Abstract: The invention provides food compositions having a chewy texture and methods for making the chewy food compositions. In one aspect, the food composition includes a moisture content and an Aw sufficient to provide the food composition with a chewy texture. In one aspect, an outer shell having a chewy texture encloses a soft meaty inner filling. The shell can have a moisture content ranging from about 15% to about 24% and an Aw ranging from about 0.7 to about 0.84.

Abstract: Substituted hydroxyhydrocinnamate esters of the formula (I) where R is alkyl, n is 0 to 2, m is 1 to 4 and A is alkyl, interrupted or uninterrupted alkylene, alkanetriyl or pentaerythrityl, are prepared by continuous transesterification of the corresponding lower alkyl mono-ester with an alkanol or polyol of the formula A-(OH)m. This novel process comprises continuously introducing into and reacting the reactants in a heated distillation column reactor having a reaction zone which contains a solid, heterogeneous transesterification catalyst to form the compound of formula (I) and the corresponding lower alkanol; separating the products so formed based on their difference in volatility; and continuously removing said products from the distillation column at a steady rate, thereby preventing the reaction mixture from reaching chemical equilibrium.