Abstract: Rapidly dissolving flavoring composition concentrates are provided. The flavoring composition concentrates have a flavor, a solvent system, a flavor carrier system, and a densifier. The densifier is an acid modifier present in an amount such that it optimizes the rate of dispersion of the concentrate in water.

Abstract: Rapidly dissolving flavoring composition concentrates are provided. The flavoring composition concentrates have a flavor, a solvent system, a flavor carrier system, and a densifier. The densifier is an acid modifier present in an amount such that it optimizes the rate of dispersion of the concentrate in water.

Abstract: Rapidly dissolving flavoring composition concentrates are provided. The flavoring composition concentrates have a flavor, a solvent system, a flavor carrier system, and a densifier. The densifier is an acid modifier present in an amount such that it optimizes the rate of dispersion of the concentrate in water.

Abstract: Rapidly dissolving flavoring composition concentrates are provided. The flavoring composition concentrates have a flavor, a solvent system, a flavor carrier system, and a densifier. The densifier is an acid modifier present in an amount such that it optimizes the rate of dispersion of the concentrate in water.

Abstract: Rapidly dissolving flavoring composition concentrates are provided. The flavoring composition concentrates have a flavor, a solvent system, a flavor carrier system, and a densifier. The densifier is an acid modifier present in an amount such that it optimizes the rate of dispersion of the concentrate in water.

Abstract: Rapidly dissolving flavoring composition concentrates are provided. The flavoring composition concentrates have a flavor, a solvent system, a flavor carrier system, and a densifier. The densifier is an acid modifier present in an amount such that it optimizes the rate of dispersion of the concentrate in water.

Abstract: Rapidly dissolving flavoring composition concentrates are provided. The flavoring composition concentrates have a flavor, a solvent system, a flavor carrier system, and a densifier. The densifier is an acid modifier present in an amount such that it optimizes the rate of dispersion of the concentrate in water.

Abstract: Rapidly dissolving flavoring composition concentrates are provided. The flavoring composition concentrates have a flavor, a solvent system, a flavor carrier system, and a densifier. The densifier is an acid modifier present in an amount such that it optimizes the rate of dispersion of the concentrate in water.

Abstract: Flavoring concentrate compositions and a corresponding process for producing such compositions are provided that include: a flavor component; a solvent system; a sweetener; an acid; and water, wherein the water is present in the composition in an amount to achieve a water activity of about 0.6 to about 0.75.

Abstract: The present invention provides a nontobacco or herbal moist snuff composition comprising an herbal component comprising, or consisting essentially of, corn silk. The present invention also provides a method of producing a nontobacco moist snuff composition having an herbal component comprising, or consisting essentially of, corn silk. Corn silk has a light texture, smooth mouth feel, uniform appearance, and a smell and taste that is nonexistent or easily disguisable. When corn silk is combined with a suitable casing component, the resulting nontobacco moist snuff composition has a light, elastic, and moist texture, a soft and smooth mouth feel, a uniform color and particle size, and a long lasting and tobacco-like smell and taste with a characteristic tobacco-like “bite.

Abstract: The present invention provides a nontobacco or herbal moist snuff composition comprising an herbal component comprising, or consisting essentially of, corn silk. The present invention also provides a method of producing a nontobacco moist snuff composition having an herbal component comprising, or consisting essentially of, corn silk. Corn silk has a light texture, smooth mouth feel, uniform appearance, and a smell and taste that is nonexistent or easily disguisable. When corn silk is combined with a suitable casing component, the resulting nontobacco moist snuff composition has a light, elastic, and moist texture, a soft and smooth mouth feel, a uniform color and particle size, and a long lasting and tobacco-like smell and taste with a characteristic tobacco-like “bite.

Abstract: The present invention provides a nontobacco or herbal moist snuff composition comprising an herbal component comprising, or consisting essentially of, corn silk. The present invention also provides a method of producing a nontobacco moist snuff composition having an herbal component comprising, or consisting essentially of, corn silk. Corn silk has a light texture, smooth mouth feel, uniform appearance, and a smell and taste that is nonexistent or easily disguisable. When corn silk is combined with a suitable casing component, the resulting nontobacco moist snuff composition has a light, elastic, and moist texture, a soft and smooth mouth feel, a uniform color and particle size, and a long lasting and tobacco-like smell and taste with a characteristic tobacco-like “bite.

Abstract: The present invention provides a non-tobacco moist snuff composition having an herbal component consisting essentially of corn silk. The most preferred herbal component has 75-80% by weight of corn silk and 20-25% by weight of red clover blossoms. The present invention also provides a method of producing a non-tobacco moist snuff composition having the herbal component. When the herbal component is combined with a suitable casing component, the resulting leaf-free non-tobacco moist snuff composition has a light, elastic, and moist texture, a soft and smooth mouth feel, a uniform color and particle size, and a long lasting and tobacco-like smell and taste with a characteristic tobacco-like “bite.

Abstract: Rapidly dissolving flavoring composition concentrates are provided. The flavoring concentrate compositions have a flavor, a salt system, an acid, a sweetener, and a solvent present in an amount about 5 to about 30% by weight of the flavoring composition, wherein the flavoring composition is optimized to provide rapid and complete dispersion in water.

Abstract: The present invention provides a non-tobacco moist snuff composition having an herbal component consisting essentially of corn silk. The most preferred herbal component has 75-80% by weight of corn silk and 20-25% by weight of red clover blossoms. The present invention also provides a method of producing a non-tobacco moist snuff composition having the herbal component. When the herbal component is combined with a suitable casing component, the resulting leaf-free non-tobacco moist snuff composition has a light, elastic, and moist texture, a soft and smooth mouth feel, a uniform color and particle size, and a long lasting and tobacco-like smell and taste with a characteristic tobacco-like “bite.

Abstract: The present invention provides a nontobacco or herbal moist snuff composition comprising an herbal component comprising, or consisting essentially of, corn silk. The present invention also provides a method of producing a nontobacco moist snuff composition having an herbal component comprising, or consisting essentially of, corn silk. Corn silk has a light texture, smooth mouth feel, uniform appearance, and a smell and taste that is nonexistent or easily disguisable. When corn silk is combined with a suitable casing component, the resulting nontobacco moist snuff composition has a light, elastic, and moist texture, a soft and smooth mouth feel, a uniform color and particle size, and a long lasting and tobacco-like smell and taste with a characteristic tobacco-like “bite.

Abstract: A process for making soup, sauce, and gravy, and a soup, sauce, or gravy composition, utilizes a physically-modified starch. The soup, sauce, or gravy may be organic, has a homogeneous appearance, and is capable of being filled into containers. The starch is heated and held during the process of manufacturing the soup, sauce, or gravy, which allows bulky ingredients, such as vegetables, legumes, bulgur wheat, barley, fruits, rice, and pasta, to be subsequently added to form a generally homogeneous blend that is maintained during further processing and during the shelf life of the product.

Abstract: A process for the preparation of rapidly soluble DCP and TCP. The process comprises adding calcium to phosphoric acid, during continuous agitation, while regulating the pH and temperature. The resultant slurry is quickly dried. The TCP which is formed is rapidly soluble in an acidic aqueous solution, such as a dry beverage mix.

Abstract: A process for making an acetylated cross-linked starch substantially free of acetyl odor and flavor which comprises cross-linking a starch in a slurry, acetylating the cross-linked starch to an acetyl substitution of not more than 2.5%, thereafter washing the starch sufficiently to reduce the ash content to less than 0.20%, preferably forming a slurry of the acetylated cross-linked starch and adjusting the pH to 7 to 9.0, and thereafter drying the starch. The process provides a starch product which is substantially free from off odors or flavors and particularly useful in pudding formulations. Tapioca starch is utilized in preferred embodiments.