Abstract: The present invention relates to liquid or semi-liquid pastry glaze, gelling on contact with a support, in particular to cold gelling pastry glazes obtained by solubilizing a Ca2+ reactive low methoxylated pectin, preferably a low methoxylated-amidated pectin and by applying conditions of brix, pH and/or suboptimal Ca+2 levels or other jellification ions that do not allow gelling before application onto a food product that provides the extra amount of e.g. Ca+2 ions and/or other conditions needed for jellification. The glaze solutions of the invention typically have a brix of about 35° to about 55°, an acid pH (for instance a pH below 4) and/or a natural free Ca2+ level of about 15 ppm. The present invention further relates to the use of such pastry glazes on food products such as pastry, which will retain an excellent cut-ability and texture.

Abstract: A detergent package for immersion and dissolution in water (e.g. for laundry wash use) comprises a substantially anhydrous isotropic liquid detergent formulation encapsulating in water soluble film based on polyvinyl alcohol. The detergent formulation comprises an anionic surface active agent and a soap both dissolved in a liquid carrier. The formulation provides good water solubility, good detergency, high water softening power and compatability with the water soluble film.