Abstract: Mineral-containing polymeric compositions of matter having high aqueous dispersibility, and methods of synthesizing the same, are disclosed which permit nutritionally important elements such as calcium, magnesium, phosphorus, potassium, iron and certain trace elements to be added in aqueous form to foods of all types without adversely affecting taste qualities. The compositions generally are high molecular weight species having moieties of the generalized formula ##STR1## wherein M.sub.1 and M.sub.2 are preferably taken from the group consisting of calcium, magnesium, iron, nickel, copper, boron, zinc, manganese and molybdenum, A.sub.1 and A.sub.2 are respectively taken from the group consisting of hydrogen and the alkali metals, and X is an organic acid moiety having at least three carboxyl groups therein (preferably citrate). The synthesis preferably includes the steps of admixing in water a cation source, a potassium phosphate source and an organic acid, followed by heating and further agitation.

Abstract: A non-aqueous lubricant which is adapted for use with food-handling machinery. It comprises white mineral oil as the principal constituent and a minor proportion of a fatty amide.

Abstract: Microcrystalline chitin is prepared by subjecting chitin to controlled acid hydrolysis and high shear while suspended in an aqueous medium.

Abstract: The pelleting of fibrous agricultural material, such as beet pulp is facilitated by the incorporation of a mixture of expanded vermiculite and/or finely divided vermiculite ore with an organic material which may be animal fat or a vegetable oil product such as cottonseed oil.

Abstract: Certain substituted succinic acid compounds, particularly carboxymethyloxysuccinic acid and lactoxysuccinic acid and salts thereof are incorporated as an additive in edible materials, particularly food products. The compounds act as acidulating agents and buffering agents in food products; and the acid forms also impart a pleasant tart taste thereto. In addition, these acids and salts are essentially non-nutritive and non-caloric.

Abstract: A composition containing water, propylene glycol and salt has been discovered which when added to sugar extends the effect of the sweetening capacity of sugar by about ten percent.

Abstract: Flavor modifying compositions which alter or enhance naturally occurring substances are prepared by reacting a sulfur-containing compound with an alpha-hydroxy- or an alpha,beta-epoxy-substituted carbonyl compound.