Abstract: A shelf-stable dairylike product based on milk solids, oils, and emulsifiers, stablilized with a combination of microcrystalline cellulose and sodium carboxymethyl cellulose.

Abstract: Par-fried sliced potato products storable under refrigeration are prepared. Initially, surface sugar molecules and starch molecules on the sliced potato are cross-linked. The cross-linked potato is then water blanched and soaked in a solution containing an oxidizing agent, a non-reducing sugar, and an antioxidant preservative. The potatoes are then par-fried. The potatoes are then cryogenically cooled and packaged under a blanketing atmosphere containing an N.sub.2 (or other inert gas)- CO.sub.2 mixture. The inert gas/CO.sub.2 mixture inhibits microbiological growth without causing the formation of carboxylic acids. The product is then stored under refrigeration until ready for use. The products have a shelf life of 8-10 weeks when refrigerated.

Abstract: An instant coffee substitute is prepared from roasted soybeans. Soybeans are preheated until their interiors are at near roasting temperatures. The interiors of the preheated soybeans are maintained at roasting temperatures for an extended time to over-roast the soybeans. The roasted soybeans are the ground, extracted and filtered as necessary. After filtering, the extract is dried and later may be reconstituted. The product has the color, flavor and aroma of coffee, without any noticeable soy aroma or flavor.