Basf Corporation

Other

Basf Se Corporation

Soiltec Gmbh

David K Bower

Joseph P Borst

Steven Hicks

Jeffrey L Finnan

Steven E Wujcik

Calvin T Peeler

Andreas Kunst

Frederick K Chaundy

Melissa Terry

William Handlos

Terence K Kilbride, Jr

Nicholas A Foley

Marcus J Hunter

Friedemann H Stroh

Todd W Wishneski

Irina Ternyayeva

Megan Warner Szyndler

Colin A Moore

Thomas Soblesky

Ronald A Galecki

Erol Tutumluer

Sprayable polyurethane compositions, in the form of spray polyurethane foams or low rise adhesives, when spray applied in the area of spray application at any given time, having monomeric MDI contents in the spray application area of no more than 20 parts per billion as measured in accordance with PEL Method 47 and having a viscosity of from 100 to 3,000 cP at 25° C. according to ASTM D2196.

Polyurethane compositions with low exposure to free monomeric MDI isocyanate content during spray application

The present invention relates to a method for making spray-dried tablettable powders with high edible oil loadings based on non-hydrolyzed gelatin. Said edible oils can be vitamin, flavor and fragrance oils.

Method of making spray-dried powders with high edible-oil loadings based

A method of crosslinking protein comprises making a composition which comprises a protein, a sugar, a water-soluble salt of a carboxylic acid, water, and an additional ingredient which is to be encapsulated or entrapped within the crosslinked protein matrix. The composition is thereafter heated while maintaining the moisture content at a level of at least about 3 weight percent, based on the weight of the composition. A product comprises a protein which is crosslinked to degree at which it is substantially insoluble upon being placed in water at 100.degree. C. for at least 3 minutes, a sugar, a water-soluble salt of a carboxylic acid, water, and an additional ingredient which is encapsulated or entrapped within the crosslinked protein matrix.

Process for incorporating a material in a crosslinked gelatin, and

A method for crosslinking protein comprises making an aqueous compositiion of a protein, sugar, a salt, and water, followed by heating the composition while maintaining the moisture content of the composition at a level of at least about 3 weight percent. The composition is made, and the heating carried out, so that the protein is crosslinked to a degree at which it is substantially water insoluble upon being placed in water at 100.degree. C. for at least 3 minutes. A crosslinked protein product comprises a protein crosslinked to a degree that it is substantially water insoluble upon being placed in water at 100.degree. C. for at least 3 minutes, a sugar, a salt, and water.

Process for crosslinking gelatin

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Wyandotte, MI, United States of America

David K Bower