Abstract: A method of operating a dual reverse osmosis/pressure retarded osmosis plant, including when electricity costs less than a first predetermined price, moderate salinity water is pumped into the first portion of a pressure vessel having first and second portions separated by a water permeable/salt impermeable osmotic membrane to yield desalinated permeate in the second portion and brine in the first portion. Further, when electricity costs greater than the first predetermined price, low salinity water is pumped into the second portion and brine is pumped into the first portion to yield pressurized moderate salinity water in the second portion which is run through an energy recovery device to generate electricity. The salinity of the low salinity water is lower than the salinity of the moderate salinity water, and the salinity of the moderate salinity water is lower than the salinity of the brine.

Abstract: A shifter for a vehicle transmission wherein a connector cap (14) consisting of an organic polymeric material is molded about the top end of a shifter lever (12) having a top end and a bottom end to define a first snap-on bead (16) for receiving and mechanically retaining a shifter knob (18). A fulcrum support (26) is molded on the lever (12) simultaneously with and spaced from the connector cap (14) closer to the bottom end of the lever (12) and of the same organic polymeric material as the connector cap (14). The shifter knob (18) comprises a retainer sleeve (34) consisting of organic polymeric material and a bulbous bulb (36) molded about the sleeve (34). The sleeve (34) has an inner cylindrical surface and an open sleeve bottom and a closed sleeve top (40) for disposition over the connector cap (14). A complementary tongue (24) extends downwardly from the interior of the sleeve top (40) for mechanically engaging a groove (24) in the connector cap (14).

Abstract: The invention is a cocoa butter substitute comprising sucrose fatty acid esters having at least four fatty acid ester groups, and having the following fatty acid composition: (a) from about 25% to about 50% lauric acid; (b) from about 50% to about 75% palmitic acid; and (c) up to about 5% other fatty acids, preferably selected from the group consisting of capric, myristic, and stearic acids, and mixtures thereof. Alternatively, the cocoa butter substitute can comprise sucrose fatty acid esters having at least four fatty acid ester groups, and having the following fatty acid composition: (a) from about 25% to about 50% capric acid; (b) from about 50% to about 75% stearic acid; and (c) up to about 5% other fatty acids.The cocoa butter substitute is noncaloric and less expensive than natural cocoa butter. It has the same desirable melting properties as natural cocoa butter.

Abstract: The invention is a process for post-hydrogenating sucrose polyesters with hydrogen gas in the presence of a catalytically effective amount of hydrogenation catalyst, at a temperature of from about 250.degree. F. (121.degree. C.) to about 450.degree. F. (232.degree. C.). Post-hydrogenation can be used to make sucrose polyesters that are different from those made by esterification. Preferably, the hydrogen pressure is at least about 20 psig. Increased hydrogen pressure overcomes steric hindrance of certain kinds of sucrose polyester molecules, allowing more complete hydrogenation of the fatty acids.

Abstract: Emulsified spreads, such as margarines, are made from structural fats having double-peaked differential scanning calorimetry curves, one representing triglycerides crystallizing at temperatures of from about 77.degree. F. (25.degree. C.) to about 50.degree. F. (10.degree. C.) and a second representing triglycerides crystallizing at about 41.degree. F. (5.degree. C.) to about 14.degree. F. (-10.degree. C.). The process for forming such spreads involves (1) cooling an emulsion of the structural fat, a soft oil and an aqueous phase to a temperature at or below the nucleation of triglycerides crystallizing at the higher temperature range; (2) working the emulsion; (3) cooling the worked emulsion to the nucleation point of the triglycerides crystallizing at the lower temperature range; and (4) working the emulsion a second time.

Abstract: This invention relates to improved nutritionally useful, amino acid food additives, the method of making them and the fortification of foodstuffs which are deficient in the nutritionally related amino acids. This improved amino acid food additive comprises: a uniform dehydrated cocrystalline matrix of (1) an amino acid material, preferably a salt of an essential amino acid material, and (2) an effective amount of a soluble edible cocrystallizer material, preferably sodium chloride, whereby the improved amino acid food additive provided is better-tasting, more stable and less hygroscopic than the free amino acid material alone.

Abstract: Disclosed is a peanut butter stabilizer composition comprising (1) an intermediate melting fat fraction having an iodine value of from 25 to 45 and a solids content of between 80% and 95% at a temperature of from 50.degree. F. to 90.degree. F. and a solids content of less than 50% at 115.degree. F., and (2) a hydrogenated oil component comprising a triglyceride having a high proportion of C.sub.20 -C.sub.22 fatty acids and, optionally, a second hydrogenated oil, the hydrogenated oil component having an iodine value of less than 8. The use of this stabilizer improves the texture of peanut butter, increases the mouthmelt, and reduces the stickiness often caused by the use of a stabilizing component.