Abstract: A pizza shell and a method for forming pizza shells. The pizza shell comprises a dough base, a plurality of closed pockets uniformly distributed about at least a portion of the base, and a plurality of food portions held within those closed pockets. To form the pizza shell, a flat dough base is formed, a plurality of food portions are placed on the dough base, the food portions are covered, and a plurality of closed pockets are formed to enclose each food portion within a separate closed pocket. The pizza shell is then used in a conventional manner to make a pizza pie.

Abstract: Lower aliphatic carboxylic acids of from 1 to 6 carbon atoms or salts thereof are prepared by culturing the microorganism Eubacterium limosum in a nutrient medium containing at least one member of the group consisting of carbon monoxide and a mixture of hydrogen and carbon oxide under substantially anaerobic conditions.

Abstract: A flavor-enhancing fat composition containing salt, lecithin and a hydrophilic fumed silica. The salt provides flavor enhancement and in combination with the lecithin provides a synergistic improvement in the anti-stick properties of the fat composition. Inclusion of the hydrophilic silica significantly decreases the settling rate of certain particle sizes of salt in the presence of lecithin when the fat is heated and liquefied. The salt remains sufficiently suspended for commercially acceptable periods of time.

Abstract: A feed containing a sterilie aqueous solution of fermentable sugar and minor amounts of sugar oligomers and/or sugar repolymerizates is continuously converted by fermentation to dilute aqueous ethanol ("beer") in a series of agitated fermentation vessels employing at least two strains of yeast, the first of which provides relatively high rates of conversion of the fermentable sugar to ethanol and the second of which provides relatively high rates of conversion of the sugar oligomers and/or sugar repolymerizates to ethanol.

Abstract: An improved process for enzymatic hydrolysis of mammal, fish and plant protein containing material characterized by the utilization of vacuum conditions during the hydrolyzing phase of the process to selectively remove the odoriferous compounds.

Abstract: A powdery anti-stick agent for keeping the surface of a sticky surface of candy or chewing gum non-adhesive, comprising: a compound selected from a group consisting of .alpha.-lactose, .beta.-lactose, calcium carbonate and mixtures thereof coated with a compound selected from a group consisting of saturated fatty acid monoglycerides and derivatives thereof. A process for producing the above powdery releasing agent.