Abstract: A snack food is prepared from an extrudable mixture, containing dehydrated potato, baking powder, mono- and diglycerides of fatty acids and water, which is extruded as a flat sheet through a sheeting die with a narrow opening, cut into pieces of predetermined size and shape and baked, the composition of the dehydrated potato, the proportion of the baking powder, the size of the opening in the sheeting die, the cutting of the sheet and the temperature and time of baking being controlled to produce a shaped, hollow potato snack in which the sides are entirely enclosed, with the top and bottom being formed from the top and bottom of said cut sheet, and a cross section of said top and bottom being approximately one-half of the thickness of said cut sheet.

Abstract: The invention provides a process for inhibiting mold growth in a cereal grain having a seed coat by contacting such grain with sodium diacetate in such amounts and under such conditions that the sodium diacetate penetrates the seed coat and inhibits the growth of mold in said grain. The invention is especially useful in the treatment of high moisture corn.

Abstract: Sodium diacetate is used in feeding herbivorous animals.

Abstract: Animal feeds for herbivorous domestic animals are prepared containing sodium diacetate as an attractant.

Abstract: A solidified product from molasses is prepared by a process in which wheat flour is incorporated with molasses to form a slurry prior to dehydration of the slurry as a thin film on a heated surface.

Abstract: A solidified product from sorghum syrup is prepared by a process in which a high protein, high water soluble soy protein is incorporated with a sorghum syrup to form a slurry prior to dehydration and enhances the crispness and rapidity of crystalline formation when the slurry is subsequently dehydrated as a thin film on a heated surface.

Abstract: Dehydrated sugary syrups in the form of dried flakes or ground flakes obtained by thin film drying of liquid aqueous syrups of honey, high fructose corn syrup, invert sugar, corn syrup, malt syrup, sorghum syrup and/or molasses in the presence of ungelatinized starch which is partially gelatinized in situ and/or in the presence of a soy protein are moistened with water, or an aqueous solution of sucrose or of one of said syrups, and optionally a small amount of an edible vegetable oil, in sufficient amount to produce an extrudable mixture, said extrudable mixture is extruded through a tubular or annular die to produce a composite food article in the form of rods or tubes which are sliced into short pieces as they emerge from the extrusion die, and are thereafter dried on a tray or conveyor drier at temperatures within the range of 75.degree.F. to 180.degree.F. until the moisture content is reduced to approximately 1.0-4.0% by weight.

Abstract: Dehydrated sugary syrups in the form of dried flakes or ground flakes obtained by thin film drying of liquid aqueous syrups of honey, high fructose corn syrup, invert sugar, corn syrup, malt syrup, sorghum syrup and/or molasses in the presence of ungelatinized starch which is partially gelatinized in situ and/or in the presence of a soy protein are agglomerated by adding a spray of water in small amounts to said flakes while tumbling them to form agglomerates, drying the said lightly moistened tumbled agglomerates by blowing warm air on them while continuing the tumbling until stickiness of the agglomerates is reduced, thereafter drying the resultant agglomerates on a tray or conveyor drier at temperatures within the range of 75.degree.F. to 180.degree.F. until the moisture content is reduced to approximately 3.5-4.0% by weight, and finally spraying the dried agglomerates with a light coating of an edible high melting fat.