Abstract: Raisins are preconditioned for use in food preparations where a high moisture content is required, by exposing the raisins to heated water or steam to elevate the temperature to 130.degree. F. (54.degree. C.) or above, followed by reducing the oxygen content of the atmosphere surrounding the raisins and sealing them in moisture-tight and air-tight packaging while still hot, and storing the raisins in this condition for a sufficient period of time to destroy substantially all spoilage microorganisms present. If held for at least twelve hours and the temperature is at least about 120.degree. F. (49.degree. C.), sugaring is prevented as well. The result is a highly uniform product with pleasing appearance and texture suitable for direct use in baking or other food preparations.

Abstract: Raisins are treated by blanching, followed by fructose infusion, tempering and drying, all at elevated temperatures, to increase the fructose:dextrose weight ratio in the raisins to a level exceeding 1.5:1, without substantially increasing the total sugar content. The resulting raisins retain moisture and their natural raisin flavor in storage, even when combined with relatively dry, moisture absorptive food materials such as dry cereals, cakes and breads, and powdered baking mixes.

Abstract: The present invention provides a novel process for removing the pellicle from nut kernels and a blanching composition for use in the treatment of nuts.More particularly, the process of the invention comprises the steps of:(a) immersing nut kernels in a composition comprising a mixture of a vegetable oil and a wetting agent in a solution of water and, optionally, a sugar, at ambient temperature to soften and loosen the pellicle;(b) removing the nut kernels from the composition and draining the nut kernels;(c) exposing the nut kernels to ambient temperature water to remove the pellicle; and(d) separating the nut kernels from the pellicle.

Abstract: An improved coating for sticky fruits and a process for preparing such coated fruits are disclosed.More particularly, the coating of the invention comprises a vegetable wax, a vegetable oil, a wetting agent and a protein.The process of the invention comprises the steps of:(a) coating the fruit with a composition comprising a wetting agent and a suspension of a vegetable wax in a vegetable oil,(b) adding to the fruit a composition comprising a protein,(c) removing excess mixture from the fruit, and(d) drying the fruit.