Abstract: The invention is directed to a composition suitable for topical application that comprises a naturally derived preservative having benzoic acid or a derivative thereof. The composition is stable when preserved with the naturally derived preservative and when at a pH that is above the natural pH of skin to as high as 7.25.

Abstract: The present invention relates to a solid, particulate plant-protein-based structurant composition comprising, based on total dry matter, a) 50-95 wt. % plant derived protein, b) 5-10 wt. % xanthan gum, c) 1-30 wt. % glucono delta lactone-derived acidulant. The invention further relates to a food product comprising said structurant composition. The invention further relates to a method for the preparation of said structurant composition and to a process for preparing a food product using said structurant composition.

Abstract: The present invention relates to a topical composition. Particularly, the present invention relates to a topical composition that comprises degallated tea extract that comprises less than 0.2% gallic acid on dry weight basis and provides improved skin lightening.

Abstract: Stabilized skin care compositions are described. The compositions comprise a component that yields a product of oxidation and the component is stabilized with a radical scavenger and/or a peroxide decomposer.

Abstract: Disclosed is a portable freezer module (30) for displaying and dispensing frozen edible products. The module comprises a case (32) and a duct (36). The case (32) comprises an insulated container having an interior space (33) for containing the frozen products, and an active cooling system for cooling the interior space and having a hot end (31) and a cold end (35). The duct (36) extends from the hot end (31) of the active cooling system of the case to a heat exhaust outlet (38). The module (30) is configured such that the case (32) can be removably sited in a presentation space (24) of a chill cabinet (20) with the heat exhaust (38) of the duct (36) positioned outside of the presentation space (24). The duct (36) is a hollow tube free from refrigerant conduits, electrical cables and other electrical equipment.

Abstract: The invention relates to compositions comprising hydrophobically and non-hydrophobially modified cross-linked anionic polymers which have been found to minimally hinder deposition of moisturizers in compositions comprising cationic deposition polymers.

Abstract: A method of delivering a laundry serum composition into the wash or rinse cycle, comprising the steps of: Pouring a laundry liquid or powder into a washing machine drawer, drum or a dosing shuttle Pouring a laundry serum composition on top of the laundry liquid or powder, wherein the serum comprises: 0.5 to 15 w.t. % non-ionic surfactant; 0.5 to 20 w.t. % perfume ingredients; and water.

Abstract: The invention relates to the use of a rhamnolipid in a surfactant system for handwash detergents to confer to the consumer a sensorial impression of mildness on the hands.

Abstract: The present invention provides a method of preparing an edible oil-in-water emulsion having a pH in the range of 3.0 to 5.0 and comprising 30-78 wt. % of oil, 65-20 wt. % water and 0.5-6 wt. % egg yolk proteinaceous component by dry weight, said egg yolk proteinaceous component consisting of a combination of low-density lipoprotein (LDL), livetin, high-density lipoprotein (HDL), and phosvitin, said method comprising the steps of: a. increasing the pH of a liquid aqueous mixture comprising a first egg yolk plasma fraction to a pH of at least 9 and keeping the liquid aqueous mixture at said pH for 1-300 minutes followed by decreasing the pH of the mixture to a pH of 7 or less to produce an alkaline treated egg yolk plasma liquid comprising alkaline treated egg yolk plasma fraction; b. preparing a first pre-emulsion by combining oil, water, egg yolk granules fraction and optionally a second egg yolk plasma fraction; c.

Abstract: Disclosed is a skin care composition comprising 0.0001 to 10% of phospholipid by weight of the composition, porous particle and silicone elastomer.

Abstract: The invention is directed to a stable, high polyol containing wash composition. More particularly, the invention is directed to a wash composition comprising polyol, surfactant and a gelling agent whereby the wash composition is air pocket free, has excellent moisturizing capabilities, a viscosity of 40,000 cps or less, and a slope from ?0.5 to 0.0. The isotropic composition has an oil-like appearance.

Abstract: Disclosed is an in-vitro method to determine efficacy of a cosmetic composition or of one or more ingredients comprised therein to inhibit a particulate pollutant from contacting skin, said method comprising the steps of: (i) contacting a human skin equivalent with a cosmetic composition to form, upon drying, a layer thereof extending along mutually perpendicular X and Y and Z axis where along said Z axis said layer is 1 to 100 ?m, where said Z axis indicates thickness of said layer; (ii) depositing, on said layer, a known amount of a model fine particulate matter comprising a first substance responsive to depth profile analysis where said cosmetic composition comprises a second substance, not comprised in said model fine particulate matter but also responsive to said depth profile analysis where the response of said first and second substances are distinguishable; (iii) for a pre-determined period after depositing said model fine particulate matter, periodically measuring response of said first and said seco

Abstract: The present invention relates to a savoury, liquid concentrate comprising gelatinized legume starch, more particularly a savoury concentrate that can be used as a base for the preparation of broth, bouillons, soups, sauces, gravies, etc. The present invention also relates to a method of preparing such a concentrate.

Abstract: The present invention concerns a detergent composition, comprising: a) from 2 to 95 wt. %, preferably from 2 to 50 wt. %, more preferably from 2 to 40 wt. % of an organic acid derivative of mono- and di-glycerides of the form:— (I) wherein one or two, of R1, R2 and R3 are independently selected from an acyl group of the formula R4CO—; where R4 is a linear or branched, saturated or mon-unsaturated C9 to C21 alkyl chain; wherein one or two, of R1, R2 and R3 is selected from an organic acid of generic formulation (HOOC)nXCO—; wherein X is saturated or monounsaturated organic group containing 1 to 6 carbon atoms and n=1 to 3; wherein one or none of R1, R2 and R3 is selected from H; and, b) from 0.5 to 25 wt. %, preferably from 1 to 20 wt. %, more preferably from 1 to 10 wt. % of non-ionic surfactant; and to domestic method of treatment of a textile using said composition.

Abstract: The invention relates to a process of preparing a shaped savoury concentrate having a water activity of less than 0.8 and a total fat content of 10-35 wt. %, said process comprising: a) combining the following ingredients to prepare a powder mixture: 100 parts by weight of edible salt selected from sodium chloride, potassium chloride and combinations thereof, 2-150 parts by weight of one or more particulate ingredients selected from b) admixing 5-150 parts by weight of a fat component to the powder mixture, wherein the fat component has an N20 of at least 20% and a N35 of less than 30%, wherein on admixing with the powder mixture the fat component has an N20 of at least 10%, to form a paste, c) extruding the paste into shaped savoury concentrate.

Abstract: A method for preparation of a composition in the form of an oil-in-water emulsion includes providing caramel, one or more phenolic compounds, vegetable oil and vinegar. The caramel is prepared from one or more monosaccharides and/or one or more disaccharides and water, and heated for a time period. The method includes mixing the caramel with one or more phenolic compounds with vegetable oil.

Abstract: The process involves feeding a base aerated frozen confection having an overrun of from 20-150% from a freezer to a static mixer, feeding a viscous flavorant or other ingredient having a free oil level of at least 10% to the static mixer to combine with the base frozen confection, and mixing them in the static mixer to obtain a frozen confection including the viscous flavorant or other ingredient which is homogeneous to the eye and taste and which preferably has fewer crystalline fat structures per air bubble, which means greater stability of the air bubbles. The invention is also reflected in reduced standard deviation in product fill weight and an improved distribution of air bubbles. The invention also is directed to the frozen is aerated confection.

Abstract: The present invention relates to novel oil-in-water nanoemulsions. The oil phase contains oil selected from the group consisting of triglyceride oil and/or petrolatum as well as C8 to C18 fatty acid; and the aqueous phase contains specific N-acyl derivatives of amino acid salt as emulsifier.

Abstract: The present invention is concerned with a garment revival product comprising: a garment revival composition; and a hand-held spray device which is manually operable to produce a spray of said composition; said composition comprising one or more fabric tactility modifiers.

Abstract: The invention is directed to a hydratable concentrated surfactant composition. The composition is pourable, easy to dilute, substantially free of sulfate and oil, comprises a C6-C14 acid, alcohol or both, anionic surfactant and an amphoteric surfactant, zwitterionic surfactant or both. The composition is in lamellar phase and thickens and transforms to an isotropic phase upon dilution. The composition can be used as a concentrate in small volumes and diluted as used and needed or can be diluted with water in refill packaging to ensure a reduction in plastic waste.