Abstract: The present invention describes a masking agent for food products containing polyunsaturated fatty acids. That masking agent masks the rancid notes resulting from peroxide generated by the oxidation of the polyunsaturated fatty acids, without imparting any flavors to the food products.

Abstract: A food flavoring encapsulate includes an encapsulated substrate, such as salt, wherein the substrate is encapsulated by a flavored oil. The flavored oil incorporates a Maillard reaction product and is preferably substantially free of water.

Abstract: A food flavoring encapsulate includes an encapsulated substrate, such as salt, wherein the substrate is encapsulated by a flavored oil. The flavored oil incorporates a Maillard reaction product and is preferably substantially free of water.

Abstract: A ready-to-drink stable and homogeneous drink composition has particulated ready-to-eat cereal product in a liquid carrier. The drink mix composition can incorporate milk or milk-type products as the liquid carrier in either a refrigerated or shelf stable non-refrigerated format, wherein food stabilizers can be added.

Abstract: The present invention relates to a puffable food product suitable for puffing by microwaving, deep fat frying and hot air cooking. The puffable food product can be formed by a method of mixing a starch with water at a temperature and for a time sufficient to at least partially gelatinize the starch, forming the mixture into a sheet and subjecting the sheet to a steam treatment to fully gelatinize the starch. The sheet is then cooled and cut into pellets of a desired shape and the pellets are dried. The inclusion of flavoring or seasonings and the control of pH to improve the puffability is also disclosed.

Abstract: Methods for preparing a puffable food product suitable for cooking by microwaving, deep fat frying and hot air cooking are disclosed. The methods include mixing a starch with water at a temperature and for a time sufficient to at least partially gelatinize the starch, forming the mixture into a sheet and subjecting the sheet to a steam treatment to fully gelatinize the starch. The sheet is then cooled and cut into pellets of a desired shape and the pellets are dried. The inclusion of flavoring ingredients to improve the puffability is also disclosed.

Abstract: Methods for producing food products having an enhanced microwaveability are disclosed. The methods comprise preparing a food product mixture which is comprised of at least a food product and water, adding a seasoning to the mixture and shaping the mixture in a form suitable for microwaving such that the mixture has a moisture content in the range from about 1% to about 20% by weight of the mixture. Food products prepared by the mixture are also disclosed.