Abstract: The invention relates to the field of capsules having a high load of active ingredients or substances, to the use thereof in cosmetic preparations, pharmaceuticals, household products, cleaning agents and technical compositions, e.g. adhesive and coating compositions, and to the manufacturing of the capsules.

Abstract: The present invention relates to certain microorganisms or mixtures thereof for use in the treatment and/or prevention of inflammation in the oral cavity, preferably for the treatment and/or prevention of gingivitis and/or peridontitis. In particular, the present invention relates to microorganisms or mixtures thereof for use as probiotic agents for forming co-aggregates with microorganisms associated with gingivitis and/or peridontitis. Furthermore, the present invention provides oral pharmaceutical compositions, oral care products or products for nutrition or pleasure comprising one or more of the probiotic microorganisms as active agents as well as a method of production thereof.

Abstract: The invention relates to a preparation containing: (i) a composition containing (a) one, two or a plurality of compounds selected from the group consisting of (a1) alcohol monoterpenes of formula (I) in which R1 is H or methyl, R2 is H or C2-alkenyl, und R3 is a linear or branched, saturated or unsaturated hydrocarbon radical with 4 to 10 carbon atoms, and the enantiomers, diastereomers, racemates, solvates and physiologically compatible salts thereof, and/or (a2) bicyclic epoxy-monoterpenes, (b) at least two lactones of formula (II) in which R4 is H or methyl, R5 is a linear or branched, saturated or unsaturated hydrocarbon radical with 2 to 10 hydrocarbon atoms and n is the number 1 or 2, and the enantiomers, diastereomers and racemates thereof, (c) one, two or a plurality of solvents selected from the group consisting of ethanol, water, dipropylene glycol (DPG), diethyl phtalate (DEP), propylene glycol (PG), isopropyl myristate (IPM), isopropyl palmitate (IPP), triethyl citrate (TEC), triacetin (TRI), 1,2-

Abstract: The present invention relates to a food composition, a process for the production of the food composition, a food composition producible by the method according to the invention, the use of the food composition and products comprising the food composition according to the invention.

Abstract: The invention relates to a fruit flavoring that produces a yellow taste sensation and that is obtained by (a) contacting and/or mixing at least one fruit flavoring producing a red taste sensation with (b) at least one fruit flavoring producing a green taste sensation.

Abstract: Suggested are new extracts of microalgae selected from the group consisting of (i) Monodus sp. (ii) Thalassiosira sp. (iii) Chaetoceros sp. and/or (iv) Chlorococcum sp. obtainable by treating said microalgae with a solvent selected from the group consisting of C1-C4 aliphatic alcohols, ethyl acetate, water or their mixtures, removing the dissolved extracts from the residues and recovering the pure extracts from the solvent. The extracts show excellent properties particularly in modulating the metabolism of human skin and hair follicles.

Abstract: Proposed are preparations, comprising special amides and menthol or menthol compounds or aromatic substances, characterized in that they have improved flavor and scent properties, and also that they allow the production of preparations, particularly emulsions with improved shelf life.

Abstract: The invention is in the field of devices for producing particles, in particular large agglomerate particles.

Abstract: The present invention relates to a yarrow fresh plant press juice concentrate and a gentle method for its manufacture. The yarrow fresh plant press juice concentrate is used in cosmetic compositions, pharmaceutical compositions, food compositions or food supplements. This invention also relates to new aspects of the use of yarrow. The invention provides the use of yarrow to stimulate the expression of heat shock proteins and/or antimicrobial peptides in skin cells. It also describes the use of yarrow to increase the thermal tolerance of the skin.

Abstract: The present invention primarily relates to novel mixtures with stabilizing properties, particularly for avoiding, reducing or delaying the formation of sensorially undesired flavours and/or tastes in oxidative degradation processes or autoxidative processes or reducing, avoiding or delaying oxidative processes in one or more oxidation-sensitive compounds, particularly autoxidative processes, their use in specific preparations as well as novel preparations and methods of producing such preparations. Additionally, herein described are methods for decreasing, avoiding or delaying the formation of sensorially undesired flavours and/or tastes in oxidative degradation processes or autoxidative processes or for decreasing, avoiding or delaying oxidative processes in one or more oxidation-sensitive compounds, particularly autoxidative processes.

Abstract: The present invention relates to a certain microorganism for altering the composition of oral biofilms, in particular for use in the treatment and/or prevention of dental caries and/or periodontal disease. In particular, the present invention relates to a microorganism for use as a probiotic agent for altering the bacterial composition of oral biofilms derived from saliva, preferably for reducing the proportions of Gram-negative anaerobic genera and/or increasing the proportions of aerobic or facultatively anaerobic genera. Furthermore, the present invention provides oral pharmaceutical compositions, oral care products or products for nutrition or pleasure comprising the microorganism as probiotic agents as well as a method of production thereof.

Abstract: The present invention relates to a flavour mixture containing 2E,4Z,7Z- and 2E,4E,7Z-tridecatrienal. This flavour mixture can be produced advantageously from arachidonic acid or oils containing esters thereof.

Abstract: The present invention primarily relates to novel fragrance compositions suitable for enhancing the mood of a subject, preferably a human, novel products containing the same as well as novel uses and methods of such compositions and products.

Abstract: New extracts of Nannochloropsis sp. and related species of Nannochloropsis are suggested, obtainable by treating said microalgae with a solvent selected from the group consisting of C1-C1 aliphatic alcohols, ethyl acetate, water or their mixtures, removing the dissolved extracts from the residues and recovering the pure extracts from the solvent. The extracts show excellent properties particularly in modulating the metabolism of human skin and hair follicles.

Abstract: Suggested is a cosmetic blend, comprising or consisting of (a) at least one TRPV1 and/or TRPV3 modulator and (b1) at least one 1,2-alkandiol having 5 to 12 carbon atoms and/or (b2) at least one polyol having 3 to 12 carbon atoms and 3 to 6 hydroxyl groups.

Abstract: The present invention is the use of a compound of formula (I) or a (pharmaceutically) acceptable salt thereof, wherein (a) X denotes CH?CH or CZ1=CZ2, wherein if Z1 is H then Z2 denotes a radical selected from the group consisting of OH, NH2, NHMe, NMe2, OMe and OEt and if Z2 is H then Z1 denotes a radical selected from the group consisting of OH, NH2, NHMe, NMe2, OMe and OEt, Y denotes a radical selected from the group consisting of NH2, NHMe, NMe2, NHEt, O—(CH2)n—OH, wherein n is 2 to 5 and R denotes a radical selected from the group consisting of H, OH, Me, Et, OMe, OEt, NH2, NHMe, NMe2, NHEt and NEt2, or (b) X denotes O, Y denotes a radical selected from the group consisting of NH2, NHMe, NMe2, NHEt, O—(CH2)n—OH and OMe, wherein n is 2 to 5 and R denotes H, OH, Me, Et, OMe, OEt, NH2, NHMe, NMe2, NHEt, NEt2 as antimicrobial agent as well as to composition comprising said agent.

Abstract: Suggested is a fragrance composition comprising or consisting of (a) 3,6-dimethyl-3H-1-benzofuran-2-one and (b) a cosmetically acceptable carrier providing a coconut flavour to various types of substrates.

Abstract: The present invention is in the field of the flavouring of foods. In particular, the present invention is directed to a process for the encapsulation of flavours and/or aromas. The particles are then later incorporated into the end preparation (the food), such as, for example, instant coffee. The focus is in particular firstly to obtain particles with high aroma loading in order to ensure a long-lasting aroma protection during storage, and secondly to control the particle properties in such a way that an optimum miscibility of the particles with foods is made possible. Decisive aspects in this connection are primarily shape, size and particle density. These aspects together are intended to bring about an improved taste experience for the end consumer when consuming the particles.

Abstract: The present invention primarily relates to the use of one or more stereoisomers of the compound of formula (I) as described herein for modifying and/or enhancing the olfactory impression of one or more fragrances with a lily of the valley scent. The invention further relates to a new mixture comprising or consisting of one or more stereoisomers of the compound of formula (I) as described herein and two or more stereoisomers of the compound of formula (II) as described herein with a weight ratio of the stereoisomers of the compounds of formula (II) as described herein, fragrance compositions comprising or consisting of a mixture as described herein, perfumed products containing mixtures or fragrance composition as described herein, and a process for modifying and/or enhancing the lily of the valley scent of a compound of formula (II) as described herein, respectively for preparing a perfumed product as described herein.

Abstract: Suggested is a method for the extraction of fragrances from natural starting material consisting of the following steps: (a) providing a sample of the natural starting material in a pressure proof sample container; (b) bringing in the sample in contact with liquefied petroleum gas of propane and/or butane gas, preferably; (c) extracting the fragrances from the natural starting material provided in step (b); (d) venting of the pressure proof sample container, while the liquefied petroleum gas is evaporated and the fragrances is maintained as residue in the container; and optionally (e) dissolving the fragrances in a suitable solvent.