Patent application number | Description | Published |
20110059144 | ENCAPSULATED HYDROPHOBIC ACTIVES VIA INTERFACIAL POLYMERIZATION - The present invention provides personal care compositions, as well as methods for protecting low viscosity hydrophobic liquid actives. | 03-10-2011 |
20110142770 | SUNSCREEN COMPOSITIONS INCORPORATING METHYLCELLULOSE AS AN SPF AND/OR PPD BOOSTER AND METHODS - Described are sunscreen compositions, comprising organic pigment particulates and methylcellulose, and methods of boosting the SPF (sun protection factor) and/or PPD (Persistent Pigment Darkening) of a sunscreen composition having organic pigment particulates, comprising including methylcellulose in the sunscreen composition. | 06-16-2011 |
20110250155 | HYDROXYPROPYL METHYLCELLULOSE-CONTAINING SUNSCREEN COMPOSITIONS AND METHODS OF USE - Described are sunscreen compositions, composing inorganic metal oxide sunscreen particles and hydroxypropyl methylcellulose, and methods of boosting the SPF (sun protection factor) of a sunscreen composition having inorganic metal oxide sunscreen particles, comprising including hydroxypropyl methylcellulose with a DS | 10-13-2011 |
20110256076 | SUNSCREEN COMPOSITIONS INCORPORATING METHYCELLULOSE AS AN SPF BOOSTER AND METHODS - Described are sunscreen compositions, comprising inorganic metal oxide sunscreen particles and methylcellulose, and methods of boosting the SPF (sun protection factor) of a sunscreen composition having inorganic metal oxide sunscreen particles, comprising including methylcellulose in the sunscreen composition. | 10-20-2011 |
20120148513 | SUNSCREEN-CONTAINING DISSOLVABLE FILMS - The present invention provides personal care dissolvable films, comprising water soluble cellulose ether and a sunscreen agent. | 06-14-2012 |
20130323354 | COMPOSITION COMPRISING GLUTEN-FREE CEREAL FLOUR - A composition which comprises a) a gluten-free cereal flour, b) a hydroxypropyl methylcellulose or methyl cellulose, and c) a carboxymethyl cellulose, is useful for producing food products, such as gluten-free bakery products or gluten-free pasta. | 12-05-2013 |
20150216188 | METHODS FOR REDUCING OIL AND/OR FAT UPTAKE OF FRIED FOODS - An edible composition comprising starch and cellulose ether particles, wherein the cellulose ether particles have a ratio M | 08-06-2015 |
20150223497 | METHODS FOR REDUCING OIL AND/OR FAT UPTAKE OF FRIED FOODS - An edible composition comprising starch and cellulose ether particles, wherein at least 10 volume percent of the cellulose ether particles have a particle length LEFI of less than 40 micrometers, is useful for preparing a batter by mixing the edible composition with water. The batter is contacted with a food to prepare a battered food. The battered foods have a reduced oil and/or fat uptake when fried, as compared to fried non-battered food. | 08-13-2015 |