Abstract: A method of making a flavoured sweetener or food product by incubating an unrefined plant extract containing sucrose as the main solute with a microorganism or microorganisms to form a modified unrefined plant extract; evaporating water from the modified sucrose-based plant extract to form a concentrate; and cooking the concentrate to develop colour and flavour to produce the flavoured sweetener is disclosed. The flavoured sweetener can serve as a coconut sugar substitute. In a preferred embodiment the unrefined plant extract comprises sugarcane juice or sugar beet juice, and the microorganisms may be selected from Stenotrophomonas maltophilia, Bacillus subtilis, Bacillus flexus, or a Klyveromyces species. The flavoured sweetener can be used to make a range of food and beverage ingredients and also food products including sauces, natural flavour extracts and flavour molecules, chocolate, health foods and convenience forms of the various forms of flavoured sweeteners.

Abstract: The present invention relates to cosmetic or personal care compositions comprising two or more compounds, each compound containing an allylic or partially allylic carbonylsubstructure having the following structure I: wherein Y is a second substructure immediately adjacent to the allylic or partially allyliccarbonyl substructure and is selected from one of the following groups consisting of (i) hydroxyl-based group including —OH or —C(?)—(OH); (ii)carbonyl-based group including —C(?)—C (?O)—CH3; (iii) N ether group, —O—; (iv) sultam group, —N(H)—S(?O)2—; (v) lactam group, —N(H)—C(?O)—; (vi) apolar group including cyclic structures based on menthol or carotenoids; (vii) secondary aldimine containing group including —N(H)—C(NH2)?N— or —N(H)—C(H)?N—; (viii) amine group, —NH2; (ix) secondary amine-based group, —N(H)—; and (x) amide-based group including —N(H)—C(?O)— or —N(H)—C(?O)—N(H)—, their derivatives, isomers, salts and/or combination thereof; and a cosmetically acceptable vehicle.

Abstract: A method of making a flavoured sweetener or food product by incubating an unrefined plant extract containing sucrose as the main solute with a microorganism or microorganisms to form a modified unrefined plant extract; evaporating water from the modified sucrose-based plant extract to form a concentrate; and cooking the concentrate to develop colour and flavour to produce the flavoured sweetener is disclosed. The flavoured sweetener can serve as a coconut sugar substitute. In a preferred embodiment the unrefined plant extract comprises sugarcane juice or sugar beet juice, and the microorganisms may be selected from Stenotrophomonas maltophilia, Bacillus subtilis, Bacillus flexus, or a Klyveromyces species. The flavoured sweetener can be used to make a range of food and beverage ingredients and also food products including sauces, natural flavour extracts and flavour molecules, chocolate, health foods and convenience forms of the various forms of flavoured sweeteners.

Abstract: The present invention relates to cosmetic or personal care compositions comprising two or more compounds, each compound containing an allylic or partially allylic carbonyl substructure having the following structure I: wherein Y is a second substructure immediately adjacent to the allylic or partially allyliccarbonyl substructure and is selected from one of the following groups consisting of (i) hydroxyl-based group including —OH or —C(?)—(OH); (ii) carbonyl-based group including —C(?)—C (?O)—CH3; (iii) ether group, —O—; (iv) sultam group, —N(H)—S(?O)2—; (v) lactam group, —N(H)—C(?O)—; (vi) apolar group including cyclic structures based on menthol or carotenoids; (vii) secondary aldimine containing group including —N(H)—C(NH2)?N— or —N(H)—C(H)?N—; (viii) amine group, —NH2; (ix) secondary amine-based group, —N(H)—; and (x) amide-based group including —N(H)—C(?O)— or —N(H)—C(?O)—N(H)—, their derivatives, isomers, salts and/or combination thereof; and a cosmetically acceptable vehicle.

Abstract: Flavor components, particularly for a vanilla composition, are produced by essentially natural methods employing biotransformation of plant-derived materials. Ferulic acid, a component of many plant cell walls, may be converted into vanillin, directly or indirectly. A plurality of such compounds may undergo bioconversions to produce components of a flavor composition.

Abstract: A composition of ferulic acid and ethylguaiacol or vinylguaiacol (preferably as the free compounds, optionally as salts or derivatives) shows synergistic antimicrobial properties and may be used in personal care products.

Abstract: The invention relates to the use of a sesquiterpene for inhibiting an oxidative enzyme, preferably a cytochrome P450 enzyme. The invention also relates to compositions comprising a sesquiterpene and a drug which exhibits instability in the presence of an oxidative enzyme.