Abstract: Disclosed are comestibles, particularly ready-to-eat cereals, having an exterior coating sweetened with aspartame as well as methods of preparing such coated comestibles. The methods of preparation comprise: (a) preparing an aqueous suspension comprising sufficient amounts of certain cold water-soluble gums to provide a viscosity of 50 to 25,000 cp. (65.degree. F.) and from about 0.1% to 4% aspartame; (b) enrobing a comestible with the aqueous suspension at a temperature of from about 50.degree. F. to 100.degree. F. to apply sufficient amounts of aspartame so as to provide between about 0.05% to 0.3% aspartame; and then (c) drying the comestibles to a final moisture content of less than about 5%.

Abstract: Disclosed are comestibles, particularly ready-to-eat cereals, having an exterior coating sweetened with aspartame as well as methods of preparing such coated comestibles. The methods of preparation comprise: (a) preparing an aqueous suspension comprising sufficient amounts of certain cold water-soluble gums to provide a viscosity of 50 to 25,000 cp. (65.degree. F.) and from about 0.1% to 4% aspartame; (b) enrobing a comestible with the aqueous suspension at a temperature of from about 50.degree. F. to 100.degree. F. to apply sufficient amounts of aspartame so as to provide between about 0.05% to 0.3% aspartame; and then (c) drying the comestibles to a final moisture content of less than about 5%.

Abstract: Disclosed are comestibles, particularly ready-to-eat cereals, having an exterior coating sweetened with aspartame as well as methods of preparing such coated comestibles. The methods of preparation comprise: (a) preparing an aqueous suspension comprising sufficient amounts of vegetable protein isolates to provide a viscosity of 50 to 25,000 cp. (65.degree. F.) and from about 0.1% to 4% aspartame; (b) enrobing a comestible with the aqueous suspension at a temperature of from about 50.degree. F. to 100.degree. F. to apply sufficient amounts of aspartame so as to provide between about 0.05% to 0.4% aspartame; and then (c) drying the comestibles to a final moisture content of less than about 5%.

Abstract: Disclosed are aerated, dextrose-based confections and methods for their preparation. The confections essentially comprise from about 87% to 99% dextrose, from about 0.5% to 3% whipping agent and from about 0.5% to 7% moisture. In one method for making the confection, a confection melt is prepared from melted dextrose monohydrate and a whipping agent such as hydrated gelatin. The confection melt of specified temperature range (190.degree. F. to 270.degree. F.) is pumped through a whipper so as to aerate the mixture to particular densities (0.2 to 1.0 g./cc.). The composition is simultaneously cooled to achieve particular whipper exit temperatures (160.degree. F. to 220.degree. F.). The aerated confection is then formed into pieces of desired shape and size and thereafter cooled. One embodiment of the aerated confection is suitable for use as blackboard chalk.