Takasago International Corporation

Takasago Institute for Interdisciplinary Science, Inc.

Other

International Art and Science Group, Inc.

The Mennen Company

Takasago Institute for Interdisciplinary

Tetsuo Nakatsu

Carter B Green

Andrew T Lupo

Raphael K Kang

Augustinus G Van Loveren

Hideaki Ohta

Charles H Manley

David J Spence

Peter J Mazeiko

Gary A Reitz

John Ryan Caldwell

Alba T Cilia

Jiansheng Huang

Kok Lean Kang

Kenya Ishida

Michael E Lankin

Takashi Aida

Morton L Barr

Kiyohito Sawano

Takero Ishizaki

Robert Suffis

Akiko Yamasaki

Toshiya Sato, Deceased

Ichiro Kubota

Li Li Zyzak

John W Chinn, Jr

Randi L Helms

Kelly L McAlister

Zhengqing Chen

Lolita Villamaria

Tomonobu Danno

Hideaki c/o Takasago International Corporation Ohta

The present invention relates to a high concentration functional material gel composition and effective delivery composition thereof. More specifically, the present invention relates to a high concentration functional material gel composition comprising a small organic molecule having at least one of a carbonyl group and at least one of an isolated hydroxyl group from the carbonyl group as a defined mandatory element holding and delivering amounts of functional materials. This is achieved without depending on employing additional incompatible materials in the functional composition, including for example inorganic salts, polymers, absorbents petroleum waxes, and paraffin hydrocarbons.

Functional material and delivery gel composition and method for manufacturing

A cooling sensate compound having the general formula (I):where n is an integer from 2 to 6. The compound is effective in imparting a refreshing and cooling sensation of long duration. A cooling sensate composition having the general formula (I) is used in a variety of formulations to impart the refreshing and cooling sensation. These cooling sensates are useful in a variety of consumer products including mouth formulations, food products and toiletries.

(1R, 2S, 5R)-3-1-menthoxyalkan-1-OL cooling sensate

The present invention is directed to a sensate composition including at least one cooling sensate, warming sensate and tingling sensate. The tingling sensate is at least one of Jambu Oleoresin and Spilanthol. The present invention is further directed to a method of using the sensate composition in a food, pharmaceutical or personal care product.

Sensate composition imparting initial sensation upon contact

The invention provides a system and a method for improving the delivery of volatiles from a burning candle by providing a stabilized laminar gas flow adjacent a volatile-containing molten pool, ensuring an enlarged molten pool by close regulation of thermal transfer between a monolithic candle mass and the surrounding atmosphere, and minimizing volatile loss through unregulated thermal gradients.

Method for improving the delivery of volatiles from a burning candle and a system for the same

Disubstituted cycloalkanones are prepared from one of 2-cyclopentylidenecyclopentan-1-one, 2-cyclohexylidenecyclohexan-1-one, 2-cyclopentylidenecyclohexan-1-one, or 2-cyclohexylidenecyclopentan-1-one. The resulting compounds were analyzed for their odor characteristics. The different compounds exhibited varied odor characteristics, which were not predictable from the structures of the compounds. The compounds are useful in the preparation of fragrance compositions and products formed from same.

Disubstituted cycloalkanones as fragrance materials

Novel macrocyclic diene ketone compounds useful as fragrance materials are described having the following general formula (I):

Macrocyclic ketones as fragrance materials and methods for making same

Fat removal processing of herbs, such as those used in food seasoning, is conducted by using carbon dioxide liquid and/or an organic solvent, or carbon dioxide gas at subcritical or supercritical conditions. Hydrated alcohol is added to the residual oil-insoluble portion. Activated carbon is added to the resulting hydrated alcohol-containing extraction solution. After stirring, the activated carbon is removed. From the resulting solution, water and alcohol are removed, and a water soluble anti-oxidation agent is obtained.

Water-soluble anti-oxidation agents

A fragrance and/or flavor compound of the general formula (I): ##STR1## wherein R.sub.1 is one of propyl or a 2-propenyl group and R.sub.2 is a C.sub.1 -C.sub.5 alkyl group, said compound having exactly one R.sub.1 and from one to four R.sub.2. The compounds possess antimicrobial activity as well as flavor or odor characteristics acceptable for use in flavors and fragrances, respectively. The compounds are useful in forming flavor and/or fragrance compositions having antimicrobial activity. Product formulations, such as detergents, are useful for imparting both acceptable fragrance and antimicrobial properties. Other product formulations, such as mouthwashes, are useful for imparting both acceptable flavor and antimicrobial properties.

Substituted phenols as fragrance, flavor and antimicrobial compounds

A scented candle includes a candle manufacturing material, a fragrance provider, and at least one of polypropylene glycol and polypropylene glycol monoalkyl ether with a general formula (I)

Scented candle and manufacturing method for same

A fragrance composition having antimicrobial activity comprises between 3 and 20% phenolic compounds, and between 20 and 80% non-aromatic terpenoids. The fragrance composition may also, either alternatively or additionally, include essential oils containing phenolic compounds as a major constituent, and/or essential oils containing non-aromatic terpenoids as a major constituent. The fragrance composition further has an Odor Intensity Index of less than 100, and an Odor Evaluation Acceptability Index of greater than 50. The fragrance composition is suitable for use in a variety of products.

Fragrance compositions having antimicrobial activity

An adsorbent coating is affixed to the internal wall of a sealable container. The container may be rigid or flexible. The adsorbent coating, when in the sealed container retains odor components for an extended period permitting the odor components to be transported without requiring the transport of the source of the components. Thermal, or other desorption techniques release the odor components for analysis by, for example, liquid chromatography or gas chromatography. One embodiment of the invention is disclosed in which the container is a flexible bag, coated on its interior with an adsorbent material. In another embodiment of the invention, a large surface-area body, containing sorbent material on its surfaces, is contained within the container.

Odor collection apparatus

One or more compounds selected from among oleanolic acid, ursolic acid, and polygodial added to a flavored product to reduce an aftertaste in the product and enhance its sweetness. This flavored product additive is added to diet beverages and flavored products at an amount effective to reduce the aftertaste of the artificial sweetener and improve the sweet flavor. This amount is from 0.1 ppm to 1000 ppm with respect to the artificial sweetener. The present invention also includes a diet drink which contains polygodial, oleanolic acid, or ursolic acid at 0.001 ppb to 10 ppm with respect to the artificial sweetener, for improving or reducing an aftertaste from the artificial sweetener and also to improve the sweetness of the flavor.

Flavored product additive and method for using same

4-(1-methoxymethyl)-2-phenyl-1,3-dioxolane or a derivative thereof represented by formula (I): ##STR1## wherein R.sup.1 represents a hydrogen atom, a hydroxy group or a lower alkoxy group; R.sup.2 and R.sup.3, which may be the same or different, each represents a hydrogen atom, a hydroxy group, a lower alkoxy group, or, when taken together, R.sup.2 and R.sup.3 represent a methylene dioxy group; useful in flavor and fragrance compositions.

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Chappaqua, NY, United States of America

Tetsuo Nakatsu