Abstract: Disclosed are processes and apparatuses for producing a reaction product and enabling the reaction product to be removed from a reactor operating at an elevated pressure, while simultaneously maintaining the gas pressure and retaining the catalyst inside the apparatus.

Abstract: Provided is a process for preparing alkyl diamine compounds in high purity. The process utilizes an alkyl amine compound during the reduction of a nitroamine, resulting in reduction of the concentration of undesired byproducts.

Abstract: Provided is a process for preparing alkyl diamine compounds in high purity. The process utilizes an alkyl amine compound during the reduction of a nitroamine, resulting in reduction of the concentration of undesired byproducts.

Abstract: Disclosed are processes and apparatuses for producing a reaction product and enabling the reaction product to be removed from a reactor operating at an elevated pressure, while simultaneously maintaining the gas pressure and retaining the catalyst inside the apparatus.

Abstract: Nitroaldol (“Henry”) reactions between nitroalkanes and aldehydes in the presence of a catalyst and a two-phase reaction medium produce nitroalcohols at increased reaction rates compared to single-phase organic solvent systems, and do not require use of surfactants as is typical of single-phase aqueous solvent systems and solventless systems. The reaction medium comprises an organic solvent phase and an aqueous solvent phase. The aqueous solvent may be 100% water.

Abstract: Nitroaldol (“Henry”) reactions between nitroalkanes and aldehydes in the presence of a catalyst and a two-phase reaction medium produce nitroalcohols at increased reaction rates compared to single-phase organic solvent systems, and do not require use of surfactants as is typical of single-phase aqueous solvent systems and solventless systems. The reaction medium comprises an organic solvent phase and an aqueous solvent phase. The aqueous solvent may be 100% water.

Abstract: Methods and compositions are presented to add a flavor to a food by incorporating the flavor into a lipid phase of the food by means of a fat substitute carrier. Adding flavor to the fat substitute carrier, in particular via volatilization, produces excellent characteristics such as reduced mouthcoating and flavor equivalent to that of a comparable full fat food, with the least amount of added triglyceride. The invention is useful for adding flavor to both reduced fat and full fat foods.

Abstract: A mixing apparatus for viscous emulsions, and more particularly a mixing apparatus incorporating a pinned mixing chamber cooperating with splined rotor for the blending and homogenizing of at least one further constituent and/or air with a base emulsion received from a mixer in order to impart a specified and intended consistency and texture to a product produced from the emulsion. Furthermore, there is also provided a method for producing the product formulated from the viscous emulsion by utilizing the mixing apparatus; and a resultant viscous flowable product of improved and specified consistency and texture, such as a mayonnaise, mayonnaise-type emulsion or salad dressing formulated through the mixing apparatus and method.