Conopco, Inc.

Frieslandcampina Nederland B.v.

Ksf Acquisition Corporation

Unilever Plc

Unilever, N.v.

Unilever IP Holdings B.v.

Unilever Global IP Limited

Unilever Plc, a Company Registered in England and Wales Under Company No. 41424

Unilever Plc, a Company Registered in England and Wales Under Company No. 41424 of

Ksf Acquisition UK Limited

Simeon Dobrev Stoyanov

Peng Zhang

Luben Nikolaev Arnaudov

Petrus Wilhelmus N De Groot

Andrew Richard Cox

Jian Cao

Albert Thijs Poortinga

Paul Bastiaan Van Seeventer

Weizheng Zhou

Theodorus Berend Jan Blijdenstein

Edward George Pelan

Matthew Duncan Golding

Weichang Liu

Jadwiga Malgorzata Bialek

Philip Christopher Waterfield

Deborah Lynne Aldred

Sudarshi Tanuja A Regismond

Aneliya Nikolova Zdravkova

Alexander Thomas Ashcroft

Andrew Anthony Howard Barnes

Marius Rutkevic̆ius

Ya Cai

Huanjun Zhou

Petrus Wilhelmus Nicolaas De Groot

Simon Anthony Johnson

Sergey Michailovich Melnikov

Shouwei Ma

Vesselin Nikolaev Paunov

Edward G Pelan

Matthew D Golding

Paul Bastiaan Seeventer Van

Georg Hans Rudolf Mehl

Marius Rutkevicius

Anthony Clifford Kent

Hyun-Jung Kim

Kees Frederik Van Malssen

An oil-in-water emulsion comprising a liquid C-Cfatty acid, an emulsifier and a water-soluble metal salt capable of forming a water-insoluble salt with the C-Cfatty acid at a pH of greater than 6 and thereby giving an antiperspirancy benefit on topical application to the skin.

Antiperspirant compositions

The invention relates to a powder composition for preparing a food product, to a method for preparing said powder composition, to a method for preparing a food product from said powder composition, to a food product obtainable by said method, and to a method for keeping gas bubbles in bulk liquid.

Powder composition for an aerated food product

The present invention provides a dry mixture in particulate form containing a gas release agent, a flavour component and a hydrocolloid. Upon dissolution in water, gas bubbles are released into the continuous liquid phase, and these bubbles remain dispersed in the continuous liquid phase. These dry mixes can be used for preparation of liquid food products or beverages.

Dry mixture in particulate form for preparation of liquid foods with dispersed gas bubbles

The present invention provides a dry mixture in particulate form containing a gas release agent, a flavor component and a hydrocolloid. Upon dissolution in water, gas bubbles are released into the continuous liquid phase, and these bubbles remain dispersed in the continuous liquid phase. These dry mixes can be used for preparation of ice cream and/or desserts and/or milk shakes.

The invention provides an oral care composition comprising: (a) a continuous phase comprising water or polyhydric alcohol or a mixture thereof; and (b) a particulate calcium carbonate abrasive composed of primary particles which are acicular and which have a length of 2 microns or greater; in which the level of the particulate calcium carbonate abrasive ranges from 10 to 70%, preferably from 20 to 60%, more preferably from 30 to 40%, by total weight of the particulate calcium carbonate abrasive based on the total weight of the composition. The composition of the invention demonstrates satisfactory levels of cleaning, yet is not unduly abrasive and damaging to the teeth.

Oral care compositions

A flowable aerated composition is provided which comprises hydrophobin and a yield stress agent, the composition having a continuous phase viscosity, measured at a shear rate of 10 s, of from 0.01 to 2000 Pa s, and a continuous phase apparent yield stress of at least 4 Pa.

Aerated products with reduced creaming

The present invention relates to an edible foam product that can advantageously be used in the treatment or prevention of obesity. More particularly, the present invention provides an edible foam product of pourable or spoonable consistency having an overrun of at least 100%, said foam product containing at least 60 wt. % of water, from 1 to 7 wt. % of protein and from 1 to 20 wt. % of carbohydrates, and further being characterized by a high in-mouth stability as evidenced by a reduction in overrun of less than 35% under in-mouth shear conditions and a high gastric stability as evidenced by a t&#xbd;&#x3e;30 minutes, t&#xbd;representing the time needed to achieve a reduction in overrun of 50% under gastric conditions. Another aspect of the invention relates to the use of an edible foam product in the treatment or prevention of overweight or obesity, said edible foam product having a pourable or spoonable consistency, an overrun of at least 100% and a high gastric stability as evidenced by t&#xbd;&#x3e;30 minutes. Yet another aspect of the invention concerns a pressurized container holding an edible liquid composition and a propellant, which liquid composition can be released from the container by activating a valve to produce an edible foam product having a pourable or spoonable consistency, an overrun of at least 100% and a high gastric stability as evidenced by t&#xbd;&#x3e;30 minutes.

Edible foam product for the treatment or prevention of obesity

The present invention has as an objective to provide protein particles which have strongly reduced surface activity, and can be used as an ingredient in foams and aerated food products while not interfering with stabilisers at the gas bubble interface. This invention provides a method to produce such aggregated protein particles, as well as the aggregated protein particles which have strongly reduced surface activity.

Method for preparing aggregated protein particles

The present invention has as an objective to provide aerated food products containing solid particles at the gas bubble interface, and proteins which do not interfere with the solid particles, and of which the texture remains stable during storage. This objective is met by an aerated food product which contains aggregated protein particles which are not surface active.

Aerated food products

A food composition comprising gas bubbles is provided. It contains based on the food composition at least 10 wt. % of water, optionally fat, wherein the amount of fat and water taken together is at least 60 wt. % and less than 99 wt. %, at least 1 vol. % and less than 70 vol. % of gas, fiber particles and surface active particles. The volume weighted mean diameter of the surface active particles (d2) is smaller than the length of the fiber particles (L). Also a process is provided to prepare the product. The process includes the steps of incorporating surface active particles and fiber particles in a liquid food composition, incorporating gas in said liquid composition and packing the food composition.

Food composition comprising gas bubbles and process for preparing it

There is provided a surface-active material that comprises fibers which have been modified so as to impart surface-active properties onto said fibres and giving it a contact angle between 60&#xb0; and 120&#xb0;, wherein the fibres have an aspect ratio of more than 10 to 1,000. The surface-active material can be used for foam and emulsion formation and stabilization, coatings, encapsulation and drug delivery. It can for example be used in the following industries: foods, home and personal care, oilfield, agriculture, textile, construction, emulsion polymerization, leather, plastic, pulp, paper and pharma.

Aerated food product with surface-active inorganic fibers

An aerated food product comprising at least 0.05 wt %, and preferably at most 50 wt %, of hydrophobic denatured protein particles whereby at least 50% of the number of said protein particles have in a hydrated state a diameter of more than 3 micron, and preferably less than 10% of the number of said protein particles have in a hydrated state a diameter of more than 300 micron.

Aerated food product and a process for preparing the same

Growing community of inventors

Vlaardingen, Netherlands

Simeon Dobrev Stoyanov