Abstract: A method for preparing dehydrated fruits, vegetables and tubers, particularly potato products. The steps of the method include: boiling the whole raw edible product or slices or pieces of the raw edible product for a time sufficient to partially cook the starch and soften the tissue of the edible product; comminuting the cooked product; and drying the comminuted product. The raw edible product is preferably unpeeled or partially peeled. The resulting dehydrated product: (1) retains more Vitamin C; (2) has a lighter color; (3) has a higher percent of free amylose; (4) has fewer broken cells; and (5) has fewer degradation products than a corresponding product produced by conventional methods.

Abstract: Methods and apparatus are provided for customizing the cosmetics used by a consumer. A consumer provides selection data and a cosmetic product formula is generated therefrom, base ingredients are then dispensed in accordance with the formula and a customized cosmetic product is delivered onto an intermediate surface for subsequent application. Further, a cartridge providing fluids to a customized cosmetic device is disclosed comprising one or more fluids, the fluids are stored in the cartridge, and one or more openings are provided for dispensing the fluids to a customized cosmetic product.

Abstract: Methods and apparatus are provided for customizing the cosmetics used by a consumer. A consumer provides selection data and a cosmetic product formula is generated therefrom, base ingredients are then dispensed in accordance with the formula and a customized cosmetic product is delivered onto an intermediate surface for subsequent application. Further, a cartridge providing fluids to a customized cosmetic device is disclosed comprising one or more fluids, the fluids are stored in the cartridge, and one or more openings are provided for dispensing the fluids to a customized cosmetic product.

Abstract: A process for producing a low density detergent composition is provided. The process involves: (a) agglomerating a detergent surfactant paste or precursor thereof and dry starting detergent material in a first high speed mixer to obtain detergent agglomerates; (b) mixing the detergent agglomerates in a second high speed mixer to obtain built-up agglomerates; and (c) feeding the built-up agglomerates and a binder into a fluid bed dryer to form detergent agglomerates having a density in a range from about 300 g/l to about 550 g/l, the fluid bed dryer being operated at a Stokes Number of less than about 1, wherein Stokes Number=8&rgr;&ngr;d/9&mgr;, &rgr; is the apparent particle density of the built-up agglomerates, &ngr; is the excess velocity of the built-up agglomerates, d is the mean particle diameter of the built-up agglomerates and &mgr; is the viscosity of the binder.