Abstract: Disclosed are compositions for inhibiting transmission of a sexually transmitted infection that contain one or more carrageenans, including lambda carrageenan. Also disclosed are methods for making and using the compositions.

Abstract: The present invention is directed to a homogeneous, thermoreversible gel film comprising a film forming amount of kappa-2 carrageenan, and optionally at least one of a plasticizer, a second film former, a bulking agent, and a pH controlling agent; and processes for the preparation thereof. The present invention is also directed to soft capsules and solid forms containing the gel film, as well as processes for the preparation thereof.

Abstract: The present invention is directed to a homogeneous, thermoreversible gel film comprising a film forming amount of a water soluble, thermoreversible alginate, and optionally at least one of a plasticizer, a second film former, a bulking agent, and a pH controlling agent; and processes for the preparation thereof. The present invention is also directed to soft capsules and solid forms containing the gel film, as well as processes for the preparation thereof.

Abstract: Disclosed are compositions for inhibiting transmission of a sexually transmitted infection that contain one or more carrageenans, including lambda carrageenan. Also disclosed are methods for making and using the compositions.

Abstract: This invention pertains to a process for increasing by at least about 100% the viscosity of a carrageenan-containing dentifrice composition that comprises allowing the composition to quiescently cool from a temperature at or above about 45° C. The process may be applied to making toothpastes having suitable viscosity using carrageenan levels as low as about 0.05 weight percent. The dentifrice compositions are comprised of one or more of the following carrageenans: iota, modified kappa, or mixtures thereof. Toothpastes prepared using this method are easier to process and require much less carrageenan relative to similar viscosity toothpastes prepared by previous methods. This invention also pertains to certain toothpaste compositions having low levels of carrageenan including those made according to this process.

Abstract: This invention pertains to a process for increasing by at least about 100% the viscosity of a carrageenan-containing dentifrice composition that comprises allowing the composition to quiescently cool from a temperature at or above about 45° C. The process may be applied to making toothpastes having suitable viscosity using carrageenan levels as low as about 0.05 weight percent. The dentifrice compositions are comprised of one or more of the following carrageenans: iota, modified kappa, or mixtures thereof. Toothpastes prepared using this method are easier to process and require much less carrageenan relative to similar viscosity toothpastes prepared by previous methods. This invention also pertains to certain toothpaste compositions having low levels of carrageenan including those made according to this process.

Abstract: This invention pertains to a process for increasing by at least about 100% the viscosity of a carrageenan-containing dentifrice composition that comprises allowing the composition to quiescently cool from a temperature at or above about 45° C. The process may be applied to making toothpastes having suitable viscosity using carrageenan levels as low as about 0.05 weight percent. The dentifrice compositions are comprised of one or more of the following carrageenans: iota, modified kappa, or mixtures thereof. Toothpastes prepared using this method are easier to process and require much less carrageenan relative to similar viscosity toothpastes prepared by previous methods. This invention also pertains to certain toothpaste compositions having low levels of carrageenan including those made according to this process.

Abstract: A composition comprising: (A) a coprecipitate consisting essentially of: (a) a galactomannan, with (b) a glucomannan; and (B) optionally, a gelling agent admixed with the formed coprecipitate. The inventive compositions are useful as the base for food products such as: a gelled or thickened food, a pourable salad dressing; a liquid food or food additive, a food spread such as a margarine or cheese spread, a water dessert gel, a mayonnaise, a frozen dessert, and the like.