Abstract: A powered desk is described. The desk has a work surface supported by a base consisting of a pair of generally vertical support members connected by an elongate, generally horizontal structural member which has a hollow interior. The ends of the structural member are mounted in annular openings formed in the vertical support members, with end faces exposed and accessible. Electrical connectors are mounted in the opposing end faces and are connected by electrical wiring extending through the interior of the structural member, whereby electric power or signals can be transferred across the full length of the desk and coupled by a suitable jumper to a similar desk. Additionally, electrical connectors are mounted along the surface of the structural member intermediate of the end faces, and tap into the contained electrical wiring to make electric power, telephone signals and other electrically transferred information available at the desk.

Abstract: A food bar is disclosed comprising marshmallow, low in reducing sugars and being fortified, and with the marshmallow including fortification both with protein and vitamins, with the protein fortification including therein at least two separate and distinct protein materials having reduced water binding capability, the vitamins being fat coated, and the marshmallow having a water activity coefficient, A.sub.w, no greater than 0.85. A hermetically sealed container completely encircles the food bar, a water converting catalyst is within the confines of the container, and an atmosphere surrounds the fortified marshmallow in the container, with the atmosphere comprising no more than about 4 percent by weight oxygen and the remainder of the atmosphere comprising an inert gas and sufficient hydrogen to combine with all the oxygen and convert it to water.

Abstract: A food bar is disclosed comprising marshmallow, low in reducing sugars and being fortified, and with the marshmallow including fortification both with protein and vitamins, with the protein fortification including therein at least two separate and distinct protein materials having reduced water binding capability, the vitamins being fat coated, and the marshmallow having a water activity coefficient, A.sub.w, no greater than 0.85. A hermetically sealed container completely encircles the food bar, a water converting catalyst is within the confines of the container, and an atmosphere surrounds the fortified marshmallow in the container, with the atmosphere comprising no more than about 4 percent by weight oxygen and the remainder of the atmosphere comprising an inert gas and sufficient hydrogen to combine with all the oxygen and convert it to water.

Abstract: A fortified product useful in the production of food bars is disclosed with the product comprising marshmallow having incorporated therein cereal material having a protein content of at least about 30 percent by weight and which has been heated to gelatinize the starch and denature the protein therein to the extent the ceral material will not substantially bind water but which does not have the nutritional content thereof substantially reduced through heating.

Abstract: A food bar is produced having a marshmallow base low in reducing sugars and with the marshmallow base having therein up to 10 percent by weight emulsified fat, said fat containing up to 20 percent by weight emulsifier, and, in addition, having therein from 1-20 percent by weight protein of reduced water binding capability.

Abstract: A food bar is disclosed comprising a base and a coating thereon. The base of the food bar contains marshmallow fortified with a high protein ingredient of reduced water binding capability. The coating of the food bar contains a mixture of vegetable fat or oil, sugar, non-fat dry milk solids, and fat coated vitamins.

Abstract: A marshmallow product is disclosed for use in producing stabilized, high protein food bars. The product includes a marshmallow having a density of from 30 to 74 oz. per gallon in intimate admixture with a mixture of polyhydric alcohol, non-reducing sugar and high protein ingredients of reduced water binding capability with the high protein ingredients including heat treated protein and fat coated protein. The marshmallow product has a water activity, A.sub.w, less than 0.85. The marshmallow product may also include fat coated vitamins.

Abstract: A marshmallow for use in food bars and the like is disclosed containing from 1-20 percent by weight fat coated casein and caseinate salts and being low in reducing sugars.

Abstract: A highly nutritional baked product, high in both protein content and vitamin content, stable against loss of protein efficiency ratio and vitamin potency, and further stable against staling and microbial growth and process for preparing same is disclosed. The product is additionally shelf stable, requires no refrigeration, is low in calories, high in nutrition, low in cholesterol and low in reducing sugars. The product contains added vitamins and minerals and protein. Water content must be maintained between 15% and 45%, and the product is stabilized by having at least about 15% by weight of sugar or sugar equivalents with at least 3% by weight of a polyhydric alcohol in the base. The product may have a sugar containing topping and has a frosting containing vegetable oil or fat coated vitamins.