Abstract: Described is a reaction flavor-containing and barrier composition-coated macerated meat food article which has the properties of:(x) retention of a substantial amount of water on storage and/or on cooking;(y) substantial imperviousness to the absorption or adsorption of cooking oil on storage and/or on cooking; and(z) retention on storage and/or on cooking of substantially all the flavor nuances originally present in the meat;the barrier composition containing starch, methyl cellulose and xanthan gum.

Abstract: Described is the use of sclareolide in augmenting or enhancing the organoleptic properties of foodstuffs whereby:(i) richness and creaminess is added to low fat ice cream by admixing therewith the sclareolide;(ii) the sweetness of foodstuffs and beverages sweetened with non-neutrative sweeteners, e.g., aspartame is enhanced by admixing with the non-neutrative sweetener, prior to addition to the beverage or foodstuff, sclareolide; and(iii) bitter nuances imnparted by the use of potassium chloride in salt substitutes are substantially covered by means of admixing salt substitutes with sclareolide.

Abstract: Described is the use of sclareolide in augmenting or enhancing the organoleptic properties of foodstuffs whereby:(i) richness and creaminess is added to low fat ice cream by admixing therewith the sclareolide;(ii) the sweetness of foodstuffs and beverages sweetened with non-neutrative sweeteners, e.g., aspartame is enhanced by admixing with the non-neutrative sweetener, prior to addition to the beverage or foodstuff, sclareolide; and(iii) bitter nuances imparted by the use of potassium chloride in salt substitutes are substantially covered by means of admixing such salt substitutes with sclareolide.

Abstract: Described is a barrier composition-coated macerated meat food article which has the properties of:(x) retention of a substantial amount of water on storage and/or on cooking; and(y) substantial imperviousness to the absorption or adsorption of cooking oil on storage and/or on cooking;the barrier composition containing a silicon oxide derivative, starch, methyl cellulose and xanthan gum.

Abstract: Described is the use of sclareolide in augmenting or enhancing the organoleptic properties of foodstuffs whereby:(i) richness and creaminess is added to low fat ice cream by admixing therewith the sclareolide;(ii) the sweetness of foodstuffs and beverages sweetened with non-neutrative sweeteners, e.g., aspartame is enhanced by admixing with the non-neutrative sweetener, prior to addition to the beverage or foodstuff, sclareolide; and(iii) bitter nuances imparted by the use of potassium chloride in salt substitutes are substantially covered by means of admixing such salt substitutes with sclareolide.

Abstract: Described is a process for preparing a batter-coated, barrier layer-coated porous inner food structure containing macerated beef or macerated chicken having the properties of:(x) retention of a substantial quantity of the water originally contained in the macerated beef or macerated chicken structure on re-cooking; and(y) substantial imperviousness to the absorption or adsorption of cooking oil into the resulting product when the resulting product is contacted with cooking oil on further cooking (re-cooking) subsequent to the cooking step required to prepare the product.The barrier coating consists of starch, methyl cellulose and xanthan gum. Additionally, the barrier coating may contain a reaction flavor composition and/or a reaction flavor precusor composition which results in retention of substantially all of the flavor nuances originally present in the macerated chicken or beef on re-cooking beyond the original cooking step. The prodct also includes one or more silicon oxide derivatives.

Abstract: Described is the use of sclareolide in augmenting or enhancing the organoleptic properties of foodstuffs whereby:(i) richness and creaminess is added to low fat ice cream by admixing therewith the sclareolide;(ii) the sweetness of foodstuffs and beverages sweetened with non-neutrative sweeteners, e.g., aspartame is enhanced by admixing with the non-neutrative sweetener, prior to addition to the beverage or foodstuff, sclareolide; and(iii) bitter nuances imparted by the use of potassium chloride in salt substitutes are substantially covered by means of admixing such salt substitutes with sclareolide.

Abstract: Described is a process for preparing a batter-coated, barrier layer-coated flavored porous inner food structure containing macerated beef or macerated chicken having the properties of:(x) retention of a substantial quantity of the water originally contained in the macerated beef or macerated chicken structure on re-cooking;(y) substantial imperviousness to the absorption or adsorption of cooking oil into the resulting product when the resulting product is contacted with cooking oil on further cooking (re-cooking) subsequent to the cooking step required to prepare the product; and(z) retention of substantially all of the flavor nuances originally present in the macerated chicken or macerated beef on re-cooking beyond the original cooking step used to produce the product originally.The barrier coating consists of a starch, methyl cellulose, xanthan gum as well as a reaction flavor composition and/or reaction flavor precursor composition.

Abstract: Described is an apparatus for preparing seasoned and flavored foodstuffs according to market requirements using electronic program controlled means comprising:(i) at least one mixing vessel having a means of ingress and a means of egress;(ii) means for supplying in controlled and variable amounts according to market requirements to at least one of said mixing vessels, a variably mixed seasoning composition of matter.

Abstract: Described is the use in augmenting or enhancing the flavor of a meat-flavored foodstuff by using a mixed seasoning composition capable of being solubilized in water and forming a single aqueous phase comprising:(a) from about 0.25 up to about 0.80 mole percent of lactic acid and/or a lactate salt;(b) from 0 up to about 0.09 percent on a dry basis of glycolic acid or a glycolate salt;(c) from 0 up to about 10.0 mole percent on a dry basis of a magnesium salt;(d) from about 6 mole percent up to about 50 mole percent on a dry basis of a phosphate and/or a monoacid phosphate and/or a diacid phosphate and/or phosphoric acid taken alone or taken further together with at least one tripolyphosphate; pyrophosphate or polymetaphosphate;(e) from 0 mole percent up to about 40 mole percent on a dry basis of a sodium salt;(f) from about 8 mole percent up to about 50 mole percent on a dry basis of a potassium salt;(g) from about 0.