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Robert L Barcus, David W Bjorkquist: Fibers and pulps for papermaking based on chemical combination of poly(acrylate-co-itaconate), polyol and cellulosic fiber. The Procter & Gamble Co, Katherine Lynn Stewart, Rose Ann Dabek, Jerry J Yetter, November 3, 1992: US05160789 (81 worldwide citation)

Disclosed is a fiber comprising, chemically bonded together, (a) a conventional cellulosic fiber, such as a Kraft fiber or a chemithermomechanical pulp fiber; (b) poly(acrylate-co-itaconate), such as the acid form of a poly(acrylate-co-itaconate) comprising 90-95 mole % acrylate and 5-10 mole % itac ...


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Robert L Barcus, David W Bjorkquist: Poly(methyl vinyl ether-co-maleate) and polyol modified cellulostic fiber. The Procter & Gamble Company, Rose Ann Dabek, Jerry J Yetter, R C Witte, September 17, 1991: US05049235 (80 worldwide citation)

Disclosed is a fiber comprising, chemically bonded together, (a) a conventional cellulosic fiber, such as a Kraft fiber or a chemithermomechanical pulp fiber; (b) poly(methyl vinyl ether-co-maleate) copolymer, such as the acid form of a 1:1 (molar) poly(methyl) vinyl ether-co-maleate) copolymer, pre ...


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Daniel R Blair, Richard B Lomneth, Robert L Prosise, Bernard Y Tao: Margarine oil product. The Procter & Gamble Company, Eric W Guttag, Rose Ann Dabek, Richard C Witte, June 28, 1983: US04390561 (74 worldwide citation)

A margarine oil product useful for margarines and other emulsified spreads, especially stick-type products is disclosed. The margarine oil product comprises a soft oil and a particular structural fat, and is characterized by solid fat content and fatty acid composition. The structural fat used to ma ...


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Haile Mehansho, Donald L Hughes, Gunther M Nakel, David C Heckert: Stable nutritional vitamin and mineral supplemented beverage. The Procter & Gamble Company, Rose Ann Dabek, Jerry J Yetter, Richard C Witte, February 12, 1991: US04992282 (70 worldwide citation)

Vitamin and mineral-fortified beverages, especially carbonated beverages are disclosed. These beverages are stable and contain vitamin A in the form of encapsulated .beta.-carotene, vitamin C and riboflavin. The beverages show enhanced calcium and iron absorption.


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Charles A Hong, William J Brabbs: Doughs and cookies providing storage-stable texture variability. The Procter & Gamble Company, Rose Ann Dabek, Julius P Filcik, Steven J Goldstein, June 19, 1984: US04455333 (70 worldwide citation)

Cookie products, having distributed therein (1) discrete regions providing a stable, crisp texture; and (2) discrete regions providing a stable, chewy texture, have a desirable, storage-stable plurality of textures. This can be accomplished, for example, by manipulation of sugar crystallization in d ...


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Daniel S Connor, Jeffrey J Scheibel, Roland G Severson: Preparation of polyhydroxy fatty acid amides in the presence of solvents. The Procter & Gamble Company, Jerry J Yetter, Rose Ann Dabek, March 16, 1993: US05194639 (68 worldwide citation)

Polyhydroxy fatty acid amide materials are prepared from reactants such as N-methylglucamine and fatty acid esters in the presence of hydroxy solvents. Polyhydroxy fatty acid amide detersive surfactants are secured. By-product and color formation are minimized.


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Fred Hugh Mattson: Compositions for inhibiting absorption of cholesterol. The Procter & Gamble Company, Rose Ann Dabek, Jerry J Yetter, Richard C Witte, July 5, 1977: US04034083 (67 worldwide citation)

Polyol fatty acid polyesters having at least four fatty acid ester groups are fortified with fat-soluble vitamins and used in pharmaceutical compositions for treating and/or preventing hypercholesterolemia in animals, especially humans, and in low-calorie foods.


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Maria D Villagran, Lori J Toman, Kenneth D Byars, Nancy C Dawes, Stephen P Zimmerman: Process for making reduced-fat fried snacks with lighter, more expanded snack structures. The Procter & Gamble Company, W J Winter, Rose Ann Dabek, J C Rasser, November 7, 1995: US05464642 (63 worldwide citation)

Disclosed is a process for making from dough a reduced-fat fried snack which has a more expanded, lighter structure than conventional fried snacks. A dough is formed which contains from 50% to 70% flour (preferably potato flour), at least 3% hydrolyzed starches, from 1% to 10% calcium carbonate, and ...


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Steven D Braun, Timothy W Dake, Chee Hway Tsai: Calcium-supplemented beverages and beverage concentrates containing low levels of sulfate. The Procter & Gamble Company, Eric W Guttag, T David Reed, Rose Ann Dabek, May 16, 1989: US04830862 (62 worldwide citation)

Beverages and beverage concentrates nutritionally supplemented with significant levels of solubilized calcium and containing low levels of sulfate, preferably in combination with low levels of chloride, are disclosed. These beverages and concentrates also contain specified levels of edible acids sel ...