Conopco, Inc.

A water-in-oil personal care emulsion with water droplets size below 20 microns, the droplets containing solubilized cystine. A process of making an emulsion is also described.

The invention relates to a fabric treatment composition comprising: a) from 50 to 95 wt. % of polyethylene glycol; b) from 0.1 to 15 wt. % of perfume; c) from 0.1 to 2.5 wt. % of cationic polymer; and, d) from 0.1 to 5 wt. % of silicone.

The present invention relates to a liquid detergent composition comprising a novel protease, more in particular a novel and subtilase variant with increased stability, a method for (dish) washing using said liquid detergent composition and a use of said liquid composition in a (dish) washing process.

A method of modifying the dispensing properties of a container, said method comprising the following steps: ⋅providing a container comprising a container wall having an inner surface and a dispensing opening, said inner surface being composed of hydrophobic polymer; ⋅subjecting the inner surface of the container to an oxidative surface treatment; ⋅applying a coating layer onto the inner surface of the container by coating said inner surface with a coating solution containing amide slip agent selected from optionally fluorinated fatty acid amide, polysiloxane amide and combinations thereof; and ⋅removing the solvent in the coating layer by evaporation.

The present invention relates to a container ( 10 ) and a lid ( 12 ) for food products, wherein the lid produces audible and tactile feedback when the container is closed with the lid. The invention further relates to a method for forming a lid for engagement with a container for food products. According to a first aspect of the invention, a container with a lid comprises a body with a neck ( 14 ) surrounding an opening; at least one thread ( 20 ) on the neck; at least one thread ( 16 ) on the lid for engaging the at least one thread on the neck; and an engagement mechanism ( 18 ) on the lid to secure the lid to the body when the lid is in a fully engaged position. Audible and tactile feedback are produced when the lid moves into the fully engaged position.

An improved snap-on/twist off closure which is very durable. The invention is also directed to a package comprising the closure, e.g., a bottle in combination with the closure. The closure includes an upper wall defining an opening and a cylindrical snap on pipe depending from the upper wall. The pipe includes threads designed to mate with external threads on a neck of the bottle. The threads on the pipe and threads on the neck of the bottle pass over each other when the closure is snapped onto the bottle during manufacture. The pipe includes a resistance recess and a guidance recess. The resistance recess and the guidance recess accommodate a forcing element on a shoulder of the bottle and permit unscrewing of the closure

Disclosed is a compound of the formula (I), (IIA) or (IIB) for use to treat hyperpigmentation of human skin by inhibiting the activity of human tyrosinase in an animate substrate which is human skin containing human tyrosinase. (I) (IIA) (IIB) where: X is oxygen, sulphur, selenium or tellurium; R is —OH, alkyl, aryl or peptide group: R1 is —OH, alkyl, aryl or peptide group; R2 is —OH, alkyl, aryl or peptide group; n is an integer from 2 to 5; m is an integer from 2 to 4 and p is an integer from 2 to 4.

Anhydrous antiperspirant stick or soft solid composition comprising an antiperspirant active system, thickening agent, and non-aqueous carrier oil, characterised in that the particulate antiperspirant active system comprises an aluminium sesequichlorohydrate of formula Al 2 (OH) 4.4 Cl 1.6 to Al 2 (OH) 4.9 Cl 1.1 activated with a water soluble calcium salt.

Ice particles are known to sinter over time. However the inventors have observed that ice particles coated with hydrophobic particles are storage stable. Thus a method of manufacturing a frozen confection comprising as ingredients: (a) 40 to 85, preferably 55 to 75 w/w water in liquid and frozen forms; (b) 0 to 30, preferably 0.2 to 20, more preferably 0.3 to 16% w/w first fat; (c) 5 to 45, preferably 10 to 40, more preferably 12 to 35% w/w freezing point depressant; (d) 0 to 7, preferably 0.3 to 6, more preferably 0.5 to 5% w/w aerating agent; and (e) 0.5 to 10, preferably 1 to 8, more preferably 2 to 5% w/w stabilising particles, wherein the frozen confection has an overrun of at least 10, preferably at least 15, most preferably at least 30% v/v when comprising aerating agent, wherein the surface of the stabilising particles is hydrophobic, the method comprising the steps of: (a) Providing ice and/or frozen fruit and/or frozen vegetable particles at least partially coated with the stabilising particles; (b) Providing one or more non-frozen concentrate components comprising any remaining ingredients, wherein one or more of the concentrate components is optionally aerated, wherein the temperature of the one or more concentrate components is independently no higher than 10, preferably 5 degrees centigrade; (c) Mixing the ice and/or frozen fruit and/or frozen vegetable particles provided in step (a) with the one or more of the non-frozen concentrate components provided in step (b); (d) Optionally hardening the mixture of step (c) by cooling it to a temperature of −15 to −25 degrees centigrade; thereby to form the frozen confection, wherein the ice and/or frozen fruit and/or frozen vegetable particles are selected from the group consisting of: (a) A size distribution of number average length 1-500, preferably 5-200, most preferably 0-100 microns; (b) A size distribution of number average length 100-3000, preferably 250-3000, most preferably 500-3000 microns; (c) A size distribution with a number average length of a first population 500-5000, preferably 750-5000, most preferably 1000-5000 microns, and (d) A size distribution of the combination of the distributions of (a) and (c).