Abstract: A shelf stable hard tortilla shell includes a type 4 resistant starch (“RS4”) ingredient, a soluble fiber, a fine corn bran, corn masa, a plant-based protein. The shelf stable tortilla shell has a net carbohydrate content of less than 25% by weight of the tortilla shell and a moisture content of about 3% to about 11% by weight of the tortilla shell. The shelf stable tortilla shell optionally includes a fold support composition, coarse corn bran, corn grits, flavorant, coloring agent, and/or oil. A method of making a shelf stable tortilla shell includes providing a dough, forming the dough into a sheet and cooking (e.g., baking and/or frying) the sheet to form a hard taco shell, tostada or chip. The method can include gelatinizing at least some of the starch in the corn masa or in the corn bran.

Abstract: A cleaning system of the present invention uses diatomaceous earth as a base material in a cleaning and spot-removing compound. A cleaning and spot removing method includes the steps of either pre-mixing a powder form of the compound with water, or applying the powder form of the compound to a dampened surface to be cleaned to form a paste. The paste is allowed to dry for vacuuming or brushing away.