NON--CRYSTALLINE SMELLING AND FLAVOUR MATERIAL RELEASE SYSTEM

A FOOD COMPONENT ON FAT, WAX OR OIL BASIS CONTAINING ENCASED FLAVOURS

PROCEDURE FOR THE PRODUCTION OF MICRO CAPS OF MEANS KOAZERVATBILDUNG

Method to improve the performance of encapsulated fragrances

The invention relates to a perfume composition that includes a first perfume microcapsule encapsulating a first perfume oil that has a LogT greater than −2.5 and a cLogP greater than 2.5 and/or a volatility value of at least 30 μg/l air; and a second perfume microcapsule encapsulating a second perfume oil ingredient that has a LogT less than −2.5 and a cLogP greater than 2.5 and/or a volatility value of at least 30 μg/l air. The invention also relates to the use of such mixtures of microcapsules as a perfuming ingredient or perfuming composition for home or personal care products, as well as to the resulting home and body care compositions. Also, a method for increasing shelf life of a home- or personal-care product that contains a perfuming composition which comprises providing the perfume composition as one of the mixtures of microcapsules disclosed herein.

CLEAN LABEL SHELF-STABLE FLAVOR DELIVERY SYSTEMS

Described herein are particles including flavors having an improved shelf life. Also described herein are methods to produce the particles. Additionally, described herein are beverages, sweet goods, and savory applications containing the particles. 1. A composition , wherein the composition is a solid , the composition comprising:a. a biopolymer selected from the group consisting of: a starch, a natural gum derived from a botanical source, a natural gum derived from seaweed, a natural gum derived from bacterial fermentation; a protein derived from plants, and a polysaccharide derived from plants; and i. at least one stabilizer, and', wherein the hedonic component comprises from 10% to 30% of the composition,', 'wherein the at least one stabilizer comprises from 4.5% to 27% of the composition, and', 'wherein the biopolymer comprises from 49% to 85.5% of the composition., 'ii. a hedonic component,'}], 'b. a flavor, comprising2. The composition of claim 1 , wherein the natural gum derived from a botanical source is selected from the group consisting of: gum arabic claim 1 , gum ghatti claim 1 , gum tragacanth claim 1 , Karaya gum claim 1 , inulin claim 1 , and combinations thereof.3. The composition according to claim 1 , wherein the composition is free from maltodextrin and/or modified starch.4. The composition according to claim 1 , wherein the at least one stabilizer is selected from the group consisting of: a plant extract claim 1 , an organic acid claim 1 , an organic acid salt claim 1 , a sugar claim 1 , honey claim 1 , and combinations thereof.5. The composition according to claim 4 , wherein the plant extract is a dried plant extract.6. The composition according to claim 4 , wherein the at least one stabilizer is a plant extract comprising a mixture of monosaccharides claim 4 , disaccharides claim 4 , and optionally organic acids.7. The composition according to claim 4 , wherein the at least one stabilizer is a plant extract comprising a mixture of ...

Microcapsules with high deposition on surfaces

The present invention relates to microcapsules formed by interfacial polymerization, which present high deposition properties and which can be advantageously used for example in the perfumery industry. Perfuming compositions and perfumed consumer products comprising these microcapsules are also objects of the invention.

Fat, wax or oil-based food ingredient comprising e

NICHT-KRISTALLINES RIECH- UND AROMASTOFFFREISETZUNGSSYSTEM

Solid scent booster composition

Described herein is solid scent booster composition including:solid carrier,granulated powder including particles made of:a) a water soluble polymer matrix,b) an oil phase including a perfume dispersed in the polymer matrix, the oil being at least partly encapsulated in microcapsules,whereingranulated powder includes up to 30% by weight of encapsulated oil based on the total weight of the powder.

SHELF STABLE SPRAY DRIED PARTICLES

A process for the preparation of shelf stable dry particles that include flavours or fragrances, in which an emulsion of the flavour or fragrance, an emulsifier of a natural extract containing saponins, water and a carbohydrate carrier system is spray-dried. Also provided are shelf stable dry particles and products containing them. 124-. (canceled)25. A dry particle comprising:i) an emulsifier in an amount, by weight, from about 0.06% to about 1% of the total weight of the dry particle wherein the emulsifier comprises a natural extract containing saponins, with the saponins present in an amount of less than 0.5% by weight of the total weight of the dry particle;ii) a carbohydrate in an amount, by weight, from about 15% to about 95% by weight of the total weight of the dry particle wherein the carbohydrate comprises a mixture of maltodextrins and sucrose and has a number average molecular weight of from 445 to about 687 g·mol−1;iii) an oxidizable flavor or fragrance in an amount, by weight, from about 5% to about 75% by weight of the total weight of the dry particle; andiv) a polymeric emulsifier in an amount, by weight, of not more than 10% of the total weight of the dry particle.26. The dry particle of wherein the carbohydrate has an apparent Dextrose Equivalent of at least 22.7.27. The dry particle of having a stable shelf life of at least 6 months at 25° C. when the dry particle is stored at 10-80% relative humidity claim 25 , with the shelf life determined by a measurement of oxidation products of the oxidizable flavor or fragrance to determine an apparent diffusion coefficient of oxygen of the dry particle.28. The dry particle of comprising from about 0.06% to about 0.1% emulsifier.29. The dry particle of comprising about 0.06% emulsifier.30. The dry particle of wherein the flavor is citrus flavor.31. The dry particle of wherein the citrus flavor is orange.32. The dry particle of wherein the particle has a shelf life of at least 8 months at 25° C.33. The dry ...

Preparation of dried particles comprising menthol

Provided herein are emulsions and particles comprising high concentration of menthol. Also provided is a process for the preparation emulsions and dried particles comprising high concentration of menthol, Gum Arabic and a natural extract comprising saponins.

SOLID DISPERSION OF AMIDE FLAVOR COMPOUNDS

Provided herein are methods of improving the dissolution rate in water of a compound of Formula (F) in the form of any one of its stereoisomers or a mixture thereof, and wherein n is an integer from 0 to 2; the dotted line represents a carbon-carbon single or double bond; and each of Rto R, when taken independently from each other, represents a hydrogen atom or represents a Ror ORgroup, Rrepresenting a Cto Calkyl group; and optionally one of the groups Rto Rrepresents —OH; and/or when Rand Rare taken together, and/or Rand Rare taken together, represent a OCHO group, provided said groups taken together are adjacent substituents of the phenyl group. 2. The method of wherein the solvent of step (a) is chosen among water miscible claim 1 , volatile organic solvents.3. The method of wherein the stabilizer is selected from the group consisting of gelatin claim 1 , zein claim 1 , proteins claim 1 , vegetable protein claim 1 , casein claim 1 , starch claim 1 , pectin claim 1 , octenyl succinate starch claim 1 , gum Arabic claim 1 , saponin and sucrose ester.6. The method as recited in wherein the compound is selected from the group consisting (E)-3-(3 claim 1 ,4-dimethoxyphenyl)-N-(4-methoxyphenethyl)acrylamide claim 1 , (E)-3-(3 claim 1 ,4-dimethoxyphenyl)-N-(3-methoxyphenethyl)acrylamide (E)-3-(3 claim 1 ,4-dimethoxyphenyl)-N-(3-ethoxyphenethyl)acrylamide claim 1 , (E)-3-(3 claim 1 ,4-dimethoxyphenyl)-N-(3-propoxyphenethyl)acrylamide (E)-3-(3 claim 1 ,4-dimethoxyphenyl)-N-(4-isopropoxyphenethyl)acrylamide claim 1 , (E)-3-(3 claim 1 ,4-dimethoxyphenyl)-N-(4-ethylphenethyl)acrylamide (E)-3-(3 claim 1 ,4-dimethoxyphenyl)-N-(3 claim 1 ,4-dimethylphenethyl)acrylamide claim 1 , (E)-3-(3 claim 1 ,4-dimethoxyphenyl)-N-(4-isopropylphenemethyl)acrylamide or (E)-3-(3 claim 1 ,4-dimethoxyphenyl)-N-(3-methylphenethyl)actylamide (referenced in the Examples as Amide 17).7. The method as recited wherein the solid dispersion is lyophilize to form solid particles.8. The method as recited ...

SOLID SCENT BOOSTER COMPOSITION

INTERNATIONAL APPLICATION PUBLISHED UNDER THE PATENT COOPERATION TREATY (PCT) (19) World Intellectual Property Organization International Bureau (43) International Publication Date 27 September 2018 (27.09.2018) WIP0 I PCT ol111111111111111111111111111111111111111111111111011111111111111111111111 (10) International Publication Number WO 2018/172514 Al (51) International Patent Classification: C11D 3/50 (2006.01) C11D 11/00 (2006.01) BO1J 13/16 (2006.01) (21) International Application Number: Declarations under Rule 4.17: as to applicant's entitlement to apply for and be granted a patent (Rule 4.17(ii)) of inventorship (Rule 4.17(iv)) PCT/EP2018/057419 Published: (22) International Filing Date: with international search report (Art. 21(3)) 23 March 2018 (23.03.2018) (25) Filing Language: English (26) Publication Language: English (30) Priority Data: 62/475,958 24 March 2017 (24.03.2017) US 17167487.2 21 April 2017 (21.04.2017) EP (71) Applicant: FIRMENICH SA [CH/CH]; 1, route des Je- unes ...

NON-CRYSTALLINE PERFUME OR FLAVOUR DELIVERY SYSTEM

NAHRUNGSMITTELBESTANDTEIL AUF FETT-, WACHS- ODER ÖLGRUNDLAGE ENTHALTEND VERKAPSELTE AROMEN

Method for preparing microcapsules by coacervation

The present invention relates to a method for preparing microcapsules by coacervation, and to the use of transglutaminase for cross-linking in complex coacervation. The present invention relates further to coacervation processes in general in which a material to be encapsulated is added to a solution comprising at least one colloid below the gelling temperature of the colloid. According to a method of the present invention, an emulsion/suspension of hydrophobic material is prepared after cooling a solution comprising hydrocolloids below the critical gelling temperature of a coacervate phase.

Non-crystalline perfume or flavor delivery system

The invention relates to an encapsulation system for a hydrophobic flavor or perfume ingredient or composition, capable of releasing said substance, usually crystalline at ambient temperature and pressure, in a non-crystalline form.

Encapsulation of fragrance and/or flavors in silk fibroin biomaterials

Embodiments of various aspects described herein relates to compositions and methods for encapsulation and/or stabilization of odor-releasing substances (e.g., fragrances) and/or flavoring substances in a silk-based material.

Sucrose monoesters microemulsions

An oil in water (o/w) micro-emulsion comprising: a. water; b. from about 3% up to about 30% oil; c. from about 0.1% up to about 10% lecithin; d. sucrose monoester as an emulsifier wherein the ratio of the combined amount of a lecithin and sucrose monoester to oil is less than 1; e. propylene glycol wherein the propylene glycol to water ratio by weight is greater than 1; and f. from about 14% up to about 40%, by weight, a sugar selected from the group consisting of fructose, glucose, and sucrose, and combinations thereof; wherein the mean droplet size of the o/w micro-emulsion is about 10 to about 80 nm.

Fat, wax or oil-based food ingredient comprising encapsulated flavors

FAT, WAX OR OIL-BASED FOOD INGREDIENT COMPRISING ENCAPSULATED FLAVOR

PROBLEM TO BE SOLVED: To provide a food ingredient or entire food product containing fat or oil, and flavor capsules dispersed with the fat or oil. SOLUTION: The flavor capsule comprises a microorganism, a surrounding matrix component and at least one flavor which is mainly present in the microorganism. The food or food ingredient may be used as such, or be used as coatings or fillings of ordinary food products. The fat or oil-based food ingredient has increased flavor intensity compared with similar food ingredients in which the flavor is not encapsulated. The flavors are immediately released upon intake of the food or food ingredient. Owing to the particular encapsulation of flavors, the food ingredient is sufficiently resistant to flavor evaporation caused by elevated temperatures during food manufacturing processes. COPYRIGHT: (C)2011,JPO&INPIT ...

PREPARATION OF DRIED PARTICLES COMPRISING MENTHOL

Provided herein are emulsions and particles comprising high concentration of menthol. Also provided is a process for the preparation emulsions and dried particles comprising high concentration of menthol, Gum Arabic and a natural extract comprising saponins. 1. An emulsion comprising water and:a) from about 38 to about 61% menthol, by weight, of the total weight of the emulsion excluding the weight of the water;{'i': 'Acacia seyal', 'b) from about 39 to about 62% of a Gum Arabic comprising , by weight, of the total weight of the emulsion excluding the weight of the water;'}c) from about 0.06 to about 0.22%, by weight of a dried extract comprising a saponin, of the total weight of the emulsion excluding the weight of water; wherein the water is provided in an amount of about 45% to about 50% by weight of the total weigh of the emulsion.2. A dried particle comprising:a) from about 30 to about 55% menthol, by weight, of the total weight of the particle;{'i': 'Acacia seyal', 'b) from about 45 to about 70% of a Gum Arabic comprising , by weight, of the total weight of the particle; and'}c) about 0.06 to about 0.22%, by weight of a dried extract, of the total weight of the particle.3. The emulsion as recited in wherein the natural extract comprises at least 10% by weight of saponins claim 1 , relative to the total weight of the extract4. The emulsion as recited in wherein the natural extract is a plant extract.5quillaja. The emulsion as recited in wherein the natural extract is extract.6. The particle as recited in wherein the natural extract comprises at least 10% by weight of saponins claim 2 , relative to the total weight of the extract7. The particle as recited in wherein the natural extract is a plant extract.8quillaja. The particle as recited in wherein the natural extract is extract.9. The particle as recited in wherein the natural extract comprises at least 10% by weight of saponins claim 8 , relative to the total weight of the extract10. A food product comprising ...

NON-CRYSTALLINE PERFUME OR FLAVOUR DELIVERY SYSTEM

The invention relates to an encapsulation system for a hydrophobic flavour or perfume ingredient or composition, capable of releasing said substance, usually crystalline at ambient temperature and pressure, in a non-crystalline form. © KIPO & WIPO 2007 ...

ENCAPSULATED OILS

Provided herein is a silk material compositions and methods for encapsulating and/or stabilizing oil, lipid, hydrophobic or lipophilic compounds including active agents in a silk matrix. 1. An oil in water emulsion comprising water , silk fibroin and an oil wherein the emulsion comprises a droplet comprising the oil encapsulated by the silk fibroin.2. The emulsion as recited in wherein the concentration of the silk fibroin is provided in an amount of about 6% (w/v) of the emulsion.3. The emulsion as recited in wherein the amount of the oil provided is in a ratio to the amount of silk fibroin provided of about 1:1 (v/v).43. The emulsion as recited in any one of - wherein the oil comprises a flavor or fragrance.54. The emulsion as recited in - where the droplet has an average diameter of form about 2 micrometers up to about 1 claim 1 ,000 micrometers6. The emulsion as recited in any one of wherein the droplet has an average diameter of up to about 130 micrometers.7. The emulsion as recited in wherein the droplet has an average diameter of up to about 25 micrometers.826-. (canceled)27. A particle comprising a physically cross-linked silk fibroin and an oil.28. The particle as recited in wherein the particle comprises a microsphere.29. The particle as recited in wherein the amount of the oil is provided in an amount of about 10 to about 99% claim 28 , by weight claim 28 , of the total weight of the particle.30. The particle as recited in wherein the amount of the oil is provided in an amount of about 50% claim 29 , by weight claim 29 , of the total weight of the particle.31. The particle as recited in wherein the particle comprises a microcapsule.32109-. (canceled)110. A silk particle comprising at least two immiscible phases claim 27 , a first immiscible phase comprising a silk-based material and a second immiscible phase comprising an active agent claim 27 , wherein the first immiscible phase encapsulates the second immiscible phase and the second immiscible phase ...

PREPARATION OF SOLID CAPSULES COMPRISING FLAVOURS

Provided herein is a process for preparing a solid particle comprising: preparing an emulsion comprising: from 0.01 to 0.24%, by weight, of the final weight of the solid particle, of a saponin; from 5 to 55%, by weight, of the total weight of the emulsion, a water soluble biopolymer having a molecular weight below 100 KDa; from 5 to 60%, by weight, of the final weight of the solid particle, a flavor or fragrance comprising from about 50% to about 95% of limonene; from about 5% to about 50%, by weight, of the final weight of the solid particle an alcohol; and from about 15% up to about 80% of water; the percentages being defined by weight; 1. spray-drying the emulsion obtained in step 1) so as to obtain solid capsules; 2. the solid capsule in which the droplet size measured by Diffusion Light Scattering is characterized by a characteristic diameter D90(90% of the population) equal or below 14 micrometers; 3. and in which the alcohol is aliphatic saturated or unsaturated (from C6to C12) pure ...

Method for preparing microcapsules by coacervation

The present invention relates to a method for preparing microcapsules by coacervation, and to the use of transglutaminase for cross-linking in complex coacervation. The present invention relates further to coacervation processes in general in which a material to be encapsulated is added to a solution comprising at least one colloid below the gelling temperature of the colloid. According to a method of the present invention, an emulsion or suspension of hydrophobic material is prepared after cooling a solution that includes hydrocolloids below the critical gelling temperature of a coacervate phase.

Preparation of dry particles comprising menthol

The present invention provides emulsions and particles comprising high concentrations of menthol. Also provided are methods of preparing emulsions and dry particles comprising high concentrations of menthol, gum arabic, and natural extracts containing saponin.

Fat, wax or oil-based food ingredient comprising encapsulated flavors

The present invention relates to food ingredients, or entire food products, which comprise fats or oils, and, dispersed with the fat or oil, flavor capsules. The flavor capsules comprise a micro-organism, a surrounding matrix component and at least one flavor, which is mainly present within the micro-organism. The food or food ingredients may be used as such, or be used as coatings or fillings of conventional food products. The fat or oil based food ingredient of the invention has increased flavor intensity if compared to similar food ingredients in which the flavor is not encapsulated. The flavors are immediately released upon consumption of the food or food ingredient. Owing to the particular encapsulation of flavors, the food ingredient is largely resistant to flavor evaporation due to elevated temperatures during food manufacturing processes.

Non-crystalline perfume or flavour delivery system

Heated food product with coating of encapsulated flavours

The present invention relates to a method for preparing a food product comprising flavours, and for a method for reducing loss of flavours in a flavoured product due to heat treatments. Loss of flavours by evaporation at high temperatures could be prevented by applying coating solutions in which water and encapsulated flavours have been mixed at 0.5% to 30wt.% of capsules based on micro-organisms, a matrix component and encapsulated flavours. The coating solution was applied in high temperature coating processes or processes including heat treatment following the coating step and resulted in surprising retention of flavours in the coated food product.

Fragrance composition

Various forms presented herein relate to the field of perfumery. In particular, the present disclosure provides compositions having increased and/or improved persistence and/or fragrance profiles. In addition, the present disclosure provides methods of using such compositions to increase and/or improve the persistence and/or fragrance profile of fragrance compositions.

AIR FRESHENER GEL CONTAINING CELLULOSE, HEMICELLULOSE, LIGNIN

The present invention relates to the field of air freshener. It relates more particularly to a gel composition which allows for an effective and prolonged evaporation of an active volatile ingredient contained therein. The gel device of the present invention comprises an active volatile ingredient and a gelling agent essentially formed of cellulose, hemicellulose and pectin.

MARINE PROTEIN HYDROSYLATE COMPOSITIONS WITH REDUCED MALODOR

The aspects presented herein provide methods and compositions for the reduction or suppression of marine protein hydrolysate malodor by employing rice extract and/or a solid acid, preferably selected from malic acid, tartaric acid and citric acid. 1. A marine protein hydrosylate composition , the composition comprising:(a) a marine protein hydrolysate;(b) one or more malodor compounds, wherein the one or more malodor compounds comprise trimethylamine, dimethylamines, lipid oxidation products, or any combinations thereof; and(c) one or more malodor-reducing additives, wherein the one or more malodor-reducing additives comprise a rice extract, a solid acid, or a combination thereof.2. (canceled)3. The marine protein hydrosylate composition of claim 1 , wherein the one or more malodor-reducing additives comprise rice extract claim 1 , and wherein the rice extract comprises from 14 to 18% by weight protein claim 1 , from 16 to 25% by weight fat claim 1 , and from 9 to 51% by weight carbohydrate.4. The marine protein hydrosylate composition of claim 1 , wherein the one or more malodor-reducing additives comprise a solid acid claim 1 , and wherein the solid acid comprises granules.5. The marine protein hydrosylate composition of claim 3 , wherein the rice extract is present in the marine protein hydrosylate composition at a concentration ranging from 1 to 5% by weight of the marine protein hydrosylate composition.6. The marine protein hydrosylate composition of claim 4 , wherein the solid acid is present in the marine hydrosylate composition at a concentration ranging from 1 to 5% by weight of the marine protein hydrosylate composition.7. The marine protein hydrosylate composition of claim 4 , wherein the solid acid is selected from the group consisting of: malic acid claim 4 , tartaric acid claim 4 , and citric acid.8. The marine protein hydrosylate composition of claim 1 , wherein the marine protein hydrosylate composition comprises rice extract at a concentration ...

FAT, WAX OR OIL-BASED FOOD INGREDIENT COMPRISING ENCAPSULATED FLAVORS

The present invention relates to food ingredients, or entire food products, that contain fats or oils, and, dispersed with the fat or oil, flavor capsules. The flavor capsules include a micro-organism, a surrounding matrix component and at least one flavor, which is mainly present within the micro-organism. The food or food ingredients may be used as such, or as coatings or fillings for conventional food products. The fat or oil based food ingredient of the invention has increased flavor intensity if compared to similar food ingredients in which the flavor is not encapsulated. The flavors are immediately released upon consumption of the food or food ingredient. Owing to the particular encapsulation of flavors, the food ingredient is largely resistant to flavor evaporation due to elevated temperatures during food manufacturing processes.

MICROCAPSULES WITH HIGH DEPOSITION ON SURFACES

Proflavor delivery powders

Provided herein are formulations of plated powders of acetaldehyde precursors. Also provided herein are methods of making and using the powders.

SOLID SCENT BOOSTER COMPOSITION

Described herein is solid scent booster composition including: 2. The solid scent booster composition according to claim 1 , wherein said solid carrier comprises perfume absorbed into or adsorbed onto said solid carrier.3. The solid scent booster composition according to claim 1 , wherein said solid carrier is selected from the group consisting of urea claim 1 , sodium chloride claim 1 , sodium sulphate claim 1 , sodium acetate claim 1 , zeolite claim 1 , sodium carbonate claim 1 , sodium bicarbonate claim 1 , clay claim 1 , talc claim 1 , calcium carbonate claim 1 , magnesium sulfate claim 1 , gypsum claim 1 , calcium sulfate claim 1 , magnesium oxide claim 1 , zinc oxide claim 1 , titanium dioxide claim 1 , calcium chloride claim 1 , potassium chloride claim 1 , magnesium chloride claim 1 , zinc chloride claim 1 , saccharides claim 1 , polyethylene glycol claim 1 , polyvinylpyrrolidone claim 1 , citric acid or any water soluble solid acid claim 1 , fatty alcohols claim 1 , fatty acids claim 1 , and mixtures thereof.5. The solid scent booster composition according to claim 1 , wherein said granulated powder comprises up to 20% by weight of said encapsulated oil based on the total weight of said granulated powder.6. The solid scent booster composition according to claim 1 , wherein the totality of said oil phase is encapsulated.7. The solid scent booster composition according to claim 1 , wherein said oil phase comprises at least one part that is not encapsulated claim 1 , and wherein said granulated powder comprises up to 45% by weight of the total amount of said oil phase based on the total weight of said granulated powder.8. The solid scent booster composition according to claim 7 , wherein said oil phase comprises at least one part that is not encapsulated and wherein said granulated powder comprises up to 35% by weight of the total amount of said oil phase based on the total weight of said granulated powder.9. The solid scent booster composition according to ...

Air freshener gel containing cellulose, hemicellulose, lignin

The present invention relates to the field of air freshener. It relates more particularly to a gel composition which allows for an effective and prolonged evaporation of an active volatile ingredient contained therein. The gel device of the present invention comprises an active volatile ingredient and a gelling agent essentially formed of cellulose, hemicellulose and pectin.

STABLE BLEACHING COMPOSITION

This invention relates to a bleaching composition comprising hypochlorite-based bleach particles and moisture-sensitive particles encapsulating an oil within starch or starch-derivative matrix, the composition being surprisingly stable toward degradation of the starch upon storage.

HEATED FOOD PRODUCT WITH COATING OF ENCAPSULATED FLAVORS

The present invention relates to a method for preparing a flavored food product, and to a method for reducing loss of flavors in a flavored product due to heat treatments. Loss of flavors by evaporation at high temperatures could be prevented by applying coating solutions in which water and encapsulated flavors have been mixed at 0.5% to 30 wt. % of capsules based on micro-organisms, a matrix component and encapsulated flavors. The coating solution was applied in high temperature coating processes or processes including heat treatment following the coating step and resulted in surprising retention of flavors in the coated food product.

Maleic anhydride polymer-stabilized microcapsules

The present invention relates to microcapsules with a core-shell or matrix morphology stabilized by cross-linked nanoparticles. A process for the preparation of said microcapsules comprising selecting internal crosslinking of a Pickering emulsion is also an object of the invention. Perfumed consumer products, in particular fine fragrance, home and personal care products are also part of the invention.

METHOD FOR PREPARING MICROCAPSULES BY COACERVATION

The present invention relates to a method for preparing microcapsules by coacervation, and to the use of transglutaminase for cross-linking in complex coacervation. The present invention relates further to coacervation processes in general in which a material to be encapsulated is added to a solution comprising at least one colloid below the gelling temperature of the colloid. According to a method of the present invention, an emulsion or suspension of hydrophobic material is prepared after cooling a solution that includes hydrocolloids below the critical gelling temperature of a coacervate phase.

PROCESS FOR DRYING A SUSPENSION AT ROOM TEMPERATURE

The present invention relates to a new process for the preparation of powdered microcapsules encapsulating active volatile active ingredients, in particular a perfume or a flavour, said process being performed at room temperature. Powdered microcapsules obtainable by said process are also an object of the invention. Perfuming and flavouring compositions as well as consumer products comprising said capsules are also part of the invention. 1. A process for preparing a powdered microencapsulated composition comprising the steps of: (i) an oil phase comprising an active ingredient, preferably a perfume or a flavor, said oil being dispersed in', '(ii) a water phase including a water-soluble carbohydrate carrier; and', '(iii) optionally an emulsifier', 'wherein the weight ratio between the oil phase and the water is above 1;, 'a) Preparing an oil-in-water suspension containing'}b) Blending at room temperature the suspension obtained under step a) with a desiccant powder to form a free-flowing microcapsule powder, said process being characterized in that the weight difference Δ between the water sorption of the desiccant and the water sorption of the carrier, at 50% relative humidity and at 25° C., is positive;c) Optionally sifting the obtained powder to remove the excess desiccant.2. The process according to claim 1 , wherein the suspension comprises a perfume or a flavour freely dispersed in the water phase.3. The process according to claim 1 , wherein the suspension comprises a perfume or flavour oil wherein part of said oil is freely dispersed in the water phase and another part of the oil is dispersed in an encapsulated form in the water phase.4. The process according to claim 1 , wherein the suspension comprises a perfume or flavour oil wherein the oil is dispersed in an encapsulated form in the water phase.5. The process according to claim 1 , wherein the water-soluble carbohydrate carrier is present in an amount comprised between 25 and 40 wt % of the suspension.6. ...

Stable bleaching composition

This invention relates to a bleaching composition comprising hypochlorite-based bleach particles and moisture-sensitive particles encapsulating an oil within starch or starch-derivative matrix, the composition being surprisingly stable toward degradation of the starch upon storage.

Microcapsules having a mineral layer

Described herein is a mineralized core-shell microcapsule slurry including at least one microcapsule having:a) an oil-based core including a hydrophobic active ingredient;b) a polymeric shell having a terminating charged functional surface; andc) a mineral layer on the terminating charged functional surface.Also described herein is a process for a preparation of said microcapsules. Also described herein are perfuming compositions and consumer products including said microcapsules, including perfumed consumer products in the form of home care or personal care products.

PARTICLE-STABILIZED MICROCAPSULES

The present invention relates to microcapsules with a core-shell or matrix morphology stabilized by cross-linked nanoparticles. A process for the preparation of said microcapsules comprising selecting internal crosslinking of a Pickering emulsion is also an object of the invention. Perfumed consumer products, in particular fine fragrance, home and personal care products are also part of the invention. 1. A particle-stabilized microcapsule obtainable by a process comprising the steps of:1) suspending inorganic solid particles with at least one amine functionality in water, to form an aqueous phase;2) suspending at least one maleic anhydride-containing polymer in a perfume or flavor oil to form an oil phase;3) adding the oil phase to the water phase and mixing the resulting emulsion to form a microcapsule with cross-linked particles present at the oil/water interface.2. A microcapsule according to claim 1 , wherein the inorganic particles are selected from the group consisting of silica claim 1 , silicates claim 1 , titanium dioxide claim 1 , aluminium oxide claim 1 , zinc oxide claim 1 , iron oxide claim 1 , mica claim 1 , clays claim 1 , kaolin claim 1 , montmorillonite claim 1 , laponite claim 1 , bentonite claim 1 , perlite claim 1 , dolomite claim 1 , diatomite claim 1 , vermiculite claim 1 , hectorite claim 1 , gibbsite claim 1 , illite claim 1 , kaolinite claim 1 , aluminosilicates claim 1 , gypsum claim 1 , bauxite claim 1 , magnesite claim 1 , talc claim 1 , magnesium carbonate claim 1 , calcium carbonate claim 1 , and diatomaceous earth.3. A microcapsule according to claim 2 , wherein the inorganic particles consist of silica.4. A microcapsule according to claim 1 , wherein the at least one maleic anhydride-containing polymer is present in an amount comprised between 0.5 and 50 wt % of the oil phase.5. A microcapsule according to claim 4 , wherein the at least one maleic anhydride-containing polymer is present in an amount comprised between 1 and 20 wt % of ...

ENCAPSULATION OF FRAGRANCE AND/OR FLAVORS IN SILK FIBROIN BIOMATERIALS

Embodiments of various aspects described herein relates to compositions and methods for encapsulation and/or stabilization of odor-releasing substances (e.g., fragrances) and/or flavoring substances in a silk-based material.

MICROCAPSULES HAVING A MINERAL LAYER

Described herein is a mineralized core-shell microcapsule slurry including at least one microcapsule having: 1. A mineralized core-shell microcapsule slurry comprising at least one microcapsule having:a) an oil-based core comprising a hydrophobic active ingredient;b) a polymeric shell having a terminating charged functional surface; andc) a mineral layer on the terminating charged functional surface.2. The microcapsule slurry according to claim 1 , wherein the mineral layer has an arithmetical mean roughness value (R) greater than 15 nm and/or a mean roughness depth (R) greater than 50 nm.3. The microcapsule slurry according to claim 1 , wherein the mineral layer does not comprise silicon oxides.4. The microcapsule slurry according to claim 1 , wherein the mineral layer comprises a material chosen from the group consisting of iron oxides claim 1 , iron oxyhydroxide claim 1 , titanium oxides claim 1 , zinc oxides claim 1 , calcium carbonates claim 1 , calcium phosphates and mixtures thereof.5. The microcapsule slurry according to claim 1 , wherein the terminating surface is an anionic surface and wherein the microcapsule comprises a polyelectrolyte scaffolding between the anionic surface and the mineral layer claim 1 , said polyelectrolyte scaffolding including at least one cationic polyelectrolyte layer and at least one anionic polyelectrolyte layer with the proviso that the terminating layer is an anionic polyelectrolyte layer.6. The microcapsule slurry according to claim 1 , wherein the polymeric shell is made of a material selected from the group consisting of polyurea claim 1 , polyurethane claim 1 , polyamide claim 1 , polyacrylate claim 1 , polysiloxane claim 1 , polycarbonate claim 1 , polysulfonamide claim 1 , urea formaldehyde claim 1 , melamine formaldehyde resin claim 1 , melamine urea resin claim 1 , melamine glyoxal resin claim 1 , gelatin/gum acacia shell wall and mixtures thereof.7. The microcapsule slurry according to claim 1 , wherein the oil-based ...

AIR FRESHENER GEL CONTAINING CELLULOSE, HEMICELLULOSE, LIGNIN

The present invention relates to the field of air freshener. It relates more particularly to a gel composition which allows for an effective and prolonged evaporation of an active volatile ingredient contained therein. The gel device of the present invention comprises an active volatile ingredient and a gelling agent essentially formed of cellulose, hemicellulose and pectin. 1. A gel composition comprising:a) a gelling agent comprising cellulose, hemicellulose and pectin, in an amount comprised between 0.1% and 10% by weight, relative to the total weight of the composition;b) an active volatile ingredient-containing oil in an amount comprised between 0.1 and 5% by weight, relative to the total weight of the composition;c) water in an amount comprised between 85% and 98.9% by weight, relative to the total weight of the composition;d) a bivalent cation, in an amount comprised between 0.01% and 1% by weight, relative to the total weight of the composition;e) a sequestering agent, in an amount below 0.5% by weight, relative to the total weight of the gel composition; andf) a pH modifier, in an amount below 3% by weight, relative to the total weight of the gel composition;wherein that said composition is an air freshener.2. The gel composition according to any one of claim 1 , wherein the active volatile ingredient is a perfume.3. The gel composition according to any one of to claim 1 , wherein the bivalent cation is calcium phosphate.4. The gel composition according to any one of to claim 1 , wherein the pH modifier is glucono delta lactone.5. The gel composition according to any one of to claim 1 , wherein the sequestering agent is sodium tripolyphosphate.6. A process for the preparation of a gel composition as defined in comprising the following steps:a) mixing a gelling agent comprising cellulose, hemicellulose and pectin with water;b) adding to the mixture obtained in step a) a sequestering agent;c) optionally heating the mixture obtained in step b); i) a bivalent ...

MICROCAPSULES WITH HIGH DEPOSITION ON SURFACES

The present invention relates to microcapsules formed by interfacial polymerization, which present high deposition properties and which can be advantageously used for example in the perfumery industry. Perfuming compositions and perfumed consumer products comprising these microcapsules are also objects of the invention. 1. A core-shell microcapsule slurry comprising at least one microcapsule , the at least one microcapsule having:a) an oil-based core;b) a polymeric shell formed by interfacial polymerisation in the presence of an anionic or amphiphilic biopolymer; andc) a coating comprising a cationic polymer;wherein the weight ratio between the amphiphilic biopolymer and the cationic polymer in the core-shell microcapsule slurry is between 0.2 and 20.2. The core-shell microcapsule slurry according to claim 1 , wherein the weight ratio between the amphiphilic biopolymer and the cationic polymer in the core-shell microcapsule slurry is between 0.5 and 2.0.3. The core-shell microcapsule slurry according to claim 1 , wherein the anionic or amphiphilic biopolymer is selected from the group consisting of gum Arabic claim 1 , soy protein claim 1 , sodium caseinate claim 1 , gelatin claim 1 , bovine serum albumin claim 1 , sugar beet pectin claim 1 , hydrolyzed soy protein claim 1 , hydrolyzed sericin claim 1 , Pseudocollagen claim 1 , Biopolymer SA-N claim 1 , Pentacare-NA PF claim 1 , a mixture of gum Arabic and Revitalin claim 1 , and mixtures thereof.4. The core-shell microcapsule slurry according to claim 1 , wherein the cationic polymer is selected from the group consisting of dimethylallylammonium chloride homopolymer claim 1 , copolymer of dimethyl diallyl ammonium chloride with acrylamide claim 1 , hydroxypropyl trimethyl ammonium chloride ether of hydroxyethyl cellulose claim 1 , quaternized copolymer of polyvinyl pyrrolidone and dimethylaminoethyl methacrylate claim 1 , guar hydroxypropyl trimethyl ammonium chloride functionalized polysaccharide claim 1 , ...

FRAGRANCE COMPOSITIONS

The various aspects presented herein relate to the field of perfumery. In particular, the present disclosure provides compositions having an increased and/or improved long-lastingness and/or fragrance profile. In addition, the present disclosure provides methods of using such compositions to increase and/or improve the long-lastingness and/or fragrance profile of a fragrance composition. 2. The composition of claim 1 , wherein the fragrance component present in an amount from 0.04 to 20 wt % claim 1 , relative to the total weight of the composition.3. The composition of claim 1 , wherein the composition further comprises water claim 1 , in an amount of less than or equal to 15 wt % relative to the total weight of the composition.4. The composition of claim 1 , wherein the composition further comprises water claim 1 , in an amount 5 to 15 wt % relative to the total weight of the composition.5. The composition of claim 1 , wherein the composition further comprises water claim 1 , in an amount 0 to 5 wt % relative to the total weight of the composition.6. The composition of claim 1 , wherein the at least one modulator is in an amount from 6.0 to 20 wt % claim 1 , relative to the total weight of the composition.7. The composition of claim 1 , wherein the at least one modulator is in an amount from 7.0 to 20 wt % claim 1 , relative to the total weight of the composition.8. The composition of claim 1 , wherein the at least one modulator is in an amount from 8.0 to 20 wt % claim 1 , relative to the total weight of the composition.9. The composition of claim 1 , wherein the at least one modulator is in an amount from 9.0 to 20 wt % claim 1 , relative to the total weight of the composition.10. The composition of claim 1 , wherein the at least one modulator is in an amount from 10.0 to 20 wt % claim 1 , relative to the total weight of the composition.11. The composition of claim 1 , wherein the at least one modulator is in an amount from 11.0 to 20 wt % claim 1 , relative to ...

PROCESS FOR DRYING A SUSPENSION AT ROOM TEMPERATURE

The present invention relates to a new process for the preparation of powdered microcapsules encapsulating active volatile active ingredients, in particular a perfume or a flavour, said process being performed at room temperature. Powdered microcapsules obtainable by said process are also an object of the invention. Perfuming and flavouring compositions as well as consumer products comprising said capsules are also part of the invention. 116-. (canceled)17. A non-spherical perfuming or flavoring powdered microcapsule , comprising:(i) an oil phase comprising a volatile active ingredient;(ii) a water phase including a water-soluble carbohydrate carrier;(iii) optionally an emulsifier; and(iv) a desiccant;wherein the weight ratio between the oil phase and the water is above 1; andwherein the non-spherical perfuming or flavoring powdered microcapsule has a coefficient of circularity less than 0.7.18. The non-spherical perfuming or flavoring powdered microcapsule according to claim 17 , wherein the non-spherical perfuming or flavoring powdered microcapsule has a coefficient of circularity less than 0.6.19. The non-spherical perfuming or flavoring powdered microcapsule according to claim 17 , wherein the non-spherical perfuming or flavoring powdered microcapsule comprises a perfume or a flavor oil freely dispersed in the water phase.20. The non-spherical perfuming or flavoring powdered microcapsule according to claim 17 , wherein the non-spherical perfuming or flavoring powdered microcapsule comprises a perfume or flavor oil claim 17 , wherein part of said oil is freely dispersed in the water phase and another part of the oil is dispersed in an encapsulated form in the water phase.21. The non-spherical perfuming or flavoring powdered microcapsule according to claim 20 , wherein the encapsulated perfume or flavor oil consists of water-insoluble microcapsules obtainable by a process selected from the group consisting of interfacial polymerisation claim 20 , polycondensation ...

ENCAPSULATION OF FRAGRANCE AND/OR FLAVORS IN SILK FIBROIN BIOMATERIALS

Embodiments of various aspects described herein relates to compositions and methods for encapsulation and/or stabilization of odor-releasing substances (e.g., fragrances) and/or flavoring substances in a silk-based material. 1. A silk particle comprisingan aqueous phase comprising a silk-based material; andan oil phase comprising an odor-releasing substance and/or a flavoring substance, wherein the aqueous phase encapsulates the oil phase, the oil phase excluding a liposome.2. The particle of claim 1 , further comprising a water-retention coating on an outer surface of the silk particle.3. The particle of or claim 1 , wherein the water-retention coating is configured to increase retention time claim 1 , reduce release rate claim 1 , and/or increase stability claim 1 , of the odor-releasing substance and/or the flavoring substance by at least about 10% claim 1 , when the particle is subjected to at least about room temperature or higher.4. The particle of claim 3 , wherein the particle is subjected to at least about 37° C. or higher.54. The particle of any of - claims 1 , wherein the water-retention coating comprises a silk layer.65. The particle of any of - claims 1 , wherein the water-retention coating further comprises a polyethylene oxide layer surrounded by the silk layer.76. The particle of any of - claims 1 , wherein the aqueous phase and the oil phase are present in a volumetric ratio of about 1:100 to about 100:1 or about 1:50 to about 50:1.87. The particle of any of - claims 1 , wherein the aqueous phase comprises pores claims 1 , and the oil phase occupies at least one of the pores.98. The particle of any of - claims 1 , wherein the oil phase forms a single compartment in the aqueous phase and/or the silk-based material.109. The particle of any of - claims 1 , wherein the oil phase forms a plurality of compartments in the aqueous phase and/or the silk-based material.11. The particle of or claims 1 , wherein the size of the compartment is in a range of ...

FLAVOR COMPOSITIONS

The aspects presented herein provide flavour compositions. In particular, the aspects presented herein provide flavour compositions that a person may dispense into beverages, such as, for example, bottled beverages. 1. A composition ,wherein the composition is a liquid, a) from 0 to 30% w/w water;', 'b) from 15 to 40% w/w glycerol;', 'c) from 10 to 40% w/w propylene glycol;', 'd) from 30 to 50% w/w of an alcohol; and', 'e) from 0.5 to 15% w/w of a flavoring substance., 'wherein the composition is configured to disperse in a beverage without requiring agitation, the composition comprising2. The composition of claim 1 , wherein the composition further comprises 1 to 5% w/w glycosylated steviol glycoside.3. The composition of claim 2 , wherein the amount of glycosylated steviol glycoside in the composition is from 2 to 3% w/w.4. The composition of claim 1 , wherein the composition further comprises 0 to 1.5% w/w sucralose.5. The composition of claim 1 , wherein the alcohol is selected from the group consisting of: ethanol claim 1 , isopropyl alcohol claim 1 , propan-1-ol claim 1 , propan-2-ol claim 1 , butan-1-ol claim 1 , and butan-2-ol.6. The composition of claim 5 , wherein the alcohol is ethanol.7. The composition of claim 1 , wherein the amount of water in the composition is from 7 to 10% w/w.8. The composition of claim 1 , wherein the amount of glycerol in the composition is from 20 to 35% w/w.9. The composition of claim 1 , wherein the amount of propylene glycol in the composition is from 17 to 35% w/w.10. The composition of claim 1 , wherein the amount of the alcohol in the composition is from 30 to 42% w/w.11. The composition of claim 1 , wherein the beverage is a carbonated beverage.12. The composition of claim 11 , wherein the carbonated beverage is beer.13. The composition of claim 1 , wherein the beverage is in a single serve container.14. The composition of claim 1 , wherein the concentration of propylene glycol claim 1 , when added to the beverage claim ...

FRANGRANCE DELIVERY DEVICE

The present disclosure relates to the field of perfumery and more precisely it provides a device and associated consumer articles, for dispensing an active composition into the surrounding space. 1. A device comprising: wherein the body portion has a volume and at least one surface,', 'wherein the volume comprises at least one network of a plurality of fluidly connected passages,', 'wherein the at least one network of fluidly connected passages has at least one first end and at least one second end,', 'wherein the at least one first end and at least one second end are separated by a distance,', 'wherein at least one of the first or second ends are fluidly connected to the at least one surface,', 'wherein each individual passage within the plurality has a cross section,', 'wherein the distance, and the cross section of each passage within the plurality defines a surface,, 'a) a body portion,'} wherein the at least one active composition is disposed within the at least one network of a plurality of fluidly connected passages, and', 'wherein the surface is configured to disperse the at least one active composition., 'b) at least one active composition,'}2. The device of claim 1 , wherein each individual passage within the plurality has one or more branches.3. The device of claim 1 , wherein the body portion comprises a porous material.4. The device of claim 1 , wherein the surface comprises a triply periodic minimal surface geometry.5. The device of claim 4 , wherein the triply periodic minimal surface geometry is selected from the group consisting of: a gyroid geometry claim 4 , a lidinoid geometry claim 4 , a Schwarz D “diamond” geometry claim 4 , or a Schwarz P “primitive” structure geometry.6. The device of claim 1 , wherein the surface is defined according to Equation 1:{'br': None, 'i': F', 'x,y,z', 'x', 'y', 'y', 'z', 'z', 'x', 'T, '()=sin()·cos()+sin()·cos()+sin()·cos()=\u2003\u2003Equation 3'}7. The device of claim 6 , wherein the value of T is selected from a ...

SUCROSE MONOESTERS MICROEMULSIONS

An oil in water (o/w) micro-emulsion comprising: 1. An oil in water (o/w) micro-emulsion comprising:a. water;b. from 3% up to 30%, by weight oil, of the total weight of the emulsion;c. from 0.1% up to 10% of a lecithin;d. a sucrose monoester as an emulsifier wherein the ratio, by weight, of the combined amount of the lecithin and sucrose monoester to the oil is less than 1;e. propylene glycol wherein the propylene glycol to water ratio by weight is greater than 1:1; and 'wherein the mean droplet size of the o/w micro-emulsion is about 10 to about 80 nm.', 'f. from 14% up to 40%, by weight, a sugar selected from the group consisting of fructose, glucose, sucrose, and combinations thereof, by total weight of the emulsion;'}2. The emulsion as recited in further comprising from 0.1% up to 20% by weight glycerin of the total weight of the emulsion.3. The emulsion as recited in comprising from 10% up to 20% claim 2 , by weight claim 2 , glycerin of the total weight of the emulsion.4. The emulsion as recited in claim 1 , further comprising from 0.08% up to 1% claim 1 , by weight claim 1 , of the total weight of the emulsion claim 1 , a Calcohol soluble alcohol.5. The emulsion as recited in further comprising 0.1-0.5% of a soluble Calcohol.6. The emulsion as recited in wherein the alcohol is selected from the group consisting of ethanol claim 5 , a propanol and a butanol.7. The emulsion as recited in wherein the butanol is selected from the group consisting of n-butanol claim 6 , sec-butanol claim 6 , isobutanol and tert butanol.8. The emulsion as recited in claim 1 , wherein the droplet size is 10 to 80 nm.9. The emulsion as recited in wherein droplet size is 10 to 50 nm.10. The emulsion as recited in claim 1 , wherein the emulsion is provided in the substantial absence of sucrose.11. A beverage comprising from 0.002% to 0.1% of the emulsion as defined in .12. A process for making an oil/water (o/w) emulsion comprising:a. mixing a sucrose monoester into propylene glycol at ...

METHOD TO IMPROVE THE PERFORMANCE OF ENCAPSULATED FRAGRANCES

The invention relates to a perfume composition that includes a first perfume microcapsule encapsulating a first perfume oil that has a Log T greater than −2.5 and a cLogP greater than 2.5 and/or a volatility value of at least 30 μg/l air; and a second perfume microcapsule encapsulating a second perfume oil ingredient that has a LogT less than −2.5 and a cLogP greater than 2.5 and/or a volatility value of at least 30 μg/l air. The invention also relates to the use of such mixtures of microcapsules as a perfuming ingredient or perfuming composition for home or personal care products, as well as to the resulting home and body care compositions. Also, a method for increasing shelf life of a home- or personal-care product that contains a perfuming composition which comprises providing the perfume composition as one of the mixtures of microcapsules disclosed herein. 1. A perfume composition comprising a mixture of microcapsules including:(a) a first perfume microcapsule encapsulating a first perfume oil that has a LogT greater than −2.5 and a cLogP greater than 2.5 and a volatility value of at least 30 μg/l air; and(b) a second perfume microcapsule encapsulating a second perfume oil that has a LogT less than −2.5 and a cLogP greater than 2.5 and a volatility value of at least 30 μg/l air.2. The perfume composition of claim 1 , wherein either of the first or second perfume oils claim 1 , or both claim 1 , comprises a mixture of perfuming compounds wherein at least 80% of the perfuming compounds each has the recited logT and cLogP and volatility values.3. The perfume composition of claim 1 , wherein either of the first or second perfume oils claim 1 , or both claim 1 , comprises a single perfuming compound or a mixture of perfuming compounds wherein each compound has the recited LogT and cLogP or volatility values.4. The perfume composition of claim 3 , wherein the perfuming compound or perfuming compounds in the first or second perfume oils claim 3 , or both claim 3 , each ...

PROFLAVOR DELIVERY POWDERS

Provided herein are formulations of plated powders of acetaldehyde precursors. Also provided herein are methods of making and using the powders. 2. The compound as recited in wherein Rand Rare independently a straight or branched CCalkyl.3. The compound as recited in wherein Rand Rare independently selected from the group consisting of methyl claim 2 , ethyl claim 2 , propyl claim 2 , and butyl.4. The compound as recited in any one of to wherein n is 1 and x is 2.5. The compound as recited in any one of - wherein n is 2 and x is independently 0 claim 2 , 1 or 2.6. The compound as recited in any one of to wherein n is 3 claim 2 , 4 claim 2 , 5 or 6 and x is independently 0 claim 2 , 1 or 2.7. The compound as recited in selected from the group consisting of bis(1-ethoxyethyl) succinate; bis(1-ethoxyethyl) adipate; bis(1-ethoxyethyl) fumarate; bis(1-propoxyethyl) succinate: bis(1-propoxyethyl) adipate: bis(1-propoxyethyl) fumarate; bis(1-butoxyethyl) succinate; bis(1-butoxyethyl) adipate claim 1 , and bis(1-butoxyethyl) fumarate.8. The compound as recited in wherein the compound is 5-(2-(1-ethoxyethoxy)propan-2-yl)-2-methyl-2-vinyltetrahydrofuran.9. A method of releasing acetaldehyde into an aqueous solution comprising delivering a composition as defined in any one of - to the aqueous solution.10. The use of a composition defined by any one of - to confer claim 1 , enhance claim 1 , improve or modify the flavor or aroma of a flavored article.11. A method of making a plated powder comprising:{'claim-ref': [{'@idref': 'CLM-00001', 'claims 1'}, {'@idref': 'CLM-00008', '8'}], 'i) mixing a compound as defined in any one of - and a carrier.'} Provided herein are precursors (proflavors) to acetaldehyde and their use for delivering acetaldehyde to food and beverages to typically provide increase flavor.Acetaldehyde is an important, yet difficult to encapsulate flavor ingredient. It is used in a large variety of flavors but is particularly appreciated in fruit flavors where it ...

Sucrose monoesters microemulsions.

Una microemulsión de aceite en agua (o/w) que comprende: a. agua; b. desde aproximadamente 3% hasta aproximadamente 30% de aceite; c. desde aproximadamente 0.1% hasta aproximadamente 10% de lecitina; d. un monoéster de sucrosa como un emulsionador, en donde la relación de la cantidad combinada de una lecitina y el monoéster de sucrosa con respecto al aceite es inferior a 1; e. propilenglicol en donde la proporción en peso del propilenglicol con respecto al agua es mayor que 1; y f. desde aproximadamente 14% hasta aproximadamente 40%, en peso, de un azúcar seleccionado del grupo que consiste de fructosa, glucosa y sucrosa, y combinaciones de los mismos; en donde el tamaño promedio de la gota de la microemulsión de o/w es de aproximadamente 10 a aproximadamente 80 nm.

Microcapsules with high deposition on surfaces.

La presente invención se refiere a las microcápsulas formadas por polimerización interfacial, que presentan altas propiedades de deposición y que se pueden usar ventajosamente, por ejemplo, en la industria de la perfumería. Las composiciones perfumantes y los productos para el consumidor perfumados que comprenden estas microcápsulas también son objetos de la invención.

processo para secar uma suspensão à temperatura ambiente

processo para a preparação de microcápsulas em pó que encapsulam ingredientes voláteis ativos, em particular, um perfume ou um sabor, sendo que o dito processo é realizado à temperatura ambiente. microcápsulas em pó obteníveis pelo dito processo também são um objetivo da invenção. composições perfumantes e saborizantes, bem como produtos destinados ao consumidor, que compreendem as ditas cápsulas também são parte da invenção.