Abstract: Improvements in an electrolysis electrode structure where fluid or gas enters a chamber with cathode and anode charged conductors to polarize and separate the flow into two separate paths for electrolysis of the fluid or gas. The conductors wrap around magnets to extend the range of the polarizing field beyond the range of the electrode conductors. Iron particles fan-out from the conductors and magnets to further extend the polarizing field from the magnets as well as creating increased surface area for gas or liquids to flow within and around the conductors, magnet and iron particles. Noble metal provides a thin plating that locks the position of the particles and provides an open structure to allow for the flow of gas or fluids at a high rate of flow and prevents the iron particles from being eroded by the flow.

Abstract: A method for producing alkyl glycoside polyesters comprising admixing a lower acyl ester alkyl glycoside, a fatty acid lower alkyl ester, and an alkaline metal catalyst to form a reaction mixture. Thereafter, the reaction mixture is heated to a reaction temperature and maintained at that temperature for a predetermined period of time. A low vacuum is drawn over the mixture. Yields of on the order of 95% to 99% can be achieved in accordance with this method. Novel fat substitute food compositions containing alkyl glycoside fatty acid polyesters are produced in accordance with this present invention. The alkyl moiety may be unsubstituted or substituted by from 1-3 free hydroxyl groups or fatty acid esterified hydroxyl groups.

Abstract: A fat substitute food composition containing a polysaccharide fatty acid polyester in place of from about 0.5% to about 95% of the total fat content of the food composition is disclosed. The polysaccharide is a polymer of at least three monosaccharides and has at least four fatty acid ester groups, each fatty acid portion having from 4 to 24 carbon atoms.

Abstract: Low calorie foods are produced by substituting for the triglyceride fats normally found in foods or food products, a fat substitute comprising an alkyl glycoside fatty acid polyester, the polyester having at least 4 fatty acid ester groups, wherein each fatty acid has from 4 to 24 carbon atoms, and wherein the alkyl glycoside moiety comprises a saccharide portion and an alkyl portion, the alkyl portion having from 1 to 24 carbon atoms.

Abstract: Alkyl glycoside fatty acid polyesters having at least four fatty acid ester groups being both saturated and unsaturated and having 4 to 24 carbon atoms wherein the alkyl glycoside moiety comprises a saccharide and an alkyl portion are suitable for use as a low calorie fat substitute food composition.