Colgate Palmolive Company

Kraft Foods Holdings, Inc.

Voyomotive, LLC

Robert Vogt

Michael Prencipe

Karsten Kohrs

Evangelia Arvanitidou

Amjad Farooq

Shira Pilch

Richard J Sullivan

Paloma Pimenta

Andrew Edward McPherson

Sarita Vera Mello

Paul Thomson

Zohar M Merchant

Yelloji-Rao K Mirajkar

Najma Khan

Dalip Kumar Nayyar

Jean-Paul Delvenne

Adam Sloan

Uraiwan Tangprasertchai

Laura Gail Hill

Peter S Yorke

Victoria Yeung

Fernando Perna

Evelyn Mohammed

Maluwa Ursula Behringer

Pierre Lambert

Thomas Campbell

Richard Joseph Sullivan

George Maltezos

Steven Wade Fisher

Steve Fisher

Evangelia S Arvanitidou

Disclosed herein is a composition comprising a pH-sensitive microcapsule comprising (1) a shell wall comprising at least one polymer chosen from cellulose derivatives and acrylate derivatives, and at least one structuring agent chosen from shellac, ethyl cellulose, and fumed silica, and (2) at least one functional ingredient encapsulated inside the shell wall; and a carrier having a pH of less than about 7. Further disclosed herein are methods of making a composition comprising a pH-sensitive microcapsule.

Compositions comprising pH-sensitive microcapsules

Described herein are oral care compositions comprising a surfactant system; a structuring agent, and a lipophilic agent; and methods of making and using the same.

Oral care compositions

This invention provides a wireless relay which derives power for operation from voltages connected to inputs to the relay. The wireless relay has a radio receiver, a microcontroller, control terminals, and switched terminals. Optionally, the wireless relay may further comprise a transmitter.

Wireless relay

The invention provides ethanol-free liquid oral care compositions comprising cetyl pyridinium chloride which do not have an unacceptably bitter taste, e.g. mouthwashes, toothpastes, throat sprays, and breath sprays that are substantially free of ethanol, e.g., comprising (i) an antimicrobially effective amount of cetyl pyridinium chloride (CPC), (ii) one or more flavoring oils which are substantially insoluble in water at room temperature, and (iii) water, wherein the ratio of the CPC to the one or more flavoring oils is from 1:1.5 to 1:2.5, as well as methods of making and using the same.

Alcohol-free mouthwash

Improved cereal-based food products suitable for cooking in a low temperature (i.e., generally about 120 to 212&deg; F.) and high moisture (i.e., steam) environment are provided. The improved cereal-based food products, when cooked in a low temperature and high moisture environment, provide aroma and surface appearance characteristics similar to that of oven-baked goods. An aroma-enhancement component is obtained by micro encapsulating flavorants and/or aroma components in a hard fat. The aroma-enhancement component is incorporated into the dough or cereal-based substrate. The flavorants and/or aroma components are released during the low temperature cooking process. The surface appearance is obtain by coating the dough or cereal-based substrate with a crust-enhancement component containing potato flakes, hydrophobic starch, crust flavorants, colorants, and anti-caking agents. The crust-enhancement component, when cooked in a low temperature and high moisture environment, provide a crust which is comparable to that of oven-baked goods.

Low temperature cooking cereal-based products

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Princeton Junction, NJ, United States of America

Robert Vogt