International Flavors & Fragrances Inc.

Ying Yang

Chii-Fen Wang

Daniel Kaiping Lee

Mark Lawrence Dewis

Ronald Gabbard

Adam Jan Janczuk

Kathryn Bardsley

Arkadiusz Kazimierski

Kenneth J Kraut

Brian Trevor Grainger

John L Sondrup

Daniel Vaccari

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

A method of preparing a lysolecithin composition. The method includes the steps of (a) providing a lecithin mixture including a lecithin, water, and ethanol, (b) adding phospholipase A1 or A2 to the lecithin mixture; and (c) allowing an enzymatic reaction to occur so that at least 70% of the phospholipids in the lecithin are converted to lysophospholipids to obtain the lysolecithin composition. Also disclosed are a lysolecithin composition thus prepared, a flavor emulsion prepared from the lysolecithin composition, and a liquid beverage or liquid beverage concentrate containing the lysolecithin composition.

Lysolecithin compositions and their use

Described is a new cooling agent represented by Structure I and compositions with known coolers having cooling properties and the application of Structure I in foodstuffs and chewing gum: 

Menthylcarboxamides and their use as cooling agents

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Holmdel, NJ, United States of America

Ying Yang