The Quaker Oats Company

Other

Tropicana Products, Inc.

Patrick J Patterson

Hideo Tomomatsu

David Jay Foster

Arun K Bansal

Christopher True

John F Schuette

Steven E Havlik

Brian Sambor

Denise Fong

A composition and method for a high solids yogurt with reduced water activity. The high solids yogurt can be formed, for example, by culturing a high solids milk. Lactose present in the high solids milk can be hydrolyzed to glucose and galactose. Water activity of the yogurt can be further reduced by applying a vacuum-dehydration process to the high solids yogurt. The water activity of the yogurt can also be reduced by adding solutes to the yogurt. The composition can be used in food products, either in isolation or in combination with other components, for example, grain-based components.

Reduced water activity yogurt

An all-natural fruit product and method of making the product is provided. The fruit product comprises fruit puree, an added natural sweetener and no non-natural sweeteners, about 0.05% to about 0.5% by total weight of the fruit product of a galactomannan, added pectin in an amount of from about 0.4% to about 2.0% by total weight of the fruit product. The fruit product has a pH of about 3.0 to about 4.2, is shelf stable and has a Brix of from about 20&#xb0; to about 40&#xb0;.

All-natural fruit product and method of making same

A long shelf-life, high moisture content cereal product is provided that can contain an acid-stable milk protein and at least about 45% total water content by total weight of the cereal product.

Long shelf-life high moisture content cereal products

A mount for securing a boot binding to a snowboard for permitting the binding to be easily rotated between a user-preferred snowboarding orientation preset by the binding, to an orientation approximately parallel to the snowboard's longitudinal axis, and to conveniently and accurately return the binding to its original preset snowboarding orientation.

Binding mount

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.

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Palatine, IL, United States of America

Patrick J Patterson