Abstract: A method of cleaning a textile load in a professional laundry machine the method comprises subjecting the load to main-wash, rinse and optionally pre-wash cycles wherein the load is contacted during a rinse cycle with a liquor containing a low level of soil release polymer.

Abstract: A method of cleaning a polyester load in a professional laundry machine the method comprises subjecting the load to main-wash, rinse and optionally pre-wash cycles and wherein the method comprises the step of contacting the load with an aqueous wash liquor containing a detergent composition comprising a silicone suds suppressor.

Abstract: A method of cleaning a textile load in a professional laundry machine the method comprises subjecting the load to main-wash, rinse and optionally pre-wash cycles wherein the load is contacted during a rinse cycle with a liquor containing a low level of soil release polymer.

Abstract: Calcium fortified protein-containing beverages and processes for making them are disclosed. Such beverages are stable, contain high levels of soluble calcium and are hedonically acceptable. Unlike other calcium fortified protein-containing beverages, such beverages can be produced using a process that is similar to that used to produce regular dairy milk. Such beverages can be consumed neat or easily incorporated into other food or beverage products.

Abstract: The present invention relates to compositions having a superior stability and flavor profile, despite the presence of a fatty acid material (and even without use of a surfactant or emulsion), and may be utilized as a variety of different finished compositions, for example, cosmetic, health care, food, and beverage compositions, preferably food and beverage compositions, and most preferably beverage compositions. The compositions herein comprise: a) a fatty acid material selected from the group consisting of fatty acids, esters thereof, glycerides thereof, and mixtures thereof; b) a pectin compound; and c) an alginate compound. The present invention further relates to methods of stabilizing a product comprising incorporating into the product a composition as described herein.

Abstract: Calcium fortified protein-containing beverages and processes for making them are disclosed. Such beverages are stable, contain high levels of soluble calcium and are hedonically acceptable. Unlike other calcium fortified protein-containing beverages, such beverages can be produced using a process that is similar to that used to produce regular dairy milk. Such beverages can be consumed neat or easily incorporated into other food or beverage products.

Abstract: The present invention relates to compositions which are useful as stabilizer and thickener systems, as well as methods of their use. The compositions are useful as, for example, cosmetic, health care (including pharmaceutical and over-the-counter compositions), food, and beverage compositions, preferably food and beverage compositions. The present invention is further directed to methods of stabilizing such compositions. The compositions comprise a pectin compound, an alginate compound, a cellulose compound such as carboxymethylcellulose.

Abstract: The present invention is directed to compositions comprising:

Abstract: The present invention relates to compositions which are useful as stabilizer and thickener systems, as well as methods of their use. The compositions are useful as, for example, cosmetic, health care (including pharmaceutical and over-the-counter compositions), food, and beverage compositions, preferably food and beverage compositions. The present invention is further directed to methods of stabilizing such compositions. The compositions comprise a pectin compound, an alginate compound, a cellulose compound such as carboxymethylcellulose.

Abstract: The present invention is directed to processes of preparing stabilized compositions which are useful for various applications, particularly beverage applications. The processes involve subjecting various components of the compositions to a defined energy of mixing and/or a defined addition rate of an edible acid. The invention is further directed to compositions which are prepared by the process, as well as methods of their use.

Abstract: The present invention relates to compositions having a superior stability and flavor profile, despite the presence of a fatty acid material (and even without use of a surfactant or emulsion), and may be utilized as a variety of different finished compositions, for example, cosmetic, health care, food, and beverage compositions, preferably food and beverage compositions, and most preferably beverage compositions.

Abstract: Calcium fortified protein-containing beverages and processes for making them are disclosed. Such beverages are stable, contain high levels of soluble calcium and are hedonically acceptable. Unlike other calcium fortified protein-containing beverages, such beverages can be produced using a process that is similar to that used to produce regular dairy milk. Such beverages can be consumed neat or easily incorporated into other food or beverage products.

Abstract: Low acid beverages can be further fortified with calcium without adversely affecting the taste or texture of the beverage. These products have a more bioavailable source of calcium and contain an additional 3% to 100% of the recommended daily allowance of calcium per unit serving. Calcium fortified water compositions of the present invention have elemental calcium concentrations up to 850 ppm. The added calcium source that is used to fortify the beverages of the present invention is added directly to the beverages of the present invention or may be added in the form of at least one premix.

Abstract: The present invention relates to compositions, kits, and methods utilized for the treatment of joint dysfunction, bone dysfunction, and/or inflammation. The composition utilized herein are useful for those mammals experiencing painful or debilitating joint, bone, or inflammatory conditions, and are particularly suited for mammals which are diabetic or at risk for diabetes, as well as those desiring or requiring conveniently dosed chondroprotective compositions having low carbohydrate content, low caloric value and/or having a low glycemic index.

Abstract: Low acid beverages can be further fortified with calcium without adversely affecting the taste or texture of the beverage. These products have a more bioavailable source of calcium and contain an additional 3% to 100% of the recommended daily allowance of calcium per unit serving. Calcium fortified water compositions of the present invention have elemental calcium concentrations up to 850 ppm. The added calcium source that is used to fortify the beverages of the present invention is added directly to the beverages of the present invention or may be added in the form of at least one premix.

Abstract: Chilled or shelf stable beverage products which are physically stable, visually opaque and do not precipitate over time, and a process for preparing these products, are disclosed. These products contain from about 5 to about 99.8% milk, from about 0.05 to about 0.8% of a food stabilizer and a food acid. The first step of the process involves mixing milk with a food stabilizer under high shear mixing conditions to form protein/stabilizer particles having a median particle size of less than about 0.8 microns. Then, while still maintaining the particle size of the protein/stabilizer particles at less than about 0.8 microns, the protein/stabilizer mixture is acidified to a pH ranging from about 3.2 to about 4.5. In order to maintain the requisite particle size of the protein/stabilizer particles during the acidification step, the protein/stabilizer mixture is maintained under high shear mixing conditions at a temperature ranging from about 4 to about 30.degree. C.