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1.
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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)
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Inventor |
Marriott, Raymond
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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
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2.
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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)
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Inventor |
- Whitehead, Ian
- Morales-Duran, Ulises
- Hoi Ki Sin, Emily
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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
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3.
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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)
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Inventor |
- Whitehead, Ian
- Morales-Duran, Ulises
- Hoi Ki Sin, Emily
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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
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4.
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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)
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Inventor |
Marriott, Raymond
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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
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5.
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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)
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Inventor |
Marriott, Raymond
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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
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6.
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"PROTEX"
Application Number |
018160400 |
Status |
Registered |
Filing Date |
1942-09-24 |
Registration Date |
1942-09-24 |
Owner |
Sensient Flavors Limited (United Kingdom)
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NICE Classes ? |
30 - Basic staples, tea, coffee, baked goods and confectionery
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Goods & Services
(1) A vegetable flavouring for use as an ingredient in food.
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