Lonza Inc.

Peter J Schaeufele

Colleen Marie Kramer

Victor A Landeryou

The shelf life of moisture-stabilized food, particularly baked goods, is improved by the addition of HSH having a carefully selected polymerization range. More particularly, the HSH comprises broadly from 60 to 85% of DP1, 10 to 25% of DP2, 1 to 5% of DP3, and 5 to 15% of DP4 or greater. From 2 to 20% of the HSH, 20 to 50% sugar and 5 to 50% water are present in the products, based on the total formulation.

Moisture-stabilized foods having improved shelf life

A hospital-strength disinfectant cleaner having both organic soil tolerance and disinfectant hard water tolerance comprising as active ingredients alkyl dimethyl benzyl ammonium chloride and octyl decyl dimethyl ammonium chloride. The cleaner is an aqueous solution containing at least 800 ppm of the active ingredients and demonstrates disinfectant activity in water having a hardness of from 300 to 400 ppm.

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Ringwood, NJ, United States of America

Peter J Schaeufele