The Dow Chemical Company

Conopco, Inc.

Nutrition & Biosciences USA 1, LLC

Dow Global Technolgoies LLC

Rohm and Haas Company

Unilever Plc

Unilever, N.v.

Xiaoyi Pang

Haiyang Yu

Yong Chen

Jian Cao

Zhaohui Qu

Dong Yun

Xiangyang Tai

Yongchun Chen

Yunlong Guo

Xiuxia Wang

Zhaoting Liu

Weichao Gu

Xiuqin Shi

Robert Paul Velthuizen

Kai Cao

Ruijun Zhao

Yongfu Liang

Yongzheng Yan

An edible composition consisting of (a) natural gum comprising a polysaccharide hydrocolloid (a1) containing mannose repeating units; (b) carrageenan; (c) cellulose ether, and optionally (d) water, wherein the weight ratio of carrageenan (b) to polysaccharide hydrocolloid (a1) ranges from 0.4:1 to 1.4:1 and the weight ratio of cellulose ether (c) to polysaccharide hydrocolloid (a1) is at least 0.02:1; its use in an edible product; and the edible product, typically sausage, comprising the edible composition.

Sausage additive comprising cellulose ether and natural gums

A process of making a synthetic leather includes (i) first, contacting a textile with an aqueous solution containing a cationic hydroxyethylcellulose polymer to form a modified textile component; (ii) subsequently, impregnating the modified textile component with an aqueous polyurethane dispersion externally stabilized with an anionic surfactant; and (iii) precipitating the polyurethane in the modified textile component. And a synthetic leather formed by the process.

Process for forming a synthetic leather

Composite particles and compositions with the composite particles are described. The particles have a polymeric base with or without voids and subparticles whereby the subparticles have indexes of refraction above and below the index of refraction of the polymeric base. When typically applied, the compositions impart excellent soft focus results on the skin of consumers.

Composite particles and compositions with composite particles

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