Abstract: The transfer printability of fabric materials containing at least a minor proportion of cellulosic or natural proteinaceous fibers such as, for example, cotton, rayon, cellulose acetate, wool, silk, etc. is notably improved by a treatment in which said fabric material is impregnated with certain glycoside reagents. Especially preferred glycoside reagents for use in such treatment are C.sub.2 -C.sub.6 alkyl monoglucosides.

Abstract: A homogeneous and single-phase liquid laundry detergent contains alkyl glycoside nonionic surfactant and a detergent builder having a water solubility at 25.degree. C. of less than about 55 weight percent.

Abstract: Substantially builder-free fine fabric detergent compositions are provided which comprise an aqueous solution containing from about 10 to 70 weight percent of a surfactant mixture consisting essentially of a 1:3 to about 10:1 weight ratio combination of a glycoside surfactant and an antistatic amine oxide surfactant.

Abstract: A sweetened fruit having a low water activity relative to its moisture content is prepared by bathing a dry fruit in an aqueous sugar solution having about 70 to 95 weight percent sugar, at least about 75 weight percent of which is fructose.

Abstract: The rate and ease of water dispersibility and/or water solubility of powdered or granular starch materials are substantially enhanced by the incorporation therein of a small but effective amount of a glycoside surfactant ingredient.

Abstract: The catalytic hydrogenation of a glycoside composition to reduce the color of the composition is disclosed.

Abstract: A storage-stable ready-to-spread cake frosting contains: (a) about 40 to 85 weight percent sugar, at least about 20 weight percent of which comprises fructose; (b) about 1 to 12 weight percent of a granular starch having a cold-water-solubility of greater than 50 weight percent and a fat content of less than 0.25 weight percent; (c) about 5 to 30 weight percent fat; and (d) about 10 to 30 weight percent water.

Abstract: Methylated, ethylated or carboxymethylated starch products which have, per anhydroglucose unit within the starch molecule, an average of from about 0.03 to about 1.0 methyl, ethyl or carboxymethyl substituents covalently bonded thereto and which contain a combined total of less than 1 weight percent, on a dry starch solids weight basis, of polyvalent inorganic anions, monovalent inorganic anions and methylsulfate and ethylsulfate anions are particularly well suited for use as protective colloids in emulsion polymerization or copolymerization processes.

Abstract: A cold process fruit filling for pastry and bakery products is prepared ug two different starch components. The first starch component is a cold water swelling granular starch, while the second starch component is a pregelatinized starch. Such a combination of starches provided a means to produce a fruit filling without heating. The filling possesses heat stability to maintain the desired properties when the bakery product containing the filling is cooked.