Abstract: Stable odor controlling compositions, methods for incorporating the compositions, and disposable absorbent articles, which release perfume and subsequently are able to minimize odor caused from bodily fluids via the presence of an oil-in-water emulsion that serves as a carrier and preservation system for the perfume. The stable odor controlling emulsion compositions include an oil-in-water emulsion comprising: a) an aqueous phase comprising a modified starch and water; b) an oil phase comprising a perfume; c) an effective amount of a rheology modifier; d) an effective amount of a co-surfactant; and e) an effective amount of an antimicrobial agent; wherein said emulsion composition is applied to said article in the form of stable emulsion droplets having an median size of less than about 1 ?m and dries to form a discontinuous film.

Abstract: The present invention relates to a process to recover an antioxidant component. The process can include decaffeinating coffee beans to produce a decaffeination stream and decaffeinated coffee beans and then processing the decaffeination stream to recover the antioxidant component. The decaffeinated coffee beans can be in a usable form after decaffeination so that they can be used as part of a coffee making process to make roast and ground coffee for conventional brewing.

Abstract: The present invention relates to a pet food composition comprising an antioxidant component. The antioxidant component can be derived from a decaffeination stream produced during the decaffeination process of coffee beans.

Abstract: Oil-in-water dispersions of .beta.-carotene and other carotenoids that are stable against oxidation, even in the presence of polyphosphates, especially sodium hexametaphosphate. These oil-in-water dispersions are typically prepared by contacting a water-dispersible beadlet comprising at least about 5% colloidal carotenoid with the water phase to form droplets of the carotenoid that are in intimate contact with sufficient oil phase such that the carotenoid is stable against oxidation, even in the absence of an effective antioxidant such as ascorbic acid. The oil-in-water carotenoid dispersions of the present invention are especially useful in dilute juice beverages for providing vitamin A fortification and color, as well as other oil/water food and beverage products where vitamin A fortification and/or color are desired.