A method of producing a multicoated edible snack product comprising providing an edible core, applying a first layer over the outer surface of the edible core. The first layer is cooked to form a hardened first layer over the edible core. A second layer is applied over the hardened first layer, and cooked to form an expanded second layer. The hardened first layer provides a crunchy aspect to the snack product and the expanded second layer provides a soft exterior to the snack product when biting into the snack product.

The purpose of the present invention is to provide a psyllium husk granule whose affinity for water is significantly improved, and a method for producing the psyllium husk granule. In addition, the purpose of the present invention is to provide a powdered drink in which the psyllium husk granule is used. The psyllium husk granule is obtained by performing granulation using powdered sugar which has passed through a 120 to 280-mesh Tyler screen. The method for producing the psyllium husk granule comprises fluidizing a mixture containing a psyllium husk and powdered sugar which has passed through a 120 to 280-mesh Tyler screen, then spraying water, and finally drying the mixture for granulation.

The present disclosure is directed to a method for reducing immunoreactivity of a food including (a) incubating a food that contains at least one protein with a cross-linking enzyme to form a food that includes at least one cross-linked protein; and (b) fermenting the food including the at least one cross-linked protein with a microorganism to form a modified food including a hydrolysate of the at least one cross-linked protein, wherein (a) is performed before (b) and wherein a level of immunoreactivity of the modified food is less than a level of immunoreactivity of an unmodified food including at least one protein. Modified foods obtained from the present method are also provided.

Methods of manufacture of nut flours and/or formulations, ultra-low fat nut flours and uses for nut flour formulations. In some embodiments, methods of manufacturing ultra-low fat tree nut or peanut flour formulations for oral administration in immunotherapy of subjects affected by allergies.

The present invention relates to beverages, in particular to a paste for preparing a beverage. Further aspects of the invention are the use of a paste to prepare a beverage and a process for preparing a paste.

Salt particles adhered to a bulk carrier of the present invention are improved over prior alternative salts by having smaller salt particles adhered to a bulk carrier are achieved through modifications of variables for production of salt adhered to carrier particles, including starting solid composition, salt-carrier slurry composition, inlet and outlet drying temperature, slurry temperature, and moisture content control. The resulting salt-carrier product of salt adhered to carrier particles can be produced with much smaller salt particles of about 100 nanometers to less than 2 microns adhered to a carrier, which in turn improves electrostatic forces that help the salt-carrier product better adhere to and coat a food product than salts not adhered to a carrier particle.

The rancidity of prepackaged nut products, especially, candy coated almonds, pecans, peanuts, pistachios, walnuts and cashews, is inhibited or reduced by sealingly coating the nut products with a sweetener and, thereafter, packaging the foodstuffs in a GRAS polymeric film plastic material. This enables the nut product to be exposed. to continuous heating or heating and cooling cycles such as within a conventional food warmer or exposure to heating lamps at temperatures up to about 200°F. for extended periods of up to about thirty (30) to about sixty (60) days while impeding the rancidity of the nut products.

The rancidity of prepackaged nut products, especially, candy coated almonds, pecans, peanuts, pistachios, walnuts and cashews, is inhibited or reduced by sealingly coating the nut products with a sweetener and, thereafter, packaging the foodstuffs in a GRAS polymeric film plastic material. This enables the nut product to be exposed. to continuous heating or heating and cooling cycles such as within a conventional food warmer or exposure to heating lamps at temperatures up to about 200°F. for extended periods of up to about thirty (30) to about sixty (60) days while impeding the rancidity of the nut products.

Nano-structures of Aluminum Nitride and a method of producing nano-structures of Aluminum Nitride from nut shells comprising milling agricultural nuts into a fine nut powder, milling nanocrystalline Al.sub.2O.sub.3 into a powder, mixing, pressing the fine nut powder and the powder of nanocrystalline Al.sub.2O.sub.3, heating the pellet, maintaining the temperature of the pellet at about 1400° C., cooling the pellet, eliminating the residual carbon, and forming nano-structures of AlN. An Aluminum Nitride (AlN) product made from the steps of preparing powders of agricultural nuts using ball milling, preparing powders of nanocrystalline Al.sub.2O.sub.3, mixing the powders of agricultural nuts and the powders of nanocrystalline Al.sub.2O.sub.3 forming a homogenous sample powder of agricultural nuts and Al.sub.2O.sub.3, pressurizing, pyrolizing the disk, and reacting the disk and the nitrogen atmosphere and forming AlN.

Nano-structures of Aluminum Nitride and a method of producing nano-structures of Aluminum Nitride from nut shells comprising milling agricultural nuts into a fine nut powder, milling nanocrystalline Al.sub.2O.sub.3 into a powder, mixing, pressing the fine nut powder and the powder of nanocrystalline Al.sub.2O.sub.3, heating the pellet, maintaining the temperature of the pellet at about 1400° C., cooling the pellet, eliminating the residual carbon, and forming nano-structures of AlN. An Aluminum Nitride (AlN) product made from the steps of preparing powders of agricultural nuts using ball milling, preparing powders of nanocrystalline Al.sub.2O.sub.3, mixing the powders of agricultural nuts and the powders of nanocrystalline Al.sub.2O.sub.3 forming a homogenous sample powder of agricultural nuts and Al.sub.2O.sub.3, pressurizing, pyrolizing the disk, and reacting the disk and the nitrogen atmosphere and forming AlN.