Abstract: Nondigestible fat compositions useful as replacements for triglyceride fats or oils in foods are disclosed. These compositions have relatively flat solid Fat Content (SFC) profile slopes between typical room temperature and body temperature. The nondigestible fat compositions comprise a liquid nondigestible oil and nondigestible solid polyol polyester particles dispersed in the oil in an amount sufficient to control passive oil loss. The solid polyol polyester particles of the composition herein comprise from about 10% to 50% polyol polyester polymer and from 50% to about 90% polyol polyester monomer. The polyol polyester material which forms these solid particles must contain a relatively high proportion of long chain saturated fatty acid ester groups. Edible fat-containing products comprising these nondigestible fats can be less waxy tasting due to the lower level of solids required for passive oil loss control.

Abstract: Liquid detergent compositions are described which comprise conventional detergency ingredients and color-stabilizing compounds yielding various sulfite ions in the finished product.

Abstract: Detergent compositions containing sodium percarbonate bleach are provided in which at least 60% of the originally added percarbonate remains after 28 days storage at 32.degree. C. and 80.degree. RH. The compositions contain at least one multi-ingredient component and have a density in excess of 650 g/liter, a content of Iron, Manganese and Copper less than 25 ppm, an Equilibrium Relative Humidity at 32.degree. C. of less than 30% and preferably a sodium sulfate content of less than 2.5% by weight.

Abstract: Included is a liquid detergent composition comprising detersive surfactant, proteolytic enzyme, a detergent-compatible second enzyme, and an aryl boronic acid of the structure: ##STR1## where X is selected from C.sub.1 -C.sub.6 alkyl, substituted C.sub.1 -C.sub.6 alkyl, aryl, substituted aryl, hydroxyl, hydroxyl derivative, amine, C.sub.1 -C.sub.6 alkylated amine, amine derivative, halogen, nitro, thiol, thiol derivative, aldehyde, acid, acid salt, ester, sulfonate or phosphonate; each Y is independently selected from hydrogen, C.sub.1 -C.sub.6 alkyl, substituted C.sub.1 -C.sub.6 alkyl, aryl, substituted aryl, hydroxyl, hydroxyl derivative, halogen, amine, alkylated amine, amine derivative, nitro, thiol, thiol derivative, aldehyde, acid, ester, sulfonate or phosphonate; and n is 0 to 4.

Abstract: Disclosed are detergent compositions and methods which are suitable for washing colored fabrics in aqueous washing solution with little or no transfer of dye between fabrics. The compositions utilized comprise detersive surfactant, detergent builder, certain selected polymeric dye transfer inhibiting agents and certain selected hydrophilic optical brighteners. The polymeric dye transfer inhibiting agents are polyamine N-oxides such as poly(4-vinylpyridine-N-oxide), i.e., PVNO and/or copolymers of N-vinyipyrrolidone and N-vinylimidazole, i.e., PVPVI. The optical brighteners are selected from certain stilbenedisulfonic acid salts.

Abstract: A granular detergent composition containing a mixture of dye transfer inhibiting agents in combination with a soil release agent is provided. The detergent composition overcomes cleaning deficiencies experienced as a result of the inclusion of dye transfer inhibiting agents. The granular detergent composition having comprises, by weight: (a) from about 1% to about 50% of a detersive surfactant; (b) from about 1% to about 80% of a builder; (c) from about 0.01% to about 10% of a polyamine N-oxide polymer; (d) from about 0.01% to about 10% of a copolymer of N-vinylpyrrolidone and N-vinylimidazole; and (e) from about 0.01% to about 20% of a sulfonated poly-ethoxy/propoxy end-capped ester oligomer.

Abstract: A compound having the formula: ##STR1## where R.sub.1, R.sub.2, and R.sub.3 are independently hydrogen or C.sub.1-C.sub.4 alkyl; n is 2-4; X is aryl, substituted aryl or C.sub.1-C.sub.6 alkyl; Y is selected from the group consisting of hydrogen, amino acid, dipeptide or tripeptide linked through the C-terminal carboxylic acid, and amine protecting group is presented.

Abstract: Stable liquid bleach compositions containing amidoperoxyacid bleach particles, C.sub.11 -C.sub.13 linear alkylbenzene sulfonic acid, cumeme, toluene or xylene sulfonate, magnesium sulfate, sodium or potassium sulfate, and water combined at certain levels and ratios. The compositions have a pH of from about 3.5 to about 5 and a viscosity of from about 10 to about 1000 cps at 20.degree. C.

Abstract: Included are liquid detergent compositions comprising anionic and/or nonionic surfactant, proteolytic enzyme, second enzyme, and an aromatic borate ester.

Abstract: The present invention involves processes preparation of a sweet juice from fruit of the Cucurbitaceae family comprising the following steps of separating peels and seeds from the juice; optionally acidifying the juices; removing off-flavor precursors from the juice; and removing a methylene chloride extractable volatiles fraction containing off-flavor materials from the juice. The present invention also involves sweet juices from the fruit of the Cucurbitaceae family comprising less than about 100 ppm (dry basis) methionine, and from about 0.1% to about 15% (dry basis) sweet terpene glycoside.

Abstract: An improved method for the production of extruded cereal grain-based fried food products having improved qualities is provided. In the improved method, the cereal grain-based food product is formed by extrusion of a cereal grain dough mass containing a gum such as carboxymethyl cellulose and optionally a protein, followed by frying the extruded cereal grain dough to produce a fried cereal grain food product having reduced gumminess or toothpacking and grittiness.

Abstract: An improved method for the production of extruded cereal grain-based fried food products having improved qualities is provided. In the improved method, the cereal grain-based food product is formed by extrusion of a cereal grain dough mass containing a protein, followed by frying the extruded cereal grain dough to produce a fried cereal grain food product having reduced gumminess or toothpacking and grittiness.

Abstract: A liquid detergent composition comprising certain .beta.-aminoalkylboronic acids or esters (see compound structure below) as protease inhibitors, protease, and detersive surfactant is presented.

Abstract: This invention relates to a pie or pastry dough, which provides a flaky tender pie crust when baked. The product is a laminate of two phases, a dough like mixture of flour, water, salt and oil, and a shortening and starch phase. One or both phases can contain a polyol. These phases are laminated to make a heterogeneous pastry dough which has a flaky tender texture when baked. The dough is characterized by having multiple, discontinuous layers which are interrupted by regions of gluten and the starch/fat/polyol phase, an increased dough strength and less water absorption over 24 hours.

Abstract: Improved process for manufacturing a linear glucamide surfactant comprising reacting an N-alkylglucamine, e.g., N-methylglucamine, a fatty ester, e.g., coconut methyl ester and a catalyst at high concentration selected from trilithium phosphate, trisodium phosphate, tripotassium phosphate, tetrasodium pyrophosphate, tetrapotassium pyrophosphate, pentasodium tripolyphosphate, pentapotassium tripolyphosphate, lithium carbonate, sodium carbonate, potassium carbonate, disodium tartrate, dipotassium tartrate, sodium potassium tartrate, trisodium citrate, tripotassium citrate, sodium basic silicates, potassium basic silicates, sodium basic aluminosilicates, potassium basic aluminosilicates and mixtures thereof.

Abstract: Detergent compositions containing N-(1,2 propanediol) fatty acid amide surfactants of the general type RC(O)NR.sup.1 CH.sub.2 CHOHCH.sub.2 OH, especially where R.sup.1 is methyl or hydroxyethyl, are useful surfactants in laundry detergents, dishwashing liquids, shampoos, bar soaps, and hard surface cleaners. The amide surfactants provide good cleaning even in the absence of LAS surfactants.

Abstract: An improved process for manufacturing a linear glucamide surfactant comprises reacting an N-alkylglucamine, e.g., N-methylglucamine, a fatty ester, e.g., coconut methyl ester and a catalyst selected from trilithium phosphate, trisodium phosphate, tripotassium phosphate, tetrasodium pyrophosphate, tetrapotassium pyrophosphate, pentasodium tripolyphosphate, pentapotassium tripolyphosphate, lithium hydroxide, sodium hydroxide, potassium hydroxide, calcium hydroxide, lithium carbonate, sodium carbonate, potassium carbonate, disodium tartrate, dipotassium tartrate, sodium potassium tartrate, trisodium citrate, tripotassium citrate, sodium basic silicates, potassium basic silicates, sodium basic aluminosilicates, potassium basic aluminosilicates and mixtures thereof.

Abstract: Amines such as methyl amine are reacted with materials such as reducing sugars in hydroxy solvents such as methanol to prepare N-alkyl polyhydroxy amines. Accordingly, glucose is reacted with methyl amine and the resulting adduct is hydrogenated to yield N-methylglucamine. The N-alkyl polyhydroxyamines can be subsequently reacted with fatty esters to provide polyhydroxy fatty acid amides useful as detersive surfactants. Thus, detersive surfactants are available from non-petrochemical precursors such as sugars and sugar sources such as corn syrup, and fatty acid esters derivable from various fats and oils.

Abstract: Disclosed are beverage products which contain artificial purple-producing dyes and have an improved, brightened purple color. The beverage products contain a liquid beverage component having a light transmittance of not less than about 30%. The beverage products also contain from about 500 to 1200 ppm of a clouding agent, from about 3.5 to 11.5 ppm of FD&C Blue Dye No. 1 and from about 10.5 to 34.5 ppm of FD&C Red Dye No. 40. The weight ratio of the Red to Blue Dye is from about 2.3:1 to 5.6:1. The purple colored beverages have a Hunter L color of from about 23.9 to 10.0, a Hunter a-color of from about 12.7 to 7.4, and a Hunter b-color of from about -2.1 to 2.0. The present invention is particularly useful when applied to shelf stable beverages.

Abstract: An improved process is disclosed for preparing flavored confectionery compositions containing certain reduced calorie cocoa butter substitute fats. The improvement involves rapidly cooling such a composition from a non-crystalline state to a temperature of less than about 70.degree. F. (21.1.degree. C.) using a swept-wall, scraped-wall, or screw-type heat exchanger. The cooled composition is then conditioned for at least about 5 minutes by warming it to a temperature of about 70.degree. to 85.degree. F. (21.1.degree. to 29.4.degree. C.) in an agitated vessel before further processing into finished confectionery pieces. Under these dynamic tempering conditions, bloom-stable products can be produced much faster than with static tempering.