Abstract: The non-fat frozen dairy dessert product of the present invention comprises on a non-flavored basis, from about 8% to about 18% of milk solids not fat, from about 6% to about 15% of a natural sweetener, such as sucrose, from about 6% to about 15% of low dextrose equivalent corn syrup solids having a dextrose equivalent (DE) of from about 25 to about 36, from 0% to about 6% of high DE corn syrup solids having a DE of from about 36 to about 95, from 0% to 6% of dextrin having a DE of less than about 20, from about 0.5% to about 3% unmodified starch, and from about 0% to about 0.5% stabilizer.

Abstract: The present invention is directed to a method for producing a high moisture, non-fat cheese sauce. In accordance with the method, a skim milk cheese having from about 40% to about 60% moisture and a milk protein source having from about 3% to about 70% moisture are heated to an elevated temperature of from about 160.degree. F. to about 190.degree. F. with agitation so as to form a homogeneous mixture of the skim milk cheese and the milk protein source. The agitation at the elevated temperature is continued while a polyphosphate complexing salt, starch and a gum are added to the heated mixture. The agitation at the elevated temperature is continued for a period of time sufficient to gelatinize the starch and permit the polyphosphate complexing salt to interact with the casein of the skim milk cheese and the milk protein source and to form a stable, high moisture, non-fat cheese sauce. The cheese sauce is then packaged while the temperature of the cheese sauce is above about 100.degree. F.

Abstract: A method of producing high yields of olefins from hydrocarbon feedstocks which is particularly applicable to heavy hydrocarbons. In accordance with the present method, a stream of gaseous oxygen is introduced into a first reaction zone and a cocurrent flow of hydrogen is introduced about the periphery of the gaseous oxygen stream, the hydrogen being introduced at a temperature at which it will spontaneously react with the oxygen. The hydrogen and oxygen are introduced in amounts to provide a gas stream of reaction products having an average temperature within the range of from about 1,000.degree. to 2,000.degree. C. and which comprises a major amount of hydrogen and a minor amount of water vapor. The gas stream so produced is introduced into a second reaction zone and impinged upon a stream of hydrocarbon which is heated to a temperature in excess of its melting point but below the temperature at which any substantial coke or tar forms.