Abstract: Organosiloxanes containing ester derivatives of ascorbic acid are disclosed having the formula (R3SiO)nR(3-n)Si—X-A wherein R is an alkyl group containing 1 to 6 carbon atoms, n is 1 to 3 inclusive, X is a divalent organic linking group, A is an ester derivative of ascorbic acid. A method of making an organosiloxane containing ester derivatives of ascorbic acid and the products prepared according to the method are also taught. The compounds and compositions of the present disclosure are useful to affect tissue lightening when applied topically to keratinaceous tissue.

Abstract: Organosiloxanes containing ester derivatives of ascorbic acid are disclosed having the formula (RiSiO)11Ro-Ii)Si—X-A wherein R is an alkyl group containing 1 to 6 carbon atoms, n is 1 to 3 inclusive, X is a divalent organic linking group, A is an ester derivative of ascorbic acid. A method of making an organosiloxane containing ester derivatives of ascorbic acid and the products prepared according to the method arc also taught. The compounds and compositions of the present disclosure are useful to affect tissue lightening when applied topically to keratinaceous tissue.

Abstract: Organosiloxanes containing ester derivatives of ascorbic acid are disclosed having the formula (RiSiO)11Ro-Ii)Si—X-A wherein R is an alkyl group containing 1 to 6 carbon atoms, n is I to 3 inclusive, X is a divalent organic linking group, A is an ester derivative of ascorbic acid. A method of making an organosiloxane containing ester derivatives of ascorbic acid and the products prepared according to the method arc also taught. The compounds and compositions of the present disclosure are useful to affect tissue lightening when applied topically to keratinaceous tissue.

Abstract: The present invention provides a method for preventing or reducing off-flavor in a beverage. Silane-treated silica filter media are synthesized. By contacting the beverage with the silane-treated silica filter, one or more off-flavor substances or off-flavor precursors bind to the silane-treated silica filter media and are removed. Beverages that tend to develop off-flavor upon storage such as alcoholic, fruit, and vegetable beverages, are suitable for the present invention. The present invention provides a method that can reduce the level of off-flavor substances such as trans-2-nonenal, diacetyl, and cis-3-nonenal. The present invention also provides a method that can reduce the level of off-flavor precursors such as linoleic acid. The silica filter media useful for the present method include rice hull ash, oat hull ash, or diatomaceous earth.