Merck + Co., Inc.

Jaewon L Shim

John K Baird

Ian W Cottrell

Joseph S Racciato

Paul A Sandford

Ralph Moorhouse

Gellan gum food gels are formed without first going through a heating and cooling cycle.

Non-heated gellan gum gels

Blends of gellan gum and gelatin are disclosed which exhibit a synergistic increase in gel strength.

Gellan gum/gelatin blends

Gellan gum gels are formed without first going through a heating and cooling cycle.

Novel copolymers of N,N-dimethylacrylamide and acrylamide are disclosed where the ratio of NNDMA to AM ranges from 10:90 to 95:5. The hydrolyzed copolymer is also disclosed where hydrolysis ranges from 5% to 65% and the ratio of NNDMA to AM is 5:95 to 95:5. These hydrolyzed copolymers are useful in enhanced oil recovery operations.

Copolymers of N,N-dimethylacrylamide and acrylamide

This invention relates to a blend of cellulase-free xanthan gum with a number of cellulosics, including carboxymethyl cellulose, hydroxyethyl cellulose and hydroxypropylmethyl cellulose. At 1:1 weight ratio, these blends show surprising viscosities when tested in aqueous solutions of 1%, 0.5%, 0.25% and 0.1% total gum concentration. The blends have utility in any application where cellulosics are used as thickeners, such as industrial or food applications, e.g., toothpaste, or drink mix formulations.

Synergistic blends of cellulase-free xanthan gum and cellulosics

Heteropolysaccharide S-7, either in the regular or low-calcium form, is used at levels from about 0.1 to 10%, preferably 0.1 to 3%, most preferably 0.2 to 2%, in aqueous ammonium nitrate solutions to provide explosive compositions which rapidly develop viscosity and can be easily adapted to field use.

Use of either regular or low-calcium heteropolysaccharide S-7 in

A series of novel amphoteric graft copolymers of xanthomonas hydrophilic colloid and partially N-aminoalkylated acrylamide has been prepared by reacting the corresponding acrylamide copolymer with an alkyl amine and an active aldehyde. The new copolymer is cationized via acidification or quaternization, and is reverted to its anionic form via basification.

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San Diego, CA, United States of America

Jaewon L Shim