Lever Brothers Company

Unilever Patent Holdings B.v.

Internationale Octrooi Maatschappij 'octropa' Bv

Lever Industrial Company, Division of Indopco, Inc.

Johannes H Rek

Mark P Houghton

Antonius Franciscus Van Dam

Rudolf C Verheul

Pieter M Holemans

Arie De Weijer

Hendrik J Duin

A substantially non-aqueous liquid detergent composition is provided comprising a liquid phase and a particulate solid phase dispersed therein, said solid phase comprising from about 10% to about 60% by weight based on the total weight of the composition of substantially amorphous sodium metasilicate containing less than 6% by weight of water.

Liquid cleaning products

The pourability of a substantially non-aqueous liquid detergent upon storage at low temperatures may be ascertained by incorporating into it a liquid nonionic surfactant blend essentially consisting of:

Narrow range ethoxylate-based liquid nonionic surfactant blends

The invention relates to aqueous built liquid detergent compositions of high alkalinity comprising at least 2% by weight of an alkoxylated fatty alcohol or mixture thereof having an overall ratio between the number of ethylene oxide units and propylene- and/or butylene oxide units of less than 9; from 2 to 30% by weight of an alkaline agent; from 5 to 35% by weight of a detergency builder and from 0.1 to 1.0% by weight of an essentially single structuring polymeric agent; the composition having a pH equal to or above 11. The detergent compositions, which are suitable for both fabric- and dishwashing, show good detergency and stability, and improved viscosity and pourability.

Aqueous alkaline liquid detergent composition

The addition of palm kernel fat or shea stearin to a plastic fat-based material containing butter fat improves its whipping and creaming properties compared to butter. In particular the creaming time to achieve a desired specific volume can be decreased. The material can be either a melange or a margarine.

Plastic fat based material and products therefrom

An improved process for producing a margarine having a reduced tendency to spattering, the improvement consisting of adding separately to the oil phase effective proportions of a phosphatide and a finely divided hydrophilic metal- and/or metalloid oxide.

Process for producing a margarine having a reduced tendency to spattering

The invention relates to margarines of improved frying properties, which follow from a reduction in spattering upon frying. The improvement is achieved by incorporating in the margarines proteins of an increased proteose-peptone content. The weight ratio of proteose-peptone: Proteinaceous material of an isoelectric point within the range of pH 4-6 is at least 0.5 : 1.

Margarine

The invention provides a frying fat containing at least 90% of either liquid, pourable or solid oils and fats and no more than 10% of a mixture of additives including phosphatides and proteinaceous material of an increased proteose-peptone content. Gravies prepared from such a frying fat are more stable against phase separation.

Frying fat

A process for the separation, using an aqueous system, of liquid and solid triglycerides is improved by using an oil-soluble surface active agent, particularly an unsaturated C.sub.12-28 monoglyceride, and a water-soluble surface-active agent, particularly a decyl sulphate or a soap of a C.sub.6-10 saturated or a C.sub.12-28 unsaturated fatty acid. The soap is preferably solubilized in the triglycerides before the solid fraction is formed by cooling. The process gives better and more consistent yields of olein, particularly in low-temperature separations.

Growing community of inventors

Vlaardingen, Netherlands

Johannes H Rek