Dow Global Technolgoies LLC

Nutrition & Biosciences USA 4, Inc.

Rohm and Haas Company

Jorg Theuerkauf

Roger L Kuhlman

Christopher John Tucker

Michael K Poindexter

Bruce D Hook

Malcolm F Finlayson

Roland Adden

Robert L Sammler

Cole A Witham

Nicholas S Grasman

Yvonne M Goerlach-Doht

Juergen Hermanns

Puspendu Deo

James W McMichael

Robert B Appell

Alexandra Hild

Michael J Radler

Peter E Pierini

Paul J Sheskey

Sjoerd A De Vries

Kurt A Koppi

Stacey A Saba

Yi Fan

Robert B Fletcher

Bettina Hoelzer

Kathryn Brown

Jing Guo

Sean M Keenan

Jennifer L'hote-Gaston

Sojoerd A De Vries

Jessica R Levin

Cole Witham

Provided is a process for reducing the size of ethylcellulose polymer particles comprising Also provided is a dispersion made by such a process.

Size reduction of ethylcellulose polymer particles

The present invention provides strategies for improved control of fluid loss, hydration, settling, and separation of aqueous cementing compositions over a wide temperature and time range. The present invention is based at least in part upon water-effusing particles used as additives for the compositions, wherein the particles are activated to control rheology when water soluble portions of the particles are released in the presence of water.

Aqueous cement compositions incorporating particles that are activated to control rheology when water soluble portions of the particles are released in the presence of water

An edible composition comprising starch and cellulose ether particles, wherein at least 10 volume percent of the cellulose ether particles have a particle length LEFI of less than 40 micrometers, is useful for preparing a batter by mixing the edible composition with water. The batter is contacted with a food to prepare a battered food. The battered foods have a reduced oil and/or fat uptake when fried, as compared to fried non-battered food.

Methods for reducing oil and/or fat uptake of fried foods

An edible composition comprising starch and cellulose ether particles, wherein the cellulose ether particles have a ratio M/Mof not more than 200 micrometers, wherein Mis the number volume mean and Mis the number surface area mean of the cellulose ether particles, and/or wherein the cellulose ether particles have a volume fraction of fibrous particles of no more than 40%, is useful for preparing a batter by mixing the edible composition with water. The batter is contacted with a food to prepare a battered food. The battered foods have a reduced oil and/or fat uptake when fried, as compared to fried non-battered food.

An edible composition comprising starch and cellulose ether particles, wherein the cellulose ether particles have a median Equivalent Projected Circle Diameter (EQPC 50,3) of up to 110 micrometers and a Crystallinity Index, CI, of not more than 0.43, wherein CI=(I&#x2212;1)/I&#x3e; where Iis the intensity of the highest peak in the X-ray diffraction spectral pattern of the cellulose ether particles and Iis the intensity of the valley between the highest peak Iand the higher of the one or two peaks adjacent to the highest peak, is useful for preparing battered foods of reduced oil and/or fat uptake when fried.

Polysaccharide derivatives having a median Equivalent Projected Circle Diameter (EQPC) of less than 140 micrometers and a particle size and shape distribution meeting condition A or B or both are useful for preparing dosage forms, particularly for preparing compressed sustained-release dosage forms: A. non-compacted polysaccharide derivative particles have a flowability of at least 45 g/sec through a vertically inverted cone having a vertex angle of about 40 and an outlet diameter of about 50 mm, or B. i) no more than 40 volume percent of the polysaccharide derivative particles are fine particles having a particle length LEFI of less than 40 micrometers and ii) no more than 40 volume percent of the polysaccharide derivative particles are fibrous particles, and the sum of the fine particles and the fibrous particles does not exceed 50 volume percent.

Polysaccharide derivatives and dosage forms

Modifying agents, e.g., a poly(sulfonyl) azide, are attached to a substrate surface, e.g., the surface of a polyolefin particle, by a process comprising the steps of: A. Contacting in an open contact zone and under a flow of inert gas a substrate with a modifying agent, binding agent, e.g., a phenolic-based antioxidant, and a liquid mixing agent, e.g., methylene chloride, to form a substrate mixture; B. Closing the contact zone and stopping the flow of inert gas to the contact zone; C. Agitating the substrate mixture under the inert gas in the closed contact zone to commence evaporation of the liquid mixing agent; D. Reducing the temperature and pressure of the closed contact zone while continuing to agitate the substrate mixture; and E. Completing the substantial evaporation of the mixing agent from the substrate mixture by opening the contact zone and initiating an inert gas flow while continuing agitation of the substrate mixture and maintaining a reduced pressure.

Process for attaching a modifying agent to a substrate

Growing community of inventors

Lake Jackson, TX, United States of America

Jorg Theuerkauf