Abstract: A method for treating vegetable oil to provide the natural flavor of peanut oil, olive oil an sesame oil is provided. In the method, a natural flavored oil is heated to a temperature of at least about 150.degree. F. An inert gas is conducted through the oil while maintaining the oil at a natural flavor volatilization temperature of at least about 150.degree. F. to provide an inert gas flavorant stream containing natural volatile flavor components. A vegetable oil is provided at a temperature less than the natural flavor volatilization temperature. The inert gas flavorant stream is conducted through the vegetable oil while maintaining the vegetable oil at a temperature less than the volatilization temperature of the flavored oil so as to deposit natural flavorant components in the vegetable oil to provide a vegetable oil having the derived natural flavor.

Abstract: An edible food product is disclosed herein having a shell or bowl composed of a consumable and digestible material consisting of a circular base reinforced by an annular bead joining in a continuous circular sidewall having a plurality of evenly spaced semicircular convolutions wherein each convolution is of the same diameter. The shell or bowl composition presents a textured exterior surface visually indicative of an edible product. The textured surface is characterized as being granular having a wall thickness and cross-section which is brittle and capable of being broken apart for ready consumption.