Abstract: A whippable topping composition comprising: (a) water-soluble carbohydrates, (b1) hydrogenated vegetable fat, (b2) optionally milk fat, (c) an emulsifier formulation having an HLBFormulation value of less than 9, (d1) a first hydroxypropyl methylcellulose, (d2) a second hydroxypropyl methylcellulose, (e) protein, (f) optionally a non-protein hydrocolloid stabilizer, and (g) water, wherein the weight ratio of first hydroxypropyl methylcellulose (d1) to second hydroxypropyl methylcellulose (d2) is within the range of from 3:1 to 13:1.

Abstract: Compositions for delivering an active ingredient include particles comprising an active ingredient (for example, 1-MCP complex powder) imbedded in a resin matrix, the particles being suspended in an oil medium. Methods for preparing such compositions include blending an active ingredient with a resin at a temperature higher than the melting point of the resin to provide a blend; dispersing the blend into an oil medium at a temperature higher than the melting point of the resin to provide a dispersion comprising dispersed particles in the oil medium; and consolidating the dispersed particles to provide consolidated particles comprising a solid matrix of the resin impregnated with the active ingredient. Methods of using such compositions include mixing the compositions with an aqueous medium to provide an emulsion or slurry and either contacting plants or plant parts with the emulsion or placing the emulsion near plants or plant parts.