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.

A battering process for providing a battered food product including the steps of coating a food product with a predust and a dry batter prior to misting the food product with a combination of water, oil, and an emulsifier to form an edible coating on the food product. Setting the edible coating on the food product in a steam oven before thermally processing the food product, misting the edible coating on the food product with water, and freezing and packing the food product to be reheated.

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 protective coating for edible moisture-sensitive granular particulates can comprise at least two different coating layers, at least one being formed from a wax coating layer and at least one being formed from a shellac coating layer. The protective coating can exhibit excellent barrier properties even if the protective coating is made very thin or if the edible particulates being protected are irregular in shape.

Described herein are methods of sanitizing and preserving produce and other agricultural products, for example for consumption as Ready-to-Eat. The methods can comprise treating the products with a sanitizing agent and forming a protective coating over the products.

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 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.

The method is for making a coating for use in reducing penetration of food dyes on an egg shell surface. The method includes admixing an edible salt compound with water in combination with a hydroxide, optionally adding an acid to lower the pH of the mixture; optionally adding a sugar alcohol; optionally adding, and mixing in, one or more of water and a food grade acid, bacterial alpha amylase, a plasticizer, a sugar, starch, cellulose/cellulose esters, gelatin, agar, gluten, casein, and protein, adding a food grade emulsifier and a fatty acid to the mixture, optionally adding a food grade clay to the mixture, heating the mixture to a temperature between 135-200° F. and adding a food grade wax, and optionally adding a silicone, cooling the mixture to produce the coating for application onto the egg shell surface.

A stirring apparatus includes a bed, a column, a revolution shaft, a revolution driving device, a support member, and a stirring unit. The revolution shaft is supported by the column and extends in a horizontal direction. The revolution driving device rotates the revolution shaft about a first center line being an axis of the revolution shaft. The support member is fixed to the revolution shaft. The stirring unit includes cups and a self-rotation mechanism. The cups are disposed on a circumference centered on the first center line via the support member. The self-rotation mechanism rotates the cups about a second center line passing through a center of the cups. The cups is provided in an inclined manner so that a perpendicular from the center of a bottom plate to the first center line is shorter than a perpendicular from the center of an opening to the first center line.

A method of applying thin layers of a molten chocolate onto a frozen food product, in some instances fruit, that is at temperatures below 0° C. in such a way that prevents discoloration and brittleness of the applied chocolate.