295 patents
Utility
Perfume Compositions
18 Jan 24
Disclosed are encapsulated perfume compositions showing improved balance between storage stability in consumer products and perfume diffusivity from intact microcapsules deposited on substrates (so-called pre-rub performance), the compositions comprising a combination of long chain aldehydes having 10 carbon atoms or more and/or tertiary alcohols having 10 carbon atoms or more, in combination with blooming perfume ingredients.
Christian QUELLET
Filed: 26 Sep 23
Utility
Perfume Compositions
18 Jan 24
Disclosed are encapsulated perfume compositions showing improved balance between storage stability in consumer products and perfume diffusivity from intact microcapsules deposited on substrates (so-called pre-rub performance), the compositions comprising a combination of long chain aldehydes having 10 carbon atoms or more and/or tertiary alcohols having 10 carbon atoms or more, in combination with blooming perfume ingredients.
Christian QUELLET
Filed: 26 Sep 23
Utility
Method of Mitigating Conversion of Volatile Terpene Species
18 Jan 24
The conversion of nootkatol to nootkatene in a terpene blend is mitigated or prevented by substantially or completely separating the nootkatols such as a-nootkatol from compounds present in the terpene blend that catalyze the chemical reaction of nootkatol to nootkatene, and/or by at least partially neutralizing the compounds present in the terpene blend that catalyze the chemical reaction of nootkatol to nootkatene.
Jonathon CANNELL, Andrew FINN, Chad Allen HANSEN, Geoff MARSHALL-HILL
Filed: 29 Oct 21
Utility
Encapsulation
16 Jan 24
An encapsulated flavor, comprising a core material, flavor material and a coating material, the core material comprising a finely-divided native starch, xanthan gum and konjac, the combined weight proportion of the xanthan gum and konjac present in the encapsulated flavour being from about 4% to about 16%, and the relative weight proportions of xanthan gum to konjac being from about 20:80 to about 80:20.
Frans Witteveen
Filed: 23 Dec 21
Utility
Compositions and Methods for Taste Modulation
4 Jan 24
A consumable is provided.
Feng SHI, Moises GALANO, Laura H. LUCAS, Yosuke ONUMA, Matthew Steven ROACH, loana Maria UNGUREANU, Wei YUAN
Filed: 17 Dec 21
Utility
Plant Extracting Method
4 Jan 24
The present disclosure provides a method of preparing a cosmetic active ingredient from patchouli, as well as the cosmetic active ingredient thus obtained and cosmetic compositions comprising the same.
Benedicte SENNELIER PORTET, Marie MEUNIER, Romain REYNAUD, Amandine SCANDOLERA
Filed: 17 Dec 21
Utility
Improvements In or Relating to Organic Compounds
14 Dec 23
Disclosed is an encapsulated composition comprising a perfume composition that is entrapped in a water-soluble matrix.
Olivia BAY, Guy Emmanuel DE BOUDEMANGE, Antroine CHARBONNIER, Jeremy COMPTON, Eleonore DAVID
Filed: 23 Nov 21
Utility
Compositions and Methods for Taste Modulation
7 Dec 23
A consumable is provided.
Feng SHI, Moises GALANO, Laura H LUCAS, Yosuke ONUMA, Matthew Steven ROACH, loana Maria UNGUREANU, Wei YUAN
Filed: 15 Dec 21
Utility
N-acyl derivatives of gamma amino-butyric acid and beta alanine as food flavouring compounds
5 Dec 23
Feng Shi, Harry Renes, Esther Van Ommeren, Susanna Magdalena Vorster, Yili Wang, Adri De Klerk, Chris Winkel
Filed: 2 Apr 20
Utility
Organic compounds having taste-modifying properties
5 Dec 23
Adri De Klerk, Cornelis Winkel
Filed: 25 Jan 21
Utility
Colouring Composition for Food Products
30 Nov 23
The present invention relates to the use of an anthocyanin and/or betanin as a colourant in a food product, plant extracts as a source of anthocyanins and/or betanins, compositions comprising the plant extracts and processes using the anthocyanins and/or betanins or compositions described herein.
Lise LAURENCON, Simona BIRTIC, Mélanie Marie-Paule Patricia HEUDRE
Filed: 22 Oct 21
Utility
Compositions and Methods for Masking Off-notes In Consumables
23 Nov 23
A masking composition for masking non-animal derived protein off-notes is provided.
Yuangang ZHANG, Lisa Maria WIJNEN, Georgios Andreas KRINTIRAS, Laura STIDHAM
Filed: 13 Oct 21
Utility
Preparation of a Solid Flavour Composition, a Composition, Food Comprising the Composition and a Flavour Imparting Method
16 Nov 23
A process of forming a reaction flavour solid composition, the process comprises the step of heating an aqueous slurry containing reaction flavour precursor compounds to form a reaction flavour, and concomitantly drying the slurry using microwave radiation to form a reaction flavour solid composition.
Christian LOHSE, Ivan HELBLING
Filed: 28 Jul 23
Utility
Improvements In or Relating to Organic Compounds
16 Nov 23
The present invention relates to a fragrance accord, to a use of such a fragrance accord for enhancing the bloom linearity of a fragrance, and to a method for enhancing the bloom linearity of a fragrance composition.
Alexander Spencer POPE, Anne-Sylvie SELEZNEFF, Philippe BLONDEAU
Filed: 22 Jan 21
Utility
Solid Form of (-)-Ambrox Formed by a Bioconversion of Homofarnesol In the Presence of a Biocatalyst
9 Nov 23
A solid form of (−)-Ambrox formed by a bioconversion process.
Ghislain SANHAJI, Alix ROUSSEAUX, Sandrine NOEL, Eric EICHHORN
Filed: 23 May 23
Utility
Methods for production of oxygenated terpenes
7 Nov 23
The present disclosure relates to methods for producing oxygenated terpenoids, and preparation of compositions and formulations thereof.
Ajikumar Parayil Kumaran, Chin Giaw Lim, Liwei Li, Souvik Ghosh, Christopher Pirie, Anthony Qualley, Geoff Marshall-Hill, Martin Preininger
Filed: 22 Nov 21
Utility
Method and apparatus for creating organic compositions
31 Oct 23
A computer terminal arranged to allow a user to produce a fragrance or flavour composition, the terminal comprising a processor, a database connection to a database storing ingredients, an output connection to an output device configured to produce a sample of the composition, a display and a user input means; wherein the processor is configured to: accept selection via the user input means of ingredients from the database; add pictograms representing the selected ingredients to an olfactive design space on the display, wherein the size of the pictogram for each selected ingredient represents that selected ingredient's olfactive contribution to the composition; convert for each selected ingredient, its olfactive contribution to a corresponding quantity of the ingredient; and, when the user requests a sample of the composition via the input means, to instruct the output device to dispense the corresponding quantity of the selected ingredients.
Jerome Haeni, Jerome Perakis, Calice Becker
Filed: 21 Dec 18
Utility
Composition
26 Oct 23
The present invention relates to preservative and/or antimicrobial compositions comprising at least one saponin and at least one phenolic diterpene.
Simona BIRTIC, Ana Paula DO ESPIRITO SANTO, Michael LAGUERRE, François-Xavier Henri PIERRE
Filed: 15 Sep 21
Utility
Improvements in or Relating to Organic Compounds
26 Oct 23
The present invention relates to a process for obtaining an encapsulated composition, to an encapsulated composition obtainable by this process, to products comprising these encapsulated compositions and to a use of these encapsulated compositions for obtaining a consumer product.
Benoit RIFLADE, Emmanuel AUSSANT
Filed: 16 Apr 21
Utility
Process for Making a Conjugated Diene from an Allyl Alcohol
12 Oct 23
An in-situ method for making a conjugated diene from an allyl alcohol comprising the conversion of the allyl alcohol to an allyl carbonate, allyl ester or allyl formate with concomitant or subsequent conversion of the allyl carbonate, allyl ester or allyl formate to the conjugated diene; the products obtained by said method, and the uses of said products.
Fridtjof SCHRÖDER
Filed: 15 Jun 21