Abstract: A method is provided for the production of vegetable or herb pasta, especially thin-walled vegetable or herb pasta, containing high levels of vegetable solids, i.e., about 4 to about 15 weight percent vegetable solids, or high levels of herb solids, i.e., about 2 to 15 weight percent herb solids. Vegetable pasta can be prepared using vegetable solids derived from beet, broccoli, carrot, celery, corn, green pepper, red pepper, spinach, tomato, and the like. Herb pasta can be prepared using herb solids derived from oregano, basil, coriander, tarragon, onion, parsley, sage, garlic, and the like.

Abstract: Hair care compositions which give both improved style and hair conditioning properties are disclosed. These compositions comprise from about 0.05% to about 10.0% of a nonrigid silicone gum, said gum having dispersed therein from about 0.01% to about 8.0% of unsolubilized particulate matter which is preferably an octylacrylamide/acrylate/butylaminoethyl methacrylate copolymer.