Abstract: A fatty acid phytosterol ester composition wherein at least about 95 percent of the fatty acid chains contain 6, 8, 10, or 12 carbon atoms and wherein at least about 70 percent of the fatty acid chains contain 8 or 10 carbon atoms is water dispersible and especially suited for use in aqueous food compositions.

Abstract: A rumen bypass fat supplement for ruminant animals such as cattle is produced by: (a) blending about 40 to 90 parts by weight fat and about 1 to 10 parts by weight of an emulsifier; (b) adding about 5 to 20 parts by weight water to form an emulsion; (c) adding about 5 to 20 parts by weight of a Group II metal compound to the emulsion to form a reaction mixture and to initiate a salt formation reaction; (d) stirring the reaction mixture until it forms a hardened mass; (e) cooling the hardened mass to a temperature below about 100° F.; and (f) grinding the hardened mass into small particles.

Abstract: A method of increasing the production of milk in a ruminant in which a milk-production increasing amount of encapsulated choline is orally administered to a ruminant, with the choline encapsulated in an encapsulating composition that protects the choline against metabolism by bacteria in the rumen of the ruminant. An edible composition for increasing the production of milk in a ruminant in which a milk-production increasing effective amount of choline is encapsulated in an encapsulating composition that protects the choline against metabolism by bacteria in the rumen of the ruminant.

Abstract: Flavorings, seasonings, fragrances, skin texturizers, deodorants, and the like, and methods of making such are disclosed. The method includes melting a water soluble carrier material and dispersing an additive within the melt. The dispersed melt is then sprayed into a chilled gas and the resulting powder is recovered.

Abstract: Flavorings, seasonings, fragrances, skin texturizers, deodorants, and the like, and methods of making such are disclosed. The method includes melting a water soluble carrier material and dispersing an additive within the melt. The dispersed melt is then sprayed into a chilled gas and the resulting powder is recovered.

Abstract: Flavorings, seasonings, fragrances, skin texturizers, deodorants, and the like, and methods of making such are disclosed. The method includes melting a water soluble carrier material and dispersing an additive within the melt. The dispersed melt is then sprayed into a chilled gas and the resulting powder is recovered.

Abstract: Flavorings, seasonings, fragrances, skin texturizers, deodorants, and the like, and methods of making such are disclosed. The method includes melting a water soluble carrier material and dispersing an additive within the melt. The dispersed melt is then sprayed into a chilled gas and the resulting powder is recovered.

Abstract: Microcapsules having a solid, fusible shell and a multiplicity of liquid cores. The microcapsules can be made by spray-cooling a water-in-oil type emulsion. The microcapsules, in aggregate, are a dry, free-flowing powder, and can be heated or otherwise processed to release their contents. The microcapsules can be used in food and non-food applications. The core can be any liquid, preferably aqueous, which does not readily dissolve or disperse the shell.