Abstract: Disclosed are ready-to-eat, crumb structured, baked snack food products that are shelf-stable and additionally provide the benefits of desirable moistness, chewiness, fast mouth dispersion upon eating, and reduced tackiness and gumminess. These products are characterized by a unique saccharide mixture which comprises mono-, di- and trisaccharides, a low level of tetra- and higher saccharides, and sucrose; a low moisture content characterized by a water activity from about 0.40 to about 0.75; and a starch component such that the saccharide to starch ratio of the product is from about 1:1 to about 4.5:1. Also disclosed are wet and dry prepared culinary mixes containing the same unique saccharide mixture from which these same baked snack products can be prepared.

Abstract: A nutritonal fat suitable for enteral and parenteral products is disclosed. This fat consists essentially of from about 50 to 100% by weight triglycerides having the formula: ##STR1## wherein each R.sup.1 group is selected from n-heptanoyl, n-octanoyl, n-nonanoyl, n-decanoyl and n-undecanoyl groups; and the R.sup.2 groups comprise from 0 to about 90% saturated acyl groups selected from n-heptanoyl, n-octanoyl, n-nonanoyl, n-decanoyl, n-undecanoyl, lauroyl, myristoyl, palmitoyl, stearoyl and mixtures thereof; from 0 to about 90% oleoyl groups; from about 10 to 100% linoleoyl groups; and from 0 to about 10% linolenoyl groups.

Abstract: Cookie products, having a storage-stable plurality of textures, comprising (1) discrete regions providing a stable, crisp texture; and (2) discrete regions providing a stable, chewy texture are disclosed. The regions characterized by a chewy texture include a unique saccharide mixture which comprises monosaccharides, di- and trisaccharides, a low level of tetra- and higher saccharides, and sucrose.