Abstract: A method for permanently dyeing hair which comprises subjecting said hair to a number of treatments, having a set time interval between each two consecutive such treatments, wherein each treatment comprises steps a.) and b.

Abstract: A method for permanently dyeing hair which comprises subjecting said hair to a number of treatments, having a set time interval between each two consecutive such treatments, wherein each treatment comprises steps a.) and b.

Abstract: A method for permanently dyeing hair which comprises subjecting said hair to a number of treatments, having a set time interval between each two consecutive such treatments, wherein each treatment comprises steps a.) and b.

Abstract: A method for permanently dyeing hair which comprises subjecting said hair to a number of treatments, having a set time interval between each two consecutive such treatments, wherein each treatment comprises steps a.) and b.

Abstract: Organic materials, comprising a mixture of at least two products (I) and (II), both containing isomers of conjugated long chain polyunsaturated fatty acid moieties L1 and L2 can be obtained by subjecting an organic material, selected from free fatty acids, mono-, di- or tri-glycerides, phospholipids, alkyl esters or wax-esters containing at least 5 weight % of these conjugated polyunsaturated fatty acids, to an enzymatic conversion using an enzyme that can discriminate between L1 and L2, so that the original weight ratio of L1/L2=XA in the starting material is increased to XB wherein XB≧than 1.1 XA.

Abstract: Organic materials, comprising a mixture of at least two products (I) and (II), both containing isomers of conjugated long chain polyunsaturated fatty acids moieties (L1) and (L2) can be obtained by subjecting an organic material, selected from free fatty acids, mono-, di- or triglycerides, phospholipids, alkylesters or wax-esters, containing at least 5 wt. % of these conjugated polyunsaturated fatty acids, to an enzymic conversion (acidolysis, alcoholysis, esterification, hydrolysis) using an enzyme that can be discriminated between (L1) and (L2), so that original ratio L1/L2=XA in starting material is increased to XB, wherein XB≧1.1 XA.

Abstract: The invention concerns with micronized fat continuous particles comprising fat and non fat ingredients, wherein the particles have a mean weight diameter (MWD) of 700 to 4000 microns, while the particles have a particle size distribution so that more than 75 wt % of the particles have a particle size that is inside the range (MWD+0.4×MWD) to (MWD−0.4×MWD); food products comprising a fat phase, wherein these particles are present, a process to prepare these micronized fat particles and the use of these particles in food products to achieve benefits, such as bio availability, stability, oral melt, hardness, texture, homogeneity and ease of dosing.

Abstract: Organic materials, comprising a mixture of at least two products (I) and (II), both containing isomers of conjugated long chain polyunsaturated fatty acids moieties (L I) and (I 2) can be obtained by subjecting an organic material, selected from free fatty acids, mono di or triglycerides, phospholipids, alkylesters or waxesters, containing at least 5 wt. % of these conjugated polyunsaturated fatty acids, to an enzymic conversion (acidolysis, alcoholysis, esterification, hydrolysis) using an enzyme that can be discriminated between (L 1) and (L 2), so that original ratio L 1/L 2≠X A in starting material is increased to X B, whrein X B≧1.1 X A.

Abstract: Structured particulate systems of active solid organic components in a matrix in a weight ratio of 99:1 to 1:99 and a mean weight diameter of 25 to 500 microns wherein the active organic component is selected from the group consisting of oleanoic acid, ursolic acid, folic acid, policosanol, phytosterols, or derivatives or salts thereof are novel and can be used to improve the oral properties and/or the homogeneity of the organic, solid, active component in a food product.

Abstract: The invention concerns with an edible anhydrous fat-based fat system which comprises

Abstract: Our novel invention concerns with a method for improving the oral properties and/or the homogeneity of a solid, active component in a food product by incorporating in the food product an effective amount, preferably 1 to 70 wt % on food product of a structured particulate system comprising one or more active component(s) in a matrix in a weight ratio of 1:99 to 99:1 and wherein the mean weight diameter of the particles of the structured particulate system ranges from 25 to 500 microns.

Abstract: Triglycerides, that have at least two long chain polyunsaturated fatty acids L1 and L2, from which at least one is present for more than 20 wt %, while the weight ratio L1:L2 is at least 2 and which triglycerides also contain at least 2 wt % of saturated fatty acids with 2-12 and/or 20-24 C-atoms, but not more than 10 wt % of saturated fatty acids with 16-18 C-atoms, while at least 5 wt % of the saturated C2-C12 or C20- C24 fatty acid residues is bonded on a triglyceride molecule, wherein at least L1 and/or L2 is present, display a number of advantageous properties (e.g. higher oxidative stability, healthier, lower caloric, structuring properties, digestibility).

Abstract: Triglycerides, that have at least two long chain polyunsaturated fatty acids L1 and L2, from which at least one is present for more than 20 wt %, while the weight ratio L1:L2 is at least 2 and which triglycerides also contain at least 2 wt % of saturated fatty acids with 2-12 and/or 20-24 C-atoms, but not more than 10 wt % of saturated fatty acids with 16-18 C-atoms, while at least 5 wt % of the saturated C2-C12 or C20-C24 fatty acid residues is bonded on a triglyceride molecule, wherein at least L1 and/or L2 is present, display a number of advantageous properties (e.g. higher oxidative stability, healthier, lower caloric, structuring properties, digestibility).

Abstract: Edible fat based flakes containing a flavoring system and displaying an excellent oral and textural properties are disclosed that contain i) 0 to 2% moisture ii) 25 to 90 wt % of a fat containing: a vegetable fat with an N20 of more than 50 and 5 to 40 wt % of a fish oil composition, containing w-3 fatty acids so that the w-3 content of the total flavored fat system ranges from 0.1 to 20 wt % iii) 0 to 15% of a flavoring system iv) 0 to 40% of sugar v) 0 to 60 wt % of a filler vi) 0 to 50% of a health component and which flakes have a size of 0.05 mm to 2.5 cm.

Abstract: A topical composition comprising: (a) conjugated linoleic acid, and/or derivatives thereof comprising conjugated linoleic acid moieties, in which at least 1% by weight of the conjugated linoleic acid and/or moieties is present as the trans 10, cis 12 isomer, and (b) a dermatologically acceptable carrier. The product is particularly suitable for lightening human skin.

Abstract: A topical composition comprising:

Abstract: The invention concerns concentrates of shea sterols in glycerides with more than 12.5 wt % shea sterols, the preparation thereof by enzymic hydrolysis of glycerides in shea oils or fractions thereof and the application of the concentrates in aerated food products.

Abstract: An improved plug valve assembly having polymerically encapsulated seats and a machined inner surface is provided. The valve assembly comprises a valve body having an internal chamber, a plug disposed within the internal chamber and seat members supporting and sealing the plug. The seat members comprise a support frame which is completely encapsulated in a polymeric material. The process for encapsulating the seats includes providing a mold having, among other features, pins which position the support frame to provide for even application of the polymeric material to the support frame.

Abstract: A rinse-off water-in-oil-in-water (W1/O/W2) multiple emulsion composition comprising: