Abstract: An edible composition comprising starch and cellulose ether particles, wherein at least 10 volume percent of the cellulose ether particles have a particle length LEFI of less than 40 micrometers, is useful for preparing a batter by mixing the edible composition with water. The batter is contacted with a food to prepare a battered food. The battered foods have a reduced oil and/or fat uptake when fried, as compared to fried non-battered food.

Abstract: An edible composition comprising starch and cellulose ether particles, wherein the cellulose ether particles have a ratio M3.0/M2.0 of not more than 200 micrometers, wherein M3.0 is the number volume mean and M2.0 is the number surface area mean of the cellulose ether particles, and/or wherein the cellulose ether particles have a volume fraction of fibrous particles of no more than 40%, is useful for preparing a batter by mixing the edible composition with water. The batter is contacted with a food to prepare a battered food. The battered foods have a reduced oil and/or fat uptake when fried, as compared to fried non-battered food.

Abstract: An edible composition comprising starch and cellulose ether particles, wherein at least 10 volume percent of the cellulose ether particles have a particle length LEFI of less than 40 micrometers, is useful for preparing a batter by mixing the edible composition with water. The batter is contacted with a food to prepare a battered food. The battered foods have a reduced oil and/or fat uptake when fried, as compared to fried non-battered food.

Abstract: An edible composition comprising starch and cellulose ether particles, wherein the cellulose ether particles have a ratio M3.0/M2.0 of not more than 200 micrometers, wherein M3.0 is the number volume mean and M2.0 is the number surface area mean of the cellulose ether particles, and/or wherein the cellulose ether particles have a volume fraction of fibrous particles of no more than 40%, is useful for preparing a batter by mixing the edible composition with water. The batter is contacted with a food to prepare a battered food. The battered foods have a reduced oil and/or fat uptake when fried, as compared to fried non-battered food.

Abstract: A composition which comprises a) a gluten-free cereal flour, b) a hydroxypropyl methylcellulose or methyl cellulose, and c) a carboxymethyl cellulose, is useful for producing food products, such as gluten-free bakery products or gluten-free pasta.

Abstract: The present invention provides personal care dissolvable films, comprising water soluble cellulose ether and a sunscreen agent.

Abstract: Described are sunscreen compositions, comprising inorganic metal oxide sunscreen particles and methylcellulose, and methods of boosting the SPF (sun protection factor) of a sunscreen composition having inorganic metal oxide sunscreen particles, comprising including methylcellulose in the sunscreen composition.

Abstract: Described are sunscreen compositions, composing inorganic metal oxide sunscreen particles and hydroxypropyl methylcellulose, and methods of boosting the SPF (sun protection factor) of a sunscreen composition having inorganic metal oxide sunscreen particles, comprising including hydroxypropyl methylcellulose with a DSmethoxyl of less than 1.7 in the sunscreen composition.

Abstract: Described are sunscreen compositions, comprising organic pigment particulates and methylcellulose, and methods of boosting the SPF (sun protection factor) and/or PPD (Persistent Pigment Darkening) of a sunscreen composition having organic pigment particulates, comprising including methylcellulose in the sunscreen composition.

Abstract: The present invention provides personal care compositions, as well as methods for protecting low viscosity hydrophobic liquid actives.

Abstract: A device useful for oral drug delivery device consisting of: (a) a capsule, tablet or pill designed to disperse in the gastrointestinal system; (b) an RFID tag positioned in the capsule, tablet or pill, the RFID tag comprising an antenna; (c) an object selected from the group consisting of a magnet, a ferromagnetic object, a ferrite object and an electromagnetic shielding object positioned within, over or adjacent the antenna of the RFID tag to alter the antenna characteristics of the RFID tag so that if the RFID tag is interrogated before the capsule, tablet or pill disperses in the gastrointestinal system, the response of the RFID tag is sufficiently altered or attenuated to determine that the capsule, tablet or pill has not dispersed in the gastrointestinal system and so that if the RFID tag is interrogated after the capsule, tablet or pill has dispersed in the gastrointestinal system, the object separates from the RFID tag so that the response of the RFID tag is sufficiently detectable to determine that t

Abstract: A method of removing olefinic impurity, such as perfluoroisobutylene, from fluoroperhalocarbon liquid, such as perfluorinated liquid, comprising the step of contacting the fluoroperhalocarbon liquid with a body of particles comprising particles selected from the group consisting of alumina, alkali metal oxide, alkali metal hydroxide, alkaline earth oxide, alkaline earth hydroxide, silicon oxide, tin oxide, zinc oxide, alkaline earth basic carbonate, and alkaline earth basic phosphate, transition metal oxide particles and mixtures thereof.

Abstract: A process for the purification of a perfluorochemical composition comprises continuously mixing the perfluorochemical composition, comprising a liquid mixture of inert perfluorochemicals (e.g., perfluoroalkanes, perfluoroethers, perfluoroaminoethers, or perfluoroalkyl tertiary amines) and isomeric fluorohydrochemicals, with a stabilization composition comprising water-miscible alkanol and an aqueous solution of base (such as potassium hydroxide) made by dissolving the base in an amount of water sufficient to dissolve or disperse the fluoride salt by-products of the subsequent reaction of the base with the fluorohydrochemicals to form fluoroolefins, the amount of the alkanol in the stabilization composition being in stoichiometric excess of the amount needed to completely convert the fluoroolefins to alkoxyvinyl ethers. The process can be utilized to purify the product mixtures resulting from fluorination methods such as direct fluorination or ECF.

Abstract: A method for deoiling oil residues from surfaces of inorganic particles each having pigment in an outer layer thereon, comprising contacting the surfaces with a deoiling solution comprising a mixture of monocyclic terpene and aliphatic petroleum distillates in an amount and manner effective to wet substantially all the surfaces of the inorganic particles, whereby the deoiling solution removes substantially all the oil residues from the surfaces of the inorganic particles.

Abstract: A method of removing olefinic impurity, such as perfluoroisobutylene, from fluoroperhalocarbon liquid, such as perfluorinated liquid, comprising the step of contacting the fluoroperhalocarbon liquid with a body of particles comprising particles selected from the group consisting of alumina, alkali metal oxide, alkali metal hydroxide, alkaline earth oxide, alkaline earth hydroxide, silicon oxide, tin oxide, zinc oxide, alkaline earth basic carbonate, and alkaline earth basic phosphate, transition metal oxide particles and mixtures thereof.