Abstract: The present invention describes compositions comprising a calcium source and a magnesium source. The compositions are surprisingly palatable when delivered in a fruit juice beverage matrix at amounts which are nutritionally meaningful. In particular, the present invention relates to beverage compositions comprising: (a) a calcium source comprising a form selected from calcium carbonate, solubilized species thereof, and mixtures thereof; (b) at least about 20 milligrams of a magnesium source per reference serving of the composition; wherein the compositions are substantially free of milk base solids.

Abstract: The present invention relates to compositions which provide an onset and steady maintenance of energy to the consumer, as well as kits comprising the compositions and methods of using the compositions. In particular, the compositions of the present invention comprises a select mixture of carbohydrates which provides immediate and sustained energy when consumed. The compositions may optionally, but preferably, comprise one or more bracers and/or flavanols which, in combination with the foregoing select mixture, provide sustained energy and mental alertness without nervousness or tension.

Abstract: The present invention provides a firm, mild, good performing, low-smear semi-solid or solid dishwashing product. The rheology of the dishwashing product is such that structural elements have been separated from functional elements to obtain best structure properties and in-use properties. By using an interlocking mesh of carboxylic acid and/or neutralized carboxylic acid fibers and/or platelets to provide a support structure, the semi-solid or solid dishwashing product can be loaded with superior performing dishcare materials (e.g., mild surfactants) and appearance enhancers without dependence on surfactant-water phase behavior to provide the support structure. As a result, the present dishwashing product is milder than semi-solid dishwashing products currently on the market. The support structure of the present product, and preferably the use of hygroscopic surfactants, provide a product with lower smear than current gel dishwashing products.

Abstract: A process for preparing high density detergent agglomerates having a density of at least 650 g/l is provided. The process comprises the steps of: (a) continuously mixing a detergent surfactant paste and dry starting detergent material into a high speed mixer/densifier to obtain detergent agglomerates, wherein the ratio of the surfactant paste to the dry detergent material is from about 1:10 to about 10:1; (b) mixing the detergent agglomerates in a moderate speed mixer/densifier to further densify and agglomerate the detergent agglomerates; and (c) drying said detergent agglomerates so as to form the high density detergent composition. The process may include one or more additional processing steps such as adding a coating agent after the moderate speed mixer/densifier to facilitate and control agglomeration.

Abstract: Detergent compositions containing N-(1,2 propanediol) fatty acid amide surfactants of the general type RC(O)NR.sup.1 CH.sub.2 CHOHCH.sub.2 OH, especially where R.sup.1 is methyl or hydroxyethyl, are useful surfactants in laundry detergents, dishwashing liquids, shampoos, bar soaps, and hard surface cleaners. The amide surfactants provide good cleaning even in the absence of LAS surfactants.

Abstract: Disclosed is a process for making individualized, crosslinked fibers which includes the steps of providing cellulosic fibers, contacting the fibers with a solution containing a C.sub.2 -C.sub.9 polycarboxylic acid crosslinking agent, mechanically separating the fibers into substantially individual form, drying the fibers and reacting the crosslinking agent with the individualized fibers to form intrafiber crosslink bonds. Preferably, the crosslinking agent is citric acid, and preferably, between about 0.5 mole % and about 10.0 mole % of the crosslinking agent reacts to form the intrafiber crosslink bonds. The individualized, crosslinked fibers are useful in a variety of absorbent structure applications.

Abstract: Compositions for/methods of reducing plaque and gingivitis with reduced staining.

Abstract: A photoactivator dye composition includes microcapsules of a solid dispersion of a water-soluble photoactivator dye in an encapsulating material that is quickly soluble in water. In a method of preparing such a photoactivator dye composition, the photoactivator dye is dissolved in an aqueous medium, the solution thus obtained is mixed with an aqueous solution of the encapsulating material, the mixture thus obtained is converted into droplets, and the moisture content of these droplets is reduced to form a solid solution. The photoactivator dye composition may advantageously be used in a detergent composition which additionally includes a surfactant and conventional detergent ingredients.

Abstract: High emulsifier levels and fluid shortening in baked good dough provide a shortening-continuous dough system, which markedly enhances shortening transfer in the baked goods. After the dough is baked, the fluid shortening readily transfers from the baked dough matrix to the incorporated flavor chips or a mixture thereof, making their texture desirably soft during storage.