Abstract: A topical flavor composition comprising at least one hydrophilic flavor compound and at least one lipophilic flavor compound, the flavor composition being a water-in-oil emulsion having a continuous non-aqueous phase and a disperse aqueous phase, the at least one lipophilic flavor compound being dissolved or dispersed in the continuous phase and the at least one hydrophilic flavor compound dissolved or dispersed in the disperse phase. The composition is useful for topical application to a wide variety of comestible products and allows highly versatile flavoring possibilities.

Abstract: A method of preparing dry core-shell microcapsules from an aqueous dispersion of such capsules, comprising spraying the dispersion through a two-fluid air-liquid nozzle into a heated chamber having an upper part and a lower part, the spraying taking place in the upper part and the lower part being provided with a means of continuous capsule removal. The method allows the drying of capsules with considerably reduced losses.

Abstract: A method of preparing dry core-shell microcapsules from an aqueous dispersion of such capsules, comprising spraying the dispersion through a two-fluid air-liquid nozzle into a heated chamber having an upper part and a lower part, the spraying taking place in the upper part and the lower part being provided with a means of continuous capsule removal. The method allows the drying of capsules with considerably reduced losses.

Abstract: A topical flavor composition comprising at least one hydrophilic flavor compound and at least one lipophilic flavor compound, the flavor composition being a water-in-oil emulsion having a continuous non-aqueous phase and a disperse aqueous phase, the at least one lipophilic flavor compound being dissolved or dispersed in the continuous phase and the at least one hydrophilic flavor compound dissolved or dispersed in the disperse phase. The composition is useful for topical application to a wide variety of comestible products and allows highly versatile flavoring possibilities.

Abstract: A process of reducing the agricultural residue (AR) content of a citrus oil, comprising (a) vacuum batch-distilling an AR-containing cold-pressed citrus oil to give a low-AR distillate and a high-AR residue; (b) subjecting the high-AR residue from (a) to thin film evaporation to give a high-AR distillate and a low-AR residue; (c) subjecting the high-AR distillate from (b) to a further batch distillation to give a redistilled low-AR distillate and a waste high-AR redistilled residue; and (d) combining the distillate of (a), the residue of (b) and the redistilled distillate of (c) to give a low-AR citrus oil. The oil thus produced has not only a reduced content of ARs such as insecticides, fungicides, herbicides and miticides, but it also contains most or even all of the desirable citrus components substantially eliminated by conventional distillation processes.

Abstract: A dental brushing composition including a brushing composition base additionally containing a plurality of microparticles, the particles comprising a core, a coating essentially completely surrounding the core, and two different flavors, a general flavor and an indicator flavor, the general flavor being in the coating and the indicator flavor in the core, the coating being essentially completely soluble under brushing conditions in a desired brushing time. The composition signals when a desired brushing time has been achieved by a noticeable change in flavor.

Abstract: A method of reducing the proportion of agricultural residues (ARs), such as pesticides and herbicides, present in an essential oil, comprising the treatment of the oil with an ionic liquid that has at most limited solubility in the oil, the ionic liquid having an anion and a cation chosen from the following table: cation anion dialkylimidazolium alkylsulfate trialkylimidazolium dicyanamide dialkylpyridinium alkylsulfonate dialkylpyrrolidinium alkylphosphate thiocyanate fluoroacetate fluoroalkyl sulfonate tetrafluoroborate halide The method is particularly effect with citrus oils, especially orange oil, and it can remove most ARs, without removing essential components of the oil.

Abstract: A method of reducing the proportion of agricultural residues (ARs), such as pesticides and herbicides, present in an essential oil, comprising the treatment of the oil with an ionic liquid that has at most limited solubility in the oil, the ionic liquid having an anion and a cation chosen from the following table: cation anion dialkylimidazolium alkylsulfate trialkylimidazolium dicyanamide dialkylpyridinium alkylsulfonate dialkylpyrrolidinium alkylphosphate thiocyanate fluoroacetate fluoroalkyl sulfonate tetrafluoroborate halide The method is particularly effect with citrus oils, especially orange oil, and it can remove most ARs, without removing essential components of the oil.

Abstract: A process of reducing the agricultural residue (AR) content of a citrus oil, comprising (a) vacuum batch-distilling an AR-containing cold-pressed citrus oil to give a low-AR distillate and a high-AR residue; (b) subjecting the high-AR residue from (a) to thin film evaporation to give a high-AR distillate and a low-AR residue; (c) subjecting the high-AR distillate from (b) to a further batch distillation to give a redistilled low-AR distillate and a waste high-AR redistilled residue; and (d) combining the distillate of (a), the residue of (b) and the redistilled distillate of (c) to give a low-AR citrus oil. The oil thus produced has not only a reduced content of ARs such as insecticides, fungicides, herbicides and miticides, but it also contains most or even all of the desirable citrus components substantially eliminated by conventional distillation processes.