Abstract: Cleavable surfactants of formula (I) having a total hydrophilic-lipophilic balance (HLB) of between 3 and 18 and wherein A is a group capable of releasing a flavor or fragrance aldehyde of formula (R1)CHO or a flavor or fragrance ketone of formula (R1)(R2)CO and is of formula wherein the wavy line indicates the location of the bond between L and A; R1 and R2 represent a hydrogen atom or a saturated or unsaturated C1-C18 hydrocarbon group, provided that at least one of the R1 or R2 groups has 6 consecutive carbon atoms and that both R1 and R2 taken together comprise a maximum of 18 carbon atoms; and L is a linear, branched or cyclic, saturated or unsaturated C3 to C40 hydrocarbon group. These surfactants solubilize and/or stabilize flavor and fragrance aldehydes and ketones in an aqueous environment and at the same time to control their release by hydrolysis.

Abstract: Cleavable surfactants of formula (I) having a total hydrophilic-lipophilic balance (HLB) of between 3 and 18 and wherein A is a group capable of releasing a flavor or fragrance aldehyde of formula (R1)CHO or a flavor or fragrance ketone of formula (R1)(R2)CO and is of formula wherein the wavy line indicates the location of the bond between L and A; R1 and R2 represent a hydrogen atom or a saturated or unsaturated C1-C18 hydrocarbon group, provided that at least one of the R1 or R2 groups has 6 consecutive carbon atoms and that both R1 and R2 taken together comprise a maximum of 18 carbon atoms; and L is a linear, branched or cyclic, saturated or unsaturated C3 to C40 hydrocarbon group. These surfactants solubilize and/or stabilize flavor and fragrance aldehydes and ketones in an aqueous environment and at the same time to control their release by hydrolysis.

Abstract: The present invention relates to the field of perfumery. More particularly, it concerns co-polymers, derived from aspartic acid and comprising at least one ?- or ?-aspartic acid derivative capable of liberating an active molecule such as, for example, an ?,?-unsaturated ketone or aldehyde. The present invention concerns also the use of polymers or co-polymers in perfumery as part of a perfuming or malodor counteracting composition, as well as the perfuming compositions or perfumed articles comprising the invention's compounds.

Abstract: The present invention relates to the field of perfumery. More particularly, it concerns co-polymers, derived from aspartic acid and comprising at least one ?- or ?-aspartic acid derivative capable of liberating an active molecule such as, for example, an ?,?-unsaturated ketone or aldehyde. The present invention concerns also the use of polymers or co-polymers in perfumery as part of a perfuming or malodor counteracting composition, as well as the perfuming compositions or perfumed articles comprising the invention's compounds.

Abstract: The present invention relates to microcapsules with a core-shell or matrix morphology stabilized by cross-linked nanoparticles. A process for the preparation of said microcapsules comprising selecting internal crosslinking of a Pickering emulsion is also an object of the invention. Perfumed consumer products, in particular fine fragrance, home and personal care products are also part of the invention.

Abstract: The present invention relates to microcapsules with a core-shell or matrix morphology stabilized by cross-linked nanoparticles. A process for the preparation of said microcapsules comprising selecting internal crosslinking of a Pickering emulsion is also an object of the invention. Perfumed consumer products, in particular fine fragrance, home and personal care products are also part of the invention.

Abstract: The invention describes a process for the preparation of a granular delivery system particularly useful for the controlled release of flavoring or perfuming ingredients. The process includes the steps of forming a concentrated, highly viscous emulsion of the active compound to be encapsulated, blending the latter with a hydrophilic polymer in an extruder and shaping it into a granular free flowing solid at usual storage temperatures. The process of the invention is particularly appropriate for the encapsulation of volatile molecules as it avoids any dehydration step before or after extrusion.

Abstract: The present invention relates to a perfuming ingredient for body-care, detergents or softeners type consumer products that is made of microcapsules having a mean diameter of >1 to 500 ?m with a guanidine-based polyurea or polyurea/polyurethane wall that contain a perfume and to the products that contain such perfuming ingredients and microspheres.

Abstract: The present invention relates to capsules for encapsulating functional agents, such as flavors, fragrances, pharmaceuticals, vitamins, etc. The capsules are suitable for the encapsulation of hydrophobic as well as hydrophilic substances. The capsules include a micro-organism, a matrix component and the encapsulatable material, wherein the latter comprises the functional agent or agents. The invention further relates to a process for manufacturing the capsules and to food products containing the capsules.

Abstract: The invention relates to a granular delivery system based on a matrix combining at least a carbohydrate material with from 1 to 7% of prehydrated agar agar. The system disclosed is particularly stable in aqueous environments and is capable of providing the controlled release of an active flavoring or perfuming ingredient there-encapsulated.

Abstract: A solid coffee product susceptible of being obtained via a process that includes the following steps: a) the extraction with water, at a temperature below 70° C., of ground coffee obtained from green coffee beans; b) the removal of the water from the thus obtained aqueous extract to form a solid extract of green coffee; and c) the thermal treatment of the solid extract of green coffee at an appropriate temperature and for an amount of time sufficient to obtain a solid coffee product.

Abstract: The invention relates to an encapsulation system for a hydrophobic flavor or perfume ingredient or composition, capable of releasing said substance, usually crystalline at ambient temperature and pressure, in a non-crystalline form.

Abstract: The invention describes a process for the preparation of a granular delivery system particularly useful for the controlled release of flavoring or perfuming ingredients. The process includes the steps of forming a concentrated, highly viscous emulsion of the active compound to be encapsulated, blending the latter with a hydrophilic polymer in an extruder and shaping it into a granular free flowing solid at usual storage temperatures. The process of the invention is particularly appropriate for the encapsulation of volatile molecules as it avoids any dehydration step before or after extrusion.

Abstract: The invention relates to a spray-dried composition comprising an active ingredient dispersed in a carrier comprising a combination of a wall-forming carbohydrate material with from 1 to 30% by weight of agar agar relative to the dried weight of the composition. The composition of the invention provides advantageous behavior in an aqueous environment wherein the mobility of the active agent is restricted in the gelled carrier, thus preventing the release of the agent unless shear of heat are applied. Another feature of the invention is a process for the preparation the spray-dried composition.

Abstract: The present invention relates to novel solid systems for the delivery of aroma chemicals and flavoring ingredients, including an extrusion formed matrix containing an effective amount of certain specific hydrophilic aroma materials. These systems are useful for flavoring consumer products. An extrusion of solid Furaneol® compound and derivatives that have a content of up to 40% by weight of Furaneol® compound are disclosed.

Abstract: A process for shaping into a granular form a delivery system for the controlled release of flavor or fragrance compounds. This process includes the steps of preparing a mixture of a continuous phase carrier containing a volatile flavor or fragrance compound or composition finely divided therein and having a low water content. This guarantees that the glass transition temperature of the mixture is the glass transition temperature of the final product. The mixture is then heated within a screw extruder to a temperature of between 90 and 130° C. to form a molten mass, the molten mass is extruded through a die and then chopped as it exits the die. The latter step is performed at a temperature above the glass transition temperature of the carrier.

Abstract: The invention relates to a spray-dried composition comprising an active ingredient dispersed in a carrier comprising a combination of a wall-forming carbohydrate material with from 1 to 30% by weight of agar agar relative to the dried weight of the composition. The composition of the invention provides advantageous behavior in an aqueous environment wherein the mobility of the active agent is restricted in the gelled carrier, thus preventing the release of the agent unless shear of heat are applied. Another feature of the invention is a process for the preparation the spray-dried composition.

Abstract: The invention relates to a granular delivery system based on a matrix combining at least a carbohydrate material with from 1 to 7% of prehydrated agar agar. The system disclosed is particularly stable in aqueous environments and is capable of providing the controlled release of an active flavoring or perfuming ingredient there-encapsulated.

Abstract: The present invention relates to novel solid systems for the delivery of aroma chemicals and flavoring ingredients, including an extrusion formed matrix containing an effective amount of certain specific hydrophilic aroma materials. These systems are useful for flavoring consumer products. An extrusion of solid Furaneol® compound and derivatives that have a content of up to 40% by weight of Furaneol® compound are disclosed.

Abstract: A process for shaping into a granular form a delivery system for the controlled release of flavor or fragrance compounds. This process includes the steps of preparing a mixture of a continuous phase carrier containing a volatile flavor or fragrance compound or composition finely divided therein and having a low water content. This guarantees that the glass transition temperature of the mixture is the glass transition temperature of the final product. The mixture is then heated within a screw extruder to a temperature of between 90 and 130° C. to form a molten mass, the molten mass is extruded through a die and then chopped as it exits the die. The latter step is performed at a temperature above the glass transition temperature of the carrier.