Abstract: A fat substitute composition includes an edible, substantially non-digestible fat substitute material having a melting point of about 37.degree. C. or less in combination with a wax as an anti-laxative agent to reduce an undesirable laxative effect associated with the fat substitute material. The wax may be an animal or insect wax, a vegetable wax, a mineral wax, or a synthetic wax. In a preferred embodiment, the wax is present at a level of less than or equal to 10% by weight of the fat substitute material.

Abstract: Anti-laxative agents are included in fat substitute compositions to reduce or eliminate anal leakage in mammals of fat substitute materials having a melting point of about 37.degree. C. or less. In one embodiment, the anti-laxative agents are emulsifiers such as polyglyceryl esters of fatty acids; mono- and di-glycerides; microcrystalline cellulose; ethoxylated mono- and di-glycerides; sorbitan esters of fatty acids; glyceryl-lacto esters of fatty acids; acetylated monoglycerides; poly glycerol lactic acid ester; and propylene glycol mono stearate; or gums, such as xanthan gum.

Abstract: Low-calorie organopolysiloxane food products and methods for their preparation are disclosed. Low-calorie food products are prepared by replacing a portion of the oil with an organopolysiloxane compound having the following structure: ##STR1## wherein R is selected from C.sub.1 -C.sub.6 lower alkyl, phenyl, and combinations thereof. The low-calorie food products made include fried vegetables, such as potato chips, and food dressings, such as salad dressings and mayonnaise.

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: A process for the aseptic preparation of particulate food products containing large and minor particulate components. The large and minor particulate components are separately heated within a single processing system at a temperature and time sufficient to sterilize each component. The large component may be acidified prior to heating and recombined with a heated minor component at basic pH to form a sterilized food product at neutral pH.

Abstract: An interlock assembly for preventing more than one of a plurality of shift bars within a transmission shifter assembly from being moved out of a central neutral position at a given time is disclosed. An interlock bracket is connected to the lower end of the shift lever for movement therewith about a first or selecting axis. When the shift lever is moved so as to select a particular shift bar for movement, the interlock bracket moves therewith, thereby blocking movement of the non-selected shift bars. An interlock pin is connected to the interlock bracket for movement therewith. First and second springs are provided for urging the interlock pin, the interlock bracket, and the shift lever toward a centered position relative to the plurality of shift bars.

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.

Abstract: A method of testing a manual transmission utilizes a test fixture adapted to be positioned on the transmission shift tower mounting pad. The test fixture includes a plurality of cylinders equal in number to the number of transmission shift rails, with each cylinder being connected to a separate actuating arm operatively engaging a separate one of the shift rails. The transmission is positioned in a test stand for supplying power to the transmission input while simultaneously loading the output, and providing an oil flush. The cylinders are then actuated in a predetermined sequence to independently actuate the shift rails and shift the transmission in a predetermined sequence. In accordance with the present invention, a constant force is applied to the shift rail to effect a shift, and the time required to complete a particular shift is measured. This measured time is then compared to a predetermined reference time, which represents the time period the shift should have taken in a satisfactory transmission.

Abstract: Microbiologically-resistant sauces and dressings are prepared by a process of adjusting the pH while also adjusting the water activity of the ingredients of the food product. Preferred values for pH and water activity are described to provide optimal resistance to growth of microorganisms in the food product.