Abstract: A frozen food product is described to include frozen foodstuffs combined with a polysaccharide, protein, or other water absorber, individually or in combination, separated from the food stuff through one or more mechanisms including but not limited to, suspension of the polysaccharide, protein, or other water absorber in oil, encapsulation of the polysaccharide, protein, or other water absorber, or a dry mixture of the polysaccharide, protein, or other water absorber and seasoning applied to frozen foodstuffs. As the frozen foodstuffs are cooked, water expressed from the foodstuffs activates or hydrates the polysaccharide, protein, or other water absorber.

Abstract: A universal sauce base, i.e. an edible composition, having a low pH for use in hot or cold food applications that is microbiologically stable, heat stable and freeze-thaw tolerant. The universal sauce base has an oil-in-water emulsion and comprises water, vegetable oil, starch, phospholipase A2 modified egg yolk and inorganic acid acidulent including at least phosphoric acid and other ingredients. The universal sauce base has a bland and non-sour flavor, can be used in a wide variety of food applications and can be combined with a wide range of flavors and other ingredients.

Abstract: A squeezable nut butter, especially a squeezable peanut butter, and processes of making and using. The nut butter of the invention is readily squeezable from a container such as a tube or a squeeze bottle, thereby permitting very convenient application of the peanut butter onto bread or another vehicle for ingestion of the nut butter. The nut butter is sufficiently flowable to be readily squeezable, yet is viscous enough such that its application can be easily controlled. It does not flow so freely so that its placement is beyond the control of the user. Desirably, the nut butter of the invention possesses one or more of certain characteristics which make it ideal for a squeezable peanut butter. As indicated above, preferably the viscosity is neither so high that flow is impeded during squeezing, nor so low that the product flows uncontrollably. Moreover, the nut butter of the invention is stable against oil separation. The nut butters of the invention preferably include stabilizer, but in limited amounts.

Abstract: A universal sauce base, i.e. an edible composition, having a low pH for use in hot or cold food applications that is microbiologically stable, heat stable and freeze-thaw tolerant. The universal sauce base has an oil-in-water emulsion and comprises water, vegetable oil, starch, phospholipase A2 modified egg yolk and inorganic acid acidulent including at least phosphoric acid and other ingredients. The universal sauce base has a bland and non-sour flavor, can be used in a wide variety of food applications and can be combined with a wide range of flavors and other ingredients.