Patents by Inventor Fabio Campanile
Fabio Campanile has filed for patents to protect the following inventions. This listing includes patent applications that are pending as well as patents that have already been granted by the United States Patent and Trademark Office (USPTO).
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Patent number: 10582721Abstract: A method of enhancing the aroma of an aroma composition, including the addition to the composition of an aroma-enhancing quantity of 2,4-nonadiene. The addition enhances the “radiance” of aroma compositions, especially foodstuffs, resulting in a stronger aroma and the need for reduced quantities of additional aroma ingredients.Type: GrantFiled: January 23, 2013Date of Patent: March 10, 2020Assignee: GIVAUDAN S.A.Inventors: Fabio Campanile, Hans Rudolph Gygax, Harry Renes, Sophie Davodeau
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Publication number: 20140170270Abstract: A frozen confectionary product including a particulate composition having a core containing a flavourant, flavour-enhancing ingredient, colourant or other beneficial ingredient, and one or more coatings around said core, wherein said coatings are gelatine, a fat or wax, ethyl cellulose or mixtures thereof.Type: ApplicationFiled: July 20, 2012Publication date: June 19, 2014Applicant: GIVAUDAN S.A.Inventors: Fabio Campanile, Rajesh Venkata Potineni, Aloysius Lambertus Doorn, Ruth Patrick
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Patent number: 8057784Abstract: 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.Type: GrantFiled: March 4, 2005Date of Patent: November 15, 2011Assignee: Quest International B.V.Inventors: Frans Witteveen, Fabio Campanile
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Publication number: 20110091531Abstract: A liquid cooling composition, which is a mixture of at least one primary cooling compound, at least one different secondary cooling compound and at least one ingestible non-polar solvent for the primary cooling compound, the weight ratios of primary cooling compound:secondary cooling compound:solvent being 1:1.5-2.25:2-4.4.Type: ApplicationFiled: May 19, 2009Publication date: April 21, 2011Applicant: GIV AUDAN SAInventors: Stefan Michael Furrer, Karen Ann Bell, Fabio Campanile, Aloysius Lambertus Doorn, Joshua Andrew Hagen
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Publication number: 20090317521Abstract: The present invention relates to the field of flavoured particulate food and/or beverage compositions. More in particular it relates to such compositions incorporating flavour encapsulate particles, which have been adapted in such a way that they appear to be similar to the particles contained in said food or beverage compositions as used without additional flavouring. These and further objects have been realized by the present invention by providing flavour encapsulate particles comprising a core particle coated with an inner coating layer comprising one or more flavourings contained in a carrier matrix and an outer coating layer comprising a substantial amount of an extract a plant material. Said outer coating contains substantial amounts of colouring substances naturally present in the plant material.Type: ApplicationFiled: December 14, 2007Publication date: December 24, 2009Inventors: Fabio Campanile, Frans Witteveen, Carol Vrolijken
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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: 20070274930Abstract: The present invention relates to particulate compositions comprising controlled release particles wherein discrete elements of flavouring-containing fat are dispersed in a gelatine matrix, said particles containing: 0.1 -40 wt %, preferably 5-30 wt % of flavouring; 10 -70 wt %, preferably 20 -50 wt % of gelatine; and 0.1-1.75 wt %, preferably 5- 50 wt % of fat, the fat having a melting point of at least 35° C.; and said 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 gums, and to toothpaste.Type: ApplicationFiled: March 4, 2005Publication date: November 29, 2007Inventors: Frans Witteveen, Fabio Campanile
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Publication number: 20070031582Abstract: 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 characterised by 5 to 95 wt. % high molecular weight film forming carbohydrate; 5 to 30 wt. % mono, di and trisaccharides; and 0 to 30 wt. % maltodextrin. based on the total weight of the carbohydrate matrix, wherein the coated particle is further coated with a modified cellulose. 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.Type: ApplicationFiled: April 8, 2004Publication date: February 8, 2007Inventors: Jack Burger, Fabio Campanile, Louis Doorn, Frans Witteveen, Pino Corda
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Patent number: 7018651Abstract: 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.Type: GrantFiled: December 14, 2001Date of Patent: March 28, 2006Assignee: Quest International B.V.Inventors: Jack Burger, Fabio Campanile, Guiseppe Corda, Louis Doorn, Roel Orsel, Frans Witteveen
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Publication number: 20040037890Abstract: 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.Type: ApplicationFiled: June 16, 2003Publication date: February 26, 2004Inventors: Jack Burger, Fabio Campanile, Guiseppe Corda, Louis Doorn, Roel Orsel, Frans Witteveen