Abstract: Nutritional mineral supplements comprising calcium citrate malate and salts of manganese, copper and zinc are disclosed. These supplements, which provide at least 25% RDA of the minerals, are used in addition to the normal diet. These supplements are useful for increasing bone growth and for treating age-related bone loss in humans and animals.

Abstract: Detergent compositions containing N-(1,2 propanediol) fatty acid amide surfactants of the general type RC(0)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: Amino-functional compounds are economically prepared by reacting maleic anhydride with alcohols to form a maleate or fumarate "half-ester" which is combined with certain amines, most preferably aspartate or glutamate, under conditions selected to avoid hydrolysis. At low molecular weights, the compounds herein are useful detergency builders; at progressively higher molecular weights within a specific range, combined builder/dispersant and typical dispersant properties emerge. Processes for preparing the compounds and useful detergent compositions containing them are described.

Abstract: This invention relates to sauces and salad dressings containing a soluble calcium source comprising specific molar ratios of calcium, citrate and malate or calcium acetate. The calcium composition is more soluble in these products than calcium citrate or calcium carbonate. The calcium citrate malate consists of a metastable complex salt. A calcium fortified vinegar is also disclosed.

Abstract: This invention relates to polymeric liquid crystals prepared from a polysaccharide and a solvent, preferably water, which are used to deliver nutrients, perfumes, flavors, drugs and other ingredients in foods, cosmetics, household soaps, health care products e.g. bar or liquid soaps, toothpaste, shampoos, creams, and lotions and other preparations. The encapsulated active vehicle comprises:(a) from about 0.001% to about 60% of an active; and(b) from about 40% to about 99.999% of a stable polymeric liquid crystal consisting essentially of:(1) from about 10% to about 90% of a solvent; and(2) from about 10% to about 90% of a polysaccharide having a molecular weight of from about 500 to about 1,000,000.

Abstract: The present invention relates to compositions and methods for inhibiting plaque. In particular, this invention relates to oral compositions comprising: (a) a safe and effective amount of a carboxy-containing copolymer having the formula ##STR1## or the salts thereof, wherein n is in the range of from about 200 to about 14,000, m is in the range of from about 2 to about 5,000, and p is in the range of from 1 to 3; and (b) a pharmaceutically acceptable carrier. These compositions inhibit plaque without staining the teeth which are contacted with the composition.This invention also relates to a method of inhibiting plaque on tooth surfaces in the oral cavity. This method involves applying a safe and effective amount of the carboxy-containing copolymer active agent to the oral cavity. Such an application is typically made by applying the above-described oral compositions containing the carboxy-containing copolymer to the oral cavity. The application does not stain the teeth on which it is made.

Abstract: Absorbent structures such as tissues, towels, wipes, and the like, are prepared from mixed furnishes. One furnish comprises a typical pulp slurry, whereas the second furnish is treated with a latex material. Particular types of surface-hydrophilic latexes, both cationic and nonionic, are disclosed for use with the second furnish. The resulting paper articles are characterized by their improved feel, strength and absorbency.

Abstract: Capillary channel structures having one or more intrastructure capillary channels, said structures comprising a polymer composition, wherein: said structures have a capillary channel base, and at least two polymeric capillary channel walls extending from said base along the length of said base in the axial direction for at least about 0.2 cm, said walls having a base end and a distal end, wherein said base and walls form said capillary channels; and said structures have a Specific Capillary Volume of at least about 1.2 cc/g, a Specific Capillary Surface Area of at least about 500 cm.sup.2 /g, and a Compressive Strength (Dry) of at least about 13,800 dynes/cm.sup.2. The structures can be in the form of fibers or sheets. The fibers have a Specific Capillary Volume of at least about 2.0 cc/g and a Specific Capillary Surface Area of at least about 2000 cm.sup.2 /g.

Abstract: Polycationic wet strength agents such as KYMENE are chemically modified and cross-linked into and onto the surface of latex particles. Paper treated with the resulting polycationic latex particles exhibits enhanced wet strength. Thus, KYMENE is reacted, for example, with acrylic acid and cross-linked with styrene/butadiene to provide a polycationic latex which is used to treat paper. Paper sheets, bags, containers and the like are provided. Also provided are paper towels, and the like, having super-absorbent materials incorporated therein.

Abstract: Polyhydroxy fatty acid amide materials are prepared from reactants such as N-methylglucamine and fatty acid esters in the presence of hydroxy solvents. Polyhydroxy fatty acid amide detersive surfactants are secured. By-product and color formation are minimized.

Abstract: Potato pieces, for example, potato slices, french fries, and potato cubes or potato skins are prepared with a lower fat content by frying the potato pieces in an oil comprising from about 0.5 to about 2% of a hydrophobic or a hydrophilic silica. The hydrophilic silicas are preferred for use in the frying fat because they are approved for food use. Alternatively, the potato pieces can be dipped in silica or water or oil containing silica.

Abstract: A process for preparing low fat shaped snack products having a light, crispy, crunchy texture is disclosed. A dough is formed from 50% to 80% flour, preferably potato flour, and water (20% to 50%), and formed into a sheet from which snack pieces are cut. The snack pieces are coated with an oil, constrained in a mold and cooked, preferably with hot air or superheated steam, to provide a snack having 10% to 20% fat and having a fried-like texture and flavor.

Abstract: The synthesis of polyhydroxy fatty acid amide surfactants exemplified by the compound C.sub.11 H.sub.23 C(O)N(CH.sub.3)CH.sub.2 [CHOH].sub.4 CH.sub.2 OH by reacting a fatty acid ester with an N-alkyl sugar amine can result in contamination of the product surfactant by residual sources of fatty acids. These residual fatty acids may be unacceptable in high sudsing detergent compositions, such as dishwashing liquids, especially with Ca or Mg cations. The process of this invention reacts such contaminants with alkyl amines or, especially, ethanolamine, to convert them into fatty alkyl- or alkanolamides, which are quite acceptable in fully-formulated detergent compositions for home or industrial use.

Abstract: Perfume particles comprise perfume dispersed within certain water-soluble polymeric carrier materials and encapsulated in a protective shell by coating with a friable coating material. The coated particles allow for preservation and protection of perfumes which are susceptible to degradation or loss in storage and in harsh cleaning conditions. In use, the surface coating fractures and the underlying carrier/perfume particles efficiently deliver a large variety of perfume types to fabrics or other surfaces.

Abstract: A metastable complex of calcium, citrate and malate is disclosed. This material is highly bioavailable, and is soluble in both neutral and acid solutions. The salt is prepared by the reaction of calcium carbonate, calcium hydroxide or calcium oxide with citric and malic acids in aqueous solution. The reaction mixture is dried at a temperature of less than 100.degree. C., and the resultant solid is a metastable solid. The solid can be ground to reduce the particle size for easier tabletting or adding to foods and beverages. Preferred salts are neutral and acidic salts which can be expressed by molar ratios.

Abstract: The present invention provides highly-built, liquid detergent compositions comprising: one or more conventional anionic, nonionic or cationic detersive surfactants; one or more optical brighteners; one or more polyhydroxy fatty acid amides of the general formula ##STR1## wherein R.sup.1 is H, a C.sub.1 -C.sub.4 hydrocarbyl, 2-hydroxy ethyl, 2-hydroxy propyl, or mixtures thereof, R.sup.2 is a C.sub.5 -C.sub.31 hydrocarbyl group, and Z is a polyhydroxyhydrocarbyl having a linear hydrocarbyl chain with at least 3 hydroxyl groups directly connected to the chain, or an alkoxylated derivative thereof; one or more detergent builders; and a liquid carrier; wherein the optical brightener is added to the detergent composition in admixture with the polyhydroxy fatty acid amide.The present invention also provides a premix for use in the formulation of liquid detergent compositions, said premix comprising one or more optical brighteners, one or more polyhydroxy fatty acid amides and a liquid carrier.

Abstract: A process for preparing low fat shaped snack products having a light, crispy, crunchy texture is disclosed. A dough is formed from 50% to 80% flour, preferably potato flour, and water (20% to 50%), and formed into a sheet from which snack pieces are cut or are extruded. The snack pieces are constrained in a mold, fried to a moisture content of from about 5% to about 15% and then the excess fat removed by stripping with superheated steam having an average steam velocity of at least 800 lb./hr./ft..sup.2. A snack having 12% to 25% fat and having a fried-like texture and flavor and a moisture content less than 6% is made by this process.

Abstract: Cooking oils which have a reduced tendency to produce offensive odors when heated to frying temperatures are claimed. The oils are refined, bleached and deodorized unsaturated vegetable oils, e.g. soybean and canola and from 0.1% to 5% refined and bleached, but not deodorized sunflower seed oil. The sunflower seed oil contains terpenes which mask the fishy, painty or acrid odor and improves the oil flavor on aging.

Abstract: An unsaturated or low saturated frying oil which imparts the beefy or tallow flavor to foods that is characteristic of animal fats is disclosed. This oil is made by a process of esterifying glycerine with the unsaturated fraction of animal fat and then deodorizing or refining the resultant triglyceride. The unsaturated fraction of the animal fat contains minor fatty acids which produce this flavor on heating. Usually less than 5 mg of cholesterol/100 gm is in the oil.

Abstract: Raw or roasted nuts can be pressed at pressure of 1500 to 7500 psig to remove up to 80% of the oil by mixing them with a food compatible particulate material in the press. The particulate has a particle size of less than 100 microns and is food compatible. In a preferred process, peanuts are mixed with a peanut oil slurry of salt with a particle size of less than 40 microns in a hydraulic press and pressd at 5200 psig for 10 minutes. The pressed nuts are hydrated and then roasted.