Firmenich Sa

Other

Pierre-Etienne Bouquerand

François Meyer

Pascal Beaussoubre

Daniel Benczedi

Valery Normand

Wolfgang Fieber

Fei Zhang

Kenneth Wong

Gregory Dardelle

Amal Elabbadi

Nathalie Thiebaut

Serge Maio

Jian Zhang

Philipp Erni

Christian Starkenmann

Robert Clark McIver

Rutger Van Sleeuwen

Jerry R Mutka

Amanda Schober

Brian MacDougall

Denis Shcherbakov

Valeria Hafner

Ronald Skiff

Antoine Firmenich

Marco Pacchiani

Christine Ann Palmer

Ernst Steinboeck

Anita Gaudin

Anupama Koorapati

Nathalie Vivien Castioni

Alan Parker

The present disclosure relates to the field of delivery systems. Disclosed herein are a flavored composition, a process for preparing a flavored composition and consumer products including said flavored composition.

Flavored composition

Described herein is a shelf stable powdered composition. More particularly, the composition includes a natural emulsifier, a carrier including inulin having a degree of polymerization equal or less than 15, and an active ingredient including a flavor or a perfume. Also described herein are a process for preparing such a composition and consumer products containing such a composition.

Shelf stable powdered composition

The present disclosure relates to delivery systems. More particularly, the present disclosure relates to a process for releasing an active ingredient including a step of contacting a powdered composition with a medium having a pH&#x2264;7. The powdered composition includes granules made of a water soluble polymer matrix, an oil phase dispersed in said matrix and carbonate particles. Consumer products such as an antiperspirant or deodorant composition or a powder soft drink beverage composition including the powdered composition are also object of the present disclosure.

Process for releasing an active ingredient

Described herein is a new process for the preparation of powdered microcapsules encapsulating active volatile active ingredients, in particular a perfume or a flavour, the process being performed at room temperature. Powdered microcapsules obtainable by the process are also described. Perfuming and flavouring compositions as well as consumer products including the capsules are also described.

Process for drying a suspension of hydrogel microcapsules

The present invention relates to a new process for the preparation of powdered microcapsules encapsulating active volatile active ingredients, in particular a perfume or a flavour, said process being performed at room temperature. Powdered microcapsules obtainable by said process are also an object of the invention. Perfuming and flavouring compositions as well as consumer products comprising said capsules are also part of the invention.

Process for drying a suspension at room temperature

The present disclosure relates to the field of delivery systems. More particularly, the present disclosure relates to a process for preparing a powdered composition including granules. The granules include at least one active substance present in an encapsulated form and in a non-encapsulated form. They are obtained by drying a mixture including an aqueous phase of a water-soluble polymer, a Pickering emulsion including a non-encapsulated active substance and a microcapsule slurry including an encapsulated active substance that can differ or being the same as the non-encapsulated substance. The disclosure further relates to granules obtained by the process and to products containing them.

Process for preparing a powdered composition

Provided herein are formulations of flavors and fragrances encapsulated in plasmolysed micro-organisms, as well as glass particles or beads comprising these encapsulated flavors and fragrances. Also provided herein are methods of making formulations of encapsulated flavors and fragrances.

Encapsulated plasmolysed micro-organism particles

Provided herein is a composition comprising: a) about 25% up to about 75% of a plasmolysed micro-organism by weight of the total weight of the composition; b) about at least greater than 20% up to about 60% by weight flavor or fragrance, of the total weight of the composition c) about 1% up to about 25% desiccant; d) about 4% up to about &#x3c;10% water; wherein the mean particle size distribution by weight of the composition is about greater than 100 micrometer up to about 1 millimeter.

Plated yeast formulations

This invention relates to a bleaching composition comprising hypochlorite-based bleach particles and moisture-sensitive particles encapsulating an oil within starch or starch-derivative matrix, the composition being surprisingly stable toward degradation of the starch upon storage.

Stable bleaching composition

The present invention relates to granules comprising an active substance, obtained by spray-drying an emulsion comprising said active substance, solid particles, water and a water-soluble biopolymer having a molecular weight below 100 KDa. The invention further relates to a process for obtaining such granules and to products containing them.

Granules comprising an active substance

Process for preparing granules comprising an active substance

The present invention relates to a particulate composition in the form of a large spherical glassy bead having a cross-sectional diameter greater than 5 mm. The bead comprises an encapsulating carrier composition essentially made of fibrous materials, which are both sugarless and non-cariogenic and an encapsulant, such as a flavor material.

Large glassy beads

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

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.

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Geneva, Switzerland

Pierre-Etienne Bouquerand