Abstract: A method for the reduction of acrylamide in food products, food products having reduced levels of acrylamide, and an article of commerce. In one aspect, the method comprises reducing the level of reducing sugar in a food material before final heating (e.g., cooking). In another aspect, the method comprises adding to a food material an enzyme capable of reducing the level of reducing sugar. In yet another aspect, an article of commerce communicates to the consumer that a food product has reduced or low levels of acrylamide or reducing sugar.

Abstract: The present invention relates to photo-labile pro-fragrance conjugates comprising: a) a photo-labile unit which upon exposure to electromagnetic radiation is capable of releasing a pro-fragrance unit; and b) a pro-fragrance unit, which when so released is either i) a pro-fragrance compound capable of releasing a fragrance raw material; or ii) a fragrance raw material. The present invention relates to systems for delivering fragrances to a situs, and to laundry detergent compositions, fine fragrances, personal care and hair care compositions comprising said systems.

Abstract: A conveyor for transporting articles is disclosed. The conveyor is for transporting articles having an initial pitch, wherein the initial pitch of the articles is subsequently decreased and/or increased. After the subsequent increase and/or decrease in pitch, the initial pitch can then be restored or a different pitch obtained.

Abstract: Processes for the synthesis of high purity fatty acid lower alkyl esters comprise the steps of: (a) converting a fatty acid source to a product mixture comprising lower alkyl esters and by-products; (b) water-washing the product mixture at elevated temperature and elevated pressure to remove by-products; and (c) fractionally distilling the water-washed product mixture to obtain high purity fatty acid lower alkyl esters. At least a portion of the fatty acids have from about 20 to about 24 carbon atoms. The high purity lower alkyl esters have an acid value no greater than about 1.0.

Abstract: An oral care composition comprises polybutene with a molecular weight of about 300 to about 3000 and an oral care active. The oral care composition may further comprise an oral care carrier. Kits comprising polybutene, a container and instructions for use or an applicator for applying the composition directly to the tooth surfaces are also disclosed. The polybutene component of the kits can further comprise an oral care active or an oral care carrier.

Abstract: A method for preparing dehydrated fruits, vegetables and tubers, particularly potato products. The steps of the method include: boiling the whole raw edible product or slices or pieces of the raw edible product for a time sufficient to partially cook the starch and soften the tissue of the edible product; comminuting the cooked product; and drying the comminuted product. The raw edible product is preferably unpeeled or partially peeled. The resulting dehydrated product: (1) retains more Vitamin C; (2) has a lighter color; (3) has a higher percent of free amylose; (4) has fewer broken cells; and (5) has fewer degradation products than a corresponding product produced by conventional methods.

Abstract: Method for whitening teeth are provided. The methods include the steps of providing a strip of material and applying a thin layer of a tooth whitening substance having a whitening active selected from the group consisting of peroxides, metal chlorites, perborates, percarbonates, peroxyacids, hypochlorites, and combinations thereof to a front surface of a plurality of teeth, wherein the amount of the tooth whitening substance is between about 0.05 grams and about 0.4 grams. The method further includes the steps of conforming the strip of material to the front surface of the plurality of teeth and removing the strip of material, wherein the front surface of the plurality of teeth have between a 1 and a 4 VITA LUMIN shade guide improvement in color.

Abstract: The present invention relates to novel hydrophobic soil dispersants having the formula: wherein A units are arylene units, one of which is phenyl, anthryl, or phenanthryl; each R is independently hydrogen, linear or branched C1-C4 alkyl, —O(R3O)mR4, and mixtures thereof; R3 is C2-C4 linear or branched alkylene, R4 is hydrogen, C1-C4 alkyl, phenyl, phenyl sulphonate, —CH2CH(SO3M)CH2OH, —CH2CH(OH)CH2SO3M, —(CH2)eSO3M, —(CH2)fCO2M, —(CH2)eCH(SO3M)-CH2SO3M, —(CH2)eCH(SO2M)-CH2SO3M, —(CH2)fPO3M, —PO3M, or mixtures thereof; M is hydrogen or a water-soluble cation, the index f is an integer from 1 to 6, the index e is an integer from 0 to 6, m is an integer from 0 to 25; R1 is a sulphonate group; R2 is an amino group; [CAP] is a chain capping unit selected from i) hydrogen; ii) an aryl unit having the formula: iii) an aryl unit having the formula: iv) an aryl unit having the formula: v) an aryl unit having the formula: vi) and mixtures thereof; R5 is hydrogen, —CH2OH, —CH2OSO3M, —CH3, and mix

Abstract: The present invention relates to non-segregating flavored coffee compositions. In particular, the present invention relates to novel flavored coffee compositions that minimize or inhibit the segregation and separation of constituent components, and the corresponding processes for making such compositions. The flavored coffee compositions herein are characterized as having a roast and ground, an instant coffee component, or mixtures thereof. The roast and ground coffee component will have a moisture level in the range of from about 1% to about 15%, a particle density in the range of from about 0.1 g/cc to about 0.45 g/cc, and a mean particle size distribution in the range of from about 400 microns to about 1300 microns. The instant coffee components used herein will have a particle density in the range of from about 0.1 g/cc to about 0.8 g/cc, a mean particle size distribution in the range of from about 250 microns to about 2360 microns, and a moisture level in the range of from about 1% to about 4.5%.

Abstract: Uniformly shaped snack chips, preferably tortilla-type chips, having raised surface features and a method for preparing the same. The chips can be made from a dough composition comprising pre-cooked starch-based material and pregelatinized starch. Preferably, the snack chips have raised surface features comprising from about 12% to about 40% large surface features; from about 20% to about 40% medium surface features; and from about 25% to about 60% small surface features. In one embodiment, the average thickness of the snack chip is from about 1 mm to about 3 mm; the average thickness of raised surface features is from about 2.3 mm to about 3.2 mm; the maximum thickness of the chip is less than about 5.5 mm; and the coefficient of variation of the chip thickness is greater than about 15%.

Abstract: Compositions, methods and kits for purifying, clarifying nutrifying and any combination thereof, contaminated drinking water, which contain a primary coagulant material and a bridging flocculent material. The levels and ratios of coagulant to flocculent preferably fall within certain ranges. Highly preferred compositions also contain one or more of a cationic coagulant aid, especially chitosan, a microbiocidal disinfectant, a water-soluble alkali, a water-insoluble silicate, and a food additive or nutrient source.

Abstract: The present invention relates to powdered and liquid, dairy and non-dairy creamer compositions. These creamer compositions can be prepared in both concentrated and ready-to-use forms. The powdered creamer compositions are well suited for use in instant and/or dry food and beverage compositions that require the addition of water or other suitable fluids prior to use. The present powdered and liquid creamer compositions are equally well suited for the preparation of ready-to-use formulations that can be added directly to food and beverage products. The creamer compositions of the present invention comprise a microparticulated ingredient component and a secondary ingredient component. The microparticulated ingredient component comprises a fat/oil component and a microparticulated protein component, and optionally a carbohydrate component. The secondary ingredient component of the creamer compositions of the present invention comprises an emulsifier and a bulking agent.

Abstract: The present invention relates to oral compositions comprising a stannous ion source, a fluoride ion source, and a polymeric mineral surface active agent that binds stannous, said compositions providing adequate therapeutic efficacy with minimal side effects of tooth staining and astringency. The composition simultaneously provides reduction and control of supragingival calculus. The present oral care compositions may be formulated as single phase or dual phase compositions. The present invention also provides a method for effective delivery of stannous-containing compositions with minimal side effects of tooth staining or astringency and with effective tartar control by administering to a subject a stable dentifrice composition comprising a clinically effective amount of stannous fluoride and/or other stannous salts in combination with a fluoride ion source and a polymeric mineral surface active agent, preferably a phosphate- or phosphonate-containing polymer.

Abstract: Calcium fortified protein-containing beverages and processes for making them are disclosed. Such beverages are stable, contain high levels of soluble calcium and are hedonically acceptable. Unlike other calcium fortified protein-containing beverages, such beverages can be produced using a process that is similar to that used to produce regular dairy milk. Such beverages can be consumed neat or easily incorporated into other food or beverage products.

Abstract: The present invention is directed to a grease-cutting detergent composition that exhibits a stable foaming profile when used with non-enclosed automatic dishwashers. The composition can be sold in a concentrated form or in ready-to-use (RTU) diluted form. The concentrated compositions are formulated to be diluted with water before use. The RTU formulas are intended for as-is usage. In one embodiment the concentrated compositions comprises a) from about 0.25% to about 10% of a surfactant, b) from about 4% to about 8% of an alkalinity source, c) from about 0.1% to about 4.0% of a hydrotrope, d) from about 0.001% to about 2.0% of a builder, and e) from about 0.01% to about 3.0% of a thickener. In another embodiment an RTU formulation comprises a) from about 50 ppm to about 80 ppm of a surfactant, b) from about 45 ppm to about 75 ppm of an alkalinity source, c) from about 20 ppm to about 45 ppm of a hydrotrope, d) from about 0.

Abstract: Disclosed is a potato dough and a method for making the same. The potato dough can be used to produce food products such as mashed potatoes, potato patties, potato pancakes, and potato snacks. The potato dough can also be used to form dehydrated potato products such as flakes, flanules, granules, agglomerates, sheets, pieces, bits, flour, and particulates. The dehydrated potato products are suitable for use in a wide variety of food products, such as mashed potatoes, potato patties, potato pancakes, potato snacks, breads, gravies, and sauces. The food products made from the dough and/or from the dehydrated products produced therefrom have improved potato flavor and improved texture. Especially preferred is an improved fabricated chip.

Abstract: An improved process for providing an individually customized fresh brewed coffee beverage on demand by a consumer, in a wide range of variety and strength. Said brewing process is useful for making relatively large quantities of fresh brewed coffee beverages (in particular customized as to desired variety, body, character and/or strengths) as chosen by multiple individual consumers just prior to their consumption. Said process is easy to use by the consumer or other individual (i.e.,restaurant wait staff) obtaining the customized beverage. Further, maintenance of the equipment requires only a small amount of personal attention by the owner/operator of the equipment. “Delayed dilution” of a concentrated extract is utilized to provide a beverage brewing system which immediately (upon customer selection) provides selective dilution (based on individual consumer's selections) of a fresh brewed coffee extract after the extract has been allowed to brew and held as an extract before dilution.

Abstract: The present invention is directed to a compound having the structure (I): and acceptable salts, polypeptides, and pro-forms thereof, wherein R is selected from the group consisting of: (a) substituted glycerols; wherein n is an integer from 1 to 2; (b) vitamins; wherein n is 1; (c) sterols; wherein n is 1; (d) stanols; wherein n is 1; and (e) C6-C32 alkyl; and (f) C6-C32 alkenyl; wherein n is 1. The present invention is further directed to compositions and kits comprising these compounds as well as methods of using the compounds. The compounds, compositions, kits, and methods herein are useful for providing general health benefits to the consumer, particularly cardiovascular benefits, anti-menopausal benefits and/or treating sexual dysfunction (particularly, erectile dysfunction). Most particularly, the compounds, compositions, kits, and methods herein are useful for providing cardiovascular benefits, including lowering cholesterol in the consumer, treating, preventing, and/or inhibiting heart disease (e.g.

Abstract: Reduced-fat, low-moisture lipid-based fillings. The lipid-based fillings can be used in a variety of food products. The low moisture, reduced fat, lipid-based filling comprises at least about 20% non-digestible lipid and other suitable optional ingredients. The filling has a water activity of less than about 0.6 and has at least about 20% less digestible fat than a comparable full-fat lipid-based filling. In one embodiment, the filling is a cheese filling. The low moisture, reduced fat, lipid-based cheese filling comprises: (a) from about 20% to about 60% non-digestible lipid; (b) from about 20% to about 75% dehydrated cheese powder; and (c) from about 0% to about 55% bulking agent. The fillings can be used with any suitable substrate to form a food product.