Abstract: A soft rawhide product is made by soaking raw animal hides in a humectant or combining chopped rawhide particles with the humectant and a soft edible binder. The humectant is taken up by the rawhide and provides a soft rawhide product even after the product is permitted to dry or is exposed to the air for long periods of time. The presence of the humectant and binder not only contribute to the softness of the rawhide product, but permits an increase in the moisture content and/or flexibility of the rawhide while still maintaining an acceptably low water activity. An additional benefit is an increased ability to import colors, flavors, scents, nutritional material or drugs into the edible chew toy product.

Abstract: Novel products, such as snack foods, are disclosed that comprise waxy corn masa and have unique textures, as well as processing procedures adaptable to waxy corn masa that permit the production of low-oil content products.

Abstract: In a process for manufacturing reduced calorie puffed snack products, edible meal or flour is mixed with hydrophilic polysaccharide coated microcrystalline cellulose and sufficient moisture to form a puff extrudable batter. The batter is cooked in a cooking extruder under puff extrusion cooking conditions and extruded to form collets. The collets may then be baked to reduce the moisture content of the collets to below about 2% by weight, sprayed with oil and dusted with flavoring. Microcrystalline cellulose coated with a hydrophilic polysaccharide does not inhibit the expansion (puffing) characteristics of the batter upon extrusion.

Abstract: A crisp apple wafer-shaped snack is made from apples which are thinly sliced, exposing the seeds. The seeds are removed by washing, the slices are treated to prevent browning and are steeped in a sugar solution. Then the slices are rapidly dried, in thirty minutes or less, to form a crisp delicious snack which may include the apple peel as well as the carpels in which the seeds were contained.

Abstract: An enzyme catalyst is described. The catalyst comprises subcellular particulates of vegetable material containing an enzyme system composed of different carbohydrate transforming enzymes. These particulates are encapsulated within a matrix formed by coagulating an organic entrapping agent with polyvalent cations. The matrix is permeable to permit access of carbohydrate substrate to enzyme and acts to immobilize the enzyme system and preserve the activity of the encapsulated enzymes.