The present application is directed to a compound having the Formula (I):

##STR00001##

wherein R.sup.1, R.sup.2, and R.sup.3 are as described herein. The present application is also directed to a wax composition comprising a wax and a compound of Formula (I). Processes of making a wax composition and for coating a plant or plant part with the compound of Formula (I) are also described.

An acid-oil dispersion composition for use in coating a cereal piece. The acid-oil dispersion composition comprising an edible acid particles dispersed in an edible oil component, wherein the acid particles are in a range of about 1 wt % to about 25 wt % of the acid-oil dispersion composition; and wherein the edible oil component is at an amount that is in a range of about 75 wt % to about 99 wt % of the acid-oil dispersion composition.

The present invention relates to a meat substitute provided with a flavour agent coating, optionally wherein the weight of the flavour agent coating is between 0.1% and 5% of the weight of the coated meat substitute.

The present disclosure relates to compositions including monoglycerides and alkyl esters of fatty acids. An exemplary embodiment includes about 15 wt % to about 99 wt % of one or more monoglycerides of a C.sub.4-C.sub.28 fatty acid, and about 1 wt % to about 75 wt % of one or more alkyl esters of a C.sub.8-C.sub.20 fatty acid.

A process for the application of a predetermined amount of oil to food pieces comprises: (a) providing or receiving a plurality of cut or shaped food pieces; (b) applying an oil-water emulsion to the food pieces for a time sufficient to provide a predetermined amount of oil to the food pieces and so that the food pieces have an initial moisture level after applying the oil-water emulsion; and (c) reducing the initial moisture level, in the absence of frying in oil, to a moisture level of from about 0.2 to about 80% by weight to provide a cooked food product, comprising said predetermined amount of oil, wherein step (c) does not comprises frying the food pieces in hot oil.

Food products comprising a solid comestible component, wherein the solid comestible component has an oil content less than or equal to about 15 grams/ounce; and a fat-emulsifier component topically applied to the solid comestible component, wherein the fat-emulsifier component comprises an edible fat component; and an emulsifier component with a hydrophilic-lipophilic balance (HLB) value less than or equal to about 9 or a lecithin component with an acetone insolubles (AI) percentage in the range of from about 20 to about 90 and a phosphatidylcholine (PC) percentage of from about 20 to about 90, wherein the emulsifier component or lecithin component is dispersed or solubilized in the edible fat component. Methods of producing such food products by dispersing or solubilizing the emulsifier component or lecithin component in the edible fat component to obtain the fat-emulsifier component; and topically applying the fat-emulsifier component to the solid comestible component.

The present disclosure relates to extruded protein products and methods for producing an extruded protein product. In particular, an extruded piece is disclosed having a high protein content and having a desirable texture and flavor. Methods for making an extruded piece include processing, under extrusion conditions, a combination of a powdered protein ingredient, a protein matrix disruptive ingredient, water, and an oil.

A process of depositing a hydrophobic or superhydrophobic film on a surface of a substrate, effected by spraying onto the substrate's surface a solution comprising a fatty acid and an organic solvent, is provided. Substrates and articles-of-manufacturing containing the substrates, having a hydrophobic or superhydrophobic coating/film deposited thereon, obtainable or prepared by the process, are also provided. The process is usable for reducing a load of a pathogenic microorganism and/or for preventing biofilm formation on and/or in the substrates or articles-of-manufacturing containing same.

A product having an internal substance protected by a rugged exterior shell is disclosed. The internal substance is reactive with the exterior shell but is separated therefrom by a coating on an interior surface of the external shell so that the product can be stored for a long period of time without the internal substance reacting with the exterior shell. The coating is meltable so that, when desired, the product may be heated (e.g. immersed in hot water or exposed to heat) in order to melt the coating so that the internal substance can react with the external shell so that the internal substance can excrete out of the exterior shell.

A product conveying and coating system includes at least first and second, sequentially arranged conveyor belts, with at least the second conveyor belt being a solid belt. Interposed in a gap between the first and second belts is a dispenser head of a coating manifold. The dispenser head spans the gap between upper surface portions of the first and second conveyor belts, with an elongated side wall outlet portion of the dispenser head being exposed, in a downstream direction of the overall conveyor unit, to the upper surface of the second conveyor belt. The system provides for dispensing of coating material directly onto the second, solid conveyor belt and enrobing at least bottom and partial side portions of food products upon the solid belt. Provisions are made for scraping from the solid belt, removing from the coated food products and recycling excess coating material.