Abstract: A flaked dough conditioning agent is provided which effectively resists aggolmeration so that the agent may be easily scaled and admixed with other ingredients for commercial baking purposes. The agent includes respective quantities of stearoyl lactylic acid and calcium and sodium salts of stearoyl lactylate. Formation of the agent into flakes is achieved by comingling stearoyl lactylic acid and salts of stearoyl lactylate, melting and then blending this mixture, thereafter pouring a thin film of the melted mixture onto a cold plate, and scraping off flakes of the mixture as they form. Cold roll flaking techniques can be employed to produce commercial volumes of the flaked conditioning or emulsifying agent.

Abstract: A plasticized polyurethane elastomer prepared from the combination of a polyol and an isocyanate is disclosed wherein a sufficient amount of an alpha hydroxy acid ester of a hydroxy polyol plasticizer is incorporated in the elastomer to improve the physical properties of the elastomer. The plasticizing agent is represented by the formulaR--[O--CH.sub.2 --CH.sub.2 ].sub.n --O--[CH(V)]m--CH(Y)--O--ZwhereinR=HO--CH(X)--C(O)X=H.sub.3 or HY=H or CH.sub.3 or CH.sub.2 OH or CH.sub.2 OR or CH.sub.2 OW or CH.sub.3 CH.sub.2Z=H or R or WW=CH.sub.3 --[CH.sub.2 ].sub.1 --[CH.dbd.C].sub.p --C(O)V=H or CH.sub.3n=0 or 2m=1 to 31=4 to 20p=0 to 31+2p=4 to 20.

Abstract: A toilet bar is provided containing either soap or a synthetic detergent as a cleansing agent and wherein an alkali metal salt of an acyl lactylate or glycolate is incorporated in the bar as a skin conditioning member which imparts a non-oily, talc-like, silky, very smooth, non-powdery feel to the user's skin. The preferred skin conditioning member is from about 1% to about 5% by weight of sodium isostearoyl lactylate incorporated in the bar.

Abstract: A highly stable water in oil emulsion system for cosmetic or pharmaceutical preparations is provided wherein an unexpectedly high proportion of from about 70% to about 80% of an internal aqueous phase may be dispersed as globules usually of about one micron in a continuous external oleaginous phase by use of an emulsifier composition containing cooperatively effective amounts of (1) a di- or tri-valent salt of the esterification product of a C.sub.10 to C.sub.22 fatty acid with a hydroxy carboxylic acid containing 2 to 4 carbon atoms (preferably calcium stearoyl-2-lactylate), and (2) a co-emulsifier compatible with emulsion (1) having an HLB value and present in a quantity to cause said emulsifier composition to have an effective HLB value within the range of about 4.6 to about 6.6. An emulsion may be produced using simple mechanical mixing techniques which has a static shelf life of at leat about six months at approximately 25.degree. C.

Abstract: An anti-caking, powdered, combined-salt dough conditioning agent, along with a method of producing the same, is provided which effectively resists caking or agglomeration even when stored under adverse ambient conditions for relatively long periods, so that the agent remains usable as a free-flowing powder for commercial baking purposes. The agent includes respective quantities of calcium and sodium salts of the acyl lactylates of C.sub.14 -C.sub.22 fatty acids which have been commingled in a molten condition and thereafter cooled to the solid state and ground. In particularly preferred forms, amounts of CSL and SSL are admixed as dry powders and coheated to melt the same, followed by thorough mixing and cooling of the salts to a grindable solid. Other additives, such as mono-and diglycerides and derivatives thereof, can also be used in conjunction with the defined sodium and calcium salts to yield combined additives having excellent anti-caking properties.