The Procter Gamble Company

George Peter Rizzi

Dennis Ray Bacon

John Michael Gardlik

John M Janusz

Curtis Bobby Motley

Gerald John Guskey

Judith Ann Hollingshead

Lynette Anne Makins Holland

Phillip F Pflaumer

Roger William Gutwein

Gabor Heltovics

Prem S Juneja

Bruce A Roberts

Harry Madison Taylor

Galen Edward Downton

Timothy J Welch

Peter James Malton

Charles Raymond Tremblay

Michael W Maxwell

Heather J Harper

Karin Romer

Louis V Haynes

Ruediger Engel

Manfred Litke

M Joseph Mohlenkamp, Jr

Robert B Blum

According to the present invention there is provided fragrance compositions comprising (a) fragrance; and (b) cyclic oligosaccharides having one or more unsubstituted alkyl substituents; wherein the weight ratio of (a) to (b) is at least about 1:1. The compositions of the present invention provide a long-lasting fragrance while at the same time having a 'burst' of fragrance on application.

Cosmetic compositions

Modified porous starch

Disclosed are aqueous and anhydrous deodorant compositions which comprise from about 0.1% to about 89.9% by weight of a cyclodextrin odor controlling agent, from about 0.1% to about 30% by weight of a solid non-polymeric gellant and from about 10% to about 90% by weight of an aqueous or anhydrous liquid carrier. Also disclosed are methods of using and making the compositions. The disclosed compositions are especially effective at preventing or eliminating malodors resulting from perspiration.

Deodorant compositions containing cyclodextrin odor controlling agents

Disclosed are anhydrous antiperspirant cream compositions that have improved fragrance longevity. These compositions have a penetration force value of from about 75 gram.multidot.force to about 500 gram.multidot.force and comprise (a) antiperspirant active, and (b) a perfume/cyclodextrin inclusion complex. Also disclosed are packaged anhydrous antiperspirant cream compositions which comprise (a) antiperspirant active; (b) a perfume/cyclodextrin inclusion complex; and (c) a dispensing package containing the composition, wherein the dispensing package comprises (i) a container body having an interior chamber and a dispensing end, and (ii) a perforated dome attached to the dispensing end of the container body and having a plurality of openings extending through the thickness of the perforated dome and covering from about 15% to about 80% of the total surface area of the perforated dome.

Anhydrous antiperspirant cream compositions improved perfume longevity

The present invention involves processes preparation of a sweet juice from fruit of the Cucurbitaceae family comprising the following steps of separating peels and seeds from the juice; optionally acidifying the juices; removing off-flavor precursors from the juice; and removing a methylene chloride extractable volatiles fraction containing off-flavor materials from the juice. The present invention also involves sweet juices from the fruit of the Cucurbitaceae family comprising less than about 100 ppm (dry basis) methionine, and from about 0.1% to about 15% (dry basis) sweet terpene glycoside.

Process and composition for sweet juice from cucurbitaceae fruit

Lipids are removed from spent coffee grounds using certain lipophilic solvents or series of solvents. The resulting defatted spent coffee grounds contain less than about 2% lipids. The defatted spent coffee grounds act as an adsorbent for bitter coffee flavors and burnt coffee aromas. This adsorbent can be added to roast ground coffee, preferably low quality or dark roasted coffee, to reduce burnt aromas and bitter flavors associated with the corresponding brewed coffee or coffee extract.

Roast ground coffee with defatted spent coffee grounds

A natural chocolate flavor system having high chocolate flavor impact is disclosed. This system has: (1) a high level of cocoa solids; (2) a high level of a mixture of pyrazines; and (3) high ratios of certain dimethyl pyrazines to trimethyl and tetramethyl pyrazines. This chocolate flavor system is useful in formulating chocolate chips and chocolate coatings for storage-stable crisp and chewy cookies.

Flavor system having high chocolate flavor impact

Alpha-L-Aspartyl-D-heteroaromatic-substituted glycine esters and amides are disclosed to be useful as high intensity sweeteners. These compounds can be used to sweeten a variety of foods, beverages and other oral products.

Alpha-L-aspartyl-D-heteroaromatic-substituted glycine esters and amides

(S)-3-amino-4-[(S,S)-1-(1-hydroxyethyl)alkylamino]-4-oxo-butyric acid compounds are non-nutritive sweeteners having favorable chemical and physiological properties.

(S)-3-Amino-4-[(S,S)-1-(1-hydroxyethyl)alkyl amino]-4-oxo-butyric acid

A solvent-free transesterification comprising the steps of (1) heating a mixture of a polyol, a fatty acid lower alkyl ester, an alkali metal fatty acid soap, and a basic catalyst to form a homogenous melt; and (2) subsequently adding to the reaction product of step (1) excess fatty acid lower alkyl esters yields polyol fatty acid polyesters.

Synthesis of higher polyol fatty acid polyesters

A novel artificial sweetener compound, 3-(m-hydroxyphenyl)phloropropiophenone and a process for preparing same, as well as other 3-arylphloropropiophenones, from aryl aldehydes and phloroglucinol.

Growing community of inventors

Cincinnati, OH, United States of America

George Peter Rizzi