The Procter Gamble Company

Institute of Paper Science and Technology, Inc.

Gordon K Stipp

Bernard William Kluesener

Gerald John Guskey

James A Hellyer

Chee-Hway Tsai

Robert L White

Adam W Mazur

Rudolf G Strobel

David K Yang

George D Hiler

John Robert Powers

Process and apparatus for removing water from materials using oscillatory flow-reversing gaseous media

Process and apparatus for removing water from fibrous web using oscillatory flow-reversing air or gas

A process and an apparatus for removing water from a fibrous web are disclosed. The process comprises providing a fibrous web having a moisture content from about 10% to about 90%; providing an oscillatory flow-reversing impingement gas having frequency of from 15 Hz to 1500 Hz; providing a gas-distributing system comprising a plurality of discharge outlets designed to emit the oscillatory flow-reversing impingement gas onto the web; and impinging the oscillatory flow-reversing gas onto the web through the plurality of discharge outlets, thereby removing moisture from the web. The apparatus comprises a web support designed to receive a fibrous web thereon and to carry it in a machine direction; at least one pulse generator designed to produce oscillatory flow-reversing air or gas; and at least one gas-distributing system in fluid communication with the pulse generator for delivering the oscillatory flow-reversing air or gas to the web. The gas-distributing system terminates with a plurality of discharge outlets juxtaposed with the web support such that the web support and the discharge outlets form an impingement distance therebetween, the plurality of the discharge outlets comprising a predetermined pattern defining an impingement area of the web.

Process for removing water from fibrous web using oscillatory flow-reversing air or gas

Water-removing apparatus for papermaking process

Soluble coffee products having a chunkier physical appearance more like that of granular roast and ground coffee products, lower apparent (bulk) densities compared to prior agglomerated spray dried instant coffee products and better solubility than prior freeze dried instant coffee products when added directly to hot water. These soluble coffee products are made by forming a relatively thin glassy coffee strip or sheet from a thermoplastic melt of soluble coffee solids, water, coffee aroma and flavor volatiles and optionally solubility enhancing components and then gradually applying vacuum conditions to this glassy strip or sheet over several cycles while heated to a pliable and deformable state such that the strip/sheet expands in a controlled manner from about 2 to about 10 times its initial thickness to provide a porous open-celled coffee matrix where the pores have a median pore size typically in the range of from about 3 to about 25 microns. This porous coffee matrix is then dried and granulated to provide a soluble coffee product that can be easily measured out by consumers to provide differing brew strengths and can be used across a range of consumer preparation practices.

Process for preparing low density soluble coffee products having

Low density soluble coffee products having increased particle strength

The present invention relates to flavored confectionery compositions which comprise a flavor enhancing amount of a flavor component, from 25% to 45% of a fat component and from about 55 to about 75% other nonfat confectionery ingredients. The fat component of the flavored confectionery compositions of the present invention comprises at least about 70% of a reduced calorie fat, up to about 15% milkfat, up to about 20% cocoa butter and no more than about 4% diglycerides. The reduced calorie fat comprising the fat component of the chocolate confectionery compositions herein comprises mixtures of reduced calorie triglycerides which are enriched in long chain fatty acid 2-position isomers (MLM triglycerides). In particular, the reduced calorie fats utilized in the chocolate confectionery compositions herein comprise at least about 40% of the long chain fatty acid 2-position isomer. The reduced calorie fats utilized in the chocolate confectionery compositions herein further comprise at least about 85% combined MML and MLM triglycerides, no more than about 5% combined LLM and LML triglycerides no more than about 2% LLL triglycerides, no more than about 4% MMM triglycerides, and no more than about 6% other triglycerides; wherein M=fatty acids selected from the group consisting of C.sub.6 to C.sub.10 saturated fatty acids, and mixtures thereof, and L=fatty acids selected from the group consisting of C.sub.17 to C.sub.26 saturated fatty acids, and mixtures thereof.

Reduced calorie confectionery compositions which contain reduced calorie

The present invention relates to an infusion product for making a beverage comprising an infusible material and a soluble additive material packaged in an infusion bag, wherein the soluble additive material comprises a co-agglomerate of a creamer base and a sweetener base. The present invention also relates to a process for making an infusion product comprising packaging an infusion material and a co-agglomerate of a creamer base and a sweetener base in an infusion bag. The present invention further relates to a method of preparing an individual serving of a beverage such as coffee, tea or the like, comprising immersing in a receptacle of hot water such an infusion product.

Infusion beverage product comprising co-agglomerated creamer and

The present invention relates to reduced calorie fats comprising mixtures of reduced calorie triglycerides which are enriched in long chain fatty acid 2-position isomers (MLM triglycerides). In particular, the reduced calorie fats comprise at least about 40% of the long chain fatty acid 2-position isomer. The reduced calorie fats according to the present invention further comprise at least about 85% combined MML and MLM triglycerides, no more than about 5% combined LLM and LML triglycerides, no more than about 2% LLL triglycerides, no more than about 4% MMM triglycerides and no more than about 6% other triglycerides; wherein M=fatty acids selected from the group consisting of C.sub.6 to C.sub.10 saturated fatty acids, and mixtures thereof, and L=fatty acids selected from the group consisting of C.sub.17 to C.sub.26 saturated fatty acids, and mixtures thereof. The reduced calorie fats of the present invention have the following fatty acid composition by weight percent:

Reduced calorie fats which comprise reduced calorie triglycerides

The present invention relates to a flavored instant coffee product comprising a creamer base, a sweetener base, and a flavor base, wherein the creamer base is agglomerated to the sweetener base, and the flavor base is coated on the agglomerated creamer and sweetener bases, and wherein the flavor base comprises instant coffee and flavorings. The present invention further relates to a process for making such a flavored instant coffee product.

Rapidly soluble flavored instant coffee product

A fast, three-stage, low temperature process for the conversion of fatty acids into food grade-anhydrides is disclosed. The process comprises as a first step the reaction of a higher fatty acid with a dehydrating agent under mild conditions. A second process step comprises the further conversion of mixed anhydrides to symmetrical anhydrides by continuous removal of the dehydrating agent and by-product acid from the reaction mixture under vacuum. In a third process step, the symmetrical anhydrides are purified under mild conditions, preferably using thin-film short path evaporation. The resulting anhydrides have minimal by-products and good color and odor.

Fatty acid anhydride process

Reduced calorie 1,2-propylene glycol diesters, where one ester group contains a medium chain C.sub.6 -C.sub.12 saturated fatty acid radicals(s), and where the other ester group contains a long chain C.sub.20 -C.sub.24 saturated fatty acid radical(s) are disclosed. These diesters are preferably obtained by the selective esterification of long chain saturated fatty acid monoesters of propylene glycol with the respective medium chain saturated fatty acids or anhydrides. Certain preferred diesters where the medium chain radicals are C.sub.8 and/or C.sub.10 radicals and where the long chain radicals are C.sub.20 and/or C.sub.22 radicals are particularly useful as reduced calorie cocoa butter substitutes and hard butters. Chocolate-flavored products formulated from these preferred diesters, when properly crystallized, are bloom resistant, even when subjected to thermal stress.

Propylene glycol diesters of medium chain and long chain saturated fatty

A process for the selective esterification of long chain length fatty acid monoglycerides, particularly monobehenin, with medium chain length fatty acid anhdyrides, particularly a mixture of C.sub.8 and C.sub.10 saturated fatty acid anhdyrides is disclosed. In this process, an at least about 60% pure C.sub.18 -C.sub.24 fatty acid monoglyceride or mixture thereof is esterified with an at least about 50% pure C.sub.6 -C.sub.10 fatty acid anhydride or mixture thereof at a temperature of from about 90.degree. to aobut 190.degree. C. in the substantial absence of an esterificastion catalyst. The mole ratio of fatty acid anhydride to monoglyceride used in this monoglyceride esterification is at least about 2:1.

Selective esterification of long chain fatty acid monoglycerides with

A process for the selective esterification of long chain length fatty acid monoglycerides, particularly monobehenin, with medium chain length fatty acids, particularly a mixture of C.sub.8 and C.sub.10 saturated fatty acids, is disclosed. In this process, an at least about 60% pure C.sub.18 -C.sub.24 fatty acid monoglyceride or mixture thereof is esterified with an at least about 90% pure C.sub.6 -C.sub.10 fatty acid or mixture thereof at a temperature of from about 140.degree. to about 250.degree. C. in the substantial absence of an esterification catalyst. The mole ratio of fatty acid to monoglyceride used in this monoglyceride esterification is at least about 3:1. Water generated during this monoglyceride esterification is also continuously removed.

Processes of the present invention provide economical methods for preparing derivatives 5-C-hydroxymethyl-D-aldohexose and their bicyclic anhydro tautomeric forms. The 5-C-hydroxymethylation process comprises an enzymic oxidation reaction followed by a condenation reaction with formaldehyde.

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Cincinnati, OH, United States of America

Gordon K Stipp