A method for producing a reheatable food product includes mixing butter, maltodextrin and breadcrumbs so as to form a butter mixture, obtaining a first slice of bread and a second slice of bread, spreading the butter mixture onto a first surface of the first slice of bread and a first surface of the second slice of bread, applying 5 g to 70 g of a filling to the second surface of the first slice of bread, positioning the second slice of bread on the filling such that the second surface of the second slice of bread is adjacent thereto to form the food product, grilling the food product until the first surfaces are golden brown, and compressing the food product to a thickness of 0.56 inches to 0.75 inches while grilling, freezing the food product to a frozen state, reheating the food product.

A seasoning composition suitable for application topically to a snack food, and in particular an uncooked snack food, the seasoning composition comprising a plurality of seasoning-containing granules.

A seasoning composition suitable for application topically to a snack food, and in particular an uncooked snack food, the seasoning composition comprising a plurality of seasoning-containing granules.

The present invention relates to a pharmaceutical formulation suitable for use in a straw suitable for oral administration of said pharmaceutical formulation, wherein the pharmaceutical formulation is a granular solid comprising a core, an optional first coating layer, and a second coating layer. The present invention also relates to a straw suitable for oral administration of such a pharmaceutical formulation, the use of said pharmaceutical formulation in the treatment of a condition in a subject in need thereof, and a method for preparing said pharmaceutical composition.

The present invention relates to a pharmaceutical formulation suitable for use in a straw suitable for oral administration of said pharmaceutical formulation, wherein the pharmaceutical formulation is a granular solid comprising a core, an optional first coating layer, and a second coating layer. The present invention also relates to a straw suitable for oral administration of such a pharmaceutical formulation, the use of said pharmaceutical formulation in the treatment of a condition in a subject in need thereof, and a method for preparing said pharmaceutical composition.

A confectionery item for applying an edible temporary tattoo to a person's tongue, including a release medium and an edible substrate configured to be insertable into the person's mouth, the release medium being securable to the substrate and coated with a layer of edible hardener onto which a transfer is printed, wherein the transfer is a representation formed of edible ink printed onto the layer of edible hardener and configured to be transferred to the person's tongue during contact therewith.

Pre-baked, edible product, suitable for being baked to completion in an oven or by using hot air, wherein the pre-baked, edible product comprises a coating layer, and wherein the pre-baked, edible product contains 2.5 to 20.0 wt. % of a glyceride composition, relative to the total weight of the pre-baked, edible product, wherein the glyceride composition comprises at least one lauric fat component and at least one liquid fat component, and wherein the coating layer comprises 75.0 to 100.0 wt. % of a fat composition, elative to the total weight of the coating layer, and wherein the fat composition of the coating layer is characterized by a content of from 35.0 to 80.0 wt. % of saturated fatty acid residues (SAFA) and less than 2.0 wt. % of trans fatty acid residues (TFA).

A method of producing an aqueous solution of zein suitable for forming edible coatings includes combining zein with an alcohol-free, non-corrosive amphipathic carrier solvent (e.g., [1,3]-propanediol), and adding a surfactant (e.g., surfactin) thereto, forming a Phase I solution. The surfactant may be non-ionic or anionic as determined by the type of zein being used. The Phase I solution is combined with a Phase II aqueous solution including primarily water without alcohol to provide an aqueous coating solution of zein. A plasticizer (e.g., polyethylene glycol) or fatty acid (e.g., lauric acid) may be added to the Phase II solution to enhance the zein coating. The resulting coating solution may then be applied on food, and dried, to form an edible coating.

A method of producing an aqueous solution of zein suitable for forming edible coatings includes combining zein with an alcohol-free, non-corrosive amphipathic carrier solvent (e.g., [1,3]-propanediol), and adding a surfactant (e.g., surfactin) thereto, forming a Phase I solution. The surfactant may be non-ionic or anionic as determined by the type of zein being used. The Phase I solution is combined with a Phase II aqueous solution including primarily water without alcohol to provide an aqueous coating solution of zein. A plasticizer (e.g., polyethylene glycol) or fatty acid (e.g., lauric acid) may be added to the Phase II solution to enhance the zein coating. The resulting coating solution may then be applied on food, and dried, to form an edible coating.

This disclosure relates to laminas and uses of same, the lamina made of at least 90% w/w dried, adhered together vegetables, the lamina withstanding disintegration during storage and allowing disintegration when cooked.