Abstract: The present invention provides a method of puffing a food starch material capable of becoming amorphous into a food starch material product. The method includes forming food starch material pellets by extruding gelatinized food starch flour in an extruder. The pellets are then placed in a puffing chamber and heated under pressure until the pellets become amorphous. The amorphous food starch material product is then expanded to form a puffed, unitary product composed of all the pellets placed in the chamber.

Abstract: A beverage dispensing apparatus includes a dispensing device, at least one valve that distributes a diluent, at least one solenoid for controlling the valve, a concentrate pump that distributes concentrate, a support structure that supports the foregoing components, and exterior cladding attached to the support structure. The exterior cladding provides the appearance of a real leaf tea brewer and the solenoid is of a quiet-type to minimize noise to a level like that in a real leaf tea brewer during dispensing. The diluent valve and concentrate pump distribute the diluent and concentrate into the dispensing device to form a mixture to be dispensed therefrom.

Abstract: A coated corn grit product is provided that has individual pieces of corn grit having a fat-free coating. The fat-free coating is made from at least one material selected from colorants, flavors, nutrients, and sweeteners.

Abstract: A method for preparing a hand-held snack item is disclosed. The method includes the steps of (a) applying a first edible, heat-sensitive food material to an initial formed hand-held food item, thereby forming a preliminary coated hand-held food item; (b) applying a second edible food coating material to said preliminary coated hand-held food item, thereby forming a secondary coated hand-held food item, wherein said second edible food material is applied to said preliminary coated hand-held food item in such a manner as to substantially completely coat said first edible, heat-sensitive food material, and wherein said second edible food material is selected from a material which possesses sufficient physical characteristics to act as a protective medium for said first edible, heat-sensitive food material when said secondary coated hand-held food item is subjected to a temperature in the range of from about 35° C. to about 350° C.