Abstract: A tamale roll prepared from a dough comprising from 1 to 15% by weight of wheat gluten in the presence of a humectant such as glycerol and/or maltodextrin, processes for preparing the tamale roll by steaming tamale shape dough followed by freezing or packaging in nitrogen gas, carbon dioxide or their combinations and kept refrigerated. An edible filling such as a meat or cheese filling may be placed on the tamale roll to make a tamale for serving.

Abstract: Uncooked pasta is steamed to obtain a surface-gelatinised pasta which then is contacted with water to obtain a wet pasta, and the wet pasta is steamed to obtain a pasta product which is at least partially cooked. The pasta product may be refrigerated, or may be dried, or may be dried and mixed with water and sauce and then rotary retorted.

Abstract: According to the present invention, there is provided a process for the preparation of a fully cooked shelf stable or refrigerated acidified pasta product which includes the steps of mixing pasta ingredients with an encapsulated, hot water soluble/cold water insoluble edible acid, forming the dough into a pasta, steaming the pasta a first time, then treating the steamed pasta with water, afterwards steaming the pasta a second time and finally packaging the twice steamed pasta either with heat processing or under modified atmospheric conditions.

Abstract: A water-dispersible composition is disclosed. This composition contains co-agglomerates of finely-divided particles of a normally non-dispersible material and a silicon dioxide flow agent having a thin coating of edible fat. The composition may optionally include flavorants and other additives.

Abstract: A water-dispersible composition is disclosed. This composition contains co-agglomerates of finely-divided particles of a normally non-dispersible material and a silicon dioxide flow agent having a thin coating of an emulsion of edible fat and glycerol. The composition may optionally include flavorants and other additives.