Armour and Company

Lever Brothers Company, Division of Conopco, Inc.

The Dial Corporation

Armour Food Company

Lever Brothers Company

Richard F Theiler

Robert Gabriel

David J Lang

Paul A Hanna

Ahmed A Kamel

Robert B Rendek

Rhule B Sleeth

Richard K Staub

Frank Meier

Daniel E Pedersen

Mengtao Pete He

John J Rolando

William R Narath

Paul A Pappalardo

Kil Whan Chun

Janice Lynn Fuls

Pamela Lam

Nancy D Rodgers

Kunito Sato

Lynn H Lander

Daniel L Carter

Mark S Dobrovolny

James J Corr

Alyse S Goldman

Lizette M Bonvin

Michael L Caswell

Mark I Baumgarten

The present invention discloses bio-based consumer products formulated with at least one algae-derived ingredient that is either directly obtained from algae colonies or derived through standard synthetic organic transformations starting from bioorganic substances of algae origin.

Consumer products comprising algae derived ingredients

Antimicrobial compositions having a rapid and persistent antiviral effectiveness against influenza viruses, including avian flu viruses, are disclosed. The antimicrobial compositions contain (a) a disinfecting alcohol, (b) an organic acid, and (c) water, wherein the composition has a pH of about 5 or less and the nonvolatile components of the composition are capable of forming a barrier film or layer on a treated surface.

Method of inhibiting the transmission of influenza virus

Liquid laundry detergent compositions are provided that show remarkable performance even though they utilize only eco-friendly ingredients and have a sustainability index of greater than 3. Some embodiments include a liquid laundry detergent composition comprising alkyl polyglycoside (APG) with fatty alcohol sulfate, at least two detersive enzymes, an enzyme stabilization system (e.g. borate and/or citrate and/or calcium salts), d-limonene or other natural essence, water and adjuvant. In another exemplary embodiment, APG is combined with fatty acid soaps, at least two detersive enzymes, an enzyme stabilization system (e.g. borate and/or citrate and/or calcium salts), d-limonene or other natural essence, water and adjuvant. Such compositions show remarkable performance, good viscosity, physical storage stability, enzyme stability, and have a sustainability index of greater than 3.

Low carbon footprint compositions for use in laundry applications

Solid core particles encapsulated in a single coat of paraffin wax, the wax having a melting point of about 40.degree. to about 50.degree. C. and a solids content of from 100 to about 35% at 40.degree. C. and from 0 to about 15% at 50.degree. C. The paraffin coat may comprise 20 to 90% by weight of the particle and may be from 100 to 1,500 microns thick. The coat prolongs the time in which particles encapsulated therewith may remain active in aqueous environments. The encapsulated particle is made by spraying molten wax onto the particles in a fluidized bed. Liquid or powder cleaning compositions, particularly automatic dishwashing liquid detergents, may incorporate 0.01 to 20% by weight of the composition of the coated wax-encapsulated particles.

Wax-encapsulated particles

Method for wax encapsulating particles

A multilayer detergent tablet containing an outer layer, a barrier layer and an inner layer. The tablet releases sequentially ingredients contained in the outer layer and ingredients contained in the inner layer. The time interval between the release of the outer layer ingredients and the release of the inner layer ingredients is controlled by the particular choice of an ingredient for the barrier layer and the relative thicknesses of the inner layer, the barrier layer and the outer layer. The tablet is able to separate in time the dissolution of incompatible ingredients such as an enzyme and a chlorine bleach. The tablet also provides sequential release of a dishwashing composition and a rinse aid composition such that cleaning is accomplished prior to the release of the rinse aid.

Machine dishwashing detergent tablets

Isethionate salts have been discovered to provide protection for the skin against damage from contact with soap or other surfactants. A mild to the skin cleaning composition is provided comprising fatty acid soap in amounts greater than 25% and an isethionate salt such as sodium isethionate, the ratio of soap to isethionate ranging from 1:2 to abut 200:1. Sodium C.sub.8 -C.sub.18 acyl isethionate may be incorporated as a further component into the cleaning composition, although in an amount not to exceed that of the soap.

Cleaning compositions with skin protection agents

A method for inhibiting the formation of nitrosamines during the cooking of a nitrite-cured meat, by introducing a gamma pyrone compound, optionally in combination with a reducing sugar or liquid smoke, into the meat prior to cooking.

Method for inhibiting nitrosamine formation during cooking of meat

A method for nitrite-curing meat generally, and bacon in particular, wherein the cured product exhibits both a reduced tendency to form nitrosamines and a resistance to surface charring when cooked. The method utilizes the essential step of introducing a reducing sugar alkylated in the C-1 position, a specific example of which is a methylglucoside, into the meat product before cooking for consumption. The alkylated reducing sugar can be introduced either as a constituent of the curing pickle or can be separately delivered into the meat prior to cooking.

Method for inhibiting nitrosamine formation and eliminating surface

A process for preparing cured bacon which, when cooked for consumption, contains substantially reduced levels of N-nitrosamines. The process comprises the steps of nitrite-curing, heat processing and slicing bacon bellies and then spraying or otherwise applying to the resulting slices, after completion of said-nitrite curing and before cooking, a treating solution containing liquid smoke.

Process for preparing cooked bacon having reduced levels of

A process for preparing cured meat which, when cooked for consumption, contains substantially reduced levels of N-nitrosamines. The process comprises the steps nitrite-curing, heat processing and slicing a meat product and then spraying or otherwise applying to the external surfaces of the resulting slices, after completion of said nitrite-curing and before cooking, a treating solution containing a tocopherol, liquid smoke and reducing sugar.

Process for preparing cooked meat having reduced levels of N-nitrosamines

A process for preparing cured meat which, when cooked for consumption, contains substantially reduced levels of N-nitrosamines. The process comprises the steps of introducing into uncured meat a nitrite-containing curing composition, a tocopherol and an additional nitrosamine-inhibiting substance which may be liqid smoke, a reducing sugar, or a combination thereof, and thereafter processing the meat to effect curing. The invention is applicable either to ground meat, such as sausage, or to intact cuts of meat, such as ham or bacon bellies.

A process for preparing cured bacon which, when cooked for consumption, contains substantially reduced levels of N-nitrosamines. The process comprises the steps of nitrite-curing, heat processing and slicing bacon bellies and then spraying or otherwise applying to the resulting slices, before cooking, a treating solution containing liquid smoke and a reducing sugar.

This invention relates to a process for preparing bacon and, more particularly, to a process for preparing bacon which, when cooked, will have reduced levels of N-nitrosamines by injecting green bacon bellies with a curing solution composed of a nitrite-containing pickle, a liquid smoke and a food grade emulsifier.

Growing community of inventors

Scottsdale, AZ, United States of America

Richard F Theiler