The present invention relates to a perfumed particle comprising carrier comprising a biopolymer, a humectant and, optionally, water, and free perfume oil and/or encapsulated perfume oil. The present invention also relates to a method of manufacturing the perfumed particle, a consumer product comprising the same and uses of application of the same.
The present disclosure generally relates to an antimicrobial composition that an encapsulated flavor, which is useful for treating water and rendering it safe for human consumption. In some embodiments, a colorant is also encapsulated with the flavor, which causes the color to change when the microcapsules containing flavor and colorant are introduced to water. This can provide an approximate indicator as to when the water is safe for human consumption.
The various aspects presented herein relate to the perfumery industry. More particularly, the various aspects presented herein relate to malodor counteracting compositions and/or ingredients, methods for counteracting malodors, as well as to the perfumed articles or perfuming compositions comprising as an active ingredient, at least one compound selected from the group consisting of: a compound of Formula (I), a compound of Formula (II), a compound of Formula (III), a compound of Formula (IV), and mixtures thereof.
01 - Chemical and biological materials for industrial, scientific and agricultural use
03 - Cosmetics and toiletries; cleaning, bleaching, polishing and abrasive preparations
Goods & Services
Chemical products used as ingredients in perfume
manufacture; chemical products used as ingredients in aroma
manufacture; chemical products used as ingredients in the
manufacture of cosmetic preparations; chemical products used
as ingredients in the manufacture of cleaning or deodorizing
preparations for household or industrial use. Perfumery, perfumes; essential oils for personal use;
essential oils and perfumes used in the manufacture of
perfumed products; natural and artificial perfumes;
essential oils for use as ingredients in perfumes,
cosmetics, soaps, cleaning products for personal use,
cleaning products, laundry products, deodorants for fabrics,
sanitary products, namely, toiletries, hair care products,
skin care products, air fresheners, deodorants and
antiperspirants.
The present invention relates to enol ether compounds of formula (I) as properfume compounds. In particular, the present invention relates to a method to release a compound being an aldehyde compound of formula (II), a formate ester of formula (III) and/or an alcohol of formula (IV), by exposing the enol ether compound of formula (I) to an environment wherein it is oxidized. Moreover, the present invention relates to a perfuming composition and a perfumed consumer product comprising at least one enol ether compound of formula (I).
The present invention relates to enol ether compounds of formula (I) as properfume compounds. In particular, the present invention relates to a method to release a compound being an aldehyde compound of formula (II), a formate ester of formula (III) and/or an alcohol of formula (IV), by exposing the enol ether compound of formula (I) to an environment wherein it is oxidized. Moreover, the present invention relates to a perfuming composition and a perfumed consumer product comprising at least one enol ether compound of formula (I).
The present invention relates to a beverage additive comprising a clouding agent comprising a soluble citrus fiber as well as to a beverage comprising said beverage additive. The present invention further relates to a method for the preparation of soluble citrus fibers and the use of said soluble citrus fibers as a clouding agent in a beverage.
The present disclosure relates generally to flavor-modifying compositions and their use in various comestible products, such as food products, beverage products, nutritional products, including dairy products. In some embodiments, the flavor-modifying compositions include lactase. In some embodiments, the flavor-modifying compositions include one or more sweetness enhancers. In some embodiments, the flavor-modifying compositions also include one or more flavorings, such as sweeteners, including, but not limited to, sugars, high-intensity sweeteners, or combinations thereof. In some aspects, the disclosure provides the use of such flavor-modifying compositions in various comestible compositions. Such comestible compositions include various additional components, such as animal proteins (for example, dairy proteins), non-animal proteins, and the like. Such comestible compositions can be packaged as or included in food products, beverage products, or animal feed products. In some embodiments, such products are dairy products, such as dairy-based beverages, yogurt, cheese, condensed milk, evaporated milk, powdered milk, infant formula, buttermilk, kefir, cream, creamer, custard, ice cream, gelato, frozen custard, frozen custard, cottage cheese, and the like.
Described herein are compounds of formula (I), a delivery system based on photoresponsive cyclic acetal or ketal compounds capable of liberating in a controlled manner active volatile carbonyl compounds into the surrounding upon exposure to light. Also described herein are methods of using the compounds in perfumery, as well as the perfuming compositions or perfumed consumer products including the compounds.
C07D 317/12 - Heterocyclic compounds containing five-membered rings having two oxygen atoms as the only ring hetero atoms having the hetero atoms in positions 1 and 3 not condensed with other rings with only hydrogen atoms or radicals containing only hydrogen and carbon atoms, directly attached to ring carbon atoms
C07D 317/72 - Heterocyclic compounds containing five-membered rings having two oxygen atoms as the only ring hetero atoms having the hetero atoms in positions 1 and 3 spiro-condensed with carbocyclic rings
C11D 3/00 - Other compounding ingredients of detergent compositions covered in group
The present disclosure relates generally to the use of metal compounds, such as metal salts or metal complexes, and their use in food products and pet food products. In some embodiments, the metal compounds are encapsulated in an encapsulant designed to release the metal compounds upon heating, such as cooking. In certain aspects, the disclosure provides meat analogue products that include such encapsulated metal compounds.
The present invention relates to the field of organic synthesis and more specifically it concerns a process for preparing compound of formula (I) comprising the reaction of a compound of the formula (II) with a base having a boiling point superior to the boiling point of the compound of formula (I). Moreover, the compound of formula (I) and the compound of formula (II) are also part of the invention.
Disclosed herein is a process for the preparation of polydisulfide core-shell microcapsules. The polydisulfide core-shell microcapsules include an oil-based core including a hydrophobic material and a polymeric shell including polydisulfide bonds. Polydisulfide core-shell microcapsules are also disclosed herein. A perfuming composition and a consumer product including polydisulfide core-shell microcapsules are also disclosed herein.
01 - Chemical and biological materials for industrial, scientific and agricultural use
03 - Cosmetics and toiletries; cleaning, bleaching, polishing and abrasive preparations
Goods & Services
Chemicals for use in the manufacture of perfumes; chemicals
for use in the manufacture of perfumery compositions;
chemicals as raw materials for use in perfumery products,
cosmetics, soaps, bath and shower preparations, shampoos,
conditioners, detergents, softeners, deodorants for personal
use and deodorants other than for personal use, cleaning
preparations for household or industrial use; alcohol for
use in the manufacture of perfumes; alcohol for use in the
manufacture of perfuming compositions; alcohol as a raw
material for use in perfumery products, cosmetics, soaps,
bath and shower preparations, shampoos, conditioners,
detergents, softeners, deodorants for personal use and
deodorants other than for personal use, cleaning
preparations for household or industrial use. Aromatic preparations for perfumes; perfumery products and
fragrances; perfumes for industrial use; perfumes used in
the manufacture of scented products.
The present invention relates to the field of malodor counteraction. More particularly, it concerns malodor masking ingredient having an indane moiety (as defined in formula (I)), as well as malodor masking compositions comprising such ingredients.
A61L 9/012 - Deodorant compositions characterised by being in a special form, e.g. gels, emulsions
C07C 35/32 - Compounds having at least one hydroxy or O-metal group bound to a carbon atom of a ring other than a six-membered aromatic ring polycyclic, at least one hydroxy group bound to a condensed ring system with a hydroxy group on a condensed ring system having two rings the condensed ring system being a [4.3.0] system, e.g. indenols
C07C 43/168 - Unsaturated ethers containing six-membered aromatic rings containing six-membered aromatic rings and other rings
A method of enhancing the sweetness of sweetener in a food or beverage product comprising adding Naringenin to the product in an amount of 50 ppm to 200 ppm by weight of the total weight of the product wherein the naringenin does not block the bitter taste of the product when compared to the beverage without naringenin. Also provided here is a food or beverage product comprising naringenin in an amount of from 50 to 200 ppm, by weight, of the total weight of the product, and a sweetener wherein the product is not a product selected from coffee, tea, a cosmetic and a pharmaceutical.
The present invention relates to the field of catalysis and, more particularly, to methods for recovering palladium in a form of a homogeneous palladium complex of formula (I) from a reaction mixture comprising a homogeneous palladium complex.
The present invention relates to the field of organic synthesis and more specifically it concerns a process for preparing compound of formula (II) starting from compound of formula (I) and a process for preparing compound of formula (I) via valuable new chemical intermediates such as compound of formula (IV) and the compound of formula (V). The compound (IV) and the compound of formula (V) are also part of the invention.
C07C 45/51 - Preparation of compounds having C=O groups bound only to carbon or hydrogen atomsPreparation of chelates of such compounds by pyrolysis, rearrangement or decomposition
C07C 47/232 - Unsaturated compounds having —CHO groups bound to acyclic carbon atoms containing six-membered aromatic rings, e.g. phenylacetaldehyde having unsaturation outside the aromatic rings
C07C 41/56 - Preparation of compounds having groups by reactions producing groups by condensation of aldehydes, paraformaldehyde, or ketones
C07C 43/303 - Compounds having groups having acetal carbon atoms bound to acyclic carbon atoms
C07C 41/54 - Preparation of compounds having groups by reactions producing groups by addition of compounds to unsaturated carbon-to-carbon bonds
C07C 43/315 - Compounds having groups containing oxygen atoms singly bound to carbon atoms not being acetal carbon atoms
17.
Process for the preparation of cis-alpha,beta substituted cyclopentanones
Described herein is a process for the preparation of a mixture of compounds of formula
1-4 alkyl carboxylester group and compounds suitable in the process.
C07C 67/327 - Preparation of carboxylic acid esters by modifying the acid moiety of the ester, such modification not being an introduction of an ester group by splitting-off hydrogen or functional groupsPreparation of carboxylic acid esters by modifying the acid moiety of the ester, such modification not being an introduction of an ester group by hydrogenolysis of functional groups by elimination of functional groups containing oxygen only in singly bound form
in vivo in vivo process for the preparation of compound of formula (I) in recombinant cells. The present invention also provides recombinant cells which may be used in said process. The present invention also provides polypeptides which can be used in the present invention. The present invention also provides further processes for the preparation of further compounds.
in vivoin vivo process for the preparation of compound of formula (I) in recombinant cells. The present invention also provides recombinant cells which may be used in said process. The present invention also provides polypeptides which can be used in the present invention. The present invention also provides further processes for the preparation of further compounds.
01 - Chemical and biological materials for industrial, scientific and agricultural use
03 - Cosmetics and toiletries; cleaning, bleaching, polishing and abrasive preparations
Goods & Services
Chemicals used as ingredients in the manufacture of perfumes; chemicals used as ingredients in the manufacture of flavorings; chemicals used as ingredients in the manufacture of cosmetic preparations; chemicals used as ingredients in the manufacture of cleaning or deodorizing preparations for household or industrial use Perfumery, perfumes; essential oils for personal use; essential oils and fragrances used in the manufacture of scented products; Natural and artificial perfumes; essential oils intended for use in perfumes, cosmetics, soaps, cleansing products for personal use, cleaning products, laundry products, fabric deodorizers, sanitary products being toiletries, hair care products, skin care products, air fresheners, deodorants and antiperspirants
03 - Cosmetics and toiletries; cleaning, bleaching, polishing and abrasive preparations
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
Essential oils for flavoring food and beverages; food
flavorings in the form of essential oils; food flavorings
prepared from essential oils. Flavorings for food and beverages; natural and artificial
flavorings for food and beverages, other than essential
oils; flavor enhancers and taste modulators for use in food
products and beverages; flavoring additives for use in food
products and beverages.
The aspects presented herein provides malodor masking compositions and/or ingredients, methods for counteracting or masking malodors, and perfuming compositions having odor masking properties.
A01N 43/40 - Biocides, pest repellants or attractants, or plant growth regulators containing heterocyclic compounds having rings with one nitrogen atom as the only ring hetero atom six-membered rings
A61K 8/49 - Cosmetics or similar toiletry preparations characterised by the composition containing organic compounds containing heterocyclic compounds
Described herein is a perfume composition including at least one sulfur-containing pro-fragrance compound and at least one aldehydic perfumery raw material, where the at least one aldehydic perfumery raw material is present in an amount effective to reduce the formation of hydrogen sulfide from the sulfur-containing pro-fragrance. Also described herein are consumer products including the perfume composition as well as the use of at least one aldehydic perfumery raw material for reducing the formation of hydrogen sulfide from a sulfur-containing pro-fragrance.
A61K 8/46 - Cosmetics or similar toiletry preparations characterised by the composition containing organic compounds containing sulfur
A61K 8/899 - Polysiloxanes containing atoms other than silicon, carbon, oxygen and hydrogen, e.g. dimethicone copolyol phosphate containing sulfur, e.g. sodium PG-propyldimethicone thiosulfate copolyol
The present invention relates to organosilicon-based microcapsules. A process for the preparation of said microcapsules is also an object of the invention. Perfuming compositions and consumer products comprising said microcapsules, in particular perfumed consumer products in the form of home care or personal care products, are also part of the invention.
A61K 8/58 - Cosmetics or similar toiletry preparations characterised by the composition containing organic compounds containing atoms other than carbon, hydrogen, halogen, oxygen, nitrogen, sulfur or phosphorus
A61Q 11/00 - Preparations for care of the teeth, of the oral cavity or of dentures, e.g. dentifrices or toothpastesMouth rinses
A61Q 13/00 - Formulations or additives for perfume preparations
Described herein are a new process for the preparation of polyamide microcapsules, as well as such polyamide microcapsules. Further described are perfuming compositions and consumer products including such capsules, in particular perfumed consumer products in the form of home care or personal care products.
Described herein are plant-derived haloacid dehalogenase-like (HAD-like) polypeptides having cyclic terpene synthase (TPS) activity, in particular suitable for use in biochemical methods of producing drimane-type sesquiterpenes, encompassing drimenol and/or albicanol and related compounds, like phosphorylated drimane-type sesquiterpene alcohols, in particular phosphorylated drimenol and/or albicanol compounds and derivatives. Also described herein are the coding nucleotide sequences of the TPS activity, corresponding expression constructs, recombinant hosts, and methods of preparing such polypeptides and mutants and variants thereof. Also described herein is a method of using such polypeptides, the method including using the polypeptides in the production of odorants, flavours and fragrance ingredients.
Described herein is a composition for use in the prevention or treatment of a viral infection, where the composition includes an extract, wherein the extract: (i) is a botanical extract; (ii) reduces viral infection into a host cell, with an IC50 of 10 ppm or less; and (iii) has a zeta potential of 10 mV or less. Also described herein are consumer goods and methods of using the composition.
Described herein is a perfume composition including at least one perfumery raw material and at least one sulfur-containing pro-fragrance compound, where the perfume composition does not include more than 19 wt. % of perfumery raw materials that promote the formation of hydrogen sulfide from the sulfur-containing pro-fragrance. Also described herein are a method for preparing such a perfume composition as well as consumer products including the perfume composition.
The present disclosure relates generally to microcapsules having an encapsulated core that comprises one or more phenolic compounds, such as the phenols and polyphenols found in natural extracts such as apple extract or juice, pomegranate extract or juice, beet extract or juice, cherry extract or juice, and the like. In certain aspects, such microcapsules are introduced to an ingestible composition to provide color while reducing the potential of the phenolic compounds to react with other components in the ingestible composition and change their color to something less desirable for comestible applications. For example, in some embodiments, the ingestible composition comprises one or more metal compounds, such as iron compounds, which may react with the phenolic compounds and cause discoloration if the phenolic compounds were not encapsulated. In some embodiments, the microcapsules release the phenolic compounds upon heating, such as during cooking. In some other embodiments, encapsulating such phenolic compounds can improve the flavor of a comestible composition, as these compounds often detract from mouthfeel and impart bitter and astringent tastes to comestible compositions. In certain aspects, the disclosure provides meat analogue products that include microcapsules containing phenolic compounds.
A23L 33/115 - Fatty acids or derivatives thereofFats or oils
A23L 33/21 - Addition of substantially indigestible substances, e.g. dietary fibres
A23P 10/35 - Encapsulation of particles, e.g. foodstuff additives with oils, lipids, monoglycerides or diglycerides
A23P 20/10 - Coating with edible coatings, e.g. with oils or fats
A23P 20/18 - Apparatus or processes for coating with liquid or semi-liquid products by spray-coating, fluidised-bed coating or coating by casting
A23P 20/20 - Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
The present invention relates to the field of catalytic hydrogenation and, more particularly, to the semi-hydrogenation of an allene into the corresponding alkene in the presence of a homogeneous catalytic system wherein the homogeneous catalytic system comprises a cobalt salt, a bidentate diphosphine ligand and a weakly or non-coordinating mono anion or a reducing agent.
C07C 29/17 - Preparation of compounds having hydroxy or O-metal groups bound to a carbon atom not belonging to a six-membered aromatic ring by hydrogenation of carbon-to-carbon double or triple bonds
C07C 33/02 - Acyclic alcohols with carbon-to-carbon double bonds
The present invention relates to the field of catalytic hydrogenation and, more particularly, to the semi-hydrogenation of an allene into the corresponding alkene in the presence of a heterogenous catalyst.
C07C 29/17 - Preparation of compounds having hydroxy or O-metal groups bound to a carbon atom not belonging to a six-membered aromatic ring by hydrogenation of carbon-to-carbon double or triple bonds
C07C 33/02 - Acyclic alcohols with carbon-to-carbon double bonds
The present invention relates to the field of perfumery. More particularly, it concerns valuable new chemical intermediates for producing perfuming ingredients. Moreover, the present invention comprises also a process for producing compound of formula (I).
C07C 67/475 - Preparation of carboxylic acid esters by splitting of carbon-to-carbon bonds and redistribution, e.g. disproportionation or migration of groups between different molecules
C07C 29/147 - Preparation of compounds having hydroxy or O-metal groups bound to a carbon atom not belonging to a six-membered aromatic ring by reduction of an oxygen-containing functional group of C=O containing groups, e.g. —COOH of carboxylic acids or derivatives thereof
C07C 33/02 - Acyclic alcohols with carbon-to-carbon double bonds
C07C 41/18 - Preparation of ethers by reactions not forming ether-oxygen bonds
C07C 43/178 - Unsaturated ethers containing hydroxy or O-metal groups
C07C 45/29 - Preparation of compounds having C=O groups bound only to carbon or hydrogen atomsPreparation of chelates of such compounds by oxidation of hydroxy groups
C07C 45/54 - Preparation of compounds having C=O groups bound only to carbon or hydrogen atomsPreparation of chelates of such compounds by pyrolysis, rearrangement or decomposition of compounds containing doubly bound oxygen atoms, e.g. esters
C07C 47/42 - Unsaturated compounds having —CHO groups bound to carbon atoms of rings other than six-membered aromatic rings with a six-membered ring
C07C 69/757 - Esters of carboxylic acids having an esterified carboxyl group bound to a carbon atom of a ring other than a six-membered aromatic ring having any of the groups OH, O-metal, —CHO, keto, ether, acyloxy, groups, groups, or in the acid moiety
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.
A23L 27/00 - SpicesFlavouring agents or condimentsArtificial sweetening agentsTable saltsDietetic salt substitutesPreparation or treatment thereof
A23L 3/3508 - Organic compounds containing oxygen containing carboxyl groups
A23L 27/12 - Natural spices, flavouring agents or condimentsExtracts thereof from fruit, e.g. essential oils
A23L 29/25 - Exudates, e.g. gum arabic, gum acacia, gum karaya or tragacanth
A23L 29/30 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing carbohydrate syrupsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugarsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugar alcohols, e.g. xylitolFoods or foodstuffs containing additivesPreparation or treatment thereof containing starch hydrolysates, e.g. dextrin
The present invention relates to methods for preparing lactones, in particular massoia lactone and saturated delta-lactones. The method includes producing fatty acid esters comprising 3,5-dihydroxydecanoate, by culturing a fungal species under conditions suitable for the production of said fatty acid esters, wherein the fungal species has more than one copy of the liamocin biosynthesis and secretion pathway. The fatty acid esters comprising 3,5-dihydroxydecanoate are converted to massoia lactone, and then optionally to saturated delta-lactones. The conversion to saturated delta-lactones uses oxidoreductases. The invention also relates to the use of such lactones in flavored products and in perfumed consumer products.
The present invention relates to a flavor nanoemulsion comprising a surfactant system comprising a polyoxyethylene sorbitan fatty acid ester and a polyglycerol ester of fatty acids (PGE), a non-polar phase comprising a flavor oil, and a polar phase. The invention further relates to a flavored beverage comprising the flavor nanoemulsion according to the invention.
The present disclosure relates generally to flavor compositions that contain iron compounds, such as heme analogues and iron salts. In some embodiments. the flavor compositions comprise a solid plant-based fat. In certain aspects. the disclosure provides uses of such flavor compositions to flavor food products that contain non-animal proteins. such as meat analogue products.
The present invention relates to fragrances, consumer products, and uses thereof having long-lasting fragrance performance based upon at least one fixative selected based upon Hansen Solubility Parameters and perfume raw materials having moderate and/or high volatility.
The present invention relates to compounds of formula (I), a delivery system based on photosensitive cyclic acetal or ketal compounds capable of liberating in a controlled manner active volatile carbonyl compounds into the surrounding upon exposure to light. Furthermore, the present invention relates to the use of said compounds in perfumery, as well as the perfuming compositions or perfumed consumer products comprising the invention's compounds.
01 - Chemical and biological materials for industrial, scientific and agricultural use
03 - Cosmetics and toiletries; cleaning, bleaching, polishing and abrasive preparations
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
Chemicals, namely raw materials for use in the flavor
industry. Essential oils used for flavoring food, beverages,
pharmaceutical products and oral care products. Flavors and flavoring compositions, other than essential
oils, intended to impart, modify or enhance taste to
consumer products, namely to foodstuffs, to beverages, to
pharmaceutical products and to oral care products.
30 - Basic staples, tea, coffee, baked goods and confectionery
03 - Cosmetics and toiletries; cleaning, bleaching, polishing and abrasive preparations
Goods & Services
Flavorings for food and beverages; natural and artificial flavorings for food and beverages, other than essential oils; flavor enhancers and taste modulators for use in food products and beverages; flavoring additives for use in food products and beverages Essential oils for flavoring food and beverages; food flavorings in the form of essential oils; food flavorings prepared from essential oils
01 - Chemical and biological materials for industrial, scientific and agricultural use
03 - Cosmetics and toiletries; cleaning, bleaching, polishing and abrasive preparations
Goods & Services
Chemical products for use in the manufacture of perfumes; chemical products for use in the manufacture of perfumery compositions; chemicals as raw materials for use in perfumery, cosmetics, soaps, bath and shower preparations, shampoos, conditioners, detergents, softeners, deodorants for personal use and deodorants other than for personal use, cleaning preparations for household or industrial use; alcohol for use in the manufacture of perfumes; alcohol for use in the manufacture of perfumery compositions; alcohol as raw materials for use in perfumery, cosmetics, soaps, bath and shower preparations, shampoos, conditioners, detergents, softeners, deodorants for personal use and deodorants other than for personal use, cleaning preparations for household or industrial use Aromatics for perfumes; perfumery and fragrances; perfumes for industrial purposes; perfumes used in the manufacture of perfumed products
Described herein are microcapsules including a hydrophobic material-based core, preferably a perfume or a flavour, a shell and a mineral layer onto the shell. Also described herein is a process for the preparation of the microcapsules. Also described herein are perfuming compositions and consumer products including the microcapsules, in particular perfumed consumer products in the form of fine fragrance, home care or personal care products.
Described herein are essential oils, extracts, apparatus and methods for the extraction of the essential oils and extracts from plant biomass using microwaves.
The present disclosure relates generally to polysaccharide compositions that are useful for making vegan seafood products, such as vegan analogues of seafood products typically consumed at or around room temperature or colder. In some embodiments, the polysaccharide compositions are free of any animal-derived or seafood-derived ingredients. In general, the polysaccharide compositions comprise at least two different polysaccharides. In some embodiments, at least one of the polysaccharides is glucomannan, for example, from the inclusion of konjac gel. In some embodiments, at least one of the polysaccharides is an anionic polysaccharide, such as a carrageenan. In some embodiments, the polysaccharide compositions comprise one or more non-animal proteins, such as proteins derived from plants, algae, or fungi. In some embodiments, the ingestible composition comprises a plant fiber, such as a blend of soluble and insoluble fiber. In certain aspects, the ingestible compositions can be used to form vegan replicas of certain fish or shellfish products, such as vegan replicas of fish meat (salmon, Atlantic cod, hake, pollock, haddock, whiting, etc.), shrimp meat, crab meat, squid meat (calamari), octopus meat, lobster meat, cuttlefish meat, and the like.
A23L 29/244 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of vegetable origin from corms, tubers or roots, e.g. glucomannan
A23L 29/256 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
A23L 33/115 - Fatty acids or derivatives thereofFats or oils
The present invention relates to the field of organic synthesis and, more specifically, it concerns a process for the preparation of a cycloether of formula (I) comprising the cyclisation of compound of formula (II) performed in the presence of heterogenous acidic catalyst.
Described herein is a new process for the preparation of polyamide-based microcapsules. Also described herein are polyamide-based microcapsules. Also described herein are perfuming compositions and consumer products including the microcapsules, in particular perfumed consumer products in the form of home care or personal care products.
The present disclosure relates generally to microparticles containing algal proteins and their use in various applications. In some embodiments, the microparticles are precipitates. In some other embodiments, the microparticles are coacervates. In some embodiments, the microparticles are core-shell microcapsules having a hydrophobic core material encapsulated by a shell that contains an algal protein. In some embodiments, the hydrophobic core material comprises a flavor oil, a fragrance oil, or a combination thereof. In certain aspects, the disclosure provides the use of such microparticles to improve the texture, mouthfeel, perceived fattiness, or perceived creaminess of a comestible article. In some embodiments, the comestible article is a vegan dairy product, a vegan meat product, or a vegan seafood product. In certain aspects, the disclosure provides the use of the microparticles to provide a fragrance to a fragranced product, such as a personal care product, a laundry product, or a cosmetic product.
Described herein is an oil-in-water emulsion including a solid lipid material in combination with an oil-soluble active arthropod control agent. Also described herein are a process for preparing the emulsion and consumer articles including said the emulsion.
A01N 25/22 - Biocides, pest repellants or attractants, or plant growth regulators, characterised by their forms, or by their non-active ingredients or by their methods of applicationSubstances for reducing the noxious effect of the active ingredients to organisms other than pests containing ingredients stabilising the active ingredients
Described herein are taste-modifying compositions and their use for reducing the unpleasant taste of a flavored product. The present disclosure further provides flavored products containing such taste- modifying compositions and one or more unpleasant tastants. The taste-modifying compositions described herein are suitable for use in food products, beverage products, or oral care products, such as toothpaste, dental gels, mouthwashes, mouth sprays, toothpaste, tablets and toothpaste powder.
Described herein is a method for producing an extruded particle including an encapsulated flavor oil, including the steps of providing a raw material composition including starch, water, flavor oil, and an enzyme capable of hydrolyzing starch, and extruding the mixture to form an extruded particle including an encapsulated flavor oil. Also described herein is an extruded particle obtained by the method.
A23L 27/00 - SpicesFlavouring agents or condimentsArtificial sweetening agentsTable saltsDietetic salt substitutesPreparation or treatment thereof
A23L 27/12 - Natural spices, flavouring agents or condimentsExtracts thereof from fruit, e.g. essential oils
A23L 29/30 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing carbohydrate syrupsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugarsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugar alcohols, e.g. xylitolFoods or foodstuffs containing additivesPreparation or treatment thereof containing starch hydrolysates, e.g. dextrin
Described herein is a fast-drying perfume composition including at least 70% of one or more fast evaporating solvents and less than 5% of one or more active ingredients. In some embodiments of the invention the solvent is selected from: ethanol, ethyl butyrate, ethyl acetate, isopropanol, 1-propanol, 1-pentanol, aromatic or aliphatic aldehydes with six or fewer C atoms, or fatty alcohols with six or fewer C atoms, 3-methoxy-3-methyl-1-butanol, amyl acetate, 1-pentanol, 2-methyl-1-butanol, 2-pentanol, 3-methyl-2-butanol, isoamyl alcohol, butyl acetate, butyl methyl ether, coconut alkanes, coco-caprylate/caprate, ethyl lactate, ethylene glycol mono n-propyl ether, 1-propanol, propylene glycol monoethyl ether, propylene glycol monomethyl ether acetate, propylene glycol monopropyl ether, lactones with a molecular weight below 80 g/mol, cyclotrisiloxane, cyclotetrasiloxane, cimethicone, octamethyltrisiloxane, and hexamethyldisiloxane. Also described herein are compositions, devices, and uses relating to the composition.
01 - Chemical and biological materials for industrial, scientific and agricultural use
03 - Cosmetics and toiletries; cleaning, bleaching, polishing and abrasive preparations
42 - Scientific, technological and industrial services, research and design
Goods & Services
Chemical products for use in perfumery. Perfumes and perfuming compositions for perfuming consumer
goods. Technical and technological services in the field of methods
for perfuming consumer goods.
The present disclosure provides fragrance compositions having an olfactive profile that changes with time. The fragrance compositions include at least two contrasting perfume accords. The at least two contrasting perfume accords provide an olfactory modulating effect, such that the fragrance compositions deliver a desirable scent with increased perceived intensity and improved longevity of perception.
01 - Chemical and biological materials for industrial, scientific and agricultural use
03 - Cosmetics and toiletries; cleaning, bleaching, polishing and abrasive preparations
30 - Basic staples, tea, coffee, baked goods and confectionery
42 - Scientific, technological and industrial services, research and design
Goods & Services
Chemical products used as ingredients in perfume
manufacture; chemical products used as ingredients in the
manufacture of cosmetic preparations; chemical products used
as ingredients in the manufacture of cleaning or deodorizing
preparations for household or industrial use; chemical
products used as ingredients in flavor manufacture; chemical
products used as ingredients in the manufacture of foods,
food supplements, pharmaceutical preparations and beverages. Perfumes; cosmetics; soaps; essential oils; cleansers for
personal use; detergents for laundry use. Food flavorings (other than essential oils). Technological services in the field of perfumery methods;
scientific services; scientific and industrial research
services, namely, consultation services for research and
development of new products for third parties in the field
of perfumery and food flavorings.
Described herein is a method of using a composition including a fragrance component, where the fragrance component is present in an amount of from about 0.1% to 96% relative to the total weight of the composition where the fragrance component comprises one or more perfume ingredients selected from a specific list. The method includes using the composition as a skin moisturizer.
A process for preparing a meat flavoring composition is described in the present disclosure. The process comprises: hydrolyzing 100 parts by weight of animal meat with 0.5 – 5 parts by weight of a proteinase at a first temperature of 30 to 95 ℃ for a first period of time, forming a hydrolysate; mixing the hydrolysate with 100 to 180 parts by weight of animal fat, forming a hydrolysate mixture; heating the hydrolysate mixture at a second temperature of 130 to 210 ℃ for a second period of time, forming a heated hydrolysate mixture; and homogenizing the heated hydrolysate mixture. A meat flavoring composition is also described in the present disclosure.
30 - Basic staples, tea, coffee, baked goods and confectionery
01 - Chemical and biological materials for industrial, scientific and agricultural use
03 - Cosmetics and toiletries; cleaning, bleaching, polishing and abrasive preparations
Goods & Services
Flavorings and flavoring compositions, other than essential oils, intended to impart, modulate or enhance the taste of consumer products, namely food products, beverages, pharmaceutical products and oral care products Chemical products, namely raw materials for use in the perfume and flavor industry Essential oils for use in food, beverages, pharmaceuticals and oral care products
Disclosed herein are delivery systems which incorporate Moringa oleifera extract containing Moringa oleifera coagulation protein, therefore providing consumer products which contain natural extracts that provide antimicrobial benefits. Also disclosed herein are delivery systems including a carrier and a hydrophobic formulation, where the carrier includes Moringa oleifera coagulation protein (MOCP). Also disclosed herein are consumer products including the delivery system of the invention.
Described herein is an oral care composition including one or more of the following compounds or compositions: myristic acid, cis-3-hexenylhexanoate, citronellol, nootkatone, ambrette seed absolute, spinach absolute, helichrysum italicum absolute, butanol, geraniol, beta ionone, isoamyl alcohol, methyl (2-pentyl-3-oxocyclopentyl) acetate, anethole, decanoic acid, undecanoic acid, nutmeg oil, clary sage oil, lemongrass oil, lime oil, peppermint oil (for example, mint piperita reco nat, mint piperita boulder sx, or mint piperita yakima single cut), gamma octalactone, 3-hexenyl acetate, lavender oil, cinnamaldehyde, clove oil, mint arvensis oil (for example mint arvensis tpc), linseed oil, and thymol. Also described herein are oral care products incorporating such compositions and related methods.
Described herein is a biochemically produced sandalwood oil including at least 85% santalol and bergamotol and 1% or less cis-lanceol, where the oil has one or more of the following features: i) 5% or less alpha-santalal; ii) 5% or less farnesol; and iii) 0.5% or less spirosantalol. Also described herein are a perfuming composition including the sandalwood oil and a perfuming consumer product including the sandalwood oil. Also described herein are a method of using the biochemically produced sandalwood oil as an anti-microbial and anti-inflammatory agent, and an arthropod control composition including the sandalwood oil.
01 - Chemical and biological materials for industrial, scientific and agricultural use
03 - Cosmetics and toiletries; cleaning, bleaching, polishing and abrasive preparations
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
(1) Produits chimiques, à savoir matières premières pour utilisation dans l'industrie de la parfumerie et des arômes.
(2) Huiles essentielles pour utilisation dans les produits alimentaires, les boissons, les produits pharmaceutiques et les produits de soins buccaux.
(3) Arômes et compositions aromatisantes, autres que les huiles essentielles, destinés à conférer, moduler ou rehausser le goût de produits de consommation, à savoir aux produits alimentaires, aux boissons, aux produits pharmaceutiques et aux produits de soins buccaux.
The invention relates to a sanitizer dispenser (1, 1′) and to a method for sanitizing with such a sanitizer dispenser (1, 1′). The sanitizer dispenser (1, 1′) comprises: a container body (10) with a first compartment (11) and a second compartment (12), which are separated from one another, wherein the first compartment (11) contains a sanitizer substance (20), and wherein the second compartment (12) contains a hydrating substance (30); and a dispenser outlet (50, 50′) attached to the container body (10) and configured to dispense the sanitizer substance (20) from the first compartment (11) and the hydrating substance (30) from the second compartment (12).
The present disclosure relates generally to gel compositions that deform or melt under certain thermal conditions. Such compositions can be used in a variety of ways but are particularly useful as a means of replicating fats in certain comestible products, such as food and beverage products, or pet food products. In some embodiments, the gel composition is an emulsion, such as an oil-in-water emulsion or a water-in-oil emulsion. In certain embodiments, the gel compositions are designed to melt under typical cooking conditions. In certain aspects, the disclosure provides meat analogue products that include such gel compositions as a fat mimetic or a fat replacement.
A23J 3/22 - Working-up of proteins for foodstuffs by texturising
A23L 29/25 - Exudates, e.g. gum arabic, gum acacia, gum karaya or tragacanth
A23L 29/256 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
A23D 7/005 - Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
A23L 29/20 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents
A23L 29/238 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
A23L 29/244 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of vegetable origin from corms, tubers or roots, e.g. glucomannan
A23L 29/262 - CelluloseDerivatives thereof, e.g. ethers
67.
METHOD AND SYSTEM TO PREDICT AT LEAST ONE PHYSICO-CHEMICAL AND/OR ODOR PROPERTY VALUE FOR A CHEMICAL STRUCTURE OR COMPOSITION
The method (100) to predict physico-chemical and/or odor properties value for chemical structures or compositions comprises the steps of:
defining (105) a representation of a chemical structure or composition,
executing (110) upon the representation defined, an end-to-end trained ensemble neural network or multi-branch neural network model to predict a physico-chemical and/or odor property value,
providing (115) the physico-chemical and/or odor property value,
the method further comprising:
providing (120) exemplar data to an end-to-end ensemble neural network or multi-branch neural network device comprising:
several neural network sub-devices configured to independent predictions,
a layer to output at least one value of the distribution of independent predictions and
said layer comprising a sampling device configured to output random values,
operating (125) the end-to-end ensemble neural network or multi-branch neural network device and
obtaining (130) the trained ensemble neural network or multi-branch neural network model.
Disclosed herein is a process for the preparation of polyamide-based microcapsules. Also disclosed herein are polyamide-based microcapsules. Also disclosed herein are perfuming compositions and consumer products including the microcapsules, in particular perfumed consumer products in the form of home care or personal care products.
The present invention relates to the field of organic synthesis and, more specifically, it concerns a process for the preparation of a cycloether of formula (I) comprising the cyclisation of compound of formula (II) performed in the presence of Lewis acid, a protic acid having a pKa equal or below (2) or a mixture thereof.
in vitroin vivoin vivo. The present invention also relates to the identification of enzymes having corresponding alcohol dehydrogenase activity from different microbial and plant sources. A further aspect of the present invention relates to the provision of corresponding coding sequences of such enzymes, recombinant vectors, and recombinant host cells suitable for the production of such alcohol dehydrogenase. Another aspect of the invention relates to the use of such drimane aldehydes, as obtained according to the present invention, as intermediates for the production of odorant, flavor or fragrance or insect/pest control ingredients.
Disclosed herein is a process for the preparation of polyamide-based microcapsules. Also disclosed herein are polyamide-based microcapsules. Also disclosed herein are perfuming compositions and consumer products including the microcapsules, in particular perfumed consumer products in the form of home care or personal care products.
The present invention relates to a process of preparing a core-shell microcapsule and a core-shell microcapsule slurry comprising a polylactone-based polyisocyanate prepolymer obtained by reacting a polylactone polyol and a polyisocyanate, the core-shell microcapsule and core-shell microcapsules slurry as well as perfuming compositions and consumer products comprising the same.
The present invention relates to a malodour counteracting composition as well as to a perfuming composition, a packaging material, and a consumer product comprising the malodour counteracting composition according to the invention. Further, the present invention relates to a method for limiting, reducing or eliminating the perception of malodours associated with plastic materials, comprising the step of adding the malodour counteracting composition according to the invention to a plastic material.
Described herein are compositions and/or ingredients that increase a subject's perception of floral muguet compounds, methods for intensifying a subject's perception of floral muguet compounds, as well as perfumed articles or perfuming compositions including as an active ingredient, at least one compound selected from octanal; (E)-dec-2-enal, 2-phenylpropanal; (E)-but-2-enal; 3-methylbenzaldehyde; 3-(1,3-benzodioxol-5-yl)-2-methylpropanal; (±)-3-(4-methyl-3-penten-1-yl)-3-cyclohexene-1-carbaldehyde, (±)-4-(4-methyl-3-penten-1-yl)-3-cyclohexene-1-carbaldehyde, and mixtures thereof; heptanal, 4-Propan-2-ylbenzaldehyde; (3R)-3,7-dimethyloct-6-enal; (+)-(3S)-3-[(1R)-4-methyl-3-cyclohexen-1-yl]butanal, (+)-(3R)-3-[(1R)-4-methyl-3-cyclohexen-1-yl]butanal, and mixtures thereof; hexanal; 2,6-dimethylhept-5-enal; benzaldehyde; 2-methyl-3-(4-methylphenyl)propanal; 3,5,6-trimethyl-3-cyclohexene-1-carbaldehyde, 2,4,6-trimethyl-3-cyclohexene-1-carbaldehyde, and mixtures thereof; 4-ethylbenzaldehyde; 6-methoxy-2,6-dimethylheptanal; (E)-non-2-enal; and combinations thereof.
The present disclosure generally relates to certain licorice compounds and the use of such compounds to enhance sweetness, mask bitterness, or mask astringency. In certain embodiments, such compounds are used in combination with eriodictyol or homoeriodictyol. In certain aspects, the disclosure provides ingestible compositions and that include such licorice compounds. In some related aspects, the ingestible compositions are, or are included within, various flavored products, such as food products, beverage products, pharmaceutical products, or oral care products.
The present invention relates to a process of preparing a compound having structural formula (I) comprising reacting a compound having structural formula (II) with water in the presence of an organic amide or an organic amine and to the use of a compound having structural formula (I) for the preparation of a compound having structural formula (IVa), (IVb) or (IVc).
C07C 303/34 - Preparation of esters or amides of sulfuric acidsPreparation of sulfonic acids or of their esters, halides, anhydrides or amides of amides of sulfuric acids
C07C 307/00 - Amides of sulfuric acids, i.e. compounds having singly-bound oxygen atoms of sulfate groups replaced by nitrogen atoms, not being part of nitro or nitroso groups
C07C 307/10 - Diamides of sulfuric acids having nitrogen atoms of the sulfamide groups bound to carbon atoms of six-membered aromatic rings
C07D 211/22 - Heterocyclic compounds containing hydrogenated pyridine rings, not condensed with other rings with only hydrogen or carbon atoms directly attached to the ring nitrogen atom having no double bonds between ring members or between ring members and non-ring members with hydrocarbon or substituted hydrocarbon radicals directly attached to ring carbon atoms with substituted hydrocarbon radicals attached to ring carbon atoms with hydrocarbon radicals, substituted by singly bound oxygen or sulfur atoms by oxygen atoms
77.
USE OF PLANT FIBERS TO IMPROVE FLAVOR OF FERMENTED PRODUCTS
The present disclosure relates generally to the use of plant fibers or starches to enhance the taste or texture of fermented dairy and dairy analogue products. In some embodiments, the dairy analogue products are vegan yogurt products formed from the fermentation of plant milks, such as soy milk, almond milk, hazelnut milk, sesame milk, pistachio milk, potato milk, banana milk, flaxseed milk, macadamia nut milk, cashew milk, oat milk, hemp milk, coconut milk, and pea-derived milks. In some embodiments, the plant fibers include pectin, inulin, fruit fiber (such as apple fiber or citrus fiber), starch, oat fiber, pea fiber, seaweed fiber, and any combinations thereof. In some embodiments, the enhancement of taste or texture includes reducing a green vegetal taste, reducing a sour taste, increasing a sweet taste, reducing a bitter taste, reducing an astringent taste, increasing firmness, reducing a grainy texture, increasing thickness, increasing mouthfeel, or any combination thereof. In certain related aspects, the disclosure provides comestible compositions that include fermented plant milk and a plant fiber or starch.
A23C 11/10 - Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
A23L 11/50 - Fermented pulses or legumesFermentation of pulses or legumes based on the addition of microorganisms
Provided herein is a method of reducing the off-taste of a food or beverage wherein the off-taste is selected from the group consisting of licorice, astringency, bitterness and sweet lingering comprising adding about 10 to about 40 ppm, phloretin to the food or beverage wherein the phloretin is provided in the substantial absence of a bitterness-masking aroma substance selected from the groups consisting of homoeriodictylol, homoeriodictyol sodium salt, homoeriodictylol potassium salt or mixtures thereof and wherein the phloretin does not significantly enhance the sweetness of the article or composition.
The present invention relates to 2-oxoacids modified for use as stabilizers in non-polar applications, such as applications that contain food fats or oils, or fragrance oils.
The present disclosure relates generally to flavored fiber blends and their use in various comestible products, such as food products, beverage products, nutritional products, including dairy products and dairy analogue products. In some embodiments, the fiber blends include one or more hydrocolloids. In some such embodiments, the fiber blends include psyllium fiber and, optionally, one or more other plant-based fibers. In some embodiments, the fiber blends also include one or more flavorings, such as sweeteners, including, but not limited to, sugars, high-intensity sweeteners, or a combination thereof. In some embodiments, the fiber blends include flavor or taste modifiers, which improve mouthfeel, mask bitter tastes, and the like. In some aspects, the disclosure provides the use of such fiber blends in various ingestible compositions. Such ingestible compositions include various additional components, such as animal proteins (such as milk proteins), non-animal proteins, and the like. Such ingestible compositions can be packaged as or included in food products, beverage products, or animal feed products. In some embodiments, such products are dairy products or dairy analogue products.
A23C 11/10 - Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
A23L 27/00 - SpicesFlavouring agents or condimentsArtificial sweetening agentsTable saltsDietetic salt substitutesPreparation or treatment thereof
A23L 29/25 - Exudates, e.g. gum arabic, gum acacia, gum karaya or tragacanth
A23L 29/269 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
A23L 33/22 - Comminuted fibrous parts of plants, e.g. bagasse or pulp
81.
DEACETYLATION PROCESS, COMPOSITIONS, AND USES THEREOF
The disclosure relates to a process for deacetylating certain acetyl-containing compounds, as well as the compositions formed from the process. In some embodiments, the acetyl-containing compounds are acetyl-containing compounds derived from avocado. In some aspects, the disclosure also provides uses of the deacetylated compositions to enhance salty taste, umami taste, or kokumi taste. In some embodiments, the disclosure provides ingestible compositions that include the deacetylated compositions and one or more of a salty tastant, an umami tastant, or a kokumi tastant by incorporating such deacetylated compositions into an ingestible composition. In some other aspects, the disclosure provides methods of reducing or eliminating the amount of one or more of a salty tastant, an umami tastant, or a kokumi tastant. In some other aspects, the disclosure provides uses of the deacetylated compositions to mask a bitter taste.
C07C 29/10 - Preparation of compounds having hydroxy or O-metal groups bound to a carbon atom not belonging to a six-membered aromatic ring by hydrolysis of ethers, including cyclic ethers, e.g. oxiranes
C07C 29/84 - SeparationPurificationStabilisationUse of additives by physical treatment by distillation by extractive distillation
The present invention concerns a composition of matter comprising a) 0.5 to 98.8% w/w of (Z)-oxacyclohexadec-12-en-2-one; b) 0.1 to 10% w/w of (E)-oxacyclohexadec-12-en-2-one; c) 0 to 10% w/w of (E)-oxacyclohexadec-13-en-2-one; and d) 0.5 to 98.8% w/w of (Z)-oxacyclohexadec-13-en-2-one. the percentage being relative to the total weight of the composition of matter; and wherein the weight ratio of the E-diastereoisomers to the Z-diastereoisomers is comprised in the range between 14:86 and 0.5:99.5.
Described herein are plant-based coacervate core-shell microcapsules, where the shell includes a plant protein extract, as well as methods and uses of the same.
The present disclosure relates to the field of natural sweetener compositions useful in the flavor industry. More particularly, it concerns a composition comprising a natural sweetener selected from the group consisting of steviol glycosides, mogrosides, and any mixture thereof; at least one C1-6 linear or branched alkyl lactate; and one or more food grade co-solvents. The present disclosure further relates to the use of the said composition in consumer products, such as flavored products.
An apparatus for extracting liquid composition from organic material comprises: (i) a MW cavity (2) comprising: a MW extraction chamber (9) having an inlet opening (17a) and an outlet opening (17b) for the organic material and a collecting opening (3a) at its bottom for collecting liquid compositions, a microwave generation chamber (13), separated from the MW extraction chamber (9), (ii) at least one microwave generator (14), arranged to heat the organic material in the MW extraction chamber (9); (iii) an inlet tunnel (16a) opening into the inlet opening (17a) of the MW extraction chamber (9) and an outlet tunnel (16b) extending from an outlet opening (17b) of the MW extraction chamber (9), (iv) conveyor means (15) for transporting organic material through the inlet tunnel (16a), the MW extraction chamber (9) and the outlet tunnel (16b).
The present invention relates to anti-dandruff compositions comprising one or more perfume compounds. The invention also relates to hair care products comprising such compositions as well as methods of treating dandruff using such compositions or products. The invention further relates to a method of identifying compositions useful for the treatment and/or prevention of dandruff.
The present invention relates to the field of catalytic hydrogenation and, more particularly, to the use of a base-free catalytic system comprising a specific rhodium complex for the reduction of a conjugated dienal or dienone into the corresponding deconjugated enal or deconjugated enone.
C07C 45/62 - Preparation of compounds having C=O groups bound only to carbon or hydrogen atomsPreparation of chelates of such compounds by reactions not involving the formation of C=O groups by hydrogenation of carbon-to-carbon double or triple bonds
Described herein is a flavored delivery system including different particles and agglomerates of such particles. Also described herein are processes for preparing the system and consumer products containing the system.
A23P 10/25 - Agglomeration or granulation by extrusion or by pressing, e.g. through small holes, through sieves or between surfaces
A23F 3/40 - Tea flavourTea oilFlavouring of tea or tea extract
A23F 5/46 - Coffee flavourCoffee oilFlavouring of coffee or coffee extract
A23L 27/00 - SpicesFlavouring agents or condimentsArtificial sweetening agentsTable saltsDietetic salt substitutesPreparation or treatment thereof
A23P 10/47 - Making free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added using additives, e.g. emulsifiers, wetting agents or dust-binding agents
phphh, respectively, of the solvent chosen as solvent A; and C) one or more solvents having Hansen Solubility Parameters δp and δh lower than δp and δh, respectively, of the solvent chosen as solvent A. The present disclosure further relates to the use of the said composition in consumer products, such as flavored products.
A microwave apparatus for extracting volatiles or liquids from an organic material by gravimetry, comprises: (a) a microwave unit having an inlet opening and an outlet opening for the organic material (b) at least one belt conveyor (1) for conveying the organic material from a loading area through the microwave unit to an unloading area wherein the belt conveyor comprises a belt having at its upper side upper face transversal partitions (4) which define, between them, extraction zones (3) having essentially a planar surface and comprising draining holes (5), wherein each transversal partitions (4) have passing through it, a traversal chamber (6) in which is accommodated a bar (7) extending along more than the half of the transversal partition length and more than the half of the height of the transversal partitions, wherein the bar (7) comprises one rigid central core (7a) comprising a rigid, electrical conductor material.
Iris spLitsea cubebaCitrus aurantiumCitrus aurantium extract. Also provided are oral care products incorporating such compositions and related methods.
30 - Basic staples, tea, coffee, baked goods and confectionery
01 - Chemical and biological materials for industrial, scientific and agricultural use
03 - Cosmetics and toiletries; cleaning, bleaching, polishing and abrasive preparations
42 - Scientific, technological and industrial services, research and design
Goods & Services
Food flavorings other than essential oils Chemical products used as ingredients in the manufacture of perfumes; Chemical products used as ingredients in the manufacture of cosmetic preparations; Chemical products used as ingredients in the manufacture of cleaning or deodorizing preparations for household or industrial use; Chemical products used as ingredients in the manufacture of flavorings; Chemical products used as ingredients in the manufacture of foods, dietary food supplements, pharmaceutical preparations, and beverages Perfumes; cosmetics; cosmetic soaps; essential oils; cleaning products for personal use, namely, body soaps; laundry detergents Technological services, namely, research and development in the field of perfumery methods; scientific services, namely, scientific research and development; scientific and industrial research services, namely, consulting services for the research and development of new products for others in the field of perfumery and food flavorings
93.
METHOD AND SYSTEM FOR PREDICTING A STABILITY VALUE FOR A DETERMINED FRAGRANCE IN A DETERMINED FRAGRANCE BASE
The method (100) for predicting a stability value for a determined fragrance in a determined fragrance base, comprises:
a step (105) of inputting, upon a computer interface, at least two fragrance ingredient digital identifiers, representative of material fragrance ingredients, the resulting input corresponding to a composition of fragrance ingredients,
a step (110) of inputting, upon a computer interface, a fragrance base digital identifier, representative of a material fragrance base,
a step (115) of determination, by a computing device, of a stability value for the input composition in the input fragrance base, as a function of the input composition and the input fragrance base and
a step (120) of providing, upon a computer interface, a value representative of the determined stability value.
The present invention relates to the field of perfumery. More particularly, it concerns a composition of matter comprising a compound of formula (I) as defined below wherein the weight ratio of the cis-diastereoisomers to the trans-diastereoisomers is comprised in the range between 90:10 and 99.5:0.5 and comprising at least 10% w/w of cis-(1S,2R) diastereoisomer. Said composition of matter is a useful perfumery ingredient, and therefore the present invention comprises the invention composition of matter as part of a perfuming composition or of a perfuming consumer product.
The present invention relates to a new process for the preparation of protein-based microcapsules. Protein-based microcapsules are also an object of the invention. Perfuming compositions and consumer products comprising said microcapsules, in particular perfumed consumer products in the form of home care or personal care products, are also part of the invention.
The present invention relates to plant-based coacervate core-shell microcapsules, wherein the shell comprises a Moringa oleifera extract, as well as methods and uses of the same.
F28D 20/02 - Heat storage plants or apparatus in generalRegenerative heat-exchange apparatus not covered by groups or using latent heat
A61K 8/64 - ProteinsPeptidesDerivatives or degradation products thereof
A61K 8/81 - Cosmetics or similar toiletry preparations characterised by the composition containing organic macromolecular compounds obtained by reactions involving only carbon-to-carbon unsaturated bonds
A61K 8/84 - Cosmetics or similar toiletry preparations characterised by the composition containing organic macromolecular compounds obtained by reactions other than those involving only carbon-to-carbon unsaturated bonds
The present invention relates to the field of organic synthesis and more specifically it concerns a process for the rearrangement of epoxides into allylic alcohols in a presence of zinc catalyst and two amino phenol.
B01J 31/02 - Catalysts comprising hydrides, coordination complexes or organic compounds containing organic compounds or metal hydrides
B01J 31/04 - Catalysts comprising hydrides, coordination complexes or organic compounds containing organic compounds or metal hydrides containing carboxylic acids or their salts
The computer-implemented fragrance or flavour composition method (300), comprises:
a step (305) of defining, upon a computer interface, a value representative of a sustainability impact digital index or of an aggregate sustainability impact digital indicator validity threshold for at least one fragrance or flavour ingredient in the fragrance or flavour composition, said fragrance or flavour ingredient being associated to a fragrance or flavour ingredient digital identifier, or to a fragrance or flavour composition digital identifier,
a step (310) of selecting, upon a computer interface, at least one fragrance or flavour ingredient digital identifier,
a step (315) of retrieval, by a computing device, from a fragrance or flavour ingredient physical parameter database of a sustainability impact digital index or of an aggregate sustainability impact digital indicator as a function of at least one said fragrance or flavour ingredient digital identifier,
a step (320) of comparing, by a computing device, as a function of at least one selected fragrance or flavour ingredient digital identifier, a sustainability impact digital index or of an aggregate sustainability impact digital indicator retrieved to the validity threshold defined and
a step (325) of providing, upon a computer interface, an indicator representative of the result of the step of comparing.
The present invention relates to a new process for the preparation of polyamide-based microcapsules. Polyamide-based microcapsules are also an object of the invention. Perfuming compositions and consumer products comprising said microcapsules, in particular perfumed consumer products in the form of home care or personal care products, are also part of the invention.
The method (100) for predicting a stability value for a determined fragrance in a determined fragrance base, comprises: − a step (105) of inputting, upon a computer interface, at least two fragrance ingredient digital identifiers, representative of material fragrance ingredients, the resulting input corresponding to a composition of fragrance ingredients, − a step (110) of inputting, upon a computer interface, a fragrance base digital identifier, representative of a material fragrance base, − a step (115) of determination, by a computing device, of a stability value for the input composition in the input fragrance base, as a function of the input composition and the input fragrance base and − a step (120) of providing, upon a computer interface, a value representative of the determined stability value.
