Abstract: Nonnutritive flavor imparting compounds of the general formula (F--Z).sub.n C wherein F is an active flavor imparting agent, C is a controlling agent for transporting and essentially restricting absorption of the compound (F--Z).sub.n C in a biological environment, Z is a covalent bond for bonding F to C and n is at least one. The nonnutritive flavor imparting compounds are useful for imparting flavor and taste to foods, beverages, confections and medicinals without any substantial absorption of the flavor imparting compounds in the environment of use.

Abstract: Phenolic polymers formed by the reaction of divinylbenzene with a mixture of hydroxyanisole, tertiary butylhydroquinone, tertiary butyl phenol and bisphenol A (and optionally para-cresol) under condensation conditions in the presence of a phenol ortho alkylation catalyst are disclosed. These materials find use as oil-soluble antioxidants especially for edibles.

Abstract: Phenolic polymers having 3 to 1000 repeating units of the general structural formula ##STR1## wherein X and X.sup.1 independently are hydrogens or methyls, R is a lower alkyl of from 1 to 6 carbon atoms or an aryl, alkaryl or aralkyl of from 6 to 14 carbon atoms, and R.sup.1, R.sup.2 and R.sup.3 independently are hydrogen, lower alkyls of from 1 to 6 carbon atoms, aralkyls of from 8 to 14 carbons, or alkoxys or aralkyloxys of from 1 to about 14 carbons, are prepared in one step by contacting an R.sup.1, R.sup.2 and R.sup.3 -containing phenol having two hydrogens ortho to the hydroxyl group with a low purity diolefinic hydrocarbon under ortho-alkylation conditions in the presence of an effective amount of an ortho-alkylation catalyst. These materials find use as antioxidants, especially for edibles, where their polymeric nature offers advantages.

Abstract: Hydroquinonoid polymers having n recurring units of the General Structural Formula ##STR1## wherein n is 3 or greater, X and X' independently are hydrogen or methyl, R is a lower hydrocarbon, and R' and R" independently are lower hydrocarbons or hydrogens are disclosed as well as such polymers additionally containing phenolic copolymerizates. The preparation of these polymers by the one step copolymerization of a diolefinic hydrocarbon, a hydroquinonoid and optionally a phenolic, in the presence of an ortho-alkylation catalyst, and the use of these polymers as antioxidants, especially for foodstuffs, is also disclosed.

Abstract: Novel, nonabsorbable antioxidants of the general formula (An).sub.n R wherein An is a means for preventing oxidation of an oxidizable material, R is a means for essentially restricting the absorption of An in a biological environment, .about. is a means for covalently bonding An to R for a prolonged time, and n is at least one. The nonabsorbable antioxidants are useful as stabilizers in oxidizable materials without any substantial absorption of the antioxidant in the biological environment.

Abstract: Polystyrene is halomethylated by contact with a solution of halomethoxybutane in a reaction medium (preferably halohydrocarbon) in the presence of a transition metal halide catalyst at a temperature of from about 5.degree. C to about 100.degree. C.

Abstract: Azo colorants, when employed in polymeric form, present substantially reduced corrosivity to metals.

Abstract: Dihydrochalcones of the formula ##SPC1##Wherein D is a derivatizing group, Y is a polar group, X is hydrogen or hydroxyl and R is a lower alkyl, their preparation and their use as non-sugar sweeteners are disclosed.

Abstract: A group of novel dihydrochalcone compounds represented by the formula ##SPC1##Wherein M is hydrogen or a pharmacologically acceptable cation and R is a lower saturated alkyl of from 1 to 4 carbon atoms, and their use as sweetening agents in food products are disclosed.

Abstract: Insoluble polymeric organotin hydrides of the formula: ##EQU1## wherein P represents an organic polymer backbone; R and R.sub.1 each represent a hydrogen atom, a lower alkyl group of 1 to 5 carbon atoms, an aryl group of 6 to 10 carbon atoms, or an alkaryl or aralkyl group of from 7 to 10 carbon atoms; and n is a positive number greater than 1 are disclosed. Such polymeric organotin hydrides are useful as reagents for reducing organic compounds such as organic halides, ketones, and aldehydes without the different problem of removing dissolved or dispersed tin impurities from the reduced compounds.

Abstract: A group of novel dihydrochalcone compounds represented by the formula ##SPC1##Wherein R is a lower alkyl or from one to three carbon atoms inclusive, n is an integer of from one to three inclusive and M is a physiologically acceptable metal cation, are disclosed. These materials are useful as dietetic sweeteners.

Abstract: A polymeric sulfide oxidation reagent comprising a cross-linked polymeric resin carrying a plurality of lower alkyl sulfide groups, its preparation and its use as a co-reactant for the oxidation of primary and secondary alcohols are disclosed.

Abstract: The use of 3-amino-4-n-propoxybenzyl alcohol as a nonnutritive sweetener for foods, beverages and the like is disclosed.

Abstract: Polysaccharide matrices, e.g., agarose, for use in certain affinity chromatography procedures, are activated with sodium metaperiodate, derivatized with a symmetrical dihydrazide and thence reductively stabilized, preferably with sodium cyanoborohydride. Moreover, intermediate Schiff bases formed from the NaIO.sub.4 -oxidized polysaccharide are selectively, reductively stabilized with said sodium cyanoborohydride.

Abstract: Translucent substrates such as foodstuffs are colored by adding polymeric dyes. The dyes contain from 0.1 to 2.0 parts of nonchromophoric material for each part by weight of chromophore and are added in a weight amount equivalent to from 0.4 to 0.9 times the weight of monomeric chromophore required to give the equivalent visual shade.

Abstract: Viscoelastic materials such as gelled food products are differently colored in zones with polymeric dyes. When a polymeric dye is added to a zone of a viscoelastic material, such as a gelled food product, it does not migrate from the zone; thus permitting an essentially permanently multizoned colored product.