Abstract: The present invention relates to particulate compositions comprising controlled release particles wherein discrete elements of flavouring-containing fat are dispersed in a gelatine matrix, the particles containing; 0.1-40 wt %, preferably 5-30 wt % of flavouring; 10-70 wt %, preferably 20-50 wt % of gelatine; and 0.1-75 wt %, preferably 5 -0 wt % of fat, the fat having a melting point of at least 35° C.; the particles having a volume weighted average diameter of 50-1500 ?m. The particulate composition according to the present invention will release the flavouring comprised therein under specific conditions e.g. under the influence of shear forces, heat and/or moisture. The release rate upon consumption can be affected by varying the relative amounts of gelatine and fat and the gelling strength of the gelatine. These compositions are therefore particularly suitable for imparting longer lasting taste sensation to confectionaries, in particular chewing gum, and to toothpaste.

Abstract: The present invention in a first aspect relates to taste improvement of foodstuffs, beverages, pharmaceutics, tobacco products and oral care products, using a substance according to formula (I), or edible salts thereof: formula (I): R1—CR2(OR3)—CO—X. It was found that substances represented by formula (I) are capable of modifying and complementing, the sensory impact of taste imparting substances. Thus, the present taste improving substances are advantageously applied in flavour compositions, foodstuffs, pharmaceuticals, tobacco products and oral care products. Typical examples of taste improving substances according to the present invention include N-lactoyl GMP, N-lactoyl AMP, N-lactoyl CMP, N-lactoyl IMP, N-gluconyl GMP, N-gluconyl AMP, N-gluconyl CMP, N-gluconyl IMP, O-lactoyl-GMP, O-lactoyl AMP, O-lactoyl CMP, O-lactoyl IMP, O-gluconyl GMP, N-gluconyl AMP, O-gluconyl CMP and O-gluconyl IMP and the mixtures thereof.

Abstract: A perfume composition comprises: e) at least about 25% by weight in total of at least five selected relaxing fragrance materials (R); f) optionally up to about 45% by weight in total of non-relaxing fragrance materials (NR), provided that the ratio by weight of R to NR is at least 0.75; g) optionally up to about 75% by weight in total of neutral fragrance materials (N); h) optionally up to about 25% by weight of other fragrance materials (M) provided that the weight ratio R to (M+NR) at least 0.75; and wherein all percentages are based on total weight of the fragrance materials consisting the perfume composition.

Abstract: NEW MATERIAL: A compound of formula I (R is 1˜6C alkyl other than ethyl, 2˜6C alkenyl). EXAMPLE: 2-Methyl 2-mercaptopropionate. USE: A durable flavor and taste imparting agent usable for foods, drinks, cosmetics, healthy and hygienic use, medicines, etc. PROCESS: A 2-mercaptopropionic acid of formula II (R? is H, 1˜6C alkyl or 2˜6C alkenyl) is esterified with an aliphatic alcohol of the formula R?(OH) in the presence of a catalyst, e.g. an inorganic acid such as sulfuric acid or organic acid such as acetic acid, in an azeotropic solvent, e.g. benzene, at 60˜100° C. to give the compound of formula I easily in high purity and yield. The molar amount of the aliphatic alcohol to be used is 1˜20 times, preferably 2˜5 times, that of the compound of formula II. The amount of the catalyst to be used is 0.1˜10 wt % based on the compound of formula II.

Abstract: A process for flavouring foodstuffs includes incorporating therein a flavoring effective amount of at least one compound represented by R1-S-R2 wherein R1 and R2 represent (a) a hydrogen atom and a 1-(1-methoxycarbonyl)ethyl group or represent (b) a hydrogen atom and a 1-(1-propyloxycarbonyl)ethyl group. Foodstuffs and concentrates containing at least one of the R1-S-R2 compounds are provided.

Abstract: The present invention provides an insect repellent fragrance comprising; (a) at least 10% by weight of the insect repellent fragrance of geraniol; (b) at least 10% by weight of the insect repellent fragrance of diethyl phthalate; and (c) at least one or more of linalol, limonene, citronellal, terpinolene and p-tertiary butyl cyclohexyl acetate; wherein the insect repellent fragrance comprises at least 60% by total weight of the insect repellent fragrance of (a), (b) and (c). The insect repellent fragrance surprisingly demonstrates effective repellency, particularly against cockroaches, and more particularly against both German and American cockroaches.

Abstract: The present invention in a first aspect relates to taste improvement of foodstuffs, beverages, pharmaceutics and oral care products, using a compound according to formula (I), or edible salts thereof: R1—CR2(OR3)—CO—X ??(I). It was found that compounds represented by formula (I) are capable of modifying, especially enhancing, the sensory impact of taste imparting substances. Thus, the present taste modifying compounds are advantageously applied in flavour compositions, foodstuffs and oral care products. Typical examples of flavour modifying compounds according to the present invention include N-lactoyl guano sine monophosphate (GMP), N-lactoyl adenosine monophosphate (AMP), N-lactoyl cytosine monophosphate (CMP), N-lactoyl inosine monophosphate (IMP), N-gluconyl GMP, N-gluconyl AMP, N-gluconyl CMP and N-gluconyl IMP.

Abstract: The present invention relates to a process of producing Maillard flavour preparation, such as process flavours, comprising heating a combination of a carbohydrate source and a nitrogen source in a continuous liquid phase containing at least 10 wt % of an ?-hydroxycarboxylic acid component selected from tne group of ?-hydroxycarboxylic acids according to the following formula (I): R1—CR2(OH)—COOH salts of these acids and combinations thereof. It was found that the flavour preparations so obtained exhibit unique flavour profiles, making them particularly suitable for use in foodstuffs, beverages, pharmaceutics, tobacco products and oral care products.

Abstract: One aspect of the present invention is concerned with a flavouring composition containing at least 5%, preferably at least 10%, more preferably at least 15% and most preferably at least 20% by weight of dry matter of glycine hydrochloride. The flavouring composition according to the invention is particularly suitable for use in low pH water based foodstuffs and beverages. Other aspects of the invention relate to the use of the aforementioned flavouring composition for flavouring foodstuffs or beverages and to foodstuffs or beverages to which 10% glycine hydrochloride has been added.

Abstract: This invention provides a method to aerate a carbohydrate containing food product. The method is characterized by the use of a vegetable protein that is hydrolyzed under alkali conditions as whipping agent. More in particular the invention is related to a method for aerating carbohydrate containing food products by using a vegetable protein hydrolysate as whipping agent characterized in that the whipping agent is obtained by converting the vegetable protein by hydrolysis in an aqueous solution with a pH of at least 10 to a peptide product having an average chain length in the range of 5–20 amino acids and a free amino acid level less than 15 wt. % of the total protein derived material.

Abstract: A liquid dispensing device for dispensing a liquid into the surrounding atmosphere employs a forced airflow through a small cross-section outlet nozzle (48) to draw the liquid from an adjacent exit nozzle (50) into the airflow. The air outlet nozzle preferably has a cross-section less than that of the liquid exit nozzle. The liquid exit nozzle may partially overlie the airflow path from the air outlet nozzle. The nozzle may be formed in or carried by a unit (24) having sealed connections with the airflow source (16) and a container holding the liquid.

Abstract: The invention relates to a moisture and oxygen stable composition comprising inert core particles and a partial or complete coating thereon of at least one active compound encapsulated in a carbohydrate matrix, which matrix is characterized by: 5 to 95 wt. % high molecular weight film forming carbohydratre; 5 to 30 wt. % mono, di and trisaccharides; and 0 to 30 wt. % maltodextrin, based on the total weight of the carbohydrate matrix. The active compound to be encapsulated in the carbohydrate matrix can be selected from the group consisting of flavorants, fragrances, pharmaceuticals and wash-active components.

Abstract: The invention relates to a method for the preparation of flavors with for instance creamy, green, cucumber like fatty odour characteristics by reacting an oil or fat comprising unsaturated fatty acid triglycerides with a lipoxygenase preparation capable of converting triglycerides into their hydroperoxides in a multiphase system in the presence of air, air enriched with oxygen or oxygen and, subsequently thermally converting the obtained mixture—preferably under acidic conditions—resulting in an aldehyde containing product. Further the invention encompasses the use of the obtained flavors for incorporation in all kinds of food products like dairy products such as ice-cream, yoghurt and skim milk and savory products as well as the produced flavoured products.

Abstract: A liquid detergent composition contains greater than 5% by weight of surfactant and an encapsulate containing greater than 10% by weight of active material in a hydrated cross-linked anionic gum matrix. The anionic gum is preferably an alginate. The active material is preferably a fragrance. The detergent composition is particularly suitable for use as a laundry liquid.

Abstract: The invention provides baked products incorporating a mixture comprising diacetyl tartaric acid esters on mono- and diglycerides based on C12 to C22 fatty acids, wherein the mixture contains diacetyl tartaric acid glycerol monoesters that contain: (A) one fatty acid group, one diacetylated tartaric acid monoester groups and a free hydroxyl group and (B) one fatty acid group and two diacerylated tartaric acid monoester groups in which the molar percentages of (A) and (B) obtained by a specific NMR-technique which satisfies certain defined parameters.

Abstract: The invention relates to a dry clouding agent for dry beverage mixes prepared by drying an aqueous mixture, which on a dry weight basis, comprises (a) from 15 to 35% by weight of finely divided TiO2; (b) from 35 to 55% by weight of a suspending agent; and (c) from 20 to 40% by weight of a spacing agent with the proviso that the weight ratio of TiO2 to suspending agent is 1:1.1 to 1:3. Further the invention relates to a method for producing said clouding agent which can be used in dry beverage mixes. Those beverage mixes provide increased opacity stability properties in the aqueous produced therefrom.

Abstract: A perfume composition which gives good deposition and/or substantially improved deodorant effectiveness on textiles incorporating spandex® fibres. The perfume comprises a mixture of fragrance materials in which at least 60% by weight of the composition comprises fragrance materials drawn from categories I and II.

Abstract: There is provided a process for producing outer shells of filled sugar confectionery articles, wherein formation of the confectionery mass is obtained via a cooling member having a temperature lower than minus 50° C. Apparatus for carrying out the process are also herein provided as well as filled confectioneries obtainable by the process.

Abstract: A fragrance composition comprising a mixture of at least two of the following: 5-methyl-2-(2-methylpropyl-1,3-dioxane (Camonal); methyl 1,4-dimethylcyclohexylcarboxylate (Cyprisate); 3-(((1-ethoxy)ethyl)oxy)-3,7-dimetyl-1,6-octadiene (Elintaal); and 7,9-dimethylspiro(5,5)undcan-3-one (Dispirone) and use thereof to provide enhanced malodour reduction.

Abstract: The invention relates to a moisture and oxygen stable spray-dried composition comprising at least one active compound encapsulated in a carbohydrate matrix, which matrix is characterized by 40 to 80 wt. % high molecular weight film forming carbohydrate; 10 to 30 wt. % mono, di and trisaccharides; and 10 to 30 wt. % maltodextrin, based on the total weight of the carbohydrate matrix. The active compound to be encapsulated in the carbohydrate matrix can be selected from the group consisting of flavourants, fragrances, pharmaceuticals and wash-active components.