The Procter Gamble Company

Wyeth

The Iams Company

Smucker Fruit Processing Company

Angelini Pharma, Inc.

Vincent York-Leung Wong

Richard Joseph Sackenheim

Mark D Theurer

Leonard Edwin Small

Marina Belkin

Phillip F Pflaumer

Chad Kamil Hickson

Alice Marie Ward

David Joseph Bruno, Jr

Susana R Waimin Siu

Leroy Glenn Owens, Jr

Brian Joseph Roselle

John Philip Stoddard

Robert Henry Rohrbaugh

Mary Elaine Freeland

Joseph Lishing Hei

James Earl Trout

Richard W Lodge

Francisco Valentino Villagran

Dean Arthur Zimmerman

Paul Amaat Raymond Gerard France

David William Walling

David Alan Volker

Robert E Tarr

Samuel Bladgen Truslow

Kenneth John Edelman

Stephen Richard Cammarn

Larry Odell Seward

Shekhar Mitra

Margo Andrea Bagley

Samuel Blagden Truslow

Jing Chen

Dennis R Gage

Eugene Francisco Tavares

Velma Luisa Velazquez

Julia Ann Glazer

John W Theis, Iii

Clarence Anthony Turley

Deborah Kelley Fix

Michael Charles Schmidt

Lydia A Jury

Donald Louis Horning

Jr Owens Leroy Glenn

A portable moist heat delivery system comprising a water vapor generating portion comprising a water vapor source and a heat source; a water vapor-air regulating portion, said water vapor-air regulating portion comprising a water vapor-air mixing layer, and a water vapor-air distribution layer; said water vapor generating portion and said water vapor-air regulating portion being in fluid communication; and said water vapor-air regulating portion having a latent heat delivery surface disposed adjacent said water vapor-air regulating portion which delivers moist heat at a preselected temperature range wherein about 15% to about 95% of the moist heat is latent heat of condensation. Methods include delivering improved pain relief, blood flow, relaxation, and reduced cardiac workload.

Portable moist heat system

A method of providing a skin benefit to the skin including the use of a skin care active and a portable moist heat delivery system comprising: a water vapor generating portion comprising a water vapor source and a heat source; and a water vapor-air regulating portion located at a skin-facing side of the water vapor generating portion, the water vapor-air regulating portion comprising a water vapor-air mixing layer, a water vapor-air distribution layer, a latent heat delivery surface, and optionally a skin contact layer, where the water vapor generating portion and the water vapor-air regulating portion are in fluid communication is disclosed.

Method of delivering a skin benefit

The present invention is directed to heat cells that are suitable for incorporation into disposable heating wraps. The heat cells comprise an exothermic composition comprising an absorbent gelling material, wherein the absorbent gelling material provides for improved heat application in the relief of temporary or chronic body aches and pains.

Heat cells comprising exothermic compositions having absorbent gelling material

The present invention is directed to a method of making heat cells that are suitable for incorporation into disposable heating wraps. The heat cells comprise an exothermic composition comprising an absorbent gelling material, wherein the absorbent gelling material provides for improved heat application in the relief of temporary or chronic body aches and pains.

Method of making heat cells comprising exothermic compositions having absorbent gelling material

Self-steaming benefit compositions for treating fabrics are described. The present invention relates to compositions which are both self-steaming and include one or more benefit agents to provide benefits to fabrics. The present invention also relates to a method for treating fabrics utilizing the self-steaming benefit compositions of the present invention.

Self-steaming benefit composition

The invention provides compositions for use as pet litters and pet bedding, or for absorption of liquids and gases. These compositions are formed as aggregates or agglomerates of different components having different hydration capacities and 5 hydration rates.

Absorbent composition and extended use pet litter

The invention provides compositions for use as pet litters and pet bedding, or for absorption of liquids and gases. These compositions are formed as aggregates or agglomerates of different components having different hydration capacities and hydration rates.

A low-fat and low-calorie nut spread having at least about 50% less fat and at least about 33% fewer calories than full-fat peanut butter yet having a flavor and texture comparable to a full-fat nut butter or spread. The nut spread has a non-fat solids to oil ratio that is less than about 2.0:1, comprises nut solids that have a mono-modal particle size distribution where the D and D sizes are less than about 15 and about 30 microns, respectively. The level of fat-free nut solids is from about 34% to about 45%. The apparent viscosity of the nut spread is less than about 4500 cP. The nut spread comprises at least about 20% oil substitute, preferably a sucrose polyester that contains an anal leakage controlling agent. Also disclosed is a preferred process for making the nut spread.

Process for making a low-fat nut spread composition

A low fat nut spread having high protein and high fiber. The nut spread has a protein to fat ratio of greater than about 0.68:1 and a fiber to fat ratio of greater than about 0.18:1. The nut spread has good flavor and texture. The process for making the nut spread is also disclosed.

Low fat nut spread composition with high protein and fiber

A process for preparing nut spreads having a sugar level of from about 15 to about 50% and especially flavored nut spreads having such relatively high levels of sugar. A substantially homogeneous blend is prepared from a fluid suspension consisting essentially of an intimate mixture of sugar, liquid oil and lecithin as a surfactant to improve the fluidity of the suspension, a nut solids-containing mixture and a flavorant that is preferably added to the fluid suspension. The resulting flavored nut spreads are more fluid and softer than products made without using the fluid suspension.

Process for making flavored nut spreads having relatively high sugar levels by using fluid suspension of sugar and oil

A process for making a low fat nut spread having high protein and high fiber. The process comprises the steps of: (a) preparing a protein containing oil suspension; (b) preparing a sugar containing oil suspension; and (c) combining the protein containing oil suspension and the sugar containing oil suspension to form the nut spread. The &ldquo;protein containing oil suspension&rdquo; comprises high amounts of protein and fiber. The &ldquo;sugar containing oil suspension&rdquo; comprises high amounts of sugar. The resultant nut spread has a protein to fat ratio of greater than about 0.68:1 and a fiber to fat ratio of greater than about 0.18:1. The nut spread has good flavor and texture.

Process for making low fat nut spread composition with high protein and fiber

This invention relates to improved nut spreads, especially peanut butters, comprising a darker roasted nut composition and a lighter roasted nut composition. The nut spreads have a relatively low viscosity yet provide an intense nut flavor. Disclosed are the product composition and the method for making the same.

Peanut butter with improved flavor and texture

Nut spreads, especially peanut butter compositions, comprising a blend of mono-modal and multi-modal compositions. The blended peanut butters have a relatively low viscosity, yet avoid an oily appearance and greasy mouth feel. A product composition and method for making the product composition are disclosed.

Blended nut spread compositions and method of making

Chocolate flavored nut spreads, especially chocolate flavored peanut butters having a milk chocolate like flavor without a bitter aftertaste and with desirable spreadability. Cocoa solids substantially free of dairy solids that are encapsulated by sugar are dispersed substantially homogeneously throughout the spread. The level of cocoa butter is also below the point where it can crystallize out (i.e., typically about 20% or less on a total fat basis).

Flavored nut spreads having milk chocolate flavor and creamy soft texture

Growing community of inventors

Hamilton, OH, United States of America

Vincent York-Leung Wong