Abstract: The invention relates to a process for preparing a storage-stable brown stock from meat extract and vegetable juice and other customary additives. In a first reaction, a liquid mixture having a solids content of 65-85%, preferably 75-80% by weight, of meat extract, gelatin and vegetable concentrate with or without other customary additives is allowed to react at a temperature around boiling point, preferably 90-100° C., for 3-20 minutes, preferably 5-15 minutes. In a cooking step, a soup stock is added to the product of the prior reaction and, after dilution to a solids content of 10-45% by weight, preferably 15-35% by weight, the mixture is cooked for 40-180 minutes, preferably 50-80 minutes, at a temperature around boiling point, preferably 90-100° C. The product is concentrated to a solids content of at least 60% by weight, preferably 70% or more. The end product can be dried to give a pulverant dry product.

Abstract: A personal product comprising a liquid cosmetic composition and a hand-held electrostatic spraying device suitable for applying the composition to the human body, said hand-held electrostatic spraying device comprising a slit nozzle having a maximum width of from 0.05 mm to 0.5 mm, means for containing the liquid cosmetic composition, means for supplying the liquid cosmetic composition to the nozzle, an electricity source, high voltage circuitry arranged so that, in use, liquid cosmetic composition sprayed in atomised form from the nozzle is electrically charged, and control means for selectively applying a high voltage.

Abstract: The present invention relates to a process for preparing or selecting compositions having a fragrance burst of at least 20% relative to a product before dilution. The composition is selected such that perfume and surfactant in said composition yields a calculated “Perfume Burst Index” (PBI) value of greater than 3 as per algorithm defining the PBI.

Abstract: Cosmetic compositions containing terpenoids along with a 4-substituted resorcinol derivative exhibit improved storage stability and oxidative stability.

Abstract: A refrigeration apparatus with two compartments operating at two different temperatures wherein a freezer comprising a storing volume adapted to receive products to be stored at a temperature below 0° C., an evaporator within said storing volume and a compressor located outside said storing volume, is fitted with a storing box, adapted to receive products to be stored at a temperature above the temperature in the storing volume, located within the storing volume, said box being fitted with heating means.

Abstract: Cosmetic methods of skin lightening using coumarin derivatives of formula I as skin lightening agents alone or in combination with other skin benefit agents and together with a cosmetic vehicle: Where each or both R1 and/or R2 represents hydrogen; linear or branched C1-C18 alkyl, alkenyl, cycloalkyl, cycloalkenyl, hydroxyalkyl, hydroxyalkenyl, acyl, cycloacyl, or alkoxy groups; Each or both R3 and/or R4, which may be connected by a single or double carbon-carbon bond (shown as a dotted line), represents hydrogen; linear or branched C1-C18 alkyl, alkenyl, alkoxy, cycloalkyl, or cycloalkenyl group; and Each or both R5 and/or R6 represents a hydrogen atom, OH, C1-C4 acyl group, C1-C4 alkyl group, O—CO—R7, O—COO—R8 group, mesyl group or tosyl group, where each or both R7 and/or R8 represents hydrogen; linear or branched C1-C18 alkyl, alkenyl, hydroxyalkyl, hydroxyalkenyl, acyl, cycloacyl, or alkoxy groups.

Abstract: The present invention provides a cold extruded composition with at least 90% overrun, wherein said composition comprises a fat phase which has a high ratio of liquid fat to solid fat at the processing temperature. The present invention also relates to a process for the production of such compositions wherein a mix is aerated in an internal volume of a freezer barrel with a aerating means which has a low displacement of said internal volume, prior to cold extrusion.

Abstract: Anti-freeze protein comprising at least 40% of the amino acids serine, threonine and asparigine and having at least 80% of sequence identity with the amino acid sequence of SEQ ID NO:1 as well as modified forms thereof.

Abstract: The invention relates to perfume-containing bar compositions in which the effect of said perfume(s) (e.g., longevity) is enhanced relative to comparative bars in that perfume-containing bar of the invention, comprise less than about 35% soluble surfactant. The invention further comprises a process for enhancing deposition/longevity of perfume, for example, by controlling the level of soluble active relative to insoluble active and/or by increasing levels of perfume.

Abstract: Liquid and/or gel laundry detergent compositions which snap back at the end of dispensing, thus eliminating or minimizing the dripping from the container. Employing a non-neutralized fatty acid to the total surfactant weight % ratio within a specific range, defined by the Snap Index equation, results in liquids and/or gels with the desired snap-back property.

Abstract: A food product suitable for reducing low density lipoprotein cholesterol levels comprising an amount of soy protein of at least 5 grams per average serving and at least 5 mg/kg statins is described. Preferably the food product comprises a fermented soy ingredient.

Abstract: The invention relates to soap/free fatty acid bars in which high amounts of free fatty acid (i.e., greater than 35%, preferably greater than 40% and ratio of FFA to soap greater than 1:1) and low levels of synthetic may be used. In the bar, the free fatty acid is believed to form a complex which is believed to act as a structurant, thereby allowing less use of synthetic surfactant. The bar should require less synthetic surfactant. Total amount of unsaturated material in soap and fatty acid should be no higher than 15% In a second embodiment of the invention, the bar may be made by a neutralization process whereby fatty acid is combined with caustic (e.g., lower than 50% caustic) to form soap and free fatty acid in defined amounts or proportions.

Abstract: A fabric conditioning composition comprises (a) less than 7.5% by weight of a ester-linked quaternary ammonium fabric softening material comprising at least one mono-ester linked component and at least one tri-ester linked component, and (b) a fatty complexing agent wherein the weight ratio of the mono-ester linked component of compound (a) to fatty complexing agent (b) is from 5:1 to 1:5.

Abstract: A sequential process for dry cleaning laundry articles is provided comprising a) at least one non-aqueous dry cleaning step, b) at least one low-aqueous dry cleaning step, and, optionally, at least one rinsing step.

Abstract: Device for reheating baked microwaveable food products comprising: i) an external container (1) composed of a lower part (2) and a removable lid (3) fitting to the lower part (2), all being made of a heat resistant mineral composition that is transparent for microwaves; ii) a sheet (6) susceptible to microwave heating, which sheet (6) is positioned above the bottom (8) of container and spaced from the bottom (8) by supports (9) creating a heat insulating interspace between the bottom (8) and the sheet (6); iii) in the top of the device just below lid (3) but separated therefrom a sheet (11) susceptible to microwave heating; iv) in sheet (11) opening for microwave heating.

Abstract: It was found that by the addition of 2 different, specific sterols, which preferably are phytosterols, to a liquid fat, the liquid fat was no longer liquid, but showed a firmness, measured as Stevens hardness, significantly higher than that of the liquid fatty compound itself. Preferably, the liquid fat is an edible fat, and the sterols used is a mixture of phytosterols, preferably oryzanol and sitosterol at a minimum total weight level of 2%, preferably 4%, with a clear optimum at a molar ratio between 3:1 and 1:3, further preferred between 1:2 and 2:1. The composition is preferably used in consumer goods, such as cosmetic products or food products. Also these products comprising such a composition are part of the invention. After dissolution of the sterols in the fatty compound at elevated temperature, improvement of structuring capacity of the sterols was found by rapid cooling.

Abstract: The invention relates to bar compositions which are structured in such manner (i.e., through specific ternary system) that bars can extrude well and have good properties (e.g., lather), even at low synthetic surfactant level.

Abstract: Fabric care compositions adapted for use in a laundering process such as detergent compositions and laundry rinse compositions, comprise at least one reactive cationic polymer (preferably amine- or amide-epichlorohydrin resin or a derivative thereof), at least one reactive anionic polymer and at least one textile compatible carrier. The compositions have improved dye transfer and stain release properties and may be used in methods of treating fabric as part of a laundering process.

Abstract: The present composition comprises bars having small amounts of surfactant and high amounts of sugars which bar maintains good rates of wear and foams adequately. The sugar has unexpectedly been found to structure bars, even when little or no insoluble fatty acid is used, without degrading bar properties. Further, the invention comprises a process for making such bars which are white and consumer desirable.