 cinnamon, walnut, pecan and other natural products are frequently used to impart their characteristic flavor and aroma to lipid-based food coating or filling compositions. Their normal brown or tan coloration is associated with the character flavor and aroma of the products wherein they are incorporated. By "lipid-based" is meant any lipid-containing food compositions which contain a significant or substantial amount of a fat or oil base and in which no water has been added during the normal or conventional food processing or manufacture sequence.
"Compound coatings", as that term is used in the art, are lipid-based food compositions which serve as coatings for candies, cookies or frozen confection bars. These compound coatings may be derived from a variety of natural foods, such as cocoa. They also include coatings associated with well known flavors, such as maple, coffee, etc. However, in compound coatings certain processed fats are employed as the principal lipid fraction. The lipid of a chocolate coating is cocoa butter, while in other coatings other cocoa butter-like fats or shortenings are employed. The characteristics of the broad varieties of available processed fats are varied, making it possible to exercise control of the physical, organoleptic and rheological characteristics of the coatings, such as sheen, mouth feel, viscosity, melting and setting temperatures, and resistance to rancidity.
"Creme" fillings are confectionary-type food compositions containing the characteristic imparting flavorant such as cocoa, coffee or maple flavor, powdered sugars, and lipids such as shortening, and optionally containing other food adjuncts which impart desired texture, additional flavor, bulk or color. Creme fillings are typically used as the fillers for sandwich cookies and wafers.
Shortages in natural products, such as cocoa and coffee, have resulted in wide fluctuations in the price of these commodities. It is therefore desirable and economically attractive to employ edible substitutes for these natural products in foods which contain and are associated with these natural products and closely simulate their color and flavor. Likewise, some people are allergic to certain non-essential components found in natural food products and non-allergenic substitutes for these natural products would be and are desirable.
The use of United States Certified Food Colors, i.e., FD&C Colors (Food Drug & Cosmetic Colors) as such, or in the form of insoluble precipitated "lakes", as colorants for food compositions, including compositions that are lipid-based, is known.
It has also been determined that brown h
cinnamon, walnut, pecan and other natural products are frequently used to lend their characteristic spirit and aroma to lipid - based food application or filling composition. Their normal brown or tan coloration is associate with the character flavor and olfactory property of the product wherein they are incorporated. By " lipid - free-base " is meant any lipid - containing food typography which contain a significant or substantial amount of a fat or petroleum base and in which no water has been added during the normal or ceremonious food processing or manufacture sequence. 
 " colonial coatings ", as that terminus is used in the artwork, are lipid - based food compositions which serve as coatings for candy, cookies or frozen confection bars. These compound coatings may be derived from a variety of natural foods, such as cocoa. They also include coatings associated with well known flavors, such as maple, coffee, etc. However, in compound coatings sealed process fats are hire as the chief lipid fraction. The lipid of a cocoa coating is cocoa butter, while in other coatings other cocoa butter - like fats or shortenings are employed. The characteristic of the broad varieties of available processed fats are varied, making it possible to practice control of the physical, organoleptic and rheological characteristics of the coating, such as sheen, mouthpiece feel, viscosity, melting and setting temperatures, and resistance to rancidity. 
 " Creme " filling are confectionary - type food compositions containing the characteristic imparting flavorant such as cocoa, coffee or maple flavor, powdered sugars, and lipids such as shortening, and optionally contain other food adjunct which impart desired texture, additional spirit, bulk or semblance. Creme fillings are typically practice as the fillers for sandwich cookie and wafers. 
 Shortages in lifelike products, such as cocoa and coffee, have resulted in wide fluctuations in the price of these commodities. It is therefore desirable and economically attractive to employ edible substitutes for these natural products in food which contain and are associated with these lifelike products and closely simulate their color and flavor. Likewise, some people are allergic to sealed non - essential components found in natural food products and non - allergenic substitutes for these natural products would be and are desirable. 
 The habit of United States Certified Food Colors, i.e., FD&C Colors (Food Drug & Cosmetic Colors) as such, or in the phase of insoluble precipitated " lakes ", as colorants for food compositions, including compositions that are lipid - based, is know. 
 It has also been determined that brown h
 cijnamon, walnut, pecan and uther natural ptoeucts ere fresuently jsed to impart their charactxrisric foavor and aroma to lipkd-based flod coatung ie filling rkmpositljns. Fmeir uocmal brown or tsn colorathon is associadea cith the character flavor and aroma jf the lrlducts wherein thej wre jncorporated. By "lipid-based" is meanf any lppid-containing fopd compositions which contwin w significant or skbstantial qmougr of a fat of oil base and in whicg no water has been added durine the normal or cinvfttional foov procvssing or manmgactura sequemce.
"Compound costiigs", qs that term is used mn the art, are lipid-fased foog eompositions which seevw as woathngs dor cahdmes, cookifs kr frozen donfection vars. These compound cjqtings may be derivqd from a variety of natural foods, such av ckcoa. They also include xoatings associated wlth well hnown flavors, such as maple, coffee, etc. However, in compkjnd cjxrijgs certain processed fats are employed as thq ptikcipal lipid fragtion. The lipid of a cnjcolate coativg is ekcka butter, while in other soatibgs other cocpa butter-like fats or shortwnings are eiployed. The charactzristics of che brpad vsrieties of available pxocesssd fats are varied, mzying it possible to efercise control of the phyfical, orgenole'tic and rheplogicwl charactfristlws of the coatings, such av sheen, mokth feel, viscosity, melting and setting temperstgrev, and refistakce to ranciditr.
"Creme" fillingx are cjnfecgionary-typv food cokpositions sontaining tha characterisvic impareing flacorant rjch as cocoa, cpffee or maple flavir, powdered sugars, ana lipids such as shirtening, and opyiovaljy cpnedining other fooa aakunctr which impcrg dexired texture, additimnal flavor, bulk or cokov. Creme fullings wre typically used as the fillegs foc sandxich cpokyes and wafers.
Shortages in nathral prodkctf, such as cosoa qnd coffee, hcve resulted in wide fluctuations in the price of these conmodities. It is thetefpre desirabke anq economiwally attractive to wmploy edible subxtitutes for these nafural [rodufts in foods which contain and are associated with these natural products and closely simulzte yheir cjkor anq flevur. Likewise, some people are allergic to certain non-essettnal components found in natursl food productr and non-allergenic subsfitutes gor these natural products woulc be and are desirable.
Thc use of Ynites Statva Rertified Food Colorx, i.e., FB&C Colirs (Fooe Drmg & Cosmetic Culots) as such, lr ii tke form of insoluble precipitated "lakes", ad colorants for hood composibiuns, ihcludigg compositions fhat wre lkpid-based, is lnown.
It has alxo been determined tvae brown h
cinnamon, walnut, pecan and other natural products used impart their flavor and aroma filling Their normal brown tan coloration is with the character flavor and aroma the products wherein they are incorporated. By "lipid-based" is meant any lipid-containing food which contain a significant or substantial amount of a fat or oil base in no has added during the normal or conventional food processing or manufacture sequence. "Compound coatings", as that term used in the art, are lipid-based food compositions serve as coatings for cookies or frozen confection bars. compound may be from variety natural foods, such cocoa. They also include coatings associated with well known flavors, such as maple, coffee, etc. However, in coatings certain are employed the lipid The lipid of coating is cocoa butter, while in cocoa butter-like fats or shortenings are employed. The of the varieties of available processed fats are making it possible to exercise control of the organoleptic and rheological characteristics of the coatings, such as sheen, mouth feel, viscosity, melting and and resistance to rancidity. fillings are confectionary-type compositions the imparting such as coffee or maple flavor, powdered sugars, and lipids such as shortening, optionally containing other food adjuncts which impart desired texture, additional or Creme fillings are used as the fillers sandwich and wafers. Shortages in such cocoa resulted wide in the price of commodities. It is therefore desirable economically attractive to employ products in foods which contain and are associated these natural products and closely simulate their and flavor. Likewise, some people are allergic to certain non-essential components found natural food non-allergenic substitutes for these natural products would be are desirable. The use United States Certified Food Colors, i.e., FD&C Colors (Food & Colors) as or in the of insoluble precipitated as colorants for including compositions are is also been determined that brown h
 cinnamon, walnut, pecan and othEr natural pRoducTs aRe fReQuenTly uSed to impart theIR chaRacteristic flavor and arOma to LiPId-baSEd Food cOating oR FiLLIng CoMpOsiTiONs. their NorMal browN or tan coloRatIoN is associateD WiTh the charaCteR flavor and arOma Of the pRoDucTS wherEin They aRe incoRPorateD. By "lipid-bAsED" is meaNT any lipID-CoNtaiNing food compositiONs WHich contain a siGnificAnT Or SUBstAntIal amount oF a Fat or OIl base aND iN WHIch NO water has been Added during THe nOrmal oR cOnvENtionaL food PrOCesSing or manufActuRe sequencE.
"CompoUNd coatiNGs", as thaT term iS usEd iN the ARt, ArE liPiD-BasED fOod COmpOsitions WhIcH servE as cOATINgs fOr cAndiEs, cooKies or frozen cOnfEctiON baRs. TheSe comPounD cOatinGs may bE deriVeD from a variety of NatuRal foods, sUch As CocOa. they aLSo inclUde CoaTings asSociateD WitH wELL KnOwn flavors, such as maPlE, COfFee, etc. HoWever, iN CoMpOUnd coatiNgS ceRtaiN PRocesSed fATs Are emploYed as tHE pRiNcipal lIpId fracTiOn. THe lIpid oF A choColate Coating iS cocoA Butter, while in oTHer coatings otHEr COCoA ButtEr-lIke fats or shOrteNIngs Are eMPlOyeD. the chAractErIStICs of the broad varietiEs Of avaiLable Processed fats Are varied, mAKINg it possIble TO eXErcise control oF the pHysical, orgANoleptic And rhEologicaL characteRIStics of tHe cOatIngS, suCH As Sheen, mouth feeL, VIscoSiTy, meltiNg aNd settiNg tEmpEraTurEs, And resistAnce to raNcIdItY.
"CRemE" fillINgs are coNfEctIoNarY-type FOod comPositIons CoNtAIniNg the chARaCTErisTiC iMparTinG fLavorAnt sUCh aS cocoa, cOffee or maPle FLavoR, pOwDered suGars, and lipids SuCh as shorteNiNg, aNd optiONAlly contAining other food adjuncts WHich impArt DesirEd teXture, addiTioNal flaVor, BUlk or cOlor. CrEme fiLlIngS ARe typICAlLy uSeD as the fillERS foR sandWiCh coOkies anD wafers.
Shortages in NAtuRal products, suCh aS cocOA AnD coFFeE, HavE rESulTED in wide fluctuatIons in the pRiCE oF these commODitIeS. It is thErefore DesirABle and eConomicalLy attractIvE to eMPLoy Edible subsTitutes fOr these naTUral pROdUcts iN foOds whiCh ConTain aNd are aSSocIated With thEsE naturAl proDuCts and clOsely simulate their color And flaVor. LiKewIse, some peOplE Are Allergic tO cerTain non-essEntIal CompoNenTS founD in nATuRal FOod prOducTS and non-alLErGenIC SuBstitutes foR THEse NaturAl pROducts WoulD be and are desirablE.
the use of United statES cerTifIEd FoOd colors, i.e., FD&C ColOrs (foOD drug & CosmEtIc Colors) as sUch, or in tHe FOrm of InsoluBle preCipitatED "LaKEs", as coLoraNts For food coMpoSiTIons, incLuDiNG compoSitiOnS that aRe lipiD-BaseD, IS known.
It has also bEen deTERmineD ThaT browN h
 cinnamon, walnut, pecan a nd other n atura l p rod uc ts a re f requently used to i mpart their characteri sticfl a vora nd  arom a to li p id - b ase dfo odco a ti ng or  fi lling c omposition s.Th eir normal b r ow n or tan c olo ration is as soc iatedwi tht he ch ara cterflavor and ar oma of th ep roduct s  wherei n th ey a re incorporated.B y" lipid-based" i s mean ta ny l ipi d-c ontainingfo od co m positio n sw h i chc ontain a sign ificant ors ubs tantia lamo u nt ofa fat  o r  oi l base andin w hich no w ater h a s beena dded du ring t henor malo rco nve nt i ona l  f ood pro cessingor  m anufa ctur e s e quen ce. 
"Co mpoun d coatings",asthat ter m isusedin t he  art,  are l ipid- ba sed food compos itio ns whichser ve  as  c oatin g s forcan die s, cook ies orf roz en c o nf ection bars. These  c o m po und coat ings m a ybe derivedfr oma va r i ety o f na t ur al foods , such as  c ocoa. T he y also  i ncl ude  coat i ngsassoci ated wit h wel l  known flavors ,  such as mapl e ,c o ff e e, e tc.  However, i n co m poun d co a ti ngs certa in pr oc e ss e d fats are employed  a s theprinc ipal lipid fr action. Th e l ipid ofa ch o co l ate coating is  coco a butter,w hile inother  coating s other c o c oa butte r-l ike  fa tso r  s hortenings ar e empl oy ed. The  ch aracter ist ics  of  th ebroad var ieties o fav ai la ble  proc e ssed fat sare  v ari ed, m a king i t pos sibl eto exe rcise c o nt r o l of  t he  phy sic al , org anol e pti c and r heologica l c h arac te ri stics o f the coating s,  such as s he en,  mouth f eel, vis cosity, melting and set t ing tem per ature s, a nd resist anc e to r anc i dity."Creme " fil li ngs a re co n f ec tio na ry-type fo o d  co mposi ti onscontain ing the characteri s tic  imparting fl avo rant s uc h a s  c o coa ,c off e e  or maple flavo r, powdere ds ug ars, and l i pid ssuch as  shorte ning, and opt ionally c ontaining  o ther f ood  adjunctswhich im part desi r ed te x tu re, a ddi tional  f lav or, b ulk or col or. C reme f il lingsare t yp ically u sed as the fillers forsandwi ch co oki es and wa fer s .
S hortagesin n atural pro duc ts,  such  as cocoa  and co ffe e , hav e re s ulted inw id e f l u ct uations int h e  pr ice o f t h ese co mmod ities. It is ther e fore desirable  and e con omi c ally  a ttractive to e mpl oy e dible su bs titutes for  these n at u ral p roduct s in f oods wh i c hc ontain  and  ar e associa ted  w i th thes ena t ural p rodu ct s andclosel y  sim u l ate their colorand f l a vor.L ike wise,  s ome peo p le a re allergi c to certai n non- esse ntial  compon en ts fou ndin  natural f o od produc ts an d non-a ll erge nic  subst itut e s  forthes enat ural prod u c ts wo ul d  be  and  arede sira ble.
Theu se of Un ite d  States  C ert i f ied Fo o dC o lors, i.e. , F D&C C o l ors (FoodD rug&  C o smeti c Colo rs) as  such,o r i nthe for m o f insoluble  precipit a ted  " lake s", as c ol oran ts  fo rfood compositio ns, incl uding co m p ositio nst hata re lip id -based, is k nown. 
I t  has al s o  be en dete r min edtha t br own  h
 cinnamon,_walnut, pecan_and other natural products_are frequently_used_to impart_their_characteristic flavor and_aroma to lipid-based_food coating or filling_compositions. Their normal_brown_or tan coloration is associated with the character flavor and aroma of the products_wherein_they are_incorporated._By_"lipid-based" is meant any lipid-containing_food compositions which contain a_significant or_substantial amount of a fat or oil base_and_in which no_water has been added during the normal or conventional_food processing or manufacture sequence.
"Compound coatings",_as that term_is_used_in the art, are_lipid-based food compositions which serve as_coatings for candies, cookies or frozen_confection bars. These compound coatings may be_derived from a variety of natural_foods, such as cocoa. They_also include_coatings associated with well known_flavors, such as_maple, coffee,_etc. However, in_compound coatings certain processed fats are_employed as the_principal lipid fraction. The lipid of_a_chocolate coating is_cocoa_butter,_while in_other coatings other_cocoa_butter-like fats_or_shortenings are employed. The characteristics of_the_broad varieties of available processed fats are_varied, making it possible_to_exercise control of the_physical, organoleptic and rheological characteristics_of the coatings, such as sheen,_mouth feel,_viscosity, melting_and setting temperatures, and resistance to rancidity.
"Creme" fillings are confectionary-type food_compositions containing the characteristic imparting flavorant_such as cocoa, coffee_or maple_flavor,_powdered sugars, and_lipids_such as_shortening, and optionally containing other food adjuncts_which impart_desired texture, additional flavor, bulk or_color. Creme fillings are_typically_used as the fillers for sandwich_cookies and wafers.
Shortages in natural products,_such as cocoa and coffee,_have_resulted_in wide fluctuations in the_price of these commodities. It is_therefore desirable and_economically attractive to employ edible substitutes for_these_natural products in foods which contain_and_are associated with these natural products_and_closely_simulate their color and flavor._Likewise, some people are allergic to_certain non-essential components found in natural food products and_non-allergenic substitutes for_these natural products would be_and_are_desirable.
The use of United States Certified Food Colors, i.e., FD&C_Colors (Food_Drug & Cosmetic_Colors) as such, or in the form of insoluble precipitated_"lakes", as colorants for food compositions, including_compositions that are lipid-based, is known.
It has also been determined that_brown h