Abstract: Non-fat food products including fruit spreads, bakery fillings, flavored syrups, fruit and vegetable juices, pie glazes and fillings, yogurt fillings and salsa, for example, are prepared by incorporating a pectin, starch, cellulose, or protein based fat mimetic, or mixtures thereof, into a recipe therefor as an additional ingredient.

Abstract: An edible fruit spread in a form similar to a jelly or jam having improved texture and flavor characteristics and a decreased dissipation rate in the mouth during consumption is prepared by incorporating a pectin, starch, cellulose, carrageenan or protein based fat mimetic into a fruit spread recipe.

Abstract: Peanuts with a moisture content of from 6% to 15% are subjected to vacuum drying and/or roasting in a chamber using microwave energy to ensure penetration of the kernel. Aflatoxin compounds are destroyed and/or driven off with the vapors exiting the vacuum chamber.

Abstract: A vessel that encloses a chamber for drying a product containing moisture is provided with microwave radiation generating devices to elevate the temperature of the moisture in the product so that moisture escapes from the product. The vessel is also provided with a thermal radiator for directing infrared radiation toward the product to elevate the temperature of the product so as to contribute to the escape of moisture therefrom. The thermal radiator includes a plurality of metal heating plates which coplanar and spaced apart to provide openings therebetween to permit microwave radiation to pass to the product.

Abstract: A reduced calorie, low acid (pH greater than 4.6) dessert topping having a water activity of less than 0.84 and comprising a blend of carrageenan gum, (with gelling and viscosity control) powdered cellulose bulking agent, a non-heat thinning gum cellulose bulking agent, high fructose corn syrup, a humectant and certain trace food additive amounts less than about 0.5%.

Abstract: A fruit juice mix suitable for hard pack product made essentially from natural ingredients containing at least one fruit juice source in association with about 0.05 to 1.5 percent by weight of various stabilizers and preferably 0.30 to 0.60 percent xanthan gum based upon the total weight of the mix. An amount of water and other ingredients such that the blend has a brix value of greater than about 10 to about 35 and for more desirable results of 20 to 30 and preferably 20 to 25. No refined sugar or corn sweetener is added in or to the blend. Moreover, the juice mix can be frozen to form a hard pack material that cna be stored at lower temperature, usually minus 18.degree. C. and lower for days and then be warmed to minus 5 to minus 10.degree. C. and be scooped out to be served and eaten without the appearance of being to icy, coarse, crumbly or gummy but exhibits a smooth, fine creamy texture and superior melt characteristics relative to soft pack.

Abstract: A method and apparatus for vacuum dehydrating fruit to a moisture content below about 15% but preferably below about 5%, using combined infrared energy and microwave energy simultaneously.

Abstract: A semi-gelled honey composition which is spreadable and which will not crystallize, is prepared by combining honey with low and high methoxyl pectins in the absence of added alkaline earth metal cations and acid. The ratio of low-to high-methoxyl pectins may range from 1:1 to 5:1.

Abstract: Apparatus for concentrating fruits which preserves the original coloration and freshness of flavor and retains the structural integrity of the fruit for subsequent preserving or canning operations. The apparatus consists of a first high vacuum chamber means heating the chamber to a temperature to maintain the fruit at a temperature below the boiling temperature of water at a maintained vacuum and a second vacuum chamber in the form of a rotating cylinder such that the juices in the fruit cells migrate to the surface of the fruit and coat the walls of the cylinder, and means heating the second chamber to a temperature above the boiling point of water at the maintained vacuum to boil off this coating.

Abstract: A method of concentrating fruits which preserves the original coloration and freshness of flavor and retains the structural integrity of the fruit for subsequent preserving or canning operations. The fruit is first subjected to a high vacuum while adding only enough heat to maintain the fruit at a temperature below the boiling temperature of water at the maintained vacuum. This is continued until foaming caused by the release of air in the cells of the fruit either ceases or is at least commencing to be reduced. The fruit is then moved in a thin layer through a heated, rotating cylinder maintained at the same vacuum to cause the juices in the fruit cells to migrate to the surface of the fruit. As the cylinder rotates, the juices coat the walls of the cylinder. The cylinder is heated to a temperature above the boiling point of water at the maintained vacuum to boil off this coating.