Abstract: Disclosed herein is an improved anticaking product for use on cheese, especially in the pizza pie industry, wherein the product is economical and has superior functional properties of reducing sticking of chunked, diced or shredded cheeses.

Abstract: A food product and method are provided. The food product is a crisp expanded proteinacious food product characterized by an absence of objectionable protein fiber formation. The product is puffed to provide a low density while providing a good eating texture. The product may be coated to provide additional flavors and/or nutrients.

Abstract: A food product and method are provided. The food product is a crisp expanded proteinacious food product characterized by an absence of objectionable protein fiber formation. The product is puffed to provide a low density while providing a good eating texture. The product may be coated to provide additional flavors and/or nutrients.

Abstract: A food product and method are provided. The food product is a crisp expanded proteinacious food product characterized by an absence of objectionable protein fiber formation. The product is puffed to provide a low density while providing a good eating texture. The product may be coated to provide additional flavors and/or nutrients.

Abstract: A food product and method are provided. The food product is a crisp expanded proteinacious food product characterized by an absence of objectionable protein fiber formation. The product is puffed to provide a low density while providing a good eating texture. The product may be coated to provide additional flavors and/or nutrients.

Abstract: An all natural, starch-based, alkaline corrugating adhesive free of formaldehyde and other crosslinking and water resistance additives and having good water resistant properties comprising an aqueous dispersion of a gelatinized carrier starch and a raw ungelatinized starch wherein the carrier starch has a total amylose content of greater than 60% by weight and the gelatinized starch amylose content is at least about 15% by weight of the total starch content in the adhesive.

Abstract: This invention provides a starch derived from a single plant source, comprising less than 10%, optionally less than 5%, amylopectin. The starch additionally comprises at least 75% amylose, optionally at least 85% amylose, measured by butanol fractionation/exclusion chromatography measurement. In another aspect of this invention, the starch is extracted in substantially pure form from a starch bearing plant having a recessive amylose extender genotype that is associated with amylose extender modifying genes. The starch bearing plant from which the starch is extracted is preferably a maize plant.