Abstract: A ski boot holder which comprises a collapsible handle attached to a heel frame which is connected to elastic toe retaining means. The toe retaining means may include a toe retaining frame, which helps to hold the boots in proper alignment in the holder. The heel frame and toe frame may be designed to collapse for easy and compact storage, or carrying in the skier's pocket when the ski boot holder is not in use. A collapsible carrying handle is provided which extends upwardly between the ankle portions of the ski boots so that the boots are conveniently carried with the soles horizontally disposed. This orientation of the boots facilitates the storage of the assembly under an airplane seat, on a shelf at a ski lodge, or on a closet floor.

Abstract: Remoistenableadhesive compositions for use on pregummed substrates comprising, in aqueous medium, a low viscosity starch-acrylamide graft copolymer.

Abstract: A processed vegetable seed fiber, particularly corn and soybean fiber, for use in food products is disclosed. Processing is accomplished by heating an aqueous slurry of the crude vegetable seed fiber to about 155.degree.-180.degree. F., and then maintaining the pH of the heated slurry in the range of about 2.5 to 5.0. The elevated temperature of the slurry is maintained for up to about 15 to 60 minutes while the slurry is agitated.The resulting acid-pasteurized slurry is then dewatered to obtain a fiber material at about 20-30% dry solids. Fresh water is then added to the dewatered fiber material to reslurry it to about 3-4% dry solids. The reslurried fiber material is agitated at a temperature up to about 140.degree. F. for about fifteen to thirty minutes, dewatered a second time, and then dried to about 10% moisture.

Abstract: A multiple use article for conditioning of fabrics in a laundry dryer comprising an initially multiple-layer flexible substrate carrying a conditioning agent transferable to fabrics when tumbled therewith in a clothes dryer. The dryer operator modifies the shape of the multiple-layer flexible substrate between successive uses to expose additional fabric-conditioning agent for transfer to additional fabrics subsequently loaded in the clothes dryer.

Abstract: A thin-thick, hydroxypropylated, epichlorohydrin crosslinked tapioca-based starch derivative for continuous process pressure cooking of acid food systems. The degree of crosslinking of this starch derivative is carefully controlled so that it is initially low in viscosity and develops full viscosity only under high pressure and temperatures. These characteristics make this starch derivative ideally suited for use in recently developed acid medium, food canning processes in which initial rapid heat penetration without degrading the starch derivative is necessary for the heat sterilization of the canned foods. For the new continuous retort processing, the usual time allowed for the complete retorting cycle is less than twenty minutes, and this must include heat sterilization. As the retort medium using the starch derivative of the invention reaches the heat sterilization temperature, it then increases in viscosity to a range which retains the canned food product in a desirable suspension.

Abstract: Thin-thick, hydroxypropylated, epichlorohydrin cross-linked starch derivatives for continuous process pressure cooking of neutral or acid food systems. The degree of cross-linking for these starch derivatives is carefully controlled so that they are initially low in viscosity and develop full viscosity only under high pressure and temperatures. These characteristics make these starches ideally suited for use in recently developed food canning processes in which initial rapid heat penetration without degrading the starch derivative is necessary for the heat sterilization of the canned foods. For the new continuous retort processing, the usual time allowed for the complete retorting cycle is less than twenty minutes, and this must include heat sterilization. As the retort media using the starch derivative of the invention reaches the heat sterilization temperature it then increases in viscosity to a range which retains the canned food product in a desirable suspension.

Abstract: A free-flowing binder-disintegrant powder material consisting essentially of a precompacted-starch powder, especially adapted for use in direct compression tabletting machines to produce non-friable tablets having excellent disintegration properties. This precompacted-starch powder is also useful as a free-flowing filler for blending with dry powder ingredients in dry-dosage capsules. The precompacted-starch powder is obtained by subjecting an ungelatinized granular starch to physical compaction without supplementary thermal energy, but with sufficient mechanical energy input to obtain a precompacted-starch having birefringent granules and non-birefringent fragments of granules and some aggregates of granules and fragments, and then dried to a moisture content of 9-16% total weight basis. After precompacting, the starch is pulverized to form a free-flowing powder having a loose bulk density of 0.5 to about 0.7 grams per milliliter.

Abstract: Root and root-type starch derivatives having controlled acetyl substitution levels which provide an initial high paste viscosity to facilitate uniform filling operations when used as a food canning medium, and which break down to a thinner viscosity upon heating to facilitate heat penetration into the canned food mass for sterilization of the canned food product and to provide a more acceptable watery or soup-like consistency to the food product. The thinning phenomenon is accomplished without the requirement of adding any separate hydrolyzing or thinning agent such as an acid or enzyme. It is presently thought that these acetylated starch derivatives are capable of self-hydrolysis under the retort conditions of pH and temperature, and that this auto-hydrolytic thinning action during heating of the pasted product is sufficient to thin the starch derivative canning media partially or completely, as desired.

Abstract: An ingredient for enhancing the texture and organoleptic properties of tapioca-style pudding. Granular starch is pre-extruded under controlled conditions to obtain partially gelatinized spheroidal starch particles for use in tapioca-style puddings. The spheroidal starch particles (or "pearls") retain their spheroidal shape in the finished pudding, thereby providing excellent texture, appearance and mouthfeel to the pudding. The starch pearls, after cooking, consistently provide the highly desired translucent appearance expected in home cooked, tapioca-style puddings.The extrusion process is cooled by water at a temperature below 100.degree. F. at an extrusion rate which only partially gelatinizes the starch. The granular starch is supplied to the extruder at 25-50% moisture, and the extrudates are cut into particles suitable for a particular use by a cutting means as the extrudates emerge from the extruder die orifices.

Abstract: A process for making a dense, high molasses animal feed impregnated on a ground bagasse or bagasse pith carrier. The ground bagasse or bagasse pith is capable of absorbing up to about 5 times by weight high brix molasses to produce a feed product having about 30-55% by weight sugars determined as invert. The ground bagasse or bagasse pith, from which the major portion of the cane juice has been removed for the manufacture of cane sugar, is thoroughly mixed with molasses and the wet mixture, which contains from about 15-30% by weight water, is wet pelleted. Uniform penetration of molasses throughout the carrier is obtained. The molasses/bagasse (bagasse pith) pellets are then dried to a moisture level less than about 2-4% and cooled. The dry, dense pellets can then be packed and shipped without further processing, or they may be subjected to a crumbling step to make a granular product for blended animal feeds and as a principal component in molasses/salt blocks, and medicated feeds.

Abstract: Thin-thick, hydroxypropylated, epichlorohydrin cross-linked starch derivatives for continuous process pressure cooking of neutral or acid food systems. The degree of cross-linking for these starch derivatives is carefully controlled so that they are initially low in viscosity and develop full viscosity only under high pressure and temperatures. These characteristics make these starches ideally suited for use in recently developed food canning processes in which initial rapid heat penetration without degrading the starch derivatives is necessary for the heat sterilization of the canned foods. For the new continuous retort processing, the usual time allowed for the complete retorting cycle is less than 20 minutes, and this must include heat sterilization. As the retort media using the starch derivative of the invention reaches the heat sterilization temperature it then increases in viscosity to a range which retains the canned food product in a desirable suspension.

Abstract: Large diameter legume starch granules including starches derived from yellow field pea, Pisum sativum (var) and faba bean, Vicia faba L. (Leguminosae) which have been treated to remove protein and fiber, and to improve color are used to replace scarce arrowroot starch granules as a protective stilt material in microencapsulated coatings, including carbonless copy paper. The "stilt" material is used to prevent premature rupture of the microcapsules and early release of the microencapsulated materials. It has been discovered that the natural granule size, and other granule properties of the yellow field pea and faba bean starches are ideally suited to replace arrowroot starch granules as a protective material when the naturally occurring protein and fiber have been removed, and the color improved.

Abstract: Large diameter starch granules derived from yellow field pea, Pisum sativum (var) and faba bean, Vicia faba L. (Leguminosae) are used to replace scarce arrowroot starch granules as a protective stilt material in microencapsulated coatings, including carbonless copy paper. The "stilt" material is used to prevent premature rupture of the microcapsules and early release of the microencapsulated materials. It has been discovered that the natural granule size, and other granule properties of the yellow field pea and faba bean starches are ideally suited to replace arrowroot starch granules as a protective material. In certain coating processes in which the temperature at the coated surface exceeds the normal pasting temperature of these starch granules, the pasting temperature of the granules can be raised by a crosslinking reaction under temperature and pH conditions to preserve the granular structure of the starch particles.

Abstract: An improved method for thinning starch in the granular state employing hydrogen peroxide and metal ion catalysts in an aqueous suspension, free of buffer additions. The thinning action proceeds in acid pH to the desired viscosity level, and is stopped by the addition of sodium metabisulfite, or other reducing agent to remove residual hydrogen peroxide. The aqueous suspension is then neutralized, and the usual purifying and drying steps are effected on the granular product.

Abstract: A method and apparatus for vacuum dehydrating heat sensitive liquid material, particularly fruit juices including citrus and tomato juices. A top loading, endless belt conveyor for the thin liquid film is disposed in a vacuum dehydrator chamber which is maintained at about 2 mm. Hg. The belt travels through a cooling zone and a heating zone to attain substantially complete dehydration of the thin film. The liquid material is continuously applied to the upper side of the belt in the cooling zone by means of an applicator system comprising a grooved metering roll and a counter-rotating applicator roll which continuously deposits a uniform film of about 0.005 to 0.05 inches thickness on the endless belt. Dry product at about 0.5-2.5% moisture is removed from the belt in the cooling zone by means of a doctor blade which scrapes the product from the endless belt just prior to the portion of the cooling zone where the applicator system feeds additional liquid material onto the belt.

Abstract: A dough binder for puffable food products comprising an alcohol washed, granular hydroxypropyl waxy-maize based starch derivative obtained by the dry reaction of acid hydrolyzed waxy maize starch which has also been treated with anhydrous disodium phosphate and propylene oxide to a hydroxypropyl degree of substitution of 0.3 to 0.5. The granular, crude starch derivative is cold water swelling, and is alcohol washed and dried to 3-5 percent moisture.Doughs made using the subject granular, ungelatinized starch derivative as a dough binder are more formable and workable, having the consistency of modeling clay. It is non-sticking, but readily cold-formable when used at about 30-70 percent of our starch derivative. 0-10 percent shortening, 0-30 percent other food materials, and 10-40 percent water. The dough mixture is then cold formed into the desired shapes and sizes, and may be baked or cooked at elevated temperatures (300.degree.-475.degree.F.

Abstract: Root and root-type starch derivatives having controlled acetyl substitution levels which provide an initial high paste viscosity to facilitate uniform filling operations when used as a food canning medium, and which break down to a thinner viscosity upon heating to facilitate heat penetration into the canned food mass for sterilization of the canned food product and to provide a more acceptable watery or soup-like consistency to the food product.Blends of several root and root-type starch derivatives make possible a predictable final viscosity level which is not completely "water-thin." The selection of acetylating agent also affects the final viscosity level of the starch canning medium. It has been observed that a starch derivative substitute using vinyl acetate provides a slightly higher final viscosity under the same retorting conditions when compared to a starch derivative which has been substituted using acetic anhydride.