The Quaker Oats Company

Hideo Tomomatsu

Patrick J Patterson

Arun K Bansal

The present invention relates to a process for producing a flavored, enrobed pasta product, said process comprising: (a) applying a first aqueous composition to pasta; (b) contacting said pasta with an edible coating material to form a coated pasta; (c) applying a second aqueous composition in conjunction with intermixing of the coated pasta; and (d) drying said coated pasta. The present invention further comprises a flavored, enrobed pasta product prepared in accordance with the above-described process.

Process for preparing non-browning, enrobed pasta

The present invention relates to a process for preparing an enrobed rice and pasta combination product, said process comprising: (a) combining rice and pasta to form a mixture; (b) applying an aqueous composition to said mixture; (c) contacting said mixture with edible coating material to form a coated mixture; and (d) drying said coated mixture. The present invention further comprises a rice and pasta combination product prepared in accordance with the above-described process.

Process for preparing an enrobed rice and pasta combination

A cereal or confection capable of changing color instantly upon the immersion in an aqueous medium such as milk comprising a colored ceral or confection base, and an edible opaque powder adhereing to said base in a quantity sufficient to obscure the color of the base and a water soluble non-film forming edible adhesive liquid bonding said powder to said base.

Color-changing cereals and confections

A method of preparing a yeast bread flavor composition and concentrate which comprises mixing breadmaking yeast with a dilute aqueous sugar solution of not more than about 0.5% sugar and allowing the yeast and sugar to react at 35.degree.-40.degree. C. to form a solution of yeast enzymes. The yeast cells are then removed from the solution and the enzyme solution is mixed with bread making flour and permitted to react at about 35.degree.-40.degree. C. so as to create a bread flavored solution portion and a spent flour portion, both of which are adapted to be freeze-dried and stored. The spent flour and flavor concentrate may also be mixed with each other to provide another flavoring material.

Preparing yeast bakery product flavors

Modified polytetramethylene ether glycol containing a 2,3-dibromo-2-butene segment is disclosed. This glycol maintains or improves properties of flexible polyurethanes and polyesters made therefrom and, in addition, improves the fire retardant properties of these resulting polymers. The chemically stable fire retardant diol provides a reactive flame retardant which is non-fugitive and non-migratory, and is neither extracted, nor volatilized from the elastomer into which it is incorporated.

Modified, fire retardant polytetramethylene ether glycol

Disclosed herein is a method which provides substantially zero acid number polytetramethylene ether glycol thus making it possible to regard polytetramethylene ether glycol as a fungible commodity. The improvement is achieved by complete removal of a trace impurity, believed to be n-butyl aldehyde, from dry tetrahydrofuran, by contact with molecular sieves of a particular definition, prior to the polymerization of the tetrahydrofuran in the production of polytetramethylene ether glycol.

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Crystal Lake, IL, United States of America

Hideo Tomomatsu