Conopco, Inc.

Unilever Bestfoods, North America Division of Conopco, Inc.

Penelope Eileen Knight

Jadwiga Malgorzata Bialek

Qingguo Xu

Shiping Zhu

Deborah Lynne Aldred

Arjen Bot

Jan Alders Wieringa

Leonardo José Sanchez Aquino

Richard Awerkwei Quartey

Leonardo Jose Sanchez Aquino

Jinfeng Peng

Leonardo Jose S Aquino

Khaldoun Ismail Ben-Smail

The present invention relates to a method for the production of aerated water-in-oil emulsions containing sucrose fatty acid esters. The invention further relates to aerated water-in-oil emulsions containing sucrose fatty acid esters, and to use of the composition for shallow flying and baking of food products. The method comprises a step wherein an oil is mixed with sucrose fatty acid ester, followed by aeration of this mixture. The obtained foamed oil is mixed with a water-in-oil emulsion.

Method for production of aerated water-in-oil emulsions and aerated emulsions

This invention relates to a permanent dye for coloring keratinous fibers comprising: (a) A solution of iron (II) or iron (III) salt; (b) A solution of an aqueous extract ofand (c) A solution of at least one color developer selected from the group consisting of a polyphenol and polyphenol derivatives or mixture thereof. A method of coloring keratinous fibers using the permanent dye is also provided.

Hair treatment composition

An edible emulsion with insoluble fiber is described. The edible emulsion is suitable for use as a base for making reduced oil food products. The reduced oil food products made with the edible emulsion having insoluble fiber have consumer acceptable viscosities and texture and sensorial properties consistent with full fat food products.

Low carbohydrate fiber containing emulsion

An edible emulsion with insoluble fiber is described. The edible emulsion is suitable for use as a base for making reduced oil food products. The reduced oil food products made with the edible emulsion having insoluble fiber and diary ingredients have consumer acceptable viscosities and texture and sensorial properties consistent with full fat food products.

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Raunds, United Kingdom

Penelope Eileen Knight