International Flavors & Fragrances Inc.

Ronald Gabbard

Lewis Michael Popplewell

Yabin Lei

Li Xu

Julie Ann Wieland

Takashi Sasaki

John C Brahms

Feng Geng

Lulu Henson

Chii-Fen Wang

Ying Yang

Daniel Kaiping Lee

Jung-A Kim

Volkert De Villeneuve

Robert Allan Hunter

Ryan Chin

Keith Thomas Hans

Yi Zhang

Jeroen Van Holland

Niels Akeroyd

Maria Wright

Eric Jesse Wolff

Clémentine Marteau-Roussy

Mariusz Zaorski

Michael Brodock

Richard Vuich

Julie Ann Wireland

Keith T Hans

Disclosed are microcapsule compositions having a microcapsule that contains a microcapsule core and a microcapsule shell encapsulating the microcapsule core. The microcapsule has a particle size of 1 micron to 100 microns in diameter. The microcapsule core contains an active material. The microcapsule shell is formed of at least three moieties, in which a first moiety is derived from a polygalactomannan, a second moiety is derived from a polyisocyanate, and a third moiety is derived from a multi-functional aldehyde or a tannic acid.

Guar gum microcapsules

Disclosed is a microcapsule containing: (i) a microcapsule core having an active material, and (ii) a microcapsule wall formed of a first polymer and second polymer. The first polymer is a sol-gel polymer. The second polymer is gum arabic, purity gum ultra, gelatin, chitosan, xanthan gum, plant gum, carboxymethyl cellulose, sodium carboxymethyl guar gum, or a combination thereof. The weight ratio between the first and second polymer is 1:10 to 10:1. Also disclosed are processes for preparing the microcapsule and uses of the microcapsules in consumer products.

Silica microcapsules and methods of preparing same

Microcapsule compositions as disclosed comprising a microcapsule dispersed in an aqueous phase. The microcapsule has a microcapsule core and a microcapsule wall encapsulating the microcapsule core. The microcapsule core contains an active material. The microcapsule wall is formed of a polymeric network comprising a first moiety derived from a protein, and a second moiety derived from a multi-functional electrophile. Also disclosed are preparation methods and consumer products containing the microcapsule compositions.

Protein microcapsules and method of preparing the same

Disclosed are microcapsules each having a microcapsule core and a microcapsule wall encapsulating the microcapsule core. The microcapsule core contains an active material and the microcapsule wall contains hydroxyethyl cellulose moieties. Also disclosed are preparation method and consumer products containing the microcapsules.

Hydroxyethyl cellulose microcapsules

Disclosed are microcapsule compositions and their preparation methods. The microcapsule composition has a microcapsule dispersed in an aqueous phase. The microcapsule has a microcapsule core and a microcapsule wall encapsulating the microcapsule core. The microcapsule core contains an active material selected from the group consisting of a fragrance, cosmetic active, malodor counteractant, and combinations thereof. The microcapsule wall is formed of a polymeric network comprising of at least three moieties: (i) a first moiety derived from a chitosan, (ii) a second moiety derived from a polyisocyanate, and (iii) a third moiety derived from a polyphenol. Also disclosed are consumer products contain such a microcapsule composition.

Microcapsule compositions

A metastable, translucent flavor nanoemulsion is provided. The nanoemulsion contains a flavor oil phase, an aqueous phase, and a surfactant system containing a first lecithin and a second lecithin. The nanoemulsion is free of any non-natural surfactant. The surfactant system contains free fatty acid 15% or less. The first lecithin has an HLB of 1 to 8, and the second lecithin has an HLB of 8 to 16 and contains phosphatidylcholine and lysophosphatidylcholine 20% or greater. Also disclosed are a method for preparing the nanoemulsion and use of the nanoemulsion in liquid beverages and liquid beverage concentrates.

Metastable, translucent flavor nanoemulsion and methods of preparing the same

Disclosed are microcapsule compositions having microcapsules suspended in an aqueous phase. Each of the microcapsules has a single core-shell structure and contains a microcapsule core and a microcapsule wall encapsulating the microcapsule core. The microcapsule compositions include a pectin. Also disclosed are preparation methods and use of the microcapsule compositions in consumer products.

Microcapsule compositions prepared from polysaccharides

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Farmingdale, NJ, United States of America

Ronald Gabbard