A multilayer edible product includes a first layer and a second layer having a water activity that may be greater than the water activity of the first layer. The first layer may include high-melting fat and may mitigate moisture migration from the second layer to the first layer.

Compositions for forming protective coatings on, e.g., agricultural products, can form a lamellar structure on the surface of the agricultural product that forms a barrier to, e.g., water and gas.

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.

An object of the present invention is to provide a soft fat and oil coating composition, the dripping time of which is short, and that enables efficient production of frozen confections. In the production of a frozen confection coated with a fat and oil composition that has a hardness of 200 to 1500 g as measured with a rheometer using a plunger having φ 5 mm at −18° C. at an intrusion rate of 5 cm/min, the time period during which the fat and oil composition drops can be shortened by forming the fat and oil composition so as to contain 0.1 to 3 wt % of fat and oil having a melting point of 50° C. or more and 0.05 to 3 wt % of an emulsifier having an HLB of 9 or less.

The present invention relates to a shelf-stable cooking-aid for coating and flying a food product in one step for example in a heating pan, the cooking aid comprising 3-28 wt % oil, 20-60 wt % water, 2.3-5.5 wt % modified starch, 3-15 wt % salt, 0.5-30 wt % sugar and 0.5-30 wt % flavorings and wherein the cooking aid has a viscosity in the range of 8 to 60 Pa.Math.s at a shear rate of 1s.sup.−1 at 25° C., and the oil and water are in form of an emulsion. Further aspects of the invention are the method for making said cooking-aid as well as a method for coating and flying a food product in a heated pan or heated surface.

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.

Safety of products should be the most important aspect in any product available to the consumer. The following product of making an Easter Egg Paste to be placed on an eggshell to eliminate dye intrusion has been improved by reducing the need for edible salts in the formulation, and eliminating the need for emulsifiers such as soy lecithin and replacing them with more edible safe ingredients.

In certain example embodiments, the invention comprises an agent for leavening baked goods comprising sodium bicarbonate and dried buffered vinegar. In some embodiments, the sodium bicarbonate is encapsulated in a lipid material, such as palm oil, fractionated palm oil, fully hydrogenated palm oil, mono- and di-glycerides, fully hydrogenated cottonseed oil, or fully hydrogenated soybean oil. In another aspect, the invention provides a method of making an agent for leavening baked goods comprising mixing together sodium bicarbonate, dried buffered vinegar, and a lipid material, such as described herein.

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.

The present invention relates to food compositions comprising omega-3 fatty acids and bran or bran extract. Further aspects of the invention are a food product comprising the food composition, a method of stabilizing omega-3 fatty acids such as docosahexanoic acid (DHA) and/or eicosapentaenoic acid (EPA), and the use of bran or bran extract to prevent or reduce the development of unpleasant odours in oils comprising omega-3 fatty acids.