The Procter Gamble Company

The Proctor 'Gamble Company

Tech Mats, LLC

Peter W Kopf

Martin F Van Buren

John L Ennis

Stephen E Rudolph

Ronald D Blum

William Kokonaski

Dwight P Duston

Bradley J Blum

John R Powell

An advanced floor mat is disclosed. In an embodiment of the present invention, the floor mat includes a cleanable portion. The floor mat may also include a water dissipation component, a water absorbing component, a cushioning component, customized graphics, a transparent cleanable portion, a tacky surface on the cleanable portion, an antibacterial composition, an antifungal composition, and a fragrance. The cleanable portion may be erodible and may include a plurality of cleanable reusable layers. If a tacky surface is included in the floor mat, an anti-slip feature may be associated with the tacky surface to help prevent slipping on a possibly wet tacky surface. The tacky surface may comprise a material with a dual chemistry such that the tacky surface is tacky both when dry and when wet. Additionally, a sensor system may be included in the floor mat to assist a user in identifying when the floor mat may require cleaning.

Floor mat including tacky surface with tacky-when-dry and tacky-when-wet properties

The present invention relates to a fat substitute comprising an ethoxyloted sugar or sugar alcohol sucrose fatty acid ester. Between 1 and about 50 alkoxyl groups are attached by ether linkages to each polyol molecule. Each ethoxylated polyol is esterified with between about 6 and about 8 fatty acid groups, the fatty acids containing between about 2 and about 24 carbon atoms. The invention also relates to a low calorie fat-containing food composition which comprises: (a) non-fat ingredients; and (b) fat ingredients, from about 10% to about 100% by weight of said fat ingredients consisting essentially of the above-described fat substitute.

Ethoxylated sugar and sugar alcohol esters useful as fat substitutes

The invention is a low calorie fat-containing food composition. From 10% to 100% of the fat ingredients consist of alkoxylated alkyl glycosides esterified with fatty acids. Between 1 and about 50 alkoxyl groups are attached by ether linkages to each alkyl glycoside molecule, and not more than about 12 alkoxyl groups are attached to each attachment site of an alkyl glycoside molecule. Each alkoxylated alkyl glycoside molecule is esterified with between 4 and 7 fatty acid groups, the fatty acids containing between about 2 and about 24 carbon atoms. Preferred alkoxylated alkyl glycosides are ethoxylated methyl glucosides.

Esterified ethoxylated alkyl glycosides useful in low calorie

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Sudbury, MA, United States of America

Peter W Kopf