Patents by Inventor Florence VIGOUROUX

Florence VIGOUROUX 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).

  • Publication number: 20240058238
    Abstract: The present disclosure generally relates to coolness-modifying compositions that enhance the cooling effect of cooling compounds, such as menthol, cubebol, and the like. In some aspects, the disclosure provides uses of such coolness-modifying compositions to cooling effect of cooling compounds. In some other aspects, the disclosure provides compositions (such as comestible compositions or oral care compositions), which comprise a cooling compound (for example, menthol, cubebol, and the like) and a coolness-modifying composition of the present disclosure. In some embodiments, such compositions are in the form of a food product, a beverage product, or an oral care product, such as a toothpaste, a mouthwash, a tooth-whitening composition, a chewing gum, a dentifrice, and the like. In some other embodiments, such compositions are in the form of a body care product, such as a cosmetic product, a skin care product, or a hair care product.
    Type: Application
    Filed: January 6, 2022
    Publication date: February 22, 2024
    Applicant: Firmenich Incorporated
    Inventors: Chad PRIEST, Qing-Bo OUYANG, Bharani ASHOKAN, Jan Thomas HAINES, Patrice MERCERET, Parizad MITHAIWALLA, Florence VIGOUROUX, Pauline LEDERREY
  • Patent number: 11471397
    Abstract: The present invention relates to a new process for the preparation of microcapsules. Microcapsules obtainable by said process are also an object of the invention. Perfuming compositions and consumer products comprising said capsules, in particular perfumed consumer products in the form of home care or personal care products, are also part of the invention.
    Type: Grant
    Filed: July 26, 2017
    Date of Patent: October 18, 2022
    Assignee: Firmenich SA
    Inventors: Florence Vigouroux Elie, Sonia Godefroy, Murray Osborne
  • Publication number: 20210015722
    Abstract: The present invention relates to a new process for the preparation of microcapsules. Microcapsules obtainable by said process are also an object of the invention. Perfuming compositions and consumer products comprising said capsules, in particular perfumed consumer products in the form of home care or personal care products, are also part of the invention.
    Type: Application
    Filed: July 26, 2017
    Publication date: January 21, 2021
    Applicant: Firmenich SA
    Inventors: Florence VIGOUROUX ELIE, Sonia GODEFROY, Murray OSBORNE, Arnaud STRUILLOU
  • Publication number: 20190269603
    Abstract: The present invention relates to a new process for the preparation of microcapsules. Microcapsules obtainable by said process are also an object of the invention. Perfuming compositions and consumer products comprising said capsules, in particular perfumed consumer products in the form of home care or personal care products, are also part of the invention.
    Type: Application
    Filed: July 26, 2017
    Publication date: September 5, 2019
    Applicant: Firmenich SA
    Inventors: Florence VIGOUROUX ELIE, Sonia GODEFROY, Murray OSBORNE
  • Patent number: 8313787
    Abstract: A flavoring composition for a minced-fish product comprises from 0.1 to 30 wt % of dimethyl sulphide, based on the total weight of the flavoring 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 comprises at least 2.5% by weight of hydroxyalkyl substituents.
    Type: Grant
    Filed: April 22, 2008
    Date of Patent: November 20, 2012
    Assignee: Firmenich SA
    Inventors: Alan Parker, Florence Vigouroux Elie
  • Publication number: 20100119680
    Abstract: A flavouring composition for a minced-fish product comprises 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 comprises at least 2.5% by weight of hydroxyalkyl substituents.
    Type: Application
    Filed: April 22, 2008
    Publication date: May 13, 2010
    Inventors: Alan Parker, Florence Vigouroux Elie