摘要:
A process that results in a flexible dissolvable porous solid article that can be used as a personal care composition or a fabric care composition.
摘要:
A process that results in a flexible dissolvable porous solid article that can be used as a personal care composition or a fabric care composition.
摘要:
A continuous process for making a flexible porous dissolvable solid structure with open celled foam. The continuous process has the steps of preparing a pre-mixture comprising surfactant, polymer, water, and optionally plasticizer; aerating the pre-mixture to form a wet aerated pre-mixture; extruding the wet aerated pre-mixture to form one or more sheets on a belt; and drying the sheets to form an Article having an open celled foam.
摘要:
The present invention relates to a food composition prepared by a method of sterilizing. More specifically to a sterilizing process designed to be used in an aseptic process that comprises the steps of transferring said food composition into a heating unit; passing an electric current through said composition; maintaining a power to mass flow rate range through said heating unit from about 125 kJoules/kg to about 750 kJoules/kg; adjusting a flow rate to maintain said food composition temperature exiting the heating unit from about 75° C. to about 175° C.; and cooling said food composition to a final temperature from about 5° C. to 100° C.
摘要:
The present invention relates to compositions having a superior stability and flavor profile, despite the presence of a fatty acid material (and even without use of a surfactant or emulsion), and may be utilized as a variety of different finished compositions, for example, cosmetic, health care, food, and beverage compositions, preferably food and beverage compositions, and most preferably beverage compositions. The compositions herein comprise: a) a fatty acid material selected from the group consisting of fatty acids, esters thereof, glycerides thereof, and mixtures thereof; b) a pectin compound; and c) an alginate compound. The present invention further relates to methods of stabilizing a product comprising incorporating into the product a composition as described herein.
摘要:
A structured liquid detergent composition in the form of a liquid matrix made up of an external structuring system of a bacterial cellulose network; water; and surfactant system including an anionic surfactant; a nonionic surfactant; a cationic surfactant; an ampholytic surfactant; a zwitterionic surfactant; or mixtures thereof, wherein said liquid matrix has a yield stress of from about 0.003 Pa to about 5.0 Pa at about 25° C. and provides suitable particle suspension capabilities and shear thinning characteristics.
摘要:
A fabric enhancing composition comprising: at least one fabric softening active, wherein said fabric softening active comprises a plurality of particles comprising a intensity weighted particle size distribution wherein at least about 50% said particles have a particle size below about 170 nm.
摘要:
A fabric enhancer comprising: at least one cationic softening compound, wherein said cationic softening compound comprises a plurality of lamellar vesicles, said lamellar vesicles having an average diameter from about 10 nm to about 170 nm, wherein said fabric enhancer is capable of forming phase stable mixtures with enhanced stability in the presence of at least one cationic polymer and processes for making the same.
摘要:
The present invention relates to a process of sterilizing food composition. More specifically to a sterilizing process designed to be used in an aseptic process that comprises the steps of: providing a food composition; passing an electric current through said composition; maintaining a voltage range by adjusting the electric current; and wherein said composition comprises a composite material having a Volume from about 0.001 ml to about 16 ml.
摘要:
A water composition that is fortified with at least one mineral and has a pH between about 2.5 and 9.5. The water composition has a redox potential that satisfies the following equation: 0≧RP−(A−B*pH) wherein RP is the redox potential in millivolts of the mineral-containing water composition, pH is the pH of the mineral-containing water composition, A is 400 and B is 20. The mineral is preferably selected from calcium, iron, zinc, copper, manganese, iodine, magnesium, and mixtures of these. Moreover, the mineral-fortified water composition is preferably substantially free of flavor or sweetener compounds. Even more preferably, the water composition has no metallic taste or after-taste, a Hunter colorimetric “b” reading of less than 5.0, and an NTU turbidity value of less than 5.0. The mineral-fortified water composition may optionally contain other nutrients and vitamins, for example, vitamin A, vitamin C, vitamin E, niacin, thiamin, vitamin B6, vitamin B2, vitamin B 12, folic acid, selenium, and pantathonic acid.