Sensient Flavors Limited

United Kingdom

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        Patent 5
        Trademark 1
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IPC Class
B01D 11/04 - Solvent extraction of solutions which are liquid 3
C11B 9/02 - Recovery or refining of essential oils from raw materials 3
A23L 25/00 - Food consisting mainly of nutmeat or seedsPreparation or treatment thereof 2
A23L 27/00 - SpicesFlavouring agents or condimentsArtificial sweetening agentsTable saltsDietetic salt substitutesPreparation or treatment thereof 2
A23L 27/10 - Natural spices, flavouring agents or condimentsExtracts thereof 2
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1.

Process for the fractionation of essential oils

      
Application Number 15513353
Grant Number 10370617
Status In Force
Filing Date 2015-09-29
First Publication Date 2017-10-26
Grant Date 2019-08-06
Owner SENSIENT FLAVORS LTD (United Kingdom)
Inventor Marriott, Raymond

Abstract

A method for modifying the composition of essential oils to be used as such or as ingredients for flavour and fragrance formulations, the process using carbon dioxide and suitable solvents in combination with specific supports; Flavours and fragrances containing ingredients produced by the method and applications using the flavours and fragrances.

IPC Classes  ?

  • C11B 9/02 - Recovery or refining of essential oils from raw materials
  • B01D 11/02 - Solvent extraction of solids
  • A23L 27/10 - Natural spices, flavouring agents or condimentsExtracts thereof
  • B01D 11/04 - Solvent extraction of solutions which are liquid

2.

A METHOD FOR ENCAPSULATING ADDITIVES INTO SEEDS, BEANS, NUTS, CEREALS AND PSEUDO-CEREALS

      
Document Number 02975954
Status In Force
Filing Date 2016-04-12
Open to Public Date 2016-10-27
Grant Date 2021-07-13
Owner SENSIENT FLAVORS LIMITED (United Kingdom)
Inventor
  • Whitehead, Ian
  • Morales-Duran, Ulises
  • Hoi Ki Sin, Emily

Abstract

The present invention discloses the use of subcritical or supercritical carbon dioxide for injecting additives to seeds, beans, nuts, cereals and pseudo-cereals.

IPC Classes  ?

  • A23L 5/00 - Preparation or treatment of foods or foodstuffs, in generalFood or foodstuffs obtained therebyMaterials therefor
  • A23L 5/40 - Colouring or decolouring of foods
  • A23L 7/00 - Cereal-derived productsMalt productsPreparation or treatment thereof
  • A23L 7/10 - Cereal-derived products
  • A23L 25/00 - Food consisting mainly of nutmeat or seedsPreparation or treatment thereof
  • A23L 27/00 - SpicesFlavouring agents or condimentsArtificial sweetening agentsTable saltsDietetic salt substitutesPreparation or treatment thereof
  • A23L 33/00 - Modifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof

3.

A METHOD FOR ENCAPSULATING ADDITIVES INTO SEEDS, BEANS, NUTS, CEREALS AND PSEUDO-CEREALS

      
Application Number EP2016058026
Publication Number 2016/169815
Status In Force
Filing Date 2016-04-12
Publication Date 2016-10-27
Owner SENSIENT FLAVORS LIMITED (United Kingdom)
Inventor
  • Whitehead, Ian
  • Morales-Duran, Ulises
  • Hoi Ki Sin, Emily

Abstract

The present invention discloses the use of subcritical or supercritical carbon dioxide for injecting additives to seeds, beans, nuts, cereals and pseudo-cereals.

IPC Classes  ?

  • A23L 5/40 - Colouring or decolouring of foods
  • A23L 7/00 - Cereal-derived productsMalt productsPreparation or treatment thereof
  • A23L 7/161 - Puffed cereals, e.g. popcorn or puffed rice
  • A23L 25/00 - Food consisting mainly of nutmeat or seedsPreparation or treatment thereof
  • A23L 27/00 - SpicesFlavouring agents or condimentsArtificial sweetening agentsTable saltsDietetic salt substitutesPreparation or treatment thereof

4.

PROCESS FOR THE FRACTIONATION OF ESSENTIAL OILS

      
Document Number 02962322
Status In Force
Filing Date 2015-09-29
Open to Public Date 2016-04-07
Grant Date 2021-12-21
Owner SENSIENT FLAVORS LTD (United Kingdom)
Inventor Marriott, Raymond

Abstract

This invention discloses a method for modifying the composition of essential oils to be used as such or as ingredients for flavour and fragrance formulations, said process using carbon dioxide and suitable solvents in combination with specific supports. It also covers the flavours and fragrances containing ingredients produced by said method and applications using said flavours and fragrances.

IPC Classes  ?

  • C11B 9/02 - Recovery or refining of essential oils from raw materials
  • A23L 27/10 - Natural spices, flavouring agents or condimentsExtracts thereof
  • B01D 11/04 - Solvent extraction of solutions which are liquid

5.

PROCESS FOR THE FRACTIONATION OF ESSENTIAL OILS

      
Application Number EP2015072454
Publication Number 2016/050783
Status In Force
Filing Date 2015-09-29
Publication Date 2016-04-07
Owner SENSIENT FLAVORS LTD (United Kingdom)
Inventor Marriott, Raymond

Abstract

This invention discloses a method for modifying the composition of essential oils to be used as such or as ingredients for flavour and fragrance formulations, said process using carbon dioxide and suitable solvents in combination with specific supports. It also covers the flavours and fragrances containing ingredients produced by said method and applications using said flavours and fragrances.

IPC Classes  ?

  • C11B 9/02 - Recovery or refining of essential oils from raw materials
  • B01D 11/04 - Solvent extraction of solutions which are liquid

6.

"PROTEX"

      
Application Number 018160400
Status Registered
Filing Date 1942-09-24
Registration Date 1942-09-24
Owner Sensient Flavors Limited (United Kingdom)
NICE Classes  ? 30 - Basic staples, tea, coffee, baked goods and confectionery

Goods & Services

(1) A vegetable flavouring for use as an ingredient in food.