Abstract: Beverage preparation kits are disclosed, where the kits include beverage compositions having a first component mixture and a second component mixture, and a calorimetric pH indicator. The two component mixtures are formulated such that combination of the two mixtures during preparation of the beverage results in a detectable color change.

Abstract: Aerated or aeratable oil-based cheese composition with 70% or greater overrun is capable of withstanding hot extrusion and is capable of withstanding a baking temperature when included as a filling within a cereal collet. The composition includes a base of bland, stable hydrogenated vegetable oil, finely powdered cheese solids, polyglycerol monostearate as an aerating agent, a protein based stabilizing agent such as modified whey or non-fat dry milk, and lecithin for controlling viscosity and aiding in the blending of the lipid and solid ingredients. Optional ingredients include stearine, mono and diglycerides, flavoring aids or additions such as citric acid powder and powdered salt, and whey solids used as a filler.

Abstract: An edible confection topping normally in liquid form which immediately hardens to form a brittle edible shell when applied to a frozen dessert (e.g., ice cream). The composition includes a normally liquid oil content and crystallized emulsifiers which seed rapid crystallization and hardening of the oil when the temperature of the product is lowered by contact with the frozen dessert. Also a method of manufacture in which micro-crystalline emulsifier is dispersed in a liquid mix of oil, sugar, corn syrup solids and milk solids. Cocoa or other flavoring materials are added along with coloring materials.

Abstract: An edible confection topping normally in liquid form which immediately hardens to form a brittle edible shell when applied to a frozen dessert (e.g., ice cream). The composition includes a normally liquid oil content and crystallized .[.emulsifiers.]. .Iadd.material .Iaddend.which seed rapid crystallization and hardening of the oil when the temperature of the product is lowered by contact with the frozen dessert. Also a method of manufacture in which micro-crystalline emulsifier .[.is.]. .Iadd.and stearine are .Iaddend.dispersed in a liquid mix of oil, sugar, corn syrup solids and milk solids. Cocoa or other flavoring materials are added along with coloring materials.