Firmenich Sa

Anandaraman Subramaniam

Valery Normand

Amanda Schober

Alison Rada

Jian Zhang

Daniel Benczedi

Florin Joseph Vlad

Robert Clark McIver

Rutger Van Sleeuwen

Anne Reilly

Robert L Veazey

Jeffrey W Donnelly

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.

Shelf stable spray dried particles

Provided herein is a rice husk particles wherein at least 90%, by weight, of the total weight of the particles, has a diameter less than 25 &#x3bc;m.

Rice husk flow agent

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.

Preparation of dried particles comprising menthol

The invention relates to a complex coacervation process based on the use of type B gelatin as polycationic colloid, for the preparation of 'Halal' certified flavor-containing microcapsules.

Preparation of microcapsules

The invention relates to a spray-dried composition comprising an active ingredient dispersed in a carrier comprising a combination of a wall-forming carbohydrate material with from 1 to 30% by weight of agar agar relative to the dried weight of the composition. The composition of the invention provides advantageous behavior in an aqueous environment wherein the mobility of the active agent is restricted in the gelled carrier, thus preventing the release of the agent unless shear of heat are applied. Another feature of the invention is a process for the preparation the spray-dried composition.

Spray-dried compositions and method for their preparation

Particulate flavor composition comprising a flavor oil fixed in a particulate low cariogenic matrix of hydrogenated starch hydrolysate and a maltodextrin having a dextrose equivalent value of less than 20. A process for the encapsulation of a flavor oil comprising forming a homogeneous mixture of the flavor oil with

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East Windsor, NJ, United States of America

Anandaraman Subramaniam