Oleoresin Or Essential Oil Patents (Class 426/651)
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Patent number: 11883454Abstract: Compositions and methods of manufacturing mineral pitch resin compositions comprising at least one of a cannabinoid, a terpene, a terpenoid, an essential oil and a fatty acid are provided. Such mineral pitch resin compositions may be safely consumed orally, topically or otherwise, and have numerous health benefits.Type: GrantFiled: June 7, 2022Date of Patent: January 30, 2024Inventor: Nodari Rizun
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Patent number: 11779623Abstract: Compositions and methods of manufacturing mineral pitch resin compositions comprising at least one of a cannabinoid, a terpene, a terpenoid, an essential oil and a fatty acid are provided. Such mineral pitch resin compositions may be safely consumed orally, topically or otherwise, and have numerous health benefits.Type: GrantFiled: June 7, 2022Date of Patent: October 10, 2023Inventor: Nodari Rizun
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Patent number: 11773344Abstract: Compositions which are fragrant and contain at least a member set culled from a library of compositions, each being comprised of sub-combinations of selected terpenes. Fragrances that mimic that of various states of organic and synthetic aromatics including products, processes and those from non-combusted plant products, among other things, uniquitous products, processes, medicinals, and related moieties leverage databases of all known terpene groupings are offered for consideration, and have been provided, according to the instant teachings.Type: GrantFiled: August 25, 2020Date of Patent: October 3, 2023Assignee: Scientific Holdings, LLCInventors: Sytze Elzinga, Jeffrey Charles Raber, Bradley J. Douglass
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Patent number: 11517041Abstract: A method of manufacturing flavorant particles includes melting a food grade wax and a flavorant into a molten wax; solidifying the molten wax; and grinding the solidified molten wax into a plurality of flavorant particles. Another method of manufacturing flavorant particles includes melting a food grade wax and a flavorant into a molten wax, the molten wax having a melting temperature between about 50° C. to about 70° C.; and spray-chilling the molten wax into at least one solid flavorant particle, the solid flavorant particle having a diameter of between about 0.1 mm to about 2.0 mm.Type: GrantFiled: July 28, 2020Date of Patent: December 6, 2022Assignee: Altria Client Services LLCInventor: Munmaya K. Mishra
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Patent number: 11505764Abstract: A continuous distillation process comprises the following steps: putting a material into a multilayer distillation tower to enable the material to sequentially undergo preheating, extrusion pricking, steam distillation, meal roasting, drying and cooling treatment, condensing essential oil-containing steam, and carrying out water separation, so as to obtain an essential oil.Type: GrantFiled: September 27, 2018Date of Patent: November 22, 2022Inventors: Lijun Qi, Shaowei Han, Shaodong Ji, Fengfei Li, Wenjiang Yang, Haijun Bao
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Patent number: 11439604Abstract: Feed additive including sodium carbonate feed additive polyphenol particles can be fed to animals to reduce methane or carbon dioxide emission. The feed additive polyphenol particles can be prepared by reacting phenols with sodium percarbonate (2Na2CO3.3H2O2) in a solution of water, a peroxidase and a dispersing agent. The sodium percarbonate can be dissolved in the water solution to generate sodium and carbonate ions, which can be incorporated to the polyphenol particles for assisting the animals in digesting the feed additive. The dispersing agent can be used to limit the sizes of the particles to facilitate the consumption of the feed additive by the animals.Type: GrantFiled: September 3, 2021Date of Patent: September 13, 2022Inventor: Manuel Serrano
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Patent number: 11246328Abstract: A system and method for automatically coring a whole citrus fruit, isolating fiber or substantially whole juice sacs from at least a portion of a whole citrus fruit.Type: GrantFiled: July 3, 2014Date of Patent: February 15, 2022Assignee: The Coca-Cola CompanyInventors: Peter R. Moss, Simon Gainey
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Patent number: 11051538Abstract: 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.Type: GrantFiled: June 24, 2014Date of Patent: July 6, 2021Assignee: Firmenich SAInventors: Amal Elabbadi, Philipp Erni
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Patent number: 11000048Abstract: The present disclosure relates to a method of producing a protein-containing powder including: (a) providing a protein-containing raw material; (b) freezing the protein-containing raw material at ?196° C. to ?80° C.; and (c) grinding the protein-containing raw material to obtain the protein-containing powder, wherein an average particle size of the protein-containing powder is smaller than a cell size of the protein-containing raw material.Type: GrantFiled: November 1, 2018Date of Patent: May 11, 2021Assignee: Korea McNulty Co., Ltd.Inventors: Eun Jung Lee, Il Nam Lee, Ho Jun Jeong
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Patent number: 10751641Abstract: A portable supercritical fluid extraction apparatus, comprising: (i) a pressure vessel for generating a supercritical fluid therein; (ii) a liquid solvent supply tank; (iii) a means for interconnecting said pressure vessel and said liquid solvent supply tank at a predetermined angle for delivery therethrough of a liquid solvent from the liquid storage tank to the pressure vessel; and (iv) a heating component for heating contents of the pressure vessel to produce a supercritical fluid therein. The apparatus may additionally comprise a sample in fluid communication with the pressure vessel, and a receiving vessel in fluid communication with the pressure vessel. The pressure vessel may have a heating means for heating fluid contents therein, for example a heating wrap, a heating block, or a heating jacket.Type: GrantFiled: May 7, 2019Date of Patent: August 25, 2020Assignee: CO2 Innovation Ltd.Inventors: Xiaohui Zhang, Ernst C. Janzen, Jiabin Liu
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Patent number: 10492520Abstract: A two stage system for extraction of oil from whole citrus fruit is provided. The first stage is known in the art and includes a first plurality of toothed rollers which convey citrus as the teeth penetrate and rupture oil glands. The oil passes into a first water pan. A novel second stage uses a second plurality of toothed rollers to continue the penetration and rupturing of oil glands. The second plurality of rollers are positioned in an isolated second pan to partially submerge the citrus. A middle phase liquor with extremely low oil concentration is transferred into said second pan to initiate desorption of oil from the citrus. The desorption technique in one embodiment increases yield by 4% or more. This technique is expected to increase yield even more as the recovery by the first stage is reduced.Type: GrantFiled: July 12, 2017Date of Patent: December 3, 2019Assignee: Brown International Corporation LLCInventors: Roger Waters, Carlos Valentin Gallo, Santiago Manuel Sosa, Victor Francisco Onchi Navarro
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Patent number: 10434084Abstract: The disclosure provides methods for making homogeneous powders that are enriched in cannabinoids, and for blending the mixtures with pigments, emulsifiers, or odorants. The powders can be based on carbohydrates, sugars, cellulose-based polymers, or proteins.Type: GrantFiled: November 29, 2017Date of Patent: October 8, 2019Assignee: Scientific Holdings, LLCInventors: Jeffrey Charles Raber, Bradley J Douglass, Braden Doane
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Patent number: 10272360Abstract: A method and system of and for extraction or removal of phytochemicals from plants, including those of the plant family Cannabaceae sensu stricto. More specifically, a method and system for extracting essential oils from plants, such as cannabis, without the use of a solvent.Type: GrantFiled: August 5, 2017Date of Patent: April 30, 2019Assignee: Priya Naturals, Inc.Inventor: Frank Augustino Lopa
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Patent number: 9981204Abstract: The present document describes a system and a process for the extraction of several products from apple peel. There are several unit operations involved including an ultrafiltration unit, concentration unit, and a three stage counter current separator centrifuge wherein water is used as the solvent. The final products that are extracted from apple peel include pectin, syrup, fibers, as well as soluble and dried retenate fractions.Type: GrantFiled: August 16, 2013Date of Patent: May 29, 2018Inventor: Jocelyn Doucet
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Patent number: 9510600Abstract: The present invention relates to fungicidal compositions and particularly fungicidal compositions comprising anhydrous milk fat (AMF), soybean oil and/or coconut fat. The invention also relates to a fungicidal method employing a composition of the invention. The compositions and methods of the invention have applications in the management (prevention and control) of fungal growth in commercial and small scale crop production.Type: GrantFiled: April 29, 2014Date of Patent: December 6, 2016Assignee: THE NEW ZEALAND INSTITUTE FOR PLANT AND FOOD RESEARCH LIMITEDInventors: Kirstin Verity Wurms, Annette Ah Chee
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Patent number: 9422506Abstract: A method of dewaxing a citrus oil by subjecting the oil to a filtration process, in which the oil is caused to flow parallel to a porous membrane during which process it is maintained at a temperature of less than about 11° C., said membrane having an average pore size of from about 0.05-5 micrometers. The method produces citrus oils that are dewaxed to an unusually high extent.Type: GrantFiled: September 9, 2008Date of Patent: August 23, 2016Assignee: Givaudan, S.A.Inventors: Andrew Finn, Alan Gabelman
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Publication number: 20150118331Abstract: The present disclosure in general relates to a process for (1) reducing impurities, i.e. undesirable natural components such as waxes and undesirable synthetic materials such as agrochemicals and other environmental pollutants, or (2) fractionation of natural components present in an essential oil using at least one selective membrane.Type: ApplicationFiled: March 20, 2013Publication date: April 30, 2015Inventors: Andrew Boam, Andrea Meniconi, Xiaoping Wu
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Patent number: 9005692Abstract: 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.Type: GrantFiled: December 9, 2010Date of Patent: April 14, 2015Assignee: Givaudan S.A.Inventors: Konstantin Froes, Mary Amanda McKee, Sarah Angela Priddy, Susan L. Wightman
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Patent number: 8951584Abstract: A fish feed comprises carvacrol and/or salvia extract (provided that where the fish feed comprises carvacrol and not salvia extract the lipid content of the fish feed is at least 15 wt %). The salvia extract may be selected from extract of Salvia officinalis and extract of Salvia lavandulifolia. The carvacrol may be synthetic or may be extracted from Origanum vulgare.Type: GrantFiled: January 16, 2007Date of Patent: February 10, 2015Assignee: Trouw International B.V.Inventors: Wolfgang Koppe, Alex Obach, Ramon Fontanillas
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Patent number: 8912230Abstract: The invention relates to the use of a molecule selected from the group which consists of geranyl acetate, geraniol, isomenthone, limonene or a mixture of at least two of the above, for preparing a drug for treating or preventing vascular endothelial cell senescence and subjacent tissue degeneration induced by repeated inflammatory episodes. Specifically, the drug is useful for treating vascular endothelial cell senescence and tissue degeneration induced by repeated inflammatory episodes resulting from the presence of cancer cells.Type: GrantFiled: October 23, 2006Date of Patent: December 16, 2014Assignee: Aisa TherapeuticsInventor: Patrizia D'Alessio
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Publication number: 20140356317Abstract: A gel comprising water, pectin having a DE from about 62 to 75, soluble saccharide or sugar alcohol solids present in an amount from about 44 to 60% by weight of the gel, and a pH reducing agent for reducing the pH of the gel from a level from about 2 to 3. A method for making the gel without heating or cooling is also disclosed.Type: ApplicationFiled: August 19, 2014Publication date: December 4, 2014Inventors: Jens Eskil Trudsoe, Helle Bech Olsen
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Publication number: 20140335224Abstract: The invention is rooted in the food industry and relates to a composition which provides a physiologically cooling effect for imparting freshness in the used preparations and comprises 2 to 10% cooling agent (A), 0 to 35% alcohol (6), 55 to 95% hydrophobic compound (C). Furthermore, the invention relates to the production and use of the composition according to the invention in oral preparations, in particular chewing gums and sweets.Type: ApplicationFiled: May 8, 2014Publication date: November 13, 2014Inventors: Jessica Asche, Thomas Schoppmeier, Jenny Weissbrodt
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Publication number: 20140242153Abstract: Disclosed are novel methods for making cochleates and cochleate compositions that include introducing a cargo moiety to a liposome in the presence of a solvent. Also disclosed are cochleates and cochleate compositions that include an aggregation inhibitor, and optionally, a cargo moiety. Additionally, anhydrous cochleates that include a protonized cargo moiety, a divalent metal cation and a negatively charge lipid are disclosed. Methods of using the cochleate compositions of the invention, including methods of administration, are also disclosed.Type: ApplicationFiled: January 30, 2014Publication date: August 28, 2014Applicant: RUTGERS, THE STATE UNIVERSITY OF NEW JERSEYInventors: Raphael J. Mannino, Susan Gould-Fogerite, Sara L. Krause-Elsmore, David Delmarre, Ruying Lu
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Publication number: 20140147569Abstract: This invention relates to a process that solubilizes flavor oils to produce clear beverages in the absence of lecithin.Type: ApplicationFiled: November 28, 2012Publication date: May 29, 2014Applicant: INTERNATIONAL FLAVORS & FRAGRANCES INC.Inventor: INTERNATIONAL FLAVORS & FRAGRANCES INC.
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Publication number: 20140010768Abstract: An oral composition containing an essential oil that provides a physical warming sensation when administered to the oral cavity and a method for achieving a physical warming sensation by administering the oral composition. The essential oil is rich in cis and trans-Piperitone Oxide and Piperitenone Oxide that impart unique organoleptic characteristics when the essential oil is used as the primary flavoring ingredient or as an additive in flavor compositions for chewing gum, confections, oral care applications, beverages, and general food applications.Type: ApplicationFiled: July 9, 2012Publication date: January 9, 2014Applicant: WILD FLAVORS, INC.Inventors: Timothy CHAMBERS, Naeemah Hall, Mark Morris, Deven Holmgren, Ross Sheldon, Joan E. Harvey, Dino C. Ferri
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Publication number: 20130331467Abstract: Curcuma aromatica essential oil is blue-black dark liquid with camphoraceous, woody, amber and spicy characteristic odour and is less valued in market, however the prepared value added products have very good shining color with the improved fragrance.Type: ApplicationFiled: March 1, 2012Publication date: December 12, 2013Applicant: Council of Scientific & Industrial ResearchInventors: Vijai Kant Agnihotri, Bikram Singh, Garikapati Dyva Kiran Babu, Gopi Chand, Rakesh Deosharan Singh, Paramvir Singh Ahuja
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Publication number: 20130295260Abstract: Suggested are liquid flavour substance mixtures, comprising (a) 10 to 25% by weight oil-soluble aroma emulsions or aroma concentrates, (b) 15 to 25% by weight inorganic salts, (c) 6 to 12% by weight water-soluble constituents, (d) 2 to 10% by weight water-insoluble constituents and dyes, (e) 0.1 to 6% by weight hydrocolloids and emulsifiers and (f) ad 100% by weight water, with the proviso that the aroma emulsions forming component (a), which, in turn, comprise (a1) 0.1 to 40% by weight oil-soluble aromatic compounds, (a2) 5 to 20% by weight stabilizers, (a3) 0 to 1% by weight preservatives and (a4) ad 100% by weight water.Type: ApplicationFiled: April 22, 2013Publication date: November 7, 2013Applicant: Symrise AGInventors: Dirk Schrader, Christopher Sabater-Luenzel, Thomas Henze, Martina Batalia, Sebastian Heine
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Publication number: 20130291152Abstract: In an embodiment, the invention relates to the seeds, plants, and plant parts of canola line SCV942568 and to methods for producing a canola plant produced by crossing canola line SCV942568 with itself or with another canola line. The invention also relates to methods for producing a canola plant containing in its genetic material one or more transgenes and to the transgenic canola plants and plant parts produced by those methods. This invention also relates to canola lines or breeding lines and plant parts derived from canola line SCV942568, to methods for producing other canola lines, lines or plant parts derived from canola line SCV942568 and to the canola plants, varieties, and their parts derived from use of those methods. The invention further relates to hybrid canola seeds, plants and plant parts produced by crossing the line SCV942568 with another canola line.Type: ApplicationFiled: April 26, 2012Publication date: October 31, 2013Applicant: MONSANTO TECHNOLOGY LLCInventor: Teresa Huskowska
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Publication number: 20130280409Abstract: Suggested is a particle containing a fragrance and/or flavour oil, the particle comprising: (a) 50 to 80 wt. % fragrance and/or flavour oil, (b) 5 to 25 wt. % octenylsuccinated starch, (c) 5 to 25 wt. % of one or more mono alkaline metal phosphate salts, (d) 0-10 wt. % of one or more additional ingredients, on condition that the amounts add to 100 wt. % and wherein the weight percent values are based on the total dry weight of the particle.Type: ApplicationFiled: March 22, 2013Publication date: October 24, 2013Inventor: Symrise AG
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Publication number: 20130273184Abstract: Provided are poly(trimethylene ether) glycol homopolymers and copolymers suitable for use as solubilizers for essential oils. The polymers can be used to provide compositions having a variety of uses in applications such as cosmetics, personal care products, and industrial cleaning products.Type: ApplicationFiled: June 13, 2013Publication date: October 17, 2013Inventors: Gyorgyi Fenyvesi, Raja Hari Poladi, Hari Babu Sunkara
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Publication number: 20130243851Abstract: A glassy extrusion encapsulation composition and a method of making the composition are provided. The encapsulation composition comprises an encapsulate encapsulated in a glassy matrix comprising 0.5 to 12% by weight, based on the total weight of the glassy matrix, of at least one surface active plant extract, and 88 to 99.5% of at least one carbohydrate. The addition of a surface active plant extract to a carbohydrate matrix markedly increases the load of an encapsulate in the encapsulation composition. Such glassy matrices are useful for encapsulation of encapsulates, for example, flavors and medications. A food composition containing the encapsulation composition is also provided.Type: ApplicationFiled: March 14, 2013Publication date: September 19, 2013Applicant: McCormick & Company IncorporatedInventors: Dmitriy ZASYPKIN, Shriram Paranjpe, Michael Reick, Suzanne Johnson
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Patent number: 8435542Abstract: Provides is a salivation cocktail that comprises a food acid and a tingling sensate. The combination of a food acid and a tingling sensate has been found to synergistically increase salivation.Type: GrantFiled: March 3, 2006Date of Patent: May 7, 2013Assignee: Takasago International Corp. (USA)Inventors: Charles Manley, David J. Spence, Carter B Green
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Patent number: 8431178Abstract: A method for increasing the concentration of solubilized terpene compounds in liquids is disclosed, as well as liquid, beverage or microemulsion compositions containing terpenes and more polar flavor compounds. The compositions include terpene compounds, which are useful flavoring agents, and the disclosed methods and compositions allow a suitable level of terpenes for flavoring purposes while providing haze- and cloud-free final beverages that do not form an undesirable separate oil phase.Type: GrantFiled: September 10, 2010Date of Patent: April 30, 2013Assignee: PepsiCo, Inc.Inventors: Peter Given, Colin Ringleib
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Publication number: 20130064954Abstract: Food nanoemulsion compositions comprising a food safe nonionic surfactant, a hydrophobic food flavorant (e.g., an essential oil), a sugar alcohol kosmotrope, and water. The ratio of the sugar alcohol kosmotrope to the hydrophobic food flavorant is at least 8:1 by weight, and the composition advantageously requires little if any monohydric alcohols for stability and is also free of polyols in addition to the sugar alcohol. Such nanoemulsion compositions are formed from microemulsion concentrates with little or no kinetic energy input. The microemulsion phase inverts to the nanoemulsion upon dilution with additional water. Infinite dilution in water and oil is possible. The high ratio of sugar alcohol to flavorant controls the particle size distribution of the nanoemulsion composition and advantageously alters the organoleptic properties of the nanoemulsion to insert perception of the flavorant near the end of the palatal response.Type: ApplicationFiled: September 8, 2011Publication date: March 14, 2013Inventors: Maria Ochomogo, Ritu Garg, Edith Ramos da Conceicao Neta, Yuming Yang, Lachelle Arnt, Adelmo Monsalve-Gonzalez
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Publication number: 20130035380Abstract: The present invention relates to a process for selective extraction of bioactive and bioavailable cinnamon polyphenols and procyanidin oligomers of the type A and type B, of more than 90% purity as gallic acid equivalent which comprises the steps of removing the organic solvent from the extract to produce the free flowing oleoresin and drying of the residue under optimized conditions to produce a polyphenol and procyanidin Type A & B polymer rich solid which on subsequent extraction with water or with mixture of water and acetone or water and lower alcohol and further evaporation to a solid content of not more than 6% and subsequent chromatographic separation to obtain fractions containing procyanidin type A and B polymers free of coumarins and cinnamaldehyde. The present invention also relates to stable composition comprising cinnamon polyphenol rich powder for delivering maximum bioactivity upon oral administration.Type: ApplicationFiled: July 31, 2012Publication date: February 7, 2013Applicant: AKAY FLAVOURS & AROMATICS PVT LTD.Inventors: Krishnakumar Illathu Madhavamenon, Abin Isaac, Dineshkumar Unnikrishnan, Aswin Koshy Jacob Vaidyan, Balu Paulose Maliakel
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Publication number: 20120276274Abstract: 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.Type: ApplicationFiled: December 9, 2010Publication date: November 1, 2012Inventors: Konstantin Froes, Mary Amanda McKee, Sarah Angela Priddy, Susan L. Wightman
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Patent number: 8293300Abstract: An anhydrous flavor delivery composition comprising a water-insoluble component, a surfactant and an alcohol is provided. In addition, a method of making the anhydrous flavor delivery composition and a method of flavoring a beverage are provided.Type: GrantFiled: January 31, 2006Date of Patent: October 23, 2012Assignee: Pepsico, Inc.Inventors: Yuanzhen Zhong, Peter Given, Colin Ringleib, Nick Feuerstein
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Publication number: 20120148636Abstract: A process for producing micronized dispersed micro-particles and to micro-particles produced by this process.Type: ApplicationFiled: June 24, 2010Publication date: June 14, 2012Inventors: Colin Berrido, Peter Rabke, Hans-Jurgen Huppert
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Publication number: 20120129953Abstract: A sensate composition comprises a salivating component, a tingling component and a flavor, the salivating component being formed of at least a mixture of citric, malic and succinic acid, or of their salts, and the tingling component being formed of an ingredient selected from the group consisting of Jambu oleoresin, spilanthol, any extract containing either or both, and their mixtures. The sensate composition allows the preparation of consumer products having improved salivating properties.Type: ApplicationFiled: January 31, 2012Publication date: May 24, 2012Applicant: FIRMENICH SAInventors: Anh Le, Catherine Maurel
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Publication number: 20120100251Abstract: The present invention is directed towards organogel compositions. Processes for producing such organogel compositions are further disclosed. The present invention is also directed towards uses of the novel organogel compositions in foods, beverages, nutraceuticals, pharmaceuticals, pet food, or animal feed.Type: ApplicationFiled: January 5, 2012Publication date: April 26, 2012Applicant: ARCHER DANIELS MIDLAND COMPANYInventors: Shireen Baseeth, Bruce Sebree
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Publication number: 20120045553Abstract: Flavorants are emulsified in tobacco-derived lipids and encapsulated with biopolymers and polysaccharides. The emulsions include oil-in-water emulsions, oil-in-water-in-oil emulsions, water-in oil emulsions, or water-in-oil-in-water emulsions, and optionally include ethanol and/or propylene glycol in an oil phase.Type: ApplicationFiled: March 25, 2011Publication date: February 23, 2012Applicant: Philip Morris USA Inc.Inventors: Tapashi Sengupta, Munmaya K. Mishra, Douglas A. Fernandez, William R. Sweeney, Tony M. Howell
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Publication number: 20120034309Abstract: The present application relates to a honey product having a low water content. The honey product retains the physical and palatable properties of untreated honey while having a prolonged shelf-life. It can be advantageously used to sweeten beverages (such as hot beverages) and in the manufacture of throat lozenges and/or confectionery.Type: ApplicationFiled: January 15, 2010Publication date: February 9, 2012Inventor: John L. Rowe
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Patent number: 8088433Abstract: Described are mononuclearly filled seamless microcapsules comprising: a capsule shell of a hardened capsule material based on an acid polysaccharide and a filler material surrounded on all sides by the capsule shell, including an organoleptitic effective amount of a flavor, wherein the microcapsules is heat stable and/or cooking stable and/or deep fry stable and the water portion in the capsule shell is adjusted to a value of?50 wt. %, based upon the total mass of the capsule shell.Type: GrantFiled: July 30, 2009Date of Patent: January 3, 2012Assignee: Symrise AGInventors: Thomas Mangos, Norbert Fischer, Pierre Chauchadis, Wolfgang Fexer, Christian Schütte
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Publication number: 20110318406Abstract: A hydrated lecithin carrier vesicle composition includes a lecithin-derived membrane-forming lipid vesicle in conditioned water for incorporation of an active ingredient to form a dispersed composition. A method of making the hydrated lecithin carrier vesicle includes using lecithin having not more than about 80% w/w phosphatidylcholine in the presence of conditioned water.Type: ApplicationFiled: June 23, 2011Publication date: December 29, 2011Inventors: Crispin G. S. Eley, Donald F. Hodgson
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Publication number: 20110287163Abstract: The purpose of the present invention is to provide a body taste improver comprising a small amount of fat and oil, but significantly showing body taste, i.e., a body taste improver with a high titer. The high titer of the improver will reduce an amount of the fat and oil to be added and calorie as well, and will enable to use the body taste improver in foods that originally contain little fat and oil, such as Japanese-style clear soup and soybean soup. Thus, the present invention is related to a body taste improver comprising decomposed substances of a long-chain highly unsaturated fatty acid and/or an ester thereof, to a body taste improver comprising an extract of decomposed substances of a long-chain highly unsaturated fatty acid and/or an ester thereof, and to a food comprising said body taste improver.Type: ApplicationFiled: August 3, 2011Publication date: November 24, 2011Applicant: J-OIL MILLS, INC.Inventors: Susumu Yamaguchi, Keiko Baba, Ikukazu Tashima, Narihide Matsuzaki, Hirokazu Kawaguchi, Motonaka Kuroda
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Publication number: 20110287158Abstract: The purpose of the present invention is to provide fat and oil being free of cholesterol and having a low content of saturated fatty acid, while having body taste. Thus, the present invention is related to a body taste improver comprising a long-chain highly unsaturated fatty acid and/or an ester thereof, especially one for vegetable fat and oil, and to a vegetable fat and oil composition comprising the body taste improver.Type: ApplicationFiled: July 29, 2011Publication date: November 24, 2011Applicant: J-OIL MILLS, INC.Inventors: Susumu YAMAGUCHI, Ikukazu Tashima, Narihide Matsuzaki
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Publication number: 20110256199Abstract: Active encapsulation compositions which are stable in the glassy state at ambient temperatures are prepared by melt extrusion of a ternary carrier blend comprising of 1) a food polymer, 2) a spice or herb, and 3) a low molecular weight sugar or polyol. Such glassy matrices are useful for the encapsulation of encapsulates, in particular, flavors and medications.Type: ApplicationFiled: April 15, 2011Publication date: October 20, 2011Applicant: MCCORMICK & COMPANY INCORPORATEDInventor: Dmitriy ZASYPKIN
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Publication number: 20110212037Abstract: It is provided a process for producing a purified essential oil excellent in safety and quality with high productivity from an essential oil comprising a harmful contaminant such as an agricultural chemical by simply and smoothly removing the contaminant with high removal rate without causing poor balance of flavor which the essential oil originally has, decrease of flavor strength and the like. It relates to a process for producing a purified essential oil by treating an essential oil comprising a contaminant with an active carbon to remove the contaminant and the removal rate of the contaminant is further improved by using an active carbon activated with a chemical, particularly an active carbon activated with zinc chloride, in the treatment, or by conducting the treatment at a low temperature of room temperature or lower, particularly at ?25° C. to 5° C.Type: ApplicationFiled: November 11, 2009Publication date: September 1, 2011Applicant: TAKASAGO INTERNATIONAL CORPORATIONInventors: Ryo Takeuchi, Shigemasa Oshikubo
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Patent number: 7972646Abstract: An improved aroma-producing composition is provided that is shelf-stable and allows controlled release of a desired aroma from the composition, and also food products treated with the aroma-producing composition. The aroma-producing composition is a homogenous one-phase system which includes an aroma-producing material and a fat-containing composition which includes a medium chain fatty acid triglyceride and fat or lipid having a melting point greater than the medium chain fatty acid triglyceride. The aroma-producing composition can be heated to induce and boost aroma release from the aroma-producing composition at an opportune time, such as when a food product treated with the aroma-producing composition is preheated by microwave heating immediately before it is consumed.Type: GrantFiled: September 17, 2008Date of Patent: July 5, 2011Assignee: Kraft Foods Global Brands LLCInventors: Anilkumar Ganapati Gaonkar, Cathy Jean Ludwig
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Patent number: RE49434Abstract: The invention relates to a method for producing an extract from cannabis plant matter, containing tetrahydrocannabinol, cannabidiol and optionally the carboxylic acids thereof. According to said method, the dried plant matter is ground and subjected to a CO2 extraction and the primary extract obtained is separated. The invention method permits ?8 or ?9 tetrahydrocannabinol to be selectively obtained both from industrial hemp and from drug-producing hemp, optionally after dissolving the primary extract in ethanol, separating undesirable waxes and removing the solvent under reduced pressure.Type: GrantFiled: March 31, 2021Date of Patent: February 28, 2023Assignee: Canopy Growth CorporationInventor: Adam Mueller