Abstract: A reduced calorie, low acid (pH greater than 4.6) dessert topping having a water activity of less than 0.84 and comprising a blend of carrageenan gum, (with gelling and viscosity control) powdered cellulose bulking agent, a non-heat thinning gum cellulose bulking agent, high fructose corn syrup, a humectant and certain trace food additive amounts less than about 0.5%.

Abstract: A process for preparing canned legumes is disclosed. The process includes the steps of hydrating the legumes in a mixed salt solution for a period equal to about 7% to about 30% of the time necessary to render the legumes fully quick-cooking, where a quick-cooking legume is one that may be cooked for the table in boiling water in 20 minutes or less, and then retorting a hermetically sealed container of the hydrated legumes at a temperature of at least 220.degree. F. until the legumes are cooked and commercially sterilized. The hydrating solution contains sodium chloride and a buffer to maintain an alkaline pH, and may also include a chelating agent and a reducing agent.

Abstract: Mixed bean salad is prepared by a process wherein different varieties of beans are independently rendered quick-cooking and then independently precooked for a period of time sufficient to remove extractable pigments therefrom. The precooked beans, again independently, are cooled rapidly and then mixed together in a marinating liquid. Finally, the beans are finish-cooked in the marinating liquid.

Abstract: Novel food products are prepared from legume seeds by (a) treating the seeds to render them quick-cooking, (b) cooking the seeds and mashing them, (c) combining the cooked and mashed seeds with methionine-containing ingredients such as cereal grain flours, oil seeds, oil seed flours, and the like, (d) adding water to the mixture to form a dough, (e) extruding the dough into sheets, (f) cutting the sheets into pieces, and (g) frying the pieces in edible oil.