Abstract: Hydroscopic polymer gels can be formed by applying a polymer to a surface and allowing water to be sequestered from the atmosphere into the polymer. The polymer gels are formed using methods and compositions employing water soluble or water dispersible copolymers having: (i) a first monomer that is acidic and is capable of forming an anionic charge in the composition; (ii) a second monomer that is amphipathic; (iii) optionally, a third monomer that is hydrophobic; and (iv) optionally, a fourth monomer that that has a permanent cationic charge or that is capable of forming a cationic charge on protonation. The polymer gels are particularly substantive and effective at modifying surfaces such as glass and hydrophobic polymeric substrates to provide soap scum and soil resistance, and easier next time cleaning benefits.

Abstract: Incorporating dirt-attracting polycationic polymers, such as polyethyleneimines, into cleaning wipes, mop pads, and similar substrates, improves dirt pick-up and retards redeposition of the dirt back onto the cleaned surface. The polymers can be incorporated directly into the non-woven substrates or they can be formulated with a cleaning composition for use with the substrate. The substrate containing the dirt-attracting polycationic polymers can be employed to clean hard and soft surfaces. The presence of the dirt-attracting polycationic polymers also facilitates biocide release from the substrates.

Abstract: Incorporating dirt-attracting polycationic polymers, such as polyethyleneimines, into cleaning wipes, mop pads, and similar substrates, improves dirt pick-up and retards redeposition of the dirt back onto the cleaned surface. The polymers can be incorporated directly into the non-woven substrates or they can be formulated with a cleaning composition for use with the substrate. The substrate containing the dirt-attracting polycationic polymers can be employed to clean hard and soft surfaces. The presence of the dirt-attracting polycationic polymers also facilitates biocide release from the substrates.

Abstract: Incorporating dirt-attracting polycationic polymers, such as polyethyleneimines, into cleaning wipes, mop pads, and similar substrates, improves dirt pick-up and retards redeposition of the dirt back onto the cleaned surface. The polymers can be incorporated directly into the non-woven substrates or they can be formulated with a cleaning composition for use with the substrate. The substrate containing the dirt-attracting polycationic polymers can be employed to clean hard and soft surfaces. The presence of the dirt-attracting polycationic polymers also facilitates biocide release from the substrates.

Abstract: Improved savory snack food items include a nonsweet, sugar-based binder composition which adheres one or more toppings to a base portion of the snack. The binder does not undesirably alter the taste of snack food items and substantially reduces separation of toppings from the snack food items during production, packaging, shipping and, most importantly, during handling by the consumer. The binder also reduces transfer of oil and fat and powders to the hands of the consumer.

Abstract: Low oil potato chips are produced by washing potato slices with an aqueous solution and applying oil to the washed slices to at least partially coat the slices with oil. The oil-coated slices are blanched at a temperature of about 70.degree.-100.degree. C. (about 160.degree.-212.degree. F.), and then baked at a high temperature of at least about 200.degree. C. (about 390.degree. F.) but below the smoke point of the oil, to partially dry the slices to an aqueous moisture content of about 10-25 weight percent. The partially dried slices are further baked at a low temperature of about 145.degree.-160.degree. C. (about 290.degree.-320.degree. F.) to finish drying the slices to an aqueous moisture content of about 2 weight percent or less.

Abstract: An extruded, cross-cut snack food product and a method and apparatus for producing extruded, generally planar food products having ridges and valleys formed on opposite sides thereof, wherein the ridges and valleys on each side are parallel to each other, but are at an angle relative to the ridges and valleys on the opposite side. As a result, an extruded food product piece with unique texture, flavor and appearance is produced having substantial strength.