Abstract: Nuts (peanuts, cashews, etc.) having desirable eye appeal, excellent taste and good storage stability are prepared by coating raw nuts with an adhesive solution containing honey, followed by a coating of powdered sugar, roasting the coated nuts, preferably in oil, and then applying a coating of a dry mixture of sugar and salt. The adhesive solution employed in the initial coating step preferably comprises a mixture of honey, corn syrup, sucrose, carbohydrate gum and water. The final coating is tightly adherent after roasting.A method of operating the process on a continuous basis is also described.

Abstract: Nuts (peanuts, cashews, etc.) having desirable eye appeal, excellent taste and good storage stability are prepared by coating raw nuts with an adhesive solution containing honey, followed by a coating of powdered sugar, roasting the coated nuts, preferably in oil, and then applying a coating of a dry mixture of sugar and salt. The adhesive solution employed in the initial coating step preferably comprises a mixture of honey, corn syrup, sucrose, carbohydrate gum and water. The final coating is tightly adherent after roasting.

Abstract: Roasted nuts (peanuts, cashews, etc.) having desirable eye appeal, excellent taste and good storage stability are prepared by applying a predusting of a minor amount of an adhesive, film-forming material; coating raw nuts with an adhesive solution comprising an adhesive, film-forming material, honey and water; enrobing the adhesive coated nuts with a dry mixture of honey, sugar and salt; and subjecting the coated nuts to roasting, preferably air roasting. A method of operating the process on a continuous basis is also described.

Abstract: This invention relates to a process for preparing dry roasted nuts, comprising applying a uniform coating of a starch to raw nuts, applying a uniform coating of a gelatin solution to the starch-coated nuts, applying a coating of a seasoning mix to the coated nuts, and roasting the resulting nuts. The invention further relates to the nuts produced thereby. The process of this invention produces nuts exhibiting increased uniformity of coating, improved flavor, enhanced coating adhesion and reduced clumping and sticking.

Abstract: A cosmetic composition of the type which is useable in the form of a cosmetic stick for applying the cosmetic composition to human skin is provided with acetylated monoglyceride in the form of a waxy solid, beeswax, and isopropyl myristate in a predetermined composition to produce a co-efficient of friction for the cosmetic composition which is greater than approximately 0.5. The cosmetic stick can be applied to the body to produce a massaging action, without causing a greasy feeling. In preferred embodiments, moisturizers such as stearic acid and cetyl alcohol are included in the composition. Additionally, emollients, such as propylene glycol, isopropyl palmitate, and dimethicone and an antioxidant formed by the synergistic combination of vitamin E and ascorbyl palmitate (Vitamin C) may also be included in the combination. Methods for preparing aqueous and nonaqueous cosmetic compositions are disclosed.

Abstract: Roadted nuts (peanuts, cashews, etc.) having desirable eye appeal, excellent taste and good storage stability are prepared by applying a predusting of a minor amount of an adhesive, film-forming material; coating raw nuts with an adhesive solution comprising an adhesive, film-forming material, honey and water; enrobing the adhesive coated nuts with a dry mixture of honey, sugar and salt; and subjecting the coated nuts to roasting, preferably air roasting. A method of operating the process on a continuous basis is also described.

Abstract: A nut flavor concentrate is prepared by extraction of nut meat (whole peanut, peanut meal, partially defatted peanuts, etc.) with an aqueous glycerol solution followed by removal of water from the extract. The concentrate so prepared is free from certain components normally present in the nut meat which have a deleterious effect on flavor. The concentrate is employed to impart nut flavor to nuts, candies and the like.

Abstract: Disclosed is an improved process for preparing low-fat nuts, such as peanuts, wherein the nuts are initially moistened, and then roasted at a temperature and for a time effective to develop a roasted flavor and color and to obtain a uniform moisture content of about 3.5 to 8% prior to pressing them to remove a limited amount of the oil. After the initial roasting, the nuts are preferably blanched. The pressed nuts, from which is removed from about 20 to about 60% of the oil, are hydrated to a moisture content sufficient to cause the nuts to regain approximately their normal shape during a final roasting which fully develops the flavor and color of the nuts.