The Procter Gamble Company

Aventis Pharma Deutschland, Gmbh

Barbara Ann Anderson

Maria Dolores Martinez-Serna Villagran

David Arthur Lanner

Yen-Ping Chin Hsieh

Pamela Susan Wehner

Michael Weber

Heinz-Werner Kleemann

Gary A Flynn

Wolfgang Linz

Bernd Jablonka

Manfred Gerken

Bernhard Seuring

Gerald C McDonald

Werner Seiz

Kenneth Bryan Williams

Jacqueline Conrad Heisey

This invention discloses and claims a series of mercaptoacetylamide derivatives of formula I. Also disclosed and claimed are pharmaceutical compositions incorporating these compounds and processes for preparing said compounds. The use of said compounds for inhibition of the enzymes angiotensin converting enzyme and neutral endopeptidase, and for the treatment of hypertension and congestive heart failure are also disclosed and claimed

Mercaptoacetylamide derivatives, a process for their preparation and their use

A process for preparing a coated low-fat and fat-free pretzels having a surface area to inner volume ratio of from about 22 inches (8.66 cm ) to about 40 inches (15.75 cm ), a pH of about 8 or less, a digestible fat content of less than 3 g per 28 g serving, and a moisture content of from about 1% to about 4%. The large surface area to inner volume ratio permits the use of reduced concentrations of caustic solution and facilitates drying. Coated pretzels are prepared by: (1) applying a warm coating comprising a carbohydrate selected from modified starch, corn syrup solids, maltodextrins, dextrins, and mixtures thereof; water; and preferably flavoring to ready-to-eat pretzels while tumbling; (2) adding sugar and optionally salt to the tumbling pretzels; (3) removing the pretzels from the tumbling device; and (4) drying the pretzels with the products stationary. The pretzels have substantially improved texture, taste and flavor display. Additionally, the color and shiny surface which is characteristic of pretzels is maintained.

Method of preparing coated low-fat and fat free-snack food

Disclosed are low-fat and fat-free snacks having a glossy coating and a process for making the same. Disclosed in a preferred embodiment are coated low-fat and fat-free pretzels having a surface area to inner volume ratio of from about 22 inches,(8.66 cm,) to about 40 inches,(15.75 cm,), a pH of about 8 or less, a digestible fat content of less than 3 g per 28 g serving, and a moisture content of from about 1% to about 4%. The large surface area to inner volume ratio permits the use of reduced concentrations of caustic solution and facilitates drying. Coated pretzels are prepared by: (1) applying a warm coating comprising a carbohydrate selected from modified starch, corn syrup solids, maltodextrins, dextrins, and mixtures thereof; water; and preferably flavoring to ready-to-eat pretzels while tumbling; (2) adding sugar and optionally salt to the tumbling pretzels; (3) removing the pretzels from the tumbling device; and (4) drying the pretzels with the products stationary. The pretzels have substantially improved texture, taste and flavor display. Additionally, the color and shiny surface which is characteristic of pretzels is maintained.

Coated low-fat and fat-free snack food products and method to prepare the same

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Cincinnati, OH, United States of America

Barbara Ann Anderson