Abstract: Improved retortable farinaceous-based paste products are provided by the inclusion of an effective amount of a high amylose starch with an amylose content of at least 50% in the paste composition. Paste products including pasta and tortillas which contain the high amylose starch, typically in amounts of about 10 to 40%, are provided with improved cooking tolerance and firmness after retorting.

Abstract: Maleated aminophenoxysiloxanes are prepared by reacting diaminodiphenoxysiloxanes with maleic anhydride. In addition, the resultant maleamic acid derivatives may be cyclized yielding isomaleimide or maleimide siloxane derivatives.

Abstract: Novel curing compositions are prepared comprising an acrylic or substituted acrylic monomer and a normal polyimide or polyisoimide bis-acetylene additive.

Abstract: Frozen pre-fried convenience foodstuffs characterized by improved crispness are produced after foodstuffs coated with batter containing an effective amount of high amylose flour are partially cooked in hot fat or cooking oil, and subsequently cooked to completion by means of microwaving.

Abstract: Dispersants useful in aqueous drilling mud formulations employed in the drilling of subterranean wells where high temperature and high pressure environments are encountered are disclosed. The dispersants, when used in amounts of about 0.1 to 25 ppb provide muds containing colloidal material suspended in an aqueous medium with improved high temperature and high pressure stability. The dispersants are water soluble sulfonated vinyl toluene-maleic anhydride copolymers which have a molar ratio of vinyl toluene to maleic anhydride of about 1:1 to less than about 2:1, a molecular weight of 1,000 to 25,000 and at least about 0.7 sulfonic acid groups per vinyl toluene unit.