Abstract: Disclosed are concentrated alkaline liquid detergent compositions suitable for dilution with hard or de-ionized water. The compositions can be stored before and after dilution for prolonged periods at temperatures ranging from about 40.degree. F. (4.degree. C.) to about 100.degree. F. (38.degree. C.) without precipitates forming. The compositions contain a maleic acid-olefin copolymer, a detergent surfactant, a solvent/buffer system comprising beta-aminoalkanol and/or monoethanolamine, and less than about 85% water. The copolymer acts as a crystallization inhibitor and is uniquely soluble in the concentrated liquid detergent compositions.

Abstract: Disclosed is a process for making from dough a reduced-fat fried snack which has a more expanded, lighter structure than conventional fried snacks. A dough is formed which contains from 50% to 70% flour (preferably potato flour), at least 3% hydrolyzed starches, from 1% to 10% calcium carbonate, and a relatively low level of added water (20% to 40%). The dough is formed into a sheet from which snack pieces are cut and fried. The fried snack pieces contain only 18% to 38% fat. The fried snack pieces are from 1% to 14% larger by volume as compared to conventional fried snack pieces of equal weight.