Patents Assigned to Firmenich SA
-
Publication number: 20240156711Abstract: This invention relates to a liquid product in the form of an oil in water or a water in oil emulsion stabilized by a cyclodextrin, methods for obtaining the emulsions, consumer products, and uses thereof.Type: ApplicationFiled: March 25, 2022Publication date: May 16, 2024Applicant: Firmenich SAInventors: Wolfgang FIEBER, Pascal BEAUSSOUBRE, Addi FADEL
-
Patent number: 11976091Abstract: The present disclosure relates generally to terpene glycosides, such as certain such compounds extracted from Stevia rebaudiana Bertoni, Rubus suavissimus, or Siraitia grosvenorii. The disclosure also provides for the use of such compounds as food ingredients, flavors, and sweeteners, and related methods. The disclosure also provides ingestible compositions comprising such compounds, as well as processes for extracting such compounds selectively from certain plant sources.Type: GrantFiled: September 25, 2019Date of Patent: May 7, 2024Assignee: Firmenich SAInventors: Dan-Ting Yin, Yi-Min Wang, Xian-Wen Gan
-
Patent number: 11975299Abstract: Apparatus (100, 200, 300, 400, 500, 600) for customized production of a flavoring agent, the apparatus too, (200, 300, 400, 500, 600) comprising: a retainer (110, 210, 310, 610) for retaining at least two containers (10), each container (10) comprising a respective flavoring agent; a collecting and dispensing unit, e.g.Type: GrantFiled: April 30, 2019Date of Patent: May 7, 2024Assignee: Firmenich SAInventor: Birgit Schleifenbaum
-
Publication number: 20240130409Abstract: Provided herein is a method of reducing the off-taste of a food or beverage wherein the off-taste is selected from the group consisting of licorice, astringency, bitterness and sweet lingering comprising adding about 10 to about 40 ppm, phloretin to the food or beverage wherein the phloretin is provided in the substantial absence of a bitterness-masking aroma substance selected from the groups consisting of homoeriodictylol, homoeriodictyol sodium salt, homoeriodictylol potassium salt or mixtures thereof and wherein the phloretin does not significantly enhance the sweetness of the article or composition.Type: ApplicationFiled: October 30, 2023Publication date: April 25, 2024Applicant: Firmenich SAInventors: Maxime DELATTRE, Jean-Luc GELIN, Long In LOU, Ronald H. SKIFF
-
Patent number: 11958030Abstract: The present invention relates to plant-based coacervate core-shell microcapsules, wherein the shell comprises a plant protein extract, as well as methods and uses of the same.Type: GrantFiled: March 24, 2021Date of Patent: April 16, 2024Assignee: FIRMENICH SAInventors: Jasper Van Der Gucht, Renko De Vries, Xiufeng Li, Gregory Dardelle, Philipp Erni, Lahoussine Ouali, Nathalie Thiebaut
-
Publication number: 20240117001Abstract: Provided herein are polypeptides that bind to the malodour-causing substance DMTS. Also provided are nucleic acid sequences that encode for the polypeptides. Further provided herein is a method for identifying a compound that binds, suppresses, blocks, inhibits, and/or modulates the activity of one or more olfactory receptor that is activated by the malodor-causing substance DMTS comprising a) contacting the receptor, or a chimera or fragment thereof with a compound and b) determining whether the compound has an effect on the activity of the receptor. Further provided is an expression vector comprising the nucleic acid encoding the polypeptides described as well as a non-human organism or a host cell modified to express a receptor that is activated by DMTS. Also provided is the use of the polypeptides for identifying malodor modulating compounds.Type: ApplicationFiled: October 13, 2023Publication date: April 11, 2024Applicant: FIRMENICH SAInventors: Patrick Pfister, Matthew Rogers, Huey-Ling Kao, Claude Ayome Abibi
-
Publication number: 20240114939Abstract: The present disclosure generally provides uses of certain mixed hydroxy- and methoxy-substituted flavones (HMFs) to reduce bitterness, astringency, or sourness, or to enhance sweetness of a ingestible composition, such as a flavored food or beverage product. In some embodiments, the disclosure provides uses of the HMFs disclosed herein to reduce the unpleasant taste of limonin, nomelin, or naringin, which can be present at elevated levels in certain citrus products.Type: ApplicationFiled: February 24, 2022Publication date: April 11, 2024Applicant: Firmenich SAInventors: Wen-Juan XIANG, Dan-Ting YIN, Wen-Ting ZHU
-
Patent number: 11951197Abstract: Described herein are compositions and/or ingredients that increase a subject's perception of floral muguet compounds, methods for intensifying a subject's perception of floral muguet compounds, as well as perfumed articles or perfuming compositions including as an active ingredient, at least one compound selected from octanal; (E)-dec-2-enal, 2-phenylpropanal; (E)-but-2-enal; 3-methylbenzaldehyde; 3-(1,3-benzodioxol-5-yl)-2-methylpropanal; (±)-3-(4-methyl-3-penten-1-yl)-3-cyclohexene-1-carbaldehyde, (±)-4-(4-methyl-3-penten-1-yl)-3-cyclohexene-1-carbaldehyde, and mixtures thereof; heptanal, 4-Propan-2-ylbenzaldehyde; (3R)-3,7-dimethyloct-6-enal; (+)-(3S)-3-[(1R)-4-methyl-3-cyclohexen-1-yl]butanal, (+)-(3R)-3-[(1R)-4-methyl-3-cyclohexen-1-yl]butanal, and mixtures thereof; hexanal; 2,6-dimethylhept-5-enal; benzaldehyde; 2-methyl-3-(4-methylphenyl)propanal; 3,5,6-trimethyl-3-cyclohexene-1-carbaldehyde, 2,4,6-trimethyl-3-cyclohexene-1-carbaldehyde, and mixtures thereof; 4-ethylbenzaldehyde; 6-methoxy-2,6-dimethylType: GrantFiled: December 17, 2019Date of Patent: April 9, 2024Assignee: FIRMENICH SAInventors: Patrick Pfister, Christie Delaura, Casey Trimmer, Lily Wu, Aleksey Dumer, Florian De Nanteuil
-
Patent number: 11952335Abstract: Described herein are valuable new chemical intermediates for producing perfuming ingredients, and a process for producing compound of formula (I).Type: GrantFiled: December 8, 2020Date of Patent: April 9, 2024Assignee: FIRMENICH SAInventors: Jean-François Basset, Philippe Dupau, Iris Magpantay, Murielle Haldimann Sanchez
-
Publication number: 20240099343Abstract: The present disclosure relates to gingerdiol compounds, whether in their diol form or as a derivative, and their use to enhance the flavor of certain flavored products. In some embodiments, the flavored products have reduced amounts of salt or umami-enhancing compounds (glutamates, arginates, purinic ribonucleotides, such as inosine monophosphate (IMP) and guanosine monophosphate (GMP)), relative to comparable flavored products that do not incorporate the gingerol compounds. In some embodiments, the flavored products contain non-animal proteins, such as plant proteins, mycoproteins, algal proteins, and the like.Type: ApplicationFiled: March 15, 2022Publication date: March 28, 2024Applicant: Firmenich SAInventors: Robert WAGNER, Howard MUNT
-
Publication number: 20240099344Abstract: The present disclosure generally provides uses of certain mixed hydroxy- and methoxy-substituted flavanones (HMFs) to reduce bitterness, astringency, or sourness, or to enhance sweetness of a ingestible composition, such as a flavored food or beverage product. In some embodiments, the disclosure provides uses of the HMFs disclosed herein to reduce the unpleasant taste of limonin, nomelin, or naringin, which can be present at elevated levels in certain citrus products.Type: ApplicationFiled: February 24, 2022Publication date: March 28, 2024Applicant: Firmenich SAInventors: Wen-Juan XIANG, Dan-Ting YIN, Yi-Chun DING
-
Patent number: 11938209Abstract: The various aspects presented herein relate to the cooling and flavor boosting compositions, and their use thereof.Type: GrantFiled: July 6, 2022Date of Patent: March 26, 2024Assignee: FIRMENICH SAInventors: Emma Qiu-Min Ma, Wolfgang Fieber
-
Patent number: 11932894Abstract: Described herein is a method of producing a drimane sesquiterpene such as albicanol, drimenol and/or derivatives thereof by contacting at least one polypeptide with farnesyl diphosphate (FPP) with a polypeptide including a Haloacid dehalogenase (HAD)-like hydrolase domain and having bifunctional terpene synthase activity. The method may be performed in vitro or in vivo. Also described herein are amino acid sequences of polypeptides useful in the methods and nucleic acids encoding the polypeptides described. The described method further provides host cells or organisms genetically modified to express the polypeptides and useful to produce a drimane sesquiterpene such as albicanol, drimenol and/or derivatives thereof.Type: GrantFiled: February 16, 2022Date of Patent: March 19, 2024Assignee: FIRMENICH SAInventors: Michel Schalk, Pauline Anziani, Christian Goerner, Daniel Solis Escalante
-
Patent number: 11931149Abstract: Described herein is a method of using functional MRI (fMRI) for determining brain activation patterns for a group of subjects in response to different odor-elicited feelings (i.e., conscious emotions). A method for preparing a perfume by using the method of the present invention and a consumer product including said perfume are also described herein.Type: GrantFiled: December 20, 2017Date of Patent: March 19, 2024Assignee: FIRMENICH SAInventors: Aline Pichon, Patrik Vuilleumier, Sylvain Delplanque, David Sander, Isabelle Cayeux, Christelle Porcherot, Maria Inés Velazco, Christian Margot
-
Publication number: 20240074479Abstract: The present disclosure relates generally to fiber blends and their use in various comestible products, such as food products, beverage products, nutritional products, dairy analogues, meat analogies, and animal feed products. In some embodiments, the fiber blends contain prebiotic fibers, such as inulin, for example to deliver health and nutrition benefits, as well as, additional benefits, such as texture, binding, bulking, viscosity enhancement, and the like. In some embodiments, the fiber blends contain psyllium fiber. In some embodiments, the fiber blends contain a combination of texturizing fibers, such as pea fiber, potato fiber, and the like. In some embodiments, the fiber blends contain digestion-resistant dextrin. In some embodiments, the fiber compositions also contain one or more sweeteners, such as sugars, high-intensity sweeteners, or a combination thereof, for example, in dry form or as a symp.Type: ApplicationFiled: February 7, 2022Publication date: March 7, 2024Applicant: Firmenich SAInventors: Maria MARTINEZ-VILLAGRAN, Wendy IWANYSHYN
-
Patent number: 11919920Abstract: The present disclosure relates generally to terpene glycosides, such as certain such compounds extracted from Stevia rebaudiana bertoni, Rubus suavissimus, or Siraitia grosvenorii. The disclosure also provides for the use of such compounds as food ingredients, flavors, and sweeteners, and related methods. The disclosure also provides ingestible compositions comprising such compounds, as well as processes for extracting such compounds selectively from certain plant sources.Type: GrantFiled: September 25, 2019Date of Patent: March 5, 2024Assignee: Firmenich SAInventor: Xian-Wen Gan
-
Publication number: 20240058259Abstract: The aspects presented herein provide improved flavor compositions, able to deliver long lasting cooling sensation without compromising on the safety profile towards the skin and/or mucosal membrane.Type: ApplicationFiled: October 31, 2023Publication date: February 22, 2024Applicant: Firmenich SAInventor: Patrice Merceret
-
Patent number: 11896036Abstract: Provided herein is a method of improving the taste profile of a glucosylated terpene glycoside (GTG).Type: GrantFiled: August 24, 2021Date of Patent: February 13, 2024Assignee: Firmenich SAInventors: Wen-Juan Xiang, Dan-Ting Yin, Olivier Haefliger
-
Patent number: 11874272Abstract: The present disclosure related to a method for screening compounds having the ability to prevent, treat or reduce malodor development on body surfaces. In particular, the method screens for compounds having the ability of preventing sweat malodor development caused by malodor causing volatile acid compounds and/or malodor causing volatile sulphur compounds. The present disclosure is based on a sensitive analytical method to determine the presence of the precursors of malodor causing volatile acid compounds and/or malodor causing volatile sulphur compounds present in sweat, which are metabolised by bacteria, such as, for example, Cornebacteria or Staphylococci to malodor causing volatile acid compounds and malodor causing volatile sulphur compounds.Type: GrantFiled: January 9, 2019Date of Patent: January 16, 2024Assignee: FIRMENICH SAInventors: Xiu-Feng He, Lily Ji-Xiu Zhang
-
Publication number: 20240000120Abstract: The present disclosure generally provides taste-modifying compositions that reduce the off taste of hydrogen peroxide. In some aspects, the disclosure provides uses of such taste-modifying compositions to reduce the off taste of hydrogen peroxide. In some other aspects, the disclosure provides compositions (such as comestible compositions or oral care compositions), which comprise hydrogen peroxide and a taste-modifying composition of the present disclosure. In some embodiments, such compositions are in the form of a food product, a beverage product, or an oral care product, such as a toothpaste, a mouthwash, tooth-whitening compositions, and the like.Type: ApplicationFiled: November 25, 2021Publication date: January 4, 2024Applicant: Firmenich SAInventors: Qing-Bo OUYANG, Bharani ASHOKAN, Muhammad KIZILBASH