Abstract: The present invention is aimed to retain the taste and texture of infant and toddler food products that have been frozen. By employing a slow-churning freezing process, the frozen infant and toddler products are lighter in color, smoother and creamier in texture and possess a better taste profile. The invention further comprises methods of making and using such products.

Abstract: Tomato products obtained from tomato juice or tomato passata having the following composition in percentage by weight: dry residue 5.5-20%, water 94.5-80%, 100% being the sum of the two components, wherein the amount of water-insoluble and water-soluble solids in the dry residue ranges in percentage by weight: Water-insoluble solids from 18% to 70% Water-soluble solids from 82% to 30%, the sum of the two components being 100% of the dry residue.

Abstract: The present invention is directed to a process for making a microwavable dish comprising vegetables, sauce and a carbohydrate, wherein the dish is Refrigerator-stable after packaging and prior to microwaving, even at a pH of greater than or equal to about 5. The vegetables are provided fresh and/or IQF, heated in water, and steamed. The steamed vegetables are mixed with sauce and carbohydrate components, refrigerated after packaging and prior to microwaving, and maintain good textural, visual and taste characteristics. Specifically, the vegetable component has a Just About Right/Acceptable Texture and a Firmness of at least about 5.46 Kg force.

Abstract: A creamy food comprising pumpkin vegetable matter as the main texture and mouthfeel imparting component. The creamy food comprises up to 78 percent pumpkin vegetable matter, 1-15% oil, and 0-5% starch. Pumpkin is the preferred vegetable due to its non-gritty texture and bland flavor capable of assuming other desired flavors. The product has a wide range of applications due to its texture, mouthfeel, and stability. It can be flavored and colored as desired, and provides a rich-tasting product of superior texture while being low in fat and/or calories and nutritionally rich. According to a preferred aspect of the process, components are added in a special order and processed using means for allowing water to be released from the vegetable matter.

Abstract: Enhancing the flavor of sweet corn particularly for use in making corn powder for soups by converting sweet corn kernels into paste, adding a reducing sugar and a specific amino acid and heating the mixture.

Abstract: Microcrystalline chitin is prepared by subjecting chitin to controlled acid hydrolysis and high shear while suspended in an aqueous medium.

Abstract: Avocado flesh, water, and vegetable gums are thoroughly and intimately admixed to produce a fine dispersion which is stable when stored for long periods of time either by itself or in admixture with mayonnaise or other foodstuffs. The fine dispersion is produced by passing the avocado flesh, water, and vegetable gums through a colloid mill, an emulsifier, or an homogenizer.