The Procter Gamble Company

Bryan L Madison

Michael E Burns

John M Corkill

Paul Seiden

David John Weisgerber

Joel I Shulman

Timothy B Guffey

Albert M Ehrman

Stephen A McCoy

Christian A Bernhardt

John R Baginski

Peter M Self

Peter D Orphanos

The present invention relates to intermediate melting sucrose fatty acid ester compositions that are capable of rapid crystallization from a melted state. The compositions comprise 60% to 97% by weight intermediate melting sucrose fatty acid esters and 3% to 40% hardstock triglycerides or hardstock polyol fatty acid esters. Preferably the average fatty acid chain length of the hardstock material fatty acids is not less than the average fatty acid chain length of the intermediate melting sucrose ester fatty acids. The sucrose fatty acid esters are characterized by their rheology, liquid/solid stability, iodine value, and solids at body temperature. Rapid crystallization of the esters is useful in preventing anal leakage, and it could also translate into a reduction of post-hardening in shortenings and margarines, and into improved high temperature stability and temperature cycling stability as may be encountered during distribution of these products to the end user.

Sucrose fatty acid ester compositions and shortenings and margarines

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.

Sucrose polyesters which behave like cocoa butters

Detergent compositions containing aluminosilicate ion exchange materials as builders are provided. The aluminosilicate builders are characterized by the speed and efficiency with which they remove hardness ions from water.

Detergent compositions containing sodium aluminosilicate builders

Detergent composition

The disclosed process is a method for improving the flavor of fried foods, especially chicken, by frying said food in an oil or fat containing a compound which prevents the build-up of hydroperoxides of fatty acids and esters thereof and the decomposition products of the hydroperoxides in both the oil and the food.

Fried foods

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Cincinnati, OH, United States of America

Bryan L Madison