The Procter Gamble Company

Joseph McGrady

Robert Lawrence Prosise

Raymond Louis Niehoff

Robert D Feeney

Eugene Paul Gosselink

Magda El-Nokaly

David John Weisgerber

William A Cilley

David Alan Volker

George D Hiler

James Anthony Letton

George E Wentler

Edible compositions comprising solid and liquid fatty materials, and having a high solids content, said solids having a particle size of 10 microns or less. Preferably, the fatty materials are wholly or partially non-digestible.

Fatty compositions with high solids content

Microemulsions which are thermodynamically stable, clear, and homogeneous are made from a polar solvent, a specific polyglycerol mono, diester and a lipid. These microemulsions are edible, have good flavor and can be used to disperse water soluble nutrients, vitamins, flavor and flavor precursors in oils. The polyglycerol mono diester consists of a mixture of mono and diesters of branched or unsaturated fatty acids having from 12 to 24 carbon atoms and a polyglycerol mixture consisting of 0% to 10% monoglycerol and other polyglycerols, 30% or less diglycerol, 25% to 50% triglycerol, 15% to 50% tetraglycerol.

Food microemulsion

Improved fried food potato-based products are formulated by the addition of certain water absorbent cellulosic fibers (hereinafter 'fibrous cellulosic material'), preferably those high in pectin (hereinafter 'cellulosic absorbent material'), most preferably Modified Citrus Absorbent Material (hereinafter 'MCAM') or sugar beet pulp absorbent material (hereinafter 'SAM') to the dough thereof to achieve increased workability of said dough after mixing and storage, and enhanced texture and flavor of said fried foods after frying. In addition, increased retention of crispness after the microwave reheating thereof in a fry-freeze-microwave cycle is accomplished. Most preferred fiber source is the highly pectinated cellulosic fiber MCAM, derived from citrus albedo, and is added to the potato-based dough in an amount approximately equal to 6% by weight.

Potato based dough containing highly pectinated cellulosic fibers

The present invention relates to improved baked goods, and in particular brownies, which contain an absorbent edible fiber. Improvements have been noted in the areas of chocolate flavor display, texture, tolerance to underbaking, height and moisture retention. The baked goods are made from a mix which comprises from about 0.1% to about 10% cellulosic fiber, from about 45% to about 65% sugar, from about 15% to about 35% flour, from about 3% to about 18% shortening, from about 0% to about 12% cocoa, and from about 0% to about 4% starch, the balance being conventional baked good additives. The finished baked goods comprise from about 68% to about 93% of the mix, from about 0.5% to about 6% egg solids, from about 0% to about 16% oil, and from about 5% to about 20% water.

Process for making brownies containing cellulosic fiber

Described are unbuilt heavy-duty liquid detergent compositions containing, as an improved corrosion inhibiting system, a mixture of an aromatic triazole and an oligomeric olefinic fatty acid.

Liquid detergent compositions containing corrosion inhibiting system

Zwitterionic surfactant compounds are made readily biodegradable in the environment by the inclusion of a biochemically and/or hydrolytically labile chemical linkage located between the cationic and anionic charge centers of the compounds and anywhere from the second to the tenth atom distant from the cationic charge center. The biodegradable linkage is preferably an ester or amide. The alkoxylated zwitterionic surfactants herein exhibit outstanding particulate soil removal performance and are also effective in removing oily soils from fabrics, in addition to being readily biodegradable. Also described are detergent compositions containing the zwitterionic surfactants, and, optionally containing cosurfactants and detergent builders.

Growing community of inventors

Cincinnati, OH, United States of America

Joseph McGrady