General Mills, Inc.

Mayur Valanju

Andrew Marwaha

Jad Arsan

Michael Bottko

Lloyd E Metzger

John G Roufs

Adelmo Monsalve-Gonzalez

Aruna Prakash

The present invention resides in methods of preparing low moisture sweetened fruit product base. The methods comprise the steps in sequence of forming a hot sweetened intermediate moisture flowable fruit or confectionary composition or slurry by extended cooking with agitation at final moisture levels and a solids content ranging from about 85 to 92&#xb0; Brix; and without intervening drying, forming the hot slurry into sized and shaped individual pieces.

No evaporation process to produce gum based fruit snacks

A method of bleaching bran, comprising treating bran with a hydrogen peroxide solution to produce lightened bran having fewer native flavor components is disclosed. In one embodiment, a bleached bran product suitable for admixing with whole wheat flour to produce white whole wheat flour having an 'L' value on the Hunter scale of at least about 75 is disclosed. In one embodiment, cleaned bran is treated with a solution of chelating agents to remove or inactivate transition metals. Thereafter, exposure to oxidant substances, such as hydrogen peroxide, ozone, and so forth, in the presence of an alkaline compound produces bleached bran, which can be washed and dried for use in products such as flours, pastas, and so forth.

Bleach bran and bran products

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Brookfield, WI, United States of America

Mayur Valanju