The Procter Gamble Company

James C Letton

Mark Robert Sivik

Toan Trinh

Eugene Paul Gosselink

Errol Hoffman Wahl

Jeffrey John Kester

Joseph J Elsen

David John Weisgerber

Deborah Jean Back

Timothy B Guffey

John Cort Severns

Marc Johan Declercq

Hugo Jean Marie Demeyere

Helen Bernardo Tordil

Ronald James Jandacek

Jennifer Lea Rinker

Larry E Miller

Alice Marie Vogel

John R Baginski

Jerry Douglas Young

Thomas Joseph Wehmeier

Mary M Fox

Robert D Feeney

James B Hirshorn

Jeffrey K Kester

Mark J Yunker

The present invention discloses an aqueous, concentrated, stable, translucent, or preferably, clear, rinse added liquid fabric softening compositions which provide excellent water dispersibility in rinse water, comprising a fabric softening active and a principal solvent having a ClogP of from about 0.15 to about 0.64, and an asymmetric structure. In order to achieve the main object of the invention, namely excellent water dispersibility, the molar ratio of a principal solvent of a fabric softening active should be not less than 3, preferably from about 3.6 to about 100.

Concentrated, water dispersible, stable, fabric softening compositions

Principal solvents, especially mono-ol and diol principal solvents, having a ClogP of from about 0.15 to about 0.64, preferably from about 0.25 to about 0.62, and more preferably from about 0.40 to about 0.60, are disclosed that have the ability to make clear aqueous fabric softener compositions containing relatively high concentrations of fabric softener actives having ester linkages in their long, hydrophobic chains. The fabric softener actives are either unsaturated, or have intermediate length chains (&tilde;C,) and the said principal solvents are used at levels of less than about 40%. Other solvents may be present. Some of the said principal solvents are novel compounds and/or novel mixtures. Premixes of the fabric softening actives, the principal solvents, and, optionally, other solvents are useful in the preparation of complete formulations by obviating/limiting the need for heating.

Concentrated, stable fabric softening composition

Fatty acid esters of sucrose wherein the fatty acid groups consist essentially of short chain fatty acid radicals containing from 2 to 10 carbon atoms and long chain fatty acid radicals containing from 20 to 24 carbon atoms in a molar ratio of short chain:long chain radicals of 3:5 to 5:3, the said esters having a degree of esterification of about 7 to 8. The compounds are useful as nondigestible substitutes for solid fats in foods.

Solid, nondigestible, fat-like compounds

Fabric softening actives having hydrophobic moieties containing, preferably, ester, or amide, linkages and mixed branched and unsaturated hydrophobic groups provide improved processing and stability as well as surprisingly good softening. Preferred compositions contain mono-ol and diol principal solvents having a ClogP of from about 0.15 to about 0.64, that have the ability to make clear aqueous fabric softener compositions containing relatively high concentrations of the said fabric softener actives having ester linkages in their long, hydrophobic chains. Other solvents may be present. Premixes of the fabric softening actives, the principal solvents, and, optionally, other solvents are useful in the preparation of complete formulations by obviating/limiting the need for heating. Other compositions can be prepared which are solid or dispersions of the said fabric softening actives.

Fabric softening compound/composition

Chemical synthesis of N-acyl-N-alkylcarboxylates through oxidation of substituted amides formed from carboxylic acid esters and an N-alkyl-N-alkanolamine.

Synthesis of N-acyl-N-alkylcarboxylates

Polyhydroxy fatty acid amide nonionic surfactants are converted in high yields to their sulfated analog surfactants using an SO.sub.3 /pyridine complex as a sulfating agent. Thus, C.sub.12 -C.sub.18 N-methyl glucamide is sulfated in methylene chloride or pyridine solvent to form the corresponding sulfated glucamide in yields of 80% or higher.

Synthesis of sulfated polyhydroxy fatty acid amide surfactants

Reduced fat and calorie pourable shortenings, cooking oils, salad oils or similar compositions are disclosed. The nondigestible portion of these compositions contain low levels of solids, yet still exhibit good passive oil loss control. These compositions also have good temperature cycling stability and they impart good organoleptic properties to foods prepared with them. Also disclosed are relatively clear oils with reduced calories, All these pourable compositions comprise specific solid polyol fatty acid polyesters, a liquid nondigestible oil and, optionally, a digestible oil and/or a hardstock fat.

Reduced calorie pourable shortening, cooking oils, salad oils or like

Reduced fat and calorie plastic shortenings are disclosed. The nondigestible portion of these compositions contain low levels of solids, yet still exhibit good passive oil loss control. These compositions also impart good organoleptic properties to foods prepared with them. These shortenings comprise specific solid polyol fatty acid polyesters, a liquid nondigestible oil, and, optionally, a hardstock, a digestible oil, an intermediate melting triglyceride, or other shortening ingredients.

Shortening compositions containing polyol fatty acid polyesters

Fatty acid esters of polyols having at least 4 hydroxyl groups wherein the fatty acid groups consist essentially of: (1) long chain unsaturated fatty acid radicals containing at least 12 carbon atoms or mixtures of said unsaturated radicals with saturated fatty acid radicals containing 2 to 12 carbon atoms, and (2) long chain saturated fatty acid radicals containing at least 20 carbon atoms, wherein the molar ratio of (1):(2) is from 1:15 to 2:1 and wherein at least 4 of the hydroxyl groups of the polyol are esterified. The compounds are useful as nondigestible substitutes for solid fats in foods.

Solid, nondigestible, fat-like compounds and food compositions

An improved process for preparing mono-condensation derivatives of adipic acid with fewer steps and better purity is disclosed. In particular, this process comprises: (a) forming relatively concentrated and pure cyclic monomeric adipic anhydride by depolymerization and concentration starting from polymeric adipic anhydride; and (b) adding a condensation reactant having an active hydrogen, e.g., a primary or secondary amine, to said cyclic monomeric adipic anhydride to form the corresponding mono-condensation derivative of adipic acid.

Process for the preparation of mono-condensation derivatives of adipic

Reduced calorie potato chips, and other low moisture fat-containing foods having less waxiness and improved flavor display are dislosed. These benefits are typically obtained by applying to the surface of the potato chip, or other food, fat compositions having certain thixotropic areas that correlate to reduced waxiness impressions. These fat compositions comprise a nondigestible fat component, and optionally a digestible triglyceride fat or oil. The nondigestible fat component comprises a nondigestible oil and preferably low levels of certain solid polyol fatty acid polyesters having ester groups comprising combinations of unsaturated (C.sub.12 or higher) and/or short chain (C.sub.2 -C.sub.12) saturated fatty acid radicals and long chain (C.sub.20 or higher) saturated fatty acid radicals. The solid polyol polyesters bind the liquid oils and thus control or prevent passive oil loss, even at relatively low levels.

Reduced calorie potato chips and other low moisture fat-containing foods

Bread spread compositions (e.g., margarine) wherein the fat portion of the composition comprises a triglyceride oil or a non-digestible oil and a solid non-digestible sucrose polyester of a mixture of short chain and long chain saturated carboxylic acids, the molar ratio of short chain:long chain radicals being from about 4:4 to about 3:5 and the degree of esterification being from about 7 to about 8.

Improved margarine compositions/containing solid sucrose polyesters

Plastic shortening and other food compositions which comprise an edible oil and a fatty acid ester of sucrose wherein the fatty acid groups consist essentially of short chain fatty acid radicals containing from 2 to 10 carbon atoms and long chain fatty acid radicals containing from 20 to 24 carbon atoms in a molar ratio of short chain:long chain radicals of 5:3 to 3:5, the said esters having a degree of esterification of about 7 to 8. The edible oil can be a triglyceride oil or a nondigestible oil.

Compositions containing novel solid, nondigestible, fat-like compounds

Improvement in the acid catalyzed process for preparing alkyl glycosides by reaction of an alcohol with a monosaccharide or source of monosaccharide moiety, the improvement residing in the use of certain organic bases to neutralize the catalyst at the end of the reaction.

Process for preparing alkyl glycosides

Stabilized aqueous enzyme compositions contain a stabilizing system comprising calcium ions and a low molecular weight carboxylic acid or salt, preferably a formate, preferably with a low molecular weight alcohol, and in a pH range of from about 6.5 to about 10. Most preferred is a detergent composition containing the stabilized enzymes.

Growing community of inventors

Forest Park, OH, United States of America

James C Letton