Abstract: A dry, sugar-free instant pudding mix containing at least 45% by weight of pregelatinized starch said starch having a preferable particle size wherein in excess of 95% by weight of particles are between 230 and 80 U.S. mesh. The mix contains from 15 to 30% of an expanded hydrolyzed starch material and other suitable functional ingredients.

Abstract: An intermediate moisture, polyhydric alcohol-free, cooked fondant to be used in the production of food bars. This cooked fondant can be used in the production of different types of food bars, by mixing the fondant with various dry ingredients, including dry grains, nuts, and fruits. The soft, chewy food bars are processed without the use of polyhydric alcohols, by adding free water and sucrose to the fondant prior to cooking. This added free water is available to migrate from the cooked fondant to the dry ingredients after the food bars are produced, and this results in a smaller amount of sugar crystallization and a soft, chewy bar.

Abstract: A method for agglomerating a low-moisture, amorphous gelatin-containing mix wherein finely ground gelatin is combined with a ground, anhydrous food acid and ground sugar and/or polydextrose and the mix is heated, while being agitated to a temperature between 180.degree. and 200.degree. F.

Abstract: A dry mix for making a whipped topping when combined with cold milk or water is produced by dry blending a spray dried, encapsulated fat, a sweetener and particles of a hydroxypropyl cellulose gum. The prepared topping has excellent texture, an absence of off-flavors and a relatively low level of the hydrocolloids stabilizers.