Firmenich Sa

Centre National De La Recherche Scientifique

University of Massachusetts

Daniel Benczedi

Pierre-Etienne Bouquerand

Robert Clark McIver

Andreas Herrmann

Florin Joseph Vlad

Lahoussine Ouali

Damien Berthier

Valery Normand

Vincent Martin Rotello

Bradley P Duncan

Anandaraman Subramaniam

Huda Jerri

Vera Tchakalova

Nicolas Giuseppone

Jerry R Mutka

Günter Holzner

Eric Lutz

Robert A Golding, Jr

Travis D Leichssenring

Christine Ann Palmer

Antoine Firmenich

Ernst Steinboeck

Huda A Jerri

Arnaud Struillou

Marc Dormal

Cleavable surfactants of formula (I) having a total hydrophilic-lipophilic balance (HLB) of between 3 and 18 and wherein A is a group capable of releasing a flavor or fragrance aldehyde of formula (R)CHO or a flavor or fragrance ketone of formula (R)(R)CO and is of formula wherein the wavy line indicates the location of the bond between L and A; Rand Rrepresent a hydrogen atom or a saturated or unsaturated C-Chydrocarbon group, provided that at least one of the Ror Rgroups has 6 consecutive carbon atoms and that both Rand Rtaken together comprise a maximum of 18 carbon atoms; and L is a linear, branched or cyclic, saturated or unsaturated Cto Chydrocarbon group. These surfactants solubilize and/or stabilize flavor and fragrance aldehydes and ketones in an aqueous environment and at the same time to control their release by hydrolysis.

Cleavable surfactant

The present invention relates to the field of perfumery. More particularly, it concerns co-polymers, derived from aspartic acid and comprising at least one &#x3b1;- or &#x3b2;-aspartic acid derivative capable of liberating an active molecule such as, for example, an &#x3b1;,&#x3b2;-unsaturated ketone or aldehyde. The present invention concerns also the use of polymers or co-polymers in perfumery as part of a perfuming or malodor counteracting composition, as well as the perfuming compositions or perfumed articles comprising the invention's compounds.

Poly(aspartic acid) derived co-polymers for a controlled release of perfuming ingredients

The present invention relates to microcapsules with a core-shell or matrix morphology stabilized by cross-linked nanoparticles. A process for the preparation of said microcapsules comprising selecting internal crosslinking of a Pickering emulsion is also an object of the invention. Perfumed consumer products, in particular fine fragrance, home and personal care products are also part of the invention.

Maleic anhydride polymer-stabilized microcapsules

The invention describes a process for the preparation of a granular delivery system particularly useful for the controlled release of flavoring or perfuming ingredients. The process includes the steps of forming a concentrated, highly viscous emulsion of the active compound to be encapsulated, blending the latter with a hydrophilic polymer in an extruder and shaping it into a granular free flowing solid at usual storage temperatures. The process of the invention is particularly appropriate for the encapsulation of volatile molecules as it avoids any dehydration step before or after extrusion.

Process for the preparation of extruded delivery systems

The invention relates to a granular delivery system based on a matrix combining at least a carbohydrate material with from 1 to 7% of prehydrated agar agar. The system disclosed is particularly stable in aqueous environments and is capable of providing the controlled release of an active flavoring or perfuming ingredient there-encapsulated.

Encapsulated flavor and/or fragrance composition

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

A process for shaping into a granular form a delivery system for the controlled release of flavor or fragrance compounds. This process includes the steps of preparing a mixture of a continuous phase carrier containing a volatile flavor or fragrance compound or composition finely divided therein and having a low water content. This guarantees that the glass transition temperature of the mixture is the glass transition temperature of the final product. The mixture is then heated within a screw extruder to a temperature of between 90 and 130&deg; C. to form a molten mass, the molten mass is extruded through a die and then chopped as it exits the die. The latter step is performed at a temperature above the glass transition temperature of the carrier.

Process for the preparation of granules for the controlled release of volatile compounds

The present invention relates to novel solid systems for the delivery of aroma chemicals and flavoring ingredients, including an extrusion formed matrix containing an effective amount of certain specific hydrophilic aroma materials. These systems are useful for flavoring consumer products. An extrusion of solid Furaneol&reg; compound and derivatives that have a content of up to 40% by weight of Furaneol&reg; compound are disclosed.

Solid delivery systems for aroma ingredients

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Geneva, Switzerland

Daniel Benczedi