A process for making frozen sweet potatoes includes the steps of slicing sweet potatoes, and then applying citric acid juice, preferably, lemon juice, to the slices. A coating then is applied to the slices, the coating including a mixture of corn syrup, honey, brown sugar, lemon flavor and vanilla flavor. The slices are pan-fried, cooled to room temperature, and then frozen. If desired, a flavor-enhancing mixture can be applied to the slices while they are being cooled. The flavor-enhancing mixture preferably includes cinnamon, cane sugar, allspice, and nutmeg. The invention does not require that the sweet potatoes be water-blanched in order to maintain the flavor and color of the sweet potatoes, and it provides coated sweet potato slices that are both flavorful and attractive. The sweet potato slices can be stored for long periods of time by freezing, and they can be cooked easily and quickly by conventional techniques immediately upon removal from the freezer.

Production of frozen sweet potatoes

The invention describes a synergistic effect when garlic oil or extract is combined with essential oils which results in an improved insecticide/fungicide which is natural and contains no chemical additives. Essential oils are defined in this application to be volatile liquids obtained from plants and seeds including cotton seed oil, soybean oil, cinnamon oil, corn oil, cedar oil, castor oil, clove oil, geranium oil, lemongrass oil, linseed oil, mint oil, sesame oil, thyme oil, rosemary oil, anise oil basil oil, camphor oil, citronella oil, eucalyptus oil, fennel oil, ginger oil, grapefruit oil, lemon oil, mandarin oil, orange oil, pine needle oil, pepper oil, rose oil, tangerine oil, tea tree oil, tee seed oil, mineral oil and fish oil.

Safer Gro Laboratories, Inc.

Natural pesticide

Suspensions, emulsions or dispersions of therapeutically active agents which are water insoluble or water intolerant such as nutritional supplements, herbal products, drugs, bacteria, yeast, vitamins and minerals are prepared as suspensions in edible vegetable oils such as orange, lemon, soybean, cotton seed, peanut, canola corn oil, sunflower, safflower, palm kernel, palm and coconut. The active therapeutic agent may be in crystalline or amorphous form, it may be a liquid as for example an oil such as vitamin B or beta carotene, or a preparation of a comminuted plant structure such as flower, parts, leaf; stern, root or tree bark, or an extract of a dried plant structure or a freeze dried preparation of a vital bacteria or yeast. The suspension is formed by active mixing of the active agent and oil. To the suspension of the active agent in vegetable oil is added tile silicon dioxide while actively mixing at 2000-4000 rpm to provide a stable gel, the active agent being uniformly distributed throughout the gel. Two to 60 minutes of stirring is more than adequate for all systems. The compositions can be administered orally, sublingually, buccally and topically. For topical administration the preparation of the invention may be formulated as a cream or ointment.

Gel system for oral and topical administration of water insoluble and/or water intolerant drugs and supplements

A smooth textured soft frozen non-fat yogurt having a solids content between about 18 to 43% w. and an overrun of between about 35 to 65% is prepared by dissolving in cold water and freezing, in a soft serve freezer, a dry particulate composition comprising (a) about 0.5 to 2.0% w. of a stabilizing mixture consisting of 40-60% w. carrageenan, 20-40% w. of second stabilizer selected from the group consisting of xanthan gum, guar gum, locust bean gum, sodium alginate, gelatin, gum tragacanth, India gum, agar-agar and pectin and mixtures thereof and 20-30% w. CMC; (b) 3-14% w. of a dried yogurt powder, (c) 1.5-40% w. of added milk solids selected from the group consisting of non-fat dry milk solids, whey solids and whey protein concentrate; (d) 43-94% w. of a sweetening agent; (e) 0.03 to 10% w. of a flavoring agent; (f) 0.0 to 1.5% w. of an acidifying agent; and (g) 0.0 to 0.5% w. of the sodium salt of an acidifying agent. Xanthan gum, guar gum and locust bean gum and mixtures thereof are preferable as the second stabilizers. Sucrose, fructose and corn syrup solids admixed with maltodextrins are the preferred sweetening agents. The composition may vary according to neutral (e.g. vanilla, coconut, banana, etc.), chocolate (chocolate mint, chocolate mocha, etc.), and acidic fruit (e.g. peach, apricot, strawberry, lemon, etc.) flavor formulations.

lemon/トウモロコシ

Production of frozen sweet potatoes

Natural pesticide

Gel system for oral and topical administration of water insoluble and/or water intolerant drugs and supplements

Soft-serve frozen yogurt mixes

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