Patents Assigned to Firmenich SA
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Patent number: 11291231Abstract: The present invention relates to the use of a compound according to formula (I) in the form of any one of its stereoisomers or a mixture thereof, and wherein n is an integer from 0 to 2; the dotted line represents a carbon-carbon single or double bond; and each of R1 to R4, when taken independently from each other, represents a hydrogen atom or represents a R5 or OR5 group, R5 representing a C1 to C5, or even a C1 to C3, alkyl group; and optionally one of the groups R1 to R4 represents —OH; and/or when R1 and R2 are taken together, and/or R3 and R4 are taken together, represent a OCH2O group, provided said groups taken together are adjacent substituents of the phenyl group; as an ingredient to confer, enhance, improve or modify the kokumi or umami taste of a flavored article.Type: GrantFiled: July 12, 2017Date of Patent: April 5, 2022Assignee: Firmenich SAInventors: Eric Frerot, Kasia Aeberhardt
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Patent number: 11293040Abstract: Provided is a method of producing one or more sesquiterpene compounds comprising: contacting an acyclic FPP precursor with a polypeptide having terpene synthase activity, wherein the polypeptide comprises an amino acid sequence that has at least 55% sequence identity to SEQ ID NO: 1, to produce one or more terpenes selected from the group consisting of isovalencene, spirovetiva-1(10),7(11)-diene and valencene or derivatives thereof, or mixture of sesquiterpenes comprising one or more of isovalencene, spirovetiva-1(10),7(11)-diene and/or valencene; and optionally isolating the one or more terpenes or the mixture.Type: GrantFiled: July 19, 2017Date of Patent: April 5, 2022Assignee: FIRMENICH SAInventors: Michel Schalk, Letizia Rocci
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Patent number: 11291235Abstract: 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: GrantFiled: January 19, 2017Date of Patent: April 5, 2022Assignee: Firmenich SAInventors: Maxime Delattre, Jean-Luc Gelin, Long In Lou, Ronald H. Skiff
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Patent number: 11291969Abstract: Described herein is a process for preparing microcapsules. More particularly, the process is characterized by the fact that it requires limited amounts of water for preparing microcapsules. Microcapsules obtainable by the disclosed process as well as consumer products including those microcapsules are also described.Type: GrantFiled: June 27, 2018Date of Patent: April 5, 2022Assignee: FIRMENICH SAInventors: Lahoussine Ouali, Marlène Jacquemond
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Patent number: 11293037Abstract: 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 comprising 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: May 31, 2018Date of Patent: April 5, 2022Assignee: FIRMENICH SAInventors: Michel Schalk, Pauline Anziani, Christian Goerner, Daniel Solis Escalante
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Publication number: 20220096355Abstract: The various aspects presented herein relate to the field of perfumery. In particular, the present disclosure provides compositions having an increased and/or improved long-lastingness and/or fragrance profile. In addition, the present disclosure provides methods of using such compositions to increase and/or improve the long-lastingness and/or fragrance profile of a fragrance composition.Type: ApplicationFiled: May 15, 2020Publication date: March 31, 2022Applicant: Firmenich SAInventors: Addi FADEL, Valery NORMAND, Artem KIRSHON, Nicholas O'LEARY, Arnaud STRUILLOU
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Publication number: 20220079196Abstract: Provided herein is a method of improving the taste profile of a glucosylated terpene glycoside (GTG).Type: ApplicationFiled: August 24, 2021Publication date: March 17, 2022Applicant: Firmenich SAInventors: Wen-Juan XIANG, Dan-Ting YIN, Olivier HAEFLIGER
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Publication number: 20220079178Abstract: The disclosure relates generally to flavor-modified dairy compositions. In some embodiments, the flavor-modified dairy compositions comprise hydrolysis products of lactose (e.g., glucose and galactose), a flavor modifier (such as a terpene-based compound), or any combinations thereof. In some other aspects, the disclosure provides uses of a combination of lactase and a flavor modifier (such as a terpene-based compound) to modify the flavor of a dairy composition. In some related aspects, the disclosure provides methods of modifying the flavor of a dairy composition, wherein the methods include introducing a lactase and a flavor modifier (such as a terpene-based compound) to a dairy composition.Type: ApplicationFiled: November 3, 2021Publication date: March 17, 2022Applicant: Firmenich SAInventors: Mazen Moustafa, Jean-Luc Gelin, April Wong
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Patent number: 11267852Abstract: Provided herein is a cell line with improved odorant receptor function comprising an activated endogenous RTP1 gene, which further expresses an RTP1 protein. Further provided herein is a method for specifically activating an endogenous RTP1 gene in a eukaryotic cell using a CRISPR/Cas9 derived technique. Also provided herein is a method for identifying compounds with desired effects such as perfume or aroma modulators in said cell line.Type: GrantFiled: June 9, 2016Date of Patent: March 8, 2022Assignee: FIRMENICH SAInventors: Hyo-Young Jeong, Patrick Pfister, Matthew Rogers
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Patent number: 11266172Abstract: The present invention relates to a new process for the preparation of powdered microcapsules encapsulating active volatile active ingredients, in particular a perfume or a flavour, said process being performed at room temperature. Powdered microcapsules obtainable by said process are also an object of the invention. Perfuming and flavouring compositions as well as consumer products comprising said capsules are also part of the invention.Type: GrantFiled: February 2, 2017Date of Patent: March 8, 2022Assignee: FIRMENICH SAInventors: Pierre-Etienne Bouquerand, Amal Elabbadi, Serge Maio, Gregory Dardelle, Valery Normand
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Patent number: 11267776Abstract: Described herein is a process including alpha alkylation of an aldehyde with a polycyclic olefin followed by a ring opening step in order to provide a compound of formula in a form of any one of its stereoisomers or a mixture thereof and where n represents 1 to 4 and R2 to R5 represent independently of each other, a hydrogen atom or a C1-6 linear alkyl group or a C3-6 branched alkyl group; and R3 and R4 or R5 or, alternatively, R2 and R3 when taken together form a saturated or unsaturated optionally substituted 5 or 6 membered carbocyclic ring.Type: GrantFiled: October 14, 2019Date of Patent: March 8, 2022Assignee: FIRMENICH SAInventor: Julie Quintaine
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Publication number: 20220061368Abstract: The various aspects presented herein relate to methods and compositions for use in flavored articles containing non-animal proteins, having an improved sensory profile.Type: ApplicationFiled: March 18, 2020Publication date: March 3, 2022Applicant: Firmenich SAInventors: Jean-Luc GELIN, Patrick SALORD, Caroline ROZCZKA
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Patent number: 11260001Abstract: The present disclosure relates to the field of delivery systems. More particularly, the present disclosure relates to a process for preparing a powdered composition including granules. The granules include at least one active substance present in an encapsulated form and in a non-encapsulated form. They are obtained by drying a mixture including an aqueous phase of a water-soluble polymer, a Pickering emulsion including a non-encapsulated active substance and a microcapsule slurry including an encapsulated active substance that can differ or being the same as the non-encapsulated substance. The disclosure further relates to granules obtained by the process and to products containing them.Type: GrantFiled: December 13, 2018Date of Patent: March 1, 2022Assignee: FIRMENICH SAInventors: Pierre-Etienne Bouquerand, Pascal Beaussoubre, Wolfgang Fieber, François Meyer
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Publication number: 20220017563Abstract: The various aspects presented herein relate to processes for preparing food ingredients, flavors and sweeteners from extracts of plants that contain mogrosides such as Siraitia grosvenorii. Further provided herein are formulations and uses of compositions made from the processes.Type: ApplicationFiled: March 24, 2020Publication date: January 20, 2022Applicant: Firmenich SAInventors: Xian-Wen GAN, Dan-Ting YIN, Robert BRAUCHLI
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Publication number: 20220017564Abstract: The present disclosure generally relates to various formulations and uses of the compound Isomogroside IVE. In some aspects, the disclosure provides compositions that include Isomogroside IVE. In some embodiments, the compositions are comestible compositions, including, but not limited to, packaged food and beverage products and tabletop sweeteners. In some aspects, the disclosure provides certain compositions that include such mogroside compounds, such as compositions that include such mogroside compounds and one or more other sweeteners. In some other aspects, the disclosure provides methods of reducing the caloric content of a sweetened article, such as a sweetened food or beverage product.Type: ApplicationFiled: April 2, 2020Publication date: January 20, 2022Applicant: Firmenich SAInventors: Xian-Wen GAN, Dan-Ting YIN
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Publication number: 20220016004Abstract: The present invention relates to an antiperspirant or deodorant composition comprising: an antiperspirant or deodorant active material; optionally a carrier; and a perfume composition comprising perfume raw materials; characterized in that the perfume raw materials comprises —from 0.01% to 50% by weight of a first group A of perfume raw materials having a Log P?2.5, and —from 0.01% to 50% by weight of a second group B of perfume raw materials having a Log P?4 wherein the sum of perfume raw materials of group A and perfume raw materials of group B is greater than 35% by weight based on the total weight of the perfume raw materials.Type: ApplicationFiled: January 16, 2020Publication date: January 20, 2022Applicant: Firmenich SAInventors: Mylene THERRIEN, Simon HURRY, Jane SUMMERS, Arnaud STRUILLOU
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Publication number: 20220015380Abstract: The disclosure relates generally to dairy compositions comprising lactose hydrolysis products such as preferably glucose and galactose optionally further in combination with unhydrolysed lactose, and glucosylated natural steviol glycosides. Furthermore, the disclosure relates to the used of glucosylated natural steviol glycosides to enhance the sweetness of a dairy product composition, wherein the dairy composition comprises lactose hydrolysis products. Also disclosed is a method of modifying the flavor of a dairy composition treated with lactase by introducing a glucosylated natural steviol glycoside.Type: ApplicationFiled: December 18, 2019Publication date: January 20, 2022Applicant: Firmenich SAInventors: Jean-Luc GELIN, April WONG
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Patent number: 11225629Abstract: Compounds of formula (I) in the form of any one of its stereoisomers or a mixture thereof are provided, wherein the dotted lines represent a carbon-carbon single bond or a carbon-carbon double bond; and one R1 group represents a hydrogen atom and the second R1 group represents a methyl group. Also provided are their uses as perfuming ingredients to impart vetiver/rooty and powdery notes; e.g. in perfuming compositions or in consumer products.Type: GrantFiled: March 29, 2018Date of Patent: January 18, 2022Assignee: FIRMENICH SAInventors: Anthony Alexander Birkbeck, Pascal Millet
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Patent number: 11224243Abstract: The present invention relates to the use of a compound according to formula (I) in the form of any one of its stereoisomers or a mixture thereof, and wherein n is an integer from 0 to 2; the dotted line represents a carbon-carbon single or double bond; and each of R1 to R4, when taken independently from each other, represents a hydrogen atom or represents a R5 or OR5 group, R5 representing a C1 to C5, or even a C1 to C3, alkyl group; and optionally one of the groups R1 to R4 represents —OH; and/or when R1 and R2 are taken together, and/or R3 and R4 are taken together, represent a OCH2O group, provided said groups taken together are adjacent substituents of the phenyl group; as an ingredient in combination with other ingredients to confer, enhance, improve or modify the kokumi or umami taste of a flavored article.Type: GrantFiled: September 28, 2018Date of Patent: January 18, 2022Assignee: Firmenich SAInventors: Maryline Billat-Rossi, Kasia Aeberhardt
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Patent number: 11219228Abstract: Provided is a liquid system comprising a first component and a second component the components selected from the group consisting of carbohydrates, sugar alcohols, food grade acids, food grade non-aqueous solvents and food grade salts wherein: a. the second component is different than the first component; b. the system has a melting point lower than each of the components; and c. the liquid system comprises 7% or less water. The systems are useful for protecting an active ingredient in a food system wherein the ingredient is stable at room temperature and retains its sensory properties after being diluted into an aqueous beverage for example to form a flavored aqueous beverage.Type: GrantFiled: April 16, 2015Date of Patent: January 11, 2022Assignee: FIRMENICH SAInventors: Ronald H. Skiff, Ernst L. Steinboeck, Jean-Francois Basset
