Colgate Palmolive Company

General Foods Limited

Dow Corning Corporation

Dennis J Colwell

Peter A Basile

Clara Ann Annese

Lenin J Petroff

Paul Joseph Vincenti

Anthony J Esposito

Heng Cai

Morton L Barr

Kenneth Edward Zimmerman

Michael Ward Skinner

Bhalchandra D Moghe

Thomas Schamper

Michael S Mendolia

Myron D Shoaf

Ching-min Kimmy Wu

Douglas W King

Joel Freundlich

James J Pflug

An invention is disclosed which comprises siloxane-based polyamides as gelling agents for cosmetic products, methods for making such agents, formulations therof and cosmetic formulations therewith. These polyamides contain siloxane groups in the main chain and act to thicken compositions containing volatile and/or non-volatile silicone fluids. Cosmetic compositions may be made by adding at least one active ingredient such as an antiperspirant.

Cosmetic composition containing siloxane based polyamides as thickening

A cleansing composition useful for the skin or hair comprising a surfactant, a green colorant, a dicarbanalide, and a color stabilzing system which is comprised of a sorbitan like compound and a polyethylene glycol.

Personal cleaning composition

A bar soap prepared from a tallow-coco soap chip base containing minor amounts of filler, dye and water and from 1 to 5 percent straight chain primary alcohol elected from the group consisting of stearyl alcohol, cetyl alcohol (1 hexadecanol) and myristyl alcohol, to reduce or eliminate wet cracking of the bar during use.

Bar soap having improved resistance to cracking

An improvement in a pressurizable container used to prepare a carbonated beverage from a water-based liquid and carbon dioxide generating chemical reactants comprises the use of a carbonation chamber having an upper compartment for holding the chemical couple and a lower compartment with a bottom sparger surface for releasing, as uniformly small bubbles, the generated carbon dioxide into a beverage to be carbonated. The bottom sparger surface permits the rapid carbonation of a beverage without agitation and also minimizes the transfer of the resultant products of the chemical reaction to the beverage.

Carbonation chamber with sparger for beverage carbonation

A substantially salt-free carbonated beverage is produced using a pressurizable container comprising a carbonation chamber having an upper compartment for holding the chemical reactants, a means for separating gaseous carbon dioxide and solid or liquid reaction by-products and a lower compartment having a bottom sparger surface for releasing, as uniformly small bubbles, the generated carbon dioxide into a liquid to be carbonated. The separation means and sparger surface function to retain the chemical by-products of the reaction from the carbonated beverage.

Beverage carbonation device

Growing community of inventors

East Windsor, NJ, United States of America

Dennis J Colwell