Abstract: A method for manufacturing a three dimensional object includes steps of: providing a digital description of the object as a set of voxels; sequentially creating an actual set of voxels corresponding to the digital set of voxels. At least one voxel comprises a polymer derived from: polyol and an ionic monomer. The calculated charge density of the resulting polymer is 0.01 to 0.7 mEq/g. A three-dimensional object having at least one voxel. The at least one voxel including a polymer derived from: a polyol and an ionic monomer, and the calculated charge density of the resulting polymer is 0.01 to 0.7 mEq/g.

Abstract: A method for manufacturing a three dimensional object includes steps of: providing a digital description of the object as a set of voxels; sequentially creating an actual set of voxels corresponding to the digital set of voxels. At least one voxel comprises a polymer derived from: polyol and an ionic monomer. The calculated charge density of the resulting polymer is 0.01 to 0.7 mEq/g. A three-dimensional object having at least one voxel. The at least one voxel including a polymer derived from: a polyol and an ionic monomer, and the calculated charge density of the resulting polymer is 0.01 to 0.7 mEq/g.

Abstract: A method for manufacturing a three dimensional object includes steps of: providing a digital description of the object as a set of voxels; sequentially creating an actual set of voxels corresponding to the digital set of voxels. At least one voxel comprises a polymer derived from: polyol and an ionic monomer. The calculated charge density of the resulting polymer is 0.01 to 0.7 mEq/g.

Abstract: A method for manufacturing a three dimensional object includes steps of: providing a digital description of the object as a set of voxels; sequentially creating an actual set of voxels corresponding to the digital set of voxels. At least one voxel comprises a polymer derived from: polyol and an ionic monomer. The calculated charge density of the resulting polymer is 0.01 to 0.7 mEq/g.

Abstract: A process for preparing polyol fatty acid polyesters having levels of triglyceride below 0.5% is described. Methyl esters having a level of monoglycerides below 500 ppm, a nondetectable level of di- and triglyceride and a glycerine level of less than about 200 ppm are prepared and then used in a two-stage, solvent-free transesterification reaction to prepare the polyol fatty acid polyesters.

Abstract: Reduced calorie fat compositions which contain combinations of substantially nonabsorbable, substantially nondigestible polyol polyesters and certain reduced calorie triglycerides that function as anti-anal leakage agents and provide textural/taste benefits are disclosed. These reduced calorie fat compositions are useful in a variety of food applications, including frying oils for salted snacks, chocolate-flavored candy bars and cooking/salad oils.

Abstract: Polyol polyesters having reduced color content are prepared by base-catalyzed transesterification of lower (i.e., C.sub.1 -C.sub.3) alkyl fatty esters having a carbonyl content of less than about 200 ppm with polyols. The esters can be prepared by a pretreatment comprising distilling the said alkyl fatty esters (in a liquid state), preferably with a base, and discarding both the top cut in an amount that is about 5% or less and at least about 2% of the still bottoms.

Abstract: A method of and apparatus for making individual dough pieces that are of substantially constant size and shape. The method includes the steps of forming a continuous dough rope and laying it on a horizontally-moving conveyor belt. The rope then passes between a pair of horizontally-reciprocating cutting elements which, when closed, cut a dough piece form the rope's end portion. The closed pair of cutting elements also forms a mold having an open top. While the dough piece is momentarily within the mold, a tamping plate is brought vertically downward into contact with the piece, thereby giving it a preselected size and shape. In another particularly preferred embodiment, a channel is formed in the continuous rope's top surface that is subsequently filled with discrete morsels. When the tamping plate is brought into contact with the dough piece, the plate presses the morsels firmly into the dough piece's outer surface.

Abstract: A process for preparing cookies with prominent display of edible bits, comprising forming a dough rope, creating a channel on its top surface, placing bits in the channel, covering the bits with a partial layer of additional dough in the form of randomly placed strings or strips, cutting the rope into individual cookie shapes, and baking.