Angus Chemical Company

Rohm and Haas Company

Kraft Foods, Inc.

Kraft General Foods, Inc.

Michael D Major

David W Moore

David W Mehnert

John D Gummere

Steven Prince

Marion A Dupre

Kevin Forneck

Disclosed are processes and apparatuses for producing a reaction product and enabling the reaction product to be removed from a reactor operating at an elevated pressure, while simultaneously maintaining the gas pressure and retaining the catalyst inside the apparatus.

Process and apparatus for production and filtration of aminoalcohols using a continuous stirred tank slurry reactor

Provided is a process for preparing alkyl diamine compounds in high purity. The process utilizes an alkyl amine compound during the reduction of a nitroamine, resulting in reduction of the concentration of undesired byproducts.

Process for the preparation of alkyldiamines

Nitroaldol ('Henry') reactions between nitroalkanes and aldehydes in the presence of a catalyst and a two-phase reaction medium produce nitroalcohols at increased reaction rates compared to single-phase organic solvent systems, and do not require use of surfactants as is typical of single-phase aqueous solvent systems and solventless systems. The reaction medium comprises an organic solvent phase and an aqueous solvent phase. The aqueous solvent may be 100% water.

Process for producing nitroalcohols

Methods and compositions are presented to add a flavor to a food by incorporating the flavor into a lipid phase of the food by means of a fat substitute carrier. Adding flavor to the fat substitute carrier, in particular via volatilization, produces excellent characteristics such as reduced mouthcoating and flavor equivalent to that of a comparable full fat food, with the least amount of added triglyceride. The invention is useful for adding flavor to both reduced fat and full fat foods.

Methods and compositions to add flavor to food products containing lipid

A mixing apparatus for viscous emulsions, and more particularly a mixing apparatus incorporating a pinned mixing chamber cooperating with splined rotor for the blending and homogenizing of at least one further constituent and/or air with a base emulsion received from a mixer in order to impart a specified and intended consistency and texture to a product produced from the emulsion. Furthermore, there is also provided a method for producing the product formulated from the viscous emulsion by utilizing the mixing apparatus; and a resultant viscous flowable product of improved and specified consistency and texture, such as a mayonnaise, mayonnaise-type emulsion or salad dressing formulated through the mixing apparatus and method.

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Evanston, IL, United States of America

Michael D Major