Quinoa seeds are moistened so that the seeds have a dry matter content of from 65% to 85% by weight, and then the moistened seeds are treated with superheated steam after which the treated seeds are restored to temperature and pressure conditions to expand the volume of the seeds.

An aqueous fabric conditioning composition comprises a solid particulate material, perfume and an oil. Preferably the composition is in the form of an emulsion. A method of treating fabrics comprising contacting the fabric conditioning composition with fabrics during a laundry treatment process. The solid particulate material and the perfume in the fabric conditioning composition are used to stabilize the oil.

The present invention is directed to a process and system for producing scrambled eggs having a homogenous firmness. The process and system maximizes scrambled egg product consistency and minimizes channeling, fouling and equipment wear previously associated with production of scrambled eggs by periodically interrupting the flow of egg through the system of the invention.

The invention concerns the use of rice having an amylose content less than 15 wt. % for preparing converted rice capable of being cooked in five minutes.

All purpose cleaning or microemulsion compositions contains an anionic surfactant, a foam control agent, and water.

The present invention relates to a cleaning composition containing an anionic surfactant, a hydrophilizing polymer and water.

A high-concentrate flowable liquid anionic surfactant composition containing: (a) from 60 to 90% by weight of an alkyl ether sulfate corresponding to formula I: wherein R.sup.1 is a linear or branched alkyl radical having from 12 to 22 carbon atoms, n is a number having a value of from 1 to 10, and X is an alkali metal, alkaline earth metal, ammonium, alkylammonium, alkanolammonium or glucammonium; and (b) from 10 to 40% by weight of an alkyl sulfate corresponding to formula II: wherein R.sup.2 ...

A method for steam-cooking shrimp at reduced temperatures below 100.degree. C. to decrease the loss of shrimp by weight during the cooking process. An exemplary apparatus for carrying out the method of the invention includes a steam cooker with a conveyor belt for continuously transporting shrimp product into and through a cooking chamber open to the atmosphere. Thermostatic controls allow the temperature of the cooking chamber to be adjusted for the proper cooking time depending on the size of ...

An improved brassiere is provided having two breast receiving cups, the lower adjacent corners of which overlap in securing the bottom edges of the cups to a bottom edge casing of the bra. The adjacent side edges of the cups cross one over the other forming a surplice neckline. Attached to the side edge of one cup at approximately the point where the cup side edges cross and to the bottom edge casing of the bra is a strip of material, which overlaps the side edge and bottom corner of the other c...

The present invention relates to surfactant mixtures, improved detergent and cleaning products containing particular types of modified alkylbenzenesulfonate surfactants.