Abstract: The present invention relates to spray-dried compositions capable of retaining volatile compounds and methods relating to the same. The present invention also relates to the powders produced by such methods.

Abstract: Methods of preparing a delivery system are described. Each method uses a first and second printing materials. The second printing material contains an active material such as a fragrance, flavor, malodor counteracting agent, and mixture thereof.

Abstract: Methods of preparing a delivery system are described. Each method uses a first and second printing materials. The second printing material contains an active material such as a fragrance, flavor, malodor counteracting agent, and mixture thereof.

Abstract: Methods of preparing a delivery system are described. Each method uses a first and second printing materials. The second printing material contains an active material such as a fragrance, flavor, malodor counteracting agent, and mixture thereof.

Abstract: The present invention relates to spray-dried compositions capable of retaining volatile compounds and methods relating to the same. The present invention also relates to the powders produced by such methods.

Abstract: The present invention relates to spray-dried compositions capable of retaining volatile compounds and methods relating to the same. The present invention also relates to the powders produced by such methods.

Abstract: The present invention relates to spray-dried compositions capable of retaining volatile compounds and methods relating to the same. The present invention also relates to the powders produced by such methods.

Abstract: The present invention relates to stable, propylene glycol-free and glycerin-free, spray-dried compositions containing flavors and optional surfactants for use in optically clear, liquid beverages and liquid beverage concentrates.

Abstract: The present invention relates generally to storage-stable, citrus-flavored compositions and to methods for their preparation.

Abstract: Packaging materials and packages that transfer off-odor eliminating compounds to foods and other products via the vapor phase are disclosed. The present invention provides a source of desired off-odor eliminating compound, a suitable environment for vapor transfer, and an appropriate product substrate to which an off-odor eliminating compound is added. Examples of the source of off-odor eliminating compound can be a packaging film containing off-odor eliminating compound, a sachet of absorbed flavor material, a tape or label applied to the inside of a package, and a flavor diffusing granule, or alternatively an active system for delivering a vapor to the environment. Alternatively, the off-odor eliminating compounds can be applied topically, directly to the food or other product. In one preferred embodiment, a sulphur scavenging material is used as the off-odor eliminating compound.

Abstract: The present invention relates to a structured material comprising: a hydrophilic particle such as a hydrophilic silica, a silicate, a dextrin, a starch, a mineral, sodium bicarbonate, a clay, a sugar, a polyol, a dried flavor/fragrance, a hydrocolloid, a protein, a cellulose, methylcellulose, hydroxypropyl methyl cellulose, a wheat flour, corn, potato, rice, a dried milk and dairy powder, a spice, a herb, a vegetable powder, a meat powder, a salt, and an acid; a hydrophobic active ingredient selected from the group consisting of a flavor, a fragrance, a pharmaceutical and nutritional agent, and/or an appropriate hydrophobic carrier such as a triglyceride oil, a triglyceride fat, and a mineral oil; and a polyhydric material such as glycerine, propylene glycol, dipropylene glycol, polyethylene glycol, aqueous solutions of sorbitol, isomalt, lactitol, and maltitol, an aqueous solution of a sugar, a starch, an acid, a polyethylene glycol, a dextrin, and a water soluble or swellable compound, or water, the hydroph

Abstract: The invention relates to flavorings. In particular, the invention relates to extruded flavors that are capable of retaining their particle shape and integrity when exposed to high temperature and humid environments.

Abstract: Packaging materials and packages that transfer fragrances to foods and other products via the vapor phase are disclosed. The present invention provides a source of desired fragrance, a suitable environment for vapor transfer, and an appropriate food substrate to which flavor and fragrance is added. Examples of the source of fragrance can be a packaging film containing fragrance, a sachet of absorbed flavor material, a tape or label applied to the inside of a package, and a flavor diffusing granule or an active system for delivering flavor vapor to the environment. Materials that are preferably treated using the present invention include snacks, confections, baked goods, fresh plant materials, cereals and beverages, as well as non-food products. The time required for flavor transfer is dependent primarily on the volatility and concentration of the fragrances, absorptive capacity of the food, and the intensity of the flavor desired.

Abstract: The present invention relates to a method for preparing a structured material comprising: providing a hydrophilic particle such as hydrophilic silicas, silicates, dextrins, starches, minerals, sodium bicarbonate, clays, sugars, polyols, dried flavors/fragrances, hydrocolloids, proteins, celluloses, methylcellulose, hydroxypropyl methyl cellulose, flours of wheat, corn, potato, and rice, dried milk and dairy powders, spice, herb, and vegetable powders, meat powders, salts, and acids; providing a hydrophobic active ingredient selected from the group consisting of flavors, fragrances, pharmaceutical and nutritional agents, and/or an appropriate hydrophobic carrier such as triglyceride oils, triglyceride fats and mineral oils; providing a polyhydric material such as glycerine, propylene glycol, dipropylene glycol, polyethylene glycol, aqueous solutions of sorbitol, isomalt, lactitol, maltitol, aqueous solutions of sugars, starches, acids, polyethylene glycols, dextrins, and water soluble or swellable compounds, o

Abstract: The present invention pertains to a method for preparing a hydrogel in dry conditions that contains high loading of the active ingredient, preferably flavor or fragrance molecules. The hydrogel compositions are initially in solid form and preferably extruded and sized to form the desired shape and size. The actual hydrogel is formed in-situ from the uptake of water that is present in the suspending medium. The hydrogels have the following properties: contain of up to 40% of active ingredient prior to the water uptake; retain color and particle identity in high moisture systems; and retain color and particle identity at elevated temperature.

Abstract: The present invention pertains to a method for preparing a hydrogel in dry conditions that contains high loading of the active ingredient, preferably flavor or fragrance molecules. The hydrogel compositions are initially in solid form and preferably extruded and sized to form the desired shape and size. The actual hydrogel is formed in-situ from the uptake of water that is present in the suspending medium. The hydrogels have the following properties: contain of up to 40% of active ingredient prior to the water uptake; retain color and particle identity in high moisture systems; and retain color and particle identity at elevated temperature.