Abstract: A flavouring composition for a minced-fish product which includes from 0.1 to 30 wt % of dimethyl sulphide, based on the total weight of the flavouring composition, and a cellulose ether derivative, wherein the weight ratio of dimethyl sulphide to cellulose ether derivative is 8:1 or less and the cellulose ether derivative which includes at least 2.5% by weight of hydroxyalkyl substituents.

Abstract: An active ingredient delivery system and a method of making or using the same, wherein the delivery system includes an active ingredient and a carrier component of an amorphous metal salt, with the active ingredient at least partly fixed to and partly encapsulated by the carrier component. The active ingredient may be a bitter tasting polyphenol such as a flavonoid.

Abstract: The invention relates to a malodor counteractancy method that resorts to the use of specific malodor counteracting mixtures of fragrance ingredients. More particularly, the invention relates to method of use of new compositions capable of neutralizing or masking in an efficient manner malodors of a large variety of such as body or animal malodors, kitchen malodors, toilet and bathroom malodors, and tobacco malodor. The novel compositions of the invention contain at least one nitrile material in combination with another fragrance material and can be used in any finished consumer products such as air fresheners, kitchen or toilet/bathroom cleaning or freshening products, textile treatment products and products for application on the human skin or hair, or on animal fur, litter containers or cages.