Abstract: The present invention relates to impregnated inorganic porous particles comprising a eutectic mixture of thymol and menthol. The invention also relates to powder compositions comprising said particles. The invention further relates to methods of cleaning surfaces using said particles and compositions.

Abstract: The present invention relates to a savoury, particulate composition having a water content of not more than 15 wt. % and comprising: a) 5-99 wt. %, by weight of the composition, tomato powder, wherein at least 70 wt. % of said tomato powder has a mesh size of less than 850 ?m, b) 0.5-5 wt. %, by weight of the tomato powder, calcium carbonate powder, said calcium carbonate powder having a volume median grain diameter (D50) of 0.1-50 ?m.

Abstract: Laundry liquid composition comprising a benzoate salt and a linear alkyl benzoate surfactant, said composition having a pH of from 5 to 7.5. A method for preserving a laundry liquid composition comprising linear alkyl benzoate and having a pH of from 5 to 7.5 by adding a benzoate salt.

Abstract: The present invention is in the field of antiperspirant compositions, in particular, compositions comprising antiperspirant actives.

Abstract: A cap system for a refill capsule for a container for concentrated cleaning fluid is described. The cap system comprises a cap assembly (200) comprising a conduit (203) sealed by a closure member (208), frangibly connected to an inner surface of the conduit (203). The frangible connection extends in a first plane, which is orthogonal to the longitudinal axis (A) of the conduit (203). The cap system further comprises a plug (300), disposed at least partially within the conduit (203), the plug comprising an abutment surface (305) for bearing against the closure member (208), to break the frangible connection (210). The abutment surface (305) extends in a second plane, which is parallel to the first plane in which the frangible connection (210) extends.

Abstract: The invention provides a frozen confection product comprising oil bodies and from 2 to 35 wt % total fat; at most 15 wt % protein; and from 5 to 40 wt % sugars; wherein at least 25 wt % of the fat is present as oil bodies; and wherein the oil in the oil bodies has an iodine value of less than 100 and comprises at least 45% C18:1 fatty acids.

Abstract: Multiple emulsions comprising an internal phase which is an oil continuous nanoemulsion are described. The multiple emulsions are water continuous, stable, provide moisturizing benefits and can comprise a high concentration of water soluble actives.

Abstract: Novel coated bulking agent particles for reduction of calories in fat-based food products comprising sugar. A coated bulking agent particle comprising from 2 wt % to 70 wt % bulking agent and from 30 wt % to 98 wt % coating composition comprising sugar and surface active agent; wherein the ratio of sugar to surface active agent in the composition is from 2000:1 to 4:1 and from 50 wt % to 100 wt % of the sugar is in crystalline form; wherein the bulking agent is coated with the coating composition; an agglomerated coated bulking agent particle; a process of preparing the particles and a fat-based confection composition comprising the coated bulking agent particles.

Abstract: An apparatus for the preparation of frozen confectionery products comprising a filling head (1) comprising one or more frozen confection inlets (3) connectable to a source of one or more frozen confections comprising one or more inclusions, a mixing chamber (4) and an outlet (2), a first housing (5) comprising a nozzle (6) is connectable to, and rotatable in relation to, the filling head outlet (2), and the outlet of the nozzle (7) has a cross section comprising a central section (8) and peripheral sections (9), wherein an annular shape (24) can be superimposed on the central section (8) and the diameter of the annular shape (24) has a ratio of from 3:1 to 6:1 of the longest length of the one or more inclusions, and the longest length of the one or more inclusions is from 2 mm to 10 mm. A process for the preparation of a frozen confection product comprising the foregoing apparatus and a product prepared according to the process.

Abstract: Disclosed is a method of determination of a pollution protection factor (PPF) of a cosmetic composition, comprising: (a) a step of testing, by any known test method, the ability (?) of the cosmetic composition to render ineffective at least one type of pollutant present on the skin and expressing it on a scale of 0 to 1, followed by calculating said PPF by equation A, where (1??) indicates corresponding potential residual damage to the skin wherein said composition comprises at least one ingredient known to render ineffective said at least one type of pollutant and said at least one ingredient is an anti-inflammatory or antioxidant; or alternatively, (b) a step of testing, by any known test method, the ability (?) of the cosmetic composition to inhibit the contact of at least one type of pollutant with skin and expressing it also on a scale of 0 to 1, followed by calculating said PPF by equation B, where (1??) indicates corresponding potential residual damage to the skin wherein said composition comprises at

Abstract: The present invention relates to an oil-in-water-emulsified food product comprising: Vegetable oil, comprising C18:1 and C18:2 fatty acids, in an amount, based on the weight of the vegetable oil, of: C18:1 from 35 to 95 wt %, C18:2 from 1 to 50 wt %, Water, extract of Morus alba.

Abstract: The invention relates to bar composition comprising minimum floor levels of C10 soap while minimizing ratio of unsaturated C18 soap to caprate. Such bars provide enhanced rapid, antibacterial activity. Disclosed is a soap bar composition comprising: a) 25 to 85%, preferably 35 to 75% by weight of C8 to C24 fatty acid soap comprising: (i) C10 soap at 8% or 15% or greater, more preferably 16 to 32% by weight of total bar composition; and, (ii) unsaturated C18 soap, wherein weight ratio of said unsaturated C18 soap to C10 (caprate) soap is 1.2 to 0.1. b) 1 to 45% organic and inorganic adjuvant materials by weight of the composition; and, c) 5 to 30%, preferably 13 to 28% water by weight of the composition, wherein excess of C10 soap to unsaturated C18 soap is at least 6%.

Abstract: A closure (10) of the flip-top type, and a closure combined with a bottle or other container The closure comprises a cap base (12) which can be releasably fastened to a package (74), the cap base including an opening. A closing flap (16) is movably attached to the cap base and is suitable, when it is in a closed position, for preventing egress of a liquid from the package through the pot cap base opening. The closing flap has a locking flap extending therefrom, and movably attached to the closing flap. A locking flap fastener (70) is provided for releasably securing the locking flap to the cap base or to the package to prevent inadvertent opening of the closure during transport and use by the consumer. The locking flap (38) may be tucked within the closing flap during normal use and used to lock the closing flap during transport. The locking flap may be disposed in a recess (20) in the cap base.

Abstract: A frozen confection shaped bakery item dough composition comprising: from 10.0 wt % to 30.0 wt % water; from 5.0 wt % to 35.0 wt % sugar; from 4.0 wt % to 25.0 wt % fat; and, from 35.0 wt % to 60.0 wt % flour. A frozen confection shaped bakery item prepared from the frozen confection shaped bakery item dough composition and a process for its preparation.

Abstract: A laundry detergent composition comprising: from 2 to 70 wt. % of a surfactant; and from 0.00001 to 0.1 wt. % of shading dye which is covalently bound to at least one alkoxy-CH?CH2 or —CH?CH2 capped polyalkoxy group.

Abstract: A laundry detergent composition comprising: (i) from 2 to 70 wt. % of a surfactant; and (ii) from 0.00001 to 0.1 wt. % of shading dye which is covalently bound to at least one alkoxy-CH2CHO or —CH2CHO capped polyalkoxy group.

Abstract: The present invention relates to an extruded bar soap composition. It more particularly relates to a soap bar composition which exhibits better bloom (perfume impact) and better deposition of actives as compared to conventional soap bars. This is obtained by ensuring that the amount of oleate soap is kept low while incorporating some amount of ricinoleate soap.

Abstract: The present invention relates to an extruded soap bar composition. It more particularly relates to a soap bar composition which comprises low amount of soap where high amount of water can be incorporated. This is achieved by including selective amount of zeolite therein. The soap bars of the invention are easy to extrude and stamp.

Abstract: A closure (10), especially useful for e-commerce. The closure comprises a lid (16) and a cap base (12) which can be releasably fastened to a container, the cap base including an opening (24). The lid has a depending plug (26) extending therefrom which is received within the opening in the cap base when the lid is in the closed position. The opening is formed within a cylindrical opening wall (88). When the lid is in its open position, extending outwardly from the depending plug at its end distal from the lid are one or more barb flaps (82). As the lid is moved to its closed position with the depending plug within the cylindrical opening wall, the barbs are pushed up against the walls of the plug and are received within a recess in the cylindric opening wall. Within the recess, the bar flaps abut an upper wall of the recess (40) such that extra force is required to open the lid, e.g., during shipping.

Abstract: The present invention relates to a savoury food article consisting of a solid, savoury composition having an elongate member extending therefrom, and also to a method for preparing such a savoury article and to the use of such a savoury article.