Abstract: A ready-to-eat cereal is prepared from a cookie formulation, including flour, sugar, shortening or fat and a bowl-life extender. The bowl-life extender includes a waxy starch, preferably a pregelatinized starch from waxy maize in an effective amount to improve the bowl life of the cereal pieces without causing the cereal pieces to become excessively firm. A cold water swelling granular starch is also included with the pregelatinized waxy starch to improve bowl life of the cereal. The dough is prepared by mixing the ingredients to form a cookie dough-like consistency. The dough may be rotary molded or sheeted and cut into bite-size pieces and baked to leaven the cereal pieces. The baked pieces may then be coated with an optional sugar glaze.

Abstract: A high bran snack, for the prevention of colon cancer, of which a typical formulation is: graham (whole wheat) flour, 40 percent; rice flour, 10 percent; whole wheat bran flour, 50 percent; calcium carbonate, 1.25 percent; reduced iron, 0.013 percent; and riboflavin (as a tracer), 0.02 percent. About 5 ounces of water is added per 80 ounces of dry materials. The dry materials are mixed in a ribbon blender and then fed dry into a cooker extruder. Then the water is added to the mixture in the extruder. The mixture is extrusion cooked and formed in, for example, a twin-screw cooker extruder. Each of the ingredients in the formulation has a processing, nutritional or therapeutic purpose. The extruded pieces are coated with coconut oil and powdered flavorant.

Abstract: Comestibles, such as baked goods and cereal products, are sweetened by application of an aqueous solution of at least one L-aspartic acid sweetening derivative to provide products which exhibit a uniform sweetening response when eaten, i.e., they are substantially free of "hot spots". The sweetening derivative is absorbed into the comestible to obtain products which do not have a sugar-coated or sugar dusted appearance.

Abstract: A flavor-coated cereal capable of releasing its flavor coating into milk in which it is immersed is produced by wetting the surface of a cereal product with a sugar solution, sprinkling a particulate flavoring composition (for example, ground hard candy) onto the cereal product while it is still wet with the sugar solution, and then drying the cereal product.

Abstract: Comestibles, such as baked goods and cereal products, are sweetened by application of an aqueous solution of at least one L-aspartic acid sweetening derivative to provide products which exhibit a uniform sweetening response when eaten, i.e., they are substantially free of "hot spots". The sweetening derivative is absorbed into the comestible to obtain products which do not have a sugar-coated or sugar dusted appearance.