Abstract: Systems for preserving a cosmetic formulation and for preventing growth or survival of microorganisms on a cosmetic formulation include a cosmetic container and a cosmetic formulation disposed therein and having an argon gas reservoir which is formed within the cosmetic formulation such that rupturing the reservoir releases argon gas onto an adjacent cosmetic-air interface and displaces oxygenated air therefrom. Methods for manufacturing and preserving a cosmetic formulation include preparing a cosmetic formulation that is free of exogenous chemical preservatives but may contain natural preservatives, forming the argon gas reservoir, and sealing a container containing the cosmetic formulation in a nonvacuum, argon gas environment to form an argon gas blanket in the container headspace. The argon gas reservoir can be formed as microbubbles or a chimney of argon gas disposed vertically in the container or as other discrete pockets within the formulation and/or container.

Abstract: The invention presented is a high protein, low fat, nut-based snack product made from a dough base comprised of a defatted, roasted nut meal, a starch component and water. The individual product pieces have a nut content of at least about 40% based upon the total weight of the dough base. The particle size distribution in the meal is such that a major portion are relatively fine and a minor proportion relatively coarse.