Abstract: Polyhydroxy fatty acid amide nonionic surfactants are converted in high yields to their sulfated analog surfactants using an SO.sub.3 /pyridine complex as a sulfating agent. Thus, C.sub.12 -C.sub.18 N-methyl glucamide is sulfated in methylene chloride or pyridine solvent to form the corresponding sulfated glucamide in yields of 80% or higher.

Abstract: Reduced fat and calorie plastic shortenings are disclosed. The nondigestible portion of these compositions contain low levels of solids, yet still exhibit good passive oil loss control. These compositions also impart good organoleptic properties to foods prepared with them. These shortenings comprise specific solid polyol fatty acid polyesters, a liquid nondigestible oil, and, optionally, a hardstock, a digestible oil, an intermediate melting triglyceride, or other shortening ingredients.

Abstract: Fatty acid esters of polyols having at least 4 hydroxyl groups wherein the fatty acid groups consist essentially of: (1) long chain unsaturated fatty acid radicals containing at least 12 carbon atoms or mixtures of said unsaturated radicals with saturated fatty acid radicals containing 2 to 12 carbon atoms, and (2) long chain saturated fatty acid radicals containing at least 20 carbon atoms, wherein the molar ratio of (1):(2) is from 1:15 to 2:1 and wherein at least 4 of the hydroxyl groups of the polyol are esterified. The compounds are useful as nondigestible substitutes for solid fats in foods.

Abstract: Reduced fat and calorie pourable shortenings, cooking oils, salad oils or similar compositions are disclosed. The nondigestible portion of these compositions contain low levels of solids, yet still exhibit good passive oil loss control. These compositions also have good temperature cycling stability and they impart good organoleptic properties to foods prepared with them. Also disclosed are relatively clear oils with reduced calories, All these pourable compositions comprise specific solid polyol fatty acid polyesters, a liquid nondigestible oil and, optionally, a digestible oil and/or a hardstock fat.

Abstract: An improved process for preparing mono-condensation derivatives of adipic acid with fewer steps and better purity is disclosed. In particular, this process comprises: (a) forming relatively concentrated and pure cyclic monomeric adipic anhydride by depolymerization and concentration starting from polymeric adipic anhydride; and (b) adding a condensation reactant having an active hydrogen, e.g., a primary or secondary amine, to said cyclic monomeric adipic anhydride to form the corresponding mono-condensation derivative of adipic acid.

Abstract: Reduced calorie potato chips, and other low moisture fat-containing foods having less waxiness and improved flavor display are dislosed. These benefits are typically obtained by applying to the surface of the potato chip, or other food, fat compositions having certain thixotropic areas that correlate to reduced waxiness impressions. These fat compositions comprise a nondigestible fat component, and optionally a digestible triglyceride fat or oil. The nondigestible fat component comprises a nondigestible oil and preferably low levels of certain solid polyol fatty acid polyesters having ester groups comprising combinations of unsaturated (C.sub.12 or higher) and/or short chain (C.sub.2 -C.sub.12) saturated fatty acid radicals and long chain (C.sub.20 or higher) saturated fatty acid radicals. The solid polyol polyesters bind the liquid oils and thus control or prevent passive oil loss, even at relatively low levels.

Abstract: Bread spread compositions (e.g., margarine) wherein the fat portion of the composition comprises a triglyceride oil or a non-digestible oil and a solid non-digestible sucrose polyester of a mixture of short chain and long chain saturated carboxylic acids, the molar ratio of short chain:long chain radicals being from about 4:4 to about 3:5 and the degree of esterification being from about 7 to about 8.

Abstract: Plastic shortening and other food compositions which comprise an edible oil and a fatty acid ester of sucrose wherein the fatty acid groups consist essentially of short chain fatty acid radicals containing from 2 to 10 carbon atoms and long chain fatty acid radicals containing from 20 to 24 carbon atoms in a molar ratio of short chain:long chain radicals of 5:3 to 3:5, the said esters having a degree of esterification of about 7 to 8. The edible oil can be a triglyceride oil or a nondigestible oil.

Abstract: Improvement in the acid catalyzed process for preparing alkyl glycosides by reaction of an alcohol with a monosaccharide or source of monosaccharide moiety, the improvement residing in the use of certain organic bases to neutralize the catalyst at the end of the reaction.

Abstract: Stabilized aqueous enzyme compositions contain a stabilizing system comprising calcium ions and a low molecular weight carboxylic acid or salt, preferably a formate, preferably with a low molecular weight alcohol, and in a pH range of from about 6.5 to about 10. Most preferred is a detergent composition containing the stabilized enzymes.

Abstract: Laundry detergent compositions containing specific mixtures of selected nonionic surfactants and specifically defined biodegradable cationic surfactants are disclosed. These compositions are unusually effective in removing particulate soils and greasy/oily soils from fabrics, and, in addition, provide the fabrics with fabric softening, static control, and dye transfer inhibition benefits.

Abstract: Novel, biodegradable cationic surface-active agents are disclosed. These compounds, when used in laundry detergent compositions together with selected nonionic surfactants, provide excellent removal of particulate and greasy/oily soils, as well as providing fabric softening, static control, and dye transfer inhibition benefits to the laundered fabrics.