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

Abstract: The present invention relates to food ingredients, or entire food products, that contain fats or oils, and, dispersed with the fat or oil, flavor capsules. The flavor capsules include a micro-organism, a surrounding matrix component and at least one flavor, which is mainly present within the micro-organism. The food or food ingredients may be used as such, or as coatings or fillings for conventional food products. The fat or oil based food ingredient of the invention has increased flavor intensity if compared to similar food ingredients in which the flavor is not encapsulated. The flavors are immediately released upon consumption of the food or food ingredient. Owing to the particular encapsulation of flavors, the food ingredient is largely resistant to flavor evaporation due to elevated temperatures during food manufacturing processes.

Abstract: The present invention relates to a flavor and skin sensation composition providing a hot or warming sensation upon consumption or application, respectively. The composition comprises a hot, warming component, a cooling component and a bitter component. In an embodiment, the composition further comprises an acid component. The composition provides a clean hot taste free of oily or earthy off-notes. Consumers prefer the composition over hot, warming compositions comprising essentially natural extracts.

Abstract: The present invention relates to a method for preparing a flavored food product, and to a method for reducing loss of flavors in a flavored product due to heat treatments. Loss of flavors by evaporation at high temperatures could be prevented by applying coating solutions in which water and encapsulated flavors have been mixed at 0.5% to 30 wt. % of capsules based on micro-organisms, a matrix component and encapsulated flavors. The coating solution was applied in high temperature coating processes or processes including heat treatment following the coating step and resulted in surprising retention of flavors in the coated food product.

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: The present invention relates to the use of 6-isopropyl-3,9-dimethyl-1,4-dioxaspiro[4.5]decan-2-one, in the form of any one of its isomers or of a mixture thereof, as a perfuming or flavoring ingredient. The present invention also relates to the perfuming or flavoring compositions or articles containing the compounds. Compositions comprising 6-isopropyl-3,9-dimethyl-1,4-dioxaspiro[4.5]decan-2-one and at least one further compound having or imparting minty, fruity, and/or trigeminal organoleptic properties are also part of the present invention.

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.