The Dow Chemical Company

Dow Global Technolgoies LLC

United States Department of Agriculture

Jerry R Conklin

Larry R Wilson

Kenneth C Reibert

Donald A Tomalia

Xiaodong Zhang

George R Killat

Scott A Young

Shao-Ching Hung

Maciej Turowski

Marc A Meyers

Yun-Jeong Hong

Stephanie K Lynch

The deposition of a benefit agent on a substrate after treatment of the substrate with a personal care composition which has a viscosity of at least 50 mPa&#xb7;s at 25&#xb0; C. and comprises the benefit agent and a low molecular weight surfactant is improved when a water-soluble polymer is used as a substitute for at least a portion of the low molecular weight surfactant. The headspace concentration of a fragrance provided by such personal care composition is also increased.

Personal care compositions

According to the present invention, there is a methylcellulose having a methoxy substitution of about 21 to about 42 percent based upon the weight of the cellulose ether and elastic modulus (EM) of EM&gE;181.3&times;(v,) wherein &ldquo;v&rdquo; is viscosity of a two percent solution of the cellulose ether at 20&deg; C. Further described is a process for making the cellulose ether, a food composition containing it, and a pharmaceutical capsule containing it.

Process for making cellulose ether having enhanced gel strength

Cellulose ether having enhanced gel strength and compositions containing it

A method of preparing a food coating composition which contains hydroxypropylmethylecellulose is disclosed. The composition comprises, hydroxypropyl methylcellulose having from about 27 to about 30 weight percent methoxyl and from about 4 to about 12 weight percent hydroxypropyl substitution, water and a batter mix, wherein the hydroxypropyl methylcellulose is essentially prehydrated to form a gum solution. The gum solution is admixed with a batter mix to form a coating composition. The viscous, coating composition is applied to food products before cooking. The cooked food product exhibits less fat absorption than a plain batter coated food product.

Method of inhibiting oil adsorption in coated fried foods using

Emulsions of oil and water are resolved by contacting the emulsions with a heterocyclic ammonium polyamidoamine having pendant and/or backbone heterocyclic ammonium moieties, e.g., an adduct of (1) polyamidoamine prepared from methyl methacrylate and ethylenediamine and (2) epichlorohydrin.

Use of heterocyclic ammonium polyamidoamines as demulsifiers

Emulsions of oil and water are resolved by contacting the emulsions with a quaternized polyamidoamine having pendent quaternary ammonium moieties, e.g., an adduct of (1) polyamidoamine prepared from methyl methacrylate and ethylenediamine and (2) 2-hydroxy-3-chloropropyl trimethyl ammonium chloride.

Use of quaternized polyamidoamines as demulsifiers

Branched polyamidoamines bearing a plurality of pendant aminoamide moieties exhibit properties which are superior to the linear polyamidoamines from which the branched polymers are derived. The branched polyamidoamine is readily prepared by reacting a linear polyamidoamine with an alkyl acrylate or methacrylate to prepare a polymer with pendant ester moieties. The ester moieties are then reacted with an alkylene diamine or a polyalkylene polyamine to produce the pendant aminoamide groups.

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Midland, MI, United States of America

Jerry R Conklin