of time without spoilage. This product may also contain up to about 125 p.p.m. of a quinine salt.

Abstract: Microbiologically stable beverage concentrates which are usually kept at freezer temperature, but which can be maintained at room temperature and refrigerator temperature for an extended period of time.An example of a composition of this invention is an orange juice concentrate containing: 29.65% water, 70% sugar and a minor but effective amount of flavoring and citric acid. This product is semi-soft at freezer temperature and microbiologically stable. This product may also contain up to about 75 p.p.m. of a quinine salt. Tea concentrates are also prepared.

Abstract: Microbiologically stable foods which are usually kept at freezer temperature, but which can be maintained at room temperature and refrigerator temperature for an extended period of time, are prepared by controlling their sugar/fat content.An example of a composition of this invention is a pudding containing: 30% water, 50% sugar, 18% fat and minor but effective amounts of alginate, stabilizer, emulsifier and flavoring. This product is semi-soft at freezer temperature and possesses the microbiological stability requisite for storage at room temperature for an extended period of time without spoilage. Further, this product may contain from about 10 to about 30 p.p.m. of a quinine salt.

Abstract: Microbiologically stable sauce or soup concentrates which are usually kept at freezer temperature, but which can be maintained at room temperature and refrigerator temperature for an extended period of time, are prepared by controlling their sugar/fat content.A substantial amount of fructose, dextrose or a combination thereof is preferred for its resistance to crystallization which would cause apparent hardness at low temperatures. The fat content is at least in part unsaturated.The sauce or soup concentrate contains 30% water, 55% sugar, 7% fat, mixed, finely chopped vegetables and minor but effective amounts of stabilizer, salt, spices and flavorings. This product is semi-soft at freezer temperature, and may also contain from about 5 to about 100 p.p.m. of a quinine salt.

Abstract: Microbiologically stable foods which remain soft and ready for use at freezer temperature and which can be maintained at room temperature and refrigerator temperature for an extended period of time are prepared by controlling their sugar/fat content. These foods are of intermediate-moisture content and have sufficient sugar solutes to provide a bacteriostatic effect. Quinine salts are incorporated in the food product to reduce the degree of perceived sweetness occasioned by the requisite amounts of sugar.An example of a composition of this invention is a non-dairy creamer containing: 40% water, 40% dextrose, 18% fat and minor amounts of salts, emulsifiers and a protein concentrate, and about 3 to 20 p.p.m. of quinine salt. This product remains non-crystalline at freezer temperatures, and is usable within minutes from the freezer. Since it is also microbiologically stable, it can remain at room temperature for an extended period of time without spoilage.

Abstract: An example of a composition of this invention is a non-dairy creamer containing: 40% water, 40% dextrose, 16% soybean, 2% coconut oil, and minor amounts of salt, emulsifier, stabilizer and flavoring. This product is semi-soft at freezer temperature and possesses the microbiological stability requisite for storage at room temperature for an extended period of time without spoilage.

Abstract: Microbiologically stable flour based batters which remain soft and ready for use at freezer temperatures and which can be maintained at room temperature and refrigerator temperature for an extended period of time are prepared by controlling their sugar/fat content.The batters are of intermediate-moisture content and have sufficient sugar solutes to provide a bacteriostatic effect.

Abstract: Microbiologically stable intermediate-moisture whippable or whipped foods which remain soft and ready for use at freezer temperatures and which can be maintained at room temperature and refrigerator temperature for an extended period of time having an oil-in-water emulsion with a controlled sugar-fat ratio. The foods contain 15-45% water, sugar in a ratio to water of 1-2:1, about 2.5 to 30% fat, the sugar comprises at least one of fructose, dextrose plus fructose is at least 50% of the total sugar and at least one unsaturated fat. Water activity of the products are from about 0.8 to 0.9.