Rhodia Chimie

Giles Guerin

Mikel Morvan

Daniel Joubert

Vance Bergeron

Sophie Vaslin

Jean-Christophe Castaing

C&eacute;cile Bonnet-Gonnet

Pascal Taquet

The invention concerns the use, in an aqueous spray mixture comprising a phytosanitary formulation, of an anti-leaching agent comprising: at least a polyhydroxyl and/or polycarboxyl polymer or copolymer; at least a crosslinking agent comprising a metal selected among columns IVA, IB and IIIB of the periodic table; said anti-leaching agent being, in the aqueous spray mixture, in the form of an aqueous solution or dispersion having a polymer or copolymer concentration such that the viscosity of the anti-leaching agent is not more than 10 times the viscosity of the aqueous solution in polymer or copolymer without crosslinking agent, having the same concentration.

Use of crosslinked polymers as anti-leaching agents

The invention concerns water dispersible granulates comprising: at least a hydrophobic perfume (P), in the form of droplets, finely divided in and encapsulated by a water soluble or water dispersible solid organic matrix (MO) selected among: polypeptides (PP) of plant or synthetic origin; polyelectrolytes (PE) belonging to the family of weak polyacids; or their mixtures; and at least an emulsifying agent (AE) at the droplet/matrix interface. The invention also concerns a method, in two steps, for preparing said granulates, the first step consisting in preparing an emulsion in water comprising at least a hydrophobic perfume (P), at least an emulsifying agent (AE); and said water soluble or water dispersible organic matrix (MO), the second step consisting in drying said emulsion until a granulate is formed.

Water-dispersible granules comprising a fragrance in a water-soluble or water-dispersible matrix, and process for their preparation

The invention concerns a dry emulsion characterised in that it is obtained by drying a dispersion of at least a weakly soluble edible substance also called active substance (MA) in a continuous phase comprising: at least an emulsifier (E) containing at least a partially hydrolysed vegetable protein (protein lysate) whereof the degree of hydrolysis ranges between 0 (excluded) and less than 5%; and at least a water soluble or water dispersible interstitial filler (ARI) containing at least a partially hydrolysed vegetable protein (protein lysate) whereof the degree of hydrolysis ranges between 5 and 40%. The invention also concerns a method for preparing said emulsions, comprising the following steps: (i) a first step consists in preparing a dispersion in water or in an aqueous phase comprising at least a hydrophobic active substance (MA), at least an emulsifier (E), and at least a filler (ARI); (ii) the second step consists in drying said dispersion until a dry emulsion is formed. The invention further concerns the use of said dry emulsions for making food compositions.

Food composition in the form of a dry emulsion, preparation method and use thereof

The invention concerns water dispersible granulates comprising at least a hydrophobic organic active substance (MA) solid or with melting point less than 100&deg; C., in the form of particles, finely divided inside and encapsulated by a solid matrix and a water soluble or water dispersible polypeptide (PP) synthetic or of plant origin and at least an ionic or amphoteric dispersing agent (D) at the active substance/matrix interface. The invention also concerns the method for preparing said granulates in two steps, the first step consisting in preparing a dispersion in water comprising at least a hydrophobic active substance, at least an ionic or amphoteric dispersing agent (D) and at least a water soluble or water dispersible polypeptide (PP) synthetic or of plant origin, and the second step consisting in drying the dispersion until a granulate is formed.

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Eaubonne, France

Giles Guerin