The present invention is directed to a marshmallow product having melt resistant properties when heated. The marshmallow confection contains corn syrup, sugar, dextrose, water, starch, gelatin, microcrystalline cellulose and a phosphate salt. The marshmallow confection product has a predetermined ratio of corn starch to microcrystalline cellulose to provide the melt resistant properties of the marshmallow confection.

Favorite Brands International, Inc.

Melt restricted marshmallow

A defoaming or antifoaming composition comprises a free flowing granular combinate of 50 to 90 weight percent of a water soluble carbohydrate-based agglomerate selected from the group consisting of maltodextrin agglomerates, maltodextrin/dextrose co-agglomerates, dextrose agglomerates, maltodextrin/sucrose co-agglomerates, maltodextrin/fructose co-agglomerates, sucrose agglomerates, fructose agglomerates, mannitol agglomerates, sorbitol agglomerates, agglomerates of hydrolyzed cereal solids, and agglomerates of corn syrup solids and about 10 to 50 weight percent of a liquid, nonaqueous, defoaming or antifoaming composition such as simethicone, hydrocarbon-based oils or silicone oils. The composition may be combined with one or more suitable excipients and prepared as a unit dosage in the form of a compressed tablet, filled capsule, packet, or granule for various defoaming applications.

Valentine Enterprises, Inc.

Defoaming composition

A tablet that rapidly disintegrates in aqueous solution includes a partially collapsed matrix network that has been vacuum-dried above the collapse temperature of the matrix. The matrix is preferably at least partially dried below the equilibrium freezing point of the matrix. Vacuum drying the tablet above its collapse temperature instead of freeze drying it below its collapse temperature provides a process for producing tablets with enhanced structural integrity, while rapidly disintegrating in normal amounts of saliva. The tablet preferably carries a drug, such as acetaminophen. The matrix network of the tablet preferably includes a gum, a carbohydrate and the drug. Especially preferred embodiments also include a flavoring, a sweetener and surfactant. The gum is preferably acacia, guar, xanthan, carrageenan or tragacanth gum. The carbohydrate is preferably mannitol, dextrose, sucrose, lactose, maltose, maltodextrin or corn syrup solids.

Oregon Freeze Dry, Inc.

Rapidly distintegrating tablet

Disclosed herein is a composition useful for stabilizing diagnostic reagent which functions to react with a specimen to determine the presence or absence of a biological condition comprising about 0.01 to 35 parts by weight protein or peptide and either (A) about 1 to 90 parts by weight of a saccharide polyol selected from the group consisting of corn syrup and dextrose and optionally up to about 25 parts by weight of a pyrrol, or (B) about 1 to 90 parts by weight of a saccharide polyol and about 0.01 to 25 parts by weight of a pyrrol. Also disclosed is a method of stabilizing such diagnostic reagents comprising using the stabilizing composition, and a diagnositc device comprising a non-absorbent base carrying at least one deposition area in which is carried the evaporative residue of such diagnostic reagent and the stabilizing composition.

Ampor, Inc.

Composition for stabilization of diagnostic reagents

There is provided a single nutritionally balanced food composition for oral ingestion and producing low residues and diminished stoolings for use with patients having abnormal catabolic states. The composition comprises a water soluble or suspendible, essentially undenatured protein obtained from the ultra-filtration of whey and containing beta lactoglobulin, alphalactalbumin, immunoglobulins, and serum albumin; and medium-chain triglycerides of predominately 6 to 10 carbon atoms in the fatty acid chain. The composition will also include digestable carbohydrates, e.g. dextrose, sucrose, corn syrup solids, etc., and a food grade emulsifier. The composition can provide up to three calories per cubic centimeter of solution that can be drip fed and has a low osmolarity. The composition has a Protein Efficiency Ratio (PER) which is at least 3.1 and more usually 3.2. The protein is essentially bland to the taste and the composition therefore may be flavored as desired. The composition may be provided in a dried or reconstituted form of either low viscosity for tube-feeding and sipping or high viscosities for simulated foods, e.g. custards, puddings, candies, fillings for sandwich cookies, et cetera.

dextrose/mhindi

Melt restricted marshmallow

Defoaming composition

Rapidly distintegrating tablet

Composition for stabilization of diagnostic reagents

Nutritionally balanced single food composition and method of production

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