Abstract: The invention relates to aqueous built liquid detergent compositions of high alkalinity comprising at least 2% by weight of an alkoxylated fatty alcohol or mixture thereof having an overall ratio between the number of ethylene oxide units and propylene- and/or butylene oxide units of less than 9; from 2 to 30% by weight of an alkaline agent; from 5 to 35% by weight of a detergency builder and from 0.1 to 1.0% by weight of an essentially single structuring polymeric agent; the composition having a pH equal to or above 11. The detergent compositions, which are suitable for both fabric- and dishwashing, show good detergency and stability, and improved viscosity and pourability.

Abstract: The addition of palm kernel fat or shea stearin to a plastic fat-based material containing butter fat improves its whipping and creaming properties compared to butter. In particular the creaming time to achieve a desired specific volume can be decreased. The material can be either a melange or a margarine.

Abstract: An improved process for producing a margarine having a reduced tendency to spattering, the improvement consisting of adding separately to the oil phase effective proportions of a phosphatide and a finely divided hydrophilic metal- and/or metalloid oxide.

Abstract: The invention relates to margarines of improved frying properties, which follow from a reduction in spattering upon frying.The improvement is achieved by incorporating in the margarines proteins of an increased proteose-peptone content.The weight ratio of proteose-peptone:Proteinaceous material of an isoelectric point within the range of pH 4-6 is at least 0.5 : 1.

Abstract: The invention provides a frying fat containing at least 90% of either liquid, pourable or solid oils and fats and no more than 10% of a mixture of additives including phosphatides and proteinaceous material of an increased proteose-peptone content. Gravies prepared from such a frying fat are more stable against phase separation.