The Procter Gamble Company

Donald R Meece

Lester P Van Brocklin

Cornelis H Japikse

Johnny A Hembree

Ralph R Kitts

Arnold George Benecke

Lowen R Morrison, Jr

Louis T Persson

Raleigh Clair Ormerod, Iv

Claudia A Smith

Very slightly thickened, shear-thinning, pseudoplastic liquid detergent compositions are packaged in a non-aerosol spray delivery package specifically configured to produce a minimal amount of visible foam along with a minimal amount of small particles that may cause consumer discomfort and preferably comprise a mixture of nonionic and zwitterionic detergent surfactants; hydrophobic cleaning solvent; and polycarboxylate detergent builder to provide superior cleaning of all of the soils commonly found in the bathroom. The compositions preferably have a pH of from about 1 to about 13, preferably to about 5.5. The compositions are in the form of aqueous liquids.

Non-foaming liquid hard surface detergent compositions

The invention is a method for making improved citrus aqueous essences by a fractionation process wherein citrus aqueous essence is first passed through a solid adsorbent so that part of the essence compounds exit the adsorbent in a first effluent and part remain on the adsorbent, and then at least part of the first effluent is recycled through the adsorbent to recover a fraction of the remaining compounds and produce a second effluent.

Process for making improved citrus aqueous essence and product produced

The present invention is concentrated orange flavor and aroma compositions prepared by the extraction of organic orange flavor and aroma compounds by a dense solvent gas. The compositions are characterized by high concentrations of ethyl butyrate (at least about 0.50%) and valencene (at least about 5%), and a low concentration of decanal (less than about 0.35%). They are prepared by a process comprising the steps of: (a) contacting organic orange flavor and aroma compounds with a solvent gas having a temperature between its critical temperature and about 100.degree. C. (212.degree. F.), and having a reduced pressure between about 0.56 and about 1.31, to extract flavor and aroma compounds the majority of which have a molecular weight less than or equal to that of limonene; (b) separating the solvent gas and dissolved compounds from the remaining undissolved compounds; and (c) separating the dissolved compounds from the solvent gas. The composition can be added to orange juice and orange beverages to enhance fresh orange flavor.

Orange flavor and aroma compositions made by dense gas extraction of

The present invention is a process for the production of citrus flavor and aroma compositions comprising the steps of: (a) contacting organic citrus flavor and aroma compounds with a solvent gas having a temperature between its critical temperature and about 100.degree. C. (212.degree. F.), and having a reduced pressure between about 0.56 and about 1.31, to extract flavor and aroma compounds the majority of which have a molecular weight less than or equal to that of limonene; (b) separating the solvent gas and dissolved compounds from the remaining undissolved compounds; and (c) separarting the dissolved compounds from the solvent gas. This process produces an extract which is enriched in the desirable lower molecular weight flavor and aroma compounds and decreased in concentration in the undersirable higher molecular weight flavor and aroma compounds which could impart off-flavors. The invention further comprises the resulting flavor and aroma compositions, as well as citrus juice and citrus beverages containing these resulting compositions.

Growing community of inventors

Norwood, OH, United States of America

Donald R Meece