The Procter Gamble Company

The Proctor 'gamble Company

Sd IP Holdings Company

Matthew Thomas Heisey

Raul Victorino Nunes

David K Yang

Ashok Prem Chand Luhadiya

Francesco De Buzzaccarini

Raphael Angeline Alfons Ceulemans

Galen Edward Downton

Raphael Angeline Ceulemans

Edward Robert Offshack

Michael Herbert Brock

David Kee Yang

A method of cleaning a textile load in a professional laundry machine the method comprises subjecting the load to main-wash, rinse and optionally pre-wash cycles wherein the load is contacted during a rinse cycle with a liquor containing a low level of soil release polymer.

Cleaning method

Calcium fortified protein-containing beverages and processes for making them are disclosed. Such beverages are stable, contain high levels of soluble calcium and are hedonically acceptable. Unlike other calcium fortified protein-containing beverages, such beverages can be produced using a process that is similar to that used to produce regular dairy milk. Such beverages can be consumed neat or easily incorporated into other food or beverage products.

Calcium fortified beverages

The present invention relates to compositions having a superior stability and flavor profile, despite the presence of a fatty acid material (and even without use of a surfactant or emulsion), and may be utilized as a variety of different finished compositions, for example, cosmetic, health care, food, and beverage compositions, preferably food and beverage compositions, and most preferably beverage compositions. The compositions herein comprise: The present invention further relates to methods of stabilizing a product comprising incorporating into the product a composition as described herein.

Fatty acid compositions having superior stability and flavor properties

The present invention relates to compositions which are useful as stabilizer and thickener systems, as well as methods of their use. The compositions are useful as, for example, cosmetic, health care (including pharmaceutical and over-the-counter compositions), food, and beverage compositions, preferably food and beverage compositions. The present invention is further directed to methods of stabilizing such compositions. The compositions comprise a pectin compound, an alginate compound, a cellulose compound such as carboxymethylcellulose.

Compositions and methods for stabilization and enhanced viscosity

Chilled or shelf stable beverage products which are physically stable, visually opaque and do not precipitate over time, and a process for preparing these products, are disclosed. These products contain from about 5 to about 99.8% milk, from about 0.05 to about 0.8% of a food stabilizer and a food acid. The first step of the process involves mixing milk with a food stabilizer under high shear mixing conditions to form protein/stabilizer particles having a median particle size of less than about 0.8 microns. Then, while still maintaining the particle size of the protein/stabilizer particles at less than about 0.8 microns, the protein/stabilizer mixture is acidified to a pH ranging from about 3.2 to about 4.5. In order to maintain the requisite particle size of the protein/stabilizer particles during the acidification step, the protein/stabilizer mixture is maintained under high shear mixing conditions at a temperature ranging from about 4 to about 30.degree. C.

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Cincinnati, OH, United States of America

Matthew Thomas Heisey