Abstract: The present invention is comprised of a process and multiple reduced non-fiber carbohydrate preservative treatment ingredients to control water activity (aw) in the processing of food components to extend shelf life of processed foods. The process includes formulating a specific combination of the multiple treatment ingredients to effectively produce a desired water activity (aw) level using measurements of water activity (aw) in the food components. The multiple treatment ingredients include using soluble fiber and salt to control water activity (aw) to extend shelf life and not significantly add to the non-fiber carbohydrate and calorie levels of the processed food product.

Abstract: A process is provided. The process composes a solution that includes water, at least one organic carbohydrate, and at least one acidifying agent such that the one or more organic carbohydrates and the acidifying agent are soluble in the water. Further, the process heat treats the solution.

Abstract: A process is provided. The process composes a solution that includes water and organic maltodextrin such that the organic maltodextrin is soluble in the water. Further, the process adds an organic compliant color to the solution such, and at least seventy percent of a dry weight of the solution is organic substances. The organic compliant color includes at least one antioxidant. The organic compliant color includes at least one antioxidant. Finally, the process heat treats the solution.

Abstract: A process is provided. The process composes a solution that includes water and organic maltodextrin such that the organic maltodextrin is soluble in the water. Further, the process adds an organic compliant color to the solution such that eight fluid ounces of the solution is less than or equal to two and one half calories, and at least ninety five percent of a dry weight of the solution is organic substances. The organic compliant color includes at least one antioxidant. Finally, the process pasteurizes the solution.

Abstract: The present invention is directed to food or nutritional products containing betaine. Also disclosed are methods for lowering the activity of water (A&ohgr;) and retarding microbial spoilage in an intermediate food or nutritional product, comprising including betaine and a humectant in said food or nutritional product.

Abstract: The present invention is directed to food or nutritional products containing betaine. Also disclosed are methods for lowering the activity of water (A&ohgr;) and retarding microbial spoilage in an intermediate food or nutritional product, comprising including betaine and a humectant in said food or nutritional product.

Abstract: The present invention is directed to food or nutritional products containing betaine. Also disclosed are methods for lowering the activity of water (A&ohgr;) and retarding microbial spoilage in an intermediate food or nutritional product, comprising including betaine and a humectant in said food or nutritional product.