Abstract: 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.

Abstract: The present invention relates to a new process for the preparation of polyester microcapsules. Microcapsules are also an object of the invention. Consumer products comprising said microcapsules, in particular perfumed consumer products or flavoured consumer products are also part of the invention.

Abstract: The present invention relates to a new process for the preparation of core-shell microcapsules. Microcapsules are also an object of the invention. Consumer products comprising said microcapsules, in particular perfumed consumer products or flavoured consumer products are also part of the invention.

Abstract: The present disclosure relates generally to the use of fat blends and emulsions of fat blends (such as water-in-oil fat blends) to improve certain features of a comestible product. In certain embodiments, certain water-in-oil emulsions disclosed herein can be suitably used to improve the organoleptic properties, the perceived texture, the perceived juiciness, or the mouthfeel of various foods, pet foods, or feed products, such as meat analogue products.

Abstract: 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.

Abstract: Described herein is a composite microcapsule slurry including at least one microcapsule having an oil-based core including a hydrophobic material, preferably a perfume, and a composite shell including a first material and a second material. The first material and the second material are different, the first material is a coacervate, the second material is a polymeric material, and the weight ratio in the slurry between the first material and the second material is between 50:50 and 99.9:0.1.

Abstract: The present disclosure relates generally to fat blends, emulsions of fat blends (such as water-in-oil fat blends), and uses thereof. In certain embodiments, certain water-in-oil emulsions disclosed herein can be suitably used to improve the organoleptic properties, the perceived texture, the perceived juiciness, or the mouthfeel of various foods, pet foods, or feed products, such as meat analogue products. In certain aspects, the disclosure also relates to the use of the water-in-oil emulsion disclosed herein as a partial or full replacement of animal in various foods, pet foods, or feed products. In certain aspects, the disclosure also relates to methods of preparing water-in-oil emulsions and various food products comprising such water-in-oil emulsion.

Abstract: Described herein is a new process for the preparation of powdered microcapsules encapsulating active volatile active ingredients, in particular a perfume or a flavour, the process being performed at room temperature. Powdered microcapsules obtainable by the process are also described. Perfuming and flavouring compositions as well as consumer products including the capsules are also described.

Abstract: Described herein is a flavored food product including a coacervate core-shell capsule including a flavor ingredient. Also described herein are methods of making and using the same.

Abstract: A flavor composition of a mixture of a) a first powder that includes a liquid flavor having a log P of up to about 3.5 loaded onto a first solid matrix material; and b) a second powder that includes a solvent loaded onto a second solid matrix material. The second solid matrix material is different than first solid matrix material and the flavor composition is in the form of a free-flowing powder. Also, methods of making a plated flavor powder and food compositions that include the powder.

Abstract: Compositions containing monoester derivatives of the primary alcohol residue of a sugar are generally disclosed herein, as well as their use as sweetness enhancers, bitterness maskers, sourness maskers, or astringency reducers, to improve the taste profile of a flavored article.

Abstract: Described herein is a new process for the preparation of core-shell microcapsules. Also described herein are microcapsules. Also described herein are consumer products including said microcapsules, in particular perfumed consumer products or flavoured consumer products.

Abstract: Described herein are a process for the preparation of core-shell microcapsules, as well as the core-shell microcapsules. Consumer products including the microcapsules, in particular perfumed consumer products or flavoured consumer products, are also described.

Abstract: Described herein is the method of using a complex coacervate system including Gum Arabic and chitosan as lubricating agents. Also described herein are consumer products including the complex coacervate system.

Abstract: Described herein is a new process for the preparation of powdered microcapsules encapsulating active volatile active ingredients, in particular a perfume or a flavour, the process being performed at room temperature. Powdered microcapsules obtainable by the process are also described. Perfuming and flavouring compositions as well as consumer products including the capsules are also described.

Abstract: The invention relates to a process for preparing a hybrid coacervate capsule by mixing a first polymer with particles to form particle/polymer complexes; interacting a second polymer with the particle/polymer complexes to form a mixture comprising hybrid complex coacervates which contain particulate inclusions; and adding a core material to the mixture so that the hybrid complex coacervates deposit as a coating layer around the core material. The capsules form another embodiment of the invention.

Abstract: The invention relates to a method of making multilayer core/shell microcapsules for delivery of active agents such as fragrance components of perfume oils. The method includes forming an outer shell by coacervation surrounding an internal phase which contains the active agent; and forming an inner shell by interfacial polymerization at the interface between the internal phase and the outer shell. The internal phase contains the active agent. The microcapsules are typically incorporated in a consumer product wherein the multilayer shell prevents the active agent from release until desired, generally during use of the consumer product.

Abstract: The present invention relates to organic-inorganic hybrid core-shell microcapsules encapsulating an active ingredient such as a perfume and having a shell made from the hydrolysis and condensation reaction of particular polyalkoxysilane macro-monomeric compositions.

Abstract: A flavor composition of a mixture of a) a first powder that includes a liquid flavor having a log P of up to about 3.5 loaded onto a first solid matrix material; and b) a second powder that includes a solvent loaded onto a second solid matrix material. The second solid matrix material is different than first solid matrix material and the flavor composition is in the form of a free-flowing powder. Also, methods of making a plated flavor powder and food compositions that include the powder.

Abstract: The present invention relates to organic-inorganic hybrid core-shell microcapsules encapsulating an active ingredient such as a perfume and having a shell made from the hydrolysis and condensation reaction of particular polyalkoxysilane macro-monomeric compositions.