Abstract: Enhancement of the flavor of foodstuffs is achieved by the addition of an effective flavor-modifying amount of a pyrrole sulfur compound of the formula: ##SPC1##Wherein R is methyl, ethyl, furfuryl or acetyl.

Abstract: The enhancement of foodstuffs is effected by the addition of a small but effective flavor-modifying amount of a compound from the group of compounds having the general formula: ##SPC1##Wherein R is sec-butyl, prop-1-en-1 yl or 2-methyl-prop-1-en-1-yl; and ##SPC2##Wherein R is a lower alkyl alkyl group having between two and six carbon atoms or a butenyl group; and ##SPC3##Wherein R is a lower alkyl group and n is 0 or 2.

Abstract: Enhancement of the flavor of foodstuffs is achieved by the addition of an effective flavor-modifying amount of a thiophene sulfur compound of the formula: ##EQU1## wherein R is hydrogen, methyl, acetyl or thenyl and n is 1 or 2; and ##EQU2## wherein R is methyl, ethyl or furfuryl.

Abstract: Dry beverage mixes that are stable, free flowing and economical are produced by incorporating as a minor constituent thereof up to the level of 50% of the saccharides present, a dessicated dextrose having a moisture content, as packaged, less than 1% and greater than 0.03% under controlled relative humidity packaging.

Abstract: Vegetable or vegetable pieces are subjected to partial dehydration with hot air to a moisture content less than about 30% and are thereafter contacted with a hot humid gaseous medium (preferably air) having a dry bulb temperature from about 140.degree.F to about 200.degree.F and a wet bulb temperature from about 120.degree.F to about 180.degree.F for a time period less than 12 minutes such that bacteria levels in the vegetables are reduced without adversely affecting other quality attributes, i.e. color, flavor, texture and without causing heat damage to the vegetables. The thusly contacted, partially dehydrated vegetables are then further dehydrated with hot air so as the reduce the moisture content of the vegetables to less than about 8%.

Abstract: Enhancement of the flavor of foodstuffs is achieved by the addition of an effective flavor-modifying amount of an aromatic sulfur compound of the formula: ##SPC1##Wherein R.sub.1 is hydrogen, hydroxy, alkoxy or alkyl and R.sub.2 is hydrogen or alkyl; ##SPC2##Wherein R.sub.1 is hydrogen, hydroxy, alkyl or alkoxy, R.sub.2 is hydrogen or alkyl, R.sub.3 is alkyl or benzyl and n is 0, 1, Or 2; and ##SPC3##Wherein R is alkyl or phenyl.

Abstract: A slurry-forming substantial level of discretely-sized hydrated L-aspartic acid sweetening compound, preferably one milled to reduce the particle size of undissolved ester crystals, is encapsulated in a dextrinous water soluble agent by drying a uniform dispersion as by spray drying to yield a high density readily soluble powderous sweetening composition which is readily blendable and uniform in sweetening power and resists caking.

Abstract: The enhancement of foodstuffs is effected by the addition of a small but effective flavor-modifying amount of a compound having the general formula ##SPC1##Wherein R is hydrogen or methyl or ethyl and at least one R is methyl or ethyl.

Abstract: APM is discretely dispersed throughout a matrix created by melting a fuseable mass and subdividing it to encapsulate the APM therein.

Abstract: L-aspartic acid derivative sweetening compounds are admixed in aqueous suspension with hydrolyzed amylaceous derivatives comprising predominantly oligosaccharides solids having a low dextrose equivalency and applied as a coating solution to a cereal-base comestible whereby localized "hot-spots" are ameliorated and the product has a smooth sweetness, the derivative being uniformly distributed throughout the coating and a portion thereof being present as undissolved crystals.

Abstract: A dry dessert mix composition for use in preparing a tangy or yoghurt-like dessert by reconstitution of the mix with milk and comprising a pregelatinized starch, an edible acid and a hydrocolloid gum.

Abstract: A dry mix for coating foods comprising a farinaceous ingredient and buffering agent is described. The mix which may also contain a spice ingredient as well as other edible ingredients is adapted for coating proteinaceous foods especially meats and particularly pork such that, upon roasting or baking, improved and uniform texture and juiciness in the foods are obtained.

Abstract: The compound 5-methyl-furfuryl furfuryl ether which is useful as a flavor additive for foodstuffs and beverages.

Abstract: The chemical compound furfurylthioacetone which is useful as a flavor additive for foodstuffs and beverages.

Abstract: The enhancement of foodstuffs is effected by the addition of a small but effective flavor-modifying amount of a compound from the compounds having the general formulae: ##EQU1## wherein R is an ethyl or propyl group;CH.sub.3 COCORwherein R is an alkyl or a phenyl group; andC.sub.2 H.sub.5 COCORwherein R is an alkyl or a phenyl group.

Abstract: Enhancement of the flavor of foodstuffs is achieved by the addition of an effective flavor-modifying amount of 4-vinyl-1, 2-dimethoxy-benzene.

Abstract: A dry comestible is coated with a dipeptide sweetening compound applied in the form of an aqueous foam to the surface of the comestible.

Abstract: A soy milk is precipitated and the resulting whey is centrifugally separated from the curd and washed, whereupon the curd is colloidally dispersed and spray dried.

Abstract: A gelatin dessert composition comprises gelatin at critically controlled levels such that the composition, when dissolved in hot water and then quickly chilled with excess ice so as to critically requlate the temperature of the dessert, has a short setting time.

Abstract: Enhancement of the flavor of foodstuffs, is achieved by the addition of a flavor modifying amount of a compound having the general formulae: ##SPC1##Wherein R stands for hydrogen, methyl or ethyl.