Abstract: Salt compositions containing:(a) 10 to 90 wt. % of NaCl; and(b) 10 to 90 wt. % of a binding matrix,in which said NaCl is distributed throughout said binding matrix and may be prepared by mixing and heating the NaCl with the binding matrix to form a melt and then extruding the melt. These compositions are useful as salt compositions and as flavored salt compositions.

Abstract: Frozen dessert cones made from a cooked batter capable of having lower and higher moisture contents, which respectively cause the cone to assume dimensionally contracted and expanded states, are provided with sanitary jackets while in their dimensionally contracted state. When the cooked batter forming the cone attains a higher moisture content, the cone will dimensionally expand against the walls of the sanitary jacket thereby exerting a restraining force against removal of the jacket from the cone. The sanitary jacket is applied to an interior handle region of a cone so that the sanitary jacket will nest with the exterior surface of a downstream cone handle when stacked therewithin. A chute is provided so as to align and direct the sanitary jacket with respect to the interior handle region of the cone. A stream of pressurized fluid (e.g., air) is then preferably directed against the sanitary jacket so as to propel the same into a seated relationship with the interior handle region.