Abstract: Disclosed herein is a process for the preparation of microcapsules. Also disclosed herein are microcapsules. Also disclosed herein are consumer products including the microcapsules, in particular perfumed consumer products or flavoured consumer products.

Abstract: Described herein is a new process for the preparation of core-shell microcapsules. Also described herein are microcapsules. Also described herein are consumer products including said microcapsules, in particular perfumed consumer products or flavoured consumer products.

Abstract: Disclosed herein are microcapsules including both a core and a composite shell including a plant-based coacervate and a polymeric material.

Abstract: The present disclosure relates generally to the use of plant fibers or starches to enhance the taste or texture of fermented dairy and dairy analogue products. In some embodiments, the dairy analogue products are vegan yogurt products formed from the fermentation of plant milks, such as soy milk, almond milk, hazelnut milk, sesame milk, pistachio milk, potato milk, banana milk, flaxseed milk, macadamia nut milk, cashew milk, oat milk, hemp milk, coconut milk, and pea-derived milks. In some embodiments, the plant fibers include pectin, inulin, fruit fiber (such as apple fiber or citrus fiber), starch, oat fiber, pea fiber, seaweed fiber, and any combinations thereof. In some embodiments, the enhancement of taste or texture includes reducing a green vegetal taste, reducing a sour taste, increasing a sweet taste, reducing a bitter taste, reducing an astringent taste, increasing firmness, reducing a grainy texture, increasing thickness, increasing mouthfeel, or any combination thereof.

Abstract: Described herein is a composite microcapsule slurry including at least one microcapsule having an oil-based core including a hydrophobic material, preferably a perfume, and a composite shell including a first material and a second material. The first material and the second material are different, the first material is a coacervate, the second material is a polymeric material, and the weight ratio in the slurry between the first material and the second material is between 50:50 and 99.9:0.1.

Abstract: The present disclosure relates generally to fat-reducing compositions that can be used in combination with non-animal proteins to that allow for reduced addition of fat to achieve the desired juiciness and perceived fattiness. In some embodiments, the fat-reducing compositions are introduced to meat analogue products, such as beef, pork, or poultry products based on non-animal proteins, such as pea proteins, bean proteins, potato proteins, soy proteins, and the like. In certain aspects, the disclosure provides meat analogue products that include such flavor-enhancing compositions.

Abstract: Described herein are plant-based coacervate core-shell microcapsules, where the shell includes a plant protein extract, as well as methods and uses of the same.

Abstract: Described herein is a composite microcapsule slurry including at least one microcapsule having an oil-based core including a hydrophobic material, preferably a perfume, and a composite shell including a first material and a second material. The first material and the second material are different, the first material is a coacervate, the second material is a polymeric material, and the weight ratio in the slurry between the first material and the second material is between 50:50 and 99.9:0.1.

Abstract: Described herein is a fast-drying perfume composition including at least 70% of one or more fast evaporating solvents and less than 5% of one or more active ingredients. In some embodiments of the invention the solvent is selected from: ethanol, ethyl butyrate, ethyl acetate, isopropanol, 1-propanol, 1-pentanol, aromatic or aliphatic aldehydes with six or fewer C atoms, or fatty alcohols with six or fewer C atoms, 3-methoxy-3-methyl-1-butanol, amyl acetate, 1-pentanol, 2-methyl-1-butanol, 2-pentanol, 3-methyl-2-butanol, isoamyl alcohol, butyl acetate, butyl methyl ether, coconut alkanes, coco-caprylate/caprate, ethyl lactate, ethylene glycol mono n-propyl ether, 1-propanol, propylene glycol monoethyl ether, propylene glycol monomethyl ether acetate, propylene glycol monopropyl ether, lactones with a molecular weight below 80 g/mol, cyclotrisiloxane, cyclotetrasiloxane, cimethicone, octamethyltrisiloxane, and hexamethyldisiloxane.

Abstract: The present disclosure relates generally to flavored fiber blends and their use in various comestible products, such as food products, beverage products, nutritional products, including dairy products and dairy analogue products. In some embodiments, the fiber blends include one or more hydrocolloids. In some such embodiments, the fiber blends include psyllium fiber and, optionally, one or more other plant-based fibers. In some embodiments, the fiber blends also include one or more flavorings, such as sweeteners, including, but not limited to, sugars, high-intensity sweeteners, or a combination thereof. In some embodiments, the fiber blends include flavor or taste modifiers, which improve mouthfeel, mask bitter tastes, and the like. In some aspects, the disclosure provides the use of such fiber blends in various ingestible compositions. Such ingestible compositions include various additional components, such as animal proteins (such as milk proteins), non-animal proteins, and the like.

Abstract: Described herein are plant-based coacervate core-shell microcapsules, where the shell includes a plant protein extract, as well as methods and uses of the same.

Abstract: The present invention relates to plant-based coacervate core-shell microcapsules, wherein the shell comprises a plant protein extract, as well as methods and uses of the same.

Abstract: The present invention relates to a new process for the preparation of polyester microcapsules. Microcapsules are also an object of the invention. Consumer products comprising said microcapsules, in particular perfumed consumer products or flavoured consumer products are also part of the invention.

Abstract: The present invention relates to a new process for the preparation of core-shell microcapsules. Microcapsules are also an object of the invention. Consumer products comprising said microcapsules, in particular perfumed consumer products or flavoured consumer products are also part of the invention.

Abstract: The present disclosure relates generally to the use of fat blends and emulsions of fat blends (such as water-in-oil fat blends) to improve certain features of a comestible product. In certain embodiments, certain water-in-oil emulsions disclosed herein can be suitably used to improve the organoleptic properties, the perceived texture, the perceived juiciness, or the mouthfeel of various foods, pet foods, or feed products, such as meat analogue products.

Abstract: The present invention relates to plant-based coacervate core-shell microcapsules, wherein the shell comprises a plant protein extract, as well as methods and uses of the same.

Abstract: Described herein is a composite microcapsule slurry including at least one microcapsule having an oil-based core including a hydrophobic material, preferably a perfume, and a composite shell including a first material and a second material. The first material and the second material are different, the first material is a coacervate, the second material is a polymeric material, and the weight ratio in the slurry between the first material and the second material is between 50:50 and 99.9:0.1.

Abstract: The present disclosure relates generally to fat blends, emulsions of fat blends (such as water-in-oil fat blends), and uses thereof. In certain embodiments, certain water-in-oil emulsions disclosed herein can be suitably used to improve the organoleptic properties, the perceived texture, the perceived juiciness, or the mouthfeel of various foods, pet foods, or feed products, such as meat analogue products. In certain aspects, the disclosure also relates to the use of the water-in-oil emulsion disclosed herein as a partial or full replacement of animal in various foods, pet foods, or feed products. In certain aspects, the disclosure also relates to methods of preparing water-in-oil emulsions and various food products comprising such water-in-oil emulsion.

Abstract: Described herein is a new process for the preparation of powdered microcapsules encapsulating active volatile active ingredients, in particular a perfume or a flavour, the process being performed at room temperature. Powdered microcapsules obtainable by the process are also described. Perfuming and flavouring compositions as well as consumer products including the capsules are also described.

Abstract: Described herein is a flavored food product including a coacervate core-shell capsule including a flavor ingredient. Also described herein are methods of making and using the same.