Abstract: This invention involves compounds having the following structure: ##STR1## wherein: a) R.sub.1 is hydrogen; or alkyl; bond (a) is a single or a double bond;b) R.sub.2 and R.sub.3 are each independently selected from hydrogen; unsubstituted C.sub.1 -C.sub.3 alkanyl, alkenyl or alkynyl; cycloalkanyl, cycloalkenyl; unsubstituted C.sub.1 -C.sub.3 alkylthio or alkoxy; hydroxy; thio; nitro; cyano; amino; C.sub.1 -C.sub.3 alkylamino or C.sub.1 -C.sub.3 dialkylamino and halo;c) R.sub.4, R.sub.5 and R.sub.6 are each independently selected from hydrogen; unsubstituted C.sub.1 -C.sub.3 alkanyl, alkenyl or alkynyl; cycloalkanyl, cycloalkenyl; unsubstituted C.sub.1 -C.sub.3 alkylthio or alkoxy; hydroxy; thio; nitro; cyano; amino; C.sub.1 -C.sub.3 alkylamino or C.sub.1 -C.sub.3 dialkylamino; halo; and 2-imidazolinylamino; and wherein one and only one of R.sub.4, R.sub.5 and R.sub.6 is 2-imidazolinylamino;d) R.sub.7 is selected from hydrogen; unsubstituted C.sub.1 -C.sub.

Abstract: The subject invention involves compounds having the structure: wherein the C.sub..alpha. --N.sub..beta. and C.sub.5 -C.sub.6 bonds are independently single or double bonds, R1 is selected from alkyl, aryl, and heterocycle; R2-R13 are independently selected from hydrogen and other substituents; and pharmaceutically-acceptable salts thereof. The subject invention also involves pharmaceutical compositions containing such compounds, and methods for treating or preventing diseases and disorders using such compounds.

Abstract: Antimicrobial combinations containing a sorbate preservative, natamycin and a dialkyl dicarbonate at levels below the taste threshold for each of these antimicrobials but such that combination is effective against food spoilage microorganisms. These antimicrobial combinations are useful in treating beverages, especially dilute juice beverages, calcium fortified beverages, beverages containing tea solids, and beverages containing milk solids and proteins, as well as other acidified, high water activity food and beverage products such as cheese, sausage, ready-to-spread frostings, salad dressings, mayonnaise, and the like, that are susceptible to food spoilage microorganisms, including yeasts such as Zygosaccharomyces bailii.

Abstract: Antimicrobial combinations comprising a sorbate preservative, natamycin and a dialkyl dicarbonate at levels below the taste threshold for each of these antimicrobials but such that combination is effective against food spoilage microorganisms. These antimicrobial combinations are useful in treating beverages, especially dilute juice beverages, calcium fortified beverages, beverages containing tea solids, and beverages containing milk solids and proteins, as well as other acidified, high water activity food and beverage products such as cheese, sausage, ready-to-spread frostings, salad dressings, mayonnaise, and the like, that are susceptible to food spoilage microorganisms, including yeasts such as Zygosaccharomyces balii.

Abstract: Disclosed are noncarbonated beverage products with improved microbial stability, and processes for preparing them. The noncarbonated beverage products have a pH of between 2.5 and 4.5 and comprise from about 300 ppm to about 3000 ppm of a polyphosphate having an average chain length ranging from about 17 to about 60; from about 100 ppm to about 1000 ppm of a preservative selected from the group consisting of sorbic acid, benzoic acid, alkali metal salts thereof and mixtures thereof; from about 0.1% to about 40% by weight of fruit juice; and from about 80% to about 99% by weight of added water, wherein the added water contains from 61 ppm to about 220 ppm of hardness. These noncarbonated beverage products can be stored at ambient temperatures for at least about 28 days without substantial microbial proliferation therein after exposure to beverage spoilage organisms.

Abstract: The present invention relates to oral compositions having enhanced organoleptic characteristics of fattiness, creaminess, soothing, satisfaction, and full mouthfeel, and comprises acylglycerol compounds having substituents R.sub.1, R.sub.2, and R.sub.3 attached at the positions of the OH.sup.- groups of a glycerol backbone. The substituents R.sub.1 and R.sub.2 are independently selected from conjugated polyunsaturated fatty acids having from 16 carbon atoms to 22 carbon atoms and R.sub.3 is selected from the group consisting of R.sub.1, OH, PO.sub.3 HR.sub.4, and C.sub.6 -C.sub.12 carboxylic acids, wherein R.sub.4 is selected from the group consisting of OH, choline, inositol, serine, and ethanolamine. The oral compositions of the present invention being substantially free of free conjugated polyunsaturated fatty acids.

Abstract: A process for preparing esterified polyol fatty acid polyesters is provided, where the polyol has n hydroxyl groups. The process provides for independent control of the level of fully esterified polyols, on the one hand, and the level of n-3 and lower esters, on the other hand. The process is especially suited for preparing sucrose polyester, wherein the process provides for independent control of the level of octaesters, on the one hand, and penta and lower level esters, on the other hand. The process can be used to reduce the level of undesirable reaction byproducts, such as difatty ketone and beta ketoester.

Abstract: Flavored instant coffee products having a variegated appearance that contain darker colored agglomerated soluble particles comprising a darker colored flavorant selected from cocoa and instant coffee agglomerated onto an edible carrier such as sugar and lighter colored agglomerated soluble particles containing a dairy or nondairy creamer and a noncoffee flavor agglomerated onto an edible carrier such as sugar, provided that when the darker colored flavorant is only cocoa, the lighter colored agglomerated particles further contain instant coffee agglomerated the edible carrier.

Abstract: Disclosed are cyclic urea-containing compounds that are useful as antiarrhythmic and/or antifibrillatory agents. These compounds have the following structure: ##STR1## where X and Y are each independently selected from various cyclic moieties; R.sub.5 is a substituted or unsubstituted C.sub.2 alkyl (thus providing a 6-membered cyclic urea); and R.sub.1, R.sub.2, R.sub.3, R.sub.4, L, and A are as defined in the specification. Also disclosed are compositions containing the compounds and methods of treating humans or other mammals afflicted with cardiac arrhythmias and/or cardiac fibrillation by administration of the compounds/compositions.

Abstract: Nutritional mineral supplements comprising calcium citrate malate and vitamin D are disclosed. Estrogen can also be used with these supplements. These supplements, which provide at least 25% RDA of calcium and vitamin D 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: Polyol polyesters useful as nondigestible fat substitutes are prepared by improved heterogeneous interesterification processes between fatty acid esters of easily removable alcohol and polyol wherein the particle size of the polyol is reduced to less than 100 microns, and when the degree esterification of the polyol is between about 15% and no more than 75% substantially all of the unreacted polyol is removed. In the initial or early stages of the reaction, reaction conditions are adjusted to maintain a sufficient level of lower partial fatty acids to act as an emulsifier. The initial catalyst level is from about 0.001 to about 0.5 catalyst per mole of catalyst.

Abstract: Fatty acid esters of sucrose wherein the fatty acid groups consist essentially of short chain fatty acid radicals containing from 2 to 10 carbon atoms and long chain fatty acid radicals containing from 20 to 24 carbon atoms in a molar ratio of short chain:long chain radicals of 3:5 to 5:3, the said esters having a degree of esterification of about 7 to 8. The compounds are useful as nondigestible substitutes for solid fats in foods.

Abstract: Dehydrated potato flakes prepared from potato slices, slivers and/or nubbins suitable for use in dough compositions used to make fabricated products. The dehydrated flake include an emlulsifier, 40-60% broken cells, 16-27% amylose and 5-10% moisture. The resulting flakes can be used to prepare a more cohesive, non-adhesive, machineable dough.

Abstract: Green tea extracts having improved clarity and color. These extracts are obtained by treating the green tea extract with an amount of a food grade cation exchange resin effective to remove metal cations present in the extract. The treated extract is then contacted nanofiltration membrane while the treated extract is at a temperature of from about 100.degree. to about 140.degree. F. (from about 37.8.degree. to about 60.degree. C.) to provide a filtered green tea extract as the permeate. These green tea extracts can be included in a variety of beverages and are especially useful in suppressing the characteristic aftertaste of aspartame in diet beverages.

Abstract: Shelf-stable complete pre-mixes, separated into two or more components. The components are chemically and microbially stable. At least one component is a high-water-activity liquid component having a pH greater than 4.5. The components, when combined, provide all ingredients necessary to form uncooked mixes or food and beverage products.

Abstract: A foamable instant coffee product having a density of at least about 0.4 g/cc and comprising, instant coffee, a densified non-foaming creamer, an acid and a carbonate or bicarbonate salt to generate carbon dioxide, a foaming creamer, a proteinaceous foam stabilizer, and other optional ingredients such as sweeteners, milk solids, flavorants, thickeners, etc. This product is preferably made by compacting the non-foaming creamer, acid, carbonate/bicarbonate salt and instant coffee and then combining this compacted, densified material with the remaining ingredients. Alternatively, this product can be made by compacting the non-foaming creamer, acid and carbonate/bicarbonate salt, extruding the instant coffee and sweetener (e.g., sugar) and then combining the compacted and extruded materials with the remaining ingredients.

Abstract: A fried snack product which is extruded and shaped into a design. The dough is formed by combining (1) starch-based flour having a specific ratio of gelatinized to ungelatinized starch and an amount of protein, (2) a pregelled modified starch (3) water, (4) shortening or oil, (5) leavening, and (6) an emulsifier. The emulsifier keeps the integrity of the starch structure or dough rheology through the extrusion process.

Abstract: A beta stable plastic shortening exhibiting reduced levels of saturates and trans fatty acids and a unique process is disclosed. The shortening is particularly useful in confectionary, baking, and frying applications. The plastic shortening of the present invention contains from about 6% to about 25% by volume, of an inert gas and from about 75% to about 94% by volume of a fat made of a) from about 74% to about 90% by weight of a base oil having less than 10% by weight of trans fatty acids, b) from about 10% to about 20% by weight of a hardstock blend, having a beta stable crystalline phase consisting essentially of i) from about 20% to about 80% by weight, of a beta phase tending hardstock component having an iodine value of less than 10, and ii) from about 20% to about 80% by weight, of a beta prime phase tending hardstock component having an iodine value of less than about 10.

Abstract: A process for making a shaped snack product having a light, crispy, crunchy texture. The process comprises the steps of extruding a dough mixture comprising a source of starch based flour, pregelled modified starch and emulsifier blend selected from the group consisting of diacetyl tartaric acid monoglyceride, mono- and diglyceride, polyglycerol esters and mixtures thereof, water, shortening or oil, and leavening, and then frying the snack piece.