Abstract: A dry particulate mix comprised of a sugar component, a starch component and additional minor amounts of appropriate flavorants, colorants, acidulants and the like, which can be hydrated in a room temperature (or cold) aqueous medium to directly and rapidly form, without need for heating or reliance upon an independent or auxiliary gelation system, a firm, gelled mass suitable for use as a filling for pies, tarts or other pastry products. The starch component comprises a quick-setting, cold-water swellable starch, preferably derived from corn starch, possessing specified properties of solubility, pH, gel formation and gel strength. Also disclosed is a dry mix particularly adapted for preparation of a lemon pie filling.

Abstract: An instant pudding composition which, upon admixture with milk, produces a pudding having a creaminess and smoothness closely similar to that of a cooked starch pudding, while at the same time possessing sufficient firmness and cutting ability to function as a filling for dessert products such as pies or tarts, comprising pregelatinized starch, sugar, an alkali metal orthophosphate, an alkali metal pyrophosphate and an emulsifier component comprising a mixture of mono- and diglycerides.

Abstract: An improved cold water soluble gelatin and a process for preparing it. An aqueous solution comprising gelatin and a mixture of corn syrup solids and maltodextrin is dried. The total weight of the corn syrup solids and maltodextrin in the solution will be from 3 to 7 times the weight of gelatin, and the ratio of corn syrup solids to maltodextrin will be within the range of from 1:9 to 9:1. The resulting product is rapidly soluble in cold water, preferably dissolving in water at 55.degree. F. in less than one minute of spoon stirring.

Abstract: An improved cold water soluble gelatin and a process for preparing it. An aqueous solution comprising gelatin and a specific sugar composition is extruded as a foam and then dried. The foam can be prepared by incorporating a gas into the solution prior to extrusion at moderate pressure or by extruding under high pressure to effect expansion due to the volatilization of water upon exiting the extruder. The resulting product is rapidly soluble in cold water, preferably dissolving in water at 55.degree. F. in less than 1 minute of spoon stirring.

Abstract: A cold water soluble gelatin and process by drying a thin layer of a gelatin solution containing sugar, corn syrup solids, maltodextrin, acid, and surfactant with heat from steam under pressure while maintaining the solution itself under an absolute pressure of less than 5 in. of mercury.