Abstract: The present invention comprises an edible swirl imparting carrier for flavor or color or flavor and color. The edible carrier comprises a coating effective for imparting a color in a viscous or visco-elastic matrix when moved in the matrix. The present invention also includes a method for imparting a swirl of color in a viscous or visco-elastic medium.

Abstract: The present invention comprises a method for making a flavor and color carrier that forms a smearable particle. The method comprises preparing a mixture of sugar and an edible particulate selected from a group consisting of corn cereal or corn flakes, rolled oats, rice, rice particles, high fiber, high protein starch bearing cereal grain, and potato particles. The method also includes extruding the mixture without crystallizing the sugar and cutting the extruded mixture to form flavor and color carriers.

Abstract: The present invention is to an edible carrier for flavor or color or flavor and color. The edible carrier contains a starch-bearing material, a balking agent and a coloring or flavoring agent. The edible carrier has a texture ranging from soft to flinty and retains the coloring or flavoring agent when added to a high moisture medium such as a dough or batter.

Abstract: The present invention includes a process for making a mixture of homogeneous texturizing or flavoring particles that include fiber and protein from a mixture of heterogeneous particles. The process includes providing a mixture of heterogeneous particles that comprises particles of a cereal grain having a flavor and a fiber concentration. The process also includes moistening the particles to form a dough-like mixture, extruding the mixture and cutting the extruded mixture to form homogeneous texturizing and flavoring particles. The present invention also relates to an edible flake that includes a cereal grain. The edible flake includes an imparted flavor and a fiber concentration.

Abstract: A bakery ingredient including a milled, starch-bearing grain having about 60-80% of its starch enzymatically eliminated by conversion to a soluble form and about 4 to 30% by weight of a caramel-sugar mixture is disclosed along with a process for preparation of the bakery ingredient. The preferred sugar mixture includes at least 70% maltose and less than 5% glucose. The preferred enzyme is an alpha-amylase. Baked goods prepared from the bakery ingredient demonstrate superior crumb strength and are suprisingly resistant to degradation by excessive or insufficient moisture and are characterized by extended shelf-life capability.