Abstract: An encapsulation particle containing an active material and an unhydrolyzed rice, sunflower, or faba bean protein are provided as is a method of producing the encapsulation particle.

Abstract: An oil-in-water emulsion is disclosed. The oil-in-water emulsion contains an oil phase, an aqueous phase, and an emulsifier system. The emulsifier system can include modified starches such as octenyl succinic anhydride (OSA)-modified starch. The disclosed oil-in-water emulsions can include acidulants and can have a pH less than 5.0. Also disclosed are consumer products and methods of preparing the oil-in-water emulsion.

Abstract: A spray dried, low-sodium, salt composition comprising a plurality of microspheres is provided, wherein said microspheres are composed of sodium chloride; a salt modulator; and a matrix polymer, and wherein said microspheres have an average particle size of less than 30 microns and have the sodium chloride distributed on the surface thereof.

Abstract: Microcapsule compositions as disclosed comprising a microcapsule dispersed in an aqueous phase. The microcapsule has a microcapsule core and a microcapsule wall encapsulating the microcapsule core. The microcapsule core contains an active material. The microcapsule wall is formed of a polymeric network comprising a first moiety derived from a protein, and a second moiety derived from a multi-functional electrophile. Also disclosed are preparation methods and consumer products containing the microcapsule compositions.

Abstract: A biodegradable core-shell microcapsule composition with controlled release of an active material is provided, wherein the shell of the microcapsule is composed of a biopolymer cross-linked with a combination of two or more different types of cross-linking agents.

Abstract: A biodegradable core-shell microcapsule composition with controlled release of an active material is provided, wherein the shell of the microcapsule is composed of a biopolymer.

Abstract: A consumer product with controlled release of an active material is provided, wherein said active material is encapsulated in a biodegradable core-shell microcapsule composition, wherein the shell of the microcapsule is composed of a biopolymer.

Abstract: An emulsion and encapsulation particle containing an active material and an unhydrolyzed potato protein, as an emulsifier, are provided as is a method of producing the encapsulation particle.

Abstract: Disclosed are microcapsules each having a microcapsule core and a microcapsule wall encapsulating the microcapsule core. The microcapsule core contains an active material and the microcapsule wall contains hydroxyethyl cellulose moieties. Also disclosed are preparation method and consumer products containing the microcapsules.

Abstract: Disclosed are microcapsule compositions having microcapsules suspended in an aqueous phase. Each of the microcapsules has a single core-shell structure and contains a microcapsule core and a microcapsule wall encapsulating the microcapsule core. The microcapsule compositions include a pectin. Also disclosed are preparation methods and use of the microcapsule compositions in consumer products.

Abstract: Disclosed are microcapsule compositions and their preparation methods. The microcapsule composition has a microcapsule dispersed in an aqueous phase. The microcapsule has a microcapsule core and a microcapsule wall encapsulating the microcapsule core. The microcapsule core contains an active material selected from the group consisting of a fragrance, cosmetic active, malodor counteractant, and combinations thereof. The microcapsule wall is formed of a polymeric network comprising of at least three moieties: (i) a first moiety derived from a chitosan, (ii) a second moiety derived from a polyisocyanate, and (iii) a third moiety derived from a polyphenol. Also disclosed are consumer products contain such a microcapsule composition.

Abstract: Disclosed are microcapsule compositions comprising a microcapsule dispersed in an aqueous phase. The microcapsule has a microcapsule core and a microcapsule wall. The microcapsule core contains an active material. The microcapsule wall encapsulates the microcapsule core and is formed of a polymeric network having a protein moiety, a multi-functional electrophile moiety, and a third moiety derived from a chaotropic agent, a multi-functional nucleophile, or a combination thereof. Also disclosed are preparation method and consumer products containing the microcapsule composition.

Abstract: Disclosed is a microcapsule containing: (i) a microcapsule core having an active material, and (ii) a microcapsule wall formed of a first polymer and second polymer. The first polymer is a sol-gel polymer. The second polymer is gum arabic, purity gum ultra, gelatin, chitosan, xanthan gum, plant gum, carboxymethyl cellulose, sodium carboxymethyl guar gum, or a combination thereof. The weight ratio between the first and second polymer is 1:10 to 10:1. Also disclosed are processes for preparing the microcapsule and uses of the microcapsules in consumer products.

Abstract: Disclosed are microcapsule compositions having a microcapsule that contains a microcapsule core and a microcapsule shell encapsulating the microcapsule core. The microcapsule has a particle size of 1 micron to 100 microns in diameter. The microcapsule core contains an active material. The microcapsule shell is formed of at least three moieties, in which a first moiety is derived from a polygalactomannan, a second moiety is derived from a polyisocyanate, and a third moiety is derived from a multi-functional aldehyde or a tannic acid.

Abstract: Disclosed is a microcapsule containing: (i) a microcapsule core having an active material, and (ii) a microcapsule wall formed of a first polymer and second polymer. The first polymer is a sol-gel polymer. The second polymer is gum arabic, purity gum ultra, gelatin, chitosan, xanthan gum, plant gum, carboxymethyl cellulose, sodium carboxymethyl guar gum, or a combination thereof. The weight ratio between the first and second polymer is 1:10 to 10:1. Also disclosed are processes for preparing the microcapsule and uses of the microcapsules in consumer products.

Abstract: Disclosed is a microcapsule containing: (i) a microcapsule core having an active material, and (ii) a microcapsule wall formed of a first polymer and second polymer. The first polymer is a sol-gel polymer. The second polymer is gum arabic, purity gum ultra, gelatin, chitosan, xanthan gum, plant gum, carboxymethyl cellulose, sodium carboxymethyl guar gum, or a combination thereof. The weight ratio between the first and second polymer is 1:10 to 10:1. Also disclosed are processes for preparing the microcapsule and uses of the microcapsules in consumer products.

Abstract: A flavor-containing granule formulation composed of a at least one carbohydrate for providing oxidative/volatile flavor stability and structure, at least one carbohydrate polymer as an emulsifier, and optionally at least one carbohydrate polymer as an anti-caking agent is described, as is a method for preparing the flavor-containing granule formulation.

Abstract: A process of hydrolyzing a pectin. The process involves hydrolyzing a pectin in a reaction mixture containing a pectinase to obtain a hydrolyzed pectin. Also disclosed are flavor compositions and consumer products having the hydrolyzed pectin.

Abstract: A composition containing one or more water-insoluble cooling agents, each having a water solubility of 2 mg/g or less, and being encapsulated in a water-soluble matrix including at least one water-soluble carbohydrate; and at least one emulsifier, and a method for producing the same are described.

Abstract: A metastable, translucent flavor nanoemulsion is provided. The nanoemulsion contains a flavor oil phase, an aqueous phase, and a surfactant system containing a first lecithin and a second lecithin. The nanoemulsion is free of any non-natural surfactant. The surfactant system contains free fatty acid 15% or less. The first lecithin has an HLB of 1 to 8, and the second lecithin has an HLB of 8 to 16 and contains phosphatidylcholine and lysophosphatidylcholine 20% or greater. Also disclosed are a method for preparing the nanoemulsion and use of the nanoemulsion in liquid beverages and liquid beverage concentrates.