Abstract: A palatability enhancing composition for extruded pet food containing at least one tripolyphosphate salt in an amount effective to enhance palatability and at least one ingredient selected from meat products, meat by-products, fish products, fish by-products, dairy products, dairy by-products, sources of microbial proteins, vegetable proteins, carbohydrates and amino acids. Methods for enhancing pet food palatability with the disclosed palatability enhancing compositions and extruded pet food compositions coated therewith are also disclosed.

Abstract: A palatability enhancing composition for extruded pet food containing at least one tripolyphosphate salt in an amount effective to enhance palatability and at least one ingredient selected from meat products, meat by-products, fish products, fish by-products, dairy products, dairy by-products, sources of microbial proteins, vegetable proteins, carbohydrates and amino acids. Methods for enhancing pet food palatability with the disclosed palatability enhancing compositions and extruded pet food compositions coated therewith are also disclosed.

Abstract: A method of producing pet food flavors comprising combining at elevated temperature at least one sulfur containing compound and at least one carbohydrate, with preferably, at least one nitrogen containing compound to form a reaction product and combining said reaction product or said reaction product in blended flavors with a pet food.

Abstract: A smoking article including a porous inner core of an aerosol-generating composition circumscribed by a porous ceramic insulator tube which in turn is circumscribed by a porous charcoal fuel tube. Upon ignition, the smoking article, which is preferably in a cigarette rod form, produces an aerosol that resembles tobacco smoke.

Abstract: A dye for coloring cigarette paper a brown color which includes caramel as the brown coloring agent, a plasticizer to prevent the paper from becoming brittle, and water. The dye can further include carmine as a red coloring agent to change the shade and hue of the brown color of the caramel. The dye can further include a burn additive to promote the burning of the dyed paper if needed.

Abstract: A smoking article comprising a cylinder of a first fuel, and a sleeve of a second fuel concentrically surrounding and longitudinally coextensive with the cylinder. A filter plug is coaxially located at one end of the sleeve and a seal is located at the interface of the filter and sleeve. In another embodiment, a tube is coaxially located at one end of the sleeve to define a chamber, and a filter is coaxially located at one end of the tube.

Abstract: A smoking device having a cylindrical fuel rod circumscribed by an air impermeable wrapper. The fuel rod consists of a homogeneous mixture of a non-tobacco fuel, a non-combustible tobacco, an aerosol generating material and a heat sink material.

Abstract: A cigarette including a tobacco rod circumscribed by a metal foil wrapper and having a cylinder of carbon fuel surrounding the metal foil wrapper tobacco rod. An air permeable outer wrapper circumscribes the cylinder of carbon fuel. A filter plug is located at one end of the cigarette.

Abstract: A sheetable, thermostable filling composition capable of being baked to a crisp texture is produced by a method which comprises: dispersing gelatin and maltodextrin in water at a temperature of at least 140.degree. F.; and adding a pregelled starch.

Abstract: A bland, intermediate water activity matrix suitable for use in preparing a thermostable, edible creme, is produced by dispersing Ca.sup.++ ions, caseinate ions, corn syrup, lactose and maltodextrin in water; and heating the dispersion to a temperature sufficient to gel the Ca.sup.++ ions and caseinate ions. The bland, intermediate water activity matrix can be converted to a low water activity thermostable creme by admixing it with modified starch, a fat and an emulsifier, and a flavoring material. The thermostable, edible creme can be incorporated into shelf-stable, ready-to-eat bakery products.