Abstract: This invention pertains to reduced-fat compositions in the form of an emulsion which comprises in percentages by weight of the total composition (A) an oil phase comprising an edible fat or oil present in an amount from about 1% to about 99%; and (B) an aqueous phase present in an amount from about 1% to about 99%, wherein the aqueous phase comprises a protein complexing agent present in an amount from about 0.2% to about 98%. The reduced-fat compositions may be used directly or may be incorporated in effective amounts into edible carriers to provide a wide variety of edible compositions. This invention also pertains to methods for preparing and using these reduced-fat compositions and the edible compositions in which they may be employed.

Abstract: In one embodiment, the present invention is directed to a Medication Compliance Dispenser to help prevent drug abuse by a patient taking medicine which comprises a multicompartment container wherein (a) at least some of the compartments contain individual doses of the medicine and at least some of the compartments contain a placebo; (b) the compartments containing the medicine are known but unknown to the patient; (c) each compartment is labeled with a code to identify the compartment; (d) the container permits random access to each compartment and the dispersing of its contents; and (e) the Dispenser displays a telephone number which the patient must call to learn the code of a compartment which contains the medicine.

Abstract: This invention pertains to protein compositions having reduced-hygroscopic properties which comprise a homogeneous premixture of (a) a hygroscopic protein and (b) an effective amount of a protein complexing agent to reduce the hygroscopic properties of the protein. The reduced-hygroscopic protein compositions may be used directly or may be incorporated in effective amounts into edible carriers to provide a wide variety of edible compositions. This invention also pertains to methods for preparing these improved protein compositions and the edible compositions in which they may be employed.

Abstract: A composition and method of making a reduced fat peanut butter in the form of a water-in-oil emulsion which contains a continuous peanut butter oil phase of peanut butter, and a protein complexing agent to maintain the consistency of the continuous peanut butter oil phase, and a discontinuous aqueous coagulated protein phase to reduce the fat content of the peanut butter which contains a coagulable dairy or vegetable protein and a protein coagulating agent.