Abstract: Principal solvents, especially mono-ol and diol principal solvents, having a ClogP of from about 0.15 to about 0.64, preferably from about 0.25 to about 0.62, and more preferably from about 0.40 to about 0.60, are disclosed that have the ability to make clear aqueous fabric softener compositions containing relatively high concentrations of fabric softener actives having ester linkages in their long, hydrophobic chains. The fabric softener actives are either unsaturated, or have intermediate length chains (˜C12-14) and the said principal solvents are used at levels of less than about 40%. Other solvents may be present. Some of the said principal solvents are novel compounds and/or novel mixtures. Premixes of the fabric softening actives, the principal solvents, and, optionally, other solvents are useful in the preparation of complete formulations by obviating/limiting the need for heating.

Abstract: Principal solvents, especially mono-ol and diol principal solvents, having a ClogP of from about 0.15 to about 0.64, preferably from about 0.25 to about 0.62, and more preferably from about 0.40 to about 0.60, are disclosed that have the ability to make clear aqueous fabric softener compositions containing relatively high concentrations of fabric softener actives having ester linkages in their long, hydrophobic chains. The fabric softener actives are either unsaturated, or have intermediate length chains (˜C12-14) and the said principal solvents are used at levels of less than about 40%. Other solvents may be present. Some of the said principal solvents are novel compounds and/or novel mixtures. Premixes of the fabric softening actives, the principal solvents, and, optionally, other solvents are useful in the preparation of complete formulations by obviating/limiting the need for heating.

Abstract: Edible compositions comprising solid and liquid fatty materials, and having a high solids content, said solids having a particle size of 10 microns or less. Preferably, the fatty materials are wholly or partially non-digestible.

Abstract: The present invention is a method for reducing the rate of moisture transmission into and out of foods comprising coating the surface of the foods with a coating containing an effective amount of polyol fatty acid esters. The polyol fatty acid esters have at least 4 fatty acid ester groups, and at least about 80% of the fatty acids contain not less than 12 carbon atoms. The method is particularly useful for preserving the crispness and thereby prolonging the shelf life of cereal and/or starch based snack foods.