Abstract: In one embodiment, the present invention relates to pyrazolidine derivatives, some of which are novel compounds, all of which are represented by the formula: ##STR1## wherein R.sup.1 and R.sup.2 taken individually, the same or different, are each hydrocarbon moieties containing up to about 20 carbon atoms selected from alkyl, aryl, aralkyl and alkaryl, which moieties may be unsubstituted or substituted with a substituent selected from carboalkoxyalkyl, aryl, alkyl, alkoxy, hydroalkyl, aminoalkyl, ketalalkyl and acetalalkyl, and R.sup.1 and R.sup.2 taken together represent the carbon atoms necessary to complete a cyclic moiety selected from: ##STR2## which cyclic moieties may be unsubstituted or substituted with the above-identified substituents; Y is --OH or --NH.sub.2 ; and X is --OH, --NH.sub.2, --NH.sub.2.Z where Z is a salt, or --NHR where R is alkyl or aryl.

Abstract: Flavoring agents, a method of imparting to foodstuffs a pleasant buttery caramel flavor and aroma by adding thereto a lower alkyl enol ester such as an acetate ester of aliphatic and alicyclic .alpha.-diketones.

Abstract: Dry, free flowing acid compositions may be prepared from liquid acid by co-drying a mixture of the liquid acid with a soluble carbohydrate.

Abstract: Readily soluble, sweetening compositions are produced by vacuum drum drying solutions of an edible bulking agent and a dipeptide sweetening compound.

Abstract: APM is discretely dispersed throughout a matrix created by melting a fuseable mass and subdividing it to encapsulate the APM therein.

Abstract: Readily soluble, sweetening compositions are produced by spray-drying solutions of an edible bulking agent and a dipeptide sweetening compound.

Abstract: Improved flavor of commercially decaffeinated coffee is accomplished by rapidly drying the wet decaffeinated beans with radio frequency heating the thermal and radio frequency energies required and the wavelength and duration of exposure to the same being sufficient to impart a porous structure to the bean without rupturing the same.

Abstract: The reaction of certain organic .alpha.-hydroxy carboxylic acids with ferric ions produces nutritive stable water soluble yellow colors suitable for use in food products.

Abstract: Synthetic polysaccharides when esterified with a substituted dicarboxylic acid anhydride furnish products possessing excellent oil fixative and stabilizing properties.

Abstract: A low calorie, low-hygroscopic, quick-dissolving sweetening composition is obtained by co-drying a solution of a dipeptide sweetening agent with polyglucose.

Abstract: The combination of 2-chloroethylphosphonic acid and one or more chemical inhibitors of plant growth such as 3-trichloromethylsulfonamido-p-acetotoluidide or a water soluble salt thereof alters the morphology and growth pattern of non-tropical turf grasses when applied thereto, resulting in healthy turf grasses which exhibit predominant lateral growth and suppressed vertical growth. The coordinating combination of the two growth regulating agents is most effective when applied as an aqueous mixture containing a small amount of surfactant.The growth regulating agent can be applied as an aqueous spray or foam, or as a dry application. They can also be included in a complete fertilizer system which can be applied in liquid or dry form.

Abstract: A spoonable frozen or shelf-stable concentrate which when diluted with hot tap water and thereafter refrigerated produces a gelatin-type dessert.

Abstract: The lingering sweet aftertaste characteristic of certain sweeteners is eliminated by employing therewith a flavor modifying amount of aluminum potassium sulfate, Naringin or a combination thereof.

Abstract: A low calorie, low-hygroscopic, quick-dissolving sweetening composition is obtained by co-drying a solution of a dipeptide sweetening agent with an edible, bland, low calorie polysaccharide in defined ratios.

Abstract: Low molecular weight, aliphatic acid esters of polyhydric alcohols when incorporated into instant pudding formulations containing modified starches results in the formation of smooth creamy non-aerated pudding dessert compositions.