Abstract: The present invention relates to lipstick compositions which comprise thermodynamically association structures, preferably lamellar liquid crystals and/or reverse hexagonal liquid crystals, which are used to deliver polar solvent/moisturizers through a non-polar (lipophilic) medium. The association structures consist essentially of from about 3% to about 96%, by weight, of polar solvent (e.g. glycerine) and from about 4% to about 97% of surfactant having a Krafft point at or below about ambient temperature.

Abstract: This invention relates to an efficient process for separating and recovering aroma and flavor volatiles from fruit or vegetable juices and for lowering the pectin levels in cloudy juices. The process involves removing the aroma/flavor volatiles from juice by forming a microaerosol by spraying juice at a temperature of from 45.degree. C. to 110.degree. C. through a nozzle having a diameter of about 100 microns to 600 microns at a velocity of 100 m/sec. to 250 m/sec. and into a vacuum chamber at 5 mm to 200 mm Hg and at temperatures of from 10.degree. C. to about 55.degree. C. and then treating the recovered juice fraction with a pectinase which is essentially free of esterases. The decreased pectin level increases the gustatory display of the aroma/flavor and improves the mouthfeel of the beverage. Decrease of the pectin level is achieved essentially without the formation of methanol and essentially without the hydrolysis of important aroma ester compounds.