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

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: 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.