Abstract: Disclosed are food compositions and methods for preparing sugary coated puffed snack products upon simple heating of the food compositions in a consumer microwave oven. The food compositions comprise a plurality of puffable farinaceous dough puff pieces or pellets and a puffing media throughout which the puff pieces or pellets are dispersed. The puffing media comprises from about 40% to 95% by weight of a nutritive carbohydrate sweetening agent and from about 5% to 10% moisture. The weight ratio of puffing media to puff pieces ranges between about 4:1 to 0.1:1. The water activity of the food compositions is less than about 0.75. The method for making a coated snack comprises forming a gelatinized dough, shaping the dough into pieces, partially drying the pieces, dispersing the pieces throughout a puffing media to form a puffing media/piece matrix, and microwave heating the matrix to simultaneously puff the pieces and to enrobe the pieces with the fluidized puffing media.

Abstract: An extruded, expanded ready to eat cereal product containing substantial levels of corn bran is disclosed. Explosive expansion of the cereal dough with sudden release of pressure in the cooking extrusion step results in a high degree of cereal piece disintegration unless the corn bran ingredient which is used in the process is within critical particle size ranges. Product produced in accordance with the invention has preferred sensory qualities when compared with wheat bran. A high fiber expanded ready to eat product having improved textural and bowl life characteristics, compared to commercially available ready to eat cereals containing wheat bran, is disclosed.

Abstract: A process for the preparation of a novel potato snack product comprising mixing together a starch containing component, an active yeast, preferably baker's yeast, water and a sugar fermentable by the said yeast to form a dough mass, optionally dividing the dough into pieces, fermenting the dough mass or pieces for a period of time and temperature sufficient to form a light structure and frying in hot edible oil or fat or baking at ordinary oven temperatures the fermented dough or pieces to obtain a potato snack and the novel potato snacks formed thereby as well as a premix for said potato products.

Abstract: Dextrose and sucrose are co-crystallized onto the surface of breakfast cereal products such as corn flakes, puffed wheat or puffed rice, by applying to the surface of said cereal product a powdered crystalline material comprising any of sucrose, dextrose or mixtures thereof, and coating the surface with a layer of a concentrated aqueous solution of dextrose and sucrose. The coated cereal product is then dried at a temperature below the browning temperature of the product. The resulting coated cereal product has a desirable frosted appearance.

Abstract: A dietary snack product rich in fiber is produced by a process wherein a fiber containing substance which is difficult to extrude by itself is mixed with a protein such as milk protein plastifiable under extruding conditions, with the addition of water if desired, to form a mixture having a moisture content between 8 and 25%, and the obtained mixture is extruded at a temperature of at least 100.degree. C. The resulting dietary product may contain 10 to 80% rich in fiber such as bran and 20 to 90% of plastifiable protein.

Abstract: Disclosed is an improvement in a process for preparing a puffed ready-to-eat cereal product from rice. Nato rice typically sticks and clumps during processing. The present invention reduces this problem. In a preferred embodiment, milled rice is admixed with spray dried torula yeast which has been cultured in ethanol, prior to cooking the rice in a sugar solution, and drying, tempering, bumping, puffing and toasting.

Abstract: Flake cereal product of improved storage stability and enhanced sweetness when sugar coated comprised of prepared cereal flakes coated with an edible oil.

Abstract: The invention is directed to emulsion compositions of, or including, bile acids, their conjugates, lower alcohol esters or salts of said acids or conjugates; water to effect solution of one or more of said defined bile acids; and at least one of: glycerides; phospholipids; fatty acids, amino fatty acids, or fatty acid amides; and steroids. Illustrative are sodium taurocholate, glyceryl monooleate, soy lecithin, oleic acid and cholesterol acetate. The emulsion compositions in conjunction with oil and/or water phase(s) can be controlled to give an emulsion product which is substantially stable water/oil type or oil/water type, or metastable mixture of water/oil and oil/water types. The emulsion product has utility in many fields such as cosmetics, dentifrices, food products, cleaners, lubricants, agricultural chemicals, etc; The emulsion composition itself has utility in many of these fields.

Abstract: Corn grits are treated in a hot, humid atmosphere prior to flaking in order to produce a cereal particle which can be readily flaked and which when toasted has a blistered surface that does not go prematurely soft in milk.

Abstract: A process for conditioning food strands in which food strands are formed from a dough of food material and each of the strands is passed individually through a separate zone of positive air pressure.

Abstract: This invention relates to producing a multi-textured flake cereal by the two-step cooking of various grains followed by a flaking and corrugation of the grain pieces whereby a ribbed structure is afforded having a multiplicity of textures, the grain being particularly characterized by the addition of rice as part of a secondary cook.

Abstract: Triticale is soaked at an elevated temperature, drained, tempered and then bumped preparatory to being cooked with added syrup, partially dried, flaked and toasted to produce a curled, crinkly, crisp breakfast cereal.

Abstract: Food products are supplemented with food supplements comprising finely divided particles of edible, metabolizable fat carrier having mixed therein a nutrient selected from the group consisting of assimilable iron compound, vitamins, minerals and mixtures thereof. Preferably the food supplement is affixed to the food product by applying the supplement to the surface of the food product while said surface is at a temperature above the melting point of the fat carrier.

Abstract: A process for preparing a nutritious instant infant cereal having a coarse texture, substantially free of other than specific grain cereals and various desirable food supplements. The process is accomplished by subjecting a protein-rich slurry to heating under elevated pressure and temperature.

Abstract: L-aspartic acid derivative sweetening compounds are admixed in aqueous suspension with hydrolyzed amylaceous derivatives comprising predominantly oligosaccharides solids having a low dextrose equivalency and applied as a coating solution to a cereal-base comestible whereby localized "hot-spots" are ameliorated and the product has a smooth sweetness, the derivative being uniformly distributed throughout the coating and a portion thereof being present as undissolved crystals.

Abstract: A dry comestible is coated with a dipeptide sweetening compound applied in the form of an aqueous foam to the surface of the comestible.