Abstract: Sweeteners made from the co-crystallization of 3-(4-amino-2,2-dioxide-1H-benzo[c][1,2,6]thiadiazin-5-yloxy)-2?,2?-dimethyl-N-propylpropanamide (Compound I) having the structure: or salt thereof, with sugar in various ratios. The sugar co-crystallized sweeteners are very soluble in water and have no dusting problems.

Abstract: Sweeteners made from the co-crystallization of 3-(4-amino-2,2-dioxide-1H-benzo[c][1,2,6]thiadiazin-5-yloxy)-2?,2?-dimethyl-N-propylpropanamide (Compound I) having the structure: or salt thereof, with sugar in various ratios. The sugar co-crystallized sweeteners are very soluble in water and have no dusting problems.

Abstract: Sweeteners made from the co-crystallization of 3-(4-amino-2,2-dioxide-1H-benzo[c][1,2,6]thiadiazin-5-yloxy)-2?,2?-dimethyl-N-propylpropanamide (Compound I) having the structure: or salt thereof, with sugar in various ratios. The sugar co-crystallized sweeteners are very soluble in water and have no dusting problems.

Abstract: The subject of the present invention is a flavored therapeutic composition containing a clay as the active principle, and characterized in that the clay is a dioctahedral smectite and the flavor is encapsulated.

Abstract: The subject of the present invention is a flavoured therapeutic composition containing a clay as the active principle, and characterized in that the clay is a dioctahedral smectite and the flavour is encapsulated.

Abstract: The present invention relates to the field of encapsulation. More particularly, it relates to a new process for encapsulating an active ingredient in or on an edible composition.

Abstract: The present invention relates to the use of flavouring ingredients and compositions as antifungal agents. The invention also relates to a method for preserving food products and beverages comprising adding said flavouring ingredients or compositions to the food product or beverage.

Abstract: Novel cooling compositions having a natural status are object of the present invention. These compositions comprise a combination of menthol, together with a nature identical ingredient and at least one natural extract. They can be added to flavoring compositions to impart cooling sensations devoid of mentholic flavoring notes.

Abstract: An extruded particle for use in a foodstuff, such as chewing gum, the extruded particle including a carrier matrix of ethyl cellulose and a hydrophobic plasticizer, and a sweetening component having a clogP of from -0.5 to 1.0 dispersed throughout the matrix. The extruded particle prolongs or sustains the perception of a flavor during chewing or consumption of the foodstuff.

Abstract: A flavouring composition for use in an oral care product, confectionary product or beverage. The composition includes an antimicrobial key and optionally at least one flavouring ingredient of current use, wherein the antimicrobial key comprises 3,4-dimethylphenol together with one or more antimicrobial flavour ingredients each having a minimum inhibitory concentration of 1000 parts per million or less, against two or more strains selected from Fusobacterium Nucleatum, Fusobacterium sp., Porphyromonas Gingivalis, Prevotella Intermedia, Klebsiella Pneumoniae, Veillonella Alcalescens, Bacteroides Melaninogenicus/forsythus, Selenomonas Sputagena, Porphyromonas Endodontalis, Prevotella Melaninogenica and Streptococcus Mutans.

Abstract: The present invention relates to a gum base composition for the preparation of a chewing gum. The gum base composition includes a gum material, a silicate derivative and a polyol and is in the form of a fine and homogeneous powder which is therefore directly compressible. A process for the preparation of such a powder is also disclosed.