Abstract: This invention pertains to a method for flavoring an ingestible composition with a flavoring agent in organoleptically purified form, unaccompanied by substances of natural origin present in mango. The flavoring agent may be used in a wide variety of ingestible vehicles such as chewing gum compositions, hard and soft confections, dairy products, beverage products including juice drinks and juice products, green vegetable and chicken products, and the like. The present invention also pertains to an ingestible composition comprising an ingestible vehicle and an organoleptically effective amount of the purified flavoring agent. The present invention further pertains to ethyl 3-mercaptobutyrate represented by the formula, CH3(SH)CHCH2COOCH2CH3, in purified form, unaccompanied by substances of natural origin present in mango.

Abstract: This invention pertains to a method for flavoring an ingestible composition with a flavoring agent in organoleptically purified form, unaccompanied by substances of natural origin present in mango. The flavoring agent may be used in a wide variety of ingestible vehicles such as chewing gum compositions, hard and soft confections, dairy products, beverage products including juice drinks and juice products, green vegetable and chicken products, and the like. The present invention also pertains to an ingestible composition comprising an ingestible vehicle and an organoleptically effective amount of the purified flavoring agent. The present invention further pertains to ethyl 3-mercaptobutyrate represented by the formula, CH3(SH)CHCH2COOCH2CH3, in purified form, unaccompanied by substances of natural origin present in mango.

Abstract: This invention pertains to a method for flavoring an ingestible composition with a flavoring agent in organoleptically purified form, unaccompanied by substances of natural origin present in mango. The flavoring agent may be used in a wide variety of ingestible vehicles such as chewing gum compositions, hard and soft confections, dairy products, beverage products including juice drinks and juice products, green vegetable and chicken products, and the like. The present invention also pertains to an ingestible composition comprising an ingestible vehicle and an organoleptically effective amount of the purified flavoring agent. The present invention further pertains to ethyl 3-mercaptobutyrate represented by the formula, CH3(SH)CHCH2COOCH2CH3, in purified form, unaccompanied by substances of natural origin present in mango.

Abstract: The present invention is directed to a compartmentalized storage system for temporarily storing and subsequently mixing at least two different substances. The compartmentalized storage system comprises a first storing compartment, with an optional a tearable seal, containing a solid sorbing substrate, such as a wipe, and a first substance. The compartmentalized storage system further comprises a second storing compartment having a second substance. The first and the second compartments are attached to each other by at least one common side, which common side comprises a frangible seal connecting the first and the second compartments. By applying force to the frangible seal, the seal will break and thereby allow the second substance in the second storing compartment to be mixed with the solid sorbing substrate and the first substance in the first storing compartment.

Abstract: This invention pertains to a method for flavoring an ingestible composition with a flavoring agent in organoleptically purified form, unaccompanied by substances of natural origin present in mango. The flavoring agent may be used in a wide variety of ingestible vehicles such as chewing gum compositions, hard and soft confections, dairy products, beverage products including juice drinks and juice products, green vegetable and chicken products, and the like. The present invention also pertains to an ingestible composition comprising an ingestible vehicle and an organoleptically effective amount of the purified flavoring agent. The present invention further pertains to ethyl 3-mercaptobutyrate represented by the formula, CH3(SH)CHCH2COOCH2CH3, in purified form, unaccompanied by substances of natural origin present in mango.

Abstract: This invention pertains to a method of counteracting a malodor in a solid or liquid, soap or detergent caused by a compound selected from the group consisting of lower carboxylic acids, thiols, thiophenols, phenols, lower amines, phosphines, arsines, lower alcohols, and lower ketones. The method comprises introducing into the solid or liquid, soap or detergent an effective malodor counteracting amount of a malodor counteracting compound selected from the group consisting of 1-cyclohexyl-ethyl-butyrate, 1-cyclohexyl-ethyl-acetate, 1-cyclohexyl-ethanol, 4-isopropyl-cyclohexyl-propionate, and phenoxyacetic acid 2-hydroxy-ethyl ester. The perceived total odor intensity in the solid or liquid, soap or detergent is reduced and the perceived malodor intensity in the solid or liquid, soap or detergent is substantially eliminated. The malodor counteractant compositions may be used in a wide variety of solid or liquid, soaps or detergents.

Abstract: The use of substituted 5-phenylpentan-1-ols, 5-phenylpentanals, 5-phenylpentanitriles, 5-phenylpentanoic acid and lower alkyl esters thereof and 5-phenylpentanyl esters of C1-C6 aliphatic acids as fragrance materials is disclosed. The subject fragrance materials are, in large measure, novel compounds. The subject materials possess unique fragrance notes and are cost-effective materials.

Abstract: An ester-terminated dimer acid-based polyamide may be blended with a solvent to form a gel. The solvent may be flammable, and a wick may be added to the resulting gel so as to form a candle. Depending on the composition, the candle may be formed into a free standing pillar, or may be better suited to being placed in a container. The solvent may be mineral oil. A solid coating may be placed around the candle, for advantages including to enhance the clarity and/or mechanical stability of the gelled body, and to eliminate the tendency of a gel to have an oily feel and to accept noticeable fingerprints. The ester-terminated dimer acid-based polyamide may also be combined with an active ingredient, such as a fragrance, colorant, insect-repellant, insecticide, bioactive ingredient or the like, to afford a delivery vehicle for the active ingredient.

Abstract: This invention pertains to a malodor counteractant composition comprising a malodor counteractant agent in an oral vehicle. The malodor counteractant agent is selected from the group consisting of, in percentages by weight: (A) (a) geranyl propionate; (b) benzyl benzoate; and (c) neryl acetate; (B) (a) citronellyl acetate; (b) benzyl benzoate; and (c) neryl acetate; (C) (a) benzyl benzoate; (b) geranyl propionate; and (c) citronellyl acetate; (D) (a) geranyl propionate; (b) citronellyl acetate; and (c) benzyl benzoate; (E) (a) citronellyl acetate; and (b) geranyl propionate; (F) (a) benzyl benzoate; and (b) neryl acetate; (G) (a) benzyl benzoate; (b) neryl acetate; (c) trimethyl (2,6,6) vinyl(6) tetrahydropyran; (d) citronella oil; and (e) and ethyl alcohol; and (H) (a) benzyl benzoate; (b) neryl acetate; (c) citronella oil; (d) geranyl acetate; (e) alpha ionone; (f) geranyl propionate; (g) linalool; and (e) and ethyl alcohol.

Abstract: The use of 2-methyl-3-cyclohexylpropanol, esters thereof or mixtures thereof as fragrance materials is disclosed. The subject materials possess unique fragrance notes and are cost-effective materials. The esters are novel compounds.

Abstract: The use of 3-methyl-5-cyclohexylpentanol, 3-methyl-5-cyclohexylpentanal or mixtures thereof as fragrance materials is disclosed. The subject materials possess unique fragrance notes and are advantageous in that they are cost-effective.

Abstract: A method for suspending inclusions in an acidic or alcoholic liquid composition is provided. The method includes the steps of preparing a pre-gel solution including gellan gum in water, providing a liquid composition having inclusions, incorporating the pre-gel solution into the liquid composition, and acidifying the liquid composition to produce a beverage and suspend the inclusions in the beverage. Alternatively, the liquid composition can be provided without inclusions and the inclusions may be added after the pre-gel solution is incorporated into the liquid composition to form a suspending solution or after the suspending solution is acidified to produce a beverage.

Abstract: This invention pertains to a purified flavoring agent represented by the formula:CH.sub.3 (CH.sub.2).sub.n CH(CH.sub.3)OCORwherein n is 2 or 4 and R is a lower alkyl group having from 1 to 5 carbon atoms. The flavoring agent may be used in a wide variety of ingestible vehicles such as chewing gum compositions, hard and soft confections, dairy products, juice products, and the like. The present invention also pertains to methods for preparing and using the flavoring agents and the ingestible products in which they may be used.

Abstract: The present invention is directed to a stable fragrant bleaching composition which comprises (a) a bleaching agent having a reduction potential from about -0.7 v to about +0.4 v; and (b) an organoleptic effective amount of a fragrant agent which is (i) stable to the bleaching agent; (ii) does not decompose the bleaching agent; and (iii) is not substantially hygroscopic. This invention also pertains to methods for making and employing the stable fragranced bleaching compounds.

Abstract: The present invention relates to a perfumery material composed of a mixture of 3-methyl-5-phenyl-pentanenitrile and 3-methyl-5-cyclohexyl-pentanenitrile, which can be combined with other perfumery materials.

Abstract: A flavor enhancing composition including benzyl benzoate and neryl acetate is provided in accordance with the invention. The flavor enhancing composition can be provided in either solid, i.e. powder, or liquid form and is used to enhance the flavor of mints, gums, candy, oral hygiene products and the like.

Abstract: A jelly-type substance incorporating a water-insoluble color is provided. The colored jelly-type substance can be incorporated in a liquid composition having an acidic pH between about 2.5 and 6.0 and the color will remain incorporated in the jelly-type substance. A liquid composition including the jelly-type substances and a method for incorporating the water-soluble colors in the jelly-type substance are also provided.

Abstract: A method for suspending inclusions in an acidic or alcoholic liquid composition is provided. The method includes the steps of preparing a pre-gel solution including gellan gum in water, providing a liquid composition having inclusions, and incorporating the pre-gel solution into the liquid composition. Alternatively, the liquid composition can be provided without inclusions and the inclusions may be added after the pre-gel solution is incorporated into the liquid composition. Upon standing, the pre-gel solution will cause the inclusions to suspend in the liquid composition. Acidic or alcoholic liquid compositions having suspended particulates or inclusions are also provided.

Abstract: Flavor emulsions prepared by encapsulating a flavoring agent in leucaena gum are disclosed. The flavor emulsions can be used to prepare beverages in accordance with the invention.

Abstract: Compounds of the formula ##STR1## wherein R.sup.1 is C.sub.1-5 alkyl, R.sup.2 is selected from hydrogen and C.sub.1-5 alkyl, X is selected from hydrogen and --COR.sup.3 wherein R.sup.3 is selected from hydrogen and C.sub.1-6 alkyl are useful in room fresheners and other compositions for counteracting malodors in air, wherein the malodors are caused by one or more compounds selected from lower carboxylic acids, thiols, thiophenols, phenols, lower amines, phosphines and arsines. The defined compounds impart little or no fragrance to such compositions but the compositions may include additional fragrances. Particularly valuable and novel compounds are those wherein R.sup.1 is methyl, R.sup.2 is selected from hydrogen and methyl and X is --COR.sup.3 wherein R.sup.3 is C.sub.2-6 alkyl.