The Procter Gamble Company

Ainsworth Pet Nutrition

Thomas Northrup Asquith

Leonard Edwin Small

Maria Dolores Villagran

Lee Randall

Yonas Gisaw

Brandi R Cole

Andrew T Teconchuk

Rhonda L Sisson

Oiki Sylvia Lai

Treats have a water activity of less than 0.5 and good organoleptic properties. A method for obtaining such treats having low water activity involves injection molding a dough made from a polyol and at least one of a source of casein and a source of starch.

Treats and methods for producing same

Fabricated snacks produced from doughs comprising (1) a potato-based flour component, (2) one or more polysaccharides selected from the group consisting of non-potato-based flour, starch, gum, or mixtures thereof, and (3) water are disclosed. The doughs are cohesive, non-adhesive, and sheetable, and the fabricated snacks produced therefrom have desired expansion, crispness, and mouthmelt.

Potato-based fabricated snacks made from continuously sheeted doughs and methods for controlling the texture and organoleptical properties thereof

A process for treating green or partially roasted coffee beans to improve flavor and reduce bitterness in the resulting roast and ground coffee product is disclosed. The green or partially roasted beans are treated with a solution containing cell-wall-digesting, cell-storage-component-digesting or phenol oxidase enzymes under a pressure of at least about 250 psi. The treated beans are then dried, roasted to their final roast color and ground in a conventional manner to provide roast and ground coffee products having 'Toddy'-like aroma and flavor. Sugars and foodgrade bases can also be included in the enzyme-containing solution to enhance the level of desirable coffee aroma and flavor components.

Process for treating coffee beans with enzyme-containing solution under

Growing community of inventors

Cincinnati, OH, United States of America

Thomas Northrup Asquith