International Flavors & Fragrances Inc.

International Telephone and Telegraph Corporation

Chee-Teck Tan

Marion A Sudol

Lawrence L Buckholz, Jr

Lewis G Scharpf, Jr

Brian Byrne

Young C Kang

Richard M Boden

Shmuel David Shefer

Leslie C Smith

Marvin Schulman

Keith J McDermott

Adi Shefer

John M Teffenhart

Wen C Lou

Chwan-Kong King

David P O'Chat

Jerome I Lindauer

Eric P Guenin

Siew L Chung

Craig B Warren

Kevin P Miller

Marina A Munteanu

Joseph Panarisi

Karen A Trotzinka

Ivan M Tuhill

Earl W Turner

Chwan K King

Gail P Howard

Microparticles which controllably release olfactorily active substances, methods of using same and processes for preparing same

Described are controlled, time-release microparticulate active and bioactive compositions (including perfuming compositions) for targeted delivery to services such as skin, hair and fabric and the environment proximate thereto, where the active and bioactive materials have a calculated log.sub.10 P values of between 1 and 8 (P being the n-octanol-water partition coefficient). Such compositions include the active or bioactive material in single phase, solid solution in a wax or polymer matrix also having coated thereon and/or containing a compatible surfactant. Also described are processes and apparatus for preparing such compositions and processes for using same. Furthermore, certain component(s) of the aforementioned compositions in combination with one another are novel, and other components have novel uses in increasing fragrance substantivity.

Apparatus for preparing a solid phase microparticulate composition

A toroidal manifold sparger having a hollow toroid member with an upper portion and a lower portion and having a plurality of first openings substantially evenly spaced along the lower portion thereof and all oriented perpendicular to the upper portion in a first and vertically downward direction, a plurality of second openings substantially evenly spaced along the lower portion of the toroid member and all oriented in a second direction, the first openings and the second openings being spaced apart from each other, each of the openings having a trajectory such that the trajectory of all of the first openings is parallel to each other and in a downward direction, and the second openings having a trajectory that radially inwardly converges in a downward direction, the first and second openings being the only openings in the lower portion, the toroid member being suspended from the upper portion.

Toroidal manifold sparger used in a fluidizing spray chilling system

An encapsulated flavoring and coloring agent is made by spray chilling.

Fluidizing spray chilling system for producing encapsulated materials

A method is disclosed for producing a fragrance containing solid particle for incorporation into laundry detergent by selecting a fat component such as a fatty acid glyceride, heating said fat component to an elevated temperature sufficient to form a molten melt thereof, selecting a solid surface active agent from the group consisting of SPAN.RTM. surfactants with an HLB of 4.3 to 8.6, heating the surface active agent to form a molten melt thereof and then combining the melts with an aroma chemical to form a mixture. The melt is rapidly cooled to form a solid material.

Formulation of a fat surfactant vehicle containing a fragrance

A process is disclosed for preparing a substantially dry edible flavor fiber product by admixing water, a powdered flavor, a binder and fiber together and extruding the resulting mixture. The process can be carried out by first admixing a powdered flavor material with a fiber to form a flavor-fiber and mixture, then the flavor-fiber mixture is introduced into an extruder where water is simultaneously introduced and the resulting composition, containing water, fiber and flavor is extruded to form a product. The flavor fiber product can be an instant beverage, such as chocolate.

Extrusion and agglomeration process for fiber containing food ingredient

An alcohol-free transparent perfume is disclosed containing an alcohol-free perfume base, water and a stable transparent oil-in-water microemulsion flavor concentrate formed of water, at least one hydrophobic perfume oils, at least one cationic surfactant and at least one non-ionic surfactant in the absence of lower alkanols wherein the mixing ratio of water, oil and surfactant is defined according to the shaded area of FIG. 1.

Alcohol free perfume

A toroidal sparger is disclosed for use in a fluidized spray chilling system for the production of encapsulated flavoring and coloring agents.

Described is a stable transparent oil-in-water microemulsion concentrate consisting essentially of:

Transparent oil-in-water microemulsion flavor concentrate

Described is a process for producing cooked browned baked goods including the steps of:

Process for microwave browning uncooked baked goods foodstuffs

Described is a process for producing a cooked edibly browned storage-stable fibrous proteinaceous muscle tissue foodstuff including the steps of:

Apparatus for carrying out microwave browning process

Novel controlled release flowable flavoring powders and processes and apparatus for preparing and using such agents, the processes comprising heating a high melting point encapsulating or enrobing material, such as a fat and/or wax and one or more emulsifiers to melt this starting material; mixing one or more water-containing flavor compositions with a texture conditioning agent; mixing the flavor compositions and texture conditioning agent(s) with the molten fat or wax to obtain a homogeneous mixture in the form of an emulsion; and chilling the flavor composition-containing mixture to provide discrete particles of solid encapsulated flavoring agent, together with the products so produced and methods for using same.

Growing community of inventors

Middletown, NJ, United States of America

Chee-Teck Tan