Unilever Patent Holdings B.v.

Robert Roos

Alfons L Peters

Adrianus M Van Grinsven

Andras J Wieg

Arnoldus L Boog

Paul H Markus

Jan Bakker

The invention provides a process for producing gamma-lactones useful for incorporation in flavorings and fragrances, wherein a micro-organism which is acceptable for making food grade products and which does not metabolize gamma-lactones, is cultured aerobically in a culture medium containing as the substrate a hydroxy fatty acid having an even number 4 of carbon atoms between the carboxyl group and the carbon atom carrying the hydroxy group. The preferred micro-organism is a Saccharomyces cerevisiae, Debaromyces hansenii or Candida boidinii species. The gamma-hydroxy-alkanoic acid reaction product of the process is lactonized either in the fermentation broth or after separation therefrom. Especially suitable are 12-hydroxy fatty acids such as ricinoleic acid. The hydroxy fatty acid may be added either pure or as the mixture obtained by hydrolysis of an ester thereof. Enzymatic hydrolysis of such ester may be done in situ in the fermentation broth.

Process for producing gamma-lactomes

The invention relates to a process for producing methyl-alkyl ketones using micro-organisms which convert fatty acids or their esters into the corresponding methyl ketones having one carbon atom less. Suitable micro-organisms are those which produce at least 0.1% w/w methylketones in the culture broth. Preferred micro-organisms are Aureobasidium pullulans species. The process is especially suitable to produce pentan-2-one, heptan-2-one, nonan-2-one and undecan-2-one or mixtures thereof. The compounds produced are suitable for use in food flavors.

Process for producing alkyl-methyl ketones

A process for the preparation of phenylaldehydes, in particular vanillin by converting compounds having the formula ##STR1## wherein R.sub.1 =H, OH, OCH.sub.3 and C.sub.1-4 alkyl,

Process for the preparation of phenylaldehydes

The invention provides a process for the isolation of hydroxy fatty acid derivatives from Convolvulaceae plants like Ipomoea batatas and Ipomoea orizabensis by extracting parts of said plants like leaves, stems, seeds and in particular roots and tubers thereof, with an organic solvent, removing the solvent for at least the main part from the extract, dispersing the obtained residue into water, subjecting the obtained dispersion to a single hydrolysis step and recovering the released hydroxy fatty acids, like 11-hydroxy palmitic acid and 3,11-hydroxy myristic acid from the aqueous dispersion by means of an extraction agent. The obtained hydroxy fatty acid may be used in the synthesis of specific organic compounds like lactones or in the preparation of products having purgative properties and of thickeners for lubricating greases respectively.

Process for the isolation of hydroxy fatty acid derivatives from

The invention provides a process for producing delta-lactones useful for incorporation in flavourings and fragrances, wherein a micro-organism which is preferably acceptable for making 'food grade' products and which does not metabolize delta-lactones, is cultured aerobically in a culture medium containing as the substrate, an 11-hydroxy fatty acid having an odd number .gtoreq.5 of carbon atoms between the carboxyl group and the carbon atom carrying the hydroxy group. The preferred micro-organism is a Saccharomyces cerevisiae species. The delta-hydroxy-alkanoic acid reaction product of the process is lactonized either in the fermentation broth or after separation therefrom. Especially suitable is 11-hydroxy palmitic acid. The hydroxy fatty acid may be added either pure or as the mixture obtained by hydrolysis of an ester thereof. Enzymatic hydrolysis of such ester may be done in situ in the fermentation broth.

Process for producing delta-lactones from 11-hydroxy fatty acids

The invention relates to a process for the preparation of indole applicable in flavoring and perfume compositions wherein a micro-organism which does not or hardly metabolize indole is cultured aerobically or anaerobically in a culture medium containing as the substrate tryptophan of natural origin. The produced indole in the fermentation broth may be isolated therefrom with a food grade extraction agent.

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Bussum, Netherlands

Robert Roos