Abstract: Microorganisms, including not only bacteria related to hygiene, food spoilage and human pathogenesis but also fungi which are commonly found in fresh fruits and vegetables, can be reduced or eliminated for surface microbial disinfection of foods and for other purposes by exposing an area containing such microorganisms to a monochromatic beam of pulsed ultraviolet laser radiation of wavelength about 240-280 nm, or in particular about 240-260 nm, with pulse duration in the range of picoseconds to microseconds at 1-1900 mJ/cm.sup.2 for most situations. Laser energy irradiance should be controlled in the case of some foods because of the limited tolerance to such exposure.

Abstract: Polydextrose or polydextrose feedstock containing esculent material is subjected to melt-spinning to make it readily dispersible in solid and aqueous media and provide the basis for numerous edible materials. Examples of such materials include ready-to-use products such as soup mixes, gravies, peanut butter and condiments including catsup and mustard.