Abstract: The invention describes complexes between VB.sub.12 analogues and either GCSF or EPO that retain both significant affinity for intrinsic factor (IF) in the VB.sub.12 portion of the complex and significant bioactivity of the GCSF or EPO portion of the complex. The invention also concerns a process for the synthesis of these complexes. This is achieved at least in part, by using a spacer compound, which is linked covalantly between the VB.sub.12 portion and the GCSF or EPO. The complexes preferably have the formulaV--X--A--Y--ZwhereinV is vitamin B.sub.12 or a vitamin B.sub.12 analogue, or derivative, bonded to X either through a carboxylate group pendant to the corrin nucleus of VB.sub.12 or through the central cobalt atom or to a functional group introduced onto the VB.sub.12 molecule, X is selected from: --NHNH--, --NH--, --O--, --S--, --SS--or --CH.sub.2 --, and A is an optionally substituted, saturated or unsaturated, branched or linear, C.sub.

Abstract: Cookies having an extended shelf-stable soft or chewy texture throughout the cookie are prepared by coextruding an inner adherent cookie dough bakeable to a soft or chewy texture and an outer non-adherent cookie dough bakeable to a soft or chewy texture. The inner dough comprises a liquid humectant in an amount sufficient to impart a shelf-stable soft or chewy texture to the baked outer cookie dough in excess of that attainable by baking the outer dough alone to a shelf-stable soft or chewy texture of the same moisture content. The coextrudate is severed into pieces to enrobe the inner cookie dough and the pieces are baked to a moisture content of at least about 6% by weight of the cookie. The outer non-adherent cookie dough, while being bakeable to a soft chewy texture, possesses sufficient cohesiveness and firmness so as to render the coextrudate formable into cookie dough pieces on a mass scale.

Abstract: Leuconostoc dextranicum NRRL-B-18242 which produces a slushy, applesauce-like dextran with a particulate structure is described. The dextran is dried and used in foods and the like.

Abstract: Cookies having an extended shelf-stable soft or chewy texture throughout the cookie are prepared by coextruding an inner adherent cookie dough bakeable to a soft or chewy texture and an outer non-adherent cookie dough bakeable to a soft or chewy texture. The inner dough comprises a liquid humectant in an amount sufficient to impart a shelf-stable soft or chewy texture to the baked outer cookie dough in excess of that attainable by baking the outer dough alone to a shelf-stable soft or chewy texture of the same moisture content. The coextrudate is severed into pieces to enrobe the inner cookie dough and the pieces are baked to a moisture content of at least about 6% by weight of the cookie. The outer non-adherent cookie dough, while being bakeable to a soft chewy texture, possesses sufficient cohesiveness and firmness so as to render the coexrudate formable into cookie dough pieces on a mass scale.