Patents Assigned to Quest International Services B.V.
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Publication number: 20130101536Abstract: An odor-reducing composition for counteracting malodour in which the composition includes an odor reducing material of the type phenyl ethyl methyl ether, Cyprisate, Camonal and paracresyl methyl ether and a method for counteracting malodour employing such a composition.Type: ApplicationFiled: December 13, 2012Publication date: April 25, 2013Applicant: Quest International Services B.V.Inventor: Quest International Services B.V.
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Publication number: 20130102981Abstract: The invention concerns the control of female body odours, particularly odours associated with body fluids, namely products of the genito-urinary tract, such as menstrual or catamenial fluids, vaginal fluids, urine, by use of low odour compositions of fragrance materials. The composition of fragrance material includes at least 5% of one or more musks and at least 5% of one or more salicylates.Type: ApplicationFiled: December 12, 2012Publication date: April 25, 2013Applicant: Quest International Services B.V.Inventor: Quest International Services B.V.
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Publication number: 20120328536Abstract: The present invention relates to taste improvement of foodstuffs, beverages, tobacco products and oral care products, using a substance according to formula (I), edible salts or edible esters thereof: 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, tobacco products and oral care products.Type: ApplicationFiled: September 6, 2012Publication date: December 27, 2012Applicant: QUEST INTERNATIONAL SERVICES B.V.Inventors: Jan Visser, Harry Renes, Esther van Ommeren, Sander van Tondeur, Chris Winkel
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Patent number: 8263161Abstract: The present invention in a first aspect relates to taste improvement of foodstuffs, beverages, tobacco products and oral care products, using a substance according to formula (I), edible salts or edible esters thereof: 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 flavor compositions, foodstuffs, tobacco products and oral care products.Type: GrantFiled: May 4, 2007Date of Patent: September 11, 2012Assignee: Quest International Services B.V.Inventors: Jan Visser, Harry Renes, Ester van Ommeren, Sander van Tondeur, Chris Winkel
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Patent number: 8053013Abstract: The present invention in a first aspect relates to novel flavour modulating substances according to formula (I) or formula (II) or edible salts thereof or both: R1—CR2(OR3)—CO—NR4—CHR5R6 (I). It was found that substances represented by formula (I) or formula (II) can advantageously be used to impart desirable flavour, especially taste attributes to foodstuffs, beverages, pharmaceutics, tobacco products and oral care products they are incorporated in. In addition these substances are capable of modulating and complementing the sensory impact of other, flavour imparting, substances. Thus, the present flavour modulating substances are advantageously applied in flavour compositions, foodstuffs, beverages, pharmaceutics and oral care products. Typical examples of flavour modulating substances according to the present invention include N-lactoyl glucosamine, N-lactoyl glucosaminic acid, N-gluconyl glucosamine, N-gluconyl glucosaminic acid, hemiacetals or lactones thereof, edible salts thereof and mixtures thereof.Type: GrantFiled: October 6, 2005Date of Patent: November 8, 2011Assignee: Quest International Services B.V.Inventors: Chris Winkel, Harry Renes
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Publication number: 20110182832Abstract: Perfume ingredients have been investigated and classified for their effectiveness in detaching biofilms from surfaces. Based on this classification, perfume compositions that are effective in assisting biofilm detachment can be formulated, whilst also allowing a degree of freedom in formulation that permits consideration of the hedonic properties of the composition. The compositions can be used in a wide range of perfumed consumer products, such as personal, domestic and industrial products, e.g. hard surface cleaning products, dental care products, and deodorant products.Type: ApplicationFiled: April 13, 2006Publication date: July 28, 2011Applicant: QUEST INTERNATIONAL SERVICES B.V.Inventors: David Jonathan Bradshaw, Alan Forbes Provan, Christopher James Ioannou, John Martin Behan, Keith Douglas Perring
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Patent number: 7981457Abstract: 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.Type: GrantFiled: April 6, 2005Date of Patent: July 19, 2011Assignee: Quest International B.V. & Quest International Services B.V.Inventors: Jan Visser, Harry Renes, Chris Winkel, Nico Bouter
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Patent number: 7897190Abstract: The present invention in a first aspect relates to novel flavour modulating substances according to formula (I) and/or edible salts thereof: R< SUP> 1< /SUP> —CR< SUP> 2< /SUP> (OR< SUP> 3< /SUP>) —CO—NR< SUP> 4< /SUP> —Y—X (I). It was found that substances represented by formula (I) can advantageously be used to impart desirable flavour, especially taste attributes to foodstuffs, beverages, and pharmaceutics they are incorporated in. In addition said substances are capable of modulating and complementing the sensory impact of other, flavour imparting, substances. Thus, the present flavour modulating substances are advantageously applied in flavour compositions, foodstuffs, beverages and pharmaceutics.Type: GrantFiled: October 6, 2005Date of Patent: March 1, 2011Assignee: Quest International Services B.V.Inventors: Chris Winkel, Harry Renes
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Patent number: 7862844Abstract: The present invention in a first aspect relates to taste improvement of foodstuffs, beverages, pharmaceutics, tobacco products and oral care products, using extremely small amounts of a substance according to formula (I), or edible salts thereof: R1—CR2(OR3)—CO—X (I). It was found that at very low concentrations, 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, pharmaceutics, 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, O-gluconyl AMP, O-gluconyl CMP and O-gluconyl IMP and mixtures thereof.Type: GrantFiled: October 6, 2005Date of Patent: January 4, 2011Assignee: Quest International Services B.V.Inventors: Chris Winkel, Harry Renes, Jan Visser, Nico Bouter, Jan Bakker, Bart Ruisch
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Patent number: 7799752Abstract: A composition such as a water-based consumer product comprises material (e.g. perfume) encapsulated within shell capsules, each capsule comprising an encapsulating wall having an inner surface and an outer surface, with a coating on the inner surface and/or outer surface of the shell wall, the composition further comprising surfactant and/or solvent. The coating can improve the barrier properties of the shell and can enhance retention of the encapsulated materials within the shell.Type: GrantFiled: August 12, 2003Date of Patent: September 21, 2010Assignee: Quest International Services B.V.Inventors: Jeremy Nicholas Ness, John McNamee
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Patent number: 7781392Abstract: A malodor reducing perfume composition comprising materials a having fruity note and a two groups of an amber note material where the amount of amber and fruity materials together is at least 3% by weight where the total weight percentage of group A amber materials and group B amber materials, WA, is equal to or greater than 0.5% or the total amount of amber and fruity materials together is at least 3+22*(0.5?WA) % by weight where WA is less than 0.5%; wherein amber note materials have an odour threshold lower than that of 1-(2,3,8,8-tetramethyl-1,2,3,4,5,6,7,8octahydronaphthalen-2-yl)ethanone and group B comprises materials with an amber note having an odour threshold equal to or higher than that of 1-(2,3,8,8-tetramethyl1,2,3,4,5,6,7,8-octahydronaphthalen-2-yl)ethanone; the weight ratio of amber note material having to fruity note material in the composition is in the range about 1:30 to 30:1.Type: GrantFiled: April 22, 2005Date of Patent: August 24, 2010Assignee: Quest International Services B.V.Inventors: Keith Douglas Perring, John Martin Behan, Jeremy Nicholas Ness, Roger John Henry Duprey, David Charles Hooper, David Anthony McNulty
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Publication number: 20100129515Abstract: The present invention in a first aspect relates to flavour modulation in foodstuffs, beverages, tobacco products and oral care products, using a flavour modulating substance selected from the group represented by formula (I), edible salts thereof and edible esters thereof. It has been found that these substances are capable imparting highly desirable taste attributes in the products they are incorporated in. In addition said flavour modulating substances are capable of modulating and complementing, the sensory impact of other, taste imparting, substances. Thus, the present substances are advantageously applied in flavour compositions, foodstuffs, tobacco products and oral care products.Type: ApplicationFiled: July 28, 2006Publication date: May 27, 2010Applicant: QUEST INTERNATIONAL SERVICES B.V.Inventors: Chris Winkel, Abdelmajid Kaouas, Sylvia N. Noomen, Harry Renes
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Patent number: 7713922Abstract: Perfume compositions comprise over 50% by weight of perfume ingredients characterized by possessing (i) a molecular formula possessing from 8 to 13 carbon atoms, including at least one phenyl moiety, substituted or unsubstituted; (ii) an octanol/water partition coefficient (log P) of at least 1.5; (iii) a saturated vapour pressure (SVP) of at least 3 micron Hg at 25 C; and (iv) belonging to one of the following groups (i) ethers of general formula R1OR2; (ii) aldehydes or nitriles of general formula RIX, wherein X is CHO (formyl group) or CN (cyano group); (iii) esters of general formula R1CO2R2; (iv) alcohols or phenols of general formula R1OH; or (v) ketones of general formula R1COR2; wherein R1 and R2 are alkyl, aryl, aralkyl or alkaryl residues, optionally substituted, whose alkyl moieties may be straight-chained or branched, and which may be linked as part of a ring structure. The compositions find particular application in the form of encapsulates for use in consumer products.Type: GrantFiled: September 22, 2006Date of Patent: May 11, 2010Assignee: Quest International Services B.V.Inventors: Roger John Henry Duprey, Keith Douglas Perring, Jeremy Nicholas Ness
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Publication number: 20100087351Abstract: Perfume compositions and method of formulating perfume composition are designed for use in wash-off system with a linear citrus perfume release and either any of the following effects: a desired initial release with minimal residual perfume on the targeted system, a long sustained release of fragrance, or a residual deposition of fragrance after use.Type: ApplicationFiled: September 24, 2009Publication date: April 8, 2010Applicant: Quest International Services B.V.Inventors: Addi Fadel, Michael Gordon Evans, Grant Mudge, John Martin Behan
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Publication number: 20090169696Abstract: 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 formula (II), or edible salts thereof: R1—CR7(OR4)—CO—NR2—CR8R3—X—OR5??(I) R6—CR7(OR4)—CO-Az??(II) It was found that substances represented by formula (I) and/or formula (II) are capable of modulating and complementing the sensory impact of taste imparting substances. Thus, the present taste improving substances are advantageously applied in flavour compositions, foodstuffs, beverages, pharmaceutics, tobacco products and oral care products.Type: ApplicationFiled: April 6, 2005Publication date: July 2, 2009Applicant: Quest International Services B.V.Inventors: Harry Renes, Chris Winkel, Caroline De Lamarliere, Thorsten König, Esther Van Ommeren, Sander Tondeur
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Publication number: 20080305239Abstract: One aspect of the present invention relates to particulate flavouring compositions having, based on the total weight of the composition, 0.1-40 wt % of flavouring substances, 10-90 wt % of one or more hydrocolloids, and 0.1-50 wt % of a lipid material having a melting point above 75° C. These flavouring compositions are particularly suitable for application in food products (including beverages), the preparation of which involves one or more heat processing steps, as well as in confectionery products such as chewing gum. Other aspects of the invention relate to a method of producing a particulate flavouring composition, to a food product containing such a flavouring composition and to a process of manufacturing a reconstitutable food product.Type: ApplicationFiled: September 2, 2005Publication date: December 11, 2008Applicant: QUEST INTERNATIONAL SERVICES, B.V.Inventors: Frans Witteveen, Fabio Campanile, Aloysius Lambertus Doorn, Jack Burger, Pino Corda
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Publication number: 20080206422Abstract: The present invention in a first aspect relates to novel flavour modulating substances according to formula (I) and/or edible salts thereof. R<.SUP>1&1t;/SUP>CR< SUP>:2</SUP>(OR<SUP>3</SUP>)—CO—NR<SUP>:4</SUP>-Y—X (I). It was found that substances represented by formula (I) can advantageou sly be used to impart desirable flavour, especially taste attributes to foodstuffs, beverages, and pharmaceutics they are incorporated in. In addition said substances are capable of modulating and complementing the sensory impact of other, flavour imparting, substances. Thus, the present flavour modulating substances are advantageously applied in flavour composition s, foodstuffs, beverages and pharmaceutics. Typical examples of flavour modulating substances according to the present invention include N-lactoyl tyramine, Nqgluconyl tyramine, N-lactoyl 4-hydroxyben zylamine, N-lactoyl vanillylamine and N-lactoyl-dopamine.Type: ApplicationFiled: October 6, 2005Publication date: August 28, 2008Applicant: QUEST INTERNATIONAL SERVICES B.V.Inventors: Chris Winkel, Harry Renes
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Patent number: 7384905Abstract: A novel compound is having the structure, Formula (I): exhibits interesting odor characteristics, generally green in nature, particularly of a tomato leaf character, and so find use in perfumes and perfumed products.Type: GrantFiled: October 2, 2003Date of Patent: June 10, 2008Assignee: Quest International Services B.V.Inventor: David Munro
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Publication number: 20080131573Abstract: The present invention in a first aspect relates to taste improvement of foodstuffs, beverages, pharmaceutics, tobacco products and oral care products, using extremely small amounts of a substance according to formula (I), or edible salts thereof: R1—CR2(OR3)—CO—X (I). It was found that at very low concentrations, 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, pharmaceutics, 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, O-gluconyl AMP, O-gluconyl CMP and O-gluconyl IMP and mixtures thereof.Type: ApplicationFiled: October 6, 2005Publication date: June 5, 2008Applicant: QUEST INTERNATIONAL SERVICES, B.V.Inventors: Chris Winkel, Harry Renes, Jan Visser, Nico Bouter, Jan Bakker, Bart Ruisch
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Publication number: 20080038428Abstract: 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.Type: ApplicationFiled: April 6, 2005Publication date: February 14, 2008Applicants: Quest International Services B.V., Quest International B.V.Inventors: Jan Visser, Harry Renes, Chris Winkel, Caroline de Lamarliere