Abstract: Methods of producing low viscosity glucomannan compositions by mixing a viscosity lowering compound with glucomannan under conditions suitable to form a low viscosity glucomannan composition are disclosed. The ability to modulate (increase or decrease) viscosity by combining glucomannan with compounds of differing molecular weights is described. Also, methods for lowering blood glucose and cholesterol in mammals by administering an effective therapeutic amount of maltodextrin-glucomannan complex are described.

Abstract: Methods of producing low viscosity glucomannan compositions by mixing a viscosity lowering compound with glucomannan under conditions suitable to form a low viscosity glucomannan composition are disclosed. The ability to modulate (increase or decrease) viscosity by combining glucomannan with compounds of differing molecular weights is described. Also, methods for lowering blood glucose and cholesterol in mammals by administering an effective therapeutic amount of maltodextrin-glucomannan complex are described. Additionally, methods for converting a food or beverage product from an initial low viscosity substance to a high viscosity end-product are also described herein.

Abstract: Film forming colloidal dispersions containing gluten-derived proteins and peptides and their methods of manufacture are described. The colloidal dispersion can be coated onto a variety of substrates to provide a glossy sheen to the substrate. The colloidal dispersions can function as an adhesive for adhering particles onto the substrate. Foods coated with the colloidal dispersion are also described.

Abstract: An emulsion composition useful as a reduced-fat shortening substitute in bakery applications which comprises an emulsion with an aqueous phase containing water and konjac as a gelling agent and a lipid phase containing a lipid component and an emulsifier component. The konjac is preferably partially deacylated to provide controlled melt characteristics in the emulsion composition that replicate those of the full-fat shortening it replaces in bakery food products. A process for preparing the emulsion compositions is also disclosed. Bakery food products containing the emulsion compositions may be prepared using the emulsion compositions as a one-to-one replacement for full-fat shortening in the formulations. The reduced-fat bakery products made with the emulsion compositions exhibit sensory characteristics similar to those of the full-fat equivalents.

Abstract: Substantially dry, rehydratable, water-dispersible, gel-forming, porous hydrocolloid micro-particulates containing internally or internally and externally at least one water-soluble, non-gelling, hydration enhancing hydrocolloid, processes and intermediates for their preparation, and their uses.

Abstract: Substantially dry, rehydratable, water-dispersible, gel-forming, porous hydrocolloid microparticulates containing internally or internally and externally at least one water-soluble, non-gelling, hydration enhancing hydrocolloid, processes and intermediates for their preparation, and their uses.

Abstract: Acetylation of residual primary and secondary alkyl amine groups in polymeric colorants, when said colorants are in the form of a crude preparation reaction mixture, is disclosed. The acetylation improves the colorants' water solubility.

Abstract: Dihydrochalcones of the formula ##STR1## are disclosed wherein X is H or OH and R is a lower alkyl. These materials are useful as sweeteners for edibles. A process for preparing these compounds using a novel intermediate is disclosed as are acid and base neutralization products of the subject dihydrochalcones.

Abstract: Dihydrochalcones of the formula ##STR1## are disclosed wherein X is H or OH and R is a lower alkyl. These materials are useful as sweeteners for edibles. A process for preparing these compounds using a novel intermediate is disclosed as are acid and base neutralization products of the subject dihydrochalcones.

Abstract: Dihydrochalcones of the formula ##STR1## are disclosed wherein X is H or OH and R is lower alkyl. These materials are useful as sweeteners for edibles. A process for preparing these compounds using a novel intermediate is disclosed as are acid and base neutralization products of the subject dihydrochalcones.

Abstract: Dihydrochalcones of the formula ##STR1## are disclosed wherein M.sup.+ is a cation, X is H or OH, and R is a lower alkyl. These materials are useful as sweeteners for edibles. They may be prepared by electrophilic addition of the 3-sulfo-5,6-dihydroxyhexyl group to the corresponding flavanones, using epoxysultone, and thereafter converting to the dihydrochalcone.

Abstract: Dihydrochalcones of the formula ##STR1## derivatizing group, Y is a polar group, X is hydrogen or hydroxyl and R is a lower alkyl, their preparation and their use as non-sugar sweeteners are disclosed.

Abstract: Complexes of boron trihydride with solid particulate insoluble cross-linked thiohydrocarbon polymers are used in organic reduction reactions.

Abstract: Flavanones represented by the formula ##STR1## wherein R is a lower alkyl of from one to three carbon atoms inclusive, n is an integer of from one to three inclusive and M is hydrogen or a physiologically acceptable metal cation, are disclosed. These materials are themselves useful as dietetic sweeteners as well as being direct intermediates for the preparation of useful dihydrochalcone sweeteners.

Abstract: Polystyrene is halomethylated by contact with a solution of halomethoxybutane in a reaction medium (preferably halohydrocarbon) in the presence of a transition metal halide catalyst at a temperature of from about 5.degree. C to about 100.degree. C.

Abstract: Dihydrochalcones of the formula ##SPC1##Wherein D is a derivatizing group, Y is a polar group, X is hydrogen or hydroxyl and R is a lower alkyl, their preparation and their use as non-sugar sweeteners are disclosed.

Abstract: A group of novel dihydrochalcone compounds represented by the formula ##SPC1##Wherein M is hydrogen or a pharmacologically acceptable cation and R is a lower saturated alkyl of from 1 to 4 carbon atoms, and their use as sweetening agents in food products are disclosed.

Abstract: A group of novel dihydrochalcone compounds represented by the formula ##SPC1##Wherein R is a lower alkyl or from one to three carbon atoms inclusive, n is an integer of from one to three inclusive and M is a physiologically acceptable metal cation, are disclosed. These materials are useful as dietetic sweeteners.

Abstract: The use of 3-amino-4-n-propoxybenzyl alcohol as a nonnutritive sweetener for foods, beverages and the like is disclosed.