Abstract: A process and an apparatus for the production of a new reduced fat culinary sauce which comprises mixing the ingredients of a reduced fat culinary sauce whereby part of the fat present in a regular culinary sauce is substituted by water, controlling the water activity to a value less than 0.95, mixing or precooking below 160.degree. F. and then processing for a minimum of 0.87 minutes by continuous steam injection and holding at a temperature of at least 160.degree. F.

Abstract: A mixture of a dry carbonating complex of Ca.sup.++ DCS, sugar and flavoring provides an instant mousse mix for enabling preparation of a mousse dessert. The Ca.sup.++ DCS is incorporated in the mix in an amount of from 5% to 45% by weight based upon the total weight of the mix. A mousse dessert may be prepared from the mix by adding heavy cream or milk to the mix. For mixes intended to be prepared with milk, a creamer or whipping agent is included as a further component of the mix.

Abstract: Carbonating agents are prepared by reacting bicarbonate ions with the amino moiety of glucosamine or galatosamine in aqueous solution to form glucoasamine bicarbonate or galactosamine bicarbonate. The bicarbonate is then isolated by drying. The resulting dry 2-amino sugar bicarbonate is stable at room temperature and can be used as a carbonating agent. It may be used with other constituents to form a dry beverage mix. Upon rehydration, the 2-amino sugar bicarbonate releases carbon dioxide and additionally imparts a mild sweet taste to the carbonated beverage.