113 results about "Fruit mousse" patented technology

A pharmaceutical or cosmeceutical mousse shampoo composition formulated for application to hirsute areas, such as the human scalp, and containing an active pharmaceutical ingredient as well as a cleansing agent is disclosed. Methods of treatment using the same and processes of preparing the same are also disclosed.

The present invention relates to a personal care composition containing water that has been treated with a combination of ozone and hydrogen peroxide. The personal care composition is further treated with liquid oxygen that is added to the composition prior to packaging. The personal care composition may be in the form of a soap, lotion, cream, balm, stick, foundation, spray, mousse, gel, sanitizer, wash, or towellete, and directed for various uses on the human body. The ozone and hydrogen peroxide is added to the water prior to manufacturing the composition.

The present invention provides stable aerosol cream mousse composition, preferably hair care composition, that can provide enhanced touch, combability, alignment and volume reduction to the hair, with low or reduced greasy, oily hair feel, while being formulated having a thick, rich, creamy, mousse-type rheology with excellent spreading, perception of spreading, and feel. The aerosol composition is based on the combination of component (A) a cationic surfactant, which is generally a quaternary ammonium compound such as e.g., ditallow dimethyl ammonium chloride; (B) a fatty alcohol, such as cetyl and stearyl alcohol; and (C) carbon dioxide.

The present invention relates to a leave-in hair styling product that improves the volume of a hair-do. More specifically, it relates to a leave-in composition in the form of aerosol mousse, pump mousse, gel, spray-gel, aerosol hairspray, pump spray, hair wax, hair styling cream or hair setting lotion. The leave-in compositions according to the present invention comprise solid particles of spherical, ellipsoid or oval shape and at least one film-forming ingredient.

Personal care compositions comprising a modified soy protein as an active ingredient are described. The modified soy proteins of the instant invention include soy proteins modified by treatment with a reducing agent and subsequently reacted with a carboxylic acid anhydride; soy proteins modified by treatment with a reducing agent, reacted with a carboxylic acid anhydride and subsequently oxidized; soy proteins modified by reaction with a hydroxy alkyl acrylate; soy proteins modified with ionic monomers such as epoxide, acrylate, and chlorohydrin; and soy proteins modified by reaction with an alkyl acrylimidoglycolate. The compositions may be in the form of skin care, skin cleansing, or anti-wrinkle products, shampoos, make-up, conditioners, lotions, aerosols, gels, mousses, dyes, or bleaches.

A mousse-forming cleansing shampoo composition having improved conditioning performance comprising: (A) a foamable concentrate comprising: (i) at least one surfactant; (ii) emulsified particles of a conditioning agent having a particle size of <=1 micron; (iii) a deposition polymer for the emulsified particles; (iv) an aqueous carrier; and (B) an aerosol propellant.

A hair conditioning foamed mousse product is provided which is housed in a pressurized canister fitted with valve having total orifice of at least 0.0002 in² (0.13 mm²). The canister is filled with a cationic surfactant, a high molecular weight silicone, a low molecular weight silicone and a propellant. Advantageously the ratio of low to high molecular weight silicone ranges from 10:1 to 1:10. The low molecular weight silicone in amounts less than 1% counters the anti-foaming effect of the high molecular weight silicone thereby allowing formation of a stable light/airy foam. Also provided is a method for conditioning hair with mousse product applied to hair within a shower stall.

The invention relates to a method for enzymatically obtaining protein hydrolysates for human consumption, animal feed and cosmetics. The process involves the use of a proteolytic composition derived from fish, such as Cod (Gadus morhua), to obtain hydrolysates which have a non-bitter taste and retain the flavor and aroma of the protein-containing material which is hydrolyzed: e.g. when hydrolyzing protein-containing material from marine organisms or parts thereof, such as fish, shrimp, lobster or other seafood according to the invention, a protein hydrolysate is produced that has a characteristic natural flavor of the organism Also provided are food products comprising the hydrolysates of the invention, such as soup, sauce, cheese, HVP, meat extract and flavoring agent, broth, paté, mousse, frying dough, orly dough, and pastries.

The present invention relates to a cosmetic base which includes an anhydrous mixture of an effective amount of at least one first silicone elastomer; an effective amount of at least one second silicone elastomer; at least one non-aqueous solvent; and an effective amount of at least one water insoluble structuring agent which is compatible with said solvent and which has a melting point of between about 45 and about 95° C. The cosmetic base may be used in a cosmetic composition which also includes a pigment. Methods of making these cosmetic formulations are also described.

The invention provides a nylon composite material special for an electric wire and cable jacket, which is prepared from the following components by mass percent: 86-100% of nylon 6, 0.1-2.0% of main antioxygen, 0.1-2.0% of auxiliary antioxygen, 0.1-2.0% of lubricant release agent, 0.1-2.0% of light stabilizer, 0.1-2.0% of lubricant, 0.1-2.0% of nucleating agent and 0.3-2.0% of tackifier, wherein the main antioxygen is a hindered phenol antioxygen, the auxiliary antioxygen is thiodi-propionic acid diester or phosphite ester, the lubricant release agent is calcium stearate, the light stabilizer is a hindered amine light stabilizer, the lubricant is ethylene double hard ester amide (EBS), silicone powder or a compositor of the ethylene double hard ester amide (EBS) and silicone powder, the nucleating agent is nano talcum powder, and the tackifier is nylon 6 containing reactive groups. The nylon composite material has the advantanges of simple formula and cheap, easily available components and low cost, and the electric wire and cable jacket prepared from the nylon composite material can prevent white ants and mousse, has abrasion resistance and corrosion resistance, is durable in use and is non-toxic and environment-friendly.

The invention discloses green tea mousse dessert and a preparation method thereof. The green tea mousse dessert is made of the following raw materials: egg yolk, egg white, white granulated sugar, cream of tartar, salt, low-gluten flour, corn starch, green tea powder, salad oil, milk, mild cream, gelatin sheets, honey-prepared red bean and triple orange. In the invention, the fine and greasy mouthfeel of mousse and the fragrance of green tea are combined perfectly; when the green tea mousse dessert is refrigerated before being taken, the mouthfeel is fresh and cool; and the green tea mousse dessert is nutritional and healthy.

The present invention provides aerated edible emulsions such as whipped creams, toppings, mousses and ice creams, fortified with calcium and comprising at least 2% fat by weight of the aerated edible emulsion. The fat comprises less than 20% saturated fatty acids by weight of the fat.

Products for dying keratin fibers comprising, in a cosmetically acceptable carrier, at least one oxidation dye precursor and at least one alkanolamine, the product containing at least one zwitterionic surfactant according to formula (I)

The invention provides hair styling compositions, for example creams, gels and especially aerosol hair styling mousses. The compositions contain a cross-linked silicone, such as an emulsion of cross-linked dimethiconol gum, and a cationic hair styling polymer having a cationic charge density of at least 1 meq/g. The compositions provide excellent styling as well as sensory feel.

A naturally occurring film forming material for a hair spray or mousse, rather than a synthetic resin. A preferred naturally occurring film forming material is a polysaccharide, which is a sugar polymer with an INCI name of LEVAN. The film forming material may be mixed with any of a naturally occurring edible oil to add sheen to the hair, naturally occurring substances for antibacterial purposes and a naturally occurring fragrance and an emulsifier.

The invention discloses a mousse jam and preparation method thereof. The mousse jam comprises fruit puree, white granulated sugar, purified fish glue particles, starch, vitamin C and essence; wherein the fruit puree accounts for 63wt% of the mousse jam, the whites granulated sugar accounts for 30wt% of the mousse jam, the purified fish glue particles accounts for 5wt% of the mousse jam, the starch accounts for 1.5wt% of the mousse jam, the vitamin C accounts for 0.2wt% of the mousse jam, and the essence accounts for 0.3wt% of the mousse jam. The invention also discloses a preparation method of the mousse jam. In cake making process, the mousse jam of the invention is used as materials, thus the time of the original cake making process can be reduced, manpower and raw materials can be saved, and the great mass of nutrient components of fruit or grain can be reserved.

The present invention aims at providing novel spread and edible oil having many excellent characteristics as a spread or an edible oil, new mouth-feel and flavor which are not encountered in the conventional spread and edible oil, and excellent storage property and excellent operationality. As a result of the investigation, the inventors of the present invention found that, when an edible oil and a suitable emulsifier, or a composition made into a water-in-oil type emulsion in use is filled with a suitable gas propellant into an aerosol container, a discharged food is foamed to be in the mousse foam at the time of jetting. The inventors further found that the obtained mousse-type food can be used as novel mousse-type spread and mousse-type edible oil which not only shows excellent characteristics as a spread and an edible oil, but also has a new mouth-feel and flavor which are not encountered in the conventional food, and further show excellent storage property and excellent operationality. The above-mentioned object of the present invention was thus solved.

An apparatus for preparing a mousse which contains pieces of chocolate has a first line of apparatus members which are associated together and suitable for transporting, sterilizing and overrunning a milk-based mixture, which is suitable for being overrun and for preparing a mousse, and for transporting an overrun mixture and has a second line of apparatus members which are associated together and suitable for transporting and sterilizing a chocolate composition and for transporting a sterilized chocolate composition, and the lines separately feed a nozzle and contact zone tube assembly. In one embodiment, passages in the nozzle are positioned and configured so that, in operation, overrun mixture is delivered into the nozzle and an amount of chocolate composition is delivered into overrun mixture so that the composition has a form of a strand in the overrun mixture, and a cutting system is connected with the contact zone tube for cutting the strand into pieces. In another embodiment, passages are included in the second line with valves for introducing portioned amounts of chocolate composition into overrun mixture in the nozzle so that, in operation, a product with chocolate pieces is obtained. In each embodiment, a volumetric metering system is provided for filling the product of a mousse containing pieces of chocolate into a container.

A method of producing an animal feed product from a wet biological material, having a physical form selected from solutions, suspensions, emulsions, gums, mousses, sludges, slurries, and particulate materials, includes the step of combining the biological material with a base comprising a metal oxide in an amount which is sufficient to heat the biological material to a temperature of above 50° C. by reaction of water in the biological material with the metal oxide to produce the animal feed product. The product has a physical form which is easier to handle than that of the wet biological material and is selected from particulate materials and, granular materials. The base is preferably calcium oxide.

The present invention provides a shelf-stable mousse comprising an aerated oil-in-water emulsion characterised in that the mousse has a storage modulus at 20° C. of less than 50,000 Pa. It also provides a process to prepare said mousse.

The invention relates to an edible mousse can for a pet and a manufacturing method thereof. The edible mousse can is characterized by being prepared from the following raw materials in parts by weight: 100-150 parts of edible meat, 120-200 parts of water, 5-8 parts of corn starch, 1-3 parts of carrageenan, 1-4 parts of peanut protein, 0.5-1.5 parts of guar gum and 0.5-1 part of compound phosphate. The manufacturing method of the edible mousse can for the pet is characterized by comprising the following steps of: machining the washed edible meat into muddy flesh to be uniformly mixed with other raw materials; and then, carrying out a series of operation of emulsifying, evacuating, filling, sealing the opening, sterilizing and keeping the heat. The shape of the edible mousse can is whole so as to avoid inconvenience for feeding a soup type can and be good for an owner to operate. According to the edible mousse can disclosed by the invention, the taste and the mouth feeling are different from those of a previous product; the selection of the pet is enriched and the appetite is increased; and meanwhile, the intimacy of the pet and the owner is increased.