Abstract: Methods for the treatment of cancers or tumors in mammals are disclosed which uses 2-(2,4-difluorophenyl)-1,3-bis(1H-1,2,4-triazol-1-yl)propan-2-ol or derivatives thereof. A chemotherapeutic agent and/or a potentiator may be used in combination with 2-(2,4-difluorophenyl)-1,3-bis(1H-1,2,4-triazol-1-yl)propan-2-ol or derivatives thereof. 2-(2,4-Difluorophenyl)-1,3-bis(1H-1,2,4-triazol-1-yl)propan-2-ol or derivatives thereof may also be used to treat viral infections, either alone, in combination with other anti-viral agents, or in combination with a potentiator.

Abstract: This invention relates to storage stable beverage premix concentrates for preparing syrups, beverages and food compositions which are nutritionally supplemented with significant levels of calcium and to a method for preparing these concentrates. Further, this application relates to beverage flavor base compositions for preparing said beverage premix concentrates and to a method for preparing the beverage flavor base compositions. The beverage concentrates have a greater than 10 fold concentration and comprise:(a) from about 1.2% to about 7%, by weight, solubilized calcium;(b) from about 4.8% to about 47%, by weight, of an edible acid component comprising a mixture of citric acid and malic acid wherein the ratio of citric and malic equivalents to calcium equivalents is from about 1.

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: Reduced calorie, fiber containing food products containing a fat substitute are disclosed. The fat substitute is made of a fat or oil and polymeric liquid crystal prepared from a polysaccharide and a solvent, preferably water. This fat substitute can be used to replace fat in a variety of food products.

Abstract: A process for controlling the size and texture of baked cookies through the use of specific mixing procedures is disclosed. In particular, adding the required total amount and type of sugar in varying portions at different points in the dough mixing sequence permits control of the size and texture of cookies having distributed therein discrete regions of crumb-continuous storage-stable distinct textures.

Abstract: A rigid composite body containing crystalline molecular sieves and having liquid-permeable channels extending in a substantially vertical direction from one surface of said body to the interior thereof, preferably to an opposite surface, is charged with carbon dioxide so that when brought in contact with water or an aqueous beverage, the carbon dioxide will be released from the molecular sieve composite body to carbonate the solution. Such rigid, composite bodies are secured in a sealable, nestable, stackable container which provides a convenient and efficient means for dispensing such composite bodies in combination with a dry instant beverage mix for the preparation of carbonated beverages upon the addition of water.