Abstract: Cosmetic methods and compositions containing selected substituted secondary amine aromatic compounds. The inventive compositions provide control of sebum secretion from sebocytes, improved oil control and improved feel, and prevent shine and stickiness.

Abstract: A creamy food comprising pumpkin vegetable matter as the main texture and mouthfeel imparting component. The creamy food comprises up to 78 percent pumpkin vegetable matter, 1-15% oil, and 0-5% starch. Pumpkin is the preferred vegetable due to its non-gritty texture and bland flavor capable of assuming other desired flavors. The product has a wide range of applications due to its texture, mouthfeel, and stability. It can be flavored and colored as desired, and provides a rich-tasting product of superior texture while being low in fat and/or calories and nutritionally rich. According to a preferred aspect of the process, components are added in a special order and processed using means for allowing water to be released from the vegetable matter.

Abstract: An efficient process for recovering high quality corn oil from corn germ. The process involves pre-treating corn germ by Rehydration, conditioning and, optionally flaking. This is followed by extrusion, which is the core operation in the preparation of corn germ for corn oil recovery. Water is provided up front in the process, prior to extrusion. Providing water up front reduces generation of fines and improves friction within the extruder, thereby allowing the material to move along and improving overall efficiency and streamlining of the process. The oil released from corn germ by this process is of high quality and high yield.

Abstract: A process for producing dehydrated vegetables including preparing the vegetables, holding the prepared vegetables for a time and at a temperature to activate pectinmethylesterase (PME), blanching and drying. The drying includes exposure to microwave radiation at a pressure below atmospheric pressure. The invention also provides dehydrated vegetable matter obtainable by the process, a dried food product reconstitutable with aqueous liquids which includes the vegetable matter, and the product when so reconstituted.

Abstract: Egg royale and process for the production of egg royale by coagulation of a mass containing whole egg, characterized in that a premix containing more than 10% by weight moisture is produced from milk powder, whole egg, raising agent, and seasonings. The premix is agglomerated and is applied in thin sheeting compressed by a roller to a steam belt on which the mass layer is treated with superheated steam for a time sufficient for coagulation of the egg white to take place. The resulting egg royale mass is diced and the dice are then dried.