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. The components, when combined, provide all ingredients necessary to form uncooked mixes or food and beverage products.

Abstract: The present invention relates to a process for making superior quality oven-finished French fries. i.e., French fried potato strips, by baking prebake par-fries in a forced air convection oven or impingement oven for about 0.5 to about 10 minutes at 325.degree. F. (162.8.degree. C.) to about 600.degree. F. (315.6.degree.) at an air velocity of from about 500 to about 10,000 feet per minute. After baking, the fries are optionally coated with oil. The oven-finished French fries of this invention are like deep fat fried French fries, which are superior in quality compared to the state of the art oven-finished French fries. The oven-finished French fries (shoestring-cut) made by the process of this invention have a bulk moisture of from about 32% to about 46%; a total fat content of from about 12% to about 25%; and a French Fry Texture Value of at least about 200. Preferably the fries have a surface water activity (Aw) of less than about 0.55 and an internal moisture content of from about 55% to about 80%.

Abstract: Low calorie frozen desserts, in particular ice cream-like products, having a smooth, creamy, nongritty mouthfeel are can be produced. These frozen desserts contain fat that contains from about 30 to 100% of certain edible, wholly or partially nondigestible intermediate melting polyol polyesters, milk solids other than fat, sweetener, oil-in-water emulsifier, a flavoring substance, and water. The fat is substantially homogeneously dispersed in the aqueous phase as emulsified fat particles having an average particle size of about 5 microns or less. These frozen desserts are obtained by a process which initially involves the formation of a preemulsion by homogenizing a mixture which consists essentially of these intermediate melting polyol polyesters and only a portion of the other dessert ingredients. This preemulsion is then combined with the remaining dessert ingredients, homogenized, pasteurized, and at least partially frozen to provide the frozen desserts.

Abstract: Oil-in-water dispersions of .beta.-carotene and other carotenoids that are stable against oxidation, even in the presence of polyphosphates, especially sodium hexametaphosphate. These oil-in-water dispersions are typically prepared by contacting a water-dispersible beadlet comprising at least about 5% colloidal carotenoid with the water phase to form droplets of the carotenoid that are in intimate contact with sufficient oil phase such that the carotenoid is stable against oxidation, even in the absence of an effective antioxidant such as ascorbic acid. The oil-in-water carotenoid dispersions of the present invention are especially useful in dilute juice beverages for providing vitamin A fortification and color, as well as other oil/water food and beverage products where vitamin A fortification and/or color are desired.

Abstract: The present invention provides a process for quickly oven finishing (baking) oil-enrobed prebake fries in as litle as 0.75 minute at a temperature of from about 325.degree. F. (162.degree. C.) to about 800.degree. F. (426.degree. C.) to provide oven-finished French fries that have virtually the same taste and characteristics as deep fat fried finished French fries. The oven-finished shoestring French fries of this invention are characterized as having: a bulk moisture of from about 32% to about 46%; a total fat content of from about 12% to about 25%; and a French Fry Texture Value of at least about 200. Preferably the fries have a surface water activity (Aw) of less than about 0.55 and an internal moisture content of from about 55% to about 80%.

Abstract: The novel cyclic urethanes, and their pharmaceutically-acceptable salts and esters, described herein which are useful as antiarrhythmic and antifibrillatory agents and have the following general structure: ##STR1## wherein (a) X is a saturated or unsaturated, 5-, 6-, or 7-membered heterocycle or carbocycle;(b) Y is a substituted or unsubstituted, saturated or unsaturated, 5-, 6-, or 7-membered heterocyclic ring or carbocyclic ring, or is nil;(c) L is selected from the group consisting of alkylamino, alkenylamino, alkylimino, alkenylimino and acylamino; wherein the nitrogen atom thereof is bound to the nitrogen atom at the 3-position of the cyclic urethane ring moiety;(d) A is a substituted or unsubstituted, saturated or unsaturated, straight-chain or branched, C.sub.1 -C.sub.8 heteroalkyl; or a substituted or unsubstituted, saturated or unsaturated heterocycle having 6- or 7-members which may not have an oxygen atom; and A has one nitrogen atom which is adjacent to R.sub.

Abstract: Hard surface cleaning compositions which cause little or no vinyl staining comprise from about 1% to about 60% of an amine oxide detergent surfactant having the formula R.sup.1 R.sup.2 R.sup.3 NO, wherein R.sup.1 has from about 8 to about 30 carbon atoms, and R.sup.2 and R.sup.3 each individually has from about 1 to about 18 carbon atoms; an aqueous carrier liquid; an amine; and no more than about 2% anionic surfactant. At least a portion of the amine is protonated, and the molar ratio of protonated amine to amine oxide is at least 0.1:1.

Abstract: Disclosed are mildly acidic liquid compositions for use in cleaning hard surfaces. The compositions contain from about 1% to about 60% of an amine oxide detergent surfactant, an aqueous carrier liquid, and an acidifying agent having a pK.sub.a of less than about 6.0. The compositions contain enough of the acidifying agent to protonate at least about 10% of the amine oxide species within the compositions and to provide a composition pH of between about 3 and 7. These no-rinse liquid hard surface cleaning compositions have excellent cleaning properties, they do not leave a visible residue when they dry, and they cause minimal or no staining of vinyl surfaces. Also disclosed are a method for cleaning vinyl surfaces using the liquid compositions, and non-liquid compositions from which the mildly acidic liquid compositions can easily be obtained by adding an aqueous liquid.

Abstract: Disclosed are detergent compositions comprising a suds inhibiting amount of a synergistic antifoaming combination, and preferably further comprising a high-sudsing surfactant such as an amine oxide surfactant. The antifoaming combination consists of a carboxylated poly(oxyalkylated) alcohol cosurfactant and a silicone antifoaming agent in a weight ratio of from about 1:50 to about 1000:1. Both individual elements of the antifoaming combination are known. The carboxylated poly(oxyalkylated) alcohol has the formula ##STR1## wherein R is a hydrocarbon-containing group having from about 6 to about 18 carbon atoms; each R' is independently selected from the group of hydrogen, methyl and carboxylic acid-containing groups having from 1 to 6 carbon atoms wherein the cosurfactant contains at least one such carboxylic acid-containing group; M is selected from the group of hydrogen and sulfate; x is a number from about 3 to about 75.

Abstract: Concentrated mildly acidic hard surface cleaning compositions having a superior combination of cleaning and disinfecting comprise, by weight of concentrated composition:from about 0.5 to about 40% amine oxide detergent;from about 0 to about 4% nitrogen-containing chelant; andfrom about 1 to about 30% quaternary disinfectant.When the concentrated composition is diluted to form a diluted composition having a concentration of amine oxide of 0.5%, at least 10% of the amine oxide detergent within the diluted composition is protonated; the diluted composition has a surface tension of about 27 dynes per cm.sup.2 or less and a pH of from about 3 to about 7. Diluted cleaning compositions prepared from the concentrated compositions comprise from about 40 ppm to about 12,500 ppm of an amine oxide detergent, and from about 50 ppm to about 1500 ppm of a quaternary disinfectant (quat), and have a surface tension of about 27 dynes per cm.sup.

Abstract: Chocolate flavored nut spreads, especially chocolate flavored peanut butters having a milk chocolate like flavor without a bitter aftertaste and with desirable spreadability. Cocoa solids substantially free of dairy solids that are encapsulated by sugar are dispersed substantially homogeneously throughout the spread. The level of cocoa butter is also below the point where it can crystallize out (i.e., typically about 20% or less on a total fat basis).

Abstract: Roast and ground or flaked coffee products which provide more brew strength and cup color at lower levels of brews solids. These coffee products include darker fasted roasted coffee that is predominantly high acidity-type coffee that provide, when brewed appropriate conditions, a consumable coffee beverage having:(1) a brew solids level of from about 0.4 to about 0.6%;(2) a Titratable Acidity of at least about 1.52;(3) a brew absorbance of at least about 1.25, provided that when the Titratable Acidity is in the range of from about 1.52 to about 2.0, the brew absorbance is equal to or greater than the value defined by the equation:1.25+?0.625.times.(2.0-TA)!where TA is the Titratable Acidity.

Abstract: The present invention is directed to a novel enteric-coated oral dosage form of a risedronate active ingredient comprised of a safe and effective amount of a pharmaceutical compostion which is comprised of a risedronate active ingredient and pharmaceutically-acceptable excipients. Said dosage forms prohibit the exposure of the risedronate active ingredient to the epichelial and mucosal tissues of the buccal cavity, pharynx, esophagus, and stomach and thereby protects said tissues from erosion, ulceration or other like irritation. Accordingly, the said dosage forms effect the delivery to the lower intestinal tract of said human or other mammal of a safe and effective amount of the risedronate active ingredient, and substantially alleviate the esophagitis or esophageal irritation which sometimes accompanies the oral administration of risedronate active ingredients.

Abstract: The present invention relates to a process for making digestible fat free corn chips. The process for preparing the fat-free corn chips comprises:a. preparing raw corn chip pieces from a dough comprising a mixture of corn masa and a fat free filler selected from the group consisting of starch, protein and nondigestible fiber, and mixtures thereof; and water; andb. cooking said raw corn chip pieces in nondigestible fat at 300.degree. F. to 450.degree. F. (148.9.degree. C. to 232.degree. C.).

Abstract: A process for preparing reduced fat shaped snack products having a light, crispy, crunchy texture is disclosed. A sheetable dough comprising:(1) from about 50% to about 70% of a source of starch based flour comprising a mixture of for about 75% to about 90% of a flour having a WAI of from about 7 to about 9 and from about 10% to about 25% of a flour or starch having a WAI of from about 4 to about 6;(2) at least about 3% hydrolyzed starches having a DE of from about 5 to about 30;(3) from about 0% to about 6% of an emulsifier;(4) from about 20% to about 40% added water;(5) from about 1% to about 4% triglyceride, reduced calorie fat or a polyol fatty acid polyester; and(6) from 0 to about 3% solute is formed.The dough is sheeted and the sheet is cut into snack pieces. The snack pieces are fried to provide a snack having 20% to 32% fat.

Abstract: A process for preparing reduced fat shaped snack products having a light, crispy, crunchy texture is disclosed. A dough is formed:(1) from about 50% to about 70% of a source of starch based flour;(2) at least about 3% hydrolyzed starch having a DE of from about 5 to about 30;(3) from about 0.5% to about 6% a fatty acid polyglycerol ester emulsifier having a saponification value of between 80 and about 135, and a hydroxyl value between 300 and 575, wherein the fatty acids of said ester comprises palmitic and stearic acid and wherein the polyglycerol ester is at least 40% monoester;(4) from about 20% to about 40% added water, and(5) from about 1% to about 6% polyol fatty acid polyester.This dough is formed into sheets from which snack pieces are cut. The snack pieces are fried to provide a snack having 20% to 38% nondigestible fat and less than 0.5 gm/30 gm serving of digestible fat.

Abstract: Urethane-containing amino steroids having the general chemical formula: ##STR1## wherein a, b, R.sub.1, R.sub.2, R.sub.3, R.sub.4, R.sub.14 and Z are as defined in the specification. Also disclosed are pharmaceutical composition and the use of the compounds/composition in the treatment of congestive heart failure.

Abstract: Soluble coffee products having a chunkier physical appearance more like that of granular roast and ground coffee products, lower apparent (bulk) densities compared to prior agglomerated spray dried instant coffee products and better solubility than prior freeze dried instant coffee products when added directly to hot water. These soluble coffee products are made by forming a relatively thin glassy coffee strip or sheet from a thermoplastic melt of soluble coffee solids, water, coffee aroma and flavor volatiles and optionally solubility enhancing components and then gradually applying vacuum conditions to this glassy strip or sheet over several cycles while heated to a pliable and deformable state such that the strip/sheet expands in a controlled manner from about 2 to about 10 times its initial thickness to provide a porous open-celled coffee matrix where the pores have a median pore size typically in the range of from about 3 to about 25 microns.

Abstract: A process for preparing reduced fat shaped snack products having a light, crispy, crunchy texture is disclosed. A dough is formed:(1) from about 50% to about 70% of a source of starch based flour;(2) at least about 3% hydrolyzed starch having a DE of from about 5 to about 30;(3) from about 0.5% to about 6% a fatty acid polyglycerol ester emulsifier having a saponification value of between 80 and about 135 and a hydroxyl value between 300 and 575, wherein the fatty acid of the ester comprises palmitic and stearic acid and wherein the polyglycerol ester is at least 40% monoester;(4) from about 20% to about 40% added water; and(5) from about 1% to about 6% fat.This dough is formed into sheets from which snack pieces are cut. The snack pieces are fried to provide a snack having 20% to 38% fat.

Abstract: A beverage such as a dilute juice or tea beverage having a stable flavor/cloud emulsion that contains from about 0.005 to about 0.015% xanthan gum, from about 100 ppm to about 1000 ppm of a preservative which can be sorbic acid, benzoic acid and, 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.