Abstract: A process for producing a gasified solid product comprising an undissolved gas in a matrix of solid material comprising a fusible sugar. In the process, an aqueous solution of fusible sugar is continuously fed to an evaporator. The solution is continuously heated while it is flowed through the evaporator to drive off water and produce a concentrated fused sugar composition whose moisture content is low enough so that, at room temperature, the composition will congeal to a glass having a viscosity high enough to contain pressurized gas bubbles therein. The concentrated fused sugar composition is continuously discharged from the evaporator and a gas at a pressure of at least about 400 psig is introduced into a stream of the concentrated fused sugar composition.

Abstract: A process for producing a gasified solid product comprising an undissolved gas in a matrix of solid material comprising a fusible sugar. In the process, an aqueous solution of fusible sugar is continuously fed to an evaporator. The solution is continuously heated while it is flowed through the evaporator to drive off water and produce a concentrated fused sugar composition whose moisture content is low enough so that, at room temperature, the composition will congeal to a glass having a viscosity high enough to contain pressurized gas bubbles therein. The concentrated fused sugar composition is continuously discharged from the evaporator and a gas at a pressure of at least about 400 psig is introduced into a stream of the concentrated fused sugar composition.

Abstract: A high protein fat-occluded food composition useful as a binder, and a food or breakfast bar product prepared therefrom. The binder composition comprises edible solid particles including a protein source coated with an edible fat. The presence of the fat as a coating on the edible particles masks flavors arising from the protein. The binder composition contains at least about 15% by weight protein, between about 33% and about 85% by weight fat and up to about 52% by weight carbohydrate. The food bar product comprises cereal particles bound together with the binder composition of the invention.