Abstract: Nut spreads, especially peanut butters, having a relatively low viscosity of about 2000 centipoise or less that have significantly reduced stickiness, yet maintain desired nut flavor intensity. These nut spreads are obtained by high shear mixing a mixture of nut paste, added oil, plus any other nut spread ingredients such as salt, sugar, nut butter stabilizer and emulsifier, to reduce the viscosity of the spread to about 2000 centipoise or less.

Abstract: A non-continuous absorbent composite having a plurality of interconnected strands separated by voids. The strands comprises a porous, absorbent macrostructure and a substrate. The porous macrostructure has interconnected absorbent gelling particles that are surface crosslinked with cationic, preferably polymeric, amino-epichlorohydrin adducts. Upon contacting liquids such as water or body exudates (e.g., urine), the absorbent composite can absorb the liquids without undesirable planer expansion, The composite is useful in absorbent articles such as diapers, adult incontinence pads, and sanitary napkins are disclosed.

Abstract: Nutritional iron compositions comprising bioavailable sources of iron selected from ferrous fumarate and ferrous succinate where the iron source is preferably spread on the surface of a lecithin coated edible carrier such as sucrose. These nutritional iron compositions are particularly useful in food and beverage products such as chocolate flavored edible mixes, especially chocolate flavored beverages, that are additionally fortified with other minerals and vitamins, especially multi-mineral and vitamin combinations involving, iodine, vitamin A, vitamin C, riboflavin, and folic acid to avoid developing an undesirable color, off-flavor, astringency, particularly when the edible and/or beverage mix is reconstituted with water or milk.

Abstract: The present invention relates to a novel nut paste having a particular monomodal particle size distribution and to monomodal full-fat nut butters and monomodal reduced fat nut spreads which contain the novel nut paste and which, as a result, have superior fluidity, texture and flavor. These nut butters and nut spreads typically comprise from about 50% to 100% of a nut paste. The Casson plastic viscosity of the nut paste is less than about 15 poise and the fat content of the nut paste is at least about 45%. The nut butters have a fat content ranging from about 25% to about 80%. The final nut butters and nut spread products of the present invention have a Casson plastic viscosity of less than about 17 poise and a yield value below about 300 dynes per square centimeter.

Abstract: This invention relates to a composition, preferably in the form of a beverage, whereby cellular hydration and drinkability are enhanced by the combination of green tea solids with selected levels and types of electrolytes and carbohydrates. The compositions comprise (a) from about 0.01% to about 0.35% flavanols; (b) from about 0.01% to about 0.3% sodium ions; (c) from about 0.005% to about 0.08% potassium ions; (d) from about 0.1% to about 20% of a carbohydrate which provides; (i) from about 0.05% to about 10.0% fructose; (ii) from about 0.05% to about 10.0% glucose; and (e) water.

Abstract: Absorbent members useful in the containment of body fluids such as urine, that have at least one region containing hydrogel-forming absorbent polymer in a concentration of from about 60 to 100% by weight and providing a gel-continuous fluid transportation zone when in a swollen state. This hydrogel-forming absorbent polymer has: (a) a Saline Flow Conductivity (SFC) value of at least about 30.times.10.sup.-7 cm.sup.3 sec/g; (b) a Performance under Pressure (PUP) capacity value of at least about 23 g/g under a confining pressure of 0.7 psi (5 kPa); and (c) a basis weight of at least about 10 gsm. In addition, the region where this hydrogel-forming absorbent polymer is present has, even when subjected to normal use conditions, sufficient wet integrity such that the gel-continuous zone substantially maintains its ability to acquire and transport body fluids through the gel-continuous zone.

Abstract: Nutritional chocolate-flavored beverage mixes and other edible mixes that are fortified with highly bioavailable sources of iron such as ferrous fumarate and ferrous sulfate, yet do not develop undesirable gray color when the beverage mix is reconstituted with water or milk, even when the water or milk has been boiled. This problem of gray color development is solved by including edible acids such as citric or malic acid as buffering agents in the beverage mix so that the pH of the reconstituted chocolate beverage is about 6.5 or less. An additional benefit of including these edible buffering acids/salts is that they tend to stabilize the chocolate aroma in the reconstituted beverage. Inclusion of these edible buffering acids/salts in ready-to-serve chocolate-flavored beverages fortified with these highly bioavailable iron sources also prevents the formation of undesirable gray color.

Abstract: Nut spreads, especially peanut butters, having a relatively low viscosity of about 2000 centipoise or less that have significantly reduced stickiness and increased nut flavor intensity. These nut spreads are obtained by milling a mixture of nut solids, oil, particulate water-soluble solids such as sugar and salt, optionally but preferably nut butter stabilizer and emulsifier, such that the water soluble solids have a mean particle size of about 20 microns or less to reduce grittiness. This milled mixture is combined with a nut paste prepared without excessively reducing the particle size of the nut solids.

Abstract: Relatively thin, collapsed, i.e. unexpanded, polymeric foam materials that, upon contact with aqueous body fluids, expand and absorb such fluids, are disclosed. A process for consistently obtaining such relatively thin, collapsed polymeric foam materials by polymerizing a specific type of water-in-oil emulsion, commonly known as High Internal Phase Emulsions or "HIPE", is also disclosed.

Abstract: Low density collapsed absorbent foams materials that, upon contact with aqueous fluids, in particular urine, can expand and absorb these fluids. These low density foams typically have an expanded thickness from about 6 to about 10 times the thickness of the foams in their collapsed state. These low density foams are made by polymerizing high internal phase emulsions (HIPEs) where the volume to weight ratio of the water phase to the oil phase is in the range of from about 55:1 to about 100:1.

Abstract: Chilled or shelf stable beverage products which are physically stable, visually opaque and do not precipitate over time, and a process for preparing these products, are disclosed. These products contain from about 5 to about 99.8% milk, from about 0.05 to about 0.8% of a food stabilizer and a food acid. The first step of the process involves mixing milk with a food stabilizer under high shear mixing conditions to form protein/stabilizer particles having a median particle size of less than about 0.8 microns. Then, while still maintaining the particle size of the protein/stabilizer particles at less than about 0.8 microns, the protein/stabilizer mixture is acidified to a pH ranging from about 3.2 to about 4.5. In order to maintain the requisite particle size of the protein/stabilizer particles during the acidification step, the protein/stabilizer mixture is maintained under high shear mixing conditions at a temperature ranging from about 4 to about 30.degree. C.

Abstract: A beverage such as a dilute juice or tea beverage having a stable flavor/cloud emulsion which contains from about 0.005 to about 0.04% gellan gum, from about 100 ppm to about 1000 ppm of a preservative selected from sorbic acid, benzoic acid, alkali metal salts thereof and mixtures thereof, from about 300 ppm to about 3000 ppm of a food grade water soluble polyphosphate, and from about 60 to about 99% by weight of added water having from 0 ppm to about 180 ppm of hardness.

Abstract: Absorbent foams materials that are capable of acquiring and distributing aqueous fluids, especially discharged body fluids such as urine. These absorbent foams combine relatively high capillary absorption pressures and capacity-per-weight properties that allow them to acquire fluid, with or without the aid of gravity. These absorbent foams also give up this fluid efficiently to higher absorption pressure storage materials, including foam-based absorbent fluid storage components, without collapsing. These absorbent foams are made by polymerizing high internal phase emulsions (HIPEs).

Abstract: The present invention relates to a method for stabilizing beverage fountain syrups having a dispersed oil phase consisting essentially of incorporating into said syrups from about 0.02% to about 0.3% of a stabilizer which is xanthan gum.The present invention further relates to beverage fountain syrup compositions, preferably dilute juice beverage fountain syrup compositions, comprising:a) from about 0.02% to about 0.3% of a stabilizer which is xanthan gum;b) from about 0.2% to about 3% oil:c) from about 0.2% to about 10% of an emulsifier which is a modified food starch;d) an effective amount of a flavor component:e) an effective amount of sweetener; andf) from about 30% to about 70% water;wherein said syrup has a Brix value of from about 30.degree. to about 70.degree. ; and a modified food starch to oil ratio of from about 0.1 to about 4.

Abstract: A beadlet suitable for flavoring a beverage comprising a shell material and core composition suitable for ingesting comprising: (a) from about 0.1 mg to about 400 mg of a flavor component; and (b) from about 0.02 mg to about 450 mg of a sweetener component comprising: (1) acetosulfame; and (2) a second artificial sweetener selected from the class of the aspartyl peptide esters, the sulfamate sweeteners, the sulfimide sweeteners, the dihydrochalcone sweeteners and the ammoniated glycyrrhizins and mixtures thereof; wherein the ratio by weight of (1) to (2) is from about 1:15 to about 15:1; and wherein the beadlet core contains from about 15 mg to about 2,000 mg of material.

Abstract: The present invention relates to stable beverage products. The beverage products of the present invention comprise of an oil-in-water beverage emulsion which comprises an unweighted oil, water and a food grade stabilizer. The ratio of the stabilizer to the unweighted oil within the beverage emulsion is at least about 0.5:1. The mean particle size of the oil droplets present in the emulsion ranges from about 0.10 to about 0.30 microns. The particle size distribution of the oil droplets in the emulsion is such that less than about 3% (volume percent basis) of the particles have a particle size greater than about 0.39 microns and less than about 9% (volume percent basis) of the particles have a particle size of greater than about 0.34 microns The beverage products of the present invention further comprise a fruit juice and/or fruit or other flavor.

Abstract: Thermally bonded absorbent structures for catamenial products, in particular catamenial pads, that provide improved ability in acquiring, distributing and storing aqueous body fluids, especially menstrual fluids, as well as better fit and comfort for the user of the products. These structures comprise an optional thermally bonded secondary topsheet, a thermally bonded absorbent core having a relatively higher capillary suction primary fluid distribution layer, an optional but preferred relatively lower capillary suction secondary distribution layer, a storage layer having absorbent gelling material, and an optional fibrous "dusting" layer. These thermally bonded absorbent structures are particularly useful with catamenial pads having a primary fluid pervious topsheet selected from apertured formed film topsheets and high loft nonwoven topsheets.

Abstract: Absorbent members useful in the containment of body fluids such as urine, that have at least one region containing hydrogel-forming absorbent polymer in a concentration of from about 60 to 100% by weight and providing a gel-continuous fluid transportation zone when in a swollen state. This hydrogel-forming absorbent polymer has: (a) a Saline Flow Conductivity (SFC) value of at least about 30.times.10.sup.-7 cm.sup.3 sec/g; (b) a Performance under Pressure (PUP) capacity value of at least about 23 g/g under a confining pressure of 0.7 psi (5 kPa); and (c) a basis weight of at least about 10 gsm. In addition, the region where this hydrogel-forming absorbent polymer is present has, even when subjected to normal use conditions, sufficient wet integrity such that the gel-continuous zone substantially maintains its ability to acquire and transport body fluids through the gel-continuous zone.

Abstract: Absorbent members useful in the containment of body fluids such as urine, that have at least one region containing hydrogel-forming absorbent polymer in a concentration of from about 60 to 100% by weight and providing a gel-continuous fluid transportation zone when in a swollen state. This hydrogel-forming absorbent polymer has: (a) a porosity of at least about 0.15; (b) a Performance under Pressure (PUP) capacity value of at least about 23 g/g under a confining pressure of 0.7 psi (5 kPa); (c) a basis weight of at least about 10 gsm; and (d) optionally, but preferably, a Saline Flow Conductivity (SFC) value of at least about 30.times.10.sup.-7 cm.sup.3 sec/g. In addition, the region where this hydrogel-forming absorbent polymer is present has, even when subjected to normal use conditions, sufficient wet integrity such that the gel-continuous zone substantially maintains its ability to acquire and transport body fluids through the gel-continuous zone.

Abstract: Absorbent foams materials that are capable of acquiring and distributing aqueous fluids, especially discharged body fluids such as urine. These absorbent foams combine relatively high capillary absorption pressures and capacity-per-weight properties that allow them to acquire fluid, with or without the aid of gravity. These absorbent foams also give up this fluid efficiently to higher absorption pressure storage materials, including foam-based absorbent fluid storage components, without collapsing. These absorbent foams are made by polymerizing high internal phase emulsions (HIPEs).