Abstract: Aspects of the disclosure include a method for producing a batch according to a batch process that includes adding ingredients to water to form a batch, mixing the batch, measuring the drive gain of the batch in real time using an in-line density device, monitoring amplitude variation of the drive gain, comparing the amplitude variation of the drive gain to a predetermined threshold, and providing an indication based on the amplitude variation of the drive gain that the batch is homogeneously dispersed or fully dissolved. Other aspects of the disclosure relate to a method for detecting homogeneity of a mixture and a method of determining the degree of mixing of a batch.

Abstract: Aspects of the disclosure include a method for tracking the quality of a beverage produced according to a batch process that includes adding ingredients to water to form a batch, measuring the density of the batch in real time using an in-line density device, monitoring changes in density of the batch, detecting deviations from the batch process based on the changes in density, and correcting for any detected deviations from the batch process in real time. Other aspects of the disclosure relate to a method of detecting inhomogeneity in real time for a batch process for producing a beverage. Other aspects of the disclosure include a method of tracking addition of ingredients for producing a beverage in a batch process includes sequentially adding a plurality of ingredients to water according to a standard recipe to form a batch and correcting for any detected deviations from the recipe in real time.

Abstract: This disclosure provides a process for preparing transparent emulsions, in particular emulsions that are free of solvents such as propylene glycol, for use in producing clear beverages.

Abstract: The present disclosure relates beverage nanoemulsions and methods for making such beverage nanoemulsions. More particularly, the present disclosure relates to methods for making beverage nanoemulsions using high shear processing.

Abstract: The present disclosure relates beverage nanoemulsions and methods for making such beverage nanoemulsions. More particularly, the present disclosure relates to methods for making beverage nanoemulsions using high shear processing.

Abstract: The invention relates to novel compositions and novel in-situ process for making small average particle size, narrow distribution FAI in oil. The process comprises preparing FAI; separately optionally heating oil; adding oil to FAI in a molten state; heating to defined temperature; and cooling the heated mixture at a defined, controlled rate which ensures proper size and distribution are met.

Abstract: Aspects of the disclosure include a method for producing a batch according to a batch process that includes adding ingredients to water to form a batch, mixing the batch, measuring the drive gain of the batch in real time using an in-line density device, monitoring amplitude variation of the drive gain, comparing the amplitude variation of the drive gain to a predetermined threshold, and providing an indication based on the amplitude variation of the drive gain that the batch is homogeneously dispersed or fully dissolved. Other aspects of the disclosure relate to a method for detecting homogeneity of a mixture and a method of determining the degree of mixing of a batch.

Abstract: Aspects of the disclosure include a method for tracking the quality of a beverage produced according to a batch process that includes adding ingredients to water to form a batch, measuring the density of the batch in real time using an in-line density device, monitoring changes in density of the batch, detecting deviations from the batch process based on the changes in density, and correcting for any detected deviations from the batch process in real time. Other aspects of the disclosure relate to a method of detecting inhomogeneity in real time for a batch process for producing a beverage. Other aspects of the disclosure include a method of tracking addition of ingredients for producing a beverage in a batch process includes sequentially adding a plurality of ingredients to water according to a standard recipe to form a batch and correcting for any detected deviations from the recipe in real time.

Abstract: The present disclosure relates beverage nanoemulsions and methods for making such beverage nanoemulsions. More particularly, the present disclosure relates to methods for making beverage nanoemulsions using high shear processing.

Abstract: The invention relates to novel compositions and novel in-situ process for making small average particle size, narrow distribution FAI in oil. The process comprises preparing FAI; separately optionally heating oil; adding oil to FAI in a molten state; heating to defined temperature; and cooling the heated mixture at a defined, controlled rate which ensures proper size and distribution are met.

Abstract: The present disclosure relates beverage nanoemulsions and methods for making such beverage nanoemulsions. More particularly, the present disclosure relates to methods for making beverage nanoemulsions using high shear processing.

Abstract: A process is provided for preparing C8-C22 acyl amido compounds via reaction in a polyol (molecular weight 76 to 400) of interesterifying a C1-C3 alkyl ester of a C8-C22 fatty acid with an amino compound or salt thereof. The resultant mass of material will have a Hunter Lab Color Scale value L ranging from 70 to 100.

Abstract: A process is provided for preparing C8-C22 acyl amido compounds via reaction in a polyol (molecular weight 76 to 400) of interesterifying a fatty acid ester with an amino compound or salt thereof. The resultant mass of material will have a Hunter Lab Color Scale value L ranging from 70 to 100.

Abstract: A process is provided for preparing C8-C22 acyl glycinate acid or salt thereof via reacting and heating reacting a mixture of glycine or salt thereof with a fatty acid ester in a medium selected from the group consisting of glycerol, propylene glycol and combinations thereof, and wherein the mixture has a pKa ranging from 9.5 to 13.

Abstract: A process is provided for preparing C8-C22 acyl glycinate acid or salt thereof via reacting and heating a mixture of glycine or salt thereof with a C1-C3 alkyl ester of a C8-C22 fatty acid in a medium of glycerol or propylene glycol. The reaction proceeds well where the mixture is formulated to have a pKa ranging from 9.5 to 13.

Abstract: The invention relates to process for making highly concentrated, spherical biopolymer gel particle suspensions comprising particles of defined particle diameter (e.g., range of 1 to 50?) utilizing high internal phase emulsion as an intermediate.

Abstract: A surfactant concentrate is provided that includes C8-C22 acyl amido compounds, a polyol and C8-C22 fatty acids. The concentrate is formed via an interesterification reaction between a fatty acid ester and an amino compound or salt thereof in a polyol. The resultant surfactant concentrate will have a Hunter Lab Color Scale value L ranging from 70 to 100.

Abstract: A surfactant concentrate is provided that includes C8-C22 acyl amido compounds, a polyol and C8-C22 fatty acids. The concentrate is formed via an interesterification reaction between a C1-C3 alkyl ester of a C8-C22 fatty acid and an amino compound or salt thereof in a polyol. The resultant surfactant concentrate will have a Hunter Lab Color Scale value L ranging from 70 to 100.

Abstract: Environmentally friendly and aerated topical benefit compositions are described. The compositions are emulsified with hydrophobin and upon topical application deliver excellent sensory and absorption characteristics along with consumer desirable drying times.

Abstract: A process is provided for preparing C8-C22 acyl glycinate acid or salt thereof via reacting and heating a mixture of glycine or salt thereof with a C1-C3 alkyl ester of a C8-C22 fatty acid in a medium of glycerol or propylene glycol. The reaction proceeds well where the mixture is formulated to have a pKa ranging from 9.5 to 13.