Abstract: Nut butter compositions which are reduced in calories and fat are prepared using defatted nut flour, vegetable oil, and certain esterified propoxylated glycerol compositions.

Abstract: Nut butter compositions which are reduced in calories and fat are prepared using defatted nut flour, vegetable oil, and certain esterified propoxylated glycerol compositions.

Abstract: An esterified propoxylated glycerin process is improved by the incorporation of a vacuum distillation step whereby unreacted fatty acids are removed in a form suitable for direct reuse in a further esterification. The esterified propoxylated glycerin produced is low in color and has a low content of free fatty acid, making it suitable for use as a reduced calorie fat substitute in various food products.

Abstract: Disclosed are methods for producing esterified propoxylated glycerols and eutectic mixtures containing one or more esterified propoxylated glycerols and one or more digestible fats. Food products containing the eutectic mixtures are also disclosed.

Abstract: Disclosed are methods for producing esterified propoxylated glycerols and eutectic mixtures containing one or more esterified propoxylated glycerols and one or more digestible fats. Food products containing the eutectic mixtures are also disclosed.

Abstract: Highly pure esterified propoxylated glycerin suitable for use as a fat substitute in various foodstuffs may be efficiently manufactured using a process involving direct esterification of propoxylated glycerin with excess fatty acid, bleaching, deacidification/deodorization, and treatment with activated carbon.

Abstract: Method to analyze and improve creativity generated by a creative process in which said creative process is audited to map out participants, goals and organizational structures of said creative process and parameters influencing said creative process, wherein the method comprises the following steps: a) identifying among said parameters multiple pairs of contrasting parameters governing said creative process, b) charting said multiple pairs of contrasting parameters as opposite poles in a matrix, c) using said matrix to optimize creativity by balancing out said contrasting parameters towards a core of said matrix.

Abstract: A chocolate tempering machine is digitally programmable for controlling the heating, cooling and rotation within the machine. The machine may be programmed to enable agitated, liquid chocolate to retain its proper viscosity for extended periods of time as well as minimizing the amount of porosity in the final product and by controlling bowl rotation length of time, as well as automatically increasing heat at given timed intervals. The machine includes a menu program, whereby a user can adjust and save up to twenty-six different temperature menus or more. This menu program can also be accessed to set and save desired cool down temperatures. Sensors are located such that ambient air and relative humidity can be sensed and audio/visual warnings are provided to the user when these conditions must be altered. A wear-resistant ring for leveling purposes for the machine's bowl also serves to prevent contamination of the interior of the machine.