Abstract: The invention relates to a yogurt with a two-phase structure, comprising fat globules connected to a mixed system of protein material and fatty material and globules of free fat into which a flavor preparation can be incorporated. The invention further relates to a yogurt with a two-phase structure into which a chocolate preparation or a vanilla preparation containing chocolate chips has been incorporated and, furthermore, a method for production of such a yogurt with a two-phase structure.

Abstract: The invention relates to a yogurt with a two-phase structure, comprising fat globules connected to a mixed system of protein material and fatty material and globules of free fat into which a flavour preparation can be incorporated. The invention further relates to a yogurt with a two-phase structure into which a chocolate preparation or a vanilla preparation containing chocolate chips has been incorporated and, furthermore, a method for production of such a yogurt with a two-phase structure.

Abstract: This invention relates to an improved polyvinylidene fluoride-based composition useful for forming a flexible, tack-free, nonflammable, substantially fluid resistant barrier film with substantially improved durability and skin-adhesion properties. The composition providing a long-lasting protective barrier film capable of disinfecting the skin surface of normally present microorganisms upon initial application, and said film imparting continuous and prolonged antimicrobial properties to the skin surface through sustained release of an encapsulated antimicrobial agent. The barrier film is further capable of remaining substantially adherent to the skin surface after prolonged exposure to biological fluids. A kit and methods of use for the composition are disclosed.